"molecular gastronomy ingredients"

[ Thursday, February 26, 2009 | 6 comments ]
hey folks! it's been a while since we've last posted. we have an excuse - 
renovating our new future space and planning for a wedding! haha. i was pretty excited today as i saw this in the foyer - a nice box from UPS..

after the disgust from the import fees (why do we have that at all between the US and Canada, no explanation makes sense), i was super excited.

i know in some gastronomy circles, the term "molecular gastronomy" has some poor connotations attached.. why, i'm not sure of that either =)

anyhoo, without further ado.. here are some more pix:


cluttered "pantry" anyone?

wonderful packets!

i can't wait to try to make the vanilla fruit pate and my version of piave noodles!
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Alinea - Green Almond - Sweet, Hot, Sour, Salt

[ Tuesday, January 6, 2009 | 16 comments ]
Here's my first recipe attempt from Grant Achatz's Alinea cookbook - check out the restaurant site: here

Getting everything together

Getting ready to blitz

Foamy nuclear green

The "work" part of the recipe =)

Getting ready to seperate

Studio attempt

It was pretty challenging in terms of presentation and the photography.  Definitely fun.. I've joined the Alinea Forums and it's a pretty cool community.  There's at least 2 chefs who are trying to go through the entire cookbook.. Pretty ambitious.   More posts to come as I cook!
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top restaurant meals of 2008

[ Thursday, January 1, 2009 | 12 comments ]

I saw someone's blog post about their 2008 best restaurants: here

g may differ a bit, but I think this is a good summary for my dining experience this last year (if it doesn't list a city, assume Toronto):

d'Atelier de Joel Robuchon, Las Vegas
Aux Truffes, Mont Tremblant
Pizzeria Due, Chicago
Peller Estates Winery Restaurant, Niagara
Tiara, Niagara
Jean-Georges, NYC
Colborne Lane

Terroni Adelaide

Atelier Thuet (g loved her pasta)

would love to try this year:
top 50 restaurants, including, el Bulli, Spain
North 44
Nota Bene
Sushi Kaji

I'm sure there's lots I'm missing, but that's off the top of my head =)

On another note, I'm currently trying recipes from Alinea:

So far, I've made the cucumber gelee and pistachio brittle.  More on the experiments (and photos) to come.

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introducing TorontoEats!

[ Friday, November 7, 2008 | 1 comments ]
i was restlessly trying to fall asleep last night when i came up with my latest web initiative idea. introducing: TorontoEats.

TorontoEats - which is all about a "Toronto foodie armed with an iPhone and TwitPic, snapping daily shots of food in and around Toronto."

it was obviously a natural outcome of our love for food and obsession with trying new places in and around Toronto. photo syndication is html/javascript and you can check it out to the left under profile ->

follow on twitter: http://twitter.com/torontoeats
follow on twitpic: http://twitpic.com/photos/TorontoEats

happy friday :) Read the full story »

the jean gorges experience, nyc

[ Monday, October 13, 2008 | 4 comments ]
here we go - a few photos from jean georges in nyc, as promised :)

jg's famous egg caviar; sea scallops with caramelized cauliflower with a caper raisin emulsion; garlic soup with thyme and sauteed frog legs

turbot with chateau charlon sauce; lobster tartine with lemongrass and fenugreek broth and pea shoots; broiled squab with a onion compote, corn pancake, and foie gras

classic and delicious - though i might vote for a meal at l'atelier de joel robuchon over jg :) Read the full story »

chocolate malted whopper drops

[ Wednesday, September 24, 2008 | 0 comments ]

chocolate malted whopper dropstastespotting (http://www.tastespotting.com) is one of my favourite food sites up to date - with daily updates of amazing photos of food - it's my favourite thing to do at 3pm every day. tastespotting is also how i discovered tuesdays with dorie (http://tuesdayswithdorie.wordpress.com).

tuesdays with dorie (or TwD) is a network of online food journals/blogs who all take part in the same recipe once a week. a few weeks ago, the recipe was "chocolate malted whopper drops" - think ovaltine and maltesers/whoppers. i was hooked. i had a free evening last night and so decided to tackle the recipe!

Chocolate Malted Whopper Drops
(from Baking: From My Home to Yours by Dorie Greenspan)

1 3/4 C all-purpose flour
1 C malted milk powder (or Ovaltine, says Dorie)
1/4 C unsweetened cocoa powder
1 1/2 tsp baking powder
1 stick plus 3 tbsp butter, at room temperature
2/3 C granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 C whole milk
2 C Whoppers/Malteses, coarsely chopped
6 oz. bittersweet chocolate, coarsely chopped (or chocolate chips)


Preheat your oven to 350ยบ. Set up a few baking sheets with parchment paper.

Sift together the flour, malted milk powder, baking powder, cocoa powder, and salt. Set aside.

Beat the sugar with the butter until creamy. Beat in the eggs, one at a time. Then the vanilla.

