Ruth, a fellow Canadian food blogger, is hosting this edition of Sugar High Friday, with a theme ingredient of ginger. I must admit that while I enjoy ginger in its many forms (tea, candied, freshly grated, powdered), I don’t often seek out sweet recipes that use it. In fact, ...
This makes an enormous bread, larger than most loaf pans; mine rose an inch and a half above the lip of the tin. Good thing I anticipated this and baked it over a tray. The recipe calls for 2 cups of mashed bananas and one cup of buckwheat flour, so this is a good way to use u...
Another cake from Desserts by Pierre Hermé by Dorie Greenspan; in French, he calls it Régal au Riz Basmati. There are six components: ladyfingers, lemon syrup, crunchies, rice pudding, chocolate cream and caramelized puffed rice. The madnessprocedure is described below:The ins...
Ingredient notes: I used the blend of all-purpose and cake flours as I’ve never seen White Lily in Canada here but I found out later that I could have used Swan’s Down flour which I did see at Highland Farms. After a night in the refrigerator, there wasn’t much rise, but after...
If you have an earlier edition of this cookbook, it apparently does not mention what to do with the egg yolks. She also doesn’t say what type of chocolate: I used a mix of semi- and bittersweet. I used a can of whole chestnuts that I bought from Max’s Market a while ago. To ma...
I saw some organic lavender (from Jacob’s Farm) at Whole Foods in Oakville on the weekend and thought I’d try making an ice cream out of it. There are several recipes online, many including orange, lemon or honey, but I wanted to try an ice cream infused with the herb alone. I...
I used the whole wheat starter I’ve been maintaining (roughly 85% hydration) and turned it into a stiff starter per her directions, adding half the weight in flour. Part of the directions say to knead at #4 on a KitchenAid but even my heavy mixer shook around on the table so I...
This one’s got a lot of steps: skinning and grinding almonds and hazelnuts, grating and drying carrots, steaming and pureeing more carrots, whipping egg whites! My loaves didn’t rise very much, perhaps I deflated it too much while incorporating the whites into the very dense b...