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Profile Information

Gender: Male
Hometown: Ottawa, Ontario
Home country: Canada
Current location: Toronto, Ontario
Member since: Wed Oct 29, 2008, 03:34 PM
Number of posts: 3,021

Journal Archives

Leftover Blondies Bread Pudding Recipe

So a few weeks ago, we made some really delicious chocolate chip blondies. The problem is, we made WAY too many. We also sort of misjudged the size of the making sheet, so they ended up just slightly overbaked, so they were a tiny bit dry. They got drier as they sat, so we popped a bunch of them into the freezer and made the rest into bread pudding! Because we're using something already sweet to start, we changed the traditional bread pudding formula a little bit. We used milk instead of cream, and cut the sugar by a lot. Because the blondies were already sweet, it worked out extremely well.

Of course you're free to use whatever you like in your bread pudding. We tossed in some lovely dark chocolate pastilles, and some nicely toasted pecan halves. You could also use milk chocolate, raisins, walnuts, whatever you like.

Homemade Fettuccine Vongole - Pasta with White Wine Clam Sauce Recipe

Once again we got some lovely seafood from a local distributor. This time it was some beautiful clams, and we decided to make some pasta! Well, more like I begged hubby if we could have linguine vongole, because it's one of my all-time favourites. We didn't have linguine on hand, so we ended up using fettuccine, which is just fine!

This dish has a lot of similarities to steamed mussels, except you want to reduce the sauce a little more, and thicken it with butter. Plus of course you throw in a bunch of pasta. Remember to leave your pasta at just al dente or even a little before al dente, because it's going to cook a little bit more when you toss it in the sauce at the end. I also recommend drinking the same wine as you cook with, because it's more delicious that way!

Homemade Lobster Rolls Recipe

We got our hands on some really nice lobster tails, so we decided we were going to try some lobster rolls! These are sort of a hybrid between different styles of lobster roll, but they came out super delicious. We didn't have the traditional sort of hoagie or hotdog bun-style roll for the bread, but we used these excellent little fluffy brioche rolls that came out amazing well. You could almost more call these lobster salad sliders, I suppose!

You can switch up the flavour profile with the herbs and such. Parsley would work well in the dressing as well. This is also a recipe that would be nice to use your own homemade mayo for, really go all out.

Spanish-inspired Smoked Trout Salpicon Recipe

Salpicón is a Spanish dish usually including chopped veggies, potato, and some kind of shredded or chopped meat held together with an oil and vinegar-based dressing. The word itself means "hodgepodge" or "medley." For our recipe, we used a beautiful hot-smoked trout that we were able to source locally, but you can use any kind of smoked fish, or even some other kind of canned seafood chopped nice and fine. shredded or pulled meat would also work fine in this recipe.

There are a few alterations you can make to adjust the flavour profile. You can switch up the veggies you use, and add or remove herbs or spices to your tastes. Really nice party food that went over very well at the birthday party we brought it to. A perfect summer dish, refreshing and light.

Homemade Chocolate Chip Blondies Recipe

Little late today! Our building was without power from 8am to 8pm (and our videos go live at 9:30am).

Anyway, this week we made blondies. This was for a friend's birthday party, and they really basically taste like a giant chocolate chip cookie, except a bit fluffier. We also added in some toffee chips (we got the really excellent Skor toffee chips), and they add a really lovely buttery flavour to it.

You definitely want to err on the side of underbaking these, because overbaked they get very dry very quickly. You can also add in things like chopped nuts if you like. Pretty simple and delicious dessert! Perfect for a party!

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