Author: Chef M
Growing up, my mom would regularly make us a Polish apple cake called a szarlotka , and I honestly couldn’t believe how much these bars reminded me of one of my favorite childhood desserts! My version uses considerably less sugar and no butter, oil or eggs, but still has that delicious buttery taste courtesy of the almond flour in the crust.
As the nights draw in and the temperature drops, enjoy this nutritious and perfect fall-weather salad bowl, featuring fiber-rich Swiss chard, which is high in vitamin K and antioxidant carotenoids.
Sometimes when I’m on holiday, I meet people with whom I maintain a friendship, even though they may live thousands of miles away. In 2005 I met two guys from Poole, in South West England. Andy Carter and Derek Smith have been my good friends ever since, and they’ve visited Newfoundland twice. Like me, they’re dedicated foodies. Once I asked them about the kind of food they grew up eating, and Derek sent me this recipe. It’s called Toad in the Hole, but happily there are no toads involved.
This is a truly earthy, hearty dish. Until you’ve tried it for yourself, you won’t get why it’s so great.
Cooking salmon on a cedar plank gives the fish an inviting, slightly smoky taste and makes for an impressive presentation. Untreated cedar planks are available at many supermarkets and barbecue supply and seafood stores.
This farm-fresh salad is for those occasions when seven layers just won’t do!