One of the great pleasures of summer is all the great produce that comes from nearby Ontario farms. We’re right in tomato season, and it seems everyone is knee-deep in this bountiful fruit. Here’s a quick and easy way to… Continue Reading →
1 kitchen. 2 ovens. 12+ hours. 13 friends. 18lbs of pork. 19 cakes. This is #cakeDay2013.
I’ve come to realize that my informal project to bake my way through the Bouchon Bakery Cookbook has come to a shuddering halt. Back in January, in fact. Because that was when I made those scones pictured up there. I… Continue Reading →
Recently, I was tasked by the kids at Off The Grid (in conjunction with the folks at Belvedere) to craft a vodka cocktail. Though I’m more of a brown spirits kinda gal, thoughts of infusions and bitters immediately blossomed. With some ideas rolling around,… Continue Reading →
Many years ago I was looking for a good oatmeal cookie recipe – something chewy and tasty and easy. And I managed to find my base recipe from allrecipes.com. But I didn’t want a plain oatmeal cookie (and I can’t leave… Continue Reading →
It’s not often I need to make marshmallows – but I do enjoy eating them. This time, though, I needed a batch for those Witches’ Hats – and the Bouchon Bakery cookbook handily provides their recipe. Their version is not… Continue Reading →
I have recently discovered the joy of speculoos cookies (and speculoos spread – yum), thanks to Candy. So when I was browsing a copy of Bouchon Bakery and spied the recipe, I immediately wanted to try my hand at making… Continue Reading →
When I first saw the Witches’ Hats in Thomas Keller’s new Bouchon Bakery cookbook, I thought them really cute. Then I took in the recipe and its subcomponents in their entirety (four pages – not including photos) and I gave a… Continue Reading →
Back in April: Seville orange jam. It was the first time I’d tried to make it and I thought it turned out really well. Not too sweet, really bright and intense flavours with a slight bitter finish. Six oranges made… Continue Reading →
I get a hands-on demo on how to temper chocolate from Daniel Stubbe, a sixth generation chocolatier at this shop, Stubbe Chocolates, in Toronto.
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