I like to use fresh produce when it is in season. It has so much more flavor than buying the same product when it is out of season. There are certain dishes that super fresh produce is essential and Fresh Peach Salsa is one of them. Versatile, this salsa can, of course, be used as a dip for tortilla chips and it can also be used as a topping for cooked fish, pork chops, or chicken breasts and for a number of other uses as well. Continue reading Fresh Peach Salsa Recipe
Everybody loves an easy square or bar to make that does not require careful watching as it bakes in the oven and that does not have to be frosted. Sweet Marie Bars fit nicely in that category. Taking only a few very basic ingredients, the result is one delectable treat that often finds its way on to sweet trays, particularly at Christmas.
Sweet Marie Bars have made their way into my picnic basket on more than one occasion since they are more like candy, in my opinion, than what we traditionally think of as squares or cookie bars.
This bar recipe has been around for a long time and is known by names other than Sweet Marie Bars. The core ingredients do not tend to change though the quantities may and, sometimes, the bars are iced with traditional frosting. I have seen them called Peanut Krispie Bars and a variation called Scotheroos that call for some butterscotch chips. There are probably other names for these bars and their variation(s). Regardless what they are called, they are one delectable treat any time of the year!
[Printable recipe follows]
Ingredients:
2 cups crispy rice cereal (e.g., Rice Krispies)
¾ cup salted peanuts
½ cup peanut butter
½ cup golden corn syrup
½ cup brown sugar, packed
1 tbsp butter
8 oz semi-sweet chocolate pieces or squares
¼ cup peanut butter
2 tsp butter
Method:
Line a 9”x9” square baking pan with tin foil and spray lightly with cooking spray (or grease with butter).
Stir the crispy rice cereal and salted peanuts together in a large heat-proof bowl (e.g., glass or stainless steel). Set aside.
In medium-sized, heavy-bottomed saucepan placed over low heat, combine the peanut butter, corn syrup, brown sugar, and butter. Stir until mixture is blended and heated. Do not boil.
Remove saucepan from heat and pour mixture over the cereal and peanut mixture. Stir to mix. Press mixture into prepared baking pan.
For topping, melt the chocolate in a microwave-safe bowl, a few seconds at a time. When chocolate is about half melted, stir in the peanut butter and butter. Continue to microwave in short bursts of seconds until chocolate is melted. Pour the topping over the square in pan and smooth with a knife or small flat metal spatula. Let cool completely to room temperature before lifting square from pan and cutting it into squares or bars of desired size. Square may cut out better if cooled square has been placed in the refrigerator for 15-20 minutes.
Yield: One (1) 9” pan of squares/bars
Yield: One (1) 9” pan of squares/bars
[Copyright My Island Bistro Kitchen]
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Chives, a perennial plant related to onions, are one of the season’s earliest gems. I generally cut back part of the patch to keep the chives producing all season long. But, letting some of the chives reach the flower blossom stage has its perks, too, and one of those perks is Chive Vinegar. Continue reading Homemade Chive Vinegar Recipe
Living where we do, here in PEI, we have access to fresh local lobster and we make the most of it! The lobster fishery plays a major part in PEI’s economy and many people work in one of the many facets of this industry.
We are blessed on the Island with great food from the waters that surround our Island and from the rich red soil of our fertile land.
Combining foods from the sea and land, my recipe for Lobster Chowder features fresh lobster and potatoes, both foods for which PEI is known. Some creamed corn, milk, cream, and a flavorful lobster stock make this a rich, decadent, and delectable chowder. Follow the step-by-step preparation and cooking directions to create a lobster chowder feast. Continue reading PEI Lobster Chowder Recipe
This Strawberry Rhubarb Freezer Jam boasts wonderful flavour and is very quick and easy to make. Because it is to stored in the freezer, it does not require a long cooking time or the hot water canning process. Continue reading Strawberry Rhubarb Freezer Jam Recipe
When the summer days are hot and thirst takes over, a tall glass of refreshing lemonade is just what is called for. Strawberry and rhubarb are always a winning flavour combination and they team up to make a wonderful Strawberry and Rhubarb Lemonade. There is no need for any addition of coloring in this drink as the deep red strawberries and bright red rhubarb impart their own shades into this colorful drink.
This is one of those drinks I make when the strawberries and rhubarb are in season because this lemonade freezes very well in an airtight container. This makes it a great drink to have on hand for those hot summer days.
Serve the lemonade plain over ice or half fill a glass with the lemonade and top it up with your favorite clear soda. If so inclined, an ounce of your favorite libation may be added to the lemonade.
[Printable recipe follows at end of post]
Ingredients:
1½ cups water
1 cup super-fine sugar (aka caster sugar or instant dissolving sugar)
1 cup freshly squeezed lemon juice
2 tbsp coarsely grated lemon rind
¾ lb rhubarb, chopped into 1” chunks
1 cup water
1/3 cup super-fine sugar
2 cups fresh strawberries, sliced
1¼ cups water
Pinch salt
Method:
For the simple syrup: In small saucepan, combine the 1½ cups water and 1 cup sugar together. Bring to a boil over medium heat, stirring constantly, until sugar is completely dissolved. Reduce heat to medium-low and boil gently for 3-4 minutes, stirring occasionally. Remove from heat and cool to room temperature (apx. 30-40 minutes). Add the lemon juice and lemon rind. Let mixture stand for at least an hour (or up to three hours) to allow the flavor to develop. Strain mixture twice through a fine mesh sieve to remove the lemon pulp and rind. Discard the pulp and rind.
For the rhubarb and strawberry juice: Combine the rhubarb, 1 cup of water and sugar in a large pot. Cover and bring to a boil then reduce heat to medium-low and cook for approximately 5 minutes. Add the strawberries and 1¼ cups water along with a pinch of salt. Cover and cook for about 5 minutes longer, or until rhubarb and strawberries are softened. Remove from heat and let stand for about 20 minutes. Use a food masher to loosely mash and break down the pulp. Place a large fine wire mesh sieve over a heatproof bowl. Line the sieve with a double layer of dampened cheesecloth. Pour the rhubarb and strawberry mixture into the sieve, letting the juice drip through. Use the back of a large spoon to very gently press the pulp in order to extract as much of the juice from the fruit as possible. Discard solids.
To assemble: In large jug or bottle, combine the simple syrup with the strained rhubarb and strawberry juice. Stir well. Chill.
To serve: Stir the chilled lemonade. Fill a glass approximately one-half full of ice cubes and add the lemonade. Garnish with a lemon wheel or fresh strawberry, if desired.
