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.
After a recent visit to The Only on King, we walked away both satisfied (as always) and tipped off: conversing with our server about truffles, he brought to our attention the existence of truffle salt sold by Savvy Chef. In fact, his wife always carries a little jar of it in her purse so she is prepared at all times. Boring diner eggs? Not an emergency if you can season them clandestinely, thank you very much.
While we were at the Western Fair market to purchase our own jar, conversation with the vendor somehow turned to alliums as the boy showed off a beautiful Spanish onion.
Boy: “We’re making onion rings!”
Vendor: “Are you guys chefs?” (note: this isn’t the first time we’ve been asked this.)
Boy: “Nah – we’re making them just because.”
Vendor, nodding: “Ah. That’s the good life.
Perfectly complimentary to sweet dinner company, and baked 5-spice ribs plus asparagus. I think next time, I’d like to try spicing them with cumin.