Pancakes
Last night was Pancake Tuesday, the appropriately subdued Canadian version of Mardi Gras, or Fat Tuesday. I want to tell you about my pancakes. The Recipe Pancake styles occupy one point on a...
View ArticleCrêpes
Crêpes are very thin, unleavened pancakes. The batter is very runny. I mix the ingredients with a stick blender to make sure there are no clumps of flour and the batter is very smooth. Being so thin,...
View ArticleBiscuits
When I was little we called these savoury pastries “scones,” our pronunciation rhyming with the word “owns”, but they are much more like American biscuits than British scones (the pronunciation of...
View ArticleChoux Pastry
Before the exciting conclusion of Custard Week, I want to take you on a quick detour to show you some applications for the custards we’ve been making. Let’s talk about choux pastry. Choux pastry is a...
View ArticleFritters: A Short Endorsement
A simple definition. Fritters are made from a simple batter that is garnished with meat or vegetables or fruit and then fried, either in a pan or deep-fryer. They can be sweet or savoury. Why you...
View ArticleTortillas
A while back I wrote a list of food items that I don’t think you should ever buy because you can easily and cheaply make something at least as good at home. As time goes on Lisa and I strike upon...
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