Additional Serving Suggestions:
Lemonade will keep, covered, in the refrigerator for 3-4 days. Freezes well in airtight container.
Yield: Approximately 5-6 cups, depending on water content in fruit
For the simple syrup: In small saucepan, combine the 1½ cups water and 1 cup sugar together. Bring to a boil over medium heat, stirring constantly, until sugar is completely dissolved. Reduce heat to medium-low and boil gently for 3-4 minutes, stirring occasionally. Remove from heat and cool to room temperature (apx. 30-40 minutes). Add the lemon juice and lemon rind. Let mixture stand for at least an hour (or up to three hours to allow the flavor to develop. Strain mixture twice through a fine mesh sieve to remove the lemon pulp and rind. Discard the pulp and rind.
For the rhubarb and strawberry juice: Combine the rhubarb, 1 cup of water and sugar in a large pot. Cover and bring to a boil then reduce heat to medium-low and cook for approximately 5 minutes. Add the strawberries and 1¼ cups water along with a pinch of salt. Cover and cook for about 5 minutes longer, or until rhubarb and strawberries are softened. Remove from heat and let stand for about 20 minutes. Use a food masher to loosely mash and break down the pulp. Place a large fine wire mesh sieve over a heatproof bowl. Line the sieve with double layer of dampened cheesecloth. Pour the rhubarb and strawberry mixture into the sieve, letting the juice drip through. Use the back of a large spoon to very gently press the pulp in order to extract as much of the juice from the fruit as possible. Discard solids.
To assemble: In large jug or bottle, combine the simple syrup with the strained rhubarb and strawberry juice. Stir well. Chill.
To serve: Stir the chilled lemonade. Fill a glass approximately one-half full of ice cubes and add the lemonade. Garnish with a lemon wheel or fresh strawberry, if desired.
Additional Serving Suggestions:
Yield: Approximately 5-6 cups, depending on water content in fruit
Basic Lemonade
Sensational Strawberry Lemonade
Rhubarb Lemonade
Blueberry Lemonade
There is much folklore over the origins of Eton Mess, a parfait-like dessert that is named for the prestigious English college in Berkshire, England, across the River Thames from Windsor. Continue reading Strawberry Eton Mess Dessert
People visit Prince Edward Island, Canada’s smallest province, for all kinds of reasons but many will tell you it’s for the beautiful beaches, stunning scenery, fine golf courses, and fabulous food – ahhhhh, yes, the food and, more specifically, the seafood. Most people, when PEI is mentioned, will immediately say that we are known for our high-quality seafood, including mussels, oysters, and lobster.
For many years, the Island has been known for its “lobster suppers”. That is to say, they are restaurant venues that specialize in serving meals where lobster tends to be the star. As anyone who has eaten at a traditional PEI lobster supper will attest, they are the full meal deal. For the most part, these lobster suppers are traditionally served in big community halls or large restaurant facilities. Over the years, there have been several lobster supper enterprises come and go but, at the time of writing, two have endured for decades and they are really only about a 10-15 minute drive from each other. With such a rich long history, I recently sat down with the general managers from both the New Glasgow Lobster Suppers and the Fisherman’s Wharf Lobster Suppers to find out how these suppers started and why they have enjoyed such enduring popularity.
Nestled in the heart of the rolling hills of rural New Glasgow along the scenic River Clyde and not far from North Rustico and Cavendish, the New Glasgow Lobster Suppers (NGLS) have been operating since 1958. This makes them the longest running lobster suppers on the Island. When I asked general manager, Carl Nicholson, to explain their long success, he said it’s due to their freshness of product (lobsters are cooked daily) with all rolls, pies, and salads made daily on the premises. He also said that, since the suppers began, they have only had two managers, including himself, so there is an element of consistency in operation. With decades of experience behind them, they’ve clearly found the secret to staying in business.
How New Glasgow Lobster Suppers happened to start is, itself, an interesting story. A group of young farmers in the area, known as the Junior Farmers Group, decided they wanted some kind of community centre. The group of young farmers in their twenties and thirties came together and bought a small canteen from the Covehead Racetrack for $210 and moved it to New Glasgow. In June, 1958, to pay for this building, they held a fundraising event that happened to have lobster for supper and a dance afterward. The princely sum of $1.50 got you supper and the dance. The building, small and primitive by any standards, had no kitchen facilities and only had make-shift tables made from saw horses with old doors on top and there were no chairs, just benches.
A kitchen and washrooms were added in 1962 and the group continued to serve one lobster supper per year until 1964 when they started serving the suppers once a week during July and August. They gradually increased service to two days a week on Wednesdays and Saturdays. By 1967, lobster suppers were served five days per week and a cook was hired. As business grew, they expanded the kitchen and hired their first manager in 1969. As their current manager, Carl, says, “it is a true testament to sustainability [of the lobster suppers], only growing and expanding as demand grew and they were able to pay for each expansion”.
By 1972, six local couples bought out the shares of the other Junior Farmers who had been part of the initial enterprise and, in 1973, they added on a big extension to the building to accommodate the growing lobster supper demand. The original building is still within the walls of the current structure. A grand opening was held in 1974 when then-PEI Premier Alex Campbell brought along Prime Minister Pierre Trudeau and Margaret Trudeau who happened to be on the Island at the time. Mrs. Trudeau cut the ribbon to officially open the newly-expanded New Glasgow Lobster Suppers.
Over the years, various changes have occurred and, since 1980, two of the original six families – the MacRaes and Nicholsons – have run the suppers, now making it a third generation run family business.
One thing that has not changed at New Glasgow Lobster Suppers is their deeply-rooted connection to the local community and their family-oriented work environment. The operation now sees members from the third generation of families working in the restaurant. Grandchildren are now working where their grandparents got their start in the working world. A seasonal employer of over 100 people, New Glasgow has provided summer employment for many local people over its long history with many funding their education through working summers at the lobster suppers. It is not uncommon to hear of judges, lawyers, and other professionals having had their first job washing dishes or waiting on tables at the New Glasgow Lobster Suppers.
Dinners are served in a large banquet style hall that has a seating capacity of 500.
Patrons order their entrée and pay for their dinners upon arrival and then are escorted to a table by a hostess. Lobster dinners are priced based on the size of the lobster (1 lb – 4 lb lobsters are available). Tables for different sized groups are available, starting with tables for two. Don’t expect a quiet, intimate romantic dining experience as these suppers are casual and are modeled after a church or community hall supper.
