Market Mondays – Ramps

If you’re wondering why you’d never heard of ramps prior to a few years ago, you’d be in good company. While the allium tricoccum is native to Ontario, it’s only in the past few years that this member of the onion family has become popular. So popular in fact that the foodies are flocking to […]

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Experimentation

The flavour combination of dark chocolate, dulce de leche and sea salt is not new. You might even say it’s a bit passé, but it could also be one of those things that become a classic, like chocolate and mint. I had wanted thimble (aka. thumbprint) cookies, but I was also craving chocolate. And when […]

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Frangipane Tart

I’ve been making variations of this little beauty all summer. Pretty much any fruit goes well with almonds, so all it takes is some fresh fruit and about 125mL of jam in a similar flavour. The crust is a Martha Stewart recipe, although I’ve tweaked it slightly because it’s pressed into a pan, not rolled […]

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Almond Joy

Ever since I attended the All About Almonds event back in November, I’ve found myself addicted to the things. That’s partly because they sent us home with pounds of almonds in various forms, and I’ve been eating them for months, but one item in the swag bag  – a package of cinnamon-sugared almonds – intrigued […]

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You Can’t Eat Just One

A few years back, food bloggers went all wacky for homemade microwave potato chips. I remember making the things, and while they were good, they were a bit of a pain in the butt. Basically you sliced a potato, sprayed the slices with non-stick spray and laid them out on a plate and microwaved them […]

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Eat Your Almonds

I know it’s not technically possible, but anyone looking in my cupboard would swear that I have all the almonds from the state of California. I know, I’m exaggerating, but it does seem that way. See, I’m still working through the swag from the almond event I went to back in November. The almond slices […]

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Rhubarb Coffee Cake

My Mom and Dad have a massive rhubarb patch in their back yard. I think it might actually be one gigantic plant, in fact, but it keeps them well-stocked in rhubarb all summer long. This recipe gets made a lot in their house, to use up the rhubarb, but also because it’s really good. My […]

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There’s No Knead

Last week, mt friend Drew posted a link to Mark Bittman’s column in the New York Times about a bread recipe that required very little yeast and almost no kneading. The secret, according to Bittman, was to let it sit for a good 18 hours, letting the yeast do all the work in creating the […]

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Blueberry Grunt

The Grunt is a traditional Acadian dish, made originally by French settlers in a stew pot over an open hearth. The name “Grunt” comes from the burbling sound of the stewed blueberries as they boil. Note that the dumplings will get soft and fluffy, but as they are steamed, will not brown. If you want […]

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