Chilled Sour Cream-laced Cucumber Soup
May15

Chilled Sour Cream-laced Cucumber Soup

A perfect summer soup, served chilled or just as tasty when it’s warm. English or ‘seedless’ cucumbers are one of Canada’s most prolific greenhouse crops 2 English cucumbers 1 tbsp (15 mL) butter 1 tbsp (15 mL) canola oil 1 small onion, minced. 2 tbsps (30 mL) all purpose flour 3 cups (750 mL) chicken or vegetable stock Salt and white pepper, to taste 1 cup (250 mL) sour cream or buttermilk 1 garlic clove,...

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Madeleines
Feb18

Madeleines

Good eggs and butter are really the basis for the classic French pastries called Madeleines. Sift the flour, then measure it. If you don’t have a sifter, a large sieve will suffice.  The molds are available at kitchen supply stores or on line.  1 ¾ cups (425 mL) sifted cake flour 1 cup granulated sugar ½ tsp (2 mL) salt Grated zest of two lemons 4 eggs, well beaten 6 tbsps (90 mL) butter, melted and cooled Butter the Madeleine molds...

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Apple & Cider Cobbler
Nov17

Apple & Cider Cobbler

Cheddar cheese and apple pie is a classic combination.  This recipe takes it to new heights by adding Canadian cheddar cheese into the biscuit topping of the cobbler and it can be baked all year round.  Fresh apples and cider from Canada are available even in the late spring and early summer because of the advances in our cold storage systems. Serve with a dollop of cream or vanilla ice cream.  You can even drizzle it with a bit of...

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Maple Bacon Crêpes
Jul17

Maple Bacon Crêpes

What a tremendous brunch or supper dish!  For Crepe Stuffing:  4 eggs (sunny-side up) 1 package local maple smoked bacon, fried or baked 1 package local breakfast maple sausages, pan fried and sliced into rounds 2 large potatoes washed, peeled, cubed small, seasoned and pan fried (hash browns) mayonnaise (to taste) maple syrup (to taste)  For Crepe Batter: 4 eggs 1 1/3 cup whole milk 1 cup all purpose flour 2 tbsp butter, melted and...

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The Art & Science of Homemade Ice Cream
Jul11

The Art & Science of Homemade Ice Cream

Summertime and Ice Cream together so we thought it’d be fun to let readers learn from the master ice cream maker himself.  But first a little background. Dairy Processing Education at the Ontario Agricultural College, University of Guelph, has been part of our mandate for nearly 140 years. The Department of Food Science is proud to be able to use the internet to continue this long-standing tradition. Ice Cream in all its history...

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Shine a Light on Canadian Cuisine - Pledge Canadian 2021