tag:blogger.com,1999:blog-88940365070159996682024-03-12T20:34:57.015-06:00edmonton foodieWho is Barry?http://www.blogger.com/profile/03292088685706517738noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-8894036507015999668.post-18767938875520856072011-12-04T03:19:00.001-07:002011-12-04T03:37:16.552-07:00barry likes don.<div class="separator" style="clear: both; text-align: center;">
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</div>Who is Barry?http://www.blogger.com/profile/03292088685706517738noreply@blogger.com2tag:blogger.com,1999:blog-8894036507015999668.post-18441006421007765882011-09-09T20:15:00.000-06:002011-09-09T20:15:49.424-06:00barry's shocked that andy contributed to a cookbook...<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-CEh7mzIpJvA/TmrGd1wEazI/AAAAAAAAAoU/OZ59ScbFkE0/s1600/canadaday+186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-CEh7mzIpJvA/TmrGd1wEazI/AAAAAAAAAoU/OZ59ScbFkE0/s320/canadaday+186.JPG" width="320" /></a></div><br />
...and the recipe didn't contain any condensed soup!<br />
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if you haven't already checked out the andy warhol exhibit at <a href="http://www.youraga.ca/">aga</a>, then you really should go. his mother, <span style="color: white;">júlia</span>, contributed a caribbean fish dish to a cookbook, which andy artfully embellished upon with paint. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-gb5mVOKbeTM/TmrGjVi4foI/AAAAAAAAAoY/PaKf8fMaTIA/s1600/canadaday+187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-gb5mVOKbeTM/TmrGjVi4foI/AAAAAAAAAoY/PaKf8fMaTIA/s320/canadaday+187.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">i'm trying to imagine a cookbook full of recipes by warhol, and all i can think is that it must be less trippy than one by <a href="http://upload.wikimedia.org/wikipedia/en/thumb/d/dd/The_Persistence_of_Memory.jpg/220px-The_Persistence_of_Memory.jpg">dali</a>.</div>Who is Barry?http://www.blogger.com/profile/03292088685706517738noreply@blogger.com0tag:blogger.com,1999:blog-8894036507015999668.post-30061797370663688682011-07-24T13:10:00.001-06:002011-07-27T17:50:06.614-06:00barry takes a bite out of jasper.<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-FLEYQqN1TuI/TiNLpkUWnvI/AAAAAAAAAoQ/DSdBnbK88q8/s1600/jasper+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-FLEYQqN1TuI/TiNLpkUWnvI/AAAAAAAAAoQ/DSdBnbK88q8/s320/jasper+001.JPG" width="320" /></a></div><strong></strong><br />
<strong>l</strong>ast friday, a bud and i took off to the mountains for a day of hiking, kayaking, and cursing mosquitos. we not only conquered the alpine meadows hike at mt. edith cavell, but also managed to stay upright, despite massive blood loss thanks to the swarms. to celebrate we decided to head to the <span style="color: #e69138;">emerald lounge</span> at the jasper park lodge for a quick drink. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6mcfeyGh3jg/TiNJwmcJsoI/AAAAAAAAAn4/SYIuydnCRwE/s1600/jasper+031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-6mcfeyGh3jg/TiNJwmcJsoI/AAAAAAAAAn4/SYIuydnCRwE/s320/jasper+031.JPG" width="320" /></a></div><br />
its here that we met our server, <span style="color: #e69138;">jonas henriksson</span>. i decided to take his advice and try jpl's signature martini. this turned out to be one of the best drinks i've had in a long while. of course, it probably helped that jonas actually invented the drink himself. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-4hkttaBl7JI/TiNKilj-1SI/AAAAAAAAAoA/om-AUr_-cJw/s1600/jasper+032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-4hkttaBl7JI/TiNKilj-1SI/AAAAAAAAAoA/om-AUr_-cJw/s320/jasper+032.JPG" width="320" /></a></div><br />
the infamous martini came into being 4 years ago when jonas first arrived in Alberta from his home in sweden. determined to try canadian ice wine, he began a mission to create the perfect hybrid of swedish and canadian spirits. what originally started out as a drink with equal parts inniskillin ice wine and straight-up vodka, morphed into ice wine and citron vodka, and finally as a mixture of absolut pear vodka and inniskillin, served in a sugar-rimmed martini glass. <a href="http://www.fairmont.com/NR/rdonlyres/B54D5A32-ACAB-4857-8C76-127AF641C986/0/JPL_Emerald_Lounge_Menu.pdf">it goes for a cool $17</a>, but it's worth the treat.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-DsKWEGGY-q4/TiNK24oMnpI/AAAAAAAAAoE/8AeMWz5mgLA/s1600/jasper+106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-DsKWEGGY-q4/TiNK24oMnpI/AAAAAAAAAoE/8AeMWz5mgLA/s320/jasper+106.JPG" width="320" /></a></div><br />
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after our $17 drinks we decided to head into town to <a href="http://papageorgesrestaurant.com/menus/">papa george's</a> for supper. we chose this restaurant on my older sister's advice - she would not stop raving about their game burger, served with a side of potatoes fried in duck fat. <br />
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both of us opted to get this, but we started off with elk pot pie and pan seared scallops. we both felt that our appies missed the mark - great in concept, but not worth the <a href="http://papageorgesrestaurant.squarespace.com/storage/pdfs/Summer2011.pdf">price</a>. my bud's elk was overcooked, and though my scallops were done perfectly, the faro patties that they were served with were over salted. <br />
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a mix of elk, venison and bison, the game burgers arrived promptly after our starters. we expected game burgers to have a stronger flavour. though these were cooked perfectly, they were bland for our tastes. the great service and beautiful ambience couldn't balance out our disappointment. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Pk6OVJZTofo/TiNLXpgzP1I/AAAAAAAAAoM/urwHeQLUaAk/s1600/jasper+126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-Pk6OVJZTofo/TiNLXpgzP1I/AAAAAAAAAoM/urwHeQLUaAk/s320/jasper+126.JPG" width="320" /></a></div><br />
oh - and the potatoes fried in duck fat? superb.Who is Barry?http://www.blogger.com/profile/03292088685706517738noreply@blogger.com1Jasper National Park, 607 Connaught Dr, Jasper, AB T0E 1E0, Canada52.9466462 -117.926126252.274708200000006 -119.3008357 53.6185842 -116.5514167tag:blogger.com,1999:blog-8894036507015999668.post-72716698764820756452011-07-09T10:36:00.013-06:002011-07-09T14:11:23.089-06:00barry learns some fun facts about tres carnales<div><div><div><strong>o</strong>nly open for a week, <a href="http://trescarnales.com/"><b>tres carnales</b></a> is already the talk of the town. all you mexican food lovers, rejoice!, because this place is the real deal.</div><div><br />
</div><div></div><div></div><div>chris - one of the tres carnales - gave me some fun facts to share about his new place:</div><div><br />
</div><div></div><div>1) 2 years ago in a small mexican town, 3 buds sat down with a bottle of flor de cana rum. by the end of the bottle, the idea and business plan of tres carnales was hashed out. really, wouldn't the world be a better place if all ideas came about this way?</div><div></div><div><br />
</div><div>2) these guys have some serious passion. all 3 (<a href="http://www.facebook.com/photo.php?fbid=169110279819261&set=pu.138793922850897&type=1&theater">chris, dani and edgar</a>) are right in the thick of things at the restaurant - chris and dani work the floor, while edgar tends grill. need a food recommendation, or a way to snag one of their elusive tables? just ask one of these guys and they'll hook you up. </div><div></div><div><br />
</div><div>3) all the meat is locally sourced within 200 km of edmonton, so feel good about supporting your friendly neighbourhood ranchers! </div><div></div><div><br />
</div><div>4) their menu is going to be changed up regularly. chris was already talking fish tacos (hell, yes), duck, and desserts. my response to this news? thank you, jebus.</div><div></div><div><br />
</div><div><div style="text-align: center;">***</div></div><div><div style="text-align: center;"><br />
</div></div><div><b>some <i>other </i>things you should know:</b></div><div></div><div><br />
</div><div>1) come expecting to socialize with strangers. this place is small, and they emphasize communal eating (including a large communal table). after waiting in line for awhile, my bud and i ended up dining with the couple behind us in line. turned out to be a really awesome conversation about travels through mexico, the small-town feel of edmonton, and pink tacos. (don't ask.)</div><div></div><div><br />
</div><div>2) the chorizo is made in-house, and is pretty damn awesome. </div><div></div><div><br />
</div><div>3) the sangria is alcoholic. it might taste like juice, but by the second pitcher you'll suddenly realize it's not.</div><div></div><div><br />
</div><div>4) at first we were all a little disappointed that the hot sauce wasn't so hot. turns out the real stuff is made in-house and kept under lock and key in the back. ask for some up front with your food. you won't be disappointed, but your tongue might hate you just a little for trying to burn it off.</div><div></div><div><br />
</div><div>5) ordering is a cross between pampa and famoso. you initially order at the counter, but if you don't want to start a tab, you pay up and get your table sign clothespinned. (you'll get this when you go) otherwise you can keep ordering more from your table. like additional pitchers of sangria...so dangerous...</div><div></div><div><br />
</div><div>6) watch out for table cherry pickers. they kept coming in behind us, and cutting in front to wait for tables. give them the cut-eye, and be ready to grab a table as soon as you see people heading out.</div><div></div><div><br />
</div><div>go.</div><div>eat some tacos, </div><div>and be ready to make some new friends.</div></div></div><div><b><br />
</b></div><div><span class="Apple-style-span" style="font-family: Trebuchet, 'Lucida Sans Unicode', 'Lucida Grande', 'Lucida Sans', Arial, sans-serif; font-size: 12px; line-height: 18px;"></span><br />
<div style="color: #333333; font-size: 12px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"></div></div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 12px; line-height: 18px;"><br />
</span></span><a href="http://trescarnales.com/">10119 100A Street</a><br />
Rice Howard Way<br />
Edmonton<br />
