Chocola’Tita

Have you ever watched a film or read a book that spoke so deeply to you (good or bad) that you found yourself thinking about it months, even years, later? When the opening scene of a movie shows a woman giving birth on the kitchen table while the cook frantically tries to collect all the amniotic fluid in pots so that it can be dried and the remaining salt used to season the food, you know it’s going to be one of those movies. Like Water for Chocolate came out in 1992 but I only just watched the whole movie a few years ago.  To be honest, after the first scene I turn it off, but I couldn’t stop thinking about it until I made myself watch the entire thing, and I’m so glad I did, though I sill relive the scenes in my mind. Continue reading “Chocola’Tita”

Chocolate Cupcakes with Mint Buttercream

For her tenth birthday this year, Eva asked for chocolate cupcakes with green frosting. She also asked for balayage highlights, a new purse and some tasteful pieces of jewelry, so what I thought she meant regarding the cupcakes was a very sophisticated dark chocolate cake with swirls of mint buttercream.  What she actually meant were monster cupcakes with green icing hair, googly eyes and sprinkles.  We compromised.  I made the chocolate cupcakes with mint swirls and she decorated hers with monster eyes and sprinkles.  Ten is like that.  You get to be both almost grown-up and still a child at the same time.  It’s good to be ten. Continue reading “Chocolate Cupcakes with Mint Buttercream”

Lemon Meringues with Grand Marnier

I don’t think it’s a secret that I’m obsessed with everything lemon + meringue.  Everything except lemon meringue pie.  It’s the texture of a partially cooked meringue that tends to weep sticky tears over a much too sweet custard, and that egg-y smell that tends to come with it.  My approach to making a lemon meringue pie is to cook everything separately, including the meringue, in the form of meringue cookies.  These can then be carefully arranged on top just before serving – no weeping or worrying that they are uncooked.  If I don’t have time, or patience, to make a full-blown lemon meringue pie, I make these instead.  Big, pillowy, delicate meringue cookies, flavoured with lemon zest and a splash of Grand Marnier. Continue reading “Lemon Meringues with Grand Marnier”

Poussins rôtis and cookies au pépites de chocolat

A friend recently posed the question, Do people read blogs anymore?  It seems to me that the heyday of blogging has, indeed, passed, however short it was.  With all the different social media outlets, is there really a place for individual blogs, specifically food blogs? Continue reading “Poussins rôtis and cookies au pépites de chocolat”

Windmill Lattice Apple Pie

There are two different approaches to making apple pie.  The first is to toss the apples with sugar and a bit of thickener (flour, cornstarch) and place them in the crust, raw, so that they cook in the oven.  The second is to cook the apples on the stove top first, before placing them in the crust.  The first method is quick and easy, and works in a pinch, but the results are a filling that doesn’t hold together quite as well and oozes out when you slice it.  Additionally, as the pie bakes, the apples shrink, releasing their juices and creating gaps between the filling and the top crust which shatter when the pie is sliced.   By cooking the apples beforehand, they are pre-shrunk, a little like a good pair of jeans, and you can count on the crust staying intact, without gaps as the pie bakes.  This is how I like to make apple pie, and because much of the liquid is reduced and boiled away while the fruit is cooking, there’s no need for a thickening agent, which preserves the clean, fresh taste of the apples. Continue reading “Windmill Lattice Apple Pie”

Sicilian Blood Orange Tart

Dear January.

You lovely tease, you!  Serene one day, in your white gown and jewels of ice, angry and fierce the next.  Why must you be so harsh?  For as much as I love a beautiful canvas of pure white snow, you catch me in your frozen, unforgiving grasp and breathe over me in numbing gusts of wind, piercing my face and hands.  January, you are the most difficult month of the year for me.  I must admit, though, that I have it pretty good here.  While, in other parts of the world, you are infinitely grey with endless rain, here the sun shines down on you nearly every single day.  Even your morning snowstorms are often met with cloudless sunsets, and for that, January, I forgive your impetuous nature. Continue reading “Sicilian Blood Orange Tart”

One hundred drafts, one meal

People write blogs for different reasons.  Some to make money, others to promote their business, many want to showcase their photography, and some simply have a story inside of them that needs to get out.

For me, the reason is simple.  I use this space as my own personal cookbook.  The process of cooking for me is very organic.  I’m impulsive in the kitchen.  I go with my gut, adding a pinch of this or a dash of that, all the while taking notes and writing down the steps as I go.  Most of the time all this note-taking happens right here on the blog, in a new, unpublished post where I type while in the midst of cooking.  If, in the end, the food is good, if the people around my table are happy and linger long, cleaning their plates with the last bits of bread, draining the last drops from the bottle of wine, laughing while they hold their full bellies, I’ll save the draft.  If not, I just hit “Delete.” Continue reading “One hundred drafts, one meal”

Raisin-Stuffed Baked Apples

This weekend, the dishwasher worked overtime, as did the oven.  The kitchen bustled with holiday excitement and children sneaking tastes and dogs underfoot and enticing aromas drifting into every corner of the house…. And my camera stayed put, tucked away in its case in the closet the whole time.  I took almost no photos of any of it, aside from a few on my phone because, the truth is, there are days when I just want to cook – messily, in all directions, with flour in my hair, dishes on the counter, crumbs on the floor, towels draped over the chair, and plastic cookie cutters strewn across the table (so NOT photogenic!).  Would I be amiss to say that I think all food bloggers, photographers and recipe developers go through this at some point? Continue reading “Raisin-Stuffed Baked Apples”

Biscuits de Noël

I don’t bake cookies very often.  There are so many more exciting desserts to be made this time of year – chewy fruit-filled meringues, fancy tarts, densely rich pies and, of course, the boûche de Noël.  Cookies seem so… dare I say, ordinary.  And, with so many store-bought varieties, well, sometimes I think, why bother?  But that is a very one-sided way of looking at it, isn’t it.  Cookies are exciting, both in their own right, but more so in feelings they evoke and the excitement of what they represent.  Especially if they are the biscuits de Noël.  In that case, there really is no choice – they must be homemade. Continue reading “Biscuits de Noël”

Kolaczki Cookies

Happy Monday!  I hope you all had a very wonderful Thanksgiving, if you celebrate… and if you don’t, I hope you had a fantastic weekend.  We discovered on Thanksgiving day that our refrigerator wasn’t keeping things as cold as it should.  Actually, I had suspected that was the case for a few weeks, when I kept having to turn the temperature down, but since I’d packed it full of food for the holiday it became very apparent that only the bottom of the fridge was maintaining a constant temperature. Continue reading “Kolaczki Cookies”