Primarily, the number one entrée will be lobster served in the shell, hot or cold, with lots of melted butter for dipping that succulent lobster.
However, if lobster is not your thing, a number of alternative entrée options, including chicken, steak, pasta, haddock, scallops, ham, and salmon, are available.
All meals include appetizers of chowder or soup, steamed PEI mussels, and large puffy homemade rolls and sliced bread; salad plate (coleslaw, potato salad, and green garden salad); desserts consisting mainly of homemade pies; and non-alcoholic beverages. The facility is licenced and there are additional charges for alcoholic beverages.
Dinner is a plated meal brought to the table by your server and the servers are very obliging to photograph you dressed in your plastic bib and all ready to tuck into an amazing meal. Gratuity is extra and at the patron’s discretion.
Several of the restaurant’s staff have worked with the organization for years, returning year after year, a testament to how grounded New Glasgow Lobster Suppers and their staff are in the local community. At time of writing, the same baker has been making all the pies onsite at New Glasgow Lobster Suppers since 1976, often arriving at 5am. Pastry is homemade onsite and the Suppers are well-known for their lemon pie with the mile-high meringue. It’s not uncommon for the baker to turn out 60 lemon pies on any given day….and that’s just one kind of pie available! They make a mighty fine coconut cream pie, too.
The restaurant accommodates special dietary restrictions such as gluten-free and vegan diets; however, it is always advisable to call ahead of your visit to discuss your particular dietary needs. A children’s menu is available making New Glasgow Lobster Suppers a family-friendly dining experience.
PEI has two lobster seasons with a break in between. The first season runs from May – June and the second from August – October. To ensure a continuous supply of fresh lobster, New Glasgow Lobster Suppers has a salt-water holding tank with capacity to hold 20,000 lbs of lobster onsite at a time and is replenished throughout the season. New Glasgow Lobster Suppers buys thousands of pounds of lobster when the spring lobster season opens. While different sizes of lobster are available, their most popular is the 1 lb lobster dinner. On average, they’ll crack open around 50,000 lbs of lobster a season. And, of course, there are the world-famous PEI mussels that are served as an appetizer and the suppers will go through about 70,000 pounds of those in a season!
When asked what, in his opinion, sets New Glasgow Lobster Suppers apart from other similar suppers, Carl says it’s a combination of their focus on quality and freshness of food, consistency of product, and the local, friendly wait staff and table service they provide. And, he says, at the heart of it, it’s about two of the original six families working in business alongside their employees and everybody working together. Everyone, regardless of their employment status, pitches in with the work that makes New Glasgow Lobster Suppers the experience it is to their patrons.
A visit to New Glasgow Lobster Suppers is a time-honored tradition for many Islanders and tourists alike. Carl tells me a man was recently paying for his meal and he informed Carl that this year’s annual visit was his 40th meal at New Glasgow Lobster Suppers. Operating seasonally from mid-May until early October, the restaurant is open seven days a week from 4pm until 8pm (8:30pm in July and August). When you go, keep an eye out for spotting celebrities. Prime ministers, famous hockey players, and movie filmmakers, actors, and directors are known to have dined at the New Glasgow Lobster Suppers.
New Glasgow Lobster Suppers is located at 605 Route 258, in New Glasgow, PEI. For more information, visit their website
There is something quaint and charming about a small rural PEI town that has a working fishing harbour. North Rustico, which also has a fine beach, has long been a treasured location for tourists, artists, and Islanders. In close proximity to the resort municipality of Cavendish, North Rustico swells in size with visitors in the summer. In the heart of the town is a large restaurant establishment known as “Fisherman’s Wharf” that sits just on the edge of the harbour. That’s where my stop today has found me chatting with general manager, Troy Howatt, and current owner, Amy MacPherson, who along with her husband, Forbes, now owns and operates the Fisherman’s Wharf Lobster Suppers.
These lobster suppers began operating in 1980 when the original owner, Albert Dow, purchased a small existing restaurant on the same location as Fisherman’s Wharf sits today. So the story goes, Mr. Dow would see the sightseeing buses from Charlottetown pass by and wondered where they were heading and, more to the point, where they would be dining on their excursion. It wasn’t long until those big red double-decker buses were stopping at Dow’s restaurant that began serving cafeteria-style lunches for the bus tour industry. Back in the early 1980s, the buffet lunch, including lobster, cost only $9.99.
Apart from the increase in price for the dinners, other changes have occurred at Fisherman’s Wharf over the years including an expansion of facilities to increase serving capacity. This, of course, requires a large staff which now numbers over 100 seasonal employees. The restaurant enjoys great staff loyalty as several staff members have worked at Fisherman’s Wharf for many years, including one server who has been with the restaurant since it began in 1980. Troy, himself, has worked at Fisherman’s Wharf since 1986, working his way up to become the general manager.
Dinners are served in a restaurant setting that has a seating capacity of 500 (two dining rooms). As with New Glasgow Lobster Suppers, patrons order and pay for their meal before eating and are then seated by a host(ess). The ambiance has a distinctive rustic, nautical theme in keeping with its close proximity to the harbour. Individuals are seated at wooden tables that seat four or six.
The suppers have maintained their self-serve buffet style that was in operation when the suppers first began serving the motor coach market which is still a major part of their clientele. It is not uncommon, as was the case during my visit, to see a large motor coach pull up to the door and unload a large group of tourists for a traditional Fisherman’s Wharf lobster supper. When you see a block of tables with bibs on the chair backs, it’s a sign that a bus tour is imminently expected.
Obviously, lobster is the most popular entrée.
It’s the customer’s choice to have the lobster served, in the shell, hot or cold, and, yes, there will be lots of melted butter for dipping the juicy, plump chunks of lobster.
There are plenty of alternative meal options available for those who are not lobster fans. Steak, scallops, breaded shrimp, snow crab, haddock, and rotisserie chicken are entrée options.
All meals include access to the 60-foot salad bar that, in addition to being comprised of some 30 salads, also includes seafood chowder, and mussels.
Yes, those tasty PEI steamed mussels are included, too!
Warm homemade rolls are delivered to your table by your server who will also serve the lobster or other entrée of choice.
Other than that, the meal is basically self-serve at your leisure.
A wide variety of homemade desserts is also available and non-alcoholic beverages are included in the meal price. The facility is licenced and there are additional charges for alcoholic beverages. Gratuity is not automatically included with the meal price and is at the patron’s discretion.
Fisherman’s Wharf accommodates special dietary restrictions such as gluten-free and vegan diets. To discuss specific dietary needs, it is always a good idea to call ahead of your visit. A children’s menu is available so the whole family can enjoy a meal together.
