tag:blogger.com,1999:blog-11607585947770410772012-01-31T15:07:00.430-05:00Follow The Cookbook Store's staff on their culinary adventures!the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.comBlogger4061100tag:blogger.com,1999:blog-1160758594777041077.post-19782099404520281322012-01-31T09:04:00.001-05:002012-01-31T15:05:41.014-05:00

Clafouti is something of an institution on Queen Street West. Noted for its croissants and tarts, it is a convenient place to grab a snack before heading to Trinity Bellwoods Park. For those of us in search of something more substantial, there are also sandwiches. We try two sandwiches. The "333" is layered with turkey, beef, cheddar, bacon, and lettuce lapped with barbecue sauce and mayo. 

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-50468168711850022722012-01-27T13:23:00.000-05:002012-01-27T13:23:38.530-05:00

I love to share my experiences exploring how our best chefs are evolving their cuisine. Victor Barry and his excellent associates are always refining what the do well and exploring new ways to please our palates. Tonight was my opportunity to experience Splendido's new tasting menu, supervised by exec sous chef Patrick Kriss, in Victor Barry's absence. We began with cream of cauliflower

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-47763672747617012482012-01-22T15:49:00.000-05:002012-01-22T15:49:29.790-05:00

Pangaea Pangaea has a very pleasing new menu so we were excited to try some of the new additions. Chicken and mushroom sausage with white wine braised cabbage, chicken skin "crackling" and Pommery mustard jus. What a lovely range of complementary flavours, particularly the cabbage and sausage complements. The texture of the sausage was perfect, slightly coarse. I also loved the

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-42825238457191263142012-01-22T10:47:00.001-05:002012-01-22T11:30:08.744-05:00

The Perfect Lunch Spot on Church If you are a hungry Ryerson student or if you do not have the energy to cook all the stuff you were just seduced by at Maple Leaf Gardens Loblaws, Brown Bag Sandwiches is the answer to your quick fix prayers. Open since late October, BBS has a short list of  sandwiches featuring all the words and phrases that offer comfort to contemporary diners: "pork belly",

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-36069414507438719842012-01-16T08:13:00.002-05:002012-01-16T08:25:26.934-05:00

Chez Jean Pierre Chez Jean Pierre has become one of my go to restos here in Palm Beach, particularly for their wonderful filet of sole. They fly the fish in weekly from France and simply pan fry it in a bit of butter....but, to perfection. You would be hard pressed to find sole done better anywhere in North America. Pizzeria Oceano Another resto that I love to frequent is Pizzeria Oceano in

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-73869311227478534312011-12-30T11:56:00.000-05:002011-12-30T11:56:36.545-05:00

Bryan’s Fine Foods (http://www.bryansfinefoods.com/index.php) is a wonderful location to shop on line for products that are shipped overnight, to any location in the continental USA. For my Canadian readers, if you are fortunate to rent or own a residence in the United States for a time, and love to cook, Bryan’s is for you!! Here, you will find, what I believe are among the "best of their kind"

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-43099627410673994382011-12-27T14:02:00.000-05:002011-12-27T14:02:14.624-05:00

Every Christmas I get together with some friends to drink fine wine and enjoy the good food of Didier Leroy. Didier's and fine wine, are a match! My favourite starter, Didier's renown beef tartar......couldn't wait....so, there is a chunk missing from this photo. My big surprise, Didier's own cassoulet, my first experience at Didier's, one of my favourite dishes to enjoy in France. A surprise,

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-89278549412288088582011-12-21T15:26:00.000-05:002011-12-21T15:26:27.742-05:00

A special event was arranged by chef Victor Barry, a tasting (blind) of some exceptional steaks. But this was also a festive event so we began with 2 kinds of oysters, poached spot prawns, cured steelhead trout, scallop ceviche and dungeness crab, all on a tiered platter service. What a grand beginning!  Caesar salad with croutons, anchovy and pork belly with a parmesan crisp. On the plate, 80

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-87017599343063090432011-12-18T12:43:00.000-05:002011-12-18T12:43:58.680-05:00

This is a resto awaited with much anticipation not only for the location, convenient for those who live in the centre or eastern part of Toronto, but also, as it is the only Pizza Libretto that takes reservations. I like the topping varieties that set Pizza Libretto apart. However, I found the nicely blistered crust at this location a bit too doughy/chewy. I much prefer a crispier crust which has

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-47436535253587555602011-12-17T16:56:00.001-05:002011-12-17T17:12:53.079-05:00

The Big Fat Duck Cookbook reigns as one of the most impressive and intimidating cookbooks of all time. Cooks would turn the pages in awe and envy over the recipes and technical prowess of Chef Heston Blumenthal’s food, the likes of which earned him the distinction of #1 on San Pellegrino’s list of the Top 50 Restaurants in the World in 2005. Since the release of The Big Fat Duck Cookbook in 2008,

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Ras Kassa's Ethiopian Kossta sauteed spinach with garlic, ginger and mild traditional butter; highland vegetable tibs with green beans and carrots all sauteed; mild butternut squash stew with carrots, ginger and garlic; spicy sweet potato stew with peppers; yellow split pea stew with tumeric sauce; spiced farmer's cheese made locally; lamb tibs with onions, peppers and herbs; mild lamb stew with

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-24722090454454951482011-12-11T14:28:00.000-05:002011-12-11T14:28:03.720-05:00

  Marc Vetri’s Il Viaggio di Vetri is one of my favorite cookbooks of all time, and absolutely the best Italian cookbook I’ve ever owned. However, the average home cook may find a large chunk of the recipes in that book nigh un-executable (the pear mostarda recipe takes almost 3 days to prepare!). To answer those calls, Chef Vetri (he owns and helms several restaurants in Philadelphia including

