Tuesday, August 16, 2011
Monday, July 11, 2011
Thursday, June 23, 2011
Thursday, June 16, 2011
Sunday, June 12, 2011
Since it opened a few weeks ago, other (more legit) bloggers, like Chris from Eating is the Hard Part, and Sharon at Only Here for the Food, had written positive reviews of La Poutine. My friend Rae and I made standing plans to go, and this past Monday, we made it there with our friends Shannon and Amanda along for the ride.
Others had mentioned that there was no real seating options inside, so Amanda grabbed us one of the two outside tables, while Shannon and I found our respective parking spots (a process that involved Shannon sending me colourfully-worded texts bemoaning the state of parking in the area).
Once we were all there, we took turns ordering. Rae got an Original, saying she was chickening out in the face of all the topping options, but also wanted to see how their poutine stood up by itself. Shannon and I both chose Canadians; Original poutines topped with bacon, while Amanda got a Quebecois, topped with Montreal smoked meat.
Rae really liked her Original, and said she will further expand her poutine horizons on her next visit. She's recently back from a holiday that included a stop in Montreal, and said that La Poutine holds up pretty well compared to the poutine she ate in La Belle Province. Amanda said the smoked meat on her's was good too. We all ordered our poutines with the default "Quebec gravy," but La Poutine also offers beef or vegan gravies, as well as vegan cheese.
As you can see from the photo, I didn't make it all the way through my bucket of poutine; I left behind about a third, and squeezed in a coconut-mango cupcake from Whimsical Cupcakes next door. ;D
Thursday, June 9, 2011
Thursday, June 2, 2011
Sunday, May 29, 2011
I love fruit crisps, and I’ve made a lot of them, but they’ve only ever been just “okay.” Something was always a little (or sometimes a lot) off; the fruit would be too sweet, or too sour, too dry, or undercooked, not jammy and tart. The topping would be greasy, or sandy, and would rarely properly crumble. Sigh… The results weren’t ever BAD, per se, just not what I was expecting, and I’d eat my crisp feeling a bit defeated. I had a really good feeling about this recipe though. Maybe it was the photo of the perfect, slumped serving, juices pooling prettily on the plate, topped with whipped cream. Maybe it was how Molly took the time to advise you on how a particular amount of cornstarch in the filling would thicken the juices just so. Whatever the case, I was sold! I made it Saturday night, and again the next day for the Family’s Epic Lobster Dinner (To be described in further detail another time!). It was very much loved, and now I have a new go-to dessert!
A few notes on some adaptations I made for my crisp; I used whole-wheat all-purpose flour in my crisp, because I try to use whole-wheat flour wherever I can get away with doing so. The first time I made the crisp, I discovered that my brown sugar was granite-hard, and I did not have the emotional wherewithal to fix that (I have since found a nifty list of ways to soften rock-hard brown sugar.). I used an equal amount of white sugar, which worked out quite well, but I’m sure the crisp would have been even better with brown sugar. Also, I forgot about my first crisp while it was in the oven (surprise, surprise), so mine baked for about 50 minutes, instead of the recommended 30-40 minutes. Oops. It was fine though! In fact, as you can see in the photo below (I forgot to take any pics before we dug in) the topping is fine! No burnt topping here!
(adapted from Remedial Eating)
4 cups rhubarb, sliced ¼” thick
12 ounces raspberries
¾ cup granulated sugar
3 tablespoons cornstarch
¾ cup whole-wheat, all-purpose flour
¾ cup Old-fashioned oats
1 cup sugar (light brown is best, but white works fine)
Pinch of kosher salt
8 tablespoons (1/2 cup) salted butter, cut into 8 pieces, at room temperature
Preheat oven to 350°.
In a bowl, combine the fruit, the first amount of sugar and the cornstarch and toss lightly to combine, then pour into a baking dish.
In the same bowl (don’t worry about washing it out. I didn’t!), combine the flour, oats, sugar and salt. Using your (clean) hands, rub the soft butter into the dry ingredients, picking up handfuls and sliding it all between your fingers and palms. Keep going until there isn’t any dry flour lurking in the bottom of the bowl. The mix should now be an assortment of sandy clumps and loose crumbs.
Pick up small handfuls of topping, and squeeze gently to form large crumbs (peanuts to marbles in size). Scatter over surface of the fruit as evenly as possible, making sure you don’t have a big sand-hill of topping in the middle of the dish.
Bake for about 35-45 minutes, until your fruit is bubbling and jammy around the edges and the topping is golden-brown.
Allow your crisp to cool before serving, since the juices will be like napalm right out of the oven. I tend to prefer my fruit crisps at room temperature, because the topping gets a chance to soak up some of the juice.
Friday, May 27, 2011
Sunday, May 22, 2011
So, I'm setting myself some rules here:
- I must post at least once a week. We'll make Sunday my go-to posting day (no classes, and I'm not necessarily at work).
- Posts must include photos, since let's be honest, that's the best part of a food blog. I'm not allowed to use this as an excuse to buy a Cannon Rebel, as much as may I lust for one.
- I need to start cooking more, and start making headway through my stack of recipes, and I want the emphasis to be on healthy cooking, so that this does not turn into some kind of butter fest that goes straight to my ass. That being said, I love butter. :D
See you soon,
Saturday, February 12, 2011
Sunday, January 30, 2011
- Momofuku Pork Buns
- Bo Ssam
- Banh Mi
- Tomato Salad
- Roasted Cauliflower