Main Dishes: Omnivorous . Vegetarian . Pasta and Noodles | Vegetables and Salads | Sides, Condiments, Sauces and Spice Mixes | Bread, QuickBread and Muffins: Savoury . Wild Yeast . Sweet | Desserts & Cakes | Techniques

Main Dishes
Omnivorous . Vegetarian

• Bengali fish curry (Indian-style)
• bacon-wrapped chicken logs
• barbecued butterflied chicken (with Pandan leaf, ginger, garlic, green onions stuffed under the skin – served on rice and garnished with fresh chili sauce)
• butter chicken (Indian-style)
• Cherry Chicken (grilled chicken with cherry sauce)
• Chettinad pork or chicken (Indian-style)
• chicken enchiladas with red mole (based on a recipe in SAVEUR Magazine)
• chicken livers – twice fried
• chili chicken (Chinese/Indian-style)
• claypot chicken (chicken baked in white wine, rosemary, oil-cured black olives)
• hoisin chicken (or pork) & peanuts (Chinese-style stirfry)
• Iraqi chicken (including spice rub with dried rosehips)
• jaggery chicken (Indian-style)
• lemongrass chicken on Vermicelli Noodles (Vietnamese-style)
• marmalade rosemary chicken
• Nigella’s chicken (based on Nigella Lawson’s “Tagliatelle with Chicken from the Venetian Ghetto”)
• corn and potato chowder (made with barbecued corn on the cob)
• duck a l’orange
• Eggs Fauxrentine (hard boiled eggs with bacon, radish greens and hollandaise on toasted multigrain bread)
• goulash (based on a recipe in SAVEUR Magazine)
• hickory smoked pork (marinade: ale/thyme/pepper) with caramelized onion gravy
• hickory smoked pork with beer sauce
• moules Mariniere (mussells poached in wine)
• omelette: Green Garlic
• omelette: Swiss chard
• pasta with ham, peas and mint in optional cream sauce
• pork chops, peaches and garlic on a bed of couscous
• Puy lentils with sausage (based on Laura Calder’s “Sausage and Lentils”)
• quasi Reuben sandwich (made with ham instead of beef)
• quiche: dried mushroom, ham, onion and 2 cheeses
• rogan josh (Indian-style stew made with pork(!) instead of lamb or goat)
• sole piccata (sole with browned butter and capers)
• tourtiere (meat pie)

Vegetarian (or easily translated into vegetarian)

• aloo chops (Indian-style potato pancakes)
• chura (Indian-style flattened rice with peas and peanuts)
• chura (Indian-style flattened rice puffed in hot oil and salted)
• hummus
• eggplant with mint (goes fabulously with Persian Rice OR falafel)
• felafel (falafel??) (includes recipes for tahini and goat’s cheese sauces as well as red cabbage salad)
• fettucine Alfredo (includes recipe for fresh pasta)
• fried rice with mushrooms, peas, egg and sesame oil (omit ham and fry tofu to make this vegetarian)
• French Canadian onion soup (use vegetable stock instead of chicken stock to make this vegetarian)
• Gnocchi: spinach
• lasagne: pepper squash and sage with walnuts, cheese and onions (use vegetable stock instead of chicken stock to make this vegetarian)
• lentils and rice: mjdarra (middle-eastern)
• manicotti stuffed with spinach and ricotta (includes how to make fresh pasta; ricotta and sauce with fresh tomatoes)
• mushroom ravioli (includes how to make fresh pasta; use vegetable stock instead of chicken stock to make this vegetarian)
• nettles on fresh pasta with cream sauce
• Nasi Goreng (Indonesian-style Fried Rice)
• omelette: red pepper spaghettini
• omelette: moringa leaf
• omelette: radish leaf
• pasta with asparagus, toasted pinenuts, caramelized onion, grainy mustard and goat cheese
• pierogies (recipes for dough as well as potatoes and cheese stuffing)
• penne with beets, pecans and apricots (use vegetable stock instead of chicken stock to make this vegetarian)
• penne with oven roasted sweet potato, pecans and goat’s cheese
• Iraqi pink rice
• refried beans casserole
• ricotta leek pie (includes how to make ricotta and puff pastry)
• shepherd’s pie (made with dried beans instead of meat)
• Skyliner chili 5-way, of course (spaghettini, chili, cheese, onions, crackers and omit the meat from the chili)
• soup: chickpea with harissa and croutons
• soup: hamhock and bean
• soup: leek and potato
• soup: Mushroom with Hazelnut Pistou
• spaghettini with grilled shrimps in Pernod
• spaghettini with sage and oven-roasted sweet potato
• tart: prune blue cheese (includes recipe for pastry made with butter; works wonderfully as a starter)
• tarts: prune blue cheese (revised) (includes recipe for pastry made with butter and whole wheat flour; works wonderfully as a starter)
• vegetarian burgers (made from dried beans)
• using dried beans

