(recipe follows — red text areas are links) I started working with Filo shortly after starting this blog (you might remember some of the teaser posts). I couldn’t bring myself to publish anything I’d written. I was unsatisfied with the pictures I took and unsure how to present filo dough in a way which would peak your interest, especially as an undeserved reputation as being difficult to work with. Filo needs just three ingredients: Flour, fat, water. To that you can add salt for flavor or stevia for sweetness. The principles for… Read More
(recipe follows) Yes, I really do curl up on the sofa reading “gode” “cookery” books or food histories. Two summers ago I spent two weeks in Provonce retracing Julia Child’s footsteps. So, yeah, I’m kinda single these days, but I can apply what I’ve learned from medieval cookbooks to make some of the best candied fruits you’ll ever eat. Candying fruit was something I taught myself through trial and error by following the directions from 16th century manuscripts. Much later I learned the science behind what I was doing and was… Read More
(recipe follows) When I was younger my credo was to try everything at least twice (in case I got it wrong the first time). Keeping an open mind this way, I learned — and shaped — my preferences. With food, over time, I developed a leaning towards the healthful. Even when cooking with butter, or cream, or sugar, or meat in my mind I work through variations. One fairly new approach I’ve been thinking about is raw food. Interestingly, dehydrating foods under 118 degrees Fahrenheit is still considered raw by many which,… Read More
I enjoy making candy, all kinds of candy. But I’ve been eating more and exercising less — soon I’ll be making a change, but for now instead of making my favorite Candied Oranges Dipped in Chocolate, I made an Orange Tart. (I also made Melon Granita and Chocolate Mousse, but if I don’t write about them, they don’t count.) This was just a test. I zested the oranges and boiled them in a sugar syrup to 230 degrees Fahrenheit, cooled them with white rum and laid them in a sweet tart shell… Read More
(recipe follows) Pastry is simple, but food stylists, paid professionals, and ideals on what pastry should be have set a high bar on personal expectations zapping creativity and confidence — and the will to try. The only rule for pastry is that everything be cold, but crusts and shells can also be made from hot melted fat, oil, be moulded from ground cracker crumbs or raw dates. For any pastry, flour is mixed with fat and liquid. We add fat to the flour to cover the gluten. Just as water and oil do… Read More
A few weeks ago someone made my pie. 🙂 She made me really happy. She said she had trouble making the crust, so I decided to make a tutorial. To do that, I made Apple Pie for Valentine’s Day. (I also made Strawberry Tarts, Apple Strudel, and Raw Apple Pies — more on those later.) So, my tutorial is ready. Check out the result.
First tier (you must use) 500 grams of white sugar 500 grams corn syrup or glucose (to prevent crystallisation) 1/4 teaspoon cream of tartar 200 grams egg white OR 100 grams egg white powder, 50 grams orange flower water and 50 grams water.*** Third tier (optional) chopped white chocolate (cold from the refrigerator) roasted pecan carefully filtered to remove dust clear flavouring of your choice Method: In a large mixing bowl put dried egg whites, orange flower water, water and stir to mix. Leave to hydrate for 30 minutes to one hour. Or,… Read More
Orange Flower Water Frappe, the recipe is here.
Foodies can be elitist. If your macaroon — or pasta, or x, or y, or z — isn’t exactly as so, it doesn’t count; so follow me they say, mine is The Way, the only way that’s right. That approach to food keeps people out of the kitchen. I’m going to show you what I mean by teaching you a different way to make Apple Pie Your Way. (The recipe is at the very bottom of this post.) But first, what is Apple Pie? The universal ingredients are apples and crust, which I’ll call top… Read More