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-11929642479642045132011-12-06T08:15:00.001-05:002011-12-11T14:00:57.648-05:00

Clio Clio is the main restaurant owned by very talented chef Ken Orringer. For me, this was by far, the best restaurant in Boston that I visited this trip. It may be their best resto, period! Great, house made cocktails and mixed drinks. Enjoyed a "JRT", diplomatico rum, allspice dram, burnt cinnamon syrup, lime, mace and fresh nutmeg. There are so many enticing choices, the

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-51958195951765646022011-12-04T22:37:00.002-05:002011-12-07T14:16:42.531-05:00

Where Frank Mahovlich swooped in over the blue line,where Johnny Bower stopped pucks with his teeth, where Tim Horton stood guard against marauding forwards, before his name became synonymous with coffee and doughnuts, Maple Leaf Gardens, the revered former home of the Toronto Maple Leafs, is now a shrine to contemporary grocery shopping. The long promised, oft-delayed, 80,000 square foot plus

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County General is Chef Victor Barry and Sommelier Carlo Catallo's effort (both co-owners of the fabulous high end Splendido Restaurant), on Queen Street. Resident chef, Garth Legree has a knowledgeable hand with rustic cuisine. This is a fun place, featuring great meats supplied by Cumbrae's, one of Toronto's top 3 butchers. It also has a very good bar. A terrific, hearty white bean, ham and

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-7905468561591701402011-12-01T15:46:00.000-05:002011-12-01T15:46:42.482-05:00

Hand in Glove Due to my propensity for using threadbare tea towels to ferry pans in and out of a hot oven, I have an interesting scar on my wrist that’s the shape (although thankfully not the size) of Lake Ontario. And, I’m not alone. Every cook I know looks like he or she has gone a few rounds with one of Harry Potter’s dragons. But perhaps a scar-free future is ours with Trudeau’s Kitchen and

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-81906132831834441962011-11-28T15:04:00.001-05:002011-12-11T14:01:58.235-05:00

Many people who follow my restaurant experiences have read my rhapsodies about Hashimoto being my favourite Japanese experience in Canada, perhaps one of 3 best I have experienced in North America. I have eaten at Kaji many times, but I have never had an experience such as this one, no matter how I have tried to work with the staff at this restaurant. But, chef David Lee knows the chef owner well

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-34652876673795258052011-11-26T13:31:00.000-05:002011-11-26T13:31:23.028-05:00

She is loved. She is reviled. To some, she is the most creative of cooks.  To others, she is merely the borrower of other people's creativity  Martha Stewart is one of the most polarizing figures ever in the culinary world. When her original book, Entertaining, was published in 1982 it changed the face of home entertaining forever. Martha Stewart invited us all into the perfect world she had

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-85172957730465484882011-11-25T17:09:00.002-05:002011-12-11T14:04:35.242-05:00

Nathan Myhrvold is a brilliant polymath, one of the early founders of Microsoft Corporation, a high school grad at 14, he entered UCLA, going on to gain two masters degrees and a PHD, all before the age of 23. He began a career at Microsoft as their chief technology officer until his retirement in 1999, after which he chose to pursue other interests, especially cooking 

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                Barring the release of the new Mugaritz cookbook (which, might I add, is currently in the works), the Eleven Madison Park Cookbook has been my most anticipated cookbook release ever since I heard Chef Daniel Humm and Will Guidara were releasing their recipes and philosophy for the world to view.                 For the uninitiated, Eleven Madison Park is a fine dining restaurant

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-15744139472981802862011-11-19T12:58:00.002-05:002011-12-11T14:04:56.037-05:00

Chef David Lee created an exceptionally rendered game dinner, hosted by a good friend. David is a Canadian gem and although Nota Bene is a favourite resto of mine, David's remarkably creative, high level skills that are so sensitive to the ingredients he works with, were particularly visible at former his haute cuisine resto, Splendido. Nota Bene has wonderful comfort food, but, one must ask

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Gold medal plates is the big fundraiser held across Canada to raise funds for the olympic athletes. This year, Langdon Hall chef Jonathan Gushue was the winner. Jason Bangerter, Luma Confit of chicken liver terrine with liver parfait, shallots and port wine.  Rob Gentile, Buca Tortelli d'oca: goose offal and delicate porcini filled pasta with cured goose breast, hazelnut, crisp rosemary leaves

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Agape Substance***This restaurant came recommended from a good number of my serious resto friends. Please see the comments below (***) that I wrote at the conclusion of this meal. We were advised that the menu below, was only "hints" of what may come. Bread and butter one with anchovy the other a great salted   butter, a mildly sweet, very mild but complex barnyard

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-1302046947442264792011-11-08T19:36:00.001-05:002011-12-11T14:05:56.086-05:00

The Willow Inn is about 80 minutes south of Vancouver, assuming no border traffic. It is worth the drive. In my experience, it is easily, one of the 10 best restaurant experiences in North America. it ia also an idyllic retreat. I stayed in a cottage, about 3/4 of a mile from the Inn, managed by the Inn, on the shore overlooking the San Juan Islands, just a spectacular view. We rented electric

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-14911512241073310112011-11-05T23:13:00.000-04:002011-11-05T23:13:59.908-04:00

One of the great chefs in Canada for his personal take on rustic Italian cuisine is Rob Gentile of Buca restaurant. I get cravings for some of Buca's renditions. This dinner, created for one of the 27 private dinners held on one night to raise money for the Toronto Western hospital and it's world leading research, is the result of the efforts of Todd Halpern of Halpern Imports, and his very

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-12895380155149752442011-11-04T17:32:00.001-04:002011-12-11T14:06:20.160-05:00

This was my first visit to Parts and Labour, a Parkdale neighbourhood resto that a number of friends had recommended.  The front of the resto is very open but also, at prime time VERY noisy. We had reserved the quieter back area for seating, by the open kitchen. There are 3 tables for 4 there. If you don't like loud dining room noise, that is the place to sit! Watching the chefs was a pleasure.

