I am Aran, a Basque ex-pat living in the US since 1998, and this is Cannelle Et Vanille, my baby, my blank canvas for creating anything and everything sweet that comes out of my heart. Why the name Cannelle Et Vanille? Because those are the smells and tastes of my childhood and this blog is very much filled with nostalgia.
What a mega event raising funds in support of the Hutt St Centre, which provides services to the homeless. Photo: heidi who? photos, Hutt St Centre Facebook Page On the one Sunday, in the one corner of the Adelaide Southern Parklands, was: The Big Picnic Touch Wine, and, Fork on the Road! ‘The Big Picnic’ with a multi course sit [...]
Reduce your wrinkles naturally!!! Virgin Coconut oil is amazing for rebuilding skin tissue when used both topically and internally regularly. It helps considerably for the reduction of wrinkles an...
Don't have hours to defrost your steak? Don't want to waste precious fruits and veggies? These tricks to freeze and defrost food can help you be more efficient in the kitchen.
I arrived at the National Institute for Research in Agronomy in Paris at nine o’clock in the morning. Founded in the 19th century to study the chemistry of fertilisers for agriculture, it occupies a handsome yellow brick edifice in the quiet environs of the fifth arrondissement, not far from the Botanical Gardens of the Jardin des Plantes with its venerable museums of natural history, paleontology, entomology, minerals and evolution. I was there to meet Hervé This, the scientist who has been at the forefront of the new scientific discipline of molecular gastronomy that has changed the way chefs cook—turning mousses into gels and foams, determining the precise temperatures that denature meat proteins, understanding the complexities of the perception of taste itself. Now he is pushing the very idea of what food is to a new frontier. Having deconstructed cooking into chemical and physical principles, he wants to reconstruct flavour itself. He had finished his morning meeting with his PhD
Food just tastes better when it looks all cute and Christmas-like. And the kids will be way more likely to eat something shaped like a snowman or reindeer.
Sometimes, just every so often, I get these crazy ideas in my head… I’m sure you’re all a bit sick and tired of hearing what a wonderful time we all had at the Plate to Page workshop that took place all the way back in May (and wow, did you see where they are heading...Read More »
Hardly anything fills me more with wonder than witnessing our pomegranate trees change out of winter’s monastic habit into summer’s flamboyant Versace. The metamorphosis is fast and its dramatic. W...
I’m sure we all have similar experiences where you meet with a group of strangers and in the beginning you’re thinking; who are these people and they really do not seem to be nice… Then after a couple of days, you realize that they are not as bad as you thought they were and then...Read More »
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