Ahhhh marshmallows! I love them. I love them plain and can eat quite a few but really, for me, they are best when toasted over the fire, slightly burnt, crispy on the outside and gooey on the inside.
Saturday, May 7, 2016
Monday, May 2, 2016
Inspiration: The ham with brown butter served at Vin et Papillon in St-Henri (Montreal) - right now my favourite restaurant with wonderfully inspired dishes (a lot of emphasis on vegetables and seasonal products).
|Delicious pulled ham served with potato, onion perogies, poached egg, maple brown butter and roasted cauliflower|
Sunday, May 1, 2016
- 4 very fresh, large eggs
- salt and pepper
I have just recently discovered Julia Child's technique for cooking the perfect poached egg and I have to admit it is amazing. Much easier than what I have traditionally done (swirling water and vinegar) and it allows you to cook many eggs at one time in one pot. This method helps the whites adhere to the yolks to form a nice uniform shape.