CordonBlues’ blog

Happy Canadian Food!

2008-07-01T20:11:10Z

Celebrating Canada Day, I'm wondering what is Canadian food? I would define it as food enjoyed by all that is local, simple, and fresh. On the baking and pastry side of gastronomy, what comes to mind first is pancakes drenched with maple syrup an...

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Paid Off In Tunes

2008-06-27T00:13:21Z

Paid off in tunes---here’s the deal, thanks to my hard work in the intensive Baking and Pastry Program, I have been invited by the College to be on a team of chefs for the Bluesfest, here in Ottawa. In return for my cooking time I get free passes ...

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Delicious De-Mystified

2008-06-21T16:59:49Z

This is an excellent pastry cookbook, it covers everything from theory and structure of cakes to methods and recipes of more than 100 tasty confections. The only down side it is short on pictures something I always look for in a cookbook. The Ar...

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French Ingenuity and the Delicious Clafouti

2008-06-18T16:44:53Z

Clafouti is a rustic, no-fuss French country dessert that takes less than one hour to make. This is simply custard that is poured over fruit. Cherries are traditional, but you can use berries, figs—I used pears. You can even combine fruit as well....

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Day 2 Class Notes: Intro to Baking and Pastry

2008-06-18T03:48:33Z

Not sure if I can keep up re-writing my notes for my blog. Who has time? Really. I rather write about a new recipe I’m trying out. So this is it with the notes. I sure hope these notes are useful to someone out there. I can't believe how comple...

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Day 1 Class Notes: Intro to Baking and Pastry

2008-06-17T02:28:13Z

Going back to baking or pastry school? Maybe my old academic habit of taking detailed notes will be of use to you. Here is day one of class notes. Once again we started the day started with a talk about tools and ended the day with butter. What...

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Exotic Watermelon Carving

2008-06-14T02:29:12Z

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My Sweet Mini Vacation

2008-06-11T03:34:31Z

The theory is learning vacation. Super tired, I found the extra energy today once I cooled off to make pie and soft roll dough and pipe a number of cakes. I finished off the day with the pie with chocolate mousse. Pie is only as good as its crust...

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I Kneaded To Know

2008-06-10T02:48:32Z

I never learnt this basic culinary art technique---baking bread , and now that's all changing. This is today's bread recipe. Very simple. Lovely with a soft cheese and jam. Soft Bread 600 ml water 75 g fresh yeast 1000 g bread flour 50 g s...

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Culinary Adventure to Japan!

2008-06-08T14:34:57Z

While I wait for my baking and pastry class to start, I'm taking a detour back to cuisine -- to authentic Japanese cuisine, that is. I'm learning how to make sushi, dahi's, soups, tempura and yakitori. It takes minutes to learn this but up to se...

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