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| Fennel seed & frond marinating in vodka |
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| About to pour the flavoured vodka into the simple syrup |
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| Final Product, syrup and alcohol combined |
Monday, August 20, 2012
Drink: The Bootlegging continues....
Last night marked the end of the required 7 days of marinating fennel fronds & seeds in vodka to prepare the alcohol base for Finocchietto. The next step was to prepare a simple syrup; which was as easy as it sounds. Melt sugar in water, bring up to a simmer then cool to room temperature. Once it cooled, I strained the vodka directly into the simple syrup mixture, stirred and stored the sealed bottle in the refridgeator. Somewhere in the middle of all this I messed up; I forgot that I made aproximately 3/4 cup of simple syrup more than what was needed, but only remembered AFTER I strained the vodka directly into it. My only saving grace might be that I played with the syrup recipe to begin with, as many online reviews indicated that the amounts given in the recipe make more of a caramel consistancy than that of a syrup. So I cut back drastically on the sugar in the mix but added too much of the syrup to the alcohol. Sigh..... I will let the flavours meld in the fridge for a few days before having a taste but I'm hoping the end result is salvagable. I tiny taste before I put it away makes me think its quite close to what I tasted in Italy, even the colour is pretty spot on. Maybe I should start thinking of making my own moonshine labels!
Sunday, August 19, 2012
Drink: Bootlegging, part deux
Tonight I started my second bootlegging project; this time I'm trying my hand at Limoncello. Started the base, which will marinate for about ten days before I add simple syrup. Lets see how it goes!
Friday, August 17, 2012
Shop: First thoughts on this year's September issues
I went on a quick errand last night on the way home to get two fall essentials: a slice of carrot cake at Cho'Cola and pile of September issues. I'm subscribed to InStyle and Elle Canada, and I'm lucky enough to be on the receiving end of a magazine trade that gets me Glamour and Cosmo (albeit a month behind but free, so why not?!). So I decided to pick up Vogue, Elle and Harper's Bazaar. I thought I'd park my car and take a leisurely 4-5 block stroll to the cake and magazine shop, but I didn't account for the return trip with what I think amounted to 10 pounds of magazine and a fragile piece of cake. The cake make it home with most of the icing intact but the bag for the magazines tore and I found myself schlepping the magazine on one shoulder like a sack of potatoes. It must have been a sight.
Just a quick note from my precursory scan of Elle; it looks like booties, either high heeled or wedged are in for this season. I have a pair of black high heeled leather booties that I think will work well, despite the fact I wobble precariously when wearing them. Maybe they will get dusted off for the season. Getting more use out of a pair of shoes that you thought were 'over' is fantastic! But the wedge booties....eeehhhhh....not sure yet. I wore lots of platformed and wedged boots in the 90's and I'm not terribly nostalgic for the style. When I see the pictures of myself I think "lunar landing". I also think these shoes might look better on long lean legs rather than short, large (ahem, athletic!!) legs so I'm a bit apprehensive of adopting the style.
Just a quick note from my precursory scan of Elle; it looks like booties, either high heeled or wedged are in for this season. I have a pair of black high heeled leather booties that I think will work well, despite the fact I wobble precariously when wearing them. Maybe they will get dusted off for the season. Getting more use out of a pair of shoes that you thought were 'over' is fantastic! But the wedge booties....eeehhhhh....not sure yet. I wore lots of platformed and wedged boots in the 90's and I'm not terribly nostalgic for the style. When I see the pictures of myself I think "lunar landing". I also think these shoes might look better on long lean legs rather than short, large (ahem, athletic!!) legs so I'm a bit apprehensive of adopting the style.
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| Image courtesy of Elle.com |
Wednesday, August 15, 2012
Eat: Barefoot Contessa's Cheddar Corn Chowder
It's beginning to be the time of year when we see bins of corn at grocery stores and markets all over the city. All the cooking magazines for the past month or so have features devoted to selecting and preparing corn. I am definitely a fan, although having braces inhibits me from enjoying a good ol'fashioned corn on the cob. I was thoroughly envious this past weekend to see people enjoying hot buttered corn on the cob at Marche Jean-Talon. Hopefully next summer (crossing my fingers). Despite the fact we are a household of two, we bought a baker's dozen of corn with no real plan as to how we would consume them all. I really detest throwing out food, especially really good raw ingredients so in a moment of indecision I suggested we boil up the whole lot and I would cut the kernels off the cobs we didn't eat, and save them for another purpose. Thanks to wearing braces I must brag that I have developed some pretty good knife skills!
