"Recipes are meant to be shared"...Ann Thibeault

Thursday, January 25, 2018


I hadn't made Tiramisu in years.
But ever since we have had the new Espresso maker,
I've been thinking of making it.

Started early this morning so I could get
it made and in the fridge before leaving for work. 

Made two. One for us and one for
our friends and neighbours, Barb and Clif.


This is my recipe. I have been making it this way for many years
Most Tiramisu recipes are made with raw eggs. This one starts with
cooked custard.

1 Custard recipe (follows)

1 500g tub of mascarpone cream cheese
1/2 cup whipping cream
1 cup fresh strong espresso
1/4 cup cognac or rum
1 package ladyfingers
ground chocolate
1/2 pint whipping cream


1/2 cup sugar
3 tablespoons flour
1/4 teaspoon salt
1-1/2 cups hot milk
3 egg yolks
1 tablespoon butter
1 teaspoon vanilla

Combine sugar, flour and salt in saucepan. Gradually stir in hot
milk. Cook over low heat stirring until mixture comes to a boil.
Continue cooking for 1 minute.

Beat egg yolks slightly. Gradually stir in about 1/2 of thickened
sauce. Add this mixture back into saucepan with remaining sauce.
cook an additional 2 to 3 minutes. Remove from heat and blend in
butter and vanilla. Place plastic wrap on surface and refrigerate.
Cool completely.


Beat Mascarpone cheese with whipping cream. Add cooled custard and
mix well. Dip ladyfingers into coffee and rum/Cognac mixture and place
one layer in bowl of choice. Cover with half of mascarpone mixture. 
Sift ground chocolate over  top.
Repeat with another layer of ladyfingers and finish with mascarpone
mixture. Sift with more of the ground chocolate.
Prepare early in the day or one day ahead.

 Before serving cover with whipping
cream and ground chocolate.

Sunday, January 21, 2018

Baking Bread in the Cuisinart Combo Convection Steam Oven

I have been using the 
Cuisinart Combo Steam Oven  now
for almost two months.

And have used it almost exclusively for
all baking and roasting.

And for all my breads.

Using the Bread Setting, the oven automatically
adds a burst of steam at the beginning of the bake
so it is no longer necessary to add water or ice cubes
to create steam.
Creates a nice shine to the crust. 

Roasted garlic and made 

Cheddar and Roasted Garlic Bread.
A Baguette and a Boule.

The shine on the crumb is a result of good hydration
and gluten development, but also from 
using our wonderful Canadian flour.

The CSO makes the best toast.

Made a batch of dough with a higher hydration at 82%.
Given a longer fermentation of 48 hours in the fridge.

Baked a focaccia 

Topped with tomatoes and Kalamata Olives.

And a Ciabatta

Baked four small baguettes from a dough 
that had been in the fridge for four days.

A snack for Moe. 


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