My friend Michael really loves pie. So when we went over for dinner last night, I was in charge of bringing a gluten-free dessert, and I knew pie was the ...
Ok. Cheesemaking can be so much easier than I ever thought. I’ve made Ricotta for the first time this week, and now I’m hooked!!! It all started when my fellow Curd Nerd, Louise, sent me a link where Culture magazine talked about cheeses you could make in less than an hour. Louise and I have […]
One of my favourite desserts from my gluten-eating-days-of-yore was a madeleine, the perfect little French cake. The French author, Marcel Proust, waxed poetic about his madeleines and how they evoked involuntary memories, but I just love how they taste. And they’re best when they’re light and fluffy, and you can dip them into a cup […]
This weekend we went out to Hamilton to visit our dear friends Micheal & Tanya (whom you may remember from other delicious adventures such as Tanya’s Caesar Salad & Arepas). Michael has been following my Baby Cheese Updates on Instagram, and asked if one of the Baby Cheeses would be ready for sampling on Saturday. […]
Well, the baby cheeses are doing their thing, and developing that white penicillin mold all over the outside. That’s going to become the outer rind, so that the inside of the sheep’s milk cheese can ripen into creamy & oozy deliciousness. When we last saw our intrepid Cooler Cheeses, they looked like this: And throughout […]
Ever since I made the Pizza Tart for Easter, I’ve been craving another savoury tart. So I thought I’d experiment with my original tart, and make a version that was a bit easier for a weeknight. It is finally spring here, which means it’s ramp season!!!!!! Ramps are one of my favourite (and alas, short […]
So I’ve reached the end of my first week caring for my baby cheeses… and what a hoot it has been! As you may remember, I’ve got my Camemberts in two different setups: the cooler, and the (too-cold) fridge. My cooler cheeses are pretty happy. They’re developing their rind of bloomy white mold on both […]
One of my favourite ways to spend an evening with my dear friend Pem is in the kitchen. We have had cooking dates since we first became friends in high school, trying this recipe of her mum’s for a party, or that recipe in a cookbook that got one of us really excited. It’s the […]
When we last saw our intrepid baby cheeses, they came home with me from cheese class in a plastic bag: There was brine in the bag that had turned grey from the ash coating, and so the cheeses were all wet. Armed with my knowledge of the affinage (cheese aging) process, I knew I had […]
Mini cakes. Made from quinoa. Gluten-free.
Chocolate. Coconut. Bourbon vanilla. Chili powder. Orange zest. Espresso.
These are a few of my favourite things.
These are the ash-rubbed cheeses that we made at Monforte Dairy last weekend, and they are finally home! I’ve got a project for my Cave-Aged Cheese class (which is part of my fromager certificate at George Brown) to take care of these 10 sheep’s milk camembert-style rounds until the end of May. In our class […]