You don’t taste as you go

1. You don’t taste as you go. Result: The flavors or textures of an otherwise excellent dish are out of balance or unappealing.For most cooks, tasting is automatic, but when it’s not, the price can be high. Recipes don’t always call for the "right" amount of seasoning, cooking times are estimates, and results vary depending on your ingredients, your stove, altitude…and a million other...

Read more »

Sweet & salty chicken wings

Sweet & salty chicken wings Chicken wings are one of my all-time favourite pub foods. I mean, mmm! So good. And I often go for the stickiest, sweetest ones on the menu. Honey garlic and teriyaki are some of my favourites, and this recipe is a combination of those two sauces.   These chicken wings are sweet and salty with an Asian flavour theme. There's garlic in there, soy...

Read more »

Hershey's Special Dark Truffle Brownie Cheesecake

Hershey's Special Dark Truffle Brownie Cheesecake I do believe that a dessert this delicious is criminal. That's why I'm putting this cheesecake into the "Delicious Protection Program." Ingredients for Brownie Layer:6 tablespoons melted butter or margarine1-1/4 cups sugar1 teaspoon vanilla extract2 eggs1 cup plus 2 tablespoons all-purpose flour1/3 cup Hershey's cocoa1/2 teaspoon baking powder1/2...

Read more »

Opéra Cake

Opéra Cake Adapted from Le Cordon Bleu Home Collection (Chocolate) This elegant chocolate-covered cake, whose invention is attributed to the Dalloyau pastry house, consists of layers of biscuit soaked in coffee syrup and garnished with butter cream and chocolate ganache. Preparation time: 2 hours + refrigerationServes 4 to 6 Ingredients Almond sponge 75 grams (2 ½ ounces)...

Read more »

Mini Cheesecakes with Wine Gelées

Mini Cheesecakes with wine Gelées ACTIVE: 30 MIN TOTAL TIME: 1 HR PLUS CHILLING SERVINGS: MAKES FOUR 3-INCH CAKES MAKE-AHEAD STAFF-FAVORITE Kate Zuckerman, pastry chef at Manhattan's Chanterelle and author of the new book, The Sweet Life, thinks most cheesecakes are too heavy and sweet. Her recipe uses goat cheese to lighten the texture and tangy crème fraîche...

Read more »

Millefeuille au chocolat blanc, chantilly chocolatée et framboises – White Chocolate Millefeuille, Chocolate Chantilly and Raspberries

Millefeuille au chocolat blanc, chantilly chocolatée et framboises – White Chocolate Millefeuille, Chocolate Chantilly and Raspberries You need: 200 g + 100 g white chocolate (I used Valrhona) 10 cl heavy cream to make chantilly 400 g fresh raspberries 2 to 5 tbsp confectioner sugar Wild Australian Wattle seeds (which is my personal addition, not in the original recipe. They are a little...

Read more »

Mille Feuille with Dragon Fruit

Daring Bakers: Mille Feuille/Napoleon NO NEED TO SPELL IT OUT: MAGNIFICENT MILLE FEUILLE  Our October 2012 Daring Bakers’ challenge was hosted by Suz of Serenely Full. Suz challenged us to not only tackle buttery and flaky puff pastry, but then take it a step further and create a sinfully delicious Mille Feuille dessert with it! (I have to say I didn't feel any guilt...

Read more »