I'm developing a *top secret* teeny tiny little grilled number at work this week (among about 4,500 other tasks). It contains a meat, a cheese, my favourite yellowish condiment and something pickle-like. I SIMPLY CANNOT SAY ANY MORE WITHOUT COMPROMISING MY PROFESSIONAL INTEGRITY. Except that it's all grilled into toasty yummydom and served with a summery alcoholic beverage and I "tested" it many many times over the course of the afternoon.
Put cheese and anything between two breads and grill...and I'm yours.
Wednesday, March 24, 2010
Monday, March 22, 2010
Breakfast
I'm not the kind of person who can "skip breakfast." I'd be a basket case by 10am, hands shaking, unable to concentrate and irritable as hell. So no matter how far I've slept in, there has to be breakfast. It doesn't have to be big or elaborate but it has to exist.
Most mornings a small bowl of Shreddies and a cup of tea is plenty to get me at least to elevenses. But on days when it's cold out, or I slept funny, or if there will be no elevenses (eep!), then the comfort of an egg is required. And having recently re-learned how to properly scramble an egg (thank you Jean-Georges and Bittman)*, today it was
One egg, one toast
cost: about 75 cents
location: the kitchen counter, eaten with my hands.
*Melt a small pat of butter in the pan (medium heat or lower), crack in an egg, sprinkle in some salt and immediately start whisking. Then you whisk frequently until it's just set. As Bittman says, "it's a revelation". Creamy, light, perfect.
Most mornings a small bowl of Shreddies and a cup of tea is plenty to get me at least to elevenses. But on days when it's cold out, or I slept funny, or if there will be no elevenses (eep!), then the comfort of an egg is required. And having recently re-learned how to properly scramble an egg (thank you Jean-Georges and Bittman)*, today it was
One egg, one toast
cost: about 75 cents
location: the kitchen counter, eaten with my hands.
*Melt a small pat of butter in the pan (medium heat or lower), crack in an egg, sprinkle in some salt and immediately start whisking. Then you whisk frequently until it's just set. As Bittman says, "it's a revelation". Creamy, light, perfect.
Sunday, March 21, 2010
Birthday Week 2010
Last year's Week of Eating Deliciously set in motion such a wonderful, jeans-tightening Year of Eating Deliciously, that I'm determined to repeat the experience: all week I'll eat some of my favourite things.
1
Every kind of Cheese
cost: about $20
location: friends' ski chalet
Here's a selection of Quebec's finest (all purchased at the grocery store in a little rural village. Sigh, what a great province). From left to right, Victor Berthold, Lady Laurier, Ermite and Le Voyageur. Please note the totally awesome 1980s wine glasses, the perfectly good $8 bottle of wine and the roaring fire. Life simply doesn't get better.
p.s. the Lady Laurier is ridiculous, bonkers, gahhwwww delicious.
1
Every kind of Cheese
cost: about $20
location: friends' ski chalet
Here's a selection of Quebec's finest (all purchased at the grocery store in a little rural village. Sigh, what a great province). From left to right, Victor Berthold, Lady Laurier, Ermite and Le Voyageur. Please note the totally awesome 1980s wine glasses, the perfectly good $8 bottle of wine and the roaring fire. Life simply doesn't get better.
p.s. the Lady Laurier is ridiculous, bonkers, gahhwwww delicious.
Monday, March 15, 2010
Go go go mixer
The other day I came home to a frantic message on my machine. My girlfriend Mary had come face-to-face with a display of ON SALE KitchenAid stand mixers and, having coveted one since forever, was ostensibly looking for my blessing on her purchase. But since I wasn't home, she bought one anyway, and hopefully they'll all live happily ever after.
It seemed the right opportunity to put my own little black beauty through her paces, so Friday was pizza dough:
Saturday a goat cheese souffle using Alexis de Portneuf's unparalleled Caprano cheese:
And Sunday homemade pasta that became spinach-ricotta cannelloni.
Go girl!
It seemed the right opportunity to put my own little black beauty through her paces, so Friday was pizza dough:
Saturday a goat cheese souffle using Alexis de Portneuf's unparalleled Caprano cheese:
And Sunday homemade pasta that became spinach-ricotta cannelloni.
Go girl!
Wednesday, March 10, 2010
The Opening of 2010 BBQ Season
A gloriously sunny weekend brings out the best in the city. Everyone seems to be smiling at each other, luxuriating in a no-mitts+toque, coat-open scarfless freedom. A few yahoos are wearing shorts and flipflops, and everyone is busting out the barbecue sauce.
Ahh, the perfect bbq meal: flatiron steak, roastie potatoes, and a giant salad with beets and goat cheese.
Just ignore that fact that by the time we got home from a long leisurely sunny day walk we couldn't be bothered to clean the darn bbq so I cooked the (fatty, delicious) steak on my grill pan. There's always next weekend.
Ahh, the perfect bbq meal: flatiron steak, roastie potatoes, and a giant salad with beets and goat cheese.
Just ignore that fact that by the time we got home from a long leisurely sunny day walk we couldn't be bothered to clean the darn bbq so I cooked the (fatty, delicious) steak on my grill pan. There's always next weekend.
Tuesday, March 9, 2010
Maybe lame, maybe genius
You take the meat off a rotisserie chicken and layer it on baked tortillas with refried beans, various yummy crunchy things and sour cream with a chipotle or two mashed into it. Then you drink half a bottle of wine and fall asleep on the couch at 10:15pm while watching food tv.
That's my Friday night. I'm not ashamed.
That's my Friday night. I'm not ashamed.
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