May 7, 2012 · 2:42 pm

You ain’t seen nothin’ yet Coleslaw

It’s a little bit coleslaw, a little bit art. Maybe it’s for dinner tonight?  This recipe is the Sweet Winter Slaw from the cookbook I am obsessed with, Plenty, by Yotam Ottolenghi.  I made this for the first time in Omaha when visiting family and then again on Saturday to go with the Black Pepper Tofu (from the same book) which is irrationally loveable.  If I figure out where I saved the photos from that preparation I will post them soon too.

But this salad is not only easy (the chopping takes a bit of time but you can do it in advance) but the combo of papaya, mango, mint, cilantro and red cabbage (plus the candied macadamia nuts) is pretty stellar.  Your guest’s taste buds will be at your mercy–you can serve charred, dried out chicken breast right after and people will still walk away thinking you are a genius.

When we made this in Omaha we forgot to get macadamia nuts so we used pecans. The nuts are candied and then roughly chopped before being tossed in with the other ingredients.  You can use peanuts as well.

The smell of cilantro as you chop it will energize your work as you rush towards dinner hour ( especially if you’re like me and are always one side dish behind in prep because you’ve  decided to take extra time arranging the glasses on the dining room table “just so”.)

If you make this in advance, I think you can cut everything a few hours ahead except for the mint and cilantro.  If you add the herbs  an hour before serving (don’t toss yet, just add on top of the salad and put a damp paper towel on top of the ingredients) I think everything will still be fresh and fine.  Realistically, chopping the herbs does not take a lot of time–but you may be space crunched as I am though so anything done if advance helps.

The dressing can be made the day before.  You may want to steal this dressing and us it on other greens or salads.  Its addictive flavour comes from maple syrup, lime juice, lemon grass, sesame oil and chile flakes in it.

Finally just before serving, toss everything together, pour on the dressing and serve.  This will actually still taste pretty good the next day (if you have leftovers) though the herbs and nuts will be a bit moist by that time.  When I made it this weekend I reserved some of the salad without dressing for the next day, figuring I could always toss some more if we ran out.

And here it is going on the plate:

This image is from our Omaha dinner, we served it with this tomato and onion Socca.   In the book there’s  recommendation to serve this with roast chicken.  Perfection I think!

Sweet Winter Slaw  (adapted from Plenty, by Yotam Ottolenghi)

Serves 6

Dressing

6 1/2 tbsp fresh-squeezed lime juice (3-4 limes)

1 lemongrass stalk, chopped into small pieces  (you can substitute with zest of lemon)

3 tbsp maple syrup

2 tbsp toasted sesame oil

1 tsp soy sauce

1/4 tsp chile flakes

4 tbsp light olive oil/sunflower oil

Candied Nuts

1 1/4 cup macadamia nuts

2 tsp butter

2 tbsp sugar

1/2 tsp salt

1/2 tsp chile flakes

Slaw

7 inner leaves of Savoy Cabbage, finely shredded ( I used 1 quarter of a green cabbage, could not get savoy)

1/2 small red cabbage, finely shredded

1 ripe mango, cut into thin strips  (How to peel and slice a mango)

1 papaya, cut into strips

1 fresh red chile, seeded and finely sliced

1/4 cup mint, leaves roughly chopped

1 1/2 cups cilantro, leaves roughly chopped (How to Chop herbs)

Method

For the dressing: Place all the ingredients except the oil into a small saucepan and reduce over high heat for 5-10 minutes until syrupy and thick. Remove from heat and once cooled strain into a bowl and add the oil.  Set aside.

(* ok, I am laughing at how I did not read this instruction and just mixed this all as if making a regular vinaigrette (no heating in pan).  I think it will be better reduced but it still worked great!  So one more time–ALWAYS READ THE RECIPE ALL THE WAY THROUGH)

For the candied nuts:

Place the nuts in a medium pan over medium heat  and roast until lightly browned.  Watch these and shake the pan occasionally so they don’t burn.

Add the butter and when melted add the sugar, salt and chile flakes.  Stir constantly so the sugar doesn’t burn and when caramelized (the sugar will be melted and gooey) remove from the heat and pour onto parchment to cool.  Chop roughly once solid.  Set aside.

