Thanks to everyone who got in touch with me about their favourite Montreal dessert places, and especially thanks to the special people who ate a ton of cake with/for me. There are still half-pieces of maybe 8 desserts in my fridge, so my roommate has his breakfast work cut out … [Read more...] about Montreal’s Best Desserts Results!
Montreal Desserts: Brulerie St-Denis
Brulerie St-Denis 3967 St-Denis ●●●●●☺○○○○○ 5 1/2 out of 10 On the first eating stop of my Montreal dessert adventure, I decided to check out Au Festin de Babette, but as I'm a thorough investigator, I decided to look in every café window on my way up St-Denis in search of … [Read more...] about Montreal Desserts: Brulerie St-Denis
Filet Au George: Newfoundland Gourmet
This is from my dad. I don't believe he actually ever followed his own instructions. I have never in my life seen him drink more than two beers in an entire day. I'm sure it's happened once upon a time, but he must be stealthy about it. Anyway, my dad's a BBQ-er, but winters are … [Read more...] about Filet Au George: Newfoundland Gourmet
Best Montreal Desserts
Help! I need suggestions! It's true, I love dessert and I often don't have it. There's nothing as bitterly disappointing as a fruit cup at a good restaurant. I don't care what kind of sorbet you serve with it. A half cup of mango purée with ice and sugar is a punishment … [Read more...] about Best Montreal Desserts
Red Wine Balsamic Reduction: Improving the Osso Buco
So the wine I used for the Osso Buco, as it turns out, is pretty awful on its own. But when decanted and then drank only with the bison, it is just fine. Pretty cool. To improve the overly-acidic pan sauce of the bison osso buco, I strained the vegetables and put the sauce on … [Read more...] about Red Wine Balsamic Reduction: Improving the Osso Buco
Daifuku Recipe
These little no-bake Japanese sweets are addictive... Mochi are traditional rice flour cakes, eaten year-round, but associated with Japanese New Year celebrations. One of the most common varieties of mochi is daifuku, a sweet red bean paste around which the rice flour dough is … [Read more...] about Daifuku Recipe
Bison Osso Buco with Polenta, Accomplished!
Oh my God, marrow is so good. Butter should be replaced by it. We should eat it on toast. You'll find it inside the cylindrical bone in an osso buco cut of meat. It's a pretty small bone, and doesn't really rationalize the slaughtering of as many bison as it would take to make … [Read more...] about Bison Osso Buco with Polenta, Accomplished!
A Large Step Toward Better Granola
I have not yet quit life as my yoga teacher thought I should do, but neither have I made amazing granola... At least it was better than last time. In a valiant effort to remedy my past granola mistakes I went to a new granola source. I followed this new recipe perfectly, … [Read more...] about A Large Step Toward Better Granola
Qing Hua
Qing Hua 1676 Ave Lincoln Montreal, QC ●●●●●●●○○○ 7 out of 10 Maybe Dalian? From somewhere in China anyway... There's one thing about this place that's really bothering me...Where in China does the food originate? China's huge and dumplings are ubiquitous. At first I thought it … [Read more...] about Qing Hua
Spicy Singapore Tibetan Thai Italian Jewish Not-So-Long Life Noodles
This time I was set on getting the noodles right. So I made them from scratch. I started off with the goal of authenticity...Oh how far I fell. I went looking for a good noodle recipe in Beyond the Great Wall by Jeffrey Alfred and Naomi Duguid. There's a whole chapter on … [Read more...] about Spicy Singapore Tibetan Thai Italian Jewish Not-So-Long Life Noodles