Tag Archives: All The Best Fine Foods

Bacon Jam: The Edible Hairball You Don’t Want to Miss

You see what I'm saying?

BaJeaven.  Also known as Bacon Jam Heaven and actually better than heaven.  Used in a sentence, ” Man I was in BaJeaven after that gluteal massage.”

I dropped the hairball on Bacon Jam (aka Skillet Original Bacon Spread).   I am way behind the sizzle that has hit the Toronto bacon scene.

The Toronto Star and The Globe have written about it.   All the Best Fine Foods (read Jane Rodmell’s blog entry for some Bajeaven ideas) had the inspired idea to host a bacon jam-a-thon…with three Toronto chefs creating recipes using this scoopable bacon.  They included Claudio Aprile (Origin and Colbourne Lane), Chris McDonald of Cava/Xococava, and Nick auf der Mauer of Porchetta and Co.

And Nick Auf Der Mar achieved BaJeaven by adding excess to indulgence in a bacon jam, porchetta and crackling panini (seriously CRACKLING + BACON JAM–no one has tabulated how many people died from happiness yet..)

Ready to Hit the Heat

I made my own simple combo– Grilled cheese (caraway rye) with Cheese Boutique’s Vintage 7- Year Old Clothbound Cheddar, bacon jam and some arugula from the garden.

The salad in the BG is for display purposes only.

The arugula, which tasted BaJeavenly as part of the combo also made me feel like I had some health inserted into the grilled cheese.  Just throwing a bone out to the arteries.  BaJeaven is not always their favourite place.  Losers.

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Filed under All Recipes, Restaurants and Products, Ruminations on the Edible

Pickles in Heat

The website has pickle recipes. Beat that cucumbers.

The McClure’s pickles website has recipes for pickle brine.  Beat that cucumbers!

Word of caution: Put a warning Post-It on these  when you plop them in the fridge.  My husband took a big bite before squealing (like a pig) at their spicy nature.

Then Donna our babysitter innocently gave one to my son Felix.    So I pretty much burned the whole household.

OK, this photo gets weirder the more I look at it.

Even at All the Best Fine Foods (have you been there since they re-opened in their reno-ed building?  You’ll be lost in wonder) I was kindly warned twice about them before I took a bite.

But the fact is-they’re delicious!  And honestly, I am pretty flimsy when it comes to spicy food.  Yes, they’re hot but they have so much flavour that you persevere.

(And truthfully–Tad and Felix–bunch of wimps!)

If you do want to temper their bite try them in a sandwich and they’re amazing with melted cheese.  Like my retro chicken salad melt.

Pickles inside and out.

Spicy pickles are also a fine option to sneak into your mild-mannered enemy’s lunch bag.  Except once they’ve had these they’ll probably want to be your friend.  I warned you.

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Filed under Restaurants and Products, Ruminations on the Edible

Toast Post: Burrata

Forget babies, storks should deliver Burrata.

Out of the way triple-cream cheese, Burrata is here.  Here for a good time, not a long time (in the wise lyrics of the Trooper song.  They used to have burrata thrown on stage during concerts.).  As much as you want your Mozzarella di Bufala to be fresh, you want your Burrata to be newborn.  You want the exterior to be delicate and tender as possible while the inside is creamy, oozy heaven.  Heaven in this case being small, elastic bits of the torn mozzarella (stracciatella) mixed with rich cream.  It should be buttery, sweet and fresh in flavour.  It should make you weep.  Just a little bit.

Makes you feel a little savage. I WANT THIS NOW!

Burrata was once upon a time made with buffalo milk but now it’s made mainly cow’s milk. Originating in Southern Italy (in Puglia) the name comes from the Italian word “burro” (butter).  You might find it wrapped in green leek-like leaves called “asphodel” and the fresher/greener the leaves, the fresher the burrata.

More importantly, I have not yet made you drool to the maximum.  Here is the burrata “fork to mouth”.  My mouth.  And I never even made it to the bread.

Crazy Good. More than Pop Tarts even.

No matter what you do, if you rip this open in the car while driving or serve it at home– please–eat it at room temperature.  Warm it in a bowl of warm water (in a plastic bag or whatever wrap it came in) if you can’t wait to get to it.  Like batteries, you can hold it under your armpit to warm it up but this is best done out of site of guests or even the general public.

Most importantly, don’t share.  That’s just a crazy idea.  Your kindergarten teacher did not know about burrata when she taught you that rule.  (Though, she was right about not eating the glue even if it was glittery and bright.)

Burrata is now available at All the Best Fine Foods every Friday (flown in from Italy) until mid-September and on offer at Obika Mozzarella Bar.

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Filed under Cheese/Cheese Related, Toast Posts