Assembly:

Put the cabbage and the rest of the salad ingredients into a bowl (including the nuts).  Add your dressing and toss.  Give it a taste to see if it needs anymore seasoning and serve it up!


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May 2, 2012 · 1:29 pm

The Works Danforth: Some call it a Burger Fix, I call it a Shake Stop

The Works, 888 Danforth, corner of Danforth and Dewhurst, across from Square Boy

For those of us needed a burger fix in the east end (with table service) by Friday we’ll have somewhere new to go.  The Works, a Canadian chain which originated in Ottawa and has been winning burger titles in its hometown as well as Kingston and London and is expanding to Toronto.  My burger cravings are usually satisfied on one end of the spectrum by Harveys (yep, yumm) or the burger at Allan’s (and of course Burger’s Priest, all hail) but I looked forward to checking out the competition yesterday at their pre-grand opening.

Which is when I got addicted to a mocha-oreo shake.

I ordered the shake first to give me some time to go through the massive list of burger toppings.  Even the shake selection was vast–but pretty awesome.

I have a thing with ice cream–I never crave it, never buy it, but when presented with it, can’t get enough.  So sipping my 2-CUPS of childhood nostalgia and with help from my server (if the service is as friendly and fun all the time, it may be the main reason to go) made a burger decision–decisions actually.

1. Pick a patty–ground beef, chicken breast, ground turkey, veggie burger, Portebello Mushroom Cap or Domestic Elk Meat (add $3.39 for the upgrade).  The meat is  sourced locally, hand-pressed and contains no additives.   (I choose the Elk, tender and moist it was)

2. Pick a bun–White, Whole Wheat, Gluten Free (white bun always seems logical)

3. Choose your topping:  you’ve got 70 options.  Some samples:

Leaside Burger– mushrooms, smokey BBQ, cheddar and dbl smoked bacon

Pony Express (my “next time” choice) cream cheese, horseradish, Franks’s Red Hot Sauce, cheddar cheese and ripe tomato

Royal Runner-tomatoes and crinkle-cut pickles with royal supreme sauce

Stanley Cup Burgerapparently has not been available for the last 45 years…sorry

So, the above is my Grid Burger with chipotle ketchup, Havarti cheese, 4 double smoked bacon slices (they had me at FOUR) and caramelized onion.

Other guests were having the La Ultimate FLAMME-grilled burger (below) with gouda, crispy bacon and fresh Avocado…

And here is the Teriyaki burger with the sweet potato strings…

What’s that you say?  It’s not burger night without a tower of Onion Rings and a zillion sauce options?

Breaded not battered is apparently the secret to their crunchiness.  And though I am not usually an onion ring fan, OK, I admit, they were pretty tasty.

Sauce options that I tried were the Hot as Hell, Dijon-haze, Beechhouse (a creamy veggie dip), Chipotle Mayo, Tzatziki Chill.

The Works franchises work with local charities to raise money and help the less privileged (eating a tower of onion rings means you are privileged) and in honour of their Grand Opening they are serving complimentary food tomorrow THURSDAY, MAY 3, 11am-2pm and 5pm-8pm with a “donate-what-you-want” policy, proceeds going to the Pape Food Bank.

If you head over, make sure you give a salute to Square Boy across the street.  I asked CEO Andy O’Brien if he thought they’d pull business away from this Danforth fave (open since the 60s) but he said they talked to the Square Boy folks and they feel they have different food and a different crowd.

All I can say is I woke up thinking about the damn milkshake—though FYI The Works, you need straws with the little scoop at the end of them.  Just a little customer feedback.

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May 1, 2012 · 6:30 am

Terroir 2012: Making mouths water like crazy

Terroir 2012, proving you can never have too many cooks...

Slushy wet snow, smokey, wood-burning smells in the air and a warm packed room accented with aromas of cooking, scattered  beer cans and people unravelling themselves layer by layer from their outdoor gear.  Could have been an afternoon anywhere in Canadian cottage (or cabin) country.  Aside from the iPhones filling up with photos of just-foraged plants being sliced, fresh sausages being filled and local trout being smoked.

Connie DeSousa making sausages (yes, Top Chef Canada lovers, celebrity sighting!)

Plus the fact that the whole feast was being prepared by some of the most talented chefs in Canada (and some outside of Canada). It was a fantasy Thanksgiving-doppelganger afternoon at Mad Maple Inn in Bruce County this past Tuesday, April 24.

