Wednesday, 6 June 2018

Creme Brulee

My family loves classic creme brulee. When we go to a fancy restaurant we are sure to order even if we are too full for dessert. This recipe is easy and delicious. You will definitely impress your family and friends with this recipe. What is great is that you can make the custard up to 2 days in advance and then before serving you light up your kitchen torch and caramelize the sugar. I use turbindo sugar or also called sugar in the raw. It is easy to find in the grocery store but if you don't have it you can simply use granulated sugar.

Creme Brulee


4 Cups heavy cream ( whipping cream, unwhipped)

10 egg yolks

2/3 cup granulated sugar

Pinch of salt

1 vanilla bean, halved lengthwise

¼ Cup turbinado sugar( Sugar in the Raw)

Adjust oven rack to the lower-middle position and heat oven to 300 degrees. Cover the bottom of a roasting pan with a dish towel. Arrange 6oz ramekins in the pan. Bring a kettle of water to a boil while making the creme brulee.

In saucepan, combine 2 cups of the cream, the granulated sugar, and the salt. Scrape the seeds from the vanilla bean and add to the pan with the pod. Bring the mixture to a boil over medium heat stirring occasionally to dissolve the sugar. Remove from the heat, cover and let steep for 15 minutes.

Stir in remaining 2 cups cream. Place the yolks in a large bowl and slowly whisk in 1 cup of the cream mixture. Until smooth. Whisk in the remaining cream mixture until thoroughly combined. Strain the mixture through a fine-mesh strainer into a large measuring cup or pitcher. Pour the custard into the ramekins.

Place the pan in the oven and carefully pour enough boiling water into the pan to reach about 2/3rds of the way up the sides of the ramekins.

Bake until centers of the custards are just barely set and are no longer sloshy, about 30-35 minutes. About 25-30 minutes for shallow fluted dishes.

Remove from water; let cool on racks. Cover and refrigerate for about 2-4 hours or until chilled and set. (Make-ahead: Refrigerate for up to 2 days)

Place cups on rimmed baking sheet; sprinkle about 1 ½ teaspoons of turbinado sugar evenly over custards. Use a blow torch caramelize the sugar. Serve immediately or chill for about 30 minutes to rechill the custards but no longer.

If using the shallow ramekins you may find you have can make a couple extra.

Servings: 8

Print Recipe:Creme Brulee

Line roasting pan with a tea towel.
While making the custard start to boil the water in a kettle.

Combine 2 cups of cream, sugar and salt in a saucepan.

Slice vanilla bean down the center and scrape the seeds from the pod. Add to the cream. Add pod to cream as well.

Bring mixture to a boil over medium heat. 

Stir occasionally.

Once it comes to a boil. Remove from heat. Cover and let steep for 15 minutes. 

Stir in remaining 2 cups of cream.

Separate 10 egg yolks into a large bowl. Stir.

Slowly pour in one cup of hot cream mixture into the egg yolks.

Add caption

Mix in remaining cream mixture.

Strain the mixture through a fine mesh strainer.

Pour into ramekins.

I have many sizes of ramekins. 

Bake according to instructions.

Cool on wire rack.

Wrap cooled ramekins and refrigerate for at least 2-4 hours.

Sprinkle sugar over custard and caramelize with a kitchen torch. The sugar tipping should be hard like glass after torching.

Wednesday, 9 May 2018

Wednesday, 18 April 2018

Tia Mia Angel Food Cake

Tia Maria/Kahlua soaked cake with Skor chocolate bars - Nothing else to say except YUM!

Sunday, 8 April 2018

Beef Pot Pies Topped with Puff Pastry

Traditionally pot pies are lined and topped with pie pastry but in this recipe you simply top each with store bought puff pastry. Make the beef stew and then just before serving fill an oven proof dish with the stew and then top with the pastry. The pastry puffs up and gets crispy and really sends this basic dish over the top. You can see in the photo I used my french onion soup bowls but any oven proof dish works. This recipe made about 10 pot pies. You can freeze the pies but I recommend thawing the stew mixture prior to topping with the puff pastry or else the pastry gets too brown and over cooked.


2 boxes (17.3 oz.) frozen puff pastry
3 tablespoons olive oil
2 lb. beef--stew meat, chuck roast, or sirloin, cut into bite sized pieces
1 teaspoon kosher salt
1 teaspoon ground black pepper
3 cups chopped mushrooms
2 cups chopped onions
2 tablespoons tomato paste
2 garlic cloves, minced (2 teaspoons)
1 teaspoon fresh thyme leaves (1/4 teaspoon dried thyme)
1 sprig of fresh rosemary or 1/2 teaspoon dried.
6 cups low sodium beef broth
12 small red potatoes (1-1/3 lbs.), cut in 1" pieces, skin on
2 cups chopped onions
1/2 cup cornstarch
1 cup cold water
1 (1-lb) bag frozen pea and carrot medley (approx 3 cups; do not thaw)
1 egg + 1 tablespoon water


MAKE THE STEW: Heat 1 tablespoon olive oil in Dutch oven over med-high heat. Pat meat dry, sprinkle with salt and pepper, add half to pan. Cook, stir occasionally, until browned and liquid gone. Remove to plate and repeat with remaining meat. Remove to plate.

