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Gluten-Free Baking Tips
Gluten-Free Baking Tips

As I stand at the counter during cooking demos, hands coated in flour and bits of dough on my apron, someone inevitably asks about gluten-free baking. They have a family member, friend, or colleague who can’t/won’t/doesn’t want to eat gluten and they’ve no idea what...

Lemon Curd Eton Mess by The Messy Baker
Lemon Curd Eton Mess

I am tempted to call this dish The Great Easter Meringue Salvage Operation, or The Waste-Not Rainy Day Face Saver. Instead, I’ll stick to phrases you might actually plug into a search engine -- Lemon Curd Eton Mess. The Eton Mess isn't a new or particularly innovative way...

The makings of homemade yolk-only lemon curd by The Messy Baker
Yolk-Only Lemon Curd

I’ll happily orphan an egg white. Want French vanilla ice cream with five, six, even eight yolks? No problem. I’ll just pop the abandoned whites into the freezer and make an angel food cake when the mood strikes. Or maybe some macaroons. But ask me to...

Mixed Berry Phyllo Galetter - first cut. By The Messy Baker
Mixed Berry Phyllo Galette

I often have a box of phyllo in the fridge - “just in case” I “need” to make appetizers. When I do,  I fold them into triangles, roll them into logs, and even stuff them into muffin tins for little “bundles”. When I’m too lazy to...

Burnt Caramel Nut Brittle by The Messy Baker.
Burnt Caramel Nut Brittle

I've decided to change the idiom from "watching paint dry" to "waiting for sugar to caramelize". It doesn't roll off the tongue, but it's a fair description of the process. This recipe for Burnt Caramel Nut Brittle calls for deeply caramelized sugar. While it doesn’t...

BlueberryOrangeMarmalade
Setting up a Canning Kitchen & Giveaway

In June, Amy Bronee came to town for a book signing at The Bookshelf. If her name is familiar, she’s the author of The Canning Kitchen and writes the Family Feedbag blog. While I had only to stroll a few blocks from my home, several food bloggers drove from out...

Deep Dark Cherry Chipotle Brownies by The Messy Baker
Buying Dark Chocolate for Baking

I’m on CTV News at Noon today, making Deep Dark Cherry & Chipotle Brownies and hopefully not too big a mess. This recipe graces the cover of my book and is a hit with people who love a bit of heat with their chocolate. That...

Spinach Dill Pockets by The Messy Baker
Working with Phyllo Pastry

Phyllo is that shattery pastry found wrapped around many Greek and Middle Eastern treats. Thin as tissue paper, it’s notoriously hard to make from scratch. While it has a reputation of being finicky to work with, it’s surprisingly co-operative if you treat it graciously. I didn’t...

5 Things I never thought I’d have in my pantry
5 Things I Never Thought I’d Have in My Pantry
5 Things I never thought I’d have in my pantry Although mounds of  icy snow still lurk in the shadowy parts of my front yard, I choose to believe spring has finally arrived. I see crocus bulbs forcing their way through the compact soil in my neighbours’ gardens, and while nothing green has appeared yet in mine, I am acting as if my lawn is awash in daffodils and snow drops. Part of this cunning ruse involves partaking in the annual spring cull of Unnecessary Culinary Objects. Over the winter, fancy mixes and far-fetched condiments burrowed their way into my pantry. I blame Christmas, Valentine’s Day and boredom. During the cull I tossed guacamole mixes full of MSG and pre-made sauces loaded with six different kinds of sugars and fake flavours. Yet I kept some items that might surprise you. The following post is from the archives. Three years later, it still holds true:

5 Things I Never Thought I’d Have in My Pantry

Can you keep a secret? After going on and on about Homemade This and From-Scratch That, there is a spot for convenience foods in my life and in my cupboard. While I prefer fresh to tinned, homemade to reconstituted, the food snob in me has learned to make concessions. I just don't usually broadcast them for fear that fessing up will get me banned from the culinary section of the Internet -- or at least pelted with organic heirloom tomatoes. While the following items are to food what K-Mart is to fashion, they do the trick -- under specific circumstances. So here is my culinary confession. My pantry contains the following non-artisan, non-organic, far-from-fresh items. And I'm not about to give them up.
How to get more flavour out of your chicken stock
Make the Most Flavorful Chicken Stock

Not everyone reads the comments section, so I thought I'd start a separate post to share the conversation I've been having with Barbara about chicken stock. Barbara has moved to a small apartment and is re-learning to make stock without $7 stewing hens and a...

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