This gallery contains 6 photos.
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
This is the epitome of decadent desserts. Deeply dark, warm chocolate cake served right out of the oven. Warm chocolate cake has an edgy reputation for being a difficult production. Many recipes have you making the cake, baking the cake, … Continue reading
Last December I baked this rich fruit cake in a loaf tin. This year I adjusted the recipe slightly and baked it as a traditional Christmas cake. You have lee way as to the size of cake tin you use … Continue reading
Chocolate dark as midnight. Caramel sauce – toffee-like with just a suggestion of burnt sugar. A superb marriage of flavours. CHOCOLATE AND SALTED DULCE DE LECHE TART is a very indulgent and very very French dessert. One sees it … Continue reading
PRESERVED LEMONS The other day my favourite local grocery store featured organic lemons – twenty five cents each. A bargain. I filled my shopping bag with a couple of dozen of these little darlings to make PRESERVED LEMONS. PRESERVED LEMONS … Continue reading
You can accomplish this in just five minutes a day. I promise you. It is so simple. You can do this if you can hold a wooden spoon, and have a big mixing bowl or container and two loaf pans. … Continue reading
When it’s not quite winter. Not quite spring. When dingy snow piles up in secret places. When thoughts of exotic get a ways dominate your day. This is the time to ladle out the exotic flavours of … Continue reading
I will never forget the first time I tasted home made marmalade. I was visiting relatives in Scotland. They lived on a sweet farm just outside Dumfries. A behemoth, ancient Aga stove dominated their kitchen. Several large pots simmered … Continue reading
This gallery contains 3 photos.
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
January was always the cruelest month when one grew up in Northern Saskatchewan. The excitement of Christmas still a warm memory, but January was a biting, bitter, angry cold that left you weeping. Freezing eye lashes together. Turning feet … Continue reading
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