Hummingbird cake has the crushed pineapple, nuts and spices you'd find in carrot cake, but instead of shredded carrots, the batter is studded with diced bananas. A swirl of cream cheese icing is all you need on top, but if you really want to knock everyone's socks off, top your cupcakes with our Pineapple Flowers, attaching the banana chips and pecan halves with dabs of icing.
A delicious alternative to traditional pizza, pide is a Turkish flatbread shaped as a boat and baked in a brick or stone oven. Here we serve up a ground beef pide, but the options are limitless!
Toppings vary widely but most often include ground meat with onion, tomato, parsley and spices, as well as cheese, eggs, mushrooms, peppers, spinach and sausage.
Lox and cream cheese get a tasty makeover in the form of a pizza that uses convenient store-bought dough. Most pizza package directions mention that the dough should stand at room temperature for 30 minutes before rolling out – this helps prevent it from puffing up in the oven. Baby kale is sweeter and more tender than its mature counterpart and makes a fresh finishing touch.
Blanching the greens helps to rid dandelion of some of its bitterness, making it a delicious side dish. For best results, look for tender young leaves instead of big, woody, hairy ones. Dry the dandelion greens very well before adding the cheese sauce so that it doesn't split or become watery. If you can't get dandelion greens, tender young Swiss chard leaves make a perfect substitute.
Tender beef, sharp cheese and fresh herbs elevate simple pasta dough into elegant ravioli that are packed with flavour. Pulsing the ingredients together is the secret to creating the best texture. Just be sure to use well-marbled short ribs and add any fat to the food processor along with the meat—the result will be a filling that melts in your mouth.
Cooking Thai peppers in simple syrup gives you a sweet and spicy flavour booster that can be added to savoury dishes as well as desserts. Try sprinkling some onto stir-fries or pizza, or using them to coat cheese balls. Or, for an unexpected kick, mix them into chocolate cake batter or a curd for lemon squares. Use the reserved syrup to spice up homemade cocktails.
This recipe, in a slightly different version, was given to me by a co-worker 40 years ago. Over the years, I have adjusted it to include the shredded mozarella, adjusted the spices, replaced cottage cheese with ricotta and added the Parmesan. The meat sauce is also the same sauce I use for spaghetti and the base for chili. It is the most frequent request of one of daughters and my husband for birthday dinners.
Simple and straight forward, these light-tasting cannelloni celebrate the sweet dairy flavour of fresh ricotta cheese and intensely ripe harvest time tomatoes. We call for fresh lasagna noodle sheets instead of dried cannelloni for two reasons: they taste far better and they're much easier to stuff. Depending on the type and size of the fresh lasagna noodle sheets, and the consistency of the ricotta, this recipe can make 10 to 12 cannelloni.
Let the aromas of garlic and herbs in this firm crustless quiche entice brunch guests to the table. Or serve wedges as a first course or with cold ham or pork tenderloin. Provolone is a pasta filata, or "stretched-curd," cheese shaped like a large bowling pin or sausage and sometimes encased in rope or twine. Like mozzarella, it is repeatedly stretched and heated during processing to give it a stringy texture.
Our Acadian ancestors prepared many of their dishes with fresh, salted or dried seafood. The dishes had to use what was available locally from the sea and land and be fairly easy to prepare. My inspiration for the Acadian Seafood Chowder comes from the culinary creative legacy of these early acadian ancestors. The chowder is served in large clear glass soup bowls accompanied by cheese/garlic butter toped grilled french baguette slices and a glass of canadian riesling wine.
