Chocolate dark as midnight. Caramel sauce – toffee-like with just a suggestion of burnt sugar. A superb marriage of flavours. CHOCOLATE AND SALTED DULCE DE LECHE TART is a very indulgent and very very French dessert. One sees it … Continue reading
This is not your usual carrot cake recipe. This is a carrot cake made sublimely rich with butter replacing the oil. The results are a fine, firm crumb that holds and slices beautifully (so necessary in a layer cake). … Continue reading
PRESERVED LEMONS The other day my favourite local grocery store featured organic lemons – twenty five cents each. A bargain. I filled my shopping bag with a couple of dozen of these little darlings to make PRESERVED LEMONS. PRESERVED LEMONS … Continue reading
I will never forget the first time I tasted home made marmalade. I was visiting relatives in Scotland. They lived on a sweet farm just outside Dumfries. A behemoth, ancient Aga stove dominated their kitchen. Several large pots simmered … Continue reading
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Foxley’s Restaurant on Ossington in Toronto is one of our favorite neighborhood restaurant. We love their ribs and this inspired me to create this recipe. This is a two step recipe. You make the glaze first (you can do this … Continue reading
January was always the cruelest month when one grew up in Northern Saskatchewan. The excitement of Christmas still a warm memory, but January was a biting, bitter, angry cold that left you weeping. Freezing eye lashes together. Turning feet … Continue reading
In late summer plums in a rainbow of colours fill my baskets. I carefully sort them. Choosing the not quite ripe plums to make this pie. Some we eat out of hand. Plum juice staining our fingers. The rest are … Continue reading
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This is a deliciously tangy and colourful relish. It is the go-to condiment for hot dogs, burgers and any cold or cured meat that could do with a little relish. It is simple to make. You simply chop your … Continue reading
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The dog days of August. Hot, gritty, rift with boring burgers. Chicken masquerading as burnt offering. Over-done steaks. Our heart and soul cries out for something different. A little exotic. A culinary creation that has your taste … Continue reading
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One has a rather small window to make this classic French dessert. It’s a bit of a waiting game. First you wait patiently for the first of the dark, sweet cherries to make their grand appearance. I shop almost daily … Continue reading