Saturday, May 28, 2011

Strawberry custard tart

The newest President's Choice Insider's Report features amongst its offerings a Patisserie-Style Strawberry Tart. As is often the case with commercially-available desserts, this offering contains dairy products, which means it's a no-no for me. Still, I was intrigued by the concept and decided to try my hand at making something similar.

A trip to Cayne's yesterday provided me with a tart pan, something which I never had a need for before I could make decent pie dough.

I sliced and macerated the strawberries yesterday, made the pie dough today, baked it blind, spread strawberry jam (this is what we had on-hand, I'd rather we had something without "glucose-fructose" in it), poured in a basic custard made of 5 eggs and a "lunch box mini" carton of unsweetened soy milk and added the strawberries. I sprinkled a little bit of sugar on the tart and baked it at 350° until the custard was set. Now I'm waiting for it to cool before I try it.


Wednesday, May 18, 2011

Longest stretch yet

Kara just spent a little under 9 consecutive hours awake — her longest stint yet. Fortunately for me, this was during a day in which I took her out in her stroller for about an hour and a half early on, then had a visit from my parents. Undoubtedly, her show of stamina can be attributed to all of the excitement today, but still, damn.


Thursday, May 05, 2011

Someone's been feeding my baby methamphetamines

I have no other way to explain the fact that she can go to sleep a little after 8 pm, wake at 2 am for a half-hour, then again at 4:30 am, then wake for the day at 6:30 am.

When I find that guy, I'm gonna kill him.


Tuesday, May 03, 2011

Radiohead - How Can You Be Sure


Sunday, May 01, 2011

A taste of (delicious, delicious) victory!

What's that expression about when you fall off the horse?

A conversation with Matt early last week had me deciding that I was going to look into tourtière recipes. A brief research-session showed that there was no such thing as a quintessential tourtiere. I decided to go to my favourite Western-food recipe site and chose this highly-rated recipe for tourtiere out of the lot — it's a good sign when a "grandma" recipe gets rave reviews.

The original recipe makes eight(!) pies, so I scaled it down to a more-manageable two. Four pounds of ground meat is just the right amount to fit my largest pan with enough room to stir. A trip to the supermarket proved that my options — as far as "liquid chicken seasoning" were concerned — were, unfortunately, chock-full of preservatives. I went with the lesser of several evils and settled on Knorr's Homestyle Chicken Stock. I might try to use homemade chicken stock next time.

I have yet to taste the pie itself, but the filling was perfect. I was pleasantly surprised to discover that the spices don't much alter the flavour of the meat, whereas the chicken seasoning is what makes the pie taste authentically tourtiere-like.

After the "crushing" defeat I suffered at the hands of the latest batch of vegan crumb cake, it's not to score a victory again.