While at work the next day I remembered that Barefoot Contessa had posted an older recipe on Facebook for Cheddar Corn Chowder. I had attempted it years ago, but I was vegetarian and after modifications I found the recipe lacking a bit in flavour. But with a Tupperware full of leftover corn, and most of the ingredients already on hand, I decided to give it another go. This time, I would add the bacon, bacon fat, half & half, and cheddar (shudder!!). And this time, the chowder was fantastic. (Lots of bragging in this post!). The Contessa does not hold back, so I would not call this recipe light, but I feel less bad knowing that the recipe was based on fabulous raw ingredients. I really encourage people to try this recipe; I will most certainly make it again, especially when I have fresh corn. I followed the recipe except for two modifications; 1. I re purposed the water that I used to boil the corn in as the base for my broth (using a chicken flavoured liquid bullion) which added extra corn flavour, and 2. I divided the recipe in half exactly, making 4-6 servings, which still seem very generous. I served it with sliced ciabatta, warmed in the oven and covered with a garlic infused, fresh rosemary butter and grated cheddar. Wine is not a must (unless you're in my house) but it pairs nicely.
While at work the next day I remembered that Barefoot Contessa had posted an older recipe on Facebook for Cheddar Corn Chowder. I had attempted it years ago, but I was vegetarian and after modifications I found the recipe lacking a bit in flavour. But with a Tupperware full of leftover corn, and most of the ingredients already on hand, I decided to give it another go. This time, I would add the bacon, bacon fat, half & half, and cheddar (shudder!!). And this time, the chowder was fantastic. (Lots of bragging in this post!). The Contessa does not hold back, so I would not call this recipe light, but I feel less bad knowing that the recipe was based on fabulous raw ingredients. I really encourage people to try this recipe; I will most certainly make it again, especially when I have fresh corn. I followed the recipe except for two modifications; 1. I re purposed the water that I used to boil the corn in as the base for my broth (using a chicken flavoured liquid bullion) which added extra corn flavour, and 2. I divided the recipe in half exactly, making 4-6 servings, which still seem very generous. I served it with sliced ciabatta, warmed in the oven and covered with a garlic infused, fresh rosemary butter and grated cheddar. Wine is not a must (unless you're in my house) but it pairs nicely.
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| Barefoot Contessa's Cheddar Corn Chowder |
Shop: Gap Ponte Academy Blazer
This past Saturday was rainy and gray; a far cry from the intensely sunny and hot weather we have been having for weeks in Montreal. So what better way is there to spend a rainy day than having a massage followed by coffee and shopping with a girlfriend?
I'm usually a solo shopper, mostly due to the fact that I tend to flit about quickly and touch everything in my path (tactile shopper, that's me), but I find myself extremely compatible with this particular friend. Not only is she good company but she pushes me to try items I would normally shy away from (bold colours & shapes I don't think will work for me, etc.) Perhaps we are shopping-compatible because we are both such What Not to Wear fan-girls.
In any case, I was thrilled when we passed by the display window of the GAP and I saw the Ponte Academy blazer in purple. It's been sold out online for a couple weeks now. Not only did they have my size but they were also having their friends & family 30% sale. Needless to say, I went home with this bold little sucker; and yes, it brightened my day! I'd like to think that my friend approved of my colour choice.
I'm usually a solo shopper, mostly due to the fact that I tend to flit about quickly and touch everything in my path (tactile shopper, that's me), but I find myself extremely compatible with this particular friend. Not only is she good company but she pushes me to try items I would normally shy away from (bold colours & shapes I don't think will work for me, etc.) Perhaps we are shopping-compatible because we are both such What Not to Wear fan-girls.
In any case, I was thrilled when we passed by the display window of the GAP and I saw the Ponte Academy blazer in purple. It's been sold out online for a couple weeks now. Not only did they have my size but they were also having their friends & family 30% sale. Needless to say, I went home with this bold little sucker; and yes, it brightened my day! I'd like to think that my friend approved of my colour choice.
Monday, August 13, 2012
Drink: Bootlegging for beginners (sort of)
My recent trip to the Amalfi Coast left me with a taste for Italian digestives, specifically Limoncello and Finocchietto.
