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Happy World Vegan Day! It is also time to reveal the most recent Daring Bakers’ challenge: Macarons. Well, truth be told, it was actually time to reveal the Daring Bakers challenge last Wednesday. Better late than never I say. There was no way I was going to miss out on trying my hand at making vegan macarons, and what better way to celebrate World Vegan Day, the kick off to World Vegan Month.
The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.
Macarons were made famous in France, although they may have originally been brought there from Italy. According to Serious Eats, ‘the English word macaroon is derived from the French macaron, which in turn comes from the Italian maccherone, or “fine dough.”‘ These delicate cookies are traditionally made with almond flour (finely ground almonds), confectioners’ sugar, and egg whites. To veganise them, I would have to replace five egg whites. After following the early feedback of my fellow vegan Daring Bakers, I decided to use Ener-G egg replacer to do this. For those unfamiliar with this product, Ener-G is basically a mix of starches and chemical leavening to which water is added – it is particularly well suited to cookies.
I have to say, I was a bit trepidatious upon embarking on this culinary adventure. Whenever the replacement of a mountain of egg whites is in order, things can get dicey fast. I was, however, pleasantly surprised with the results. I achieved a delicate thin crust and a deliciously chewy centre. I had some difficulty piping the dough initially – mine was far too stiff to yield the desired shape. I somewhat rectified this by adding four teaspoons of water to thin the dough a bit. Still, the visual result is not the perfectly smooth dome you might have seen in the pages of Gourmet or the window of a Parisian patisserie – or indeed, the heights of biscuit beauty achieved by many of my fellow Daring Bakers. Nonetheless, I was fairly pleased, considering.
I flavoured the dough with vanilla bean and cocoa and whipped up a batch of the delightful Chocolate Mousse from Vegan Cupcakes Take Over The World, to use as my filling. If you would like vanilla macarons, omit the cocoa. I thought Matcha green tea powder would make a great alternative addition.
This is my veganised version of Fleming’s original recipe.
Vegan Macarons
- 2 ¼ cups Confectioners’ sugar
- 2 cups Almond flour
- 2 Tbsp Granulated sugar
- 3 Tbsp + 1 tsp tsp Ener-G Egg Replacer
- 6 Tbsp water + 1 tsp
- 1 Tbsp Cocoa powder (omit for vanilla macarons or try Matcha powder instead)
- 1 Vanilla bean (seeds only)
- Filling of your choice, prepared.
1. Preheat the oven to 200F. Combine the confectioners’ sugar and almond flour in a medium bowl.
2. Beat the Ener-G and water with an electric mixer (or stand mixer) until it holds soft peaks. Add the granulated sugar and beat until the mixture holds stiff peaks.
3. Sift a third of the almond flour mixture into the Ener-G mixture and stir gently to combine. Add vanilla bean seeds, and Cocoa (or Matcha) if using. Sift in the remaining almond flour in two batches. Don’t overmix.
4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip or a Ziploc bag with the corner cut off. It’s easy to fill your bag if you stand it up in a glass and fold the tops of the bag down over the edges before filling with batter.
5. Pipe one-inch-sized mounds of batter onto parchment lined baking sheets.
6. Bake the macaron for 5 minutes at 200F. Remove the pan from the oven and raise the temperature to 375F. Once the oven has reached this temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or until lightly colored.
7. Cool on a rack before filling. I think any soft filling would work nicely – the cookies are delicate so you don’t want to be pressing them together too roughly. I chose to use the Chocolate Mousse recipe from Vegan Cupcakes Take Over the World for my filling. You could also try your favourite ganache recipe.
Enjoy.
Let there be vegan macarons a plenty.
It’s hard to believe it’s that time again: Daring Bakers. And what do we have in store today? Vols-au-Vent, or as my husband refers to them, vol-you-vaunts.
The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.
