Inspired by some friends and television programs, I decided to make an antipasto platter based on some ingredients that I purchased at the St. Lawrence Market. Since I was only preparing food for myself, I had to use the ingredients in multiple dishes so that I wouldn’t waste anything. I put all the ingredients on the counter so they would be handy. It was necessary to cure three jars and lids in boiling water. I made mint (shown) and basil infused olive oil by mixing two cups of the herbs (leaves only) with one cup of olive oil. Be sure …
Stockyards Smokehouse and Larder
I showed the Stockyards Smokehouse and Larder to my colleague Ed and he seemed to be as enthusiastic about the joint as I am. Hopefully he will be able to enjoy several lunches proximate to his workplace in the near future. Definitely, the Stockyards Smokehouse is one of those places that takes every aspect of its business seriously. It tries to do a small number of things exceedingly well. There are homemade sauces and drinks along with top quality ingredients. For example, the in-house spicy dipping sauce and the garlic aioli are very flavourful. The personal service that is friendly …
The Black Camel
After an unsavoury experience in the school cafeteria, it became necessary to obtain a supplementary sandwich to get through the day. A man can only gorge himself at Ghazale, commiserate at Caplansky’s, yearn for Yitz’s, or seek solace at the Stockyards Smokehouse so often. Yet, can two mere pieces of bread, a filling, and some ersatz topping soothe one’s soul and calm one’s spirit amidst the tidal waves that comprise daily life? The answer frequently depends on the condiments. Hence the sunny afternoon trek to The Black Camel (unfortunately not by camel). Previously, the pulled pork sandwich proved succulent, accompanied …
Pizzeria Libretto, Part II
My third and fourth visits to Pizza Libretto proved to be a mixed bag, less satisfying than the first two trips. One pizza, the Pingue Prosciutto, was a complete waste. The tomato sauce was overwhelmed the rest of the pizza. The finely sliced ham could not be tasted due to the potent tomato taste. They could have served cured Iberian pork and nobody would have noticed; one might as well have ordered the Margherita pie. Chile oil or thicker slices of prosciutto would have enhanced this pizza. The Sardines pizza boasts a variety of flavours. At times, it was somewhat …
Caplansky’s Deli
The first sandwich that I ordered at Caplansky’s new deli was a little underwhelming. I was expecting more flavour from the smoked meat (medium) and it was a little dry, especially when served with the house mustard made with whole mustard seeds. It was superior to a run of the mill sandwich shop but a letdown relative to the deli’s reputation. The fries were excellent, the oil had been recently changed and hand-cut potatoes were well-seasoned. On my second visit, I ordered the breakfast special and the smoked beef bacon was delicious. It was smoky and just a little crispy …
Pizzeria Libretto, Part I
Pizzeria Libretto prides itself on creating premium Neapolitan pizza with authentic ingredients prepared by “pizza artisans.” The key is the ingredients. The restaurant may win the award for Toronto’s best pie but it is not a fair comparison. The quality ingredients are a cut above what is served at Cora’s, Massimo’s, or Papa Ceo’s that there should be two separate categories: one for walk-up stands that sell slices and another for sit-down restaurants which sell more expensive pizzas. The service is very attentive which partially compensates for the lengthy waiting period but the attitude is a bit much. Although the …
French Food
Back in Toronto, it is nice to return to typical Canadian food. The cafeteria in the Hameau-St. Michel residence frequently deep-fried meals and served potatoes to the point of boredom. The first night in Tours, I ate at Au Lapin Qui Fume, a small bistro that served traditional French food, pairing meat and game from the area with regional produce. The smoked salmon appetizer was fine, though in retrospect salmon with dill is not unique to France. The rabbit stew was flavourful, although I know now that this country cuisine is not my favourite. The apricot tart served for dessert …