Wednesday, 28 November 2012

French Macarons




Ever since I started working at Thierry, I've been collecting their pastry recipes. They are truly different from the ones you find online and they turn out much better. When I made these macarons I didn't have the exact measurements of the ingredients, but what I did know was that you use the egg whites in 2 ways instead of one.

Monday, 26 November 2012

Seafood Paella



I bought a paella pan a couple months back and it's exciting to be using it for the first time. I had the most amazing black seafood paella, tinted with squid's ink, in Barcelona. I have yet to find those flavours again in my kitchen, but this will do for now.

Monday, 19 November 2012

Eggs over Potato Cakes





I saw this idea on the internet once and wanted to try it. My eggs turned out absolutely perfect -- which is surprising cause I cannot cook eggs for the life of me. I did what Alton Brown said to do: crack the eggs into a small bowl first, tilt the pan and add the egg into the pan. It will stay snuggled up into the corner and wouldn't spread. The problem is, the egg is gonna cook into a moon shape, so before the whites completely set, flatten the pan and drag out the egg whites with a spatula into a round shape.

Monday, 12 November 2012

Pumpkin Soup







I bought a pumpkin for Halloween but I left it un-carved cause I wanted to use it after. It's not a sugar pumpkin so I hesitated using it for the soup. I decided to roast it anyway to see how strong of a flavour it has and it was alright.

Friday, 2 November 2012

Caramel Apples From Scratch


As Halloween came and went, I saw a lot of caramel apple recipes floating around on the internet. Some I would say are...legit, and others...not so much. I'm probably offending some people when I say this but I just don't like the idea caramel apples made with those packaged caramel candies. Instead of a deep rich caramel flavour, they are more sugary and creamy.

I like the potent, almost burnt caramel flavour and I can't see myself eating anything else. The other thing is, have you ever noticed that the caramel candies never fully melt? Every tutorial I see on-line has clumps and clumps of caramel dripping off the apple and it is just unattractive. I like to make sure that my apples are perfectly cold before I dip them, and I always spin the apple over the pot it sets a little and most of the excess drips off.

I probably sound like a complete snob, but god I really like it when my food to looks perfect.



I'd prefer these apples to Halloween candy any day. Well, maybe with the exception of Twizzlers; I'm a sucker for those. Just the other day I realized that I'm actually not a fan of chocolate. It's kind of an odd discovery since I eat them all the time, but I think it's because I always have them lying around. I've mentioned before that I don't like chocolate ice cream, but I guess it's just chocolate in general that I don't like.

Thursday, 1 November 2012

Butterscotch Caramels








Making caramels are much easier than you may think. All you need to do is gather your ingredients then dump them into a pot and wait until it reaches 250 degrees, the soft ball stage.