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A few food notes from the Kwan\/Lee visit. How appropriate, given what the return suitcases are holding… 1. Korean<\/b> 2. Gelato<\/b> 3. Cheese \/ Fromage \/ Ost<\/b> Chabichou (Poitou-Charentes; soft; unpasteurized goat) supplemented by a few Norwegian “specialties”:<\/p>\n Jarlsberg 4. Fish<\/b> 5. Cookies<\/b> 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.) 1. Korean … Continue reading
\n(Side note: So far, it’s been a good summer for grilling in Toronto<\/a>. Let’s hope the weather holds until Labour Day.)<\/p>\n
\nGalleria Supermarket<\/a>
\nFor Korean short rib wraps: perilla\/shiso leaves<\/a>, red soy bean paste (it seems that some boxes were labelled “doenjang” and others “tenjang”), bulgogi or kalbi marinade
\nFor snacking: seasoned file fish rounds<\/a><\/p>\n
\nIl Gelatiere Artigianale, 647 Mount Pleasant Rd. (at Hillsdale), 416-488-2663
\nThe favourites so far are pistachio, chocolate hazelnut and grapefruit (pompelo). They also carry fruit jewels ($0.50 each, similar to the p\u00e2tes de fruit from Rahier, but not as moist), fruit-shaped marzipan ($2 each) and mini cones<\/a> imported from Italy ($1.50 for a stack of 10).<\/p>\n
\nThe cheeseboards for the two Saturday dinners (here’s the second<\/a>) were primarily from McEwan’s grocery store<\/a> at the revamped Don Mills Centre<\/a>:<\/p>\n
\nFleur en Lait (Ontario; semi-soft, washed rind; cow)
\nReblochon (Savoie; soft, washed rind; unpasteurized cow)
\nRove des Garrigues (Languedoc-Roussillon; natural rind; goat)
\nSaint-Agur (Auvergne; blue; cow)
\n1608 (Qu\u00e9bec; semi-firm, washed rind; unpasteurized cow)<\/p><\/blockquote>\n
\nand the infamous brunost (brown cheese) <\/p><\/blockquote>\n
\nWe tested Andreas Viestad’s recipe<\/a> for cured salmon (the DVD is available for loan from the Leacock video library). The method is hassle-free<\/a> compared to the usual one<\/a>, and the result was a more traditional, saltier and drier Scandinavian-style gravlax.<\/p>\n
\nFinally, a comment on the metric version of Dorie Greenspan’s World Peace Cookie<\/a> 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).<\/p>\n","protected":false},"excerpt":{"rendered":"