Frozen nougat is a lovely way to end a meal. It is so light, and a half–cup serving is all that’s needed. If the dinner has been a full one, it’s nice to serve something light and cool for dessert. Remember that dessert is the last thing on your guests’ palates. It needs to be…
Tag: cream
Chocolate Sauce
This is the most basic of chocolate sauces. It holds its shape well when drizzled, and is fantastic with ice cream, or fresh fruit.
Salmon Florentine
For several years, my partner and I used to open up a marina during the winter for special dinners, brunches and lunches. They became so popular that we would be sold out within a day or two of advertising the event. We didn’t have a liquor license, but folks would bring their own if they…
Cream Sauce with Shallots & Capers
When I was devising a recipe that wrapped fresh Sockeye salmon & spinach in a Phyllo crust, this is the sauce I came up with to work as a binding agent and flavour boost. Since then, I’ve used it with chicken and salmon, and as a pasta sauce.
Crème Brûlée
My all time favourite restaurant dessert is Crème Brûlée. In many restaurants it is the only dessert made “in house”. The reasons for this are simple enough, this is a very simple dish, keeps well, and only needs to have the sugar burnt before serving. Many other desserts require a baker or pastry chef, and…
farmhouse cook 