The dining room at Mad Maple, this is the view from the open kitchen.

The event was part of The Terroir Symposium 2012.  The day before had been a full house at the newly renovated Acadian Court, now run by Oliver and Bonacini (more on the symposium in another post).   I was fortunate enough to be invited on the following day’s tour of Grey Bruce Simcoe county–complete with bus ride, April flurries and a more moments of awesome than even the Book of Awesome could come up with (lunch featured wood-fired pizzas and was hosted by Michael Stadtländer at his Haisai Bakery and Restaurant.)

Check out Renée Suen’s photos for Toronto Life where she gives a preview of The Singhampton Project, Michael Stadtländer’s upcoming visual and edible feast at Eigensinn Farm.

We were hosted by Miriam Streiman who is opening Mad Maple Country Inn in this summer.  Above is the side table which served as the appetizer hang-out (if you weren’t stealing nibbles from the main kitchen.)   The yellow wax encased cheese is from Best Baa Dairy and the two cream cheeses came from newish producers Steacy and Scott den Haan of Primeridge Pure Dairy Products.

But let me get to the heart of it–the meal.  The formidable menu was posted on the wall after dinner was served and I had to take it in three pictures to get it all, as it reached down to the floor.  For more of the chefs and the food, check out Jessica Allen’s piece for Maclean’s.

THE CHEFS, THE FOOD AND THE LOCAL PRODUCERS

Beer Bread and birch plates

BRENT LEITCH, Two Kinds of Beer Bread, Creemore Springs and K2 Milling

CARL HEINRICH, RYAN DONOVAN, JULIA AYEARST, Trout on Kale with Mustard Vinaigrette, Kolapore Springs and The New Farm

So tender, so beautiful, so trouty

CARL HEINRICH, RYAN DONOVAN, JULIA AYEARST, BBQ Pork belly and trotters on baked beans, Blue Haven and The New Farm

CONNIE DESOUSA, Lamb organ Kielbasa with Brassica mustard, Twin Creeks Organic Farm and Forbes Wild Food

CRAIG FLINN, Black chicken soup with Jerusalem artichokes and wild mushrooms, Blue Haven, Creemore Springs and Wylie Mycologicals

JEREMY CHARLES, Wild Newfoundland Rabbit with Red Tail Flour pappardelle, wild mushrooms, speck, wild mustard and fresh herbs, K2 Milling, Forbes Wild Foods, Michael Stadtlander

JEFF CRUMP, Spit-Roasted Lamb with sauce gribiche, Twin Peaks Organic farm

BEN SHEWRY, Grated Potatoes , The New Farm, Tama Mutsuoka Wong

The grated potato salad with foraged greens and poached egg

Ben Shewry of Melbourne, Australia's much accoladed Attica restaurant, working on potato salad

Forager for Daniel NYC, Tama Mutsuoka Wong, talks about her finds which are going into the salad

JAMES ROBERTS, Potatoes gratin with wild garlic and shallot confit, The New Farm, Frobes Wild Food, Harmony Organic

PETER BURT, Fire-roasted beers and carrots and (and I can’t read the rest of the list, damn), The New Farm

CONNIE DESOUSA, Fresh Cheese Cheesecake with Rhubarb and almond Crumb, Harmony Organic

And finally my Cinderella…I never find out who she was, but man, was she a beauty!

And if you’re thinking–where was the bar?  It was there, in a cozy back room, the wine provided by Georgian Hills Vineyards.

And if you’ve been waiting to see a picture of Ivy Knight, woman-of-all-trades (and a back of the bus fun person–I am a front of the bus read a book person, it makes me sad sometimes) here she is.  Check out her awesome new website all about foodstuffs at swallowfood.com  and ask for an I SWALLOW sticker for your iPhone.

See the glee, the fun that was had?  She’s laughing because she just swore at me.  But then, I did cut off most of her face in this picture.  Even?

Fun was had, food was had, Tuesday’s will never be the same.   Though I might start eating off  birch plates (even sturdier than paper and disposable in the wood pile).

