Monthly Archives: October 2009

  • Cookbook Review: A Year in Lucy’s Kitchen Cookbook Review: A Year in Lucy’s Kitchen

    Cookbook Review: A Year in Lucy’s Kitchen

Cookbook Review: A Year in Lucy’s Kitchen

  When I first began flipping the pages of Globe and Mail columnist Lucy Waverman’s new cookbook “A Year in Lucy’s Kitchen” (Random House Canada), I was skeptical I would be able to select recipes to review.As I’ve mentioned before, my life has dramatically changed with the birth of my son more than 10 weeks ago and I am relying more heavily on processed frozen foods and take-out. It’s the stark truth and I am being honest despite the criticism or backlash I expect to hear.And it’s the truth for most young families, I suspect, despite the much-heralded return to seasonal, local cooking that is driven not only by the desire to preserve the environment but by financial need in these more expensive times. Indeed, the book’s menu for an Economic Gastronomic New Year’s party reflects Waverman is tuned into these more frugal times.Sure, buying seasonal is the way to […]

  • Emerging Trends: Marshmallows, maple and more Emerging Trends: Marshmallows, maple and more

    Emerging Trends: Marshmallows, maple and more

Emerging Trends: Marshmallows, maple and more

  The latest dispatch from the Center of Culinary Development highlights the latest emerging trends in the culinary world, including gourmet marshmallows and the use of maple as a luxury ingredient. According to the trend analysts, fast food outlets are thinking outside the box to cater to their market. For example, 382-unit Philly cheese steak chain Charley’s Grilled Subs will be offering Korean-inspired sandwiches while a Kosher Subway restaurant is opening in North Miami Beach, making it the first glatt kosher restaurant of its kind in the Southeast and one of only nine in the country. The Subway will be offering Mexican turkey, soy cheese and corned beef and pastrami instead of its usual pork and cheese products. Canadian maple is also being used by our neighbours to the south as a luxury ingredient because of its rising price. According to SideDish “Maple is being used in ice creams at […]

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  • Cookbook Review: Two Dishes Cookbook Review: Two Dishes

    Cookbook Review: Two Dishes

Cookbook Review: Two Dishes

  When you are a new mom and you can barely find the time to wash your hair much less figure out how to calm your wailing two-month-old who just developed an ear infection and fever, the last thing you want to do is try cooking new recipes. I’ll be honest here: It was not an easy couple of weeks in our household.My son is now about two months old and going through what the experts say is the peak of fussiness. On most days, I’m lucky if I can find the time to warm the instant oatmeal in the microwave. Despite all this, I managed to make four recipes from the new cookbook “Two Dishes” (McClelland & Stewart) by Linda Haynes and Devin Connell : coconut French toast with pineapple maple syrup, lemon and Parmesan orzo mac and cheese with chicken meatballs, Nana’s heavenly rice pudding, and Cheeky Monkey […]

  • Mini pumpkin spice bundt cakes Mini pumpkin spice bundt cakes

    Mini pumpkin spice bundt cakes

Mini pumpkin spice bundt cakes

  When the temperature drops, and the leaves crunch under my feet, I want nothing more than to warm my palate with the rich seasonal tastes of pumpkin, cinnamon, nutmeg, and cloves. I took a several-week hiatus from blogging and baking after my son was born, but decided to get back in the kitchen and finally put my mini Bundt cake pans to use with a recipe for pumpkin spice cake. While my Kitchen-Aid mixer has been relegated to a top shelf I can’t barely reach – to make room for the baby bottles and bottle warmer – I haven’t lost my touch. This recipe for pumpkin spice cake with maple cream-cheese frosting is from a wonderful book called The Art and Soul of Baking by Cindy Mushet. The recipe is for a regular cake, but I adapted it for the mini Bundt cake pans, left out the frosting, and […]