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Boston Globe – October 31, 2007
By Stephen Meuse, Globe Correspondent
Their names may never grace the entrance of a grand estate, be seen on anyone's Top 100 list, or send chills up the spine of an ace sommelier, but in this world of overrated pleasures, simple, inexpensive wines with the power to please enjoy a celebrity status all their own.For more information:
* The complete list tasted by the professionals
* Our wine-tasting experts offer their favorites
* These are picks from the young sommeliers
* Some of these sommeliers' wines are older than they are
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Everyone can use a fresh start
By Darry Madden, Globe Correspondent
Upstairs at the Charles Hotel, just opposite the sleek dinner spot Rialto, Henrietta's Table welcomes guests with an almost cartoon-like sense of start-the-morning-right: thick stacks of pancakes; bright glasses of orange juice; crisp home fries.---------------
By Genevieve Rajewski, Globe Correspondent
A short walk from Nadine Nelson's home is a small farm where tuft-headed hens cluck contentedly and grape vines twine the latticework in the late autumn sun. "Look as these! They're just perfect," says Nelson, stooping to pluck a handful of ripe red, yellow, and orange heirloom tomatoes.---------------
Thanks to father's influence, this poet is well versed in cooking
By Jane Dornbusch, Globe Correspondent
As perhaps befits a man who learned to cook from an Army mess sergeant, Cambridge poet Charles Coe feels no fear in the kitchen. "I can do Italian, Mexican, French," he says nonchalantly, then, "I do a killer cassoulet. I love making cioppino. I make a vegan corn chowder and a high-carb mac and cheese."Recipe:
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Toronto Star – October 24, 2007
Thanks to 300 recipes, pie takes the cake
Susan Sampson reviews Pie: 300 Tried-and-True Recipes For Delicious Homemade Pie.
Recipe:
* Butterscotch Tarts With Banana & Pistachio Brittle
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By Susan Sampson
Beloved from childhood, the cheese-and-bread combo adds to its allure with grown-up flavours.Recipes:
* Grilled Three-Cheese Sandwiches
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By Susan Sampson
In the fall, we always get back to our roots. This earthy dish should please vegetarians and meat eaters alike.Recipe:
* Root Vegetable & Shiitake Hash
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By Jennifer Bain
Put a new face on an illuminating tradition by introducing a new twist to the pumpkin patch.Recipe:
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Delicious meets nutritious at Stop
By Jennifer Bain
It was time to see Maharaj in action. The Stop – in a community housing highrise on Davenport Rd. west of Lansdowne Ave. – has breakfast and lunch programs, a food bank, community garden and community kitchen.Recipes:
* Pasta Shells With Spinach Purée
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`Little winery that could' gets boost from a Ghostbuster
By Gordon Stimmell
Today, we spotlight Ontario best buys. Our top value Ontario red is the Birchwood Estates Cab. Not many folks have heard of Birchwood, but winemaker Tom Green and his team, guided by tasting suggestions from actor and investor Dan Aykroyd, have put "the little winery that could" back on the proper wine path.Wines:
* Cave Spring 2006 Riesling $13.95 (Ontario)
* Peninsula Ridge 2006 Sauvignon Blanc $15.15 (Ontario)
* Birchwood Estates 2005 Cabernet Sauvignon $14.95 (Ontario)
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Boston Globe – October 24, 2007
Oyster bars cater to the tastes of mollusk-mad Bostonians
By John Burgess, Globe Staff
If you want to learn more, then you need to find an oyster bar - that is, heaps of oysters in sight, and a bar at which you sit and, ideally, watch your shellfish being shucked.For more information:
* OYSTER PRICES: What you're shucking out for
* Oyster author Rowan Jacobsen: It's all about the taste
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A Mideast classic goes with the grain
By Huda Ahmed, Globe Correspondent
No one knows when al biryani became part of the Iraqi table, or whether the dish came from India or Iran. But none of that seems to matter. Iraqis consider it one of their national symbols.Recipe:
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French toast with a soufflelike flair
This French toast is designed to be prepped the night before. When it's time to cook, remove the dish from the fridge, put it in a warm oven, and in less than a half-hour, you have your treat, puffed in the pan, lightly sweetened, and topped with a warm apple compote (which you also put together the night before).Recipe:
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A sweet treat is a taste of Argentina
In Argentina, the alfajor is a sort of national cookie. The cookies are found piled high in the gilt cases of Buenos Aires cafés, wrapped to go in plastic at the checkout counters of diners, tucked into lunchboxes. For Argentines, the alfajor has the essential, homemade comfort that the chocolate-chip cookie does for Americans.Recipe:
* http://www.boston.com/ae/food/articles/2007/10/24/alfajores] Alfajors
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Toronto Star – October 17, 2007
A Toronto woman wins a contest to lighten up her brownies and become a Loblaw Blue Menu product developer for a day
By Jennifer Bain
They are poised to be reborn as Two-Bite Brownies under President's Choice Blue Menu line. Sunflower oil replaces the butter. Evaporated cane sugar stands in for granulated sugar. The end result is a treat that will have 45 per cent less fat than the supermarket chain's regular line of Two-Bite Brownies.---------------
Souped-up zucchini has homey flavour
By Susan Sampson
Dinner is served in one, big, hearty bowl full of meat, carbs and vegetables. The veggies include the ubiquitous zucchini. Ontario zucchini season extends into October.Recipe:
* Mexican Meatball Soup
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Tins tell tales of cookies' past
By Susan Sampson
Cookie lovers need a tin. Or two. Or 30.That's how many Conrad Biernacki has amassed. He keeps his favourites on the kitchen counter.
