This simple cherry creme brûlée is silky and melts in your mouth. It has a delicate flavour of baked woody cherries and you’ll find little pieces of baked cherries throughout! The burnt sugary crisp topping finishes the dessert off and is what gives the creme brûlée its signature name! Cherry season and wine season seem to go hand and hand here in Canada. You’ll find the Niagara region is full of bursting cherry trees and vineyards that stretch for miles and miles. It only seems fitting that when you sip on a glass of vino you’ll have some sort of cherry-infused cuisine along with it. And that’s exactly how I found the inspiration for this cherry creme brûlée; sipping on...
1. Build a Nutritious Pantry Is your pantry living up to its potential? According to registered dietitian Tracey Frimpong, it can help you make healthier and tastier choicesbut it can also make you sick. Here, Frimpong shares five tips for better food storage: If you transfer dry goods to another container, write the expiration date on with marker or note the sell-by datedry goods last for a few months after that date. Spices can last for two to three years, but theres a catch: The fresher they are, the more flavourful they are. Most pantry items can be stored in a dry and cool space to keep them fresher longer. Nuts should go in the freezer so they stay crunchy....
What's IN MY KITCHEN this month? First and foremost after 3 weeks without a refrigerator, our new French door GE refrigerator was finally delivered. Our compressor died in our 10 year old LG and it was difficult to get a new refrigerator delivered right away. Yes, it took 3 weeks due to manufacturer hold-ups. I filled it up with food yesterday! Yay! Next I want to share these wonderful dish towels that I purchased at William Sonoma after the recommendation of my friend Noreen (when we visited her in Cape Cod last week). The dish towels are LARGE, absorbent, and sturdy. The best part is that they have a loop for hanging. Noreen has magnetic hooks (I just ordered them...
When my neighbor Matt brought me a giant basket of cherry tomatoes from his garden last week, I had to find a way to use them up. Inspired by Ina Garten’s wonderful Roasted Tomato Caprese Salad, in which she roasts halved plum tomatoes in a vinaigrette mixture to concentrate their flavor, I decided to slow-roast them. Doused in a mixture of olive oil, balsamic vinegar, garlic, and seasoning – and cooked in a low-temperature oven for 2 hours – cherry tomatoes take on an intense, almost sun-dried tomato flavor while retaining their juicy texture; they taste like tomato candy! What’s more, they burst when you cut into them, thus creating a flavorful sauce for whatever you serve them with. Roasted...
Serious Eats / Amanda SuarezEvery time I eat moussaka, I crave its rich, hearty layers of eggplant, meat sauce, and béchamel for weeks after. So I jumped at the chance to develop a recipe. After many hours of testing, I finally had a dish I was proud of: layers of fried potatoes, silky eggplant, and a rich, tomato-based meat sauce, all blanketed in a creamy béchamel sauce. Serious Eats / Amanda SuarezThis moussaka closely mirrors the Greek version, which was created in the 1920s by Greek chef and cookbook author, Nikolas Tselementes. Before Tselementes, moussaka typically consisted of layers of eggplant topped with a tomato-meat sauce; it wasn't the moussaka we know today. Tselementes added béchamel sauce and his version is...
