Your Two Best Friends: a Bodum and a Frother

Right: Bodum French Coffee Press Left: Hand-Held Milk Frother

If you’re like me, you love coffee, but in the morning, you barely leave enough time to put your shoes on when you run out the door.

I’ve solved the problem and all you have to do is get up 2 minutes earlier. Not only will you have time to make your latte, you’ll save yourself from the horror that is Starbucks.

1. Make coffee in your Bodum the night before. The fun thing about the Bodum is that the coffee doesn’t burn, so it tastes almost as good the next morning

2. When you wake up, Heat the coffee in a pot set on low

3. Take your shower

4. Heat a half cup milk in a pot set on low

5. Do you hair, get dressed, etc

6. Put your coat on and get your stuff ready

7. When the milk is steaming, start to froth it. Try not to let it boil.

8. Pour coffee, milk and froth into a thermos

9. Don’t forget to lock your door

My treat to you. It may take a couple of times to get the hang of the frothing, but it’s worth it. Your coffee will taste better than Starbs and you won’t have to wait in line.

Good Morning!

The Importance Of: Le Creuset

The only pot you will ever need

When I graduated college I landed my dream job. I was the Assistant Marketing Manager at Diesel Canada (the jean company, not the agency). I was thrilled to have been chosen over hundreds of applicants. Not only was I going to work in fashion, I was going to get paid.

My first paycheck arrived about 2 weeks after I had started. Most people would think it would have gone straight towards buying jeans, but alas, I opted for something a little less common. A Le Creuset enameled cast iron French oven.

I had be yearning to buy a French (or dutch) oven for a while and figured, heck, I’m on my own, paying cheap Montreal rent, why not?

The pot is 9 quarts, cobalt blue and round. It has seen the mistakes of burnt boeuf bourguignon, pasta encrusted to the entire pot, the death of live lobsters and many, many, many sauces. It still to this day (9 years later) looks to be in perfect condition.

If you’re able to splurge on these expensive pots, I suggest you do so immediately. They’re worth ten times as much. At this point it must cost me a fraction of a penny per use.

Things to note: Wash it with care. Use a gentle sponge on it, never steel wool or anything abrasive. If it discolours, just put a little white vinegar and it should come out clean.

I’ve been more than specific (go figure) with everyone: don’t wash it, let me. This usually isn’t a problem as its so heavy most can barely maneuver it. Once I walked in on an ex scouring the pot with an SOS pad and I nearly passed out. The bottom was completely discoloured and in turn so was our relationship. Fortunately the damage didn’t last. I did however, go as far as to see how much it would cost to reface (a fortune).

Also, In Canada, Costco has stocked the pots in the past near Christmas time. In my experience they are known to be around 70% off. They get the overstock from the office in St. Catherines, Ontario.

Update: I’ve been informed by Le Creuset Canada, that hey have not supplied their products to Costco since 2004.

Boeuf Bourguignon & Spiced Pear

No I didn’t take a sudden liking to Bouef Bourgignon as a result of Julie & Julia. Its been one of my most favourite things to cook for years and years now. This is not only because I love the taste of the end product, but more so, the love and attention one puts into the hours it takes to cook. Don’t be scared, it takes a long time, but really isn’t difficult.

My favourite part of the ritual is when I put the bouquet garni together. I very much enjoy fresh herbs but since I can’t grow them to save my life (if anyone has suggestions on how to do this in a loft without a terrasse, I’d appreciate it) I often use dried. If I do happen to buy some for whatever reason, I end up freezing the remaining herbs and eventually forget about them. Hey, I live in the city and don’t cook all the time.

One thing I do a little different than the typical recipe, is I put all of the carrots and celery, along with the bouquet garni, in a cheesecloth. I place the cheesecloth in the middle of my Dutch oven, (see my upcoming post The Importance Of: Le Creuset) that way I don’t have to fish out these ingredients at the end. Some people like them, I don’t much care for them in this dish. Brown the beef, add the mushrooms and onions, wine and you’re good to go.

I serve this dish with baked pears. I find that its heavy as  is, so I often opt for a lighter side dish. I take traditional bosc pears, core them, stuff them with red chili peppers and of course, coat them with butter. The contrast of sweet and salty is fantastic.

I don’t usually order this at restaurants, but if you want to try it, go to La Palette. I’ve had it twice there and both times its melt in your mouth fantastic.

Things to Note: Make sure to dry the beef with a paper towel. Most recipes mention this step, but in case, I’m reminding you.

