Squash panna cotta, pumpkin seed butter, squash and smoked maple puree, brown butter and pecan crumble, maple poached squash, sour cream.
Advertisements
October 22, 2014
Squash Dessert
This entry was posted on Wednesday, October 22nd, 2014 at 4:57 pm and posted in Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed.
Toronto Food Lab is a division of
If you REALLY want quick updates.
- Scallops, coconut saffron, fennel purée. #food #foodporn #gastroart #plating #artofplating instagram.com/p/BH_ETfzDlFZ/ 1 year ago
- Come get this umami bomb fried rice at Humberview Chevrolet. Look for @bestianera. Fried rice… instagram.com/p/BH4z-grjzeS/ 1 year ago
- Guest blog post by Nigel Biggar: Decoding Trends at the International Spice Conference 2016… torontofoodlab.com/2016/02/17/gue… https://t.co/YxTQZm6dqW 2 years ago
- Guest blog post by Nigel Biggar: Decoding Trends at the International Spice Conference 2016… torontofoodlab.com/2016/02/17/gue… https://t.co/y8pZ4oEI1X 2 years ago
- Yogurt made with Jamon Iberico starter culture torontofoodlab.com/2016/02/04/yog… https://t.co/h2ldhrNJEZ 2 years ago
Categories
- carrageenan (5)
- centrifuge (4)
- freeze drier (3)
- rotary evaporator (1)
- smoke gun (2)
- SonicPrep (6)
- sous vide (2)
- Uncategorized (45)
Archives
- February 2016 (2)
- November 2015 (2)
- October 2015 (1)
- July 2015 (1)
- June 2015 (1)
- January 2015 (1)
- November 2014 (1)
- October 2014 (3)
- May 2014 (3)
- February 2014 (4)
- January 2014 (1)
- November 2013 (1)
- October 2013 (1)
- September 2013 (1)
- August 2013 (2)
- June 2013 (3)
- April 2013 (1)
- January 2013 (1)
- November 2012 (2)
- October 2012 (5)
- September 2012 (3)
- August 2012 (3)
- July 2012 (1)
- June 2012 (8)
- May 2012 (4)
- April 2012 (3)
Advertisements
Leave a Reply