Hello! As I mentioned in my last post, I’ve moved to a new blog (Three Hour Brunch Friend). If you haven’t taken a looksie yet, here’s what I’ve been up to. If you like want you see here, I hope you do come join me over at 3HBF for more! :)
I updated my brioche with bergamot essence recipe.
I made bostocks, using slices of stale brioches, which I then soaked in syrup, topped with almond cream and almonds, then baked.
Spiced granola with cardamom and nutmeg.
Japanese milk bread with silky soft crumbs.
Mouth puckery lime and fish sauce beer can chicken.
Rainbow carrots, all the way from Quebec, are roasted and served with frico (parmesan crisps) and a poached egg.
Recipes are all on Three Hour Brunch Friend!
If you find the charcoal grill much too tame and domesticated to bring you back to your deepest of primal memory, back when no microwaves could be found and we still made the most base of wines, consider cooking over an open fire. Perhaps the greatest gastronomical discovery, there’s an inimitable sense of danger over seeing real life flames grow tall, scarily tall, and lap over the measly barrier you created out of bricks. There’s the crackle of burning wood, the smell and taste that just envelopes everything you make, and the warmth that begins to radiate through as the sun sets and the evening air settles over. If you don’t have the luxury of a cottage or don’t like camping, this can be easily created in your own backyard without fear of causing a forest fire or sleeping on hard ground.
Don’t worry Torontonians, it’s most definitely legal.
Resources: DIY techno firepit, DIY banjo firepit
The possibilities seem endless. Once September rolls in, you can bet we’re going to have a pot of soup set up, and maybe some hot chocolate after the first snow fall…
We dropped in for dinner at Barque’s on a weekday night. It was packed to the brim and we waited an hour to an hour a half before getting seated at the bar. Now, here’s the thing, we really wanted to love it, but from the cold food to the incredibly dry brisket and the decidedly not-spicy-at-all ‘spicy’ baby back ribs, we weren’t very impressed. If there was a bottle of sriracha sauce, Leo would have been all over it, because there wasn’t very much flavour apart from the smokiness.
I’m not sure if we just went on a bad night or it’s that we ordered a sampler, which may explain why the food was cold by the time it go to our table, but I was disappointed. I don’t know. I don’t eat a lot of barbecue outside of home, maybe it’s meant to be like that. Maybe we’ll go for brunch.
Barque Sampler for Two with a choice of three sides ($40)
Brisket – Light smokey flavour, but dry and lean; we suspect we probably just got end of the cut… (Well, I guess someone has to, right?). The leftover was taken home and thrown in a fried rice, mmmmm.
Spicy baby back ribs – Despite the lack of heat, they were the best thing on our plate that evening. They were moist with the loveliest carmelization. I can’t remember what they said was in the rub, but it made me think of smoked paprika and cayenne pepper.
Competition chicken thighs – It was just chicken….not better or worse than any other.
Sides: Pickled platter – Cauliflower, daikon, green peppers, beets, green beans and carrots; smoked asparagus (recommended!); and fries.
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