Baking | Notes On A Meal

Whole wheat, banana berry muffins

posted by Lemon Tart on 2012.02.02, under $20 Challenge, Baking, food, Food pic, Good Food, Made in Toronto, Mouthy Bits, Photos, pics, recipes

02.02.12

Simple and very very healthy, possibly also somewhat tasty, these muffins are a great way to start the day. Should mention that they are egg free and can very easily become dairy free or gluten free. I made mine with wheat germ, blueberries, dried currants and coconut but the possibilities are endless as long as you remember to balance out flavors. Another good combination would be carrot, orange and ginger.

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Food Pairing Site

posted by CHEFinBERLIN on 2011.12.26, under Baking, experiment, food, lessons, Photos, Skills, Uncategorized

12.26.11

Food Pairing

This is a site for pairing foods and drinks – great for chefs and bartenders. Foodpairing shows tasty food pairings based on scientific data – it’s amazing because it takes the worry if “this tastes good with that”. They hold food pairing workshops and also match ingredients to brands.

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Ma Maison enters a gingerbread competition

posted by Lemon Tart on 2011.11.28, under Baking, experiment, lesson learned, lessons, Made in Toronto, Photos, pics, seasonal food, Skills

11.28.11

Just in time for the holidays, the Ma Maison team decided to enter a fierce but fun gingerbread competition. The rules were simple, make “something” out of gingerbread was basically all we were told. The construction had to be 2x2x2 feet and everything except the base had to be edible. Ma Maison came up with the idea of a bakery and although our results didn’t win the prize, a few great lessons were learned in the process. Here is what was created and some of the competitiors

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Sugar flowers

posted by Lemon Tart on 2011.10.16, under Baking, food, Food pic, food pics, lesson learned, lessons, Photos, pics, stuff

10.16.11

Since baking in general is not dangerous enough, I’ve taken on a new challenge…. sugar pulling. For those not familiar with this concept, well, it’s pretty much what it sounds like, hot sugar being shaped and pulled into diverse “artistic” shapes. The sugar is warmed, dyed (any colour of the rainbow) and once it’s the right temperature, it is pulled to aerate the surface and add a phenomenal sheen. Afterwards, under a heat lamp in order to keep it hot, the sugar is formed into whatever shape you want and allowed to cool (to set).

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Ma Maison’s Macarons, Toronto

posted by Lemon Tart on 2011.10.13, under Baking, food, Food pic, food pics, Great Food, Made in Toronto, Photos, pics, Restaurants, Toronto restaurant, Torontos Finest

10.13.11

If you’re not familiar with French Macarons, well, you should head out there and definitely try them. Two crispy yet chewy almond cookies sandwiched together with a velvety ganache, or a delightful jam or even better a smooth and subtle buttercream…. what’s not to love?!!? There’s plenty of places around Toronto doing them well but here’s my favourite (I may be a little biased)

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The pig cake

posted by Lemon Tart on 2011.07.07, under Baking, experiment, food, Food pic, food pics, lesson learned, lessons, Photos, pics

07.07.11

I’m very proud to announce that I have completed my very first novelty cake all by my lonesome. Six or so hours later and 2 kg of butter, 18 eggs and a tonne of red food colouring later, I give you the pig!

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Food in Italy

posted by Lemon Tart on 2011.05.11, under Baking, food, Food pic, food pics, Great Food, Mouthy Bits, Photos, travel bits

05.11.11

Here are just a few of the many food pictures we’ve collected in and around Rome/Florence….. Enjoy

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Our culinary adventures in Rome (Part 2)

posted by Lemon Tart on 2011.05.09, under Baking, food, Food pic, lesson learned, Mouthy Bits

05.09.11

With my fellow blogger being so detailed while describing our Roman vacation I’d just like to talk about the pastry side of things. Unfortunately, it seems as though the Romans don’t really appreciate a fine pastry and will just settle for mediocre. The best looking pastries we’ve seen were at a French bakery and that’s not a joke.