Be Good Gelato!

I can't believe it's been more than 3 years that this Blog has been dormant. No recent travels to report on, I'm afraid. BUT...that doesn't mean there's no local gelato! When looking for an interesting idea for a staff picnic, I stumbled across information about a new, local, artisanal Gelato venture called Be Good Gelato. 

They are a small enterprise but are developing a great local presence, with gelato carts at farmers markets and other locations. Their daily destinations are announced on Twitter. And they are worth tracking down! They sell generous 8 ounce cups, or sandwiches on chocolate chip cookies, in an amazing array of flavours like lemon meringue, watermelon, salted caramel and, as I found out tonight when I picked up an order, new chili chocolate!

Lauren, one of the owners, generously gave me a pint of the chili chocolate to test, and it is incredibly good. I have tasted others that have been too hot to enjoy, but this is really well balanced - their regular, wonderful Belgian chocolate with a healthy blast of heat. Very worthy indeed!

Folks in the office are devoted to this gelato and we've just placed our third large order. Apparently I'm not the only one who can't be trusted around gelato! (Soooo addicted to the lemon meringue...)

They have a kitchen in the Regent Park area, which has evolved a lot in the last few years and is now very cool and funky. Find them at the Brickworks or Sick Kids markets, and elsewhere. They deliver coolers of gelato on dry ice if you want to place an order. They have all the Right Stuff to become a treasured local business. Be Good Gelato rivals the wondrous Grom. Hunt them down and fill the freezer!

A Trip to Eataly

Despite having done nothing of interest lately, and being polite enough not to blog about it, someone keeps reading this drivel. There had been about 600 hits to this blog when I left Italy, and there are now over 1000. So it's about time for an update.

Having not been anywhere for over 6 months, a trip to New York seemed in order for the Victoria Day long weekend. I found some cheap digs, rounded up the Greek God and set off for 4 days of adventure.

The digs on 5th Ave at 30th St were a modest, but quite wonderful, B&B called the Lotus Hotel - clean, central and $125/night through Expedia. Score!  http://www.lotushotelnewyork.com

A short stroll down 5th Avenue, with a great view of the Flatiron Building, brought us to Eataly.

Eataly is a new hot spot, opened by chef Mario Batali and partners, at 5th Ave and 23rd Street. It's a combination of retail, restaurant and specialty stores.  Having read about it, this was a natural first stop. http://eatalyny.com/  

The place is massive! And pure Italy, from the coffee bar inside the entrance to the cheese, meat, bread and other vendors. 

The latte macchiato was apparently quite wonderful, especially since GG was able to make a Donald Duck face out of the foam with little effort. The hot chocolate was nothing less than yummy thick chocolate sludge - the best I've ever had. But that isn't why we were there.

 They had me at 'gelato'.

Nothing like starting with the classic - chocolate and raspberry. Very worthy indeed. Nomnomnom.

Despite the dire weather forecast, the rain held off and we were able to wander around through Madison Square, Union Square, Washington Square and Greenwich Village for the first 2 days, finding some of the public sculpture on display, snarfing burgers at Shake Shack (best in NYC if you don't mind the line), heading up to Broadway at night, and wandering home past the Chrysler building in the fog.

But you don't think I'd go to NYC just for that, do you??? No no no no no no no!

Little did I know on past trips, NYC is home to three Grom outlets!!!!! Grom - the wondrous Gelato palace from Italy! All ingredients are brought in from Italy - no additives, preservatives or colours. They don't even have a US website - everything is controlled from Italy. http://www.grom.it/eng/index.php

Keeping my evil intentions secret, I led GG on a seemingly rambling walk through the Village, saying nothing until we were sitting in a park within drooling distance of the place. Seeing an elderly man making his way to a bench, blue cup in hand and grin plastered on his face, I could keep quiet no longer and practically skipped across the street. Bonus - no line!!!!

Chocolate and strawberry for me. Espresso for GG, who was suitably impressed.

We were able to join up with some friends from Toronto on Friday, a somewhat wet day, for some adventure. Margaret and Patrick love everything to do with travel. Patrick in particular has been a follower of the blog from the beginning. This was my first time bringing an outsider into the gelato experience, and I didn't know whether Patrick could actually walk the walk. 

Hahahahahahahahaha!

We met at the High Line trail, a wonderful urban park build on the abandoned tracks of an old elevated train. It's a great example of making urban space livable.

