Posts in Category: FOOD

OUT AND ABOUT: TASTY IN MEXICO CITY

P1030819

Besides eating a fair amount of native tropical fruits and avocados ripe enough to eat with a plastic spoon, I also tried this Mexican specialty- Stuffed Poblano Pepper with Walnut Sauce. According to lore, each family has its own recipe. It is only made during a certain time of year when pomegranates are ripe. The colors are symbolic of the Mexican flag, according to a real-life Mexicano, this dish, along with pico de gallo are the only red, green and white foods on the Mexican food scene.

I found these two recipes- here and here.

FRESH EYRE: INTERVIEW WITH JENNIFER HUNTER- PINNIES AND POPPY SEEDS

P1030724

Walking into Pinnies and Poppy Seeds the merry, recently-opened shop on St. Mary’s street, just off the Royal Mile in Edinburgh, is like falling face first into a butter pillow-topped mattress, welcoming, warm and so delicious. Jennifer Hunter flung open her white-wooden doors on August 1st after converting a dismal Danish cafe into her perfect spot to showcase her artinsanal, pure-butter shortbread and array of home-made pinnies (aprons for all you non-U.K.-based bakers). The pure-butter is not only evident in the smell of the shop, but the seven packs of gold-foil wrapped Scottish butter softening on the windowsill.

P1030758
I was introduced to Jennifer by her, ‘biggest advocate and most remarkable customer’ and a mutual friend, Toni. Jennifer invited me to join her for a morning of baking to see her skills in action. I arrived coffees in hand and was greeted by an always smiling Jennifer sporting her white-logoed button-up and green pinnie with matching logo. She already had two batches of shortbread in the oven and several more varieties were well under way. Jennifer had accomplished all this in 30 minutes since early morning start. Her motivation is a trait she gets from her mother. I wondered: would I be able to keep up with her?

Pinnie-and-Poppy-Seeds-4

We went straight to work- Pinnies and Poppy Seeds is open everyday except Sunday, I arrived at eight o’clock giving us two hours to prepare the first round of daily baked goods. First up-white chocolate and dark chocolate billionaire shortbread truffles (better than a millionaire- Jennifer aims big!). This recipe developed by Jennifer makes use of the smaller cookies, combining home made caramel and medium-sized crumbs of her original shortbread biscuits. This mixture is rolled into bite-sized balls and then coated in melted chocolate and finally tossed in toasted coconut.

P1030695

Jennifer found her inspiration while working at an Edinburgh institution, The Fudge House, while there, she began to notice a stream of tourists coming into the store, asking where they could find shortbread, which is considered our national biscuit. Seeing a gap in the market (Jennifer holds a undergraduate degree in psychology and a masters in management) and coupled with her love of baking she spent a year developing and perfecting her recipe. When she was ready she started selling on weekends at local farmer’s markets. Her impressions, ‘There was enough interest and I thought it might work, but at first I did not think I would end up here with this empire!’

P1030753

Jennifer spoke enthusiastically about her mother and grandmother and the time she spent baking with them where she grew up in southern California. In fact her preferred treat and one of her best-sellers, Ballantyne toffee is a recipe passed along to her from her grandmother and angel investor. This top-secret recipe involves a candy thermometer and once cooled is coated on both sides with chocolate and crushed almonds. Jennifer’s family has Scottish roots and according to census records claims a baker from the Scottish borders in her family tree- this was meant to be. The décor of the shop is largely inspired by her mother, green, white and black with gunny-sack curtains. I can just picture Jennifer in her similarly-decorated family home enjoying what she says would be her last meal, ‘her dad’s tri-tip steak from the grill, her mom’s perfectly balanced potato salad and a glass of Californian wine’. Would there be shortbreads for afters? Jennifer did all the refurbishment herself, she takes her role of small-business owner very seriously and is an excellent manager- I enjoyed my three hours under her supervision. She was tough but fair!

P1030685

We moved straight into the classic biscuits and Jennifer shared a secret, baking the batches at a lower temperature for about an hour, prevents an over-baked sweet. She also swears by an oven thermometer- never trust your oven! There are about five flavors on any given day at Pinnies and Poppy Seeds, during our session we worked on classic, almond, lemon, poppy seed and cardamon white chocolate. It was a challenge to resist a dough grab and taste- but I did!

Pinnies-and-Poppyseeds-3My favourite and the cutest-looking treats are the ‘shorties’, chubby little shortbreads sandwiched with a ganache of varying flavours, the day we baked, the filling was a white chocolate variety with a swirl of local triple berry jam which is piped expertly onto a very small surface. I had a go and was not as adept as Jennifer who could probably do her piping blind folded. Other flavours she makes in the shortie style are chocolate and a chocolate orange, a new variety she is thinking of creating is Victoria sponge- with butter-cream and a touch of jam. I think Her Majesty might swing by the next time she is in town. How delicious does that sound?

P1030739

The recipe process led to my curiosity about flavour development. Her biggest flavour invention is her cardamom white chocolate biscuit and while she admits to not being the first baker to have invented this combination, Jennifer says, ‘more than any of the other tastes, this is the one which I get the most intrigued reactions, and besides the all-butter, is the one which sells the best.’ While she cannot recall the exact origins of this shortbread, she knew she wanted to differentiate it from the other unfrosted varieties and the addition of white chocolate with a pinch of the fresh-ground spice was the perfect finishing touch. While confessing to some flavour-fails, ‘the market was great for that, I would do them [different flavours] and if people did not like them, they would just tell you then and there.’ Several lovely pairings which did not make the cut, ‘ there were some I was surprised that failed- like pistachio and rose, I think it is such a great combination, but nobody bought it, so sadly I do not make it any more. The lavender and honey which I usually do in the shortie did not really sell either.’ Which flavours would you like to see next?

