It is important to respect each step of each recipe: the small details is the secret if the best pastry shops! Do not overcook the compote to retain the most freshness, the acidity which reduces the sweetness and also retains fruit chunks in the marmlalade.
Since , between tradition and innovation, the Journal du Patissier has been your monthly pastry, chocolatier, ice cream, catering, candy, restaurant reference worldwide. Newsletter Instagram Facebook. Connexion FR. Special offer includes in your subscription or re subscription: the special issue 20 Step by Step Recipes and access to the digital version Enjoy.
Recipe of the month. Recipe Index. CAREFUL Do not overcook the compote to retain the most freshness, the acidity which reduces the sweetness and also retains fruit chunks in the marmlalade. Download a complete issue to discover the content PDF 9. Latest news from all the big pastry shops, their creations and latest trends; Reports from the latest innovative pastry shops; Dessert menus from Michelin starred restaurants; French and international competitions. The central recipe section for both pastry chefs from shops and restaurants with chocolate, fruit, logs, cakes as themes, with both revisited classics not just classical , black forest, rum baba, Mont-blanc, opera, Paris-Brest Step by step recipes both pastry and chocolaterie on a double page: with each step illustrated with a photo as well as tips and techniques from the chef; All step by step recipes printed in English and French.
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Remember my ID for a few days. First connexion? Enter your subscriber number to create your space…. That was the idea for this space — to create something with the juxtaposition of different styles. He added back tall baseboards and played up the high ceilings. While it is his work studio, it is a very personal space. The bottom is painted in grey swirling clouds with bolts of gold. I was reading about this Japanese technique, Kintsugi, where if they break a bowl, they built it again by filling the cracks with gold.
It has been intentionally designed to be a homey and welcoming space, with its wood-burning stove — and all those books. Price calls the room the centrepiece of the house. Existing windows were dropped to counter height to let in more light, which makes the new white cabinetry, with its soft brass pulls, glow. And they added an island to increase mobility through the space. It draws the eye, and she considers it the statement piece of the room. There are also personal touches that add colour and character.
This spring is testament to that with its palette of bright colours and multi patterns and canvas of texture and more texture. Today, they run Country Bee Honey Farm, a mixed-use farm and retail centre with a heavy focus on the sweet stuff. Walking through her Western-style, bee-everything retail store on West Saanich Road, Lindsay is the epitome of an entrepreneur who has hit her stride. She bounces numbers and inventory questions off her assistant manager, Jordanna Reid, while surveying the scores of bee-related merchandise lining shelves she built by hand with her husband, Jason Dault.
Bees — specifically honeybees — are a long-time passion of both Daults, and selling their honey and all things bee-inspired makes a lot of sense to a family who has been involved in the apiary trade for decades. When we decided to start doing it as a. A beekeeper since childhood, Jason introduced Lindsay to the art of apiaries, but the two had a hard time getting supplies while living in Tsawwassen.
To round out the supply side and meet the educational demands stemming from the rise of the urban apiary trend in Metro Vancouver, Lindsay started teaching classes on beekeeping and fell deeply in love with bees in the process. She started dreaming of living in a place where she could combine her skills to create the perfect business, namely a honey farm with a strong eco-tourism bent and a merchandise branch.
Her childhood hometown of Saanich seemed like the perfect fit. Jason, however, was locked into a corporate job as director of operations with a recycling. From the Arctic to the Antarctic and far-away lands in between, a voyage of fascinating discovery awaits.
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In , the Daults purchased an acre property on West Saanich Road that had all the potential to create their honey farm. The gently sloping lot had a farmhouse set back on the land and a swath of swampy land next to the road that they would eventually transform into a rustic, western-themed retail store and outbuildings for their menagerie of animals. They managed the bulk of the work themselves with the help of family and friends and even their kids, while planning short-, medium- and long-term goals for the property as they went along.
