Wine flavoured flour
Concerned you’re not taking in enough wine? Well, fret no more thanks to Marché Noir’s wine flour, milled from the dried skins and seeds of the cabernet grape that are left behind after the initial crush of the winemaking process.
This miraculous purple powder makes it possible to include cupcakes, pizza and pasta — anything made with flour, really —i n your struggle to meet your daily wine quota. And Marché Noir’s products add a little something extra to wine’s well-known feel-good effects—by consuming their flours, you’re recycling. Cue the warm fuzzies.
Tagged: wine products
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The Dutch Baby: oven-baked pancake from Ottawa’s Edgar’s
An oven-baked pancake with soufflé tendencies drizzled with lemon juice and dusted with sugar. Ah, the dutch baby. Thanks to an inspired brunch from Ottawa’s tiny but potent Edgar’s, this old school favorite is making a modern-day coming back. Here, chef/owner Marysol reinvents this classic, turning it into a masterpiece of the sweet and salty persuasion. First, the dutch baby is baked in a skillet greased with duck fat, then filled with tender, salty pork belly, nestled beside chunky apple compote and dotted with knobs of aged cheddar. It’s topped off with a splatter of maple syrup (this is Canada, after all) making it the best new brunch in town. Here’s hoping this is a trend that takes off.
SnoBAr: a shaved ice shop in West Hollywood
Though I’ve yet to visit SnoBar – a natural “shaved ice” spot that’s opened shop in West Hollywood, – one look at that paper-thin texture makes me want to hop on a flight direct to California. Based on a traditional Taiwanese dessert, SnoBar’s shaved ice claims to have the creaminess of ice cream in a ‘feathery, cotton candy-like texture’. (Yes please!) In flavors like green tea, taro, honeydew, and rose, it’s gaining rave reviews from Los Angelinos, hailing it the next big trend. To quote one local blogger, ‘If ice cream could whisper, this is what it would say’. I think a little on-hands research is definitely in order.
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