If you follow me on this blog or on Facebook, you know I have a sweet tooth. And a bread tooth. And a cheese tooth. And a vegetable, fruit, and meat tooth. I focus on preserves and baked goods, but I'm also highly skilled (toot toot) in other culinary arts as well (duck legs are currently curing as I type for duck confit). Always having a fondness for pastry (both eating and preparing), the reason I decided to focus on the dessert side of the menu was because our area was/is severely lacking in high-quality desserts.
Restaurants are ordering their frozen cheesecakes and butter tarts from food distributors shipping out of Toronto. They also purchase buckets of ready-to-bake mixes that take the pesky hassle of actually making their desserts with carefully selected ingredients. As a bonus, diners get wonderful doses of unnecessary additives like artificial food dyes, artificial flavourings, three or four different sugars, hydrogenated vegetable fats derived from genetically modified corn or soy, and environmentally damaging products like palm oils. The carbon footprint left behind from the use of mostly imported ingredients (whatever is the cheapest!), and transportation costs are staggering. Often times they just taste awful.
The imported desserts do nothing positive for a local sustainable food system. Using 0% local and the lack of pride taken in preparing and serving high quality food is what really sours my mouth.
Keeping with the thought "be the change you want to see in the world", I've spent several years, and way more money than I can afford, to push the importance of supporting local. Yes, there are local businesses, and they need support, but
I'm talking about the local businesses that actually use local ingredients in their products. Those businesses have more challenges facing them in an already challenging industry. It frequently costs more because farmers' deserve to be paid a fair price for their work, but so do the tradesmen and women who turn them into value added products.
I've attended a few meetings in the past few weeks centered around local foods. Although I was surprised to find see the number of food-related groups and associations within Elgin County, a few gaps were apparent to me from my chef point of view. First, lack of culinary education. Second, kitchens to work from. Third, Elgin culinary history. Fourth, a formal analysis of Elgin's food cultures. Fifth, good bread.
I've been asked again to provide the sweet endings to a meal taking place next month celebrating multiculturalism. It's a fantastic opportunity in my eyes as the international options available are both astounding and mouthwatering. Last year for the event I prepared Alfajores (Peru), Linzer Cookies (Austria), and Baklava (Turkey) which were well received. Besides those three desserts, the sky is the limit for this years selections.
The menu has yet to be finalized but today seemed like a good day to do a little recipe testing for one of the treats I have in mind. Seeming as Valentine's Day is tomorrow, a little chocolate seemed appropriate. I present to you: The Brigadeiro.
A whole lotta thinking and inner contemplation has been taking place these past 7 weeks regarding what direction my feet should point towards. I need to work. I would like to work with what I love in a place that I love. Where will that be?
With another night of -30°F temperatures, I wouldn't mind a place that was warm enough to grow citrus fruits.
With all the sourdough experiments taking place in the kitchen over the past several months, there always seems to be a partial loaf of bread waiting to be sliced. In the quest for oven spring, crackling crust, and an irregular gelatinized crumb, my recipe books have become dotted with post-it notes and the freezer full of back up loaves. Whereas I once ate porridge or fruit or eggs for breakfast, everyday now starts or ends with toast & jam. High-hydration bread doughs have changed baking for me.
Eating. Drinking. Sharing.