Because of the diverse nature of the many different restaurants and chefs Brian Henry has worked under he is highly proficient at a wide range of cuisines.

Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

"Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen". Thanks

Tony Aspler, Wine writer

“Chef Brian Henry puts one hundred percent of his energy into going all the way.”

Birgit Moenke, Editor Stir Media Read More Reviews
 

Chef Brian Henry Blogspot

Welcome to Chef Brian Henry's official blogspot where you'll find occasional information about different events I'll be taking part in, information about catering, Ice-Sculpting, our cooking classes, various recipes and more.


 

I update Gastronomically yours, at random when ever so inspired or permitted by life.

I write about local food, with a focus on unpretentious recipes with an approachable sense to our somewhereness.

I rant at times about things that deserve a ranting with a slightly unorthodox approach and an edgy panache

Check in regularly to see what’s going on…

Follow on twitter @ChefBrianHenry, google.com/+ChefBrianHenry, Pinterest or on Facebook depending on what your thing is…

 

the dude

Gastronomically yours,

Snow Cream is a scream It was nice to wake up to a winter like scene this past week. The fresh fallen snow was a delight to see after our typically dreary November days. It was fun to get out and play in the snow, make snowmen and see all of our holiday decorations enhanced […]

Gastronomically yours,

  The Cookie Exchange As the holiday season bears down on us like the coming polar vortex we once knew as winter, adults and kids alike are getting into the holiday spirit. This time of year is often spent with family, friends and the kitchen. No matter how you choose to celebrate the holiday season […]

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How to Stuff your Turban The first time I saw a turban squash was over 25 years ago on the cover of an old Harrowsmith Magazine. I was immediately taken by its unique shape which loosely resembled an Oriental turban after which it is named. Its exterior colour and texture reminded me of those old […]

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  It is definitely soup weather and this recipe for Roasted Butternut Squash Soup is a great way to warm up! Be sure to pick up some “Mexican Kitchen Cartel” from any of The Spice Co’s retail partners to make this soup.  Squash are defined as fruits that are members of the gourd family, which […]

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Candy Crush or Sugar Crash and what to do with Halloween Leftovers! The scariest harvest of the year is upon us  as some 4 million Canadian kids take to the streets and rake in their loot from more than 13 million homes that will participate in shelling out candy. These costume clad kids will return home […]

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 With Halloween just a couple of sleeps away, I thought it best to share some ideas on how to carve your pumpkin,  how to roast the seeds and recipes for cooking with pumpkin. You don’t know Jack! Numerous religious groups have placed great importance on the last days of October and the first days of […]

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Butter Buns   As the morning frosts become harder to scrape off of our cars we are all too well aware that winter will soon be upon us. This change of seasons often involves a change in our diets. Just as we see the squirrels gathering fat laden nuts for the winter we Canadians start to […]

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Pumpkins are most commonly consumed in pumpkin pie during the Thanksgiving holidays and as ghoulish decorative pieces through Halloween. For many people Thanksgiving isn’t Thanksgiving without a pumpkin pie. You can forget the cranberry sauce, maybe over cook the turkey and have lumps in your gravy which will all be forgotten but if you do […]

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The origins of baking pie lay in the Mediterranean and dates back to the Stone Age when Egyptians began using stone tools to grind grains to be made into crusts. This method of cooking quickly grew in popularity as it allowed foods to be prepared in a pie crust that could be easily transported great […]

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Going Cold Turkey   Looking in your refrigerator the days after Thanksgiving may be akin to an archaeological dig as you unearth all of the remnants of the previous day’s or week’s meals. It’s like an adult version of waking up after a college party and trying to chronologically piece together the recent events of your […]

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A bit on the cooking of Turkey for this Thanksgiving Weekend… Poultry is a collective term used to describe any bird that is domesticated and destined for human consumption. Of these a certain breed of grouse more commonly known as turkey are the only breed of poultry native to the Western Hemisphere. Our domesticated turkey […]

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By The Bushel Community Food Cooperative is growing and we want you to grow with us!   Since 2009, By The Bushel has been bringing fresh, local, organic and ecologically grown produce, meats, dairy and locally sourced goods to the kitchens of Peterborough. Our growing list of producers supply a variety of fresh and seasonal […]

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 I choose support local efforts and initiatives that I believe in. One Roof Community Diner is just such a cause. They were very gracious for our support and gave us more than our share of attention via social media and their website for which we are truly grateful. HOWEVER it’s those individuals who volunteer and have […]

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The smell of spring or why your piss stinks!   I love the aromas produced by foods being prepared in a kitchen. One of these favorite culinary induced aromas I can only smell in the bathroom. It is the smell of metabolized compounds found in asparagus. These sulphur based compounds give our urine a distinct perfume […]

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How to give your BBQ a spring tune up! Spring is here even though it is still some six weeks until the May long weekend. Clearly we are not out of the snow laden woods yet.  Reflecting on how mild this past winter was, many of us took advantage of it by barbecuing in comfort through […]

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Celebrate the Cheeses of Nazareth this Easter with this recipe for Balsamic Scented Goat Cheese Cake with a Cranberry Almond Crust And don’t forget the Baby Cheeses either! In the early 1900’s the most famous variation of cheesecake came of age and is still at the top of its game as the New York cheesecake. This pure, […]