Any trees they cleared were milled on site and turned into tables, seating and display cases for the shop,. Coming Soon Sales at the store run the gamut — honey in a multitude of flavours is sold in ounces up to pound orders and the shelves are filled with products from local vendors who make everything from encaustic beeswax art, jewelry, tea, health supplements, elixirs and raw honeycomb. While the Daults still operate a number of hives that pollinate blueberry and blackberry crops on the mainland, they also have 80 hives spread throughout the backyards of friends and family across the Saanich Peninsula, guaranteeing a steady supply of organic, carefully curated honey named after the streets the hives are stationed on.
Your New Local Dentist cadborobaydentist. Victoria Located in Cadboro Bay Village. Though the Daults have a number of hives on-site at Country Bee Honey Farm as well, the main attraction beside the store are the charming outbuildings that are home to a number of goats and fowl, which Lindsay is quick to admit is not her bag.
Their care is primarily the responsibility of the children, who feed and water them before and after school. The kids are also in charge of weeding a bucket a day from the pollinating and herb gardens.
According to Lindsay, the kids are also constantly dreaming up new ways to make money. As a year-old, Jason was breeding. The trees will be ready for harvesting — U-pick style — in around two years. The summer season will see the establishment of self-guided walking tours through their pollination fields, showcasing the range of plants ideal for bees and other pollinators.
Their hope is that the tours will appeal to tourists and locals, and will inspire people who live on the Island to establish best planting practices to support bees, butterflies and other pollinating local wildlife. Buying or selling, I am dedicated to providing my clients with exceptional service, sound negotiating techniques and constant communication through the process.
Call today to find out how Andrew can assist you with your real estate needs. Expert medical aesthetic care Expert medical aesthetic for natural results care forelegant natural, elegant results But before you glaze over like a salmon frozen at sea, hear me out. Who Owns What? Though there are many issues at play, the biggest is access to fish — that is, who owns and controls the fishing licenses and quotas, the right to go out and catch fish in any given fishery.
Those rights were gifted to working fishermen in the s and 80s as a way to monitor stocks and control harvests. But over the years, as fishermen retired, the quotas went to the highest bidders. Fishermen get just a small portion of the value of the catch as little as 20 per cent.
There are now only 5, fishermen in B. Young fishermen say the inequality of the situation may soon end the owner-operated fishing businesses and our direct access to B. Like seasonal vegetables, fish runs are seasonal too. Last year, young fishermen travelled to Ottawa to testify before the Standing Committee on Fisheries and Oceans as it considered changes to the Fisheries Act. And it seems like the committee was listening. It tabled a report in recommending sweeping changes to B.
In the Maritimes, a fleet separation policy has reduced costs for fishermen and dramatically increased their incomes to levels that sustain both fishing families and fishing communities. But advocates say it could be accomplished within three to five years and would be a game changer for small owner-operators today and in the future.
How You Can Help Those of us who love to eat fish can do our part to support local fishermen. Make your opinions known to local politicians — and vote with your wallet.
Both saveourbcfisheries. And learn a few mother recipes that work well with whatever local fish is in season, which helps to sustain both fishermen and fish.
I recently had a chance to try some sole from our Pacific waters, and I also discovered a Vancouver Island fishery for lovely pink swimming scallops, caught by a fishing family near Comox. The ocean around the Island is teeming with herring and anchovies, and there is local ling cod, skate, hake, octopus, clams, oysters and sweet humpback shrimp to discover.
If you shop at small fishmongers like Finest at Sea in Victoria or Oak Bay Seafood, they can tell you exactly where and when the fish they are selling was harvested, often even including information about the fisherman and the boat. Or connect directly with a local fisherman through a Community Supported Fishery CSF , paying upfront for a portion of the seafood landed in a given season. Shellfish are delivered in early summer, salmon in late summer; both are sushi-standard seafood that are sustainably fished and frozen at sea.
