Tag: food

Let’s have some fish! And fun! And French! (Friday food links for food lovers, September 2023)

Here’s a collection of food links centered on fish, French (food) and fun. I have either made or eaten many of the dishes associated with these recipe links. All are highly recommended.

Cooked Fish: let’s start off with a fan favorite of many, salmon. To get started, we have recipes for salmon rillette and Ina’s salmon tartare. Love both of those. For those who love their spices, consider firecracker salmon, cajun salmon burgers or roasted salmon with zaatar. If you want something fancier, Saveur’s easy sheet pan salmon with dilly roasted potatoes could be what you want, or this sauted salmon in a beurre rouge sauce, perhaps. If you have to cook for a salmon hater, then read how to cook salmon for haters.

As for other seafood, one of my favorite is shrimp and one of my go to recipes is shrimp in a tomato sauce with feta and orzo. Here are four different versions of it — one, two, three and four — and they are all good.

Putting aside the feta for a sec, I love a causal bowl of peel and eat shrimp . But I’ve made this fancier Venetian shrimp with polenta and it’s fantastic (see photo above). I haven’t made this, Louisiana BBQ shrimp dish, but I want to. You fans of stir fries, try this stir fried shrimp and asparagus. And you can’t go wrong when you have shrimp with cocktail sauce.

Raw fish: I mentioned salmon tartare above. Tuna Tartare is also great. For crudo fans, I recommend this sea bass crudo recipe. This is flavorful: fish escovitch salsa. As is this poke sashimi ceviche raw fish. And you can always just get oysters…you don’t even need to shuck them: How to Open Oysters without Shucking.

Favorite fish: Besides the shrimp and feta above, two of my favorites fish recipes are Nigella’s Linguine With Mussels and Smitten Kitchen’s Manhattan style clams with fregola. Just the best.

More fish! If squid is in your sights, make Pan fried Calamari or Extra-Crunchy Calamari. If scallops are more your thing, try seared scallops with jammy cherry tomatoes.

Sole is simple and delicious, and so is this version: sole piccata. If your preference is for seafood that way, consider these Easy Sauces for Fish or these 10 quick sauces fish. Maybe read this Newfoundland Labrador cod memoir while you do.

French: let’s start off with a Southern French squid salad recipe from Saveur. If you crave something Fast and French, these fast French dishes might fill your table. Also fast are these French bistro recipes of which a croque monsieur is one of my favorites. Speaking of favorites, here are Food & Wine’s Favorite Recipes for Classic French Food. Read this with your steak frites or onion soup: How I rediscovered the joys of French cuisine.

Fun: Finally, here are some fun links on food….

 

 

Two fun food posts that might surprise you

Here are two food posts that might surprise you as much as they surprised me. They were also fun to read.

First up is a piece where the writer confesses that everything he thought he knew about Italian food was wrong. Not just a few things about Italian food, either, but plenty of things. Second is a piece on how all those secret family recipes passed down across generations are often just copied from common places like the back of food packaging and other common places!

I liked the Italian piece because it conformed to my belief that food culture is much more fluid and vaguely defined than some like to state. And that doesn’t just go for Italian food.

As for handed down recipes, ask yourself: how unique can that cake recipe or that cookie recipe be? Sure there are some rare ones, and maybe your gramma’s famous dessert is one of those. Or maybe you just have a sentimental attachment to something she copied from the back of a box. And that’s ok. 😊

Whatever happened to Marechal Foch wines in Ontario?

I often wondered whatever happened to wines based on the Marechal Foch varietal in Ontario. In the 1980s it was quite common to find winemakers selling it.  As wikipedia describes it:

Marechal Foch can withstand freezing temperatures, below 32° F (0° C), for extended periods of time. Several amateur growers told me that they thought Marechal Foch could grow in Alaska, which might be an exaggeration, but the point was made. The variety was planted extensively in France during the latter part of the 1800s right through the latter part of the twentieth century, until the French government mandated that hybrid, non-noble varieties be removed.

Yep, it was a pretty hardy grape capable of growing in a lot of different places, and if you were taking a chance with a vineyard in a cold place like Canada, going with that made sense. But then something changed. Here’s Tony Aspler: The Wine Guy with some history:

For all its success with Maréchal Foch, Inniskillin has none planted in its own vineyards. When Ziraldo, a nurseryman turned winery owner, first planted the 30 acres of what is now the Seeger Vineyard, he put in Riesling, Gamay and Chardonnay, defying the accepted wisdom that vinifera could not survive Niagara’s climate. Advice from a vineyardist who had recently returned from Russia (and how they) kept the plants alive: bury them for the winter…. According to Dave Gamble, who publishes BC Wine Trails, a magazine devoted to the wines of the region, “In the Okanagan there is no longer any real need for either variety with the milder climate regimen of the past ten years. Those who make it do so because there is a specific customer demand for it… In all cases Foch has been treated like a vinifera, especially in the vineyard. They are a pain to grow because of their vigour and erratic shoot growth and it takes some effort to maintain a proper open canopy during the growing season.” ….At Henry of Pelham in the Niagara Peninsula, winemaker Ron Giesbrecht has established a cult following for his Baco Noir. He likes working with it because it “makes a consistent and reliable red of good weight and concentration.” Giesbrecht harvests his Baco a week later than the industry norm, but even so it comes into the presses well before Pinot Noir and Cabernet Sauvignon.

in that quote are three things that led to the decline of Marechal Foch in my opinion: 1) winemakers learned to successfully grow more popular varietals like Riesling, Gamay and Chardonnay 2) Marechal Foch is a pain to grow 3) Baco Noir has won over wineries and is the preferred varietal to Marechal Foch.

There’s a fourth thing too, as My Wine Canada explains:

Typically, it produces a deep, dark, robust purple-coloured red wine that has strong acidity and mild tannins.

While I am sure some customers appreciate that acidity and even mild tannins, it’s not for everyone.

That doesn’t mean it’s bad by any means. Indeed, I’ve had some of the 2020 Old Vines Foch by Malivoire Wine Company and it was superb. But I get now why winemakers in Ontario have all but replaced it with other varietals. Nowadays you can easily find Ontario Cabernet Sauvignon and Pinot Noir  and Baco Noir and some really good Gamay: Marechal Foch…not so much.

If you want to taste what it’s all about, I recommend that wine from a Malivoire. It’s like drinking history. Delicious history.

 

Restaurants loved and lost: Country Style


Sadly, the last of the great Hungarian restaurants in the Annex closed at the end of July. Unlike so many restaurants that have closed recently, this wasn’t due to the pandemic. The owners had been running it for many many years and decided it was time to retire. Sad for us, but good for them.

I’ve written about Country Style and the other schitnzel slinging places that occupied Bloor West between Brunswick and Bathurst. You can see that here: Chicken Schnitzel and other great Hungarian food at Country Style Hungarian Restaurant in Toronto’s Annex and here: Memory, space and time and the redrawing of a line. Lots of good memories from eating in those places, for sure.

Speaking of memories, this review from the blog jamiebradburnwriting.wordpress.com really brings back many of them:

Image above from blogto. You can read their review and get a better sense for the place, here.

 

It’s summer! Time to eat your veggies! (or, food links for food lovers, July 2023)

It’s summer! And summer is the time you want to take all the great produce available from the markets and turn it into something. Let me help you with some great recipes.

Tians: One way to use fresh veg is to lean into tian recipes. For example this one, provencal vegetable tian (shown above), or this one, which I made recently, summer vegetable tian. A tian is not all that different than ratatouille, but as Martha show in this piece, what is a tian, you can make one out of so many different vegetables. Need still more tians? Food and Wine has you covered with this Root Vegetable Tian.

Fresh veg: I love corn and broccoli, so I like this recipe for sauteed broccoli and corn salad. Corn salads look as great as they taste. Got green beans? Make Alison Roman’s blanched green beans with scallion and soy. Got some fresh kale or chard? Then make her lemony white beans with anchovy and parmesan. Packs a punch.

