Our Long Pour: “Tamara in a Green Bugatti”

Not everyone wants a bar stocked with a dozen bottles of obscure bitters and tinctures, so we always think twice before posting a drink that risks leading you in that direction. That said: we think this drink alone merits the purchase of a bottle of Scrappy’s Lavender Bitters. If you like dry, herbal-floral aromas alongside…

Lightning in a Bottle: Easy Summer Ferments

We came home yesterday from a restorative trip to the cottage of some dear friends, and went straight to dinner – our first dinner out since March – on the patio of a favourite Toronto restaurant, Actinolite. Actinolite specializes in local, natural, seasonal food and quirky, interesting wines. The chef, Justin Cournoyer, has a strong…

Tom Colicchio’s Asparagus Soup With Morel Custard

I have a lot of time for Tom Colicchio. He’s sharp-witted, his politics align with mine, and those blue eyes… Oh: and he cooks! This is a showstopper of a spring first course from his book, Think Like a Chef. The book uses a clever pedagogical device: starting with a combination of ingredients that get…

Our Long Pour: “Siesta”

Just in time for taco Tuesday, here’s a simple and tasty apéritif featuring tequila and citrus, with a touch of Campari bringing edginess and a very pretty pink hue. 1.5 oz blanco tequila 1/2 oz Campari 1/2 oz grapefruit juice 1/2 oz lime juice 1/2 oz simple syrup Shake all of that up with ice,…

Little Bo Ssam

We miss having people over. We mostly miss simply being with our friends, but we also keenly feel the loss of the ability to show affection in the manner we’re most accustomed to: sharing food and drink that we’ve made with them in mind. True, we’ve porch-dropped drinks and safe-distanced lasagne to friends on our…

Bittersweet Chocolate Almond Cake: “Torta Caprese”

We’re not big cake people at Our Long Table. One of us has actually played sick on his birthday to avoid being “caked” by colleagues. Typically, a schmancy dessert for us involves some combination of seasonal fruit and pastry, and/or a sorbet or ice cream. But we’re not entirely immune to the charms of good…

Our Long Pour: “Rhubarb Negroni”

I love rhubarb, so after the recent fail at a rhubarb cocktail, I was anxious to try again. This spin on a Negroni, from Lidia Bastianich’s “Felidia” cookbook, didn’t disappoint. It starts with a much simpler rhubarb syrup: 2 cups of sliced rhubarb simmered for 15 minutes in 1 cup of water and 1 cup…

Tender Ducky, You’re The One

We didn’t used to serve much duck on Our Long Table. See, one of the owners of said table laboured for years under the misapprehension that ducks were like swans in that they mate for life. Graphically disabused of that romantic notion (in an incident best forgotten), David is making up for lost time, and…

Our Long Pour: “The Panic Button”

Remember the “easy” button? That was for more innocent times. Things ain’t easy anymore, are they? Nosir. You need a drink suited to what all the commercials agree are These Uncertain Times… something dark, brooding, bitter, sour, and with a decidedly anesthetizing effect. A gravity blanket of a drink. Friend, we have you covered. Presenting…

Our Long Pour: “Court Royale”

Here’s a very nice little gin sour, softened with Lillet and given some heft and aroma with applejack. It’s another great “shoulder season” cocktail: refreshing, but warm and complex. The rosemary and lemon garnish adds to the aroma as you sip it, so don’t skip that. Court Royale 1 oz. London Dry gin¾ oz. Lillet…