Owner: Whisk: a food blog URL:http://www.whiskblog.com/ Join Date: Thu, 07 Aug 2008 23:55:45 -0500 Rating:0 Site Description: A foodie based in Ottawa, Canada, who is working through a cooking school curriculum one class at a time, from apple pie to zabaglione and everything in-between. Site statistics:Click here
Whisk Wednesdays—Consommé Madrilène (Chilled Consommé with Red Peppers and Tomatoes) 2008-08-07 22:32:39 Consommé Madrilène (kohn-sum-may) is a crystal-clear soup that is pure and clean-tasting, typically flavored with tomato, and served chilled. But getting this crystal-clear liquid requires fat-free stock and hamburger patties!I remember eating Campbell’s Consommé, made famous by Andy Warhol, for dinner when my mom was on her Weight Watcher’s kick. I actually enjoyed it with egg noodles, but Read more:Wednesdays
, Chilled
, Peppers
, Tomatoes
More This and That 2008-08-07 02:04:44 I can't believe how busy July has been, and I apologize for not being able to catch up with everyone's blogs and posts lately! Right now, I'm visiting family and friends in Saskatchewan and trying to squeeze in some blogging in-between.It's so nice to get an award and even better when it's from bloggers I admire. Over the last week, this has happened twice! I feel so lucky and honored and flattere
This and That and Two Awards 2008-08-05 12:57:40 Here are a couple of pictures from our camping trip at the most amazing beach in Ontario: Sandbanks Provincial Park on Lake Ontario. We had a great time building sand castles, jumping waves, getting grimy, eating s'mores, and even enjoying some leftover Le Cordon Bleu Creamed Leek and Potato Soup as an appetizer. But it's good to be home again and not have to worry about rain, critters, and poison Read more:Awards
Tuesdays with Dorie—Black-and-White Banana Loaf 2008-08-05 11:52:05 Bananas, a touch of rum and lemon, and chocolate combine in this delicious banana loaf.Awhile ago I saw a blog post about zebra cake. Farida, from Farida's Azerbaijani Cookbook posted about a zebra cake she carefully made by adding a tablespoonful at a time of white batter and chocolate batter. When I went to make this Black
-and-White
Banana Loaf for Tuesdays
with Dorie, it seemed like the right t
Tuesdays with Dorie—Peppermint Cream Puff Ring...Swan 2008-08-02 10:44:22 This week with Dorie we’re making pâte à choux, a magical pastry that’s cooked twice (once on the stove and once in the oven), puffs, and tastes so light that you think it could be good for you! Ever since I saw a picture of choux swans, I’ve wanted to make them. And this week I had my chance.Pâte à choux (pronounced “shoe”), also called choux paste, dates back to 1540 and comes from Read more:Tuesdays
, Cream
Tuesdays with Dorie {Rewind}—Brown Sugar-Pecan Shortbread Cookies 2008-08-01 01:36:18 Since the goal of the Tuesdays
with Dorie baking group is to bake through the complete cookbook of Dorie Greenspan’s Baking: From My Home to Yours (a five-year project!), I thought I should start catching up with the recipes I missed before I joined.In the beginning, the group was one: Laurie of quirky cupcake who came up with this brilliant idea. The first recipe she tackled was the BrownSugar Read more:Pecan
, Shortbread
, Cookies
Another Award or Two 2008-08-01 00:40:42 I'm home on the prairie and enjoying the big, expansive blue sky and the field grasses. I wish there were more hours in the day to do everything I want to do {online}, but I've been enjoying a good book, sitting by the beach, watching the kids play in the water, and catching up with everyone. While I've been visiting family and friends, the food blogging community continues to inspire me.Chriesi f Read more:Award
Whisk Wednesdays—Bisque de Homard (Lobster Bisque) 2008-07-30 07:00:00 Bisque de Homard, or Lobster
Bisque, is a once-in-a-lifetime soup. At $16 per bowl and $97 for a tureen, the word “soup” seems too simple and unworthy a description. Technically, it’s a bisque, but it needs a name deserving of its expense and grandeur. So you know what you’re getting into. So you’re prepared to savor every sip. So you’re prepared to slave in the kitchen for a whole day Read more:Wednesdays