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Solid Spinelli red is ridiculously well-priced
By Gordon Stimmell
I taste anywhere from 20 to 40 general list wines a week. Many are mediocre and I don't waste ink on these. Some are decent but brought down by small flaws in flavours and aromas, lack of balance, bitter or sour notes.Wines:
* Spinelli 2006 Montepulciano D'Abruzzo $7.15 (Italy)
* Twin Fin 2005 Pinot Grigio $14.15 (California)
* Errazuriz Max Reserva 2005 Merlot $18.15 (Chile)
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Jennifer Bain reviews "Fresh: Seasonal Recipes Made With Local Foods."
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Boston Globe – October 17, 2007
Bueno Queso matches cheeses, wine, and beer with those who love them
By Devra First, Globe Staff
One Sunday afternoon a month, Middlesex is transformed into a gathering place for people obsessed with food - particularly cheese, wine, and beer. They're led by the passionate and good-humored trio of Robert Aguilera, general manager and head import cheese buyer at Formaggio Kitchen; Julie Cappellano, general manager and wine buyer at South End Formaggio; and Derek Whitaker, sales rep for wine wholesaler Atlantic Importing (and Cappellano's husband).---------------
Couples can have a night out and a cooking lesson at culinary school
By Darry Madden, Globe Correspondent
The evening was labor-intensive for Kirill Boyarin. It involved peeling about 70 cloves of garlic. But he toiled away under the watchful eyes of his wife, Marina, and their cooking instructor, Hong Xue.---------------
Home chef raises the (chocolate) bar
By Lisa Zwirn, Globe Correspondent
Who will be the next American idol? That's up in the air. But the "chocolate idol" has been announced, and she won for luscious Earl Grey brownies.Recipe:
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In these Spanish recipes, imagination is a key ingredient
T. Susan Chang reviews "1080 Recipes."
Recipe:
* Pasta with bell peppers and ham
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For a pig roast, they ditch spit and adopt box
By Lisa Zwirn, Globe Correspondent
Then Wasik heard a radio segment in which grilling expert Chris Schlesinger, owner of East Coast Grill & Raw Bar, described a special box that cuts the cooking time for a whole pig to about four hours, or roughly one-third of the traditional open-fire roasting time.Recipes:
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Toronto Star – October 10, 2007
By Jennifer Bain
He was born here, but claims Italian heritage. That's important because Italians love artichokes. These days it's not always enough for farmers to simply grow something, they need to convince people to buy it by raving about how great it tastes and offering cooking tips.Recipes:
* Anna's Artichokes in Tomato Sauce
* Greek Artichoke & Potato Salad With Citrus Dressing
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Fuller's beer real blast from the past
By Josh Rubin
When the London-based brewery celebrated its 150th anniversary in 1995, it decided to make a beer based on a recipe from the hundreds of pages of recipes in the company archives.---------------
By Gordon Stimmell
* Finca Flichman 2006 Misterio Malbec $9.95 (Argentina)
* Moselland 2005 Divinum Riesling Spatlese $11.95 (Germany)
* Penfolds Koonunga Hill 2005 Cabernet Merlot $16.15 (Australia)
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Pineapple adds a taste of '70s to pork chops
By Susan Sampson
Recipe:
* Western Sweet and Sour Sauce
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Sting's Bucatini With Sausage & Peas
By Jennifer Bain
Recipe:
* Sting's Bucatini With Sausage & Peas
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Boston Globe – October 10, 2007
Some trial and error yields quality pizza, pad Thai, chicken nuggets, and beef chow fun. Skip the takeout
By Jonathan Levitt, Globe Correspondent
Good cooking is certainly alchemy, but it's hardly magic. You need plenty of time for trial and error, people to eat the errors, and a heavy dose of determination. But that's about all you need. In the end, my ideal pizza took eight ingredients, store-bought dough, and a pizza stone. Few cooks - even people who tackle more complicated meals all the time - make iconic restaurant dishes.Recipes:
* Pad Thai
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She caters to needs of veggie eaters
By Lisa Zwirn, Globe Correspondent
A few years ago, Andrea Mason and a vegetarian friend attended a wedding and found that there were hardly any meatless dishes there. "She ended up eating spinach pies all night," says Mason. That prompted a shift in focus for her catering company, Dinner is Served. "There was a need for someone who could offer vegetarians and vegans good-quality, nourishing foods."Recipe:
