Sesame rings aren’t just for middle eastern food. They’re fantastic with mushroom soup too.
And it wasn’t just any mushroom soup that we had the other night. This is quite different from the cream of mushroom soup we’re accustomed to eating. And as much as I adore the old style of mushroom soup, I’m thinking that I will always want this new style one based on Matt Cowan’s (Simple Bistro) mushroom bisque with hazelnut pistou featured in the Toronto Star’s Chef’s showcase this month. Continue reading mushroom soup with parsley pistou
We were watching FoodTV and saw Laura Calder making zucchini fritters. They looked great. And I believe I mentioned earlier that we have LOTS of zucchini.
he: (wandering in and looking at the screen) What’s that? A crow??
me: (incredulously) What?? Does it look like a crow?! No, it’s zucchini fritters.
he: Really?! (pausing and staring) Oh!!! It’s in black and white….
Sigh. Yes, I know. It’s not the best photograph. But really, it’s not that bad. (This is the problem with using a digital camera that does not have a “Black and White” setting.)
But forget about how the photo looks in black and white and consider the fritters’ taste. And the texture. Nothing desparaging can be said about those!
Usually, we use zucchini for making refried beans casserole. In fact, as I recall, that’s what we told our friend we were going to do with the zucchini she gave us when we got home.
Instead, we made a sudden change of direction and decided to make Laura Calder’s fritters. Oh my!! Do you have zillions of zucchini taking over your garden? So many zucchini that you don’t know what to do with them? Then you’ve got to try these fritters. They’re delicious!
But take caution. If you make these, you suddenly might decide you don’t have enough zucchini growing to support your addiction… Continue reading B&W Wednesday: Zucchini Fritters
Bread Baking Babes (BBB) December 2010
I was so happy that December’s bread was not specifically “Christmas” bread. I was terrified that it was going to be Panettone. (I know the Babes are crazy enough to suggest making it.)
So I couldn’t have been happier to be making these. I LOVE savoury bread!!
Of course, these are more like bread sticks than bread. And they ARE delicious!
The other great thing about taralli is that they are not remotely like Panettone in terms of the labour required. They can be baked the same day as they are made (in fact, not long after they’ve been mixed). Continue reading Have you tried Taralli yet? (BBB December 2010)
The ingredients listed in commercially produced chocolate cream eggs have begun to really bother me. And I hate the idea of putting yet another piece of useless coloured foil into the earth’s ever-growing mound of non-decomposing garbage.
Not to mention that the commercial chocolate cream eggs are horrendously sweet.
And it got me thinking. How hard would it be to make our own chocolate eggs for Easter?
Here’s what I’ve planned to do:
Homemade Chocolate Cream Egg
- semi-sweet chocolate
- Melt chocolate and butter over a double boiler
- Gently stir cream into the melted chocolate. Remove from heat.
- Carefully pierce a small hole in the bottom of the egg and place it in a pot of boiling water for 5 minutes.
- Remove the egg with a slotted spoon and rinse it under cold water to loosen the shell. Remove the shell without damaging the shape of the egg.
- Roll the egg in the chocolate mixture to completely cover it.
See? You can have your homemade chocolate cream egg and eat it too. (Or not.)
So. What do you think???* Continue reading Homemade Chocolate Cream Eggs