Basic Hollandaise Sauce Ingredients: • 3/4 cup clarified butter (warm) • 4 egg yolks • Juice from 1 large lemon • sea salt, to taste Method: Whisk the egg yolks in a stainless steel bowl for a couple of minutes, until the it is light and foamy (note: my yolks were so thick they never [...]
Archive | May, 2010
Foodbuzz 24×24 – Savour Stratford
There are exciting things afoot in Stratford, Ontario, a town mainly known for its annual Shakespeare festival – North America’s largest classical repertory theatre, presenting the works of William Shakespeare and other great writers. It is rapidly becoming a foodie town and was recently named “Canada’s hottest food destination” by AOL.ca. With a farmers’ market [...]
Co. Pizza and Clo Wine Bar, New York City
As well as planning on meeting up with my blogging friends for brunch last weekend in NYC, I was excited to see Chef Sarah again who I met when I was “On the Menu” with Bertolli at the Foodbuzz Festival in November. We have kept in touch and I was thrilled when she agreed to [...]
NYC blogger brunch extravaganza!
Neil and I are planners. A Virgo and a Taurus suffering from wanderlust need to have at least one vacation planned at all times. So I have known about last weekend’s trip to New York since nearly before I was blogging. I have certainly known about it since before I met all the wonderful people [...]
Daring Bakers May – Pièce Montée
Pâte à Choux Ingredients: ¾ cup (175 ml.) water 6 Tbsp. (85 g.) unsalted butter ¼ Tsp. salt 1 Tbsp. sugar 1 cup (125 g.) all-purpose flour 4 large eggs For Egg Wash: 1 egg and pinch of salt Method: Pre-heat oven to 425◦F/220◦C degrees. Line two baking sheets with parchment paper. Preparing batter: Combine water, butter, salt and sugar [...]
Les Petits Chefs – Food Revolution Week 9
Jamie Oliver’s Fruit Scones Adapted from Fruit Scones, p. 331, Jamie’s Food Revolution (thanks to Rachael/La Fuji Mama for letting me cut and paste this recipe!) Makes 10 scones Jamie says: This is a cracking recipe for scones which uses dried cherries as well as the more traditional raisins. However feel free to substitute any [...]
