Here are just a few of the many food pictures we’ve collected in and around Rome/Florence….. Enjoy
Category Archives: Baking
Our culinary adventures in Rome (Part 2)
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 …
Ma Maison – Toronto
Just thought I would put up some pics of pretty little desserts from Ma Maison in Etobicoke (Dundas and Royal York). Enjoy!
Egon’s Dungeon Bakery – Max Poilane
Here’s a 5-minute video of a baker in action at the Max Poilane bakery in Lyon, France.
Nancy’s Flavourful Tang
Egon’s rosemary batard received some love from torontolife.com. Just goes to show that if you treat Nancy right she’ll rise to the occasion. Awesome job Egon, keep up the baking. Here is the link… http://www.torontolife.com/daily/daily-dish/from-the-print-edition-daily-dish/2011/02/24/kneadful-things-a-guide-to-the-best-restaurant-bread-in-town/
Baker’s Dungeon w/ Egon
In this, the first of a new series of posts on baking, I bring you videos of Jeffrey Hamelman of the King Arthur Flour Bakery in Vermont. His Witness the ghostly pallor that comes from decades of overnight shifts. Your lower back will practically ache in sympathy as you watch them work. Here’s the link: …
“Le” running shoe
Just thought we’d give good ol’ Cake Boss a run for his money… or try at least! The cake is completely edible, constructed from a simple chocolate génoise filled with chocolate buttercream…. oh and it feeds 30 people easily!
8 Mesmerizing Food Videos
Saveur Magazine just put up 8 great food videos. The first one starts with Jacques Pepin boning a chicken then proceeds to other kinds of food prep. Watermelon carving from Vid Nikolic on Vimeo. Jill Berlin
Homemade Chocolate Peanut Butter Cups
Super simple recipe requires only a few ingredients and a little patience. Before you start, you need paper cupcake cups and a muffin tin (if the mini version of both is available it makes for a better size) and a pot of boiling water for your bain marie. -Melt about 500g of dark chocolate in …
Macarons
Having always been fascinated about the art of making macarons, I’m proud to put up this little post as a tutorial for those wanting to try this process out. Just to clarify, I’m not talking about those fairly disappointing and overly sweet coconut confections but about the colourful and extremely flavourful french macarons. A thick …
Give it a Rest – Gluten: In-depth
Here’s a food geek that can explain Gluten: In Depth, & why it is sometimes best to give this network of proteins a break. http://www.finecooking.com/item/21978/gluten-in-depth Thnx Notesonameal – keep up the good work!! Jill www.CHEFinBERLIN.com
Kitchen Technology: Baker’s Tweet
For all you bakers out there: What do you think of this kitchen gadget – does it look useful or useless? BakerTweet from POKE on Vimeo. Aspiring bakers would like to know…. More From the BakerTweet website: What is it? BakerTweet is a way for busy bakers to tell the world that something hot and …
Clafouti Patisserie in Toronto
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 …
Nadege Patisserie in Toronto
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. …
All tiramisu wishes it was Lime Thyme!
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 …