Food for thought - Lucy's Blog

By Jennifer Grange Saveur The New Classics Cookbook The Editors of Saveur Weldon Owen, 2014. 624pp. $45.00. Every time a compilation of recipes from a magazine comes out there is always speculation that this could be the new Joy of Cooking. The highly-regarded Saveur magazine, in conjunction with the 20th anniversary of its North American edition, has released a 1000+ recipe compendium. The recipes are garnished with quotes from culinary icons past and present, line drawings illustrating techniques and concise introductions. Saveur established its reputation with articles that guided the adventurous gourmet along the culinary road less travelled to the…
12.12.2014
By Bruce MacDougall With only a few hours to experience something of the culinary character of Copenhagen, we cabbed off to Geranium, located, somewhat inconveniently, on the 8th floor of a building adjacent to the National Stadium. It felt like a very odd place to find Rasmus Kofoed, the world’s best chef of 2011, but after a brief ride up to the top floor, we stepped out into an elegant culinary paradise and our senses began to take over. The mission of Geranium’s kitchen “is to create meals that involve all our senses - restores, challenges and enriches.” This is…
09.12.2014
By Bruce MacDougall Although many recipes were tested last week in Lucy's Kitchen, on Saturday we chose one of my favourites, with a twist. I am a big fan of seafood pasta dishes. They are often variations of Seafood Marinara, but this was different. It may have been the spices added to the intense, reduced fish stock-based sauce that gave this dish a lift, but more likely it was the perfectly cooked seafood. We drank the 2001 Olivier Leflaive Puligny Montrachet (89). This is an older white which could show some signs of oxidation but this one was practically perfect.…
02.12.2014
By Kristen Eppich This summer, I spent an afternoon sipping coffee and nibbling on pasties de Nata with author Carla Azevedo. Twenty five years ago, Azevedo published her first cookbook, Uma Casa Portuguesa: Portuguese Home Cooking, a comprehensive book on traditional Portuguese dishes.Recently she has released her second book, Pimentos & Piri Piri: Portuguese Comfort Cooking. So, what’s new to talk about in Portuguese cooking? A lot, according to Azevedo. Her first book has the traditional, staple recipes with an Azorean influence. (I learned that there is an important distinction between Azorean and Portuguese cooking – the nuance I still…
08.10.2014
Alec Scott is an award-winning writer based in the San Francisco Bay Area and former writer for Toronto Life magazine, as well as a former lawyer at my husband's law firm. My daughter was recently in San Francisco and Alec put together these great food recommendations for her. State Bird Provisions: Creative, James Beard award-winner, but impossible to get into except at the bar. Quince: Italian and French inspired tasting menus. Mission Chinese Food: Chinese food Cafe Jacqueline: the continent’s only soufflé house Foreign Cinema: California/Mediterranean inspired menu. Nice bar right at the back. Tartine Bakery & Café: Best croissants.…
04.08.2014
By Lucy Waverman Here is a list of more casual restaurants that I like to eat at in Toronto: Actinolite: local, foraging 971 Ossington Avenue Banh Mi Boys (and their 2 other branches): sandwiches392 Queen Street West Campagnolo: Italian832 Dundas Street West Chantecler: Canadian/Asian 1320 Queen Street West Daisho: Korean/American190 University Avenue, Third Floor Farmhouse Tavern: seasonal Canadian 1627 Dupont Street Foxley: Asian 207 Ossington Avenue Hawker Bar: Malaysian 164 Ossington Avenue Pukka: Modern Indian778 St. Clair Avenue West Yours Truly: seasonal Canadian229 Ossington Avenue Zucca: Italian2150 Yonge Street
31.07.2014
By Lucy Waverman Scallops actually grow in the beautiful fan-shaped shells that are often used for serving. Here are 3 helpful tips for cooking with scallops: In Europe scallops are sold in the shell with the roe attached; the roe is a real delicacy, and it’s a shame our scallops are not sold the same way. However, even shelled scallops usually include the muscle that attaches the scallop to the shell, and this muscle should be removed before cooking, as it is tough. You can easily pull it off with your fingers. Scallops, like shrimp, come in many different sizes.…
30.07.2014
Book Review by Gaeby Abrahams Chef Dan Barber is on a mission. The Third Plate is his manifesto. Recently he was at George Brown College in Toronto to talk about his new book on what true food sustainability looks like. To say that our food system is not sustainable is nothing new. In The Third Plate, Barber draws on research from agricultural science to philosophy in an attempt to understand why this is the case – and how we can change it. It’s an enormous endeavour, but in simplified terms it requires us to adjust our expectations. We need to…
23.07.2014
By Lucy Waverman Here are my picks for the ten best restaurants in Toronto right now: Bar Isabel797 College Street Buca604 King Street West Byblos11 Duncan Street Cava1560 Yonge Street The Chase10 Temperance Street Edulis169 Niagara Street Richmond Station1 Richmond Street West Scaramouche1 Benvenuto Place Splendido88 Harbord Street Sushi Kaji860 The Queensway
14.07.2014
By Lucy Waverman It is notoriously hard to find good, non-touristy restaurants in Venice. Most of the food is mediocre. There are some excellent expensive restaurants, but not very many in the cheap and cheerful category. Here are a few that we have eaten at that I would recommend, though unfortunately they are not cheap options. Il Ridotto: Mostly fish, cooked in a contemporary style. Have the menu rather than eating al la carteas it is more reasonable. They use a lot of peanut oil in their sauces as they say it is lighter than olive. With my husband’s peanut…
09.07.2014