Recipes Articles
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The people responsible for your Ferrero Rocher binges at Christmas are about to win you over with their most indulgent chocolates yet.
Recently, Kinder Bueno treated local media to a blindfolded tasting of their delicious chocolates and recipes concoted from the new bars. Brand Manager Louis Chaffringeon wooed the ladies with his accent (he's from France) while hunky male models...Continue Reading
The people responsible for your Ferrero Rocher binges at Christmas are about to win you over with their most indulgent chocolates yet.
Recently, Kinder Bueno treated local media to a blindfolded tasting of their delicious chocolates and recipes concoted from the new bars. Brand Manager Louis Chaffringeon wooed the ladies with his accent (he's from France) while hunky male models...
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All summer long you've enjoyed fresh garden produce and bush-ripened berries. Autumn is a time for orchard apples and grapes, potatoes, late tomatoes, and a zillion varieties of squash.
Squash? Yes, really. This veggie group is loaded with healthy vitamins, keeps well in cool storage, and is surprisingly versatile. I for one have always overlooked squash. Even the name sounds vaguely revolting....Continue Reading
All summer long you've enjoyed fresh garden produce and bush-ripened berries. Autumn is a time for orchard apples and grapes, potatoes, late tomatoes, and a zillion varieties of squash.
Squash? Yes, really. This veggie group is loaded with healthy vitamins, keeps well in cool storage, and is surprisingly versatile. I for one have always overlooked squash. Even the name sounds vaguely revolting....
Pour lire cet article en français, voir plus bas
What to do with the overflow of fresh summer fruits and veggies? If your peaches are in danger of growing the wrong kind of fuzz, it's time to turn it into a jam or a peach salsa!
My little sis Pamela is a pickler. A quick peak in her cupboard on a random Saturday afternoon reveals homemade pickles, fresh raspberry jam, strawberry preserve and rows of peach salsa. Though she was...Continue Reading
What to do with the overflow of fresh summer fruits and veggies? If your peaches are in danger of growing the wrong kind of fuzz, it's time to turn it into a jam or a peach salsa!
My little sis Pamela is a pickler. A quick peak in her cupboard on a random Saturday afternoon reveals homemade pickles, fresh raspberry jam, strawberry preserve and rows of peach salsa. Though she was...
Pour lire cet article en français, voir plus bas
Another great recipe idea from Chez Pim...
Ok, these are not pop-tarts exactly, how about just-like-pop-tarts-but-without-the-stuff-you-can't-spell (or say)? It's super easy, all you need is a good butter pie dough and delicious jam of your choice. And if you're one of those who think a great pie is all about a good crust--I am of course one--these pop-tarts are perfect for you...
Continue ReadingOk, these are not pop-tarts exactly, how about just-like-pop-tarts-but-without-the-stuff-you-can't-spell (or say)? It's super easy, all you need is a good butter pie dough and delicious jam of your choice. And if you're one of those who think a great pie is all about a good crust--I am of course one--these pop-tarts are perfect for you...
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Suddenly I'm in the mood for canning, thanks to Chez Pim...
So, what do you do when you found a big box of the fabulous Green Gage Plums at the farmers market? Make jam, of course!
Green Gage plums are called Reine Claude in French. These particular ones, with greenish-yellow skin and occasional red blush, are called Reine Claude Crottée I believe. No matter the name, Reine Claudes...
Continue ReadingSo, what do you do when you found a big box of the fabulous Green Gage Plums at the farmers market? Make jam, of course!
Green Gage plums are called Reine Claude in French. These particular ones, with greenish-yellow skin and occasional red blush, are called Reine Claude Crottée I believe. No matter the name, Reine Claudes...
Pour lire cet article en français, voir plus bas
Back to basics, with Chez Pim...
Amish milk, fresh strawberries, two antique hand-crank machines--ice, salt, sugar, and some serious muscle power.
Simple as that, and it's one of the best ice cream I've ever had. Simple as that...
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Continue ReadingAmish milk, fresh strawberries, two antique hand-crank machines--ice, salt, sugar, and some serious muscle power.
Simple as that, and it's one of the best ice cream I've ever had. Simple as that...
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Get ready for this seriously mouthwatering dinner idea from Chez Pim...
Now this is the kind of thirty-minute meal even foodies-like-us will love. Fresh ingredients, nothing pre-cut or pre-cooked, but still you can put it together in less than 30 minutes, ok, 45 with not-so-fast knife skills.
The ingredients are not all that exotic either: if you can find fish sauce and lemongrass at your...
Continue ReadingNow this is the kind of thirty-minute meal even foodies-like-us will love. Fresh ingredients, nothing pre-cut or pre-cooked, but still you can put it together in less than 30 minutes, ok, 45 with not-so-fast knife skills.
The ingredients are not all that exotic either: if you can find fish sauce and lemongrass at your...
Posted by
Ali |
Monday July 14, 2008
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This biscotti recipe is perfect for dipping. Make a frothy cappuccino, sit on your patio and take a moment of me time. The recipe is from my sister, who is an incredible baker. It's easy and relatively quick. Here's what you'll need:
Mixing Bowl #1:
1 3/4 cup Flour
2 tsp Baking powder
3/4 cup Whole walnuts (or almonds)
1/2 cup Semi-sweet chocolate chips
Mixing Bowl #2:
2 ...
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A delicious summery treat, from (who else?) Epicurious...
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Refreshing summer treat, from Chez Pim...
Summer has officially arrived, though no one has told the weather-god where I live yet.� It doesn't matter though, I can easily put myself in a summer-y mood by making this bowl of simple cold sesame noodle.
Besides my intent to defy the weather, I was also inspired to do this by a discussion about Japanese cooking in a food forum I frequent...
Continue ReadingSummer has officially arrived, though no one has told the weather-god where I live yet.� It doesn't matter though, I can easily put myself in a summer-y mood by making this bowl of simple cold sesame noodle.
Besides my intent to defy the weather, I was also inspired to do this by a discussion about Japanese cooking in a food forum I frequent...
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