The plantings are lush and healthy, the benches and lounge areas are comfortable, and it is all accessible. Half way through the section that is currently open, you can stop off at the Chelsea Market - a great place for coffee, bakeries, books, groceries, and even some great vintage photos on display.

Oh. Yeah. They also have gelato. Do you think Patrick could wait for Grom???? 

No, apparently not. Fortunately, it is scientifically impossible to ruin your appetite for gelato. The orange / lemon was delicious, as was the mint chocolate chip.

Another short trot down the High Line brought us to Gansevoort Street, a half block from the wondrous Pastis bistro. We had to wait 20 minutes before they started serving for lunch at noon, but it was worth the wait. When we left, there was a 2-hour wait to get in. Excellent food and they still manage to have good, friendly, professional, unpretentious service. And so very close to Grom! http://www.pastisny.com/

A half hour wander through the village brought us back home to Grom. The rain kept the line to a minimum. 

It seems that gelato is like misery - it loves company. I was impressed by Patrick's restraint - and appalled by his foolishness - when I noticed he ordered a small. Then I noticed his furtive glances back to the counter, caught the calculating look in his eyes. Soon we were all back for seconds. 

If I ever open my own gelato place, I'll have to call it The Deadly Sin. 

Too overfed and exhausted to walk to the next stop - Park Avenue Liquor, to fondle the single malts - we had to take the subway. And then naps were in order,  to ensure GG and I wouldn't fall asleep at The Book of Mormon later that night. 

Saturday was sunny and hot and it seemed like a good day to go to the Brooklyn Bridge without a hat. Ooops.

  

It was packed with walkers, joggers and homicidal cyclists, and I kept thinking of Bugs Bunny cartoons, muttering "Hoboken? Ooooh, I'm dyin'" under my breath, even if not technically from the correct cartoon.

When my pants burst after a quick stop at the gelato counter in Eataly on the way back, it seemed like a good time to make for the airport. I'm officially banished from Manhattan until I can see my toes. 

P.S. A Google search for 'Eataly' just turned up the following - they are looking at opening one in Toronto or Montreal. http://www.torontolife.com/daily/daily-dish/rumours-rumblings/2010/05/25/eataly-coming-to-toronto-rumours-swirl-amid-explained-puns-and-subtle-cultural-insensitivity/

Notes From the Booby Hatch

I began my proper Gelato education many years ago in Vancouver, at a spot known to a few locals. Tucked in beside a railway siding in what can kindly be called an "emerging area" La Casa Gelato is an Alladin's Cave of gelato. They advertise 218 flavours at any given time, but have over 500 under their belt. Special flavours are brought out seasonally. Around St Patrick's Day, you'll find Guinness gelato. Catering to the large Asian community, you will find flavours like Purple Yam, Lychee, Garlic and Ginger, Akbar Mashti and dozens of others. Since they encourage you to taste many samples, a visit to LCG is a fun trip - when it's not totally packed!

  

If LCG gave me a Bachelor's degree with honours, Italy was a Master's course in gelato snarffling. The quality and the range of flavours were magnificent.

All this to say that I fancy myself as somewhat informed in matters gelatan. So imagine my surprise this weekend to find that there was breaking international news on the subject of ice cream! From Covent Garden, London - a fun hangout - comes news of ice cream made from breast milk. HUMAN breast milk.

Truly. Flavoured with vanilla and lemon zest, this confection is served in a martini glass for £14 per scoop and is called Baby GaGa. While sole source at present (thank you, Victoria Hiley) another dozen or so women are thinking of becoming suppliers. Until then, the demand is exceeding the supply.

I have to admit, I'm not impressed by the name. Can't they do better than Baby GaGa? Whose boob idea was that? If they were looking to make a statement, wouldn't their first flavour be Melon? (No, YOU grow up!!!)

Ben and Jerry's apparently turned down a similar opportunity when suggested by PETA a few years back. Pity. 

What flavours will be churned out when there is a big enough herd? 

Nipple Ripple?

I've Got a Lovely Pair (of) Coconut?

Rack 'O Rolo?

Pointer Sisters Sorbet?

Knocker Nut Fudge?

My Eyes Are Up Here Heavenly Hash?

Hazelnut Headlights?

Toffee Nut Twins?

Lame, I agree. My vote would have to go to Dulce La Leche League.

I have a feeling, based on a long-ago marketing course and some personal knowledge of the current market, that the most popular flavour, regardless of content, would simply be called Boobs. 

I must say, I am a little alarmed by the possibility they could broaden their base to include Banana Splits. You would definitely have to get a room.

Just Shoot Me Now

Preferably with whipped cream.

