My Summer: Adventures in Cooking
- Thread starter jonv112
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You're very lucky to have a plethora of great food stores available to you there in Toronto. The Bakery at Dominion alone is enough to make me green with envy, not to mention St. Lawrence Market and then the great boutique groceries I've seen throughout town.
If you've never had the pleasure of visiting Toronto (or Montreal too) you should really consider a trip.
If you've never had the pleasure of visiting Toronto (or Montreal too) you should really consider a trip.
Thanks for sharing your adventures!
There are some truly memorable dishes from the Canadian national kitchen.
One of them is Quebec style pea soup. And the meat pie, which I shall completely misspell, Tourtiere. There used to be truly excellent Canadian pork, unless the health "police" got to it like Stateside pork.
Not to mention Canadian cheeses, one of the best (as far as I am concerned-) being Black Diamond Cheddar.
Then, how could anyone forget that memorable Canadian treat, The Butter Tart. Think of a two-three bite pecan pie, but with a few, and I do mean few raisins on the inner bottom of the crust. Memorable with a cup of good tea, lovely eating without.
Ontario apples are among the best in the world, and when the weather cooperates, the peaches are very good, as well.
Lawrence/Maytagbear
"Dominion- It's Mainly Because of The Meat!"
I have yet to try Loblaws in person, but I hear good things.
Oh, yes. May Madame Jehane Benoit rest easily. She was the equivalent of Irma (Joy of Cooking) Rombauer for Canada.
There are some truly memorable dishes from the Canadian national kitchen.
One of them is Quebec style pea soup. And the meat pie, which I shall completely misspell, Tourtiere. There used to be truly excellent Canadian pork, unless the health "police" got to it like Stateside pork.
Not to mention Canadian cheeses, one of the best (as far as I am concerned-) being Black Diamond Cheddar.
Then, how could anyone forget that memorable Canadian treat, The Butter Tart. Think of a two-three bite pecan pie, but with a few, and I do mean few raisins on the inner bottom of the crust. Memorable with a cup of good tea, lovely eating without.
Ontario apples are among the best in the world, and when the weather cooperates, the peaches are very good, as well.
Lawrence/Maytagbear
"Dominion- It's Mainly Because of The Meat!"
I have yet to try Loblaws in person, but I hear good things.
Oh, yes. May Madame Jehane Benoit rest easily. She was the equivalent of Irma (Joy of Cooking) Rombauer for Canada.
I actually live more in Scarborough than in Toronto, but they're basically one and the same to me because of amalgamation. A trip downtown by public transit takes about 1.5 hours from my house. I'm actually planning to go to St. Lawrence Market in a few weeks since I have never been there yet, and there's a really good gelato place I want to go to nearby as well.
As far as supermarkets, we usually go to where they have the best prices, but we mostly go to Costco if they have what we need that isn't sold in a ridiculously large amount. For everything else it's either Loblaws, T&T, Dominion, or Price Chopper.
As far as supermarkets, we usually go to where they have the best prices, but we mostly go to Costco if they have what we need that isn't sold in a ridiculously large amount. For everything else it's either Loblaws, T&T, Dominion, or Price Chopper.
rayjay
Well-known member
Chicken with 40 cloves of garlic
Jonv, Would you mind sharing the recipe for the chicken? I know there are a lot of them out there, but yours looks so delicious.
PS: I am also a big fan of Ina Garten. (Have all of her cookbooks). I have made serveral of her recipes and the all come out great. Lemon Bars, cole slaw, Roasted garlic potatoes.
Thanks
Ray
Jonv, Would you mind sharing the recipe for the chicken? I know there are a lot of them out there, but yours looks so delicious.
PS: I am also a big fan of Ina Garten. (Have all of her cookbooks). I have made serveral of her recipes and the all come out great. Lemon Bars, cole slaw, Roasted garlic potatoes.
Thanks
Ray
Chicken with Forty Cloves of Garlic
Here you go =). I recommend printing it out on paper instead of using the cookbook because the pages will get ruined if you brown the chicken when the cookbook is near the pot since the oil splatters quite a bit. I love Ina Garten's recipes. They're almost always foolproof and they always taste delicious, plus they're really easy to make too.
http://www.foodnetwork.com/recipes/ina-garten/chicken-with-forty-cloves-of-garlic-recipe/index.html
Here you go =). I recommend printing it out on paper instead of using the cookbook because the pages will get ruined if you brown the chicken when the cookbook is near the pot since the oil splatters quite a bit. I love Ina Garten's recipes. They're almost always foolproof and they always taste delicious, plus they're really easy to make too.
http://www.foodnetwork.com/recipes/ina-garten/chicken-with-forty-cloves-of-garlic-recipe/index.html
58limited
Well-known member
Wow, you are quite the cook! I have always cooked, but didn't start cooking seriously until I was in college. Thanks for the chicken recipe - I'll be sure to increase the garlic by 50% - hehe. Actually, I always cook new recipes exactly as written the first time, then I modify them to suit my tastes.
In college, we used to slow grill a whole chicken injected with LOTS of finely chopped garlic, butter, and parsley. MMMMMM! I haven't cooked it in several years, I think I will this week.
Can you please post the cheese straws recipe? Thanks.
In college, we used to slow grill a whole chicken injected with LOTS of finely chopped garlic, butter, and parsley. MMMMMM! I haven't cooked it in several years, I think I will this week.
Can you please post the cheese straws recipe? Thanks.
58limited
Well-known member
Those cinnamon sugar pillows would be great served with honey.
I am such a fan of Ina Garten
When I worked at William Sonoma On Bloor street, we would have local celebrity chefs come in.
I always wished she would drop by.
She looks like she would be so much fun to hang out with and learn how to cook.
She has such beautiful skin and hair.
When I worked at William Sonoma On Bloor street, we would have local celebrity chefs come in.
I always wished she would drop by.
She looks like she would be so much fun to hang out with and learn how to cook.
She has such beautiful skin and hair.
vintagesearch
Well-known member
- Joined
- Nov 7, 2006
- Messages
- 554
delish delish!!! omg im starvin now! send us all a snibbet remember wrap up tightly in aluminum foil LOL! amazing!!!
