Tuesday, July 31, 2012

Baking with Julia: White Peach Blueberry Pie

The weather is still sultry here in Montreal and I am avoiding the oven/stove as much as possible. However one taste of the filling for this pie made me want to bake a dozen more summer fruit pies, heat be damned. And then eat them all. *blush*

Monday, July 16, 2012

Summery green things

So the past week has been crazy hot and humid here and the thought of firing up the oven to bake this week's Baking with Julia challenge recipe of Semolina Bread was just too much to bear. I *will* bake this bread, I already bought the ingredients, but it will simply have to wait until things cool down a bit. I'll post the results when I do.... some time in November, from the looks of things :P

In the mean time, we have been taking advantage of the summery weather and doing our groceries at the Jean Talon Market, which is always a treat. Keeping an eye out for seasonal delights (and deals), I've made two things that have come out especially nice. The first is a large batch of garlic scape pesto:

Monday, July 2, 2012

Baking with Julia: Almond Biscotti

Biscotti are cookies that I think most people have tried, but very few have made at home. Believe you me, those overpriced biscotti in the jar at your local Starbucks can't hold a candle to a fresh homemade one. General consensus seems to be that they're too fussy to make... cookies you have to bake twice?!? Too much work! But honestly, I find that chocolate chip cookies are far more fussy to make than biscotti. No waiting for butter to soften, no getting halfway through to realize you're missing an ingredient, and unlike those chewy chocolate chip cookies, biscotti really never go stale. Plus, biscotti are so versatile! You can throw just about anything into a biscotti... nuts, dried fruits, chocolate, candied ginger/citrus peel, spices, tea, etc. And they give you a great excuse to have a nice big cup of coffee, or tea, or hot chocolate, or milk, or wine... ok, I'm starting to sound like some weird biscotti lobbyist. ;) Point being, if you haven't tried making your own biscotti, you should.