So when Toronto's Bonnie Gordon's School of Confectionary Arts offered a two-day French pastries course teaching how to make macarons, among other things, I leapt at the opportunity. Well, maybe that's an exaggeration, I cleared it with my husband and mother to see if they could cover watching my son for the two days before registering. And then I leapt.
Monday, July 19, 2010
French pastries course day 1: Macarons and canelés
So when Toronto's Bonnie Gordon's School of Confectionary Arts offered a two-day French pastries course teaching how to make macarons, among other things, I leapt at the opportunity. Well, maybe that's an exaggeration, I cleared it with my husband and mother to see if they could cover watching my son for the two days before registering. And then I leapt.
Wednesday, July 14, 2010
Walnut torte with dark rum syrup
I've referred to this book time and time again (Re: Bahama Mama Banana Rum cake; Sticky Toffee Pudding; Cheesecake pops) and this won't be the last time either.
I made this cake for my mother's birthday this year, as she had pointed it out in the book as something she'd like to eat.
Monday, July 12, 2010
Barefoot Contessa's Ice Cream Bombe
Yes, well, as much as I'd love to do that, I thought I'd start with something less ambitious. And so when I saw the Barefoot Contessa's recipe for an ice cream bombe in her book "Barefoot in Paris" I knew I'd found the right recipe for me: only three ingredients.
Giada's pea pesto crostini
While planning for a barbecue at our house this summer, I decided to add something new to the tried-and-true mix of hummus and kebab that appear at every gathering.
I made hummus, yes, but I also made Giada's pea pesto crostini. I had all the ingredients on hand and I was able to whip it up in a jiffy even though I also had to make several other dishes for our lunch.
Wednesday, June 30, 2010
Julia Child's Cherry Clafouti
It wasn't until recently, when I found myself purchasing in-season cherries every weekend, that I cast my mind back to that memory. At the time, in my early twenties, clafouti seemed overly plain and not worth my efforts. And I can't say I fully appreciated the flavours. Flavours, you ask? Plural?
Isn't it just a bunch of baked cherries in a crepe-like batter? Well, not exactly. Clafouti hails from the Limousin region of France and is traditionally made with cherries, but you will find several variations including plums, prunes, and apples. The version we sampled in class that day included lemon zest, lemon oil and mulled cherries.
Tuesday, June 22, 2010
Cookbook Review: Everyday Food: Fresh Flavor Fast
Dear readers, forgive me for my short sabbatical from this blog. It wasn't planned, between the trips to the pediatrician, pharmacy, and my general malaise over this hard job called being a mom, I let things slide. Going to sleep at 9:30 p.m. seemed more appealing than sitting down at my laptop.But I haven't forgotten about you readers, believe me, I haven't. And if it means skipping a shower to write a blog entry, so be it.
I first bought "Everyday Food: Great Food Fast" as a newlywed. It's not that I didn't know how to cook, but when I did, it wasn't rushed. I cooked for the sheer pleasure of cooking. And I realized that once I got married, and started cooking for two, I would need to plan meals and shorten my meal preparation times. (Once, as a newlywed, it took me four hours to make moussaka. Three years later, my husband is still asking me to make it again, but I haven't.)
Sunday, May 30, 2010
Chocolate almond crackle
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