At Harrowsmith headquarters, we often receive emails or Facebook queries from our community for long lost recipes. Readers, who fondly remember an orange and chocolate muffin that definitely had sour cream in it ask, “do you have a copy lying in your...
An excerpt from "The Food Lover’s Garden: Growing, Cooking and Eating Well" by Jenni Blackmore. GREENS “Greens” is a catch-all description of a huge and wonderfully diverse range of plants that really do deserve a whole chapter (if not a whole book) to themselves, but...
At Harrowsmith headquarters, we often receive emails or Facebook queries from our community for long lost recipes. Readers, who fondly remember an orange and chocolate muffin that definitely had sour cream in it ask, "do you have a copy lying about, in your galley?"...
At Harrowsmith headquarters, we often receive emails or Facebook queries from our community for long lost recipes. Readers, who fondly remember an orange and chocolate muffin that definitely had sour cream in it ask, "do you have a copy lying about in your...
At Harrowsmith headquarters, we often receive emails or Facebook queries from our community for long lost recipes. Readers, who fondly remember an orange and chocolate muffin that definitely had sour cream in it ask, "do you have a copy lying in your...
Nothing is better during fall months than a roast chicken just out of the oven. Chickens that are brined have a juicier texture and more flavourful meat. A full brining process can take anywhere from a few hours to an entire day, but this quick brine is relatively fast and enhances the flavour of the chicken. Don’t be shocked by the amount of salt used—it does not leave the chicken tasting salty! Use only kosher or coarse salt, never table salt.
At the opulent Langdon Hall Country House Hotel and Spa in Blair, Ontario, the kitchen behind the province’s only five-diamond restaurant never closes. At 2 am, you’ll find coveted Pastry Chef Rachel Nicholson starting her shift, ensuring all the savoury breads for...
Lisa Kivirist and John Ivanko Farmstead Chef (farmsteadchef.com)
Holiday cookies often taste sweeter because of their nostalgic ties. All of us long for, or try to recreate the cookies of our past: Mom’s icing sugar-dusted shortbread, Nan Chapin’s haystacks or those classic no-bake coconut-rolled ‘church window’ cookies with mini...
https://www.youtube.com/watch?v=rHXRGdM28ME&t=8s "There may be butter," Janet Kronick warns as she ladles a hearty dollop, destined for shortbread, into her crockery bowl. Kronick is the historic kitchen coordinator at Dundurn Castle in Hamilton, Ontario. The...
This cheeze is not truly a ricotta, but does have a ricotta-type texture
Ingredients 700 g carrots (about 6 large)1 tbsp + 2 cups granulated sugar1/2 cup lemon juice (from 2 lemons)2 tsp zest (from 1 lemon)1 tsp cinnamon1/2 tsp ground ginger Method Peel carrots and set aside half of 1 carrot (about 75 g). Slice the remaining carrots into...
This jam can also be spread on a sandwich in place of a honey-Dijon mustard. Ingredients 5 small shallots, sliced4 cups finely sliced green onions (about 18 to 20), white and light green parts separated from dark green parts1/2 tsp kosher salt1/4 tsp pepper1 1/4 cup...
This is a lovely gift to give because it’s so delicious but also creative. Any jam will work in the recipe, and we recommend using anything you have on hand or half-used in the fridge. We are partial to marmalade, as it’s just the right acidity to serve with cheese....
Nothing says summer like peaches and corn.