More cook than baker, maybe because I don't like a lot of rules...
Cooking is soothing for me, and I also love to entertain people.
It IS the land of tempting foods: amazing chocolate everywhere. Moules et frites! Beer! You can find delicious frites at food trucks in most cities. They come typically with mayonnaise in different flavours. The Grand Place in Brussels is amazing, but pricy. It's a magical land of self-indulgence. Glad I walked a lot when I visited a few years ago...try to rent a bike, too, to wear off all the deliciousness!
A nickname for my home, Toronto, is Hogtown, so I'm gonna go with the ever-popular peameal on a bun with either yellow or maple mustard. Peameal bacon, for those who haven't tasted its yummy delightfulness is like "Canadian bacon" with a very thin cornmeal crust.
I'm in the butter the bread camp. Then -- 2 ways to go. There are heese slices (always 2)or if any other kind of cheese, I grate it. I've also started to use an amazing onion and bacon jam that accentuates the gooey deliciousness. And yes, I quite often dunk a little bit in ketchup as well!
Asparagus. Morels. Garlic scapes.
Was thrilled beyond belief to see a tiny snowdrop here in frigid Toronto. So anything springy will be welcomed with open arms!
They were offering free samples in downtown Toronto, where I live and work. I thought it was bland, since I prefer a more robust, darker roast. My theory is that they're trying to capture some of the Tim Hortons market.
I would suggest vanilla. Get it at a supermercado, since it's not as expensive there. Great stuff. I was in Playa about 15 years ago, when it was more laid-back and less developed, but I'm sure you'll be able to find a non-touristy store.
And, don't be afraid! Be smart, but DO dare to 'leave the compound', otherwise why not go to a giant theme park? Travel is about experiencing other cultures.
And of course, there's tequila.
I love to make a roasted parsnip soup.
4 parsnips - cut into chunks
1 cup baby carrots (was in my fridge)
1 onion - quartered
2 - 3 cloves of garlic
- toss veggies with olive oil
- roast in 375 F oven for about 45 min, turning once
- add to pot
- pour in 1 tetrapack of low-sodium vegetable broth (or chicken, if you're inclined that way)
- add about 1 tsp. dried thyme
- bring to a gentle boil
- blend until smooth with an immersion blender
Roasting makes the flavours really intense. Even better after 1 or 2 days!
Well, it doesn't get any more Canadian than butter tarts. Or, the 'just as delicious' but easier to make butter tart squares. Wish I could share recipe with you right now, but I'm at work. Will try later. They are amazing with a shortbread base.
Love corn. Love pizza. Just not together.
First of all, loved the headline, @hungrychristel! And Congrats. Love is lovelier in the snuggly winter time. (as I think I remember...)
How about coq au vin (either with red or Nigella's riesling) or beef bourgignon? Both are slow-cooked wintry goodness.
I can't beleive I'm writing this, because she bugs the @(@#( out of me, but I discovered Martha Stewart Cooking School on PBS, and it's really helpful. A lot of good, basic information, presented methodically. Nothing flashy, and she's still wearing that big, unflattering shirt, but I find all kinds of great info and tips.
...and at least they aren't wasting food...
Will be eating tourtiere (Quebec meat pie, traditionally served at Christmas) at a party. Will bring homemade cookies. And, I suspect, lots of wine!
Don't mock. I already feel like a female Elvis here (Elvisa?) but what floats my boat is a grilled peanut butter and chocolate chip sandwich. Gooey, sinfully delicious with one of my favourite food combos.
I prefer cooking shows about SPAM.
"You naughty kittens. You've lost your mittens, then you shall have no pie." Misplaced punitive action? Unless it's got chicken or fish in it, I suppose...
Pan. The way my momma used to make it.
I've heard of oatmeal. Makes sense to me. My mum's meatloaf uses ground up soda crackers which I now use as well. She also used a can of tomato soup. You've inspired me to make one soon; it's one of my favourite comfort foods.
I have a pretty substantial "Pam" collection. But I'm not ashamed. It actually amuses me to no end, and I continue to buy any new innovation they might have. And yes, it's my name too.
Does it have to be from France, or would Quebec do? There is a quebecois dessert called 'pouding chomeur' that means something like 'unemployed pudding'. It came from the Depression era, where people got by on very little. It's a form of bread pudding. And why yes, it DOES contain maple syrup. See recipe below:
Yield: 9
Ingredients
2 3/4 cups maple syrup
2 tablespoons corn syrup
1/2 cup 35% cream
1 1/4 cups all-purpose unbleached flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup sugar
1 egg
2/3 cup milk
1 teaspoon vanilla extract
Directions
1.With the rack in the middle position, preheat the oven to 200°C (400°F).
2.In a saucepan, bring the maple and corn syrups to a boil. Simmer until a candy thermometer reads 108°C (226°F), about 10 minutes. Remove from the heat, add the cream and stir to combine. Pour the mixture into a 20-cm (8-inch) Pyrex baking dish. Set aside.