P1030715

Swing by and share the shortbread experience with Jennifer, she still has the same enthusiasm for her craft and her customers as she did when she sold her first piece of shortbread, ‘the first person to buy my shortbread was a lovely little old granny. She had a cup of tea with it and I watched her as she took her first bite – she smiled, it was amazing!’

Find Pinnies and Poppy Seeds on twitter: @Pinnies_Poppies

numbers1

Pinnies-and-Poppyseeds-2

MACRINA SEATTLE- IN YOUR FACE TASTY

While in Seattle, we were in search for delicious baked-goods and we randomly stumbled upon an event at a local bakery organized by Bread Baker’s Guild of America. The bakery was Macrina and the location was SODO location- South of Downtown and their main baking facility.

We arrived early to and sampled their brunch menu, fabulous- smoked salmon on an onion bialy for me and Ben wolfed down his oven face egg and mushroom sandwich, I think we both had order envy. It was even double iced coffee morning, with the second almond version was with a freshly baked treat or two- a roly poly and a sugar bun- worth the gluten.

For the event, we were greeted by Leslie Mackie, Macrina founder and empress. Her enthusiasm for her profession and her cafes was evident in the way she described the bread we sampled at the start of the tour- my favorite was the baguette made with potatoes, moist and doughy deliciousness. Leslie had a much-deserved sparkle in her eye as she described the success of Macrina and the three locations in Seattle and the growth over the past twenty years. I am in awe of people who have found their passions and have become so happy doing what they clearly love. She also credits the team who support Macrina and its cafes and customers.

The small group was escorted through the spacious kitchen and showed the different areas where the team produces loaf after loaf of bread, flaky pastries, custom cakes and other scrummy treats (buns stuffed with Nutella- hello!). Ben was most fascinated by the bread starter which has been in the Macrina family for ages and is the foundation for many of their delicious breads. The oven set up they have is crazy- a rotating walk-in oven and the main beast of an oven which was built in the bakery and is an engineering marvel with its conveyer belts to transport the loaves into the heat and inject steam to give the best oven-spring and crackly crust.

P1020987 P1020915 P1020884 P1020966 P1020958 P1020959 P1020938 Macrina1 P1020899 P1020889 Macrina-3Macrina2 P1020974

Thank you to Leslie, Marina and the team for the warm (literally) welcome in June. We will be back! Until then, we will be baking from the cookbooks (here and here).

BEN HAD A BIRTHDAY

In June, and since I have been posting irregularly since then, I have not had an opportunity to post the photos from our little dinner party. I am sure you have organized more amazing activities for your loved one’s celebration, but this year, Ben wanted a small get-together with several friends, Donal, Fiona, Sarah and James. Classy-surf was the theme of the meal it mirrored Ben’s gift- surf lessons and a coffee-table book full of inspirational surf photos from Leroy Grannis.

We served tasty burgers sandwiched in homemade buns. A choice of toppings- roasted tomatoes, guacamole or caramelized onions to accompany the charred beef or the healthy sweet potato chips. A beachy cabbage salad was served in a small craft paper box. Bamboo plates and cutlery made clean-up a breeze and we could move swiftly on to the dessert- brownie ice-cream sandwiches with freshly made mint ice cream. The birthday boy requested this classic combination. This meal had been our first encounter with gluten since we had started doing our healthy eating and this was so worth giving into temptation for.

We threw together a theme-cocktail, a blue berry margarita served in mini-milk bottles. Paper straws are all the rage these days, they look really cute and add some pizazz to your drink, but after about 10 minutes in liquid, they start to crumble, defeats the purpose of a straw. Have you tried the paper straw? Any tips to get it last? Keep it dry?

P1020152 P1020156 P1020162 Ben's-Birthday-Drinks Burger P1020172 Brownies

I have to start planning next year’s celebration- it is a big one for my sweet Ben.

HAVE YOU TRIED LOVECRUMBS?

Have you, have you? If you have not and you are an Edinburgh-based cake-lover, you should hustle yourself down to Westport to see the lady bakers (Holly and the gang) and sample the guest espresso they have in the hopper and try to resist the cakes and other baked goods with only free smells of the tasty treats. They have recently hired a new baker who works out of their Leith production kitchen creating combinations like Lemon and Coconut cake, a malted walnut tart, Lemon and Thyme sponge cake, pear frangipane and a beautiful looking Lavendar layer cake.

Ben and I headed for our coffee-fix one recent Sunday after the gym and Ben succumbed to the flour-less chocolate cake, ‘the healthiest option’ according to him as it was gluten free. I looked on in amazement as he lost weight before my eyes while eating this calorie bomb- oh to be Ben!

P1020002 P1020016 P1020005 P1020008

You can find more about Lovecrumbs and on twitter: @hellolovecrumbs

They are on INSTAGRAM too ans just posted a gooseberry meringue tart. Can you imagine the tart deliciousness in that slice? Saliva glands activate.

Start drooling NOW!

Related Posts Plugin for WordPress, Blogger...