food Archives • TravelRight.Today

Burnt Butter

Doug Wallace — Fri, 01 May 2020 13:44:04 +0000

LONDON—Everyone pooh-poohed the Quarantine Cooking chain letter I forwarded (admittedly begrudgingly), but then—the amazing recipes started to arrive from far and wide. Coconut cake, roast beef, eggplant parm, tuna tartare, chutneys, desserts, the works. Lots of comfort food; no surprise there. The printer was getting a workout, until a recipe arrived from London foodie and creator of new food app Burnt Butter, Gabriele Roberto, a friend of a friend it turns out. He forwarded a link to a lovely pasta dish.

The free app is like a little gathering place for recipe sharing. You post your own recipes for others to try, like, rate and share. You have access to all the posted recipes and can search for specific dishes or simply for inspiration. The recipe builder is easy to use, there’s grocery-list capability and there’s a spot for uploading your own chef profile.

When we’ve all got nothing better to do than cook, we may as well make it fun with a little Burnt Butter. Makes the getting fat part easier anyway. (That’s p-h-a-t, baby.)

TASTE TO TRY: HAVE THE SCHNITZEL

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I ate a moose and I liked it

Doug Wallace — Thu, 26 Mar 2020 13:12:12 +0000

AVONDALE, NL—I’ve been using the word “foodways” a lot recently, in writing descriptions of a cultural—and generally traditional—dish or ingredient or preparation style, even within my own country: Forty-five minutes outside St. John’s in Avondale, NL, we meet Chef Lori McCarthy of Cod Sounds. We comb the Conception Bay shoreline for greens, wander through her garden, then pull up by the wood stove in the cabin and tuck into tea from our foraged sprigs, fresh scallops cooked on a rock plucked from the stove, moose tenderloin, sautéed chanterelles—I am in heaven.

WHERE TO STAY: IN ST. JOHN’S

McCarthy is at the forefront of this tradition-based wild-food movement, not by reimagining Newfoundland foodways, but by elevating what’s already there, preserving the food heritage. Visitors eat this up, while she picks berries, smokes a char, cures bacon, dresses a grouse.

The Instagram posts make me salivate on an hourly basis—and there are two. I just don’t think I could catch a rabbit in downtown Toronto, so this will have to do.

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