posted by
Lemon Tart on 2012.02.02, under
$20 Challenge,
Baking,
food,
Food pic,
Good Food,
Made in Toronto,
Mouthy Bits,
Photos,
pics,
recipes02.02.12
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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12.09.11
“Quick lad, pipe me a log thing!” I have never seen such wanton, gratuitous use of a pipping bag in my life.
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09.25.11
Is your pie soggy? Is your crust not, well, crusty? Wanna try something neato that will make your pie flakey and lovely? Just add vodka.
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posted by
CHEFinBERLIN on 2011.03.01, under
Baking,
chefs school,
food,
food around the web,
Food pic,
food pics,
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Great Food,
lesson learned,
lessons,
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Skills,
stuff,
Video03.01.11
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.
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02.25.11
It’s close to supper and I’m looking thru old LCBO issues. Broiled apricots and blue cheese – some things in life are just uncomplicated.
02.16.11
This is one of those no-brainer foods and since I’m a vegetarian it’s a quick fix for an app.
http://bit.ly/gmZjQ3
02.09.11
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.
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08.10.10
Foodie Classic. Ahead of its time. Many imitators, few successes. For true culinary epicureans Fergus Henderson is the standard for “total utilization.” He was doing offal when it was taboo, while others were gaining stardom and Michelin Stars serving truffles, foie gras, and fillet mignon. Henderson would not give way to trends and fads, staying true to his vision of a craftsmanship by elevating “alternate cuts” of meat on his menu. I’ll finish this post by quoting well known chefs who would be humbled in his presence.
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posted by
Al Dente on 2010.07.21, under
food,
food around the web,
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Uncategorized,
Video07.21.10
Just had the pleasure of stumbling on to Avec Eric on YouTube. I was searching through YouTube related searches with Bourdain, Batali, Reichl, and Richman.
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06.30.10
Food Around The Web
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