Johnston, who has been fishing for more than 40 years, says the CSF has literally allowed him to stay afloat. Now there are 30 independent fishermen fishing under the Skipper Otto banner, serving 2, members.
Simply sign up and buy a share, then use your credit to shop from their online store as the catch is landed, with monthly. The value stays with fishers and their communities, so they support other fishing-related businesses and keep the coastal culture alive.
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P: Calmer Waters The complex web of fisheries licensing issues may be tempting to ignore, but consumers do so at their peril. Untangling the lines will be difficult. Not everyone wants these regulatory reforms, but without them the business of fishing in Canadian waters will surely continue to be concentrated in larger corporate and global hands.
Young fishermen say if small owner-operator fishers disappear on the West Coast, so will our access to our favourite fish and generations of local knowledge. They point out that much of the catch already goes to processors offshore, and as this continues, there will be less B. Here on Vancouver Island, that can include salmon, halibut, tuna, sablefish and prawns, along with lesser-known ling cod, skate, sardines, geoduck, octopus and sea urchins. All recipes were cooked by chefs who were there to talk to B.
MLAs about sustainable seafood and the issues facing B. The chef and fishmonger share a commitment to per-cent sustainable and local seafood, and can tell customers where, when and how every fish on the menu was caught.
Add diced tomatoes and simmer for 10 minutes. Remove from heat. Add the remaining olive oil, lemon zest and juice and salt to taste. Divide into two equal portions. To marinate the halibut, place the fish in a zippered plastic bag with half of the harissa sauce and refrigerate for two to three hours.
Meanwhile, make the chermoula. Remove from heat, cool slightly, then transfer to a blender with the remaining ingredients. Set aside. Rinse the quinoa in water until clear. Combine stock and quinoa in a heavy-bottomed pot and place over medium-high heat. Bring to a boil, stirring occasionally, then reduce heat to low, cover and cook for 13 to 15 minutes. Remove from pot and fluff with a fork. To cook the fish, remove from marinade and pat dry. Sear halibut in a lightly oiled pan over medium-high heat for four minutes, and flip over and cook for another four minutes.
Mix well and divide among four plates. Top with seared halibut. Pass remaining chermoula and harissa sauce at the table. Serves 4. Our in-depth knowledge of the market and personalized strategies will put you in the best possible position when buying or selling a home in Victoria. These local scallops are sustainably fished using a butterfly trawl — the scallops literally swim up into the net. You can eat the entire scallop, including the roe. Chef Ito simply steamed them in a Chinese steamer, then passed them around on the half shell, drizzled with a citrusy soy and butter sauce.
He says the sauce works well with steamed local clams and mussels too. Set over low heat to keep warm, whisking if the sauce separates. Place the scallops in a steamer basket and steam just until the scallops open, about four to five minutes from frozen. Remove the top shells and drizzle each with a half teaspoon of sauce to serve. You can find this kasu in Victoria at Fujiya market.
Get creative! Beautiful furniture for every room in the home. Solid, unique, sustainable and functional. E AVE. Easy parking with new designs arriving monthly. To prepare the sablefish, wipe off the fillet and place on a big tray, flesh side up. Sprinkle a generous amount of salt on the fillet. Cover the tray with plastic wrap and refrigerate overnight. The purpose of this step is to remove extra moisture from the fish.
To prepare the miso marinade, place the sake in a pot and heat over medium low heat, just until the liquid is bubbling. Whisk in the miso, maple syrup, tamari and sake kasu, stirring until smooth. If mixture is too thick, add a little more sake. Season with the pepper powder. Place the mixture into a container and refrigerate overnight.
The next day, remove the fish from the fridge and wipe to dry. Cut fish into six portions. Rub the miso mixture over both sides of the fish to coat well, then put the fish into a zippered plastic bag, removing as much air as possible. Marinate in the refrigerator for seven days. When ready to cook the fish, scrape off the miso mixture. Line a baking pan with parchment paper and arrange the fish fillets on the paper.