Do you have a bunch of asparagus? Sure you can steam it. But you can also bake it. Or to get a bit fancier, you can make this creamy Asparagus & Leek Crespelle (i.e. Italian crepe) (See below)

(If you lack leeks, this can help: leek substitutes.)

Crepes sound good, but so do galettes. If you agree, try this: This Cheesy Tomato Galette Needs Only 3 Ingredients. Use up those fresh tomatoes! If you need to use up some zucchini, try making this:  Crispy Baked Zucchini Fries.

Root veg: while all this fresh vegetable on hand is irresistable, I would be remiss if I did not include some root veggie recipes, since I love a good carrot or potato dish.

These Garlic and Herb Mashed Potatoes are a perfect side dish, as are these Basic Roasted Carrots from Hugh Acheson, whose recipes I always recommend. Parsnips are another great root veg, and I support this: In Praise of Parsnips, the Humble Heroes of the Vegetable Drawer.

Speaking of great sides, here’s Nigella’s salt and vinegar potatoes that make me think of Britain. (Here’s another version from the New York Times: salt and vinegar roasted potatoes. Relatedly, salt and vinegar spanish tortilla recipe from Serious Eats.) For a Greek side, these greek lemon potatoes go great with anything but especially lamb and chicken or really anything Mediterranean. (Again, here’s the New York Times and their version of greek lemon potatoes).

I love a good potato gratin, which is why I am giving you four versions of that dish: here, here, here, and  here.

To close out this section, consider making potato and cheese tacos. Or any of these beet recipes or cabbage recipes.

Misc.: none of these fit into a category other than delicious veggie recipes. Here’s 1 from Saveur: Asian Greens with Garlic Sauce (Choy Sum) and here’s 40 Ways You’ll Love Using Bitter Greens, also from Saveur.

This sounds great:  Tabbouleh with Marinated Artichokes and Baby Spinach. Do you have lots of peppers? Make peperonata.

You want this: a good guide on how to roast any veg. Here’s a fine way to use up your herbs: green goddess dip.  This is a good weeknight meal: one pot veggie rice bowl. Finally these are good for anyone on a budget: the BBC’s budget vegetarian family meal plan for four.

On restaurants in 2023, post-pandemic and in general

For much of this decade restaurants have suffered for many reasons, the pandemic being the main one. I am actually surprised how many made it through those years of illness and closures. But make it through they did, mostly.

Mostly, but not all. Some big name places like Noma closed, but that was for several reasons. Some tried something radical, only for it to come out all wrong. See: What Went Wrong With Eleven Madison Park’s Vegan Menu (still got 3 Stars!). Others stuck to what was tried and true and came out the other side intact (albeit with higher prices): Le Bernardin Holds On to Its Four Stars.

Speaking of higher prices, read:  Why *are* Restaurants Are Charging $12 for Fancy Butter, and find out. Don’t fret, however, for not everyone is changing more. Some have a problem with that: Tacos Should Cost More Here’s Why.

Here’s some other reads regarding restaurants post-pandemic that I thought were worthwhile:

The 100 best restaurants in NYC in 2023 (plus the best places to eat and drink outside)


Yesterday I wrote about restaurants in Paris, today I want to point out the list of the 100 Best Restaurants in NYC, according to The New York Times food critic, Pete Wells

It’s a great list. There are restaurants for all the different boroughs and at all different price points. There are fancy French restaurants and there are casual night markets and more. You can find old school places like Barney Greengrass and Le Bernardin. You can find hot new places like Atomix and King. Whatever you need, the list can help you with.

If you live in NYC or plan to visit, you owe it to yourself to check out the list and start making reservations. Or just drop by.

P.S. If you are going to be in New York in the warmer parts of the year, you also owe it to yourself to check out the Vogue editors guide to outdoor dining in NYC. Some days you just want to get a cocktail and sit outside and enjoy all the city has to offer. The folks from Vogue can help.

(Photo is from the website for King.)

 

Paris bistros are resurging, and that’s great to see

I love Paris and I really love bistros and those two things go well together. But while Paris seems eternal, there was often reason to fear their bistros would die off. Well, according to this, I think I can allay my fears for now: 6 Paris Bistros to Try Now in The New York Times.  According to the Times:

Paris has recovered its scents, and the city is suddenly ravenous. The whiffs of shallots sautéing in butter, bread baking, meat roasting and bouillon simmering that invisibly punctuate any stroll in this food-loving city are back. In fact, the French capital is in the midst of a restaurant boom.

“I think it’s a carpe diem thing,” said Ezéchiel Zérah, the Paris-based editor of two popular French food publications. “After Covid, everyone has a keen appetite and wants a good time.”

Encouraged by pent-up local demand and a dramatic revival of the city’s tourist trade, young chefs and restaurateurs are hanging out their first shingles in Paris, and the most popular idiom is the beloved Parisian bistro. Some of them are pointedly traditional — the delightful Bistrot des Tournelles in the Marais, for example — while others offer a refined contemporary take on bistro cooking, notably the just opened Géosmine in the 11th Arrondissement.

Sounds superb! Also

What all of them have in common is chefs with a refreshingly simple culinary style. “No wants tweezer cooking anymore,” said Thibault Sizun, the owner of Janine, an excellent new modern bistro in Les Batignolles, a neighborhood in the 17th Arrondissement.

I have to say, the dish below looks pretty tweezerish to me, but I quibble.

All the places look fine, and the food looks fantastic. It makes me happy to hear that bistros are doing well. To see for yourself, check out the article.

(The above photos are from Joann Pai for The New York Times, who took some other great photos in the article too.)

Happy Canada Day! Celebrate by eating in one of the “Best Places to Eat in Canada”

It’s Canada Day! So what better way to celebrate than dining at one of “The Best Places to Eat in Canada”. That’s according to Chris Nuttall-Smith, writing in that quintessentially Canadian magazine, Macleans.

It’s true: those are great places to eat. You’d be lucky to be able to dine in the highly expensive but amazing Prime Seafood Palace (shown above)). Can you get a table at places like Edulis? Good question! I sure can’t! 🙂 But if you can, I am sure it will be good.

So Canada, if you are looking for a good place to go, you can’t go wrong with any of the ones listed. Regardless of where you dine this evening, have a happy Canada Day!

Carbs! Pasta and rice and noodles as well (food links for food lovers, June 2023)


I know I know….it’s only recently that I posted about food here: Beef and chicken and pork, too. Or is that two? (Friday food for mid-June, 2023) But I’ve got so many great food links that I wanted to write some more on it. This time I am focusing on carbs!

Noodles: When we talk about noodles, we are really talking about non-pasta noodles, because really spaghetti is as much of a noodle as anything.

So we have this recipe for curry singapore vermicelli noodles that I want to try. Or maybe I will try to make this version of singapore noodles. It’s one of my favorite noodle dishes, but instead of making it, I just keep collecting recipes, like this one from Bon Appetit on how to make Singapore Noodles. I think I need to make making them a goal for 2023!

Another noodle dish I’m afraid of making is dan dan noodles. I have made this:  dan dan celeriac noodles. It’s not authentic, but it’s good. Maybe I should follow this version from Joanne Chang at Food & Wine. Or this version, from Martha.

Meanwhile I have made these peanut noodles with chicken several times and they were easy and delicious. (see above)

Speaking of easy and delicious, this recipe for curry sheet pan noodles could fill the bill. As could these spicy vegetable lo mein noodles. If you are fan of udon noodles, check out Martha’s udon noodles shiitake mushrooms ginger broth . Still wanting noodles? Here’s:  16 Easy Noodle Recipes for a Quick Meal Any Time of Day.

