The perfect potato ode to Thanksgiving
Yukon Gold and Sweet Potatoes Anna
The fancy potato cake first made famous by Julia Child is a tasty alternative to the standard holiday mash slathered in gravy
By Louise Crosby
Thanksgiving in my extended family has become a huge affair. That’s because we now number 25 people, plus any others who happen to be in the picture. The brave household that offers to host must find enough tables, dishes and cutlery to seat everyone, and usually cooks the main event, in this case a turkey. The rest of us bring appetizers, mashed potatoes and other vegetables, and a few desserts, typically involving pumpkin or apples. Pot luck, it’s the only way to go with a crowd like this. Notice I said mashed potatoes. Feeling like a change, I offered to make Duchess potatoes this year. Admittedly, these are labour intensive. You start with mashed potatoes but then add egg yolks, cream and butter. This mixture is spooned into a pastry bag fitted with a star tip and piped into swirly mounds, ...
Review: Peaches pushes the body politic
The performance artist, composer and electronic musician hit the stage accompanied by dancing labia then took a walk over the crowd encased in a gigantic condom
By Katherine Monk
October 6, 2015, VANCOUVER, BC -- Katy Perry has dancing sharks. Peaches has dancing labia. There’s a good argument to be made for the merits of each mascot sidekick – an uncoordinated shark made Perry’s Super Bowl performance a viral sensation, and Peaches plushy vulvas have brought the Toronto-raised, Berlin-based performance artist international acclaim as a gender activist with a sense of humor. But even without the shock value of gigantic stuffed genitalia prancing around the stage, there’s a clear difference in showmanship and intent that makes a Peaches show more than a night of entertainment. The woman born Merrill Beth Nisker is able to straddle disparate worlds through her weird mise-en-scene that uses the tricks of arena rock theatrics while mocking their phallocentric ...
Mob Rule: Part 7
Meet the Goombah
Looking to impress his new lady friend, Jack takes her on a ride in his boss's deep purple Packard before giving her a tour of the family business, where the faces of dead dons hang on the wall and a counting room the size of a school gym sloshes over with cash
By John Armstrong
I stood outside on the sidewalk smoking and double and triple-checking my reflection in the doors, compulsively smoothing the brim of my hat and adjusting the knot of my tie like a teenager. I was considering a quick polish of my spats on the back of my trousers when I heard the horn. Horns, I should say. Somehow Frank had gotten instructions out for them to use his pride and joy to taxi Vanessa, his 1933 Packard Touring Sedan, a great 12-cylinder beast of a thing whose massive chrome prow makes it look more like an ocean liner than an automobile, as if one had sailed up to the docks and then just said, “the hell with it, what did you say the address was?”
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Plum delicious!
Unpretentious, homey, rustic, yummy...
Upside-Down Polenta Plum Cake is a concoction without affectation but plenty of taste thanks to caramelized fruit and just enough crunch from cornmeal to complete the caky texture
By Louise Crosby
Let me say right off the bat that I’m not that fond of fancy cakes layered with fillings and covered in sweet icing. Nor am I mad passionate crazy about chocolate, in a cake or otherwise. I prefer plain, simple buttery cakes fragrant with vanilla or citrus or spice, possibly containing poppy seeds, nuts or fruit, possibly with a nice caramel glaze. Unpretentious, homey, rustic, delicious. This Upside-Down Polenta Plum Cake, from Melissa Clark’s Cook This Now, is one such cake. A batter with a touch of crunchy corn meal is spooned over a syrupy plum compote, then baked to saturate the two layers together into a kind of pudding cake deliciousness. Once out of the oven and cooled slightly, it is flipped over onto a plate, a thick jammy layer ...
Ex-Press Exclusive Video – Grey Whale in English Bay, October 2015
A member of The Ex-Press skeletal staff happened to be looking out the window just in time to catch a glimpse of a grey whale surfacing outside the Royal Vancouver Yacht Club in English Bay, Sunday, October 4. We apologize for the short video. We were just happy to get it.
