This creation was me saying happy birthday to Benjamin, my über wonder dog of 18 years. That is to say, I’m not the only one in the family that gets weak in the knees when someone says “duck.” Truly, it’s a wonder that over the years I haven’t been beaned with a softball between the eyes…
White Chili
While we battle through a late season cold-snap, the calendar says that winter’s strength will soon be behind us. In the meanwhile, the cold weather continues demand slow-cooked comfort foods and I’m happy to comply. Nothing seems to warm as well as those one-pot dishes that cook for hours and warm you from the core…
Triple-Ginger Gingersnaps
Gingersnaps … for ginger fools™. One of my grandmother’s legacies to me is a love everything ginger. Ever since I was a child, I would eat anything ginger that she pressed into my hands: ginger marmalade, candies, crystalized ginger, chocolate covered ginger … and gingersnaps. I ate it all … I adored it all. And…
Pumpkin Pie Latte
A few things about me…. I love my coffee and almost every day starts the same with a latte. I love all things pumpkin and as much as I generally dislike the coffee and commercialization that is all-things “Starbucks,” I do adore the emergence of their pumpkin spice latte every year. But, in some regards,…
Tagine with Merguez Sausage and Winter Vegetables
You may have noticed that for the past month at least I’ve been pretty much in a “winter” theme. Something about going cross-country skiing and shovelling snow that screams comfort food — and there are fewer better examples of comfort food than any stew. One of my very favourite stews is tagine, a North African dish so…
Oatmeal Banana Chocolate Chip Cookies (redux)
If you love moist, tender cookies, here’s a great gluten-free cookie recipe that everyone is sure to love. Trust me – no one will notice the absence of the wheat flour – they’ll just be going, “Mmm, wow, what are these delicious cookies?!” And, yes, that is “banana” in the title of the recipe. What…
Braised Red Cabbage with Apples
Few cooking techniques are as decidedly “winter” as braising. The method telegraphs a slow, lazy day of cooking — and it proclaims comfort food … and nothing says Sunday dinner better than braised comfort food. If you’re even the slightest bit ‘iffy’ about cabbage, trust me, this will make a convert of you. Anne has dubbed this…
Cookbook Review: Baked Elements
Baked Elements: Our Ten Favorite Ingredients Authors: Matt Lewis & Renato Poliafito Price: $37.5o Hardcover: 224 pages Publisher: Stewart, Tabori & Chang (September 1, 2012) ISBN: 978-1584799856 So this is a review that has been a long time coming … and no, it isn’t because my blog was taken over by a crazed beer sampler. Really…