Pasta: like many people, I love pasta. One reason I do is because it is easy. For example, this one pot pasta with ricotta and lemon recipe. Or this one pot macaroni pasta meal. And you can’t beat Marcella Hazan’s tomato sauce with onion and butter when it comes to easy and delicious. It’s one of my favorites. (More on Marcella Hazan and the 30th anniversary of her masterpiece, “Essentials of iItalian Cooking).

Speaking of Italian classics, here’s: Calabrian Carbonara Recipe from Andrew Carmellini at Food & Wine. More carbonara there.


For fans of  bolognese, we have that from Budget Bytes (shown above) and this: bolognese meat sauce from Food & Wine. It may not be traditional, but this sounds good: Pappardelle with White Bolognese.

More Italian classics: Pasta alla Gricia, and Bucatini all’Amatriciana and Spaghetti Aglio e Olio. And let’s not forget arrabiata! Here’s Ina’s version if you like your pasta hot and spicy. Speaking of hot and spicy, here’s two takes on puttanesca, here and here (which for some reason Nigella calls Slattern’s Spaghetti).

Moving on from Italians, let’s talk about American pasta and people like Alison Roman and her pantry pasta. Or a classic Italian American pasta: Pasta Fazool This is very American: Easy BLT Pasta As are these two from Bon Appetit: How Chris Morocco Makes Pantry Pasta in the Time It Takes the Noodles to Boil and Macaroni and Peas Is the Desperation Meal That Always Satisfies

Pasta and greens go great together. If you agree, check out this garlicky spaghetti with mixed greens. Or pasta with garlicky broccoli rabe from smitten kitchen.  This has greens and beans: creamy chickpea pasta with spinach and rosemary. So does this: linguine with chickpeas broccoli and ricotta. And this chile crisp fettuccine alfredo with spinach sounds different but delicious.

And why not try this cheesy baked pasta? Or use up some sage with: Penne with Asparagus Sage and Peas. In a rush? Make: Fast and Easy Pasta With Blistered Cherry Tomato Sauce or this pasta sausage basil and mustard here 

For gnocchi lovers, turn up the oven for this four cheese gnocchi bake. If you like that, try this: Easy Baked Gnocchi. Or this  sheet pan gnocchi. How about: creamy tuscan sausage gnocchi?

Finally, here’s some advice on how to make polenta. And here’s a list of things to try using that pasta that looks like rice: 15 Favorite Orzo Recipes.

Rice: speaking of that other great carb, let me start with some Italian rice recipes. Like this lemon risotto. Or this Italian Wedding risotto. There’s this  sweet corn risotto too. And after you have risotto, you take your leftovers and go make Michael Symon’s Arancini Recipe perhaps.

Italian rice recipes are great, but so too are these ones from the Americas. For instance, this one pot cuban chicken rice and beans is one of my favorites (seen below). Try making pollo asado with black beans and rice or southwest chicken and rice. You’ll be happy and full in no time!


Happy cooking!

What are the best potato chips, you ask?

Eric Vellend knows his chips. So if he says these are the best chips:

  • Miss Vickie’s Spicy Dill Pickle
  • Ruffles Lightly Salted
  • Ruffles Double Crunch Jalapeño Cheddar
  • Brets Jura Cheese
  • Lays Magic Masala

I believe him. Take this list with you for your next visit to the grocer. You’ll be glad you did.

Beef and chicken and pork, too. Or is that two? (Friday food for mid-June, 2023)


Last year I wrote a post: Beef and chicken and pork, oh my. (My cooking interests for December to May, 2022). And now I am back with another post featuring that trio of meats. Hence the funny post title. Unlike that post, this should be briefer, but just as good.

Beef: I made this recently and loved it: mississippi pot roast. I’d love to make this: corned beef and cabbage. Some day. I am due to make this: braciole (update: made it!) And this: crock pot short ribs with potatoes. I could make this, but I’d rather go to England and have someone else do it: Classic London Broil with Rosemary and Thyme.

Some other things I want to try is this nice slow cooker recipe for cuban skirt steak. I want to get some rice and put this over it: mongolian beef.

Of all the beef we eat at my place, most of it comes in the form of steak. If you love steak too, why not try a  balsamic marinated steak? Or a classic steak au poivre ? We know skirt steak is good. And steak cooked in cast iron is great. Speaking of advice, here’s some steak advice for you: Reverse Sear Steak .

Meatloaf fans, I have not forgotten you: meatloaf wellington. For sundried tomato fans, of which I am: Chatelaine Bistro beef with sun dried tomatoes 

And here’s two more beefy meals: beef and tomato rice bowl and beef and broccoli.

Chicken: I’ve made this chicken in vinegar from Laura Calder a number of times and its always come out delicious. Likewise  Martha’s braised chicken potatoes olives and lemon.

Speaking of Martha, I highly recommend this to anyone looking to cut up a whole chicken over at her Martha Stewart web site. Relatedly: How to Cut Up a Whole Chicken. Unleash your inner butcher. As for other advice, here’s: The Best Way to Cook Chicken Thighs.

I was going through websites pulling out good poultry recipes lately. Here’s a bunch I found at Saveur Tavuk Kebabi (Mint & Aleppo Pepper Marinated Chicken Kebab, their Best Chicken Cacciatore Recipe, and the classic chicken cordon bleu. Saveur also had the recipe for Raos famous lemon chicken, and great duck leg and andouille sausage gumbo recipe, and a hearty vegetable stew duck confit cabbage recipe. And while not Saveur, if you love duck, I recommend this: pan seared duck breast.

Of course the New York Times has lots of great chicken recipes. Here’s their chile butter chicken with vinegared potatoes recipe. Something I want to try really soon:  skillet chicken with mushrooms and caramelized onions. Something basic but good: chicken and potatoes. Something fancy and good: roast tarragon cognac chicken. And well, here’s a whole list of one pot chicken dinners.

I would be remiss without including these gems from Food and Wine. Here’s a classic: Chicken Diane. For people who have time: lazy-chicken-and-sausage-cassoulet. For rosemary lovers (me): Rosemary-Roasted Chicken with Artichokes and Potatoes Recipe. For marjoram lovers (also me): Wine-Baked Chicken Legs with Marjoram Recipe – Marcia Kiesel. And finally this is for fans of chicken legs (an underrated cut).

Slow cooker chicken is always great. If you agree, make this: slow cooker rotisserie dinner. I do…often. Pair it with some Swiss Chalet dipping sauce. If you want something a bit spicer, go with slow cooker harissa chicken. Also spicy, but not in a slow cooker: Buffalo Chicken Calzones.

Let’s close off with some oldies but goodies: chicken milanese. Another classic is  zuni roast chicken. Or this: Chicken Breasts with White Wine Pan Sauce. Finally, from Cup of Jo, this: chicken and white beans.

Pork:  I love the other white meat. And so do the dairy farmers of Canada. Over on their web site they have a TON of pork recipes. You can find out how to make braised pork chops cabbage and dried apricots and chorizo two berry compote stuffed pork tenderloin parsley cream sauce and pork chop green bell pepper and tomato sauce, too. For fans of pork and fruit, there’s this pork tenderloin feta dried fruit dish and this pork tenderloin medallions mango curry cream. Mint lovers, try prosciutto and mint pork tenderloin wraps. If you want it spicy, make this spicy pork tenderloin in a coffee cream sauce. Or this tuscan herb and tomato pork tenderloin.

They certainly have a lot of pork tenderloin recipes. It’s a great cut, but easy to overcook. You want to read this: How to how to cook pork tenderloin in oven 3 marinades.

Martha also loves pork. So on her site you can learn how to make  pork pears and parsnip mash plus a pork and soba noodle salad and chili lime pork corn salad. You can also start making your own homemade sausage patties.

