Caramel Popcorn Cookies

These cookies are a riff on our favourite chocolate chip cookie recipe from Tara O’Brady. The cookies are perfectly soft and chewy (our favourite type of CCC) and even better they are easy to make! Since discovering this recipe a few years back, it’s become our go-to and we rarely try anything else. This variation was the result of some recent, impulse shopping on Nuts.com. We first learned that you could buy half-popped popcorn from a friend a few years ago. Up until then, Royce was only able to enjoy them by scavenging the bottom of our bowls of popcorn. It turns out that there is a method to make only half-popped popcorn, but we’ve found the store-bought variety to be far superior to anything we’ve made at home so far.

For this cookie, we use Tara’s recipe but substitute 340 g Callebaut gold chocolate and 100g half-popped popcorn (plus more to finish) for the original 340g chocolate. Since the popcorn is salted, we also omitted the sea salt sprinkled on top. The adaptation yields about 22 cookies, portioned with a yellow scoop (3-1/2 Tbsp).

Lockdown Billy Miner Pie

Billy Miner Pie – courtesy of a past student

What to do when a craving for the Keg’s famous Billy Miner Pie strikes mid-pandemic? DIY at home, of course!

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Kinpira

Fun fact #1: burdock root, also known as gobo, is from a plant that is identified as weed and is found throughout North America. The farm is no exception, and we’ve often discussed digging up a few roots for our own use. The best time to harvest the root is during the fall of the plant’s first year – so one fall afternoon Royce set out to dig up a root for dinner…

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Flexible Chocolate

This flexible chocolate recipe is from my dear friend John from Molecular Culinary Academy. The use of locust bean gum and kappa carageenan gives it a little bit of stretch and flexibility. I used it in the plated dessert shown above, created for a demo for the culinary program at Canadore College many years ago.

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“Aero”, Aerated Chocolate at Home

Who doesn’t love an Aero Bar, am I right? I’m not sure who came up with this technique… I first learned about it from John Placko many years ago when I was helping out with one of his modernist technique workshops. It’s a pretty easy technique: melt chocolate, thin it out, put it in an ISI, add nitrous oxide, dispense, and vacuum. But in order for you to do all those things, you need some equipment…

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