Larry

Was at Tabla during the spring break with my mom. Whole Wheat Chapatis with delicious cilantro/mint chutney, these were so simple but sooo goood and comforting Amuse Bouche was little cups of red lentil ginger soup, basically a soupy dhal, nice Apps: Green Salad with cripsed rice, cucumbers and pomegranate dressed perfectly in a lime chutney sherry dressing, this all worked pretty nicely Warm stuffed apple with roasted veg, roquefort, walnuts and cider vinaigrette, really could not taste any trace of the cheese but was still a "homey" type of dish Mains: Pan roasted monkfish with spinach and carrots and parsi curry, not impressed. The monkfish was super thin, more like tilapia and lightly enctusted in cornmeal The winner was my rice flecked bass with bokchoy and sundried ginger broth, the broth was outstanding and you could really taste each spice that was present Dessert: Pumpkin flan with cranberry orange compote and cream, average Coconut, pomegranate, lime yogurt and passionfruit sorbets, phenomenal!!!!! I made a point of getting the sorbets at each restaurant we went to and these were by far the best (....we ran out of time for Otto's though...) Petit Fours: Cardammon sponge cake bites with orange blossom water meringue Dense cinnamon chocolate cakes with pink pepper dark chocolate ganache These were both excellent and it was nice to see that the kitchen put the extra effort into these. It was much nicer than the lousy peanut brittle we got at Craft. Overall it was a good experience, fresh flavours, the service was outstanding and I would really love to go back and give the bread bar a try.

I usually just toss them with some olive oil, some salt and pepper and grill them just until they're done. As long as you don't overcook they won't be dry.

Ukrainian/Polish babka's are usually made with raisins and fairly sweet, sometimes with a light glaze over top. It's usually Italian Pannettones that are more coffee cake like and filled with chocolate. We also make pascha/paska, another Easter bread that is less sweet than the babka but sweeter than a kolach/challah type of bread, or course always in the round shape.

Definitely stay very far away from KINKI! I got violently ill twice when I ate there. I thought the first time it was from something I had eaten earlier that day, but the second visit (stupid) confirmed that KINKI was the culrpit.

Don't worry, you will be able find plenty of places to eat in Ottawa. These are a few places that I go to when I go home and actually do end up going out to eat. (I'm spoiled with good food in Montreal). Beckta (a bit of everything) on Nepean Zibibbo (tuscan) on Somerset Anna (thai) on Holland Eighteen (modern) on York Street, they just got a new chef so who knows Luxe on York (french bistro) decent Geraldo's (Tuscan) on Beechwood The Black Tomato Lunch: The Byward Market building It's the long central building where you can pick up something simple and quick, but stick to the indian, moroccan and lebanese shops. The sushi is ok....Don't go near the bakeries at either ends. The French Baker on Murray Good breads and sandwiches to be picked up. Azteca Good authentic mexican. The Table on Dalhousie This is a decent vegetarian by the pound kind of place. It's good if you're just feeling like something simple and healthy, or just a bowl of soup. If I think of anything else I'll let you know.

Anything under 85% is not worth my time...or money. Anything above is on my favourite foods list. I hate milk and white chocolate, they are high up on my most hated foods list.

When I buy my herbs I just wrap them in paper towel, spray the towel with a bit of water and keep it in one of those "breathable" salad bags in the fridge. Thyme, oregano and rosemary, will last quite long like this or you can just let them dry out and use them later. Basil, sage and dill will wilt pretty fast so you should use them within a few days. Cilantro and parsely are kind of in the middle in terms of storage, if you make sure to change the paper towel every day they should last for a good week or so. I hope this helps

One of my new favourite ways is to let the lamb marinate overnight in red wine, garlic and herbs. Before baking I just encrust the entire surface with black olive tapenade. You can sear it an all sides if you want before putting it in the oven but I prefer just to roast it straight like that. Serve with a simple roasted ratatouille, roast potatoes and it's great.

I make it many ways but one of my latest favourites is a roasted ratatouille. Chopped onions, minced garlic, lots of tomatoes, zuchinni, eggplant, salt, pepper, sprinkle of herbes de provence, olive oil, touch of balsamic. I just combine it all in a large glass baking dish so it's a good two inches deep and roast until all the veg are super soft. Stir in fresh chopeed basil and I actually like it on top of a mound of couscous, but usually for others polenta or simple bread does the trick.

