A recent issue of Cook’s Illustrated magazine promoted a no-knead sourdough bread, and because I’ve got a nice, tangy levain right now, I wanted to try it. However, in the fine print, they noted that there’s an even better variation as an online extra. Their take on pain au le...
The 7th Annual Wild Blueberry Festival was this weekend at the Evergreen Brick Works, and we took full advantage. In addition to buying a large basket of berries, we bought more peaches and strawberries. After putting our kids to bed, my wife and I set out to make three diffe...
Most of the sourdough breads in the Bouchon Bakery book use a small quantity of liquid levain, but this recipe calls for a significant amount. This resulted in a loaf with an unmistakable flavour. Read on to find out why the first loaf was a disaster, and how I learned from m...
Our love affair with peaches continues: for a dinner we hosted on Friday night, I flipped through a Dorie Greenspan book and found a tart that I could make during the week.
Just can’t get enough… peaches, that is. This week, we probably purchased our fifth 3L basket of the season. Besides eating them out of hand, we’ve made pie, BBQ sauce, salsas, smoothies, ice pops, added them to tomato soup, and now this week, shortcakes.
After returning from our cottage vacation in July, I really hoped that local sweet cherries would still be available. The farmer’s markets didn’t have any, but the supermarket still did, so I bought five pounds worth, with the intention of preserving them in liquor.