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April 21, 2012 · 3:50 pm

Weekend Fluff: Make Marshmallows

Just when you think, “what could be more fun than doing nothing on the weekend” along comes some food blogger to tell you to make marshmallows.  Yes, I know, you can buy  marshmallows at WalMart or the gas station but there is nothing like the satisfaction (and an odd comfort) of making these at home and realizing  you can replicate the texture and and lightness of the industrially manufactured confection from your childhood—but they taste way better.  (You can even delight in squashing these between your fingers and making “ghost gum” –anyone know what I’m talking about?)

These were rolled in coconut.

Homemade marshmallows are more beautiful and delicate than the packaged masses.  They also have real flavour since you can add fragrant vanilla beans (or puréed fruit) and drop in a subtle hint of food colouring to help match any baby shower, bridal shower, man-cave christening or home campfire you’re planning on hosting.

And making them successfully in your own kitchen provides the same kind of fun and slight MAGIC as  when you pop your own popcorn in a pot on the stove.

Plain vanilla bean batch.

I made these from a recipe in Chris Nuttall-Smith’s Man Vs Marshmallow piece in the Globe and Mail recently (which tells you about the origins of mallows and has a great tip about calibrating your candy thermometre).  Just imagine the thrill of  making sea-salt caramel marshmallows or a butter-rum version.  Which I have not yet done but plan on using to kick   bake sale ass at Felix’s school (rum makes the pre-schoolers feel like pirates, fun!!)

This stuff feels pretty cool. Opposite end of the spectrum of homemade playdough.

Yes, I am going to keep showing you pictures until I wear you down.  Believe me, I can keep going, this is the age of endless digital photography.

Finally then, here’s the recipe as adapted from  Marshmallow Madness! by Shauna Sever.   The book includes a tonne of amazing variations on the species–including the buttered rum variety mentioned above.  And BTW, this looks lengthy, but it’s not complicated, just detailed to make sure yours turn out perfect. Just dive in, you’ll be fine.  YOU MUST HAVE A STAND-MIXER FOR THIS RECIPE.

If you want some coaching, here’s the video version of How to Make Marshmallows.

I can fit 14 in my mouth at once, you?

Classic Vanilla Marshmallows

One important tip—don’t trust the measurements on the package of your powdered gelatin.  Measure the powder yourself with a teaspoon.

Have everything ready before you start as once the syrup reaches the right temperature you have to be ready with all the other ingredients in the mixer.

Ingredients

COATING

1 cup icing sugar

2/3 cup cornstarch

BLOOM

4 ½ teaspoons unflavoured powdered gelatin

½ cup cold water

MALLOW

¾ cup sugar

½ cup light corn syrup (divided)

¼ cup water

1/8 tsp salt

2 tsp pure vanilla extract

Method:

  1. Make the coating first.  You’ll have enough to use for a couple batches. Sift the icing sugar and cornstarch into a bowl and whisk together.  You want to eliminate any lumps. Set aside.
  2. Spray an 8” X 8” inch pan with no-stick spray. Set aside.
  3. Now bloom your gelatin.  Measure a 1/2 cup cold water into a small bowl and sprinkle the powdered gelatin on top.  Whisk it well and let sit for at least 5 minutes to soften.
  4. Meanwhile for the mallow mixture, measure the sugar, ¼ cup corn syrup, water and salt into a small saucepan.  Set over high heat and bring to a boil until it reaches 240 °F on a candy thermometer.  Stir occasionally.
  5. While the syrup is heating, pour the remaining ¼ cup corn syrup into the bowl of a stand mixer.  Microwave the gelatin for 30 seconds to ensure it’s fully melted and add that to the mixer bowl.  With the whisk attachment on set the mixer to low and keep it running.

TIP: Don’t forget to keep checking your syrup—make sure your thermometer doesn’t touch the bottom of the pan when testing the temperature.   And remember that boiling syrup is extremely hot so take care to keep it from splattering. 

  1. Once the temperature hits 240 °F slowly pour the sugar mixture into the mixing bowl.  Increase the speed to medium and beat 5 minutes.  Then increase speed to medium-high and beat another 5 minutes.  Finally, pause to add the vanilla and beat for 1-2 minutes on the highest speed until white and thickening.
  2. The marshmallow mixture will be very fluffy-about triple the volume and will now start to set very quickly.  Pour into the greased 8 x 8 dish and smooth with an offset or spatula.
  3. Sprinkle the top generously with the marshmallow coating and let the marshmallow set in a cool, dry place for 6 hours before cutting.
  4. Once set, run a knife around the edge of the dish and flip the mellow slab onto a surface dusted with the marshmallow coating.