You can find the original recipe here via Steph’s blog. It was super easy to veganize. You’re looking at delicious pastry with no egg, dairy, or any other animal fats. I omitted the egg wash, subbed dairy-free margarine for the butter, and omitted the extra salt (since my margarine is salted). Super duper simple. My husband grew up on these and he’s been missing them a long while. They were a big hit over brunch. I balanced the richness of the dough with a super healthy filling: kale, red and orange peppers, mushrooms and garlic, lightly sauteed in a dash of olive oil. Still super rich all in all. Delicious.
I know posts have been few and far between this summer. I promise to do better. In fact, I’m storing up all my energy for October’s Vegan MoFo III – I’m signed up and comitted to bringing you a post a day for all of October. So stay tuned friends.
Be sure to check out the genius of my fellow Daring Bakers and Cooks at The Daring Kitchen.
Batzy found the Vols-au-Vent irresistible.
I was rather gleeful to see this month’s Daring Bakers challenge revealed: Dobos, the famed Hungarian cake. I enjoyed many a slice of it back in the day. And I’ve been wanting to make such a cake for a long, long time. I even skinned some hazelnuts, despite swearing off such activities sometime last summer.
I used Bryanna’s genoise recipe for the cake, the caramel from the original recipe (see our hosts’ posts below), and a new chocolate butter-less-cream that I’ve been tinkering with (more to come on that later).
As a child, I always did love the caramel bit best.
The August 2009 Daring Bakers’ challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos. Torte based on a recipe from Rick Rodgers’ cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.
Check out what the other immensely talented bakers are making at the Daring Kitchen.
This month’s Daring Baker challenge is all about cookies.
The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network. That said, I would be going a different, vegan-friendly route. I chose Isa Chandra Moskowitz’s delicious looking recipe for vegan milanos, which I highly recommend. See that stack of milanos in the photo? They are but a distant memory – not a crumb remains.
I’ve said it before (and I’ll say it again) – I am an unabashed cookie monster. Cookies make me happy. Milan cookies, or milanos, are an old favourite. Two delicate vanilla cookies sandwiched together with chocolate ganache. Simple. Perfection.
For the challenge, we were allowed to make one or both cookies. I fully intended to make both. I looked at this challenge as an opportunity to conquer the vegan marshmallow monster. I had a recipe to try. I tried it. It wasn’t quite marshmallowy. I shall persevere. Today it’s all about the milanos.
Sometimes the simplest things are the best things.
I’ll take a raincheck on those mallows.
The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800’s in England.
Don’t our hosts both have such great blog names? Both conjure up such delicious imagery for me. Thank you to our hosts for choosing something unique and for affording me the opportunity to try something different.
I completed this challenge just under the wire (again). The super hot and humid weather is not exactly conducive to spending time in front of a hot oven – yet I was determined to prevail.
I chose cherry jam as my filling. In order to veganize the original recipe (which you can find in full here) I used earth balance in place of butter (omitting the additional salt) and chose to replace all of the eggs with a flax meal and water combination. Normally flax is my favourite egg substitute.
If I were to make this recipe again however I would go a different route with my substitutions. For the crust, I would choose soy yogurt for at least part of the egg substitution – perhaps in tandem with flax meal. For the frangiapane I would go a different way altogether, probably using a starch such as arrowroot or cornstarch – something lighter than flax meal. Flax meal, while delicious, ended up being too heavy for this implementation – the frangiapane settled more than I would have liked and was somewhat gooey. Tasty, but gooey. Definitely not photogenic. Meh.
I could think of worse things than making more tarts to perfect the technique.
Be sure to check out the spectacular work of the the Daring Bakers at the Daring Kitchen.
It’s Daring Baker time and this month’s challenge is Apple Strudel.
Now, it’s not just any humdrum apple strudel. In true Daring Baker style, there is some technique to this month’s choice. This strudel is made in the eastern European coffee house tradition: with breadcrumbs, walnuts, raisins and rum – and wafer thin dough. While I have eaten many of these over the years (any time I visited my Hungarian grandmother) I had never made a strudel in this style before today. I almost didn’t find the time to tackle it but on the very last day I decided to try throwing it together during a few spare hours.
