There I said it! For all the times I said we don't get snow, we got snow. Snowmageddon - just kidding. It's a fair amount and still falling but again, nothing like what some of the snowier parts of the country get on a typical snow day. So... what are we doing today. Soup of [...]
Another Cooks Illustrated recipe which yields consistently great results. Makes 12. Published March 1, 1996. To coat the Madeline moulds, mix two teaspoons of melted butter with one teaspoon of all-purpose flour. Brush the molds and rims thoroughly, but not thickly, with this mixture. Essential step. INGREDIENTS 1/4 cup unbleached all-purpose flour 1/4 cup cake [...]
I have a very good friend who gave me this recipe. I've made it many times and it is delicious - Thanks Jim! As always, my variations are at the bottom of the recipe (so give them a try). 1/2 lb skinless salmon, diced 1/2 cup Panko Crumbs 1/4 cup diced Celery 2 tblsp chopped Cilantro [...]
This recipe is adapted from “Everyday Food” (March/April 2003). I've made this many times for catered events, family parties etc so it is a nice go-to recipe and can be either an hors d'oeuvre or an appetizer or light lunch if served with a simple salad. Serves 4 Ingredients • 1 package frozen puff pastry, thawed - I use the [...]
Plan to make it the day you want to serve it. Pita bread to dip and for garnish, any of - black olives, tomato wedges, sambal oelek, olive oil – use your imagination. Makes 2 cups. Ingredients 2 pounds eggplant poked with fork to prevent bursting 1 tblsp lemon juice – extra if needed – [...]
As I sit here working on the website, I'm looking out the kitchen window watching the snow fall and cover what was a green/brown yard just a few hours ago. I can remember when winters in Toronto (I've been here almost 46 years) were really winters with a lot more snow than we have now, but still [...]
I got this amazing cookbook, “Thomas Keller – Bouchon Bakery”, from my niece Lisa, at Christmas. She is as much a foodie as I am but I think a bit more adventurous. She has an “it’s food, don’t fear it” approach to making anything she tries and I must say, unbiased of course, she’s pretty [...]
There are a few things I remember about growing up in Tanga (East Africa, we came to Canada when I was 7), but one of them for sure was tea time. As we were under British rule, the afternoon tea was more than a “coffee break”. It often included little sandwiches, cakes or scones and cream. Today I decided to [...]
"Chef Chris Pires is passionate about food and very creative in his pairing of food items. I had the pleasure of having him cook for my friends one night and all of them loved his creations. His hor's d'oeuvres were very tasty and his main dish of baked Salmon with Orange Ginger sauce and Stuffed [...]
"We wanted to thank Chris for preparing a wonderful 4 course meal with a Palette Cleanser and Hors d'Oeuvres. He worked closely with us to come up with a menu adjusting dishes to suit our taste. He was very easy to get along with and was very knowledgeable about menu variations. It was extremely well [...]
