I kept seeing Jicama at the grocery store, but had never tasted it before. Intrigued, I have been looking for a way to use it in an exciting dish. I decided to make a salad based on a recipe I found in the New York Times; Jicama Salad. I decided to go with Cantaloupe instead of… Continue reading Jicama and Blood Orange Salad with Mint Cream and Pomegranate Molasses
Buy Masa specifically formulated for tamale making. Soak the corn husks in cool water for 10 minutes. Drain and pat dry. I love Central and South American food. From Mexico all the way down to Chile. I love the variety and the ingenuity. So it is no surprise that I am also a big fan… Continue reading Tamales
Most westerners, (myself included ), think chutneys should have a thick texture with large identifiable pieces of fruit. This however is not the case in South East Asia. What we might call 'dipping sauce', they also call chutney. In India, a chutney can be dry or wet, sweet or spicy. They are essentially condiments to enhance the meal.… Continue reading Tamarind Chutney (Imli Chutney)
I made this meringue and coffee marscapone layer cake for a friend's birthday. She is a pastry chef as well so I wanted to make something that is a little out of the ordinary. The trick to making a meringue layer cake is to take your time; working step by step over a couple of… Continue reading Meringue and Coffee Marscapone Cake
The finished product. This batch made 4 X 125 ml jars. After slicing and deseeding the fruit, they go in the pot with the lemon juice and water. The foam that comes to the top while simmering should be skimmed off with a spoon and discarded. I can't believe it took me this long… Continue reading Kumquat Marmalade
This recipe is a bit costly to produce for only 4 servings. However, it is also delicious and refreshing. I imagine this would be perfect for runners at the end of a long marathon. The flavour combination of aloe, cucumber and mint makes my taste buds sing! For someone who works with sugar and chocolate… Continue reading Aloe Vera Juice
This English Christmas drink tastes like a cross between egg nog and an ice-cream float. In order to make a Snowball you must first make the Danish egg liquor Advocaat. The recipe is very easy and outlined below. Remember to keep the heat at the lowest setting to avoid cooking the egg and evaporating the… Continue reading Snowball Cocktail
This is the recipe I developed for Canadian Living Magazine. It was published in the October 2013 issue. For more detailed instructions, please refer to the expanded recipe on their website. Canadian Living: Dragon Fruit Martini
Patacónes are Central American fried plantain medallions. They are consumed as a snack or substituted for bread in savoury sandwiches. Most patacón sandwiches consist of a shredded meat, avocado, tomato, lettuce and several spicy sauces. This shredded chicken patacón recipe is authentic, delicious and easy to reproduce at home. When making this recipe NEVER leave… Continue reading Patacónes Rellenos con Pollo (Patacónes with Shredded Chicken)
After searching for a recipe for a spiced pear and dark chocolate Italian Torta with no success, I adapted this recipe from Lidia Bastianich's Almond Cake alla Mantovana. Her cake is a traditional Italian almond cake. However the addition of the spiced pears, dark chocolate and vanilla essence to this cake send it over the… Continue reading Spiced Pear and Dark Chocolate Torta
tyler christian brown 