Pasta and Noodles

• fettucine Alfredo (includes recipe for fresh pasta)
• Fettucine: Nigella’s chicken (based on Nigella Lawson’s “Tagliatelle with Chicken from the Venetian Ghetto”)
• Gnocchi: spinach and potato
• lasagne: pepper squash and sage with walnuts, cheese and onions (use vegetable stock instead of chicken stock to make this vegetarian)
• manicotti – pasta stuffed with spinach and ricotta (includes how to make fresh pasta; ricotta and sauce with fresh tomatoes)
• manicotti – crepes stuffed with spinach and ricotta (includes how to make crepes)
• mushroom ravioli (includes how to make fresh pasta; use vegetable stock instead of chicken stock to make this vegetarian)
• nettles on fresh pasta with cream sauce
• risotto: asparagus
• risotto: mushrooom
• pasta with asparagus, toasted pinenuts, caramelized onion, grainy mustard and goat cheese
• pasta with ham, peas and mint in optional cream sauce (includes recipe for red wine pasta)
• pasta with wild leeks (with fresh egg noodles)
• penne with beets, pecans and apricots (use vegetable stock instead of chicken stock to make this vegetarian)
• penne with fried dried peppers and bread crumbs (based on SAVEUR’s recipe for Pasta con peperoni cruschi e mollica fritta)
• penne with oven roasted sweet potato, pecans and goat’s cheese
• penne with radish leaves and broccoli (and whatever else was in the fridge)
• potstickers and two kinds of sauce (Chinese-style)
• Skyliner chili our version of “Skyline” chili, 5-way of course (spaghettini, chili, cheese, onions, crackers)
• spaghettini with blackened chilis, rapini and sausage (or broccoli and ham instead of rapini and sausage) “our favourite”
• spaghettini with chicken livers and broccoli
• spaghettini with grilled shrimps in Pernod
• spaghettini with sage and oven-roasted sweet potato
• vermicelli with lemongrass chicken (Vietnamese-style)

