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Blog

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Closed-oven door prime rib

Closed-oven door prime rib

As a person who enjoys cooking, I have been spending alot of my spare time in my kitchen during COVID-19. During the first month I was so keen and enthusiastic to have this time to test a bunch of recipes that I’ve been wanting to do. The first month was fun, but shortly after that(…)

Storing and freezing produce

Storing and freezing produce

While staying at home as much as possible, I try to limit my grocery shopping to no more than every two weeks. This means that I am now buying more than I usually would at one time which requires a bit of planning in terms of how to use things up before they spoil. One(…)

French apple cake

French apple cake

Spending more time at home has given me a new appreciation of cooking from scratch. I have been making both savoury and sweet things. This week I was trying to find a way to use up the apples that I received in my FoodShare GoodFood Box and decided to try making French apple cake. The(…)

Food deliveries during COVID-19

It has been six weeks since the World Health Organization declared COVID-19 a global pandemic. How the world has changed since then. I realize how many things I took for granted – such as meeting up with friends for coffee or going window shopping. Something as simple as going to the grocery store to grab(…)

Making gnocchi with my new ricer

Making gnocchi with my new ricer

It’s been just over a month since Toronto went on lockdown due to COVID-19 so I’ve been keeping myself busy with projects including a list of recipes that I’ve been wanting to test out. I bought a Joseph Joseph helix potato ricer over a month ago to make gnocchi. I have only made gnocchi once(…)

French Pastry Pop-up – March 12

French Pastry Pop-up – March 12

This week’s French pastry pop up was led by Gabrielle who combined her Brazilian background with a “tropical” theme to showcase the various Latin American influences in her items (e.g. coconut, banana, pineapple, passion fruit, dulce de leche, cinnamon, corn cookies, empanadas and brigadeiros). She also took the extra step with branding as she made(…)

French Pastry Pop-up – Feb. 20

French Pastry Pop-up – Feb. 20

This week’s pop-up was led by a student whose Asian background really showed through in the unique flavours of the pastries (lychee, mango, oolong, milk tea, etc). Thursdays really are my favourite day because before my working day has even begun I get to have a sneak peak at the pastries of the Advanced French(…)

French Pastry Pop-up – Feb. 13

French Pastry Pop-up – Feb. 13

This is my review of the items purchased at the Advanced French Patisserie popup on Thursday, Feb. 13. I have to say that most of the items at this pop-up looked fantastic! There was a lovely variety of colours, textures and flavours. Definitely a great spread. Curry coconut shrimp pithivier: This item looked impressive, was(…)

French Pastry Pop-up – Feb. 6

French Pastry Pop-up – Feb. 6

This week’s pop-up was led by a student whose Middle Eastern background is reflected in certain ingredients and flavour profiles (quince, figs, pistachios, cardamom, cumin and eggplant). These pop-up shops are such a great way of showcasing the skill and quality of the post-graduate Advanced French patisserie students. I always buy more than I intend(…)

Protected: Beyond Meat – Hype or here to stay?

Protected: Beyond Meat – Hype or here to stay?

There is no excerpt because this is a protected post.