Roasted Brussels Sprouts With Almonds
/Roasting Brussels sprouts gives them exceptional flavour and they are never soggy. This recipe even appeals to those who hate Brussels sprouts because they taste so different.
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These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.
The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.
This dish has a salty, savoury sauce with a little bit of a kick. If you don't want the spice of the jalapenos, leave it out, and finely diced onion can be used instead of the shallots.
This is the one hors d’oeuvre that I keep being asked for time and time again. It’s crunchy, creamy, spicy and hits all the high spots.
Mushrooms and squash have a real affinity and this soup proves it. I like to use oyster mushrooms, but chanterelles, which I found at the supermarket this week, provide the best flavour.
The fifth taste, umami, has much to do with glutamate, an amino acid found in such foods as prosciutto, soy sauce and a number of cheeses. Umami can show up in your glass, too (fermentation is glutamate’s old friend).
When this recipe originally ran in The Globe and Mail, I received a lovely note from reader Barbara Zuchowicz. This dish reminded her of a wonderful meal she had in Italy: "It brought back joyful memories of a trip to Italy my late husband, an exceptional cook, and I took a number of years ago.
Roasting Brussels sprouts gives them exceptional flavour and they are never soggy. This recipe even appeals to those who hate Brussels sprouts because they taste so different.
Read MoreYou can prepare the dough ahead of time, wrap the sheets in plastic and bake them up to one week later.
Read MoreHere’s a Valentine’s Day dessert you won’t have to fight over: The warm cardamom-spiked sauce over icy berries will satisfy a white-chocolate lover, while the crunchy dark-chocolate almond bark is a cocoa-driven classic for the purist in your pair.
Read MorePeaches and almonds have a real synergy of taste. Keep in mind that the less ripe your peaches are, the longer you will need to cook them in the syrup. If red currant jelly is hard to find, use apple jelly instead.
Read MoreSour cherries are easy to pit. Just squeeze the pits out with your fingers. If you use frozen, pitted cherries, drain them well after defrosting.
Read MoreEsther Tabert is a second-year student at Stratford Chefs School with a strong interest in food writing and styling. Her recipe appealed to me because it was a sweet take on her mother’s love of chamomile tea.
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© 2018, Lucy Waverman.