If you wish, you can use another kind of nut, but the thickness of macadamias compliments the oranges.
These biscuits can be made by hand or in a food processor. If you use the latter, add the milk by hand. Don't over-process the dough or the biscuits will be tough. To facilitate things, measure the ingredients the night before serving but don't mix them together. Alternatively, make the biscuits ahead of time and reheat them in a 350 F oven for 5 minutes.
This is a rustic Italian way to cook vegetables. Jerusalem artichokes look a bit like knobbly ginger; peel them with a potato peeler and place in water with the juice of half a lemon to keep them from discolouring until ready to use. Make ahead and reheat in the oven when needed.
Growing up, kale was about the only local green available in winter. Even though there is much more to be had today, kale still holds a place of honour. Scottish bacon is meatier and smokier than our Canadian version; I find thick-cut double smoked is a good substituteRead More
This dish is a composed salad with all the elements served separately. Until you’ve tried pickled fennel you don’t know what you are missing. Leave the fennel in the pickling liquid for up to a week if you’re not using it right away.
his unusual soup has a slight licorice flavour that is more pronounced when served chilled. If you can find baby fennel you will need three bulbs. Shave off a few shards to use as a garnish. The bigger fennel is not tender or pretty enough to use for that (in which case, basil is an attractive option).Read More
Imagine cooking without salt: It’s like reading in the glow of a Bic lighter. Salt is the culinary light switch, amplifying and sharpening everything. The following composed salad, featuring pickled fennel, gives the mineral plenty of room to strut its stuff. As for what sort of beverage to serve with it, follow one of the cardinal rules of pairings: salt loves acidity. Sodium’s dry tingle begs for a mouth-watering beverage.Read More
This is one of my favourite egg dishes because it’s simple to make and has a smooth, silky texture. If you prefer, bake the flan in four individual ramekins, reducing the baking time slightly.Read More