Ingredient In Depth: Pineapple

If ever there was an intimidating fruit, it is the pineapple.  I think a lot of people are lost when it comes to this semi-exotic treat.  I keep hearing how they’re hard to pick, difficult to choose and baffling to use as anything other than an offensive weapon.  Fear not gentle traveler, there are answers to be found and paths we can take to greater pineapple understanding.  Anything here can be done with canned pineapple, but fresh is far better. Continue reading

Let’s Make it (My Way): Locals Restaurant

Locals Restaurant in Courtnay is one of the best places I have dined.  Even on my last visit, when I went in with a highly critical eye, the whole experience was damn near flawless.  So let me get this out of the way right now.  The title of this piece refers to my plan to recreate one of the desserts from Locals with a mind towards my style and preferences.  However, and I can’t stress this enough, Locals does everything well, in fact I will do a quick review of the whole place first so as to make it clear that my intentions are to neither bash their desserts nor claim that I could do better than their own patisserie. Rather I wish to put my own spin on a dessert that I truly enjoyed.  Think of it as a loving homage. Continue reading

Piefecta

I like pie.  Who doesn’t, really?  Although I have briefly talked about it before, I think it’s time for a more in depth look at my favourite pastry creation.  There is of course the traditional 3-2-1 pie dough, but we’re going to make it just a little better.  Rather than the odd 66% butter we’ll increase it to 70%.  Water we’ll do at 30% and salt, as always, 2%.  Let’s go with the following measurements for our Pie Dough. Continue reading

Blackberries: A Cobbler’s Tale

This is Strawberry Peach, but you get the idea.Blackberry season is almost upon us and I am more than usually excited for it.  I seldom can summon the gumption to harvest most of the other local berries that ripen throughout the summer.  Although I always sample any of the huckleberries, salal berries, thimble berries and salmon berries while hiking the trails in and near my city I never seems to make a point of grabbing enough to really play with them in my kitchen.  Blackberries are different though.  Sometime in the next few weeks there will be a steady flow of blackberry themed goodies flowing through these parts. Continue reading