780-429-0911Who is Barry?http://www.blogger.com/profile/03292088685706517738noreply@blogger.com1tag:blogger.com,1999:blog-8894036507015999668.post-16497411729236627012011-03-06T11:00:00.015-07:002011-07-09T12:18:57.173-06:00barry + breakfast + deutschland!<div align="center"><a href="http://1.bp.blogspot.com/-OAVygnDez5U/TXPR4oG1MEI/AAAAAAAAAng/igZOfB9UiQc/s1600/Europe2010%2B020.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581035134011125826" border="0" alt="" src="http://1.bp.blogspot.com/-OAVygnDez5U/TXPR4oG1MEI/AAAAAAAAAng/igZOfB9UiQc/s400/Europe2010%2B020.JPG" /></a><br /><div align="center"><em>(it has fruit in it so it must be healthy, right?!)</em></div></div><br /><div align="center"><br /><br /><div align="left"><strong>g</strong>uten tag!<br /><br />breakfasts were so varied in germany, that i've broken this down into 2 posts. today, we're looking at a traditional bavarian brunch, with some cake thrown in for good measure. perhaps you'll be inspired for your own sunday get-together? it's easy enough to head down whyte, pick up some weisswurst, weissbier and have a family wurst showdown. ;)</div><br /><div align="left"><br />i tried to tie this in with <a href="http://www.edmontondowntown.com/random.asp?ID=7">edmonton dining week</a> menus, but the closest germanic influence i found was cafe lacombe doing a saskatoon berry strudel for their dessert. really? come on guys.</div><br /><br /><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581033090133995698" border="0" alt="" src="http://3.bp.blogspot.com/-DNihHpJDxtQ/TXPQBqEjMLI/AAAAAAAAAnQ/X5SJ-jh1qPg/s400/Europe2010%2B017.JPG" /> <em>(how is it that almost one year later i can still tell you that here we have an egg nog, bavarian fruit bombe, austrian sachetorte, champagne and spanish vanilla selection?)</em><em></em><br /></div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581034273036315506" border="0" alt="" src="http://4.bp.blogspot.com/-FZHJ9wjEXc8/TXPRGgucK3I/AAAAAAAAAnY/PFtG6mGaxpw/s400/Europe2010%2B024.JPG" /> <em>(for anyone headed over to bavaria, make a special stop in freising to naschwerk for some truly awesome cake.)</em><br /></div><br /><div align="center"><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581031605405900946" border="0" alt="" src="http://4.bp.blogspot.com/-hBQoBh-86Wo/TXPOrPByYJI/AAAAAAAAAnI/mL2VaBRwvrE/s400/Europe2010%2B002.JPG" /><br /><br /><div align="center"><em>(apparently one way to eat weisswurst is to suck the meat out of the casing. oddly enough, none of the guys wanted to demonstrate this.)<br /></em><br />also, please note the BASKET of pretzels. one basket is not enough.</div><br /><br /><div align="center"></div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581031318602937794" border="0" alt="" src="http://4.bp.blogspot.com/-x_sS_1o5VAM/TXPOaimodcI/AAAAAAAAAnA/0w9FaJiMqNo/s400/Europe2010%2B003.JPG" /><br /><br /><p align="center"><em>(this is meatloaf. i don't even know what to say to that.)</em></p></div>Who is Barry?http://www.blogger.com/profile/03292088685706517738noreply@blogger.com2tag:blogger.com,1999:blog-8894036507015999668.post-32656983401579086442011-03-06T10:35:00.016-07:002011-07-09T12:18:42.998-06:00barry's breakfast series continued...<div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581026485053472642" border="0" alt="" src="http://2.bp.blogspot.com/-mFJgat9VWdw/TXPKBMOov4I/AAAAAAAAAmw/An6Qv_9ppUM/s400/Europe2010%2B015.JPG" /> <em>(so. much. cod.)</em><br /><br /><div align="left"><strong>t</strong>ake 2: lisbon, portugal<br /></div><br /><div align="left">breakfasts i wish i was eating now continues in portugal where they have a massive obsession with salted cod...sure. </div><div align="left"></div><br /><div align="left">BUT fried cod fritters, egg tarts and cherry liquor totally work for me. you can find some wicked egg tarts right here in edmonton (including at the italian centre) to start your own breakfast foods journey. </div><br /><div align="left"></div><div align="left"></div><div align="left">if you're following along with <a href="http://www.edmontondowntown.com/events_details.asp?ID=237">edmonton dining week</a>, might i suggest pairing your portugese breakfast stylings with <a href="http://www.sabordivino.ca/">sabor divino</a> for lunch: they're serving cod!</div><div align="left"></div><div align="left"></div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581024900685232594" border="0" alt="" src="http://4.bp.blogspot.com/-y2z8rgCdjCY/TXPIk9_z-dI/AAAAAAAAAmo/haoBvRL-pjE/s400/Europe2010%2B024.JPG" /></div><div align="center"><em>(belem egg tarts and cod fritters: a winning combination.)</em></div><br /><div align="center">sweet and savoury,<br />with a depth of flavour.<br />my love of fried things :)<br /><br /></div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581024648088152770" border="0" alt="" src="http://1.bp.blogspot.com/-FqYWqCx6udY/TXPIWQ_-asI/AAAAAAAAAmg/u31LVAW8Rnk/s400/Europe2010%2B017.JPG" /></div></div><div align="center"><em>(a ginjinha liquor. very lisboan.)</em></div><div align="center"><br /><p align="center">a 10am start<br />could only be completed<br />with cherry liquor.</p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581027714421079506" border="0" alt="" src="http://1.bp.blogspot.com/-IlukL0JqVQU/TXPLIv-tvdI/AAAAAAAAAm4/X7N19TpunK8/s400/Europe2010%2B029.JPG" /><em>(seriously? even in the graffiti?)</em></div>Who is Barry?http://www.blogger.com/profile/03292088685706517738noreply@blogger.com0tag:blogger.com,1999:blog-8894036507015999668.post-41078784272676161862011-03-06T09:51:00.013-07:002011-03-06T10:34:34.149-07:00barry's breakfast series.<div align="center"><a href="http://4.bp.blogspot.com/-qA9BK9J7SgU/TXPEwyDrRGI/AAAAAAAAAmY/CjmvZU2THio/s1600/Europe2010%2B002.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581020705592132706" border="0" alt="" src="http://4.bp.blogspot.com/-qA9BK9J7SgU/TXPEwyDrRGI/AAAAAAAAAmY/CjmvZU2THio/s400/Europe2010%2B002.JPG" /></a><br /><div align="left"><strong>f</strong>irst off: thank you all for the wonderful comments you've been leaving - glad you're enjoying the recipes, pictures and anecdotes here on the site. it's been quite a while since i've posted anything, so i thought i'd spring back by doing a series this week: mostly pictures, maybe a few haikus, but above all, a focus on deliciousness.</div><div align="left"><br /></div><div align="left">second: welcome to <strong><a href="http://www.edmontondowntown.com/events_details.asp?ID=237">edmonton dining week</a></strong>. though it may not be as classy as new york fashion week, or as planned out as <a href="http://www.getprepared.gc.ca/knw/epweek-eng.aspx">emergency preparedness week</a>, i can promise it will be both tastier and fattier than both - and who doesn't love that?</div><div align="left"><br /></div><div align="left">i've started my dining week experiences by hitting up cafe select last night. and though i enjoyed both excellent service and an absolutely tasty entree, i realized that this week was missing something: breakfast. so here i am, encouraging you to go out and get inspired for lunch, dinner and dessert at any number of amazing edmonton restaurants this week, and to keep posted here for some inspiring international breakfast ideas for you to try at home.<br /></div><br /><br /><div align="center">breakfast from granada, spain:</div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581018314022064530" border="0" alt="" src="http://4.bp.blogspot.com/-z5Ch5xxbAeI/TXPClkw8EZI/AAAAAAAAAmA/BV-3aFxXlmo/s400/Europe2010%2B008.JPG" /><br /><div align="center">memories of warmth,<br />decadent and comforting.<br />churros are a must. </div><div align="center"></div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581018848108365874" border="0" alt="" src="http://2.bp.blogspot.com/-UGnMVAYHq_8/TXPDEqZCSDI/AAAAAAAAAmI/7Ct25cf-49c/s400/Europe2010%2B007.JPG" /><br /><div align="center">but what else to have?<br />hot chocolate so thick:<br />a dip for churros.</div><div align="center"></div><div align="center"></div><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581019866559585730" border="0" alt="" src="http://3.bp.blogspot.com/-pBmm1XJsof8/TXPD_8auncI/AAAAAAAAAmQ/cVruqnDP090/s400/Europe2010%2B001.JPG" /></div></div><div align="center"></div><div align="center">slathered on baguette:<br />tomatoes, garlic, oil.<br />true tastes of summer.</div>Who is Barry?http://www.blogger.com/profile/03292088685706517738noreply@blogger.com0tag:blogger.com,1999:blog-8894036507015999668.post-26732547071504905522010-11-06T20:59:00.015-06:002011-07-09T12:20:12.332-06:00barry has a suggestion for what to make for dinner tomorrow.<a href="http://1.bp.blogspot.com/_NK1E9-6wH8E/TNYXKBkgX8I/AAAAAAAAAlw/ROEAp7D9yoI/s1600/FoodNov2010+002.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5536638252886286274" border="0" alt="" src="http://1.bp.blogspot.com/_NK1E9-6wH8E/TNYXKBkgX8I/AAAAAAAAAlw/ROEAp7D9yoI/s400/FoodNov2010+002.JPG" /></a> <strong>p</strong>izza. but not just any pizza: pear and cambozola cheese pizza. inspired by the original recipe from the chefs at the <a href="http://www.bestofbridge.com/">best of bridge</a>, i updated this delight with a new crust and a few additions of my own. i've been looking for some super simple, quick and easy dishes to prepare for guests coming over, and this recipe definitely fits the bill. of course, i <strong>did</strong> have to try it out for myself first - to make sure it's edible and all that. right....<br /><br /><div align="center">enjoy !<br /><br /><a href="http://2.bp.blogspot.com/_NK1E9-6wH8E/TNYXEJiVckI/AAAAAAAAAlo/egT9Tep_sBA/s1600/FoodNov2010+003.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5536638151945450050" border="0" alt="" src="http://2.bp.blogspot.com/_NK1E9-6wH8E/TNYXEJiVckI/AAAAAAAAAlo/egT9Tep_sBA/s400/FoodNov2010+003.JPG" /></a> <span style="color:#ccffff;"><strong>the dough<br /></strong><br />1 c. warm water<br />1 pkg yeast</span></div><div align="center"><span style="color:#ccffff;">sugar</span></div><div align="center"><span style="color:#ccffff;">1. combine and let activate - ~10 minutes.<br /><br />2 1/2 - 3 c. flour<br />2 tbsp. olive oil</span></div><div align="center"><span style="color:#ccffff;">1/2 tsp salt</span></div><div align="center"><span style="color:#ccffff;">chopped fresh or ground dry rosemary (optional)</span></div><div align="center"><span style="color:#ccffff;">2. add to yeast. knead into dough and continue to add flour until dough doesn't stick to bowl or hands. cover and let stand for 10 - 30 minutes to rise.</span></div><div align="center"><span style="color:#ccffff;">3. stretch dough onto pizza pan.<br /></span></div><div align="center"> </div><div align="center"><a href="http://4.bp.blogspot.com/_NK1E9-6wH8E/TNYW3eFS2aI/AAAAAAAAAlg/V_N3Iy-Eeik/s1600/FoodNov2010+008.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5536637934122490274" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/TNYW3eFS2aI/AAAAAAAAAlg/V_N3Iy-Eeik/s400/FoodNov2010+008.JPG" /></a><br /><div><span style="color:#ccffff;"><strong>the toppings<br /></strong><br />olive oil<br />4. brush crust with olive oil.<br /><br />cambozola or, if like me you can't get your hands on it, brie/camembert and blue cheeses<br />1 can pears, drained and sliced<br />toasted pine nuts<br />pomegranate seeds<br />more rosemary<br />5. top with pears, pine nuts, pomegranate, rosemary and cheeses.