Yogi Berra: More than Mr. Malaprop
The late legend was a perennial MVP and one of few good reasons to root for the New York Yankees
Sure, Mantle might hit a homer, but he might just as easily strike out. Berra, notorious for swinging at balls so far out of the strike zone they might have been in Poughkeepsie, almost never fanned – just 414 times in 19 seasons, writes Rod Mickleburgh
By Rod Mickleburgh
A few words on the late, great Lawrence Peter Berra, known to one and all, except Yankee manager Casey Stengel, as Yogi. The Old Perfessor always referred to him as “my man” or “Mr. Berra.” It was his show of respect for the team’s catcher and long-time clean-up hitter. While others might mock and deride Berra’s squat stature, homely mug and lack of verbal sophistication, wise Casey knew just how key Berra was to the success of the Yankees in those long-ago years when they seemed to win the World Series every year. From behind the plate, he guided the team’s often far from brilliant pitching staff ...
Fending off the fall chill with lentil, tomato and Tuscan kale soup
When the leaves turn and the sun sinks early, it's time to talk lentils -- the edible pulse that will keep you warm, boost your calcium and create a hearty potage that's good for cardiac health By Louise Crosby
September 18, 2015 -- Ok, we’ve had our fun with summer food. The weather is turning cool and it’s time to pay a bit more attention to what we eat. It’s time to talk lentils. You’ve heard the drill: Whether brown, green or orange, lentils are full of vitamins and fibre, and contain high levels of iron and fat-free protein. They lower cholesterol, stabilize blood sugar, and contribute to heart health. We should be eating mountains of them, but let’s face it, unless they’re dressed up with lots of flavour, lentils can be a bit of a slog. Marco Canora, owner of the New York City restaurant Hearth, shows us the way. His recipe for Lentil Soup with Tomato and Tuscan Kale, from his cookbook A Good Food Day, layers flavour upon flavour ...
Peachy! It’s jam without all the sugar
Preserves can be tedious, frustrating and totally fattening, but if you're able to consume your compotes quickly, you can feast on fast late-summer peach jam and cream biscuits
By Louise Crosby
There’s one way of making jam that involves sterilizing jars, adding pectin, cooking the daylights out of the fruit and possibly sealing the jars with wax. Thankfully for those of us who aren’t up for all that rigamarole but still like the occasional spread of home-made jam on a biscuit hot from the oven, there’s another, much easier way. Granted, you have to eat it up quick or store it in the freezer, but somehow it tastes fresher, less sweet, more like the fruit itself. Thanks goes to Mark Bittman for this easy recipe for peach or nectarine jam, as published in the New York Times. He adds just the right amount of ginger to not overpower the fruit, and honey instead of sugar. Since 1 1/2 pounds of peaches equals only four good-sized peaches, and you probably bought ...
Peachy! It's jam without all the sugar
Preserves can be tedious, frustrating and totally fattening, but if you're able to consume your compotes quickly, you can feast on fast late-summer peach jam and cream biscuits
By Louise Crosby
There’s one way of making jam that involves sterilizing jars, adding pectin, cooking the daylights out of the fruit and possibly sealing the jars with wax. Thankfully for those of us who aren’t up for all that rigamarole but still like the occasional spread of home-made jam on a biscuit hot from the oven, there’s another, much easier way. Granted, you have to eat it up quick or store it in the freezer, but somehow it tastes fresher, less sweet, more like the fruit itself. Thanks goes to Mark Bittman for this easy recipe for peach or nectarine jam, as published in the New York Times. He adds just the right amount of ginger to not overpower the fruit, and honey instead of sugar. Since 1 1/2 pounds of peaches equals only four good-sized peaches, and you probably bought more ...
Buvette meatballs reinvent the reliable orb
Forget all the references to Bill Murray and summer camp because thanks to Jody Williams' Buvette in NYC, meatballs are going upscale as part of the thoughtful food movement
By Louise Crosby
I was thinking the other day how much I love meatballs. Swedish meatballs in gravy served over egg noodles with lingonberry preserves. Middle Eastern meatballs of lamb, cumin and coriander, stuffed into a pita pocket with yogurt and cucumbers. Greek meatballs with feta, mint and lemon. Or regular Italian meatballs in tomato sauce, served over pasta with grated Parmigiano-Reggiano. You can take meatballs in so many directions. Then along came Buvette, a beautiful first cookbook by Jody Williams, who owns and operates a gastrotheque by the same name in New York City’s West Village, a place she describes as a neighbourhood bar “with thoughtful food.” Her recipe for Italian meatballs in tomato sauce came from the grandmother of an unnamed “talented actor from the Soprano...
