My boyfriend wanted to make beer can chicken for our friend’s birthday barbecue. Rather than the usual barbecue rub, we went with something a bit different. But to say it’s simply “Asian” is kinda vague. It’s more of a Beer Can Chicken with a Southeast Asian Twist as the flavour profile leans towards the delicate balance of…… Continue reading Asian Beer Can Chicken
Hokkaido Milk Bread
I’ve been on a bread making kick lately. I can and do make other things, I swear, but I rarely get the chance to take photos. So for now, here’s one of my favourite loaf thus far. It will probably be the fluffiest bread you’ll ever make. That’s because the Hokkaido Milk Bread is a…… Continue reading Hokkaido Milk Bread
Homemade Croissants 1.0
Croissants have been on my list of pastries to perfect for the longest time. My third attempt, which is what you’re seeing here, is leaps and bounds above the first two batches. They’re closer to my idea of the perfect croissant, but obviously…there’s always room for improvement. Nonetheless, considering it’s only my third try –…… Continue reading Homemade Croissants 1.0
The Tempered Room
A pastry shop in Toronto’s Parkdale neighbourhood full of rustic charm, and surprise, surprise — good coffee from Sam James. The exposed bricks, wood accents, and beautiful bouquets make it a lovely homey space for relaxing and catching up with friends. The Tempered Room 1374 Queen Street West | Website
A few favourites for Mother’s Day
Mother’s Day is coming! I’ve dug into my old blog’s archive to find some of my favourite recipes. What will you make? Dutch Baby Pancakes: Regular pancakes are nice, but kinda boring. Change it up with an eggy German-style pancake. For a cuter presentation, make them in muffin pans for individual mini pancakes. [Recipe.] Cheesy…… Continue reading A few favourites for Mother’s Day
Bostock, aka Twice-Baked Almond Brioche
Bostocks are day-old brioche slices that have been soaked in syrup and then generously topped with almond cream and almond slices. They’re unassuming in appearance, but pack a delightful punch. Upon baking, the almond cream caramelizes to create a crackling, crispy layer, the syrup keeps the crumbs moist, and the result is a pastry that is…… Continue reading Bostock, aka Twice-Baked Almond Brioche
Brioche with bergamot essence
My mom used to make brioche in the late evening for the next morning’s breakfast. But no matter how hard we tried, we never could wait that long. Within minutes of touching the cooling rack, the brioche would be sliced, most probably buttered (yup), and in between mouthfuls of buttery, buttery bread were our usual…… Continue reading Brioche with bergamot essence
Odin Cafe
A morning coffee scene from a few weekends ago at Odin Cafe + Bar. The space was gorgeous and bright, and the coffee was as good as at any independent coffee shops in Toronto.
For the love of éclairs
Yesterday I spent the evening cleaning soy milk and almond milk matcha-flavoured pastry cream off the kitchen floor — welcome to the joy of baking! I was trying, with the help of a friend who translated it for me, to recreate Sadaharu Aoki’s genmaicha éclairs from a youtube video. It’s not quite there yet. The…… Continue reading For the love of éclairs
Profiteroles
Here is something sweet and simple to celebrate new beginnings. Choux pastry is relatively easy to make. Assembling them into profiteroles takes a while, but who wouldn’t love to receive these cute little bit-sized ice-cream sandwiches on a plate? For a savoury version, you can fill the plain choux pastry puffs with a mushroom pate, which…… Continue reading Profiteroles
Three Hour Brunch Friend 