Brussels sprouts on Commercial Drive
Take these home, trim the ends, and cut them in half. Saute them in olive oil, with garlic, julienned sundried tomatoes and lots of salt & pepper. Or, if you’re feeling particularly decadent, fry up some bacon and cook the sprouts in the rendered bacon fat. Ohhhhhh, divine…
Marron et chocolat: mocha brownie biscuit, praline crunch, chestnut-whisky mousseline, chestnut cake, dark chocolate ganache, chocolate velvet aspect, icing sugar dust.
The foundation of mocha brownie biscuit is delightfully dense, slightly chewy and oh-so-chocolatey. The thinnest possible layer of hazelnut praline crunch lies between the brownie and a layer of chestnut-whisky mousseline that’s so light it tastes like chestnut air.
Posted in Pictures, Restaurant reviews
Edible Christmas gifts, yum!
Tagged caramel, chocolate, cookies, cranberry, gingerbread, shortbread
Recession gingerbread men
I changed the name of these from “sad gingerbread men” to “recession gingerbread men”. As in, the recession has hit me so hard that I can’t afford to give people the whole cookie.
Yesterday I traded cookies with Luisa and I can’t decide if I like her coconut shortbread better, or the ginger tuiles. They’re both pretty frigging delicious.
An experiment for 2008, these chocolate-chocolate snowflakes are tasty and beautiful!
