Wednesday, May 20, 2009

Welcome to The Kitchn



Please pop on over to one of my favorite websites, The Kitchn where I have a guest post up about the method and madness behind making the French treat Cannele.

If this is your first time visiting me, please take a look around, make yourself comfortable, and come back and see me again sometime soon. I won't be around for a few days -- I'm off to the St. Helena sunshine till Monday-- but I guarantee when I come back I'll have more things to share.

Till then... happy grazing!

3 comments:

Hot Food Porn said...

Dear Poetic Appetite,

Cannele making is an absolute obsession and craft. It is the most finicky, fragile and most gratifying thing I have ever felt I have perfected (to an extent). I was plenty satisfied with my product at the end of my 3rd try, but I felt they weren't really great until I tested all the variables, probably after my 6th attempt - totalling more than 15 batches of cannele (probably 130+ total), ... it is a disturbing itch for perfection, but its worth it.

I blogged about it a few months ago...

http://getfoodporn.blogspot.com/2009/01/cooking-week-in-review-with-pretty-food.html

Also, chef Laurent Gras of L2O is a very big fan of the art of the cannele.

http://l2o.typepad.com/l2o_blog/2008/10/canele-de-bordeaux.html

Hot Food Porn said...

Forgot to mention the important part, thanks for posting that post, the cannele are beautiful.

Megan {Feasting on Art} said...

I loved the post!!