tag:blogger.com,1999:blog-120312402012-02-02T22:00:41.413-05:00Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.comBlogger6381100tag:blogger.com,1999:blog-12031240.post-78708085907190857302012-01-13T21:47:00.000-05:002012-02-02T21:41:34.057-05:00

 Recipe from Food & Drink, Holiday 2000 Notes: This is a great issue of the LCBO magazine that I've hung on to for over a decade. It features three very different fruitcakes, all made without candied, glace fruit. As a thank you gift for friends who house- and cat-sit for us, I offered to make them the dried apple, ginger and Amaretto fruitcake. The only restriction to observe was to avoid rum

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-24716710063153110732012-01-07T10:58:00.000-05:002012-02-02T20:57:47.712-05:00

   Recipe by Maggie Glezer from Fine Cooking, December 2002 Notes: I made challah using this Fine Cooking recipe twice while I was in Florida. The first time, I made a double batch: a plain six-strand loaf, and the second, a simple braid with fresh pears. To make the latter, I diced a fresh pear and then blotted the cubes dry with paper towels. After flattening the three dough ropes, I

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-20755360500319588682011-12-27T10:57:00.000-05:002012-02-02T20:43:42.037-05:00

 Recipe adapted from Fine Cooking, Jan 2008 Notes: While in Florida at my wife's parents' condo, we hosted several dinners to celebrate Hanukah. On one evening, we needed a cake that would be kid- and adult-friendly. Dr. S' mom had a Fine Cooking cake and pie compilation magazine, and I thought their Vanilla Layer Cake with Whipped Rum-Ganache Icing recipe might work, with some modifications.

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-62204692239098158312011-12-21T10:56:00.000-05:002012-02-02T20:36:05.914-05:00

 Recipe from The Secrets of Baking by Sherry Yard Notes: Since everyone enjoyed the donuts from last week, I decided to deep-fry again! I filtered the reserved frying oil through cheesecloth, and kept it frozen. Surprisingly, the combination of sunflower and canols oils actually solidified in the jar. This recipe is interesting because it uses evaporated milk in the dough. After cutting the

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-3023703142534983072011-12-20T09:05:00.000-05:002012-01-15T12:04:51.967-05:00

 Recipe from In The Kitchen With a Good Appetite by Melissa Clark Notes: While I no longer have the time to make twenty loaves of fruitcake to sell and give away, my family still enjoys having it at Christmastime. Previous recipes I've used have produced delicious fruitcake, but I'm always looking for new recipes to try. This year, I found one by Melissa Clark that sounded good. To start, at

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-45869539591444301962011-12-19T17:28:00.000-05:002012-01-01T21:55:36.345-05:00

 Recipe from George Brown College, Art of Cakes Notes: As I'm going to be away for Christmas this year, I've been planning some baking to give to my parents and family. One idea I had was to make a pound cake filled with those honey-glazed walnuts you can get at T&T Supermarket. I used the traditional pound cake recipe from the George Brown class I took years ago, which uses both butter and

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-14687723931335500452011-12-17T17:09:00.000-05:002011-12-31T17:21:04.328-05:00

 Recipe from In The Sweet Kitchen by Regan Daley Notes: We are now in possession of a 5 pound (yes, five pound) bag of Intelligentsia Black Cat coffee beans. While Dr. S and I are not serious coffee drinkers, we enjoy it enough that we buy good beans and grind them just before use. Of course, roasting them just before use would be even better, but we're not that serious. Anyway, the shopkeeper

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-38266470734924452622011-12-10T22:37:00.000-05:002011-12-31T17:08:52.299-05:00

 Recipe from marthastewart.com Notes: For an early Hanukkah party we were co-hosting, I volunteered to make a deep-fried dessert. To ensure that all the adults and kids would have enough, we decided to make a double-batch of the dough. It's quite sticky after rolling, so make sure you flour the counter heavily. I brushed the entire surface of each round with egg white, then dropped spoonfuls of

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-20880605920311544092011-12-04T22:00:00.000-05:002011-12-20T22:37:24.537-05:00

 Recipe from Advanced Bread and Pastry Notes: I followed the quantities for the test size (one 8×4" loaf) and doubled it. To turn this cake into a tangerine one, I added the grated zest of one tangerine, plus the candied zest of an iyo tangerine I bought from Muji last fall. To prep the peel, which was a bit dry, I soaked it in a few tablespoons of fresh tangerine juice, then added the softened

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-68446809040668812812011-11-26T14:42:00.000-05:002011-12-03T16:20:17.594-05:00

 Recipe from Fine Cooking, Oct/Nov 2011 Notes: After roasting a butternut squash and almost forgetting in our fridge, I decided to try out this loaf (substituting for pumpkin) from a recent issue of Fine Cooking. Using olive oil in baked quick breads is nothing to me, but I didn't have any non-EVOO so I used sunflower seed oil instead. The squash I had was large, so instead of a cup of canned

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-23450178299870736552011-11-25T09:31:00.000-05:002012-02-02T20:58:20.241-05:00

 Recipe from Sunlight Cafe by Mollie Katzen Notes: A bunch of ripe, Bosc pears suggested another baking project, and I settled on this recipe in Mollie Katzen's breakfast recipes book. As with most muffin recipes, these were really easy to put together. I may have overmixed these a bit, or used too much pear, as they came out a little gluey. Maybe next time I'd use cake flour. But the pear and

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-47505851526727619582011-11-17T09:24:00.000-05:002011-11-27T09:42:00.399-05:00

Recipe from thekitchn.com Notes: So, we're back from our trip, and back to baking! Last week, my mother-in-law flew in before we landed, stocked our fridge and helped us to take care of Gabe while we adjusted to the time change. This week, we were still eating things out of the fridge, so I went looking for a recipe that would use up some of the contents. This recipe turned out to be so good

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-10309037493308908122011-10-08T06:54:00.000-04:002011-10-16T18:55:57.279-04:00

No posts for a while, as we're going on vacation for a month! Keep up with our adventures on our travel blog.

