Eat: Cuban Sandwich Recipe

By now you are probably well aware of my affection for Cuban sandwiches. There is a paucity of Cuban sandwiches in Montreal which is such a shame, as they are the pinnacle of sandwich-dom. Try one, you'll see.

Last week after my boyfriend made a roast ham (delicious in its own right), it dawned on me that we could use the leftover ham to make Cubans.  We have wanted to try these for awhile now so we had numerous ideas of what ingredients would make a good Cuban. A basic Cuban uses Cuban bread,  pork, ham, mustard, pickle, cheese and sometimes mayo. It is pressed and served warm. You can take many liberties when choosing each of these ingredients, which is evident when you try looking up a Cuban sandwich recipe on the Internet. So many variations that all claim to be authentic; I'm sure they are all varying degrees of delicious in any case.

• Bread: I had no idea where to get Cuban bread, so instead we stopped by Coco Rico in the Plateau and bought Portuguese buns. They are not a perfect match but the size and texture seemed like a suitable option that would press well. I'd try a different variety next time.
• Pork: The sandwich that I base all my comparisons had a warm carnitas-style braised pork, which was not saucy but very juicy. It would have been quite laborious to replicate this so we opted for a more easily sourced but no less flavourful option. We stopped by our local butcher, Tranzo, for super thin slices of their homemade porchetta. This stuff is awesome.
• Ham: The impetus for the whole endeavour was Marc's roasted ham.We sliced it as thinly as possible, and used a couple slices per sandwich. We wanted a 4:1 ratio of pork to ham so that the ham would not overwhelm all of the other flavours.
• Mustard: I opted to mix my own, consisting of 1 tbsp grain mustard, 1 tbsp Dijon, 1 tsp regular yellow mustard and 1 tbsp mayonnaise.
• Pickles: We used some readily available Polskie Ogórki Dill Pickles and sliced them thin.
• Cheese: While in the Plateau for Coco Rico, we stopped into La Vieille Europe and picked up some Emmenthal cheese. We wanted a relatively neutral taste, but something that still had it's own distinct quality.

They turned out wonderfully, I couldn't be happier with the results. Pinnacle of sandwich-dom.

eat: f Bar (Review)

I have been eager to review f Bar, but for all the wrong reasons. I have to admit that I wasn't thrilled about spending a lot of money on dinner that particular night that I went so I wasn't terribly receptive to begin with. But after reviewing the website a few times and learning that they are owned by the same people that own Ferreira, I tried to convince myself this would be a good experience. Unfortunately my discontent with the place started literally from the moment I opened the door. Because I couldn't open the door.

The location of the restaurant combined with a heavy door, wind and a vacuum-like suction made it impossible to open, not to mention downright embarrassing to struggle with. I had to use both hands to pull while I planted my legs as firmly as I could. Not too delicate and refined for a woman dressed in a skirt, about to have a fancy dinner before a night of ballet. But the worse of it was being watched by the hostesses (girls) at the front of house. They did not move an inch as they watched me struggle. Fine, ok, I can deal but when the second inner door appeared to have the same problem and I looked at both of them squarely in the face as I pulled as hard as I could, they showed no attempt at all to help. They were less than 2 feet away and they kept watching. Which really added insult to injury when the door gave way and slammed into my foot. Hard. I let out an un-ladylike obscenity that was truly involuntary but well deserved. The tip of my boot was inverted, about the size of a golf ball right, on my left big toe. As we entered at last, they laughed and said flippantly that 'oh ha ha that door sticks all the time, it's SOOO hard to open!' which reignited my temper. I had to add 'Yes a little help from someone working at the door really would have helped with that problem!'. They stared at me with a blank expression that was a cross between pissed and a lack of understanding. (On a side note, my toenail was bent back and damaged. It hurt for a few days but I don't think I will lose the nail.)

Once we were seated at our table, it became apparent how cramped it would be. The restaurant is small, that's a given, and we had previously agreed to have a table for two with three place settings, but the waitresses repeatedly leaned over me throughout service without concern for my personal space. We were told that they'd take our coats but there was no space so they can't. Why offer at all?