10. Now just slice the marshmallows into cubes (or cut using scissors or cookie cutters sprayed with non-stick spray).

11. Toss them in the coating to cover all the sticky sides and serve.

12. Store in a dry cool place and just redust the marshmallows if they get a little moist.

VARIATION: You can also coat your marshmallows with finely ground nuts like pistachio, shredded coconut or graham crumbs.

COLOUR:  Drop in a bit of food colouring just before you beat the marshmallow for the final 2 minutes.

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April 18, 2012 · 6:00 am

Toast Post: Alberta’s Farmstead Buffalo Mozzarella

I had the pleasure of not only feasting on the above delicacy from Old West Ranch in Alberta, but I also had an amazing conversation with farmer and cheesemaker James Meservy.  At the end of it I was convinced he should host his own radio show, the man is a natural story teller.   But part of it is that he has an amazing story to tell.

You can read the piece in my article  in today’s Globe and Mail, but I never have the space I wish I had to full tell a cheesemaker’s story…….so here’s a little bit about James, his wife Debbie and their journey to cheesemakerdom (they started off as beef farmers) which didn’t make it into the piece.

Patch the Water Buffalo, in the rain. Photo by James Meservy.

In 2003 “mad cow disease” had killed the beef industry and by 2007 the Meservy’s were selling off cattle to make bank payments (therefore cutting revenue at the same time).  They had to do something drastic, “So naturally I thought, we’ll get water buffalo, isn’t that what everyone does?”  says Mr. Meservy.  He’d been fascinated with the animals since he discovered mozzarella was made from their milk during a childhood game of Trivial Pursuit and had already been researching the idea for a number of years. The couple encountered many stumbling blocks—from difficulty sourcing the water buffalos and once acquired, losing precious animals to illness.  When he finally saw his big, spunky beasts for the first time, Mr. Meservy only half-jokes that his stomach sank “ I thought, I’m going to get killed, I can’t survive that.”

With no formal training other than a home cheese book and a half-day spent at a Vermont mozzarella plant he made his first batch of cheese in March 2010.  Popping 10 balls of mozzarella into a jar he started canvassing Calgary restaurants.  The response was overwhelmingly positive, his mozzarella is now on the menu at the renowned River Café (among others) and sold at Janice Beaton Fine Cheese. 

James’ (and his family’s) perseverence seems like it could move mountains.  Perhaps typical of many agricultural families.   His cheese is pretty amazing.  James says he’s not trying to replicate the Italian version, he’s doing his own thing.  His goal was to create a more robust expression of the flavours normally found in buffalo mozarella and I think he really succeeded.

Take the lid off one of the containers of his cheese and just the wonderful, fresh, milky aroma will convert you.

Contact James Meservy at farm@oldwestranch.ca

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April 14, 2012 · 6:00 am

Forget the a.m. cream cheese, go for chevre.

Memories.  Since it is the weekend and time for languid, lazy breakfasts, I was remembering the cheese and coffee pairings I did awhile back.

And how the chevre and black coffee was a brilliant match.  So I thought I would repost the reminder.  Buy some chevre and make a really good cup of coffee (or hell, buy that too) then sit back and watch someone else slave over the waffles and bacon.  And make sure they promise to do their own breakfast dishes.

And if you’ve promised someone breakfast in bed just add fresh fruit to the menu and you will be the best ever bed chum in as much time as it takes you to grind coffee beans and wash strawberries.

Have a good one!

PS–I just remembered this Ginger Melon salad (see bottom of post) that would step up the chevre/coffee thing and  would totally earn you foot massage (at least in this house).

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April 12, 2012 · 6:00 am

Toast Post: Manhattan Cheese Trail

American Farmstead Cheese on Lower East Side window- by Tad Seaborn

Rather than repeat myself less eloquently in regards to my cheese-a-thon in NYC, I thought I would post  a link to today’s Travel Section in the Globe and Mail where I write about chasing the cheese (thanks Julie!) in New York.  If you would like some ideas on where to go, or just want to get your mouth watering please take a look.

If you have the paper, then you will see the above picture (which truly sums it all up) and some other beauties, plus a map of Manhattan showing all the cheese stops I made. Enjoy!  I certainly did.