Limoncello is probably a more recognizable product in North American liquor/wine stores. I remember being offered it after a meal here in Montreal and not being terribly impressed with the sweet syrupy taste. But the lovely elixir that was offered to us in Amalfi, Positano, Maiori and Ravello was something else altogether; it completely changed my perception. It was sweet, to be sure, but the taste of alcohol was present and when served in a frozen glass, the flavour was perfectly balanced. I know it has to do with the Amafi lemons being the unique, sweet beauties that they are. In any case, a majority of meals in Amafi were followed by the ubiquitous chilled limoncello digestive; between that and the bottles we enjoyed in the hotel room, I was hooked. Luckily I am able to find Limoncello in stores here at home, and even though the taste is not a perfect match to what we had in Italy, I have grown to really love it. Maybe its the nostalgia that makes it more palatable that it once was.
Finoccheitto, however, seems to be an undiscovered treat in North America and darn impossible to find. Which has lead to near panic on my part; what will I do once I have imbibed the only bottle that we brought back with us? How will I get my fix then?? Finoccheitto is a digestive made from fennel (both seed and fronds). It may sound disconcerting but the flavour is actually nothing like one would expect. It's sweet and mildly anise flavoured, it really lacks the slap in the face quality of say, sambucca. While searching online for places to buy more, I quickly realized my search would not be fruitful. I did, however, find a couple recipes to make fennel digestive. After a brief hesitation, I realized that the most I could lose by trying the recipe is 2 cups of vodka. So, yesterday I stuffed an empty one litre milk bottle with fennel fronds (from an organic local fennel bulb), a table spoon of fennel seeds and and 2 cups of vodka. After a week or so of soaking, I will make and add simple syrup to the mix and hope it tastes nearly as good as the one we found in Ravello a couple months back. If it does, I may have to start up a mini 'bootlegging' business in my dining room so I can get all my friends hooked on it; whenever I'm feeling generous enough to share, that is!
Limoncello is probably a more recognizable product in North American liquor/wine stores. I remember being offered it after a meal here in Montreal and not being terribly impressed with the sweet syrupy taste. But the lovely elixir that was offered to us in Amalfi, Positano, Maiori and Ravello was something else altogether; it completely changed my perception. It was sweet, to be sure, but the taste of alcohol was present and when served in a frozen glass, the flavour was perfectly balanced. I know it has to do with the Amafi lemons being the unique, sweet beauties that they are. In any case, a majority of meals in Amafi were followed by the ubiquitous chilled limoncello digestive; between that and the bottles we enjoyed in the hotel room, I was hooked. Luckily I am able to find Limoncello in stores here at home, and even though the taste is not a perfect match to what we had in Italy, I have grown to really love it. Maybe its the nostalgia that makes it more palatable that it once was.
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| Limoncello Shop in Ravello, Italy |
Finoccheitto, however, seems to be an undiscovered treat in North America and darn impossible to find. Which has lead to near panic on my part; what will I do once I have imbibed the only bottle that we brought back with us? How will I get my fix then?? Finoccheitto is a digestive made from fennel (both seed and fronds). It may sound disconcerting but the flavour is actually nothing like one would expect. It's sweet and mildly anise flavoured, it really lacks the slap in the face quality of say, sambucca. While searching online for places to buy more, I quickly realized my search would not be fruitful. I did, however, find a couple recipes to make fennel digestive. After a brief hesitation, I realized that the most I could lose by trying the recipe is 2 cups of vodka. So, yesterday I stuffed an empty one litre milk bottle with fennel fronds (from an organic local fennel bulb), a table spoon of fennel seeds and and 2 cups of vodka. After a week or so of soaking, I will make and add simple syrup to the mix and hope it tastes nearly as good as the one we found in Ravello a couple months back. If it does, I may have to start up a mini 'bootlegging' business in my dining room so I can get all my friends hooked on it; whenever I'm feeling generous enough to share, that is!
Shop: The return of the double breasted blazer
Within a few days of seeing this blazer on Banana Republic Online, I noticed the return of the double breasted blazer in stores all over the city. Some are slightly redesigned and are not quite true double breasted (as in the case with this one pictured) but there's no doubt this style is here for the 2012 Fall/Winter season. I was never a huge fan of the style, I was a kid in the 80's and remember the look all too well. The boxy, angular look, often with shoulder pads...still makes me cringe a little. Men looked like linebackers and women looked like, well, men. I was not exempt, I had one or two junior versions of the look, complete with gaudy enamel coated earrings, micro mini and sockettes over my sheer nylons. I have the photos to prove it. But I think this is one trend I will not be splurging on, despite my penchant for blazers. You never know, the look could grow on me if it lasts more than a season or two (like skinny jeans, I was plenty adverse to those in the beginning), but my bet is that it will go the way of last year's boxy crop tops. Any thoughts?
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| Courtesy of BR Online |
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