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.comtag:blogger.com,1999:blog-12031240.post-11465121145227549642011-09-28T06:51:00.000-04:002011-10-16T18:54:51.204-04:00

 Recipe by Melissa Clark in the New York Times, September 3, 2010 Notes: For Rosh Hashanah this year, I again made the apple-honey challahs I made last year, but at the last minute, also made a dessert from the very ripe plums and peaches my mother-in-law had on the counter. Unfortunately, this recipe was a big let down. There is very little batter to fill a 9 by 13" pan. It came out quite crisp

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-86567893998365381512011-09-27T08:18:00.002-04:002011-10-16T18:51:01.364-04:00

 Recipe from Cook's Illustrated, September 2009 Notes: At an end of summer BBQ, we were asked to contribute dessert. We recently went apple picking at Avalon Orchards in Innisfil and came back with a lot of Nova Mac apples. They're very small and tart, but there wasn't much selection at the orchard. This recipe calls for caramelizing the apples gently in a pan, then pouring cake batter over top.

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-44579021524736875712011-09-10T08:12:00.000-04:002011-10-16T18:45:22.462-04:00

 Recipe from food52 Notes: We've been buying a lot of peaches and nectarines recently. My aunt from Edmonton was in town and we had her over for dinner. This cake was simple to put together for when I got home from work. It uses ground almonds, giving it a marzipan kind of flavour. I used yogurt mixed with milk instead of buttermilk (who ever has buttermilk on hand?) It comes out a little moist,

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-24849659039018249262011-08-07T15:48:00.001-04:002011-11-27T09:38:03.330-05:00

For a BBQ class to reunite our prenatal class post-birth, we volunteered to make dessert. I had thought about something like the Summer Berry Pie but wanted to try something more advanced, just for the challenge. I decided on the fruit charlotte recipe from Advanced Bread and Pastry by Michael Suas. As research, I found two blog posts by hansjoakim describing his two experiences ([1] and [2])

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com1tag:blogger.com,1999:blog-12031240.post-55086920622513432082011-07-27T09:37:00.001-04:002011-08-03T08:18:56.415-04:00

Recipe from joyofbaking.com Notes: We received a very large, striped zucchini from our CSA this week. It's that time of year when vegetable gardeners start looking for new and exciting ways to use the bountiful squash harvest. This time, I turned to the Interweb and found this recipe for a chocolate loaf. It's dead simple to make: I made a double loaf using one very large zucchini, shredded with

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-24980385908487536712011-07-11T09:05:00.021-04:002011-07-16T09:20:17.061-04:00

Recipe from Cook's Illustrated, November 2003 Notes: To celebrate a recent work announcement, I decided to make some cookies on a Monday morning. A trip to St. Lawrence Market yielded a set of mini alphabet cookie cutters, and CI's holiday butter cookie recipe offered several variations, including a jam sandwich one. The most time consuming part was making the jam filling, as the recipe

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-91556871125005680422011-07-09T13:08:00.001-04:002011-07-16T09:02:07.935-04:00

Recipe by David Lebovitz Notes: The previous owners of our house must have planted mint in the backyard. Each year, I pick the plants right down to their roots but they keep coming back. This week, I harvested as many leaves as I could to make this ice cream. To maximize flavour, I let the washed, dried mint steep in cold cream overnight before proceeding with heating the mixture and letting

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-34426517115173274832011-07-03T17:27:00.049-04:002011-07-16T08:53:19.187-04:00

Recipe from Cook's Illustrated, May/June 2011 Notes: While we were in Montreal, we had the opportunity to partake in some delicious, juicy strawberries. They are so plentiful in the markets and roadside stands at this time of year. And the prices for a flat are so much cheaper than in Ontario. I wanted to showcase these berries in a pure fruit pie, and found this recent Cook's Illustrated

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-47002241295340098482011-06-20T09:31:00.001-04:002011-07-03T21:11:23.597-04:00

Recipe by Carol Murphy Clyne via Leites Culinaria Notes: With the disappointing failure of the previous batch, I finally assembled all the ingredients for the recipe I wanted to try in the first place. In the version found on the Leite's Culinaria website, the cookie has cream cheese and cornstarch. The latter is often found in shortbread recipes, and cream cheese is often used in soft, tender

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-77012280350081064492011-06-16T19:53:00.001-04:002011-06-19T19:55:16.107-04:00

Recipe from Cook's Illustrated, July 2011 Notes: During a recent Costco shopping trip, I picked up some vanilla beans from a company called Rodelle. Apparently, Costco's been carrying this item for a few years now. My previous batch, purchased from an online retailer in bulk, had almost turned into twigs in the fridge. I took all of them and steeped them in hot cream to make the ice cream

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-56249998115001693072011-06-01T13:17:00.004-04:002011-06-02T13:21:50.274-04:00

Recipe by Martha Rose Shulman in the New York Times, May 24, 2011 Notes: Continuing with our quinoa experimentation, I tried using it in a pancake this morning. After cooking and cooling a batch of quinoa, the rest of this pancake recipe came together quickly. I used cake flour instead of all-purpose so the pancakes would be more tender, and adding blueberries makes them even better. These

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-55696835446358135392011-05-29T10:02:00.016-04:002012-02-02T20:58:44.125-05:00

Recipe from Canadian Living Notes: This healthy-sounding recipe looked good to me, high in fibre and low in sugar and fat. We've had a package of flax seeds in the freezer forever, and we always have dried fruit in our cupboards so I was all set. This is my first baking project since our son was born, and it didn't look too complicated. I used a spice grinder to pulverize the flax in batches.

