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Liza-Leigh
Ottawa
People who say they don't swear, just haven't had the right sex or food.
Interests: Mostly food. Movies and books, comics, anime But mostly food.
Recent Activity
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4 times a year, the LCBO releases there Food & Drink magazine, and by the beard of zeus! I love it! I know it's considered silly sometimes for those who aspire to be great chefs to still enjoy homely recipes, but the magazine is just fantastic. They pair up the... Continue reading
Posted Dec 3, 2011 at Cats In The Kitchen
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Because things are just better with cheese in them. Fact. Continue reading
Posted Dec 1, 2011 at Cats In The Kitchen
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If you aren't feeling cold enough to be in NEED of baked beans, I still think you should get this recipe as preparation. Safety first! :) Continue reading
Posted Nov 29, 2011 at Cats In The Kitchen
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For most Monday appears in our schedules as a rather hurried and annoying day, but this particular Monday, I find myself with a full day! How exciting! This morning I woke up with the desperate desire to make some beans, and was sad to see that we had no stock... Continue reading
Posted Nov 28, 2011 at Cats In The Kitchen
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Preparing for the holidays can be hard, so I am opening my small kitchen to help with treats, cakes, and appetizers. All delivered, all delicious! Continue reading
Posted Nov 21, 2011 at Cats In The Kitchen
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This class was 6 hours long, and included a lot of work with different kinds of decorating materials. We used fondant, marzipan, pastillage, royal icing and butter cream. The cake is a pound cake, and the bottom layer of the three layers in the picture is actually Styrofoam. Part of... Continue reading
Posted Aug 19, 2011 at Cats In The Kitchen
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Frozen Honey Nest This recipe requires an ice cream maker, half circle silicone molds and a blow torch. Ingredients: (for 6 nests) =Strawberry sorbet= 500ml strawberry puree 150g sugar 50g inverted sugar (liquid honey) 0.5 pc lemon juice 250ml water 1g sorbet stabilizer 150g chopped almonds =Frozen honey parfait= 120g... Continue reading
Posted Aug 19, 2011 at Cats In The Kitchen
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Warning: These pastry recipes are complex and involve lots of steps, ingredients, and equipment. But most of all, beware to those of you who are dieting, THIS IS FRENCH PASTRY, IT'S ALL BUTTER, SUGAR, AND FAT! STAY AWAY! They are delicious. -_- Ingredients: =Pistachio Dacquoise= 25g flour 190g almond powder... Continue reading
Posted Aug 19, 2011 at Cats In The Kitchen
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Slice beef tenderloin, on a bed of artichoke cream, tomatoes stuffed with anchovies, port wine sauce This recipe does not include the ramakin pasta thing you can see in the picture. We were required to create another side dish for this class, so I filled that with roasted red peppers,... Continue reading
Posted Aug 19, 2011 at Cats In The Kitchen
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Chicory Tatin with goat cheese, sweet-sour sauce A word about Gastrique; If you are not familiar with caramel based sauces, also known as gastriques, then this is a fun dish to do since you get to do it twice and if you're like me you love the chemistry of cooking!... Continue reading
Posted Aug 19, 2011 at Cats In The Kitchen
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Turkey medallion with crushed wheat, beer sauce Ingredients: 400g turkey breast 20g slices smoked (or double smoked!) bacon =Crushed Wheat= 60g onions, finely chopped 30g butter Chicken stock 120g crushed wheat or spelt Half bunch of parsley =Sauce= 80g finely chopped shallots 80g white mushrooms Sage 20g butter 200ml blond... Continue reading
Posted Aug 19, 2011 at Cats In The Kitchen
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This dish was meant to have been a pork medallion with perigueux sauce and stuffed tomatoes but when we arrived in class most of those ingredients had not been delivered…But there was duck! So here we are. Ingredients: 1 pc duck leg 50g mirepoix =Garnish= 150g white beans, soaked over... Continue reading
Posted Aug 19, 2011 at Cats In The Kitchen
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Squid, Picked crabmeat and confir Fennel Ingredients: 300g Squid 20ml olive oil 1 pc fennel bulb 500ml olive oil 150g crab meat 2 pc garlic cloves 1 pc tomato =Sauce= 30ml olive oil 15ml soy sauce (Japanese is best) 30g tomatoes 15g chives Espelette pepper Salt =Décor= Wooden toothpicks 2... Continue reading
Posted Aug 19, 2011 at Cats In The Kitchen
All Original Photographs, Original Recipes & Text belong to Beantown Baker unless otherwise indicated. All rights reserved. If you repost any material from this blog, please give credit by including a link back to me. If you would like to repost one of my photographs, please obtain written permission first.... Continue reading
Reblogged Dec 7, 2010 at Cats In The Kitchen
© Pink Parsley via pinkparsleycatering.blogspot.com Sadly I'm too busy studying this week for anything my own, but so far with one exam down, and a first aid qualification gained, I felt a break was in order. So heres a great blogger doing what they do best! enjoy! Continue reading
Reblogged Dec 7, 2010 at Cats In The Kitchen
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I love mushrooms, they are the best, so heres a nice little chat with some fun facts, interesting info and a quick little recipe! Continue reading
Posted Dec 2, 2010 at Cats In The Kitchen
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Pear mousse inside an elegant ring of deliciously light lady fingers, all covered in a sweet and tart raspberry coulis! Continue reading
Posted Dec 2, 2010 at Cats In The Kitchen
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Dacquoise layered with hazelnut butter cream Continue reading
Posted Dec 2, 2010 at Cats In The Kitchen
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Black Forest Cake. Indulgent and delicious! Continue reading
Posted Dec 2, 2010 at Cats In The Kitchen
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An odd dessert made of three delicious things, soft meringue, smooth creme anglaise, and crisp caramel! Continue reading
Posted Nov 30, 2010 at Cats In The Kitchen
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Who doesn't love lemon meringue pie? honestly! Continue reading
Posted Nov 30, 2010 at Cats In The Kitchen
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A simple pork dish, with a smooth thyme sauce, and some yummy eggplant for the side! Continue reading
Posted Nov 30, 2010 at Cats In The Kitchen
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Three kinds of seafood, in a buttery cream sauce. Continue reading
Posted Nov 29, 2010 at Cats In The Kitchen
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Chicken with a rich and creamy supreme sauce. Continue reading
Posted Nov 25, 2010 at Cats In The Kitchen
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A light (seeming) and hearty fish dish with a rarely used white fish. Continue reading
Posted Nov 24, 2010 at Cats In The Kitchen