23 March 2012

Michelle's Favourite Canada's Favourite Recipes

This week we wrapped up the shoot for Canada's Favourite Recipes, Rose Murray and Elizabeth Baird's canon of classic Canadian cuisine. The week began with blueberry pie for breakfast and ended with rhubarb meringue pie for dinner. I've already compiled a list of recipes I want to make once the book comes out, including the pies, the tomato crumble, Seville orange marmalade and chicken souvlaki. And everything else mentioned in my last post. Delicious, delicious stuff.

Now available as a freelance napkin organizer and colour coordinator
What does an art director do at a photo shoot, besides eat all the food and take Instagram photos of it? Well, for one, I organized and colour coordinated Tracey's napkins for her. Tough work.

I am also the proud new owner of a cookie press -- specifically, the Wilton Cookie Pro Ultra II.

My shortbread babies.
These are my shortbread babies. You know what to expect next Christmas.


  1. What kind of meringue is at the top? That looks delicious.

  2. That's the meringue that goes on top of the rhubarb pie. THE MOST DELICIOUS PIE. I love meringue. There was a moment in my life where I briefly considered changing my name to Michelle Meringue. (Though I am glad that moment passed)

  3. These are beautiful photos! I love the rainbow of cloth napkins and the immaculate precision of the cookie press.

    I join you in the meringue love. I made my first lemon meringue pie last summer as an experiment and it was so pretty. Thanks, Bonnie Stern's Friday Night Dinners book! Would be thrilled to make one for you ladies this year.

  4. Lemon meringue pie: YES PLEASE. Mmmm summer pie.

    I have to say, the immaculate precision of the cookie press is a LIE! One will come out normal, and then the rest come out fairly misshapen and distorted, and then you have to poke and prod them into perfection. Evenso, I still think it's neat.


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