Wednesday, June 17, 2015

Celebrate International Sushi Day & a Edo Japan Giveaway!



Who loves sushi? If you love sushi as much as I do then you will certainly appreciate today's giveaway! Today (Thursday June 19) is International Sushi Day and Edo Japan wants to celebrate it with you!


Edo Japan has its roots in Calgary, Alberta but now has expanded to many locations across Canada. If you haven't had your chance to try their food, here is your chance! Enter in the rafflecopter below!

Please note, there is a mandatory entry to complete. You must comment (located below the rafflecopter) to be entered into the giveaway. Share what is your favourite sushi memory.  The more details you give the better! You must log your info into the rafflecopter otherwise your entry will not be counted.  Also, this giveaway ($50 giftcard to Edo) is limited to areas where Edo Japan is located. Good luck! Contest closes midnight Wednesday June 24, 2015.

a Rafflecopter giveaway

Monday, June 15, 2015

Re-Cap of the Croissant Bake-off

 
As promised from my last post, here is the re-cap from our Croissant Bake-off where I baked the Duchess Bake Shop croissant using their cookbook, Dan baked the sourdough croissant from Tartine Bakery's cookbook, Addie baked David Lebovitz' Whole Wheat Croissant and Lesley followed a croissant recipe from La Cuisine Paris
The plan was that everyone's croissant dough was to be mostly prepped upon arriving at L & S' house and then the croissants would be baked off in succession. Above, is a picture of everyone prepping their croissants doughs to roll out, proof or preparing the egg wash for the oven. 

One reason for us baking all the croissants around the same time frame was because we wanted to see the cross section of each croissant fairly soon after they have been baked. Above is the cross section for the croissant I baked (using Duchess Bake Shop's recipe). You can see that there are a number of layers and some space in between the layers. 

Saturday, June 6, 2015

Croissant Challenge - Baking the Duchess croissant


The above picture depicts some beautiful croissants that I not only baked, but made from scratch! So, you are probably thinking this is something I do every once in a while considering my love for macarons and complicated baked goods. However, I must say this picture also represents the very first time I have ever baked croissants - unless you count those Pillsbury ones that we used for the homemade cronut post. Like every great picture there is a backstory and this picture is no exception to that rule. 

Saturday, May 9, 2015

The Food Blogger Dinner at the Fairmont Hotel Macdonald


champagne_beyondumami

Last Tuesday I had the amazing opportunity to meet Executive Chef Serge Jost at the Fairmont Hotel Macdonald's Harvest Room. Not only did I share a meal with Chef Serge but I had the chance to cook with him as well! I along with a few food bloggers and food lovers experienced an interactive dinner as a part of the Fairmont Macdonald's second annual interactive dinner. When we arrived at the Harvest Room, there were beautiful 3 course menus laid out for us to read and then cook! Yup, you read that right. The only way we would be able to enjoy an amazing dinner that night in the Harvest Room was to first cook it up ourselves! Thankfully we did have help!
Picture of all participants at the interactive dinner.
So, let me introduce you to the cooking/food loving team! At the back row from left to right is Brittany Watt (from Harvest Microgreens),  Chef Jost, Lindsay (from Edible Woman), me, and Santana (our delightful server). Then in the front row is Linda Hoang (Linda-Hoang.com) and Cindy N (from Let's Om Nom). 

Thursday, April 23, 2015

Macawrongs - When Macaron Baking Doesn't Go Right


Does the above picture ever look like some of the macarons that come out of your oven? Over the past couple of years many a "macawrong" has come out of my oven! It definitely has been upsetting when I crack open the oven and instead of beautiful smooth macarons with lovely feet (the ruffled edges on a macaron shell) I see a pan of these shells there. In fact, just this week I experienced a batch of macawrongs myself.


The purpose of this post is to continue to encourage you all to keep baking those macarons. Yes, they can be finicky despite all the work we put into them. Let's do some digging into why these macarons look like this. My hubby Dan, an engineer by trade, who has seen me through this journey of macaron making will also help dissect what likely happened in these macawrongs. 
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