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Cook

Kitchen foibles

Roasted Tomato Sauce

One of the great pleasures of summer is all the great produce that comes from nearby Ontario farms. We’re right in tomato season, and it seems everyone is knee-deep in this bountiful fruit. Here’s a quick and easy way to… Continue Reading →

Cake Day 2013

1 kitchen. 2 ovens. 12+ hours. 13 friends. 18lbs of pork. 19 cakes. This is #cakeDay2013.

Project BB: Scones & Stalling

I’ve come to realize that my informal project to bake my way through the Bouchon Bakery Cookbook has come to a shuddering halt. Back in January, in fact. Because that was when I made those scones pictured up there. I… Continue Reading →

A Christmas Cocktail: The Blanche Nog

Recently, I was tasked by the kids at Off The Grid (in conjunction with the folks at Belvedere) to craft a vodka cocktail. Though I’m more of a brown spirits kinda gal, thoughts of infusions and bitters immediately blossomed. With some ideas rolling around,… Continue Reading →

Chocolate Oatmeal Pecranberry Cookies

Many years ago I was looking for a good oatmeal cookie recipe – something chewy and tasty and easy. And I managed to find my base recipe from allrecipes.com. But I didn’t want a plain oatmeal cookie (and I can’t leave… Continue Reading →

Vanilla Marshmallows

It’s not often I need to make marshmallows – but I do enjoy eating them. This time, though, I needed a batch for those Witches’ Hats – and the Bouchon Bakery cookbook handily provides their recipe. Their version is not… Continue Reading →

Speculoos Cookies

I have recently discovered the joy of speculoos cookies (and speculoos spread – yum), thanks to Candy. So when I was browsing a copy of Bouchon Bakery and spied the recipe, I immediately wanted to try my hand at making… Continue Reading →

Witches' Hats Recipe

When I first saw the Witches’ Hats in Thomas Keller’s new Bouchon Bakery cookbook, I thought them really cute. Then I took in the recipe and its subcomponents in their entirety (four pages – not including photos) and I gave a… Continue Reading →

Seville Orange Jam

Back in April: Seville orange jam. It was the first time I’d tried to make it and I thought it turned out really well. Not too sweet, really bright and intense flavours with a slight bitter finish. Six oranges made… Continue Reading →

Tempering Chocolate With Mr. Stubbe

I get a hands-on demo on how to temper chocolate from Daniel Stubbe, a sixth generation chocolatier at this shop, Stubbe Chocolates, in Toronto.

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