New Wave Shortcake
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A flaky tender shortcake that is quick to make. You could add dried fruit, especially dried cherries or blueberries, into the mix.
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These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
Featured Recipes
Pork and Sausage Scramble with Sweet Potato Topping
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Scrambles are fun to experiment with. You can substitute ground beef, turkey or chicken. When my daughter Emma made it, she added a drained can of black beans – a healthy improvement. You could add a handful of baby spinach. or toss in mushrooms or zucchini if you have a few in the vegetable drawer. Change the spicing to Indian with curry paste or Thai with Thai red curry paste.
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Vanilla Mousse with Peppered Apricots
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If you like, yogurt can be substituted for the whipping cream. To contrast with the richness of the cream, I have added peppery apricots to the mix. Use plump dried apricots for the best flavour.
Read MoreProvencal Onion Tart
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This can be made as one large tart or as individual portions. I prefer to make small tarts as they are easier to pick up to eat, but as a first course a larger one looks spectacular. This recipe doubles easily. A watercress garnish adds a nice flourish.
Read MoreMushrooms on Toast
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Nothing tastes better to me than a sauté of garlicky mushrooms piled on good bread. Use as many different types of mushrooms as you can find and tear them up.
Read MoreRed Curry Salmon
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When I was staying in Palm Springs recently, I developed a craving for food with lots of personality and spice to counteract the many standard-issue steaks, hamburgers and pizzas I was consuming.
Read MoreVegetable Strudel with Smoked Cheese
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Smoking is a hot trend in restaurants. It's not just smoked meat: Vegetables, fish, cheese and fruit are all under the smoking gun. Here, I've used smoked cheese, but if you prefer not to use the smoked variety, substitute with grated fontina or cheddar. Serve with sprouts.
Instant Zucchini and Radish Pickles
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I have added radishes to the pickling mixture for contrast. Keep refrigerated.
Read MoreBeef Rendang
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Beef cheeks are hard to find, so I substituted stewing beef. Coconut cream is thicker than coconut milk and is available canned. Shaoxing cooking wine is sold at Asian supermarkets, not the liquor store. Hawker Bar adds pickled cucumber as a garnish to give the dish some acidity. Serve with coconut rice.
Asparagus with Morels
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Morels can be sautéed in a little butter with garlic and served on toast, or cooked with chicken to make a heady sauce. The one issue with preparing them is cleaning. A quick rinse with warm water and a good shake in a strainer to dislodge the dirt usually works, although some people soak them, which I think soaks out the flavour.
Read MoreCauliflower Cheese Crumble
/For this dish, you can use any cheese you please. I opted for caciocavallo, a melty, mozzarella-like Italian cheese, which is made in a club shape and then is sold in pieces. Its nuttiness matched the cauliflower perfectly. Blue cheese is also excellent.
Israeli Couscous with Spinach and Garlic Cream
/Israeli couscous has a larger grain than the more familiar Moroccan version. The pea-sized wheat bits can be found in many grocery stores alongside rice and is sometimes labelled as super couscous, maftoul or pearl couscous. Unlike Moroccan couscous, Israeli couscous can be prepared in the same way as pasta, by boiling in salted water or chicken stock.
Read MoreBlood Orange and Pistachio Salad
/Use regular oranges to make this simple, flavourful dessert if blood oranges are unavailable.
Macadamia Nut, Fennel And Blood Orange Salad
/If you wish, you can use another kind of nut, but the thickness of macadamias compliments the oranges.
Chive and Fennel Biscuits
/These biscuits can be made by hand or in a food processor. If you use the latter, add the milk by hand. Don't over-process the dough or the biscuits will be tough. To facilitate things, measure the ingredients the night before serving but don't mix them together. Alternatively, make the biscuits ahead of time and reheat them in a 350 F oven for 5 minutes.
Spicy Green Herb Mayo
/This green herb mayonnaise is a zesty companion to a Classic Poached Salmon.
Read MoreClassic Poached Salmon
/This method of preparing salmon can feed a large group of people easily. I prefer to poach salmon on the bone as it retains its moisture that way, but most people prefer not to deal with bones. My recipe calls for already boned salmon, but you will need two pieces, one on top of the other, to approximate the thickness of salmon with intact bones.
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