<br />6. throw into the oven at 375Fish for 10 - 30 minutes, or until cheese melts and crust browns.<br /><br />black pepper<br />7. top with fresh black pepper.<br /></span><br /><div><a href="http://3.bp.blogspot.com/_NK1E9-6wH8E/TNYWbcHBJYI/AAAAAAAAAlQ/SAX-GbcLDVs/s1600/FoodNov2010+007.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5536637452556510594" border="0" alt="" src="http://3.bp.blogspot.com/_NK1E9-6wH8E/TNYWbcHBJYI/AAAAAAAAAlQ/SAX-GbcLDVs/s400/FoodNov2010+007.JPG" /></a></div></div><br /></div>Who is Barry?http://www.blogger.com/profile/03292088685706517738noreply@blogger.com2tag:blogger.com,1999:blog-8894036507015999668.post-47022752299937412272010-10-31T14:09:00.008-06:002011-07-09T12:19:46.783-06:00barry shares some inspiration.<div><a href="http://4.bp.blogspot.com/_NK1E9-6wH8E/TM3OxZbnaVI/AAAAAAAAAlA/ipsImJB6hpo/s1600/IMG_9260.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534306865143834962" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/TM3OxZbnaVI/AAAAAAAAAlA/ipsImJB6hpo/s400/IMG_9260.JPG" /></a><br /><br /><div></div><strong>w</strong>ith the leaves gone, and snow coming, i thought i'd share a few dishes i've had over the past little bit to inspire some delicious and warming fall creations of your own. </div><br /><div> </div><br /><div>start the night (or day - i don't judge) off right with a ginger saketini, complete with pickled ginger garnish. spicy, slightly sweet and a wee bit salty, it's a fantastic balance to whip up when the temperature drops.</div><br /><div> <br /><div><a href="http://4.bp.blogspot.com/_NK1E9-6wH8E/TM3OPEksGRI/AAAAAAAAAk4/jS5G2lXQnk4/s1600/Europe2010+001.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534306275429194002" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/TM3OPEksGRI/AAAAAAAAAk4/jS5G2lXQnk4/s400/Europe2010+001.JPG" /></a><br />i made this! i'm so proud of this fresh fig salad. lots of prosciutto, goat cheese, aged balsamic and fleur de sel, this stuff was ridiculously good. head over asap to the italian centre to get the last of the fresh figs.<br /><br /><br /><div><a href="http://4.bp.blogspot.com/_NK1E9-6wH8E/TM3OCvSGrUI/AAAAAAAAAkw/BbQ4O48_bD8/s1600/Oct2010+001.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534306063555669314" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/TM3OCvSGrUI/AAAAAAAAAkw/BbQ4O48_bD8/s400/Oct2010+001.JPG" /></a></div></div></div><br /><p>i had this beet risotto this past summer at dine kalyna in vegreville. not only does it look beautiful, but add some onions and maybe a hint of dill, and it is absolutely delicious.</p>Who is Barry?http://www.blogger.com/profile/03292088685706517738noreply@blogger.com0tag:blogger.com,1999:blog-8894036507015999668.post-90602142225983862302010-10-31T13:28:00.016-06:002010-10-31T14:08:57.352-06:00barry continues to explore the mercato, and goes beyond the cheese...<a href="http://3.bp.blogspot.com/_NK1E9-6wH8E/TM3FlCa_UOI/AAAAAAAAAko/F7djuODzK7k/s1600/Europe2010+024.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534296757204111586" border="0" alt="" src="http://3.bp.blogspot.com/_NK1E9-6wH8E/TM3FlCa_UOI/AAAAAAAAAko/F7djuODzK7k/s400/Europe2010+024.JPG" /></a><br /><div></div><strong>...o</strong>nly to come back to it because, after all, what's life without cheese?<br /><br />so the fantastic thing about il mercato is that you can get almost any kind of food here. not all of my pics turned out, but imagine heaps of pomegranates, mounds of spinach, oodles of noodles, barrels of oils, and porcini mushrooms as far as the eye can see. this place is a kind of mecca for foodies everywhere; a pilgrimage that needs to be undertaken at least once in a food lover's life to achieve enlightenment.<br /><br />or, at the very least, a very full stomach.<br /><br /><a href="http://2.bp.blogspot.com/_NK1E9-6wH8E/TM3FVpd452I/AAAAAAAAAkg/COz2_6qO17Y/s1600/Europe2010+017.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534296492807350114" border="0" alt="" src="http://2.bp.blogspot.com/_NK1E9-6wH8E/TM3FVpd452I/AAAAAAAAAkg/COz2_6qO17Y/s400/Europe2010+017.JPG" /></a><br /><div></div>for a truly authentic experience, join the florentine locals for lunch at nerbone's, located on the main floor of il mercato. go for their traditional panino con bollito (boiled meat sandwich dipped in meat drippings), or their trippa alla fiorentina (florentine style tripe).<br /><br /><div><a href="http://2.bp.blogspot.com/_NK1E9-6wH8E/TM3FLRCtauI/AAAAAAAAAkY/CxGtMJpzXsM/s1600/Europe2010+018.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534296314452208354" border="0" alt="" src="http://2.bp.blogspot.com/_NK1E9-6wH8E/TM3FLRCtauI/AAAAAAAAAkY/CxGtMJpzXsM/s400/Europe2010+018.JPG" /></a><br />of course, a trip to florence would not be complete without a traditional steak. take note: if you're looking for the authentic, go for a cut similar to the below picture. anything else, while WE might consider it a steak, is just a piece of beef for florentines.<br /><br /><br /><div><a href="http://3.bp.blogspot.com/_NK1E9-6wH8E/TM3E_amOmrI/AAAAAAAAAkQ/OrDYs4Epu6E/s1600/Europe2010+020.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534296110858672818" border="0" alt="" src="http://3.bp.blogspot.com/_NK1E9-6wH8E/TM3E_amOmrI/AAAAAAAAAkQ/OrDYs4Epu6E/s400/Europe2010+020.JPG" /></a><br />...or there's cow testicles. your call.<br /><br /><div></div><br /><div><a href="http://2.bp.blogspot.com/_NK1E9-6wH8E/TM3Eu0YT5pI/AAAAAAAAAkI/xsK-Oe6znDk/s1600/Europe2010+021.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534295825721845394" border="0" alt="" src="http://2.bp.blogspot.com/_NK1E9-6wH8E/TM3Eu0YT5pI/AAAAAAAAAkI/xsK-Oe6znDk/s400/Europe2010+021.JPG" /></a><br />the homemade pasta we saw looked out of this world! and for those of you who've never tried it, gnudi is the ravioli filling, minus the ravioli. it's delicious, especially with a fresh pomodoro sauce.<br /><br /><div><a href="http://3.bp.blogspot.com/_NK1E9-6wH8E/TM3Eal4xoWI/AAAAAAAAAkA/yOzOu16GDD8/s1600/Europe2010+022.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534295478234095970" border="0" alt="" src="http://3.bp.blogspot.com/_NK1E9-6wH8E/TM3Eal4xoWI/AAAAAAAAAkA/yOzOu16GDD8/s400/Europe2010+022.JPG" /></a><br /><div><a href="http://3.bp.blogspot.com/_NK1E9-6wH8E/TM3EPnYpOcI/AAAAAAAAAj4/M5MjZv9nF38/s1600/Europe2010+023.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534295289657637314" border="0" alt="" src="http://3.bp.blogspot.com/_NK1E9-6wH8E/TM3EPnYpOcI/AAAAAAAAAj4/M5MjZv9nF38/s400/Europe2010+023.JPG" /></a><br />look at your cheese in the fridge. now look at these cheeses. look again at your cheese, and back to these! your cheese isn't any of these delicious european concoctions, but it could smell like them if you let it sit on the counter for a few weeks. or, as a healthier more delicious alternative, you could book your plane ticket now.<br /><br /><div><a href="http://2.bp.blogspot.com/_NK1E9-6wH8E/TM3EBSElyHI/AAAAAAAAAjw/U0DALdOFrrM/s1600/Europe2010+025.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534295043418212466" border="0" alt="" src="http://2.bp.blogspot.com/_NK1E9-6wH8E/TM3EBSElyHI/AAAAAAAAAjw/U0DALdOFrrM/s400/Europe2010+025.JPG" /></a><br />i think i'll have to have a separate post dedicated solely to cheeses i found in europe. many of them can't be found in edmonton (<em>maybe</em> in montreal), but just imagine if they were! for starters, i'd be 400 pounds and have diabetes, but i would be in heaven so it wouldn't matter!</div><div><br /><div><a href="http://4.bp.blogspot.com/_NK1E9-6wH8E/TM3Dw-ctZXI/AAAAAAAAAjo/sXss_6n1VDc/s1600/Europe2010+026.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534294763272758642" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/TM3Dw-ctZXI/AAAAAAAAAjo/sXss_6n1VDc/s400/Europe2010+026.JPG" /></a></div></div></div></div></div></div></div>Who is Barry?http://www.blogger.com/profile/03292088685706517738noreply@blogger.com2tag:blogger.com,1999:blog-8894036507015999668.post-28322018415698730422010-10-07T17:53:00.017-06:002011-07-09T12:30:22.886-06:00barry attempts to explore florence's mercato centrale...<a href="http://2.bp.blogspot.com/_NK1E9-6wH8E/TK5qwkA7S9I/AAAAAAAAAjg/OL2OkWAYk1c/s1600/Europe2010+007.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525471175364004818" border="0" alt="" src="http://2.bp.blogspot.com/_NK1E9-6wH8E/TK5qwkA7S9I/AAAAAAAAAjg/OL2OkWAYk1c/s400/Europe2010+007.JPG" /></a> <strong>...a</strong>nd is at a loss of where to begin. so i think i'll break this up into a couple of posts.<br /><br />bustling with locals and tourists alike, the mercato caters to all tastes. luckily, i was there on a private food tour with angel walking tours, and so was able to enjoy stuffing my face with delicious goodies in relative peace. our guide, Samanta, started us off with a "small" selection of italian antipasti and wine (can you already tell that this is going to be good?!). everything was local, fresh, and told a history of the region that made you wish that all history lessons you had in grade school had a sample involved, because you would actually remember what you learned. i'll try to impart just a fraction of the wisdom i learned, and leave it to you to discover the rest on your own food adventures.<br /><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525463479571767746" border="0" alt="" src="http://3.bp.blogspot.com/_NK1E9-6wH8E/TK5jwm9E4cI/AAAAAAAAAjQ/4oM1-Gc_UqE/s400/Europe2010+003.JPG" /></div><div>can i just say that i love cheese? i've been smitten with it for years, but would never have thought to serve it straight up with huge dollops of raspberry jam and orange-onion marmelade. DO IT. a staple around florence, and with so many sheep in the countryside, both fresh and aged pecorino cheese is the only way to go when sampling tuscan cuisine.</div><div> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525463174836785922" border="0" alt="" src="http://2.bp.blogspot.com/_NK1E9-6wH8E/TK5je3umEwI/AAAAAAAAAjI/XyQsKuwxBTI/s400/Europe2010+004.JPG" /></div><div> </div><div>how can you tell a florentine salami from a venetian, or even a hungarian? no, this isn't some dirty joke, there really is a way. just look at how big the fat bits are. florentine ones will have larger fat bits, and lots of black peppercorns. other sausages will have smaller bits closer together. eccola! with info like this, you're going to be a hit at all the cool kids parties!</div><div> </div><div> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525467048489437602" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/TK5nAWNWyaI/AAAAAAAAAjY/87d37o6fDOI/s400/Europe2010+005.JPG" /></div><div> </div><div>let's talk carbs, shall we? or more specifically, tuscan bread. no, i'm not talking about the soft, fluffy stuff they serve at olive garden with their mozzarella fonduta, but instead, the saltless wretch that tries to rip you teeth out of your mouth when you take a bite of it. ah...THAT bread.