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Selecting fruit is key to getting a fresh tart
Recipes:
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A night in hog heaven with the Bacon Club
By Darry Madden, Globe Correspondent
The cake is one of only two non-bacon edibles at this, the fourth Bacon Club meeting and pot luck. The idea of this loosely organized group was born over a few beers among friends about a year ago. They dreamily envisioned an event where only bacon dishes were served.Recipe:
* Almond-stuffed dates wrapped in bacon
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Everyday sandwiches of Venezuela flow at Orinoco
By Jonathan Levitt, Globe Correspondent
Arepas are unleavened corn flour flatbreads from the northern Andes in South America. At the tiny, 1 1/2-year-old Venezuelan restaurant in the South End, they're slapped together by hand and come out looking like pale yellow English muffins branded with deep, dark grill marks.Recipe:
* Arepas
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Toronto Star – October 3, 2007
By Jennifer Bain
Deciding how to eat up Thanksgiving leftovers is more than half the fun.---------------
Come on over to the sweet side
By Susan Sampson
Luscious, bright, sweet potatoes will make your Thanksgiving spread complete. Do you fancy them mashed, grilled or baked? Here are three recipes to try.Recipes:
* Double-Baked Sweet Potatoes
* Sweet Potato Casserole With Praline Topping
* Best-Ever Mashed Sweet Potatoes
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By Jennifer Bain
Food security means being able to get the food you like, need and want. It means being able to get to a place to buy or grow food, and to do so in a way that doesn't embarrass you or make you feel ashamed. It's about being able to cook or prepare your food, not being judged for your choices, and not worrying about going hungry.---------------
Treasures abound beyond French offerings
By Gordon Stimmell
Today's Vintages outpouring of new wines contained several hidden gems. While a special focus in today's release is French wines from the Rhône and Midi and Provence, I was not overwhelmed by them. Oh sure, it was educational, but not a lot of great value lurks in the selections and few rose into the realm of excellence. -
Boston Globe – October 3, 2007
By Devra First, Globe Staff
On 'Iron Chef,' Masaharu Morimoto is known for cooking outside the box. His new book encourages you to do the same.Recipes:
* Tofu and spicy pork sauce with crispy fried rice
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During Ramadan, a meal to fast on
By Omar Sacirbey, Globe Correspondent
Aljabri enjoys preparing suhur, a special pre-dawn breakfast consumed by many Muslims who are observing the Islamic month of Ramadan, when their faith prescribes that they fast during daylight hours. The ninth month on the Muslim lunar calendar, Ramadan takes place this year between Sept. 13 and Oct. 12, and occurs about 10 days earlier every year.---------------
Spilling the beans about a special crop
By Alison Arnett, Globe Correspondent
Out of their brown pods, these heirloom varieties, grown here on Moraine Farm, are tiny paintings. There are calypso beans, each half black, half white with a black dot in the white; maroon and white speckled Jacob's cattle beans; white bumblebee beans marked with a brownish red shape that resembles a bee with folded wings; mottled Appaloosa; and brilliantly red Scarlett Beauty. It's as if an artist specializing in miniatures carefully painted each oval.Recipe:
* Black bean soup with cumin and tomatoes
* Brown and white rice with black beans
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Big Papi is a hit behind the grill
By Andrea Pyenson, Globe Correspondent
David Ortiz is smiling. The sun is shining, the grill is hot, and so is his team, which the night before had clinched its first American League East division championship in 12 years. Around him are friends, family, a few lucky fans, and all his favorite foods.---------------
Making treats fit for a King, or Spot, or Fido
By Carolyn R. Maibor, Globe Correspondent
It all started with a pug named Vince. "We would buy him all these fancy schmancy treats that looked like cannolis and things, and he wanted nothing to do with any of them because most of them don't have a lot of flavor," explains Lisa Makrinikolas, owner of My Dog Ate It Catering company. "They look great to the people, but when you put it down for the dog, the dog doesn't care what it looks like."---------------
The family that bakes together...
