Recipes, tips and reviews
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.
Preserved black soy beans are sold in Asian grocery stores. If you can't find them, substitute black bean sauce, which is available at supermarkets (and if you use black bean sauce, omit the ginger and garlic).
Read MorePenelope Cruz always brings a fiery Spanish flavour to her roles, and this includes her turn in Nine. Using anchovies as flavouring is an integral part of Spanish cooking. The smaller the bread toasts, the more you can make.
Read MoreWhole chicken breasts are ideal for grilling, as the skin doesn't burn and the chicken cooks on the bones. I usually cut the bones away with a small sharp knife when I take them off the grill. Don't worry about the amount of ancho chili powder - it is not as hot as regular chili powder. If you can't find ancho chili powder, replace with two-thirds the quantity of regular chili powder. Serve with sweet potatoes and green peas.
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You can always use a good-quality store-bought barbecue sauce, but this tangy homemade version is a great alternative.
Read MoreThe anchovies in this recipe do not disappear in the sauce, giving it a pleasing saltiness. Use juicy fresh tomatoes while they are still in season.
Read MorePork can often be dry, so I usually give it a quick soak in a brine to make it juicier. Serve this with beet conserve, broccoli and (very German) steamed potatoes.
Read MoreRipe pears take less time to roast. If your pears are really hard, bake them for 10 minutes in an empty baking dish before adding the rest of the ingredients. I prefer Anjou pears for this dish, as they take on the flavours of the spices best, but Bartlett pears would be a good substitute. The salty finish adds flavour and cuts sweetness.
This sweet, tangy traditional sauce is used all over Korea. It can be added to soups and stir fries or served with grilled chicken.
Read MoreIf you do not have a mill that grinds spices coarsely, place them in a plastic bag and smash them with the bottom of a heavy pot. If plums are no longer available, soak 6 prunes, cut them up, omit the sugar and substitute for the plums.
Read MoreThis recipe was inspired by lunch at Red Fish Grill in New Orleans. The fish of choice in Louisiana is oily, rich-flavoured redfish, which isn't available here. But red snapper makes an excellent substitute. If you prefer to cook indoors, bake at 450 F for the same amount of time.
Read MoreThis easy and attractive dish serves four as part of a Chinese menu or two alone with noodles or rice. Clams or shrimp make excellent substitutes for the mussels. If you can't find fermented dry black beans, you can substitute an equal amount of Asian black bean sauce, though the dry beans have a better flavour. This makes a lot of mussels; you can serve them without the noodles if you prefer.
Read MoreOne of my tricks is to use smoked Spanish paprika in a rub or marinade, which impart a smokiness.
Read MoreThis award-winning dish is from Daniel Beale of Johnson and Wales University in Denver. Use chicken supremes – they are the boneless chicken breasts with the little wing attached available at some butcher shops. Make the caraway sauce and the tomato marmalade ahead of time, put potatoes on to boil and then cook the chicken. Everything will be ready at the same time.
Read MoreBy butterflying the hens, they take no time to bake. Alternatively, grill them bone side down for 40 minutes. For vegetables, try Brussels sprouts and roasted parsnips.
Read MoreTo prepare an oyster platter, get them shucked at the fishmonger the day of the party, put them on ice and serve them on a cold tray. Garnish with lemons and grated horseradish or mignonette sauce. This traditional French sauce for oysters gives them a piquant flavour.
Read MoreSnapper, striped bass or any flavourful not too thick fish with its skin works well. Brown butter has a nutty flavour that enhances fish. Be careful to adjust the heat so that the butter doesn’t burn
Read MoreThis dish is multifaceted. Dab the sauce over the sprouts or serve it on the side. I also used it as a veggie and dip at a cocktail party.
To make this sauce work, all the ingredients need to be cold, as does the blender – place the appliance in the freezer for 30 minutes.
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© 2018, Lucy Waverman.
