Colette, Author at Foodology

In product

Learning About “The King of Cheese”: Parmigiano Reggiano

July 25, 2019

Last week, I went to an event hosted by The Parmigiano Reggiano Consortium to learn about (and most importantly taste!) the “King of Cheese”. Parmigiano Reggiano is one of the top cheeses consumed in the world, across Europe, North America and Asia. It’s even the cheese of choice for both American and Russian astronauts in the International Space Station. So, if those two countries are able to agree on one thing, surely this cheese is worth knowing more about!

Parmigiano Reggiano is a PDO product, which stands for “Protected Designation of Origin,” which is monitored by the European Union. This is why the cheese has its own Consortium, which was created to protect the heritage of the cheese, maintain quality control, and educate about the cheese worldwide. We met the two lovely representatives from Parma who took us through a tasting and a delicious tasting menu at the Après Wine Bar on Queen West in downtown Toronto. So while we sipped the delicious natural wines, we also tasted and devoured the delicious and creative pairings of Parmigiano Reggiano all in the name of “education.”

Beef tartare tarts served with an aperitif.

Potato galettes topped with crab and shaved Parmigiano Reggiano

Fresh radishes dipped in Parmigiano Reggiano.

Check out the top five things I learned about Parmigiano Reggiano below!

Where Is Parmigiano Reggiano Produced?

This is the area of production for Parmigiano Reggiano in Italy.

In non-Italian, North American circles, I have experienced Parmesan and Parmigiano Reggiano being used interchangeably. However, this is as inaccurate as popping any old bottle of bubbly and calling it “champagne!” While champagne is the most famous type of sparkling wine it can only be labelled champagne if it was produced in the Champagne region of France. Similarly, only the cheese labeled “Parmigiano Reggiano” comes from the designated zone of production in Italy. This area includes Parma, Reggio-Emilia, Modena, Mantua, and Bologna. In Canada you can find parmesan cheese that is produced in other parts of Italy or North America (often in that powdery form *shudders*), and the taste is vastly different from Parmigiano Reggiano because it’s produced from different cow species and a different “terroir.” Apologies for all the wine comparisons, but it does make sense seeing as Parmigiano Reggiano pairs beautifully with wine.

How Is Parmigiano Reggiano Made?

Here is a shot from the Italian factories where the special milk that will become Parmigiano Reggiano

Parmigiano Reggiano is only made of three ingredients: milk, salt and rennet. The milk is a blend that comes from four different cow species. The milk is raw and unpasteurized and is delivered to the cheese production sites within two hours of milking. The rennet is a natural enzyme that helps to coagulate the cheese. There are no additives or preservatives in Parmigiano Reggiano from end to end – this includes the cows’ feed which must be preservative free. Because of these strict standards throughout the production process, the bacteria flora naturally present in the milk is maintained, eventually leading to the distinctive, unique taste of Parmigiano Reggiano.

Secret Ingredient of Parmigiano Reggiano

Here is a shot of the three different cheeses that we tasted.

The Italian representatives say that there’s a fourth secret ingredient – it’s time! Parmigiano is aged for a minimum of 12 months, but it can be aged a lot longer. The standard Parmigiano Reggiano found on shelves is aged for 24 months. We tasted three different cheeses, 12 months, 24 months and 36 months. As you age the cheese it becomes more flavourful. At 12 months, the cheese is mild, milky and almost fruity in taste. It pairs well with white wines, and the cheese is a great addition to salad and other cold dishes. At 24 months, it becomes saltier in taste and grainier in texture. This is the most versatile type of Parmigiano Reggiano as it pairs well with medium-bodied red wines and can be used in all types of cooking. My favourite was the 36 months Parmigiano Reggiano. The taste is more savoury and complex, with a nutty taste and more salt crystals in the texture. The 36 months aged cheese is best enjoyed on its own or paired with fruit and honey after a meal.