<br /><br />for years florence and their rival (well, one of their rivals), pisa, went after each other in anyway that they could to get the upper-hand, and one thing that the pisani had access to that the florentines did not was the harbour...and salt. by heavily taxing salt headed for florence, almost no one in the city could afford to puchase this basic seasoning. the result: a new bread weapon...um, recipe, that was salt-free. ha! take that pisa!<br /><br /><div><br /><div><a href="http://4.bp.blogspot.com/_NK1E9-6wH8E/TK5iVMKbp6I/AAAAAAAAAjA/_LoBorSmoTo/s1600/Europe2010+008.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525461909011933090" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/TK5iVMKbp6I/AAAAAAAAAjA/_LoBorSmoTo/s400/Europe2010+008.JPG" /></a></div><div> </div><div>i don't like olives. argh! i can practically hear you judging me. i do like olive oil if that makes you feel any better. no, these olives were not the typical olives you'd find at the corner store in edmonton. they were fresh, and done in a simple brine to keep as much of their fresh flavouring in. it also made them more meaty than other olives i've tried. tuscany is brimming with olive trees, and you'll find their fruit and their oil in almost everything. we were also educated in what to look for in a good olive oil. 1) make sure it's cold pressed, and 2) the freshest olive oils will be a murky green. the longer they sit, the clearer, and paler in colour (towards the yellow many here are used to) they become.<br /><br /><div><a href="http://4.bp.blogspot.com/_NK1E9-6wH8E/TK5iItQRijI/AAAAAAAAAi4/sQ9aTVGFeLE/s1600/Europe2010+010.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525461694556506674" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/TK5iItQRijI/AAAAAAAAAi4/sQ9aTVGFeLE/s400/Europe2010+010.JPG" /></a></div><div> </div><div>what would italian cuisine be without a little garlic? i ate these. raw. well, pickled. and surprise, surprise, i did not create a 10-foot barrier around me with my breath. sweet with almost no after taste, these suckers were probably my biggest surprise on this tour.<br /><div></div><br /><div><a href="http://2.bp.blogspot.com/_NK1E9-6wH8E/TK5hZZRQSNI/AAAAAAAAAiw/fKoltiFxkoM/s1600/Europe2010+011.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525460881738057938" border="0" alt="" src="http://2.bp.blogspot.com/_NK1E9-6wH8E/TK5hZZRQSNI/AAAAAAAAAiw/fKoltiFxkoM/s400/Europe2010+011.JPG" /></a> </div><div>i also don't like sun-dried tomatoes. calm down, calm down! if i WERE to like any though, it would definitely be these. packed in good olive oil to be carefully preserved with love, these ruby jewels were crammed with enough flavour to work over your tastebuds as you chewed. only the best plum tomatoes are to be used - use the tomato-flavoured olive oil with salads!<br /><br /><div><a href="http://1.bp.blogspot.com/_NK1E9-6wH8E/TK5gZT0zo1I/AAAAAAAAAio/VpGJw0_W39w/s1600/Europe2010+015.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525459780764934994" border="0" alt="" src="http://1.bp.blogspot.com/_NK1E9-6wH8E/TK5gZT0zo1I/AAAAAAAAAio/VpGJw0_W39w/s400/Europe2010+015.JPG" /></a><br />20 year aged balsamic vinegar. you know all those trendy restaurants that started serving strawberries decked out in balsamic? yeah...they're doing it wrong. good balsamic vinegar should be sweet and almost syrup-like in consistency. anything less is just gross fwhen you're using it for dessert or appetizer toppings. try drizzling the good stuff over strawberries, ice-cream (really.) or, like we did, freshly shaved parmesan.<br /><br /><br /><div><a href="http://1.bp.blogspot.com/_NK1E9-6wH8E/TK5f8gjqNJI/AAAAAAAAAig/r49MVMEMVsQ/s1600/Europe2010+016.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525459285966468242" border="0" alt="" src="http://1.bp.blogspot.com/_NK1E9-6wH8E/TK5f8gjqNJI/AAAAAAAAAig/r49MVMEMVsQ/s400/Europe2010+016.JPG" /></a></div></div></div></div></div></div></div>Who is Barry?http://www.blogger.com/profile/03292088685706517738noreply@blogger.com2tag:blogger.com,1999:blog-8894036507015999668.post-76206963046555760712010-09-12T09:42:00.012-06:002011-07-09T12:05:31.192-06:00barry reflects on gelati in all it's glory.<a href="http://3.bp.blogspot.com/_NK1E9-6wH8E/TI_CCK9xN7I/AAAAAAAAAiY/2rSuCq_wT9I/s1600/Europe2010+041.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5516841411111106482" border="0" alt="" src="http://3.bp.blogspot.com/_NK1E9-6wH8E/TI_CCK9xN7I/AAAAAAAAAiY/2rSuCq_wT9I/s400/Europe2010+041.JPG" /></a><br /><strong>a</strong>nd oh how glorious it is!<br /><br />i'm sure, just like anything, there must be bad gelati in italy, but i'm guessing it's really difficult to find. instead of having the good, the bad and the ugly while sampling my way through the frozen concoctions presented to me, i experienced the good, the better and the oh-my-god! varieties of gelati.<br /><br /><a href="http://1.bp.blogspot.com/_NK1E9-6wH8E/TI_BwQKWRgI/AAAAAAAAAiQ/1aGX4BJfEHU/s1600/Europe2010+083.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5516841103268398594" border="0" alt="" src="http://1.bp.blogspot.com/_NK1E9-6wH8E/TI_BwQKWRgI/AAAAAAAAAiQ/1aGX4BJfEHU/s400/Europe2010+083.JPG" /></a><br />i tried the traditional milk gelati, the sorbetti, new-fangled soy and even a granita or two. all were created using the best ingredients, and all delighted the senses in ways that should not be legal without a prescription.<br /><br /><div><a href="http://4.bp.blogspot.com/_NK1E9-6wH8E/TI_Bfs0wViI/AAAAAAAAAiI/GkDdg01tn_Q/s1600/Europe2010+039.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5516840818904684066" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/TI_Bfs0wViI/AAAAAAAAAiI/GkDdg01tn_Q/s400/Europe2010+039.JPG" /></a><br />the great thing about gelati that we get less and less of in north america, is that it tastes real: peach gelato tastes like fresh peaches, not like some chemical compound created to mimic what a peach tastes like. unlike those of us who live in a world where mad science experiments such as the <a href="http://www.grapplefruits.com/">grapple</a> exist and are for sale, italians are sticking to fresh ingredients and some places, like <a href="http://www.percheno.firenze.it/">perche no!</a>, even follow the slow food regulations, exponentially increasing their deliciousness factor.</div><div></div><div><div><a href="http://2.bp.blogspot.com/_NK1E9-6wH8E/TI_BACkghUI/AAAAAAAAAiA/NPs4TkB20Qk/s1600/Europe2010+044.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5516840274986304834" border="0" alt="" src="http://2.bp.blogspot.com/_NK1E9-6wH8E/TI_BACkghUI/AAAAAAAAAiA/NPs4TkB20Qk/s400/Europe2010+044.JPG" /></a><br />even better than freshness - the flavours are RIDICULOUS. sure there's peach or the ever-present national obsession of nutella, but how about pine nut or toasted sesame and honey or even ricotta and fig (thank snoopy's in cortona for that gem of a flavour)?<br /><div></div><br /><div><a href="http://1.bp.blogspot.com/_NK1E9-6wH8E/TI_As43MwYI/AAAAAAAAAh4/jL3nYSEUnlE/s1600/Europe2010+048.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5516839945962832258" border="0" alt="" src="http://1.bp.blogspot.com/_NK1E9-6wH8E/TI_As43MwYI/AAAAAAAAAh4/jL3nYSEUnlE/s400/Europe2010+048.JPG" /></a><br />so for your next gelati summit meeting, might i suggest firenze's:<br /><br /><a href="http://www.vivoli.it/">vivoli </a>for some really good gelati, such as their peach<br /></div><div><a href="http://www.percheno.firenze.it/">perche no!</a> for some truly outstanding delights (the tiramisu flavour will make you want to weep)</div><div> </div><div>and after a quick road trip to the south, <a href="http://www.letsgo.com/21062-tuscany-travel-guides-florence_firenze-daytrips-cortona-c">gelateria snoopy</a> in cortona for mind blowing tastes where the ricotta and fig is just the beginning.<br /><br /><div><a href="http://2.bp.blogspot.com/_NK1E9-6wH8E/TIz1SbnyRnI/AAAAAAAAAho/bQhiL6tdVaw/s1600/Europe2010+035.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5516053340623095410" border="0" alt="" src="http://2.bp.blogspot.com/_NK1E9-6wH8E/TIz1SbnyRnI/AAAAAAAAAho/bQhiL6tdVaw/s400/Europe2010+035.JPG" /></a><br /><div> </div></div></div></div></div>Who is Barry?http://www.blogger.com/profile/03292088685706517738noreply@blogger.com1tag:blogger.com,1999:blog-8894036507015999668.post-65645814134289727032010-07-26T21:52:00.009-06:002011-07-09T12:21:21.944-06:00barry gives you a sneak peek...<strong><span style="font-size:130%;">...o</span></strong>f strange and often wonderful european delights.<br /><br /><div><div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5498430768675237730" border="0" alt="" src="http://2.bp.blogspot.com/_NK1E9-6wH8E/TE5ZpvT3L2I/AAAAAAAAAhA/eIa63CjCcOo/s400/Europe2010+044.JPG" /><br /><div>one month, five countries, and some might say too much wine (but not me, because that is crazy talk). stay tuned for more shortly, but here are a few pics to whet your appetite.</div><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5498431295321970818" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/TE5aIZOOmII/AAAAAAAAAhI/yatwurnDc5c/s400/Europe2010+007.JPG" /> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5498432038509346994" border="0" alt="" src="http://1.bp.blogspot.com/_NK1E9-6wH8E/TE5azpz6ALI/AAAAAAAAAhY/EWfmiX4E8MI/s400/Europe2010+037.JPG" /></div></div></div><br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5498431713493998690" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/TE5agvCNXGI/AAAAAAAAAhQ/AjP4EGU7zu0/s400/Europe2010+005.JPG" /></p>Who is Barry?http://www.blogger.com/profile/03292088685706517738noreply@blogger.com1tag:blogger.com,1999:blog-8894036507015999668.post-8836181679843205912010-06-07T20:34:00.004-06:002010-06-07T20:58:58.979-06:00barry loves skinny legs...<strong>..a</strong>nd cowgirls. had you for a second, didn't i?<br /><br />so i've literally just arrived home from an evening out with my uncle - a last food hurrah, if you will, before i'm off on my european excursion. uncle wanted greek; i was put out by koutouki's on 124 street (WAY too expensive for what you get), so i suggested we go down jasper ave to <a href="http://www.skinnylegsandcowgirls.com/">skinny legs and cowgirls</a>.<br /><br />he wasn't too impressed by the name.<br /><br />thinking he was getting into some sort of burger bar that just wasn't his thing, i convinced him to go check out the menu with me before we moved on.<br /><br />boy was he glad that i twisted his rubber arm.<br /><br />funky decor, wonderful staff, and redonkulous food, we made the most of our evening, even though i've lost my camera battery charger, so was without pictures. damn - of all the nights to not have a camera, this was the worst. not only did the food taste great, but it looked great too.