In Search of Yummy-ness

A Canadian Food Blog

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Easy Apple Dessert

Apple Crisp a la Mode

This is a simple (and sort-of healthy) dessert that can be thrown together in no time.

I prefer to have more topping than apples, so this recipe is perfect for me. You may need to play around with it to suit your taste. It’s awesome with vanilla ice cream 🙂
Click here for the recipe

Thank you to Mrs. Floyd for sharing the recipe with me and T. Floyd for making it with me! 

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Cooked from a Book

Beef Bourguignon
From: French Taste

French Taste: Elegant Everyday Eating

I believe this is a companion cookbook to Food Network Canada’s TV Series French Food at Home with Laura Calder. It’s described as “elegant everyday eating.”

PROS: This cookbook gives you recipes with French flavours without the fuss. I have made Beef Bourguignon the traditional way (which takes far longer) and this recipe was almost as tasty. I also enjoy the relaxed approach of this book. 

CONS: I’m a very visual person, so the lack of photos is upsetting to me. The few photos that are in the book are nice though.

This is a basic (although not necessarily authentic) French* cookbook that includes recipes like Onion and Bacon Tart, Vichyssoise, Salmon en Papillote and Salad Nicoise. 
I’m a fan of the French Food at Home show, and I think this book really captures Chef Calder’s laid-back personality. The food is elegant enough to serve to guests but easy enough to cook for yourself as well. NOTE: The recipe I tried out is time consuming compared to other recipes in the book, so I wouldn’t recommend making it on a weeknight. 

Mise en Place
Flour and garlic
Flour, garlic, beef, carrots, onion, broth & lots of red wine
Into the oven for 2 hours
Out of the oven, reducing the liquid on the stovetop
Sauteed Mushrooms and Onion
Served with Mashed Potatoes
This recipe is time consuming (2 hours in the oven and about 30 minutes to reduce the sauce), but it’s not difficult. It’s worth making it you have the time, as the meat becomes tender and it’s pretty tasty. 

You’re suppose to throw out the carrots and onions when you take the stew out of the oven, but I felt that was a bit of a waste. I threw out the onions because I was adding more with the mushrooms anyhow, but I kept the carrots… I’m not sure that I’d recommend doing that though… they literally have no flavour left in them. So I guess you should throw them out if your conscience allows you. 

*In case it’s not obvious, the cookbook is written in English