Rhubarb Pie & Crumble
LEFT BRAIN: Strawberry Rhubarb Pie My friend and colleague from Saskatchewan called rhubarb “pie plant”. She and her mother and sisters would make dozens of fruit pies all summer to freeze unbaked for winter...
Category: Desserts
Valentine Sweets
LEFT BRAIN: Butter Tarts A New York Times food article about Canadian butter tarts had our American cousins drooling and asking for a recipe – so here it is! It includes 99-year-old Aunt Rosamond’s...
Chocolate panforte & mousse
LEFT BRAIN: Panforte This confection is a dense chewy mass of nuts and chocolate with just a little fruit and a hint of spices – yummy! It is a Siena, Italy specialty with history...
Christmas Cookies
LEFT BRAIN: American Sugar Cookies Sugar cookies adapt to various holidays merely by varying the cutter to suit the occasion. My cookie cutters have accumulated over the years, however the truly treasured ones are...
Cranberry Recipes
LEFT BRAIN: Apple Cranberry Croustade A few lonely apples sat on the cutting board waiting to be used in some manner – plus some leftover fresh cranberries. Rummaging in my freezer, a black hole...
Rhubarb rhubarb
LEFT BRAIN: Strawberry Rhubarb Pie One of the first plants to emerge in the spring garden is rhubarb. Prairie women call it “pie plant” as indeed it is the first fresh ingredient for pies...
Oh, Crumbs!
Thrift may motivate us to use up leftover bread, cake and chips by making crumbs, however crumbs make food delicious too, providing a crispy coating or soaking up delicious juices. Simply whirl cubes of...
A Valentine’s Day Special Dinner
Steak frites (thin crisp French fries) is such a classic combination that there is a restaurant in Paris whose whole menu is just this one combination – and the lineups to get in are...
Holiday Cakes
LEFT BRAIN: Nutmeg-Scented Pound Cake with Pecans, Fruit and Brandy This light cake is buttery, studded here and there with a nut or a piece of fruit, whereas many fruit cakes, such as Joanna’s,...