<br /><br />we started off with a bottle of wine, a grilled caesar salad and nova scotia scallops served with a bacon and creamy leek sauce (with extra warm bread to soak up the sauce). everything was great, but the scallops definitely stood out for us.<br /><br />we followed this with their daily veggie platter. it was supposed to be asparagus, but since i'm not too much of an asparagus fan (yeah, yeah - you can bitch to me later), our hostess amy kindly switched it up with a plethora of grilled veggies including red onion, portobello mushrooms, aubergine, zucchini, red pepper, beets, mini squash, fennel and mashed sweet potatoes. YUM. this complimented our australian rack of lamb, coated in herbs de provence and with a super tangy and addictive mint sauce, perfectly. (did i mention that they do mostly organic stuff here?)<br /><br />and what could possibly top off this feast? how about vanilla bean crème brûlée. now, i don't know anyone who doesn't love a good crème brûlée, but let's be honest with each other for just a second. the real thing we love about the crème brûlée is the brûlée, right? right. well, these guys do it in an extra large, shallow ramkin so there's maximm brûlée action going on. yeah, i know.<br /><br />i highly recommend you visit our girl amy and her mom (the chef) for a delicious treat, or better still, check them out next monday for slow food edmonton's <a href="http://www.slowfoodedmonton.ca/">indulgence 2010</a> food and wine tasting. i'm warning you know that this restaurant is pricey, but well worth it for super-fantastic service, amazing food, and a fun atmosphere.<br /><br />thanks again to everyone at skinny legs for making our night!Who is Barry?http://www.blogger.com/profile/03292088685706517738noreply@blogger.com0tag:blogger.com,1999:blog-8894036507015999668.post-46453240275435698582010-04-27T10:56:00.019-06:002011-07-09T14:31:01.998-06:00barry brings you today's blog thanks to the letter "p" and the number "4".<a href="http://3.bp.blogspot.com/_NK1E9-6wH8E/S9cY8kSDiLI/AAAAAAAAAg4/ZUflyB5njIk/s1600/Pyrogy+057.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5464864101648009394" src="http://3.bp.blogspot.com/_NK1E9-6wH8E/S9cY8kSDiLI/AAAAAAAAAg4/ZUflyB5njIk/s400/Pyrogy+057.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> <strong>p</strong> is for perogies!! and <strong>4</strong> is for how many kinds we had at our perogy party. picture it: people bring their own fillings, we prep the dough and stuff them, and then....wait for it....WE EAT THEM.<br />
<br />
<div align="center"><span style="color: #99ffff;">bliss. heaven. happiness.</span><span style="color: black;"> there should be a book about how perogies feed your soul, and how world peace could be accomplished if everyone just ate a few of these everyday.</span></div><br />
<br />
<div align="center"><a href="http://2.bp.blogspot.com/_NK1E9-6wH8E/S9cYueALPSI/AAAAAAAAAgw/ZiFgb8r-GoI/s1600/Pyrogy+011.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5464863859444235554" src="http://2.bp.blogspot.com/_NK1E9-6wH8E/S9cYueALPSI/AAAAAAAAAgw/ZiFgb8r-GoI/s400/Pyrogy+011.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<br />
brie, garlic, pumpkin:<br />
my fillings ingredients.</div><div align="center">mellowed with some sage.</div><div align="center"><br />
</div><div align="center"><a href="http://3.bp.blogspot.com/_NK1E9-6wH8E/S9cYmbjgLqI/AAAAAAAAAgo/kwoV8x53e-g/s1600/Pyrogy+015.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5464863721348148898" src="http://3.bp.blogspot.com/_NK1E9-6wH8E/S9cYmbjgLqI/AAAAAAAAAgo/kwoV8x53e-g/s400/Pyrogy+015.jpg" style="cursor: hand; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a><br />
<a href="http://2.bp.blogspot.com/_NK1E9-6wH8E/S9cYcAPENKI/AAAAAAAAAgg/UWjouzjRt10/s1600/Pyrogy+035.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5464863542215980194" src="http://2.bp.blogspot.com/_NK1E9-6wH8E/S9cYcAPENKI/AAAAAAAAAgg/UWjouzjRt10/s400/Pyrogy+035.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
the flatness persists.<br />
how to salvage the flavour?<br />
cranberry jewel.</div><div align="center"><a href="http://4.bp.blogspot.com/_NK1E9-6wH8E/S9cYUw2zsdI/AAAAAAAAAgY/cK2TEBFZ30w/s1600/Pyrogy+038.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5464863417828618706" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/S9cYUw2zsdI/AAAAAAAAAgY/cK2TEBFZ30w/s400/Pyrogy+038.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div align="center"><div><a href="http://2.bp.blogspot.com/_NK1E9-6wH8E/S9cYKHrMENI/AAAAAAAAAgQ/cNObyBIiU6A/s1600/Pyrogy+046.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5464863234975338706" src="http://2.bp.blogspot.com/_NK1E9-6wH8E/S9cYKHrMENI/AAAAAAAAAgQ/cNObyBIiU6A/s400/Pyrogy+046.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> flavour unrefined:</div><div>jalapeno, cheddar, corn.</div><div>party in my mouth!</div><div><br />
</div><div><a href="http://4.bp.blogspot.com/_NK1E9-6wH8E/S9cYBlCUrnI/AAAAAAAAAgI/0gQu3jM0Aro/s1600/Pyrogy+049.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5464863088238177906" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/S9cYBlCUrnI/AAAAAAAAAgI/0gQu3jM0Aro/s400/Pyrogy+049.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
beets and boursin cheese?</div><div>for wild flavours, yes please!</div><div>made with love...and crack.<br />
<br />
</div><div><a href="http://3.bp.blogspot.com/_NK1E9-6wH8E/S9cX5tVTZ1I/AAAAAAAAAgA/4gNOHULVc0s/s1600/Pyrogy+055.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5464862953026316114" src="http://3.bp.blogspot.com/_NK1E9-6wH8E/S9cX5tVTZ1I/AAAAAAAAAgA/4gNOHULVc0s/s400/Pyrogy+055.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<div><a href="http://4.bp.blogspot.com/_NK1E9-6wH8E/S9cXofO96aI/AAAAAAAAAf4/RbuqUgbf5M8/s1600/Pyrogy+058.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5464862657183869346" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/S9cXofO96aI/AAAAAAAAAf4/RbuqUgbf5M8/s400/Pyrogy+058.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div><br />
divine decadence:<br />
did someone say s'morogies?!?!<br />
beyond the campfire.<br />
<br />
<div><a href="http://1.bp.blogspot.com/_NK1E9-6wH8E/S9cXf8y0BeI/AAAAAAAAAfw/evtP3OI2UXU/s1600/Pyrogy+059.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5464862510500021730" src="http://1.bp.blogspot.com/_NK1E9-6wH8E/S9cXf8y0BeI/AAAAAAAAAfw/evtP3OI2UXU/s400/Pyrogy+059.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div></div></div><br />
</div>Who is Barry?http://www.blogger.com/profile/03292088685706517738noreply@blogger.com2tag:blogger.com,1999:blog-8894036507015999668.post-66082171855096322162010-04-07T10:00:00.026-06:002010-04-07T11:45:35.841-06:00barry presents a feast for your eyes.<a href="http://1.bp.blogspot.com/_NK1E9-6wH8E/S7y0hM0uMXI/AAAAAAAAAfo/xJbLJ6EQ_sg/s1600/Easter+(21).jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457435330937237874" border="0" alt="" src="http://1.bp.blogspot.com/_NK1E9-6wH8E/S7y0hM0uMXI/AAAAAAAAAfo/xJbLJ6EQ_sg/s400/Easter+(21).jpg" /></a> <strong>b</strong>arry's bringing sexy back.<br /><br />i thought i'd share a few pics and recipes from this past easter weekend.<br /><div></div><br /><br />some of you may recall the <a href="http://edmontonfoodie.blogspot.com/2009/03/barrys-bud-learns-thing-or-two-about.html">avocado pie </a>my bud informed us about last year. i finally tried it, and let me say, it's my new go-to dessert. 4 ingredients. 10 minutes prep. no baking. SNAP!<br /><br /><br /><br /><br /><div align="center"><a href="http://4.bp.blogspot.com/_NK1E9-6wH8E/S7y0ZlzreGI/AAAAAAAAAfg/BWNtylZxKMQ/s1600/Easter+(4).jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457435200204798050" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/S7y0ZlzreGI/AAAAAAAAAfg/BWNtylZxKMQ/s400/Easter+(4).jpg" /></a> zest 2.<br /><br /><br /><a href="http://1.bp.blogspot.com/_NK1E9-6wH8E/S7y0Uau5ubI/AAAAAAAAAfY/S2mcWx3Lz1M/s1600/Easter+(3).jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457435111332624818" border="0" alt="" src="http://1.bp.blogspot.com/_NK1E9-6wH8E/S7y0Uau5ubI/AAAAAAAAAfY/S2mcWx3Lz1M/s400/Easter+(3).jpg" /></a>then juice them (1/3 cup).<br /><br /><div></div><div><a href="http://2.bp.blogspot.com/_NK1E9-6wH8E/S7y0HpS5GxI/AAAAAAAAAfQ/yb0G7rW-1e0/s1600/Easter+(15).jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457434891903376146" border="0" alt="" src="http://2.bp.blogspot.com/_NK1E9-6wH8E/S7y0HpS5GxI/AAAAAAAAAfQ/yb0G7rW-1e0/s400/Easter+(15).jpg" /></a><br />mash up 2 whole ones of these.<br /><div></div><div></div><br /><div><a href="http://3.bp.blogspot.com/_NK1E9-6wH8E/S7yzIhWiaeI/AAAAAAAAAfI/fU7QwODD8o0/s1600/Easter+(18).jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457433807439423970" border="0" alt="" src="http://3.bp.blogspot.com/_NK1E9-6wH8E/S7yzIhWiaeI/AAAAAAAAAfI/fU7QwODD8o0/s400/Easter+(18).jpg" /></a><br />mix them with one can of condensed milk.<br /><div></div><div></div><br /><br /><div><a href="http://3.bp.blogspot.com/_NK1E9-6wH8E/S7yy_CIULeI/AAAAAAAAAfA/63TkC6674mk/s1600/Easter+(20).jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457433644439449058" border="0" alt="" src="http://3.bp.blogspot.com/_NK1E9-6wH8E/S7yy_CIULeI/AAAAAAAAAfA/63TkC6674mk/s400/Easter+(20).jpg" /></a><br />start drooling.<br /><div></div><div></div><br /><div><a href="http://3.bp.blogspot.com/_NK1E9-6wH8E/S7yyujECVqI/AAAAAAAAAe4/QzBGTGUIZN4/s1600/Easter+(24).jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457433361222096546" border="0" alt="" src="http://3.bp.blogspot.com/_NK1E9-6wH8E/S7yyujECVqI/AAAAAAAAAe4/QzBGTGUIZN4/s400/Easter+(24).jpg" /></a><br />put the mix into one of these pre-made (don't do chocolate though - too cocoay and dry).<br /><br /><div></div><div></div><br /><div><a href="http://3.bp.blogspot.com/_NK1E9-6wH8E/S7yyGhm-s1I/AAAAAAAAAew/lvQ7QabPgcU/s1600/Easter+(32).jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457432673637020498" border="0" alt="" src="http://3.bp.blogspot.com/_NK1E9-6wH8E/S7yyGhm-s1I/AAAAAAAAAew/lvQ7QabPgcU/s400/Easter+(32).jpg" /></a><br />chill it for 4 + hours. </div><div> </div><div>tastes like heaven.<br /><div></div><div></div><br /><br /><div><a href="http://1.bp.blogspot.com/_NK1E9-6wH8E/S7yx8FtGGOI/AAAAAAAAAeo/XNofGHhcnMs/s1600/Easter+(37).jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457432494347786466" border="0" alt="" src="http://1.bp.blogspot.com/_NK1E9-6wH8E/S7yx8FtGGOI/AAAAAAAAAeo/XNofGHhcnMs/s400/Easter+(37).jpg" /></a><br />meyer lemons? try <strong>liar lemons</strong>! supposedly these "innocuous" fruits are supposed to look like lemons, smell like lemons, and taste like lemons without the sourness. LIES! sure you might peel these suckers like a mandarin orange, but everything else about them is bitter - like me.