Wednesday, May 30, 2007

Friday, May 25, 2007

Friday, May 18, 2007

Friday, May 11, 2007

100 Mile Diet in Toronto

Technically, Bonnie Stern cheated, but this is seriously impressive for Toronto in the spring:
An incredible taste of the place she lives. The salad alone contained marvels we’d never eaten before: a winter lettuce called Tango (among 11 other lettuces), marigolds, chickpea sprouts, popcorn shoots. On top of the greens, roasted white beets with smoked ricotta cheese and smoked, sun-dried Principe Borhgese tomatoes (an Italian food tradition that has faded so badly that Ontario’s David Cohlmeyer now ships his to Italy - so it goes in the global-local food chain). Then came sweet potato and maple syrup mash, roasted carrots, and braised short ribs from Cumbrae Farms, a group of selected small farms working with special breeds. (Someone asked Cumbrae’s Stephen Alexander if there was a simple way to tell small-farm meat from industrial, factory-farm meat; he replied, “Forget claims and trust your eyes and trust your palate.” He says he can instantly smell the sulfates from industrial animal feed.) We drank apple sangrĂ­a and local wines. Dessert was caramelized apples with maple syrup semifreddo over crepes.

A Kitchen On The Cheap

The New York Times on the bare minimum one needs to provision a kitchen - for $300.

In Toronto, you could go to :

The list:
  • 8-inch, plastic-handle stainless alloy chef’s knife for $10
  • Instant-read thermometer $5
  • 3 stainless steel bowls $5
  • Sturdy tongs: $3.50
  • a sturdy sheet pan
  • plastic cutting board
  • Paring knife $3
  • Japanese mandoline for $25 (for thin, even slices or a real julienne)
  • $4 can opener
  • vegetable peeler
  • colander
  • a small, medium and large cast-aluminum saucepan (total: about $30) - just not the awful wafer thin sets of stainless or aluminum ones sold in big-box stores.
  • medium nonstick cast aluminum pan (10-inch; $13)
  • a large steep-sided, heavier duty steel pan (14-inch; $25)
  • single lida skimmer (for removing dumplings or gnocchi)
  • a slotted spoon
  • a heat-resistant rubber spatula (replacing the classic wooden spoon)
  • a bread knife (good for crusty loaves and ripe tomatoes)
  • a big whisk
  • food processor (12-cup capacity)
  • salad spinner
  • Microplane grater
  • coffee and spice grinder
  • An immersion blender
  • A whetstone or a decent steel
What not to Get!
  • BREAD MACHINE You can buy mediocre bread easily enough, or make the real thing without much practice.
  • MICROWAVE If you do a lot of reheating or fast (and damaging) defrosting, you may want one. But essential? No. And think about that counter space!
  • STAND MIXER Unless you’re a baking fanatic, it takes up too much room to justify it. A good whisk or a crummy handheld mixer will do fine.
  • BONING/FILLETING KNIVES Really? You’re a butcher now? Or a fishmonger? If so, go ahead, by all means...
  • WOK Counterproductive without a good wok station equipped with a high-B.T.U. burner.
  • STOCKPOT The pot you use for pasta will suffice until you start making gallons of stock.
  • PRESSURE COOKER It’s useful, but do you need one? No.
  • ANYTHING MADE OF COPPER More trouble than it’s worth, unless you have a pine-paneled wall you want to decorate.
  • RICE COOKER Yes, if you eat rice twice daily. Otherwise, no.
  • COUNTERTOP CONVECTION OVEN, ROTISSERIE, OR “ROASTER” Only if you’re a sucker for late-night cooking infomercials.

Jesse in the Garden

Some photos of the rapidly changing garden.