Tagged: new

The amazing tomato butter sauce

When I was in university, I came across a book called Booty Food by Jacqui Malouf. I saw the pretty pictures and was intrigued by the concept of a cooking and dating book, so I bought it.  Don’t judge me.  And then I never cooked a single recipe from that book.


I really wanted to make something simple for dinner on Sunday night, especially after messing around with goose legs and sub-par dumplings the day before (which my husband has since informed me are delicious when smothered in  3 kinds of cheese).  I found the book in the cupboard, pulled it out, and made the simple tomato butter sauce that the author’s husband won her over with.  After eating it, I can understand why it worked. Continue reading


Apple, onion & Gruyère tart

This might be my new favourite dish.  My mother-in-law gave me 4 random cookbooks for Christmas 2 years ago.  I flipped through them all once and nothing jumped out at me right away so they went untouched on a shelf.  While moving last month, I figured I’d better use them or give them away.  Upon closer inspection of the vegetarian book, a recipe for a simple tart with onions, apples and gruyère cheese looked pretty good.

There’s cheese both in the crust and the filling, which I think adds a nice touch.   Other than that it’s just a basic pie dough, so if pastry scares you, you could just buy a pre-made crust and use that instead.  The first time I made the tart, I used 2 Golden Delicious apples as directed, but found the resulting filling a tad too sweet, so when I made it again yesterday I used Granny Smiths.  This time it wasn’t quite sweet enough, so I think to get it just right a combination of the two should be used.  But if you eat nothing but Macs or Spartans then by all means use those.  A soft apple is just fine in this recipe; it gets grated anyway so you don’t need to use a particularly firm apple that’s going to hold its shape. Continue reading

Marshmallows: attempt #1 of possibly many

Well, these were odd.  My friend made amazingly light and fluffy marshmallows from scratch several months ago, so I decided to give them a shot using this recipe.  Mine, though very nice to look at and fairly tasty, are pretty dense.  I think where I went wrong was in not letting the whole mixture whip as long as it should have.  My error here seems to be a lack of air.  I already have an idea for a new flavour, so after a bit of shopping tonight I’m going to have another stab at this.

Edit: Upon further discussion and reflection, we came to the conclusion that these are in fact more of a “utility-mallow:” excellent for dipping in chocolate, making s’mores with, cutting up for adding to desserts, etc.  Good for snacking on, but not as good as my friend’s, which I later discovered had had egg whites in them, and thus the much lighter texture.  Hers are more of a “snacking-mallow:” better eaten on their own without any adulteration.