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What’s (not) for dinner: Sara Angelucci and Chef Dueck’s Pigeon-less Pie

December 20th, 2013

In the early years of Canada, to the late 1800s, pigeon pie was one of the most common dishes on our tables. Made from the passenger pigeon, at the time the most common bird in North America that numbered in the billions, this popular dish provided readily available and hearty sustenance. Indeed, the Quebecois tourtière would have originally been made with passenger pigeon meat. However, because of over-hunting and habitat destruction the passenger pigeon was wiped out, and has now been extinct since 1914. The last bird, “Martha,” died in the Cincinnati Zoo. Read the rest of this entry »

FRANKly delicious: Chef Anne’s Buttermilk Bacon Biscuits

February 6th, 2013

In this video, executive chef Anne Yarymowich shows how to make the Buttermilk Bacon Biscuits served alongside Nova Scotia Clam Chowder on FRANK’s Winterlicious lunch and dinner menus.

Buttermilk Bacon Biscuits

2 cups all purpose flour
1 tsp kosher salt
2 tsps baking powder
1/2 tsp baking soda
1 tbsp sugar
1/2 cup cold butter
1/2 cup cooked bacon bits, drained of fat
1 cup buttermilk

For the bacon:

  • Use good quality double smoked slab bacon. About 8 ounces raw will yield a half cup cooked. If you are using a commercial sliced bacon your yield will be much less. Cut into quarter-inch cubes.
  • Render in a pan on medium low heat until most of the fat is rendered out but the bacon still has a bit of chew. Remove from fat and drain well on paper towel. Set aside to cool.

For the biscuit dough:

  • Combine all dry ingredients in a bowl, whisk together until well blended.
  • Cut in the cold butter using a cheese grater. Work the butter into the flour mix with your fingers, until well incorporated.
  • Add in the cooked cooled bacon.
  • Add in the buttermilk all at once and mix just until liquid is incorporated and the dough comes together.
  • Turn onto a lightly floured board. Roll out to 1 inch thickness.
  • Cut into 2×2-inch squares or with 2-inch round cutter.
  • Place on parchment lined tray.
  • Bake at 375 F for 12 minutes, turning the tray once, halfway through the baking time.
  • Serve immediately

Video by Danny Winchester/AGO.


Art. Food. Talk. Find out more about FRANK, including its hours, menus and special events and see photos of its modern, inviting setting.