I recently downloaded the app version of Mark Bittman’s How to Cook Everything Vegetarian. He has these neat tart recipes in there with a potato crust, which just happen to be gluten free.
This is a riff on such a tart, with a ricotta filling (eggless), topped with caramelized onion, roasted cherry tomatoes, chèvre and basil.
I have been thinking I would like to come back to this blog for some time.
To start light – my Sunday breakfast of steel cut oats with banana, raisins and maple syrup, coffee, orange juice and a side of Monocle.
So it’s been a little dead around here lately. There are a few explanations for that.
- I moved continents and started a new job.
- I (by which I mean my husband..) broke the lens on the DSLR camera.
- I bought a new smartphone with a decent camera and then promptly lost it.
So I have been busy and camera-less. Yesterday, I finally got around to hauling the DSLR to a photo place. In a total fluke, the guy working there was an old friend whom I haven’t seen in years. Turns out the lens was kaput – a pin inside had broken and the zoom no longer worked. I trusted my friend when he said it was not worth fixing – it would have cost more than a new lens. Given that I was unhappy with it anyway, and had been dreaming of buying a f 1.8 50mm prime lens to take better food pictures, that’s exactly what I did.
So hopefully this will mean more blogging and better pictures!
I have some white beans soaking which I will cook later, but so far all I have made is a lactose-free cappuccino. I recently got a used Gaggia machine and Isomac grinder, and I am slowly getting better at latte art..!
I just came home from the Atlantic on Dundas – my third visit since it opened last spring, and everything was just as amazing as the previous two. I have yet to be disappointed by chef Nathan Isberg! Will keep coming back. No pictures – it was dark and I only had my iPhone, plus, I would feel weird about it. But here goes:
Jerk spice olives
Yummy! But a bit on the spicy side and didn’t match up so well with other flavors – would be better just on their own.
Lobster bisque with orange blossom cream
Delicious, packing both some unexpected heat and the very delicate flavor of the orange blossom cream. So good!
Roasted cauliflower and chickpea salad with cambodzola dressing
Black chickpeas, and garnished with flower petals. Delicate, interesting and so tasty.
Tartiflette with riesling and gruyère
Ultimate comfort food!!
Tarte Tatin with whiskey chantilly and nutmeg
He does magic with whipped cream, for real (last time it was rosemary flavored). This was wonderful and it came together so well.
At long last!
I have been so BAD at bentoing lately. Not sure why I never got back into the game after we moved in November. But anyway, I made a bento today!
I am using the thermal bento set from Muji, which I picked up in Berlin in May 2009 when husband dearest and I went on a mini honeymoon.
The thermal compartment has brown rice and some sort of sweet potato and red bell pepper curry on top. It’s left over from last night’s dinner, which was curried lamb chops. The small compartment has cottage cheese and some raspberry jam, and then, of course, there is a kiwi. The little tool is a special kiwi eating tool, which I got for free at the Vegetarian Food Fair back in September. Very conveniently bento-sized.
I also got the Instagram iPhone app – here’s how the bento turned out. Not sure whether vintage is a good look for food…? The colors are quite nice with this filter, though.
So unfortunately my brownies did not make it into the finals of the U of T brownie contest. Too bad, because I was hoping to show that a vegan and gluten-free recipe could stand on its own among all those recipes that many of us could never eat. Still, it was a fun thing to do, and I will certainly keep baking!
I’ve been very bad about updating lately, in fact I haven’t cooked much worth talking about. The end of May was marked by a heatwave here in Toronto, and I could not bear the thought of turning on the stove in my 34 degree kitchen. I recently did bake a killer carrot cake, but then forgot to take a picture of it.
I am off to Norway tonight for 6 weeks, and I don’t trust plane food much, so I did make a little bento for the road.
We’ll see how much I can blog once I am there – I am leaving behind the SLR camera because I just don’t have room for it. So pictures will be mediocre until August.
So, the said bento has rice with some nutritional yeast on top (discovered my gomashio had gone bad..), baked tofu (marinated in tamari, sesame oil and chili flakes), celery sticks and a gluten free vegan carrot muffin (with tofutti-based “cream cheese” frosting).