Rhubarb Cream Pie

 

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It is no secret that we here at Fiesta Farms have a thing for rhubarb. For many, spring means fiddleheads and ramps, little robin red-breasts and daffodils. But for the rest of us, it’s rhubarb. And though we enjoy it in a multitude of ways,  nothing beats a good old-fashioned rhubarb pie.

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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 »