Arts + Science

Photo Source: New York Times Magazine

I love the industrial, yet natural looking interiors of Art & Science, a “general” concept store in Tokyo, Japan that offers up functional luxury items “to wear, to dwell and to eat”.

Photo Source: Think Silly

Sonya Park, the well known Korean stylist and owner of Arts & Science, has done a wonderful job curating a collection of high quality and well designed items for her five stores in Tokyo.

Photo Source: 1, 2

Torvehallerne Market: Inside and Out

I blogged about Torvehallerne market a while back (see: Torvehallerne Market) and FINALLY got the opportunity to go take a tour myself when I was in Copenhagen earlier this month.  Running back and forth between the two market buildings was a treat.  There were so many stalls to check out and sample, it could have kept me busy for weeks.  For that reason, I found myself returning daily during my weekend trip.

The market is centrally located in the city and spread out over two modern, industrial looking buildings.   There is a large uncovered paved section, in between the two market buildings, that seemed to resemble an outdoor extension of the indoor market which had several stalls selling beautiful fresh produce and some guys playing live music.

I tried to capture a couple of my favourite market stalls as I walked around but it was really busy inside and out and there were always people in my shots!  Oh well…

We taste tested a pizza from Gorm’s– and WOW!  Their pizza is incredible. The crust is paper thin, almost like a cracker.  They use fresh ingredient and create your pie like true chefs, as opposed to treating your pizza like fast food (simply reheating a slice).  When we received our pizza it was drizzled with a basil-pesto oil that kicked the flavour up to new heights.

I thought these were funny shaped radishes, so I took a picture.  They reminded me of a pill in a capsule.  When I picture a radish, I think of it having a round shape, not cylindrical.  Maybe these are special Danish radishes!

More cupcakes from Agnes.

Delicious baked goods from

My favourite stalls: Agnes Cupcakes (which I blogged about here “Birthday Cupcakes from Agnes”), Gorm’s (thin crust pizza), Laura Bakery (Bakery identity by Johannes Trope), The Coffee Collective, Nordic (cheese + dairy), A Xoco (premium crafted quality chocolate by Anthon Berg) and whoever is doing the flowers.

I was thinking about this….the thing about visiting markets (anywhere in the world) is that unless you live in the city, you’re relegated to samples and simple take away items, which can sometimes be frustrating and unsatisfying if you are really into food.  The fun of such a beautiful market like this is getting to buy ingredients to cook a meal.  I guess you can always imagine what that would be like and stick to the samples.

The meat, fish, produce, cheese, sauces and spices also looked excellent here.  Torvehallerne is a great, bustling hub in the city that is certainly worth a visit if you are in town.

OTHER PEOPLE TALKING ABOUT TORVEHALLERNE

1. New York Times Travel: An open invitation to eat in Copenhagen

2. Food Republic: Copenhagen: At Torvehallerne Market, Impeccable Taste, Design and Smoked Scallops

3. Conde Nast The Daily Traveler: Photos from the Road: Copenhagen’s Torvehallerne Market

Bedynky Box #2: Fresh Bedynky

I received my second bedynky box last night.  How exciting!

This one looked more promising than the first one from last week.  Last night’s box had a lot of apples, two red peppers, some onions and red potatoes, a lot of dirty carrots, one big beet, one big other root vegetable that I cannot identify, some fresh bread, delicious dates, walnuts (I do not have a nut cracker), goat cheese, tofu and buttermilk.

I tried a new company called Fresh Bedynky.com, an online bio/farmer retailer that delivers to your house (a bonus).  It seems like there are more customization options when you order on Freshbedynky.com than the company I used last week.  I am still contemplating testing out a third company just to see what the difference is, but so far, I think I would use Freshbedynky.com again.

I received a text message Monday morning to let me know that my delivery window was between 6 and 8pm, and sure enough, the guy showed up at 7:30 with the box.  We unpacked it on our kitchen table as we asked ourselves what we were going to cook with our random mix of ingredients.

We wasted no time and got to work on turning all the apples in our box into an apple crisp.

As for the rest, I’m still scratching my head, but I will figure something out.  It is kind of like being on that reality, cooking game-show, Master Chef, where the chefs do not know which ingredients they are going to cook with until the host does the big reveal.