When they asked us for our wine selection, my friend wanted to hear the 3 red wine choices by the glass, but after the first description she selected the first one and the server never finished describing the rest. On my turn I asked to hear the other red wine choices and the server actually looked pissed. I had to ask a second time, stating that just because my friend had selected the first one doesn't mean I wouldn't like to hear the rest. Let's just say there was a lack of enthusiasm after that. The wine was delicious but I never really got the name, and when I asked for prices (they were not written) I was brushed off with a look of disgust (how low class of me!) and a price range of 10-12 dollars.

The menu is broken down in two groups, bar dinner and f dinner. I selected my meal from the bar side because I saw "Portuguese style grilled grain fed chicken, mashed potatoes, rappini" for 21$. Do I love me some Portuguese chicken! I spent 2 weeks in Portugal and have eaten countless chicken sandwiches at Romados and Coco Rico in my day, so I was psyched. I trusted that they would do this well. You see, I had my wedding reception years ago at Ferreira and I adore their food, so I assumed it would be amazing. The presentation was gorgeous, in deep sided metal pots that just gleamed. But I was so disappointed when I took my first bite of the chicken. By all accounts it was not a bad chicken, but it was not even close to the flavour of any other Portuguese chicken I have had. It was a chicken breast with a Portuguese spiced BBQ sauce, not a slow roasted deeply flavoured chicken one comes to expect. It was fine, I did like the raisins in the mashed potato and the sharp bitterness of the rapini, but my taste buds were deceived. I did not manage to take any pictures of the meals, as it was very dark and I wasn't going to use a flash. I can say that the presentation was beautiful and my dinning companions enjoyed the "Halibut, black raisin-parsley-almond condiment, brown butter/sherry" (minus the butter due to lactose intolerance) and the "Beef short ribs, rock shrimps, "douronnaise" reduction".

We had to leave quickly (as did most of the customers) to make it to the ballet in time, and I will say that the staff had our bills prepared quickly. Leaving no time for dessert meant that I had to pass on my favourite dessert of all time, natas. I will never know if this gorgeous pillowy salivation-inducing treat was the restaurants saving grace or if it would have been the nail in the coffin.

I realize this review comes off very strongly, and I wish it wasn't my first foray into restaurant reviews because it pigeonholes me as an absolute grump. Truth is, I can think back on the experience and admit I was a grump. Too many details were frustrating and difficult, and it culminated into a bad experience that wasn't going to be fixed. I won't be going back to f Bar if it's up to me. There were not enough redeeming qualities to give it a second chance. Especially since I am still very interested in trying Brasserie T! (the little sister of Toque!) which is housed in an identical matching glass building just a few steps away from f bar. But maybe I'll let someone else get the door on the way in.

Eat: Top 10 Desserts

Growing up, I had a major sweet tooth. Every weeknight and weekend dinner was followed by some form of dessert, whether it be ice cream, cookies, a Swiss roll or a Mae West (hey, either you get it or you don't!). It was a very tough habit to break. Over the last few years however, I've slowed down on the sugar intake, often indulging in a second helping of dinner rather than a sweet dessert. Also, my taste has evolved from simply wanting "anything chocolate" to wanting something slightly more savoury or complex. 

The desserts that make up this list are not goodies that I have often (except for the cupcake habit that I had to wean myself off of) so I still get really excited when I do get to enjoy them. Here is a top 5 list that doesn't respect the rules. I could narrow it down to 5 but with so many ethnic food options in Montreal it's much too difficult to choose less than 10. No homemade options on this list; just goodies from my favourite sweet shops around town and a few restaurant desserts that make me giddy. 

• Carrot Cupcake @ Cho'Cola

There are cupcakes and then there are Cho'Cola Carrot Cupcakes. It's all about the cream cheese icing here, and they pile it on high. Cho'Cola makes a wonderful carrot cake as well, but the cake batter mix is subtly different and the cupcake version is my preferred choice for its moistness and spice. No nuts in this version (Cho'Cola is a nut free establishment) which is fine by me. This dessert makes me want to sing 'you are my sunshine' when I eat it, it really does elevate my mood.

