Everyday Recipes For Busy Makers
Here is a method for making ice cream that is so easy, you will wonder why you ever bothered with any other recipe. It only uses 2 main ingredients–plus flavourings and/or mix-ins of your choice. These two ingredients are 35% cream and sweetened condensed milk. Read more…
Not long ago, the chef I work under was given an assignment to create a vegan dessert involving meringue. He told me he was using something called aquafaba. Sounds fancy, doesn’t it? It’s not. In fact, you’ve probably been dumping it down the drain for Read more…
If you’re an avid baker, then no doubt you have heard of or even tried adding pureed fruit to a product as a fat substitute. I first heard of doing this years ago when I saw a muffin recipe that called for applesauce instead of Read more…
Mexican chocolate dates as far back as the Aztecs, and oddly enough it was originally more sour than sweet. It was a highly prized commodity, and apparently the Spaniards are responsible for introducing it to Europe. It is somewhat more granular than regular chocolate, and Read more…
I don’t make donuts very often, but when I do I always realize how fun they are! No word of a lie, they are a bit fussy to make…with 10 minutes of kneading (I always knead by hand), 2 rising times, deep frying and sometimes Read more…
I don’t eat a lot of candy, but when I do I tend to go for the kinds that have been around for decades—even centuries. Like many things, when it comes to food I find it tough to beat the classics. Peanut brittle, sponge toffee Read more…
When I first started using a ginger bug, all I made was ginger ale. It only seems fitting, but ginger bug is not restricted to ginger ale. Any flavor soda can be carbonated with it. By steeping ingredients like sarsaparilla for root beer, tamarind for Read more…
Even though I am not vegan, I love to cook meals involving nothing but plants. I especially love taking carnivore classics like meatloaf, ribs and fried chicken and creating (or trying to create) passable versions of them without setting foot into a butcher’s shop. This Read more…
Whenever I’m in another city, I love to visit chocolate shops—the type where everything is made with human hands. I especially love the turtles, because the craft of candy making seems to be the most evident in them. I love how the chocolate was just Read more…
The first year I started cooking professionally, my work did a function that served a special sausage pizza roll for the attendees’ lunch. The lady who made it (Pat!), called it a focaccia. Even though she knew it wasn’t an actual focaccia, it’s just what Read more…