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-18512090604135284732011-05-20T14:32:00.000-04:002011-05-30T14:32:46.091-04:00

Not much baking going on in our house right now. We just had a baby! Pictures on Flickr here.

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-23943172380498087462011-05-16T14:35:00.003-04:002011-06-02T12:41:37.331-04:00

Recipe from The Sweet Spot by Pichet Ong Notes: With mangoes going for $10 a case or less, we've been excitedly buying and eating them. I wanted to make a dessert featuring mangoes but in this case, I was not impressed by this recipe at all. The first problem is that cooking the fruit did not seem to enhance it in any way. Either that, or I didn't use ripe enough mangoes. Secondly, the

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-5756150783840377172011-05-09T14:33:00.005-04:002011-06-02T12:26:42.873-04:00

Recipe by Matt Armendariz via marthastewart.com Notes: A friend who visited Spain first told me about alfajores. A cookie with a dulce de leche filling sounded scrumptious. During the winter, we happened to walk by El Almacen before seeing a play at The Great Hall. Spotting a sign advertising alfajor, I added one to our lunch order. They were incredibly soft and light, like a good

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-59607619581855385292011-04-18T12:49:00.001-04:002011-05-04T09:30:33.136-04:00

Recipe from The New York Times Passover Cookbook Notes: For the first night of Passover, I was looking for a dessert I hadn't made in previous years such as the chocolate orange cake or the flourless chocolate-orange almond cake. My mother-in-law highly recommended this cookbook and it's there that I found this Claudia Roden recipe. The attribution says it's adapted from her cookbook, The

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-7407954473925661472011-04-12T08:15:00.000-04:002011-04-14T08:19:22.357-04:00

 Recipe from Canadian Living Notes: The last container of applesauce in our freezer served as the inspiration for these muffins. I wanted a bran muffin I hadn't made before and these looked good. To compensate for accidentally measuring 1 cup of yogurt+milk instead of two-thirds cup buttermilk, I added about a quarter cup of wheat germ and a bit more wheat bran. A few other substitutions were

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-49321207676330024342011-04-02T08:10:00.000-04:002011-04-14T08:14:59.921-04:00

 Recipe from Cook's Illustrated, Jan/Feb 1996 Notes: Dr. S actually made these using a recipe we found on the CI website. I'll let her do a guest post...

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-36221311577568565542011-03-31T19:50:00.011-04:002011-04-14T08:10:37.916-04:00

Recipe from The Secrets of Baking by Sherry Yard Notes: This blog was started in part to visually document recipes that I try out. So the absence of a picture to accompany this post is unique. My defence is that the dessert got eaten before I could take a photo. Dr. S had a research group from out of town come over for dinner, and I thought to make something using hazelnuts given the previous

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-89856853750653685882011-03-30T11:00:00.024-04:002011-04-05T23:00:05.357-04:00

 Recipe from Baking with Julia by Dorie Greenspan Notes: I needed a snack to bribe my colleagues with, something easy to make. Rummaging around in my freezer produced a bag of hazelnuts. Flipping through Baking With Julia, I spied this biscotti recipe. Perfect! The first step involves skinning the nuts by processing them in a strong alkaline solution. My Dad taught me the same trick to tenderize

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-62404032938094825792011-03-21T21:13:00.000-04:002011-04-05T23:14:11.799-04:00

 Recipe from The New York Times, March 15, 2011 Notes: I had my first hamantaschen at a Purim service on Saturday. Dr. S has been wanting to take me to this annual holiday since we met, as she thinks it's the most fun Jewish observance, filled with drinking, costumes and groggers. This recipe from the NY Times seemed to be a good place to start. Other ones I looked at used cream cheese in the

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-89622425471545779092011-03-05T17:09:00.001-05:002011-03-19T08:58:22.931-04:00

Recipe from Martha Stewart's Cupcakes Notes: It was our tenant and friend's birthday this week, so we decided to make her some cupcakes. We were also invited to dinner this weekend as well, so this recipe yielding 22 cupcakes fit the bill. Dr. S browsed through the book and narrowed the choices down, but ultimately selected this peanut-butter-based cupcake recipe. I messed up reading the recipe

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-39422237630588168312011-02-27T17:37:00.000-05:002011-03-07T17:47:05.144-05:00

 Recipe by Caitlin Williams Freeman of Blue Bottle Coffee via the New York Times Notes: I've never had fresh yuzu before. Every so often, the zest will show up as a garnish in a cup of chawan mushi or atop a bowl of chirashi in a restaurant, but I've never thought to ask where the chefs got it from. This recipe comes from an independent coffee chain in the States, one which I've actually been to

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-33978541475564003882011-02-17T23:14:00.019-05:002011-03-04T08:12:09.311-05:00

 Recipe from Ripe for Dessert by David Lebovitz Notes: As a dessert for dinner for six, I made this creme brulee using Meyer Lemons that I bought at The Big Carrot. I love their intoxicating perfume with its hint of tangerine. This recipe calls for slicing the ginger and steeping it for an hour. After baking the custards, they came out looking shrivelled and curdled. This might have been the

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-28448608914000867012011-02-17T07:44:00.001-05:002012-02-02T20:59:12.936-05:00

 Recipe from ACE Bakery Notes: The only substitution I made was milk-diluted yogurt instead of buttermilk. And I foolishly tried to make a double batch in 12 regular-sized tins. The tops of the tins were completely covered, so it looked like a bumpy cake. Because of this over-filling, the muffins were slightly underbaked by the time the tops were browned. Flavour-wise, Dr. S enjoyed them a lot;

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-33013523220332715202011-02-08T11:45:00.040-05:002011-02-21T08:04:47.118-05:00

 Recipe from Cook's Illustrated, August 2010 Notes: There are at least four other banana breads in this blog (here, another, one more, and my previous favourite). I make some versions more often than others, but it's like bran muffins or chocolate chip cookies for me: I'm still on the lookout for a recipe that improves on all the previous ones. I have not reached the satisficing point just yet.

