jenc

T_T I want to make one of those too now. So I can eat it. Hmn. Maybe another use for that Mascarpone frosting/filling I love. Time to experiment with a little citrus and berries I think!

hmn... maybe I will try that SLK one with a pinch of salt ... I really want some cheesy spinachy goodness... If I get out of work on time

I usually am too lazy to pull out a blender and/or clean it. I go whisk all the way, but I don't have a set recipe. I tend to either search online when I need one, (haven't found a true keeper yet), or just fudge it.

I think the difference is heat/cook time vs the thickness of your crèpe. I generally go for that even speckle. I think I'll make some crepes tonight for desert! Though I'm really fantasizing about some spinach, gruyère and onion ones. with pancetta? hmn. something meaty.

I'd agree with the Bread and Chili, though with kids, you'll need to make it less heat, more sweet. also, it's a one-bowl kinda food, so they have to do less dishes if there are a lot of people around. Desserts that are transportable.. brownies? maybe mini butter tarts or berry tarts. But I feel brownies and cookies work best. Lemon squares are rather nice. if you'd like to plate them, you can always make some a nice mascarpone cream and serve with any of those. Tastes especially nice with dark chocolate brownies.

Tried the Mayan Chocolate - is it sacriligious to say that I don't love this one? I think I need to get a tub of Leche and do a scoop of each...

Yep! It's a great base recipe (just take out the coconut), and up next on my experiment list is to attempt citrus and chocolate variations.

classic: Honey vanilla - lots of good memories eating this with my dad and sister. current: caramel cone explosion - first discovered this in the bar format. loooove this flavour. light: raspberry sorbet - it's uh... healthy!! I usually scoff at light anything, but this one is really yummy. I don't eat it because it's 97% fat-free! Need to try: Mayan Chocolate and this Pineapple Coconut everyone's talking about..! Though I don't think the latter is available to me...

raaar. Double post. Oh and JK Gardiner is taking reservations starting June 23rd!

JK Wine bar is great too for smaller bites - just make sure you have a lot of time to hang around for a table. The place is usually rammed. I keep meaning to eat at JK's resto, but just haven't gotten to it. He's opening up JK Gardiner this week I think? Or soon, at any rate! I look forward to trying that.

marscapone frosting is rather light and nice. I tend to mix in whipped cream to soften the consistancy of it, as it can be too stiff. But I'm just a hobby baker, so ymmv. http://www.flickr.com/photos/jlunar/152209...57594059724794/ for the recipe and a photo. I used the light mascarpone for that batch, so it was grainy, (not to mention the coconut - need to experiment with coconut milk...), but I find it quite smooth with regular mascarpone. Just fold in whipped cream to adjust the consistancy.

Ohhhh desserts... I'm the kind of gal that looks at the dessert menu first so that I can determine how much room to leave and if my entree will go well with it.. *g* Let us know how Susur went! It's usually a treat to go.

They went all tasting? Oh drat, I didn't know - my bad. Sorry about that, creativeingredients. Good to know though! I'm glad they're being accomodating though. Sometimes, you're just not in the mood to have a 6-8 courser and maybe something other than piles of foie gras. Well, okay, I'll always take some foie gras! edit: creativeingredients, you may also want to check out George on Queen E. Atmosphere can run more into business-feel than Susur IMO. They have tasting and a la carte available (uh.. as of about 8 mos ago or so).

Great topic!! I'm only on page 5 though, so I cheated and popped to the end. However, a suggestion on quantity would be to find some locals and do a group-buy if you can't find a smaller supply. Or even maybe ask that butcher shop to buy you some when they make their order?

they have a la carte, but most people go for the tasting menu if it's their first, (or uh.. second even!), visit.

sara, to add to John's request, take lots of food photos, s'il vous plait!!!

I have a friend's recipe that called for Maple Syrup - but I see someone mentioned it's actually Tarte au Sucre? Otherwise, I'm partial to fewer rasins, but when I get a butter tart, I expect some to be there! But I do like Pecans in mine. And sometimes chocolate, but usually not. However, I enjoy mine runnier, otherwise, I'm left with the feeling that it's more of a pecan-pie type filling...

You may also want to consider a later brunch + afternoon tea type meal plannings. You can get food for cheaper during the day and then have a lighter meal during the evening. There's always the options of getting sandwiches during the day and eating them later too. Though, that's not as fun. I support picnic lunch. Nothing more Parisian in my mind than some bread, cheese, pate and wine! Some fruit and chocolate makes for a great finisher. Also, if you have chocoholics, splurge and go to Angelina's, (nearby the Louvre), for their African hot chocolate. I would think two people could share one pot, it was so rich! I also loved their hmn.. Mont Blancs(?) I think. Meringue and chestnut spread. SO YUMMY.

Hmn. I think I look at this like art. To me, chefs are artists - they just paint with a pallette of flavour and texture. So when I hear that there are chefs who use canned flavours, I look at it as someone who is imitating. The skill of a chef is being able to bring out the foods' qualities, not rely on artificial means to do so. I mean, why do I bother using pure vanilla extract in my baking then? It just somehow means more when you can say every thing you made was from natural ingredients. Also, if high-end restos are doing this, then why am I paying high-end prices for it?

Bloor near the ROM - if you can wait for JK @ Gardiner, that'd be a treat! I'm looking forward to its opening. His ROM thing was great and I love the Wine Bar, (though seating makes me cry). So if you go this route, make reservations. - Windsor Arms lunch. Now, I'm not positive what prices are for lunch, but most menu options should be under $30 for lunch. It's a really nice space, but very upper crust. - 7 West isn't next door, but it is about a 7 minute walk or so. I haven't been, but have heard good reviews. you could try Okonomi house for some osakan comfort food, but you might want to scope that out to see if it works for your group. Seating area is limited, but it's cheap and hearty. Spadina between Dundas and Queen - if you're on the go, hit up a vietnamese sandwich place! ($2 sammiches!) - otherwise, go for pho, either at the choo choo place (uhh.. Xe le?), or you can try that BBQ joint on the corner, 1 block south of Dundas and Spadina. Sorry, names always elude me. - Hitting up Kim Moon on Dundas, east of Spadina is always cool. I think they're serving dimsum now too. But frankly, it's all about the egg tarts! - Asian Legend at 418 Dundas West, at Beverley serves up some Shanghainese food. Soup dumplings are nummy. (ganked info from NOW) I haven't eaten at the downtown location, but I have eaten up north at a couple of them. Always a good meal. Also reccommended is the fatty pork. They tie it up all nice and the meat just melts. Those calorically concerned should try and shut off the brain for that. dunno the other location. I'm much more familliar with the Yonge/Dundas area.

hmnn... all looks yummy! will have to test you out sometime soon! (this is a quasi post marker...)

oh, those photos look great! I'm drooling at the thought of softshell crab too... and so many desserts! *__* I've been to Susur a couple times now and I've had a great meal both times. I have some photos from hmmm.. 2002 (I think), and from New Year's Eve '04 too. From what I can tell, the plating has gotten more elaborate since! Maybe it's time for a trip back... !