One Way To Rescue A Cake

 

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A wise person once said, “When life hands you a dilemma, make dilemmonade.” Or something like that. Something like, “When life hands you an under-risen cake, make biscotti!” Continue »



One Dish Meals: Chicken Calamansi

 

 

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When it comes to chicken, there are some folks that prefer dark meat-the legs-drumsticks and thighs-and others that are strictly white meat only. Some dishes work better with breast, like a chicken kebab, and the legs-somewhat tricky to bone- are often set aside for fried chicken, or barbecued drumsticks, or for braising and stewing. For me, if I’m braising or stewing I prefer the rich, darker and moister meat of chicken legs, cut to separate the thigh from the drumstick. And I’m always excited to try a recipe that highlights this wonderful and economical cut. Cue the classic dish from the Philippines, Chicken Asado. Continue »



Asiago And Eggplant Are A Perfect Match

 

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Years ago I worked in a restaurant that baked with a lot of Asiago cheese. “Poor man’s parmesan” is what the chef called it. True, Asiago is less pricey than the King of Cheeses, Parmigiano-Reggiano, but don’t let this less than complimentary epithet discourage you, Asiago is a wonderful cheese that does indeed have a taste similar to parmesan, but has a personality all it’s own. Continue »



Canadian Favourites: Dare Maple Leaf Cookies

 

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The Toronto Maple Leafs may have fallen, but all over our city, maple trees are just opening up. The maple leaf is a big deal in this country, figuring prominently on sports jerseys, waving on our national flag and hiding out in the cookie jars of our dreams. Continue »



Essential Kitchen Gadgets: Tart Pan

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When you do retire to that island paradise, there are certain kitchen gadgets you will want to bring along. Today we include on that list, a tart pan. With a removable bottom no less. Is this actually essential? Well if you want guaranteed perfect results every time, if you like your quiches and tarts to have a crust that looks like you spent years in culinary school, if you have little to no talent in the kitchen but want to put out tarts that look like they belong on the cover of a now defunct gourmet magazine then yes, this little wonder is as essential as it gets. Continue »