Easter Feature: My Father’s French Toast

While I was doing my “Foodie Friend Friday” recipe series, my father visited my sister and I for about a week. During that time, he told me he wanted to contribute to my blog with a recipe of his own. Seeing as his cooking adventures are at the root of my own love of cooking, I agreed right away.

I had already lined up my five contributors for the month of March, so I didn’t know when the right time would be to feature his recipe. But then I realized… Easter weekend is the perfect time to feature a family-friendly, brunch-appropriate recipe!

I hope you enjoy my father’s French toast as much as we do whenever he makes it. Personally, I love to top it with maple syrup, berries, and a nice slice of sharp cheese — that last addition confuses my dad to no end, but I promise you it is a delicious companion to the sweet toast.

Editing this recipe made me rather homesick, I have to admit… But, my mom is here for the weekend so that’s the next best thing, I suppose!

Happy Easter (and Happy Passover, too)!

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Maple Dijon Salmon

When I feel like a treat, I make salmon. As a student, I don’t have the biggest budget when it comes to groceries, and fresh meat and seafood doesn’t come cheap — especially when you’re picky about quality (which you should be!). So, salmon is a real luxury!

One of my all-time favourite ways of preparing a salmon fillet is with real Canadian maple syrup and my old friend, grainy dijon mustard. This recipe reminds me of the type of dish you can find at high end restaurants… although usually there, the salmon is baked on a slat of maple wood and the dijon is imported from France on the day of, or something like that. I think my recipe measures up though, and you can’t beat it in terms of ease! If I’m feeling extra festive, I use butter as the base to pan fry my fish. If not, my trusty olive oil does a dandy job too.

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