Food and Wine is another site that likes tenderloin: Pesto Pork Tenderloin Recipe and stuffed pork tenderloins bacon and apple riesling sauce. It also has something fancy:  Pork Chop au Poivre with Red Wine Shallot Sauce. And some oldies but goodies, like this  Pork Schnitzel with Warm Potato Salad Recipe from Wolfgang Puck, or this  Italian Sausage with Onions and Peppers, or even this: blackened skillet pork chops beans and spinach. Finally, here’s all their pork chop recipes in one place.

Fans of spicy (and Alison Roman) will want to make harissa rubbed pork with white beans. Fans of non spicy, try this  Pork bulgogi.

Pork chop fans, try these Orange Molasses Pork Chops from Budget Bytes. Or these boursin pork chops (trust me it’s good). Here’s how to make breaded fried pork chops.

For fans of pork stew, Saveur has a wonderfully looking spanish pork rib stew. It’s an acquired taste, but here’s the recipe for Jacques Pepin’s pork neck stew.

Last but not least, here’s a guide to making a baked ham with brown sugar glaze here. Love that. Here’s how to make slow cooker Carolina pulled pork sliders.

Ribs! They can be pork, they can be beef, they are always delicious. I’ve blogged about ribs before (those, from Mark Bittman, are great). I want to try these soon: Grilled Korean Style Short Ribs.

I make these often: slow cooker cheater barbecue ribs. For fans of tasty,com: Slow Cooker Ribs.

Not a recipe, but rib related:  The McRib is back but possibly for the last time McDonald’s hints.

Thanks for reading. Happy cooking!

(Top image: New York Times; Middle image: Cup of Jo)

Friday night cocktail: sbagliato madness

I am not sure what caused this, but for whatever reason bartenders have decided to go nuts on one of the best drinks of all time: the negroni. I am fine with a boulevardier if you must mess about somewhat. But now we have Saveur and others with the negroni sbagliato (broken negroni). Not content with that, we now have negroni sbagliato sangria! I mean, no.

Joking aside, a sbagliato is a fine drink (I can’t speak for the sangria version). But I suspect both cocktails are better suited for warmer weather.

You know what else is good in all kinds of weather? That’s right: a negroni. 🙂

 

On the eel pie and mash houses of England


The English have been eating eel for a long time. Not only was it common to eat, in medieval times it was not unheard of to pay the rent in eels.  A preference for the snaky fish eventually led to the creation of a special type of restaurant in Victorian England: the eel pie and mash house.


I fell down a rabbit hole reading about these places and had the urge to get to one of them before they are all gone. Indeed, Sauveur has this piece on london eel pie shops and how they are on the decline. Here’s a story of one such place closing, L Manze in walthamstow.

For anyone who feels the same, here is a list of the top 10 places to eat eel in London (L Manze still exists in other parts). Plenty of places to dine yet. And I saw a food influencer posting about stopping in F. Cooke’s and how special it was. Perhaps there is hope for eel dining in England after all.

In praise of bordeaux: red, white and bubbly

Perhaps you don’t drink (red) bordeaux (never mind white bordeaux). Maybe you are one of the people who nowadays prefer burgundy. Or new world reds. Or reds from elsewhere in Europe. I used to be like you. I liked big bold jammy reds. Reds with intense fruit and flavour. High alcohol reds.  Cab savs. Syrahs.

Over the last few years, though, I moved away from that and towards bordeaux wines. I like the high concentration of merlot in their reds. I enjoy “the chewier, drier style of red bordeaux (that) can go well with something more savoury such as roast beef” (as Jancis Robinson says here). I especially like that some of them come in under 13% ABV. More so, I love the value. You can obviously spend a fortune on great bordeaux, but you can find some very good ones around $20 per bottle.

I got thinking of writing about them when I read this piece by Malcolm Jolley. He talks about the region and its wine generally, then he focuses on this: Chateau Argadens. Not only is it a fine wine made by great winemakers, it’s also a bargain. Indeed, right now it is on sale for $16.95! Get a few bottles at that price. Mind you, it seems to come around every year in the Vintages section of the LCBO, so don’t panic about missing it. (Then again, if they are selling it off, who knows?)

Another one I liked in the past is this one: Jean Pierre Moueix bordeaux. It too is made by serious wine makers and it comes well rated. It has a lower alcohol content, and goes well with food like steak. (Want more? Try these: Clos Bel-Air 2016 or Chateau Hauchat 2018.)

There’s also some white bordeaux that’s good in the LCBO, like Cap Royal Bordeaux Sauvignon Blanc 2021. I enjoyed that one. Again: good winemaker. Fans of fume blanc should check it out. (There’s also a lot of not so great white bordeaux in the general LCBO section, so buyer beware.) If you can get your hands on white bordeaux from the restaurant St. JOHN, do so. I had it there with a delicious meal of fish and pork and it paired up perfectly.

If you like bubbles, then there are several well regarded cremants from the region, including this one, which is a steal at under $15: Celene Bordeaux Améthyste Brut Crémant. Cremants will go with mostly anything, from oysters to dessert. Also fine all by themselves.

There’s so much good wine in the LCBO and elsewhere. But fans of good value wine should consider grabbing a bottle or two of bordeaux.

 

 

Soups and salads and sandwiches too. (Some of my cooking interests since May, 2022)

I have been remiss. I have been hoarding so many good recipes since May of 2022, and yet I have not shared any of them. Terrible. Well, let’s put an end to that here and now by bringing you a feast of slurpable soups, super salads, and scrumptious sandwiches, for starters.

Soup: Let’s begin with some soups. Italian soups ot be specific. Here’s Italian Bean and Vegetable Soup Recipe (Zuppa alla Frantoiana), Marcella Hazan’s White Bean Soup with Garlic and Parsley, and this kinda Minestrone with Sweet Potato which I really like, but purists may not. Relatedly, Corsican Bean Soup with Greens and Pork Recipe.

Speaking of garlic soup, this  garlic soup looks good, as does this Garlic Soup with Mayo. Not garlicky, but Nigella’s chicken barley soup would be tasty.

If you prefer something more French, there’s this french country soup, and this Pea Veloute with Herbs. There’s also advice on how to make Veggie Soup With Tomato Pistou. Speaking of french, here’s some links regarding Jacques Pepin’s Fridge Soup Recipe, Also Jacques Pepin Fridge Soup Recipe For Leftovers Recipe.

More good economical soups are this Clean Out The Fridge’ Soup Recipe and all those listed here: filling inexpensive soup recipes.

Here’s some easy soup recipes. One for  Chicken Pho, another with Dumplings and then one with vegetables and beef. Also easy: jarred noodle soup.

If you liked the pho idea, then you might want to try:  21 Ramen Recipes to Build a Perfect Bowl at Home.

More help with your soup making: Best Spices and Seasonings for Soup and  What Is the Difference Between Stock and Broth?

Salad: what goes good with soup? Salad, of course. When I make a salad, this is my go to vinaigrette: Silver Palate’s “Our Favorite Vinaigrette”. Superb over greens. Want more dressings? Here could be the Only Five Salad Dressings You Need from Cup of Jo. Need a bargain dressing? Try this good cheap vinaigrette.

If you like bargains: How to make amazing summer salads on a budget from BBC Food.

Speaking of BBC food and salad, take a look at this, Easy salad recipes BBC Food and this, Winter salads – BBC Food. Winter salads. Summer salads. The BBC has you covered.

Famous salads: here are some salads from famous people. There’s Olivia Wilde’s salad, Mark Bittman and his salads  and Alison Roman with her leafy herb salad. Then there’s Jennifer Aniston’s salad, though this argues: You Can Do Better Than the Jennifer Aniston Salad. I guess. Also, it  Turns Out Jennifer Aniston Does Not Eat That Viral TikTok Salad. Oh my! Scandal!

Non-green salads: pasta salad is still salad. So try some Pasta Salad Recipes from Food & Wine. Or this macaroni salad. Or that macaroni salad. Why not a falafel salad?

