What’s Cooking - Wednesday, May 7th
Posted by Sheryl Kirby in news and media, what's cooking on May 7, 2008 at 5:22 pm
We’re coming up on the busiest brunch day of the year this Sunday, when guilty families across the country try to make up for a year of talking back, dirtying up the floors, and other assorted misdemeanours that drive Moms crazy. At the Toronto Sun Rita DeMontis says Moms just want “a simple thanks”, but barring that (or perhaps in addition to), try making her a cranberry brunch parfait. More ambitious children and hubbies (those not making brunch reservations) might want to offer Mom a healthy breakfast. DeMontis also has a piece on some microwaveable Thai noodle dishes (hint - take Mom out for Thai instead), and Elizabeth Baird roasts some local asparagus.
At the Toronto Star, Kim Honey interviews a couple who are making artisanal oils right here in Ontario, Honey also shares the secret of Gordon Ramsay’s risotto, while Josh Rubin dances with the devil in a bottle of Duvel. There’s also a recipe for pasta with asparagus.
Rob Mifsud gets all science-guy with molecular gastronomy chef Hervé This at the Globe and Mail, while Vikram Vij advises us to eat less, by preparing smaller servings and buying food fresh each day instead of packing the fridge to overflowing.
In wine talk, Leslie Gevirtz looks at the popularity of vinho verde and the plan to work the same magic with Portuguese reds, and Beppi Crosariol interviews wine merchant Pascal Marchand.
Also, Sue Reidl checks out Tiger Blue, an Okanagan Valley cheese similar to Stilton and Roquefort, Sara Minogue find mussels in Nunavut, Rebecca Dube explores our hormonal drive to eat stuff that may not be so good for us, and Pauly Shore is the Sunday Dinner guest. Leslie Beck offers nutritional advice to parents of kids with ADHD - it might just be allergy-related. On the west coast, Alexandra Gill reviews local, organic, sustainable restaurant Aurora Bistro.
At the National Post Ben Kaplan comes to the defence of arugula, Shinan Govani remarks on the quantity of Buddhas at newly-opened Spice Route, Malcolm Jolley gets excited about an egg slicer, and Amy Rosen looks at pairing oysters with red wine,