Vegetables and Salads

• asparagus (Chinese-style stir-fried with black bean peanut chili sauce)
• asparagus risotto
• asparagus, steamed
• asparagus, steamed and drizzled with melted butter and lemon juice
• asparagus, steamed and served with eggs on toast and smothered in cheese sauce
• asparagus for Eggs Fauxrentine (eggs with asparagus and ham on toast smothered in Hollandaise sauce)
• asparagus and baby red onions (grilled in a barbecue wok)
• Balsamic onions (based on Barefoot Contessa Ina Garten’s recipe)
• beans: chickpea soup with harissa and croutons (based on the recipe for lablabi in “Mediterranean Street Food” by Anissa Helou)
• beans: fuhl (made with dried kidney and romano beans and tahini; fuhl can be made with any dried bean)
• beans: hummus (made with chickpeas, aka garbanzo beans)
• beet chips and spiced dip
• beet cakes (savoury); aka beet fritters
• beets: pickled
• beets: stirfried (Indian-style with curry leaves)
• beet tops with dill and mustard seeds
• beets with capers
• beets and turnip with fennel and mustard seeds
• beet and horseradish salad
• bindi (Indian-style okra)
• broccoli with black bean sauce (Chinese-style)
• broccoli stirfry (Chinese-style with ginger and garlic)
• broccoli with garlic and anchovies
• Brussels sprouts sautéed in butter with caramelized garlic and bread crumbs
• Brussels sprout leaves sautéed with bacon and garlic (based on a Laura Calder recipe)
• cabbage: stir-fried with ginger and coconut (Indian-style)
• cabbage: red cabbage raita (Indian-style)
• cauliflower: aloo gobi (Indian-style potato and cauliflower)
• cauliflower au gratin
• cauliflower stifado-ish (Greek-style cauliflower)
• chickpeas curry aka chole, chenna dahl (Indian-style)
• chickpeas: awsh (Persian soup/stew)
• corn cakes; aka fritters (made with fresh corn)
• corn on the cob with lime and garam masala (Indian-style barbecued corn)
• dandelion greens (warm vinaigrette)
• fenugreek greens: aloo methi (Indian-style potatoes and fenugreek leaves)
• green beans: aloo posta with green beans (Indian-style potato, white poppy seeds and green beans)
• green bean casserole
• green bean sabzi (Indian-style)
• kale: bubbly squeak (kale and potatoes; based on the Two Fat Ladies’ recipe for “Bubble and Squeak”)
• mushrooms, oil infused based on the recipe for Xiang Gu You (Mushroom Infused Oil) in SAVEUR magazine, Issue #140
• mushrooms, stuffed with onions, butternut squash, oven-dried tomato, cheese, fresh herbs
• onion rings (using wild yeast starter leftovers)
• pakora (Indian-style fried battered vegetables – batter made with chickpea flour)
• potatoes: lemon oregano potatoes (Greek-style)
• potatoes, peppers and rapini on the barbecue
• potatoes: mandolined and fried (hash browns, latkes, potato pancakes, rosti)
• potatoes; filling for samosas (Indian-style peas and potatoes curry; includes outer dough recipe)
• pumpkin: baked
• salad with bacon wrapped goat’s cheese
• salad with warm dressing
  (salad made with spinach, dried cranberries, red onion, blue cheese, homemade croutons)
• salad: beet (grated raw beets)
• salad: beet and horseradish (grated raw beets and fresh horseradish)
• salad: orange, red onion, fennel (with mint and chilli flakes)
• salad: oyster mushrooms and red peppers on water cress (with thyme and a simple vinaigrette)
• salad: pears, pinenuts, red leaf lettuce (with shaved Ilha Branca, a parmesan-like cheese)
• salad: red cabbage
• salad: sausage, goat’s cheese and potatoes
• spinach: palak paneer (with Indian flavours, but salting the spinach first to “cook” it)
• sweet potatoes, oven-roasted
• Swiss chard: stir-fried with cherries
• Swiss chard: stir-fried with radishes and radish greens
• Zucchini Fritters (based on Laura Calder’s Crispy Courgette Fritters, aka Zucchini Rosti)

