Rhubarb Strawberry Pie
Course: DessertsRhubarb and strawberry—a match made in heaven. You can use your favourite pastry recipe for the crust. More »
Copyright © 2010, Metro Guide Publishing, All Rights Reserved.
Rhubarb and strawberry—a match made in heaven. You can use your favourite pastry recipe for the crust. More »
Although most people think of meat when they think about charcuterie, fish is also part of the repertoire. Salmon cures especially well in preparations like gravlax or lox. More »
You will be shocked at how easy it is to make your own bacon. More and more butchers are selling fresh pork belly, so you really have no excuse. Salty, sweet and savoury, this recipe comes from Michael Ruhlman’s website, Ruhlman.com. More »
Although duck is the most popular meat for confits, you can confit almost anything, from pork belly to rabbit. Confit meat is essential for certain French classics, such as rillettes or cassoulet, a sinfully luxurious dish. The salt, pepper and fat proportions are left to your consideration. You need enough fat to cover the meat [...] More »
The dish is traditionally cooked in a terrine dish, but a loaf pan will work in a pinch. More »
Whisky gives traditional shortbread a flavourful kick in this recipe by Stéphane Moulin of Gleneagle Bakery in Halifax. More »
Play around with this simple recipe to suit your own taste. Add a little cinnamon, grated apple or grated orange peel, or replace a third of the cranberries with strawberries or raspberries. More »
Cranberry and feta: red and white, tart and salty—now there’s a match. Sprinkling the berries in sugar moderates their sour edge and draws out moisture, so they work better in the stuffing. More »
Copyright © 2010, Metro Guide Publishing, All Rights Reserved.
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