What's with the random, crappy, UNFIXABLE insertion of dozens of empty lines?!!! ARGGGH!
And on the heels of that formatting rant, I've been experiencing a crisis of focus. Not sure I want to continue on a food-focused blog, and Blogger has obviously been causing me a bit of friction. (ahem)
Not sure what's next.
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Two dozen long stemmed beauties from Hubby for our second anniversary
patriotism, even in the papaya
fragrant peonies in December
Addictive warning not on label
looks so harmless
How I Spent My Christmas Vacation
If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony. Fernand Point
Things I love about Texas #4
Joel's brisket. We tried as many versions of bbq'ed brisket as we came across but this - this was superlative. Tender, with a gorgeous smoke ring and the delicate and pervasive savour of smoke. He's a master and I am deeply grieved that it is illegal to ship brisket across the border.
Things I love about Texas #3
Two dozen long stemmed beauties from Hubby for our second anniversary
Texas Lonestar
patriotism, even in the papaya
Things I love about Texas #2
Oh, the pecan pralines. We're having a fling. Locally made, I've found a bunch of manufacturers so far, with fudgey or caramely candy topped with pecans. I love them all.
It's only a flirtation but there's also the peanut patty, strangely pink, and a little less sugary.
While I'm in Texas, we're going to spend a lot of sweet, sweet time together.
It's only a flirtation but there's also the peanut patty, strangely pink, and a little less sugary.
While I'm in Texas, we're going to spend a lot of sweet, sweet time together.
Fasba
Sunday night supper. I mean, you're hungry but you just don't want to go out, don't want to cook - this is a moment for cheese.
My Mennonite forebears would have had 'fasba': a cold snacky meal of bread, cheese, perhaps sausage and certainly pickles.
Well, still blessed with a small but delicious stock of cheese, that's what we had for supper. We lovingly savoured the Beaufort (yes, Hubby got that look again as he ate it), plus a funky goat from Cypress Grove Creamline and an herbed spreadable chevre called 'Femme Fatale' made by CheesyGirl, the last two from Whole Foods. Plus olives and wine and something fresh.
But don't miss it - in the back, the unassuming white bag - it has cheese infused butter crackers. From Hediard. In Paris. It's good to remember Paris still exists.
My Mennonite forebears would have had 'fasba': a cold snacky meal of bread, cheese, perhaps sausage and certainly pickles.
Well, still blessed with a small but delicious stock of cheese, that's what we had for supper. We lovingly savoured the Beaufort (yes, Hubby got that look again as he ate it), plus a funky goat from Cypress Grove Creamline and an herbed spreadable chevre called 'Femme Fatale' made by CheesyGirl, the last two from Whole Foods. Plus olives and wine and something fresh.
But don't miss it - in the back, the unassuming white bag - it has cheese infused butter crackers. From Hediard. In Paris. It's good to remember Paris still exists.
Things I love about Texas #1
fragrant peonies in December
Smoking Allowed
One of my favourite local products - smoked buffalo by Valbella Meats in Canmore. Seeing as we're hitting the dusty trail in a few days, a bit of provisions, preserved and easy to travel with, seemed like a good idea. Of course, the fact that it's delicious, and Hubby craves it also factored in.
How fun is that?!
I love the farmer's market! I wish they could operate year round, but in Calgary, fresh, local and seasonal only applies to food for 4 months, and even then, 'local' needs to be thought of generously.
But for those months, I'm there at least once a week and feel a harvester's pride at stocking up, just like the city kid I am.
But for those months, I'm there at least once a week and feel a harvester's pride at stocking up, just like the city kid I am.
Aviv's bread
A former cheesemonger at Janice Beaton Fine Cheese, Aviv discovered that his true love was breadmaking. He's back now, after 6 months of travel that included an estage at a famous bakery in New York, and that means his chewy, rustic loaves are once again available in my neighbourhood.
Stopping at Second to None Meats for a little protein inspiration to wrap tonight's meal around, there was the bread. My theme is complete - grilled Galloway sirloin steaks, topped with thyme butter, with gnocchi tossed in ratatouille and feta alongside.
Starter: bruschetta Tuscan style, which according to Marlena di Blasi, consists of good bread, grilled, drizzled with fine olive oil and a wee bit of sea salt scattered on top. Time to break out the olive oil from Hediard.
Stopping at Second to None Meats for a little protein inspiration to wrap tonight's meal around, there was the bread. My theme is complete - grilled Galloway sirloin steaks, topped with thyme butter, with gnocchi tossed in ratatouille and feta alongside.
Starter: bruschetta Tuscan style, which according to Marlena di Blasi, consists of good bread, grilled, drizzled with fine olive oil and a wee bit of sea salt scattered on top. Time to break out the olive oil from Hediard.
Take me to your pastry
Okay, no surprise that my raging sweet tooth takes me through bakeries and chocolate shops wherever I go. In England, I hunted down a few classic sweets to try.
Bakewell tarts have a cakey, almond filling in a pastry shell, but since the only ones I could find were at a supermarket, perhaps they're less dry when they're fresh...otherwise, disappointing.
Banbury cakes are pale ovals of somewhat chewy pastry with a few currants scattered throughout. They have a history that dates to medieval times which scores points but taste lardy and, well - I just don't like raisin-like fruit. There, I said it.
But flapjack - flapjack is a whole 'nother thing. It looks like a granola bar that expired some time ago but its inert appearance conceals a caramelly, buttery sweetness that hit my sweet spot. Yum.
Savour and crunch
When you start with good stuff
...and then make real food...even the leftovers can be something wonderful.