Sides, Condiments, Sauces and Spice Mixes

• apricot preserves (oven-roasted apricots)
• barbecue sauce: coffee
• barbecue sauce: morita
• black bean chili sauce
• caramelized onion spread (goats’ cheese)
• chili paste (Indian condiment for hard-boiled eggs)
• chilli sauce (made with fresh red cayenne chillies, ginger and schmaltz)
• chocolate morita gravy (for roast chicken)
• chutney: coconut (essential to go with dosa)
• chutney: pear (very good with dosa, roasted meats, tourtiere, cheese….)
• chutney: tomato (sweet)
• couscous with preserved lemon
• dates stuffed with pecans and wrapped in bacon
• dosa Indian-style crepe made with dahl
• eggplant with mint (goes fabulously with Persian Rice OR falafel)
• fried apples (ideal with grilled or fried chops)
• garam masala (Indian spice mix)
• goat’s cheese sauce (ideal with felafel)
• guacamole (without tomato)
• harissa (Middle Eastern condiment made with cayenne pepper, cumin, caraway, coriander seed, salt, garlic, and olive oil)
• herbed radish butter
• Hollandaise sauce
• jam: apricot (based on “Apricot Lekvar” in ‘Baking with Julia’)
• jam: apricot or plum with NO added Pectin
• jerk sauce (yes, it’s hot!)
• Madeira sauce
• marmalade: blood orange and black pepper
• marmalade: Seville orange
• mint/coriander chutney (Indian-style made with fresh mint, coriander leaf (cilantro), green chilli)
• mole: pecan/cashew (made with pecans, cashews, dried shrimp, plantain and ZERO chocolate)
• mushroom sauce
• onion pilau (Indian-style rice)
• peach preserves
• peanut chili sauce
• pears: oven-dried
• pickled carrots and onions (Indian-style same-day)
• pickled beets
• pistou: hazelnut and parsley
• pizza sauce (made with fresh tomatoes)
• preserved artichoke hearts
• preserved lemons (based on a Patricia Wells’ recipe in “At Home in Provence”)
• prune blue cheese tart (includes recipe for pastry made with butter)
• puliyinji (Indian-style Tamarind Ginger Chutney)
• risotto: asparagus
• risotto: mushrooom
• salad dressing: balsamic vinaigrette and bacon for red leaf lettuce salad (or any other leafy salad)
• salad dressing: blue cheese and mayonnaise; ideal for carrot sticks and julienned zucchini on “Pub Night” OR artichokes
• salsa: roasted corn
• salsa: tomatillo
• Smarties dressing (stuffing) for roast chicken
• spinach artichoke goat cheese spread
• spice mix: Djaj Bil-Bahar Il-Asfar (Iraqi mixture with rosehips)
• spice mix: dukka (Middle Eastern mixture with thyme and hazelnuts)
• spice mix: fennel seed Spice Rub #4
• spice mix: Ras el Hanout (North African spice mix)
• spice mix: za’tar (Middle Eastern mixture with thyme and sumac)
• spice rub: old bay seasoning
• tahini sauce
• tarragon cream sauce (made with milk rather than cream)
• toasted coconut and peanuts (ideal with rice and South Indian-style fish curry)
• tomato sauce with olives & capers
• Zhug (Middle Eastern condiment made with chillis and coriander leaf)

Bread, Quick Bread and Muffins
Savoury . Semi-wild and Wild Yeast (sourdough) . Sweet

