Now for something a little different…Royce and I have always said that a main function of this blog is to serve as a kind of archive for us. It’s a way for us to keep track of (and update, when needed!) favourite recipes. It also acts as a kind of journal for us to record and reminisce about various projects. Until now, it has all been food-related. We have never ventured far beyond the subject of the food that we’re making and eating…but as we now find ourselves in the midst of some pretty significant life milestones, it seemed a natural step to extend our content to include a few other topics as well.Read More
Finally!!! I bought these Mahjong tile chocolate moulds in January of 2013, and they had been stowed away from direct sunlight for the past 8+ years. A recent dinner with my sister motivated me to finally dig these out. Let’s get started! After a quick polish with cheesecloth, I cast some chocolate into the moulds leaving roughly 1/4″ gap at the top. Next, I sprayed the mould with a light green cocoa butter colour. Once the colour was set and the chocolate that was cast into the bottom was crystallized, I released the chocolate from the mould, leaving a clean green line around the top. I then sprayed several layers of white cocoa butter into the moulds. Once that set, I cast the moulds in white chocolate, filled them with a ganache and capped them. Lastly, once the chocolate crystallized and was removed from the moulds, I use tempered, blue and green cocoa butter and filled in the outlines of the tiles’ characters with the right colour using a pin.
Going out with a bang! The last supper club of the summer was a big one…to celebrate the end of summer, but also an excuse to bust out some of the fancier items we’ve been hanging onto in our freezer (before we defrost it).Read More
This mango frozen yogurt recipe happened serendipitously. Why? Because I can’t read instructions properly. It all started when I signed up for a free 4-day trial of Pastry Mag online. One of the modules featured Michael Laikonis, a goat 🐐 in pastry world, on ice cream and sorbet technology. Let me tell you, there is lots of math involved: fat percentages, milk solids, sugar, the list goes on. Fortunately, it also provided standard ice cream and sorbet recipes that Laikonis had worked out for us.Read More
We have been doing wine and cheese (minus the wine, due to baby) regularly for the past several Fridays, ever since the beginning of summer when we starting reviving Chad (our starter). More sourdough breads in the house means more discard. Along with the usual suspects of cheese, cured meats, roasted veggies, grapes and nuts, this week I have decided to add a little bit of variety to our bread basket, by way of revisiting this recipe for breadsticks, along with a no-knead focaccia bread.Read More