How does that song go? You put the lime in the coconut… If lime and coconut are your thing, then this chocolate bark might also be for you. The awesome folks at SOMA Chocolatemaker have come up with this great combination, pairing the sour/sweet duo of the calamansi lime (sour juice and pulp but a sweet peel) with the sweetness of milk chocolate and roasted coconut. The touch of salt rounds it all out for a treat that exquisitely balanced.
Why it’s awesome: because it’s an interesting flavour combination that uses unique ingredients.
Yesterday, my awesome thing involved picnics, so I thought today would be a great day to promote ants. Actually, this plate is the work of German artist Evelyn Bracklow of La Philie. Each piece is handpainted and fired and is available via the artist’s Etsypage.
Why it’s awesome: because it’s disconcerting – bugs in your food! – while still being fun and quirky. Because it’s beautiful, and beautifully painted, but makes you do a double-take.
Discovered via the awesome folks at This Is Colossal. Make with the clicky for even more work by Evelyn Bracklow.
Last weekend, the husband and I headed down to Well Preserved‘s Home Ec Big Outdoor Kitchen Party event at Harbourfront. It was a wonderful gathering of producers of preserved food, as well as a series of lectures and presentations on the various aspects of preserving. Joel MacCharles and Dana Harrison at Well Preserved have done a fantastic job of promoting local businesses as well as the overall art of preserving in our city and it was a delightful and well-planned event.
One of the things that caught our eye while we were there was this basket of blankets, clearly marked as being available to borrow at the event so people could sit on the grass by the lake while enjoying some of the tasty offerings from the participating vendors.
Why it’s awesome: because Joel and Dana obviously put enough thought into their event that they not only had blankets available but also had signage made to let people know. It’s awesome because they’re trusting enough to let people wander off with what looked like some nice quality blankets. And it’s awesome because they thought about the kind of atmosphere they wanted to create and did a simple little thing that was so kind and gracious.
Festive gourd season! I know. It brings up images of dusty gourds, arranged in a basket, maybe with some Thanksgiving or Halloween tat to dress it up. But these are not the festive gourds of Grandma’s autumn table setting. These little guys are way cooler.
I came across this collection of festive gourds in a produce shop on Roncesvalles Avenue. $4.99 for the lot, they’re from a company called Sunrise Greenhouses and are marketed as “living decor”. They come packaged in a bubble tea cup and when arranged in a dish look like a cross between a bowl of fruit and a terrarium. They’re actually a selection of gourds, cucumbers and melons, and each container includes a red one, a white one, a green one, and five spiky/fuzzy ones. No, I couldn’t discover what each of them are called and the Sunrise website, sadly, has no info.
Why they’re awesome: because at any point, one of them might hatch an alien, or at least a small dragon. Also, because it’s a fun twist on a terribly twee tradition.
Bonus awesome: the fantastic green pressed glass dish that I scored for $2 at the big yard sale at Trinity Bellwoods park back in the spring.
Sure, you can get chicken and waffles lots of place. The southern delicacy is pretty much ubiquitous in Toronto these days and the quality varies greatly. So what makes a dish that has otherwise been done to death stand out? Well, you’ve gotta put your own twist on it.
At The Bristol (1087 Queen Street West), Chef Davey Love has come up with a uniquely British way of presenting this dish. Let’s call it “Empire-inspired”. Rajcoe’s chicken and waffles is 3 pieces of tandoori chicken in an onion bhaji batter atop a waffle made with chickpea flour and spiced with cumin, coriander and green chilies. The maple syrup is mixed with mango, coconut and tamarind.
Why is it awesome? The chicken is super-moist and flavourful, with a double-dose of Indian spices in the tandoori masala and bhaji batter. The chickpea waffle is crisp – not soggy – and the flavours (while there are a lot of them) are wonderfully balanced. Probably the only breakfast dish that you could justify drinking an IPA with.