Lobsters are purchased through Island seafood wholesalers and are held until needed in the onsite lobster holding facility that is filled with sea water piped from the harbour. This allows the lobsters to maintain their fresh sea quality and taste. Various sizes of lobster are available and the most popular size is the 1½ pound lobster though they do get requests for lobsters as large as 3-4 pounds. On average, 650-750 lobsters will be cracked a day in peak tourism season and one guy cracks open every one of them, single-handedly. I have seen him at work and those hands just fly to make short of the work!
Troy says, in his opinion, what sets Fisherman’s Wharf Lobster Suppers apart from others is their state-of-the-art kitchen and their 60-foot long salad bar which has such a huge variety, there is something for everyone.
A visit to North Rustico would not be complete without a stop for a meal at Fisherman’s Wharf Lobster Suppers. Open daily from mid-May until early October, the restaurant serves meals from 12 noon until 8:30pm (note that hours may be reduced in the shoulder seasons). You never know who you will see at Fisherman’s Wharf Lobster Suppers. Several celebrities including those from the film industry, the hockey fame world, and politicians have been spotted dining at the restaurant.
Fisherman’s Wharf Lobster Suppers is located at 7230 Rustico Road in North Rustico, PEI. Visit their website for more information.
Tips for Dining at a PEI Lobster Supper
Dining at one of the Island’s Lobster Suppers is a unique experience. Here are my tips for making the most of it:
Food at an Island lobster supper is plain, downhome hearty fare that is simply prepared. The lobster is served straight from the shell with no additions or sauces added to it. This allows the pure authentic taste of the lobster to be enjoyed. The potato salads will be homemade and be just like most Islanders know potato salad to be and that they, themselves, make at home.
I always recommend visitors to PEI experience an authentic and traditional lobster supper during their visit – in fact, I suggest they visit both New Glasgow Lobster Suppers and Fisherman’s Wharf Lobster Suppers. While there are certainly similarities between them, there are some differences. The most notable is that New Glasgow Lobster Suppers offers a completely plated meal brought to your table and served to you by your server while Fisherman’s Wharf Lobster Suppers offers a 60-foot long salad-plus bar and patrons largely serve themselves with the exception of the main entrée itself. Fisherman’s Wharf serves their lobster suppers all day starting at 12 noon while New Glasgow starts their dinner service at 4:00pm.
No matter whether you choose one or both lobster suppers, one thing is for sure, you won’t leave hungry. Just make sure you arrive with a hearty appetite and elasticized waistbands are recommended! Then, don the plastic bib and tuck into a hearty and tasty authentic PEI lobster supper. It’s sure to be an unforgetable meal and a great memory of a PEI visit. Once you’ve had a meal at one of our Island lobster suppers, I think it will be quite apparent why they’ve stood the test of time and have been in business for decades.
This Rhubarb and Mango Chutney is a mildly spicy condiment. Combining the tart rhubarb with the sweet fresh mango and a variety of spices produces a fabulous flavour combination that teeters between the sweet and savory. Continue reading Rhubarb and Mango Chutney
Jamming and preserving season here in PEI starts with rhubarb, one of the first treats from the garden. The two crowns of rhubarb in our garden produce lots of rhubarb for use when it is in season and to freeze for later enjoyment.
One of the first things I make with rhubarb as soon as it is ready is this wonderful Rhubarb Marmalade I have been making for years. The marmalade only takes five ingredients – rhubarb, granulated sugar, an orange, half a pink grapefruit, and half of a lemon. The color of the rhubarb marmalade is a lovely deep shade and its flavour is fresh and slightly tart. Continue reading Rhubarb Marmalade Recipe
Old-fashioned stewed rhubarb is so simple to make and so tasty. During my growing up years, stewed rhubarb was a staple in the refrigerator during rhubarb season. My mother and grandmother both cooked the rhubarb slowly in a water and sugar mixture in the oven. This helped to retain the shape of the rhubarb and also its lovely rosy color. Cooking it on the stove, or in the oven at a higher temperature, would turn the rhubarb into sauce which is entirely different from this stewed rhubarb recipe.
While neither my mother or grandmother added anything to their stewed rhubarb, I add a small amount of pulp-free orange juice and a sprinkle of nutmeg which I think enhances the syrup in which the rhubarb is stewed and with which it is served.
My grandmother would often serve this stewed rhubarb with biscuits made with homemade cream and slathered with homemade butter. She lived on a farm so had fresh cream daily and it was used liberally. (You can find my tea biscuit recipe here.) Stewed rhubarb would often be dessert after supper.
I freeze a lot of rhubarb for winter usage and will often have a dish of stewed rhubarb in the fridge any time over the year because it can easily be made with frozen rhubarb.
Made with only five basic ingredients, it doesn’t get much simpler (or more tasty) than Old-fashioned Stewed Rhubarb.
[Printable recipe follows at end of post]
Ingredients:
1 lb rhubarb, chopped into ¾“ pieces (approximately 3¾ cups chopped)
¾ cup hot water
1 cup + 1 tbsp granulated sugar
1½ tbsp pulp-free orange juice
1/8 tsp nutmeg
Method:
Preheat oven to 235°F oven.
In small saucepan over medium high heat, bring the hot water and sugar to a boil then reduce heat to simmer for 4 minutes.
Place rhubarb in casserole (apx. 2-quart size). Add the orange juice and nutmeg to the hot water and sugar mixture and pour over the rhubarb. Cover and place in oven for approximately 55-65 minutes, or until rhubarb is fork tender. Do not overcook or rhubarb will lose its shape and turn into sauce.
Yield: Apx. 5-6 servings
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Ruby red rhubarb stewed slowly in the oven to retain its shape and color makes a wonderful light dessert, especially when served with homemade biscuits. May be made with either fresh or frozen rhubarb.
Yield: Apx. 5-6 servings
[Copyright My Island Bistro Kitchen]
Rhubarb Custard Torte
Rhubarb Pudding Cake
Strawberry Rhubarb Pie
Rhubarb Pie
Rhubarb Cobbler for Two
Strawberry Rhubarb Tart
Scrumptious Strawberry-Rhubarb Bars
It’s hard for me to imagine a roast turkey or chicken dinner without homemade cranberry sauce. Sometimes, I will make the sauce with just cranberries while other times, I will blend flavours as in the case of this Cranberry Rhubarb Sauce which combines the tart cranberries with the equally tart rhubarb. Lovely tang and extraordinarily rich color to this tasty sauce.
