Portrait of an Artisan ~ Cooks Gourmet

Artfest Toronto at the Distillery

May 17-19 Victoria Day weekend

Cook's Gourmet was born from our daughter's product called Jazzy Crunch. At the tender age of 14, Jazz, created a gourmet taste aptly named Jazzy Crunch. Originally to raise money for university the endeavour blossomed into a full-time family business.

Not to be out-done Sandy, Mother to Jazz,  introduced Olive Tapenades to an adoring public in 2006. Over the next few years  Tapas, Infused Olive Oil and stuffed olives have been developed. Needless to say these girls seem to have the magic touch. Her tapenades are proving even more successful than the Crunch. Try sampling these products at Artfest Kingston! You’ll be hooked in no time.

Bon appetite,

Cook’s Gourmet

Here is one of our famous recipes:

STUFFED MUSHROOM CAPS

Yield: 6-8 persons

Prep:20 min

Ingredients:

20 Mushrooms brushed clean

1 tbs butter    

1 package Cheese—Goat—Feta—Boursin

1 cup bread crumbs

1/2 Cup Mushroom Tapenade

Hollow out the bowl of 20 Mushrooms

Blend cheese and Mushroom tapenade in a bowl.

Preheat oven to 400

Stuff Caps with cheese making it level with mushroom

Heat butter and stir in breadcrumbs.

Sprinkle breadcrumbs on top of mushrooms and pat them down so they stay on.

Place on baking sheet and bake for 10 min.

Broil 1 min till golden

Serve

Posted on April 25, 2014 .