There are some who say the ultimate sweet treat is cookies and milk. Make the cookie crispy rich with the perfect amount of old fashioned oatmeal, bittersweet and milk chocolate chips and you have the oatmeal chocolate chip cookie that dreams are made of. Bake with the best chocolate chips you can find or be creative and chop a bar of good chocolate into coarse chunks.
Garlic bread is so retro, so seventies, so easy to make, that we forget why everyone enjoys it. Home-made garlic bread is the first thing everyone reaches for at the table. Five ingredients, three steps, that’s all you need to bake up an unforgettable loaf that puts grocery-store versions to shame.
My dear friends. For some reason this recipe has developed major glitches. The good husband made it twice (and he is a brilliant baker) with disastrous results. The cake didn’t seem to assimilate the oil properly. As well the centre … Continue reading →
In 1988 Paula Wolfert’s cookbook, WORLD OF FOODS, introduced me to PRESERVED LEMONS. The dishes in this book share common elements: deep, earthy flavours; richness without heaviness; and “big” flavour. Paula Wolfert is probably America’s most outstanding food writer. This … Continue reading →
This oh so scrumptious bread is a dynamite combination of flavours. The roasted walnuts are rich and crunchy, and the tart cranberries and orange zest create an explosion for your taste buds. The recipe makes two loaves – one to enjoy fresh out of the oven the other to tuck in your freezer or share with a friend
A delicious quick bread with a combination of tart cranberries, orange zest with crunchy walnuts
3½ cups unbleached all-purpose flour
1½ tsp. salt
1½ tsp baking soda
2¼ cups granulated sugar
¾ cups vegetable or canola oil
3 large eggs
1¼ cups buttermilk
zest and juice from one large orange
½ tsp vanilla extract
1¾ cups cranberries, fresh or frozen
1 cup walnuts, lightly toasted and coarsely chopped
Preheat oven to 350 F. and lightly grease and flour two 9 by 5-inch loaf pans.
Into a large bowl add the flour, salt and baking soda and whisk to combine.
In a stand mixer with the paddle attachment beat the sugar and oil until thoroughly combined; the mixture will look sandy.
Whisk the eggs.
With the mixer on low speed, slowly add eggs to the sugar mixture and mix well.
Whisk together the buttermilk, orange zest and juice and vanilla.
Add one-third of the dry ingredients and incorporate on low speed, then increase the speed to medium and mix for one minute.
Add half the buttermilk mixture and mix briefly just to incorporate.
Add half of the remaining dry ingredient, and incorporate before increasing the speed to medium for one minute.
Repeat with remaining buttermilk mixture and the remaining dry ingredients.
Scrape the bottom and sides of the bowl.
Fold the cranberries and walnuts into the batter with a spatula. Scrape the sides of the bowl.
Divide the batter evenly between the prepared pans.
Bake the loaves for 60 to 75 minutes rotating the pans half way through the baking. (omit rotating pans if using convection bake)
The loaves will be golden brown with cracked tops, and a skewer inserted in the center should come out clean and dry.
CHEF NOTES; You might be tempted to skip roasting your walnuts but please don’t. A light toasting brings out the best in most nuts, highlighting their naturally rich, sweet flavours. To toast shelled nuts spread the nuts in a single layer on a baking pan and bake in a 350F oven until the nuts are lightly fragrant and just hot to the touch. Depending on the nut, this will take from 7 to 10 minutes. Watch them closely, as they can go from just right to burned in a matter of seconds. Chop your nuts coarsely after baking.
It’s about this time of year I start craving something different for dinner. I want to set my taste buds to dancing and Thai food is the answer. This quick, easy-to-make dinner uses Panang curry paste which is milder than red curry paste and usually includes peanuts. The ingredient list is short. You should have most of the pantry ingredients. Panang curry can be found in the Asian section of the supermarket but you can substitute red curry paste.
There is a very good reason why we return again and again to the classic dishes like Fricassee of Chicken. This tried and true recipe delivers a rich depth of flavour that has you moping up the very last of the sauce with bits of crusty bread. White wine, chicken stock and double cream creates the magic that enhances this often neglected part of the chicken. All chicken thighs or all legs can be used. The crisp combination of onion, garlic and potatoes compliment this dish. The dish presents beautifully and makes a wonderful dinner party main course.
This is one of those desserts you like to make over and over again. It is so simple – requiring just one bowl. The ingredients are pantry friendly. It takes just a few minutes to whip up. Served warm fresh out of the oven it is an absolutely splendid way to end a meal. Rich caramelized butter and brown sugar combine with tart pineapple in this cake that you bake it one way up – and serve it the other way down!
This super quick recipe has dinner on the table in twenty minutes. The recipe is easily adjusted for a single serving or doubled for six to eight people. Best of all if you keep a well-stocked pantry you will have most of the ingredient. Serve it with oven roasted yellow potatoes quartered and liberally sprinkled with olive oil, salt and pepper.
The anchovies melt into the pepper mixture adding a savory, salty quality. If you don’t like anchovies use three tablespoons minced olives.
MEDALLIONS OF PORK TENDERLOIN WITH RED AND YELLOW PEPPERS
Take the ingredients of this classic sandwich and put them together in this new way and you’ll have a salad that is meal in itself.
I like to tear my croutons into medium sized pieces. I think it looks better. I am also generous with the bacon. The buttermilk dressing adds a delicious tangy flavour and the combined results are superb.
BLT SALAD serves 4 as a main course . Prep time:20 minutes. Total time: 55 minutes (if you make croutons in the oven)
8 slices bacon (8 oz)
½ baguette (8 oz) sliced into ¾ inch cubes (about 4 cups)
2 tablespoons olive oil
Kosher salt and freshly ground pepper
⅓ cup buttermilk
3 tablespoons mayonnaise
2 tablespoons apple-cider vinegar
1 scallion, trimmed and thinly sliced
1 pound romaine hearts coarsely chopped
1 pint cherry tomatoes, halved.
l. Preheat oven to 375 F. Arrange bacon in a single layer on a rimmed baking sheet lined with parchment paper. Bake until browned and crisp, about 15 minutes. Transfer to a paper towel-lined plate to drain. Cool, then crumble into large pieces.
Meanwhile, make croutons: Toss baguette cubes with oil, and season with salt and pepper. Spread in a single layer on a large rimmed baking sheet (or divide among two smaller ones). Bake until golden brown, rotating sheets and tossing croutons halfway through, 15 to 20 minutes.
Meanwhile, in a large bowl, whisk together buttermilk, mayonnaise, vinegar, and scallions; season with salt and pepper. Add romaine, tomatoes, and croutons; toss to coat with dressing. Sprinkle with bacon. Serve immediately.
If you prrefer you could do the bacon in skillet on the stove, and also do the croutons the same way.
I like to tear my croutons into medium sized pieces. I think it looks better. I also used a little extra bacon. I used the thick sliced bacon.
If you haven't buttermilk on hand make your own; Mix one-third cup milk with one teaspoon freshly squeezed lemon juice or white vinegar, and let sit for 15 minutes before using. Adding buttermilk is a good way to thicken dressings without a lot of oil