Well Preserved

It’s been an interesting week of eating.  There’s been a few highlights and a few that fell short.

In the category of pure delight, there were two standouts (this won’t be for the squeamish).

I had a fabulous dinner at Cowbell and had a Testina Appetizer (the term was new to me).  The crew at Cowbell de-bones a pig’s head, rolls it up like a blanket and cooks it slow – for 2 days.  It is then sliced and pan seared and served.  It’s similar to a thick, round piece of baconsalumi.  Yes I’ve made up baconsalumi but imagine the combination of the two.  Crisp outside, full of flavour and fatty goodness.  Cowbell changes it’s menu depending on what they have butchered as part of their nose-to-tail approach.  We posted a story on them recently – you can find all the articles here.  Our entire dinner was phenomenal.

Speaking of Cowbell, they have a phenomenal Sunday night roast.  Depending on which farm they are working with in a given week they prepare a 3-course menu (there are no other options on Sunday nights) and you can procure a 3-course dinner of organic meat that was raised with a focus on animal husbandry for $25.  It is an amazing introduction into the restaurant and their vision.

We also have been cutting across the city to go to the Wychwood Barns farmers market.  There are many talented farmers and artisanal bakers, cooks and food ninjas and we’ve been having a lot of fun finding season ingredients there (you may remember seeing about his Halloween Party at the farm or our more detailed introduction to Mark and Kawartha Ecological Growers).   Mark is truly an amazing food ninja.

We recently tried a few of his goat chops.  I had never tried them before but Mark’s recommendation was all the reference I needed.

I had no idea what to do with them – Mark walked me through his favourite way to prepare the chops.  Salt, pepper and pan sear for mo more than 2 minutes per side.  Getting recipe ideas and techniques from the farmer that raised the animal is one of the best sources in the world for cooking success.  Mark works with some of the best chefs in the city, worked in some of the finest kitchens in the west coast, speaks to other people including other farmers, food-lovers and the like.

These are his goat chops, served with polenta, purchased canned tomatoes (I have never canned small tomatoes and am considering in the fall), our own multi-currant jelly (made in a crazy weekend when we did 5 batches and 60 jars of preserves last year – here and here) and our windowsill sprouts.

It really has been a good week of eating.