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-22504507739276728132011-11-02T17:12:00.002-04:002011-12-11T14:06:38.421-05:00

Highly capable and creative, chef David Lee loves to work with new ideas for Nota Bene restaurant. This night, he surprised me with a "tongue and tail" terrine en gelee mounted on arugula leaves and on a fried potato "latke" (pancake). OMG I was in food heaven with this dish. The terrine was accompanied by cornichons, a single radish, and pickled beet and onion. The texture and flavours were

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-14687585021146707012011-10-31T20:10:00.000-04:002011-10-31T20:10:52.052-04:00

How time flies when you are enjoying fresh food! The final Borden Street market for 2011 ended in a deluge on October 27. In fact, it was the third rainy market day in a row. Several vendors were already gone--VanHarts, Bosco, Collins, and O.K. Farms. The remaining vendors had plenty to offer.  Despite the fact that it was the last week of October there were still raspberries and tomatoes,

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Canoe restaurant has undergone rather extensive renovation. It feels lighter and more open. The service is invariably impeccable.  But, how was the food? We had the good fortune of being cared for by the # 2 chef, John Horne, a gent who seems well assured, attentive, observant and very good with the execution and fine tuning of the concept of a dish. We worked with him planning an event for the

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-21268217185603980412011-10-28T07:43:00.003-04:002011-12-11T14:12:05.684-05:00

From time to time, a visit to Splendido provides a wonderful culinary surprise by chef Victor Barry. This time, a novel dish and a new pastry chef awaited us. It was also the beginning of the arrival of fresh white truffles and a special truffle menu was available. We were surprised by the presentation on a wooden platter placed  before each of us. We were asked to make our own "bacon and eggs"

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 Christina Tosi has brought out the pastry chef in me. There, I said it.    Not since Albert Adria’s Natura cookbook have I been so inspired by the sweet side of the kitchen.. She’s reached deep into my soul and dragged up that neglected part of my culinary psyche, slapped it around and said “Come on, you can be so much better than this!”    I admit, shamefully, that I had doubts about how good

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Friends of chef Michael Stadtlander and his dynamic wife, Nobuyo, gathered for a fundraiser at the Bohemian Gastropub, to raise money to support the rebuilding of the Stadtander farms barn, that had recently burned down. At the reception we enjoyed fresh oysters from Adam Colquhoun of Oyster Boy, Sushi by chef Hiro Yoshiday of Hiro Sushi, finger sized merguez sausage in a bun topped with chopped

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    Even from just reading the abnormally long title of The Art of Living According To Joe Beef : A Cookbook Of Sorts, one gets the inkling that this is no ordinary cookbook. Indeed, it seems that unconventional cookbooks are a natural occurrence in Quebec (see: Au Pied de Cochon Cookbook). Upon flipping through the pages you see photographs of the beautiful old Montreal, memoirs, essays on the

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-65028736775418819062011-10-20T23:02:00.006-04:002011-12-11T14:14:22.275-05:00

Vancouver has good street food, especially the carts. La BrasserieLa brasserie food cart, on Georgia, offers the Brass chicken sandwich, beer brined rotisserie chicken in gravy, topped with crispy fried onions, on a buttermilk bun. This is a tasty very juicy sandwich, but the chicken, although good, the sandwich is not exceptional. But, it is good for at least 1 lunch if you are there for a few

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I had a short while in Vancouver and was determined to go to some of the best restaurant suggested by friends. I did not have time for all, but I was able to get to many. Hawksworth  I was told by so many acquaintances, you MUST go to Hawksworth. Perusing the regular menu, I found the selections superficially unchallenging and not particularly interesting. However, some of the dishes on the

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Forget the myriad of burger joints that dot downtown Toronto. The best burger you are likely to find in this city is available at The County General. Rare on the inside, charred on the outside, it is moist without spurting rivulets of grease down the chin.Shades of New York where every restaurant with a thought of creating the city's best burger has a secret blend from Pat LaFrieda, Victor Barry

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-8067043785736484302011-10-12T15:26:00.003-04:002011-10-26T12:24:17.102-04:00

We are delighted to introduce Julia Aitken to our blogging team. Julia will be our eyes and palate for new & interesting gadgets, ingredients or anything else culinary that captures our attention. Julia will pass on her observations in her witty, honest charming style. Keep coming back for more updates from Julia. Julia started writing professionally around the age of eight when she fashioned a

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The French Laundry, Yountville, California  The French Laundry is on any serious eater's hit list and probably the number one on anyone's list of important restaurants to eat at in North America. Finally, I made the list of reservations! There are only 2 menu's, one having everything including meat and fowl, the other, "a tasting of vegetables". A friend and I, both certifiably NOT vegetarians,

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The farmers markets over the last week reflect the change in temperature and the shorter days. There are more root crops, more hard squash, cabbages, leeks, onions, potatoes, and apples.  Yet there are still holdovers from summer.  Several stalls, particularly at Thursday's Metro Hall market, there were still raspberries, strawberries, and blackberries.  There were also peaches, though a little

