13 posts tagged “food”
It's been quite the strange Spring. Heat followed by snow but all that seems to be behind us now.
Having missed the season of renewal last year, it's the little things I am really enjoying.
Tonight it was baked asparagus and chops on the Q. This was follwed by a little walk out back in the woods. There they were! The Trilliums are out. Jack in the Pulpits are soon to follow. Spring is here!
Right after Christmas one of the burners on the stove died. A quick trip to the local DIY and the replacement was installed. Even I could do that.
What I had forgotten was this new burner is considerably hotter than it's older mates. To make a long story short I kinda burned the broccoli soup I'd created. "Have you noticed the soup has a bit of a smoky taste?" Yes, well, I'll try to do better later in the week.
Today humbled by broccoli. Thursday I will, perhaps, torture minestrone.
Tuesday's clinic visit had some good news and some not so good news. The good news is that I no longer have any dietary restrictions. This means that formerly ''banned' things are back on the menu. The kitchen is open! Man, I have missed salad and I'm planning on celebrating with a big Greek salad this weekend. Let's hope my taste buds cooperate.
I have been simply amazed by the responses that have come into my previous post on Friendship. Most of this has gone on in private emails but it was the post that got it going. It has been a lot of fun tossing about ideas and theories. It has also been very cool (yes, I say cool) to have neighbors share personal experiences and listen to some of mine.
Wednesday I went and got a haircut. It is over a year since this has happened, unless you count having my head shaved in the hospital - thanks Joe. Now when I say haircut I mean a trip to a traditional barber. When I was a kid I didn't enjoy getting my haircut but I liked going to the shop with my Dad. The men complained about politicians, debated the pros and cons of various hockey and baseball players and spoke of the next season's fishing trips. I loved the smells of lotions, creams, disinfectants and cigars. The cigars are gone, of course, and the strops are generally silent. Where two barbers shared a shop one chair now is empty but I am drawn back. My trips to a spa will be limited. I do not need a massage let alone a shampoo. A crisp, clean, cut and a chat about the day's affairs. The walk outside into a spring-like breeze ... it's almost instant refreshment. $15 with a generous tip.
Another nice thing is that I am now able to read and only get functionally drowsy rather than falling immediately to sleep. This has allowed me the opportunity to return with satisfaction to an old "friend" author Michael Connelly.
In The Closers Detective Hieronymus "Harry" Bosch returns to the LAPD after a three year retirement. He's assigned to the newly re-formed Open-Unsolved ("cold case") Unit and his former partner Kizmin Rider. Together they must resolve the 17-year-old murder of a mixed-race teenager.
I am, obviously to fans, behind in this series. The prose may not be Connelly's most descriptive as a lot of time is spent dealing with the changes in Departmental politics during his absence. It's still a very good read for crime fans. I suspect the time spent on background gives Connelly more freedom to wax darkly poetic in the subsequent Bosch novels.
I am now about half way through Carl Sagan's The Demon-Haunted World: Science as a Candle in the Dark.
Most of what I have come across so far has involved Sagan rejecting beliefs in alien abduction or Atlantis on the basis that they are ignorant. This doesn't mean he puts down the believers, necessarily, but rather he shows how many "New Age" ideas (and some old ones, too) do not stand up to scientific scrutiny and/or fact. He could see and appreciate the desire for belief in something else. He felt, however, that somehow society had let these people down by not allowing them to direct the same positive energy towards science and its' own marvels.
Sagan was a good scientist. He remains, in his legacy of film and books, an excellent communicator.
Food, a haircut, discussion and books ... so for today it's the little things that make life good.
Well, I'm back from Montreal. It was a quick but lovely trip. Money was no object as there really wasn't any money to spend but that's OK.
First stop was the Biodome - not to be confused, although it always is, with the Biosphere. The Biodome is located in the old Olympic Velodrome beside the Olympic stadium. It is, of course, right on the Metro.
There are several ecosystems to enjoy. We started with the Tropical Forest. After the incredibly cold weather outside this was a welcome shock to the system. The birds and plants are easy to see and as one allows the eyes to scan about for creatures you soon begin to feel you are really in their environment.
This was followed by the Laurentian Forest which is actually the local wild habitat. This is more interesting than I thought it would be and I can't believe a saw a Lynx even if it was behind a screen. It was so close and it's fur is incredible.
