Of all the reassuring comfort food there is nothing better than a perfectly executed, divinely crusty- brown meatloaf. Severed with a generous pitcher of rich gravy and mounds of creamy mashed potatoes it takes comfort food to dazzling new … Continue reading →
When I’m cooking or baking I think of my blog readers. Is this something Patricia in Quebec would enjoy? Is Ping in Thailand still making my apple tart? This recipe is good for Jill. She cooks for one. Dellis … Continue reading →
I have been making this Panettone recipe every Christmas for more than thirty years. Our son would not consider it Christmas unless this gorgeous bread appeared on the breakfast table December 25th. Panettone is an Italian sweet bread that originated … Continue reading →
A double Chocolate Truffle Brownie is a creation so rich in chocolate, butter and cream that one taste gives you shivers of delight. You melt the butter and chocolate and carefully stir it into the richest, darkest bowl of delight. … Continue reading →
This is a fabulous combination of hot Italian sausage and shatteringly delicate puff pastry. Each one bite portion is an explosion of wonderful favour and texture. The honey mustard dip takes the old-fashioned sausage rolls to dazzling new heights.
The recipe is easy to make, but it helps if you have follow the preparation tips.
Use a 5/1/2 or 5/8 inch plan tip to pipe the sausages. Anything larger and you’ll run out of filling . Use a narrow pastry brush for the egg wash. It gives you more control.
A ruler is handy to measure the size of your rolled puff pastry strips and to cut your rolled pastry.
Leave your rolled out pastry on the original wrapping paper. Measure and cut into portions.
While I’m swanning around having a beatific time decorating the house for Christmas my alter-ego Mrs. Butterfingers is puttering about in the kitchen. There is panetonne set to raise . Mince pies to roll out. Short bread to bake. The kitchen is filled with delicious aromas of Christmas.
Mrs. Butterfingers keeps a few easy recipes for dips in her apron pocket. Add the basic ingredients to your grocery shopping list and keep them to hand. They are refreshingly different and delicious rift on some old friends.
This CAESAR DIP leaves the salad bowl and takes on a new role as a great dip. Use the pale green heart leaves of romaine or roll the large leaves lengthwise into tight cylinders.
CREAMY CHÈVRE DIP combines herbs, hot pepper sauce and sun-dried tomatoes for a creamy dip for crunchy fresh vegetable sticks. They are deceptively easy but the precut vegetable trays are not always the freshest. For the crispest possible vegetables create your own from carrots, celery ,fennel, red pepper and green beans. If you use broccoli blanch and refresh it in ice water for the bright green appearance and tender stalks
Carrot salad is on the top of my list for nostalgic food. In those long- ago- by- gone days fresh produce simply wasn’t available in the bitter winters of Northern Saskatchewan. However, hiding away in our dark root cellar in boxes of sand were carrots and parsnips from our garden. We ate carrot salad, liberally sprinkled with raisins, almost every day during the winter months.
It’s late November and these outrageously orange and deliciously sweet carrots were pulled from my garden. I will continue to harvest carrots from our winter garden until we get a killing frost. I added a few tender parsnips to my basket because they were growing next to the carrots and called my name.
This minimalist French recipe for carottes ràpées is a sophisticated version of the old fashioned carrot salad. It’s one you can vary every time you whip it up. You take some grated carrots. Organic carrots are a must but from there the variations are endless. Then a couple of generous handfuls of various herbs, add a few nuts or seeds, and lavish it with different oils and vinegar.
The deep orange coloured GRATED CARROT SALAD combined with a sandwich or even a perfectly boiled egg makes a lovely lunch.
FRENCH STYLE GRATED CARROT SALAD . . . CAROTTES RAPEES
We are surrounded by fields of blueberries. In season they are delicious eaten out of hand, sprinkled over home made ice cream and baked into muffins, pies and crumbles. Our blueberry growing neighbors generously share their bounty with us. The season is short so I fill my freezer with bags of frozen blueberries. Frozen blueberries juice turns cake and muffin batters an extremely unpleasant purplish green. To avoid this simply rinse your frozen blueberries several times until the water runs almost clear. Then dry them well – top and bottom – between several layers of paper towels. Use immediately in your recipe. I baked this sour cream coffee cake with frozen blueberries they are true blue.
Most recipes using frozen or fresh blue berries suggest dusting them with flour to keep them suspended in the batter. In this recipe you simply scatter them over the struesel topping. The flour used in the sour cream coffee cake is cake flour. If you don’t have it in your pantry remove two tablespoons of flour from one cup and replace it with two tablespoons of corn starch. Mix and sift well several times. The cornstarch lowers the protein in the flour and gives you a tender, lighter crumb.
A classic sour cream coffee cake with crumbly cinnamon flavoured struesel , a blueberry filling and maple syrup glaze.
12 tbs. (6 oz.) unsalted butter at room temperature
1½ cups (10 oz.) granulated sugar
4 large eggs room temperature
1½ tsp pure vanilla
1¼ cups cake flour
2 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
2 cups fresh or frozen blueberries
FOR THE STREUSEL
⅓ cup light brown sugar packed
½ cup all-purpose flour
2 tsp. cinnamon powder
¼ tsp fine sea salt
3 tbsp (l ½ oz) cold unsalted butter cut into ½ inch pieces).
FOR THE GLAZE
½ cup sifted confectioners' sugar
2 generous tbsp. maple syrup
Preheat the oven to 350 degrees F.
Grease and flour thoroughly a 10 inch tube pan.
In a large bowl sift together the flour, baking powder, baking soda and salt. Set aside.
For the streusel, place the brown sugar, flour, cinnamon, salt and butter in a medium sized bowl and pinch and rub together with your fingers until it forms a crumble. (do not use a food processor. Set aside.
Cream the butter and sugar in the bowl of a stand mixer fitted with paddle attachment for 4-5 minutes, until light and very fluffy.
Add the eggs one at a time beating well before adding the next egg.
Beat in the vanilla and sour cream.
With the mixer on low speed add the flour mixture to the batter until just combined. Then use a spatula to be sure the batter is completely mixed.
Spoon half the batter into the pan and smooth it out. Sprinkle with ¾ cup streusel.
Add all the blueberries sprinkling them evenly over the batter.
Spoon the rest of the batter into the pan and spread it out.
Scatter with the remaining streusel on top.
Bake for 50 to 60 minutes until a cake tester comes out clean.
Led cool on a wire rack for at 30 minutes or more.
Carefully transfer the cake, streusel side up onto a serving plate.
Whisk the confectioners' sugar and maple syrup together, adding a few drops of milk or cream if necessary to make glaze runny,.
GARLICKY CAESAR SALAD – 6 servings 1/4 cup Hellman’s mayonnaise 3 tablespoons freshly grated pecorino, parmesan, or grano cheese , plus thin shavings of cheese for serving (optional) 2-3 anchovy fillets drained plus more fillets for serving (optional) or two … Continue reading →