The local area abounds with Pick-Your-Own-Farms. I can still remember the first time that I went to pick raspberries….I brought a 2 liter (quart) basket to fill. By the time I got home, I didn’t have to worry about crushing … Continue reading
It is the middle of July and fresh Ontario sour cherries are ready and ripe to make into Cherry Jam. We used to go to the local cherry farm and purchase baskets of picked cherries. Then we paid to use … Continue reading
According to Wikipedia, Bocconcini, are small mozarella cheeses the size of an egg. Like other mozzarellas, they are semi-soft, white and rindless unripened mild cheeses which originated in Naples and were once made only from milk of water buffaloes. Nowadays they … Continue reading
You are probably wondering about the funny symbol in middle of my Chocolate Toffee Cheesecake. Today, is March 14th and officially named Pi Day. With an undergraduate degree in mathematics, I just had to celebrate it in my cooking. This … Continue reading
Black Mission (or Franciscana) Figs are a popular variety of the edible fig. They were introduced to California in 1768 by the Fransiscan monks and missionaries. The common fig bears a first crop, called the breba crop, in the spring … Continue reading
The weather has turned frosty and so my thoughts have turned to comfort food. A lovely winter or summer dessert, Ginger Pear Upside Down Cake can be made with fresh or canned pears. When pears are at their peak in … Continue reading
Traditional Baked Beans were always an essential at our home when I was growing up. They were often baked and served with pork spareribs. The navy beans were soaked overnight and then cooked and then baked with onion, brown sugar, … Continue reading
If you have a couple of ripe bananas, Crunchy Top Banana Cake is the perfect quick dessert. Baked in an 8 by 8 inch glass pan, the topping is broiled, so no frosting is required. Crunchy Top Banana Cake is … Continue reading
Bok choy has crunchy stems and crinkled, spinach-like leaves. Small heads of bok choy are called baby bok choy. Of the baby bok choys, regular baby bok choy is whiter in colour, while Shanghai bok choy is a uniform green … Continue reading
Winter just seems to be lasting longer this year. Molten Lava Cakes are warm and gooey chocolate eruptions, perfect to erase the winter blues….the ultimate dinner party chocolate treat. Enjoy! … Continue reading