Author: Amanda Mukai
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Pork Pie (Tourtiere)
This is a recipe that I grew up having (but not loving) from my childhood. I found the filling bland and dry. This recipe is a direct result of many not so great pork pies. Now, I proudly serve this every December and embrace the backbone of my heritage, Canadian-American. 2 lbs ground pork 1…
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Mammy’s Stuffed Cabbage
A very amazing woman named Jackie Provencher shared this recipe with me. She was my husband’s late maternal grandmother, and as soon as I became part of his family, she adopted me as her granddaughter too. This is for you, Mammy! (Note: a few of the seasonings have been tweaked for my taste) 1 Large…
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Tiramisu
Ladyfingers (I generally use about 1.5 standard sized packages of ladyfingers) 2 8 oz containers of mascarpone cheese (room temp!!) 6 eggs separated into whites and yolks (big bowl for yolks and a small one for the whites) 2 TSP Vanilla extract 6 TBS Brown sugar, divided (2 TBS for egg whites,2 for egg yolks,…
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Swedish Meatballs
3 lbs 85/15 ground beef (I used grass fed with amazing results) ¾ cup panko or white bread (about a slice per pound of meat) 3 eggs ¼ cup whole milk 1 minced shallot Sea salt and pepper ½ tsp allspice ½ tsp nutmeg Olive oil for sautéing shallot Preheat oven to 450. Sauté onion…
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Hello World!
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thatfridaymom 