Food for thought - Lucy's Blog

Each year there are predictions about the next best trend. In the fickle world of food, some of these end up spot on while others totally miss the mark. After watching the 2017 trends lists roll out, here are my picks for the trends most likely to catch on. Seaweed Many of us were first introduced to seaweed through sushi, but there is so much more to it than nori wraps. The number of seaweed products moving into the mainstream just keeps growing – dulse, kelp, carrageen, wakame, sea spaghetti and the list goes on – and cookbooks featuring seaweed…
30.12.2016
This time of year always calls for best-of lists. Here are mine. Best New Restaurants in Toronto Of new restaurants I’ve tried in Toronto this year, here are my top three. Their food is excellent, full of flavour and intensity. Canis: Canadian, seasonal746 Queen Street West Before Canis, Chef Jeff Kang was most recently at the Shangri-La Hotel and before that cooked in Vancouver. His approach to food is very layered. His roast duck, a notoriously difficult dish to make tender and juicy, was practically perfect, especially since he used Muscovy duck which can be tough. His desserts all come…
14.12.2016
By Donna Borooah I recently attended a plant-based cooking event hosted by Michael Abramson of vegetable butcher YamChops. It was the peak of our local produce season and Abramson told us, “it’s a short season, make the most of it.” With this, he and his team demonstrated innovative and unusual plant-based dishes including juicy watermelon “steak” with chimichurri, tomato sushi – which looked just like the real thing – and a chocolate mousse with a surprising ingredient: cauliflower. Cauliflower seems to be everywhere these days. Many vegan chocolate recipes feature avocados for their creamy texture, but Abramson uses the velvety…
29.08.2016
Today it is all about black in the test kitchen. We are experimenting with inky black ingredients in all kinds of ways. Here are a few highlights. We took sheets of dark green Japanese nori, dipped them in a light batter and fried them up for a crispy, nearly-black garnish. Black rice is the base for a gooey rice pudding with coconut and mango. Charred leeks make vegetable ash, which can be sprinkled over and mixed into all kinds of dishes. Finally, we're making a black garlic aioli full of the rich earthiness and delicate sweetness of the black cloves.
29.06.2016
By Jennifer Grange with comments from Lucy Waverman What better way to look back on a year than through food? Over the past year we've been looking at cookbooks of all kinds, testing recipes and keeping an eye on food trends. In no particular order, here are 16 of our favourites from 2015. Fire & IceDarra GoldsteinTen Speed Press, 2015. 304 pp. $51.00. When you spot a book by Darra Goldstein, do not stop to consider whether the subject is one in which you are interested. Just buy it. A founding editor of Gastronomica, Goldstein has the sort of infectious…
09.12.2015
Earlier this month, Lucy taught CAMH's Thought for Food group how to make monkey bread with tomatoes, basil, garlic and black olives: "Recently, CAMH welcomed Globe and Mail food columnist, Lucy Waverman to lead a Thought for Food session. 'Cooking can be very peaceful and relaxing; you bring joy to the people you feed,' Lucy told the class. 'My true passion is for teaching, and so I’m happy to be here to teach you today.'" Read the full story at CAMH: Thought for Food. Lucy rolls pizza dough as she outlines the recipe for the class. (Photo: Mike Hajmasy)
26.11.2015
By Donna Borooah Cacao Barry recently launched three new chocolates – one milk and two dark. They are using a new fermentation process, which has a higher yield from each bean (more profitable for the farmer) and better flavour (more desirable for the chef). To show off the new chocolates, they hosted an evening with three chefs demonstrating “Modern Techniques for On Trend Desserts.” Modern cooking sometimes waters down flavours, but the focus of these demonstrations was to make the chocolate the star. Each chef had a unique approach. Chef John Placko, Modern Culinary Academy: Chef Placko focuses on texture…
03.07.2015
The next generation foodies are starting to cook at an early age. My grandson Josh is one of them. He loves to cook because he says “it allows me to use my creativity and make people happy too.“ This dinner was his gift to his sister Anna for her birthday. He chose the menu based on her likes and he cooked at my house in case he needed help. My job was to show him techniques for the best results and he produced a fabulous feast on his own. A favorite in many households, this chicken is fried only for…
13.05.2015
By Bruce MacDougall When Lucy returned from from her first week as the Gastronomic Writer in Residence at the Stratford Chefs School, she brought along a bottle of the 2001 Faustino 1 Gran Riserva, the Wine of the Year according to Decanter magazine. All over the Spanish speaking world the term Gran Riserva is used as a marketing tool, but in the Rioja it is much more than that. The Bodegas, as wineries are known in Spain, produce differing styles depending in large part on the aging process, particularly the time in oak barrels. Gran Riservas require the longest aging…
23.12.2014
I used to be a school teacher and then I taught in my own cooking school, so being asked to be the Joseph Hoare Gastronomic Writer in Residence at Stratford Chef’s School was a very exciting offer. Two weeks teaching young students about recipe development and writing sounded like a great idea. I found that not all the students were young. Several people were looking at this as a second career, not necessarily in restaurants but as bed and breakfast options, catering and even food writing. It turned out to be more than I expected. I learned from the students…
17.12.2014