Mushroom and truffle gnocchi topped with a Parmigiano Reggiano crisp

Castela Cake with fresh strawberries and Parmigiano Reggiano Chantilly Cream

More Than Just A Topping

Parmigiano Reggiano can be used for more than just a topping for pasta or an accompaniment on a charcuterie board. It can be shaved and then baked together in the oven to form a tasty crisp, as we had with the mushroom and truffle gnocchi. It can even be used as a finisher for desserts, when lightly shaved on top of something sweeter, as you can see from the dessert above. Think of how chocolate chip cookies are finished with a dusting of sea salt. The Parmigiano Reggiano adds a touch of salt, with more savoury depth than sea salt, that balances a sweet dish and keeps you coming back for more. In Japan, some chefs are using Parmigiano Reggiano to add more umami and flavouring to their food.

Lactose Intolerant?

Finally to all my lactose intolerant friends, stop hurting yourself and put down that mozzarella! Parmigiano Reggiano is lactose-free. The bacteria that ages the cheese eats all the sugar in the milk (lactose) within forty-eight hours, transforming the lactose to lactic acid. And according to the Consortium, 30 grams contains 50% of your daily calcium intake. Not a bad way to get those nutrients.

Did you know that 550L of milk are needed to produce one 40kg wheel of cheese?

How To Identify Genuine Parmigiano Reggiano?

Finally a few more tips from our friends at the Consortium. Here’s how to identify genuine Parmigiano Reggiano. First of all – look for Parmigiano Reggiano on the label and the embossed rind. It will “Parmigiano Reggiano” stamped on it, the date of production and a seal from the Parmigiano Reggiano Consortium.

If you happen to have self-control and don’t eat your Parmigiano Reggiano in one sitting, then the cheese should be wrapped in plastic wrap and stored in the dairy section of your fridge to maintain the moisture. Don’t shave and freeze the cheese as it will lose moisture and consequently its texture and flavour.

Finally, don’t waste the rind, it should be used to flavour soups, pasta sauce and stews. Just fish it out before serving!

So what are you waiting for? Next time you’re making a cheese board, skip the basic brie (that’s right I said it) and buy a wedge of 36 months Parmigiano Reggiano instead. Trust me, you won’t regret it.

In Contest

Trying out Skip the Dishes + Contest

November 25, 2017

Now that the weather has dropped, it feels like the cold has sapped me of all motivation, to leave the house, to scavenge for food, etc. Luckily for me, Skip the Dishes reached out to us last week. They must have intercepted the cry for help that I sent out to the universe when it was -10 in Toronto as they they kindly offered me the chance to try their meal delivery service.

Contest open to Canadian residents. Contest ends Wednesday November 29, 2017 11:59pm EST.

Comment below with which restaurant on Skip the Dishes would you order from.
For additional entries, check out the widget below for more ways to enter.

a Rafflecopter giveaway

Skip the Dishes

Skip the Dishes offers meal delivery services across North America, including Toronto and Vancouver. You can access their services either through their website or the app. Personally, I like the option of using the website version (because who needs another app on their phone). I simply entered my address and a long list of the nearest restaurants comes up.

I liked that the service offered a diverse mix of cuisines (Italian, Indian, Chinese, etc.), local restaurants and chains, plus a several options for “hangover food” (Smoke’s Poutine, Burger’s Priest or Fat Bastard Burrito) . You can choose delivery (which may be free above a certain amount, or have a flat rate) or pick up. Then you choose your preferred time, so if you’re super organized, you can order at work and have it delivered as soon as you step through your door. The website and app tracks your order status and let’s you know where your driver is with your food. I chose the delivery time of “ASAP” and the food was delivered to my friends and I within the estimated delivery time (45 minutes on a Friday night in downtown Toronto – not bad).

Levetto

Since it was a frigid Friday night we decided to embrace our carb up. We ordered from Levetto, a fast casual chain Italian restaurant that makes their own homemade pasta and fresh pizzas. Right off the bat, we noticed that the portions were massive, more than enough for the three of us (even considering that my friends and I are all prone to overeating on the regular).

Romano Pizza

We kicked off the decadent carb-fest with a Romano Pizza. We had the Patate and it was delicious with thin slices of Yukon Gold with rosemary, green onion, grana padano, ricotta and lots of white truffle oil. We really liked their crisp, olive oil glazed, foccacia-like crust.

