Category Archives: Pictures

Summer, strawberries, pie and ice cream (oh my)

You know what I love about summer? It’s not the endless days, the sun, the vegetables growing in my garden—though those are all wonderful things. No, what I love most about summer is the smell of it. It comes in my bedroom window in the morning, a round warmth that smells vaguely like hot concrete. It’s a city smell, but I’ll take it.

Summer heralds the beginning of berry season, and as if on cue, the first BC strawberries made their appearance this week. I picked up two flats of them at the Main Street farmers market, along with some scandalously red rhubarb, and ta-da! we have pie. And by we, I mean me. And all of my best friends who have suddenly crawled out of the woodwork, pleading for pieces of pie.

If I could somehow manage to stop eating strawberries (seriously now, my fingers and kitchen are stained irrevocably scarlet), I would make strawberry ice cream.

What’s that, you say? You’d like a recipe for strawberry ice cream?

Conveniently, you can find my recipe for egg-free strawberry ice cream in the Summer 2011 issue of Edible Vancouver. Furthermore, it runs alongside a recipe for kick-ass chocolate wafer cookies, and then, if you’re feeling really ambitious, you can put the two together and make ice cream sandwiches. And, because I’m pedantic that way, I’d like to point out that said ice cream sandwiches appear on the cover of said magazine. You can pick up a copy at various points in Vancouver, but if the magazine goblins have stolen them all away—or you’re not in Vancouver—here’s the electronic edition.

Edible Vancouver Summer 2011

Photo and styling by Bambi Edlund


Ho ho ho, green giant.

Brussels sprouts on Commercial Drive

Brussels sprouts on Commercial Drive

Take these home, trim the ends, and cut them in half. Saute them in olive oil, with garlic, julienned sundried tomatoes and lots of salt & pepper. Or, if you’re feeling particularly decadent, fry up some bacon and cook the sprouts in the rendered bacon fat. Ohhhhhh, divine…

Ganache Patisserie: Marron et chocolat

marron et chocolat

Marron et chocolat: mocha brownie biscuit, praline crunch, chestnut-whisky mousseline, chestnut cake, dark chocolate ganache, chocolate velvet aspect, icing sugar dust.

The foundation of mocha brownie biscuit is delightfully dense, slightly chewy and oh-so-chocolatey. The thinnest possible layer of hazelnut praline crunch lies between the brownie and a layer of chestnut-whisky mousseline that’s so light it tastes like chestnut air.

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Christmas goodies

Edible Christmas gifts, yum!

Edible Christmas gifts, yum!

Gingerbread victims of the recession

The recession has hit, and I couldn't afford to give people whole gingerbread men. But hey, it's the thought that counts, right?

Recession gingerbread men

I changed the name of these from “sad gingerbread men” to “recession gingerbread men”. As in, the recession has hit me so hard that I can’t afford to give people the whole cookie.

Yesterday I traded cookies with Luisa and I can’t decide if I like her coconut shortbread better, or the ginger tuiles. They’re both pretty frigging delicious.

Chocolate-chocolate snowflakes

An experiment for 2008, these chocolate-chocolate snowflakes are tasty and beautiful!

An experiment for 2008, these chocolate-chocolate snowflakes are tasty and beautiful!

Warm things for cold days

The Well-Tempered Chocolatier is nominated in the Best of 604 awards!  Vote here until noon on Thursday!

Whiskey does a balancing act

Whiskey does a balancing act