Beets are the best! Ingredients 1/2 large yellow onion, diced 1 small red cabbage, roughly chopped 5-6 medium to large beets, diced into roughly 1-1.5cm cubes 2-3 medium carrots, finely sliced (I use a mandolin, with the carrot held vertically, to get approximately 1-2cm wide and 2-3mm thick slices) 3 medium Yukon Gold, Russet, or similar starchy white potatoes diced into 1-1.5cm cubes 8 cups (190mL) vegetable stock 3 tbsp tomato paste 2 tbsp neutral vegetable oil 3 tbsp butter 4 cloves crushed garlic 2 tbsp sweet paprika 2 tsp white pepper About 2 tsp salt, to taste 5-6 dried bay leaves 1/2 cup fresh dill weed Equipment Dutch oven or heavy bottomed soup pot Medium pot Instructions Peel and chop the beets and roast on an aluminum covered sheet pan for 30-40 minutes in a 400F (200C) oven.

There aren’t enough bread pudding recipes on the internet. This one is mine! Ingredients 1 loaf of stale bread (ie; 1-2 day old baguette or Italian bread, 1-2 day old brioche) 500ml (2.25 cups) whole milk 3 eggs 198g (1 cup) white granulated or caster sugar 28g (2 tbsp) butter plus extra for greasing the pan 1/2 tsp sea salt 2 tsp ground cinnamon 1/2 tsp allspice (can substitute nutmeg, or omit if not available) 1 vanilla bean (or 1 tsp vanilla extract) Equipment 8x8 inch (20x20 cm) baking dish (a 9x9 inch dish also works) medium sided glass or ceramic bowl medium sized sauce pot Instructions If you don’t have stale bread on hand many bakeries, patissieres, and bahn mi shops will sell day old loaves at a discount.

These cookies travel super well! I’ve brought them with me to events all over the globe quite successfully, making them my World Famous Snickerdoodles. Ingredients 388g AP Flour 2 tsp Cream Of Tartar 1 tsp Baking Soda 3/4 tsp Salt 223g Unsalted Butter, room temperature 300g Granulated Sugar 2 Large Eggs 1.5 tsp Ground Cinnamon (for the dough) 1/4 cup Spice Blend Spice Blend The spice blend I do is inexact.