9th Blogiversary: my Cake Decorating Challenge

The art form of cake decorating can be intimidating to a novice. But even masters had to start with a humbling first cake. Learn in this post the basic tools needed and how to prepare your canvas for your creations.

Let’s eat a fancy decorated cake for my 9th blog anniversary! No, not one cake, let’s have two cakes! Here is a blog veteran tip: keep challenging yourself, make those hard recipes, try those scary cooking techniques. Today I will attempt to conquer one more personal kitchen nemesis: cake decorating.

Cake decorating lily of the valley

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Watch me Skip across the Alps like Maria

Actually do not imagine that at all, it would be really scary!

But just wanted to let you know I will be away for the next couple of weeks as I head off on holiday to Austria and Budapest! I am so excited!

im-on-vacation-sign-hseelwxiy

You will get a very special new post on June 14th 2016 so keep an eye out for that. And I will be back at the end of the month with my contribution for Food ‘n Flix (which I am hosting so join us) with the movie ‘I Am Love’.

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Why Kouign Amann Will Change your Hips

The Breton Kouign Amann pastry is utter heaven in a bite. The recipe calls for lots of butter, barely held together with flour and sugar. I am sure once you try it you will be hooked for life. Sorry hips you’re gonna get bigger!

I am so late on this one, this was the April 2016 Daring Kitchen assignment and life got in the way. But I had to do it because Kouign Amann is one of those pastries where I melted IN love at first bite…and it became my nemesis in the kitchen. Finally, for once, I won the battle! Sweet delicious victory!

Kouign Amann flakes

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I Am Love for Food ‘n Flix

The film “I Am Love” tells the story of the wealthy Recchi family, whose lives are undergoing sweeping changes and where food takes center stage in the art of seduction.

By pure coincidence, I am so very honored to be hosting for a second June in a row (I hosted June 2015) this month’s 2016 edition of Food ‘n Flix with the film I Am Love. I get the impression it will be a passionate and intense film where family drama gets expressed a lot at the sumptuous dinner table and behind in the kitchen with the caterer.

And this post just so happens to be 1,000th published post!  And I am less than 2 weeks away from my 9th blog anniversary! I will let you in on a little secret: of all the monthly groups I have participated in this is my favorite. Feel free to join our group, just watch the movie and then head into the kitchen to make a dish inspired by the film.

I Am Love

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Bourbon Cherry Pistachio Ice Cream

Looking for a fun and slightly grown up ice cream recipe to try out? This Bourbon Cherry Pistachio Ice Cream is perfect: beautifully jeweled with cherries and pistachio, and spiked with a touch of Bourbon.

It’s Food ‘n Flix time again! In this monthly group a host picks a movie of their choice that pertains to food. Everyone watches the movie and then makes a recipe which the film inspired. It can be any recipe you want. This month’s pick is hosted by Kimberly at Coffee and Casseroles and she picked The Witches of Eastwick. My summery recipe inspiration birthed from this film was a Cherry Pistachio Ice Cream. Good thing because as I write this post the expected temperature today is 38 C with the humidex!

Bourbon Cherry Pistachio Ice Cream

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Chicken Bastilla for a North African Afternoon

Chicken Bastilla is a traditional Maghrebian pie filled with chicken, scrambled eggs and a crunchy layer of sweet cinnamon toasted almonds, all wrapped up in buttery phyllo pastry.

Boy are you in for a treat today: eyes and stomach! This chicken bastilla is THE DISH you must make for your next dinner party if you are looking for a guaranteed WOW factor! Even better, make it with your guest as it takes a couple of hours and there are many steps to keep people busy.

Don’t worry it is simple and the directions below are very clear. Open of a bottle of wine and make it with a group of friends. That is what I did with two fellow Montreal food bloggers as we prepared, and of course enjoyed, a 3-course North African meal together.

Chicken Bastilla

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Cream of Almond Soup, Medieval Cooking Part 2

Cream of Almond Soup was a traditional recipe often prepared in Medieval times. Ground or powdered nuts were used to thicken broth and stewed in milk with a spices or herbs.

Before we explore this unusual Cream of Almond Soup, or Crème Almaundys, here is a quick refresher on what is considered Medieval times. The Middle Ages covers roughly the 5th to the 15th century. It is called the Middle Ages because it is the middle period of the three main divisions of history, at least the Western one: first is Antiquity which ends with the collapse of the Roman Empire, second is the Medieval period, and third we have the Modern period which started with the Renaissance.

Almond Soup

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