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Penne alla Carbonara alla Giada De Laurentiis

Penne alla Carbonara alla Giada De Laure

I’ve always used bacon for carbonara, but for the kick-off of this quest, I decided to go all out and try the pancetta. I got it at the deli counter of a local grocery store (which is what, I believe, the Americans refer to as a supermarket). Lesson #1: Don’t say, “Whatever,” when they aske you how you want it sliced, or you’ll take the chance of winding up with something like this: It’s kind of hard to chop that into the one-inch cubes De Laurentiis calls for in her ingredient list. Well, mistakes at the deli counter or the cutting...
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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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Recipe Review:  Ultramar’s Cod au Gratin

Recipe Review: Ultramar’s Cod au

So here we go! My first recipe review. . . The first version of Cod au Gratin I’m trying is the one from the Ultramar series called Traditional Recipes of Atlantic Canada. As I mentioned in the introduction to this recipe quest, Cod au Gratin is a baked cod and cheddar dish. This recipe has been shared online on a number of sites without proper credit. You can find it here or here. This is the recipe my mother uses, and I believe it’s a pretty widely used one (hence it’s availability on the internet–there’s a good chance that some of...

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