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.

OVERALL: 
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


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Cooked From a Book

Cottage Pie
From: the main {recipes}

 


This is a companion cookbook to the Food Network Canada TV Series The Main with Anthony Sedlak. The description says that Chef Anthony “takes one ingredient and prepares it in distinct yet complimentary dishes that together make a fantastic meal.”



PROS: This cookbook has amazing photos, taken by David Bagosy. In fact, there is a 2-page photo spread before every recipe. The overall design and layout of the book is very easy to follow, and every recipe includes a “Timing is Everything” section that gives you the order in which you should cook everything. 

CONS: Most of these recipes are not “weeknight” recipes because they are either too time consuming or just have too many parts. 

OVERALL: The recipe that I “tested” for this review is not my favourite. That being said, I have cooked several other recipes from this book which are delicious, including the “Slow-Roasted Prime Rib with Button Mushrooms, Horseradish Buttermilk Mashed Potatoes, and Yorkshire Puddings” that are now a Christmas/New Years dinner staple at my house. This is a good book for anyone who is willing to put in the time to make a great meal.


Classic Cottage Pie
Ground Beef
Potatoes
Carrots, waiting on onion and celery
“Cooking out” the sauce
I’ve got too many things going on at once… 
Topping the mashed potatoes and breadcrumbs with pats of butter
Out of the oven

Dinner… after almost 2 hours of cooking!


I (stupidly) attempted to make this on a weeknight. It took me almost 2 hours to prep, cook all the components of the Cottage Pie, and then bake the pie. After all that work, it didn’t has as much flavour as I thought it would… it wasn’t bad, just not as tasty as it should have been. 

I didn’t bother with the “Irish Peas and Cabbage” side dish that is suppose to go with this… I made simple buttered peas instead.