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Both organic unsalted butter and seasoned pork fat were presented with very tasty, house made bread made with red fife flour. The presentation of very fresh oysters. Braised bison pemmican was presented with crunchy, red fife, fry bread (fry bread is a common staple among Canadian Native people), tart summer pickle salad and sweet Saskatoon berries. The pulled bison meat was drenched in a reduced

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Brunch at Plum restaurant, Oakland, California Plum was suggested to me by several friends. On my first visit, I was inspired by the ambitious menu for both the brunch, and dinner which I attended on a visit later in the week. A great dish of fried pork hash with a slow cooked egg, grilled squash, zucchini and avocado slices and dressed with a romesco sauce. I loved this dish, which is why i

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-60838362883075883862011-09-18T11:44:00.001-04:002011-09-20T09:04:32.688-04:00

 With the recent trend of people accepting the origins of their food due to the work of chefs, butchers, fishmongers and all the other wonderful people who connect us with every delicious morsel that passes our lips, a book such as The Ginger Pig Meat Book is expectedly seeing tons of attention.                 Based around the Ginger Pig Farm in the UK, the book is written in a stellar and

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-31132450953348351112011-09-18T11:43:00.000-04:002011-09-18T11:43:06.956-04:00

There is a do-not-miss dish at Oliver & Bonacini's latest restaurant, Bannock.  That dish is a roast duck poutine pizza. Yeah, yeah, we know it sounds like pizza gone terribly wrong.  Fries on pizza?  Right in so many ways starting with the lid of golden lid of melted cheese in which they are embedded. Beneath, there is a perfect crisp, cracker-style crust which is equal, despite its slender

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-75024128555666415852011-09-13T21:15:00.001-04:002011-12-11T14:32:56.190-05:00

Pangaea is conveniently located at Bay and Bloor and I was able to dash in and be served a terrific late (for me) meal and then I was quickly on my way home. I regret that my battery was too low to allow a flash so the photos are not up to their usual quality and I do not have photos for 2 of the dishes. Cookstown Greens heirloom tomatoes, and fresh basil, accompanied by

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-4264462579426713142011-09-08T09:29:00.002-04:002011-12-11T14:33:24.945-05:00

Located in the Toronto Brickworks and no sign, Cafe Belong is  bit hard to find, but, it is worth finding. One is greeted by a very open, spare but warm room. It is a lovely space during a wonderful sunset. We began with summer squash and zucchini with arugula, a soft boiled egg, Saskatoon berries and sliced smoked duck, all dressed with a roasted pepper vinaigrette. The egg was perfectly

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-69705662670376713782011-09-07T10:22:00.000-04:002011-09-07T10:22:44.158-04:00

The temperature shouts,"Thanksgiving weekend" but everything else still says late summer.  There are still baskets of peaches--ripe peaches--blue plums and damsons at Loffredo Farms. At the Andrews' Scenic Acres stall, there are raspberries and strawberries so late spring and early summer seem to linger. Gladioli, sunflowers, and dahlias provide a gaudy backdrop. Caroll Collins still has baby

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-14839751773087439432011-09-06T21:53:00.001-04:002011-12-11T14:35:18.446-05:00

Lucy Waverman, Alison Fryer and I decided to go exploring to some typical (and atypical) haunts. We began with Porchetta, on Dundas west. Wonderfully moist, owner sourced, farmhouse porchetta, marinated with sage, rosemary, garlic and lemon, was placed on a terrific crispy skinned sourdough bun with crispy crackling. What a fabulous sandwich, we all agreed, a fantastic combination of great

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-72611301706013704722011-09-04T12:57:00.001-04:002011-12-11T14:36:07.080-05:00

George has been a highly respected establishment in Toronto, with chef Lorenzo Losetto at the helm. What makes the experience at George particularly enjoyable lunch in the garden during the lovely summer months. We began with perfectly cooked B.C. spot prawns accompanied by saffron couscous, tomato, pieces of crisp cucumber and chopped chives, cucumber dressing. Veal tataki, "gazpacho" salad,

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-77182454510786937342011-09-02T10:49:00.000-04:002011-09-02T10:49:33.992-04:00

It's another of those all-too-brief, get it while you can moments!  The damsons are in.  If we are lucky they will be available next week,too.  O.K. Farms had them at Borden Street on Tuesday but the stall was nowhere to be seen at East Lynn on Thursday afternoon.  If you should get some damsons don't even think of trying to pit them before hand .  Cook them and skim off those pesky stones

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-83413369660858647412011-08-31T15:41:00.001-04:002011-12-11T14:37:15.590-05:00

It was with great expectations that we arrived at Geranium Restaurant. The chef and co-owner, Rasmus Kofoed had just won the the Bocuse D'or. However, Michelin granted Noma, another Copenhagen restaurant, 2 stars and the San Pellegrino World's 50 Best granted Noma #1 resto in the world status. Geranium only has a single "rising star" in the Michelin guide, not an official one star. The decor of

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-61186605408998494772011-08-31T15:12:00.001-04:002011-12-11T14:42:39.793-05:00

Aarhus is Denmark's second largest city. Drawn there by a business meeting, I was taken to what is considered that city's best restaurant. It did not disappoint. Clearly, the chef, Wassim Hallal, was influenced by both the Nordic food trends as well as the very current Spanish innovations in cuisine. We enjoyed aperitifs with "snacks" in the lounge. Our first course, after being seated,

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-12981898151222708402011-08-24T02:07:00.000-04:002011-08-24T02:07:35.945-04:00

I saw the most beautiful peaches at Riverdale Farm on Tuesday afternoon.  Visions of an evening making and eating peach pie danced in my head.  Then I heard the dreaded words:  "They were picked this morning.  They should be ready to eat by Thursday. Just take them out of the basket and set them on something soft in a single layer."  Where on my three feet of kitchen counter would that single

