Citrus Madeleines

Madeleines are a traditional "small cakes" from France. For many, these treats are forever connected to Marcel Proust and his reflections on "taste memory" in "In Search of Lost Time". This is how Wikipedia describes them - "The flavour is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest, for a pronounced lemony taste." 

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Party Plum Cake

Recipe is directly from ‘More Food That Really Schmecks’ by Edna Staebler, 1979. This is an absolute favourite in the KB kitchen, and plum season cannot pass without it appearing. (Freeze plums now and enjoy this essence of summer in the winter - brrrr....)

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Chocolate Chip Coconut Cookies

One of my favourite magazines was Chocolatier. This recipe comes from Volume 1, No. 2 (1984!). I do not recall the year it stopped publishing. It seemed to happen suddenly and without any notice.

This was a classic, oft-repeated recipe in the KB kitchen before it became "empty-nest". Now these tasty cookies occasionally reach fans in a parcel.

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Wraps and Rolls

Tortilla wraps have been a regular staple for decades now, and serve many functions.

These ricotta wraps have, for me, been breakfast, snack and lunch - and just recently an appetizer contribution to a social gathering. Ditto could apply to the more savoury wrap.

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Do you have favourite ways of using wraps?

Roasted Edamame Salad

Edamame "are rich in protein, dietary fiber, and micronutrients, particularly folate, manganese, phosphorus and vitamin K" (Source). Combine it with other terrific ingredients and this is a winner! This recipe is directly from Alton Brown - loved his Good Eats show. The recipes were great, explained and demo'd well - often with reference to the underlying food / cooking science. I have make this recipe too often to count., and use it as a side or salad. Great also on a picnic - and so healthy!

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Have you read the latest Blog Post? 

Spiced Chia Pudding

Are you still resisting the Chia Pudding craze?  Chia "pudding" has a tapioca-like / "gloopy" look, but a smooth eating consistency. It can be eaten at any time of the day - even as a dessert - but seems most popular as a breakfast food.

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Have you read the latest Blog Post? 

Farro with Mushrooms and Thyme

Ancient grains appear in all meals of the day, and in savouries and sweets. This recipe is (with a few minor edits) from America's Test Kitchen's "Cooking Fresh" - another publication from which I could happily make / eat everything! I use this as a warm side, but it is good next day even as a cold/room temperature salad - and I bet there are people who'd consider it a healthy breakfast as well! 

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Crème Brûlée

This Crème brûlée recipe comes from Ina Garten's Barefoot in Paris. She prefaces the recipe by saying it is "the ultimate 'guy' dessert. Make it and he'll follow you anywhere." The "just before serving" blast with a kitchen blowtorch fills a room with the amazing aroma of burnt sugar and the blowtorch adds drama to the event.

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Fruit Cobbler

With fruit season upon us, I have been bombarded with newsletters and magazines filled with fruit baking ideas. Finally I have taken some time to sort out all the terms - so many - eek! There are crisps, cobblers, and crumbles; grunts, bettys, pandowdys and slumps. Discover the differences and make this fab cobbler!

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Coffee Almond (Gluten-Free) Cookies

These gluten-free, incredibly tasty cookies serve as a great way to use up leftover egg whites that you may - as I do - have frozen for future use. Links back to the source trail offer a version that uses hazelnuts instead of almonds. Enjoy with your next coffee break!

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Orange Date Squares

At markets and bake shops I am a sucker for buying date squares. Two weeks ago I wondered aloud why I never make them myself? Rose to the 'self-challenge' using this recipe from Canadian Living's new Sweet & Simple Cookbook. Many of the recipes use fruit that is at the market now, or in the months to come. I gave up putting stickies on pages I like - I may have to try every recipe over time..

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Strawberry Coulis (Sauce)

It's July. In the olden days, strawberry season would be over, but now with ever-bearing strains, local strawberries are still appearing weekly at my market. What to do when I overdo the shopping and end up with leftovers that are just a week bit past their "best before" date? Make - and freeze - strawberry sauce - aka coulis. 

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Asian Pasta Primavera

Since vegetarians began to appear at family dinner tables, this Pasta Primavera  (from Chatelaine) has been one of my "go to" dishes. I make this almost à la minute, and one guest is usually generous enough to mind the stove and pull this together. With absolutely everything prepped and pre- measured (and with the offer of a clean/funky apron) they seem happy to step up and deal with the 5 steps.  1) oil and onions 2) first set of vegetables 3) add sauce 4) add last two veg and pasta; 5) big finish with onions and sprouts.

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Curried Lentil, Wild Rice, Orzo Salad

Works well as a picnic salad! Lentils are so good for us, and just recently lentils.ca has been trying to remind us. Visit the lentil site for some terrific recipe ideas. This recipe is from Canadian Living. I have changed nothing, but have added a few tips. It can be served warm, room temperature or cold. 

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Fruit Crumble

I often crave a fruit crumble. It lets me enjoy seasonal fruit with a bit of texture, has fewer calories than pie - and is easier and faster to make than a pie. This one seems fool proof and I have already used it often as a way of enjoying the wonderful fresh ingredients appearing at our local markets. This works with any fruit! By using a food processor, I can make this in a jiffy!

Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question. Happy baking!

Grandma Cake

For over 50 years, this has been THE family cake, appearing at every seasonal event and celebration. it has some steps which demand that the baker be in a patient, Zen mode. For a while my mother called it Dobos torte. My favourite thing about this cake is that I convince myself that will 15 eggs, I should count it as protein - not dessert - hehe. Check out the related Blog post.

Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question. What was your traditional family  cake?

Carrot Cake

Google Carrot Cake and there are 14 million results! My files contain more than one of those many variations. Some use pineapple to achieve the moist texture we associate with this treat. This Looneyspoons recipe uses pumpkin. I now use only this recipe and that is because of the calorie count - though it does taste great! The Podleski Sisters always aim to achieve the best possible balance between flavour and calories / nutrition. A simple internet search reveals that many carrot cakes weigh in at 700+ calories per slice!! And that!! - is why I went years without eating any. But not any more...

Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question. Happy baking!

Red Velvet Cake

Great for Valentine's, Canada Day, Christmas - though who needs an excuse to make Red Cake?

My grievance (if you can call it that) is that Red Velvet Cakes / Cupcakes more often than not seem red-brown, rather than red. Years ago, on "Good Eats", Alton Brown offered up a red cake recipe and explained the science behind it all. In brief,  "the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in cocoa... This natural tinting may have been the source for the name "red velvet" as well as "Devil's food". (Source) The addition of some food colouring pushes the "red-brown" closer to red.

Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question. Happy baking!