Posted on September 4th, 2014 by admin
Part 1 of a 3 part series
If you got eggs, you’ve got options galore to make everything from waffles to soup, to custard to pasta and you could also make cakes, tempura, drinks and countless dishes from around the world.
Who wouldn’t want some new tips, techniques and recipes to enjoy eggs, a food most of us keep in the fridge all the time?
Well, you’re in for a treat. Over the next three posts we’ll explore Egg. A Culinary Exploration of the World’s Most Versatile Ingredient, by Micheal Rulhman.
Boy does he have a passion for eggs: Read more...
Posted on June 16th, 2014 by Bill Mitchell
I’m looking forward to having some house guests this summer in Toronto and while my first thoughts should go to how will we ever get this house in order, I easily switch gears diverting my attention to what will we eat and enjoy together.
With four kids and four adults in the house, I’m leaning towards variations on make-your-own options such as crêpes, that can satisfy adults and kids alike.
Now that I know I how easy it is to make crêpes (see, Oh-so- easy crêpes), I plan to make and freeze a big batch of them. Read more...
Posted on May 5th, 2014 by Bill Mitchell
I’m always on the lookout for ways to work smarter, not longer, while still eating right. It’s one of the reasons I love eggs. I can make a quick, healthy meal I know everyone will love in half an hour.
Here are my top time-saving tips for making crêpes: Read more...
- Covered and stored in the fridge, crêpe batter can be made a day or two ahead. (Be sure to give it another good whisk and thin out with milk, if needed.)
- Crêpes can be frozen. Separated with parchment paper and wrapped in an airtight container, they’ll keep for a month. (Fully thaw before unwrapping.)
Posted on April 29th, 2014 by Bill Mitchell
I must admit, for years I had this sense that crêpes were tricky to make. I imagined making a stack of torn crêpes that I’d be left to eat because no one else in the family wanted them. Boy, was I wrong.
Honestly, if you can make pancakes, you can make crêpes. After all, they are just thin pancakes and trust me they are not as finicky to flip or fill as you might think. That said, I like to try something new on a weekend when I’m not feeling pressured to turn out a meal, fast. Read more...
Posted on April 4th, 2014 by Bill Mitchell
It’s time to get decorating Ontario! The Eggs Factor virtual egg decorating contest is back and better than ever, with a dozen chances to win an iPad® mini. What could be better than that? For every valid entry, Egg Farmers of Ontario (EFO) will be donating one dozen eggs to school nutrition programs, feeding hungry school kids. It’s easy to enter- just visit www.eggsfactor.ca and use the drawing, painting, and colouring tools to design a stellar cock-a-doodle doodle.
In need of a little inspiration for your creation? We’ve compiled some of history’s greatest eggs to get you started: Read more...
Posted on March 17th, 2014 by Bill Mitchell
This weekend while shopping for a stock pot, I also came home with a crêpe pan. Busy with my head down, serious about comparing stock pots, my daughter wandered down the store aisle and holding up a crêpe pan cheerfully said, “Look! We can make crêpes. Let’s get this mommy!” I know she’s thinking of a recent trip to Quebec City where we had our fill of sweet and savory crêpes, so of course I say yes.
And here begins our latest fun food adventures making crêpes! First up in this series of posts on crêpes, I share why I think crêpes are terrific. Next, we’ll dig into how-to tips and delicious recipes. Read more...