Some brands of frozen puff pastry are pre-rolled, some are not. Depending on what you have, roll out into a 10-inch square, approximately 1/8 of an inch thick. Refrigerate until needed.Read More
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
A decadent dessert, this cake disguised as an easy quick bread makes a great breakfast the next day, too. The alcohol in the rum burns off with the cooking, but you could substitute apple juice if you prefer.
To make this gluten-free, replace the flour with rice flour. You can toast almonds at 375 F (190 C) for 3 to 4 minutes or until golden brown. With Demerara sugar, cornmeal and almonds, the topping has a nice crunch.Read More
I like to pour a little of the turkey drippings from the pan into the cooked stuffing because I miss that rich flavour when it isn’t baked inside the bird. Use a small ¼-inch dice for the apple and vegetables. This reheats well.Read More
The fifth taste, umami, has much to do with glutamate, an amino acid found in such foods as prosciutto, soy sauce and a number of cheeses. Umami can show up in your glass, too (fermentation is glutamate’s old friend).Read More
Julian Armstrong, the long-time food writer at the Montreal Gazette, is an incredible authority on Quebec cooking. In her new book, Made in Quebec(published by HarperCollins), she explores all facets of the food-fixated province.Read More
I watched the chef at Pancakes! in Amsterdam make these, which are larger and thicker than crepes. The chef puts raw apples on the pancake, but uses a blowtorch to cook them. I precooked mine. Fill with bacon, sausage, veggies, even leftovers. They are usually eaten rolled up. Top with a fried egg.Read More
The secret to juicy pork chops, which can easily become dry when grilled or baked, is brining. It really does make all the difference and renders the meat not only succulent but extra-flavourful.Read More