It has been a while since my last post (work and what not). So I figured I would check in with a quick one. If you have read my first post on cheeses you will know that Caccio di Bosco (pecorino infused with truffle) is one of my favourites. Lately, however, the Caccio di Bosco available at my go to cheese shop (Fromagerie Atwater) has been too young. When it is young it is softer and creamier. I prefer it when it is harder, more dry and more crumbly. Due to this unfortunate turn of events I have been forced to consider alternatives. You know what they say, from adversity comes opportunity; a while ago I discovered another pecorino infused with truffle – Moliterno. Continue reading
I think I have mentioned before that I am a steak and red wine kind of guy. That usually means beef and a full bodied red. Sometimes I like to go a bit lighter though; enter the veal chop. My philosophy when it comes to meat is not complicated - buy quality meat, season well, and prepare with care and attention to detail. Seared on the stove, finished off in the oven and served over a bed of arugula, the best part about this veal chop recipe is that it is so simple; only five ingredients involved. Continue reading
A little while ago I got an email from the folks at naturSource asking if I’d be interested in trying out some of their products and sharing my thoughts on here. When I started this blog I had plans to use the Everything Else section to, among other things, share my thoughts on products from time to time. That obviously hasn’t taken off the way I envisaged. So this seemed like as good a time as any to start. Continue reading
Tri Express and I go way back. It was first introduced to me about 5 years ago. At the time it was still a bit low key and I felt cool because I knew about this little spot where the former chef at Kaizen (i.e. Tri) was serving up delicious and affordable sushi.
I was immediately hooked on this unique and creative sushi and ate it non stop. Over the years the flame dimmed a bit (I think the quality may have dipped about a year ago) and I started experimenting with other sushi joints. Recently I have been rediscovering Tri Express, largely because my GF has remained a fan. So it seemed like as good a time as any to share my thoughts. A little while ago the GF and I had some takeout.
Everybody loves pizza, and I’m no different. If you ask me, a great pizza has to start with a great crust. It’s literally and figuratively the foundation of any pie, so it makes sense that a recipe should build around this element. In my humble opinion, the perfect pizza crust is thin, crisp around the edges and slightly chewy. It’s firm enough so that if you hold a slice from the edge it can support the weight of the toppings without immediately folding but flexible enough so that it slowly bends under the weight over time. Continue reading
I don’t remember exactly when I became hooked on crab cakes, but I am. They’re right up there on my list of favourite appetizers. They also fall into the category of “things I assumed were complicated to make at home until I actually tried to make them at home”. When I did make that decision I looked around for a lot of recipes and noticed a common theme – too much filler. Then Continue reading
Last Friday the GF and I tried Lucille’s Oyster Dive. I had read mixed reviews about this place so was curious to see what the deal was. I’m happy to report that I was very satisfied. This is one of those reviews where I have a lot to say, so I’ll do my best to keep it concise.
As soon as we walked in I was impressed by the look and feel of the place. Cozy and somewhat rustic, with lots of wood and alcohol on display. Works for me. We took our seats at the bar and started with the Seafood Caesar. Continue reading
Last Sunday I was in the mood for something substantial to snack on during my afternoon of football. I had chicken drumsticks in the fridge thanks to my mom who had hooked me up when I had gone over for dinner the night before (I think she bought a package of about 600 from Costco, or maybe it was 24) and drumsticks and football would seem to go hand in hand. I love spicy food and I love contrasting flavours in a dish, hence the idea for spicy chicken drumsticks with a honey dipping sauce. Continue reading
One of my New Year’s Resolutions was to cook more fish at home. Why? Because fish is really good and, generally, very healthy. Can’t be eating red meat and red wine every night, right?
So on Friday I headed over to the fish market at Marche Atwater and perused the display. The fresh halibut caught my eye on this particular visit so I picked up a nice filet (skin on). A quick stop at the SAQ to grab a bottle of chardonnay and then back home for a nice Friday meal. Halibut and tomatoes seem like a natural pairing and in my world everything is better if it’s spicy, so I conjured up a pan fried halibut with a spicy tomato salsa. Continue reading
I’ve eaten at Pret à Manger a couple dozen times. Lately, the frequency of my visits has dropped as I’ve been cooking at home more and exploring new spots but last Friday I was flying solo and looking for a quick bite. The 10 person lineup outside Kazu during a snowstorm quickly ruled that out as an option, so I headed down the street to good old P.M. Continue reading