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We picked up a variety of different cheeses and fresh fruit to go with some wine we would be drinking later. It is sheep's milk cheese with black truffle shavings. It was a luxury but worth every bite. ately l have been sur I rounded by the con- ‘epI that great food doesrit have to be oomph cated. This is something I knew, but after a weekend in Toronto visiting a good friend of mine I was remind- ed of this fact. The Fremiere cheese I had discovered was an Ital- ian cheese called Boschetto. Ii has been open for nearly 25 years and I under- stand why, We ate" fabulous Italian tapas, created with few c"i'ur I lh'll'dl February 28, "ilit ta" F) §m Simple foods making a comeback MeiShirAetitatttuitji' CITRUS TRUCKLOAD SALE 20 lb BOX of FLORIDA Seedless Navel Oranges or Ruby Red Grapefruit Antique Warehouse (beside St. Jacobs M'arket) @769nyng 17107-667? pr; CAME” 'iiirjriTiiM ES tiudii'ii'iiii"iiiijNE l Women In Business Women in Business has proven to be a highly read feature and thanks to your input is a better vehicle for promoting your business to the community. You have the opportunity to present your business card, or tell your story, or both, with pricing that any size business can afford. Publication Dates: Wednesday March 26 in the Waterloo Chronicle; Thursday, March 27 in the Cambridge Times; Friday, March 28 in the Guelph Tribune Don't Miss This Marketing Opportunity... Book your space today... deadline Friday. March 21 MATT MILLER ext 208 mmiller®cambridgetimes.ca Phone 519-623-7395 (1-800-563-3578) I Fax (519) 623-3532 As my week continued I seemed to hear and read quite a bit about this comeback of simple great food. I was reading about the comeback of simple French cooking originating from the coun- tryside of France. People are once again realizing that simple great dishes taste just as good as those dishes with multiple ingredients and hours of cooking time. Whit can be better then a Sunday dinner of roast I ho moral u! my story is that " you like good mod and aren‘t too surr about your abillty in the kitchen, yuu can rest assured that if f” - you just cook i l simply you can i I get amazing 1 I results, ingredients but with incredi ble flavour. " was great "al- ian food plain and simple. wfijmmy 529:90 1 2008 Butter is a great way to add flavour into your dishes. whether you are adding it to sauce or just rubbing it over the skin of your chicken before popping it in the oven. Basic ingredients cooked well equal great food. Gourmet doesn't have to be complicated. Use a sea- PII soned butter for -’ your vegetables JI and you could I substitute some E broth for some of the water for your rice. Using fresh herbs, salt and pepper is the best way to obtain basic flavour in your dishes. Something else I have a hard time cooking without is butter. 1/ 3 cup Dijon mustard, . coarse 1/ 3 cup olive oil ... 2 1 i2 tablespoons rosemary, Jodi is a personal chef and chopped owner of Dinner Solutions 2 large chickens. broiler Personal Chef service. fryer She can be reached at 2 large red onions, cut into 8 519-497-l847or wedges jodyjodi@yahoacom, 1 1/2 pounds turnips. cut Visit into 1 1/2 inch pieces unvuumswer2meals.com. chicken and pommes pailles 1 pounds baby carrot bunch (shoestring potatoes or I cups chicken stock French fries as we know them), and a warm Preheat oven to 375 baguette? V degrees Fahrenheit. No matter what yum main ingredivm, whethcr ll 15 beef, chickvn "W - or tish, remonr I ) berthat you _ r want to use I ingredients that will enhance that dish, not disguise it. Roast Chicken and Root Vegetables with Mustard-Rosemary Sauce (Six servings) Your side dish could be steamed new potatoes or rice WATERujtrCfrkt)NIcLE - Mace chicken on platter; sungund with vege!ables. Chicken may also be cut up into pieces, packaged with veggies and frozen. "Thaw overnight. Heat in microwave at80 per cent power for three to six minutes or until hot throughout. Boil until reduced to 1 1/4 cups, about five min- utes. Season with salt and pepper. Then serve it with the sauce. Spoon off fat from juices in pan. Place pan atop two burners. Whisk in broth and reserved mustard mixture. Roast until tender and beginning to brown, stirring twice. about one hour. ter. Preheat oven to 375 degrees Fahrenheit. Whisk mustard, oil and rosemary in bowl. Place chicken in large roasting pan. Roast until thermometer inserted into thickest part of thigh registers 170 degrees Fahrenheit. about one hour and 35 minutes, Meanwhile, brush large baking sheet with oil. Reserve one tablespoon mustard mixture for sauce. Toss onions, turnips and carrots with remaining mus- tard mixture in bowl. Spread out on baking sheet. Brush with half of mus tard mixture. 519-497-l847or jodyjodi@yahoo. com. Visit unvuumswer2meals.com, Transfer chicken to plat-