Banana coconut rum upside down cake (gluten free)

Recipe and photos by Rita Anastasiou.

banana-coconut upside down cake 3

It all started with a failed attempt to make a healthy dessert… It was one of those days again,when I was trying so desperately to trick my sweet tooth with plain bananas…! One thing brought another,I realized I had in my pantry Malibu Rum and all the ingredients for a cake. It’s not any kind of cake! It’s one of the most  moist,rich,fluffy upside down cake you’ve ever had! The caramelized bananas pair beautifully with the warm spiced and the coconut rum! The kitchen bathes with the aromas of the baked bananas…  Try to refuse a piece of cake like this!

banana-coconut upside down cake 2

banana-coconut upside down cake

Crawdad Bisque

 Recipe and photographs by Gayle Hurmuses

This recipe is based on one that I originally had in Halifax, NS, at Cafe Chianti, in 2008, while in town for a conference. I happened to be there the first night and tried the lobster bisque, which took me back to the restaurant twice more during my 4 day stay.

Vegetables for bisque
Vegetables for bisque

It’s been a long time since I was there, so not sure if this is quite as good as the original, but it’s satisfying to me and regularly complimented.

Crawdads (or Crayfish)
Crawdads (or Crayfish)

I normally make this recipe with lobster, as per the original, but on the day that photos were shot, I was using crayfish, hence “crawdads” in the title.

 

 

 

 

 

Fish Au Gratin

A lovely dish, full of comfort and warmth.   My father used to say that fish was ‘brain food’.  This is ‘brain food’ that the stomach will also love.

Great when it’s hot out of the oven, and this recipe can also be fully cooked, then frozen.   Thaw on countertop and then reheat to warm through.  This dish is always enjoyable.

Jaine’s mom’s Pecan Pie

I’m a day late for Pi Day…oops.

Recipe by Mrs Ross, photos by Gayle Hurmuses

Use with Pie Crust recipe

*Note: Jaine tells me that it’s important to use white sugar, rather than brown (flavour)…and I have discovered that agave syrup is a great substitute for the corn syrup.

I also cut the syrup portion by 1/3 and increased the pecans to make up the volume. For me personally, this makes a very satisfying pie.

French Onion Soup

French onion soup is a favourite for many, and simpler to make than most believe. As with all soups, the key is the right ingredients; a good stock, fresh onions and the right kind…not the cheapest by the bag onions, but big, juicy, sweet ones…Spanish onions, Vidalias, something with a full flavour.

Aside from any quantities given here, a good rule of thumb is one onion, 1.5 – 2 cups of stock , and a couple of teaspoons of port or sherry (I prefer port) per serving.

One personal favourite trick is that while the soup is simmering, I like to toss in a few parmesan rinds to add body and flavour. This is a nice trick with most soups, but especially good with French Onion, as it normally does get finished with cheese.

For a vegan stock ,Alison Cole recommends Better Than  Boullion. We are looking for a great recipe for one though.