When I discovered Jerusalem Artichokes I didn't know quite what to do with them. First I didn't know what they tasted like, or what went well with them. It turns out they're nutty, sweet and earthy. Something to be tried, not just described. They look like dirty, knobby pieces … [Read more...] about Jerusalem Artichoke Soup: Bonnie Stern’s Heartsmart Cooking
All Recipes
Disaronno-soaked Dried Apricot Yam Loaf
Alice Medrich doesn't have a whole lot of non-chocolate recipes in her cookbook Chocolate and the Art of Low-fat Desserts but what she does include is unfalteringly good. When I first saw the recipe for Apricot Yam Loaf I quickly turned the page...compared to mousse, it's boring. … [Read more...] about Disaronno-soaked Dried Apricot Yam Loaf
Answer: SUSHI! (Question: What do you make when you have nothing in your fridge but eggs and sweet potato?)
The answer is always sushi... This is the simplest meal. It looks beautiful, and it will make you feel like a gourmet. In that sense it's very Japanese: Very few ingredients + fresh flavours + not a lot of preparation time. Of course, Japanese cooking assumes you understand how … [Read more...] about Answer: SUSHI! (Question: What do you make when you have nothing in your fridge but eggs and sweet potato?)
Naan, take 2: Madhur Jaffrey’s Indian Cooking
I've come a long way since the last time I made naan...about 3 weeks ago. I have subsequently learned to knead. Since my last naan didn't rise properly, I figured I should go out of my way to figure out this leavened bread business. People have been making it successfully for a … [Read more...] about Naan, take 2: Madhur Jaffrey’s Indian Cooking
Building A Lemon Mousse Cake: Gravity hurts us all in the end, I suppose…
This is the horrible picture of what was left of the mousse after 30 minutes: So my lemon mousse cake was a bit messier than the picture in the book...but every bit as delicious. It was a little better than lemon pudding, but not quite as spectacular as my first lemon mousse … [Read more...] about Building A Lemon Mousse Cake: Gravity hurts us all in the end, I suppose…
So many mousses…
1 day before great Christmas Party 2009, I had 3 meringues to make as part of: 1. A double batch of Bittersweet Frozen Chocolate Truffle Mousse Cookies 2. A lemon mousse cake 3. The outer layer of the baked frozen Buche de Noel. I was a little nervous. First the Bittersweet … [Read more...] about So many mousses…
Because you always need a little green: Arugula Salad with Grilled Shrimp, Asparagus and Fennel
Basically fennel is my new favourite thing. I discovered roasting it and then sprinkling it with lemon and I nearly died from joy. The funny thing is I hate anise, black licorice, sambuca, pastis or any other products with that horrible taste, but somehow when you roast and (I … [Read more...] about Because you always need a little green: Arugula Salad with Grilled Shrimp, Asparagus and Fennel
Southwestern Barbecued Brisket: Bonnie Stern’s Heartsmart Cooking
How does a person who doesn't eat beef end up making a really good brisket? By trusting a good recipe in a good book, changing a few little things when you don't have quite the right ingredients, and crossing your fingers. The amount of praise that this recipe received at the … [Read more...] about Southwestern Barbecued Brisket: Bonnie Stern’s Heartsmart Cooking
Wild Mushroom Risotto (Balls) with Black Truffle Oil
This is pure comfort food. I admit I shy away from (or cheat at) risotto because of the time of stirring involved. I also more often have basmati or brown rice sitting around, neither of which are the perfect arborio rice required for traditional risotto, but it's Christmas, and … [Read more...] about Wild Mushroom Risotto (Balls) with Black Truffle Oil
Party Prep: Pastry, Peppers and Imperfect Polenta
With all the preparations for the 2nd annual family house party in full swing, I tackled the ''P's". Fresh off my mousse mistakes, I decided to separate the great Mocha Buche de Noel into sections. This is first of all necessary, as the mousse needs to be frozen, the soufflé … [Read more...] about Party Prep: Pastry, Peppers and Imperfect Polenta