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So far jtfojdulceandsalado has created 42 blog entries.

Causa Limeña

  Causa is the layered potato and seafood salad you see above.  A signature dish from Peru there are endless ways to compose and present this dish.  You can make this as gourmet or as humble as you want.  While we've made a simple Causa here, you need only be limited by your imagination.  I've seen huge family sized [...]

2018-08-03T18:08:46+00:00

Spring Garden Cake

  The Spring Garden cake first appeared in a Martha Stewart magazine probably 20 years ago. My mom had a collection of Martha Stewart books and magazines and one Easter when I was young we attempted a version of this cake. The result of our efforts was a little less refined then my second attempt, as shown above, but all [...]

2018-08-02T22:37:39+00:00

Eggs Benedict

  Eggs Benedict is  a  The classic brunch dish - something most people head to a restaurant for (including us most of the time) but we want you to know that making Eggs Benedict at home is not as hard as it may seem. We’ve made a bit more work for ourselves by making the english muffins from scratch - because homemade english [...]

2018-08-02T22:41:05+00:00

Lentil and Walnut Pâté

I know we’ve found a great recipe when within the span of a week we’ve made it twice.   As it must be clear - this vegan pâté is one of those recipes.  Several years ago, during a trip to Montreal, we went out for brunch at a vegan restaurant called Aux Vivres.  We ended up coming back to eat [...]

2018-08-02T22:43:11+00:00

Liege Waffles

  A few years ago our friends introduced us to the fantastic Patisserie Lebeau. A small breakfast/waffle/pastry spot in Kits located on west 2nd.  This is where I first tried a Liege waffle and, as with most foods I fall in love with, the hunt was on to recreate it back at home.  A Liege waffle is a dense, rich, [...]

2018-08-02T22:44:03+00:00

Battenberg Cake

A Battenberg cake is a classic British Tea cake, made out of basic sponge cake that has been cut into rectangular logs which are then ‘glued’ together with apricot jam and eveloped in thinly rolled marzipan.  When you slice a piece of Battenberg you should see a symmetrical grid of squares.  Traditionally a Battenberg is made as a two by [...]

2018-08-02T22:46:23+00:00

Pistachio Cream Cheese Brownies

Earlier this year, I was looking for a pistachio brownie online when I found this recipe on the blog What a Dish!, originally from Taste of Beirut.  I wanted to make a brownie that would pack well on a trip to the beach, but also a brownie that was a little different from the standard chocolate.  After the first batch turned out so [...]

2018-08-02T22:48:37+00:00

Silpancho

  As is customary in many Latin cultures, at noon during the week my family would get together for ‘almuerzo’ (lunch).  The almuerzo would be our main meal of the day, and we would all come home from school or work to share it together.  One of the dishes that was always welcome was Silpancho.  Silpancho is a popular Bolivian [...]

2018-08-02T22:49:23+00:00

Canelé

We are back... after a summer of no posting, we are looking forward to starting off with an at home re-creation of one of my favorite French pastries - the Canelé.   Soon after our trip to Paris last fall, a coworker of mine showed me an article in a local Vancouver magazine that was all about Canelé.  The history, [...]

2018-08-02T22:51:03+00:00

Tiramisu

  One of Fabio’s favorite desserts is Tiramisu, and so this year for Fabio’s birthday cake I decided to make this Cake version of a Tiramisu for him.  The design is based on a cake I saw on the Williams Sonoma website which seemed to use a sponge cake in the place of the traditional savoiardi layer.  Using a sponge [...]

2018-08-02T22:51:55+00:00
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