Amazing salads: a simple green salad is delicious. But if you want something more kapow, try this Yellow wax beans in bacon vinaigrette or this roasted cauliflower salad with lemon tahini dressing. This Antipasto Salad with Green Olive Tapenade Recipe could be a flavor bomb. As could: This Sour Cream Dressing Would Make a Cardboard Box Taste Good. Or so says Bon Appetit. Speaking of BA hyperbole, here are 20 Rules For Making the Best Salads of Your Life.

Sandwiches: of course the other good thing that goes with soup is a sandwich. First off, two of my favorites: a reuben sandwich and a club sandwich. Another favorite of mind is a Cuban. Here’s how to make a  Slow-Cooker Cuban Pork Sandwiches. If you love them like me, you might like this book on them: A new book explores the Cuban sandwich history and its evolution. Being from Cape Breton, another favorite of mine is a Fried Bologna Sandwich. Truly an underrated sandwich.

As for some newer sandwiches I like that are also great, there’s this  kimchi grilled cheese and also  Andrea Nguyen’s Perfect Banh Mi. Fabulous. Also fabulous: these French Sandwiches.

You may argue that a mortadella sandwich tart and an  easy burrito are not sandwiches, but I think they are close enough to include them here.

OK. You have all kinds of ideas to make an amazing lunch. Enjoy!

 

 

 

 

The best pinot grigio is pinot gris

300I have been a long time non-lover of pinot grigio. (See here). I’ve tried a lot, even Alto Adiges, and I am still not keen. I’d rather drink something made from another grape.

That said, I was somewhat reconsidering my opinion after going over this list from Food and Wine: world’s best pinot gris and pinot grigio. Most of the wines on the list are pinot gris and not pinot grigio. It made me think that the problem may not be the grape but what Italians do with it.

Unlike the Italians, I have enjoyed what the Alsatians do when they make their pinot gris wines. Those wines are flavorful and great either with food or by themselves. I even prefer the bottles they put it in.

So if you are a fan of pinot grigio, I recommend you consider trying some pinot gris and expand your taste buds with that. And if you are not a fan of pinot grigio, do the same! You may find you like what the Alsatians (and Americans) can make with the grape.

On restaurants now, and then

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I like that Josh Barro stepped in (on?) the pseudo-controversy that arose when Joe and Jill Biden ordered the same meal by saying, yes, it’s fine to order the same dish as your spouse. I mean, of course it is, but that didn’t stop people from arguing otherwise.

Once he was on the topic, he had a number of other recommendations such as “Consider the restaurant’s specialty”  and “Try to be ready to order by the time your server asks if you know what you want.” So much of it is common sense, but as we all know, so much common sense like this is ignored by people. Maybe even you. I recommend you go read that and adopt those recommendations.

Speaking of restaurants, this is a very interesting walk down memory lane or history, depending how old you are: The 40 Most (American) Important Restaurants of the Past 40 Years. Some of them are well known: Chez Panisse, Spago, The French Laundry. Others are more obscure. Regardless, it’s a great article. (I slipped in American, because it is only American restaurants.)

Emily is in Paris…why aren’t you?


Let’s agree: we should all be like Emily and go to Paris. If you nod your head yes but wonder where to go when you get there, then Food & Wine has the answers. Well, answers to your questions about food and wine, such as which Paris wine bars you need to see or what are the best Paris cafes for experiencing the city’s history, or even what are the most iconic Paris restaurants to visit on your next trip. You may have other questions, like where to stay or what to see, but if you are like me, you want to figure out the food first. 🙂

As for poor Emily, many American expatriates in Paris wish Emily Cooper Would Go Home. I say leave that show to those young and outside of Paris who harbour fantasies about living her life. It’s a fairy tale of a show and best watched as one.

Instacart tips, (some) from Food & Wine and (lots from) me


Over at Food & Wine, they have a good set of tips on: How to Be a Better Instacart Customer. Some of them are blatantly obvious (“Don’t Weaponize Your Tips”…yeah, no kidding) and others are good reminders (“If you don’t communicate clearly, shoppers can’t do their job.”)

I’ve been using it for awhile, and I like it. Here’s some tips from me that I find make my shopping experience better:

  • Use the Buy it Again feature. It can save you time.
  • If you are going through the Buy it Again feature, you can always search for something new, then come back to where you were in Buy it Again.
  • Double check your order before you order it. You might find you ordered two or more similar items. You can also take the time to delete those impulse items you threw in your cart.
  • It can be faster to add things to your cart at first and then delete before you buy, rather than looking up things one at a time.
  • Get creative on your searches. Typing the name of a cuisine (e.g. Chinese) might not only show your products you expect, but some you did not that you might be keen to order.
  • Check your order as soon as it arrives. I put mine away once and only hours later did I realize that I was missing a whole bag of food.
  • If you are missing things, let Instagram know. Hey, it doesn’t often happen, but it can happen. They will credit you if you are missing something. And when I have received something I shouldn’t, they let me just keep it. YMMV.
  • Be available for when you will be getting the order. You don’t want your order sitting outside for ages.
  • Book your order for later if you can. You can save a couple of bucks that way. But you should know that  it will often come earlier than you signed up for. The idea seems to be to get you your order ASAP.
  • Be specific where you want your order. I tell people not to put it in front of my door, because it opens out, not in, and I can’t get out to get the food if it blocks the door.
  • Look for things that are in stock. You are less likely to be disappointed.
  • Look for deals. Not everyone has them. Walmart, for instance, used to have them, but not anymore (at least in Toronto).
  • Comparison shop between stores. You may be shocked by the differences. But don’t get fooled by loss leaders: you might save on a few items, only to end up paying out more in the end.
  • Make sure you have Replacements listed for things you really need to have. If you really need eggs or milk, make sure you have a good replacement (e.g. XL eggs instead of large, 1% milk instead of 2%).
  • Don’t assume all shoppers will look for replacements and ask you. Some are great, others seem to just refund many things. Most are really good, in my experience.”

On restaurants (deeply) loved and lost: Grano’s

Grano’s was not just a restaurant to me. For much of my adult life it was my second home. When I walked in, I felt like I lived there. Like I belonged there.

Starting from the late 80s (when I was in my 20s) until just before the pandemic, it was the restaurant I frequented the most. I celebrated some of my most cherished moments there. I ate often by myself there too. When I did not know where to go, I went to Grano’s.

When I first came to Toronto in mid 80s, I started to learn how to eat proper Italian food in places like Masianello’s downtown in Little Italy. Toronto is a great Italian city, and to live in such a place, you should learn to eat proper Italian food. I did, and I loved it. This love led me uptown to Grano’s, which was then a simple one room place. Over the years it expanded in width and depth, filling up with its maximalist Italian style and food as well as patrons wanting to devour it all. I was always one of those people.

Grano’s was as much a feast for the eyes as it was for the belly. Bright Mediterranean colored walls, prints of classic artwork, vintage ads and plenty of pieces from the Spoleto festivals could be seen everywhere. It paid to walk around slowly (or to sit quietly) and take it all in. It never got tiring to behold.

If you wanted — though why would you? — you could rush in and buy some bread or some Italian delicacies and go home. You could stay briefly and have a glass of Italian white and some grilled calamari (one of my favorites). Best of all, you could invite dozens of friends and loved ones and have the servers bring you bottles of Italian wines and plates and plates of antipasti and pasta that was always on hand for you and your guests. Whatever you needed, Grano’s would provide. And when it was finally time to end the meal, you could savour a plate of biscotti and a perfect cappuccino before you went home happy.

As you can see, Grano’s the place was great. But what made it especially great to me was Roberto Martella, the host. No matter when I came, he always treated me like I was his favorite customer. No doubt he made everyone feel that way, but it was still appreciated by me. I even took Italian classes there once, and years afterwards he would speak to me a little in Italian and I would try my best to reply back with the little I knew.