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-69017284935405536722011-08-18T23:37:00.000-04:002011-08-18T23:37:02.584-04:00

Although there are ways to get to Evergreen Brickworks without a car--the bus from Davisville or a shuttle bus from the Broadview station, it is one of those places that is really much easier to get to with a car.  If it is a luxury car, all the better.  Those of us who travel by public transit can sometimes find themselves waiting a long time in the blazing sun.  Brickworks and Wychwood

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-85268429101017400222011-08-18T23:31:00.001-04:002011-08-18T23:31:41.369-04:00

If you are an ice cream lover who finds your favorite treat just a little too rich in the blazing heat of summer, run, do not walk to Gelato Simply Italian(2076 Yonge Street or the new location, almost our neighbour, 146 Cumberland).  To some people $5.00 for a small cone or cup might seem pricey.  Well, it is not for something this yummily refreshing.  The many variations on a citrus theme are

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-65428849633496047202011-08-18T23:31:00.000-04:002011-08-18T23:31:04.551-04:00

Hands up, all those who believe Holstein cows are only good for dispensing milk.  Think again.  I bought a Holstein rib-eye steak from Belanger Organic Farms(they are also at Liberty Village and Wychwood).  It was very well marbled and sweetly juicy after pan searing. This meat is definitely worth seeking out.  Those of us who grew up on farms with herds of Jerseys, Guernseys, or Ayrshires

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-60355593391222201642011-08-17T21:00:00.002-04:002011-12-11T14:43:24.975-05:00

Centro's chef  Jason Carter is so in tune with current cuisine. A friend and I were going to a local cinema. We thought we would go to Centro for a simple meal. Just a steak, a good glass of wine and go. However, after we arrived, the chef came out and suggested a simple starter and their veal cooked sous vide. So, we went with the flow. Our meal began with heavenly prociutto di guanciale with

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-22456651155569143532011-08-13T10:36:00.001-04:002011-12-11T14:44:51.106-05:00

Obika restaurant centers its offerings on mozzarella di bufala campana DOP. The freshly made cheeses are flown in weekly from Italy. A plate of 3 cheeses: stracciatella di burrata; mozarella di bufala DOP classica; mozzarella dibuffala campana DOP, affumicata, hay smoked for about 4 min. The cheeses rested on raw spinach leaves and was accompanied by cherry tomatoes and black olives.  Before

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-72987551385957208882011-08-08T10:07:00.003-04:002011-12-11T14:46:01.305-05:00

Jonathan Gushue is gifted. The meal that unfolds below made that obvious to me. This chef possesses a terrific ingredient memory of the many food minutae in his rural environment and from his personal experience. His talent for composing taste and memory is demonstrated by his ability to orchestrate disparate and far ranging flavours into a harmonious uncomplicated dish, taking locally found

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-73388946640235702442011-08-04T15:49:00.004-04:002011-12-11T14:47:54.284-05:00

Smorrebrod is a very traditional Danish lunch, open faced sandwiches, with artfully arranged elements, typically on thinly sliced, buttered, dark, dense rye bread. These sandwiches are usually enjoyed with cold Danish beer and schnapps, a strong aqua vita (hence aquavit) which could be made with herbs, roots, seeds or fruits and is at least 40% alcohol. I developed cravings for these wonderful

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-76067553760986408792011-08-02T16:23:00.001-04:002011-12-11T14:48:32.766-05:00

The Little Dog is a small shop that only serves 3 kinds of meat hot dogs and a veggie dog. It also serves fries and poutine. I did not try the veggie dog. My favourite was the Montreal hot dog, good flavour with a nice crunchy skin. My least favourite was the Chicago 58 hot dog. The flavour was very commercial and for me held no redeeming qualities. The Nathan's dog had fairly good flavour  (not

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-33977281306388994042011-07-31T15:32:00.003-04:002011-12-11T14:54:45.371-05:00

Not finding many Japanese restaurants in Toronto that inspire me, let alone having truly fresh tasting fish, I attended Yuzu with the usual skepticism. I was very pleasantly surprised by my experience. There were some hits and some misses. Not all of the fish were equally fresh but some were very fresh and the execution of some dishes admirable. Yakinasu, roasted eggplant in a dashi broth,

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-20660874725062099752011-07-29T14:40:00.002-04:002011-12-11T15:02:21.381-05:00

Our little fun group, Joe Bersani, owner/chef at Cantine restaurant and Annie Sibonney, host of the popular Food Network show From Spain With love, Joanna Sable, Owner of Bumpercrop pickled and preserved products and myself, were invited to taste some of the products produced at Dolce Salumeria. Dolce is owned by the husband and wife team John and Paola Zagaria. John is a second generation

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-11682978423508963622011-07-27T11:12:00.007-04:002011-12-11T15:02:41.520-05:00

A special dinner honouring Jamie kennedy, the Order of Canada awarded chef, was organized by his staff, former apprentices and sous chefs and took place at the Gardiner Museum restaurant. Attendees were both admiring food industry people and patrons. Chef Scott Vivian did a very tasty lamb heart cevapcici sausage on a stick. Chef Dan Muia did a very good chicken liver pate with an extremely

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-14176157222116847372011-07-25T17:57:00.006-04:002011-12-11T15:03:31.622-05:00

Fishbar recently opened on the Ossington strip, a street of several interesting and very good restaurants. Toronto has a very limited number of truly good fish centric restaurants such as Josos, Malena, Starfish and Rodneys. To really understand the quality and range of possibilities of the chef's cuisine, we grazed the menu. A nice beginning is the steelehead trout rillette, presented in a small