Beat in half the flour mix, just until incorporated. Then the milk. Then the rest of the flour mix.
Stir in the whoppers and chocolate chunks.

Place heaping tablespoons of the dough on the baking sheets, about 2″ apart.

Bake for about 12 minutes, rotating the baking sheets from top to bottom and from front to back halfway through. Read the full story »
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a foodie's labour day adventure in nyc

[ Tuesday, September 9, 2008 | 2 comments ]
as many of you know, we were in nyc this past labour day weekend (friday august 29 to wed sept 3rd) and also happened to get engaged - in central park with yummy foods from bouchon bakery (a la thomas keller) at columbus circle, just one floor down from per se. sadly, there was no per se on our itinerary, but alas, we share with you the rest of our adventures - through photos :)

but trust me - this post is most definitely NOT disappointing . enjoy the food porn!

to the left, giant chocolate milkshake for two (or four!) from Tom's Restaurant near Columbia University.

- fat little italian sausage from Tom's Restaurant that made Andrea frown :\
- "surprise" dish from Baluchi's Indian Food, something like fried potato balls with the usual toppings
- sweaty hot dog man at the blue jays vs. yankees game (and 12th last game at yankee stadium!) - be sure to notice the dripping sweat from his nose garnishing the hot dogs with wonderful salty flavours

- beautiful baked goods + cupcakes at Dean & Deluca, courtesy mainly of Two Little Red Hens
- cupcakes before (clockwise from top left) marble cupcake, brooklyn blackout cupcake, vanilla raspberry cupcake - damn good cupcakes, but at $5.50 each, it's no wonder
- cupcakes after being demolished by a few hungry torontonians looking for cupcakes worthy of being called cupcakes

a trip to nyc isn't complete without a visit to Nobu. pictured to the left is the $17 usd "Yellowtail Jalapeno" dish which is always top quality sourced and melt-in-your-mouth.

we went to "nobu next door" since it was a last minute thought - but the Uni here was the best i've ever had, even compared to the Nobu Las Vegas and Prince Hotel's Katsura in Toronto

- on the way back from Nobu, we found ourselves at the door of David Bouley's Bouley Restaurant and across the street with a green awning, Bouley Bakery. i went for a visit the next morning, especially after an honorable mention in Celebrity Chef Restaurants on Any Budget
- croissants galore and i had a Pain Pear au Chocolat with a latte watching the lower east-side joggers and dog-walkers go by
- picked up 2 packs of cookies (sugar cookies + another oatmeal type) for home but deeply regret not picking up a few more packs (my coworkers, family & mm also regret this ..)

- after a dinner in little italy, caught up with tianne and mike and we went to gorge ourselves at Max Brenner's - if you love chocolate, then this place will open your eyes, warm your heart, and awaken the child within you
- fondue for 2 that 3 of us couldn't finish (clockwise from top left): chocolate fondue warmed by candle; small table top fire for roasting marshmallows (hidden); bowl of strawberries, bananas, and marshmellows; creme fraische with tart strawberry sauce; chocolate vial to pour on all the goodies; peanut butter bar topped with chocolate; chocolate mouse topped with white chocolate clumps and pop-rocks; vanilla icecream with chocolate sauce drizzle; banana caramel waffle.
- part of the menu writes, "Our chocolate should be savored with all senses. Listed to the most romantic music, then watch it like a child's fantasty that turns into reality, smell it like the rarest of perfumes, dip your fingers into it and lick it slowly - and passionately. Make love to it. Enjoy to the Max."

the tastiest hot chocolate i've ever had - the "Choc-o-Pops" hot chocolate, served with small wafer/crisp chocolate pieces that warms you right up and gives you that feeling of pure chocolate ecstasy, served in a "hug mug" that you hug in your hands, that makes the experience just that much more comfy, go to Max Brenner's!

- my surprise picnic consisted of wonderful goods from Bouchon Bakery
- an array of baked goodness: Sticky Buns to Danishes, Loaves and other breads
- sandwiches, paninis, croissant sandwiches, mousses, foie gras in a cup - and, (not pictured here) foie gras biscuits for DOGS in the shape of dog bones - yes that's right. pretentious, much? well, we thought so, too - until a lady with two bald dogs purchased two right in front of us :)

- ah, lovely bouchon bakery + food on the grass for a picnic in central park!
- wagyu beef sandwich, warmed in a press - absolutely delicious, tender beef, perhaps just slightly overcooked from the re-heat
- a large "arnold palmer" drink, a lemonade-lime-orange refresher!

- a vanilla blueberry mousse - check out all the specks of vanilla bean, yum :)
- pecan sticky buns from bouchon bakery are famous and now we know why . ..
- (after our engagement) - a wonderful celebratory mixed berry tart to complete the perfect picnic and to reiterate that "in a new york minute, everything can change."

another post to come on Jean Georges :) Read the full story »