I am so glad that I gave it a shot. The strudel looked much more daunting than it actually was to make in the end – and I forgot how much I love working with dough.
The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.
I have had my eye on Kaffeehaus since it came out and so I was quite happy to be able to test an example from it. My first impression based on this particular experience is that it is quite authentic. The apple strudel couldn’t have been closer to what I remember eating all those years while I was growing up.
What makes this strudel different is the wafer thin dough. I’m talking thin – paper thin – like, you can see through it thin.
At first I thought there would be no way I would be able to get the dough that thin. I rolled it out onto my floured cloth and then used my hands to stretch it out the rest of the way – almost as much as the recipe directed.
I made a double batch of dough and, for the sake of nostalgia, used the traditional apple filling recipe provided to make the first strudel. As soon as I read the ingredients – rum, raisins, walnuts, breadcrumbs – I knew I had to make that filling. It’s exactly the strudel of my childhood memory. I’m headed to a dinner party at the weekend so I’ll use the extra dough later this week with a filling of my own making. I’m thinking peach, plum, or maybe even both.
Did I mention that this is strudel is naturally vegan? No dairy or eggs in sight. No need for substitutions. There is a call for brushing the completed dough with butter but that is easily swapped out for non-dairy butter.
You can find the entire recipe for both the dough and the traditional apple filling at our host’s blog here.
I essentially followed this recipe to the letter. I don’t have a stand mixer so I did it all by hand using a large bowl and a wooden spoon.
After combining my ingredients in the bowl to form the dough I transferred it to a floured surface and kneaded it for about 5 minutes. I then left the dough to rest for a good four hours while I went hiking with the dogs and then made the filling on my return. I used dark rum instead of light. I don’t think the raisins minded.
I highly recommend that you give this strudel a go yourself. I imagine it would be lovely with any of a multitude of fillings. I’m looking forward to testing that theory.
Be sure to check out what the rest of the Daring Bakers are up to at the Daring Kitchen.
Guess what? It’s Daring Bakers time – and when this month’s challenge was revealed to be cheesecake I was thrilled. Why? Until now, I had not been afforded the opportunity to make cheesecake since going vegan and, I must say, I’ve been quite anxious to try my hand at making one for some time.
The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.
Truth be told, even when I was free to eat them, I was never a huge cheesecake fan. Too rich. Too heavy. No, not for me. Well, let me tell you something – these vegan versions have turned me. Light textured, smooth as silk, decadently delicious, delightfully toothsome, these babies knocked my socks right off.
I am now, most definitely, a fan. And guess what? No dairy, no egg, no cholesterol, low-fat – plus all that protein from the tofu practically makes this dessert nutritious. Yeah, I know – whatever, pass me another slice.
In order to choose the appropriate vegan recipe, and since I’m a vegan cheesecake novice, I looked to someone who knows exactly what they’re doing – finally settling on Sarah Kramer’s basic recipe for Apricot Tofu Cheesecake from La Dolce Vegan, which you can conveniently find in its entirety here.
I really wanted to make up for lost cheesecake time and thus planned to make as many flavours as possible in the allotted time. Using Sarah’s basic recipe as my base, I added several elements for a total of three different cheesecakes: Lemon with Candied Figs, Black Cherry Syrup & Blackberry, Key Lime with Candied Key Limes, Clementine Syrup & Pistachio, and Chocolate Peanut-Butter with Rich Chocolate Ganache.
First I prepared the basic recipe, including everything but the lemon juice and lemon zest. I then divided the filling into four separate bowls. I added lemon and lemon zest to one bowl, as per the original recipe – I just quartered the required amount. I added key lime juice and zest to the second bowl. To the third bowl, I added 3 tbsp of all-natural peanut-butter (just peanuts). The fourth bowl received 3/4 cup of semi-sweet chocolate chips, melted.
