savoury

  • Bon Appetit’s holiday party mix Bon Appetit’s holiday party mix

    Bon Appetit’s holiday party mix

Bon Appetit’s holiday party mix

I’ve been making David Lebovitz’ sweet and spicy party mix every year since I first discovered it in 2011. This year, I thought I’d try something new, something that looked a bit more festive. So I painstakingly tracked down all the ingredients listed in the recipe to make Bon Appetit’s Party Mix.  No, Bugles and roasted peas (not the wasabi variety) are not that easy to find. As for Terra Stix, forget it. I think they may actually be discontinued because the high-end grocer that can usually source everything told me the supplier hadn’t been bringing it for a while. Truth be told, I don’t really know why I made this, I barely touched it. But it seemed to go down well at work, if you like savoury, crunchy, salty party mixes, this will go down well. The garlic, Dijon, Worcestershire sauce mixture adds an unexpected kick, and it was welcome, […]

  • Kid-friendly Red Lobster Cheddar Bay biscuits Kid-friendly Red Lobster Cheddar Bay biscuits

    Kid-friendly Red Lobster Cheddar Bay biscuits

Kid-friendly Red Lobster Cheddar Bay biscuits

I don’t often blog about savoury recipes but these cheddar biscuits are so good, and so worthwhile, I decided I must tell you about them. I have a long love-hate relationship with Red Lobster biscuits. As a rotund kid I didn’t think twice about finishing off the basket before ordering my usual meal of popcorn shrimp off the kids’ menu. I remember years ago when one of my co-workers told me he had met the man who “invented” these biscuits, I was in awe and couldn’t wait to get home to tell my husband. Then as I got older and joined Weight Watchers, I would eat maybe half, or just one, as a treat when we went to Red Lobsters. Last year in one of our first meals out as a four-person family, we went to Red Lobster. My four year old absolutely DEVOURED the biscuits. If you know me […]

  • Apple and white cheddar scones Apple and white cheddar scones

    Apple and white cheddar scones

Apple and white cheddar scones

  I love scones with clotted cream. With whipped butter. At afternoon tea in London. Heck, I even like the scones at my workplace cafeteria, but these scones took the cake. For years I stuck to the same scone recipe I learned at Dish Cooking Studio,  one that included dried fruit and was served with mango whipped butter. And indeed it’s a great recipe but this one is much more my style. I’m not a fan of chunks of fruit or raisins in my baked goods but the baked apple in this recipe would be missed if you were to leave it out. I whipped these up in no time at all and they were scrumptious. My only regret is not making them smaller so I had more than 6 scones to look forward to. Or maybe I should have doubled the recipe. It’s the perfect savoury-sweet combo, and not […]

  • Santa Hat Party Mix Santa Hat Party Mix

    Santa Hat Party Mix

Santa Hat Party Mix

  I like alliteration. I like sequins. I like punny jokes. I like Palm Beach fashion. I like a bit of camp. Isn’t it obvious? I like a good gimmick. So by the time Christmas rolls around, I’ve already been bookmarking festive recipes for months. This one jumped right out at me on Pinterest because I’d never seen anything like it and the Santa hats were so festive, so fantastic, so fun! Flavour had absolutely nothing to do with it. I thought it would be a fun, quick party mix to take to one of my work events during the holidays, which is getting harder and harder to plan for because my co-workers expect me to come up with something interesting every time. Last year I made Chocolate Gingerbread House Petits Fours, and Nigella’s Christmas Cornflake Wreaths. In years past, I’ve also made Festive Cheesecake Pops, which my co-workers are […]

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  • David Lebovitz’ Best Sweet and Spicy Party Mix Ever David Lebovitz’ Best Sweet and Spicy Party Mix Ever

    David Lebovitz’ Best Sweet and Spicy Party Mix Ever

David Lebovitz’ Best Sweet and Spicy Party Mix Ever

  This party mix saved my life this holiday season. Whether my husband forgot to tell me people were coming over, whether I needed a last minute hostess gift, whether I forgot to eat a meal and needed a quick snack, this sweet and spicy pretzel and nut mix was there to save the day. Really, though, you’ll want to save this all for yourself to nibble on over a chilled glass of wine as your coq au vin simmers away. (That’s the scenario in my dreams, anyway.) It was so quick to whip up, so delicious, that I have already made nearly two-and-a-half pounds of it in total.The first time I grabbed a handful, still slightly warm from the oven, I told myself this was the best thing I’d ever made. Maybe I’ve said that one or two or three times, but this is no regular nuts and bolts […]

