Mamirolle, Marshmallows and Matcha - The Globe and Mail in 60 Seconds
by Monika Bartyzel (Subscribe to Monika Bartyzel's posts)
Posted Sep 11th 2009 12:00PM
Filed under: In Sixty Seconds
- Chef Normand Laprise writes about the health perks, versatility and deliciousness of apples, and offers a recipe for Geneva Apple Puree.
- Canada's Le Mamirolle uses a French process to create a strong cheese with a sweet and salty taste for fromage fiends.
- Toronto's Pico serves "bipolar" cooking on the whole, but boasts an exceptional brunch.
- Sweet dining spots across Canada are experimenting with fancy versions of the classic marshmallow -- from pumpkin flavors to gelatin-free concoctions -- and offering up refined s'mores.
- As fall approaches, there are five things to add to your pantry: spelt, icewine jelly, matcha tea, spicy chocolate and barbecue sauce.
- Fish continue to suffer as we delight in all things from the sea. Now a new study says our obsession with omega-3 fatty acids could bring on "a forage fish wipeout."
- If done right, corn dogs can be a perfect party treat.
Tags: apples, corn dogs, CornDogs, forage fish, ForageFish, LeMamirolle, marshmallow, pantry staples, PantryStaples, Pico, smores, The Globe and Mail, TheGlobeAndMail
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