By Jane Dornbusch, Globe Correspondent
For Megan McQuivey, "staff of life" is more than just a turn of phrase. The whole-wheat bread she bakes for her family of eight - husband James and their six children - connects her to the past and future generations of her family, and to her Utah upbringing.Recipe:
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Toronto Star – September 26, 2007
By Susan Sampson
Salt cod is cross-cultural comfort food. You can find it anywhere from the kitchen of an Italian grandmother to the menu of a four-star restaurant.Recipes:
* Baccala Mantecato (Salt Cod Spread)
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By Susan Sampson
Rapini's stage name is broccoli rabe. Its slightly bitter flavour is actually pleasing in hearty soups and pastas like this one. Look for Ontario rapini, in season in the fall.Recipe:
* Pasta With Spicy Sausage & Rapini
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Catering to a healthy lunch idea
By Jennifer Bain
School lunch hysteria is sweeping the city. It must be September.---------------
The Great One scores with a chardonnay for Thanksgiving
By Gordon Stimmell
With Thanksgiving looming, I took a fresh carve at what goes with turkey. I tried zingy sauvignon blancs, global whites and pinot noirs, but most did not click. Turkey is a mild meat that's easily overwhelmed by acidity. After trying two dozen wines, only three were ideal. -
Boston Globe – September 26, 2007
Editor Judith Jones has a knack for turning cooks into best-selling authors
By Sheryl Julian, Globe Staff
The old notion that luck is nothing without skill might have been conceived with Judith Jones in mind. She was 27 and working for a publisher in Paris when she discovered Anne Frank's diary in a rejection pile and insisted her editor say yes. Several years later, as an editor in New York, she took a chance on another manuscript that was starting to collect rejection letters. That one was from a group of unknown women who turned out to be Julia Child and two French colleagues.Recipes:
* Dumplings for chicken paprikash
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This couple just smiles, and says 'goat cheese'
By Diana Burrell, Globe Correspondent
Major life changes usually have predictable catalysts: a job offer, a divorce, a windfall, or a health crisis. Less likely is something as mundane as a plate of goat cheese, but that's what was responsible for four Alpine dairy goats, a rambling 106-year-old farmhouse in rural Maine, a baby girl, a book, and everything else that's happened to Margaret Hathaway and Karl Schatz in the last few years.---------------
Famous wardrobe malfunction gave him great exposure
By Jonathan Levitt, Globe Correspondent
This week, Adam Roberts, 28, the self-styled kitchen novice behind the popular blog amateurgourmet.com, is food website hopping on a virtual book tour to promote "The Amateur Gourmet: How to Shop, Chop, and Table-Hop Like A Pro (Almost)."Recipe:
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It's a sad day when the weather is too cool for native tomatoes to flourish. No other fruits - not the ones from Jersey or Florida or Mexico - have the same taste as the red orbs from your own backyard or neighboring farm stand. Industrious cooks try to stretch the season by freezing whole peeled tomatoes in containers or zipper bags.Recipe:
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Toronto Star – September 19, 2007
Calamari or squid: Messy by any name
By Susan Sampson
Calamari is squid. It just tastes better when you call it calamari. That's the Italian name for this creature, officially known as a marine cephalopod mollusc.Recipe:
* Calamari With Greens & Aioli
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Sandwiches need not be upper crust
By Susan Sampson
Tea and cucumber sandwiches make a refined repast for ladies who lunch. But these sandwiches are so good, you'll want to scarf them down any time.Recipe:
* Cucumber Sandwiches
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So good, it may bring tears to your eyes
By Susan Sampson
Onions deserve more respect. There's an array of them in this luscious soup. Make it this fall in honour of Ontario onion season.Recipe:
* Creamy Onion Soup
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By Josh Rubin
Devil's Pale Ale, which finally made it into the LCBO in August, completes the satanic theme with a black can featuring a 666 road sign, along with the slogan "The Devil Made Me Brew It."---------------
By Jennifer Bain
Seven contestants vie for glory in the steep-off, brewing assam tea, then concocting signature iced and hot beveragesRecipe:
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Essential reading for food guide fans
Jennifer Bain reviews The New Whole Grains Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley and Many Other Delicious and Nutritious Grains by Robin Asbell.
