A few more weeks and L.A.B. will be up and running.

Soooo exciting!

The name is L.A.B. (Live and Breathe) and it’s at 651 College st. The food will focus on global trends with Molecular Gastronomy to add some flare.

I’m really excited to have The Design Agency working on the space, and to be cooking with friends - Chris Scott will be taking an exec chef position with me.

Keep it tuned here for more updates. The projected opening is end of Feb ‘10.

Learn about a couple of great Ontario beers, and pick up a recipe or two at the same time! Win freakin’ win.

There’s tons of info at the Ontario Craft Brewers’ website, so make sure to stop by (then go get some of that local beer gold).

Yeast and Love

Howard

The first follows my spectacular trip on the Kentucky Bourbon Trail (with Bourbon cocktail recipes!), and the second, a review of Alex, the flagship restaurant of Alessandro Stratta, in Las Vegas.

Take a look and feel free to drop some comments

Howard

In the meantime, read my review of Proof on Main, a sweet restaurant in Louisville Kentucky (Cheek issue #10).

www.cheekmagazine.com 

Check out the page and keep posted on food tips, recipes, events, reviews and more

www.twitter.com/foodcult

That’s right, time to turn out the lights and do whatever you do best in the dark ; )

Just remember to also unplug everything - appliances use energy just by being plugged in!

So go on, grab a candle and some hot chocolate, and enjoy saving the earth (just a little bit)

And, because of my undying love of pancakes I thought, “what better day to launch my new site?”

So go take a leisurely look around, and for god’s sake don’t be shy to make me some pancakes.

Pancakes and Love

Howard

Food Cult is looking to develop an app for Mac, and we’re taking suggestions.
This is your chance to get in on a Food Cult exclusive.
So, get your thinking caps on and send in your ideas!

Join the Cult

Peel and quarter the potatoes
Boil in water for 20 minutes or until tender
Pass the potatoes through a ricer or food mill, and let cool completely
Make a well with the potatoes
Beat the egg and place in the center of the well
Gently mix the egg and potato together
Add the flour just until the dough comes together (do not overknead!)

To form gnocchi:
Roll small balls with the dough
Dust the table and balls with the extra ½ flour as needed
Invert a fork so the tines are on the table
Gently press the ball into the fork, then roll the ball off

To cook:
Boil gnocchi for 1 ½ – 2 minutes in salted water

For Brown Butter Sauce:
10 tbsp unsalted butter
1 ½ cups fresh morel mushrooms, cleaned
1 ½ cups fresh peas
Salt and Pepper, to taste
Crème fraiche (optional)

Blanch the peas in boiling salted water for one minute, then strain
Cut the mushroom in half and sautee in the butter, with the peas, for 3-5 minutes or until the butter turns lightly brown

To Assemble:

Toss brown butter with the freshly cooked gnocchi and season with salt and pepper as necessary.
Top with a spoonful of crème fraiche if desired

Cut the rhubarb into 1-cm thick slices
Toss all the ingredients together

For Crumble Topping:
6 tbsp butter (very cold)
½ cup sugar
1/3 cup maple syrup
1 cup all purpose flour
pinch of salt

Break up the flour and butter using your finger tips until the butter is in pea size pieces
Add the remaining ingredients and mix until the crumble takes on the texture of wet sand (add 1 tbsp of water if the dough is a little dry)

To Assemble:
Place the apple mixture in a 9- inch round oven safe baking dish.
Gently top the apples with the crumble mixture (do not pack the crumble too hard)

Bake at 400 degrees for 40 minutes

TIPS:

1. Crumble is not pie dough. It should not be an even dough. Parts will look like wet sand and others will look more like dry sand.

2. Firm apples, such as granny smith, work best with this dish

3. More or less sugar can be added to the filling depending on if a sweeter or more tart product is desired

4. If the top of the crumble is browning too fast, cover with tinfoil