My favourite meal in Montreal probably came on my last night. During my pre-trip research, Restaurant Moccione had come up a few times as one of the better restaurants in the city — an unassuming spot in the PM’s riding of Papineau. A bit of a subway trip from downtown,
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Scripturient: Musings on a New Bread Machine
Okay, I’ll admit I’m a gadget-loving guy. I am easily seduced by devices that have buttons, programming, switches, dials, and LED displays. And if they’re kitchen devices, I’m even more vulnerable to their siren song. Walk through a store display of Instant Pots, pressure cookers, stand mixers, panini presses, pasta
Continue readingA BCer in Ottawa: Eating in Montreal: A feast at Maison Publique
A weekend away was always in my post-election plans, and when I decided on Montreal, having a fantastic meal was at the top of my list. Often I would just dash in for a hockey game and eat at the St. Hubert next to the Bell Centre, but this trip was
Continue readingA BCer in Ottawa: Eating up the Hill: Italian Sausage Ragout
During election campaigns the Parliamentary cafeteria system often takes the time to renew and refresh its rotating menu of daily specials. This week, it has two new offerings making their debut and I shall endeavor to try them out and report back to you, my faithful handful of readers. Today
Continue readingScripturient: Musings on Making Pasta, No. 5
I was back at making pasta this week, trying a slightly different recipe, and working on honing my skills with the pasta machine. As well, I was hoping to get my recently-acquired mafaldine cutter attachment operating correctly (you might recall reading about the problems I had with it clogging in
Continue readingScripturient: Musings on Making Bread and Chili, No. 1
Longtime readers here know that before my surgery last summer, along with my pasta making I was an avid, if not always entirely competent, baker. I mostly made bread from “scratch” but sometimes for convenience used an electric bread maker. I made all sorts of bread in previous years, including
Continue readingScripturient: Review: The Ultimate Pasta Machine Cookbook
The Ultimate Pasta Machine Cookbook: 100 Recipes for Every Kind of Amazing Pasta Your Pasta Maker Can Make, by Lucy Vaserfirer, Paperback, 208 pages, Published in 2020 by Harvard Common Press, Beverly, MA, USA. I am disappointed. At almost $40, I don’t believe the book delivers what the title promises. I
Continue readingScripturient: Musings on Making Pasta, No. 4
I made another batch of pasta this weekend to test my new mafaldine cutter, but it proved problematic . The dough jammed in it against the blades, so I had to switch to my lasagne ricce cutter, which worked perfectly. Because it got so deeply stuck, I had to remove
Continue readingScripturient: Musing on Making Pasta No. 2
In its most basic form, pasta can be made from only two ingredients: flour and water. But while true, it’s deceptively simple, and far from the tastiest or most expressive pasta you can make. Flour is delightfully complicated; there is some interesting chemistry at work within flour and it’s fun
Continue readingScripturient: Musings on Making Pasta No. 1
Long-time readers here may recall that I used to post about making my own pasta and bread quite frequently some years back. Last spring when I was diagnosed with cancer and then went through surgery and then radiation, I stopped doing both. This week, I finally got back to
Continue readingA BCer in Ottawa: Eating up the Hill: Possible Cinnamon pasta at likely my last Hill reception for awhile
Didn’t realize it at the time, but the Women Entrepreneurs on the Hill reception last Wednesday was, with a possible extended recess looming, likely my last Hill reception for a little while. So thankfully, I got some pictures. The catering at this reception was actually pretty on point. Right upon entry,
Continue readingA BCer in Ottawa: Eating up the Hill: Gnocchi with scallops at Metropolitain Brasserie
Left the precinct for lunch with a friend Friday at the Metropolitain Brasserie, a swanky French bistro on the other wide of the Chateau Laurier. Popular with the political set, particularly with Conservatives, I’ve been there a number of times for standing receptions but never for a sit-down meal, so I
Continue readingA BCer in Ottawa: Eating up the Hill: Cheese Ravioli Bruschetta
As the House of Commons cafeterias roll out their new rotating menu of specials, they seem to have adopted meatless Mondays. Yesterday’s meatless special Cheese Ravioli Bruschetta. They began with a base of parma ravioli, containing spinach and ricotta cheese. The pasta is served in oil (I would hope olive, but
Continue readingA BCer in Ottawa: Eating up the Hill: Made to order pasta in the new Wellington cafeteria
After much anticipation, the cafeteria in the newly renovated Wellington Building opened its doors to the Parliamentary public last week. They had actually been open earlier getting ready and testing appliances and what not — I offered my taste-testing services but, sadly, the offer was declined. It was worth the
Continue readingA BCer in Ottawa: Eating up the Hill: Made to order pasta in the new Wellington cafeteria
After much anticipation, the cafeteria in the newly renovated Wellington Building opened its doors to the Parliamentary public last week. They had actually been open earlier getting ready and testing appliances and what not — I offered my taste-testing services but, sadly, the offer was declined. It was worth the
Continue readingPostArctica: Still Life With Pasta #16
At the river today…
Continue readingScripturient: The Geometry and Toplogy of Pasta
I’ve always had a geeky appreciation – and awe – of mathematics. I have spent countless hours tinkering with programs that create math-based designs like fractals and Spirograph-style curves. As a young teenager I spent hours playing with an oscilloscope making sound waves dance on the tiny screen. But I
Continue readingScripturient: More Pasta Making
My first attempt at ravioli was, I admit, a disaster. But you learn from trying what you need to do the next time. And you also learn from reading what tools you might need to do better. Sure, you can make ravioli and other stuffed pasta by hand, but what
Continue readingScripturient: Pasta Books Reviewed, Part 2
This follows from part one of my book reviews, posted on this blog. Please see that post for the introduction. These, with either the Pasta Bible or Pasta Cookbook (preferred) by Jeni Wright, from the first post, are the recommended books. I’ve rated the books from A (highest) to E
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