From the monthly archives:

March 2010

Week’s Tasting Notes

2010.Mar.31 Wednesday

Antares Scotch Ale, Mar del Plata – ruby tinged medium gold, an odd one – ovaltine, pear skin, slightly bitter hops, a touch sweet throughout. Antares Barley Wine, Mar del Plata – light caramel color; baking chocolate, charred carrots, and, not surprisingly, a strong note of toasted barley – good, if perhaps just a touch [...]

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Pastry Class 4

2010.Mar.30 Tuesday

Playing with desserts is going to get my waistline in trouble if I’m not careful! I had made extra tartlet shells for this weekend’s plum and blackberry tart, had made more mascarpone than I needed, and, had leftover blackberries. How could I not combine them and fill the tartlet shell with the latter two ingredients. [...]

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A Day of Purple

2010.Mar.29 Monday

 Founded in 2008, by nine-year-old Cassidy Megan of Nova Scotia, Canada, with the help of the Epilepsy Association of Nova Scotia, Purple Day is an international grassroots effort dedicated to increasing awareness about epilepsy worldwide. On March 26, people from around the globe are asked to wear purple and spread the word about epilepsy.” – [...]

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We Я the Oven

2010.Mar.27 Saturday

 A world devoid of tomato soup, tomato sauce, tomato ketchup and tomato paste is hard to visualize. Could the tin and processed food industries have got where they have without the benefit of the tomato compounds which colour, flavour, thicken and conceal so many deficiencies? How did the Italians eat spaghetti before the advent of [...]

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The Meringue

2010.Mar.27 Saturday

 In the fifties a “lemon meringue pie” meant a person with a sour disposition. Today it is quite commonly used as a euphemism for “lesbian”. Who knew? A little private dinner this last week. Four of the dishes you’ve seen before… Sole Tartare though I think I’ve improved the presentation a bit. Broccoli Rabe & [...]

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Pastry Class 3

2010.Mar.26 Friday

Batidas Pesadas is what the manual said, and indeed, that’s what we worked on – literally, “heavy beaten things”, these are batters that include fat in the form of butter, margarine, oil, etc., and are beaten to blend the fat with the sugar, after which everything else gets mixed in – generally flour, eggs, and [...]

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News Flash! Napoleon Marches on Paris!

2010.Mar.23 Tuesday

 France has more need of me than I have need of France.” – Napoleon Bonaparte I realize that the majority of my posts over the last couple of weeks have focused on Casa S and my pastry classes – it’s not that I’m not getting out and doing other things, but I’ve been using a [...]

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Girls, Girls, Girls

2010.Mar.21 Sunday

 Girl Scout: Is this made from real lemons? Wednesday: Yes. Girl Scout: I only like all-natural foods and beverages, organically grown, with no preservatives. Are you sure they’re real lemons? Pugsley: Yes. Girl Scout: Well, I’ll tell you what. I’ll buy a cup if you buy a box of my delicious Girl Scout cookies. Do [...]

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Pastry Class 2

2010.Mar.20 Saturday

 Those who make desserts possess a different temperament, are set apart. The pastry chef, the maker of desserts, is regularly referred to as an “artist.” The patissier must create like the painter, sculptor or even the musician; requirements that are rarely expected of those who deal in savory.” – from Sweet Everything, by Edward Bottone [...]

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