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Archive for December, 2011

Chicken thighs braised in a bottle of red wine. Paired with beautiful herbed potatoes & french-style green beans à la V. Doesn’t get any better than this.

Quintessentially French. Deliciously involved. Made for the first time a few weeks ago. Obsessed with the sauce. Someone, pls throw a dinner party so I can devote another 2.25 days to this recipe.

first coq au vin!

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What to do when you have a lot of asparagus: Fold it ‘discreetly’ into an omelette. Toss with orzo, feta & basil pesto. Works every time!

Truth: Only reason why I’m making this post is because I like to impart useless words of wisdom as I walk out the door, for brunch, leaving behind a lot of asparagus.

definitely taken a few months ago.

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Speaking of reused lines…will shamelessly do it again.

Look at this dish. Look how beautiful is it! And not just a looker, sinfully good too. Seriously, crave it all the time.

Ok, point here is that Chef Bangerter & his talented team create visually stunning dishes. And as with the nature of all my posts – slightly delayed – the kitchen was having fun that night (oh, but a mere few months ago) at Canteen. This was the result.

Updated now with a little spiced pumpkin for the season, but just as fab.

I know, right? Simply gets better and better, every single time.

The food people, the food.

chef's famed chicken liver parfait

O&B Canteen
330 King St. West, TIFF Bell Lightbox
647.288.4710

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Almost too pretty to eat. Almost. Wait. I’ve used this line before… it’s like a pick up line, reused.

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My former piano teacher would be slightly horrified.

I, on the other hand, find it somewhat fascinating I can still synchronize finger movements.

For serious. It’s been over 10 yrs. Muscle memory does exist! But it teases. One of my most favourite classical pieces and motivated to re-learn properly one day. 2nd & 3rd movements. All 11 pages. That’ll be fun for everyone involved; repetition at its finest.


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