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-18468430996038771902011-07-19T10:23:00.001-04:002011-12-11T15:03:56.136-05:00

Dr. Laffa is a small enterprise offering certified kosher, Iraqi (this may seem like a misnomer) food, on the side a factory building located at 40 Magnetic drive, unit 44-3, North York. It is not easy to find. Being this kind of kosher, it has no meat or milk products in it's food. The hours are Sunday to Friday 9:30am to 7pm. They are closed Saturday. Don't let any of these cultural statements

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-25591716690530747822011-07-17T11:41:00.001-04:002011-07-17T11:41:56.963-04:00

I feel I must first apologize to my editor (or whatever magical force of literature that takes my writing and spins it into something enjoyable to the human eye); the sudden spike in spelling mistakes and grammar errors is completely and utterly due to my current position of writing this review with a bowl of Bruce Poole's Rice Pudding on hand. I kid you not, if I weren't under an obligation to

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-19347907140417058872011-07-15T18:08:00.002-04:002011-12-11T15:04:41.784-05:00

Wvrst is a new restaurant specializing in sausages and a grand selection of beers. A very limited selection of wines are available by the glass if one is not a beer drinker. Wvrst occupies the former location of Thuet, later Conviction restaurant. The space is now a large open hall. To order, one lines up at a counter and is given a number which is placed on the table where one is seated. Waiters

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-51505794934299706332011-07-14T05:46:00.000-04:002011-07-14T05:46:57.933-04:00

Wednesday morning, well actually afternoon by the time I got moving, it was off to the City Hall Farmers' Market, prodded on by the possibility of the first corn of the year at Thames River Melons.  Indeed, there it was although there was precious little left when I got there but I was happy to leave with a half dozen ears of Navaho, one of my favourite varieties. City Hall and the square

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-28962071914490160062011-07-13T01:03:00.000-04:002011-07-13T01:03:07.542-04:00

Tuesday is another three market day, starting with the market at the Hospital for Sick Children. I was rather late getting out the door.  Big mistake.  The sour cherries were long gone.  On the other hand, both Andrews and O.K. Farms had another of my favorite fruits:  black raspberries.  I treat black raspberries like morels.  If I buy them, they are mine, all mine. There were other prizes, too

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-87918245918379097222011-07-12T15:28:00.001-04:002011-12-11T15:07:32.790-05:00

Cava is an outstanding restaurant to experience regional Spanish flavours influenced by highly acclaimed chef Christopher Mcdonald and his partner and co-owner chef Doug Penfold. We began with suquet (a Catalan style seafood stew) of Pacific halibut with wild Irish mussels, Fanny Bay oysters, sea asparagus and sea urchin alioli. The highly flavoured dish was briny and redolent of the smell and

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-66141452682059508242011-07-08T02:20:00.002-04:002011-07-14T05:52:43.916-04:00

It was a good market day; it was a bad market day.  The bad news first: somewhere along the line my camera went one way and I went another.  So now I have to deal with the question of whether to get another camera or to give up and get a smart phone that will take pictures and generally run my whole life for me.  What to do? What to do? Thursdays are very busy market days.  I went to three but

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-50417635411157192892011-07-07T10:42:00.003-04:002011-12-11T15:08:01.410-05:00

The Fat Duck is Heston Blumenthal's masterpiece. The chefs he works with share his passion and dedication. He also has 2 pubs in Bray and I highly recommend the one closest to his restaurant. The Fat Duck is about a 50 minute drive from London, depending on traffic and well worth the journey. Heston Blumenthal is also the owner of the London restaurant Dinner (recently reviewed in our blog),

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-34465554244752130842011-07-07T10:40:00.002-04:002011-12-11T15:08:35.370-05:00

We were inspired to enjoy a meal at St. John by co-owners Trevor Gulliver and chef Fergus Henderson, when they were our guests in Toronto. Unfortunately, the day we chose to dine was the opening of their new hotel and they were unable to join us. But, we were well cared for by this restaurant's highly professional staff. This was my second visit to this restaurant pioneer of "nose to tail" eating

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-63078325859616074192011-07-07T10:33:00.006-04:002011-12-11T15:09:08.790-05:00

Hix Heirloom pork crackling with Bramley apple sauce, a flavourful crunchy nibble to begin. "Heaven and earth" blood sausage with mustard horseradish gravy, simmered slices of apple and potatoes. This was a very good dish for lovers of blood sausage. Steamed heirloom potatoes with butter and chopped parsley. Aberdeenshire rib steak on the bone, asked for rare and received medium rare to

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-10498590462086585062011-07-07T10:20:00.007-04:002011-12-11T15:09:34.141-05:00

The Ledbury The Ledbury has developed a world wide reputation and I must say that after this experience, I agree it is well deserved. Head Chef and co-owner Brett Graham comes from Australia but has lived in the UK, for the best part of his life. I began with an amuse bouche, ginger nut biscuit topped with foie gras mousse and sprinkled with crumbled biscuit and chopped chives. Crispy biscuit,

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-36850733853082855782011-07-06T11:59:00.001-04:002011-07-06T19:15:19.908-04:00

Dinner Restaurant has been anxiously awaited by the food community for quite some time Dinner, developed by Chef Heston Blumenthal of the Fat Duck, resurrects the culinary past of English cuisine. Each dish is listed on the menu with the date of it's origin, ranging from the late 14th century to the early 19th century. Blumenthal and his long time executive chef at The Fat Duck, Ashley

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-13036622461408110962011-07-04T18:01:00.002-04:002011-12-11T15:10:27.816-05:00

