Posted at 10:01 pm , on May 11, 2017
A good friend of mine was recently selected to represent Canada at the 2019 Bocuse d’Or. Megan has promised to write a little more about this competition, so I’ll leave out the details here. Let’s just say it’s a pretty big deal.
Posted at 6:26 pm , on May 5, 2017
Not too long ago, Royce and I were talking with my mum about food (no kidding eh?) and mum “casually” mentioned that for a time she had really liked black forest cake.
With her birthday only a couple of weeks away, we knew a hint when we heard one (or at least, we figured we did). This year for my mum’s birthday, we made her a black forest cake. I know mum loves anything chocolate, so she’d like this. And I have really fond memories of the grocery store version of this cake that my grandma used to buy for us…So why not?! Continue reading
Posted at 1:51 pm , on August 28, 2016
With a basket of Ontario plums left over from our recent cottage trip, we have decided to make a plum and almond tart. We used Pierre Herme’s pate sucree
recipe from our previous post as a base and added the ripened plums and an almond cream filling .
The tart is first blind baked at 400˚F for approximately 20 minutes. The almond filling is then added with plum halves and sliced almonds. The tart is then baked at 375˚F for another 45 minutes or until golden brown. We served each slice with a generous serving of vanilla ice cream.
Posted at 3:03 pm , on July 25, 2016
Having some extra days to play around, I have decided to make a couple of fruit tarts with what’s available at the local farmer’s market and supermarkets.
This is just a simple fruit tart elevated by the shape of a half pipe
. In this version of a fruit tart, we have strawberries, red currants, and raspberries sitting on top of a pastry cream. The fruits are then glazed and decorated with gold leaves.
Posted at 2:26 pm , on July 17, 2016
I’m currently in love with the shape of these tarts. I saw this idea some time ago on Chef Laiskonis’s blog
and just had to try it.
Pate Sucree (Recipe from Pierre Herme)
150g unsalted butter
95g icing sugar
30g ground almonds
2 dashes of salt
1/4 vanilla bean
250g all purpose flour
1. Cream the butter with sugar and salt
2. add egg and vanilla bean
3. Add sifted flour and mix until combined
4. Chill dough for at least 4 hours in the refrigerator
5. Bake tart at 350˚F until golden brown
Posted at 1:23 pm , on July 7, 2016
This dessert has only a few ingredients. Strawberries are in season, so I have decided to show it in multiple forms (sous vide, gelee, as is). It is then paired with some homemade graham and a white chocolate chantilly.
Posted at 10:24 pm , on June 9, 2016
This was a pre-dessert that I did for a supper club. It’s a play-on of a strawberry shortcake. Ontario strawberries were in season at the time, so I’d figured it should be showcased. The strawberries were sous vide’d, compressed, and also made into a gelee with its juices. It was also paired with some of its familiar components: a white chocolate chantilly, a vanilla sponges and a crumble.
Posted at 11:49 am , on April 10, 2016
Birthday Cake Microwave Sponge (Recipe adapted from John Placko & Albert Adria)
1 pinch of salt
2 N2O charges
1. Process all ingredients in a blender
2. Strain mixture into ISI
3. Close and charge with two N20 charges
4. Refrigerate for 12 hours
5. Dispense cake batter into different bowls and mix with one drop of food colouring.
6. Layer colours into a a prepared paper cup
7. Microwave for 40 seconds on high.
Posted at 6:58 pm , on April 9, 2016
I was first introduced to the concept of a chocolate sharing bar by chef Migoya of Hudsons Chocolate. The fun of having a larger, more elaborate chocolate candy bar for entertaining really appeals to me.
Posted at 7:43 pm , on January 30, 2016
White Chocolate Lemon
This is a play on a classic tarte au citron: a white chocolate shell filled with all the components of a lemon tarte.
And proudly presenting… our very first YouTube video 🙂