Saturday, April 28, 2012
Thursday, April 19, 2012
I've always been a bit ambivalent about vinegar. I usually have red and white wine vinegar, and balsamic and sherry vinegar on hand, but I'm never convinced about the difference between vinegars, chardonnay and champagne for example. Vinegar is vinegar right? No wrong, there is a world of difference between vinegars and between good and ordinary vinegar.
Tuesday, April 17, 2012
I have blogged about macarons before and my love of the salted caramel ones at Ladurée. Macarons are everywhere these days, so much so they are almost passé.
A few days ago, a friend sent me this photograph and I was passionate about macarons again. I hadn't heard of Meresse before, but now I have to go to Aix en Provence. I want to try the foie gras and onion confit macaroon, quickly followed by the foie gras, fig and speck one. Maybe they'll ship to Paris?
Friday, April 13, 2012
Sometimes I receive packages in the mail and I should have posted much earlier about the wonderful Cobram Estate olive oil that arrived before Christmas. However, mid December in Canada is all lard and duck fat in my kitchen, I rarely reach for the olive oil before the spring.