I resurface briefly from the school thing to shamelessly promote my neighbourhood again. (Yes, there remain back-burner posts that I have neglected, including our November 2013 turducken adventure I promised on my Northern bread baking post; I have not forgotten!). There may or may not also be a
boastful gleeful lookee!-my-lunch-was-really-the-bestest sentiment that motivated today’s post.
Shortly after Hintonburg Market opened, Wellington Street West welcomed a new bakery: Bread By Us. Over the past few weeks, I’ve had the pleasure of trying a rather dark and dense sourdough, a walnut-apricot loaf, baguettes, and both sweet and savoury croissants. I feel neutral about sourdoughs most of the time (but when I’m in the mood I’m sure I’ll go back to pick something up–likely a lighter rendition). Furthermore, the boy is an avid baker, so I wasn’t blown away by the (objectively delicious) walnut-apricot loaf. It’s really the baguettes and croissants (and the very lovely folks behind the counter) that keep me coming back.
I suspect normal folks with evening munchies quench their craving by going to the nearest convenience store. In our house, munchies often lead to full fledged kitchen adventures.
This evening’s snack is brought to you (me?) by Anthony Bordain’s No Reservations: the boy, watching S02E04’s feature on Quebec, became nostalgic for our days in Montreal. Nostalgic specifically for La Banquise. I should add that we’ve never actually been there (and that yes, I admit this with much sorrow and sheepishness), but we’d often walk past this little joint that was constantly packed with people and presumably delicious poutine.
Potatoes were washed and sliced. Generous amounts of oil went into a cast iron pot.
We have (now a little less than) 700g of feta in our fridge.
It’s by far the best tasting feta cheese I’ve had in a long time (if ever) – it’s creamy and smooth. It has a much better balance of brine/salt than most. Did I mention how creamy it is?
Its raison d’être in our fridge was the boy’s rationalization that it was “the most authentic looking thing at A+P”. Not to mention best bang for buck – I believe the 700g tub was around 15$. Try it if you see it. You can’t miss the hideous cylindrical yellow tub with a red top.
Doric Macedonian Style Feta