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 not a joke. The bread as a whole is tasteless and generally pretty disappointing. Their “secret” is to avoid putting salt in their doughs in order to allow for the salty cured meats they put in... Read The Rest →


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: 1. Weigh out your... Read The Rest →

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 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... Read The Rest →

Strawberry Shortcake Continued…

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: 8 eggs (separated) 8 tbsp of flour 16 tbsp of sugar 2 tsp vanilla 1 cup of berries (mostly strawberries) 2 containers of Mascarpone cheese 1/2 cup yoghurt (vanilla in this... Read The Rest →

Salted Chocolate Caramel Tart

I made this a lot last fall/winter after we had a delicious one from the Queen of Tarts in Roncesvalles (which has since closed) and I become obsessed with recreating it. I LOVE LOVE LOVE the contrast of the salt with the sweet caramel. Its a great dessert to make ahead of time and I find people are always really impressed by it. Cookie Crumb Crust (covers the bottom and sides of a 9 1/2″ fluted tart pan with removable bottom) 2 cups finely ground chocolate cookies (use food processor)... Read The Rest →

George Brown Food and Wine Gala

So last night I had the pleasure in partaking in a very interesting competition… the George Brown Food and Wine Gala! A chance for the current students to showcase their culinary, creativity and time management skills. Despite some planning issues on food rations for the masses, the college really provided guests with a wonderful sensory experience. I’m posting some pictures and hoping that anyone who has attended the event can also add to my post. I also had a great time there. I found the people to be very receptive... Read The Rest →

Food Scan 1: You and Your Kitchen

Our first food scan takes us into the modern kitchen. Here, finally, in one place, are all the items a modern chef will need to get cooking… All joking aside, not much has changed when you really look at it.  But my god, look at the colors! Click on the image to see it in all its glory. Its a biggie so it might take a bit longer then normal.

New Feature: Epic Food Scans!

I was recently over for dinner at a friends house.  He brought out a few books that his dad had rescued from a local thrift store.  One giant and slightly off smelling tome, called “The Creative Cooking Course”, is an opus to haute cuisine of the late 60′s and 70′s shown through the jaded eyes of 1982.

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