Savoury

• baguettes
• baguettes with malt (shaped like dragons’ tails)
• bagels (1st attempt)
• “real” bagels (made with strong flour and parboiled in malted water before being baked)
• bagels – Beranbaum’s from “The Bread Bible”
• poppy seed bagels with Asiago (BBB, based on Reinhart’s bagels)
• bialys: onion and poppy seed (Rose Levy Beranbaum)
• bialys: caramelized onion and cream cheese (BBB; Hot Bread Kitchen)
• Anadama Bread (BBB)
• bread: Beet Challah (BBB)
• bread: biscotti picanti (savoury)
• bread: Auberge walnut (BBB)
• bread: caramelized onion from Canadian Living (BBB)
• bread: caramelized onion – sans onions from ‘Bien Cuit’ (BBB)
• bread: caraway rye
• bread: carrot (BBB)
• bread: cinnamon raisin oatmeal
• Bread: Chrysanthemum (Russian/Georgian-style, stuffed with nuts and onions; BBB)
• bread: coccodrillo (aka crocodile bread) based on a recipe in “The Italian Baker”
• bread: corn yeasted, based on a recipe in “Sundays At Moosewood Restaurant”
• bread: couronne – pain de compagne
• bread: Cuban Bread (based on a recipe by Bernard Clayton)
• bread: dark onion rye (BBB June 2008)
• bread: Easy Little Bread (No-knead BBB bread)
• bread: “fish soup” (whole wheat, all-purpose and rye flours, based on a recipe in “The Italian Baker” by Carol Field)
• bread: 5 Grain Bread with Walnuts (BBB, Carol Field’s Pane ai Cinque Cereali con Noci)
• bread: Flaxseed Soaker with Prune (BBB Ciabatta-style Bread)
• bread: focaccia with onion (based on a recipe in “Piano, Piano, Pieno” by Susan McKenna Grant)
• bread: focaccia with chives, green garlic, onion and nigella seed (based on a recipe in “Flour Water Salt Yeast” by Ken Forkish; BBB)
• bread: fougasse (BBB, October 2011)
• bread: fougasse with grapes, onions and blue cheese (and rosemary too)
• bread: fougasse with olives (BBB, October 2011)
• bread: fougasse with poppy seeds (BBB, October 2011)
• bread: Garlic (BBB, April 2011)
• bread: Granary-Style (Brown Bread) (BBB, March 2015)
• bread: Italian knot (BBB, May 2009)
• bread: Julia Child’s French Bread (BBB, August 2012)
• bread: khachapuri with two kinds of filling: cheese & egg; cheese and potato (BBB)
• bread: Kutma: Sorghum Bread
• bread: molasses fennel rye (based on a recipe from Clark’s By the Bay; BBB September 2012)
• bread: multigrain (seeds, corn, rolled oats, oat groats, oat bran, buckwheat, rye and wheat flours)
• bread: oatmeal twists (BBB)
• bread: L’Otto di Merano (BBB – wheat and rye flours, malted rye)
• bread: Pane Bianco with Pesto, Sun-dried Tomatoes and Cheese (BBB)
• bread: Panmarino – Tuscan Rosemary Bread (BBB)
• bread: pear (sugar pears, rye, wholewheat and allpurpose flours, ground flaxseed)
• bread: pita (wholewheat pita baked on the barbecue)
• bread: polenta (BBB, based on a recipe in “Artisan Bakers Across America” by Maggie Glezer)
• bread: poppy seed
• Porridge Bread (BBB, Cracked Rye)
• bread: Portuguese corn bread (yeasted)
• bread: Power bread (BBB)
• bread: Rheinbrot bread made with Riesling (BBB)
• bread: Robert May’s French Bread bread made with egg whites (BBB)
• bread: seed and grain (based on multigrain bread above)
• bread: semolina fennel seed with currants and pinenuts
• bread: sesame rings – ka’kat
• bread: sesame twisted rings
• bread: spelt bread BBB January 2011
• bread: spelt bread (whipped) BBB May 2013
• bread: sprouted wheat (flourless)
• bread: stromboli (BBB, May 2011)
• bread: Swedish Rye with orange zest, caraway and aniseed (BBB, March 2012)
• bread: Tortano based on the recipe for ‘Royal Crown’s Tortano’ in “Artisan Baking Across America” by Maggie Glezer (BBB)
• bread: Tangzhong wholewheat (BBB)
• bread: bran with walnuts (and raisins) (BBB)
• bread: Wild Rice and Onion (BBB) based on a recipe in “Artisan Breads Every Day” by Peter Reinhart
• bread/rolls: Assyrian Spinach Pies (BBB)
• bread/rolls: Chinese Steamed Flower Rolls (BBB)
• bread/rolls: Croissants and Pain au Chocolat (BBB)
• bread/rolls: Kaiser Rolls and Vienna Bread (my version is ersatz because I’ve added whole wheat flour; use white flour only to make them closer to the real thing….)
• bread/rolls: Ensaimadas (BBB, Majorcan Rolls)
• bread/rolls: Pretzel Croissants (BBB April 2014)
• breadsticks: grissini (perfect as ghoulish fingers for Hallowe’en)
• buns: Coconut Rolls (BBB)
• buns: Grape-cluster Wine Rolls (BBB)
• buns: Jalapeno Cheddar
• buns: NOT-cinnamon rolls Apricot, honey, black pepper (BBB)
• buns: Pocketbook Rolls (BBB)
• crackers: Don’s health biscuits (made with rolled oats)
• crackers: fennel seed Pernod (based on Susan’s (wildyeastblog.com) recipe for Tortas de Aceite)
• crackers: gluten-free herb (made with chickpea flour)
• crackers: Yeasted multigrain (BBB September 2013)
• flatbread (rescuing foccacia dough that didn’t rise)
• flatbread: chapatis (BBB January 2015)
• flatbread: corn tortillas
• flatbread: farinata/socca
• flatbread: green onion cake
• flatbread: jachnun (BBB)
• flatbread: Nan e Barbari (Persian Flatbread) (BBB June 2013)
• flatbread: naan yeasted Indian flatbread topped with kalonji (nigella seeds)
• flatbread: Paratha (Indian flatbread)
• flatbread: Aloo Paratha (Potato stuffed flatbread – BBB)
• flatbread: rgaif (North African style) BBB
• flatbread: roti jala (Malaysian coconut milk crepes)
• hamburger buns topped with sesame seeds
• hamburger buns (baked in the barbecue)
• hamburger buns (based on Williams-Sonoma recipe and baked in the barbecue)
• paratha (Indian-style fried flatbread)
• pita (and how to bake it in the BBQ)
• pita chips
• quickbread; muffins: banana cranberry bran stuffed with cream cheese and grape jam
• quickbread; muffins: banana strawberry
• quickbread; muffins: bran with prune filling
• quickbread; muffins: cornmeal chilli cheese
• quickbread; muffins: cornmeal with grapes and green chillies
• quickbread; muffins: cranberry cornmeal
• quickbread: gluten-free corn bread (made with cornmeal and chickpea flour)
• quickbread: sweet potato corn
• quickbread; muffins: pumpkin bran
• quickbread; muffins: spinach and cheese
• quickbread: Beer, Onion and Fontina
• quickbread: cheese pinwheels
• quickbread: Herbed Irish Soda Bread made with buttermilk (BBB June 2011)
• quickbread: scones
• quickbread: yeasted baking powder biscuits
• rolls: fantans (BBB)
• rolls: Muesli (BBB)
• raw bannock cheese pinwheels
• samosas (filling: peas and potatoes curry)
• Soft Pretzels (BBB)

