Showing posts with label Miscellaneous Interesting Things. Show all posts
Showing posts with label Miscellaneous Interesting Things. Show all posts
Charelli's Partners with Starbucks
Less stinky cheese and more of what you really want: frothy, hot triple-venti lattés.
Joking! We're joking. April Fools and all. Jokes aside, though, we're pleased to be back at the blog and you can anticipate regular updates for April and beyond.
And if you're interested in a far more clever and ambitious April Fools prank, why not serve your friends and/or family these Tromp L’oeil Eggs and Toast for dessert tonight?
Explanation and recipe here.
Happy Thanksgiving!
We hope you're all having a wonderful, food-filled weekend. One of our favourite parts of Thanksgiving is pie. We love pie. Our staff pies this year include pumpkin with pecan and brown sugar topping - if it's good we'll post the recipe... for next year... Anyway, in honour of the holiday, of pie, and of Charelli's Dutch roots, we thought we'd post this lovely painting by early Dutch still life painter, Willem Claesz (b.1594 ): Breakfast Table with Blackberry Pie.
Here's a recipe for a contemporary version of (the apparently very traditional) blackberry pie. For more visual pie inspiration, you can browse the Pie Club group on Flickr. And then there's always this, the only worthwhile pie chart ever created...
Happy Pie Day!
Here's a recipe for a contemporary version of (the apparently very traditional) blackberry pie. For more visual pie inspiration, you can browse the Pie Club group on Flickr. And then there's always this, the only worthwhile pie chart ever created...
Happy Pie Day!
Dinner at El Bulli: Seriously Entertaining
This is a seriously dedicated and entertaining homage to one foodie's experience of dining at The Greatest Restaurant in the World - El Bulli.
(Full escapade here.)
Meat-Flavoured Crisps
The Five Million Pound Nose
There's no nose like a cheese nose. Wyke Farms of Somerset, England has insured their cheese grader's nose for £5.000.000. Read all about it.
Indonesian Food Carts for Kids
Hubby Hubby!
As of September 1st, gay marriage is legal in Vermont, and Ben & Jerry's is celebrating by renaming its Chubby Hubby ice cream Hubby Hubby. This is a really sweet acknowledgment of human rights - we may have to go eat a pint of the frozen Peanut Butter Cookie Dough, fudge and pretzel goodness in honour of their gesture. Tough life.
The Macaroon, and How It's the Best Thing to Eat
It's sort of a grey day and we're somewhat lamenting the impending end of summer, so forgive us while drift towards the lighter, fluffier end of the spectrum. We're going to take a moment to talk about macaroons (or 'macarons', if you will.)
These ones:
(Not those over-sugared stringy coconut things.)
Macaroons are the best. They're a hybrid cookie/pastry - much fancier than a biscuit, but you can still use your fingers. They have a paper-thin layer of delicate crispiness on the outside, through which you bite down into dense, moist, flavoured-almond deliciousness, until your top teeth meet the bottom ones in a thick, velvety layer of pastry cream. And they come in the most ridiculous colours. Ridiculous colour is important, if you want to create a truly fancy pastry. AND, they come in two sizes: regular, and mini. There's an inverse relationship between relative size and general amazingness. Anything done in miniature is automatically exponentially better than the regular-size version. And regular-size macarons are pretty incredible. So.
If you can't hop across the pond just to satisfy a sweet-tooth, Murchie's makes some pretty authentically Parisian ones that do very well in a pinch.
And if you're inclined to try your hand, Paris-based internationally trained pastry chef David Lebowitz, has put together some great resources.
These ones:
(Not those over-sugared stringy coconut things.)
Macaroons are the best. They're a hybrid cookie/pastry - much fancier than a biscuit, but you can still use your fingers. They have a paper-thin layer of delicate crispiness on the outside, through which you bite down into dense, moist, flavoured-almond deliciousness, until your top teeth meet the bottom ones in a thick, velvety layer of pastry cream. And they come in the most ridiculous colours. Ridiculous colour is important, if you want to create a truly fancy pastry. AND, they come in two sizes: regular, and mini. There's an inverse relationship between relative size and general amazingness. Anything done in miniature is automatically exponentially better than the regular-size version. And regular-size macarons are pretty incredible. So.
If you can't hop across the pond just to satisfy a sweet-tooth, Murchie's makes some pretty authentically Parisian ones that do very well in a pinch.
And if you're inclined to try your hand, Paris-based internationally trained pastry chef David Lebowitz, has put together some great resources.
Beehaus. The Best Thing Since Bauhaus?
Love bees. Love this. We welcome the rise of the Urban Apiarist!
And just for fun, another easy, snack-ish, cheese recipe - this one with honey:
Crostini with Blue Cheese, Honey, and Hazelnuts
Ingredients
* 12 1/3-inch-thick diagonal baguette slices
* 3 ounces blue cheese (such as Gorgonzola , Roquefort , or Maytag blue), room temperature
* 1/2 cup hazelnuts, toasted, husked , coarsely chopped
* Honey
Method
Preheat oven to 400°F. Place baguette slices in single layer on baking sheet. Toast in oven until golden, about 8 minutes. (Can be made 4 hours ahead.)
Spread blue cheese on baguette slices. Sprinkle hazelnuts over each. Drizzle each slice lightly with honey.
From epicurious.com
(Or, if you're feeling more adventurous/brave - here's one for Roaring 40's Blue Cheese and Truffle Honey Soufflé. If you make this, bring some in for us!)
And just for fun, another easy, snack-ish, cheese recipe - this one with honey:
Crostini with Blue Cheese, Honey, and Hazelnuts
Ingredients
* 12 1/3-inch-thick diagonal baguette slices
* 3 ounces blue cheese (such as Gorgonzola , Roquefort , or Maytag blue), room temperature
* 1/2 cup hazelnuts, toasted, husked , coarsely chopped
* Honey
Method
Preheat oven to 400°F. Place baguette slices in single layer on baking sheet. Toast in oven until golden, about 8 minutes. (Can be made 4 hours ahead.)
Spread blue cheese on baguette slices. Sprinkle hazelnuts over each. Drizzle each slice lightly with honey.
From epicurious.com
(Or, if you're feeling more adventurous/brave - here's one for Roaring 40's Blue Cheese and Truffle Honey Soufflé. If you make this, bring some in for us!)
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