Tuesdays with Dorie—Summer Fruit Galette 2008-07-29 02:14:02 A galette is supposed to be rustic, and mine certainly looks that way! Baked in a brown bag, filled with a mixture of summer fruits including saskatoons, blueberries, strawberries, and raspberries, drizzled with pastry cream, and served with ice cream, this is a delicious and easy dessert.Galettes are usually round, flat, free-form tarts with a thin, crispy crust that’s been folded over onto the Read more:Tuesdays
, Summer
, Fruit
Whisk Wednesdays—Velouté Agnès Sorel (Cream of Chicken Soup) 2008-07-28 23:51:01 White soup. White stock. White chicken. White button mushrooms. And a touch of pink from the ham. This is Velouté Agnès Sorel, a cream of chicken soup. Agnès Sorel was a mistress of French King Charles VII in the 1400s and this is one of several dishes named after her.This could also be the soup mentioned in Jane Austen’s Pride and Prejudice:“As for the ball, it is quite a settled thing;and Read more:Wednesdays
, Cream
, Chicken
, Chicken Soup
Whisk Wednesdays—Julienne Darblay (Creamed Leek and Potato Soup with Julienned Vegetables) 2008-07-28 23:51:01 ::Whisk Wednesdays
::Welcome to Whisk Wednesdays!I now have some buddies who will join me as I cook my way through a cooking school curriculum. We're always happy to have new people join us.You can find out more HERE.Leeks and potatoes are a classic pairing in Vichyssoise (pronounced vee shee swahzz), the cold version of this soup. Julienne Darblay is served hot with an “elegant” garnish of jul Read more:Potato
, Vegetables
Whisk Wednesdays—Billy Bi (Mussel Soup) 2008-07-28 23:51:01 ::Whisk Wednesdays
::Welcome to Whisk Wednesdays!I now have even more buddies who will join me as I cook my way through a cooking school curriculum. Find out more HERE. You should join us!We’ve left the tricky emulsion sauces behind and moved onto the first in a series of soups. The first soup on the list is Billy
Bi (pronounced BILL-ee BEE and sometimes spelled bilibi or billi-b), which is a cre
Whisk Wednesdays—Sauce Béarnaise (Warm emulsified sauce derived from Hollandaise sauce) with Steak 2008-07-28 23:51:01 ::Whisk Wednesdays
::Welcome to Whisk Wednesdays!I now have a few more buddies who will join me as I cook my way through a cooking school curriculum. Find out more HERE. You should join us! Now that we've completed the mother sauce
s, we're into the derivative ones and Béarnaise is one of the best. It's based on hollandaise but has an added flavor boost from a reduction of wine, shallots, wine vine Read more:Steak
Whisk Wednesdays—Sauce Hollandaise (Warm emulsified sauce) and Sauce Moutarde 2008-07-28 23:51:01 ::Whisk Wednesdays
::Welcome to Whisk Wednesdays!I now have a couple of buddies who will join me as I cook my way through a cooking school curriculum. I'm so excited to find other bloggers who are interested in doing this too! I've had to organize myself a bit and have explained it all HERE. We will probably have to make adjustments as we go, but it should be fun. You should join us!Hollandaise sau Read more:sauce
Tuesdays with Dorie—Cherry Rhubarb Cobbler 2008-07-24 10:33:01 This is the second cobbler I’ve made from Dorie Greenspan’s cookbook, Baking: From My Home to Yours, and the second one I’ve made in my life! I’ve made several crisps, but not cobblers. One of my favorite flavors is ginger, and this cobbler includes it in the filling and topping, which gives both a little zing.FillingI’m so glad I planted rhubarb in the garden last Fall since I’ve been Read more:Tuesdays
, Cherry
, Rhubarb
Tuesdays with Dorie—Chocolate Pudding 2008-07-15 07:00:03 Nothing beats homemade chocolate pudding. I remember stirring the pot of chocolate pudding (from a box) on the stove anticipating the dessert we would have after dinner. Occasionally, we would have from-scratch-pudding, and that was a treat!In Dorie’s version, the food processor does a bulk of the work. The pot leads by heating the milk and sugar, similar to a sugar syrup.While the pot heats the Read more:Tuesdays
, Chocolate
, Pudding
Brownie Pops 2008-07-12 23:02:08 For Mother’s Day a couple years ago, my daughter’s teacher collected favorite recipes from each student and compiled them into a booklet. It was and is a treasured gift for a foodie like me. One of the best recipes in this handmade book was one called “Best Brownie
s”.
