A dear friend asked me for the recipe of this delightful, creamy custard. Toni and I came up with custard a few years ago, and served it with a mushroom consommé. Its velvety texture and pale green color paired wonderfully with the meaty-dark broth. It also pairs beautifully with seafood! Avocado Custard yields 8 servings
Author: Kitchenani
Hi, I’m Nadia a recipe developer and content manager. I’m originally from Mexico, but live in MTL and work in the tea industry.
Mousse de Foie de Volaille
Hope all your Holiday dinner preparations are going well… The following recipe makes a beautiful, luscious and smooth pâté. The wine gelée topping serves to balance the richness of the mousse. Mousse de Foie de Voilaille 1/2 kg (~1 lb) Chicken livers, cleaned connective tissue removed 2 c. milk 1 1/2 sticks of butter, room temperature*…
Perfectly Hard Boiled eggs
Quick tutorial: A fellow reader asked me how to cook a perfectly hard boiled egg. Here are two methods I like to use. I suggest you try both of them and see which one you feel more comfortable with. Method 1: Traditional Fill a small pot with cold water and gently place your eggs inside….
Little Craving: Deviled Eggs
Two weeks ago, I watched The Help and there was a scene that featured deviled eggs. I got such a craving that the next morning it needed to be satisfied! They are so simple yet so tasty and enjoyable! More importantly they are super easy to make! Here is how to make them. Ingredients: 3 hard…
Basic Quinoa
Hope your week is going well! I recently received a question from a reader asking about quinoa, and I thought it would be a great idea to write a quick post on it. Quinoa is an extremely versatile grain-like crop from South America (mainly the Andean region). Enjoyed both hot or cold, it pairs nutty…
Red Snapper en papillote
Hello, I hope you are having a good start of the week. I know it seems like I’m always having fish, but a couple of weeks before the holidays I like to eat some delicate dishes… Especially since I know I’ll be indulging in decadent meals and treats in the weeks to come! I was…
Chickpeas au four
Hope you are having a good week. Here is a post on a warm little side dish. Can you believe December is already here? During fall and winter I like to have comforting food that will make me feel as warm and cozy as a soft-knit sweater. This chickpea dish did just that! The earthy…
Devil’s Food Cake & Italian Meringue Icing
Follow my blog with Bloglovin A couple of weeks ago we were celebrating some very special birthdays so I decided to bake a cake for this festive occasion. I was inspired by an article I read in a magazine a couple of months ago. My mouth was watering as I read through the article, so…
Smoked Salmon Brunch Sandwich!
Hello, Hope you are having a wonderful (long) weekend! For those of you that were celebrating Thanksgiving I hope you had a lovely celebration…we all have a lot to be thankful for! I wanted to do a small post on what I had for Brunch last week…. I wanted to have a semi-decadent Brunch without…
Dark Stock
I cannot stress the importance of using and knowing how to prepare a stock. This ingredient will help elevate any sauce you want to make. It adds richness, color, and flavor. Dark Stock It’s basically the same ingredients as a broth but more flavor, color, and texture is added by roasting some of the ingredients…
Smoked Salmon & Ricotta Appetizer
On Friday nights I like to have quick and light dinners, that I can enjoy with a glass of wine and then be off to meet my friends. Last Friday was no exception I wanted to make a fast dinner composed of small dishes so, I met Moos, on his way back from work, at…
Antioxidants
Hello! Hope you are doing well! I wanted to make a quick post about a word that I commonly encounter when discussing the properties of food products: Antioxidants. This word is normally associated with positive health benefits, but why? Here is a brief and simple explanation about what they are… Antioxidants are molecules capable of…
Kitchen Nani 