round 2

Supper tonight made good use of the recipes from cooking camp. I didn’t think round 2 would be this soon. I can’t believe I made even more tortillas, but I did. I do not own a KitchenAid mixer and dough hook, so I kneaded the dough. . . I don’t know if that was a good idea or not, but my little sister was asking for seconds, so it must have been alright. I also made the salsa of which my dad was a big fan (he discovered at the banquet when camp ended), and turned the tortillas into

I recall learning last year in school that eating a good meal raises your levels of dopamine by 50%. Just a fun fact that came to mind.



photoLast night I spontaneously decided to go to the movies, and I’m glad I did. I didn’t think I could cry at a movie about food, but The Hundred-Foot Journey is about more than just food, and is absolutely spectacular. It’s great when you see a really good movie, because so many of them are just no good. The story of a family from India moving to Paris and boldly opening a restaurant across the street from another restaurant of opposite style is a daring move, but chef Hassan impresses all of France with his deliciously innovative cooking. I’d say the entire theatre was probably inspired to go home and experiment with spices.

So, inspired by The Hundred-Foot Journey’s “five sauces” of French cuisine, and the band Five Seconds of Summer, I came up with the play on words: 5sos = 5 Sauces of Summer. My plan is to make all five at some point during what’s left of the summer. We’ll just see how that goes.

pizzeria + enoteca

photo 2Recently, a friend of my parents’, Ryan, opened a pizzeria called Piatto. Unfortunately, my parents neglected to take me the first time they went, so I just had to listen to how amazing it was and wait until I could actually go. I finally did go yesterday, but before I describe it, here’s a coincidence: Meg McNeil, the fabulous assistant chef from Culinary Bootcamp, also works at Piatto! So, Piatto itself. . . The restaurant is quite impressive. Specific features being bikes in the restaurant, red lights hanging from the ceiling, an interesting fan, and a huge oven. This oven is apparently far from ordinary. Well, unless your ordinary oven cooks pizzas in 90 seconds at 900 degrees farenheit.

This time I got a barbecue chicken pizza which was delicious, especially the caramelized onions- I’m planning on there being lots of “next times”! Also, yesterday’s salad was the first time I have tried artichoke hearts- discovery: they’re good. I know I didn’t actually make this food, but maybe (hopefully) one day, if I’m qualified enough, I will work there and then I can blog again but it will be even more 1

culinary bootcamp

photo 1(1)From Monday, until today, I have to say this was the highlight of my summer so far. I wish I could stay in that kitchen for the rest of my life.

For starters, I met some utterly amazing people this week, including Chef Ilona Daniel, Meg McNeil, Karen Wortman, and so many fun kids that I hope to see again next year.

The first thing we did on Monday was take a Limo Bus (new ultimate way to travel!) to Green Gables, where we made butter and ice cream. I never knew making butter was so simple: all we did was shake it. First it turned into whipped cream, then all of a sudden it was butter.

On Tuesday morning, I made tortillas- lots of tortillas. It was interesting to make things in such big amounts. My own kitchen looks pathetic now, compared to Holland College. Then in the afternoon, we made oatmeal molasses cookies. Later to become the best ice cream sandwiches I have ever tasted.

Next day: the morning was spent chopping onions, mincing garlic, and stirring sauce. In the afternoon, I was supposed to make truffles, but do to shortage of ingredients, I made No-Bake Cheesecakes instead. Made with cream cheese, condensed milk, lemon juice, and vanilla extract. It turns out that was a good plan, because apparently I wasn’t at all bad at that job. (Except when opening cans of condensed milk. That turns out to be a very easy opportunity for fingers to get sliced.)  So the next morning, I made some more. The first ones were authentically non-baked, having Oreos as the base, but the second batch had brownies as the base, which were, in fact, baked, so that was kind of cheating. And I swirled some melted chocolate on top. One can never have too much chocolate.

One of the last main things I did was assemble enchiladas, and that was good, except when the tortillas were made by someone who doesn’t quite know the shape or thickness that a tortilla is supposed to be. Then it was a tad more difficult.

In all honesty, I think I might have cried if I couldn’t come back next year. This blog post didn’t even do it 4

(two of these are the infamous cheesecakes)

(two of these are the infamous cheesecakes)


citron success

photo(3)My first paid order! Here’s how it came about: I made lemon Butterfly Buns based on a recipe by Mary Berry which featured lemon curd underneath buttercream icing, underneath the “wings” of the butterflies. The cake itself had lemon zest in it, so the icing didn’t, and I also sprinkled them with icing sugar, which has a surprisingly significant effect. So my mum posted a picture of them on Facebook, and someone saw them and decided they wanted a dozen for the next Sunday. I quite enjoy making them, but I guess they’re hard to make exactly equal. Cutting the top off can result in some being deeper than others, etc. Also, it can get tedious making these old British recipes, because everything is measured in ounces. It turns out this recipe goes by many names, not only being called Butterfly Buns, but Fairy Cakes, Angel Cakes, and Maids of Honour. While I was making the second batch, friends of my parents were over, and something tells me I might be getting another order sometime in the future.



DSC_0002Why not? They were a challenge, but most good things are. The chocolate cake I think was the best I’ve ever made, and using the Bethany Cake recipe. So I made the cake the night before, and the decorating took me all night. Somewhere online, I was told to cut off a quarter of the cake from both sides, and stand it upright on the top. well, it was too wide, so I only used two-thirds of that amount. The rest, I used to make a snout and a baby hedgehog! The whole process used, like, four batches of chocolate buttercream – I need to use a bigger recipe. Covering the entire thing with chocolate buttons, big and small, was quite fun, but also a bit of a race against the sun: on a summer’s day, that much chocolate has a tendency to melt. Everyone at my 4-year-old cousins’ birthday was highly satisfied, though. The eyes and nose of the big hedgehog were made of fondant, and the baby’s nose was a chocolate chip. They were quite messy/difficult, but they looked adorable in the