http://gourmet.greatrix.com/ Secrets from Victoria’s Kitchen en Copyright 2008 Mon, 10 Apr 2006 10:32:24 -0500 http://www.sixapart.com/movabletype/ http://www.rssboard.org/rss-specification 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 each other and contain mostly oats or other filler cereal, resulting in a sawdust like texture or even flavour. You can avoid this by making this simple recipe yourself, and because this dish is so versatile you can adjust the ingredients and amounts to suit your individual taste.
]]> http://gourmet.greatrix.com/archives/2006/04/granola.php http://gourmet.greatrix.com/archives/2006/04/granola.php Menu_Brunch Mon, 10 Apr 2006 10:32:24 -0500 "Food Food FAQ's: Substitutions, Yields & Equivalents"
By Linda Resnik and Dee Brock
ISBN: 0966717902
]]> http://gourmet.greatrix.com/archives/2006/01/food-faqs.php http://gourmet.greatrix.com/archives/2006/01/food-faqs.php Reviews Tue, 31 Jan 2006 11:24:32 -0500 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 rare to medium while still developing a non-fatty, beautifully crispy, and non-chewy skin. The secret is to score the skin and cook the breast slowly on its skin so that the fat has a chance to render, or melt out of the skin. Once the skin has lost much of its fat, it will not only shrink in size, but will then become crispy. Patience is indeed a virtue.
]]> http://gourmet.greatrix.com/archives/2006/01/sauteed-duck-br.php http://gourmet.greatrix.com/archives/2006/01/sauteed-duck-br.php Food_Duck How To Menu_Main Courses Fri, 27 Jan 2006 17:31:41 -0500 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.



]]> http://gourmet.greatrix.com/archives/2006/01/swiss-meringue.php http://gourmet.greatrix.com/archives/2006/01/swiss-meringue.php Menu_Cakes Menu_Freezer Fri, 27 Jan 2006 14:21:08 -0500 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 ganache to fill and decorate the Lemon Scented White Cake.



]]> http://gourmet.greatrix.com/archives/2006/01/lemon-scented-m.php http://gourmet.greatrix.com/archives/2006/01/lemon-scented-m.php Menu_Condiments Menu_Confectionary Menu_Desserts Fri, 27 Jan 2006 13:25:35 -0500 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 and sweet Vanilla Buttercream.


]]> http://gourmet.greatrix.com/archives/2006/01/lemon-scented-w.php http://gourmet.greatrix.com/archives/2006/01/lemon-scented-w.php Menu_Cakes Menu_Desserts Menu_Freezer Fri, 27 Jan 2006 12:11:56 -0500 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 filling for many things including trifles, tarts, and cakes. Or you can simply spread on hot buttered toast!


]]> http://gourmet.greatrix.com/archives/2006/01/lemon-curd.php http://gourmet.greatrix.com/archives/2006/01/lemon-curd.php Food_Egg Food_Fruit Menu_Condiments Menu_Desserts Fri, 27 Jan 2006 11:21:20 -0500 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.









]]> http://gourmet.greatrix.com/archives/2004/09/bistro-fruit-ta.php http://gourmet.greatrix.com/archives/2004/09/bistro-fruit-ta.php Diet_Low Fat Food_Fruit Menu_Desserts Menu_Freezer Fri, 10 Sep 2004 13:46:32 -0500 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 to make a classic Italian bruschetta. Olive tapenade or roasted red peppers with goats cheese also make delicious toppings, the possibilities are endless. ]]> http://gourmet.greatrix.com/archives/2004/09/crostini.php http://gourmet.greatrix.com/archives/2004/09/crostini.php Menu_Appetizers Menu_Basics Menu_Side Dishes Fri, 10 Sep 2004 11:05:55 -0500 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.



]]> http://gourmet.greatrix.com/archives/2004/09/cleaning-clams.php http://gourmet.greatrix.com/archives/2004/09/cleaning-clams.php Food_Fish How To Thu, 09 Sep 2004 18:28:23 -0500 Bouillabaisse recipe, but it has many uses in all sorts of soups and sauces.]]> http://gourmet.greatrix.com/archives/2004/09/basic-fish-stoc.php http://gourmet.greatrix.com/archives/2004/09/basic-fish-stoc.php Food_Fish Menu_Basics Menu_Freezer Thu, 09 Sep 2004 17:12:02 -0500 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 a delicious topping for bruschetta, pizza or used in sandwiches, try it with a tangy goats cheese. The possibilities are endless.

]]> http://gourmet.greatrix.com/archives/2004/08/balsamic-onion.php http://gourmet.greatrix.com/archives/2004/08/balsamic-onion.php Menu_Condiments Thu, 26 Aug 2004 15:14:38 -0500 Traditional pecan pie with a Southern flair. This classic pecan pie spiked with Bourbon to enhance the flavour of the pecans and baked in a tender, sweet pastry. Brimming with flavour, this pie is always a favourite.




]]> http://gourmet.greatrix.com/archives/2004/08/pecan-pie.php http://gourmet.greatrix.com/archives/2004/08/pecan-pie.php Menu_Desserts Menu_Freezer Wed, 25 Aug 2004 12:34:19 -0500 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 of these edges have become traditional favorites and the hallmark of a well-made pie. They're very impressive, make a superb frame for any filling, and couldn't be easier to accomplish. With a little practice, you can produce them effortlessly and add them proudly to your pastry skills. http://gourmet.greatrix.com/archives/2004/08/decorative-pie.php http://gourmet.greatrix.com/archives/2004/08/decorative-pie.php How To Tips and Tricks Wed, 25 Aug 2004 12:00:46 -0500 ]]> http://gourmet.greatrix.com/archives/2004/08/sweet-pie-dough.php http://gourmet.greatrix.com/archives/2004/08/sweet-pie-dough.php Menu_Desserts Menu_Freezer Wed, 25 Aug 2004 11:36:17 -0500