Last week, Fulton’s Pancake House welcomed thirty students from Le Cordon Bleu cooking school in Ottawa. Many of the students come from different countries around the world. Shirley Duego said the students absolutely loved the experience. Their favourite treat was eating crusty bread pieces dipped in the Maple Dip along with the salad.
Mmmaple Bread Dip
1/4 cup (50 mL) olive oil
1/4 or Medium maple syrup
2 tbsp (25 mL) balsamic vinegar
1/2 tsp (2 mL) fresh chopped garlic
1/4 tsp (1 mL) dried crumbled rosemary
Fresh crusty bread or buns
Whisk the oil, syrup and vinegar until combined. Add in the chopped garlic and rosemary. Can be used right away or can be stored in fridge to allow flavours to marry. Use as a bread dip.
Salad Dressing
1/4 cup (50 mL) olive oil
1/4 cup maple syrup
3 tbsp (40 ml) apple cider vinegar
3 strips fried smoked bacon, cut into small pieces
Pinch salt
8 cups fresh lettuces, washed and spin dry
Combine the oil, syrup, vinegar and bacon. Toss the salad with the dressing just when it is to be served.
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