2024 is another good year for stone fruit: peaches and apricots have been flavourful and juicy, and our two plum trees are overflowing at the moment. I was surprised that I’ve never blogged about this crisp before, because it’s so good that I’ve made several over the past few ...
It was a really hot July, so ice cream has been on my mind. Also, we’ve been getting a lot of fruit, thanks to the meal train that has been set up for Dr. S post-surgery. I’m so glad I made this ice cream from a pint of raspberries I wanted to use up, because it was well worth...
We’ve subscribed to the Market Box from Thames River Melons again this year. With a box of not-quite-firm cherries, I decided to use them in this cake. But, it was not-quite-delicious.
From Adeena Sussman’s book Sababa comes this idea for a panna cotta enriched with labneh, the “cheese” made from strained yogurt.
For a quick snack and thank-you gift, I made these filled cookies one evening. Straight out of the oven, they were gooey and delicious, but dried out and got firm later.
For Passover this year, we were at my brother-in-law’s house, and I planned on making an exciting, frozen treat from the Sweet cookbook. We’ve made ice creams and sorbets in the past for this Jewish holiday, but this is the first time we’ve done assemble-it-yourself sundaes.
Dr. S purchased a cookbook recently, called Sababa by Adeena Sussman. It had an interesting take on granola that I really wanted to try. And it was definitely worth the effort.
Using up egg whites is a recurring issue when making things like curds, ice creams, custards, etc. Financiers are one way to use them up, but haven’t been a regular in our household. However, with the success of this batch, I may now have a go-to recipe whenever we have a surp...
The recent breakfast compilation from NYT Cooking had lots of exciting ideas for my favourite meal of the day. Unfortunately, this baked oatmeal was a dud.
After being invited to Friday night dinner, we were asked to make a dessert that was dairy-free to accommodate an allergy in the host. Dr. S suggested something vegan, but I landed on this olive oil cake with a small modification.
Faced with a lot of milk at its best before date, I did what any sane person would do and made condensed milk: two batches, in fact. Read on to see how we used 8 litres of milk in just a few days.
This year, our cookie inspiration came from the New York Times, especially Cookie Week 2023, and the book Fabulous Modern Cookies.
This cookie called for “Major Grey” chutney, which I had never heard of before. Wikipedia says it usually has raisins, but none of the ones I found included it. To avoid over-stocking on this condiment, I stopped shopping at three jars.
A sweet-smoky combo in a crumbly shortbread? Mmm, sounds good to me. Unfortunately, these turned out sub-optimally.