http://gourmet.greatrix.com/ Secrets from Victoria’s Kitchen en-us 2006-04-10T10:32:24-05:00 http://gourmet.greatrix.com/archives/001132_granola.php Granola makes a great breakfast or snack for any time of day (or night). It consists of rolled oats mixed with sugar or honey/maple syrup, nuts, dried fruit and/or seeds. Often store-bought Granola has ingredients that are indiscernible from... Menu_Brunch Victoria 2006-04-10T10:32:24-05:00 http://gourmet.greatrix.com/archives/001081_food_faqs.php ]]> Reviews Victoria 2006-01-31T11:24:32-05:00 http://gourmet.greatrix.com/archives/001080_sauteed_duck_breast.php Many people are put off from eating duck breast because so often it is served with a thick layer of tough fat crowning each slice. However it is possible to cook duck breasts so that the meat remains medium... Food_Duck Victoria 2006-01-27T17:31:41-05:00 http://gourmet.greatrix.com/archives/001079_swiss_meringue_buttercream.php A Swiss meringue buttercream has a softly whipped texture and is much less sweet than the more common american-style buttercreams. It requires more patience to make but the resulting rich, silky, not-too-sweet frosting, is well worth the extra effort.... Menu_Cakes Victoria 2006-01-27T14:21:08-05:00 http://gourmet.greatrix.com/archives/001078_lemon_scented_milk_chocolate_ganache.php The lemon zest in this ganache makes an unusual flavouring. The lemon zest which is rich in essential oil transmits a lemon perfume without any of the acidity of lemon juice which would mar the chocolate flavour. Use the... Menu_Condiments Victoria 2006-01-27T13:25:35-05:00 http://gourmet.greatrix.com/archives/001077_lemon_scented_white_cake.php This white cake is made with only egg whites and is very light and clean tasting. It makes a great base for a multitude of rich and tasty fillings and frostings. I like it filled with tangy Lemon Curd... Menu_Cakes Victoria 2006-01-27T12:11:56-05:00 http://gourmet.greatrix.com/archives/001076_lemon_curd.php A perfect way to showcase the lemon's tart flavour is in lemon curd. Traditionally it was served with scones at afternoon tea, but it's uses are not limited to only being used as a spread, it makes a delicious... Menu_Condiments Victoria 2006-01-27T11:21:20-05:00 http://gourmet.greatrix.com/archives/000788_bistro_fruit_tart.php This is a very quick and easy tart to make, using store bought filo dough. A variety of fruit can be used including apples and pears or even mango or nectarine. Serve with ice cream or whipped cream.... Menu_Desserts Victoria 2004-09-10T13:46:32-05:00 http://gourmet.greatrix.com/archives/000786_crostini.php These yummy French bread toasts not only are great accompaniment to soups and salads, they also make a versatile appetizer or canapé, just top with your favourite ingredients. Try the easy combination of finely chopped tomato, garlic and basil... Menu_Basics Victoria 2004-09-10T11:05:55-05:00 http://gourmet.greatrix.com/archives/000785_cleaning_clams_mussels.php Clams and Mussels are renowned for being gritty or making people sick, but a few basic precautions and simple cleaning procedure can make these wonderful molluscs delicious. grit free and unlikely to cause illness.... How To Victoria 2004-09-09T18:28:23-05:00 http://gourmet.greatrix.com/archives/000784_basic_fish_stock.php I am a great believer in home-made stocks. They are so simple and cheap to make and far far superior to any store bought variety. This is the fish stock that I use for my Bouillabaisse recipe, but it has... Menu_Basics Victoria 2004-09-09T17:12:02-05:00 http://gourmet.greatrix.com/archives/000778_balsamic_onion_marmalade.php This wonderful marmalade is a great accompaniment to many dishes. The use of balsamic adds a woody sweetness in addition to the tangy acidity. I often serve it with sautéed duck breast, or a nice juicy steak. It's also... Menu_Condiments Victoria 2004-08-26T15:14:38-05:00 http://gourmet.greatrix.com/archives/000774_pecan_pie.php Menu_Desserts Victoria 2004-08-25T12:34:19-05:00 http://gourmet.greatrix.com/archives/000776_decorative_pie_edges.php Once the dough for a one-crust pie has been prepared and shaped, its edge is ready for the finishing touch. Over the years, generations of pie makers have devised decorative patterns for the plain rim of a pie shell. Some... Tips and Tricks Victoria 2004-08-25T12:00:46-05:00 http://gourmet.greatrix.com/archives/000775_sweet_pie_dough.php This sweet pie dough is simplicity itself to make, especially if you have a food processor. Because it contains sugar and eggs, it is always tender and never tough. This dough also tolerates re-rolling without becoming tough, so makes it... Menu_Desserts Victoria 2004-08-25T11:36:17-05:00