Rich & Golden Calories For A Cold January You know those piles of discount panettone that popped up on Boxing Day? Don’t pass them by. For the low, low price of a couple bucks you can have phenomenal French toast well into the new year. For the uninitiated, panettone is a decadent Italian holiday tradition in bread form. Rich in butter and dried … Read More →
Now With More Cheese Than Necessary Here’s another update to a post from Christmas Past that I finally got around to translating into video. My original recipe here gets a boost from rosemary and far more cheese than you should eat in one bun but it’s Christmas and indulgence is encouraged. You can of course exercise some restraint and make a … Read More →
Personal size cornbread is gone before it has time to go stale Cornbread is easy anytime with only a few pantry staples. From idea to eating in under an hour – half that with a little practice. Only problem is that it doesn’t stay fresh very long and is best eaten right out of the oven or most certainly before the day is over. If you can’t … Read More →
Made At Home Without The Drive Editor’s Note: I wasn’t planning on typing this up but more than three and a half actual (I think) people asked for it after seeing the curry lurking on the side of my recent basmasti rice missive. Butter Chicken I’m told was ‘invented’ in the 1950s by clever chefs with a surplus of meat from … Read More →
Tender But Square - Because I'm Odd Like That Whether with butter and honey over morning coffee, next to fried chicken, or smothered in sausage gravy, proper Southern American biscuits* are made to be eaten the same day with the best coming from experienced hands who can form them from memory and touch. There’s usually a dedicated pan or time-honoured mixing bowl parked in … Read More →
Butter for Flavour, Shortening for Flaky Layers Some online discussions cropped up about the ‘perfect’ pie crust so here’s my entry into the fray. Happy pie making out there you crust-obsessed whackos. People still insist they can’t make a good pie crust. I make a lot of pies, especially this time of year when apples literally fall off the roadside and root … Read More →
Perfect Crust Top & Bottom I make a skillet of ordinary cornbread nearly every week because it’s dead simple and sits well alongside so many things in even its most plain form. Outside the holiday feasting season where cornbread dressing reigns supreme at my house, peppery soups and stews, my favourite bean pot, or simply a giant salad all partner … Read More →
