recipe
Best recipes from the Feast community cookbook for your home kitchen.
Eggstravagant Vegtables! A New Take on Some Old Favorites
Always the same old things... I am sure there are many foods that have become a routine part of everyone's meals. We fall into the habit of "going with the sure thing," everyone does it, even those of us who are not dieting or have special diet requirements.
By Julie Peak6 years ago in Feast
Angel's Pulse
I don’t know if every drink I make is going to be somehow linked to a song or album, but for now that’s the train we’re on. I created this drink listening to Blood Orange’s newest, Angel’s Pulse. (full disclosure that before this, I listened to The Webber Sisters’ cover of "The First Cut is the Deepest," which is absolute fire. I’ve listened to The Webber Sisters before, but I never knew they covered that song. I had NO IDEA there were so many different covers of that song??? Did y’all know that???)
By Alyson Lewis6 years ago in Feast
From Tree to Tummy!
This journey began years ago with a simple love for cherries. My grandma loved cherry anything! Anytime a new flavour of food or beverage came out in stores in cherry or anytime she was offered a cherry dessert, she was always on board. One time that even included us as children tricking her into eating a sour cherry warhead, the most intense sourness you have ever experienced. My grandma made quite the noise when she realized what we had given her as “just a candy,” but it all ended in laughter and a memory that has lasted a lifetime.
By True North7 years ago in Feast
Fettuccine di Parma
Chef notes: The foundation of this recipe—and the sauce technique—is based on a well-known Roman dish, Cacio e Pepe, that is making a fast comeback in chef and foodie circles. It is known for minimal ingredients and, when perfected, its incredible yet simple flavor. The key to perfecting the sauce is to slowly add very finely grated cheese to the emulsified olive oil and pasta water BEFORE adding the pasta or any other addition. Trust me on this one. This allows the sauce to become creamy and blended, coating each strand perfectly once the pasta is added. This recipe is how to build on that basic pasta technique by adding color and depth of flavor with the rapini, a touch of brightness from the lemon, and texture with the crispy prosciutto.
By Jess Lewis7 years ago in Feast
Baking Fish
When I sent this picture to my mom, I could envision her jaw dropping receiving her reply: "You made fish???" Growing up, I always frowned upon fish. I liked shellfish, but nothing else coming out of the ocean. Until one day, I moved to Los Angeles and a friend made me salmon on the stove with sweet potatoes. My mom is a great cook, but for some reason, I only started appreciating her love for fish after I was 10 thousand miles away from home. I started tasting different type of fish differently than I used to, and now I simply love eating fish. Trying different ways of cooking and baking, I found the easiest way for someone to make a delicious and healthy meal in less than 30 minutes. The picture shows a red snapper fillet delivered from Omaha Steaks with wild rice, but you can basically bake any kind of fish fillet this way and add any side. The lemons are from the neighbor's tree and the herbs from the garden.
By Venus Leone7 years ago in Feast
Custard Apple Ruffled Pie
I've seen the custard apples on the shelves in the Supermarkets every winter for as many years as I can remember, and I've always thought they looked really interesting, but for some reason have never picked one up... Until today! So for a bit of backstory, I have had a couple of disasters in the kitchen this week. I know things can’t always go exactly as planned, but one bake was so disastrous that it was too bad even for the chooks, and I swore I wouldn't step in the kitchen again (that lasted two days...) but when I saw the Custard Apples today, I just knew they would be my saving grace. I was not going to let the kitchen defeat me a third time!
By Dayna Hoskin7 years ago in Feast
Whole Baked Jersey Caramel Apple Parcels
I remember when I was in primary school, my mum would regularly bake muffins for us to pack in our lunch boxes. White chocolate raspberry was always a popular choice, but on occasion, we would score some Jersey Caramel muffins, and these were my favourite kind! The Jersey Caramels melted into a gorgeous caramel goo, not quite a sauce, but no longer a Jersey Caramel either, and it was sooo delicious! I lived for those muffins! So when I decided to do my own take on baked caramel apples, I knew that this childhood flavour of gooey Jersey Caramels was going to be at the center of it… literally.
By Dayna Hoskin7 years ago in Feast
