Cracking the code for the Rebel Within – a savoury breakfast muffin from Craftsman and Wolves in San Francisco. This bacon and cheese muffin encases a runny soft boiled egg inside. Here’s the recipe inspired by the Rebel.
Top 10 Gift Ideas & “Must Haves” for the Foodies who are rolling in the dough… literally. Gifts for the Bakers, Cooks & “Wannabe” Chefs! This top 10 list features gift ideas and “must-haves” for the cook or chef who prefers making everything from scratch.
This top 10 list features gift ideas and “must-haves” for the general “Foodie” and “Gourmet”. For this list, my definition of the “general foodie and gourmet” (whatever you prefer to be called) is someone who appreciates everything to do with food including eating, cooking and dining out.
Follow Me Foodie to the Mosa Cream Whipper and a recipe for Warm Nyangbo Chocolate & Smoked Cinnamon Mousse! Also enter to win a copy of Mousses by Mosa, a cook book for sweet and savoury and hot and cold mousses. Cream Whipper available at Call the Kettle Black!
The chosen vendors at this event were the new, cool and “hip-sterish” dessert, pastry, chocolate and doughnut shops that have more or less opened within the last year. Here is my recap of Swallow Tail Canada’s Dessert Festival & Pop Up Soda Shoppe Event at the Ridge Theatre.
Beet chips and apple chips sounded pretty “yawn” to me so I wanted to do something a bit different, but still simple. I’ve made a chocolate lava cake with a beet coulis centre before so why not beet chips with chocolate? Also use the code ‘slice and dice’ for a discount on the mandoline at Call the Kettle Black!
Yes! It’s as good as it sounds… and if it doesn’t sound good to you then start thinking outside of the ice cream box! On occasion my dad used to make me ice cream on toast for breakfast or dessert growing up. It was one of my favourite things. Now here’s my version of brown butter and toast ice cream!
I debated sous-viding the doughnuts in milk, infusing the doughnuts in the milk, and then just chopping them up and tossing them in at the end. However I wanted the gelato to almost be like cake batter with a thick, creamy and distinct doughnut flavour.