3.In a bowl, combine the flour, baking powder and salt. Set aside. In another bowl, cream the butter and sugar using an electric mixer. Add the egg and beat until smooth. With the mixer on low, add the dry ingredients, alternating with the milk and vanilla. Using an ice cream scoop, drop about 9 balls of dough, about 45 ml (3 tablespoons) each, into the syrup mixture. Bake until a toothpick inserted in the centre of a ball comes out clean, about 40 minutes. Serve warm or cold.
4.Note : A more traditional approach is to place the dough in the baking dish and pour the partially cooled syrup mixture over it before baking. Note that the cake will be more thoroughly soaked if you use this method.
I guess 'prunes' are a tough sell, cuz I noticed a recent commercial for 'dried plums'. Whatevs.
And @elangomatt, I've only seen oleo as a crossword puzzle clue!
Low sodium broths in tetrapaks. The are my go-to staple. Also, I use canned tomatoes for pasta sauces. And frozen peas and corn. But @conky is absolutely correct. Pre-shredded cheese is disgusting. And seriously, how long does it take to shred? It can be measured in seconds, not minutes.
A little goes a loooooooong way!
I love me a good peameal on a bun. I think it's a form of what you call 'Canadian bacon" with a cormeal crust. Served on a kaiser roll with yellow mustard, it's as close as you can get to a national sandwich. And any American friends I have introduced it to have loved it as well! It's for all to savour and enjoy!
Am I the only one who is kinda repulsed by blue foods? AND drinks, but that's a whole different story from my foolish past. I saw a recipe the other day for a blue velvet cake and felt a chill go down my spine? Serious Eaters, what's YOUR opinion?
I'm excited to be hosting a dinner party Saturday night in honour of a great friend. I bought a sirloin tip roast. Not the most expensive cut, but I understand that, if treated right, it will yield a tender and tasty roast. I've read all kinds of advice: start really high temp, then down to 350..cook it low and slow the whole time...Does anyone have any advice? Thanks so much, Serious Eaters!
It's been a very dry summer over much of North America, and there are reports that, consequently, food prices will rise because of poor crops. What will YOU do eat well and healthily? I'm going to freeze loads of fresh veggies so I can enjoy them in the depths of winter!
I am Big Apple bound this coming weekend (yay!) My question is: what sort of food souvenir should I buy? For example, in Portugal I brought back some wonderful olive oil. Can you recommend anything I can bring back to Toronto from New York?
What trip to the Big Apple would be complete without a great cocktail (at least one!). Can anyone recommend a great rooftop patio? I'm staying in Midtown, but it could be anywhere. Looking for view, ambience and great booze! thanks!
I was recently at a fancy restaurant and had a fabulous cocktail. I checked the menu online and it has gin, tonic, soda, cucumber...and..:"rosemary lemon syrup." Any idea of how I might make this syrup.
I'm trying to replicate it for a wee party I'm having next Friday night for the Royal Wedding. Served in china teacups, of course. I will be resplendent in a big hat that looks like meringue.
Any help will greatly help my cheesy fun.
In a couple of weeks, I'll be jetting off to Portugal for a couple of weeks, and would love some recommendations for restaurants in Lisbon. We're renting an apartment downtown, but will definitely want to go out for dinner. Don't want to break the bank, but want good local food -- including seafood.
Can't wait to trade Toronto's snowbanks and slush for Europe's sunniest capital!
Thanks! (obrigado...learning the basics!)
Some people are purists and think that any embellishment detracts from the simple gooey goodness of a plain sandwich.
Others like a little something to enhance. I admit to loving a grilled cheese with thin slices of dill pickle added to the cheese filling. Then I dip in ketchup.
What's YOUR favourite way with this classic sandwich?
Just bought some fresh fava beans still in their pods and realized I don't have a clue what to do with them. Any ideas, people?
Something other than "with liver and a nice chianti"...?
Many thanks, as always!
It's my job to bring a dessert (for about 6 people) to a Canada Day barbecue this Thursday. It's being held on the rooftop deck of my friend's downtown Toronto. We'll be able to see the fireworks later, and the conversation and the wine will flow...But I digress...
Any idea of a dessert that I might bring that features the colours of the flag: red and white? Bear in mind that I'll probably be carrying on the streetcar!
Thanks!
I will be travelling to the Washington region (Alexandria, Virginia) at the end of this month, and am looking for advice on good restaurants. Mid-price range, that won't break the bank, but are still yummy.
Can anybody suggest something for a winter-weary Canuck? Maybe something regional?
Many thanks!
[Photograph: Adam Kuban] It's time for the first-ever Slice Quiz. Put on your thinking cap and test your pizza knowledge! This one is pretty easy. Future Slice quizzes will get much more difficult. Bwahahaha. Take the quiz »... More
Marks & Spencer's double chocolate biscuits! Cadbury's lovely chocolate, HobNobs...hmmm....I'm only recommending sweet stuff. Must be almost 4 o'clock here!