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-86781723099954724782011-02-05T22:36:00.126-05:002011-02-12T23:04:34.756-05:00

ul { float: left; width: 46em; margin: 2em; padding: 2em; } li { float: left; width: 23em; margin: 2em; padding: 2em; } I came across a friend's blog post and was inspired to make my own 角仔 for the Lunar New Year. The name literally means "little corners", referring to their shape. I've never considered what an English translation for these might be, so I was amused by the

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com1tag:blogger.com,1999:blog-12031240.post-48575354142297459632011-02-04T20:26:00.000-05:002011-02-10T08:33:02.931-05:00

 Recipe originally from Molly Wizenberg's A Homemade Life via I Like to Eat Notes: Bloggers everywhere have been enjoying Orangette's French-style Yogurt Cake with Lemon. I hadn't heard of it before but was looking for something to use up yogurt and lemons. This was very easy to put together and required just stirring all the ingredients together. Adding the oil at the last step was a bit of a

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-67091108627486462232011-01-31T08:14:00.001-05:002011-02-10T08:25:16.535-05:00

 Recipe by Martha Rose Shulman from The New York Times, September 20, 2010 Notes: With Dr. S out of town for a few days, I busied myself with another baking project, this time, quinoa bread. At first, I thought two loaves might be too much for my stand mixer, but I forged ahead anyway. This recipe uses a sponge plus cooked quinoa so it's not as simple as, say, no-knead bread. I used almost the

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-4070668610301835302011-01-25T08:03:00.000-05:002011-02-10T08:12:41.552-05:00

 Recipe by Martha Rose Shulman via The New York Times, October 4, 2010 Notes: Continuing the quinoa theme, I tried out a crumble using a quinoa topping. It's billed as a gluten-free recipe, but it's extremely delicious. Like Cook's Illustrated's technique, the topping is baked separately so that it will stay crisp. I made a batch of this in a larger container a while ago, and also made these

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-33046293787109205192011-01-18T19:50:00.025-05:002011-01-26T08:53:51.900-05:00

ul { float: left; width: 32em; margin: 1em; padding: 1em; } li { float: left; width: 16em; margin: 1em; padding: 1em; }  Recipes (PDF) adapted from Michael Laiskonis Notes: We brought back another case of Honeybells and red grapefruits from a recent trip to Florida. Combine that with two huge containers of plain yogurt from Costco and I got the idea to make a panna cotta

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-88750925915359122962011-01-18T07:55:00.002-05:002012-02-02T20:59:21.019-05:00

 Recipe by Martha Rose Shulman for the New York Times Notes: A Costco-sized bag of quinoa (is it KEEN-wah? or kee-NOH-ah?) was the motivation for making these muffins. I bookmarked this NY Times article last fall since I don't know much about this grain, and have never tried baking with it. There's a bit of prep work: I used a small Braun coffee grinder (which I use as a spice mill) to make the

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-75686119063865252032011-01-14T08:20:00.017-05:002011-01-18T08:30:03.455-05:00

 Recipe by Linda Anctil Notes: When I saw this entry on http://www.playingwithfireandwater.com/, I knew I had to try it. This isn't the first time I've used miso in baking or dessert but it's definitely my first cookie using the paste. My only substitution was using regular brown sugar instead of dark. I also chilled the entire batch of dough overnight before baking. I used convection at 315°F

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-70198443470139474922011-01-12T08:16:00.012-05:002011-01-18T08:20:28.119-05:00

 Recipe from Food Network Kitchens Notes: Dr. S wanted some healthy muffins and I rummaged around on the Web to find one that might use up some ingredients in the fridge. Since I was out of wheat bran, I limited myself to ones using oat bran or something like that. This carrot muffin looked good but I didn't have pineapple: time to find a substitute! What about a can of lychees? They turned out

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-57482658086207090322011-01-08T08:07:00.025-05:002011-01-18T08:16:20.151-05:00

 Recipe from Jewish Home Cooking by Arthur Schwartz via Leite's Culinaria Notes: While in Florida, I got a chance to make a loaf of challah to enjoy on the weekend. On Friday morning, I made the dough with the only modification being a reduction in the sugar to accommodate some diabetics. I did the first rise at room temperature. After punching down, I put the dough in the fridge. Just before

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-76778833131683198632011-01-07T21:01:00.006-05:002011-01-17T08:40:06.697-05:00

Ever since I discovered Print-On-Demand services, I've enjoyed making books that chronicle my baking and travel adventures. For Volume 1 way back in 2006, I made a very modest book using QOOP. For Volume 2 in 2008, I got a little fancier and made a book using Blurb. A book covering Volume 3 has been long overdue, but with a coupon for 20% off from Viovio to entice me back to their service, I had

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-47482151890784007422010-12-17T20:56:00.009-05:002010-12-27T21:50:23.099-05:00

 Recipe from cannelle et vanille by Aran Goyoaga Notes: For a Shabbat dinner dessert, my original idea was to make a trio of panna cotta flavours, something like chestnut, maple and vanilla. But that was too ambitious for a weeknight project, so I ended up making this maple-yogurt one instead. The use of yogurt tempers the richness and sweetness of cream and maple syrup and was a welcome

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-20396703940717280632010-12-11T13:29:00.020-05:002010-12-27T21:44:40.383-05:00

 Recipe from Williams-Sonoma Notes: For my parents' big birthday bash, my Dad requested a chestnut cake. Now, I briefly considered ordering one from the T&T bakery, but after a recent disappointment with their so-called “chocolate” slab cake, I decided to look for other recipes. The one I made a few years ago might have been a starting point, but somehow I came across this Swiss roll recipe and

