What apron could be better than an apron with oven mitts built right in? Oven Mit Apron from Ontwerpwerk
Strawberry Rosemary Scones
[DB] Daring Bakers Valentino Challenge with Ice Cream
GPS, GPS in my car, where's the fairest [fill in cuisine] restaurant of them all? THE must have auto feature from Sony's GPS-CS1.
Fig jam from the fruits from my mom's garden. Just perfect.
Dolce Vita with the Daring Bakers
Pan Roasted Barramundi with Spatzle and Romesco puree
My third and finally successful attempt at the Daring Bakers September Vol-au-Vent challenge. Sweet ricotta, pine nuts and basil flowers in this one.
My first experiment with celeriac - celeriac soup!
Scallop Tartare with leeks and grapefruit [in French]
Canadian Chimichurri Pork Cheek with Kabocha Parsnip Purée
Bringing merlot back. Sorry, Miles.
Autumn Quince Parfait: Poached Quince Custard, Pear-Parsnip Compote, Toasted Oats
Fruit and Grilled Pork Salad--A perfect way to use left-overs, and a perfect salad for summer.
Paella at a Spanish-themed wine party.
Beautiful, edible thistle.
Lime and Mineola Curd Thumbprints. Vegan. [in Bulgarian]
Sweet & Savory Cannoli for Daring Bakers
FSK's Very Berry Nanaimo Bars for Daring Bakers
Catch your next lobster yourself--from an arcade machine!
Yummy pralinÃ© - first step to Pierre HermÃ© 2000 feuilles
Francois Doucet's fruit pates are prettier than semi-precious jewels.
Cornmeal Cake with Bloody Oranges "Vinaigrette"
Risotto with Fano's sea by una colica d'acqua
Caprese Salad with fresh heirlooms, mozzarella and basil. Good, even to this tomato-hater.
Quinces and Plums Preserve: Italian "Mostarda Bolognese"
The Daring Bakers took on the challenge of making puff pastry and made vols-au-vent
*cue the AFKAPrince music* Raspberry Deluxe
With all the wonderful fruits out there, we wonder - are there savory dishes that can contain this bounty, as well as sweet?
Roasted Leek, Burrata & Onion Sprout Crostini... Goodness in a bite!
Dr. Bamboo uses blended Scotch and Amer Picon to pay homage to a tiki classic.
Orange Cardamom Blancmange, in a vintage mold.
Stilton and Apricot Preserves on Homemade Puff Pastry