The lemon and key lime cheesecakes were made in tiny 4-inch springform pans. I followed the original recipe for the crust – adding a layer of coconut to the crust of the key lime cheesecake. The chocolate and peanut-butter bowls were layered in one 9-inch springform. I added crushed dark chocolate (vegan) digestives to the crust.
Then it was time for candy – candied key limes and candied figs to be exact. After using it with great success when making candied clementines and bundt cake, I revisited this method from VeganYumYum blog for candying the fruit.
Candied key limes were then added to the key lime cheesecake along with clementine syrup and crushed pistachios. Stewed black cherries were combined with the candied figs before adding as a garnish to the lemon cheesecake along with the blackberries.
The peanut-butter chocolate cheesecake received a simple layer of rich, decadent chocolate ganache. To make the ganache, I used 2/3 cup semi-sweet chocolate chips, 1/4 cup of soy creamer, 2 tbsp maple syrup. Heat soy creamer on the stove, remove from heat, stir in chocolate chips and maple syrup, allow to cool.
Based on this experience I’d say without hesitation that Sarah’s recipe is excellent, both on its own and as a base for other flavours. Beautiful texture. Luxurious. Delicious. This is company’s coming quality stuff.
Be sure to see what the other Daring Bakers are up to at the Daring Kitchen.
It’s Daring Baker time – and this month is all about making fresh pasta dough.
Actually, the challenge title has the word ‘lasagna’ in it. Now, I have to admit that I was a bit perplexed when the challenge was announced. Lasagna? Savoury? When I think Daring Bakers I think sweet. I think dessert. I think, here’s an excuse to make something sinfully decadent. Make no mistake – I’m a big lasagna fan. I am. There is, however, a monstrous sweet tooth to consider here. Monstrous.
While I was deflating I thankfully read the fine print in the challenge post: for those of us who favour the sweeter side of life – a sweet pasta (a.k.a dessert) was also allowed. Hallelujah! With that welcome illumination my creative juices started to flow.
The heart of this challenge was to make our own pasta dough. A savoury recipe was presented along with a link to a sweet pasta recipe: Strozzapreti dolci al profumo di cannella (Cinnamon Flavoured Sweet Strozzapreti). This recipe for sweet pasta is very simple and easily veganizable – there are no eggs to substitute and the milk is easily swapped out in favour of plain soy milk. Since the recipe specifies weight quantities, and my kitchen scale is in need of a new battery, I relied on an online cooking conversion utility to convert them to volume measurements and hoped for the best.
From the beginning my imagination was in overdrive with regard to presentation. Once I knew I was going the dessert route with my pasta dough, the aesthetic possibilities really opened up. I immediately thought of a rolled form, like a crêpe. With that decided, I started to think about fillings – so many possibilities.
I first thought of doing a traditional Hungarian dish with walnuts. The walnut noodle dish is called ‘dios metelt’ which translates as ‘walnut pasta. There are many Hungarian noodle-based dishes, some savoury, some sweet. The walnut and sugar combination is probably my favourite – sometimes citrus peel (orange or lemon) or jam is added into the mix. My grandmother adds raisins. My mum likes to add breadcrumbs. Poppy seeds and sugar is another popular variation. Traditionally, the noodles for these dishes are made by hand, cut into short pieces, boiled and then stacked with your chosen fillings. Cream is also often incorporated into the mix.
Once I started thinking of incorporating a sweet cream, my imagination went in a different direction: berries. Mixed berry compote to be exact. Yes.
My sweet pasta vision was beginning to take shape.
First I made the dough and set it aside to rest. Then I whipped up a batch of light Dream Whip. Dream Whip is an oil-based non-dairy whipped topping product available in Canada. It comes in an aseptic container in liquid form and is kept in the refrigerated section of the dairy department where they keep the whipping cream. You whip it up with an electric beater in the same way that you would whip up cream. This is the light version (it comes in both ‘light’ and ‘regular’ versions). Easy peasy. Next, the mixed berry compote came to fragrant life on the stove. Then I went back to my resting dough.
