Why Recipes Online?

The purpose of this blog is to save recipes that I have used and loved along with pictures, notes and comments. I used to keep them in a big binder, but in advance of our move to Italy, we need to reduce, reduce, reduce! So here goes!


Comments

Post a Comment

Popular posts from this blog

Gunn's Cheese-Onion Buns

Image
  Winnipeg is home to one of the best bakeries in Canada -- Gunn's, a three-generation, family-run business in the city's North End. Sheer deliciousness characterizes its breads and pastries, as these voluptuous cheese and poppy seed-swirled, onion-topped buns attest. Ingredients 2 tablespoons (25mL) granulated sugar 2 cups (500mL) warm milk 1 pkg or 1 tablespoon (15mL) active dry yeast 1/3 cup (75mL) granulated sugar 3 eggs 1/3 cup (75mL) vegetable oil 2 teaspoons (10mL) salt 6 1/2 cups (1.625L) all-purpose flour 2 tablespoons (25mL) butter, melted 3 cups (750 mL) shredded old Cheddar cheese 1/4 cup (50 mL) poppy seeds or onion seeds 2 onions, sliced 1/2 cup (125mL) (approx) mayonnaise Directions In a small bowl, dissolve 2 tablespoons sugar in warm milk. Sprinkle in yeast; let stand for 10 minutes or until frothy. Meanwhile, in large bowl and using electric mixer, beat together 1/3 cup (75mL) sugar and 2 of the eggs for 7 minutes or until thick and pale yellow. Stir in yeast ...
Read more

The Kale Salad Recipe that Started It All

Image
"The Kale Salad Recipe that Started It All" is often associated with a famous kale salad created by Chef Deb Perelman of the food blog "Smitten Kitchen." This particular kale salad recipe gained widespread attention and popularity due to its delicious combination of flavors and textures. Please note that my information is based on knowledge available up until September 2021, and specific recipes might evolve or change over time. Here's a basic version of the recipe: Ingredients: For the Salad: 1 bunch of kale (curly or Lacinato/dinosaur kale), stems removed and leaves thinly sliced 1/2 cup grated Pecorino or Parmesan cheese For the Dressing: 1/4 cup olive oil 1/4 cup freshly squeezed lemon juice (from about 2 lemons) 1 to 2 cloves garlic, minced 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon red pepper flakes (adjust to taste) For the Toppings (optional): Toasted breadcrumbs or croutons Toasted pine nuts or chopped nuts (such as almonds)...
Read more

Magic Chocolate Flan Cake

Image
  Our very dear friend Deborah gave me this recipe. She made it one year for Thanksgiving and even though we were so full from her delicious dinner, we made room for dessert, because it was fabulous! Turns out it's from America's Test Kitchen, so not surprising. Serves 16 It's worth using good quality caramel sauce such as Fat Toad Farm Goat's Milk Caramel. Deborah used Trader Joe's Caramel Sauce (buy 2 so you have the extra to serve with). If your blender doesn't hold 2 quarts, process the flan in two batches. The cake needs to chill for at least 8 hours before you can unmold it. Ingredients Cake 1/2 cup caramel sauce or topping 1/2 cup plus 2 tablespoons (3 1/8 ounces) all-purpose flour 1/3 cup (1 ounce) cocoa 1/2 teaspoon baking soda 1/8 teaspoon salt 4 ounces bittersweet chocolate, chopped 6 tablespoons unsalted butter 1/2 cup buttermilk 1/2 cup (3 1/2 ounces) sugar 2 large eggs 1 teaspoon vanilla extract Flan 2 14-ounce cans sweetened condensed milk) 2/12 c...
Read more