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Impress Mom with homemade treats

LUCY WAVERMAN

Globe and Mail Update

Latest comment posted at 4:24 PM EDT 06/07/08

Restaurant dishes easy enough to make at home ...Read the full article

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  1. Michael Bowen from Halifax, Canada writes:
    Ha ha.

    For all the 'Martha Stewart' families out there I bet this is really helpful. For the rest of us mortals, not. I'd love to know exactly what proportion of the Globe readership actually eats like this.

    For the record, every now and then I'd appreciate the G&M posting recipes that the 'rest of us' might find useful (& could afford, & not requiring 'kitchen aids' ROU's don't have)...like a collection of different biscuit recipes not requiring trekking to a specialty food shop to obtain venezuelan chives or tibetan flower dust (or whatever). In fact, I'd LOVE to see a collection of recipes showing different ways of making biscuits from scratch...to be really useful, include a description from a knowledgeable chef about how the recipes are different and why they lead to the results they do (thus serving an educational purpose as well). That's what cookbooks do poorly...explain the science behind the cooking...so that's what the G&M could do that was different from a book.
  2. Anger Equals Danger from Canada writes: Michael Bowen from Halifax . . .who peed in your cornflakes this morning???? I'm making the Lemon Tart, I don't see a problem in the ingredients or the directions. Mother's Day is about treating mom to something special. So splurge and drive the five minute to get the quark (it's right beside the yogurt in the dairy section at Save-On-Foods, Real Canadian Superstore and Safeway and IGA's.)

    This article is about recipes adapted from high end restaurants that are used to using unusual ingredients. If you don't have immediate access to these things in Halifax, then there are plenty of resources for day-to-day recipes. A good place to start is www.bettycrocker.com, where you wioll find a recipe for Spicy Salsa Meatloaf. There is even a tab called HOW-TO, which features cooking basics,baking basics, a glossary of terms and a conversion chart for metric to imperial measurements.

    The best biscuit recipe was fetured in the G&M a few months ago. The trick is to keep the butter frozen. I'll include the link:

    theglobeandmail.com

    Enjoy, and remember, Mother's Day is about MOM !
  3. Betty Davis from Toronto, Canada writes: I agree with Michael on this one - last time I checked the local No-Frills was all out of lobster meat and halibut cheeks. Of course even if the store did have it in stock she would eat either ingredient. Now the lemon tart is another story - maybe I'll make two of them - one for Mom and one for the rest of the family.
  4. Anger Equals Danger from Canada writes: Safeway and Superstore carries lobster meat and halibut cheeks. You have to ask the person behind the fish counter, but they have them. Most cities have a fish market as well.

    There are those that are adventurous in the kitchen, and those that have difficulty ordering Chinese take-out. If there's a new recipe that I really want to try that calls for something I don't keep stocked, then I go and get it. It becomes a special treat and something memorable for Mom, which is the point of her special day.
  5. S W from Canada, Canada writes: I guess I've got the best Mom on earth. She wants no one cooking for her. We're ordering in and she's paying. She won't have it any other way. Not on HER day. Her day means HER way. Everyone gets a rest.

    I guess a lifetime of eating alla this story, her heart attack and cancer got through to her.

    We're doing Thai!
  6. Michael Bowen from Halifax, Canada writes:
    Anger: Thanks for the biscuit link...I'll try it out this week. And actually, that's exactly the sort of article I mean....none of the cookbooks I have (and I have shelves full) explain "why" one would do something in quite that way that article does, so the G&M could gain greater readership with articles of that sort. Everyone bemoans how preparing ones own food has fallen by the wayside.....I certainly didn't learn to cook/bake from my mother (sorry mom, it's true) and cookbooks are pretty sterile at describing the "whys", so where would people learn the details now? There's a gap in there for people who want to learn to cook/bake well....it is not, as any good cook will tell you, just about following a recipe (particularly as recipes are usually written). :)
  7. S J from Toronto, Canada writes: @Michael Bowen

    Try allrecipes.com It's free, you don't have to sign up (unless you want to post recipes, or save recipes in your own virtual recipe box). There are tens of thousands of recipes, mostly food that regular people can realistically afford, make & enjoy. You can browse my ingredient, course, ethnicity, dietary requirements, cooking style, etc.

    I hope you enjoy it!
  8. S J from Toronto, Canada writes: Also, I forgot to mention. If you're interested in the science behind cooking and baking, I'm sure you will enjoy "Good Eats", a show on the Food Network. Most of the recipes are practical, but regardless of that, the explainations are great.

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