Financiers – pronounced fee-nahn-see-yay – are dense, moist almond cakes that have similar ingredients to macarons, but which also contain a good dose of melted butter to lend a rich flavour. This recipe is both for a (mostly) traditional financier pastry, and also one with a Nutella filling. I loosely based the proportions of ingredients from this French recipe, and… Read More
We’ve been eating more vegan food lately, and these tasty vegan wraps satisfy even my French meat-and-cheese-loving husband. These vegan wraps are the perfect things to make if you’re serving lunch to people who normally love a good hamburger. They are unbelievably… tasty! You need some prep work in advance. Peel and slice an eggplant in 1/4″ slices. You want it thin… Read More
Konjac pasta is made from a plant in Asia, and is naturally gluten-free, low fat, low in calories, and high in fiber. I discovered it when I bought – what I thought was – rice pasta to use in an Asian dish, and when I read the word “konjac” I tried to google translate it into English. Wouldn’t you know,… Read More
Roundup of 20 easy and elegant appetizers for your New Year’s Eve celebration.
We used to have wild rice stuffing with sausage every Thanksgiving when I was growing up, except we used water chestnuts instead of regular chestnuts because they were easier to find. My grandma was the one who brought the wild rice when she visited from Minnesota (where wild rice grows and can be bought more cheaply). I think my parents might… Read More
I saw calamari at the grocery store and suddenly needed to have fried calamari without delay(!) … of the gluten-free variety, of course. I soaked a pound of thawed calamari in milk (enough to cover it) – plus the juice of 1/2 lemon – to tenderise the rings. Then I made a simplified marinara sauce by puréeing a cup of my… Read More