I was really excited to see blood oranges appear at the market in the last couple weeks. They reminded me that winter is on the turn, despite the snow and rain and wind and grey that have permeated Victoria lately. I bought up a whole bunch of them and started scheming exciting ways to use them.
Read morea little announcement!
 |
| There he is in my mixing bowl |
If you have been reading my blog for any stretch of time (thanks for that by the way!) you may have noticed a bit of a difference in the general fantastic-ness of the pictures around here the past few months. I am really excited to announce that the source of these much-lovelier photos: my friend and collaborator Tyrel Hiebert.
You can check his work out on his website, flickr, instagram and facebook. If you would like to order a print of anything here or work with Tyrel on another project, contact him here.
caramelized white chocolate and raspberry financiers
I made some caramelized white chocolate a while ago because I kept reading about it everywhere for a month or two. I loved it; caramelizing really helps to blunt the cloying sweetness of white chocolate and adds complex, toffee-y flavours. Have you ever noticed white chocolate on the surface of a baked good that is golden brown and crispy and tasty? That's caramelized white chocolate: naturally occurring caramelized white chocolate in its natural habitat. I always knew that I liked that stuff, but I hadn't realized that you can make it on purpose. Plus, it's really easy.
Read morequick little trick: buttering pans
Buttering financier tin
I am really lazy about buttering pans and lining things with parchment and generally prepping for baking. Sometimes I just don't bother; I bake cakes in springform pans and I just cut them free rather than actually buttering the sides and cutting out parchment circles for the bottoms.
Read moreleek and goat cheese tortilla
Tortilla de patatas is not like a corn or flour tortilla; it is a Spanish potato omelette. It is a common tapas dish and it is really versatile. Sometimes I eat it for breakfast, lunch and dinner if I'm feeling especially lazy. It is an fairly neutral canvass for any sauce you might desire and it'a perfect with a little green salad.
Read moregalette des rois + mini palmiers
First of all, a slightly belated happy new years to you all! I hope you had wonderful, safe, happy winter holidays. I spent the last few weeks mostly eating; I am pretty close to my upper limit for sweets but I managed to make room for one extra pastry post-Christmas.
If you aren't totally burnt out from eating holiday treats, you might want to try a galette des rois, or a king cake.
Read more