I know when I'm beat. And I'm beat.

Oh, yeah, the bike's had some use, and will have more. But I'm tripping over Gelato everywhere I go.

There's an authentic-looking Gelato place mid-town, as I discovered when I had an errand around the corner. I kinda knew it was there but had never been in before. I thought I could continue to avoid the place with a clever system of left turns and a well-placed visor but in the end there was nowhere else to park - and this was too tempting!

Unfortunately, they have a selection of handy styrofoam take-out containers. 

The rather steep price includes gift wrapping.  Not necessary, my friends - you had me at 'ciao.'

I chose a nostaligic selection of hazelnut, dark chocolate and strawberry. The hazelnut was best and all were very good, although the strawberry will be better when they are in season.

I thought I could avoid future temptation simply by staying away from il gelatiere, but even the grocery stores aren't safe. Seems every one I visit is stocking Gelato Fresco now, which used to be pretty hard to find. They have some amazing flavours, including a really good hazelnut, a killer chocolate raspberry, and a Devil's Chocolate that lives up to its name. Arrghhh!

This is not going to end well! Nom nom nom nom nom...

Daisy, Daisy...

While I still have the greatest enthusiasm for this mission, I am starting to think that Hal wasn't the only machine capable of cunning and destruction.

First of all, I didn't realize that my Gelato maker could also make cottage cheese. That is, until I caught a glimpse of my ass in the mirror.

And lately, I've been hearing a soft, hypnotic voice from the kitchen while I try to sleep at night, whispering "try fig with chocolate shavings" and "we're getting low on pomegranate juice" and "throw out those vegetables."

I finally had to admit that my Gelato maker is possessed.

I couldn't face her, so I snuck into the kitchen in the middle of the night, threw a towel over the she-devil and pulled the plug, before she could burst into whiny choruses of Daisy, Daisy. It was pathetic... but banishment to the basement was the only solution.

So I've replaced one Instrument of the Devil with another.

Right in front of the TV. We'll see if this lasts the week.

But I have sworn off Gelato... until May. I'll be in New York around Victoria Day, and I expect to spend most of my time here...

Yup. The wondrous Gelato palace of Italy, GROM, has expanded to the US and has 3 stores in Manhattan. One is in Greenwich Village, and another is near Columbus Circle. I'm checking to see if they rent rooms.




Nom nom nom nom nom...!!!!!

A Bad Influence

As a proud aunt who once taught the kiddies how to body surf the front staircase, I was keen to continue my tradition as A Bad Influence on the weekend. A young friend was having a birthday, and I had promised lessons in chocolate making. The addition of ice cream lessons has cemented my status.

We started with a chocolate base and a vanilla base and turned them into custom treats: chocolate with crushed almond crisp and dulce de leche, and vanilla with crushed oreos and Hershey chocolate syrup.

Not bad for a couple of amateurs!

By the time we finished licking various spoons, fingers, arms and other bits, the chocolate was melted and ready for some creative use.

My cashew butter cups were a good start, but I was soon left in the dust as I watched the little show-off churn out an impressive selection of suckers, frogs, turtles and ladybugs. 

Another chocovore is born! Clearly, my work here is done.

When Life Hands You Egg Whites...

... make Baked Alaska.

That's the thing about making gelato or ice cream. Each batch takes 4 egg yolks, so you end up with a fridge full of egg whites. You're eating egg white omelettes and more egg white omelettes. I was tempted to leave them out for the raccoons...

But at New Years, when some form of indulgence is called for, what could be a better way to use up egg whites than home made gelato turned into Baked Alaska?

I had only been served this once, likely 35 years ago, but it left a memory. And it couldn't be easier.

You need a cake base and, in a hurry, small store bought sponge cake shells will do. Sprinkled with Grand Marnier and with a spoonful of strained Raspberry-Blueberry jam added, they need to freeze before adding the gelato. They should be on a foil-covered, oven proof sheet.

A scoop of limone gelato (or, for one dairy-phobe, sorbetto), and back into the freezer.

When ready for dessert, whip the egg whites with a pinch of salt and, when nearly stiff, a few spoons of sugar, and cover the gelato and cake base with a layer of meringue, making sure to cover the cake without leaving any gaps for the gelato to leak out.

Into a 425' oven until browned and serve right away.

The gelato inside was perfectly creamy on the outside and still frozen in the center. 

This may not be Italy, but I think it was the first time I said 'nom nom nom nom nom' since I was back. The good company didn't hurt, either!

Happy New Year!