Standardby Julie3 Comments

It’s true – cereal milk is a thing. Momofuku Milk Bar made it so for anyone over ten. In essence, cereal milk tastes like the bottom of the cereal bowl – it pulls you straight back to childhood, to that spot where you sat cross-legged on the floor in front of the TV, watching Saturday morning cartoons. It’s the reason W always asks for a straw along with his bowl of cereal. I had been contemplating how to use cereal milk in a way that puts it at the forefront – just the flavoured milk itself, no gritty, soggy bits – and panna cotta seemed like just the thing. Also, I was challenged to make something using cereal. Which in a twist of what’s-old-is-new-again appears to be trendy these days – who knew cereal was so retro? There are cafés dedicated to it, even! As I may have mentioned in the past, panna cotta is about as simple as dessert gets – it’s basically sweetenedContinue reading

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Standardby Julie5 Comments

Stone fruits make the best pie. Truly. I don’t know if you’ve noticed, but the BC nectarines are unreal this year – better than any I’ve had. We bought a case and started rationing them toward the end – they were so sweet and juicy, we’d slice them thickly over our pancakes, and let the juices mingle with maple syrup. There were apricots, too – and some peaches, and plums. And the omnipresent blackberries, which add tartness and colour by the handful to just about any pie. I mean – look at it! The crumble top was a compromise of the best possible kind – some in the house wanted pie, and others wanted crisp – I kind of like getting the best of both worlds. And in the late summer and fall, which with all its apples and pears and stone fruits is undoubtedly crisp season, you can blend a big batch (I use equal parts brown sugar – flour – oats, with halfContinue reading

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