This Cranberry Rhubarb Sauce may be made with either fresh or frozen cranberries and rhubarb so it’s possible to make it year-round. This is a good thing because cranberries and rhubarb are not in-season locally together at the same time.
This condiment complements a roast poultry dinner very well. Try mixing it with some mayonnaise for a lovely spread on a cold chicken or turkey sandwich.
I like my cranberry sauces to be very thick and not runny. The secret to making a thick cranberry sauce is to, first, make a simple syrup of water and sugar before adding the cranberries and rhubarb. The trick to getting a thickened sauce is to stir it both while it is cooking and cooling. Stir it plenty during the cooling process – it will appear somewhat watery when it comes off the stove but, by stirring it frequently as it cools, it will thicken well.
This sauce, like my other cranberry sauces, freezes well. I often make up a batch or two at a time and freeze it in airtight serving-size dishes of desired size. To thaw, simply remove the sauce from the freezer and thaw at room temperature for an hour or so (depending on the size of container, of course).
[Printable recipe follows at end of posting]
Ingredients:
2/3 cup granulated sugar
1/3 cup light brown sugar
1 cup water minus 1 tablespoon
1½ cups cranberries, fresh or frozen (approximately 6 oz)
¾ cup rhubarb, fresh or frozen, chopped into ¼“ chunks (approximately 3 oz)
2 tbsp peeled apple, finely chopped
1/4 cup orange juice
1 tsp lime juice (optional)
¼ tsp cinnamon
1/8 tsp nutmeg
1/16 tsp ginger
1 star anise pod (optional)
2 tsp finely grated orange rind
Method:
In medium-sized saucepan, over medium heat, bring sugars and water to boil. Boil, uncovered, for 5 minutes over medium-high heat, stirring occasionally.
Add cranberries, rhubarb, apple, and orange and lime juices. Bring to a boil. Cook, uncovered, over medium-low heat, stirring periodically throughout the cooking process, for about 8 minutes. Add the spices and star anise pod. Increase heat to return mixture to the boiling point then reduce heat to medium-low and continue to stir the sauce periodically while cooking it for another 10 minutes or until mixture thickens.
Remove saucepan from heat and discard the star anise pod. Add orange rind. Stir frequently as the sauce cools to help it to thicken.
Store, covered, in refrigerator for up to 5 days or freeze for longer storage.
Yield: Apx. 1 2/3 cups
Zesty Cranberry-Orange Sauce
Cranberry Blueberry Sauce
Red Wine Cranberry Pear Sauce
Yield: Apx. 1 2/3 cups
[Copyright My Island Bistro Kitchen]
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Living in PEI, we are accustomed to high quality local seafood. When lobster is in season, I try to make the most of it, enjoying it steamed and fresh from the shell with the tender meat dipped in melted butter.
Once I have had a couple of good “feeds” of lobster with homemade potato salad and rolls, I start using the meat as an ingredient in other recipes like this easy-to-make oven-baked Lobster Frittata.
Frittata is an Italian dish that is a cross between a crustless quiche and an open-faced omelette, probably leaning more toward similarity with the quiche. The main difference between a frittata and an omelette is that, for a frittata, the filling ingredients are cooked with the egg mixture versus being added just before an omelette is folded in half to finish cooking.
Traditionally, frittatas are made on the stovetop, either completely or, sometimes, they are partially cooked on the stove and then finished in the oven. However, it is quite acceptable to completely bake the frittata in the oven which is the method I am using for the Lobster Frittata.
There are two main tips for making this frittata. First, use cream, blend, or whole milk but never fat-reduced milk as it makes the frittata’s custard too runny and watery. The second tip is to pre-cook the vegetables to get rid of some of their liquid and also to ensure that they are sufficiently cooked. If they were added raw with the egg custard, they would not be sufficiently cooked in the same amount of time it takes to properly bake the frittata and they would release too much liquid into the egg custard. Even with the pre-cooking, the vegetables will still have a lot of moisture in them. For this reason, I recommend transferring them from the sauté pan to a paper-towel lined bowl to sop up the excess moisture before they are added to the egg custard mixture.
Frittata is a great brunch, lunch, dinner, or picnic fare, making it very versatile. It can be eaten hot from the oven or at room temperature. Serve with a side of toast, salad, homefries, or fresh fruit.
I use individual small 6″x4″ baking, or gratin, dishes for this recipe. Oblong baking dishes that have 1½ – 1¾ cups capacity work well for this recipe as the egg mixture will puff up somewhat and room needs to be allotted for that. If you don’t have individual baking dishes that are approximately 6”x4” inches, you could use one baking dish that would be large enough to hold the entire amount of ingredients.
Bake the frittatas on the middle rack in a preheated oven. It is important not to overbake frittata as it will become somewhat tough and leathery. This Lobster Frittata takes between 18-22 minutes when baked in the dishes called for in the recipe. When the frittata is perfectly baked, the eggs should be set and no longer runny.
[Printable recipe follows at end of posting]
Ingredients:
4 large eggs
2½ tbsp cream
Salt and Pepper
¼ – ½ tsp Herbes de Provence
1 tbsp olive oil
3 tbsp onion, chopped
1 – 2 cloves garlic, minced
5-6 slices zucchini, halved or quartered
5-6 button mushrooms, sliced
3 tbsp red bell pepper, chopped
4 oz cooked lobster, coarsely chopped
2 tbsp finely grated Parmesan cheese
1/3 cup shredded sharp cheddar cheese
¼ cup shredded sharp cheddar cheese
Method:
Place oven rack in center of oven. Preheat oven to 350°F.
Heat oil in small skillet. Sauté, over medium heat, the onions, garlic, zucchini, mushrooms, and red bell pepper for 4-6 minutes, until vegetables start to soften. Transfer to small bowl double lined with paper towel to absorb the moisture from the sautéed vegetables.
Whisk the eggs just enough to break them up and mix the whites with the yolks. Whisk in the cream. Season with salt and pepper and the Herbes de Provence.
Spray two 6”x4” baking dishes with cooking spray, each dish having 1½ – 1¾ cup capacity. Divide the vegetables and lobster equally between the two dishes. Sprinkle with the Parmesan cheese and first amount of cheddar cheese. Pour egg mixture over the vegetables, lobster, and cheese, dividing equally between the two dishes. Place on baking sheet and transfer to oven. Bake for 18-22 minutes, or until frittatas are puffed up and just set in the center. Add the remaining cheese for the last 2-3 minutes of baking.