Wild Yeast (sourdough)

• crackers (made with sesame, poppy and flax seeds and left-overs from feeding wild yeast)
• crackers: faux Stowe (made with flax seeds, pepitas, rosemary, pecans and left-overs from feeding wild yeast)
• onion rings (using wild yeast starter leftovers)
• semi-wild bread
• semi-wild challah
• semi-wild bagels
• wild bread (based the recipe for basic sourdough in “Piano Piano Pieno” by Susan McKenna Grant)
• wild bread with rye and caraway seeds
• wild bread with rye and sesame seeds (Occhi di Santa Lucia shape)
• wild bread with malt
• wild bread with olives
• wild bread with walnuts and raisins

Sweet

• beignets (overnight yeasted dough) (plain, cheese, chocolate; BBB)
• bread: apricot roll
• bread/buns: buttermilk cluster
• bread: brioche and gateau a la creme (BBB March 2013)
• bread: brioche/challah, water-proofed (BBB March 2014)
• bread: Brioche Flower (BBB)
• bread: cozonac – Romanian Festive Bread with Poppy Seed Filling (BBB April 2015)
• Fouace Nantaise (BBB)
• bread/rolls: Finnish cardamom bread (Pulla)
• bread/rolls: Chocolate Prune Rolls (BBB)
• bread/rolls: Kouign Amann (BBB)
• bread: Modern ‘Lardy’ Cake (BBB)
• bread: sweet Portuguese
• buns: banana cinnamon buns (Turn this into a Russian Braid)
• buns: cinnamon buns (based on University of Alberta Tuck Shop Buns)
• buns: Conchas (Mexican pan dulce; BBB)
• buns: Hot cross cardamom buns
• buns: Hot cross cardamom buns revisited (shaped like birds and bunnies)
• buns: jam fantans (BBB)
• cornucopia (decorative dough – all edible)
• challah (semi-wild)
• festive braid (challah-like egg bread)