Since I had already decided on a rolled crêpe form, I thought: why not prepare the dough like a crêpe too? So that’s exactly what I did, using a crêpe pan to prepare each circle of sweet dough.
When it came time for assembly my lofty crêpe-shaped plans promptly went out the window. I used up half my dough in vain trying to make it bend to my will. Those discs of sweet dough did not want to stay put in a neat roll, no sirree. Also, note to self: mixed berry compote is difficult to photograph + my bursting crêpes = not pretty. Oh well – maybe I should have boiled the dough.
Plan B. Out came the cookie cutter and voila, individual towers of dessert. I saved the berry delicious syrup for after the photos this time.
Sweet spicy pasta dough. Dapples of billowy cream. Tangy mixed berry compote. Yum. There’s something perfect about the hint of cinnamon in the dough in concert with the tang of the berries.
But wait, there’s more. How does a side of mixed berry sorbet grab you? I’ve been on such a sorbet kick lately – ever since the last Daring Baker challenge. I hadn’t tried making mixed berry sorbet yet and thought this would be the perfect way to introduce it. It’s so refreshing – and the colour is just dreamy. So good.
There you have it: a sweet dessert that is seemingly as far away from lasagna as you can get, yet at it’s heart it’s the same – fresh pasta dough. Before this challenge I had never made my own fresh pasta. It’s so simple you can be sure I’ll be making a lot of fresh pasta in the coming months, sweet and savoury.
Sweet Pasta:
Adapted from Strozzapreti dolci al profumo di cannella (Cinnamon Flavoured Sweet Strozzapreti)
1 cup all- purpose flour
3/4 cup + 1 Tbsp breadcrumbs
4 tsp sugar
1/4 tsp cinnamon
3/4 cup soy milk
Add dry ingredients to food processor and process until combined. Add soy milk through top spout while processor is running. A ball of dough will form quickly – stop the processor when it does. If you don’t have a food processor you can mix the ingredients together by hand in a bowl. Place dough in a bag to rest for at least ten minutes.
Divide dough ball into quarters. On a lightly floured surface, roll one quarter into a ball. Use a rolling pin to roll it out in a circle – make it as thin as possible.
Keep the remaining dough in the bag until you’re ready to use it.
Heat a greased crêpe pan or skillet on medium heat – flick it with water to test if it’s ready. If the water jumps in the pan it’s hot enough. Place dough on crêpe pan and cook for approximately one minute. Flip and cook for another minute. Remove from pan and place on a waiting plate. Repeat for each remaining quarter of dough.
Mixed Berry Compote:
2 cups mixed berries, frozen
juice of half a lemon
2 Tbsp sugar
1/4 tsp vanilla
Mix everything together in a small pot and heat over medium-low heat until it just starts to simmer. Remove from heat and allow to cool.
Mixed Berry Sorbet:
1/2 package frozen mixed berries (about 2 cups)
1 cup vanilla soy yogurt
1 cup vanilla soy milk
1 ripe banana
You can adjust the amounts of these ingredients to suit your taste. Add everything to food processor and process until smooth – be sure to scrape down sides of bowl part way through. When mixture is smooth, transfer to ice cream maker and follow manufacturers instructions (mine was ready in about 15 minutes). The sorbet is best served right away. Transfer extra sorbet to air-tight container and store in freezer. Allow frozen sorbet to soften before serving again.
Many thanks to this month’s Daring Baker hosts: The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.
Be sure to check out the new home of the Daring Bakers, the Daring Kitchen.
It’s Daring Bakers time again and this month brings another sweet treat that I had yet to try making myself: flourless chocolate cake.
To add to the challenge, our DB hosts also asked us to make our own ice cream as an accompaniment – and what goes great with chocolate? Raspberry sorbet, of course.
