These are reviews I wrote before leaving Toronto in 2008. They encompass a wide range of cuisines, either authentic representations or cultural adaptations, or somewhere in the foggy middle ground, of the city I called home. Spring Rolls 40 Dundas Street West Toronto, … [Read more...] about Sringrolls – Toronto as it was in 2008…
Toronto vs. Montreal as only it can be compared…in terms of food
When I hear people insist that the term "multiculturalism" should be replaced by "interculturalism" I get a little upset. Maybe the latter is a more politically correct term because it implies social interaction and discussion among cultures, as opposed to sharp divides and … [Read more...] about Toronto vs. Montreal as only it can be compared…in terms of food
The Sky is Falling (I made a passable lemon mousse)
I did exactly what should be never be done when making mousse... ...I multi-tasked. I was rushed and nervous and my egg whites started boiling, and I made a drastic substitution, but my goodness, it worked. The pillows of fluff that I tasted yesterday were enough to convince me … [Read more...] about The Sky is Falling (I made a passable lemon mousse)
Buttermilk Pound Cake with Blueberry Honey Wine Glaze
What does one do when one goes to an 18th Century Quebec Marketplace? Learn to weave, blacksmith, and sample honey wines, I suppose. That's what I did a few months ago, anyway, and have had a bottle of bottle of Blueberry Honey Wine being saved for a special occasion ever since. … [Read more...] about Buttermilk Pound Cake with Blueberry Honey Wine Glaze
Roasted Cornish Game Hens (or Chicken Breasts) with Wildflower Honey & Orange
2 Cornish Game Hens (1 1/2 to 2 lb. each) 6 tbsp. plus 1/3 cup dry white wine 1 1/2 tbsp. honey 1 1/2 tbsp. chopped fresh thyme 2 bay leaves, preferably fresh, each torn into about 4 pieces Pinch of crushed red pepper flakes 1 medium orange 1 small yellow onion, cut crosswise … [Read more...] about Roasted Cornish Game Hens (or Chicken Breasts) with Wildflower Honey & Orange
Chicken Thighs Roasted with Rosemary, Red Onions & Red Potatoes: My Roasting Bible (The Best of Fine Cooking Magazine)
2 navel oranges 2 tbsp. extra-virgin olive oil kosher salt 1/2 tsp. crushed red pepper flakes 8 baby red potatoes (12 oz.), halved 2 medium red onions, sliced into half-inch-thick circles Two 5-inch sprigs fresh rosemary, plus 3/4 tsp. minced 8 chicken thighs (about 8 oz. each), … [Read more...] about Chicken Thighs Roasted with Rosemary, Red Onions & Red Potatoes: My Roasting Bible (The Best of Fine Cooking Magazine)
My Halloween Costume, why I no longer want to be a Montreal Gazette, and how not to make Thai Green Curry Soup
I know that title is a bit dense but I swear it's all connected. It all started with a free copy of the Montreal Gazette. At the Lionel-Groulx metro near my house there is often a man handing out free copies of the Montreal Gazette to subway users. He is hard to track down when … [Read more...] about My Halloween Costume, why I no longer want to be a Montreal Gazette, and how not to make Thai Green Curry Soup
Chocolate and the Art of Low-Fat Desserts by Alice Medrich
After hours of searching for a real, but cream-free, chocolate mousse in vain (so many unwanted tofu and avocado options) I gave up. Some things are just not meant to be. Until my birthday. Then looking through my favourite cookbook, I decided on a Bittersweet Chocolate Truffle … [Read more...] about Chocolate and the Art of Low-Fat Desserts by Alice Medrich