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International Incident Party: Terrine

The theme of this month’s International Incident Party: Terrines, had me in a bit of a quandary.  Typically, when you think terrine, meat comes to mind, but to be honest, I have been so up to my ears in meat (literally!) with last month’s Charcutepalooza sausage stuffing challenge and this month’s emulsified sausage (hot dogs […]

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French Fridays with Dorie: Mozzarella, tomato and strawberry salad

This week’s French Fridays with Dorie recipe is exactly the sort of thing I look forward to eating more of when I head to Paris for a month next week.  When I lived there as a poor student (then a poor teacher, LOL!) I would often eat mozzarella and tomato salad for my dinner, washed […]

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How to make cocoa nib macarons: An experiment. In progress.

Yes it’s true, I am becoming a little braver. After cracking the secret to nearly no-fail macarons (thanks to Stella, aka The Brave Tart), I branched out with some peanut shells last month.  I wasn’t able to master the 100% peanut shell and ended up using some almond flour as well but I was pretty […]

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Les Petits Chefs cook from the Peko Peko cookbook!

For the last Petits Chefs session of the year, I decided to test the recipe I contributed to the Peko Peko Charity Cookbook for Japan: Mushroom and Scallion Tamagoyaki.   In March, when Japan was rocked by the 9.0 earthquake, the food blogging community was fast to react. All across the world, bake sales and other […]

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French Fridays with Dorie: Roasted rhubarb

I’m probably going to be banned from the food blogging world for saying this but I am not a fan of rhubarb. My earliest memory of it is “stewed” in ice-cream at my nana’s house and I found it tart and unpalatable, mostly for its mushy texture.  Over the past few weeks, I have seen […]

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Charcutepalooza June: Stuffing sausages!

This month’s Charcutepalooza challenge forced Ethan to move to Toronto just so he could help out 😉 And thank goodness because it really does take three people to stuff a sausage. Seriously. Throughout the whole time (hours!) that Ethan, Mr Neil and I were stuffing sausages, we were wondering how we would have done this […]

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