Monthly Archives: September 2010

  • Cook’s Illustrated perfect chocolate chip cookies Cook’s Illustrated perfect chocolate chip cookies

    Cook’s Illustrated perfect chocolate chip cookies

Cook’s Illustrated perfect chocolate chip cookies

  A few days ago it was a miserably rainy day and all I could think about was whipping up a batch of warm, gooey, chewy, chocolate chip cookies. Wonder of wonders, miracle of miracles my son actually sat in his high chair long enough for me to make these cookies and bake them (all the while I fed him his dinner – yes, I’m a good multi-tasker). I came across this recipe a few weeks ago, during my online travels searching for the perfect chocolate chip cookie (see my previous posts on David Lebovitz’s chocolate chip cookies, and Amy Lewis’ ultimate chocolate chip cookies). On one of the forums discussing the best chocolate chip cookies, there was a heated debate in which several people praised the Cook’s Illustrated recipe for perfect chocolate chip cookies. I was intrigued because in this recipe, unlike traditional chocolate chip cookies, you must brown the butter, a step […]

  • Almost flourless orange and almond cake with marmalade Almost flourless orange and almond cake with marmalade

    Almost flourless orange and almond cake with marmalade

Almost flourless orange and almond cake with marmalade

  I’d be lying if I said I was not impressionable. When I watched “Fast Food Nation,” all I could think about was buying a McChicken. And when I was reading Jane Green’s “From Promises to Keep,” I had barely finished a few chapters when I bought the ingredients to make this Middle-Eastern inspired almost flourless orange and almond cake she wrote into the storyline, one of several tantalizing recipes included in the novel. As you can see, I am short on patience and I ate a slice, or two, before taking a photograph.In fact, so many of the recipes in Jane Green’s latest book were so tempting that I messaged one of the Penguin publicists on Twitter, asking whose recipes these were. Turns out Jane Green is not only a talented author but a talented cook and baker too. You can see more of her recipes on her website at this […]

  • Bourdain tells me whether he’s still a bad boy Bourdain tells me whether he’s still a bad boy

    Bourdain tells me whether he’s still a bad boy

Bourdain tells me whether he’s still a bad boy

  In my day job as producer at CTV.ca, my bread and butter is hard news. But I have also had the good fortune of meeting and interviewing some fascinating people in the food industry. Some of those people include Gordon Ramsay, his wife Tana Ramsay, Nigella Lawson, and of course homegrown talents such as David Rocco, Vikram Vij, Bob Blumer, Naomi Duguid and Jennifer McLagan. I am still ruing the time I bumped into Jacques Pepin in the CTV hallway and goggled at him without saying a word. On Wednesday, Bourdain was at CTV for an interview with Canada AM. I had the opportunity to interview him in the green room shortly before his TV appearance. While outspoken Ramsay was charm personified when I met him, Bourdain was a bit more reserved. But he soon warmed up after we began chatting about our children, the shows they watched (he watches “Backyardigans” with his three-and-a-half year old daughter Ariane); […]

  • Whimsical watermelon pops Whimsical watermelon pops

    Whimsical watermelon pops

Whimsical watermelon pops

  If, like me, you are starting to pull your cable-knit sweaters out of storage, and wearing thick socks to bed, you must also be feeling winter is just around the corner. I know, I know, summer isn’t officially over. Yet the imminent chill of winter is palpable.I am dog-earing pumpkin recipes, and reaching more often for brown sugar, nutmeg, cinnamon, the flavours of fall and winter.But if you want one last taste of summer, you can fool your tastebuds with Kraft Kitchens’ watermelon pops.I’m not going to lie to you. I made these more than a month ago for my son’s birthday after seeing them on the Kraft Kitchens’ website. And I probably woudn’t make them in this current climate. But I figured I should blog about them before summer really ended.I was hesitant about this recipe after reading reviews in which commenters said they looked better than they tasted, but I forged […]

  • Bourbon and orange pecan pie Bourbon and orange pecan pie

    Bourbon and orange pecan pie

Bourbon and orange pecan pie

  I have already made this four times in as many weeks. You’ve heard me whingeing about my lack of time before, so what’s the deal? I tore this recipe out of one of my favourite magazines, “Real Simple.” And sure enough, this recipe is real simple. What’s the secret? Well, as the labour and delivery nurse told me while I was delaying getting the epidural during my labour “Don’t be a shero.” After having a child I no longer try to be a shero. If there are shortcuts, I might just take them. The shortcut here, purists don’t stop reading, is using a ready-made pie crust. I used frozen Tenderflake. Don’t get me wrong, it’s no substitute for a homemade pastry crust. And I have made homemade pastry crusts to great success other times, but this shortcut was too tempting to refuse. And the shocking thing is that every time […]

  • Nigella’s chocolate raspberry pavlova Nigella’s chocolate raspberry pavlova

    Nigella’s chocolate raspberry pavlova

Nigella’s chocolate raspberry pavlova

  I made this pavlova on an extraordinarily hot and humid morning. It was also the same day as my son’s first birthday. For some reason, I thought I wouldn’t have enough desserts or the 20-odd guests, even though there was birthday cake, two huge fruit platters, watermelon pops, chocolate chip ice cream sandwiches, pecan pie, and more, so I decided to make this as well at the last second. This was in the middle of making roast potatoes, Bulgarian shopska salad, marinating vegetables for the grill, and running around like a chicken with her head cut off. Despite my best intentions, the meringue didn’t rise nearly high enough, nor did I see the peaks the recipe calls for, and when I plopped it in a mound on the cookie sheet, it spread all the way to the edges. I chalked it up to the humidity, and the fact I wasn’t watching the meringue in the mixer […]