After a long hiatus I have started to cook and plan posts again. I am working out the kinks on getting some molecular gastronomy posts on the way, but in the meantime I will be posting regular creations as I cook them. I think I am going to take the direction of the blog towards a more pictures, and less text. I still plan to have recipe write-ups, but the focus will be more on food styling and aesthetics. So stay tuned!
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BLT Time!
17 DecBLT time! This is going to be a quick post. I made this delicious, yet really simple salad and BLT a couple of days ago. I sliced ripe plantains for the salad and fried them up until they were crispy. The sugars in the plantains worked really well with the bacon. I think next time I might be a bit more adventurous and come up with something more complicated that involves both ingredients. Here are a few non-fancy pictures:
The ingredients
Top view
Yum!
On another note, I have been planning with my family for Christmas meals and desserts. I’ll be doing a hefty post on that soon. I have also been thinking of running some polls for what I should cook next. Once I fiddle with the polling widget I’ll try that out. After Christmas I am thinking of doing a duck confit special, so do stay tuned in the coming weeks for some spectacular posts!
Weekend Knead
12 DecI’ve been working on cured salmon (gravlax) and delicious and buttery brioche over the weekend. I’ll post those up as soon as I’ve wrapped it all up! I’ve also made some additions to the site. There are now categories as well as tags, and I’ve begun writing all the recipes and linking them to their respective post. I’ll be tweaking some more with the site in the coming weeks, so stay tuned for more changes!
Bureaucracy in action!
4 DecCarnitas tacos post coming soon. I promise! I’ve been caught up filling out paperwork and haven’t had a chance to post the fantastic carnitas tacos meal I made a couple of days ago. Once I get all the paperwork done I’ll put up the pictures. After that I’ll be working on a chili con carne post, so stay tuned foodies! Im also figuring out the details for a recipe and catering section on the site. Ideally I’d like to build a recipe library based on the posts (I’ve got it mostly worked out. I just need to actually write out the recipes when I get some free time). As for the catering section, I am thinking for small groups in the Greater Toronto Area. Also, I’ve set up an email account for the blog if anyone wants to contact me: admin@thegildedpig.com
Keep on reading!
The Gilded Pig
27 NovHello world! Welcome to the Gilded Pig, and the very first installment of what I hope to be the cornerstone of my culinary exploits online.
The Gilded Pig 