As the story goes Lori was craving something a bit sweet tonight after dinner and she is a BIG fan of caramel, so out came my trusty copy of the Company’s Coming Cake Book. Here is my modified version of the classic Burnt Sugar Cake – easy peasy to make and guaranteed to disappear in
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Ahh, I have always wanted to create a new recipe and give it a French name – gives it a bit of  ’Ooh-lala’ eef yoo know vat I mean. Courge Musquee Roti, such a name, like spending an evening in Provence, sitting at a roadside cafe drinking Pernod and nibbling on some exquisite cheese. In
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I love ginger – ginger candy, ginger beef, ginger ale, ginger beer – the list is endless, but there is something about a big mug of Lapsang Soochong (brown sugar, no milk please!) and a plateful of ginger snaps to make even the snowiest day special. Last evening at the Soundsation concert, Carol Weigel shared
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Back in the day, my Officer Training School instructor was hard on the rule that if you can’t give your troops sleep, give them food! Sadly it’s a great rule often forgotten when summoned to what often is a long-winded meeting. Happily this is not the case with the Hillcrest SCC meeting I attended last
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A lot of people think of squash as a main course vegetable, perhaps going as ‘wild’ as baking stuffed squash. But as guest chef extraordinaire Doralynne Hodgins says “Squash can replace pumpkin for a lot of different things – including pies!”. Here are a couple of her favourite squash recipes – Squash Walnut Muffins and
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When I was living in Northern B.C. my best friend’s wife (who hailed from Singapore) introduced me to a variety of spicy Southeast Asian delicacies, many with unpronounceable names that brought fire to the tummy and sweat to my brow – dang they were good! Vic Hodgins is a long way from Southeast Asia. In
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Nothing takes the chill off a winter evening like a hot dish of bread pudding. Makes for a ‘fair dinkum’ breakfast cold from the fridge as well. Heck, bread pudding is good just about anytime… Doralynne Hodgins shares her favourite bread pudding recipe, with her own twist (it runs in the family trust me!) –
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This is Soup Season at Casa Marcy with a pot bubbling on the back of the stove several times a week. But after while we find ourselves getting just a wee bit bored with the usual saltines and baking powder biscuits. But what to eat with a hearty soup besides rooting through the fridge for
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I love sauces, oozy, drippy, gooey sauces slathered over chicken and baked to a crispy goodness in the oven. Even better if there is a little tongue tingling heat to the sauce. Tonight’s dinner faced me with a half dozen chicken thighs and a craving for something spicy. But not too spicy as the Junior
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Milk in one way, shape or form is difficult to completely eliminate from our diet. If you think about it just about everything you bake will call for varying amounts of the creamy white stuff. More people prefer a Double-Double to a Double-Naught (I prefer the latter if you are pouring…) and Corn Flakes tend
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As the weather begins to cool my thoughts turn towards heartier meals after two months of cold meats and salads. One of our favourites at Casa Marcy Street is Chili Con Carne.  Simple to prepare it can be made mild and sweet or ‘burn all the way down’ spicy. And a basic Chili lends itself
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Two of my favourite, and often underused spices in our Western cuisine are Cumin and Paprika. In many parts of the world Cumin is used in place of Pepper, yielding the distinctly Persian flavours that are a halfway point between European and Indian cooking. Cumin is also very good for you, as an anti-oxidant, with
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