Recipes

Recipe of the Week – Salted Caramels

Recipe from Gifts to Make, November/December 2011. Old-school caramels get a modern makeover. 1 c heavy cream 5 T unsalted butter, cut into pieces 1 t fleur de sel plus more for dusting 1½ c sugar ¼ c light corn syrup ¼ c water Line bottom and sides of an 8-inch square baking pan with …

Recipe of the Week – Caramel Apple Upside Down Cake

From Back to Baking: 200 Timeless Recipes to Bake, Share and Enjoy by Anna Olson, Whitecap Books, 2010. “The apples make an ideal upside down cake, since they caramelize so nicely,” says chef Olson, “and the juices meld with the sugar syrup, making for a shiny, saucy glaze when the cake is inverted.” Caramel Apple …

Recipe of the week – Hearty Vegetable Soup

From Soup: a kosher collection by Pam Reiss, Whitecap Books A perfect autumn soup. Use whatever red wine you like to drink—you can leave it out, but it adds a nice acidity, and the alcohol will cook off. 1 small yellow onion, peeled and coarsely chopped 2 Tbsp | 30 mL olive oil 1 stalk …

A holiday menu by Daniel Costa

“Italians take pasta seriously, it’s not an afterthought. We make almost all our own pasta at the restaurant; the pappardelle is always made here. It’s easy to make home made pasta once you learn the technique. It’s versatile and perfect for the holidays — for a big Christmas lunch or a late night New Year’s …

Gifts to Make: stylish goodies from your kitchen to give or to get

Sweet Madame Benoit’s maple walnut fudge If anyone should know how to make a good Quebec fudge, it’s Madame Benoit. As a Cordon Bleu graduate, cooking school and restaurant proprietor, and TV star, she championed Canadian cooking with Canadian ingredients. 1 c amber maple syrup 3 c packed brown sugar 1 c white sugar 2 …

Garlic Soup

My first bowl of garlic soup was at the Heald Street Café in San Francisco. My version, which tastes as close as I can get to that one, is based on Richard Olney’s, the American cookery writer who lived in southern France for most of his life. His book Lulu’s Provencal Table: The Exuberant Food …

Recipe of the Week – Pumpkin Risotto with Mushrooms and Taleggio

Risotto alla zucca con funghi e taleggio Recipe credit: the Italian Centre This hearty risotto beautifully blends the harvest flavour of pumpkin with mushrooms and Taleggio cheese. Ingredients: 400 g pumpkin – fresh (substitute canned and 1 L. vegetable stock) 3 T Bonelli olive oil 1 clove Garlic, minced 400 g Mushrooms 40 g Butter …

Recipe of the week – Pepperonta

A friend’s mother would make this with about 6 cloves of garlic. It was heavenly, and stinky. I prefer it now with no garlic and fresh chopped basil and parsley added at the end. Leaving the mixture in the oil in the fridge overnight is important to develop the rich and mellow pepper flavour. You …

The Chestnut

by Karen Virag With its spiky green and rather scary exterior, the chestnut of Paris springs and Christmas carols actually resembles something a centurion might have used to smite an enemy. Indeed, the chestnut (castanea sativa) has been a popular foodstuff in Europe since the time of the ancient Romans and remains so today. Chestnuts …

Gluten Free Holiday Baking

by Mary Bailey It’s one thing to give up bread and substitute gluten free pasta or pizza crust, but to give up Christmas baking? For those who can’t tolerate wheat and gluten, holiday treats become another thing to avoid. As I have several friends and colleagues who have wheat sensitivities or are celiac, I wanted …