posted by
Lemon Tart on 2010.07.09, under
Baking,
Food pic,
Great Food,
Photos,
Restaurants,
experiment,
food,
lesson learned,
lessons,
pics07.09.10
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!
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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:
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06.13.10
Here we go with our first pickling date of the season!
Asparagus is out in full force and on a pretty solid whim, we decided to stock up and rip into a pickling frenzy.
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05.31.10
I recently made this dish at home after searching and talking to a local meat shoppe producer in Paris, Ontario.
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05.02.10
Gus and Guidos is quote “A Greek Italian Experience.”
An experience is definately what you get when you walk through the doors and sit down to have dinner at this establishment. My experience has left me wanting to drive into Toronto and get the taste of this terrible meal from my palette by eating at a actual Italian or Greek restaurant. Brantford has a long long way to go before it’ll have a Italian or Greek restaurant. It begs the question of why would you fused this two cuisines? Greek and Italian are in my opinion, two of the great cuisines in this world. So I can see the appeal of trying to fuse both under one roof but from this “experience” I now know that it should never happen, or be left in better, more capable hands. I’m really lost on where to begin, but i suppose that I should just got back to the beginning.
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04.13.10
Recently I can’t stop thinking about lemons and how I could add them, the juice, zest, slices, wedges, and whatever amount from a teaspoon to a few ounces and the result would only be a positive to the desired dish. Its just as versatile as anything else out there and gives bacon a run for its money.
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03.13.10
I had a hankering for pesto pasta and thought I’d try a little experiment. I threw a couple of cloves of garlic and a handful of pine nuts in a pot, submersed them in olive oil and cooked/poached them for 15 minutes on my lowest output burner on the lowest setting.
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02.28.10
This scan is of a lovely salad. Feel the romance of cold ham mousse. Feel it. Touch it. And you said it couldn’t be done. Shame on you.
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02.21.10
Or how internet explorer made a pretty site ugly.
It turns out that after slaving away over some css to make the site all handsome, Internet Explorer does not know how to read web standards compliant css code. To mourn the loss of a handsome site and the sad, sorry lesson of IE’s gross inadequacies, we here at Notes On A Meal have put up a dark and yet slightly appealing site. High five for angst driven design.
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02.16.10
Evan and I are looking to build a DIY sous vide machine. We are sourcing the parts and are just about to ready to rock and roll. If anyone is interested in playing with us, drop us a line…
Here’s what we’ve come up with so far:
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