Sometimes, I can't wait for Porchetta Tuesdays at Nota Bene. I began with a very good steak tartar, certainly one of the best in the city. This version was a refreshingly good novelty, with burrata cheese in the middle, especially with a squirt of fresh lemon. As many know, my palate is not a lover of cheese with meat (exception, aged parmesan with carpaccio). This combination was a very good

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-51617896986566862332011-06-30T19:00:00.000-04:002011-06-30T19:00:32.100-04:00

If you want to sample barbecue Drake Hotel style, dash over there by July 3 when Anthony Rose puts down his Q tools.  If you do go, our advice is to stick to the brisket sandwich. We, of course, tried both brisket and pulled pork sandwiches.  Altough the brisket seemed a tiny bit dry, it displayed a perfect flavor balance amongst its sweet , spicy , tangy, and smoky  elements.  The judicious

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-8247492862630230552011-06-30T00:22:00.001-04:002011-12-11T15:11:35.462-05:00

I personally organized a menu with Susur for a private wine dinner for 9 friends. Susur  was in Toronto and in his kitchen. This was a red wine themed evening. The wines were all served with the amuses and hors d'oevres and enjoyed as we chose, with the rest of the meal.  The exceptional wines were: Bonne Mare, Roumier, 1990; Romanee St Vivant, DRC 1979; La Tache, DRC, 1976; Chateau Palmer 1970

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-68859209183043872742011-06-27T17:10:00.001-04:002011-12-11T15:12:56.545-05:00

We began with a terrific, juicy miami ribs starter with a very tasty bbq sauce Then, brisket arrived, presented in a cast iron skillet, not too smoky but with a solid beefy flavour and quite tender. The brisket was very good but I might have preferred a little more smoky flavour. I had a combination platter. The chicken thigh had a nice smoky flavour, a very good caramelized BBQ sauce but the

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-69781557697559885392011-06-24T11:15:00.003-04:002011-12-11T15:13:15.303-05:00

The Drake Hotel  launched it's Dining Roadshow: First Stop: Summer School Dining Hall which runs from June 23 to Sept 4th. Its a restaurant-within- a- restaurant concept. After Sept 4th, it will change themes. This evening, we had a chance to graze virtually the entire new menu. Unfortunately, my cell camera had run out of juice, so no photos. Homemade tomato cream soup with alphabet

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-88023913329397264612011-06-21T12:12:00.000-04:002011-06-21T12:12:14.545-04:00

Both Borden Street Market and the Hospital for Sick Children's Market are still a few vendors sort of a full load. Jim Hayward, the Bizjaks, and Caroll Collins are still nowhere to be seen.  OK Farms which missed the first two weeks at Borden and the first week at HSC has arrived with strawberries.  Ditto for Andrews' Scenic Acres. The absence of sunshine and heat this spring becomes obvious

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-3307041372401478862011-06-21T12:01:00.000-04:002011-06-21T12:01:17.732-04:00

I seems that the Sorauren Market has grown so much that the vendors have spilled right over the ridge.Many of the new vendors offer opportunities to snack while shopping.  Always a good thing. Some of the "new" vendors have, in fact, migrated from other markets.  Pine River which sold beautiful garlic at Wychwood/Green Barns is now at Sorauren.  Bizjak Farms, missing from Borden Street, has left

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-6995346261281660792011-06-18T18:42:00.001-04:002011-12-11T15:13:34.484-05:00

The Pasta Bar is one of those longstanding, reliable restaurants that has a tradition of being a place for a casual meal that one knows will be good. If you are wondering where you might eat before a show, where you might have a casual meal after work, this is one of those places that knowledgeable Torontonians will attend. The co-owner/ executive chef of both the Pasta Bar and Scaramouche, the

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-65777190047381480072011-06-17T11:44:00.000-04:002011-06-17T11:44:49.398-04:00

DISCLAIMER:Foraging for your own ingredients can be a dangerous practice. Many edible plants have poisonous look-alikes that can be lethal. Even some of the edible plants can remain toxic until treated in a certain way, at which point they become the delicious products we see on our plates everyday. Please exercise caution while foraging; we encourage the enlisting of a trained expert to guide

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-90345876289302250362011-06-14T14:59:00.001-04:002011-12-11T15:14:14.181-05:00

The tragedy is that more people in the GTA did not get to hear about this stellar event held at Cowbell Restaurant. The chefs participating at this event are a good cross-section of the creative vanguard of cuisine in Toronto. Why does Toronto not have it's own version of a Time Out Magazine that could expose this kind of event to the public at large? This is the question of the moment.  I 

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-83107791743614928102011-06-13T17:56:00.002-04:002011-12-11T15:15:12.693-05:00

After reading about takeout Barque, I decided to go to the source. I was hoping for more than sandwiches, but that's it, that's lunch. For those of you hoping for bbq'd sliced brisket or bbq'd chicken or ribs or pulled lamb, those are dinner items only. First I must declare that the Barque sandwiches are worth going out of their way for and it is quite a bit off the beaten path. The brisket

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-1358465278319945492011-06-12T11:46:00.000-04:002011-06-12T11:46:24.811-04:00

Despite its location way north of the Mason-Dixon Line, Toronto just cannot stop its desire to be abarbecue capital .  One of the newest entries in the drive to create a barbecue restaurant on every block in the city, Barque, on Roncesvalles, is also one of the most subtle barbecue joints. After a few too many soggy fries and smushed rolls, in theory, we think we should be seeking our lunches a

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-35666392224140685492011-06-10T16:41:00.000-04:002011-06-10T16:41:52.011-04:00

