rss feedKitchen Technology: Baker’s Tweet
08.05.10
For all you bakers out there:
What do you think of this kitchen gadget – does it look useful or useless?
Clafouti Patisserie in Toronto
08.03.10
Although faced with tough competitors on it’s Queen West block, this little cafe beats out both Nadege and Dufflet (two of the biggies of the Toronto pastry world). The decor and store front are definitely not worth a double take, but they work perfectly well with the unpretentious desserts they serve. A tiny bench outside the store and three little tables inside are all the seats they can fit into their tiny place, but luckily Trinity Bellwoods Park is located right across the street and they have plenty of seats.
Nadege Patisserie in Toronto
posted by Lemon Tart on 2010.07.25, under Baking, Food pic, Photos, Restaurants, food, food pics, lesson learned
07.25.10
Have you ever had a very strong urge to overpay for mediocre products?! Well if that’s the case, Nadege Patisserie (Queen West between Bathurst and Ossington) is the place for you. With clinically white walls and bare decor this cafe offers its patrons almost as much warmth as the Mental Health Ward of a hospital. A bare room, what could be considered a cheesy take on sleek and fairly dismissive staff are definitely the reasons that kept me away for so long but I finally took life into my own hands and decided to give it a try.
All tiramisu wishes it was Lime Thyme!
posted by Lemon Tart on 2010.07.09, under Baking, Food pic, Great Food, Photos, Restaurants, experiment, food, lesson learned, lessons, pics
07.09.10
I was recently given the opportunity to create my own dessert for Ma Maison, the pastry shop where I’m currently employed and after many months of trial and error it’s finally out. With the guidance of the pastry chef and a very vague idea, Lime Thyme was born. It is our take on a traditional tiramisu with a lime cheesecake layered on top of a thyme white chocolate mousse. In order to make the dish complete we’ve included a lime lady finger to separate the two layers of bliss. We’re serving it in a rocks glass with chocolate covered Pop Rocks as a little bit of textural contrast to the smooth cake. I’m also very happy to say that despite the skepticism this sweet was greeted with, it’s been doing quite well for itself and it does seem as though people aren’t that scared to try something new. I’ll keep you posted on what’s coming up next!
Strawberry Shortcake Continued…
06.27.10
It seems as though I may have a fixation with this little dessert but it’s one of the simplest I know to make and it’s really good for clearing your pantry and your fridge. So this time I made it a little different due to the lack of whipping cream in my house. So this is what I used:
My time at Cowbell
posted by 1Crudite on 2010.06.19, under Baking, Great Food, Restaurants, Uncategorized, chefs school, food, food pics, lesson learned, lessons, seasonal food, stuff
06.19.10
A couple of years ago, when I was toying with the idea of going into the kitchen, I ate at Cowbell. It had been open for a while and making waves in the Toronto dining scene. Fresh food, whole animal butchery and a commitment to farmers and producers in the local area. Now, these concepts are finding their way in to the everyday food lexicon, but back then, it was a new approach to running a restaurant.
Frangipane Patisserie
06.15.10
Hidden away on good ol’ Dupont just east of Spadina, this little pastry shop has proven that location isn’t always everything. With it’s big bay windows and open floor plan, this tiny patisserie gets to play in the big leagues of the dessert scene of Toronto. Although it’s lacking any kind of seating, the place offers a variety of treats that will make up for any of its shortcomings. It even has a little fireplace in the corner of the room to make the place feel warm and cozy.
Strawberry Shortcake (Photos)
05.25.10
Just found photos of the delicious Strawberry Shortcake that Lemon Tart brought over for our holiday dinner in December. It tastes as good as it looks.