Serve with a side salad, toast, fresh fruit, or homefries.
Yield: 2 servings
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Lobster Cakes
Lobster and Asparagus Crepes
Lobster Club Sandwich
Lobster Macaroni and Cheese
PEI Lobster Rolls
PEI Lobster Chowder
Energy bites (sometimes called energy balls, power balls, protein balls, or bliss balls) are a super tasty and convenient on-the-go snack.
My recipe for Peanut Butter Coconut Energy Bites is easy to make. They require no cooking or baking (provided, of course, that you buy the coconut already toasted and you don’t have to turn on the oven to toast coconut) — bonus ! Made with a blend of carefully selected ingredients that pair well together, these tasty treats provide a great energy boost, particularly mid-afternoon when energy typically starts to wane for many. Continue reading Peanut Butter Coconut Energy Bites
Sometimes called energy balls, power balls, protein balls, or bliss balls, these trendy snacks are tasty little morsels. The recipe I am sharing today is for No-bake Chocolate Almond Bliss Balls, so named because they are, well, blissfully divine! Continue reading No-bake Chocolate Almond Bliss Balls
This Easter-themed tablesetting is perfect for the host or hostess who is not overly knacky with arranging flowers. Tulips make a stunning bouquet as they come in such an array of fabulous colors. With their stately long stems, tulips practically arrange themselves!
This bouquet came from Bernadette’s Flowers in Stratford PEI and these tulips are greenhouse-grown here on the Island at Vanco Farms in Mount Albion. You can read my story following my visit to Vanco Farms by clicking here. While Vanco Farms, as of January 2019, no longer operate a retail outlet at their greenhouses, their wonderful tulips are available at local florist shops and supermarkets from January through to mid-spring. They also ship off-Island as well. They are a top quality product.
What makes this bouquet so easy is that, if you get tulips from a local florist shop, they will arrange the bouquet for you with some filler flowers as accents. Basically, all you need to do is carefully remove them from their packaging and place them, already arranged, into a favorite vase as I have done here. Easy-peasy.
Because it’s Easter, I am bringing out the good Royal Albert china for the occasion. It’s light, bright, and airy and the deep pink in the tulips and the purple filler flowers pick up the floral colors in the Lavender Rose pattern of the dinnerware.
In this tablesetting, I have opted to use white cloth placemats and to expose the wood in my dining table. The charger plates are a soft shade of pink-mauve, in keeping with traditional pastel Easter colors. Charger plates are one of the easiest ways to change out the look of dinnerware. For this pattern, I have about four different colors of chargers I use and each will bring a different look to the table.
The napkin fold I have selected for this tablesetting is the whimsical bunny ear fold. Easy to do, this adds a touch of whimsy to each placesetting. The design also produces a small cavity in which to tuck a special little treat. These napkins have a sparkly silver thread running through them that gives understated bling to the tablescape.
Scatter a few Easter eggs around the centre of the table and you’re done!
I hope you have enjoyed a little glimpse into my Easter-themed tablesetting. Have a wonderful Easter!
For other Easter-themed tablesetting inspiration from My Island Bistro Kitchen, click on the links below:
Easter Tablesetting
A Casual Tablescape for Easter Brunch
The Bunnies Are Ready for Easter Breakfast Tablesetting
Springtime Yellow Tablescape
Tulip Time Tablescape
Peter Cottontail Tablesetting for Easter
Tulip Clusters Springtime Tablescape
Tip Toe Through the Tulips Easter Tablesetting
Comfort food has an emotional, nostalgic, and/or sentimental aspect to it. It evokes reactions to the senses of sight, taste, and smell. Think of walking into a kitchen where, for example, a roast chicken or turkey dinner is cooking. Can you visualize the golden roasted chicken or turkey? Recall the aroma? The satisfying taste? The mere sound of someone talking about homemade apple pie can summon both the smell and taste sensation of such a fabulously simple dessert. Maybe you remember the smell of bread baking in the oven at your mother’s or grandmother’s house. Can you recall the heavenly taste of the homemade bread?
These are a few classic examples of traditional comfort foods. They are typically hearty foods (not necessarily devoid of calories) that conjure up great taste sensations and perhaps wonderful memories of special people in your life with whom you associate specific foods or special events.
One of my special memories of comfort food is arriving at my grandmother’s house just as a batch of big, fat, soft molasses cookies was coming out of the oven. This particular grandmother was the epitome of the typical picture of a grandmother – gray hair in a bun, floral pinafore….and you get the picture. Even as I write this, decades later, I can still conjure up the spicy scent of the molasses cookies and the memory picture of my grandmother removing the pan of cookies from the oven of her wood stove and her sheer pleasure, sitting in her Boston rocker beside the stove, watching little hands reaching for a warm cookie and savoring every bite. Sweet memories of simple pleasures.
Today, I am sharing my recipe for individual-size Chicken Pot Pies that, in my view, fall nicely into the comfort food category. Getting the right seasoning and consistency for the sauce and a flaky pastry in which to encase the filling are the two big aspects of making a tasty and satisfying chicken pot pie. Once you have a good recipe for those, you have a good chicken pot pie.
I am often asked if this recipe could be made into a large single pie and then sliced into portions. I do not recommend it as the filling is very creamy but quite fluid (it is intended that way – it is not meant to be thick, pasty, and dry) and would not slice into tidy pie slices much like, for example, a tourtière or quiche would. I think, trying to slice a larger pie made from this recipe would result in the filling flowing out into the pie plate after the first slice would be cut and it certainly would not plate well, either. If you think about it, you frequently find frozen store-bought chicken pot pies available in individual, personal-sized portions and that is the style for my recipe as well.
These pies are filled with a mixture of vegetables and chunks of chicken (or turkey – either works) surrounded by a gently seasoned creamy sauce. All encased within tender and flaky pastry, these Chicken Pot Pies are the full meal deal. I typically serve them with nothing but the condiments of homemade mustard pickles and/or cranberry sauce.
Making homemade Chicken Pot Pies can be a bit time-consuming but, if you break the task down into logical steps, the work is accomplished quite efficiently and the end result is all worth it. There are four key steps in making this classic comfort food:
Breaking down the tasks and preparing and measuring all the ingredients before beginning to cook will make the work of preparing Chicken Pot Pies efficient. Of course, the first step is to read through the recipe thoroughly to ensure you understand the steps and procedure. Make the grocery list of any items you don’t already have on hand. Plan the shopping excursion to the supermarket.