Since I am an Alternative Daring Baker, baking vegan, I would be following alternate recipes. For the cake, I turned to what promised to be a great recipe from Hannah’s Bittersweet Blog. You can find Hannah’s original recipe for the cake here. I made one substitution, using adzuki beans in place of black-eyed peas. I’ve always wanted to bake with adzuki beans and this recipe afforded me the perfect opportunity. I also cooked my cake for an additional 20 minutes as it was super moist – my adzuki beans probably contained more moisture than the black-eyed peas called for in the original recipe.
The batter tasted so good I almost didn’t want to put it in the oven – you could eat it like pudding. The baked result is an incredibly rich, thick, dense, fudgey, chocolate lover’s dream. The edges were my favourite part to be sure – crispy and chewy – I had to fight my husband for the corners. And this rich decadent dessert is not only dairy and egg-free, but gluten free as well, so bring on the indulgence.
For the raspberry sorbet I winged it. I read an article by Mark Bittman in the NY Times not too long ago about mixing a bag of frozen fruit with yogurt. He doesn’t specify amounts but I got the gist of what he was suggesting. So I grabbed a large container of plain unsweetened soy yogurt and a bag of frozen raspberries and added them to my food processor. As Bittman suggests, you can eat it right away as soon as it’s blended, but I opted to put the mixture into my ice cream maker in an effort to give it more body.
It’s probably the best homemade sorbet I’ve made so far. Sweet, tangy, incredibly refreshing – the perfect foil to the fudgey richness of that oh so chocolatey cake.
Thanks to this month’s hosts for picking something fabulous! Be sure to check out the awesomeness that is the Daring Bakers Blogroll for inspired examples of this month’s challenge.
Our hosts ask that we share this message:
The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.
It’s Daring Bakers time and, as usual, participating has afforded me the opportunity to try something new, tuiles!
This month’s challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.
That said, since I’m an alternative Daring Baker making vegan tuiles, I did not use the recipe provided. Thanks to the intrepid baker behind the awesome VeganYumYum blog, however, I didn’t have to invent my own tuile recipe either. If you don’t know VeganYumYum you should check it out – it’s really great! It’s well-written, filled with great recipes and tons of beautiful photography. You can find the VeganYumYum recipe for vegan tuiles here.
These took me about 3 hours to make. The batter is easy to whip up. The baking part is rather slow-going. This is because you really can’t make more than 2 or 3 tuiles at a time. The reason for this is that you have a narrow window of time (we’re talking 30 seconds maybe) to shape the tuiles after they come out of the oven.
The way it works is you make a cardboard template in any shape you like (I made butterflies), lay it over a sheet of parchment on your baking sheet, and spread the batter inside your cutout. You then lift the template up to reveal your batter in the desired shape. Then it goes in the oven. When they come out you have to work fast to bend them the way you’d like them to be. Since I was making butterflies, I wanted the wings to bend upwards. Needless to say I burned my fingers, something we were warned about. It’s a necessary sacrifice.
For me, the most tedious aspect of making these was using a dull x-acto knife to cut out my template. It took me about 20 minutes of suffering to realize my dull blade could be popped out and replaced by the shiny, sharp new one beneath. It wouldn’t be a Daring Bakers post if I didn’t say the following phrase: you live, you learn.
I melted some gorgeous Italian dark chocolate, so decadent, and used a small artist’s brush to paint some of the butterflies. I left some naked. Others were embellished with some French chestnut spread, one of my absolute favourite indulgences – so sweet.
I new I wanted to pair my tuiles with vegan ice cream and that’s exactly what I did, dishing out several scoops of chocolate and maple. Place a few butterlies on top and voilà, un dessert extraordinaire. My hubby (who was there to eat the props after the photos were taken) enthusiastically declared that a dessert like this would cost $50 in a nice restaurant. Now I don’t know about $50 sweetie, but I’ll take that as a compliment.
Be sure to check out all the stunning tuile examples on the Daring Bakers blogroll.
