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  1. Love the onion gratin idea. A certifiably great paring with beef. Staying in the same family, leeks braised with butter and finished with Parmesan are another beef-friendly side. And let's not forget the classic: mashed potatoes. For a treat, flavour them with garlic or horseradish. Or skip the leeks and put the Parmesan in the spuds.
  2. Sicilian blood oranges often come wrapped in tissue paper printed with the brand name and logo. I remember seeing, years ago, Tarocco oranges wrapped in red paper emblazoned with the head-and-shoulders portrait of a person of colour and, I believe, the brand name Moro, which in this instance would translate as Moor or Negro. Chances are your Moro was a brand name, not a variety, especially as the variety is rarely specified on packaging.
  3. While I'm not an expert, my info comes from discussions with some of the city's top green grocers. There are two main varieties of blood orange*: Tarocco and Moro. Yours sound like Moros. Moros are red or even purple fleshed. They come into season earlier than the Tarrocos and their flavour changes as the season progresses: very tart early on and disagreeably musky toward the end. Frankly, I find them something of a crapshoot. They used to be pretty rare birds in these parts. For the last couple of years or so, they've been brought in from the States (not sure where, though Florida is said to
  4. Leméac's steak frites is as good as ever but their post-22:00 special is now $22. How friggin' congruent. <grumble>
  5. I say rest for 30 minutes, minimum. ← You're quoting out of context. Child suggests resting the roast, untented, on the countertop for 10 to 15 minutes and then transfering it to the cooled oven, where it rests for up to another hour.
  6. Julia Child's method never fails. For a seven-rib, 17-pound roast, smear the cut ends with butter, season with salt and pepper, and roast in a preheated 325ºF (170ºC) oven for 3¼ to 4 hours, until the meat's internal temperature is 125ºF (52ºC) for medium rare. Every half hour, baste the cut ends with the fat that accumulates in the pan. About an hour before the end of the cooking, strew some chopped onions and carrots around the roast. You should start checking the temperature at or slightly before the 3-hour point; when it reaches 105ºF (41ºC), check it every 5 minutes. As soon as the desire
  7. Yes, some unevolved wines may benefit from several hours breathing. It's more oxidization than accelerated aging, though. The wine's appearance doesn't change; it does when aged. And neither the bouquet nor taste evolve as they would with time in the bottle; for example, secondary and tertiary characteristics simply don't develop. Generally, however, I'm mystified by the number of geeks, including several whose palates I admire, who make a point of tasting a bottle over two, three or more days and often speak of the wine in glowing terms on the basis of its Day 3 showing. My experience is that
  8. Nick Robinson (of www.montrealfood.com) and Barry Lazar (occasionally of the Gazette) have just raised the bar for foodie pictorials of Jean-Talon Market and environs. Turn on your speakers and click here for a Quicktime video tour that includes Caffè Italia, Roma, Poisonnerie Shamrock (dancing lobsters!), Jean-Talon Market (winter enclosure, extension, Prince Noir, Qui Lait Cru?, Hamel) and a pit stop at Schwartz's. Of course, they made the vid in winter, so we may still need to rely on sf&m's soul-warming pics of the market in August to raise our sagging spirits.
  9. ...that also happens to deliver good bang for the buck. Here's Tastet's take.
  10. Way back when, there used to be a great fish monger on Laurier West, about where the Au Pain Doré outlet is these days IIRC. They had beautiful, lightly smoked, white-fleshed smoked trout and jars of delicious and affordable whitefish caviar from Lake Manitoba. Ever since they closed, I've had a hard time finding either ingredient, especially the trout. All the smoked trout these days seems to be rainbow (i.e. orange-fleshed), heavily smoked and often marinated to boot. It's been years since I've served an appetizer of smoked trout filet with horseradish cream or the simplest and most elegant
  11. True though that thread's more for reporting finds. I, too, had been thinking of starting a query thread, but gus beat me to it. Fresh curry leaves I usually pick up at one of the Indian/West Indian/SE Asian stores on the west side of Victoria a couple of blocks north of Van Horne. The southernmost store is Marché Victoria Orientale (6324 Victoria, 514 737-4715), though I tend to go first to the smaller store a couple of doors north of that. Both stores also have a wide selection of hard-to-find ingredients like chat masala powder and drumsticks. Just make sure you freeze any dried herbs, spic
  12. carswell

    TN: Drinkers' dozen

    One checks one's PM inbox.
  13. The problem is you've given us so little to go on. Knowing what was on the menu would be a big help. That said, Côtes-du-Rhône is arguably the most versatile of reds, so I'd probably go that route. Careful, though, as 2002 was a generally lousy vintage in the inundated southern Rhone and the hellishly hot 2003 produced many blowsy, raisinated, baked/stewed wines. If you can find a bottle, the 2001 Coudoulet de Beaucastel is a lovely wine that would probably hit your price point.
  14. carswell

    Vin Jaune

    While it's probably too late to be of help to you, I'll add some information I just got from a Jura native in case it's of use to someone else. He agreed with the Comté and walnuts pairing and suggested mini-brochettes (of chicken or seafood, for example) flavoured with curry powder (Patricia Wells' Simply French has a Joël Robuchon recipe for curried chicken brochettes) and preparations involving morel mushrooms. He also gave a thumbs-up to my idea of a tarte flambée, the Alsatian "pizza" topped with onions, bacon and crème fraîche, because, as he put it, savagnin likes smoky flavours and vin
  15. carswell

    TN: Drinkers' dozen

    Great to have your feedback, thomasein! While I don't consider myself a big SB fan, I have to say this tasting had me questioning whether it wasn't time for a reassessment. To my surprise, in the days after the event my palate was haunted by the wines' clean, pungent, refreshing flavours. I actually craved another taste. The NZ wines are, without a doubt, industrial and geared to a pretty low common denominator; still, I find their exuberence hard to resist. Though not a knock-your-socks-off kind of wine, the Menetou was perfect in its be-all-you-can-be way. Have consumed a couple of bottles
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