love your food v4.0
If you’re not familiar with French Macarons, well, you should head out there and definitely try them. Two crispy yet chewy almond cookies sandwiched together with a velvety ganache, or a delightful jam or even better a smooth and subtle buttercream…. what’s not to love?!!? There’s plenty of places around Toronto doing them well but here’s my favourite (I may be a little biased)
I know there are more inexpensive and functional ways to keep tabs on temperature in your grill, but there are none cooler. Enter the iGrill bluetooth thermometer.
It is a stand alone meat probe style thermometer that also comes with an app to link directly to your iphone or ipad via bluetooth. Features include safe cooking temps, color temps, timers and recipies. At $100+ its not cheap, but it is super geeky and cool. iGrill
Its been a while since we ran a spread on the growing popularity of using human breast milk for things other then feeding a child. In the interest of keeping up to date with rapidly expanding world of human breast milk consumption, here is yet another wonderful, touching and slightly strange story.
It all boils down to this. Through three pregnancies, the wife pumped breast milk every 2 hours producing a huge amount of milk. Even after donating 10 000 onces of milk to a child in need, they had a massive surplus of milk. Now the couple have a stand up freezer of full of breast milk. They are moving and don’t want to pay the excessive cost of shipping a freezer full of human milk. With their options running out, the husband stepped up and decided to go full lactose. That is, to eat/subsist on nothing but his wife’s breast milk.
The wife in this story is (not surprisingly) a childbirth and lactation educator. Having done the math and some serious caloric testing, she determined that each ounce of her milk contains between 27-32 calories. His body needs about 2 000 calories a day to function so hes aiming to drink around 66 onces of breast milk a day. Currently, the husband confides, he is hunger free and drinks his daily quota in 16 ounce batches which keep him feeling full for 2-4 hours.
What more is there left to say other then to wish the husband good luck with his milky meal adventure and give thanks to gothamist for this article.
I can’t say that pretend to know much about the world of pastry arts. I would even go so far as to say the whole pastry world for me is full of mystery and wonder. So when I saw the sugar work below, I almost fell off my chair. The pastry chef is Bastien Blanc-Tailleur from France. He’s young, driven and makes some of the most incredible show pieces around. He is literally taking the pastry world by storm. Everything in each image below is made out of sugar – everything. All the images below are taken from his blog which I whole heartily encourage your to visit.
Is your pie soggy? Is your crust not, well, crusty? Wanna try something neato that will make your pie flakey and lovely? Just add vodka.
Make your favorite dough recipe and substitue all the water for vodka. The alcohol makes the dough more pliable and easier to work with. When you bake it, the alcohol evaporates and you are left with a flakey, crusty crust. The only downside is that water is pretty much free and adding vodka to your dough jumps the price by a zillion dollars.
This tip comes curtesy of lifehacker.
In my other life, outside of cooking, I am a huge geek. I love tech and I am a bit of a Mac nerd. While I love both worlds, there are few cases where the two meet. For example, while I am typing this, my left index finger is unusable and pretty tender as I removed a large portion of the end of it while butchering a pork shoulder. Even still, its hardly a case of two world colliding, more of one bleeding into the other, if you pardon the pun.
Moving on from my shameless self pity and horrible, horrible manicure skills, here are a series of clips from a guy who soundly brings both worlds together. The geek and the cook together at last in a series of ridiculous shorts.
Oh, and for the record, the handsome man with plaid shirt and the tricked out, old school desktop is, unfortunately, not me.
I found some interesting cake pics on the interweb and thought I would share…
Recently, the LA Times reported that the smarty pants people at Cornell University had developed tool food tool for “solid freeform fabrication.” Basically, its a 3D printer (currently all the rage in nerd circles) for food. Layer by yummy layer, food is created or built. As a prime example, I direct your attention to the image below. The small golden nugget is a in fact a) shaped like a space shuttle and b) made of scallop puree.
Researchers are understandably excited by their work and see a great deal of promise in the 3D food printer.
The ability to print food could have significant ramifications for chefs and industrial food producers alike, according to scientists. And the average American, who spends more than 30 minutes a day preparing meals, could save more than 150 hours each year using a commercial version of the machine.
Here is a clip of the printer in action.
I know it sounds very silly to consider a place like the Amsterdam Airport a worthwhile point on our European culinary journey but it was definitely an eye opening experience. It was our first encounter with the food culture present on this continent and how different it is from what we’re used to in Canada.
North American fast food chains were present but they were hidden in far corners of the building while local sandwich shops were taking culinary center stage in the main food courts. Fresh fare and organic food were available at reasonable prices (remember that it is an airport and everything is more expensive).
