Archive | September, 2012
Flor de Jerez

Friday Night Cocktail: Flor de Jerez

One of the downsides to being a home cocktail enthusiast, rather than a bar, is that any time you open a bottle of fortified or aromatized wine, it can be hard to get through it before it spoils. To combat this problem, obsessives like me tend to curate recipes oriented around our favourite cocktail wines, […]

Read more

Home coffee roasting: Espresso blend

Most of the coffee I drink, I brew in a French press. But I do also have a relatively low-end espresso machine, which I use several days a week when I need a caffeinated afternoon pick-me-up. Of course, this means I don’t go through espresso as quickly as I do “regular” coffee. In some ways, […]

Read more
Chili sauce kettle

Chili sauce

Yesterday was chili sauce-making day for me. I like to have it on hand as much as possible, which means making a batch every year or two. (One “batch” gives me a little over 8 one-pint jars, which will keep for up to two years, if properly canned, though the colour starts to deteriorate after […]

Read more
MC mac and cheese

Modernist Cuisine’s mac and cheese

My first plan for my newly acquired powders – and one of the main reasons I picked up some carrageenan – was to finally try the mac and cheese recipe from Modernist Cuisine, arguably the most famous and frequently made dish from the book. The recipe uses sodium citrate and carrageenan to make a cheese […]

Read more

Amped-up financiers

While macarons may still be my favourite use for extra egg whites, financiers have recently become a close second. For one thing, they’re a lot less finicky than macarons – and while finickiness is much of the macaron’s appeal, sometimes you just don’t want to go to the trouble. Both are based on egg whites […]

Read more
Oaxaca Old Fashioned

Friday Night Cocktail: Oaxaca Old Fashioned

Thanks to the generosity of a friend visiting from the U.S., I recently came into a bottle of Del Maguey Chichicapa mezcal. Once I got it home, there was no question in my mind about what to make first: it had to be a Oaxaca Old Fashioned. From a certain perspective, mezcal is the Islay […]

Read more
Powder to the people

Fresh ingredients: Powder to the People!

Recently, I was in Ottawa, where I took the opportunity to stop by Powder to the People to pick up some new ingredients I’ve been wanting to try out: malic acid, Versawhip, and a couple of types of carrageenan. With luck, I’ll have some time soon to put them to the test and write about […]

Read more