Hi American friends! I thought you might like these for your thanksgiving dinner. Sorry Canadians, I couldn’t get my act together soon enough to post them for our own October celebrations…

These faintly orange-hued rolls are only slightly sweet, with a subtle hint of spice and pumpkin flavour. They are an attractive and delicious addition to any autumn feast. They are arguably even better as turkey sandwiches or with turkey soup the next day, so you might want to make a double batch.

If you’re writing these off because bread-making intimidates the heck out of you, just go for it! Yeast is just another leavening agent. No scarier than baking powder. Follow the instructions as written, and you’ll be golden, just like the rolls you made.

There’s nothing quite as satisfying as making your own bread! Continue Reading »

Liege waffles were probably the thing that seduced me most about Belgium. The smell, primarily. That glorious aroma of hot, yeasty waffles caramelizing on heavy iron grills at every corner. I remember my first one ever. I followed my nose like a pig on a truffle. I was served a piping hot Liege waffle in a little waxed paper square and I was a changed woman.

These are not waffles like we are accustomed to in North America – which are basically pancakes cooked in a waffle iron. No, Liege waffles are magical.

They are dense and quite bread-y; thick and chewy and studded with pearl sugar. Pearl sugar which gets pressed into the deep waffle pockets by a blazing hot, heavy iron waffle press – caramelizing it into pure magic. Continue Reading »

On Saturday mornings, I like to wake up early, throw on my least respectable sweatpants, poke timidly at the impressive masterpiece that is my hair (it starts as a bun before bed but gets transformed into a terrific sculpture in my sleep), shrug, grab my dog and head out the door. We usually hit Starbucks first for a massive coffee, then my favourite bagel shop, Seigel’s Bagels, before venturing down to Kits point, known to Oliver as… THE BEACH!!! (To him, the two most exciting words in the English language).

Seigel’s bagels makes not only the softest, freshest, most incredible bagels, but they also make this insanely delicious blueberry-stuffed bagel – almost like a pie, but less rich and with a hole in the centre. So good. But really messy. I very rarely opt for one, as I already look like a crazy lady, and I don’t need blue teeth and lips (and let’s face it – probably chin, cheeks and shirt too) adding to this image. Continue Reading »

I have a thing for flatbreads, in case you hadn’t noticed.

Making your own flour tortillas is quick and simple, and I can promise that your efforts will result in soft, fresh and delicious vehicles for chicken, guacamole, and sour cream. They are so easy and tasty that I am confounded as to why I have been buying the dry, twenty-ingredient (most of which are mysterious) variety from the International section of the supermarket. Continue Reading »

Naan is a delicious flatbread served mostly in North Indian restaurants, with curries like butter chicken. It is soft, chewy and slightly tangy, and pretty much irresistible when served warm, brushed with melted butter.

It is traditionally made in a tandoor – a clay oven that gets scorchingly hot. I make mine non-traditionally, in a very hot cast iron skillet, but I find them completely credible and perfectly mouthwatering. The dough contains egg and yogurt, which gives the bread the chewy texture and tang respectively.

It is a yeasted bread, so it does require a teeny bit of forethought, as it needs about 2 hours to rise. I make my naan dough, and most other doughs, in my breadmaker on the dough setting – it warms the ingredients, combines everything, kneads the dough, allows it to rise at the perfect temperature. It produces perfect dough every time. Otherwise, you can use a food processor, or just do it by hand!

Continue Reading »