How to Make White Chocolate Mousse
White chocolate mousse is something of a “Calgon, take me away…” kind-of-moment. It’s light, creamy, French flair for the delicious, mousse is easy, as long as you know what to do. You can make this dessert at home in under 25 minutes – plus, a few hours to chill out in your refrigerator, and you are subject to compliments from your family likened to that of a French chef. Type: Dessert Recipe...
National White Chocolate Day: Decadent Mousse Recipe
It’s a sweet one because it’s National White Chocolate Day! Now, it doesn’t have to be Easter time to enjoy some white chocolate, and no, white chocolate doesn’t just come in bunny form… 😉 White chocolate is very much like milk chocolate, except it doesn’t contain the chocolate liquor. This is why it is off white in color, instead of brown. Being high in cocoa butter, it has a very mild milk...
How to Make Crème de Menthe Parfaits
There are times when I truly enjoy a Crème de Menthe Parfait at the end of a hearty meal, or a fish dinner to take the edge off of any fats, and provide that hit of something tangy & sweet. Type: Dessert Recipe Serve with: whipped cream, maraschino cherry Prep Time: 6 min Serves: 1 Ingredients: 1 oz Crème de Menthe + splashes ~ 3 scoops French vanilla ice cream 2-3 tbsp whipped cream 1 maraschino cherry chocolate shavings –...
How to Make National Crème de Menthe Day Parfaits
How beautiful a shade of green — like a perfect emerald…So refreshingly minty! Happy National Crème de Menthe Day, everyone! Don’t know what Crème de Menthe is? Well, translated from French, it means mint cream, and it’s an alcoholic liqueur. With so many uses for mint & CdM, I had to choose just one recipe I love so much. I truly enjoy a mint parfait at the end of a hearty meal, or a fish dinner to take...
How to Cook French Onion Soup in Stoneware Ramekins from Scratch + Video
Cooler weather is approaching & I’m breaking out all of my Fall recipes… …Soups, stews, casseroles cooking in the oven, baking things, and using different methods to cook than in other seasons. Long simmering, flavorful stocks & broths adorn our taste buds, and we crave it as soon as football season hits, don’t we? Well, here in North America, we do… Root vegetables like sweet potato, parsnip,...
Web Chef Review: Vilux White Balsamic Vinegar
What’s Delicious today @ Cooking with Kimberly? Vilux White Balsamic Vinegar – You’ll love this stuff! It’s made from grape must from the sweet Terbbiano varietal, and lacks the traditional dark, rich color of typical balsamic vinegars. However, it has it’s own clear, beauty with more mild flavor than its darker counterpart. It’s sweet, grapey, tangy, crisp & bright. Instead of aging this vinegar in...
Web Chef Review: Epicureal Lavender Buds
What’s Delicious today @ Cooking with Kimberly? Epicureal Lavender Buds, that’s what! What sounds more amazing than lavender buds? Well, to me, anyway… I love their fragrance. Not only do you want to immerse yourself in the scent, and throw them in your clothing drawers, or in a warm bath… …they are equally delicious to eat or infuse beverages with. Check out this webisode of “What I Say About Food” here:...
Web Chef Review: Drogheria Brittany Grey Sea Salt
Today, I’m bringing you a super cool ingredient that brings that “je ne sais quoi” to the table, so to speak… It’s Drogheria Brittany Grey Sea Salt. Now, Drogheria has these really great, heavy duty spice grinders with exotic salts, pepper, chili & even garlic. This gives you the utmost of freshness from these dried spices… …There’s nothing like freshly ground sea salt or pepper. *...
Web Chef Review: Royal Command Lavender Honey
While sitting & working in my kitchen, I got snacky… I saw some crackers in my cupboard and remembered my Royal Command Lavender Honey I had waiting for a perfect opportunity to burst out of that little jar with lavender fervor. Today’s the day! I got to enjoy this honey where it was the standout with plain saltines & some softened butter…What could be better? Check out this webisode of “What I Say About...
How to Cook Traditional French Toast
French toast is a marvelous way to start your morning… …not only because it tastes amazing, or smells mouthwatering, but because it`s so quick and easy to make too. You will likely have all of the ingredients you`ll need, and you can whip up a quick breakfast in a jiffy! So delicious, this Classic Recipe is something you will always love. Type: Breakfast Serve With: Canadian maple syrup and/or powdered sugar Prep Time: 3...
How to Cook Escargots on Garlic Toast
Escargots, apparently, is not for the faint-hearted… …Either you can get over the fact that they are snails or you can’t. Plain and simple. LOL One word to the wise: These snails aren’t your average garden-variety snail. They are land snails specifically bred for this purpose. I have loved escargots from a very young age. In fact, I remember ordering them in restaurants for myself at 5 years of age with my...
How to Cook Lavender Lamb Loin Chops: Upscale Superbowl Treats
This is Day Eight of our One Month Grocery Shopping Strike! It’s also SuperBowl today… I have eight beautiful New Zealand lamb loin chops looking at me in my freezer and for some reason, I just can’t get them out of my head for a fabulous, upscale SuperBowl tailgating dish! In my head secretly, I’ve been wanting to grill these bad boys with the amazingly scented lavender leaves I harvested from our plants this past summer....
How to Cook Escargots Quickly
New Year’s Eve is one of the days we will definitely eat escargot! Many people feel that escargot is a daunting dish not only to make, but to get over the fact that they’re eating snails. These aren’t your typical garden snail. They are specially raised specifically for this purpose and they are absolutely delicious. When I was a young child and my parents would take us out to eat at a fancy restaurant, they would...
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How to Cook Down-South Smothered Liver & Onions with Gravy + Video
August 9, 2007| 5 CommentsIf you love #liver - then, you'll love my Down-South Smothered Liver & Onions with Gravy recipe! Okay, I really... -
How to Brine a Whole Chicken + Video
April 30, 2012| 3 CommentsThe most effective, easiest and inexpensive way to impart flavor into your whole bird (albeit a chicken, duck, turkey, hen)... -
How to Scald Milk for Baking + Video
October 14, 2010| 9 CommentsDon't worry...Many people don't know what it means to Scald Milk for Baking! In fact, it's somewhat of an outdated... -
How to Make a Saltine Cracker Pie Crust
November 25, 2008| 1 CommentLooking for a great alternative to a shortening-enriched, pastry crust? Here's your answer! Great for fruit pies and tarts, meringues... -
How To Peel Small Onions Quickly & Easily
June 9, 2008| 3 CommentsWhether they are small white onions, pearl onions, small red onions, shallots or any other type of small onion...and you... -
How to Slow Roast Chicken with the Best Skin Ever + Video
April 1, 2008| 8 CommentsI discovered this amazing trick unintentionally... When we were in university, there were times I would use my slow cooker,... -
How to Marinate Sirloin Tip Steak + Video
July 24, 2012Tonight, I have decided to BBQ some sirloin tip steaks that looked beautiful from my grocer. It is a marinating...
