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One-Ingredient Recipe

The texture of frozen banana mimics that of ice cream. No milk, no sugar: you won't believe it's just one ingredient!

Ingredients
3 black-ripe bananas, peeled chopped and frozen

Put banana in food processor; whip into a glorious frappe. 
Drizzle with honey if you wish (optional).

Langdon Hall for Real

I waited a long time before writing my post about Langdon Hall. It's not fair, certainly, but I did it. I was either waiting for the ideas to ruminate or I was procrastinating

I didn't take pictures of the food either, didn't write down our wine pairings. It was one of those special meals where I just wanted get completely lost in the experience.

But I can still say with complete and utter conviction that it was the best meal I've ever had in my life- a claim that was previously tied to a rather decadent meal my brother had treated my family to at Canoe.

Langdon Hall's visit was an enormously generous birthday present from my darling.  The visit was particularly special to us because we had enjoyed the sous-chef, Victor DeGuzman's cooking at Charlie Burgers, another exceptional meal in my life.

One the highlights of our dinner at Charlie Burgers was the unpasturized butter that "the pastry chef" from Langdon Hall had milked at 2 in the morning. He churned it into the wee hours of the morning for our tasting pleasure. And it was pleasure. I've never had butter like that in my life.

It tasted so sweet and real, sprinkled with kosher salt, reeking of handmadeness and little processing. The butter at Langdon Hall reminded me of that experience.

We had an amuse-bouche of avocado.

I started with Digby Seared Scallops. Nick had foie gras. Our food looked like art.

Ever a gentleman, Chef DeGuzman sent us a complimentry amuse-bouche to pair with each of our meals. Having red meat, he gave Nick venison. I, having seafood, received a canvas of nasturtiums and skate.

For our mains, we had beef tenderloin and rainbow trout with pink peppercorns, respectfully. It was lovely and perfectly cooked.

Photo: Toronto Life
Dessert was a special tasting plate that De Guzman prepared for us. I was so impressed with his kindness and generosity.

I'd recommend it all in a heartbeat.

I'm not entirely sure why I waited so long to publish this. It's been sitting as a draft for over a month. I has some hesitations that it almost seems trivial for me to  'review' Langdon Hall. As such, I'm not doing a review.

Instead, its just a straight up recommendation.

Oh no!


Something has happened.

You can follow her here.

Redlove

The world has created another apple: Redlove! Let's look at the specs:
  • Looks like a regular apple from the outside
  • Looks like a tomato inside
  • Flesh will not brown (allegedly)
  • Zero genetic modification
  • Gardener Markis Korbet tried diligently to breed them for 20 years before achieving success (note to self: be more zen)
  • Apparently they taste great!
Has anyone had a chance to try one? Let us know. I just love the look of the flesh.


For more apple tales, read my thoughts on Red Prince from earlier this year.

Simplicity

I really appreciated Dana Velden's post on The Kitchn about simple, everyday foods that get shunned from the food blogosphere. She writes:


Blogging about food is a tricky thing sometimes. In order for something to be post-worthy, it's usually a pretty wonderful and delicious thing to eat. Or, if it's not, then there has to be some kind of story about that. Or it could be a new discovery. Or have some meaning in our lives and culture. But we seldom write about ordinary, everyday food or eating. We don't sit down at the table to an ordinary PB&J lunch, and then move over to the computer and blog about it.


Isn't that true? Some foods are too ordinary to bother mentioning, but they really make up the fabric of our everyday lives.


What is your favourite 'boring' food to enjoy?

Summerlicious



Last year for Summerlicious, my boyfriend and I went to Madeleine’s for dinner. I had intended to write a blog post about the meal, but I felt underwhelmed and kept putting the post off until it was obsolete. 


The year before, I had tried desperately to get a reservation at Canoe (like so many others), but to no avail. 


This year, I was pleased to see that reservations could be made using Opentable, which ups the convenience factor. However, in looking over the restaurants on the list, I wasn’t particularly excited about any of the selections.


This lead me to wonder what the criteria was for Summerlicious/Winterlicious. In looking at the City of Toronto website, it indicates that restaurants who wish to participate must:

  • be an existing restaurant
  • be located in the City of Toronto
  • possess a current Dine Safe Green Pass issued by Toronto Public Health
  • demonstrate that the average price of a 3-course meal on the restaurant’s regular lunch and/or dinner menu meets the minimum requirements
  • complete the Winterlicious / Summerlicious Application Form

And that’s it.


Because of the previous participation of high-caliber restaurants, I’d always thought there was some prestige associated with Summerlicious.


Nay. It turns out it’s just an excuse for restaurants to cram patrons into their establishments under a thin guise of a ‘deal’ then offer them mediocre service and sub-standard food because of the restaurant’s overwhelming busyness. I'm not a conspiracy theorist (no, scratch that -I kind of am), but I'd say that this is all part of some Toronto tourism revenue-generating scheme.


What do you think of Summerlicious? Will you be participating in this year’s hype?