Archive | March, 2012

Au Pied de Cochon Sugar Shack

31 Mar

Toronto got lucky this month–it’s nearly maple-syrup season, but Quebec Chef Martin Picard left behind his sap-engorged trees, his fattening pigs and his part-time kitchen in the woods to come launch his new book, Au Pied de Cochon Sugar Shack. […]

Martin Picard’s Sugar Shack Chocolate Bars

30 Mar

As I look at the photographs and think of all the chocolate bars handed out to friends, I feel the way you would after giving away a litter of puppies–a mix of relief and grief. Maybe I should have kept just one…

Caramel Sauce

30 Mar

A sweet essential for Martin Picard’s sugar shack chocolate bars. 100 mL (6 & 1/2 tbsp) 35% cream 250 mL (1 cup) maple syrup 40 g (2 tbsp) glucose syrup 1. Heat the cream in a small saucepan over low […]

Maple Nougat

30 Mar

Another dreamy layer in Martin Picard’s sugar shack chocolate bars. Be sure to make your maple sugar the day before you tackle these.

Chocolate Crisp

30 Mar

When I made this chocolate crisp for Martin Picard’s sugar shack chocolate bars, I found the recipe gave just enough to cover half my nougat, so I recommend making at least a double batch.

Granulated Maple Sugar and Maple Sugar Nuggets

30 Mar

You’ll need maple sugar and nuggets to make Martin Picard’s chocolate bars, both for the nougat and the chocolate crisp. Half this recipe is enough; however maple sugar is an excellent all-natural sweetener to have in the house for sweetening […]

Bananas Foster

18 Mar

Bananas Foster is an incredibly rich, sweet and sticky booze-infused dessert. Just look how excited chef Jason is to get his spoon into the stuff–and he gets to it eat whenever he likes. He probably has his first serving of the day with his morning coffee. I would.