Carbonara

Next came our pastas…The Carbonara was piled high with smoky bacon, grana padano and scallions. The creamy sauce was a bit stiff and dried out given that carbonara is served best straight off the stove. But the many chunks of thick bacon made up for it. And the fact that the Carbonara could have fed three people alone.

Cavatelli Pasta

The Cavatelli Pasta was with a pea pesto, roasted red peppers, baby spinach and topped with ricotta and a drizzle of truffle oil. Mmm, in my mind, pesto + ricotta + truffle oil is the ultimate pasta trifecta.

Trecce Pasta

Finally, we had the Trecce Pasta which was a sundried tomato lover’s dream. It was also infused with garlic olive oil and topped with arugula and tons of goat cheese.

Final Thoughts

Overall, it’s definitely a convenient service for those meals where you can’t be bothered to face the cold, the lines and the wait. Skip the Dishes is offered all across the major Canadian cities, so if you would like to stay in and try the service yourself, Skip the Dishes has offered readers $7 off their first order of $25+ with this referral link.

In Fusion

Rolltation: Roll Your Own Sushi Burrito in Toronto

October 29, 2017

As someone who grew up on the West Coast, sushi is considered a basic food group. So when I moved to Toronto and heard about this magical invention that took my favourite fresh elements of sushi and rolled in into my drunk food of choice…I was very intrigued.

Last week, I attended the opening party for Rolltation’s newest restaurant at Yonge and Carlton. This is Rolltation’s third location in Toronto and their first franchised location. The restaurant is bright, with light wood accents and a Toronto graffiti mural wall. There is some booth and bar seating, but the restaurant is definitely geared for the grab & go customers.

We munched on octopus takoyaki balls as the owner introduced the new location.

Each of the guests were invited to roll their own sushi burrito. First, we watched the servers press the sushi rice onto the seaweed. Next I chose raw tuna as my protein. There’s also raw salmon and cooked beef, chicken, shrimp or tofu. For my vegetables, I chose cucumber, carrot and cabbage. My sauce of choice was the Sriracha Mayo. Finally, I topped it with tamago, tobiko and avocado. I definitely had a lot of fun choosing all my toppings because there was a large variety of fresh Japanese, Asian-inspired and vegetarian ingredients.

The sushi burrito was hard to roll (because I got so greedy with my toppings – no regrets), but thanks to some expert advice from the owner Chris, I managed to compress my hefty baby into something that sort of resembled a sushi burrito.

My masterpiece!

If you are the sort of person that gets overwhelmed by too many options, you can select from the eight signature burrito options, or several poke and salad options. Prices rage for the sushi burritos range from $9 to $15 and the portion sizes are large and filling.

If you’re looking for a personalized, fresh & filling lunch, check out Rolltation at 3 Carlton Street. Or you can order it online for pick up or from the Foodora app for delivery.

Address:
3 Carlton St, Toronto

Website:
http://rolltation.com/

In Car

2017 Buick Envision Crossover SUV: Great from the City to Cottage Country

October 13, 2017

For my last weekend getaway, I had the opportunity to try out the 2017 Buick Envision Crossover SUV. We took the car from downtown Toronto up the 400 north to cottage country near Orillia.

The car is a five passenger compact luxury SUV. It was very spacious, while still being easy to maneuver. Now while there were only two of us on the road trip, it could have easily fit several tall people and a large cooler full of beer and snacks very comfortably. Or if we were to take the car on a longer trip, the rear seat easily folds flat with the pull of lever.

The technology features made it a quick and fun drive on our hour and a half up north. We connected to the OnStar 4G LTE Wifi Hotspot so that we could blast Tiesto (my boyfriend’s choice) on the ride up without racking up a massive phone bill. Not only was the main touch screen easy to navigate in terms of the built in Maps feature, but the driver’s dashboard also reminded us of the changing speed limits.

As the 400 North is full of cottage-bound cars and trucks, we really appreciated how the Envision was able to block out the surrounding roar of traffic. Thanks to the QuietTuning technology and Bose premium sound system, the car minimized road and engine noise so that we could focus on the sweet, sweet croons of Justified-era Justin Timberlake (my choice).