The recipe is written in logical format, calling for ingredients in the order in which the method is laid out. Break down the tasks. Some parts can actually be prepared the day before. If you need to cook chicken for this recipe, complete that task the day before. The vegetables can be peeled, chopped, and stored in the refrigerator overnight. The pastry can be made the day before and refrigerated. In fact, the entire filling can be made a day ahead and refrigerated and the pies assembled the following day.
Set out all the pots, pans, and cooking utensils needed. Remember those Home Economics class days when we thought these tasks were mundane and tedious and all we really wanted to do was get to the actual cooking? Turns out the teacher really was giving great advice on how to efficiently organize cooking activities. There is nothing more frustrating than looking for a grater or big spoon just as you’re ready for it!
Before starting to make the recipe, group the ingredients according to different aspects of the pie-making – i.e., pastry ingredients, vegetables, and sauce. By doing this upfront organization, it will ensure you don’t leave out an ingredient, the actual making of the dish will go faster, and the work area will be less chaotic and cluttered than it would be if several containers and ingredients are all over the counter.
Look for items in the recipe that need the longest cooking or chilling times and prepare those first. Start with the filling and know that the filling has to be completely cold before assembling the pies so be sure to allot time for the chilling process. Otherwise, hot or warm filling will break down the fat in the pastry, causing a soggy bottom crust. The pastry needs chilling time, though less than the filling, so make it while the filling is cooling.
Cooked poultry (either chicken or turkey) is required for this recipe. This is a great recipe to use if you have leftover roast chicken or turkey. Chicken or turkey breasts can, of course, be cooked (using your preferred cooking method) specifically for this recipe. A supermarket BBQ chicken can also be used to save time.
Sauté the vegetables. Having the vegetables already chopped means they can be quickly added to the pan when needed since some vegetables require shorter cooking times than others. It also means that some vegetables in the pan are not getting over-cooked and limp while you stop to chop up the ones needed next.
Prepare the sauce. Either wheat-based or gluten-free flour can be used as the primary thickener in this recipe. The recipe calls for either chicken or turkey stock and either homemade or commercial stock can be used.
The sauce needs to be cooked until thickened to the consistency of a very thick chowder. Add the cooked chicken and frozen peas. Cool the filling completely before assembling pies.
The pastry for this pie can be made with either wheat-based flour or gluten-free 1-to-1 flour. The 1-to-1 flour can be used in the same quantity as the recipe calls for for the wheat-based flour. Other gluten-free flours cannot automatically be substituted, cup-for-cup, so you’d need to know their individual properties, substitution weights, and how they would interact with the fat and liquid content called for in the recipe in order to use them in this recipe.
Here are some basic hints on successfully making pastry, regardless if you are making wheat-based or gluten-free pastry. All ingredients, even the flour, should be super cold. Use only enough of the water-egg-vinegar mixture that the dough will cling together. Too much water will yield a tough crust and, as we all know, the hallmark of the best pastry is a tender and flaky texture. Adding some vinegar to the liquid ingredients helps to tenderize the dough. I use one part butter and one part lard in my pie pastry. Using all butter in pastry will give a wonderful flavor and a lovely tanned crust. However, it can be a bit finnicky to work with because it softens very easy and can quickly be over-blended with the flour. If overworked, a tough crust is likely. While lard is easy to work with and will give layers of flakiness in the pastry, it lacks the flavour that butter gives. I find the best combination of fats to provide flakiness, tenderness, flavour, and structure to pastry is to use one part lard and one part butter. I coarsely chop/cube the butter and lard into the flour then take my pastry cutter and blend the fats to the consistency of large peas. There is no need to mash it or blend it finely. Use flour sparingly on the work surface on which the pastry is rolled out as too much flour toughens pastry. Roll the pastry to desired thickness, generally between 1/16” – 1/8” thick.
The pastry can be made several days ahead and refrigerated up to three to four days or frozen for up to 2-3 months. Because pastry dough freezes well, I will often mix up a large batch of pastry to have on hand in the freezer. Simply divide the dough into desired size portions, form into disks, and freeze individually wrapped in plastic wrap inside airtight freezer bags.
This recipe is designed to be made into individual personal-sized pies, about 4” – 5” in diameter. These small individual pies have been designed to be double-crusted pies. I prefer presenting them as individual personal pies versus baking them in large pie plates because the smaller pies stay intact and plate well. By making them double-crusted, they are easily slid out of the pie plates on to dinner plates and the filling stays inside the two crusts. The filling is the consistency of thick chowder so, if it was made in a large pie plate and wedges were cut, it is likely that it would not cut out well with the filling staying intact inside each pie wedge and, for lack of a better description, it would go “splat” when cut and transferred to a plate.
I have a supply of small tin pie plates I typically use for these pies but small tinfoil meat pie plates work equally well and, if I run out of the tin plates, I do use the tinfoil ones. These will often be labeled as meat pie plates and can be obtained at reasonable prices at supermarkets and even dollar stores. You can see a sample of those in the photo below.
Place the cold filling in the prepared and chilled pie shells. Cover with the top crust pastry. Ensure there are slits in the top of the pastry to allow the steam to escape while the pies bake. Glaze the tops of the pies with an egg wash, if desired. Use a light touch when applying the egg wash – don’t saturate the tops of the pies. The egg wash will add more color and a lovely gloss to the tops of the pies. Place the unbaked pies in the refrigerator for about 30 minutes to allow the filling to settle and to chill the pastry. This will help to reduce pastry shrinkage during baking.
Place the pies on one or two large baking sheets and transfer them to the lowest rack in the oven that has been preheated to 425°F. After 10 minutes, reduce the heat to 375°F and bake the pies for about 35-40 minutes or until the filling starts bubbling out through the steam vent holes in the tops of the pies. Using the bottom rack heats the bottoms of the pies, yielding a more crispy and stable crust.
These pies are best if they rest after baking for 15-20 minutes at room temperature before eating. This allows the filling to set and the pie to be at comfortable eating temperature so its flavor is best enjoyed.
If making the pies to have for later use, freeze them unbaked then bake them from frozen state. You may need to allow an additional 10-15 minutes for the frozen pies to bake.
These Chicken Pot Pies are part of my “batch cooking for the freezer” repertoire. They are super handy to have on hand and make a weeknight dinner easy to pull together with minimal work and kitchen clean-up at the time. The added bonus is the divine aroma in the house as the pies bake, whetting the appetite for a tasty dinner to enjoy.
