The Stovler Smackdown

The next best thing to talking about food, cooking, restaurants and anything as such that would create an indulgent individual such as myself - are the amazing pair of boots I just bought from Minelli in Cours Mont-Royal (and a purse). I had been avoiding them for the past week, and decided to go in today to see just how bad they looked on me. The knee high støvlers ~ as the Danes say - were complimented with a perfectly lifted wedge in taupe suede. A guy in the store high-fived me for lasting a week away from these gems - I knew it was meant to be.

And onto grub....here's the oil, lemon, basil marinated cod with the alluring sweet potato mash I can't stop thinking about...

Orange Fever

I'm not particularly humorous at the end of the day - unless it's Friday I suppose - Thursdays are good too sometimes. But not Mondays. Oh g-d.

Probably the easiest and most delicious way of eating this orangy goodness has been brought to me by this little French girl who likes to "infuse" things. Infuse: to cause to be permeated with something (as a principle or quality) that alters usually for the better <infuse the team with confidence>. 

Well, my team is a potato.

Deux cups of milk, throw in a few cloves of garlic, sprigs of thyme, sage leaves and a bay leaf to moderate - let it all come to a boil then simmer for 20. Pour in to mashed sweet potatoes while stirring, until the proper consistency is achieved. Mmmm.

Kosher Piglets & Other Figlets

My first rendez-vous with Michael Smith was at the imaginary farmers market down the street from my house. He was there with his barrel of oysters and bushels of potatoes, and although he stands a mere 4 foot 6 - I was still able to spot him. He inspired me to many things that day, but what I cherished the most, was the effervescent scent of bacon pie that seemed to linger off him, even past the garlic stand. Just then, my imagination peaked, and I pictured a sundial of bacon strips enveloping a caché of thinly sliced potatoes, Italian sausage and cheese - potates aux gratin if you will - in the oven, semi-covered with a smaller pot lid - at 325° for an hour...or so.

The Joys of Bone Innerds. Yes. I-N-N-E-R-D-S.

How excited I was to make my first bone marrow dish....Wait - I suppose I should preface this little tale with a comment about how magically wonderful my boyfriend makes pretty much anything, but before my mind starts to ramble and this post becomes the next MacGyver in story telling - I will just say this: His seafood stew created that night - with the finest of catches from "Poissonnerie Sherbrooke" in Westmount (http://www.poissonneriesherbrooke.com) - was so delicious it was actually laughter provoking. And possibly not as funny as when you've had "two dozen too many" oysters with your boyfriends grandparents at .35 cent Millie's in West Palm Beach, and the grandfather can't stop talking like an Indian taxi driver on the way home...but it's pretty darn close.

Now where was I...

Bones. How I love them. I had my first date with this devil a few years back, and was hooked. It's a succulent taste that can't really be described in words - but unfortunately many offer the excuse of not trying them due to "the texture" - I like to offer a rebuttal that these people should just stop eating altogether - because I'm not sure that skeletal muscle and associated fat is really that much better (meat). I'm happy to say that I make the best bones in town, and although "Le Chien Fumant" and L'Express offer a great comparison - nothing quite rings in the kids like a few freshly cut bones simmering over heirloom carrot soup topped with a coin of leak.

First Time For Everything....

My introduction can be somewhat summed up in the title I suppose : "Eat.Love.Say" - and although not entirely original - fitting nonetheless. Noam and I will be eating and cooking as much as possible - chefistry without cookbooks and devoured by all those who are lucky enough to join us ;) Noam may pop up here every once and a while hopefully - to write about food, perhaps a real estate comment here and there...so stay tuned.

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So, I really should have started this blog about 12 months ago when I made my most delicious salmon tartar to date. It was French style - basil olive oil, basil herbs, tomato powder, mix of spices of different sorts - most of which I cannot and possibly should not reveal....all atop a bed of chopped tomato & lemony guac. Luckily I have a photo of it - to reminisce and to gloat - because it was delicious, the taste was impeccable and well...that's the way I like it.

Noam complimented my starter with one of his own ~ a home-made, PEI-inspired ceviche. Cod crowned with scallops, shrimps, thinly sliced red onion and jalapeno. We realized that we could have done without the jalapeno and the slithers of green grapes I threw in to the lime juice marinade while he wasn't looking - but it was still almost perfection regardless and looked pretty.