When you’re cooking with skewers it’s important to remember that steel versions conduct heat better, and therefore cook meat faster (depending on the dish). If, like me, you prefer using rosemary branches, lemongrass or wooden sticks for skewering, be sure to soak them in water for at least 30 minutes. Otherwise, they’ll flame up and burn on the grill.Read More
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
I am learning not to overdo marinades. Always make sure there is oil and nothing sugar-based. This is also excellent oven-baked at 425 F for 45 minutes to 1 hour. Make sure the butcher takes off the backbone and the breast bone, too. Place some plastic wrap over the chicken and give it a big whack to flatten it. This will ensure it cooks more evenly.Read More
Bison is a rich, lean, grass-fed organic meat that delivers great taste and has fewer calories than beef. Often confused with buffalo (which are from Asia and Africa and not found in North America), bison have a distinctive look, with their huge heads, woolly fur coats and shoulder humps. It is not always easy to find bison meat in the butcher shop, although the situation is improving.Read More
I have childhood memories of rhubarb just picked from the garden and Mum making this rhubarb sponge. Rich and caramel-like with a moist sponge on top, it beats all the rhubarb desserts I know. For my best childhood memories I would serve it with custard, but as an adult I serve it with salted caramel gelato and everyone begs for more.Read More
A sweet tangle of onions and shrimps with spicy overtones make this an exceptional dish. Use large shrimp (15 to 20 to a pound or 450 grams) to protect against overcooking. The heat in this dish is personal preference.I don’t like it too hot, as I want the delicate lemongrass taste to come through. Serve with rice or rice noodles.
The seasonally available blood oranges provide a delicious contrast to the rich filling. Serve with lightly whipped cream if desired. Although the tart serves more than six, it keeps for up to a week of decadent eating.
When I dined at the French critical favourite Le Chateaubriand in Paris, one of Restaurant magazine’s 50 best restaurants in the world, I had a phenomenal dessert that looked like a fried egg but was, in fact, a caramelized egg yolk sitting on a bed of crushed-nut meringue.Read More
Sue Devor – Gail’s honorary aunt – is an extraordinary baker. During Gail’s childhood, Sue would make her favourite decadent chocolate meringue cookies every Passover. Today, no Passover is complete in Gail’s home without them. These addictive cookies are a little crispy on the outside with a gooey, chewy chocolate centre.Read More