210 : The Best Of Cuisine
211 : The Best Of Art
210 : Nicki & Tori Vs. Angela & Dave
Nicki, with sister Tori at her side, is tasked with transforming the dorm dÃ©cor in her starter home to a buyer-friendly design. Penny's plans are more than these sisters can handle so they enlist their handy dad to help. With a skilled team in place, Nicki gets a jump on painting, landscaping, and flooring; however, a medical hurdle threatens to derail their progress. Nicki must now rely on friends and family more than ever to get the job done. Competitors, Angela and Dave need their home to reach its full potential in order to realize Angela's dream of owning a pool. Sourcing granite countertops in the first couple days is a huge achievement, but with little reno savoir-faire, Dave is dependent on skilled friends to make headway on the DIY projects. Angela turns her clutter into cash but it's not enough to convince the couple to move forward with Penny's lavish deck design. Now, with the house of their dreams (complete with in-ground pool) fresh on the market, Angela and Dave are determined to take
211 : Brigitte & Dave Vs. Peter & Shelagh
Homeowners, Brigitte and Dave moved into their fixer-upper planning to do the renovations themselves. Eight years later, only a fraction of their projects are complete. With a new home already purchased, Brigitte and Dave need to get their current house market ready “ fast! With a dated kitchen, pink carpet and a bathroom in need of a total gut job, Brigitte and Dave have their work cut out for them. Brigitte wastes no time on the fundraising front, hosting a fitness dance class event and silent auction but as tricky projects present unexpected challenges and delays, reno expenses soar and workmanship plummets. Competitors, Peter and Shelagh have discovered the meaning of "house poor. These newlyweds have already moved into a new home; however, they're still carrying the mortgage on Peter's house from a previous marriage. Peter's former home appears abandoned”with empty bedrooms, half-finished projects, a kitchen and bathroom stuck in a time warp, it'll take a whole lot of elbow grease to get
212 : Lucille & Natalie Vs. Paula & Josh
Originally bought as a fixer upper, Lucille's home quickly became a whole home renovation, including: a decrepit entrance way, a front room used as storage, a half-finished kitchen, a living room in dire need of an update and a bathroom gut job. Lucille recruits her daughter Natalie to help out, and armed with Penny and Paul's advice, the mother-daughter team get going on demolition. Both handy, Lucille and Natalie show off their quality workmanship and work together harmoniously to get the job down. Help from friends and family brings Lucille that much closer to her goal, but will a community bake sale raise enough to cover their high end finishes? Across town a rivalry brews, as comedian Josh attempts to pay-back his mom, Homeowner Paula, for her financial support as he built his career. Paula's small city, home is in complete disrepair and features a few wacky personal touches”a clothesline through the kitchen, Safari and Asian themed rooms and exterior siding that covers over a window”that must
309 : It Happened One Fight
310 : Tex Therapy
Shade and Angie cope with the awkward aftermath of their close encounter while investigating Tex, a charming man with amnesia who may be linked to an expensive art heist. As the PIs look into their mystery man's surreptitious past, it doesn't take a detective to realize what's obvious -- Tex has eyes for Angie.
311 : Aye Aye, Tonya
312 : Glazed And Confused
401 : Family Plot
402 : Gumbo For Hire
403 : The P.i. Vanishes
404 : The Proof Is Out There
405 : All's Fair In Love And Amor
406 : Tappa Kegga Daily
407 : Under Par-essure
408 : Blueprint For Murder
409 : A Star Is Torn
410 : Smoke Gets In Your Eyes
411 : The Perfect Storm
412 : Midway To Murder
303 : Mousse
Fruit mousses are a staple in patisseries, and come in all sorts of colours and shapes. They can be a dessert on their own or part of a grand torte, and there are a number of ways to maximize the fruit flavour and pop of colour. i. Easy Lime Mousse - This fluffy and refreshing mousse is easy to make and looks so pretty. ii. Mango Coco:nut Mousse Tart - This tropical mousse tart uses a different technique to set the mousse inside a cookie shell. iii. Raspberry & Dark Chocolate Mousse Torte - This is a grande dame of tortes. A chocolate sponge cake is layered with a vibrant raspberry mousse and is finished with classic patisserie decor.
304 : Ice Cream
Pastry chefs are responsible for making their own ice cream in restaurants, and our creativity can really shine through. i. Green Apple Sorbet - Sorbets are made without dairy, so the singular flavour of the fruit shines through - I have great tricks for a sorbet that is smooth and refreshing. ii. Classic Chocolate Gelato & Ice Cream Cone - I became obsessed with chocolate gelato on a recent trip to Italy - dark and rich, you'd swear there was cream, but using only milk is the rule that qualifies a gelato. It's easy to make your own ice cream cones with a brown sugar batter and a twist to get them into their cone shape. iii. Ice Cream Sundae Cookie Cake - I can make this cake look like a giant Oreo - two layers of chocolate cookie (that will stay soft and sliceable even when frozen) are filled with a rich chocolate ripple ice cream - the classic, rich cream-based style.
