Kitchen Tools Chefs Can’t Live Without.

A Mortar and Pestle is for fine control over the spice grinds for your rubs, because the texture is half the battle, after all. Too coarse, and it can be rough on the palate. Too fine, and the mix may become pasty when cooked. Plus you get to feel like an old fashioned alchemist.  

Quinoa Granola Bars

Quinoa Granola Bars 1 cup uncooked quinoa 1 cup whole rolled oats ½ cup raisins ½ cup dried apricots, chopped ½ cup chocolate chips 2 tablespoons canola oil 3 tablespoons brown sugar ¾ cup liquid honey ½ cup peanut butter ¼ teaspoon salt Toast uncooked quinoa and whole rolled oats on a cookie sheet on convection…

Ranges that WOW!

Miele introduced a few new products to their already impressive collection. Probably the most exciting thing to come out was the launch of their free-standing ranges.  Until now, you only had the option of cooktop/wall oven combination, but now anyone can enjoy Miele’s amazing cooking products without having to re-design their kitchen. One of their…

Irish Soda Bread

2 cups flour 2 cups whole wheat flour 2 tablespoons sugar 1 teaspoon salt 1 teaspoon baking soda 4 tablespoons butter, cool 1 cup raisins or currants, or 1 1/2 tablespoons caraway seeds, or nothing 1 egg, beaten 2 cups buttermilk Preheat oven on convection bake at 425F. Sift together the flours, sugar, salt and…

Wild Berry Parfaits

  300g granola 2 tablespoons coconut, medium sweetened 2 tablespoons graham crumbs 4 tablespoons rice crisps 250 mL yogurt, strawberry or raspberry work best 150 mL wild berry compote* To make wild berry compote, begin with 3 cups of “assorted berries” (blueberry, raspberry, and strawberry at 1 cup each works well). Place berries in a…