After going there for decades, I had hoped Grano’s would last as long as I would. But sadly Roberto had a stroke, and the restaurant limped along without him for awhile before closing in 2018. You can still see the remnants of Grano’s today in 2022, though it’s been divided up into new places that lack what I loved about it.

It’s sad to lose your home, especially one you loved for so long. That’s how I felt, and continue to feel, about Grano’s. I live nearby to where it was, and I often have a pang to wander over for a plate with the ease I used to. I don’t know if I ever will get over that feeling. Sure, I can get great wine and bread in others places, but “non si vive di solo pane”. Mille grazie, Roberto. Mille grazie, Grano’s. Thank you for everything.

P.S. For lots of good photos of it when it was at its best, see here: Foto. The photos I have linked here are from there.

This is their old home page on weebly. It has a short history of Grano’s, here: 1986. 

There’s only a few images, but this is their IG account.

Finally two pieces on them: The culinary influence of midtown’s Roberto Martella – Streets Of Toronto, contains a good history. This is also good: The fall and rise of Roberto Martella, Toronto’s ‘vibrant’ don of dialogue in The Globe and Mail.

 

It’s the holiday season. Let’s talk about caviar, oysters and champagne

It’s the holiday season. Let’s talk about caviar, oysters and champagne, shall we? If you have decided to splurge on caviar this holiday season, I recommend you visit Food & Wine and get their advice on: The Best Caviar to Buy and How to Eat It Food & Wine.

Oysters aren’t quite the same splurge, but they can still seem luxurious. If you are new to oysters, and even if you aren’t, read their piece on: How to Talk About Oysters Like You Know What You’re Talking About.

Finally, the New York Times / Wirecuttter has a piece on Costco’s champagne of all things and why you should get some. I agree, good value champagne is a good thing indeed. But don’t limit yourself to wine from the champagne region when it comes to bubbly. French cremant is still my favorite thing to drink and it delivers much of the benefits of champagne at a fraction of the cost. If you live in Ontario, the LCBO has a wide selection of the stuff. Go here to see what I mean.

It’s Boxing Day. Christmas is past and your fridge is still full. Here’s the advice you need: turn snacks into a meal

If you are like me, you want to give cooking a break after a big feast. But you still need to eat. What to do?

Well, the good folks at Food & Wine have lots of tips and are here to help with this: How to Turn Snacks Into a Meal.

Be fancy or don’t. Avoid cooking. Hit those dips. And more. Chances are you have lots of bits and bobs of food lying around. That food can be your next dinner!

 

Christmas is coming! Your turkey is frozen! Don’t panic! Do this.

Christmas is coming and your turkey is frozen! What should you do??

That’s easy. Head over to the USDA and check out their advice. You have lots of options, even last minute ones.

I’d add one tip. If you are going to cook it from frozen — or even thawed — have tin/aluminum foil handy. If it is golden brown but undercooked, cover it with foil and continue cooking. The skin will not burn and the meat temperature will continue to come up to the temperature you want.

Good luck! Happy feasting!

On restaurants loved and lost of my youth (Woolworth’s in Glace Bay and Midtown in Halifax)

It doesn’t look like much in this black and white photo: just another store with an awning in downtown Glace Bay. For me though, it was the first place I got to go that was a restaurant. Inside was a food counter, and my mom (Ma) would take me there as a kid and she might get a club sandwich and I would likely get a coke float. The idea of going someplace to eat felt special to me and I learned to love that feeling from going there.

It may seem underwhelming to you as an adult, but as a kid, pulling up in one of those seats, being given a menu to choose what you want, and then having one of the ladies (it was always women) get it for you was amazing. Plus I never got to have coke floats outside of there, at least not for a long time, so that made it a special treat.

The Woolworth’s of Glace Bay is long gone. Later when I moved to Toronto there was one on Bloor near Bathurst and I used to go and get taken back home for a spell. Just like having a coke float takes me back to when I was a kid, sitting at that counter, sipping my drink with a straw, being happy.

This string of posts on restaurants loved and lost will be ending soon for me. But before I do, I wanted to mention another place of my youth: the Midtown Tavern in Halifax. It still exists, but the version I loved and lost was in downtown Halifax (see below). When I was in university, I would go there the few times I had some cash and get some draught beer and steak. The meat was thin and well done, but it was cheap, and the combo of the beef and the beer made me feel wealthy. It was unlike any other place in Halifax for students drinking beer. You could be a fool in other establishments, but act that way in the Midtown and their no nonsense waiters would toss you out on your ear. We were well behaved in the Midtown. In some ways it was a rite of passage where we learned to behave as much as anything else.

I loved both those places when I was young, just like I loved Mike’s Lunch in Glace Bay. They may have seemed like everyday places to some, but they left an indelible mark on me and think of them often, and with great affection.

All images you see are links. The top image is from Commercial Street_Glace Bay_Cape Breton_1965_Black Diamond Pharmacy_F.W. Woolworths. There’s also a great story in the piece I found the second image: Debbie Travels – Reviews and more: Midtown Tavern Halifax – End of an Era! A great story plus it has lots more photos of the Midtown.

P.S. I wanted to write about one other restaurant loved and lost from my youth: Fat Frank’s. When I was going to university I never had much money. I would constantly see the same ad for Fat Frank’s restaurant, and each time I saw it I thought: when I have money, I am going to eat there. It was my dream. For Fat Frank’s was one of the finest places to eat in all of the Maritimes.

Alas, it closed before I ever got to go. I never got to go inside nor eat any of its fine food. Even now it is elusive: I have a hard time finding images and stories of it on the Internet. The closest I can get is this 1976 review Craig Claiborne in the New York Times. And this blog has a shot of Spring Garden Road: Fat Frank’s would have been in one of those brick buildings on the right, I believe.

I never got to live the dream, but I dreamt about it for a long time…. an unrequited love, for a place now long gone.

 

 

Friday Night Cocktail: a fancy martini (or three)

Here on the old blog, we like a good martini. Indeed, we have written often about that drink, as you can see. Many of those have been either classic or – dare I say – basic. Which is fine. Basic and classic are good. Fancy and new are also good. If you have a preference or are in the mood for that, I have three appealing martini offerings for you:

Whatever you prefer, fancy or basic, classic or new, I raise my glass to you. Cheers!

(P.S. Thanks to the good folks at Food and Wine for these recipes. If you want even more martinis, check out this article by them. The three you see are on a list of many more.)

On restaurants loved and lost: Brasserie in midtown Manhattan

It was fairly nondescript from the outside: a simple awning, some signs stating its name, and a revolving door. You might not think much of it walking along East 53rd.

Once you walked in, though, your impression immediately changed. Especially if you were there early in the morning, the way I often was in the 80s and 90s. You would be at the top of the stairs looking over the whole place, and it was packed with people there for power breakfasts. The sound of people talking just washed over you, and if you managed to find a seat, you would hear what was on the mind of Manhattan men and women of that era.

It could be intimidating, especially walking down those stairs into the middle of it all. Everyone seemed so confident, so polished, so put together. The fact Mike Bloomberg would often dine here to start his day gives you an idea of what it was like. While I felt shy on my first visit,  I quickly found the place thrilling and energizing. No doubt the other diners did too.

Among other things, it was a convenient place to go. I would be in the city for business and the offices we worked in and the hotels we stayed in were nearby. I could wander over to the Brasserie and have delicious croissants or a proper egg and sausage breakfast before I went to work. The coffee and orange juice? Also great. As was the service.  Convenient yes, but excellent too.

I don’t ever recall it changing that much over the years, which is one of the things about it that appealed to me. It gave me that constant connection to midtown Manhattan over the decades. It was my spot. After a long period of not visiting, I went back to NYC around 2018 and I wanted to hit it up, only to discover it had closed. Sad.