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-77749431258900791602010-12-11T13:23:00.000-05:002010-12-27T09:28:40.617-05:00

 Recipe from The Secrets of Baking by Shirley Yard Notes: For a birthday party bash we threw for my parents, my Mom requested a carrot cake. Yard's version is in the financier section of her cookbook, so it uses browned butter to give the cake base a deeper flavour. Ground almonds are also an unusual ingredient for carrot cake. I added in toasted walnuts, in addition to using pineapple tidbits

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com1tag:blogger.com,1999:blog-12031240.post-65589356981468398782010-12-05T14:03:00.287-05:002010-12-26T14:03:20.134-05:00

After six weeks, our kitchen has been renovated and restored to working order. Here's a very detailed tour that might be helpful to anyone who's contemplating a similar project in the GTA. We started this whole process in the summer by talking to friends who had renovations done. Through these contacts, we got an estimate from Mazza Renovation Group as well as a referral to a kitchen designer (

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-38565289122076095532010-12-04T16:40:00.001-05:002010-12-13T08:59:01.730-05:00

 Recipe from In the Sweet Kitchen by Regan Daley Notes: For Hanukkah this year, we didn't host our own party like last year, but we were invited to two others. At the first one, a party for kids, Dr. S was in charge of crafts and I was in charge of deep-frying the churros! I used the same recipe and made a double batch, using scraped vanilla beans instead of lemon zest and star anise. I add the

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-59851924770392802032010-10-17T17:35:00.008-04:002010-10-26T17:38:01.428-04:00

 There will be no baking updates for a while, as our kitchen is being torn out and renovated. You can follow along in pictures here. Hopefully, everything will be back to normal by the second week of November.

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com1tag:blogger.com,1999:blog-12031240.post-7906019819171183662010-09-26T17:42:00.001-04:002010-12-13T08:46:04.018-05:00

 Recipe from Perfect Cakes by Nick Malgieri Notes: Bleh, this was one recipe from Malgieri's book that didn't appeal to me at all. The base and topping (same mixture) was bland and the apple filling wasn't substantial. Don't bother making this.

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-72507885961781941702010-09-08T17:38:00.003-04:002010-12-13T08:48:23.940-05:00

Recipe from Martha Stewart Living, September 2009 Notes: I made this for Rosh Hashanah this year, working in my brother-in-law's kitchen in Montreal. This is a very rich bread, full of butter and honey. In fact, there's even a honey butter glaze that's applied both before and after baking. Of course, it was received extremely well. Would definitely make this again, but for special occasions

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com2tag:blogger.com,1999:blog-12031240.post-12372796278759008392010-08-25T10:51:00.003-04:002010-09-21T21:33:48.311-04:00

 Recipe from Cook's Illustrated, July 2004 Notes: With the last bowl of peaches bought from our trip to Niagara-on-the-Lake, I whipped up this peach cobbler. It was very easy to come together, the longest part being the peeling of all the peaches. Due to scheduling difficulties, I let the fruit macerate for a whole day in the fridge. They turned out a little softer than I would have liked, but

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-57839144288103225722010-08-22T22:47:00.001-04:002010-09-25T12:10:33.583-04:00

 Recipe from The Complete Book Of Small-Batch Preserving by Ellie Topp and Margaret Howard Notes: We bought a lot of pears and peaches on our trip to the Jordan/Vineland area recently. One of Dr. S' friends raved about a book about canning small quantities so we checked it out at Indigo and bought it on the spot. A lot of the recipes do indeed make small batches, like 2 cups or so. We tried

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-80617349944268234972010-08-22T22:44:00.016-04:002010-09-25T11:48:10.041-04:00

 Recipe from Williams-Sonoma: The Art of Preserving by Rebecca Courchesne via San Jose Mercury News Notes: After attending an alumni luncheon at Inn On The Twenty in Jordan, we drove west along King Street through Vineland and Beamsville. We stopped at a few wineries, including Daniel Lenko Estate Winery where we tasted vintages in the Lenko home kitchen. Somewhere east of the Lenko vineyard,

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-1522631733242492832010-08-16T22:50:00.001-04:002010-09-16T09:52:23.983-04:00

 Recipe from The New York Times, August 4, 2010 Notes: There was a recent NY Times article about egg-less "Philadelphia-style" ice creams. This is something I've made before, but I wanted to try their recipe. Unfortunately, it was not successful in my opinion, despite the reviews of my tasters. I found the vanilla to be overwhelming: one vanilla bean plus one tablespoon of extract. Due to the

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-8440495838145828682010-08-16T22:30:00.005-04:002010-09-16T09:42:14.597-04:00

 Recipe from Cooking Jewish: 532 Great Recipes from the Rabinowitz Family by Judy Bart Kancigor Notes: My mom gave this book to us as a gift this year, and this is the first item I tried. This recipe, attributed to Tracey Barrett (the daughter-in-law of the author), featured pineapple, nuts and raisins, all things that I like in a carrot cake. To please Dr. S, I made the recommended

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-61905052751197071432010-08-06T09:08:00.002-04:002010-09-15T07:47:37.339-04:00

 Recipe from Baking Bread: Old and New Traditions by Beth Hensperger Notes: This variation on the Old Fashioned 100% Whole Wheat Bread recipe sounded quite interesting to me. I used fresh buttermilk combined with regular milk, in place of dried powder mixed with water. In place of some of the whole wheat flour, I threw in a bit of buckwheat flour, a little kamut flour and probably another

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-84093220050049022322010-07-31T08:38:00.010-04:002010-08-15T09:13:15.652-04:00

