Personal Challenge time!! Crème Brûlée is one of my very favourite desserts, so I had to learn how to make it!
Kitchen torch in hand, I was all set!
This combo gave me an excuse to mix three of my favourite things right now: custard, Scotch and lemon zest powder.
This month’s Daring Cooks challenge takes a stab at Peruvian cooking.
There used to be a Peruvian restaurant in Toronto that J and I liked quite a bit. They offered delicious ceviché, lots of great fish options… generally, quite a bit to choose from for us pescatarians. We were sad when it closed, and wondered where we would get our fix of Peruvian food…
I guess the moral of the story is that if you want something, get off your duff and try to make it yourself!
It all began when I made a recipe that claimed to be ‘Indonesian’. It was from a cookbook (that will remain nameless) that was culturally unaffiliated, and was generically boring.
I decided that it would be better to get inspiration from someone who actually knew about food in Indonesia, and since then I have been pestering her for recipes.
Something happened on the way to the last Daring Kitchen challenge…
I actually divided the challenge up, and did the work on three separate occasions. To accompany the tempura, I thought I would try making a soba noodle soup. I have long been a fan of the lovely Japanese soup broths I’ve tried, and figured it was time to try it for myself!! So worth it!