I’m glad I got to go all those years. If you visit a city often, I hope you can find such a place that allows you to fit in and belong and be part of something. It won’t be Brasserie, but I hope you find the next best thing.

For more on it, see this piece in Eater on it’s closing. Looks like they went out with a bang. Nice. More on it, here. (Images from those two places.) Finally this piece is in Japanese but you can get Google to translate it and there are some good images of Brasserie in it too. One thing I like about the Japanese post is you can see some of the food but you can also get a sense for what the stairs were like.

How to pick a good bottle of wine from your local LCBO with Decanter and one simple trick


I have a rule of thumb when it comes to choosing a bottle of wine for the first time: any wine highly rated by Decanter is good. If you are unsure what to get, look for bottles with a round Decanter sticker on them and you can be confident in your purchase. And  good news: most LCBO stores will have quite a few such bottles.

Alas, not all such wines rated by Decanter bear their sticker. And yes it can be a lot of work trying to find them at all.  Wouldn’t it be great if you could easily find them in the store near you?

Well there is a way you can do that: with your browser. To do this, first go to the LCBO website (lcbo.com) and pick your local store (or a store you plan to go to).

Once you do that, enter the following URL in your browser (from https all the way to [true]):

https://www.lcbo.com/en/catalogsearch/result/#q=decanter%20world&t=Products&sort=relevancy&layout=card&f:@stores_stock=[true]

What you will get back are wines in your local LCBO store rated highly by Decanter magazine. With bigger stores like the one at Yonge and Summerhill in Toronto I got over 30 results back, with many around the $20 price point.

If you are cost conscious, enter this version in your browser:

https://www.lcbo.com/en/catalogsearch/result/#q=decanter%20world&t=Products&sort=%40ec_price%20ascending&layout=card&f:@stores_stock=[true]

It will return the same list but sorted with the lower cost ones listed first.

There are lots of ratings and plenty of ways to find a good wine at the LCBO. I find this way works great for me. Perhaps you find the same thing for you.

P.S. You can play around with other rating groups. For example, Wine Enthusiast is also associated with wine in the LCBO and many of them are at an attractive lower price point. To see what I mean, enter this:


https://www.lcbo.com/en/catalogsearch/result/#q=wine%20enthusiast&t=Products&sort=%40ec_price%20ascending&layout=card

Friday night cocktail: the QEII

Ok, technically it’s not called the QEII. But what you see is Queen Elizabeth’s favorite drink: a Dubonnet and Gin. It’s a rather straightforward concoction, but still, if you want the recipe, head over to Food and Wine and they will not only tell you how to make it, but they’ll fill you in on the details.

Here’s to her Majesty, gone but not forgotten.

On starter wines, or how to go about learning about wine (if that’s what you want to do)

Wine is like art or food or fashion: you can devote a lot of your time and attention to it and you will get a lot from it. Like many topics, though, not everyone wants to do that. Some people just want to know the basics and leave it there. Both approaches are valid.

If you do want to learn more about wine, one thing to do is pick a starter wine. A starter wine should be one that you can afford and that’s easy to drink and ideally goes well with the food you like to eat. Of course it should also be fairly well made and worth drinking for more than just the fact it contains alcohol. 🙂

If you want to pick a starter wine, I recommend two things: one, this list from Food and Wine to get going: 50 Affordable Wines You Can Always Trust. Two, this book, Wine Simple, by Aldo Sohm, the sommelier at Le Bernardin in NYC.

Both the wine list and the book will get you get started on the path to drinking better wine. For example, let’s say you try some of the listed cabernet sauvignons and  you prefer the first one: the Beringer. That’s a good start. From there you might try more expensive Cabernets from Beringer to see if you can determine what distinguishes them from each other. Maybe you find you prefer one more expensive (or maybe you can’t tell the difference in taste). Or you can compare it to other cab sauvs on the list, like the Penfolds. Perhaps the Californian wine goes better with the food you like and has a taste that you like. While you are considering the wines you try, dip into the book. The book will give you more insight into the wines you are drinking and why you might like it and what types of wine you want to try next.

Wine is something enjoyable, and something you can learn much about. That said, you should enjoy it at the level you want. Just like some people just want to wear jeans and T shirts all the time, other people just want to drink the same thing all the time. And that’s ok. But if you want to learn more about wine, pick a starter wine you are comfortable with and enjoy them and then go from there.

Cheers!

P.S. One thing I like about the list of 50 wines is that they are very easy to find. Most of them can be found all across Canada and certainly in the LCBO.

Also, Food & Wine has a list of affordable whites. Some people have problems with red wine due to tannins (though there are low tannic reds). If that is you, that list is a keeper.

P.S.S. I’ve been meaning to write this after reading this critique of starter wines that I read some time now: The Myth of So-Called “Starter Wine”. It’s written by someone knowledgeable and passionate about wine. I respect that. I don’t agree with it, but I respect it. I recommend you read it and think for yourself.

Have a great Autumn weekend!

One of the ideas that I really like, from one of my favorite blogs, are the posts they have every Friday. Posts like this: Have a Lovely Weekend. It’s a great idea. Who doesn’t like a nice positive and update piece to read on before you start your weekend?

On that note, here are some links that I think are positive and upbeat and perfect to read on a Friday:

If you are going to try and get a better sleep this weekend, here are some sleep tips from experts that might surprise you.

I might use my free time to take a walk in the Dundas West area of Toronto. It’s been highlighted as being one of the coolest neighborhood ever, and I can see why.

Or maybe I’ll go and get some steak frites (here are some of Toronto’s best, though they did not include my fav, Cote de Boeuf, shown below).

Did you know that asking yourself  one simple question can change entirely how you feel? It’s seems too much, but I agree with it.

Do you fear that people thing that you are a bit much? I think that’s a good thing. So does that piece. Also a good thing: A gratitude zine from Austin Kleon.

Does Arthur Brooks Have the Secret to Happiness? I don’t think so, but you might read that and think differently.

If it’s time, you may want to read this first:  How to Clean an Oven by Wirecutter.

But maybe you’d prefer to read something lovely instead of practical. If so: The Ponds poem – Mary Oliver poems.

Kudos to this artist who puts mosaics in potholes.

How crazy is this: a Fish tank for cats!

If you want to watch a classic this weekend, I recommend: All that Jazz.

Here’s the opening:

(Top image is a link to Toronto Life. Second image is a link to BlogTO).

Some thoughts on the genre of food writing, after reading about Chantal Braganza’s cake

Good genre writing tends to make us forget it belongs to a genre. Atwood and Kafka and Borges all can write in the genres of SF and fantasy, but we don’t think of them as genre writers. They are good writers who happen to (sometimes) write genre fiction.

I thought of that when I read this piece by Chantal Braganza in Maisonneuve: An Ugly Sweet Thing. Food writing is also a genre, and while Braganza is a food writer here, she is first a good writer who in this case is writing about food. It’s a really fine piece and I encourage you to read it. It’s about food, of course, but it’s about so much more. That’s what good food writing does.

Food writing gets knocked about these days, and that’s too bad. So many food writers that include a recipe in their writing have a button at the top that allows people to skip just to the recipe. People who click on that button are missing out. The writing is important too, not just the recipe. If you just want a recipe, go to AllRecipes.com. If you want to learn more about food and what the author thinks about this particular dish and why it is important to them and perhaps you, too, read the writing. You’ll be glad you did.

More and more I buy food books not for the recipes, but to get inspired to cook and to create in the kitchen. Preparing food is work, and some times that work gets us down. (Ok, it gets me down.)  We need things to lift us up. One of those things is good food writing. Here’s to more of it.

Now go get some cake.

 

Friday Night Cocktail: the freezer martini

On my Instagram feed I am seeing lots of reels on how to make fridge cocktails. Essentially you have a bottle of liquor in your fridge but instead of it being simply vodka or gin, it is a full on cocktail, premixed and ready to drink. Why not?