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Boston Globe – September 19, 2007
By Devra First, Globe Staff
Parker Bowles is the author of a new book, "The Year of Eating Dangerously," which cheekily chronicles his adventures consuming everything from ant egg salad to hot sauce so scorching it should be illegal. The book offers more than "he ate what?" sensationalism; it also prods our culinary preconceptions, asking why "one man's insect is another man's garni," as Parker Bowles writes.---------------
Recipe for a fun kids party: chefs, exotic food, and cooking lessons
By Kate M. Jackson, Globe Correspondent
Her parents invited Chefs at Play to come to their house here to teach a lesson to budding cooks. A venture started earlier this year by Katie Norton, a manager at the Catered Affair in Hingham, and Peter Ingargiola, a former chef at the Bristol Lounge at the Four Seasons, Chefs at Play goes on the road to private homes to host cooking parties.Recipes:
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Savoring the slow-cooked cuisine of southern Italy
By T. Susan Chang, Globe Correspondent
This is the taste of the Mezzogiorno, the subject of Nancy Harmon Jenkins's thorough new book, "Cucina del Sole." , who divides her time between Camden, Maine, and Tuscany, presents slow food at its best, built up in layers of flavor out of a minimum of ingredients.Recipes:
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Some like to pick green peppers off pizzas and pull them out of salads. They seem so much less exciting than the red, yellow, or orange ones. And there are so few recipes that use the green peppers as the primary ingredient.Recipe:
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Toronto Star – September 5, 2007
All kinds of classes are cooking in Ontario. This annual list is compiled as a service to readers. Free listings have been requested from Ontario cooking schools and edited due to space limitations.---------------
School lunches around the world
A look at school lunches in countries such as China, France, India, and more.
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Creamy burrata worth the search
By Jennifer Bain
Twice a month, those in the know slip into the Cheese Boutique to snap up rare pouches of sensual Italian cheese oozing with curds and fresh cream.Burrata, all the rage in New York and Los Angeles, is quietly making inroads here.
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By Josh Rubin
When Molson introduced its Rickard's Original White last year, some beer aficionados sneered. A major North American brewery making a Belgian-style wheat ale? How good could it really be?---------------
Writers' tastes distilled for readers' enjoyment
By Susan Sampson
THE ITEM: Hemingway and Bailey's Bartending Guide to Great American Writers.Recipe:
* Mai Tai
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Boston Globe – September 5, 2007
PB&J is a sandwich for almost everyone - from brown-bagging kids to sophisticated chefs
By Jonathan Levitt, Globe Correspondent
It's back-to-school time, and for those feeling nostalgic for childhood, the peanut butter and jelly sandwich on the kids' menu at Flour Bakery + Cafe might hit the spot. It's the classic version - seeded raspberry jam and smooth peanut butter slathered on spongy, fresh-baked white bread, then cut in half and served on a napkin in a woven basket.---------------
One man's search for PB&J perfection
By Michael Saunders, Globe Staff
I've made countless thousands of PB&Js over the past 40 years, most for myself and many for my five children, and I still believe a well-made PB&J is a great mix of salty, sweet, and tart flavors, and just the right smooth and sticky contrast, the textures playing off each other like jazz soloists.---------------
Four generations keep a family tradition
By Lisa Zwirn, Globe Correspondent
A few years ago, Sharon Winn took on the role of Rosh Hashana cook from her mother. "It's important to me that my children see how religion is a part of our lives," she says. "And the holidays are a wonderful opportunity to get together with family and be part of something that all Jews do."Recipes:
* Beef goulash with carrots and potatoes
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At the bar, driving home the benefits of moderation
By Erica Noonan, Globe Staff
He said bartenders and food servers, often young, part-time workers, have to make split-second decisions on whom to serve and whether an ID looks legit. The choice they make to pour a drink - or cut someone off - can have far-reaching consequences.---------------
Back to her roots, with plenty of peppers
By Jane Dornbusch, Globe Correspondent
If your garden or local farmers' market is overflowing with a seasonal excess of peppers, Miren Etcheverry has a simple solution: Go Basque. The cuisine of the Basque region of southwest France and northern Spain is perfect for this time of year; in the Basque chicken dish Etcheverry prepares frequently, peppers predominate and tomatoes come a close second.Recipe:
---------------
Bush beans and pole beans - differentiated by whether they grow as low bushes or tall stalks - are friendly to both gardeners and cooks.Recipe:
* String beans with tomatoes and olive oil
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When fish goes swimming in beer
By Jim Romanoff, Associated Press
Fish is an excellent source of healthy omega-3 fatty acids, but it's easy to dilute what good you get from it by deep-frying it or cooking it in pools of butter.Recipe:
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Toronto Star – August 26, 2007
Film fest gets new celeb hangout
By Amy Pataki
So in the crunch to open his newest restaurant, One, this week in time for the Toronto International Film Festival, McEwan just laughs about losing sleep – and four pounds around his waistline.---------------
Patience will pay off in flavour and aroma
By Gordon Stimmell
Of course, wines also can be stored away for glory later, up to a point. How long will the wines discussed below, which beat out dozens in today's Vintages release, last if you sock them away?---------------
Soon dubu simmers under the radar
By Tamsyn Burgmann
With its eggshell complexion, supple consistency and nutty undertones, tofu has slipped and slid its way into a place of sturdy acceptance in urban cooking. While its modern chic reigns in today's ever-popular health-minded restaurants, its honest-to-goodness virtues are preserved in some of the GTA's less trendy Asian restaurants.---------------
Star tested recipe for Cheesy Potato Skins.
