Monogrammed Sugar Cookies

I love making cookies - chocolate chip, oatmeal raisin, shortbread...you name it, I've made it. However, sugar cookies are at the bottom of my list - I just haven't cozied up to them. I just find them too bland and you almost always have to ice them, which I have always sucked at. When my mom asked me to make some monogrammed sugar cookies for my cousin's kid's baptism, I died inside. I pictured monstrous-looking cookies with clumsy icing that a 4-year-old had made, but decided to give them a shot anyway. I made two kinds: regular vanilla sugar cookies and chocolate sugar cookies. The vanilla cookie I got courtesy of allrecipes.com and the chocolate cookies were from my go-to website joyofbaking.com

Vanilla sugar cookies

1 1/2 cups butter (room temp)
2 cups sugar
4 eggs
1 tsp vanilla
5 cups flour
2 tsps baking powder
1 tsp salt

In a bowl, cream the butter and sugar together until smooth and slowly beat in the eggs and vanilla. In another bowl, add the flour, baking powder and salt. Mix the dry ingredients into the wet ingredients slowly. The dough will be VERY sticky but just cover and chill the dough for 2-3 hours. Preheat oven to 350 degrees F. Since my dough was still a bit sticky, I rolled it out between two pieces of parchment paper. Cut your shapes with a cookie cutter and stick it back into the fridge for 10 min so the cookies hold their shape. Bake for about 8 minutes and cool. Makes about 5 dozen cookies.

Chocolate sugar cookies

2 3/4 cups flour
3/4 cups cocoa powder
1/2 tsp salt
1 tsp baking powder
1 cup butter
1 3/4 cups sugar
2 eggs
2 tsps vanilla

In a bowl, cream the butter and sugar. Add the eggs slowly and finally the vanilla extract. In another bowl, add flour, cocoa powder, salt and baking powder. Add the dry ingredients to the wet ingredients slowly. Refrigerate the dough for 2-3 hours. Preheat oven to 350 degrees F. Since my dough was again a bit sticky, I rolled it out between two pieces of parchment paper. Cut your shapes with a cookie cutter and stick it back into the fridge for 10 min so the cookies hold their shape. Bake for about 8 minutes and cool. Makes about 5 dozen cookies.

I cut shapes out of a Wilton store-bought fondant, made some royal icing and voila! I wouldn't bother with the vanilla next time because the chocolate was so delicious, but not bad for my first try, eh? 

Italian 101

Gusto is a gorgeous space built out of an old garage, sporting exposed brick, industrial lighting and vintage license plates. Immediately as I walk in, I think okay, modern-Italian cuisine - bring it. We started off with some vino and the Aracini balls, stuffed with arborio rice, wild mushrooms and fontina. I can never say no to Aracini balls but I've had some pretty bad ones in my day, so I sit praying that these would be above average. Verdict: They were mad delicious and held their form very well. Great start!

For some reason, I was feeling like a meatless main (GASP!) so I ordered the Fettuccine ai Funghi (portobello, porcini and oyster mushrooms) in a light cream sauce with truffle paste. This was comfort food at its finest - although quite heavy, I wasn't reaching down to unbutton my pants. So that's good right?

The other main I tried was the Spaghetti al Nero di Seppia, a medley of manila clams, shrimp, calamari, mussels, baby scallops and peperoncino....that was a mouthful! Compared to my mushroom pasta, this wasn't even close. The flavours were too light for my palate and I thought it needed something to bring it together. Also, where the hell was the rest of the dish? Portion size was an issue here. Two people at our table ordered the same dish - one got a regular size, the other got a midget size (no offense to midgets).

I couldn't eat dessert since I gave it up for lent so I watched (in agony) as others did. The one thing that did stand out from the menu was the Cioccolato, which was a chocolate quinoa cake. Intriguing no? I asked how it was. This is what was said: "It was okay, not memorable at all. I'm trying to forget it". Ouch. I thought I was mean.