It was a very smooth, comfortable and easy drive up to our friend’s cottage. Usually after prolonged periods of driving, cracking open a beer is not a matter of choice, but rather, one of necessity. I’m not saying that we didn’t drink beers while lying on the dock, but this time it wasn’t stress-induced.

The technical features were helpful when we drove the car back into downtown Toronto. The auto stop-start technology turned the engine off when the car was stationary, and then seamlessly restarted once the foot was off the brake. This definitely contributed to the great mileage and we made a 360 km round trip on less than one tank of gas.

As a nervous driver (and yes, I hate being such a stereotype), it was great to have five cameras and ten sensors in the vehicle. Lights on the wing mirrors glowed when a car was passing. The driver’s seat also vibrated when it detected an approaching hazard – very useful in a city where drivers, bikers and suicidal jaywalkers battle it out on a daily basis. The automatic parking assist feature and camera made it easy to park in the tight downtown lots. Unfortunately, Buick has yet to invent a feature that makes the cost of downtown parking less astronomical.

The Buick Envision in the early morning light of Washago.

Keep in mind that while I’m no car expert, I can tell you that the entertainment, safety, and performance features of the 2017 Buick Envision made the ride as comfortable and stress-free as possible in both the city and the country roads.

A big thanks to the Oshawa Buick team for dropping the vehicle downtown with me – we couldn’t have had a river-tubing, beer-drinking, s’more-filled weekend without you!

Website: http://www.buick.ca/envision-crossover-suv.html

In Bar and Grill

Kellys Landing: A New Addition to the Financial District

October 6, 2017

Kellys Landing recently opened at Front and York, right across from Union Station. This is the newest location of the Landing group of restaurants and it’s biggest to date, with seating for 550. It’s more of an upscale bar and grill that caters to the Financial District crowd and those that are a fan of Cactus Club, King Taps or Milestones.

When we went on a Thursday night, it was packed with the after work crowd. It had a high energy atmosphere but the servers definitely know how to manage the crowds.

We sat were under the retractable roof which was open that night in the 25 degree weather.

Behind this fireplace is the outdoor patio which has several large patio seats as well as cozy fireplace couches.

At our server’s recommendation, we shared the Pan Seared Scallops to start. The three scallops were juicy and served on a lightly charred slice of pork belly and finished with a maple sherry glaze. The glaze was so addictive and made me proud to be Canadian…

God bless that maple glaze

The highlight of the meal was definitely Chef Marco’s famous Landing Carbonara. It was spaghetti alla chitarra with house-smoked chicken, local pork belly (one can never have enough pork belly), parmesan cheese and topped with a fried egg.

Check out that oozing food porn egg

We also ordered the 100Km Roast Half Chicken. The dish came with market vegetables, roasted herb potatoes and pan gravy. The maple cider chicken was satisfying but I didn’t taste the maple cider and I found that the gravy was too salty for my taste.

For dessert, we ordered the Sticky Toffee Pudding and the Mascarpone Cheesecake. The Pudding was soft and gooey with a chili salted caramel glaze that was amazing with the slightly melted vanilla ice cream.

Mascarpone cheesecake had a light and fluffy texture but unfortunately it didn’t have much taste, especially contrasted with the pudding.

All in all, Kellys Landing is high energy, well-located restaurant for large groups, after work drinks or if you’re en route to the Air Canada Centre. In the summer, I can definitely see how the patio will be a tourist favourite as well.

Address:
123 Front Street West, Toronto

Website:
http://kellyslanding.ca/

In Event

Celebrating 25 Years of Beretta Farm’s Good Food Journey

August 10, 2017

When I first received my invitation to this event, I honed in on two things: there would be an abundance of farm-to-table goodness & the suggested attire was “country chic.” I’m the girl who lined up an hour and a half for barbecue and I’m counting down the days until Boots & Hearts Country Music Festival, so this event could not have sounded more promising.

In honour of their 25th anniversary, Beretta Farms hosted a dinner at Wynchwood Barns, a historic streetcar facility that has been transformed into an arts and event space. As we approached the entrance, we were greeted by Priscilla, the whole roasted pig slowly spinning over the coals. Lucky for me (a carnivore), this event continued to impress with melt-in-your-mouth beef brisket, fresh cocktails and some classic Shania songs!

