Cats In The Kitchen

A few words about Mushrooms

I love mushrooms, they are the best, so heres a nice little chat with some fun facts, interesting info and a quick little recipe! Read more →

Fig, Walnut, Cognac Spread

4 times a year, the LCBO releases there Food & Drink magazine, and by the beard of zeus! I love it! I know it's considered silly sometimes for those who aspire to be great chefs to still enjoy homely recipes, but the magazine is just fantastic. They pair up the... Read more →

Feta Stuffed Meatballs

Because things are just better with cheese in them. Fact. Read more →

Baked Beans!

If you aren't feeling cold enough to be in NEED of baked beans, I still think you should get this recipe as preparation. Safety first! :) Read more →

Stock of all kinds!

For most Monday appears in our schedules as a rather hurried and annoying day, but this particular Monday, I find myself with a full day! How exciting! This morning I woke up with the desperate desire to make some beans, and was sad to see that we had no stock... Read more →

Holiday Catering Begins!

Preparing for the holidays can be hard, so I am opening my small kitchen to help with treats, cakes, and appetizers. All delivered, all delicious! Read more →

Wedding cake

This class was 6 hours long, and included a lot of work with different kinds of decorating materials. We used fondant, marzipan, pastillage, royal icing and butter cream. The cake is a pound cake, and the bottom layer of the three layers in the picture is actually Styrofoam. Part of... Read more →

Nid d’abeille glace

Frozen Honey Nest This recipe requires an ice cream maker, half circle silicone molds and a blow torch. Ingredients: (for 6 nests) =Strawberry sorbet= 500ml strawberry puree 150g sugar 50g inverted sugar (liquid honey) 0.5 pc lemon juice 250ml water 1g sorbet stabilizer 150g chopped almonds =Frozen honey parfait= 120g... Read more →

Entremet vanilla et fruits des champs

Warning: These pastry recipes are complex and involve lots of steps, ingredients, and equipment. But most of all, beware to those of you who are dieting, THIS IS FRENCH PASTRY, IT'S ALL BUTTER, SUGAR, AND FAT! STAY AWAY! They are delicious. -_- Ingredients: =Pistachio Dacquoise= 25g flour 190g almond powder... Read more →

Filet de boeuf persille emince sur une crème d’artichauts, tomates farcies au beurre d’anchois et sauce porto

Slice beef tenderloin, on a bed of artichoke cream, tomatoes stuffed with anchovies, port wine sauce This recipe does not include the ramakin pasta thing you can see in the picture. We were required to create another side dish for this class, so I filled that with roasted red peppers,... Read more →