We then moved into the St. Lawrence Marine Ecosystem. Wow. One can begin to appreciate rains and little streams flowing into rivers that, in turn, flow into the mighty St. Lawrence which itself meets the Atlantic Ocean. The interrelationship between the different animals seems so obvious when they are observed up close and thousands of square kilometers of nature are compressed into just a few square meters.
The last section puts the Arctic and Antarctic environments beside each other. Here the many varities of Penguins 'steal the show'.
The Biodome is fun for families and just fine for the lone visitor. It's a jewel. If you're thinking of going, there is a shuttle bus between the Biodome, the Insectarium and the Botanical Gardens.
After this it was time for something completely different. Located by the Place des Arts Metro is the Musee d'art contemporain de Montréal. Here we saw kinetic works by Jean-Pierre Gauthier, amazing paper 'assemblies' by Jérôme Fortin and an installation work called Tree House Kit by Guy Ben-Ner. Also on general view were recent additions to the museum's collection.
After this a break was taken followed by an early supper, certainly by Montreal standards, of Japanese food on de la Montagne - no poutine or smoked meat - and an early return to the hotel.
The next morning was window shopping on Ste Catherine although I did allow myself a small purchase. I went into HMV and picked up Beethoven, The Piano Sonatas, by Vladimir Ashkenazy. That's 32 sonatas for thirty dollars which is quite the deal, I hope. I'm not really familiar with Ashkenazy with the exception of his recording of Musorgski's Pictures at an Exhibition.
After lunch it was time to return home which was done by train. I believe a good time was had by all. It's still sad, however, to be at the Olympic Stadium and know the Expos will never play again - you see I can sneak baseball into anything.
Man, I miss Montreal.
Every one and a while it's a nice treat to read something light(er) and very English.
The novel centers around a London restaurant critic who's most recent review has caused a chef to commit suicide. This launches the reviewer on a campaign of apologies. Sexual politics, world politics, food politics, chauvinism and more ... Written in a style that sometimes reminded me of Douglas Adams, in the tongue in cheek approach, Eating Crow was a nice distraction.
I have just heard reported that Bens Delicatessen has closed. Located in downtown Montreal, Bens is acknowledged by many to be the originator of the smoked meat sandwich. According to Elloit Kravitz, grandson of the founder "smoked-meat sandwiches" were first available for sale at the original tobacco-confectionery shop in May 1908. "For several years before that, Ben Kravitz had been serving his unique smoked-meat sandwiches free of charge to customers, friends and family who would join him at lunch." Montreal smoked meat should not be confused with what is often passed off as genuine but is, in fact, pastrami or a variation thereof. Indeed, Bens probably was the first smoked meat but many would argue that over the years the "Montreal process" was perfected by others (see my Schwartz's post). As a deli, you see, the meat was just part of it. Bens had the greatest location. Downtown, surrounded by office towers and shopping, it was also close to McGill University and practicaly next door to Condordia U. It stayed open late and you could get pretty good latkes when the rest of the city just wanted to sleep. Then there was the atmosphere. Somehow the customer was just an ephemeral speck on the ageless green linoleum floors and linoleum topped tables. Your waiter wore a white shirt, narrow black tie, pocket protector and always seemed to have to walk a mile to the table. You felt like you were sitting in a bit of history. You were. The report I heard said walls displying the celebrity/sports figure photos and hand painted menu highlights were to be preserved by a museum. It's hard to believe. I had known that the deli had been dealing with labor problems for months. Obviously the location would be coveted by any serious developer. It's just a sign of the times but not, I suspect a good one. Anyway, time will always march on. Thank you so very much Ben Kravitz!
