Yes, it could be prettier, but oh god, it was delicious. I took two recipes from Cooking Light Magazine and stuck them together to create what I think was a much better dessert. I felt like making a graham cracker pie crust instead of a normal pie crust, and I needed to get rid … [Read more...] about Extra-Musical Mash-Up: Buttered Rum-Raisin Cream Pie with Partridgeberry Glaze
Halibut in Red Wine Sauce
Beppi Crosariol from the Globe & Mail was so kind as to do a little video on how to make a simple red wine sauce some time ago. Sauté some diced shallots in a little oil. Add equal parts red wine and chicken broth (about 1/2 cup of each) and boil until they reduce by half. … [Read more...] about Halibut in Red Wine Sauce
Mackerel Nanbanzuke
This recipe was recommended to me when I wanted to make smelt. Very sustainable, smelt. Small and fishy, like sardines. I wanted to form an opinion on the fish, having never tried it before. Unfortunately, I looked in three supermarkets and one fish shop the day I wanted to make … [Read more...] about Mackerel Nanbanzuke
Jap Chae Korean Noodles
I used to live next to a Korean church on Bloor Street in Toronto. It was on the edge of Korea Town and my 3 years of living and going to school in the area introduced me to the wonders of pork bone soup, 24 hour amazing (and awful) BBQ, steamed walnut red bean dough balls, and … [Read more...] about Jap Chae Korean Noodles
Home-Made Fettucine with Lamb Tomato Sauce
This started from wanting to make the basic tomato sauce recipe from Josée di Stasio's A la di Stasio. Then I got a little ambitious. I decided to re-make the Kazakh Noodles from Beyond the Great Wall, but skip the stretching by hand step and the hanging (even if I'd had a … [Read more...] about Home-Made Fettucine with Lamb Tomato Sauce
Atlantica
Atlantica 38 Beachy Cove Road Portugal Cove, NL ●●●●●●●●●○ 9 out of 10 I have as many compliments for this restaurant as the Executive Chef has tattoos... Starting at the arm, moving to the leg: 1. The scenery. Step into the dining room and immediately be overwhelmed by a … [Read more...] about Atlantica
Catch of the Day: Trout in Orange Sauce
I hate orange in sauces. So why did I make this recipe? Some yoga-induced state of insanity? Nope. I made it because I wanted to make a fish recipe from Josée di Stasio's A la di Stasio, of which there are only two, and I'd already made the other one twice. I didn't feel like … [Read more...] about Catch of the Day: Trout in Orange Sauce
3 Newfoundlanders Walk Into A Bar (Hasty Pudding vs. Brownie Pudding)
Hasty pudding is essentially the same recipe as brownie pudding except for two key ingredients. It calls for chopped dates (which is hilarious because they're the most time consuming part of the otherwise 'hasty' recipe) while brownie pudding calls for cocoa in its fudge sauce. … [Read more...] about 3 Newfoundlanders Walk Into A Bar (Hasty Pudding vs. Brownie Pudding)
Dairy-Free Vanilla Custard
This dairy-free vanilla custard is not vegan, but I made it with almond milk instead of regular milk or cream. The recipe is about as low-fat as you can make custard while keeping the rich egg yolk flavour. It's a beautiful recipe from Alice Medrich's Chocolate and the Art of … [Read more...] about Dairy-Free Vanilla Custard
Chocolate Chestnut Torte with Butterscotch Frosting and Bakeapple Syrup
This recipe is very similar to the Sweet Chestnut Torte, but is much richer and if you accidentally leave out two egg whites like I did, much denser as well. It kind of tastes like a flourless chocolate cake, but is better for you. You would never know it was made with chestnut … [Read more...] about Chocolate Chestnut Torte with Butterscotch Frosting and Bakeapple Syrup