Posted at 2:47 am , on February 9, 2017
This bar is a mish-mash of a couple recipes from one of my many idols/internet crushes: My New Roots. It’s healthy in the way that most things are healthy. In the end its healthy-ness is dependent on how much you eat and also what your specific nutrition requirements are. This is not something I’ll pretend to know anything about. I know some people avoid fat, while some avoid sugars, and others avoid carbs in general. This bar has these things. But it’s made with nice, whole, unprocessed foods. No refined sugars. Also plant-based and gluten free if that’s your deal. All in all, it’s a really great alternative to those sugar-loaded, ultra-processed candy bars that are so delicious and yet so horrible.
Posted at 2:46 am , on January 26, 2017
Duck for two at Canis.
I don’t really want to tell you about my meal at Canis. Royce convinced me to do it, but that doesn’t mean that I want to.
But please, allow me to explain. It’s not that I’m hoarding, trying to keep a good restaurant all to myself. The logic isn’t lost on me that the better a restaurant does the longer it will be around. And furthermore, I’m a planner. If something is worth it, I have no qualms making the effort required to reserve a dinner advance.
My resistance to share is driven by a fear that is deeply rooted in a marriage between superstition and paranoia. It’s something that’s developed, nay festered, over the years.
Posted at 2:21 pm , on January 15, 2017
Reindeer moss and chocolate-covered, fermented cep mushroom at Noma.
Since making the trip to Noma last July, one of the questions we have been asked the most has been: Was it worth it?
The short answer: yes, it was amazing!
Here, I wanted to share a few of my notes on the long answer…
Posted at 10:49 pm , on January 5, 2017
Recently, for a friend’s birthday, we opted to celebrate by staying in. I volunteered to provide dinner.
Camomile roasted heirloom carrots, whipped goat cheese ring, seed brittle and herb garnishes
Posted at 10:56 pm , on December 28, 2016
Friends of ours have just recently opened a restaurant called Big Tobacco Kitchen & Whiskey Bar in Hamilton, Ontario. The “Big Tobacco Kitchen” gets its name because the menu draws from the childhood experiences of the owner, who grew up on a tobacco farm in Norfolk county. Megan and I thought it would be cool to make them a Christmas gift that was inspired by the story of their new restaurant.
Whiskey Caramel Truffles (makes roughly 22 truffles) Continue reading
Posted at 3:33 pm , on November 20, 2016
These black sesame shortbread cookies make for an addictive, not-too-sweet afternoon treat. We finished ours by dipping in matcha white chocolate, and topping with a sprinkle of candied black sesame.
Sesame Shortbread (Yields 20 x 11g rounds)
50g candied black sesame (1:1 ratio of sugar to sesame seeds) (extra for topping, if desired)
75g butter (at room temp)
100g all purpose flour Continue reading
Posted at 10:45 pm , on November 1, 2016
Last week, my students have been super busy creating treats for the school and a group of elementary students that are staying with us for a short period of time. Here is some of their work:
Spiderweb sugar cookies
More decorated sugar cookies
Posted at 8:48 pm , on October 27, 2016
A few weeks ago, an old student of mine came to Jean Augustine Secondary School as a guest baker to show our students how to make decorated sugar cookies. This student is now the proud owner of MistryCo Cakes where she creates stunning, one-of-a-kind designer cakes for any occasion. My students were super excited to have the opportunity to talk to a former student about their pathway in pastry arts — of course, it didn’t hurt they would get to hear someone besides me talk for a few days, either.
The cookie decorating was split up into 3 days. On the first day, the students rolled the dough out to a specific thickness. The dough was then baked at 375F for approximately 10-12 minutes or until it became slightly golden brown around the edges. The cookies were cooled on a rack, ready to be dipped on the following day. The next day, students dipped the cookies in royal icing in the follow colours: Yellow for Pikachu, Green for Bulbasaur, and so on. During the last day, students added the finishing touches with either icing or edible markers.
Pokemon sugar cookies from MistryCo Cakes.
Posted at 8:15 pm , on August 29, 2016
It likely won’t come as a surprise that food was a big part of our trip. We’ll be sharing some notes on a few of the highlights shortly:
- Noma (no surprise here)
- The bakeries
- Carlsberg Brewery (yes, really!)
If you read the backstory on our trip, then you’re probably aware that this wasn’t exactly a typical vacation. It wasn’t until after we’d booked our flight that we began some attempt at planning how we would be spending our time in Copenhagen (when we weren’t eating). If I’m being honest, most of this didn’t happen until a week or so before the trip itself.
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.