In addition to restaurants offering quick bites, the airport also has a fine dining option. A wine bar serving fresh seafood was just opening its doors are we were walking around around 7am. Fresh oysters, herring dishes and a variety of other daily catches were on the menu for the day. Remember, all of this is happening in an airport!! (Toronto Airport offers an Aramark catered “Grill” restaurant)
Finally, my personal favourite locale was the chocolate and dessert shop. Impeccably presented, innovative flavours and flawless decorations made this pastry shop a museum of tasty bits. Prices were a little steep (again airport) with an individual cake ranging from 6 to 10 euros but I can imagine there would be no regrets for spending the extra cash.
More tasty travel details are to follow…. enjoy the pics in the mean time
Having just opened its doors in the beginning of 2011 this location of the Guu empire (another location in Toronto, six in Vancouver and one in China) has definitely taken the Annex by storm. Located a block east of Bloor and Bathurst this Japanese pub (Izakaya) is constantly busy and I can definitely understand why. The atmosphere is fantastic, the food is strange but definitely tasty and the staff is probably the friendliest around. I promise you won’t be leaving the venue disappointed.
If you’re interested in dining or even drinking here, come prepared for a wait, or make reservations because the place fills up very fast. They can usually take couples without issue but also be ready to share tables since there’s only communal seating. The decor is incredible, modern yet cozy with an open kitchen and bar seating all around it. However, the best part is the front dining room where customers are required to take off their shoes and crouch down to their seats on tatami mats. Before moving on to a short blurb about the food and drinks, I must warn that this is not a place to go for a romantic and quiet dinner. The waiters yell their orders across the restaurant to the bar staff and therefore it’s very loud. It definitely adds to the experience but could also cause issues if you’re trying to have an intimate conversation with someone.
Let’s talk food!! I definitely recommend ordering from their daily specials list which features seasonal and fresh fish/produce. We had a B.C. tuna ceviche which was incredibly fresh and delicious . Also, that particular evening they featured a dish of raw B.C. sweet shrimp which was a first for me. It was incredible! The shrimp was so tender it melted in your mouth while imparting wonderful flavours of the sea. It’s definitely something I will return for (hopefully I catch it again before their season runs out). We also tried their fish and chips, fried chicken and calamari which were all exactly what we had hoped for: fresh and fried (perfect company for beer). The only thing on the menu I don’t particularly recommend is the “oden” or Japanese hot pot as they had translated. It’s a cloudy broth that smells like feet (I’m sorry but its a fact) in which they plop whatever ingredients you choose. Options include lotus root, taro jelly (imagine chewing through the sole of your flip flop), daikon, soggy deep fried tofu, bamboo shoots or a hard boiled egg. It may be a personal choice but it was definitely hard to even keep an open mind and taste all these ingredients…. I guess it’s just not for me. Remember that the restaurant runs a tasting menu so all the plates are fairly small. I recommend ordering at least 3 per person for a full dinner. Prices per dish hover around the $5 mark so the restaurant is accessible to those eating on a budget as well.
Having sat at the bar that particular evening we were able to see all their wonderful cocktails go out and I must admit they all looked tasty. The combinations are what you would call “outside the box” but the presentation was absolutely stunning. We opted for 1L steins of Saporo (under $10 each) which helped us devour the large amounts fried grub we ordered.
Overall, I think their motto sums it all up for me: “Guu is Guuud”!
I know this little coffee shop is off the beaten path but if you find yourself in the 1000 island area, this is a cafe worth visiting. Located just across from the town hall in Gananoque (21 King St. East to be more precise) the cafe shares the main floor of a corner lot with its sister restaurant, Pig Iron Barbecue. Husband and wife team work together in bringing their customers fresh, local and delicious food.
Local and seasonal food is on the menu for both venues allowing the shared kitchen to show its talents and put out amazing food. Homemade Charcouterie and Canadian cheese plates are offered in the coffee house along with some delicious desserts. Macarons are imported from a family friend’s bakery in the south of France. Berry tarts, bread puddings and cookies were part of the daily offerings for snacking alongside your coffee or beer or wine or cocktail (the cafe is licensed). The drinks are innovative, tasty and the wine list showcases Ontario gems keeping true to their roots.
Overall I would love to see something similar in Toronto because the drive is the only setback to making the Socialist Pig part of my daily routine.
I am very disappointed to have to write this review but I think in light of the situation, I need to stand up for what I believe! Marben has a special place in my heart but all feelings aside, Notes on a Meal readers deserve my honesty. A few months ago, my fellow diner and myself received a meal that was a little off (a.k.a. expired to the point of stomach malfunction). It was a very unfortunate accident and it was forgiven and forgotten due to the numerous outstanding meals I had enjoyed there previously.