Serves 6. The anchovies he used came from Finest At Sea. You can substitute other small local fish like herring or sardines. Place each fish, flesh side down, on your work surface and press with your hand to flatten, pushing the entire backbone flat. Turn the fish over and pull the backbone out, from the tail end. Cut into two fillets and trim the edges along the belly to remove pin bones and to create small, tidy fillets.
Place the fillets in a shallow glass dish and sprinkle with sea salt. Refrigerate for 30 minutes and drain any excess liquid this step firms the flesh. Whisk together the marinade ingredients and pour over the fish. Cover and refrigerate 24 hours.
To make the slaw, trim fennel bulb, halve lengthwise and cut into very thin slivers. Halve the onion and thinly slice. Combine in a bowl with sugar and sea salt and set aside for 10 minutes. Drain, mix with lemon juice and olive oil. Drain the excess marinade from the anchovies. Arrange in a single layer on a baking sheet, skin side up.
Preheat the broiler to high heat. Place the top oven rack about four to six inches below the broiler, and broil the anchovies for three to four minutes, until just browned and crisp, and cooked through. To make the toast, brush bread lightly with olive oil, arrange on a baking sheet and broil under the preheated broiler for one to two minutes, until golden brown. Rub each toast with raw garlic. To assemble, top each toast with a little fennel slaw and an anchovy fillet. Tutt says his poke recipe was originally designed for tuna, but worked perfectly with the freshly caught coho salmon that arrived from local fishermen in Bella Bella for the event.
Strain and reserve. For the poke, combine the diced fish in a bowl with just enough of the vinaigrette to coat it well. Set aside in the refrigerator to marinate for one hour and 20 minutes. Chef Tutt says this produces the perfect texture for salmon, though you can marinate other fish longer, up to tree hours. To serve, mound portions of poke in individual soup plates using about 60 to 75 grams per person. Tutt uses a square mould for the poke, set in a round dish. Spring is the perfect time to refresh your home.
YAM brings you fresh ideas to make spring cleaning without harming the environment a breeze. Plus, uplifting ideas for you, your home and lifestyle for spring. By Julia Dilworth.
Spring is the perfect time to review your space and begin building the vision of the home you want — and lightening the load is the best place to start. The Great Purge can be daunting, but organizer and home stager Jaclynn Soet of The Happy Nest recommends reviewing items by category to identify what you can live without. Books you never read, patterns, duplicates, broken things, abandoned projects — identify and bid them adieu. Think flow, not just filing.
When paper comes into your home, what path does it take? How do you get it from the door to where it needs to go? Often, it just lands on the kitchen counter and dies there. Real estate and rent are far too expensive to not use and fully enjoy your space.
The weight is already lifting; can you feel it? Join this Indian pastry chef to a journey to mithai sweet tradition as an inspiration for modern creations. A good example of this philopsophy is this saffron cheesecake with roasted and fried elements More info.
With the original shape achieved with the own rhubarb, treated as a strip, this refreshing tartlet served as an outstanding presentation for the Le Cordon Bleu instructor in so good magazine More info.
Orange, Earl Grey tea, biscuit dacquoise, and blood orange liquid interior are the elements with which the Belgian chef transports us to the classic continental breakfast, this time in the form of a petit gateaux More info. This savarin shape financier allows him to make dozens of diffent versions. More info. Rice pudding, tapioca pearls, and chocolate have been used by the instructor at EPGB to create a fun sweet snack inspired by this Japanese classic.
With its sweet glaze and intense interior, this cake attracts not only hotel guests but also the external customer interested in the take-away product. The chef goes back to his childhood with this semolina cake originally from Libya and proposes a version in which he combines ingredients from different countries.
One of the most successful creations of the signature pastry that the French chef directs at Taichun in the center of the island of Taiwan: CJSJ. White chocolate and orange Choux Marion by Richard Hawke.
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