The best chutneys strike a balance between warm spices, sweet fruit, sugar and tart vinegar. To echo those qualities, we have paired subtly sweet pears with tangy cider vinegar. It makes a beautiful accompaniment to any cheese platter, main course, or dessert.
Want a change from the usual potato salad this holiday weekend. This version combines sweet potatoes with crunchy roasted peppers and a little zing from a spicy corn relish. Perfect to serve with burgers, steaks or a seafood feast.
RELISH TIPS - TOP PRODUCTS POLSELLI ITALIAN FLOUR TYPE 00 for Pizza Epicurean Pizza Peel Emile Henry Pizza Set Ingredients... 2/3 cup milk (150 g) ¼ cup water (50 g) 2½ cups all-purpose flour 1 package (8 g/2 1/4 tsp) quick rise dry yeast 1 tsp kosher salt (5 mL) 1 tsp granulated sugar (5 mL) 2 tbsp olive oil (30 g) Preparation... Preheat your oven to the highest temperature possible.If you are using a pizza stone, place it on an oven rack and slide it into the oven. Ensure your pizza stone preheats for at least 20 – 30 minutes prior to cooking your pizza. To begin, ensure the milk and water is at room...
If asparagus stalks are thick (and in my opinion better eating), then peel before using. Break the stalk at its natural break then peel up to the head with a vegetable peeler. I use green asparagus as it stands up best to the strongly flavoured dressing. Any leftover dressing can be used with a green salad or mix it with a few tablespoons of deli-style cream cheese to make a dip or spread on a sandwich. Ingredients 2 lb fresh asparagus, trimmed and stalks peeled (see note above) ¼ cup mayonnaise (homemade or good-quality store bought) 1 tsp Dijon or grainy mustard 1 cup watercress or baby arugula leaves ½ tsp grated orange zest 1 tbsp freshly squeezed orange juice...
