Posted by Renée Suen in meat and poultry, photo essay on October 8, 2008 at 7:53 am

According to the Merriam-Webster Online Dictionary, offal is defined to be:

1. the waste or by-product of a process: as
   • trimmings of a hide;
   • the by-products of milling used especially for stock feeds;
   • the viscera and trimmings of a butchered animal removed in dressing: variety meat.
2. rubbish.

Being brought up to treat the odds and ends from animals as regular protein matter, I've never had an issue with these often neglected cuts. As more restaurants have started to re-embrace these often overlooked animal parts, these days it's not so rare to find organ meats treated like a delicacy. Whether it's a prairie oyster (testicle), blood jello, heart or pair of eyes, chefs are challenged to make gory sounding ingredients worthy of the modern palate. In fact, those of us who have accepted the challenge of practicing sustainable eating should also consider the concept of eating every part of the animal. Think of it as being an altruistic way to eat well and help the environment. Below may be some approachable ways that ensure a pleasant anatomical gastronomic experience.

Posted by Renée Suen in beverages, coffee, photo essay on August 13, 2008 at 7:53 am

Coffee macarons from Célestin Bakery (623 Mount Pleasant Road).

"Wake up and smell the coffee" may be a familiar phrase for many who find it necessary to have their morning dose of caffeine, but what other options are there for those who don't find pleasure downing this dark elixir? Fear not, dear friends, because that characteristic aroma of those roasted beans can be captured as something tasty just as easily as tea. Witness such proof below.

Posted by Renée Suen in beverages, photo essay, tea on July 30, 2008 at 8:17 am

When it comes to versatile drinks, besides water, tea and coffee have probably seen more reincarnations than the James Bond movie series. Focusing on the former, some may find it surprising that the mere presence of some simple dried leaves is enough to add the extra oomph required for basic foodstuffs to reach culinary epiphanies. We've previously featured green tea flavoured snacks, biscuits, and sweets found at Asian markets, however tea can wear various masks, as shown below.

Posted by Renée Suen in pasta, photo essay on July 2, 2008 at 7:57 am

A quintuplet of rabbit ravioli is a welcomed lunchtime greeting from Célestin (623 Mount Pleasant Road) which features silky pockets of tender braised meat that are tossed in an arugula pesto and topped with shavings of parmesan.

Looking for light yet hearty fare during the summer months seems to be a paradoxical concept. On one hand the appetite seeks sweet and refreshing flavours from seasonal produce, but the stomach craves satisfaction that a mere salad cannot provide. I've found the perfect solution for such dilemmas are answered by a bowl filled with pasta, ones that aren't heavy laden with meat and cheese, but carbs tossed with fresh produce. Utilizing the best and freshest market ingredients, our contenders below have much to offer during these ripe months of harvest.