January 2010

This past Friday, January 8th, I went to the CBC studios in Ottawa to be interviewed live on C’est ça la vie. Fun, fun, fun! They invited me on the show to talk about what I do: bake bread with folks in their homes.

I brought a bit of bread that I had the night before. Actually, it was early that morning. I had just returned home from a day long shoot for a still-secret-as-yet-unsigned-new-food TV show. It was one in the morning and I was booked for a 6:30 a.m. train. I checked my e-mail just before hitting the sack. Bad idea…Sarah the friendly researcher from the show wrote me to ask if I could please bring some bread with me for the interview, the host was insisting on having something yummy to show on camera during the interview. All right then. Lucky I had some dough in the fridge. Equal parts AP and Moulin Légaré 85% whole wheat. Yummy, yummy. So I shaped it into sticks (rolled in a blend of fennel, sunflower, cumin, sesame, and poppy seeds) and cute round buns. I also made square English muffin-looking breads cooked on a griddle. Nice! Okay, now it was time for bed, or else I was gonna look like a zombie on camera.

Philippe Schnobb, the host of the show, seemed genuinely fascinated with the breads and the fact that they can be (and were) made at home in a regular oven, with no specialized equipment. That’s right Mr. Schnobb, anybody can make nice bread at home!

If you’ve got a moment, please check out the clip.

Ce vendredi 8 janvier, je me suis rendu à Ottawa, aux studios de
Radio-Canada pour une entrevue en direct à l’émission C’est ça la vie. Quel plaisir! Ils m’ont invité pour jaser de ce que j’aime beaucoup, beaucoup faire : boulanger avec les gens dans leur cuisine à la maison. Si vous avez un p’tit moment, allez voir le clip [click to continue...]

J’ai visité le Moulin Légaré à Ste-Eustache. Tellement cool! Érigé en 1762, ce moulin n’a pas cessé de produire de la farine d’une qualité exceptionnelle depuis tout ces années! J’ai eu le plaisir de rencontrer Daniel le meunier qui travaille là depuis plus de vingt ans. Quelle expertise et quelles connaissances! J’ai fait des pain naan épicés avec la farine blé entier tamisée à 85% et j’ai obtenu des superbes résultats.

Okay, so I went to the oldest functioning flour mill in North America the other day. Wow! The Moulin Légaré in Ste-Eustache was built in 1762 and has been milling flour ever since. The current miller there is a very friendly and knowledgeable fella named Daniel. Check it out!
I bought a bag of the 85% Blé Entier flour. Ooohh, lovely! Gorgeous colour and great taste! I made spiced naan breads with it and they turned out fantastic.