Add 1 tablespoon olive oil to pan, add mushrooms; cook golden brown. Add onions to the pan and cook until soft.

Stir in tomato paste, garlic, thyme, and rosemary; cook for approx 30 seconds. Stir in 1 cup broth and stir removing all the little bits stuck to the bottom of the pan. Stir in the rest of the broth, potatoes, and browned meat. Bring to boil, reduce to simmer, cover and bake in 325 degree oven until potatoes are cooked and beef is tender, approx. 1 ½-2 hours. Take pot out of oven,whisk together cornstarch and cold water, stir into soup and cook until thickened; approx. 2 minutes. Remove from heat; stir in frozen peas & carrots. Season with salt to taste.

CUT PASTRY TOPS: Use about 10 16 oz. oven proof bowls. Turn one upside down on thawed pastry sheet and cut around it with a small knife. Repeat for number of crusts you need.

ASSEMBLE THE POT PIES: Ladle stew into ovenproof bowls, place puff pastry round on top. Gently stretch and press pastry edges over lip of bowl. Make egg wash by whisking egg with 1 tablespoon water, brush on pastry tops. Place bowls on foil lined baking sheet for easy clean up and easy of handling.

BAKING INSTRUCTIONS: Bake at 400 until crusts are golden and filling is bubbly.

--To bake right away, bake for 25-35 minutes.

--To bake if refrigerated, bake 40-50 minutes.

--To bake if frozen, bake 1 to 1-1/4 hours.

If crust browns before filling is bubbly, place a loose piece of foil across the top to prevent over browning. Let pies rest 15-20 minutes before serving to allow filling to cool and thicken.

MAKE AHEAD TIPS: Cook the stew, let it cool to room temperature, pour into baking bowls, cover and refrigerate or freeze. Cut pastry sheets into rounds and stack between layers of plastic wrap; cover and refrigerate. OR, go ahead and top each cooled bowl of stew with the top crust ahead of time, cover with plastic wrap and refrigerate or freeze. (Don't brush with egg wash until right before baking.)

Print Recipe:Beef Pot Pies Topped with Puff Pastry

Brown the meat.

Remove the browned meat to a plate and set aside.

Add a little more oil in the pan and cook the sliced mushrooms.

Cook until golden brown.

Add onions and cook until soft.

Stir in tomato paste and garlic. Add thyme and rosemary.

Stir in one cup of the beef broth and scrap all the bits from the bottom of the pan.

Pour in the rest of the beef broth.

Add potatoes and meat to the pot.

Bring to a boil and cover. Bake in 325 degree oven for about 1 1/2-2 hours.

Remove pot from oven. Combine cornstarch and water. Add to the stew mixture and cook for a couple minutes until it has thickened. Stir in frozen vegetables. Taste and season. Remove from heat.

Put stew in oven proof bowls. Top with puff pastry. Press pastry around the bowl.

Apply the egg wash to the puff pastry.

Bake in 400 degree oven until the tops are nice and golden brown. Cover the bowls with tin foil if browning too fast.

Sunday, 4 March 2018

Spicy Chicken Spagetti

My kids love casseroles and we have been enjoying this one for a few years. This is a very quick and easy casserole to throw together. The recipe calls for canned Rotel which is not available in Canada. Rotel is just diced tomatoes and chilies. When I go to the states I usually try and source some out and stick my pantry. If you do not have Rotel than just substitute with your favourite salsa. My family likes it spicy so I use hot salsa if I don't have Rotel on hand.

Wednesday, 14 February 2018

Kung Pao Chicken

This is another recipe from one of my favourite cookbook authors "Pioneer Woman", spicy chicken, peanuts and vegetables scattered over noodles.This dish is easy to put together and well loved by all who try it.

Sunday, 31 December 2017


This is an excellent recipe. I found it in the Edmonton Journal and it has been my favourite ever since. A single recipe makes about 55 perogies. I always double the recipe. Just remember if you double the recipe you need to divide the dough into four sections. I like to pan fry my perogies after boiling them because they get such a nice crispy exterior. I top with sauteed onions and a dollop of sour cream. Simple but heavenly!