I’ve made these brownies over and over, and they have the qualities I love in a brownie: cakey, chocolate-y, never-fail,
Tuesdays with Dorie—Double-Crusted Blueberry Pie 2008-07-08 15:12:03 It’s such a busy time right now with school out, new routines, packing, camping, travelling, visiting, swimming lessons, and so on. Summer holidays often seem busier than other times of the year, so I always find it nice and relaxing to retreat to the kitchen and bake something sweet. This blueberry pie was just the thing to bring a taste of summer to the table.The filling itself is easy enough. Read more:Tuesdays
, Crusted
, Blueberry
Tuesdays with Dorie—Apple Cheddar Scones 2008-07-02 10:05:44 No matter how you pronounce them, ScAWn or ScOHne or Scoooon (after the Coronation Stone), these are delicious.In Ottawa, we have a wonderful little take-out restaurant called The Scone Witch where they make “sconewitches” using scones shaped into squares. You can get sconewitches such as goat cheese and tomato, ham and Gruyère, and poached salmon and cucumber. They serve a variety of differe Read more:Tuesdays
, Apple
, Scones
Daring Bakers— Danish Braid 2008-06-29 20:17:41 This month, the Daring
Bakers were asked to make a Danish
braid the original Danish way, making layers of flaky, buttery pastry. It’s a laminated dough, similar to puff pastry, but with sugar and fewer turns. Tough. Daring. I’ve only made laminated dough once before, so I called in an expert, a friend’s mom who has made puff pastry many times and hundreds of breads.To me, a Danish from the l
Sugar High Friday (SHF) #44 Taste Canada: Sugar Pie in Jars 2008-06-24 15:49:34 Earlier this year, I was hunting for a “Tarte au Sucre” recipe that is part of the cooking school curriculum I'm working through as a self-directed study. At first I thought all I had to do was pull out the sugar pie recipe that’s common at Christmas time with French Canadians. I was disappointed to find out that the Tarte au Sucre I was being asked to make was a yeasted cake, like brioche w Read more:Sugar
, Friday
, Canada
Tuesdays with Dorie—Mixed Berry Cobbler 2008-06-24 08:23:43 Cobblers, crumbles, grunts, slumps, brown betties. All have fruit. All have a pastry, streusel, or cake-like portion. All are easy and all are delicious. Dorie's cobbler doesn’t disappoint either. You can find a pretty good description of each of these types of desserts here.According to Dorie, “a cobbler is about the most flexible dessert you can think of. In fact, it may even have gotten its Read more:Tuesdays
, Mixed
, Berry
Wordle Nonsense 2008-06-23 22:00:07 Saw this on LifeHacker and had to give it a try! I copied the list of Recipes from my blog and pasted it into this cool applet called Wordle. According to Wordle, the size of a word in the visualization is proportional to the number of times the word appears in the input text, so I guess I've done a lot of Tuesdays with Dorie! Here's mine in the Gallery at Wordle.
Read more:Nonsense
Lemon Bars 2008-06-17 06:32:28 I love lemon desserts, but I've never made lemon bars. A fellow foodie over at m's project journal made lemon bars last week as did Ellie from Kitchen Wench, so I felt inspired to do the same. These are tart lemon bars that are a welcome reprieve from the sweeter dessert fare.It's like a lemon meringue pie with a shortbread crust and no meringue. Tangy, delicious, and especially good with Dorie Gr Read more:Lemon
Whisk Wednesdays—Potage Ambassadeur (Split Pea Soup with Bacon, Sorrel, and Lettuce) 2008-08-22 10:36:38 Even though I live across the river from French Canada where pea soup (soupe aux pois) is a national dish, I've never ordered pea soup in a restaurant or tasted split peas before, so I wasn't too thrilled to make this soup, and neither was my family in Saskatchewan! My sister suggested I make it when I return to Ottawa, but she wasn't so lucky with the Whisk Wednesdays
' schedule. The kids passed o Read more:Bacon
, Sorrel
, Lettuce
Tuesdays with Dorie—Granola Grabbers 2008-08-19 01:05:10 A healthy cookie that tastes good. I thought this would be impossible, but Dorie comes through again. I even had to stop my health-nut Dad from grabbing the cookie dough before it was even baked! He was excited to have something healthy to eat instead of all the chocolate desserts and pies I’ve been making lately.To make them a little more fun, I baked them in the bottom part of an ice cream con Read more:Tuesdays
Blog Love 2008-08-14 11:17:00 Jacque over at Daisy Lane Cakes gave me this adorable award. Jacque has a great tutorial on how to cover a cake with ganache! Check it out! As well, you can check out her professional cakes, including an amazing purse cake, and cookies here! I feel honored and flattered that she has given me an award! {Emila of Emila’s Illustrated Blog started this cute award.}According to Emila, the participati
Whisk Wednesdays—Soupe à l'oignon gratinée (Onion soup) 2008-08-14 02:11:16 I love the smell of onions cooking; it's one of my favorite smells. And French Onion Soup is one of my favorite foods. Although I made it earlier this year, this time I followed the recipe in Le Cordon Bleu at Home which calls for water as the base instead of stock. I found this intriguing since I thought the best onion soup was made with veal or beef stock. In the first taste test, we preferred t Read more:Wednesdays
Tuesdays with Dorie—Blueberry {Saskatoon/Raspberry} Sour Cream Ice Cream 2008-08-12 18:41:09 Saskatoon RaspberryBlueberry
Sour Cream
Ice Creamin a watermelon{inspired by Alessandra Mortola, prop stylist seen on fanny}In my polls, I've determined that most of you prefer ice cream over whipped cream on pie and cake. And this week, we're making a sour cream ice cream flavored with fruit for Tuesdays
with Dorie. Unlike the ice creams I made earlier this year, this ice cream is dead easy to Read more:Sour Cream
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