<br /><div></div><div></div><br /><div><a href="http://3.bp.blogspot.com/_NK1E9-6wH8E/S7yxwKQEdyI/AAAAAAAAAeg/PUGoey55aoE/s1600/Easter+(39).jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457432289409791778" border="0" alt="" src="http://3.bp.blogspot.com/_NK1E9-6wH8E/S7yxwKQEdyI/AAAAAAAAAeg/PUGoey55aoE/s400/Easter+(39).jpg" /></a><br />plums, blackberries and starfruit. a hit with the nephew...and no one else.<br /><br /><div></div><div></div><br /><div><a href="http://3.bp.blogspot.com/_NK1E9-6wH8E/S7yxityuezI/AAAAAAAAAeY/6lc9ZR-0pfg/s1600/Easter+(45).jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457432058432224050" border="0" alt="" src="http://3.bp.blogspot.com/_NK1E9-6wH8E/S7yxityuezI/AAAAAAAAAeY/6lc9ZR-0pfg/s400/Easter+(45).jpg" /></a><br />the infamous "pail".<br /><div></div><div></div><br /><div><a href="http://3.bp.blogspot.com/_NK1E9-6wH8E/S7yxdpi-B0I/AAAAAAAAAeQ/t16vaNQ7FbA/s1600/Easter+(47).jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457431971393046338" border="0" alt="" src="http://3.bp.blogspot.com/_NK1E9-6wH8E/S7yxdpi-B0I/AAAAAAAAAeQ/t16vaNQ7FbA/s400/Easter+(47).jpg" /></a><br />the breakfast of champions...and barry's family.<br /><br /><div></div><div></div><div><a href="http://1.bp.blogspot.com/_NK1E9-6wH8E/S7yt-8UHODI/AAAAAAAAAeI/59OwbRUqhHQ/s1600/Easter+(59).jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457428145320179762" border="0" alt="" src="http://1.bp.blogspot.com/_NK1E9-6wH8E/S7yt-8UHODI/AAAAAAAAAeI/59OwbRUqhHQ/s400/Easter+(59).jpg" /></a><br /><div></div><div></div>dinner was not for the faint of heart. case in point: carrots smothered in butter.<br /><br /><div><a href="http://4.bp.blogspot.com/_NK1E9-6wH8E/S7yt4KHp7XI/AAAAAAAAAeA/SIPVCQuiVqo/s1600/Easter+(60).jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457428028766940530" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/S7yt4KHp7XI/AAAAAAAAAeA/SIPVCQuiVqo/s400/Easter+(60).jpg" /></a><br /><div></div><div></div>world's best stuffing (carb treat #1). notice the glorious sultana gems.<br /><br /><div><a href="http://4.bp.blogspot.com/_NK1E9-6wH8E/S7ytvXpoCxI/AAAAAAAAAd4/dn5arjzFnBc/s1600/Easter+(63).jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457427877780261650" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/S7ytvXpoCxI/AAAAAAAAAd4/dn5arjzFnBc/s400/Easter+(63).jpg" /></a><br />carb treat #2: potatoes...smothered in butter.<br /><div></div><br /><div><a href="http://2.bp.blogspot.com/_NK1E9-6wH8E/S7ytk0UkGcI/AAAAAAAAAdw/-eL5ndXtWDc/s1600/Easter+(64).jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457427696497990082" border="0" alt="" src="http://2.bp.blogspot.com/_NK1E9-6wH8E/S7ytk0UkGcI/AAAAAAAAAdw/-eL5ndXtWDc/s400/Easter+(64).jpg" /></a><br />nalisnyky: carb treat #3 (with some farm cottage thrown in for good measure).<br /><br /><div><a href="http://4.bp.blogspot.com/_NK1E9-6wH8E/S7ytgNzp6yI/AAAAAAAAAdo/304wxTTEx7Y/s1600/Easter+(65).jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457427617439935266" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/S7ytgNzp6yI/AAAAAAAAAdo/304wxTTEx7Y/s400/Easter+(65).jpg" /></a><br />carb treat #4 (because there's no such thing as too many carbs): holubtsi.<br /><br /><div><a href="http://4.bp.blogspot.com/_NK1E9-6wH8E/S7ytVRPITRI/AAAAAAAAAdg/2vydRltOgb0/s1600/Easter+(68).jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457427429381917970" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/S7ytVRPITRI/AAAAAAAAAdg/2vydRltOgb0/s400/Easter+(68).jpg" /></a><br />my brined turkey (brined with apples, brown sugar, onions, 1/4 cup salt, garlic, cinnamon, and fresh rosemary, thyme and sage). </div><div> </div><div>we overcooked it. </div><div> </div><div>damn.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457427219146105074" border="0" alt="" src="http://3.bp.blogspot.com/_NK1E9-6wH8E/S7ytJCDAYPI/AAAAAAAAAdY/VQZwPmrsnjM/s400/Easter+(73).jpg" /><br />and finally, what's easter without the food equivalent to crack: farm cottage cheese. </div><div> </div><div>happy eating!!</div></div></div></div></div></div></div></div></div></div></div></div></div></div></div><br /></div>Who is Barry?http://www.blogger.com/profile/03292088685706517738noreply@blogger.com5tag:blogger.com,1999:blog-8894036507015999668.post-26845821909289004822010-03-11T15:48:00.001-07:002010-03-11T15:49:40.280-07:00barry shares another link for food trends.<a href="http://www.potatopro.com/Lists/News/DispForm.aspx?ID=3506">although really, some of these are already out there...</a>Who is Barry?http://www.blogger.com/profile/03292088685706517738noreply@blogger.com2tag:blogger.com,1999:blog-8894036507015999668.post-27341135231610863062010-02-26T14:33:00.026-07:002011-07-09T12:20:31.167-06:00barry has one word for you: EMPANADAS!!!!!!!!!<a href="http://4.bp.blogspot.com/_NK1E9-6wH8E/S4hFi4X-aHI/AAAAAAAAAcw/8pFJnAdt-I8/s1600-h/Empanadas+(44).jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442676615228057714" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/S4hFi4X-aHI/AAAAAAAAAcw/8pFJnAdt-I8/s400/Empanadas+(44).jpg" /></a><strong>s</strong>ay it with me now: "EMPANADAS!" this is not a food that comes out quiet and demure, waiting to be noticed. this is a party food, ready for a fiesta (or a fight), and ready to take centre stage at your next shindig.<br /><br />one of my buds, carolina, took the time last weekend to show me how to make this south american treat. as it is with most food items, empanadas vary from region to region, so she showed me a popular choice from her home town of buenos aires. as you can imagine, there was a lot of beef, a lot of spice, and a lot of delicioso argentinian wine (which we thought would be way better to drink on the side then cook into the meat).<br /><br /><div></div><br /><div><a href="http://4.bp.blogspot.com/_NK1E9-6wH8E/S4hFbOYxe5I/AAAAAAAAAco/ttYIM8sjSI0/s1600-h/Empanadas+(8).jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442676483698031506" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/S4hFbOYxe5I/AAAAAAAAAco/ttYIM8sjSI0/s400/Empanadas+(8).jpg" /></a><br />your first step is to caramelize an onion in olive oil. your onion to meat ratio should be 2:1, so remember: LOTS of onion.</div><div></div><div></div><div>once it begins to caramelize, add half each of a green and red pepper, finely diced.</div><div></div><div></div><div>keep stirring.....</div><div></div><div></div><div>when it starts to brown, add salt to draw out the moisture.</div><div><br /></div><div><a href="http://3.bp.blogspot.com/_NK1E9-6wH8E/S4hFVNIwPwI/AAAAAAAAAcg/ZkVNV0PTE48/s1600-h/Empanadas+(3).jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442676380283191042" border="0" alt="" src="http://3.bp.blogspot.com/_NK1E9-6wH8E/S4hFVNIwPwI/AAAAAAAAAcg/ZkVNV0PTE48/s400/Empanadas+(3).jpg" /></a><br />next add the beef. lean beef is fine, but don't do extra lean - you want the flavour! we did about a 1/2 kilo.<br /><div></div><br /><br /><div><a href="http://2.bp.blogspot.com/_NK1E9-6wH8E/S4hFMMOPgKI/AAAAAAAAAcY/kpOWyg3xn_0/s1600-h/Empanadas+(18).jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442676225418952866" border="0" alt="" src="http://2.bp.blogspot.com/_NK1E9-6wH8E/S4hFMMOPgKI/AAAAAAAAAcY/kpOWyg3xn_0/s400/Empanadas+(18).jpg" /></a><br />stir it to break up the meat, but then stop stirring - you don't want to toughen the beef.<br /><br /><br /><div><a href="http://3.bp.blogspot.com/_NK1E9-6wH8E/S4hFAIDsAcI/AAAAAAAAAcQ/eOTmeTQh9VM/s1600-h/Empanadas+(29).jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442676018142511554" border="0" alt="" src="http://3.bp.blogspot.com/_NK1E9-6wH8E/S4hFAIDsAcI/AAAAAAAAAcQ/eOTmeTQh9VM/s400/Empanadas+(29).jpg" /></a><br />once browned, it's time to season it. we did this all to taste, but you're going to add oregano, a bit of paprika, a bit more cumin, a lot of pepper and salt, and garlic salt. at this point, you can also add diced black olive and boiled egg, but we didn't.<br /><br />cool off the meat outside or in the fridge until you can handle it. for exceptional tasting filling, leave it overnight to mellow.<br /><br /><div><a href="http://3.bp.blogspot.com/_NK1E9-6wH8E/S4hE35FB2DI/AAAAAAAAAcI/JuBRIuStQrg/s1600-h/Empanadas+(34).jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442675876682651698" border="0" alt="" src="http://3.bp.blogspot.com/_NK1E9-6wH8E/S4hE35FB2DI/AAAAAAAAAcI/JuBRIuStQrg/s400/Empanadas+(34).jpg" /></a><br />take your empanada shell (we found ours at the italian centre) and wet the outside edges with some water. fill with about 1 tablespoon of filling (not TOO much or they'll explode).<br /><br />pinch the edges closed starting from the corners, and working towards the middle. REALLY make sure that it's closed.<br /><br /><br /><div><a href="http://2.bp.blogspot.com/_NK1E9-6wH8E/S4hEsMhrzvI/AAAAAAAAAcA/arFDR5B3Jkc/s1600-h/Empanadas+(40).jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442675675744685810" border="0" alt="" src="http://2.bp.blogspot.com/_NK1E9-6wH8E/S4hEsMhrzvI/AAAAAAAAAcA/arFDR5B3Jkc/s400/Empanadas+(40).jpg" /></a><br /><div></div>using two fingers, fold the edges over each other to "braid" them.<br /><br /><br /><div><a href="http://2.bp.blogspot.com/_NK1E9-6wH8E/S4hElYIW0xI/AAAAAAAAAb4/P6KON8dqDbE/s1600-h/Empanadas+(41).jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442675558600594194" border="0" alt="" src="http://2.bp.blogspot.com/_NK1E9-6wH8E/S4hElYIW0xI/AAAAAAAAAb4/P6KON8dqDbE/s400/Empanadas+(41).jpg" /></a><br />brush with an egg yolk (or two).<br /><br /><br /><div><a href="http://4.bp.blogspot.com/_NK1E9-6wH8E/S4hEUzAKH9I/AAAAAAAAAbw/Eris9q8BgjU/s1600-h/Empanadas+(42).jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442675273756188626" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/S4hEUzAKH9I/AAAAAAAAAbw/Eris9q8BgjU/s400/Empanadas+(42).jpg" /></a><br /><div></div>bake at 350F for ~45 minutes. this made 24 EMPANADAS! with some filling left over.<br /><br /><br /><div><a href="http://1.bp.blogspot.com/_NK1E9-6wH8E/S4hEPT9F2_I/AAAAAAAAAbo/wnbNvPX8v8w/s1600-h/Empanadas+(43).jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442675179522481138" border="0" alt="" src="http://1.bp.blogspot.com/_NK1E9-6wH8E/S4hEPT9F2_I/AAAAAAAAAbo/wnbNvPX8v8w/s400/Empanadas+(43).jpg" /></a></div></div></div></div></div></div></div></div>Who is Barry?http://www.blogger.com/profile/03292088685706517738noreply@blogger.com7tag:blogger.com,1999:blog-8894036507015999668.post-77907641317671306262010-02-25T09:52:00.004-07:002010-02-25T09:57:12.376-07:00barry shares a link.<div align="center"><a href="http://newyork.grubstreet.com/2010/02/first_look_at_k_pizzacone--_no.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:%20nymag/grubstreet%20(Grub%20Street%20-%20nymag.com" utm_content="'Google%20International"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5442225893735752466" border="0" alt="" src="http://3.bp.blogspot.com/_NK1E9-6wH8E/S4arnb-NYxI/AAAAAAAAAbA/Z0izJFxEZ74/s400/pizzacone.jpg" /></a> <em><span style="font-size:78%;color:#cccccc;">photo courtesy: k! pizzacone</span></em></div><br /><br /><strong>o</strong>ne of my buds just shared this with me, and i feel that it's my duty to share this delicious, wonderful concoction. <a href="http://newyork.grubstreet.com/2010/02/first_look_at_k_pizzacone--_no.