We have the answer for anyone who has ever wondered what would result if a Western sandwich put on airs, pulled up stakes, and moved to Italy. It would turn into Pizzeria Libretto's truffle pizza. (Editor: One must note that this pizza is not on the regular menu; this special pie runs on the featured menu that rotates it's varietals constantly. Your best bet to possessing this culinary treasure

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-92076097460585990492011-06-10T11:57:00.001-04:002011-12-11T15:17:39.203-05:00

I look forward to hearty lunches at Nota Bene. Wednesday has wonderful smoked meat (I skip the cheese!!). This time, a Thursday, I enjoyed lunch with a friend. So, we got to split the the fabulous, full of flavour, wagyu beef burger (beef from Cumbrae's), cooked medium rare, accompanied by terrific french fries, and the pulled pork sandwich. Both were knock your socks off good! Below, the juicy

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-91748887358374177262011-06-06T17:44:00.000-04:002011-06-06T17:44:05.648-04:00

They have not quite hit the status of cupcakes or macarons, but marshmallows have moved way beyond Kraft and Campfire.  We have sampled  strawberry and vanilla versions from Whole Foods.  We have sampled the more exotic flavors which Petit Thuet has sold.  Our latest temptation is from the chocolate shop, Leonides. A chocolate shop cannot just offer up plain vanilla.  No, these poofy numbers are

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-26363431436011770062011-06-06T12:16:00.006-04:002011-12-11T15:19:03.491-05:00

A meal arranged by chef Anthony Rose for the staff of The Cookbook Store consisted of a succession of "surprise" courses. Ricotta cheese with Olives, slow roasted cherry tomatoes with thyme, all drizzled with lovely olive oil, topped on country style grilled toast. Warm oysters with ancho chile sauce (a great combo) and topped with chopped scallions, all on a warm bed of soybeans.

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-83486285178856953762011-06-04T10:58:00.002-04:002011-12-11T15:19:30.884-05:00

Chef Jason Thede prepared an Italian inspired menu for this Italian wine event organized by Geoffrey Johnson for L'Ordre Mondial. We began the evening with Prosecco di Vald Vend, Bisol, Brut D.O.C. 2009 along with 3 hors d'oevres: bresaola with arugula and onion marinade; roasted eggplant with parmesan and herb crostini; marsala-marinated foie gras terrine with shaved fennel and honey.

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-54765279885224066602011-06-03T18:42:00.001-04:002011-12-11T15:19:58.768-05:00

Recently, I had an enjoyable, but nothing to shout about, meal at Noce Restaurant. Quality ingredients, well handled, but the service was painfully slow.  Lightly breaded, fried calamari with fennel salt, lemon and aioli. Tender Grilled Moroccan octopus, fava beans, asparagus, cherry tomato salad. A nice combination of flavours. Tagliolini con bottarga di muggine with julienne of calamari and

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-89610901424080084042011-06-01T09:02:00.002-04:002011-12-11T15:20:27.337-05:00

Cheese gougere!! A thin, delightfully crispy puff on the outside and a soft hollow centre. I bet you can't eat just one! Dried fruit scones one blueberry and one apricot, accompanied by thick rhubarb jam. Smoked artic char benny with arugula salad. An exceptional, lemony hollandaise with a touch of a bite was served as an extra side with the benny.  Traditional Irish breakfast with

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-28132718174323920802011-05-31T11:11:00.001-04:002011-12-11T15:20:46.300-05:00

Starfish is my “go to” spot for a fabulous selection of pristinely fresh oysters, clams, raw, sweet scallops on the shell (when available) and for me, the best prepared (read: perfectly cooked) fresh lobster in Toronto (I always ask for the male). This visit I enjoyed, oysters from Jersey Rock (uk) and Clarenbridge Bay from Ireland. Creole crab gumbo with sliced okra, cubed carrots in a

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-4601211203181043792011-05-28T13:46:00.004-04:002011-12-11T15:21:26.551-05:00

I had been reluctant to return to Queen Marguerita Pizza simply because my first experience there, take out (although eaten right outside of the resto), was rather disappointing. The sauce flavour was timid and the crust too chewy and soft, especially in the centre and also the crust was not particularly flavourful. I decided that eating the pizza in the restaurant, as it

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-45023289312451627322011-05-24T15:11:00.002-04:002011-05-24T15:15:15.474-04:00

After spending time with the Uchi Cookbook (named after the restaurant of the same name in Texas), I've come to realize the undeniable parallels between Uchi and the Momofuku philosophy of cuisine. Uchi is to Japanese food what Momofuku is to Korean. Even chefs Tyson Cole and David Chang seem to possess the same perfection-driven attitude, in addition to both having won James Beard Awards and

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-67259031510787385492011-05-11T14:38:00.001-04:002011-05-11T14:43:28.741-04:00

Just when we think we have tasted it all, something different comes along.  A Latin American specialty, an arepa resembles a fluffy grilled cross between a pancake and a flatbread.  It can feature toppings, or as the Venezuelan version we sample, stuffings. The Designated Courier opts for adobo roasted pork and the reina pepeada--chicken in avocado sauce.  We are expecting red-tinged pork since

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0tag:blogger.com,1999:blog-1160758594777041077.post-68986204890732986362011-05-04T16:59:00.001-04:002011-12-11T15:24:30.829-05:00

I wrote the highlights of the dinner I enjoyed at Noma Restaurant, that appeared very recently in the National post. Please click on this link to read the article:   http://www.nationalpost.com/news/place+like+Noma/4701974/story.html  For a food lover, you have reached the top of the mountain when the chef of the number one restaurant in the world walks out the front door of his establishment,

the cookbook storehttp://www.blogger.com/profile/03268948284873185600noreply@blogger.com0