[Printable recipe follows at end of post]
Ingredients:
1 batch pastry (recipe follows)
1½ tbsp olive oil
2 tbsp butter
½ cup onion, finely chopped
¾ cup carrots, diced into ¼“cubes
2/3 cup celery, finely chopped
¼ cup parsnip, diced into 1/8“ cubes
¼ cup turnip, diced into ¼“ cubes
2 oz cremini mushrooms, sliced or chopped
3 cloves garlic, minced
½ tsp dried summer savory
½ tsp dried oregano
¼ tsp dried rosemary, crushed
1 cup warm poultry stock (either chicken or turkey)
8 oz Russet potatoes, diced into ½” cubes (apx. 1 cup diced)
1 tbsp olive oil
1½ tbsp butter
¼ cup all-purpose flour (or 1-to-1 gluten-free flour)
1½ tbsp cornstarch
2 cups warm poultry stock (either chicken or turkey)
1/2 cup whipping cream (35% M.F.)
2½ tbsp Parmesan cheese, finely grated
2½ tbsp medium cheddar cheese, finely grated
1 tsp Dijon mustard
½ tsp Worcestershire sauce
1½ tbsp dry white wine (optional)
Pinch cayenne pepper
1 tsp dried parsley
Salt and Pepper, to taste
2½ cups cooked diced chicken
½ cup frozen peas
Method:
In large saucepan or Dutch oven, heat olive oil over medium heat then add the butter. When butter is melted, add the onion, carrots, celery, parsnip, and turnip. Cook, stirring occasionally, for approximately 10 minutes. Add the mushrooms, garlic, summer savory, oregano, and rosemary. Cook 2-3 minutes longer, stirring continuously. Add 1 cup chicken or turkey stock and the potatoes. Bring to a boil over high heat then reduce to low and simmer for approximately 8-10 minutes, or until vegetables start to soften. Remove from heat.
While vegetables are cooking start preparing the sauce by heating second amount of oil in separate saucepan over medium heat. Add the butter. Stir in the flour and cornstarch (mixed together). Whisk in the remaining 2 cups of warm chicken or turkey stock along with the whipping cream, cheeses, Dijon mustard, Worcestershire sauce, white wine, cayenne, parsley, and salt and pepper. Reduce heat slightly and cook, stirring frequently, until mixture thickens to the consistency of a very thick chowder.
Add the cooked chicken and frozen peas to the saucepan or Dutch oven containing the vegetables. Stir. Pour the sauce into the mixture. Stir. Remove from heat and cool for about ¾ hour at room temperature, stirring occasionally, then refrigerate until mixture is cold.
Ingredients:
5 cups all-purpose flour (or, for gluten-free pastry, 5 cups gluten free 1-to-1 flour)
1¼ tsp salt
3 tsp granulated sugar
2/3 cup butter
2/3 cup lard
1 large egg, lightly beaten
3¾ tsp vinegar
Enough ice-cold water to make 1 cup liquid (combined with egg and vinegar)
For egg wash: 1 large egg yolk mixed with 1 tbsp water (optional)
Method:
In medium-sized bowl, whisk the flour, salt, and sugar together. Cut the butter and lard into chunks and add to the flour. With a pastry cutter, cut the butter and lard into the flour until the fats resemble the size of large peas.
In a measuring cup, whisk the egg and vinegar together. Add enough cold water to measure 1 cup. Add the egg-vinegar-water mixture to the flour, small amounts at a time, and mix with a fork. Add only enough water that the dough clings together and can be formed into a ball.
Divide the dough into 20 equal pieces. Form disk shapes with each piece. Wrap disks individually in plastic wrap or place, single layer, in large airtight container. Place in the refrigerator for about 15 minutes to chill. Remove one disk at a time from the refrigerator and roll pastry to desired thickness, generally between 1/16”and 1/8” thickness. Transfer pastry to a 4” or 5” pie plate that has been lightly sprayed with cooking spray or greased. Cut off excess dough so pastry is flush with the pie plate edge. Place pie shell in refrigerator to keep chilled. Repeat with remaining disks.
Prepare pastry for the top crusts in the same manner as for the bottom crust. Remove pie shells from refrigerator and equally divide cold chicken filling between the prepared cold shells. Brush outside rim edges of bottom crust pastry along pie plate edge with a bit of water to moisten. Transfer rolled-out pastry to the top of pie filling in each pie plate. Trim excess pastry flush with the pie plate edge. Press the edge of the pastry all around the pie plate rim with tines of fork to adhere top crust to bottom crust. Cut slits in top of pie pastry to allow steam to escape as pie bakes. For additional venting, prick each pie in several places with tines of a fork.
For pastry egg wash, lightly beat the egg yolk with 1 tbsp water in a small bowl. With a pastry brush, lightly brush the pie with the egg wash.
Place pies in refrigerator for 30 minutes to allow filling to settle and to chill pastry to reduce shrinkage while pies bake.
While pies are chilling, place oven rack in lowest position in oven. Preheat oven to 425°F. Place pies on large baking sheet(s) and bake for 10 minutes then lower oven temperature to 375°F and bake for approximately 35-40 minutes or until filling is bubbling through slits in tops of pies. For unbaked frozen pies, bake at same temperatures for approximately 50-55 minutes, or until filling is bubbling through slits in tops of pies.
Yield: Ten – 4 or 5-inch individual pies
Note: If making this recipe gluten free, ensure that all ingredients, not only the flour, called for in the recipe are gluten free.
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Yield: Ten – 4 or 5-inch individual pies
Note: If making this recipe gluten free, ensure that all ingredients, not only the flour, called for in the recipe are gluten free.
[Copyright My Island Bistro Kitchen]
Making gluten-free muffins can have its challenges! Getting the right blend of flours, enough rising power to achieve the perfect contoured muffin tops, and the right balance of liquid to dry ingredients, and that’s all before getting a great flavour and texture. Good news, though, I have perfected a great flour blend for these Banana Date Muffins and have worked out the necessary ratios of wet to dry ingredients to accommodate the properties of gluten-free flours! Continue reading Gluten-free Banana Date Muffins
It’s hard to beat the tantalizing scent of homemade bread or dinner rolls baking in the oven. It’s even harder to pass up the wonderful flavor of freshly made warm bread or rolls slathered with a generous spread of pure butter. Do I have your attention yet? Continue reading Mouthwatering Homemade Dinner Rolls
My cooking is sometimes inspired by my travels. Often, before traveling, I will do some research to find out what foods and dishes are local to the area so I know what dishes to try when visiting those places or what foods to look for to bring back as mementos of the visit. Continue reading Creamy Scallop Carbonara Recipe