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:%20nymag/grubstreet%20(Grub%20Street%20-%20nymag.com" utm_content="'Google%20International">pizza in a cone</a>!! forget calzones or pizza pops, this one pays homage to the oh-so-fabulous ice-cream cone. i'm intrigued, but is edmonton ready for such a novel way to eat pizza?<br /><br />thoughts?Who is Barry?http://www.blogger.com/profile/03292088685706517738noreply@blogger.com2tag:blogger.com,1999:blog-8894036507015999668.post-38562508335320360372010-02-18T08:30:00.007-07:002011-07-09T12:21:43.797-06:00barry bakes beer bread.<a href="http://3.bp.blogspot.com/_NK1E9-6wH8E/S31d9R-GZcI/AAAAAAAAAa4/No3BsbQj2PI/s1600-h/BeerBread+002.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5439607232310699458" border="0" alt="" src="http://3.bp.blogspot.com/_NK1E9-6wH8E/S31d9R-GZcI/AAAAAAAAAa4/No3BsbQj2PI/s400/BeerBread+002.jpg" /></a> <strong>a</strong>nd clearly loves alliteration.<br /><br />so, i bought another plane ticket. this means three things to you. 1 - for about a month this summer you will not hear from me (i know, you're absolutely devasted). 2 - when you do hear from me again, i will be sharing stories of wild sangria concoctions, pretzels that melt in your mouth and hot chocolate thicker than pudding. pudding! and finally, 3 - currently, i am poor.<br /><br /><br />it's this third point that led me to my latest recipe trial. see, without money i can't go out to restaurants OR grocery stores, and so must make do with what's in my cupboards.<br /><br />i'm going to be honest - it's pretty limited.<br /><br />enter judy schultz and her AMAZING recipe for cheddar beer bread. i had beer (German white beer), i had cheese, and yes, i had flour. the result was a redonkulously easy recipe, and a moist and super tasty bread. highly recommend trying this guys - the hardest part is trying not to drink the beer first.<br /><br /><div align="center"><span style="color:#99ffff;">judy schultz's cheddar beer bread</span></div><div align="center"><br />1 3/4 c. flour</div><div align="center">1 tbsp. baking powder</div><div align="center">1/2 tsp. salt</div><div align="center">1 tsp sugar</div><div align="center">(i added a pinch of chipolte chili powder)</div><div align="center">1 medium onion minced and browned in 2 tbsp. butter</div><div align="center">1 c. cheddar cheese grated</div><div align="center"><br />1. mix above ingredients. make a well in the middle.<br /><br />355 ml. beer (any kind, but darker has more flavour) at room temperature<br /><br />2. pour beer into the well, and mix until JUST combined.<br /><br />3. spoon into a well greased loaf pan. top with an additional 3/4 c. grated cheddar.<br /><br />4. bake in pre-heated oven at 350f for 45 - 50 minutes.<br /><br />5. cool 10 minutes on wire rack. serve hot.</div><div align="center"> </div><div align="center"> </div>Who is Barry?http://www.blogger.com/profile/03292088685706517738noreply@blogger.com1tag:blogger.com,1999:blog-8894036507015999668.post-76679295164175909732010-02-02T16:01:00.012-07:002010-02-08T10:41:35.766-07:00barry: "why yes, i am obsessed with cheese - and you?"<a href="http://4.bp.blogspot.com/_NK1E9-6wH8E/S2ivTLlpxVI/AAAAAAAAAaw/dUTv-htX4LI/s1600-h/Picture+044.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5433785694485595474" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/S2ivTLlpxVI/AAAAAAAAAaw/dUTv-htX4LI/s400/Picture+044.jpg" /></a><br /><div><a href="http://3.bp.blogspot.com/_NK1E9-6wH8E/S2ivM9MF4sI/AAAAAAAAAao/F2toxXFJtUw/s1600-h/Picture+043.jpg"></a><strong>i</strong> ate these two delectable crostini for dinner the other night. just thought i'd share. they were tasty; they were pretty; they were damn sexy; and yes, they were particularly cheesy. </div><div><br /> </div><div>using two halves of a whole wheat ciabatta bun i created two very different tastes. on one half, i combined garlic, apple slices, brie and cinnamon (out of the two, i would say this was my favourite) for a sweet, yet savoury taste, while on the opposite side i wilted spinach with olive oil, garlic, sun-dried tomato feta (on sale at superstore), lemon juice and dill, to create a salty, pseudo-spanikopita topping.<br /></div><div></div><div></div><div><a href="http://3.bp.blogspot.com/_NK1E9-6wH8E/S2ivG00hfQI/AAAAAAAAAag/u10Y8dwWt_E/s1600-h/Picture+042.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5433785482215521538" border="0" alt="" src="http://3.bp.blogspot.com/_NK1E9-6wH8E/S2ivG00hfQI/AAAAAAAAAag/u10Y8dwWt_E/s400/Picture+042.jpg" /></a> </div><br /><div>all of this food manipulation came about due to a craving for some cheese. enjoy!</div>Who is Barry?http://www.blogger.com/profile/03292088685706517738noreply@blogger.com5tag:blogger.com,1999:blog-8894036507015999668.post-35768152164679072222010-02-02T15:18:00.004-07:002010-02-02T15:32:46.566-07:00barry wonders what's going wrong.<a href="http://4.bp.blogspot.com/_NK1E9-6wH8E/S2ilNv-_W4I/AAAAAAAAAaY/3WaelLFXr9g/s1600-h/Picture+032.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5433774606060051330" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/S2ilNv-_W4I/AAAAAAAAAaY/3WaelLFXr9g/s400/Picture+032.jpg" /></a><br /><strong>w</strong>hat the hell am i doing wrong, guys? i keep trying to recapture the deliciousness of central america by recreating fried plantains (platanos maduros for those of the local tongue) as can be seen below, but keep getting some kind of wussy version that just doesn't do it for me (see above picture). oh-so-ripe plantains? check. a wee bit of veggie oil? check. salt and sugar? check.<br /><br />hell - i've even brought in a dash of cinnamon for kicks!<br /><br />and though this rendition IS tasty, it's not the same, and i want the same.<br /><br />so i need your help, and recipe knowledge, to tell me what i'm doing wrong. pointers, links, recipes, WHATEVER - just help me recreate the taste sensation that i'm missing.<br /><br /><div><a href="http://4.bp.blogspot.com/_NK1E9-6wH8E/S2ilGJ2R_XI/AAAAAAAAAaQ/RQqWhVWorQA/s1600-h/Picture+290.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5433774475563892082" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/S2ilGJ2R_XI/AAAAAAAAAaQ/RQqWhVWorQA/s400/Picture+290.jpg" /></a></div>Who is Barry?http://www.blogger.com/profile/03292088685706517738noreply@blogger.com4tag:blogger.com,1999:blog-8894036507015999668.post-56766854328235103332010-01-25T16:44:00.018-07:002011-07-09T13:29:38.291-06:00barry IS ridiculousness.<a href="http://1.bp.blogspot.com/_NK1E9-6wH8E/S14ukvb22MI/AAAAAAAAAaI/qVpYZ3j0cW4/s1600-h/Picture+004.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5430829409398872258" border="0" alt="" src="http://1.bp.blogspot.com/_NK1E9-6wH8E/S14ukvb22MI/AAAAAAAAAaI/qVpYZ3j0cW4/s400/Picture+004.jpg" /></a><br /><div></div><strong>s</strong>o you know those people who can't make up their mind? everything sounds just dandy to them, and if they choose one option, that means forgoing the other, which is truly catastrophic and can't be imagined, so when you ask them "chicken or beef?" they just say "yes please". you know, <em>those</em> people??<br /><br />well, clearly i'm one of them.<br /><br /><br /><p>case in point: sunday. lovely day, sunday was. the sun was shining, it wasn't too cold; it was a day for grocery shopping at superstore on 51 avenue, without a care in the world...except for the fact that i forgot to eat before i went there.</p><p>damn. </p><p>shopping hungry is truly a massive mistake. what isn't a massive mistake are frozen kiwi mussels for $2.98. delicious, cheap, and uber tasty in a white wine sauce, served with garlic toast for dipping. nice? try frickin' amazing! who can pass that up? clearly, not i, which is what i started off the day with thanks to a super simple recipe from the <a href="http://www.reluctantgourmet.com/hcmusels.htm">reluctant gourmet</a>.</p><p><a href="http://4.bp.blogspot.com/_NK1E9-6wH8E/S14ucNkXNTI/AAAAAAAAAaA/IncQvI81YSY/s1600-h/Picture+009.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5430829262868788530" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/S14ucNkXNTI/AAAAAAAAAaA/IncQvI81YSY/s400/Picture+009.jpg" /></a><br />what a delightful meal, yes? one that should have satisfied me, but was it enough? of course not! not when i could also be eating triple chocolate haagen-dazs smothered in brandied cherries. it wasn't as if i was even hungry, but the very thought of going another minute without tasting this delightful pairing was unimaginable. </p><p>dear god - i'm like a hobbit. soon i'll be eating second breakfast, followed by elevensies, lunch and first tea. why should i choose between one decadent dish, when i could have two?</p><p>...or three...<br /></p><div><a href="http://3.bp.blogspot.com/_NK1E9-6wH8E/S14uTeDxVFI/AAAAAAAAAZ4/kbGKuCReR7s/s1600-h/Picture+012.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5430829112676668498" border="0" alt="" src="http://3.bp.blogspot.com/_NK1E9-6wH8E/S14uTeDxVFI/AAAAAAAAAZ4/kbGKuCReR7s/s400/Picture+012.jpg" /></a><br /><em>there was no stopping me.</em> <div></div><div></div><br /><div><a href="http://1.bp.blogspot.com/_NK1E9-6wH8E/S14uJOCwFcI/AAAAAAAAAZw/w1qM1GDzfz4/s1600-h/Picture+017.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5430828936578733506" border="0" alt="" src="http://1.bp.blogspot.com/_NK1E9-6wH8E/S14uJOCwFcI/AAAAAAAAAZw/w1qM1GDzfz4/s400/Picture+017.jpg" /></a><br /><div></div>you would think that, stuffed with mussels, cherries and ice-cream, the madness would end, but no: i needed vegetables. and steak. and why would i have a simple, boring steak salad with just a few key ingredients when i could have them all combined together in one "holy hell!" dish?<br /><br />first, i started with garlic mashed potatoes, that were no ordinary garlic mashed potatoes...</div><div> </div><div>there were potatoes. there was garlic. and there was cauliflower, celeraic and dill.<br /><br /><div><a href="http://4.bp.blogspot.com/_NK1E9-6wH8E/S14t_3m4EUI/AAAAAAAAAZo/_vOZLlJu350/s1600-h/Picture+014.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5430828775937413442" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/S14t_3m4EUI/AAAAAAAAAZo/_vOZLlJu350/s400/Picture+014.jpg" /></a><br />then there were roasted beets and grilled onions.</div><div>there was steak.</div><div>there were tomatoes and corn, spinach and shredded red cabbage.</div><div>there weren't croutons made out of sliced cheese bagels, smothered in garlic butter and toasted, but that's only because i forgot.</div><div>there was brie; there was blueberry-cinnamon rolled goat cheese.</div><div>there were apples and guacamole.<br />finally, there was a dusting of cinnamon and a drizzle of mustard vinaigrette.