Recipes for pies, tarts and fruit desserts. Flaky pastry, custard classics, fruit crisps, crumbles and cobblers because… YUM.
Making the perfect Pate Brisse (pie crust) has been one of those things that has been hit or miss for me, I love to bake, but pie crust has proved my nemesis. That is, until a few classes at Le Cordon Bleu where my then instructor (now finacé), Chef Benoit taught me the art of the perfect pie crust every time.
A little twist on an old favorite, Rhubarb Ginger Crisp takes my Grandmother’s recipe and adds a layer of Asian flavour; the tartness of rhubarb and the heat of ginger against a brown sugar crumble.
To be more precise: candied yams, dates & walnuts with yogurt & brandied figs. A happy accident that became dessert
Somehow apple pie has become a symbol of appreciation. The simple act of being grateful for what you DO have brings forward more to be grateful for, thus the attitude of gratitude Apple Gogi Berry Pie.
One last kick at summer, a simple, elegant execution for the last of the season’s peaches with this Peach Basil Goat Cheese Galette. The beauty of a gallette is it’s rustic, rough appeal. Even those ‘pasty-challenged’ can manage a gallete and do it well.
Hi, I’m Cori.
Nice to meet you!
Food professional and former innkeeper, this is where I play with food. I believe food (and LIFE) doesn’t have to be complicated, to be good.
Pro shortcuts, and easy, delicious recipes that help to save you time and money. Plus a few juicy life bits to make your world go ’round.
Live your DELICIOUS life.