Since we were invited to learn about Beretta’s “Good Food Journey,” let me share their story with you. Beretta Farms is an organic meat producer based in Etobicoke, Ontario. Their founders, Mike and Cynthia Beretta, have been dedicated to producing healthy meat products since 1992, when they started their first farm as newlyweds in Huron Country. Today, they still own their 800 acre farm and they partner with other committed ranchers across the country. The best way for you to get a sense of what Beretta Farms is all about is to see for yourself below!

Here’s a snapshot of Beretta’s early years. They started off in Huron County but moved to a bigger farm in King City as demand grew, and they still operate the King City farm today.

Gingham + horseshoes = country, white flowers in mason jars = chic.

One of the talented chefs assembling a delicious pulled pork slider.

It’s like this event was tailor-made for me. I’m a gin girl through and through, and their signature cocktail was Beretta’s “Beef Eater” Gin with peach juice, sparkling water and fresh cranberries. They went down way too easy, but hey, cranberries are high in vitamin C!

This is their 12 hour smoked brisket with pear and cabbage slaw and a dab of Kozlik’s triple crunch mustard. It was fall apart tender and my favourite dish of the night. Let’s just say that the chef manning this station became very familiar with me…

These sliders were a bite-sized delight. They were served in a soft bun with pulled pork, caramelized onions and crunchy arugula. Why are miniature things so much more satisfying to eat?

Beretta’s team also prepared some Ocean Wise sustainable shrimp with a tequila lime chimichurri and red chili crème fraiche. These were a great contrast to the meat options.

Walter’s was serving their all natural craft Caesars at the event. While they were fine-looking Caesars, I didn’t try any as I don’t like the taste of Caesars in general. I know, it’s very unpatriotic of me.

Here’s one of their many desserts. Unfortunately, I couldn’t take a food blogger-worthy photo of the mini vanilla cupcakes and the flaky strawberry jam tarts but they were as good to eat as this cake was to look at.

I left the event happy and stuffed and with a heavy goody bag in tow. While the bag contained many culinary treats, my favourite item was Beretta’s own beef jerky. Man, I can never touch another piece of jerky from the gas station again.

I’d like to give a big shout out to Beretta Kitchens. This is Beretta’s “farm-to-fork” catering company and they did an incredible job. They definitely set the bar very high for the next few events I attend. If you want to experience a taste of Beretta yourself, you can find their products at retailers across the country.

Website: https://berettafarms.com/

In Dessert

Summer’s Ice Cream: Fresh, Homemade Ice Cream Since 1984

August 8, 2017

Summer’s Ice Cream Shop in Yorkville invited me to try their ice cream the other week and since I consider ice cream a major food group, I obviously obliged!

Summer’s Store front

Summer’s is a family-owned ice cream shop that’s been making homemade ice cream since 1984. Tucked away on Yorkville Avenue, it’s a great place to catch a break from the Toronto heat (and stilettoed ladies with tiny dogs). They have 24 flavours that are made in small batches daily. Since the shop was crammed with customers, it was difficult to take a photo of all their offerings. Instead, I decided to include a preview of their top flavours along with a recommendation of the type of person I think would enjoy them…

I apologize for the photos, they don’t have the most blogger-friendly lighting. For the full list of flavours, check out their website.

Chocolate Fudge Brownie: this is their most popular flavour, it has homemade brownies and rich fudge in Summer’s signature chocolate ice cream.

Pairs well with: that friend that never disappoints. They’re always down to grab beers, they actually carry cash, and they pick you up when you’re down (in life, beer pong, etc.)

Birthday Cake: chunks of real birthday cake swirled in vanilla ice cream

Pairs well with: that gal/guy that LOVES red velvet. And probably Taylor Swift.

Toronto Pothole: Almonds, marshmallows, peanuts, chocolate chunks

Pairs well with: the life of the party. Whether it’s keg stands or spontaneous karaoke, this person is full of surprises that will leave you with a stomach ache from laughing too hard (or drinking too much).

