Posts Tagged ‘Serious Eats’

This Novelty Will Not Wear Off

Zoku

It’s been hot in Toronto recently.

Not just h-o-t hot, either.  More like h-a-w-t exclamation point hot.  With the humidex, most days last week were hovering in the mid 40′s, which when I did a conversion for an American co-worker turned out to be about 109* F.  This is generally much warmer than we’re used to around here, so please excuse me while I bitch and moan about it a wee bit.

Anyway, all of that heat percolating around us demanded that I find a touch of sweet relief.  At first that meant hauling out the ice cream maker for a few churns (lemon blueberry and fig ice creams were the frosty scoops du jour) but after a few days something a little different was on my mind.

A while back I’d read a product review on Serious Eats for the Zoku Quick Pop Maker and at the time (I’ll be honest) the idea of it did nothing for me.  But, thanks to The Atlantic’s food channel and its spate of ice pop-related stories, the idea of crafting artisanal ice pops began to pervade my subconscious and gain a fair amount of traction.

Before I knew it, I was asking the Everyman (by way of justifying its potential existence in my already overstocked kitchen) if a machine that freezes ice pops in only 7 minutes was an unnecessary extravagance.  I should have known the answer before I even asked the question (in case you’re wondering, it was that may be the very definition of unnecessary extravagance) but after mulling it over for a few more days, I ended up buying one anyway.  They can be had by visiting your local Williams-Sonoma, though if you’re in Canada I would suggest hopping across the border to get one, because the exchange markup  is brutal.  Alternatively, you could just buy the old fashioned frozen pop makers, since they clearly also get the job done.

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A Collaborative Effort

Veggie Risotto

Though it didn’t start out that way, this week’s Meatless Monday dinner ended up being an incongruous amalgamation of several ideas and recipes.

Firstly, I wanted something relatively quick that wouldn’t heat up the kitchen too much.  That immediately put my original plan of revisiting last week’s awesome potato salad out of the running because the spuds needed to be oven roasted.

Next, I considered peas because I’d spent all that time shucking 2 quarts of them on Sunday, so I might as well use them before they went bad.

From there my mind wandered to risotto, and initially settled on a light spring pea and parmagiano version.

But before long I started to recall the delightfully nutty braised fennel I’d made courtesy of a Serious Eats recipe (initially sampled for a pared down version of the pizza minus anisette cream, which by the way makes one outstanding pie!).

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Bait And Switch (Or Why I’m Not Above The Occasional Culinary Subterfuge)

Parsnipity Spelt Cake

Sometimes I come across strange recipes on the internet that I just can’t help but test out in my own kitchen.  I become inordinately fascinated by these culinary oddities, with a fixation that won’t be satisfied until I taste them for myself.  Of course, in order to get the Everyman to try many of them, I generally have to leave out certain salient details that might give him pause.

Case in point would be when this particular recipe popped up in my RSS, gleaned from the Serious Eats column The Crisper Whisperer.  I’m sure that by the time he finishes reading this post I will have received a call or an email about this particular cake and his personal thoughts on it, but when he asked me what it was last night I simply uttered “spice cake”.

Over the years we’ve all come to acknowledge carrot cake, sweet potato pie and zucchini muffins as relatively commonplace dessert-type offerings, but up until this point I’d never seen or heard of a parsnip cake before.  Between the fact that I was vaguely intrigued and disgusted by its very existence, and the fact that I had a half bag of parsnips lounging around our crisper not getting any younger, I decided it had to be done.

Just Batter

The recipe began simply, calling for all the usual suspects that come to a batter party (flour, sugar, eggs) but I immediately began making changes and substitutions.  Where there was once flour I replaced it with spelt, and a cupful of allergenic walnuts became a measure of porridge oats, while white sugar was traded for brown.  Then, just because I felt the guilt of attempting something healthy (yes, I suffer from the opposite form of guilt, not for eating badly, but from trying to eat too good) I threw in a small handful of dark chocolate chips – just because.

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More To Come Soon!

Hello again internet foodies!

I realize it’s been almost a month since I last wrote, and I promise, I am getting to it soon.  Now that I’m getting into the swing of my new job I should be able to refocus my energies on updating the website more frequently.

Also, I will admit, I have been somewhat captivated over the last 2 weeks by a blog I came across by accident the other day.  It’s called A Hamburger Today and it is hosted/moderated by the folks at Serious Eats.  It’s a seriously good time.  You should definitely check it out some time, though their Canadian content is somewhat lacking, reading about a great burger is always worthwhile.

Anyhow, check back soon as I’m working on write-ups for 2 reviews as well as my impressions of this year’s Food and Wine Show.

Until next time…