This 5-layer bean dip is not French by a long shot, and is therefore not a recipe I thought to share with you. Also, I thought everyone knew how to make it so what’s the point of doing the recipe? Except that I found that – not only does everyone not know how to make it, but some people don’t even know… Read More
This is a very quick shrimp and scallop recipe that uses reduced wine, butter, parmesan and sour cream. It makes your house smell like a five-star restaurant and it’s such a cinch to make. I have been meaning to share this recipe with you for a long time because it’s a favourite in our household. I know it’s not often… Read More
I have a recipe for delicious flatbread crackers that are naturally gluten-free. I got the idea from growing up watching my mom make Indian parathas, and then from making communion bread with my teammate Kara in East Africa, where matzoh crackers were decidedly not available. So I still make them for when we have house church because I can’t eat… Read More
In French it’s called “coeur d’artichaut” (cur dahr-tee-show) and it sounds much better than artichoke heart, doesn’t it? Better than “Arty choking someone’s heart?” This recipe, which I got from the Madame Le Figaro cookbook, is pretty, elegant, easy to make, and tasty. You need artichoke hearts. The recipe says to cook 4 artichokes and remove all the leaves, but… Read More
Indians cook a lot with chickpea flour. It’s also called besan flour or gram flour (not to be confused with graham flour, which is a mixture of whole wheat and white – the flour used in graham crackers). It just so happens that it’s relatively low in carbs – about half the glycemic index of wheat flour. I knew it… Read More
Oh yes she did! Move over Bakerella (wid’ yo bad self and your highly addictive cake pops). Hel-lo foie gras pops! What? Did you say something? Foie gras is pronounced “fwah-grah” and it literally means fatted liver. But just forget I said that. It’s usually made from duck liver, although the more authentic foie gras is made from goose. I… Read More