As much as I tried to love Gusto, I didn't. I didn't find anything modern about the food, except for the quinoa cake, but we all know how that turned out. It was beginner-level Italian at best, nothing was particularly exceptional, it was just passable. It has a nice private room though....stick with the Aracini balls and wine and you'll be fine.

Italian Done Right

Uninspiring, drab and conflicted - that's the decor of Enoteca Sociale; the food is pure heaven. We came to eat on a snowy Saturday night and eat we did. Let's get to it; first up: the salumi platter. Yes yes, I know, I always get the charcuterie plate but I can't help it, meat makes me happy. Enoteca's meat made me really happy. Also, pickled cauliflower = total winner.

Our next endeavour was the pork and polenta. OMG. I could have eaten two plates of this sausage ragu, polenta, wild mushroom magic and then ordered two more plates to go. It was creamy with a little heat and delicately earthy. It was official - I was having a good time.

Next to grace us with their presence were the rigatoni con brasato di manzo (braised beef, mushrooms and pecorino pepato) and the bucatini all'Amatriciana (guanciale, tomato and chili). Both pastas were perfectly al dente and brought their own flavours to the table. The braised beef pasta was pure comfort food and the cheese sprinkled on top was unbelievable, while the guanciale had more of a bite and was much lighter. If I had a gun to my head, the guanciale would win. Sorry beef, pork is where my heart is.

One bottle of wine later and more than half way through the meal, I don't feel a bit tipsy or have to squirm in my pants...what's going on? There's no such thing as light pasta, or is there? We scan the menu for dessert and settle on tiramisu (no surprises there) and sticky toffee pudding (not what you thought, was it?). The tiramisu was so-so - everything blended together so you couldn't taste the individual elements. Such a shame really but I wasn't too phased by it because I was just flabbergasted that I tasted the best sticky toffee pudding I've ever had...at an Italian restaurant! Normally, sticky toffee pudding is either overly sweet or just really stodgy. This was what it should be. Respect Enoteca....respect.

Viva Espana

"This is one big-ass space"- is what came to mind walking into Patria. Spaces such as this often feel cold, vacant and sparse but not this one. It was surprisingly warm, with its exposed beams (love!), wall of cross-stitch art, massive paintings and gorgeous well-placed lighting. I felt right at home - ok, well right at a rich friend's home. 

I got to give props to our server Keegan - part waitress/part salesperson. Bubbly (without being annoying), warm (see the trend) and knowledgeable, I basically wanted everything she was selling. Also, there are TONS of waitstaff here - we had Keegan, a beverage guy, people who brought out the food and the bill dude: pure efficiency. The menu is massive, so I would suggest taking a peek at it before getting to the resto or you'll be staring at it forever. We started off with the meat platter (Iberico Lomo, Iberico Chorizo, Jamon Serrano and Morcon Salami) and one of the cheese courses (D.O. Ibores). If you haven't had Spanish cured meat before, stop reading and GO GET SOME NOW. I hadn't tasted this particular cheese before, but it was a goat's cheese rubbed with paprika with a subtle nuttiness. Combined with the quince jam and house made sour bread, this was another level of cheese love for me.

 

One of the house specials was the pulpo a la gallega (spanish octopus with potato, paprika and olive oil). As well as this was prepared, I think this was too much paprika for me. I didn't hate it, but it was a pass.

And now, the reason why I go to all Spanish restaurants, Paella! Keegan (bless her soul) said that it was enough for lunch the next day too. Keegan, you don't know us. It was enough for that night. Behold the Paella Patria (langoustine, mussels, shrimp, cuttlefish, monkfish, snap peas and saffron). You know those places where you have more rice than any other ingredients, well this was not it. There was no fighting over the last langoustine or monkfish - a first for me, I think! I must say that this was the most authentic paella I've had outside of Spain: fighting words, I know, but there you have it.

