The recipe conveniently omits the time it takes to reduce the cooked papaya puree down to 1 cup: about 40 minutes! After enduring hot, tropical fruit sputtering onto my arms, I thought baby food might be a shortcut for next time. Dried pineapples are very expensive, more so if...
My second attempt at this recipe, after a disappointing trial a few months ago using Bob’s Red Mill muesli. Actually, I had intended to make this using Kashi GOLEAN Cereal but the food processor turned it into a powder with some hard nuggets leftover. Instead, I bought Good Fo...
This isn’t a gluten-free cookbook, but as far as I can tell, this recipe contains no gluten. I used organic Orin apples from BC which have a subtle pear flavour. Poaching the apple balls in spiced cider gave them a deep flavour, and they make a nice accompaniment. The nutty ca...
To make chopping the milk chocolate easier, I melted it, then spread it very thin on a cookie sheet lined with parchment. For the nuts, I used both ground hazelnuts and chopped walnuts. Because the dough has a sandy texture, I found it easiest to use my hands to press it toget...
This tiny book, published in 1992, has a lot of ideas for a full breakfast spread, taking inspiration from morning traditions from around the world. The French toast recipe comes from the section on Provence. I didn’t use the extra egg whites, and used raisin challah instead o...
An easy recipe to mix up. The dough spreads out a lot, so make sure you leave lots of room on the cookie sheet. Let the partially baked logs cool sufficiently so that they are firm enough to slice with a sharp knife. I let the biscotti dry out for another half hour with the ov...
I used organic Pippin apples, a small green tart fruit. Even though I didn’t use a non-stick pan, there was no problem inverting the pancake onto a plate. I used a mix of whipping cream and 2% milk in place of half-and-half, making it a bit richer. The method is very hands-off...
I made a half-batch in an 8×8” pan, substituting wheat germ for oat bran, and adding a bit of shredded coconut, sunflower seeds and dried cranberries to the basic recipe. These tasted much better the next day, less floury and raw tasting. Definitely not like store-bought grano...
I think there’s a misprint in the book: the yield is supposed to be two 9×5×3” cakes, but as you can see, the loaves came out very short. The Classic Pound Cake recipe a few pages back uses the same amount of flour, butter and eggs and makes one loaf. I sent Nick a question on...
Some more lessons learned about making artisan chocolates: lining the pan with plastic wrap doesn’t work very well when the surface is non-stick; freezing the ganache filling too long means the melted chocolate “foot” will set immediately making it hard to get an even thicknes...
To use up some yogurt I had (and to make a fine accompaniment for the white chicken chili I made for dinner tonight), I tried this cornbread from a book dedicated to the subject. It’s a pretty funny read, as the author had four goals in writing the book, the third of which is,...
I used frozen blueberries to make these scones (more leftover ingredients: 35% cream). As I was stirring this gluten-free dough together, I was thinking about how you don’t have to worry about overmixing (which causes toughness) since there’s no gluten to be formed. I ended up...
I made a double recipe (162 in2) to use up some whipping cream and chocolate I had leftover. This fit nicely in two 8×8” non-stick pans (128 in2) plus one 6×6” pan (36 in2) with removable bottom. I toasted the ground hazelnuts which helped with the nutty flavour of the base; i...
I used a full 5 tbsp. of water in the pâte brisée which made it easier to roll out, but resulted in a cracker-like crust. The frangipane was very strongly flavoured (of peanuts!) and was a deep green-brown in colour. It’s hard to tell if a fig is ripe, but after baking in the ...
Blech, these tasted untasty. The Bob’s flour is very dark, and turned out some angry looking pancakes. I like trying new grains and recipes, but 100% buckwheat may be too much for me, or I haven’t found the right recipe. There is no sweetener in the ingredients, so eat these w...