It really is that season! Please excuse the self indulgence. Bill T. hosted the office crew, minus Clifford the dog, and thier partners to a meal at Les Fougères restaurant. While the old taste buds are still not functioning up to standards, how could anyone refuse? We began with a glass of Kir while we perused the menu. Contrary to common experience these days everyone wanted red wine so the challenge of this selection was capably taken up by Bill. I must say the wine list was interesting and offered a wide selection in both places of origin and price. Credit for this must go to Véronique Rivest Les Fougères' sommelier and National Sommelier of the Year (Good luck at the International Sommelier Competition next March in Barcelona). Ok foodies let's get down to business. My selections were, perhaps, a bit conservative but I generally know what I can and cannot eat these days - not. The appetizer was "seared Marieville foie gras served with fig compote and a grilled slice of fig, pinenut and rosemary cake". This was really rich but the tasty cake helped somewhat. Unfortunately I would pay for this later. It was too rich for my system but almost worth it. My fault, no one else's. The wine was an Australian Mentor. For the main course I really had a craving for caribou. Unfortunately it wasn't available that evening. Instead I had bison prepared in caribou fashion. This was "broiled juniper-rubbed with a New Brunswick partridgeberry, horseradish and Port jus served on a sauté of root vegetables with truffled potato dauphinoise". The accompanying wine was a 2003 Mercurey from France. It was a great meal only surpassed by the delightful company. Thanks Bill!!! I will avoid foie gras for quite a while.
Dessert was "caramelized pear en coupe layered with Poire William crème fraîche and a honey quince purée, served with pear sorbet and cassis compote". It was delightful to the eye and refreshing to my limited palate.
I have used this spot to put forward recipes that appeal to my currently unattainable cravings. I'll post some others soon.
Right now my preoccupation is with the taste and smell memory of Schwartz's Hebrew Delicatessen in Montreal. What a place. You usually have to line up outside to get in. Once inside you share a table with whoever and that's that. The waiters are surly or, at least, abrupt. Do I want my smoked meat meat lean? No but I will settle for medium. My heart doesn't deserve fat even though it is its' own special joy. What will I drink? That will be a black cherry cola, of course.
When my taste buds return I will not be lazy. I will make the trip to Montreal. I will not go the The Main deli across the street simply to avoid the crowd. I will join with that special person who lives 'round the corner and down a block. We will feast.
OK, I love leeks. Up to now they still have not rejoined the ranks of the edible except in soup form. (Not complaining - it's better than nothing). The recipe below is from America's Test Kitchen . I like it and it is also great anti-traditional holiday food for when you just need a break!
Leek, Prosciutto, and Goat Cheese Frittata
An ovensafe nonstick 12-inch skillet is a must for this recipe. Because broilers vary so much in intensity, watch the frittata carefully as it cooks.
Makes one 12-inch frittata, serving 6 to 8 12 large eggs
3 tablespoons half-and-half
Table salt and ground black pepper
2 tablespoons unsalted butter
2 small leeks , white and light green parts halved lengthwise, washed, and sliced thin (about 3 cups)
3 ounces thinly sliced prosciutto , cut into 1/2-inch-wide strips
1/4 cup chopped fresh basil
4 ounces goat cheese , crumbled (about 1/2 cup)
1. Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl until well combined, about 30 seconds. Set eggs aside.
2. Heat butter in 12-inch nonstick ovensafe skillet over medium heat until foaming subsides. Add leeks and 1/4 teaspoon salt; reduce heat to low and cook covered, stirring occasionally, until softened, 8 to 10 minutes. Stir prosciutto, basil, and half of goat cheese into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.
3. Distribute remaining goat cheese evenly over frittata. Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into with paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.
Attention coffee fanatics ... if you haven't see it, please lobby your local Public Broadcaster for "Black Coffee". This 3 hour, 3 part, documentry has it all: history, economics, smiles, tears, trivia, and techniques.
A summary of the episodes from TVO -
PART 1: THE IRRESISTIBLE BEAN
Exploring coffee's origins in Ethiopia and its triumphant spread over five continents, sparking revolution, controversy, creativity, commerce, and slavery along the way.
PART 2: GOLD IN YOUR CUP
In Latin America the coffee barons' stranglehold led to the subjugation of natives and Africans, the destruction of the rainforest, and ironically, the evolution of both democracy and dictatorship.
PART 3: THE PERFECT CUP
In response to the threat of a boycott, Starbucks begins serving "fair trade coffee" in all of its stores. Also, a look at the specialty coffee revolution, first in Canada and then United States, and the worldwide return to the coffeehouse as a community gathering place.
If you are a real coffee nut consider contacting the filmakers directly to, perhaps, obtain a copy.
The documentary web site : http://www.blackcoffeemovie.com