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Great shopping comes to the port lands
By Jennifer Bain
The launch of a supermarket is usually neither here nor there. But to welcome the first downtown branch of T & T, I spent three hours Thursday listening to speeches, watching cultural dances and cruising the aisles for groceries.---------------
Star tested recipe for Pita Pizzas With Spinach & Bocconcini.
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Boston Globe – August 26, 2007
Chefs share their approaches to putting local on the menu
By Jonathan Levitt, Globe Correspondent
But the conversation about how to make use of such ingredients continues. We talked to four local chefs with very different businesses and asked them about their approach to eating locally.---------------
By Diana Burrell, Globe Correspondent
A prospective buyer inquires where Nicewicz gets his peaches. "They're from our farm in Bolton!" he exclaims, flicking his thumb toward a bold hand-drawn Nicewicz Family Farm sign stuck on the red van behind him.Recipe:
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Two lobster pounds are better than one
By Omar Sacirbey, Globe Correspondent
Inside either place diners will find giant tanks crawling with lobster, hot steamer pots, and mounds of fried fresh clams, scallops, shrimp, and haddock. The sun-baked faithful stand in line, pick their lobsters, and listen for the loudspeakers to crackle with their orders before settling down at picnic tables in the airy dining areas -- each seats about 350 -- to enjoy the day's catch.---------------
He's passing on the art of pickling
By Alison Arnett, Globe Correspondent
On a recent afternoon here, David Liddle, wholesale floral sales representative by day, pickler by evening, checks the heat under a pot. Pickling liquid is bubbling away in another saucepan, the kitchen is steamy, and Liddle is hot.---------------
A French delicacy goes from sweet to savory
By Béatrice Peltre, Globe Correspondent
In France, clafoutis is comfort food, a dessert that fills me with vivid memories of the cooking of my mother and grandmother in rural Lorraine. Traditionally made with cherries embedded in an airy, moist custard, clafoutis has evolved into a dish of many variations.Recipe:
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Toronto Star – August 15, 2007
Gazpacho gets fresh with this pasta
By Susan Sampson
Go crazy with fresh Ontario produce as you whip up this pasta. It's superb and will feed a crowd.Recipe:
* Ziti With Grilled Gazpacho Sauce
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The best vendors cook with lots of love
By Jennifer Bain
True love means lining up, despite the blazing summer heat, for a cob of corn or bowl of soup.Recipes:
* Ginger Carrot Dip
* Heirloom Tomatoes With Orange Zest
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Set and match: Winner's circle wines complement varied cuisine
By Gordon Stimmell
This week's winners beat out more than 20 general list wines.Winners include:
* Cantine Valcolli Barbera D'Asti Vecchi Ricordi 2003 $11.95 (Italy)
* Pascual Toso 2004 Malbec $12.95 (Argentina)
* Lungarotti 2005 Pinot Grigio $14.15 (Italy)
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Healthier than traditional tuna salad
By Susan Sampson
Here's a healthier alternative to the gloppy, heart-stopping tuna salad that's usually packed into sandwiches. It's bursting with flavour, not mayonnaise.Recipe:
* Italian Tuna Salad
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Boston Globe – August 15, 2007
You want a ham with that oil change?