However, after very much deliberation and a lot of self convincing I returned to this eclectic restaurant to allow them to redeem themselves from their previous mistakes. My fellow diners and I were treated like royalty by the kitchen and we enjoyed them cooking specifically for us. For starters we had a very cool asparagus soup served with a dollop of sour cream and minuscule croutons. The flavour was incredible showcasing their beautiful fresh asparagus and only subtly seasoned with a hint of tarragon. Their charcuterie platter was next. Since the kitchen had a lot of wild boar on hand, we got to taste this ingredient in many distinct and extremely flavourful forms. Following this were a shaved asparagus salad served with an amazing fresh cheese and a testina dish (pig’s skin cooked slowly over a very long period of time… my explanation doesn’t do it justice but the protein is very interesting) served over soft polenta. Moving on to our mains, we had the famous and still mouthwatering Marben burger and the duck breast. Finally, in order to complete our meal, an assorted dessert platter was brought to our table. A warm apple pudding served with a giant spoonfull of fairly bland bailey’s caramel mascarpone cheese and their token super chocolatey ice cream sandwich. The meal was great until maybe an hour later when things began going array. To spare you of any details, I’ll just say that my dining team and I lost an outstanding amount of weight in the 24 hours following this dinner. Yes, it’s true, lightning does strike twice and you can get super sick two times in a row eating at the same restaurant.
I hope I have the world’s worst luck when it comes to this and that I’m the only diner experiencing this phenomenon at Marben. I have had very many wonderful meals there and it’s unfortunate that this is how our relationship needs to end but this restaurant can’t redeem itself any more. I wish them all the luck in the world and hope they return to the same calibre of food their were serving their patrons a year ago, before food poisoning was on the menu.
I’m very proud to announce that I have completed my very first novelty cake all by my lonesome. Six or so hours later and 2 kg of butter, 18 eggs and a tonne of red food colouring later, I give you the pig!
“A little farmhouse revival” in downtown Toronto
Earlier this month, I had the pleasure of being invited to dine at the Chef’s table at Marben, a cozy and cool restaurant specializing in the art of butchery and charcuterie. From what I understand, the imaginative and passionate kitchen staff of Marben are responsible for making nearly every single item that hits the table, right down to the bread and condiments. What makes things even better is the fact that most, if not all, of the produce and meats served are grown and purchased within 100km of Toronto, meaning guests are served the freshest ingredients, and local farmers are supported. Awesome!
When we first approached the Wellington Street restaurant, I immediately hoped to be seated on the patio. With lovely wooded tables lit with candles, and enclosed by thick wooden beams and exposed brick, the atmosphere was conducive to how I most enjoy spending a warm Toronto evening… with good food, and good wine. Upon entering the restaurant, my attention was captured again, this time by an extensive wine collection and a well stocked bar, followed by a large painting of a bird. The lights had bird cages and giant mixers as shades, and a chalkboard wall depicted Toronto in relation to the rest of Ontario and the great lakes. We were ushered to the back of the restaurant to a large butcher block type table/bar looking into an open kitchen, busy with the hustle of service. I really enjoy food, and watching it being prepared, so needless to say, I was pretty excited. We ordered a beer, and settled in. I, being a rather indecisive individual, immediately began to ponder which menu item I would choose. When we met the chef, we were informed that he would be cooking the ENTIRE menu for us… which was great because I no longer had to eliminate menu options!
The first plate to be presented was a quartet of fresh oysters, finished with cucumber mignonette. I declined the oyster due to an unfortunate allergy, but did sample the topper… which was delicious. The second plate was the warm up round to say the least… the charcuterie. Prior to my trip to Toronto, my experience with charcuterie was about as extensive as the pepperoni aisle at Loblaws. I was entirely unaware of the art that is the utilization of the parts that are commonly left over after the typical parts of the animal are used… for example, cow tongue. I tried cow tongue! Not only was it not as bad as it sounds, I really enjoyed it! The tongues were accompanied by a number of other house cured meats, pates, pickles veggies and sauces. I was happy to have two other mouths at work with me on this.
Our meal progressed through a number of other courses that featured things like salads with pink grapefruit or crispy fried eggs, to wild boar belly poutine with sheep curds, gnocci with sage and brown butter (mmmm), venison ragout with hand-rolled cavatelli, and duck confit with rhubarb chutney… just to name a few menu items. Every item I tried, I would consider a “get-again” (a term my mother uses when she orders something at a restaurant that she deems tasty enough to come back and order again), but the entrée that had me really made me want to elbow my way in for the last piece was… (drum roll please)… the burger. Now I’m not normally the type to order a burger at a restaurant, but since it was ordered for me, I was obliged to dig in to this anything-but-ordinary burg. I don’t remember the dressings, condiments, bun, or side orders, for my memory is blinded by the tender and juicy patty, stuffed with nothing less that braised ribs. I can confidently deem this burger the best burger I have ever, or will ever eat. This burger alone guarantees that I will make a reappearance at Marben next time I am in the GTA.
Lastly, I need to give specific praise to my favourite part of any meal… dessert. While I was nearly too stuffed to eat another bite of anything, after being presented a piece of warm apple bread pudding with Bailey’s caramel. I loved this so much that the chef gave me the recipe… the yield is an entire hotel baking pan… which sounds like just the right amount for me
Hoping to make a return trip as soon as possible, for great food and great company!
