Friday, December 5, 2014

Sopa de Poro y Papa (Potato and Leek Soup)


The soup that I chose to make was potato and leek soup.  I've made this soup for years but I wanted to try something new, a Mexican version.  Potato and leek soup is very popular in Mexico City and is usually served chilled in the summer and warm during the cooler weather (being a Canadian I highly doubt there's such a thing as 'cooler weather' in Mexico, comparatively!)  

Thursday, November 13, 2014

Fermentation - Homemade Sriracha



For my fermentation project I chose to make Sriracha.  I love the stuff and figured that, like with anything else, it would be better homemade.  The pepper I chose to use was the long red Thai chili.

Friday, October 24, 2014

Fruit Hunter - Persimmons


I chose persimmons for this post.  It's a fruit I've seen many times but have never tried it.  The reason I chose it is because they are in season right now and I thought I'd have no problem finding them and that they would be plentiful.  After researching them, I found that there are two main varieties available here, the most common being the Hachiya and the Fuyu.  During my treck out to find the Hachiya I literally did become a fruit hunter!

Friday, October 3, 2014

Sensory Evaluation - Napol

The food I chose to try for my sensory evaluation is a napol.  It's sometimes referred to as the prickly pear cactus.  I chose it because my favourite cuisine is Mexican, specifically Yucatean food.  I've been to the Yucatan many times and I've always passed up any dish that's made with napol, I suppose I didn't find it appetizing in any regard, probably because of what it looks like in it's raw state.

I walked up to Kensington Market to an awesome Latin American shop called Perola.  I frequent this place quite a lot as they sell a ton of Mexican products that are hard to find in Toronto.


Wednesday, September 17, 2014

Introduction to my GBC Culinary blog

Hi there,

My name is Tammy Hanlon.  I have lived downtown Toronto for the last 15 yeasrs.  I am currently a freelance photographer and in the past 4 years have taken to preparing, styling and photographing food.  I have used recipes for most of my life but have been creating my own the past few years.  Even when I use recipes I always modify them to what I think are better flavors, methods of preparation and quantity of ingredients.  I always analyze a recipe and change it to what I think would be a more appealing application.
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