Pull into a Southern gas station, drive away with a country staple
By John Burgess, Globe Staff
Though I have Carolina roots and have certainly eaten my share of country ham, I've never thought to buy one. "We used to buy them in gas stations," offered my friend. And yes, now I recalled this oddity.Recipes:
* Biscuits
* Fried country ham with redeye gravy
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For this nature lover, the time is ripe for something wild
By Jonathan Levitt, Globe Correspondent
It's one of the hottest days of the summer. Forager Russ Cohen, bearded and burly, licking sweet dewberry juice from his fingers, is sweating through his polo shirt and baseball cap. The ripe berries look and taste like the best blackberries you've ever had, and are just one of more than 150 edible wild species growing in Massachusetts. Cohen knows -- and has eaten -- all of them.---------------
It's easy enough in August to fill dinner plates with zucchini, corn, peppers, tomatoes, and grilled fish. What's harder -- if you really want to eat locally this summer -- is making a dish whose ingredients are distinctly not native to New England.Recipe:
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Getting a taste of diplomacy in the kitchen
By Rachel Travers, Globe Correspondent
Francois Gauthier, the French consul general in Boston, knows well how food can foster relations.That's in part why he nominated Jacqueline Cattani, the chef who runs the kitchen at his home in Cambridge, for the Merite Agricole, France's oldest civil award.
Recipe:
* Gougeres
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A chewy, gooey adventure in time travel
By Andrea Pyenson, Globe Correspondent
Turn off your iPod before you step into The Goldenrod. You're going back in time and you may as well immerse yourself. In this old-fashioned candy shop and soda fountain, where the aromas are incredibly inviting, everything -- ice cream, salt water taffy, fudge, chocolate bark, caramel corn, and nut brittles -- is made on the premises.---------------
A chef's vision becomes a tiny treasure of a restaurant
By Jonathan Levitt, Globe Correspondent
The six-month-old Bresca is really tiny. The whole place -- including the kitchen and privies -- would probably fit nicely inside your first apartment. This time of year, the kitchen is hotter than a closed car in the sun. That doesn't stop chef and owner Krista Kern from rolling out handmade pasta "kerchiefs" with brown butter and pine nuts; finely shaving Brussels sprouts to serve with pecorino cheese and toasted walnuts; and making a light rice pudding to garnish with perfectly ripe peaches.Recipe:
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Toronto Star – August 8, 2007
By Cynthia David
Dr. Miroslava Lhotsky, a Toronto physician and author of The Healthy Boomer, assured me that a diagnosis of osteopenia doesn't mean I'm at risk of developing osteoporosis, the debilitating disease that makes bones dangerously weak and brittle.Recipes:
* Broccoli and Cheddar Cheese Soup
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By Susan Sampson
Freestones peaches are essential. Look for local ones this month.Recipe:
* Peach Dumplings With Brown Sugar Sauce
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Chimay White fruity, but not too sweet
By Josh Rubin
Truly unique, interesting beers aren't always easy to find.Fortunately, the search just got a little easier with the arrival of Chimay White, one of three strong ales produced by the Trappist abbey of Scourmont in Belgium.
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By Jennifer Bain
Yes, you can now buy a kitchen tool designed for the sole purpose of separating corn kernels from the cob. Kuhn Rikon touts its new stainless steel creation as being "safer than using a knife" – but clearly that depends on your knife prowess. -
Boston Globe – August 8, 2007
By Devra First, Globe Staff
This is the opening reception of the American Cheese Society's annual conference -- its 24th, held last week at the Sheraton in Burlington -- a chance for artisan cheesemakers, retailers, distributors, restaurateurs, and enthusiasts to network, taste, and learn more about the object of their obsession.Recipe:
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Some say beer beats wine in this pairs competition
By Ann Cortissoz, Globe Staff
It is a centuries-old tradition among many epicures that wine is the best drink to match with cheddar or chevre. Oliver, however, the head brewer at Brooklyn Brewery in New York and author of "The Brewmaster's Table: Discovering the Pleasures of Real Beer With Real Food," believes that cheese can find a more complementary partner. He thinks beer should cut in.---------------
By Linda A. Odum, Globe Correspondent
Picnics need little planning, so they make the best impromptu meals. If you picnic all the time -- and everyone yearns to be outside on a sunny day -- you probably know instinctively how to get organized on a moment's notice. Otherwise, get your checklist handy.Recipes:
* Mediterranean chicken and orzo salad
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A dessert classic gets dressed up for dinner