Cakes & Desserts

• brownies: black bean (gluten-free, using baking chocolate)
  • Laura’s variation of black bean brownies (gluten-free, using cocoa)
• cake: beet (or substitute carrots to make carrot cake)
• cake: Boston cream pie
• cake: cheese (New York style cheesecake with sour cream topping)
• cake: miracle (chocolate)
• cake: Apple/Cranberry Kuchen (A Bread Baking Babes Project)
• cake: Streusel Potato Coffee Cake (A Bread Baking Babes Project)
• cake: Yeasted Nut Roll Coffee Cake (A Bread Baking Babes Project)
• cherries, stewed (great alone, or on ice cream)
• cream cheese icing (yoghurt)
• cream cheese topping (ideal with fresh strawberries)
• faux clotted cream (made with goat’s cheese and yoghurt – great with scones)
• goodies: food for the gods
• goodies: ginger cookies
• goodies: shortbread (Scottish-style)
• goodies: orange thyme shortbread
• goodies: cheese cookies (savoury)
• goodies: cherry snowballs
• goodies: chocolate chip cookies
• ice cream: beet (dessert)
• ice cream: dulce de leche
• ice cream: lime
• ice cream: mango
• ice cream: strawberry
• ice cream: sweet cream
• icing: chocolate cream cheese
• mincemeat (using butter rather than suet)
• mishti doi (Indian-style sweet yoghurt)
• pastry
• pecan brittle
• pie: apple (includes recipe for pastry made with olive oil)
• pie: apple (includes recipe for pastry made with shortening)
• pie: apple with rosemary (includes recipe for pastry made with lard)
• pie: grape (includes recipe for pastry made with lard)
• pie: lemon (includes recipe for pastry made with lard)
• pie: plum (includes recipe for pastry made with lard)
• pie: rhubarb (includes recipe for pastry made with vegetable shortening)
• pie: rhubarb revisited (includes recipe for pastry made with lard)
• pie: strawberry (or any berry) (includes recipe for pastry made with butter and shortening)
• cake: pumpkin roll
• red chili syrup (for ice cream)
• cake: strawberry short cake (biscuits) with fresh strawberries and whipped cream
• stollen (includes how to candy lemon and orange peel)
• strawberries with sweet creamy cream cheese topping (fresh strawberries with balsamic vinegar and black pepper)
• strudel: cherry (based on a recipe in SAVEUR magazine)
• strudel: peach
• tarts: butter tarts
• tarts: apple (based on “Tartelettes aux Pommes Lionel Poilâne” in The Paris Cookbook by Patricia Wells)
• tarts: apple (based on “Trattoria Giancarlo’s Apple Crostatas” featured in the Toronto Star’s Chef’s Showcase)
• tarts: apple goat cheese lavender (could work as a starter as well as for dessert)
• tart: prune blue cheese (includes recipe for pastry made with butter; works wonderfully as a starter)
• tarts: prune blue cheese (revised) (includes recipe for pastry made with butter and whole wheat flour; works wonderfully as a starter)
• wine poached pears with goat’s cheese

Techniques

• how to add smoke (indoors) to dhal Makhani (Dhungar Method)
• how to bake hamburger buns in the barbecue
• how to bake a Hallowe’en pumpkin
• how to barbecue corn on the cob
• how to convert a recipe for wild yeast to one with domestic yeast
• how to capture wild yeast (based on Susan McKenna Grant’s method)
  • feeding wild yeast
• how to add egg to khachapuri (scroll up on linked page to see recipe)
• how to bake flatbread (naan, pita) on the barbecue
• how to “cook” spinach with salt
• how to cook chapatis on an electric stove (video and recipe)
• how to crisp up papadam
• how to infuse milk for béchamel sauce
• how to knead slack dough by hand
  • hand kneading slack dough video
  • hand kneading slack dough video (with sound!!)
• how to make a 6 strand braid
  • 6 strand braiding video
• how to make a Russian Braid
• how to make bacon
• how to make candied peel
• how to make gelatine topping for pâté
• how to make granola
• how to make puff pastry
• how to make ricotta cheese
• how to make fresh egg pasta
• how to make yoghurt
• how to process jams and pickles
• how to trim asparagus
• what I think is essential equipment for bread baking
• Yeast Conversions (equivalents for active dry, instant and fresh)
  • javascript yeast measurement converter (convert measurements from fresh to active dry yeast)

Main Dishes: Omnivorous . Vegetarian . Pasta and Noodles | Vegetables and Salads | Sides, Condiments, Sauces and Spice Mixes | Bread, QuickBread and Muffins: Savoury . Wild Yeast . Sweet | Desserts & Cakes | Techniques

edited to add new recipe(s): May-December 2009, 2010, 2011, 2012, 2013, 2014, Jun 2015