Assortment of cheeses, meats, salads, breads etc. for dinner tonight. Might make it a Sunday night tradition. Break bread.
Illustration of over 150 Italian pasta shapes
For all you foodies wearing Italian hoodies. I like Farfalle rotonde aka the bow ties.
Auberge du Pommier - The City’s Most Consistent Restaurant
“If there were an award for this city’s most consistent restaurant, the hands-down winner would be Auberge du Pommier.
Year after year, visit after visit, you can rely on Auberge for sleek French cuisine guaranteed to satisfy, an atmosphere that’s elegant yet warm and service that can make any occasion feel special.” via Toronto Sun
The first two paragraphs of this article sum up my thoughts on Friday night’s dinner at Auberge du Pommier. You’re cheating yourself if you haven’t indulged in the experience that is the Auberge.
P.S. For all you Twitter users out there, go follow Oliver Bonacini, the company behind Auberge du Pommier, Canoe, Jump, Biff’s Bistro and Oliver & Bonacini Café Grill.
Not surprised at #1. Reason #378 why I enjoy living in a big city: I’ve only been to / heard of two of the restaurants found on OpenTable.com’s list of best overall restaurants in Toronto.
Recipes with Ikea Ingredients
Serious Eats outlines a few dishes (and one drink) made with Ikea grocery ingredients. For example – “I used their sparkling pear juice and elderflower cordial to mix myself a virgin St.-Germain”. I have a few bottles of the sparkling pear juice at home, so I’ll have to give that drink a try. On average I probably hit up an Ikea once every couple of months, so the idea of picking up a few groceries while I’m there appeals to me. via Kottke.org
I’m in New York for a Week What Should I Do?
No schedules, no appointments just exploring. Have any ideas what I should do, see or eat? Let me know in the comments.
I can cross Bobby Flay’s Mesa Grill off the list. Enjoyed that last night for dinner.
"Nutrition’s probably the last thing I worry about,” Lochte said. “It’s probably my downfall. I’ve been eating McDonald’s almost every meal here." - Ryan Lochte after medaling in two individual events in less than 30 minutes, in Beijing.
Vimeo Cooking Channel
My gourmet mac and cheese video was added to the Vimeo Cooking channel. Yum.
Ingredients: A handful of snow peas, PC White Cheddar Macaroni and Cheese, goat cheese, some chicken breasts, basil, garlic and pepper.
Directions: Cook and prepare macaroni as stated on packaging. Grill chicken with garlic and pepper. Once pasta is cooked and prepared add and mix in goat cheese and basil. Once chicken is cooked add snow peas, cover and steam until snow peas are cooked. Once snow peas are cooked add and mix in with prepared pasta. Garnish with a goblet of goat cheese and a sprinkle of basil. Serve.
For Lunch Today…
I had 8 chicken fingers and chased it down with a lil’ coke in a can. Reminded me of the good old days. What’s with all the bad food talk lately. Julie, am I turning you on yet?
FYI: Julie (my girlfriend) doesn’t visit my website. She’s quote, unquote “too busy”. So It’s fun to talk about her or address her in my posts / comments and see if she ever discovers them.
