LESSON NUMBER 2 Mise en place Mise en place, pronounced (MEEZ ahn plahs) or (mi zɑ̃ ˈplas), means- is to have all your ingredients, equipment prepared and ready to go before you start cooking/baking. Translated, “ to put in place.” This was one of the 1st things I learned at school. It is used in … Continue reading
LESSON NUMBER 1 I have a few important kitchen items that I deem completely necessary to bake, and the most important is my scale. Until I went to school for my craft I did what most people did, measured everything with measuring cups and measuring spoons just like how my mother taught me. If you … Continue reading
I have been lucky enough to travel all over the world, I once counted how many countries I have visited and it was over 42. I have travelled to almost all US states except Louisiana. I really would love to visit New Orleans for Mardi Gras. Since I won’t be experiencing the Mardi Gras this … Continue reading
May 12th Day 4 – Travel Day: Vermont to Manchester to New York to Toronto to St Marys It was a sad day, my time in Vermont had come to an end and it was time to pack up and head out to the airport. My flight did not leave until 3pm and I had about … Continue reading
May 11th – Day three The day started with major croissant making. We checked our dough we had made the day before and put it through the sheeter. That machine is amazing! We were going to be making three different varieties of croissants; plain, almond, and chocolate. When I had made croissants in the past … Continue reading
MAY 10TH – DAY 2 OF WORKSHOP I grabbed a chai tea latte at the café and got my self settled with a sticky bun, made on-site of course. We started the morning working with our brioche dough. We were going to be making three different items with this extremely versatile dough; Flamiche aux Maroilles, (a … Continue reading
MAY 9TH – DAY 1 KING ARTHUR FLOUR WORKSHOP I woke up early and left the Inn excited about my first day at King Arthur Flour. We were directed to arrive about 30min prior to class to check-in. I received my chef coat, hat, and binder for the 1st day of “How to open a … Continue reading
I thought I would post a travel type journal of my mini trip to Vermont. I had decided to take the next step in my dream of opening my own bakery. I had searched the vast internet for a program or a course that made sense for my needs. I finally found it with King Arthur Flour in Norwich … Continue reading
The Friendship centre in town had asked me if I would be interested in making some treats for one of their charity events. It would only be about 20 people, and they wanted some light snacks to serve in-between their event. I always try to use my brothers goat cheese C’estbon whenever I get the … Continue reading
The minute I picked up the new Bake from Scratch magazine I knew I would have to try every recipe listed. The cover shot was amazing! Those Strawberry –Balsamic Muffins looked incredible. One of my favourite shops in Stratford is Olive your Favourites; wonderful olive oils and balsamic vinegar. I knew that the maple … Continue reading
Savoring history's repast. Discovering flavors not lost but forgotten
A blog full of humorous and poignant observations.
TINY SECRETS / TASTY RECIPES
Wine is food.
TINY SECRETS / TASTY RECIPES
Local cooking and eating in New York's Hudson Valley.
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