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Mom’s Strawberry Pie–Recipe Review

Mom’s Strawberry Pie–Recipe

We all have foods that are part of our family’s history, like Grandma’s tomato sauce, or Dad’s mashed potatoes. This strawberry pie is one of our family things. While she didn’t develop the recipe, my mother perfected its execution and a June without this pie being served at least once, was just not the same. As I mentioned last week when I posted the recipe, this is the first of three versions of fresh strawberry pie that I will try out this month. When I say “fresh” strawberry pie, I mean both that the strawberries used are fresh...
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Apple Crisp–The Results

Apple Crisp–The Results

In April I tested a few versions of apple crisp. Although June is hardly the month for apple crisp, I’d like to resolve that particular recipe quest. Anna Olson’s crisp was good—the textures were all just right—but the pecan flavour took over. The recipe from the Simply Recipes blog was a disappointment, such that I can’t help thinking they must have got the size of the baking dish wrong. I managed to review both of those recipes (check out the reviews here and here.) But I never wrote up my review of Martha Stewart’s recipe, although I did try it out a...
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Quest for the Best Fresh Strawberry Pie

Quest for the Best Fresh Strawberry Pie

Summer approaches, and even the spiders are getting excited. (If I had noticed that one before taking the picture, I probably wouldn’t have got up so close.) My son’s backyard strawberries are growing and just hinting at the vibrant and luscious ripeness to come. Despite the unseasonal heat here for the last few weeks (it’s been hotter in southern Ontario than in southern France), summer won’t really begin until the strawberries are ripe and ready for picking. When I was a kid, late June meant a trip to the pick-your-own strawberry farm. The reward, other...
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Recipe Review:  David Lebovitz’s Hot Chocolate Cakes

Recipe Review: David Lebovitz’s H

That David Lebovitz. He’s gotta be his own man. Most others call these molten chocolate cakes. But to Lebovitz, they are “Individual Hot Chocolate Cakes”. Well, a cake by any other name tastes as sweet, and I had only to glance at the instructions to know that we were talking about the same thing. I love David Lebovitz’s blog. I discovered it a year ago when we were in Paris on a family vacation. I was trying to find somewhere in that beloved city to buy kouign amann, or Breton butter cake, a flakey, caramelized butter and sugar concoction we...
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Simply Recipes’ Apple Crisp

Simply Recipes’ Apple Crisp

Simply Recipes is a food blog run by Elise Bauer. It’s a well known blog and Bauer is also the founder of the Food Blog Alliance. So although she may not be as well known as Anna Olson and Martha Stewart, whose recipes I’m also testing, Bauer’s got some creds. I was a bit surprised to see that Simply Recipes’ apple crisp calls for a 9 x 12 inch baking dish. Most crisps tend to be made in a 9 x 9 or 8 x 8 dish. If the ratio of the ingredients is increased accordingly, it shouldn’t be a problem. But that’s not the case here. The...
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Michael Smith’s Molten Chocolate Cakes

Michael Smith’s Molten Chocolate C

Double boiler for melting chocolate. If you’ve ever seen Michael Smith’s show Chef at Home, then you probably know how he encourages home cooks to enjoy cooking, and not be afraid to wing it a bit. He often foregoes the measuring cup, favouring the eyeball method. I can’t help but love his approach for how it supports the whole idea of recipe experimentation. But for this recipe quest, especially since it is a baking one, I’m sticking with the exact measurements. Michael Smith’s molten cake recipe includes egg whites, sans yolks, whipped...
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The Crispiest Crisp of Them All

The Crispiest Crisp of Them All

Sugar, by Anna Olson, is one of my favourite cookbooks. I love me my desserts. Although I have tried many of the book’s recipes, I had never tried the one for fruit crisp. Olson’s is a blueberry/pear crisp, but she says the topping works with any fruit. Taking her at her word, I tried it with apples. The unusual thing about this recipe (for which the ingredients are listed here) is that the crisp includes pecans and cornflake crumbs. Pecans just happen to be my favourite nut, so no sales pitch needed. The cornflakes are a harder sell. But as Olson...
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Recipe Review–Trish Magwood’s Molten Chocolate Cakes

Recipe Review–Trish Magwood’

Mmm chocolate. It’s without a doubt my favourite flavour. So it is certainly no trial to be testing out molten chocolate cake recipes. I started with Trish Magwood’s recipe from Dish Entertains. You can find the ingredient list here. There are a lot of variations of molten cake recipes. Some use flour, some do not, and some use cocoa powder to work both as flavour and a stand-in for flour. They all use eggs, whether whole, just the whites or more yolks than whites. Magwood’s recipe uses a couple tablespoons of flour, and more yolks than whites. Where...
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Easy as Crisp

Easy as Crisp

Whoever said “easy as pie” had it all wrong. Sure the fillings can be the easiest thing going, but the crust? Not so much. Making a good pie crust is an art. A drop too much of water, one pat too many of the hand, one degree too warm for the butter and instead of a tender, flakey crust, you have dried play dough. But a crisp? Now we’re talking easy! No finicky working of the dough–just get your hands in there and get ‘er done. And there’s gotta be some kind of health bonus for the fibre in the oats. A crisp is the perfect place...
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Falling into Chocolate

Falling into Chocolate

I collect bookmarks. I started when I was around 18 and found one that had a picture of chocolate chips. It read, “Forget love. I’d rather fall into chocolate.” Okay, so some of that was about pretending my boyfriendless state was by choice. But most of it really was about the chocolate. I love, love, love chocolate. My husband aside, it’s given me more joy than any man I ever dated. Naturally it’s the feature ingredient for one of my first recipe quests: molten chocolate cakes. I can’t think of many more satisfying eating...