By Tracey Ceurvels, Globe Correspondent
Sliced into halves or triangles at picnics, barbecues, or on any sultry day, watermelon is a perfect thirst-quenching snack. It's such a staple on the summer table that chefs have decided to dress it up and send it into the dining room when customers least expect it -- far from dessert.Recipe:
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Pretty and portable, verrines offer layers of satisfaction
By Béatrice Peltre, Globe Correspondent
Most Americans know what a parfait is, but take that same idea and make the layers avocado salad, crabmeat, and pink grapefruit, and you get an entirely new dish called a verrine (pronounced vair-EEN) from the French word for glass (verre).Recipe:
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A nutty trio makes some tasty cookies
Recipe:
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Toronto Star – August 1, 2007
Savouring every tasteful moment
By Marion Kane
It was the day before Father's Day and I'd dropped by one of my favourite haunts: The Cookbook Store in downtown T.O.---------------
Chilled whites to make your summer sizzle
By Gordon Stimmell
In the heat of the summer, I veer a bit away from sauvignon blancs and opt for something with a hint of sweetness. Both rieslings selected from today's Vintages newcomers, the Schonborn from Germany and the Flat Rock from Niagara, have a tinge of sugar, yet are well-balanced. Both are perfect to simply sip on their own on the deck or patio, or play the role of party starters, but are fun to match with food as well.---------------
By Susan Sampson
People are coming around. Once upon a time not long ago, tofu was relegated to Asian markets and health food shops. Now it's in every supermarket. And it's not just a meat substitute. The Chinese have long known this. One famous dish, Ma Po Tofu, actually pairs it with ground pork.---------------
By Eric Vellend
The beauty of tapas is that most dishes can be made in advance and quickly pulled together at dinnertime. Salmorejo, the thick gazpacho from Cordoba, is poured straight from the fridge. Spain's beloved tortilla (potato frittata) and Montaditos (mini-open-faced sandwiches) are both served at room temperature. Even hot dishes like sizzling garlic shrimp and Moorish kebabs can be mostly prepared ahead of time and cooked in minutes.Recipes:
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A personal chef cooks up relaxation
By Francine Kopun
So, when my neighbour announced she was setting up a business as a personal chef, called Back to Basics Cooking (btbcooking@gmail.com), I was interested. For $245, she would come to my house, select a menu, shop for the groceries and cook 12 entrees and six side dishes. -
Boston Globe – August 1, 2007
One cousin catches, the other cooks
By Jonathan Levitt, Globe Correspondent
In Maine, Mark Sewall catches lobsters for his cousin Jeremy Sewall, who features them on his menu daily in Brookline.Recipe:
* Cousin Mark's lobster with tarragon stuffing
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Mussels' versatility is apparent on menus
By Elizabeth Field, Globe Correspondent
You might see Spanish-influenced mussels with tomato, calamari, and smoky chorizo at Beacon Hill Bistro or garlicky mussels with black bean sauce at China Pearl in Chinatown.Recipe:
* Mussels with a splash of wine
* Steamed mussels with saffron and tomatoes
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They share their love of pastry and prose
By Diana Burrell, Globe Correspondent
Don and Samantha Hoyt Lindgren's storefront shop, which opened in April, specializes in new, out-of-print, and rare books on food, wine, and the arts.---------------
Old-fashioned condiments are best
By Mara Zepeda, Globe Correspondent
Virginia Taylor, a museum interpreter at the Remick Country Doctor Museum and Farm, leads workshops on old-fashioned ways to do things, including how to make condiments.Recipes:
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Toronto Star – July 25, 2007
By Habeeb Salloum
Traditional Yemeni dishes such as zhug and saltah give an insight into the culinary delight of a country that the Romans called "Happy Arabia."Recipes:
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By Jennifer Bain
After more than a decade in the 'burbs, Nando's flame-grilled chicken chain has ventured into North Toronto. The new Leaside branch is a respectable distance from the Portuguese churrasquerias that dominate in the west end.
DIGEST: The Toronto Star
in Ontario: Dining
Posted
Toronto Star – October 31, 2007
Caramels work magic in apple pie
Susan Sampson provides a recipe for Caramel Apple Pie.
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Samurai Night Live
By Jennifer Bain
Recipe:
* Morimoto's Pork & Noodle Jumble
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Set a formal table with panache
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Hearty meatball dish
Susan Sampson provides a recipe for Italian Meatballs With Tomato & White Wine Braise.
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Rich lava cakes can be made ahead
Susan Sampson provides a recipe for Lava Cakes.