I make this for my family when I have time and I’m feeling happy (never, ever try to cook when you are angry you can’t, you just can’t!). It is not that time consuming, but it does take a little bit longer than Monday Night Bolognaise or Tomato Bacon Pasta , which I often serve after a busy Tuesday.
Author: Chef M
To say these disappear quickly is an understatement. I actually had to make several batches of these while doing the recipe development for this book, not because they needed more testing, but because people kept requesting them! It’s not hard to see why, though. A light and tender chocolate muffin accented with a sweet and creamy cream cheese swirl makes these pretty irresistible especially because they’re such a wonderfully healthy indulgence.
A glass jar of little goat cheeses, herbs, and chiles in oil is an eye-catcher in any kitchen. For the best flavor, marinate it a week in advance of serving.
I love the flavour of maple, and like all Canadians I enjoy my share of maple syrup. When I was growing up, maple syrup and melting pats of butter were a must on pancakes. I had no idea back in my childhood days that maple syrup could make so many foods taste even better – like salmon. Who knew? Steve and I made this recipe with our guest, Geoff Eaton, of Young Adult Cancer Canada.
Roasted sesame has a beautiful aroma that whets the appetite. The sauce used in this recipe is very useful you can use it as a dip for vegetables; stir-fry it with minced meat or layer it over fresh bean curd. Store this goma-miso sauce in an airtight container in the refrigerator for up to 4 days.
Super-easy to make, this granita is seriously refreshing. And I love the idea of turning dessert into an after-dinner digestif.
This is one of the most famous dishes in Thailand. Everyone who visits should try it, otherwise they have not really been there at all. To make it, you need to use small white noodles of the dried sen lek variety. You can substitute meat for prawns.
I call these no-fuss baked beans because canned beans are used, rather than dried beans. This reduces the cooking time by at least two hours. If you mix all the ingredients together in the morning or the night before, you can get the beans in the oven and on the table in one hour.