I first made these lovely blood orange and almond caramels from Matt Bites a few years ago and they were really good: juicy and salty and toasty. I would think about making them again every time I saw blood oranges in the spring.
Read moreannouncement: the verdigris has moved!
I would like to apologize for the sparseness of posts over the past month or so. I have moved into a new apartment, I have gone on a holiday and I have been neglectful of the blog. Another factor leading to my neglect is that I have been working on redesigning my site; I am very pleased to announce that the blog has moved! I would like to thank my friend Colleen for creating my beautiful new logo; she is fantastically talented and charming. I'm working away on the redesign, so please excuse me while I tidy a few things up.
If you are following my blog in your RSS feed, you can relink with the URL http://www.theverdigris.ca/ to keep getting updates.
winter-spring things
- I love Ranunculus; they are so delicate and fluttery. They are also only available for a short while and it starts and the end of winter. They remind me that spring is on the way! These orange and white ones are from Rook & Rose, my favorite little flower shop in town.
blood orange palomas
I was really excited to see blood oranges appear at the market in the last couple weeks. They reminded me that winter is on the turn, despite the snow and rain and wind and grey that have permeated Victoria lately. I bought up a whole bunch of them and started scheming exciting ways to use them.
Read morea little announcement!
 |
| There he is in my mixing bowl |
If you have been reading my blog for any stretch of time (thanks for that by the way!) you may have noticed a bit of a difference in the general fantastic-ness of the pictures around here the past few months. I am really excited to announce that the source of these much-lovelier photos: my friend and collaborator Tyrel Hiebert.
You can check his work out on his website, flickr, instagram and facebook. If you would like to order a print of anything here or work with Tyrel on another project, contact him here.
caramelized white chocolate and raspberry financiers
I made some caramelized white chocolate a while ago because I kept reading about it everywhere for a month or two. I loved it; caramelizing really helps to blunt the cloying sweetness of white chocolate and adds complex, toffee-y flavours. Have you ever noticed white chocolate on the surface of a baked good that is golden brown and crispy and tasty? That's caramelized white chocolate: naturally occurring caramelized white chocolate in its natural habitat. I always knew that I liked that stuff, but I hadn't realized that you can make it on purpose. Plus, it's really easy.
Read more