We were peckish on a Sunday evening but didn't want dinner. What was fast and easy and in the fridge? Having culled a few bits, I grilled a couple of slices of rustic multi-grain Italian bread after drizzling them with olive oil. Then I mixed a lonely piece of chopped turkey-herb meatloaf with grainy mustard, reheating it quickly in a little frying pan. (I love that little one-egg non stick pan!) On top went the leftover sauteed kale and mushrooms, and voila, a delish little nibble ex nihilo.
We were peckish on a Sunday evening but didn't want dinner. What was fast and easy and in the fridge? Having culled a few bits, I grilled a couple of slices of rustic multi-grain Italian bread after drizzling them with olive oil. Then I mixed a lonely piece of chopped turkey-herb meatloaf with grainy mustard, reheating it quickly in a little frying pan. (I love that little one-egg non stick pan!) On top went the leftover sauteed kale and mushrooms, and voila, a delish little nibble ex nihilo.
When life hands you lemons
...preserve them. With a vacation to Europe about to start, it seemed most prudent and housewifely to 'put up' some of the lemons I knew I wouldn't use before we go.
I used the classic method - pack lemon wedges tightly into a jar; add a couple of teaspoons of coarse salt per lemon; top with fresh lemon juice; set jar on its lid and back upright for a day at a time for 2 weeks.
They're ready now, intensely lemony and flavourful, just in time for us to leave them behind. Hopefully our housesitter will leave a few for us to slice into a pasta with goat cheese...or chop finely into hummus.
I used the classic method - pack lemon wedges tightly into a jar; add a couple of teaspoons of coarse salt per lemon; top with fresh lemon juice; set jar on its lid and back upright for a day at a time for 2 weeks.
They're ready now, intensely lemony and flavourful, just in time for us to leave them behind. Hopefully our housesitter will leave a few for us to slice into a pasta with goat cheese...or chop finely into hummus.
It does a body good
Ricotta redux
Attempt #2 at ricotta, I used buttermilk as the culture and had learned that the 'recooked' cheese requires a gentle hand for primo results. Oh yeah, baby. That's what I'm talking about. It was smoother, creamier - forming a mass of solid curds that I had not stirred often and then lifted out with as little movement as I could into the sieve.
It's already almost gone, as you can see.
It's already almost gone, as you can see.
Pain au chocolat
Driving out of the city midmorning, I unavoidably consider a bakery stop at Manuel Latruwe or Yann's Patisserie for a little something something. Okay, fine, it's going to be a pain au chocolat. I mean...fragile, buttery layers that shatter as I bite, reaching the dark chocolate logs in the centre, an almost bitter contrast to the exterior, and a little latte to sip on the side...delish. Oh the joys of good bakeries! My mouth waters at the thought of being in Paris this summer and doing my valiant best to eat my way through their bakery options.
Addictive warning not on label
Crack in the box
I headed over to check out the CRMR store - that's short for Canadian Rocky Mountain Resorts, a group of resorts like Deer Lodge and Emerald Lake Lodge and restaurants like Cilantro (next door) and Divino - and their curated shop of delectable edibles both local and further flung.
I brought home a couple of things: some CRMR cured elk salami, sopressata, a cool and inexpensive little spreading knife and a box of Dufflet Almond and Pistachio crunch.
The meats, surprisingly, were meh.
The crunch was sensational! Rich caramelized nut flavour with a distinctive salty tang, I ate an embarrassing amount of the box by myself in one sitting.
This is now on my dangerous foods list - just too good to stop. You've been warned.
Oh, and the pate knife works great and looks beautiful, too.
I brought home a couple of things: some CRMR cured elk salami, sopressata, a cool and inexpensive little spreading knife and a box of Dufflet Almond and Pistachio crunch.
The meats, surprisingly, were meh.
The crunch was sensational! Rich caramelized nut flavour with a distinctive salty tang, I ate an embarrassing amount of the box by myself in one sitting.
This is now on my dangerous foods list - just too good to stop. You've been warned.
Oh, and the pate knife works great and looks beautiful, too.
looks so harmless
Chaource
I've been reading about cheeses and bought a Chaource to try, since it sounded delicious and perhaps - just perhaps - I needed to branch out from my usual alpine cheese affections. (Beaufort! how do I love thee - let me count the ways) "...barely fermented, milk-white cheese smelling of cream and the cellar in which it ripened"...
The sculptural column I cut into was definitely mature and firmly in the stinky cheese category, which wow, do I not enjoy. A friend with a more grown up palate than mine happily finished it off.
The sculptural column I cut into was definitely mature and firmly in the stinky cheese category, which wow, do I not enjoy. A friend with a more grown up palate than mine happily finished it off.
Sugar plums
How I Spent My Christmas Vacation
Over the holiday, Hubby and I had several late night sippings of our favourite dessert wine - Pomme d' Or by Grande Pre. Deliciously apple-ly, its caramel warmth went a long way to counteract our bitterly cold December. Thanks, T&K, for stocking us up!
One memorable night
This past summer, J and I fell in love. We each put a piece of Vigneron in our mouths and our eyes met...wow. That was one sensational cheese. We didn't speak for a few moments; love at first bite doesn't happen all that often and we wanted to savour the sweet complexity as it melted.
"Cheese is milk's leap towards immortality" Clifton Fadiman
"Cheese is milk's leap towards immortality" Clifton Fadiman
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About Me
- Saltine
- A part of my brain is always orienting to my next meal. For me, food is love...love of flavour and satisfaction...the triumph of technique and presentation (when successful!)...and the intimacy a great meal creates between those who share it.
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