Mincemeat pies

Hosting a British-themed holiday dinner called for some very specific British classics and that included mincemeat pies. Dating back several hundred years, it was of course originally made with actual meat. We opted for a more modern rendition of fruit and spices.

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Gougères

Hosting a French night called for some new and interesting French recipes to try out. Gougères seemed like a perfect place to start–cheesy puffs to nibble on to get the evening started. These round little cheesy darlings originate from Burgundy and use pâte à choux, which is the same kind of dough commonly used in profiteroles…

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David’s Birthday Bites

My lovely husband turned 33 recently, and we decided to have a little get-together to celebrate his surviving another year. In typically over-ambitious fashion, I picked out a bunch of fun-looking appetizers to try to make. I would definitely like to make each one of these on its own some evening, so I can really…

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Roasted bone marrow

David and I have eaten our fair share of animal parts–liver, sweetbreads, ears, etc. Perhaps one of the more pleasant surprises I had in sampling something a little off-the-beaten path was roasted bone marrow. Our love for this dish arises from our favourite Vancouver restaurant, Le Crocodile, where we both had the chance to try bone…

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Warm chicken liver mousse with tomato coulis

After perusing one of my favourite cookbooks, I ran across a recipe for liver mousse that I thought would be interesting to try. Now I’m a big fan of David’s liver pâté, but this looked to be an interesting change of pace, seeing as it’s served warm and with a tomato coulis on the side….

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End of first year/Going-away party bites

After a slog to the finish for David’s end of term, and with my impending departure back to Vancouver, we decided to throw a little get-together for the graduate students in the department. In typical fashion, we quickly came up with a rather lengthy list of appetizers to try out. The menu included slow roasted…

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Chicken liver mousse

Given our plethora of chicken livers, it was unavoidable for David not to make a round of his fabulous chicken liver mousse. The first time he made it was a couple years ago, back in Vancouver, for a gathering of folk, and man did it ever go over well! People just devoured it on bread,…

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Oeufs Dieppoise

Happy Easter! In line with our recent forays into breakfast foods, I thought some delicious hard-boiled eggs would be suitable for Easter. Poring through Je sais cuisinier (I know how to cook), I came across what looked to be a tasty recipe, “les oeufs dieppoise”.

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