  • Barefoot Contessa’s brioche loaves Barefoot Contessa’s brioche loaves

    Barefoot Contessa’s brioche loaves

Barefoot Contessa’s brioche loaves

I made this recipe out of laziness. I couldn’t find any brioche or challah to buy for one of Dorie Greenspan’s tartine recipes in either of my local grocery stores and I didn’t feel like driving to my favourite French bakery to buy any. So, I made some myself. Once again, Ina Garten’s “Barefoot in Paris” book came through with a fail-proof recipe. It sounds like a lot of trouble to make, but it’s nearly effortless. If you’re not familiar with brioche, it is a French bread verging on a sweet with a high egg and butter content that translates into a tender crumb and a dark, golden, flaky crust. It’s ideal to use when making French toast, bread pudding, or even to toast and spread with a thin layer of butter. I used to wonder what all the fuss was about when my mother would fall into raptures over brioche. Even […]

  • Giada’s pea pesto crostini Giada’s pea pesto crostini

    Giada’s pea pesto crostini

Giada’s pea pesto crostini

  It’s my unspoken mandate to write mainly about baking and pastries, although I do veer off track now and again, and this is one of those times because I just can’t resist. While planning for a barbecue at our house this summer, I decided to add something new to the tried-and-true mix of hummus and kebab that appear at every gathering. I made hummus, yes, but I also made Giada’s pea pesto crostini. I had all the ingredients on hand and I was able to whip it up in a jiffy even though I also had to make several other dishes for our lunch.And you know what? I had loads of hummus left over, but only two of the pea pesto crostini weren’t wolfed down.I made this recipe from Giada’s book “Giada at Home”, which I reviewed here, but you can also find it on the Food Network website […]

  • Spinach-feta turnovers Spinach-feta turnovers

    Spinach-feta turnovers

Spinach-feta turnovers

  If you’ve eaten these at Greek bakeries, you know them as spanakopita. In Armenian, we call them beoregs, in Bulgarian banitza. Needless to say I have had several variations on the theme and some of the best spinach pies I’ve eaten have been my mom’s or those still piping hot from vendors in Bulgaria, where the local sirene (known as feta to the rest of the world) is to die for. Most of the Armenian moms and grandmoms you’ll speak to have their own recipe and will defend it to the death.So when I saw a recipe for these ones in Martha Stewart’s Everyday Food magazine, I was hesitant. How could Martha Stewart improve on a recipe honed and perfected by centuries of women?She did it again. The end result was amazing. My husband told me they are the best he’s ever eaten, and his mom is a fabulous […]

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  • Acorn-shaped mini cornbread puddings Acorn-shaped mini cornbread puddings

    Acorn-shaped mini cornbread puddings

Acorn-shaped mini cornbread puddings

  I’ve been aching to try out my new acorn cakelet pan ever since buying it at half price from Williams-Sonoma during boxing week.In my first attempt, I made these mini cornbread puddings to accompany the curried zucchini soup I like to make when the mercury drops.This recipe is adapted from Martha Stewart’s Everyday Food.They’re called mini cornbread puddings because they are more moist than your typical cornbread. Ingredients: (Makes 24)Butter, room temperature, for pan1/2 cup all-purpose flour (spooned and leveled)1/2 cup yellow cornmeal2 tablespoons sugar1 teaspoon baking powder1 teaspoon salt1/4 teaspoon baking soda1 large egg1 1/2 cups sour cream1 package (10 ounces) frozen corn kernels, thawed and patted dry Directions:Preheat oven to 425 degrees, place rack in upper third. Butter mini muffin pan and set aside. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.Make a well in center of flour mixture. In […]

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  • Ham, spinach, and Gruyere croissant ring Ham, spinach, and Gruyere croissant ring

    Ham, spinach, and Gruyere croissant ring

Ham, spinach, and Gruyere croissant ring

  After my recent interview with Tana Ramsay, Gordon Ramsay’s wife, I told her I’d be trying the ham, spinach and Gruyere croissant ring from her new cookbook “Home Made.” She leaned in, as if she’d be letting me in on a family secret and said, sincerely, “It’s delicious.”And she was right. When I pulled the croissant ring out of the oven, after serving leek and potato soup, along with an arugula, cherry tomato salad with raspberry vinaigrette, pecans and Stilton cheese, my husband’s eyes widened. It looked like I’d slaved all night. Truth was, while it looks impressive, all it takes is chopping up a bunch of ingredients and laying the filling atop the croissant dough, folding the dough, then baking it. In this case, the ingredients include two packs of croissant dough; blanched spinach; 10 slices of honey-roasted ham, cut into strips; 10 halved cherry tomatoes; 5 chopped […]