A friend gave me 5 suggestions for dinner – and I didn’t recognize a single one. I'm definitely not the Toronto food guru that I used to be!
Nevertheless, I always love trying new things and it appears that Meat Saloons have taken Toronto by storm.
While on the pricey side, Weslodge offers a fantastic spot for after dinner drinks, dinner, and hangouts. I love love love the interior – beautifully high ceilings, lighting, and mounted game all over the walls. I had the Veal Cheek which was soft and rich while T had the Bison Striploin. Both were wonderfully satisfying and I definitely want to go back to try some more – bourbon Cornish hen and dry aged rib eye anyone? While dinner satisfied my carnivorous appetite, what I really loved were the Brussels sprouts! I kid you not – try them and you won’t regret it.
I was grounded this week, as Sandy hit the East coast. My thoughts go out to those impacted – the footage from Jamaica and Cuba is devastating and my clients in Rhode Island are still without power. I’m very lucky to be safe at home, and very happy that my friends in New York were not seriously impacted.
When I came home, I was half-amused at the state of my fridge. Nothing fuzzy (phew!) but some things were definitely thinking of growing a sweater. Carrots and celery have a funny habit of getting bendy when they’re on their way out. They’re still edible, but they almost feel like fake rubber decoys.
I really should’ve made the guy smile, since he was about to become some delicious soup!
I ended up chopping up all sorts of random vegetables to clear my fridge – celery, carrots, shallots, ginger, garlic, and bok choy – and tossing them into the slow cooker over night. My rosemary sprigs were lookin’ more like dried up twigs…so I tossed one in there too then went to bed. I love my slow cooker.
After about ~12 hours on low, I fished the veggies out and the broth smelled, tasted, and looked great! I stuffed a Cornish hen with a couple of dates, chestnuts, ginger, wild & sweet rice, and garlic and left it in there for ~8 hours.
Slow Cooker Samgyetang
Vegetable broth (or chicken stock)
1 Cornish Hen
3 cloves of garlic
handful of sweet rice / wild rice (half and half)
1 small nobble of ginger
It’s super easy! Just stuff the chicken, set the cooker on low, then enjoy! Remember that the water-level will increase in the slow cooker - I'd fill it up to ~ 80% of the hen's height, minimum. I skimmed fat off the surface of the soup at the end. If you’re on a diet, skinless hen should be fine...but maybe a little less delicious :P I’d guess that if you’re in a hurry, 3-4 hrs on high would be enough – give the hen a good poke with a chopstick to make sure juices are running clear before serving.
The best samgyetang I've ever had was somewhere in Chungcheongbuk-do Korea - the broth was made by boiling bark and pine needles. It was so deep, earthy, and delicious...unfortunately I don't know anything about foliage or bark so I won't be fetching soup ingredients from High Park anytime soon!