For desserts, lemon mousse and chocolate con aceite y sal (chocolate pudding, sea salt with an olive oil candle). What the heck is an olive oil candle? See below.

THAT is an olive candle! Crazy right? Also, I've never had olive oil and chocolate before and I was a bit skeptical but it was a silky smooth, not overly powering combination. The lemon mousse also sat on a creamy pool of olive oil pudding, surrounded by sangria poached fruit and encrusted in pralines. This had a strong lemony taste (good for you Patria for not shying away from bold flavours) which was balanced by the creamy pudding underneath and the pralines gave it a wonderful contrasting texture. I savoured every bite and if I could eat this everyday, I totally would. At this point, I hope I've coaxed you enough to make a reservation. Note: you'll get it within 2 months. Hey, this restaurant is worth waiting for!

Boeh-ring

That pretty much summed up the food at Boehmer this weekend. It was quite unfortunate since I've been looking forward to this resto, well, ever since it opened. First bomb was that they could only seat us at 7 pm, although when we got there it was quite empty and didn't fill up till 9:30 pm....what gives? Second, the chairs. I rarely pick on something as mundane as chairs but if they want to get people to stuff food into their mouths as fast as they can in order to get out of those chairs, then mission accomplished. Talk about uncomfortable! But we're here for the food, so let's get to it. For starters, we ordered the venison tartare drizzled with red pepper aioli paired with crostini. This has got to be my favourite tartare in terms of the type of meat. I gotta say it was delicious; it needed a touch of acidity, but delicious. Also an egg yolk on top of anything, is A-OK in my books.

Apps #2: bacon, oyster, lobster chowder with a touch of tomato chutney. This is so not what I expected, which I always love. It almost tasted like, dare I say it, a curry. It was a thin broth with chunks of oyster and lobster, although I didn't taste, nor did I get, any bacon. But potato patato, this was the bomb diggity. So different but so good.

After our stomach-happy apps, we excitedly awaited our mains. I saw the pan roasted rack of lamb on a bed of barley chanterelle mushroom risotto and french green beans on the menu and I knew I had to have it since I've been craving lamb for months. Let's say, I'm still craving lamb. After the first and second bites, I knew nothing in my mouth was being tantalized and felt my taste buds retreat. The lamb was just... there. I wish it was encrusted in something...anything. The risotto, on the other hand, had great flavour but was under cooked. I guess that was the crunch they were going for?

Main #2: 60-day-aged striploin lined with shallot rosemary jus with a side of yukon golden frites. Granted that the cut of meat was spot on, it was just a plain boring dish. Do SOMETHING to your meat! Marinade? Seasoning? I think my dinner date said it best: "Great on technique, but lacks inspiration. The Jackson Triggs of restaurants". You think the saving grace would be the fries, but the salt miners fell all over that. Yay for wine! Keep drinking, all will be better.

Wrong. Desserts consisted of a duo of creme brulee - lavender and maple - and a caramel-chocolate torte. Someone definitely has a heavy hand in the kitchen as the brulees had the thickest sugary crust ever. I was chiselling my way through it. The flavours were fine but, at the end of the day, all I could taste was sugar. The torte was okay....pretty much one note throughout. Ugh what's the point, I give up.

More Montreal Roamings

"Whoa this place is tiny" is the first thought that came to my mind walking into Le Gros Jambon - a diner on Rue Notre-Dame Ouest that came highly recommended. Make no mistake, this is not your typical eggs and toast type of diner. Think more along the lines of Coca-Cola Burger (which I've heard is the bomb) and BDLT (the "D" for duck confit). Unfortunately Au Pied De Cochon killed me the previous night so I settled for something "lighter".

We squeezed our butts onto one of the retro stools and dove into my "light" salmon eggs benny and Alistair's fried chicken and waffles. My eggs benny was a'ight, but the chicken and waffles were amazeballs. The chicken was so crispy that I could hear the crunch as I bit into it....pure perfection. The waffles were spot on and totally divine with the horseradish and mustard maple syrup. Just a well-rounded solid meal. I'm going to break one of my rules right now and say that I would eat here again because I feel that I didn't do it justice. Until next time Le Gros Jambon!