Mixed greens with crumbled goat cheese and warm maple balsamic sauteed mushrooms, side of roasted broccoli and zuchinni. Bite of roomie's delicious take out cheese pizza. Finished off the last of the malbec

I really enjoyed Turner Fisheries in the Westin Hotel, definitely the best place for fish.

We had an article like this in McGill's student newspaper a few weeks ago! There is nothing, I mean nothing worse than a depanneur wine headache, and I'm a student!!!!

Port martini that I had recently was amazing and so simple yet I would have never thought! I hate all those super sweet cosmos so this one was perfect, lots of lime. vodka or gin port fresh cranberry juice lime juice

I am not a starving student, but sometimes feel like I must be in order to fit into the "in" jeans of the month, I know this is shallow but very true. I do spend more on food than the average student because I was raised in a household where there was a huge empahsis on good quality, and travelling. Quality in = quality out, and I will trek all over Montreal and Ottawa to get the best ingredients.

Well, my first dinner post. Everything posted always sounds so good so I thought I'd give you a taste of what a university student eats. Basically always a one dish deal. It really varies every night depending on the schedule and what's on sale at P&A, my grocery store of choice in Montreal. Tonight, huge mixed greens salad topped with avocado, toasted walnuts, chickpeas, shreds of parm with warm sherry vinegar dressing. glass of amazingly cheap but good malbec/merlot Lindt 85% dark chocolate to be followed by lots of tea

In the process of planning dad's 50th birthday party that will take place at the end of the month. Doing all regional appetizers with various wines from that country. Here are the countries that my mom and I have chosen and the menu that I have just started to work with. I'm not sure about California and Australia so help there would be greatly appreciated. Also, any other suggestions about the other countries and great easy apps would be great. My dad likes everything except mushrooms and really finicky little things to pick up. Also, the products have to be available in Ottawa or Montreal, Ottawa preferrably because that's where it will be. So far... France - cheese plate - onion confit on baguette Italy -bresaola or prosciutto platter with parmesan/romano and greens -chickpea tapenade bruschetta Germany -tarte flambée Spain - sizzling chorizo bites doused in sherry - manchego cheese with roasted pears Chile - grilled tenderloin kebabs with chimichurri Canada - some sort of smoked salmon thing, perhaps blinis?, maple California - Australia - Dessert Assortment of biscottis and squares, fruit platter Deep dish blueberry pie and apple pie with vanilla ice cream (his favourite)

I like to substitute about a tablespoon of lime juice for the called for amount of lemon juice. It just makes it a bit different, the type of thing you just can't put your finger on when you taste it.

No matter what my breakfast must always include a grapefruit, that is the only condition. It is usually accompanied by a bowl of oatmeal with blueberries and tea. I despise pancakes, waffles and the typical eggs and bacon breakfasts.

You can find it at many gourmet stores these days. I saw it at D&D in New York, and even at a catering shop in Ottawa, Canada.

Go to any recipe or "home magazine" site and search halloween menus/recipes. They always seem to have black and white themed foods around that time. I remember a cauwliflower soup drizzled with syrupy balsamic, squid ink pastas, etc. Dessert is easy, a super dark and dense chocolate layer cake with vanilla ice cream, you can never go wrong with that.

My chemistry prof proved to us scientifically that the best cure was to wake up and have another drink, preferrably vodka. It balances the stuff out. I haven't tried it yet and don't plan on it, the thought just makes me nautious. So for me just: Water, water, water, extra strength tylenol, water, exercise, water

Has anyone in Ottawa been to Beckta recently? Quality increased, stayed the same...or gone downhill? Any other interesting new places?? Hopefully...

Thank you for your diligent field-work. It is always useful to have operatives well-placed in all the major food centres of the world. The date is exceedingly well-timed. I assume the maple taffy ice cream will be available as of the 12th or can it take a few days to arrive? As it long as it is within a week or so I will not complain. As I recall they also sell hand-(?) packed ice cream so I could get a litre or two to bring back to the States. I travel with an ice chest for such purposes. On the sign it says that the maple taffy ice cream will be ready as of that day. Yes, they do sell small (haagen dasz sized) cartons of the ice cream in the store and in some other retailers. I wonder what other flavours will be available?? I hope they do rhubarb when it gets into that season.

Just walked by bibloquet, they are opening March 12th.

That tomato soup sounds and looks amazing. Would you be able to post a recipe? Thanks