To quote a favorite cookbook author, Patricia Wells, “Young, tender green beans and basil are a Provençal marriage made in heaven.” The pungent, glorious basil combines beautifully with the sweetness of fresh, tender green beans. When you have … Continue reading →
How can anything that looks this good, tastes so delicious, be so easy to create. It took me just ten minutes and a few ingredients to make these pickled red onions that last for several weeks in your refrigerator. Pickled … Continue reading →
This is a truly serious brownie recipe for serious brownie eaters. It is downright decadent as a good brownie should be. It contains walnuts, a double helping of chocolate and even cocoa. Every sinful bite of these mouthwatering … Continue reading →
The lemon filling in heavenly LEMON CLOUD TART naturally separates into two distinct layer when baked – a fluffy top layer lightened by the whipped cream, and a bottom layer of creamy lemon curd. Use my Blue Ribbon pastry recipe or your favorite pastry recipe, a store-bought shell or a graham cracker-crumb base. Just be sure your your shell will handle the volume of the filling. If you do have any filling left over pour it into an oven proof custard cup and bake it along with your pie.
Growing up there were two very important dates in our lives . The first was Christmas day, and the other the Prince Albert Agriculture fair. We children lived in glorious anticipation of each date. Sister Heather and I planned for … Continue reading →
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.