Panmarino

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Having a few friends over for supper is as good an occasion as any to make fresh bread. While flipping through Carol Field’s bread book, I saw an herb loaf that I thought would make a good accompaniment to our Middle Eastern dinner menu.

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Burned Peach Ice Cream

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Peaches have shown up in our breakfast (smoothies), dinner (salads), snacks and desserts all week long. With the last few yellow peaches from Sunday’s market haul, I made a peach ice cream as part of an office frozen dessert event.

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Peach and Jalapeno Popsicle

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Another day, another peach post. This time, a spicy popsicle!

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White Peach Sorbet

We bought two baskets each of white and yellow peaches from Bizjak Farms this weekend at the farmers’ market. Supermarket fruit tend to be a little underripe, so they survive transport better, but buying straight from the farmer yields deliciously ripe fruit. There’s going to be a lot of peach posts this week!

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Easy Sandwich Bread

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On Sunday evening, as I thought ahead to breakfast the next morning, I realized we were out of bread (again). But instead of walking over to the grocery store, I looked up a Cook’s Illustrated recipe for a superfast loaf (start to finish in under 2 hours) I recalled seeing from a few issues ago.

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Scallion Pancake Challah

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A few weeks ago, Flick saw someone on Facebook mention a “Chinese challah”. The cynic in me immediately scoffed and wondered aloud what would make it Chinese: Soy sauce? Lap cheong? Sesame? For this week’s Shabbat, instead of buying a loaf at the grocer near my office, I decided to investigate this idea.

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Sweet Corn Ice Cream with Blueberry Compote

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A couple of weekends ago, a recipe in the Saturday Globe and Mail caught my eye. It was for corn ice cream, which is an unconventional flavour, but one I knew I had to try. Unlike, say, some of these seafood based flavours.The recipe in the paper is attributed to a chef from Simcoe County. The yield

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Nectarine Basil Popsicles

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Stone fruit, especially nectarines and peaches, have a very short shelf life. After getting them from the market stand, they start to deteriorate rapidly, attracting fruit flies and mold within a few days. After holding a basket of overripe nectarines in the fridge for a few days, I decided to try turning

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Potato Burger Buns

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Hamburger buns are pretty boring. They’re ridiculously cheap, come in either white or whole wheat versions, and are usually a sponge for ketchup, mustard, mayo and relish. For a lot of barbeque sandwiches, you want the cheapest, whitest, mushiest buns to serve your slow-cooked meat on. But I like to

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Whole Wheat Bread (BBA)

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My son’s breakfast is typically toast with peanut butter. He’s been very consistent in his preferences. I like to bake bread, but we often just get loaves from the store. On Wednesday this week, I tried making the 100% whole wheat bread from Peter Reinhart’s The Bread Baker’s Apprentice.There are

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Apricot Ginger Sherbet

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Ever since reading Adam Gollner’s article about apricots in Lucky Peach, I’ve actually avoided the fruit. Partly because they’re in season for a very short time here, and partly because I know that none of the varieties I have access to would even come close to what he describes he tasted. In any

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Sweet Cherry Pie

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Perform an image search for cherry pie, and you’ll most likely get pictures of desserts made with sour cherries. Cook’s Illustrated published a pie recipe using sweet cherries a few years ago that I’ve always wanted to try, so this week, I bought a 3L basket of the season’s last harvest and got to

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