Purchasing snacks at Saxelby Cheese, Essex Street market.

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April 5, 2012 · 6:00 am

Hot Cross Buns (cuz it’s Easter don’t ya know)

“Hot Cross Buns, Hot Cross Buns, One-a-penny, Two a-penny, Hot Cross Buns!”

Am I evoking childhood memories?  Apparently this was a popular song and even “street-cry” according to Wikipedia.  I have never encountered it in my childhood but would love to hear people yelling out about sweet, spiced buns all day Good Friday.  And yes, the cross is the cross as in crucifix.  (Not Horcrux, that’s Harry Potter)

And look what other lore I discovered, “If taken on a sea voyage, hot cross buns are said to protect against shipwreck. If hung in the kitchen, they are said to protect against fires and ensure that all breads turn out perfectly. The hanging bun is replaced each year.”

All to say is that probably someone on the Titanic should have packed some HCB’s in their trunk, and it is a relief to know that if you’re going to hang these buns if your kitchen, it’s a once a year event kind of like cleaning the crumbs out of the little toaster tray I always forget is there (maybe that explains the fires?).

I haven’t even eaten many hot-cross buns in my time but seeing them in the bakeries made me crave them.  They’re slightly sweet, yeast-leavened buns which have raisins or dried fruit in them and are scented with spices like cloves and cinnamon.   And since I knew nothing from a HCB, I turned to Nigella and her recipe.

NOTE: These have to rise in the fridge overnight, so plan ahead!  (also, this recipe uses weight measures and you’ll need a scale, Martha’s recipe looked good to if you want to go “cups”)

Start by infusing 150ml of milk with the zest of an orange, 1 clove and 2 cardamom pods.   Add 50g butter and heat on medium-low until the butter melts and then pull the pot off the stove and set aside.

Now measure 400g bread flour, 1 pack (8g) active dry yeast and 125g mixed dried fruit (I only had raisins) into a bowl.  Add 1 tsp ground cinnamon, 1/2 tsp ground nutmeg and 1/4 tsp ground ginger.  Whisk together.  (I had some medium shredded unsweetened coconut on hand so added only 110g raisins and 20g coconut.  To be honest I couldn’t taste it in the final bun).

Now remove the cloves and cardamom from your milk and whisk in 1 egg (the milk should only be body temperature by now–or BLOOD temperature as Nigella says– hello Sookie!)

Pour the milk/egg mixture into the flour and I mixed it in a stand mixer using the bread hook until it was shiny and smooth. I did find the dough dry and probably added 1/8 cup extra milk when it started combining and needed more moisture.  (You can just add water as well).

Pop this baby into a buttered bowl and seal well with saran-wrap. Do not leave a gap or it will dry out (it happened to me, grrr).  Now it goes into your fridge overnight.

DAY 2:

You’re going to take the dough out of the fridge and let it come to room temperature (give it at least 30 minutes).  Then punch it down and knead it again until it is smooth and elastic.  (I brought in some help–those small hands really are good workers.)

Then cut up the dough into 12-16 buns (Nigella likes them smaller, I went bigger).  Just cut the dough in half and then half again ect, until you have enough pieces approximately the same size.  Now roll them into smooth, round buns.

Put the buns on your parchment-lined cookie sheet and score them with the “cross” using a table knife.  Nigella suggests using the dull side, but even with the cutting edge I could barely make the cross visible.  You want the buns quite close together on the sheet, almost touching but not quite.  PREHEAT THE OVEN TO 425°F (220°C).  Throw a clean tea towel over them and let them rise on top of the stove for about 45 min-1 hr.

While these are rising you can prepare an egg wash (just beat 1 egg with a little milk) and your “cross”mixture which is 3 tbsp AP flour, 1/2 tbsp sugar and 2 tbsp water mixed til thick.

When the buns have risen,  they should be touching each other, brush them with your egg wash and then use the “cross” mixture and a teaspoon to drizzle  a cross shape in the scored area (if it still exists as mine had all but disappeared).

POP INTO OVEN for 15-20 minutes.  I left mine about 20 (I had fewer, but larger buns).   Remove from the oven and mix 1 tbsp sugar and 1 tbsp boiling water and then brush the buns to sweeten and glaze them.   Let cool, then eat immediately (right after you utter your “street-cry”).

