Many recipes call for the use of just the yolks or whites of an egg. With good reason, they are tried and true classics that yield great results. Many people I speak with shy away from these recipes as they don't know what to do with the other part of the egg. Well here's a [...]
It's Wednesday and time for a treat! This is an easy version of a classic sweet Doodh Peda--the Indian version of Canadian Fudge. Simple ingredients you probably already have at home and if not, easy enough to get from the local grocery store. It took less than 1 hour to make, hard to believe given the [...]
Earlier this month, my daughter returned from her vacation in Portugal. Absolutely loved it. From the pictures she has seen of Goa (she hasn't been there yet), she could definitely see the Portuguese influence in the architecture, the colours and the food. One of her emails from Portugal said "Dad, we tried these Pasteis de Nata, [...]
Here's a recipe from one of my all time favorite Chef's Ina Garten aka the Barefoot Contessa. I adapted the recipe to reduce the amount of fat in the Brownie. My goodness, if they tasted this good with the reduced fat recipe, can you just imagine how good they would be with the regular recipe, [...]
At the PC Cooking Schools, I'm fortunate enough to make some healthy nutritious meals designed by the Head Chef's at main Kitchen, but I also get to introduce other recipes I have made over the years. Here's one that continues to receive great feedback. It uses Puff Pastry (I've been using the PC Brand as long as [...]
This is a really fast and simple - almost one dish, cookie. If you have never had Ovaltine growing up as a kid (or a big kid), you have missed out on a lot of really great moments. Go out and get a jar, either the plain chocolate or malted kind. There are multiple uses [...]
Chocolate and Goat Cheese Truffles Chocolate, Black Pepper and Goat Cheese Truffles Makes 20 Truffles I love chocolate. What better day to indulge than Valentine's Day. Here's a simple recipe for Truffles - literally, you need to know how to boil water and roll a piece of chocolate on the palms of your [...]
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 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 [...]