 Recipe adapted from Fine Cooking Notes: Not only are we growing our own zucchini, but our CSA is providing us with a few each week as well. So, along with everyone else who grows zucchini this time of year, I went looking for bread recipes. I liked this one from Fine Cooking and tried making a double batch of it, with a few adaptations. First, I used giant sunburst pattypan squash, and peeled

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-78138534979676894232010-07-26T20:57:00.008-04:002010-09-16T09:46:03.257-04:00

 Recipe adapted from the one included in the Bernardin pectin box Notes: We went raspberry picking on Sunday at Hutchinson Farm in Burlington. It's late in the season, but we still managed to harvest enough to eat out of hand and make a batch of jam. In the evening, I followed Harold McGee's advice for prolonging the life of berries and gave them a quick hot water bath. I set out the heated

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-24508265189420333262010-07-20T08:18:00.001-04:002010-08-03T08:25:04.439-04:00

 Recipe adapted from Tartelette Notes: We've been disappointed with much of the local cherries we've purchased from green grocers this year. The clear plastic tubs contain watery, flavourless dark cherries that are a far cry from a decent, firm-fleshed specimen. After I saw this recipe on Tartelette, I thought it would be a good way to use up an extra container. I replaced the coconut milk in

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-77479687759489176562010-07-16T08:26:00.013-04:002010-08-03T08:38:29.675-04:00

 Recipe from A Passion For Desserts by Emily Luchetti Notes: Continuing with ways to use up some not so nice cherries, I found this recipe and was intrigued by the idea of putting chopped up fruit in a brownie. My preference is for a style of brownie that is somewhere in the middle on the fudgey-cakey spectrum. I made a double batch of the recipe as written, in two separate 8" square tins, but

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-65216745273857539962010-06-11T08:29:00.011-04:002010-08-03T08:39:25.459-04:00

 Recipe from the one included in the Bernardin pectin box Notes: Dr. S' cousin has a cherry tree in their backyard. Around this time of year, they get a big harvest, too big for them to consume by themselves. So on a Saturday afternoon last week, while we were visiting, we harvested a big shopping bag full of small Rainier cherries. These weren't very big, nor were they very sweet, but I

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-71690135084189838592010-05-17T16:03:00.002-04:002010-08-03T08:39:39.180-04:00

 Recipe from Chocolates and Confections by Peter Greweling Notes: With some leftover pink-tinted white chocolate I still had left, I thought using it in the filling of this recipe would be perfect. The filling included strawberry jam, white chocolate and butter. At the last second, I forgot to put in the balsamic vinegar called for in the original recipe, so these turned into plain strawberry

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com4tag:blogger.com,1999:blog-12031240.post-81750952629779218642010-05-16T21:16:00.014-04:002010-06-15T08:02:13.567-04:00

 Recipe from Cook's Illustrated, May 2007 Notes: When this issue first arrived in my mailbox, I remember thinking how crazy it sounded to buy a box of All-Bran cereal to make bran muffins. Isn't natural bran available everywhere? Or is it that I know where to look and can purchase it easily? Anyway, I finally decided to try making these bran muffins for research purposes (much in the way that I'm

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-59404382855140658492010-05-09T17:29:00.009-04:002010-05-16T10:59:22.500-04:00

 Recipe from a booklet that came with a yogurt maker Notes: As part of a Mother's Day BBQ we hosted, I wanted to make a dessert that I knew would be familiar to my Mom and that we all enjoyed. This yogurt cheesecake has been in our family since I was a kid, back when we used to make homemade yogurt. That machine is now long gone, but we still make this cheesecake from time to time. What makes it

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-63854243384306255312010-05-02T07:56:00.002-04:002010-05-15T17:28:47.517-04:00

 Recipe from Peter Reinhart's Whole Grain Breads Notes: I was excited by all of the things that went into this 100% whole wheat loaf: flaxseeds, raisins (ground up), oat bran, sunflower seeds (I used pumpkin) and sesame seeds. This is definitely not a bread for the amateur: there are four separate components that are made over three days. First up, the pre-soaker: basically, letting the raisins

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-21025859483580631652010-04-25T09:45:00.002-04:002010-05-15T11:15:31.881-04:00

 Recipe from The Bread Bible by Rose Levy Beranbaum Notes: I'm always on the lookout for interesting ideas, and two things in this recipe caught my eye: raisin water and ground pecans. I used a stand mixer to knead the dough, and added the soaked raisins and nuts by hand, rolling it up like a jelly roll, then tucked the two ends under to form a ball. I worked carefully to avoid any of the nuts

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com1tag:blogger.com,1999:blog-12031240.post-35304292603080660962010-04-17T21:11:00.020-04:002010-04-23T08:33:35.248-04:00

 Recipe from Chocolate Desserts by Pierre Hermé by Dorie Greenspan Notes: With the last chunks of milk chocolate I had leftover from the big, chocolate making project, I decided to make this dessert ahead of time for a dinner party on Friday. The original uses walnuts, but a sidenote says it works really well with salted peanuts too. On Sunday, I worked on the crust, a chocolate-almond pate

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-18222748597125079012010-04-14T20:52:00.002-04:002010-04-23T08:10:05.091-04:00

 Recipe from Cook's Illustrated, April 2010Notes: My new workplace is pretty small, around 30 people. I thought that a nice inaugural treat would be to make these cupcakes from Cook's Illustrated. While inserting a blob of ganache in the centre is a pretty neat idea, I thought it would be overkill if I also made different frostings. All the ingredients can be stirred together, and the only

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com3tag:blogger.com,1999:blog-12031240.post-42975500650545509802010-03-30T08:03:00.025-04:002010-04-17T08:17:54.559-04:00

 Recipe from Feast by Nigella Lawson Notes: For the second night of Passover, I ended up making a chocolate orange cake, a little different than the one I made two years ago. This recipe uses oranges that have been boiled until soft, and the entire softened fruit is whizzed in the food processor along with all the other ingredients. I used Jaffa oranges, purchased on an expedition to The Boys in

