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Spiced pumpkin and walnut tart. The perfect Thanksgiving dinner always ends with pumpkin pie. The delicious aroma of aromatic spices fill your kitchen as you take this delicate creamy textured tart out of the oven. Pumpkin is one of those … Continue reading
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This is a cake recipe that is compatibility with the baker. I have two sisters. My older sister is 91 years old. She is a fabulous baker but she find the time it requires very tiring. My younger sister’s health … Continue reading
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One could be forgiven for keeping one of the key ingredients of this cake a secret. Those who grow zucchini know that overnight a zucchini can morph to a monstrous size. At least that is what it seems. … Continue reading
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All through the long and glorious summer the garden rewarded us with fresh, fresh vegetables. I walk from the kitchen across the long stretch of grass and into the garden. It is another world of vegetables going quietly about … Continue reading
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In another life we had a pizzeria in the city. We introduced artisan pizzas to Vancouver away back when. Our pizzas won awards, but they did more; they participated in romance (an engagement ring nestled in a bed of basil … Continue reading
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RHUBARB UPSIDE-DOWN BROWN SUGAR CAKE This unprepossessing plant. This long awaited harbinger of spring type of plant. This new darling of avant-garde young chefs. This wonderful rhubarb is the upside-down topping on the most delicious of brown sugar cakes. It … 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
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Away way back in time coffee cake was a simple treat. It was an uncomplicated cake. The ingredients were always at hand. It went together quickly . The delicious aroma of the baking cake filled your kitchen. It was warm … 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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