Toronto local and James Beard award winner, Trish Magwood, recently released her second cookbook, In My Mother's Kitchen. I was pleased to receive a copy as I've always appreciated her sweet and simple approach to cooking and entertaining. The book is filled with cozy, comforting recipes that be performed by working parents- even on weeknights.
With each recipe, Magwood shares where and who she learned it from, recounting happy memories of her family's cottage and farm.
As I flipped through the pages, I was filled with nostalgia for simple childhood favourites like Egg in a Hole or Raisin Walnut French Toast. Cheddar Chive Buttermilk Scones look simple to make and sound very promising. Soups are my favourite and Magwood does not disappoint: Sweet Potato, Curried Corn Chowder, Mulligatawny, Taco Soup and Grannie Annie's Magic Soup to cure colds are among the selections. Ultra-tested Mac and Cheese with penne sounds like a keeper. The fish recipes look ok, but Magwood confesses fish is not her favourite. Grill-Pan Rib-Eye with Creamy Mushrooms sounds delicious. Grilled Lettuce is right up my alley.
To honour her mother and grandmother, Magwood does updated versions of time-honoured recipes like Tomato Butter and Crab Apple Jelly, sixties and seventies classics like Cheese Soufflé and Cottage Barbecue Pineapple Chicken, while offering new favourites such as Miami-Style Beef Short Ribs and Mock Butter Chicken.
Very few of the recipes require more than ten ingredients. If you're a meddler like me, you could add additional spices and herbs to your liking, but Magwood offers great templates, suitable for picky little eaters' palates. Throughout In My Mother's Kitchen are lovely photos of food, memorabilia, and the family’s kitchen garden. Below, I've included Magwood's recipe for lemon ice cream that you can make without an ice cream maker.
In My Mother's Kitchen
By Trish Magwood
Harper Collins Canada
No-Ice-Cream-Maker Lemon Ice Cream
(Credited to Trish Magwood from her cookbook, In My Mother's Kitchen)
1 cup 10% cream
1 cup 35% cream
1 cup sugar
2 tbsp lemon zest
1/3 cup of fresh lemon juice
In a large bowl, combine 10% cream with 35% cream. Beat with an electric mixer at medium-high speed until cream starts to thicken slightly, 4 to 5 minutes. Add sugar and beat until incorporated. Stir in lemon zest and juice.
Pour into an 8-inch (2L) square cake pan. Cover and freeze until firm, about 24 hours. Serve with fresh berries. Garnish with frozen candied lemon curls: use a lemon peeler to make lemon peel curls, shake in a small bowl of sugar and freeze in a single layer on a small baking sheet.