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Miscellaneous Cooking

View Our Alphabetical Recipe Index for Miscellaneous Cooking
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A classic that takes simple ingredients to produce the ultimate comfort food. Just make sure you use a heavy bottom pot so there’s no scorching. The creamed coconut comes in a can and can be found in Asian or Indian markets or most supermarkets. It adds a wonderful creamy taste that is not too coconut-y but mostly offers a velvety texture. The trick to this is a slow simmer but the reward is indescribable.

This is a coating for soft white cheeses such as chevre. It spruces up a bland white cheese and invites crackers and slices of baguettes. Use extra to add to sour cream as a dip seasoning. If you doubled or tripled this recipe, jarred it up and gifted it, you would have a fine gourmet gift to tote to the next dinner party.

Cabbage rolls are to cold weather, what garlic is to vampires.

Usually we think of apples when we think of an old-fashioned crisp but ripe, sweet autumn pears are wondrous in this dish. Just use rip flavorful pears such as Bosc or Anjou or a combination of a few pear varieties. A touch of cranberries brings some added to colour and a light touch of spice makes this a portrait in sensuous fall flavors.

Béchamel, Parmesan, Gruyere and Black Forest Ham or Turkey, all stacked high between tender crepes. Bake it in the oven, cut in wedges to serve. A signature brunch dish. There are many renditions of this dish but this is an amalgamation of the one I had growing up at a ski restaurant in the Quebec Laurentiens. The restaurant is gone but the taste of this dish lingers on.

This is the dressing to go with falafel – the pita and chick pea snack food.

Lemons, Orange slices, dried fruit, tea – oh my – this is quite the compote. I serve it in a big glass dish and it is a lovely tradition of tea-infused dried fruits. In case you don't want superb Passover baking as your dessert, there is this lighter fare.

Golden egg bread, coconut, golden raisins, cream and tart cherry sauce in a heart-warming autumn dessert, diner style with cornucopia flair.

This paprika tinged cottage cheese spread depends on dry cottage cheese, aka hoop or baker’s cheese. If you cannot find it, drain ricotta or fine curd cottage cheese overnight through a paper-towel lined sieve set over a bowl. You can also use cream cheese but it is not quite the same but still very, very good. Montreal had a restaurant called the Pam Pam, known for lavish coffees, nut and cream filled cakes and these simple, but good sandwiches. Very few elements and yet – this is a memorable sandwich. People also use this filling as a dip.

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