The Belated Birthday Cake

There are a lot of Libras and Virgos in mine and my husband’s families.  Between September 10th and October 21st there are seven birthdays that I can think of off the top of my head.  That is a lot of birthday cake to eat in the span of five weeks.  Could you imagine eating seven birthday cakes in less than one month? That is at least a cake a week and sometimes two per week.

Since moving abroad, we only get to eat “virtual” cake with our family members who celebrate in September and October- not a bad thing on the waist line- but of course it doesn’t beat the real thing!

This year, it turns out that my husband and I were out of the city travelling over both of our birthdays so no one got to bake or eat a “proper” birthday cake.  To rectify this birthday “injustice”, we made a belated birthday cake and celebrated with a few friends in Prague.

I set out to make a chocolate buttercream.  I went to the grocery store to find the appropriate baking chocolate but whatever I purchased was not what I thought it was and when I tried to make the chocolate buttercream the day before, it did not taste right, so I threw it out and started again.

Fortunately I had a bag of white chocolate chips sitting in my baking drawer on hand from an earlier out-of-Prague adventure that I’ve been meaning to use up.  I consulted my trusty “More from Magnolia” cookbook and decided to try Magnolia Bakery’s white chocolate buttercream frosting recipe which I paired with the vanilla butter cake recipe in Amy Atlas‘ “Sweet Designs” book.

Mix-mix-the Amy Atlas vanilla butter cake was simple, quick and a delight to work with. Love this cake, it is my new go to vanilla cake recipe!

30 minutes later, I had two beautiful 8″ cakes cooling on the wire rack making my kitchen smell amazing.

Next, the white chocolate buttercream.  I ran out of vanilla (liquid form) so I used vanilla bean paste instead which worked out quite well.  The bottle in the picture below is my LAST bottle of vanilla in Prague, so I have to reserve it for extra special baking going forward, or find a way to order Neilsen Massey online!

My white chocolate chips from Jane Asher, melt nicely in a double boiler on the stove top.

And poof! It magically turns into a double layer sprinkle covered belated vanilla birthday cake 🙂

We sliced into it after dinner and it was pretty sweet (tasting and deliciousness).

While I was assembling the cake, I thought to make four layers and perhaps put a layer of lemon curd or jam in between to cut down on the overly sweet white chocolate buttercream, but I was having trouble evenly cutting my layers so I nixed that idea and left it as a sweet, sweet cake.

Vanilla Butter Cake (from Amy Atlas’s book: Sweet Designs)

NOTE: I doubled her recipe and used two 8″ cake pans for taller cakes.  Her recipe indicates it makes enough for one 9-inch cake or 12 cupcakes.

1 stick of butter at room temperature
1 cup of sugar
2 large eggs
2 tsp vanilla
2 cups of all purpose flour
2 tsp baking power
1/2 tsp of salt (I omitted salt because I hate the salt I currently have- it makes things taste too salty)
3/4 cup whole milk (I used whatever milk I had in the fridge)

Heat oven to 350F.   Line your cake pan with parchment paper.

In an electric mixer, beat the butter and sugar until fluffy.  Scrape down the sides and continue beating while you add one egg at a time and then the vanilla. Sift the flour, baking powder and salt together in a small bowl.  With the mixer on low speed, add the flour mixture in two parts alternating with the milk.  Beat for 1-2 minutes until the batter is smooth.  Transfer to your cake pan.

Bake for approximately 17-20 minutes (mine took longer because of my small oven and the need to cook a double recipe for longer)- Watch your cakes and test to make sure the centre comes out clean.  Let the cake cool in the pan for five minutes and then transfer to a wire rack to cool completely.

What type of icing do you like to pair with a simple vanilla cake?  Do you have the Amy Atlas book? Have you tried making this cake recipe before?  I wish there was a chocolate version.

Pumpkins

I had a super productive kitchen afternoon. Not only did I bake and ice a belated-birthday cake, I also I finally got around to using the pumpkin that I received in last week’s bedynky box (farmer box).  After browsing several recipes, I settled on trying out a roasted pumpkin and pear soup.  It’s still cooking downstairs so I will post the recipe and some pictures after I taste test it.

In the mean time, here are a couple pumpkin ideas/inspirations, should you happen to receive a pumpkin in your farmer box this coming week!

Have a wonderful weekend.