• Macarons @ Point G & La Maison de Macarons

Last year's trip to Paris introduced me to macarons and now life will never be the same. Wonderful little mouthfuls of pure flavour and texture, they are bliss in two amazing bites. How they get such pronounced flavour I will never know, nor do I care. I was so excited to discover the existence of our own Macaron shops in Montreal, and they do a fabulous job. I must point out that it's worth the trip to these shops rather than getting a macaron from a random pastry shop that doesn't specialize in these babies. My preference is Point G for their vivid colours and vibrant flavours, and also because their packaging makes for perfectly protected macarons. La maison de macarons uses muted colors but I would never turn down one of their fleur de sel caramel or gigi & co chocolate macaron versions. Oui, Oui Oui, Point G! ;-)

• Zeppola Con Ricotta & Miele @ Artigiani

I know there are a million zeppole versions out there, especially with Easter on its way, but the one that beats out all the others for me is from Artigiani on St. Denis. Warm, fried dough coated with a sweetened ricotta (like cannoli) filling and a warm honey drizzle, I absolutely want the whole plate to myself. Traditionalists be damned, I care very little for the whipped cream or custard fillings that often fill zeppoli's around town. I only have eyes for Artigiani's decadent version. I'm due for some of this gooey goodness, it is almost Easter after all!

• Natas @ Romados & Coco Rico

I wouldn't be exaggerating if I told you that I had between 1-3 Natas a day during my 10 day visit to Portugal. The meals were hearty but I owe most my weight gain to this perfect little tart. The custard is sweet but still pleasantly bland, and the crust is the perfect balance between flakey and chewy. My natas MUST have 'caramelization' all over the surface of the custard because that's where the flavour lives!! I am sure with all the great Portuguese restos/bakeries in town that there are dozens of good versions (I've had some bad ones too) but Romados and Coco Rico are my old standbys, and I rarely leave without buying at least 6 of these beauties (not to mention a chicken sandwich and roasted potatoes, but that's another story).

• Künefe @ Su

I have only had this once, but the experience stayed with me. It' was a dessert of the day, that has since been added as a recipe in the owner/author's cookbook (Su). Basically its a middle eastern phylo dough called kadaïf that is shredded (looks a lot like rice noodles) and fried with cheese and topped with syrup and pistachios and pomegranate. It's warm oozy gooey goodness, savoury and sweet. The pomegranate accents may seem non-essential but they really elevate the taste and should not be excluded. If I can't get Künefe again at the restaurant I might be forced to make it myself, and I fear I might mar my perfect memory of this delightful dish.

• Warm Apple Pie with cheddar @ Amelio's

Just to be clear, I don't like apple pie. There are so many bad apple pies out there; it's never my first choice when I have options for dessert unless I get a good look at it first and can verify if it meets my "picky girl" taste. I would never have ordered this without having tasted someone else's first. At the time I couldn't fathom pairing cheddar and apple pie, but I now know they were meant to be combined. Served warm, the saltiness from the cheddar coats the buttery flaky crust and blends with the cinnamon/nutmeg spice on the apples with every bite. Pure happiness.

• Dulce de leche Churros @ El Rey del Taco

Warm Dulce de leche fills the churrochurros with its sugar crust and then getting the dulce de leech flavour. I never want another empty churro, it must be filled with dulce de leche!! They were made for each other! This restaurant is awesome for so many reasons; this dessert is just one of many menu items that make me giddy to go back.

• Gulab Jamun @ Star of India

I guess you could go to 90% of the indian restaurants in Montreal and get a decent gulab jamun (with as many ways of spelling Gulab Jamun). My preference (nay, NEED) is for it to be served warm - I am so disappointed when I get a styrofoam cup of 2-3 milk balls as part of my delivery order and it has been chilled. Boooo! That cardamom and rose water syrup has made me an addict, and I didn't even know I liked those flavours.

• Cannoli @ Cavallero's

Some people prefer their cannoli stuffed with whipped cream, others enjoy custard, while other still prefer a ricotta/icing sugar mix. I desire only the ricotta filling; I can take or leave the chocolate chips that sometimes end up mixed into it. Cavallero's is one of my favourite summer time Saturday afternoon nosh locations. Their Italian meats, cheeses and bread make for delicious sandwiches and their potato chicken empanadas make me grin from ear to ear. Combined with a not too sweet, ricotta filled cannoli and a Limonata and I am one (stuffed) happy camper.

• Warm Tapioca Pudding @ ChuChai

I won't eat just any tapioca pudding. My 'picky girl' rules dictate that only ChuChai tapioca pudding will do. ChuChai serves their version warm, with a thick layer of coconut solid on top. The salty flavour of the coconut is already wonderful but combining it with simple syrup for sweetness is heaven. A small serving but big on flavour.