305 : Meringue
We've covered French Meringue and Italian Meringue in previous seasons, so it's natural to include the third and final style here: Swiss. Egg whites and sugar are heated together and then whipped into frothy heaven. It can be used on its own or also as part of another dessert. i. Swiss Meringue Raspberry Gems - Tinted pink, these little gems make a meltingly good individual bite (more tender than a French meringue), topped with a little cream and fresh raspberry, they are adorable. ii. Chocolate Divinity Candy - Ever wonder how they make that fluffy chocolate-y goodness inside a Three Musketeers Bars? Well that's Chocolate Divinity Candy and it starts with a Swiss Meringue. iii. Lemon Swiss Buttercream Hatbox Cake - A luscious lemon Layer cake is covered with a Swiss Buttercream frosting, the fluffier and lightest style of frosting, thanks to the use of Swiss meringue. Anna showcases his wonderfully it covers this cake, adding pretty decor style and a sneak peek into how to make a cake look like a h
306 : Fruit Preserves
A pastry chef relies on jams and preserves to use as fillings for countless desserts, but it also falls on our shoulders to make jams when fruits are at their peak. These recipes will give you the essentials behind making fruit preserves and also show you some classic uses. i. Strawberry Jam & Bostock - Berry-fresh & sweet, a good jam recipe is a cornerstone in a baker's kitchen. Here I make a classic strawberry jam and then use it to assemble a pastry shop treat: Bostock. Bostock is a thick slice of egg bread or brioche spread with jam and then topped with a sweetened hazelnut paste and sliced hazelnuts before being toasted - crisp on the outside and soft and sweet in the centre! ii. Raspberry Jelly Fluffy Cheesecake - Making jelly is a different process than a jam, and raspberry jelly is prized because it is seedless and has a glorious shine. I will use it here to top a fluffy, Japanese-style cheesecake (like Uncle Tetsu in Toronto, where people line up for them) and are all the rage everywhere in S
307 : Flourless Cookies
We've covered flour1ess cakes, pies & tarts so now some delicious flourtess cookie recipes are in order. i. Almond Butter Thumbprint Cookies - These tender cookies are filled with raspberry jam and will become a staple in your kitchen. ii. Decadent Chocolate Crinkle Cookies - a rich chocolate cookie is a welcome addition to a cookie tin, and this will become a new staple. A crisp exterior with a crackled icing sugar look yields to a soft, fudgy chocolate centre. iii. Sunken Chocolate Ginger Cookie Cake- This hybrid dessert is a cross between a soft and chewy flourless ginger cookie (think spiced gingerbread cut-out) and a molten chocolate cake. This is really like 2 recipes in one, since the cookie exterior can also be rolled and baked as gingerbread men!
308 : Crackers
I am addicted to crackers- I always have a few styles on hand, and when made from scratch they are anything but ordinary! i. Pumpkin Seed and Date Spice Crackers - Packed with nuts, seeds and dried fruits, these ruffly crackers look stunning on a cheese plate (think Lesley Stowe crackers). ii. Homemade Graham Crackers - made with whole wheat flour and honey, and homemade graham cracker is delicious on its own, not just as part of a gooey S'More (can make one, if we have time). iii. Cheddar Shortbread "Cheesecake" -A decadent cracker on its own, these Cheddar shortbread are then used as the base for a decadent savoury cheesecake that makes an elegant appetizer.
309 : Creme Anglaise
A basic English custard sauce is a familiar companion to plated cakes, tarts and other desserts, but it is also the foundation for other pastry chef creations. i. Poires Belle Helene - This classic dessert allows us to make a creme anglaise and then serve it simply with a poached pear with a hint of chocolate ganache. Very refined, but also approachable. ii. lies Flottantes - "Floating Islands", this is a personal favourite when I go to a Bistro. Airy meringue "islands" float on top of vanilla creme anglaise and thin strands of caramelized sugar are draped overtop (will make a stunning photo). iii. Decadent Baked Alaska - Creme anglaise also happens to be the base for traditional French Vanilla ice cream. Here I build Baked Alaska - a cake or cookie base topped with ice cream, covered with swirls of meringue and then baked to brown the outside - the contrast of the warm, marshmallow-like outside against the cold, creamy ice cream is absolutely sinful, especially when served with a fresh raspberry co
310 : Pancakes
Making breakfast for guests often falls onto the shoulders of a restaurant pastry chef, so we become very comfortable with pancakes of all sorts. Here are some of my favourite styles and remember - pancakes aren't just for breakfast - they can be dessert, tool i. Fluffy Blueberry Flapjacks - Who can resist and fluffy, tender pancake drizzled with maple syrup? Not me! ii. German Souffle Pancake - This is a great Sunday Brunch treat - a batter is lightened with whipped egg whites then baked (often in a cast iron skillet) until it is puffed and golden. A dusting of icing sugar and it goes right to the table. iii. Chocolate Orange Crepe Torte - Thin, French crepes are tender and delectable (and I have my secret ingredients for the MOST tender crepes), but let's not stop there. Layering crepes alternating between chocolate and orange creaminess makes a grand looking torte (popular in SE Asia in the fancy pastry shops)