posted by
Lemon Tart on 2011.10.13, under
Baking,
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Great Food,
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Torontos Finest10.13.11
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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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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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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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.
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04.16.11
Just thought I would put up some pics of pretty little desserts from Ma Maison in Etobicoke (Dundas and Royal York). Enjoy!
03.01.11
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!
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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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11.09.10
It’s amazing. Loved it. It’s small. It’s cute.
Having recently begun baking my own bread, at work and personally, this book was given to me by Ryan, the butcher and charcuterie Yoda at Marben. He suggested I read it to get a better understanding of leavened bread and specifically sourdough. I assume he handed me this book so I could figure out why some of the loaves of bread at work looked like they had done a tour in Afghanistan. Though they tasted just as good as the others, they were just special, which made them my favourites.
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09.30.10
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 and shiny shell, a gooey meringue and a silky ganache are only a few of the important attributes of a perfect macaron. So here are the instructions to making your own:
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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.
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