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Jonitin
Recent Activity
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Maple Syrup Pie (or tarte au sirop d'érable) is a favorite in Montreal but my first bite came in the boroughs of New York, namely... Continue reading
Posted 2 days ago at STIR THE POTS
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No better time than autumn to try out another sourdough version of croissants! What began on a Sunday with making detrempe, it sat overnight for... Continue reading
Posted 3 days ago at STIR THE POTS
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Miche, the classic round loaves of bold, brown, crusty bread. I've a certain affinity to classic French country breads, something to slice for tartines, crumble... Continue reading
Posted 4 days ago at STIR THE POTS
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This is signature loaf of my friend Sara at her bakery Pizca Good Bakes in Sitges, Spain. Using her as inspiration, I baked three loaves... Continue reading
Posted 5 days ago at STIR THE POTS
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For a long while I wondered what it would be like to mill my own flour. So I ordered an German Komo mill, and, along... Continue reading
Posted 6 days ago at STIR THE POTS
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Baguettes are the simplest of breads, or so one would think, considering they're made from a few core staples; flour, water, salt and yeast. Last... Continue reading
Posted Oct 2, 2014 at STIR THE POTS
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Looking for a new dessert at work, I was inspired by online photos from Swedish baker Beesham Soogrim. They were for a apple cake that... Continue reading
Posted Sep 30, 2014 at STIR THE POTS
Thank you Meeghan, same with me...baking is taking a back seat to work as usual...which is a drag... WFO, wow...in my dreams! Thanks for your comments! jeremy
Toggle Commented Sep 28, 2014 on Barbari Flatbread at STIR THE POTS
Cheers Meehgan, Such a fine and delicious bread...if I had a real oven, wood burning...I would do these for a business no doubt! How's things with you?? Jeremy
Toggle Commented Sep 27, 2014 on Barbari Flatbread at STIR THE POTS
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Waste not, want not, no? And thus man goes out from the desert to bake tarts filled with whatever man can find. In this case,... Continue reading
Posted Sep 25, 2014 at STIR THE POTS
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Puntarelle can be thought of as vegetable cousin to chicory. My first try, I was hooked by a marriage of this crisp fennel like vegetable... Continue reading
Posted Sep 23, 2014 at STIR THE POTS
Mick, so I could hear your cantankerous bollocks free banter!? And see if your still about mate! Up your legs..
Toggle Commented Sep 18, 2014 on Baguettes at STIR THE POTS
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After a recent ciabatta tutorial from my friend Marco Cerutti, I returned to more familar territory; baguettes. The version below were with a sourdough and... Continue reading
Posted Sep 17, 2014 at STIR THE POTS
Norbert, thanks for your following, try Maultaschen...German Agnolotti...Pierogi's my Uncle loved them..and well....who doesn't??
Toggle Commented Sep 16, 2014 on Ricotta Spinach Pillows (Agnolotti) at STIR THE POTS
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At one point, even economy-class airline travel promised a cold sandwich. And even if they ususally were way too cold (not to mention, minus the... Continue reading
Posted Sep 16, 2014 at STIR THE POTS
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Visiting Southern California's Chef Anahita Naderi, who runs Ketrioc Cafe in Orange County, she brought me on a late night Iranian-supermarket crawl. What a delicious... Continue reading
Posted Sep 15, 2014 at STIR THE POTS
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Agnolotti-Technically these square shaped Piedmontese pasta are usually filled with meat or vegetable stuffing, typically served in a broth, or with cheese and sage. Ricotta... Continue reading
Posted Sep 14, 2014 at STIR THE POTS
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Nothing more delicious then crisp crackling pork skin, and seasoned pork belly rolled, yes, porchetta. This wonderful piece of prime Canadian pork belly I got... Continue reading
Posted Sep 11, 2014 at STIR THE POTS
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Quite often when buying food, I have an idea of a dish to make. Recently, on one of the last hot muggy days of summer,... Continue reading
Posted Sep 10, 2014 at STIR THE POTS
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Perhaps it's no irony that the dish whose name recalls the "oldest profession in the world" is also among the most aromatic and nuanced, its... Continue reading
Posted Sep 9, 2014 at STIR THE POTS
Karin, for you of course...but dming it..because I want to hold it for my book...if I ever write it...and this may get tweaked too.
Toggle Commented Sep 7, 2014 on Roman Bread at STIR THE POTS