Top Memories from the Vancouver 2010 ReemsEats Conference (Readers: Haley and I met in Vancouver to attend a Stollen and Panettone Baking Class on Granville Island)
- Cold weather, snow fall, and the sunlight hitting the mountains, which provided a backdrop to Granville Island
- Receiving a complementary facial at the noodle bar due to massive amounts of steam generated by boiling pots of noodles, pork, and broth.
- Using an electric scale
- Buying an electric scale
- Laughing a bit too enthusiastically at the German Baking Instructor's 'stolen' jokes
- "More butter is better"
- Min panettone over two-for-one Starbucks
- St. Sinclare
- Scott removing her pants at Numbu (or whatever it's called)
- Haley always laughing
- Never let Haley out of your sight or she might shame the entire ReemsEats corporation by lining her baking sheet with nearly ten pieces of parchment paper.
- More butter is better (Don't worry, Joan, I haven't taken this adage to heart)
- Using a kitchen scale is more accurate and faster than volume measurement.
- Add baking powder to sweet yeasted dough for a shorter dough.
- Take the time to go to Vancouver to hangout with Haley. The rewards are infinite.
Now, I know I was to post a Stollen recipe as a companion to this post BUT I have a better idea. Remember, on the way to the ferry, when we stopped on Granville, slipped into Williams and Sonoma and sampled apple cider and that amazing butternut squash soup?Yes?
I made the soup. The recipe is online and you don't need to buy W.and S.'s bottled pureed squash, at the exorbitant price of thirty dollars a pop. Here is the recipe (the link is not showing up--but click on 'recipe'). It is hands down the best B.S. soup I have made. Be sure to use stock, not water.
(I'm very excited about our siblings Christmas dinner--look up Zambri's and tell me what you think. Too pricey?)