Posted at 2:11 am , on May 16, 2018
Mango Pate de Fruit (Recipe Adapted from Chef Migoya)
160g Sugar (1)
200g Mango puree
320g Sugar (2)
200g Guava juice
20g lemon juice
85g Glucose powder
6.3g Citric Acid (l)
1. Whisk together the pectin and sugar (1).
2. Place the pectin/sugar mixture in a pot and whisk in mango puree, guava juice and lemon juice.
3. Combine sugar (2) and glucose powder in separate bowl.
4. Bring mixture to a boil.
5. Add sugar/ glucose mixture and bring mixture to 107˚C/.255˚F
6. Remove from heat and stir in citric acid.
7. Pour into a prepared frame of 9″ x 9″.
8. Let it set overnight.
9. Cut and toss in citric acid sugar mixture (1/2 cup sugar: 1 tsp citric acid).
Posted at 8:32 pm , on April 13, 2018
It was Megan’s birthday a couple of days ago, and everyone was expecting me to cook a multi-course meal, do some kind of binge-eating, or travel downtown for a fine-dining experience (ending with a visit to Roselle for desserts, obviously!). But these days, Megan and I really enjoy a good night in: trying a new recipe or an old faithful, opening a bottle of wine and relaxing in our PJs.
We tried making pizza in the cast iron last week and were so thrilled with the results, that we decided we had to make it again for Megan’s birthday. This recipe could still use a little tweaking, but delicious nonetheless. Continue reading
Posted at 12:11 am , on February 6, 2018
At the end of last year, Royce and I welcomed the latest (and possibly heaviest) addition to our library: Modernist Bread. We had been looking forward to this moment for more than a year, and thankfully we were not disappointed! The breadth and depth of this thing is overwhelming! We weren’t quite sure how to begin — for now, the plan of attack is to make at least one recipe per week and meander our way through the recipes and techniques. While the size is intimidating, the content – thankfully – is not. Currently, we’re in the sourdough section and we’ve been having a ton of fun with the variations!
Posted at 3:39 pm , on December 3, 2017
Isn’t he cute?
A fun approach to this recipe would be to make two batches – one coke gummy mixture and one rum gummy mixture and pipe them into two separate layers for some nice colour/flavour contrast. This would work for other drinks as well…Moscow mule anyone? With enough planning, our next party may have a gummy bar. Continue reading
Posted at 11:48 pm , on September 24, 2017
We love ramen. Sure, who doesn’t? But homemade ramen is not something that is part of our usual repertoire. In fact, it would likely not have come about were it not for a certain friend of mine. This particular food adventure was set in motion by a long overdue pig roast. Continue reading
Posted at 3:28 pm , on September 17, 2017
It has been quite a few years since our trip to Peru, but it still ranks as one of my best and most-memorable. Peru was one of the first big trips that Royce and I took together — and in fact it wasn’t just the two of us, we made the journey with some of his family. About a month ago, most of the trip members were briefly reunited and it was the perfect opportunity for Royce and I to prepare a menu that I have been talking about for the last few years. Continue reading
Posted at 9:39 pm , on August 5, 2015
This strawberry tart is composed with a sweet dough filled with a basil ganache, topped with a chantilly cream, compressed strawberries, strawberry crisp pearls, basil leaves and chocolate deco.