Later that day, we came across the Jean Talon Market in Little Italy. For those of you who live in Toronto, it's a smaller version of St. Lawrence Market. Here are some pics:

The last night of our trip, we were "French fooded" out and wanted something completely different - enter Kyo, a Japanese restaurant at the Place D'armes Hotel. The night we were there, the place was completely rammed but the restaurant was very cool in accommodating us and got us seats at the sushi bar. Thanks guys! First order of business: get drinks. Guava Katana (sake, ginger beer and guava juice) and Violette (white grape juice, soju, curacao and yuzu) - check! Note: the drinks are not for wusses so if you can't handle your liquor, settle it with some water. I won't judge, okay maybe a little bit.

As expected, we ordered a plethora of sushi/maki rolls that were pretty run of the mill, but the star here was the bibimbap hamachi (last pic). The hamachi took us to flavour town baby! The warm gooey egg yolk coated everything and the textures of the soft, fresh hamachi with the crunch of the vegetables and the kimchi melded quite well together - it was like a karaoke party in my mouth! The gochujang rice was stellar too. With the cool temperatures outside, it was a great ending to the night.

Au Pied De Cochon

Now that I feel a little less obese, I can write about this no-nonsense, hog-loving, damn-I-got-full-too-quickly restaurant called Au Pied De Cochon. The only wisdom I will pass on to you today is EAT LIGHT before you step foot in here - the portions are massive, the food is fatty but the meat sweats will be worth it.
As we waited for our apps, out came the bread/butter. I always believe this understated pre-app sets the tone for the meal to come....what did we get? Warm bread that drank all the butter = EXCITEMENT!

After staring for the foie gras menu for what seemed like hours, we decided on the special, which was foie gras drizzled with cranberry compote and bedded on gingerbread. Mama Mia!! What is going on in my mouth? That would be tart, sweet, spicy goodness. I've never been a huge fan of foie gras but I could force-feed this to myself everyday.

In tandem with the foie gras came the tarragon bison tongue. I can say that I'm somewhat of a tongue connoisseur given that I grew up with it (i.e. my mom used to make a mean tongue roast), so I can tell you that you need to order this. This is a close-your-eyes and go-to-your-happy-place dish. There's only one other place that I would endorse tongue and that's at Harbord Room in Toronto. Between the two, I would choose this one. Why? Larger portions! Om nom nom nom.

As our mains approach, I slowly loosened my belt. We bravely ordered the PDC hotpot and the veal bourguignon. I feel lame saying this, but I slurped about 5 spoons of the bourguignon and I was done for. Hey, at least I tried! The dish itself was magnificent with tiny cubes of veal dancing with a myriad of vegetables, all enrobed in a silky broth. I was heartbroken not to have finished it. The PDC hotspot was a pork lover's dream - cheek, blood sausage, regular sausage, shoulder and belly sitting on top of mash. How any one person can eat all that meat is beyond me, but my husband sure did it. So proud!

On to dessert! Yes, we ordered some - don't judge. Let me cut to the chase: the creme caramel was one probably one of the worst I've tasted. The sugar was burnt, which completely ruined the flavour, and it was way too thick. Also it wasn't un-moulded so all the burnt caramel settled at the bottom, which made for a goopy mess. In addition, look at how boring it looks. Effort people! I guess the chef thought at this point we would be in a food coma and not care about appearance. Please chef, I'm a professional eater. You better check yourself.

I also tried some of my husband's dark chocolate pot with graham cracker crumble and it was definitely not for me, although he said he liked it (I now, and forever will, question his palate). It was more bitter than my espresso - that can't be right! Needless to say, dessert fail. Come and stay for the pork, have dessert at home - if you know what I mean ;) - BAM!