Big smiles broke out on my family’s faces when I mentioned I was going to have a go at making some of this.
Bacon and chocolate are two of their favorite taste sensations and as we had just finished listening to a radio interview with a woman who promotes eating bugs as part of a sustainable and protein-rich diet, I guess it is not surprising this combination raised nary an eyebrow.
Hmm. Chocolate bugs. Yep. Think I’ll save that one for another post. [Read more…]
I make ice cream all year ‘round, the same way my partner barbeques everything, including Christmas dinner. In all honesty, it is more a matter of lifting the ice-cream maker down from the shelf, and digging the chiller sleeve from the depths of the freezer.
I had never tasted anything so rich and exotic. It was a warm sauce on cold ice cream! And salty red skinned peanuts to top it all off!
After that first taste, it became a weekly ritual for me to go with my Dad to pick my Mum up from work on Friday nights, at 9pm. [Read more…]
After last week’s “road trip in the rain”, seeking out some of Vancouver’s best chocolate covered fleur de sel caramels, I am hooked. And once I have rehydrated myself, and my well-salted taste buds have recovered, I have to try making them, myself.
My first attempt is at a firm caramel, recipe found here. Canadian Living magazine is one of my “comfort food” things. Always reminds me of Mum, as she bought me a subscription, every year.
I am excited to open my Sel Marin de Guerande. [Read more…]
Maybe it’s because I live close to the ocean. My partner has a sailboat, and on windy days, the feel of a light salt spray hitting my face (and I do mean a light one: I am a fair weather boater) makes me lick my lips and crave salty foods.
Spring is in the air and it is almost time to put the boat back in the water, so it is, perhaps, no wonder I am thinking of fleur de sel.
This wonderfully tasty and expensive salt is, according to David Lebovitz, “a hand-harvested sea salt collected by workers who scrape only the top layer of salt before it sinks to the bottom of large salt pans”.