Toronto-style chicken

Step one: Buy a half of a rotisserie chicken from the local döner hut, also known as a “half chicken”. For only 40 cents extra, it comes with an actually tasty salad, so get that too.

Halbes Hänchen und Salat
Halbes Hänchen und Salat

Step two: Reach for your jar of imported St Lawrence Market Churrasco Chicken Sauce. This might be hard to source. Your best options is to hire a sauce mule.

Imported churrasco chicken sauce
Beribboned jar of churrasco chicken sauce

Step three: Cover half of the half chicken with sauce (because a whole half a chicken is too much for one person)

Rotisserie chicken bathed in Toronto-style churrasco sauce
That looks like a lot of sauce, but there’s tons left in the jar

Step four: Enjoy your chicken by candlelight.

Romantic chicken dinner for one
Romantic chicken dinner, direct from the styrofoam clam

The wing experiment

Left with a pot of cooked chicken wings after making stock and too lazy to pick off the meat for salad, I decided the best and easiest way to use them would be to fry them up. And since I had been craving Mark Bittman’s Sweet Garlic Soy Sauce, I decided that would make the perfect glaze. I was right.

You must try these. Just fry up the wings as you would for Buffalo wings and toss them in the sauce. A little goes a long way since the sauce is basically a sticky sweet and salty caramel. Next time I think I’ll add a bit of orange juice or rice wine vinegar. Or I’ll use the sauce from David Chang’s wing recipe. Here’s a simplified version. The original calls for brining, cold-smoking and confiting the wings, then browing and pressing them in a cast-iron pan, and then glazing them.

Bay leaf liqueur

Among my many long-term goals is to train a bay laurel into a standard. I want it to look like a child’s drawing of a tree: stick + ball. This year’s seasonal pruning was harsh, and yielded more fresh bay leaves than ever. Given that one man can eat a finite number of pots of soup between prunings of his bay laurel standard, something had to be done.

The answer, as always, was booze.

Gin, bay liqueur, cucumber. Continue reading “Bay leaf liqueur”

High-value deliciousness

I have to say that there is no food with higher deliciousness for effort than risotto. Admittedly, it does take some time. But for the total amount of effort input, there is no food that packs the same kind of tastiness. Do not endeavour to make risotto unless you have a solid 35-45 minutes. But man, if you do find yourself with enough time to wait while the rice does it thing, I cannot recommend risotto enough.

I really wanted to get this recipe out because there is only one week or so of asparagus season left in the northern mid-latitudes. Fresh, local asparagus tastes so many lightyears better than the imported green wooden sticks you get out of season, it’s important to make the most of it while it’s here. Continue reading “High-value deliciousness”