For a recent dinner party, I thought that a loaf of fresh bread might be a nice change for the usual crackers that we serve with cheese. I recalled a CI recipe for ciabatta from a while back, and decided to try their method. As with most full-flavoured breads, this one starts ...
With all the leftover egg whites from making citrus curd, I thought it might be time to make macarons again. From looking at my own blog, it’s been over a year since I last made them, so I had to look over my notes and refresh my memory. I started with Clement’s basic recipe, ...
There’s a section in the back of this book that combines various components to make a fancier, plated dessert. Since I still had some grapefruit left over, I thought that the pound cake with grapefruit curd would be a great dessert to make this week. While the recipe says to h...
A very simple sorbet with just three ingredients. Lebovitz’ original recipe calls for Champagne, but I used a Jackson-Triggs sparkling wine. The flavour of this sorbet obviously depends on the quality of your grapefruits. I found the wine flavour to be a little too strong, and...
I read recently that a signature Reinhart recipe technique is soaking grains, and sure enough, this cornmeal-based bread requires an overnight soak of the coarse cornmeal. I’ve made it before many years ago, and remember that it makes excellent toast. The large quantity of mol...
On our way back from Florida, we bought a travel pack (25 lbs or so) of citrus from the Cushman’s store in West Palm Beach. We took home Honeybell’s (a tangerine-grapefruit cross also known as Minneola), red navel oranges, tangerines and pink grapefruit. There is no problem br...