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-68422319087056695502010-03-29T07:46:00.015-04:002010-04-17T08:02:44.889-04:00

 Recipe from Feast by Nigella Lawson Notes: In the days leading up to Passover, I looked through many different books to find new ideas for desserts. Most Pesach sweets are either meringue-based or cakes made with ground nuts. The recipe I ended up using incorporated the puree of cooked apples to keep the cake moist. Lawson also makes it super easy by allowing everything to be whizzed in the food

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-62608590170040717282010-03-13T19:37:00.002-05:002010-03-21T12:48:07.961-04:00

 Cookie recipe from Food and Wine, February 2009Filling recipe from Bon Appetit, February 2006Notes: A friend who loves milk chocolate was celebrating her birthday, and I had a lot of milk chocolate, so it was natural to look for a cookie recipe that used this kind of chocolate. I decided to incorporate a peanut butter filling into the cookie, as it is a natural companion to chocolate. When I

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com2tag:blogger.com,1999:blog-12031240.post-39038939869910442722010-03-13T07:54:00.001-05:002010-03-19T08:16:01.245-04:00

 Recipe by Michael Mina from Luxurious Christmas Weekend via Food and Wine Notes: These waffles feature the inclusion of ricotta cheese which adds some protein (and fat), and also separate beating of yolks and whites. The addition of cornmeal adds a little crunch, but the crispiness comes from the whipped egg whites. And are these waffles ever crisp and light-tasting! Definitely would make again.

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-18808735436581246052010-03-12T09:00:00.003-05:002010-03-21T12:33:40.149-04:00

 Recipe from Perfect Cakes by Nick Malgieri Notes: After spending 9+ years at one company, I recently decided to switch jobs. As a final treat to my coworkers, I decided to make a fancy-ish cake. This one from Malgieri's cake book combined a lot of my favourite flavours and didn't seem difficult to make, especially since I was going to do it all on a weeknight. The original recipe calls for

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com3tag:blogger.com,1999:blog-12031240.post-67598585800094588912010-03-05T20:41:00.012-05:002010-03-15T20:47:29.382-04:00

 Recipe from BakeWise by Shirley Corriher Notes: Looking back at this blog, I've made five different blueberry muffins before, and I already have two favourite recipes. This week, I made one batch of one kind and another of this recipe from BakeWise. It's from the section where she goes on about how whipped cream makes everything rich and tasty. Corriher also warns that the batter is very moist

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-40003056916211029772010-03-03T20:22:00.000-05:002010-03-15T20:41:08.462-04:00

 Recipe from Martha Stewart's Cupcakes Notes: I bought this book before Valentine's Day as I was drawn in by the incredibly creative designs and decorations that are featured on every other page. Of course, being a Martha Stewart book, this is to be expected. For a dinner with my parents this week, I settled on making the almond-hazelnut cupcakes, topped with a chocolate frosting and caramelized

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-5570878074219325302010-02-18T22:25:00.034-05:002010-03-04T22:44:26.815-05:00

 Recipe adapted from Chocolate Obsession by Michael Recchiuti Notes: What started out as a Valentine's idea turned into a much bigger project in the end. This chocolate was one of three that I made for Dr. S, and we ended up serving them at a games night we hosted on Saturday. To make the shells, I tempered white chocolate and added quite a bit of liquid red food colouring to get a pink hue.

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com1tag:blogger.com,1999:blog-12031240.post-48642152534441047872010-02-15T22:59:00.000-05:002010-03-04T23:00:31.594-05:00

 Recipe from Making Artisan Chocolates by Andrew Garrison Shotts Notes: I like two-layer pieces, for both the visual and textural contrast. Unfortunately, they are a lot more work, as two fillings have to be made and you often have to wait for the first one to set. In this case, the recipe is actually quite simple. I used a magnetic mold lined with strips from three different transfer sheets, and

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-60331412844807732492010-02-12T22:07:00.025-05:002010-03-04T22:24:07.684-05:00

 Recipe from The Bread Bible by Rose Levy Beranbaum Notes: This bread came about, because of, what else? Leftover sweet potatoes! Since I'm writing this almost a month later, a lot of the details are fuzzy. It's a lengthy recipe involving a sponge, followed by two rises, then a final proofing after shaping. I remember not enjoying the smell of the low-fat milk powder that I used. I'd use regular

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-63964842741360668462010-02-07T22:14:00.019-05:002010-02-17T17:22:56.639-05:00

 Recipes from Advanced Bread and Pastry by Michel Suas Notes: A recent trip to Whole Foods scored us a big bag of beautiful Meyer lemons. What better way to use them than to make lemon tarts, one of my favourite desserts? I prepped the dough for the tart shells the night before, and this morning, I started with the garnish: Meyer lemon confit. The syrup was simply sugar, glucose and water into

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-918024826462385062010-02-04T10:06:00.006-05:002010-02-11T22:13:23.079-05:00

 Recipe from Cook's Illustrated, March/April 2010 Notes: I rarely make brownies (the last time was more than two and a half years ago), and I've never made them from a box before, so this new recipe from CI intrigued me. It promised a shiny top and a chewy texture obtained through a careful balancing of saturated vs. unsaturated fats, just like the ones from Betty Crocker. While the appearance of

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com1tag:blogger.com,1999:blog-12031240.post-69245306492517840312010-01-30T19:53:00.004-05:002010-02-10T22:05:58.520-05:00

 Recipe from Cook's Illustrated, March/April 2009 Notes: For a recent dinner party, I thought that a loaf of fresh bread might be a nice change for the usual crackers that we serve with cheese. I recalled a CI recipe for ciabatta from a while back, and decided to try their method. As with most full-flavoured breads, this one starts with a preferment, in this case, a biga. I made this on a Friday