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Folsom Kitchen Blues Alright so the following bits of culinary information and recipes are dedicated to my daughter Eli’s Ninong (Godfather), Michael Folsom. The recipes are easy to prepare and perfect for the novice cook, like you Mike which I assure you will make you look like a master even though your dietary preferences will […]

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Breaking (Bad) Bread I’ve been told that you should not discuss religion or politics over dinner because it can lead to indigestion.  With today being the end of  Lent it may be hard to follow this rule because whatever your beliefs are there is a good chance you may enjoy food this weekend whose origins […]

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How to Ham-it-up this Easter Weekend! A ham is a cut of pork that in its entirety contains all four muscles found in the hind leg of a pig. These muscles cover the hip and shank bones which when cooked impart a great deal of flavour into the ham. The shank end of a ham […]

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The following recipe is perfect for  to use as a dip, spread or dressing Mexican Kitchen Cartel Chipotle Dip Ingredients: ½ cup sour cream ¼ cup mayonnaise 1 tsp. Dijon mustard 1 tsp. freshly squeezed lime juice 1 tbsp. Mexican Kitchen Cartel spice blend Method: In a glass bowl, whisk all of the ingredients together. […]

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Here is a focaccia recipe using our Italian Scallion recipe that was tested by Rasi & Eli today, they are my daughters aged 3 & 6, so if they can make this so can you! Rasi says Italian Scallion is her favourite… you know the one with the mustache…   Italian Scallion Focaccia Ingredients: 1 […]

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Here are a couple of great ways to use our Reggae Rub and Kick Ass Cajun spice blends!   After the crash of the holiday season and the inconvenient adjustment to saving daylight our eating habits begin to shift as we begin to enter the darker months. Many retreat into their homes in search of […]

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Kick Ass Cajun Steak with Italian Scallion Tomato Sauce! Try using our Italian Scallion spice blend and Kick Ass Cajun rub in the following recipe for a very unique blend of flavors! Italian Scallion Tomato Sauce 1/4 cup cooking oil 3 ¼ cups sliced button mushrooms 1-¼ cups diced onions 2 tbsp. Italian Scallion 2 […]

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Mexican Kitchen Cartel and Chorizo Chili Did you receive a package of our Mexican Kitchen Cartel spice blend for Christmas and need a recipe for it? Chorizo Chili Ingredients: 2 Tbsp. cooking oil 2 cups diced Spanish onions 1 cup diced red bell pepper 8 cloves garlic, minced 2 lbs. lean ground beef, pork or […]

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The Lakefield Village Merchants Present the 12th Annual Polar Fest Ice Sculpting Competition Greetings from the Kawarthas! The Lakefield Village Merchants are currently planning the 12th Annual Polar Fest Ice Sculpting Competition Saturday, February 6, 2016   2016 theme “Creatures of Legend”   Each sculptor(s) or team will have 2-3 blocks of ice to work […]

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    Poultry is a collective term used to describe any bird that is domesticated and destined for human consumption. Of these a certain breed of grouse more commonly known as turkey are the only breed of poultry native to the Western Hemisphere. Our domesticated turkey is directly related to our wild turkeys. Hunting down […]

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The Spice Co. Spices and herbs have been a routine part of our lives for several thousands of years. Most commonly they have been consumed as ingredients to enhance the flavor of our food. These ingredients have also applied to other practices including magic, perfume, religion, embalming and preservation. Additionally we find numerous cultures that […]

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Cold Coffee Like most things I enjoy my coffee to excess. Good coffee I prefer to drink in a pure fashion, unadulterated but when it comes to run of the mill plonk coffee I allow for one cream and one sugar to help boost flavour and take the edge off of the acid. When it’s […]

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Sugar Snap Peas! The sugar snap pea aka snap peas are a relatively new food and gardening delight as they were developed in 1979 by Dr. Calvin Lamborn and Dr. M.C. Parker who set out to create a bigger sweeter pea that was housed in an edible pod that was tender when eaten whole. They […]

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The FunDeLentil Tour announces Canada’s favourite signature lentil dishes 24 restaurants across Canada served mouth-watering signature lentil dishes as part of a cross-Canada competition in June Saskatoon, SK, July 10, 2015—The votes are in! Canadians have voted online at fundelentil.ca and chosen the Chorizo & Lentil Ragout, by Fable in Vancouver as their favourite signature lentil […]

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Taste Canada―The Food Writing Awards announces the 2015 shortlisted authors and bloggers Awards celebrate 18 years of honouring outstanding culinary writing in Canada After reviewing 96 submitted books and blog entries (69 book entries and 27 blog entries), Taste Canada—The Food Writing Awards has unveiled the shortlists. The submissions celebrate Canadian cuisine from coast-to-coast and […]

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Here are the recipes from last weeks Friendly Fires Barbecue Class One Stinky Onion   One of the top 10 questions I get is, “how do you chop onions without crying?” The answer is simple. Don’t chop onions. Slicing or chopping onions can be among the most miserable of kitchen chores. Our sniffly noses and […]

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Dog Days As the dog days of summer approach I’m looking forward to some drier weather to allow the cos lettuce in the garden to come into maturity.  Cos lettuce more commonly known as romaine lettuce is an edible member of the daisy family. Its long narrow dark green leaves are rather crisp with a […]