My Brighton Kitchen is hosting a Pizza Making Workshop this month! A Neapolitan-style pizza baked in a wood-fired oven is truly an experience and I want to share it with you! Make a fun day out of it, bring a friend or two and join me on Saturday July 9th for a delicious afternoon of […]
At my bread developement day yesterday, I used a favourite recipe but changed the ingredients: the cranberries became apricots and the walnuts became hazelnuts. What a lovely bread! I loved taking a bit and really tasting and feeling the texture of the apricots and the hazelnuts were a true delight. I just need to improve […]
I tried a new olive bread recipe today and Success!! For once, I did not change one thing on the original recipe, and believe me, that in itself is very difficult for me! But I thought, let’s give it a chance, and then I’ll make some improvements. The result was very satisfying as a […]
Yesterday, I saw a very enticing banana bread recipe from Dominique Ansel, master baker and genius behind the Cronut© and and decide to give it a shot. After a more attentive inspection of the recipe, I decided that I can’t really do a recipe using 2 cups of refined white sugar and 7/8 cup of […]
I’ve been very successful with the sourdough recipe I got this summer from a wood-fired baking workshop I took this summer at the historical Montgomery Inn in Toronto, offered by Chef Thor and George Brown College. That bread was a delicious revelation for me! Simple technique, delicious results. So I decided to try a variation […]
If the cookies don’t do it, I have 2 apple pies galette-style ready to bake for tomorrow night! It was a busy evening!!!
A perfect lunch for a sunny February afternoon! Multigrain baguette from Ace Bakery, still warm from the oven, with Lady Laurier d’Arthabaska soft surface-ripened cheese, topped with fresh dates. And blueberries to finish the lunch. The trick here is patience: this cheese is best at room temperature so you have to plan for it and […]
There’s definitely room for improvement but I’m so happy with the results. And the taste!! Considering these were baked in my small microwave/convection oven, it’s worth repeating the experiment.