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-13057637033910856432010-01-27T23:50:00.001-05:002010-02-10T21:54:38.443-05:00

 Recipes from A Passion for Desserts and Clement Ng Notes: With all the leftover egg whites from making citrus curd, I thought it might be time to make macarons again. From looking at my own blog, it's been over a year since I last made them, so I had to look over my notes and refresh my memory. I started with Clement's basic recipe, adding about a dozen drops of green food colouring. I don't

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-60110450214454860642010-01-22T23:49:00.003-05:002010-02-10T21:13:12.487-05:00

 Recipes from The Secrets of Baking by Sherry Yard Notes: There's a section in the back of this book that combines various components to make a fancier, plated dessert. Since I still had some grapefruit left over, I thought that the pound cake with grapefruit curd would be a great dessert to make this week. While the recipe says to heat the curd to 170°F, I found that the consistency was still

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-50576085527399071322010-01-20T23:52:00.001-05:002010-02-10T18:31:03.254-05:00

 Recipe from Ripe for Dessert by David Lebovitz Notes: A very simple sorbet with just three ingredients. Lebovitz' original recipe calls for Champagne, but I used a Jackson-Triggs sparkling wine. The flavour of this sorbet obviously depends on the quality of your grapefruits. I found the wine flavour to be a little too strong, and would prefer to taste more of the grapefruit. But it's still a

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-6886696571240157602010-01-03T15:30:00.003-05:002010-01-15T15:54:32.253-05:00

 Recipe from The Bread Baker's Apprentice by Peter Reinhart Notes: I read recently that a signature Reinhart recipe technique is soaking grains, and sure enough, this cornmeal-based bread requires an overnight soak of the coarse cornmeal. I've made it before many years ago, and remember that it makes excellent toast. The large quantity of molasses gives this bread a distinctive taste and colour.

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-16706301380817754472010-01-03T13:32:00.006-05:002010-01-15T15:51:05.350-05:00

 Recipe from Pomona's Universal Pectin Notes: On our way back from Florida, we bought a travel pack (25 lbs or so) of citrus from the Cushman's store in West Palm Beach. We took home Honeybell's (a tangerine-grapefruit cross also known as Minneola), red navel oranges, tangerines and pink grapefruit. There is no problem bringing these back to Toronto. You just check the box at baggage, and

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-941893340765959052009-12-19T22:41:00.002-05:002010-01-15T15:24:34.217-05:00

 Recipe from Cook's Illustrated, November & December 2009 Notes: As a delicious treat to bring down to Dr. S' parents in Florida, I made this cookie recipe from the latest CI issue. It is easily made using food processor (to grind the oatmeal) and mixer (to make the dough). The use of the springform collar didn't seem to make much difference for me, as the cookie dough never spread right to the

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-38038525641322823142009-12-13T16:58:00.000-05:002009-12-20T18:25:11.326-05:00

 Recipe from Williams-Sonoma Notes: As a fitting end for our Hanukkah party, I knew this olive oil gelato would be a special and unusual treat. This recipe from Williams-Sonoma is adapted from one in The Babbo Cookbook but alters it so that the egg yolks are cooked. I was a bit worried as to how the olive oil would combine with the rest of the ingredients, but it seemed to form an emulsion quite

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-79419343727867137942009-12-13T16:03:00.029-05:002009-12-20T18:26:00.248-05:00

 Recipe from In The Sweet Kitchen by Regan Daley Notes: For our Hanukkah party, I was very excited to deep-fry things and decided on these Gala apple fritters. The batter requires folding in whipped egg whites after a resting period, so it takes about 40 minutes in total to make. We used one of those old-fashioned apple peeler/corer/slicer gadgets to prepare the smallish Gala apples. Instead of a

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-65523235530719356032009-12-12T17:51:00.000-05:002009-12-20T18:18:17.216-05:00

 Recipe by Kate Ramos from chow.com Notes: In looking for 2009's fruitcake, I wanted one that featured lots of nuts and dried fruit, with none of the candied pineapple and cherries that most include. In years past, I've made recipes that included olives, applesauce, one from Alton Brown, a delicious cashew-based one from Regan Daley, and several from the LCBO's Food and Drink magazine. I took the

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-34568358868677630742009-12-05T18:14:00.001-05:002009-12-14T17:02:41.087-05:00

 Recipe from Cook's Illustrated, November & December 2009 Notes: For a friend's 40th birthday party, I was asked to make a cake. As chocolate was one of his favourite flavours, I thought this recipe from a recent CI issue would fit the bill. I used an 8 3/4" cake ring to bake the cake. Everything was going fine until we took the cake out of the oven: it shrunk away from the edges of the ring!

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-2522538807365191892009-12-01T10:06:00.001-05:002009-12-14T16:09:55.570-05:00

 Recipe from Linda of Playing With Fire and Water Notes: My colleague alerted me to a post on Metafilter about a food science blog. When I saw the awesomeness of the ginger pumpkin cake, I knew I had to try it. The first step is creating the dehydrated flavour sheet (Fruit Roll-Up, that is). I used fresh roasted pumpkin, pureed and then spread onto a Silpat fitted into a half sheet pan (18×13").

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com0tag:blogger.com,1999:blog-12031240.post-73023654995514696562009-12-01T09:49:00.001-05:002009-12-14T15:09:31.207-05:00

 Recipe from In The Sweet Kitchen by Regan DaleyNotes: I've had my eye on this recipe for years, and finally decided to try it. I made a layer cake using two 9" pans (the linked recipe has been modified from the original), covering it with plain cream cheese frosting (caramel would be overkill). As my parsnips were old and starting to dry out in the fridge, they didn't really caramelize in the

Funghttp://www.blogger.com/profile/03282150919375756432noreply@blogger.com1