Compound Butter

Photo by Caroline West
Photo by Caroline West

Every chef has a stash of flavour enhancers and compound butter is one of the finest. Combine room-temperature butter with herbs, spices and a squeeze of lemon juice or vinegar for a butter that enriches everything it touches. The butter can be used right away or rolled in plastic-wrap and stored in the refrigerator — [...]

Homemade Puff Pastry

Photo by Caroline West
Photo by Caroline West

Strikingly layered and inexplicably light — puff pasty is the prima donna of all pastry. Why bother making your own when puff pastry’s readily available at the local grocers? Because the stuff in the freezer section tastes nothing like the real thing. It’s like comparing a a croissant from a Parisian bakery to a breakfast [...]

Stock

Homemade Chicken Stock
Photo by Caroline West

When the grocers’ shelves are lined with ready-made stock, it’s easy to dismiss making your own.  But if you can find the time to make stock — it’s mostly a hands-off affair — your soups and sauces will take on a deeper level of flavour that can’t be found in a box, packet or cube. The [...]