I found these best when still warm, but am still happily eating them two days later and all I do is give each bun about 20 seconds in the microwave to revive it slightly and then they’re great with a cup of tea.

Have Easter everyone.  Have a chocolate-filled  long weekend!

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April 3, 2012 · 1:08 pm

swiss chard + bacon + garlic + fiorelle

Not bad for a "grasping for ideas" night....

I must apologize.  Did the “+” sign in the title make you think you were looking at a menu from Colborne Lane?  Yes, I did it on purpose.

I wanted  to make a simple night’s dinner seem more exciting.   I am posting this “recipe” as it really is dead easy and so delicious.  And I thought maybe others would want to give it a try when grasping for a quick, tasty meal one night.  It’s not exactly groundbreaking but I figure sometimes we all need a little inspiration.

I started with the bacon. About 6 slices, chopped and fried in a large skillet (use a large skillet so you can add the pasta to it later).  Drain the bacon but reserve about a tablespoon of oil in the skillet for the Swiss chard and garlic down the road.

Now grab that bunch of Swiss chard, wash it and cut out the stems.  I was inspired by Paula Tiberius’s baby Swiss chard Post.  I threw the leaves (torn into bite-sized pieces) into some boiling, salted water and cooked for a few minutes until they were tender, then I drained them.

Now crush some some garlic (two cloves to be exact in my dish) and throw it into the skillet with the bacon fat and soften it over medium-low heat.  Then add the Swiss chard and bacon back in.  A little bit of olive oil too.   Cook it just long enough to reheat the Swiss chard and bacon and infuse them with the garlic–then pull it off the heat.

Meanwhile cook your pasta in well-salted water (that’s the PC Black Label Fiorelle you see in the bowl) and drain it, reserving some pasta water for later.  Add the pasta  to the skillet and put it back over medium heat. Toss everything around to combine.  You’ll probably need to add a bit of pasta water just to keep it moist.  Add fresh pepper at the table.

The chard leaves absorb the garlic and bacon flavours and the pasta and bacon….is well….pasta and bacon.   This is my “Rachel Ray” 30-minute meal.

And I bet it would even WOW last-minute guests.

INGREDIENTS FOR THE “on-your-way-home” SHOPPING LIST:

6 slices bacon

1 bunch Swiss Chard

2 cloves garlic

350-400 g pasta

tbsp olive oil

fresh pepper

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April 2, 2012 · 12:33 pm

My iPhone is still sticky from Donut Plant (but it was worth it)

This blueberry glaze is made fresh from real fruit.

Donut Plant. I know, you’re drooling.  Yet you’re thinking, no, it’s too much that donut!  Too sweet, too dense, too purple.  But it was gold, until I took a bite of my Tres Leche (super-gold).

Which ruined my strategy of “only taking one bite “.  My theory was that since we were going to Momofuko Ko that night I could not be eating donuts all morning (especially since I had just eaten a bagel on our walk over and had a lot of cheese to finish back at our apartment).

Apparently I could, and did.  My one-bite plan was quickly abandoned at first taste of the Tres Leche.  This thing is filled with evaporated milk, condensed milk and cream.  PEOPLE, go to New York right now.

I barely had the willpower to remove the above donut from my mouth and take its picture.  My hands were so sticky that the HOME button on my iPhone may never recover.

“My iPhone for a donut!” I may have yelled.

Donut Plant’s Crème brûlée donut has been called a “Boston Cream on crack” by Maxim magazine and I am sure they know their crack.

There are two types of donuts available; the denser “cake” donut and the fluffier, chewier “yeast” donut.  I am cake all the way.  Owner Mark Isreal uses his grandfather’s recipes but spent years perfecting his cake donuts.  The man even invented A square jelly-filled donut so that the filling is evenly distributed between the dough.

Donut Dedication. Checkout the whole history on their website.

Here’s what we saw inside when we finally found Donut Plant which is in the Lower East Side.

I did not go in with a plan and then I panicked.  Luckily my trusty donut instincts drew me to the Tres Leche.  But why did I did not also get a Vanilla Bean or Valrhona chocolate I cannot explain.  Questions that may plague me til my dying day.

(Here is a little review from NY magazine for more info).

And though Momofuko Ko was amazing (more later) this was hard to beat.

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