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The Importance Of: The Kitchenaid Mixer

One of the first things I bought when I took a fascination to cooking was a Kitchenaid mixer. No I did not need one, but I had started baking more and more and thought it would make the torturous task more bearable. Turns out it really doesn’t change the fact that baking is a pain and precise and I’m just not good at it very much.

Not only is this machine a champion at mixing, it is also a work of art. I know art is subjective, so you can disagree. It’s one of the few things that stays on my counter, proudly displayed. I’ve also named her, Lucille. Funny enough most of my closest friends know know who I’m talking about when I mention her name.

Throughout all of the experiments I’ve done in baking, I’ve come to rely on a tried and true recipe that I’ve modified to suit my style. Classic Cheesecake. Boring, perhaps. Delicious, absolutely.

The key to cooking a cheesecake is to bake it in a water basin. That way, it cooks evenly and is always the perfect consistency when its done. My signature topping is always pomegranate and white chocolate, with a white chocolate cream glaze. I’ve mastered the toppings, because they require little measurement.

Needless to say, having one won’t really change your life, unless you’re a baker. But if you do have extra cash, you’ll enjoy using it and it looks amazing.

Fans of the Kitchenaid mixer: Keanu Reeves, Chloe Sevigny. Carla Bruni, Gwyneth Paltrow, Richard Gere and David Hasselhoff (I presume for mixing drinks and I’m surprised he didn’t chop (h)off his hand!)

I think I’ll go say “Hi” to Lucille right now.

Pearl in an Oyster: Fallon and Byrne

I had no intention of going to Dublin when I was in Europe. In fact, I was dreading the flight from Beauvais, a small airport a thousand miles outside of Paris. I’m glad I went. Not only were 2, well now 4 of my most wonderful friends there, I got to experience Guiness, pub food and “scumbags” (they all wear track suits as a way of proving their manliness).

On my first day there I had the pleasure of walking around with my very talented and design-centric friend Bonnie. She knows all of the things that I like. We went to a variety of cooking stores, a lot of clothing stores and then happened in on a Food Hall for a cappuccino. What we walked into was not to be expected.

Fallon & Byrne is Ireland’s answer to Dean & Deluca, but without the pretence. The décor is perfection. Old wood butcher block counters, fruits & vegetables perfectly displayed (I dropped multiple heads of garlic the second time I was there). A cheese counter and a charcuterie counter to die for and a large selection of deliciously prepared foods. I made a pretty elaborate meal that night and was able to use so many inexpensive ingredients that cost an absolute fortune in North America.

The thing that surprised me the most though, was the restaurant upstairs from the Food Hall. It looked as if it was straight out of the 1920’s  along with a menu to die for. The faded mirrors had signatures on them, much like the mirrors in Versaille, and they were faded the same. The tables were lined with crisp, starched, white table linens, decorated with fine china and Scott Zwiesel (!!!) wine glasses. The menu consisted of fresh fish, free-range Cornish hen and Carlingford Lough oysters (try the roast cod, crayfish!) Also the wine list and service did not disappoint.

Things to note: On your way out, be sure to pop by The George for a little dancing. It’s a beautiful space. Oh and the cappuccinos were fantastic.

The Benefits of an Italian Heritage

It’s amazing how quickly you forget about childhood pleasures. It wasn’t until a few weeks ago when my lovely coworker brought in some of her father’s home made salami and prosciutto that my memories came flooding back. I used to watch my grandfather make the same cured meats when I was a wee boy.

Growing up in an Italian household, with grandparents who moved to Canada after the 2^nd world war, I was able to learn about things like rationing and what life was like before super-sizing my fries. I now super-size my fires, but the experience of being responsible and not wasting is a great one to have.

Every Autumn my grandfather and his friends would buy an entire pig and slaughter it. They would make different cuts that my grandmother and mother would use throughout the entire year, for many meals, including Christmas and Easter.

Towards the end of the day, when most of the butchering was done, they would start making sausages and various salamis. They would cure these throughout the year and start eating them just around the time the next pig was to arrive. My favourite of all the salami is Osso Col (similar to pancetta, but aged much longer) and Proscitto. For those who want to try something similar, you can get Patta Negra in the U.S.. (its imported from Spain) Unfortunately its still not available in Canada.

If you’re able to get your hands on home-made cured meats, congrats, send me the name of the place. If not, you can go to Black Hoof (928 Dundas Street West) for the chefs selection. You can also contact me directly for the contact information of my coworker’s Father.