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It’s lovely to give gifts you make yourself. It’s even lovelier to receive them. I make an olive tapanade that is divine. The recipe calls for whole-grain mustard. When our supermarket was out of it one … Continue reading
This gallery contains 9 photos.
You couldn’t bake a more old-fashioned cookie than GINGERSNAPS. This cookie has been popular with children for generations. Today’s children (and adults) have seldom tasted a true gingersnap. This superb recipe makes cookies that really snap! It’s truly … Continue reading
This gallery contains 21 photos.
Early morning. The marine fog drifts across the fields and pokes fingers into the open window. Early morning. The heaven fragrance of baking drifts into my bedroom. Poking fingers to wake this sleepy head. It is the week-end. A … Continue reading
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The other day my dear friend and close neighbor Angela delivered the most gorgeous box of tree – ripened peaches. Enormous peaches sweet and juicy beyond belief. The next day Angela delivered a bubbling peach cobbler. What an absolute … Continue reading
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CHICKEN SAUTE PROVENCE STYLE serves four to six (but it is so good count on seconds, so maybe it will just serve four gourmands) This is a recipe that is better cooked in a slow, lingering manner. Put Edith Piaf … Continue reading
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This recipe for BETE NOIRE (the black beast) was the signature dessert at our restaurant ROXY’S BISTRO in Regina, Saskatchewan. One of our regular customers was so besotted with this dessert she resorted to a devious maneuver to obtain … Continue reading
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It is time, my darlings, for you to indulge yourself and all those you love. Serve these caramels with coffee after dinner or pack them in glassine bags with ribbons for hostess gifts. Or.. you could always just stash them … Continue reading
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This is a classic French custard-style ice cream. We made it almost every day, year and after year, at ROXY’S BISTRO. It is from LENOTRE’S ICE CREAMS AND CANDIES, heavenly recipes by Gaston Lenotre, France’s master of desserts. … Continue reading
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My dear friend Dellis is a wonderful baker. Delicious little nibbles come out of her kitchen, and lucky me, present themselves for enjoyment. Dellis is the only person I know who carries little brown paper bags of cookies with … Continue reading
This eating a slice of pie is no small thing. It is an undertaking of great importance. The crust must be perfection. Buttery rich. Shattering into a million flakes as your fork slides through it. And the filling. The filling must have the exact balance of sour and sweet, juice and fruit. The whipped cream – not too much to over-power the pie. Just enough to create another layer of richness and texture. A bit of gilding the lily. This is pie perfection. This is Wanda’s Pie In the Sky. This is pie one dreams about but almost never, ever encounters.
More about Wanda’s Pie In The Sky and her pie magic on my other blog Bel’Occhio.
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