This girl is stressing hard about picking a flavour…

Yes…I was being judged by many passersby as I attempted to take this shot. Do it for the Gram right? That English butter toffee swirl though…

I tried a scoop of their Almond Butter Toffee in a freshly made waffle cone. The ice cream was made up of a creamy almond base with bits of toffee, crunchy almonds, and an English butter toffee swirl. It was very delicious. I wish I took the time to savour it but unfortunately I had to gobble it quickly as it was melting in the 27 degree heat. I don’t know what this choice says about my personality, but please feel free to slide your psychoanalyses into my DMs.

If you need a break from the boujee-ness of Yorkville, I recommended stopping by Summer’s Ice Cream. I rode the TTC in sweltering heat to try a scoop and I’d do it again. If you knew me and my low tolerance for the Toronto transit system, then you’ll know that means Summer’s is worth it. And if you’re unable to come by the store, their pints are sold at several retailers across Ontario like Loblaws, Sobey’s and Rabba’s. The Summer’s team was kind enough to let me take home a pint of their Pistachio ice cream. It reminded me of marzipan and was very tasty with some shaved coconut and berries.

Whoops I wasn’t able to take a picture of my delicious homemade sundae – the aesthetics weren’t “right” (which means I ate it before I could take a picture, sorry I’m only human).

Address:
101 Yorkville Ave, Toronto, ON

Website: https://www.summersicecream.com/

In Promotion

The Captain’s Boil Pirate Party: Celebrating the Launch of the Lobster Rolls & Lobster Bisque

July 14, 2017

The Captain’s Boil held a pirate-themed party on Toronto’s Tall Ship Kajima to celebrate the launch of their new Lobster Roll and Lobster Bisque. The ship was docked at downtown Harbourfront and attracted a lot of attention with its pirate flag, loud music and Instagram-worthy lobster pool floaties. As soon as we boarded the ship, we were greeted by an elaborate seafood spread. There were huge pots of shrimp, crawfish, king crab and of course, lobsters, displayed grandly like floral centerpieces at a wedding. There was also a photobooth with crustacean and Captain Jack Sparrow-themed props which many people (me included) took part in. Within an hour, the boat was filled with hungry bloggers, many dressed in their best sailor stripes.

Spotted: a king crab trying to photobomb and take attention away from the evening’s guest of honour: the lobster

Warning: several lobster rolls were harmed during the making of this photo.

While the ship and décor were fun and engaging, more importantly, the lobster rolls lived up to the hype. Large chunks of fresh lobster were tucked in between a toasted buttery bun, with crisp lettuce and a slice of bacon for good measure. We weren’t the only ones that inhaled our lobster rolls as quickly as we grabbed them. As soon as the servers emerged from below deck, they would be swarmed by hungry bloggers. If you couldn’t elbow your way to the front, you would be left hungry, disappointed and lobster roll-less. Good thing we made friends with one of the servers who kept us happily supplied with plenty of rolls.

This cocktail went really well with the lobster – there was also a lemonade soju and a mixed berry option.

After an ungodly amount of rolls were consumed, (it’s embarrassing how many we had, all in the name of “research”), we washed them down with some refreshing mango & passionfruit soju.

One of the brave servers on deck (no one wants to tell food bloggers that they have to wait a few minutes until the next round of food)

Mmm…

Next we tried the lobster bisque. They were served in small cups that made it way too easy to shoot down, one after the other. The bisque was delicious, savoury and creamy, but balanced with a tangy spice, similar to the Cajun and Asian flavours found in the famous Captain’s Boil sauce. Every serving of bisque had a chunk of lobster. The bisque was definitely tastier than other bisques or chowders I’ve tried, as those can be too heavy on the cream and potatoes with not enough seafood flavour.

To sum it all up, here’s what I have to say: I was lucky enough to experience fresh Nova Scotian lobster last summer and with the sea breeze (ok fine, the Lake Ontario wind) blowing and the fresh delicious seafood, it (almost) felt like I was back in Halifax! Since we Torontonians don’t have the luxury of local lobster, I suggest hurrying down to the nearest Captain’s Boil if you want a similar seaside-like experience.

The Lobster Rolls and Lobster Bisque launch July 15th. Downtown Toronto is home to three Captain’s Boil locations, with 16 restaurants in Ontario.

Website: https://www.thecaptainsboil.com/