Strudel is a magical dough. Some flour, a little bit of water, a touch of butter kneaded together into an unassuming dough. You would never know that this little lump of dough would be able to amount to so much, and then you stretch it. You pull the dough to, what you believe, is the [Continue]
(apologizes for the picture quality, I don’t know what happened. I shopped them the best I could) Another week, another lesson for the apprentice. What was on the menu? Roasting! Roasting has got to be one of the best kept secrets of chefs. Complex flavors, beautiful colors, a myriad of textures, all taken care of [Continue]
The other day I decided to try turning a Quebecois favorite, the Tourtiere (or pork pie), into a Spanish hand-held treat, an empanada. Growing up, these pork pies were almost always a winter food; more specifically, Christmas food. I’m really not sure why but my dad says that’s just the way it was in his [Continue]
I did not cook this.(ok, I helped a little) I’ve finally acquired an apprentice. My new roommate and friend wanted to learn how to cook, so off we go! What about the eater you say? Sure, the eater helps out now and then, but I can tell she isn’t all that thrilled about cooking most [Continue]
I’m not sure how it happened, but apparently I have a specialty. It’s not those colorful macarons, it’s not those elaborate fondant cakes, it’s not even pastry at all — I’m a salad specialist. I’m not sure when it happened, but I’m pretty sure it started off innocently. I joined a CSA, bought local, [Continue]