</div><div><br /></div><div><a href="http://2.bp.blogspot.com/_NK1E9-6wH8E/S14tv2FGI-I/AAAAAAAAAZg/HtICPnDXq98/s1600-h/Picture+028.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5430828500649386978" border="0" alt="" src="http://2.bp.blogspot.com/_NK1E9-6wH8E/S14tv2FGI-I/AAAAAAAAAZg/HtICPnDXq98/s400/Picture+028.jpg" /></a><br /><div></div>and yes, i ate it all. and yes, it tasted damn good. and yes, i am ridiculousness - hear my stomach roar.</div><div><br /></div><div><a href="http://4.bp.blogspot.com/_NK1E9-6wH8E/S14tmeEurSI/AAAAAAAAAZY/FfZb3J9d2y0/s1600-h/Picture+031.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5430828339586575650" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/S14tmeEurSI/AAAAAAAAAZY/FfZb3J9d2y0/s400/Picture+031.jpg" /></a></div></div></div>Who is Barry?http://www.blogger.com/profile/03292088685706517738noreply@blogger.com2tag:blogger.com,1999:blog-8894036507015999668.post-5127831762265936202010-01-22T15:42:00.020-07:002010-01-22T16:21:40.532-07:00barry recaps his central american culinary adventure in haiku.<a href="http://3.bp.blogspot.com/_NK1E9-6wH8E/S1ovMAKGkyI/AAAAAAAAAZQ/Ia9thHRwPis/s1600-h/Picture+290.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5429704183995863842" border="0" alt="" src="http://3.bp.blogspot.com/_NK1E9-6wH8E/S1ovMAKGkyI/AAAAAAAAAZQ/Ia9thHRwPis/s400/Picture+290.jpg" /></a><strong>h</strong>ey boys and girls. i should just clarify that my obsession with food during my travels into costa rica and nicaragua meant fewer food pictures than i would have liked - i was far too busy eating. but i did like the food - even most of the food at the resort i stayed at. enjoy!<br /><br /><div align="center"><a href="http://4.bp.blogspot.com/_NK1E9-6wH8E/S1ovEnj5nuI/AAAAAAAAAZI/kb2uAOZ8ug0/s1600-h/Picture+086.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5429704057134096098" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/S1ovEnj5nuI/AAAAAAAAAZI/kb2uAOZ8ug0/s400/Picture+086.jpg" /></a></div><div align="center"> </div><div align="center">costa rican fare,<br />so tantilizing...mostly.<br />load me up with pork!<br /></div><div align="center"></div><div align="center"><br /><br /></div><a href="http://4.bp.blogspot.com/_NK1E9-6wH8E/S1ou9jWZPxI/AAAAAAAAAZA/XhZS7O5YHZ8/s1600-h/Picture+084.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5429703935744622354" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/S1ou9jWZPxI/AAAAAAAAAZA/XhZS7O5YHZ8/s400/Picture+084.jpg" /></a> <div align="center"></div><div></div><br /><div align="center">oh, calamari.<br />breaded to oblivion.<br />do you see the grease?<br /><br /><br /></div><a href="http://1.bp.blogspot.com/_NK1E9-6wH8E/S1ou12157sI/AAAAAAAAAY4/D4SyJ0_Euxo/s1600-h/Picture+250.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5429703803538108098" border="0" alt="" src="http://1.bp.blogspot.com/_NK1E9-6wH8E/S1ou12157sI/AAAAAAAAAY4/D4SyJ0_Euxo/s400/Picture+250.jpg" /></a> <div align="center"></div><div></div><br /><div align="center"> </div><div align="center">imperial beer!<br />beer, beer, beer, beer, beer, beer, beer!<br />you were good to me.<br /><br /></div><div align="center"></div><br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5429703443934373730" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/S1oug7NsZ2I/AAAAAAAAAYo/Ai9yS6R9lKI/s400/Picture+279.jpg" /><br /><br /><div align="center"> </div><div align="center">sketchy bus depot,<br />selling bagged meat with veggies.<br />oh, nicaragua!</div><div align="center"> </div><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5429703327949249426" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/S1ouaLIr25I/AAAAAAAAAYg/iHBxcVWkHiM/s400/Picture+280.jpg" /><br /><br /><div align="center">curious pink stuff,<br />i wondered just what you were.<br />disguised coconut.</div><div align="center"> </div><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5429703588461499954" border="0" alt="" src="http://3.bp.blogspot.com/_NK1E9-6wH8E/S1oupVnpVjI/AAAAAAAAAYw/9an0E5xkmqE/s400/Picture+282.jpg" /> <div align="center"></div><div></div><div><br /><div><a href="http://3.bp.blogspot.com/_NK1E9-6wH8E/S1osY0uXswI/AAAAAAAAAYY/0gCBU4T3i2A/s1600-h/Picture+289.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5429701105730171650" border="0" alt="" src="http://3.bp.blogspot.com/_NK1E9-6wH8E/S1osY0uXswI/AAAAAAAAAYY/0gCBU4T3i2A/s400/Picture+289.jpg" /></a><br /><div align="center"></div><div align="center">breakfast at le mar,<br />fried plantains, fried cheese, beans, rice!<br />your taste is sinful.</div><div align="center"> </div><div></div><div></div></div><div align="center"><a href="http://1.bp.blogspot.com/_NK1E9-6wH8E/S1osHa5rdbI/AAAAAAAAAYQ/VHv-gF1bPjQ/s1600-h/Picture+433.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5429700806740506034" border="0" alt="" src="http://1.bp.blogspot.com/_NK1E9-6wH8E/S1osHa5rdbI/AAAAAAAAAYQ/VHv-gF1bPjQ/s400/Picture+433.jpg" /></a><br /><div align="center"></div><div></div>nicaraguan pop -<br />bottle pepsi delights me!<br />oh - bottle's reused.<br />:S<br /><br /><div><a href="http://2.bp.blogspot.com/_NK1E9-6wH8E/S1or-ygeqeI/AAAAAAAAAYI/M_Bn9EoyWxI/s1600-h/Picture+379.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5429700658458438114" border="0" alt="" src="http://2.bp.blogspot.com/_NK1E9-6wH8E/S1or-ygeqeI/AAAAAAAAAYI/M_Bn9EoyWxI/s400/Picture+379.jpg" /></a><br />the beef makes me cringe,<br />the pork excites my tastebuds.<br />to them, chicken's king.<br /><div align="center"></div><div></div><br /><div><a href="http://1.bp.blogspot.com/_NK1E9-6wH8E/S1or3Uof8XI/AAAAAAAAAYA/EtkGejPj1XU/s1600-h/Picture+470.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5429700530179928434" border="0" alt="" src="http://1.bp.blogspot.com/_NK1E9-6wH8E/S1or3Uof8XI/AAAAAAAAAYA/EtkGejPj1XU/s400/Picture+470.jpg" /></a><br /><div align="center"></div><div align="center"></div><br /><div><a href="http://2.bp.blogspot.com/_NK1E9-6wH8E/S1orurFzfzI/AAAAAAAAAX4/t_e4A8t2xLg/s1600-h/Picture+527.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5429700381589602098" border="0" alt="" src="http://2.bp.blogspot.com/_NK1E9-6wH8E/S1orurFzfzI/AAAAAAAAAX4/t_e4A8t2xLg/s400/Picture+527.jpg" /></a><br /><div align="center"></div>to monteverde,<br />where coffee is best - but wait!<br />just eat the sweet fruit.<br /><br /><div><a href="http://3.bp.blogspot.com/_NK1E9-6wH8E/S1orkrWgTqI/AAAAAAAAAXw/-z3Y9mbDNT8/s1600-h/Picture+530.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5429700209860955810" border="0" alt="" src="http://3.bp.blogspot.com/_NK1E9-6wH8E/S1orkrWgTqI/AAAAAAAAAXw/-z3Y9mbDNT8/s400/Picture+530.jpg" /></a></div></div></div></div></div></div>Who is Barry?http://www.blogger.com/profile/03292088685706517738noreply@blogger.com1tag:blogger.com,1999:blog-8894036507015999668.post-37231560242173572122009-10-07T10:24:00.015-06:002009-10-07T14:56:16.663-06:00barry gets creative.<a href="http://1.bp.blogspot.com/_NK1E9-6wH8E/Ssz-lqFEWzI/AAAAAAAAAXg/AfybCspzOxo/s1600-h/onaplate.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5389962776959802162" border="0" alt="" src="http://1.bp.blogspot.com/_NK1E9-6wH8E/Ssz-lqFEWzI/AAAAAAAAAXg/AfybCspzOxo/s400/onaplate.jpg" /></a><br /><div><div><div><div>so i very recently got cable tv </div><div></div><br /><div>(don't get too excited, i'm getting rid of it by the end of the month), </div><div></div><br /><div>and managed to catch the last 10 minutes of oliver's twist: an older tv show featuring british celebrity chef, jamie oliver. he was doing delightful things with bread, but what really caught my attention was a grape-rosemary calzone he was preparing. i only caught that there was pine nuts, rosemary, grapes, wine and icing sugar in the mix, but it looked too amazing to not try. </div><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5389961400112256354" border="0" alt="" src="http://3.bp.blogspot.com/_NK1E9-6wH8E/Ssz9Vg7CFWI/AAAAAAAAAXI/Fr8wbXCkf6w/s400/filling.jpg" /><br /><div>with the help of a (dis)similar recipe i found online, i whipped up my own take of oliver's calzones for a couple of friends this past weekend. the result was such a hit that this is now going to be my thanksgiving contribution for the upcoming weekend. super simple to make, super impressive to look at, and with a taste that is pretty damn good, you'll be the talk of the thanksgiving table, finally one-uping your cook-it-all sister. </div><br /><div>i win dammit! i finally win!!</div><br /><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5389962115213549938" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/Ssz9_I4d4XI/AAAAAAAAAXY/kE8G61Xdaj8/s400/intheoven.jpg" /><br /><div align="center"><span style="color:#ccffff;">grape-rosemary calzones<br /></span><em><br /><span style="color:#ccffff;">pizza dough: </span></em></div><div align="center"><span style="color:#ccffff;">1 package yeast (or 2 1/4 tsp)<br />1 - 2 tsp sugar</span></div><div align="center"><span style="color:#ccffff;">1 c. warm water</span></div><div align="center"><span style="color:#ccffff;"></span></div><br /><div align="center"><span style="color:#ccffff;">combine above ingredients, and put in a warm place to activate (about 3 - 5 minutes). it will start to bubble.<br /></span><br /><span style="color:#ccffff;">add 2 to 2 1/2 c. flour to yeast mixture (start with 2, and see how it goes from there) with some salt and olive oil. the dough should be elasticy.</span></div><div align="center"><span style="color:#ccffff;"></span></div><br /><div align="center"><span style="color:#ccffff;">let 'er rise.</span></div><div align="center"></div><br /><br /><div align="center"><span style="color:#ccffff;"><em>filling</em><br />approx. 2 cups grapes, roughly chopped, or as i like to do it, squished with your hands<br />roughly chopped fresh rosemary minus the sticks (as much as you like. i used about 2 tbsp.)</span></div><div align="center"><span style="color:#ccffff;">cashews - yes please!</span></div><div align="center"><span style="color:#ccffff;">olive oil - just a splash<br />sweet wine (oliver used vin sinto; i used something sweet and red from the okanagan. WAY cheaper)<br />icing sugar (approx 3 tbsp or so)<br /></span><br /><span style="color:#ccffff;">mix the filling all together. the icing sugar with help coat everything, but everything will be liquidy).<br /><br />roll out small rounds of dough and spoon onto them the grape mixture. top with some chevre and fold over and crimp together the sides. add a wee bit of salt and olive oil to the top of the calzone and bake at 350F until golden brown (15 minutes or so).</span></div><br /><br /><div align="center"></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5389961734884766530" border="0" alt="" src="http://4.bp.blogspot.com/_NK1E9-6wH8E/Ssz9pADBM0I/AAAAAAAAAXQ/1kTxukeDUGs/s400/halfgone.jpg" /></div></div></div>Who is Barry?http://www.blogger.com/profile/03292088685706517738noreply@blogger.com5