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The World Cheese Book and Juliet Harbutt’s British cheese selection at Sobeys

Late last year, I was invited to an event at The Cookbook Store in Toronto put on by Sobeys with Andy Shay (Sobeys’ resident cheese expert) and Juliet Harbutt.  Harbutt is one of the world’s leading authorities on cheese, author of 11 cheese books (including the popular World Cheese Book), and founder of the British […]

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French Fridays with Dorie: Bubble top brioche

I’m actually a little in shock.  After finding out earlier in the week that this week’s French Fridays with Dorie recipe was Bubble Top Brioche (pp 496-497), I approached the task with great trepidation – bready, yeasty things and I not generally being the best of friends.  Having arrived back from the West Coast late […]

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The Chefs’ House at George Brown College: Rising Star Chef dinner series 2012

As the winter settles in and the holidays become a faded memory, we’re all looking for things to look forward to in the deep dark days of winter, right?  It takes a lot to get me out of the house on a weeknight in the winter but I have a feeling that I will be […]

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A trip to Lummi Island

I’ve just returned from the most peaceful New Years’ Eve I can remember in a number of years (are we getting old? Wait – don’t answer that!). And this is a very good thing.  On New Year’s Eve, Neil, Neil’s mum and I headed down to Lummi Island.  Where’s that, you ask?  Lummi lies at […]

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Bye bye 2011!

As 2011 comes to a close, I find myself with Neil and his mum, Rosemary, sitting on Lummi Island looking out on this: We’re staying at the Nettles Farm Cabin (there are many chickens right outside the window!) at the Willows Inn and are excited for our five-course tasting menu tonight (which I will battle […]

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French Fridays with Dorie: Cauliflower-bacon gratin

This week’s French Fridays with Dorie recipe (cauliflower-bacon gratin, p 362), was one that kind of flew under my radar when I was leafing through the book and marking things I wanted to make because I can’t imagine why I would not have flagged it – a gratin made with cheese, cream and bacon containing […]

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