In the same vein, I propose you consider making the freezer martini. Like the fridge cocktail, the freezer martini sits in your…well, you know. So when you need a martini this weekend, just pull this out and pour a splash in your martini glass. All you need to add is some olives or a lemon twist and you are set.

For more on this and how to best make them, see Imbibe Magazine or Eater. It’s slightly different than you typical martini.

Speaking of olives, you can freeze them too! I mean who wants a warm martini? No one of good taste.

For an alternative way to keep your martinis cold, see this nice hack: How to Make a Pitcher of Martinis That Stays Cold at the Thrillist.

Cheers!

(Image link: to Imbibe magazine)

Friday Night Cocktails: some very good ones and a few not so much

Rather than recommend just one, I have a few cocktails for you to consider:

Those all sound good. As for the not so good, here’s two articles to consider:

Cheers!

Happy Thanksgiving, Canada! Here’s a really good guide to roasting a turkey, planning the meal, and keeping it simple

 

Happy Thanksgiving, Canada! Last year I shared with you what I was making for the celebration here. Our meal was delicious, and all made from scratch, thanks to the fact I had help! (Thanks, Lisa!) So if you have help, I recommend what I did last year.

However if you don’t have help and you are doing it all by yourself, let me suggest you get some stuff off the shelf. I always make the turkey, some form of veg, and mashed potatoes from scratch. Always. But if it’s just me cooking, I will get Stove Top stuffing, packaged gravy, baked rolls, and canned cranberries. Hey, even doing all that is a lot of work with 4 burners going, not to mention the oven and the microwave. My foodie friends may disown me, but I learned this lesson from Anthony Bourdain years ago: simplify simplify simplify your prep even if the food isn’t the level you want. Trust me. My main goal is to get a pretty good dinner on the table reasonably, not show off I can make everything from scratch by myself. However, YMMV.

Speaking of trusting me, I would also recommend going with the simplest form of turkey roasting possible. Here’s my approach. I tend to get a 12-16 pound turkey and I roast it unstuffed at 325F at 15 minutes / pound. I write out the time I put it in, how long it should roast based on that formula, and when I believe I should take it out. I put it in the oven uncovered, and when it gets to the golden brown you see below, I cover it simply with aluminum foil but keep on cooking it until it is done. I check on it more towards the end, basting it every time I do. 

How do you know it is done? If you use a meat thermometer, many current guides will say the turkey is done when the meat is 165F. Back in the 1980s the meat was said to be done at 185F. 165F will leave you with a moister turkey, and 185F will mean everything is well done. If you are nervous, go with 185F. In the worst case, at 185F some of the breast meat may be a bit dry: that’s fixed with some gravy. 🙂

Oh, and while meat thermometers are great, a simple plastic pop up pin put in the breast works good too. If you don’t have a meat thermometer or a pop up pin, cook to the time calculation you did above….you’ll be fine. 

If you want more guidance on turkey roasting, go here. I generally get unfrozen turkeys: it makes life simpler. If you have a frozen one, you want to read this.

Enjoy your dinner, whatever form it comes in. Cheers!

 

On Fred Franzia, the creator of Two Buck Chuck wines

Fred Franzia, the creator of two-buck Chuck, has died. He was quite the maverick in the wine industry. Heck, his company was called Bronco Wines. While he did much to strengthen the idea that wine should be more affordable and accessible, I tend to agree with Eric Asimov in his assessment of his product. I think there is a better middle ground, and his Charles Shaw wine did not occupy it. But like all things, taste is subjective.

For more on the man and his wine, here’s a good piece by Priya Krishna on him. And here’s Eric on Fred Franzia and the Legacy of Two-Buck Chuck.

P.S Speaking of Eric, here’s a good piece of his on riesling. Like him and others, I wish more people would discover this grape and grow a liking to it.

Also, this piece on a maker of orange wine was a great read.

 

The pandemic hit NYC in so many ways, including an unusual one

The pandemic hit NYC harder than many cities, I believe. While terrible things like COVID deaths and ad hoc evacuation have thankfully declined, it is still feeling the impact. Dining is one of these things that was affected. According to the Times, the city that never sleeps is now turning off the “Open 24 hours” sign, at least in some places:  In NYC Some Doors Now Close at 10 p.m. One of the reasons for this could be that for (some) New Yorkers, 6 p.m. Is the New 8 p.m. How long will will this last? I’m guessing like many things in New York, it is transitory and the city that used to never sleep will be sleepless soon enough and flocking to places like Katz’s Deli in the Lower East Side.

I love New York. It never gets old. It’s just acting like an oldster lately. 🙂

P.S. Somewhat relatedly, this was a fun story: Immigrant brothers crafted New York’s hand-drawn posters for decades 

(Image: from the Times piece – Katz Deli)

From Michelin to Peter Oliver: thinking about how Toronto has changed in the last 40 years


Two noteworthy events in Toronto dining happened this month: one was the start of an era and one was an end. The start was Michelin came to town and tossed out stars and Bibs and otherwise paid attention to Hogtown dining. The end was the death of restaurateur Peter Oliver.

Decades ago if Michelin had come in and gave out stars, it would have been incredible. Not now. What I loved about the Michelin event this month was how many people could not give a hoot. Toronto’s food scene is excellent, and we don’t really need Michelin to come in and tell us. That can be seen in critiques like this the Star . Sure the places highlighted are great, but there is more to good food in Toronto than the places starred. Many great restaurants were passed over, as this piece showed, because we are a city wealthy in good places to go.

To be fair to Michelin, they did highlight quite a number of restaurants in Toronto, even ones that did not get an award. One of those was Canoe. Canoe is just one of the many restaurants that are part of the Oliver and Bonacini (O&B)  Hospitality group. The Oliver in the name belongs to Peter Oliver.

I have been eating in Peter Oliver’s restaurants since the 80s. Back then he had a cozy place on Yonge north of Eglinton that was a great place to meet up for brunch with friends. From that place he went on to open and close many places, some of which were truly great.

While he has a career of four decades, this piece from 2000 in the Globe really shows his career as he was becoming ascendent. He had a knack at making restaurants, even though some of them (Bofinger/Paramount on Yonge near St. Clair) were too ambitious. While the buildings themselves seem to spare no expense, the food was sometimes lacking, and leading critics at the time like Joanne Kates dismissed some of it as “tourist all the way.”

What really made a difference for Oliver was when he hooked up with Michael Bonacini in 1993 to open Jump, Then Canoe. And many more. The combined talents of the two of them lead to an entire string of successful restaurants in Toronto and elsewhere.

Over the next few years I expect Michelin will be handing out more stars in Toronto. I expect the some of them will go to O&B restaurants.

The food scene has evolved significantly since the 1980s. Peter Oliver and O&B has been a big part of that evolution. Over at their web site they have a warm  Tribute to Peter Oliver. It’s worthy of consideration, just like the man himself. RIP, and thanks.

P.S. Here’s all the Michelin star restaurants of Toronto. The Globe has more on the Michelin awards. So does BlogTO. Not surprising, here’s how hard it is to get a  table at these places. Here’s a story on the one place /chef that got  two stars: rich readers, take note. 🙂

You need a new coffee machine. Here’s some options: old and very very new

Sure, you can always go to places like the wirecutter to see their idea of what’s the best coffee maker machines for 2022. But let’s think outside the box by aiming for very old and very new.

Moka pots (like this one) are very old but still very good. If you agree, then head over to Bon Appetit for their idea of the the best moka pots. They have a really good range of options for you espresso lovers.

If you love espresso, but like something more futuristic, why not this?

You are looking at the xBloom coffee machine, now on Kickstarter! Pretty pretty fancy!

Lots of options for your new coffee maker. All you need now to do is a) decide on which one b) get some fresh beans.

P.S. If you want some really far out looking coffee devices to check out, click here.