A few food notes from the Kwan/Lee visit. How appropriate, given what the return suitcases are holding…
(Side note: So far, it’s been a good summer for grilling in Toronto. Let’s hope the weather holds until Labour Day.)
For Korean short rib wraps: perilla/shiso leaves, red soy bean paste (it seems that some boxes were labelled “doenjang” and others “tenjang”), bulgogi or kalbi marinade
For snacking: seasoned file fish rounds
Il Gelatiere Artigianale, 647 Mount Pleasant Rd. (at Hillsdale), 416-488-2663
The favourites so far are pistachio, chocolate hazelnut and grapefruit (pompelo). They also carry fruit jewels ($0.50 each, similar to the pâtes de fruit from Rahier, but not as moist), fruit-shaped marzipan ($2 each) and mini cones imported from Italy ($1.50 for a stack of 10).
Chabichou (Poitou-Charentes; soft; unpasteurized goat)
Fleur en Lait (Ontario; semi-soft, washed rind; cow)
Reblochon (Savoie; soft, washed rind; unpasteurized cow)
Rove des Garrigues (Languedoc-Roussillon; natural rind; goat)
Saint-Agur (Auvergne; blue; cow)
1608 (Québec; semi-firm, washed rind; unpasteurized cow)
supplemented by a few Norwegian “specialties”:
and the infamous brunost (brown cheese)
We tested Andreas Viestad’s recipe for cured salmon (the DVD is available for loan from the Leacock video library). The method is hassle-free compared to the usual one, and the result was a more traditional, saltier and drier Scandinavian-style gravlax.
Finally, a comment on the metric version of Dorie Greenspan’s World Peace Cookie recipe. This yielded a more crumbly dough, and the final product was a slightly denser cookie, but Lisa approved them and Coco and Tasha had no complaints. The biggest difference was quantity of flour (less used if measured by cups than by grams).