Out & About #1048 | Chestnut Tiramisu, Cycling + Halloween at The Keg

Over the course of a single week, the GTA has been subject to characteristically wintry, bone-chilling single digits, sporadic showers of late spring, and even low 20s reminiscent of summer. Consulting was the forecast beforehand was pivotal, lest being caught in unfavourable climate conditions.

​My recent purchases have been sugar-heavy, which may or may not have contributed to persistent weight gain over the last few weeks. Bloating typically does not last for more than a few days, however the visual differences in my body have unfortunately decided to stay, for the time being anyway.

Curiosity towards the Reverse Decadent later led to the creation of an ice cream cookie sandwich, using Haagen Dazs' Vanilla as the filling. The pair was complementary, highlighting the rich cocoa qualities of the cookies while incorporating a demure, creamy decadence (for lack of a better description).

Resulting from Sunday Baking's YouTube Community update, I found myself caught up intensely in Culinary Class Wars. She had promised an upcoming video on the infamous Chestnut Tiramisu from the show, and I, being all too inquisitive about this concoction, decided to head to Netflix and learn more.
Before realizing it, I was immersed in the world of culinary "survival" competition. Each mission would pose a different challenge to participants, whether testing their adaptability on the spot, evaluating their teamwork and organizational skills, or the ability to combine innovation with successful technical execution.
​
Needless to say, I quickly grew fond of the series and excitedly finished all twelve episodes in a burst of enthusiasm. A decent amount of gustatory terminology was utilized in the show, along with countless fundamental techniques applied to different cuisines. Frankly speaking, I could have easily consumed more of the technical content. That said, all entertainment programs are intended to appeal to the general masses, prompting producers to trim explanations as needed for appropriate flow.

​Amusing it was to find the cooking notes of an up-and-coming chef adopting a similar format - shorthands included! - as my own. The most glaring difference was the sequence of the ingredients, for my notes usually list the quantity before the ingredient name. Perhaps this is the culinary school format, as Sunday usually adheres to the name-quantity order as well.

Naturally, I couldn't wait to apply my newly acquired knowledge from the show.

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Chestnut Tiramisu

​First up was none other than the Chestnut Tiramisu. This recipe had likely gained a greater following than the others for its accessibility of ingredients, no-bake properties, and relatively low time commitment. Even the occasional baker would be able to achieve a delicious result without tremendous headache or troubleshooting.

I had originally intended to follow Sunday's recipe to a tee. Seeing as she had omitted cream cheese though, I was left to combine her approach with the one featured in Culinary Class Wars.

The dessert consisted of three main components:

1. Digestive biscuits
2. Toffee Nut Latte (syrup)
3. Chestnut Cream

with finely-grated chocolate and granola bits to garnish were optional in my view.

Had not all the ingredients be readily available for use, I would have turned towards a spinoff of Gochujang Caramel first. I digress, the Chestnut Tiramisu was simply the perfect project to repurpose either forgotten or leftover ingredients.

A) Toffee Nut Syrup; unmeasured

​Ingredients:

• yellow rock sugar
• espresso beans (in this case, Lavazza)
• water
• almond extract

Directions

1. Combine yellow rock sugar, water, and espresso beans. Heat until all sugar dissolves, stirring as needed. This process can be done on the stove over medium heat or in bursts in the microwave using a Pyrex pitcher.
2. Remove from heat, cover, and let steep for thirty minutes. Strain the coffee beans.
3. Cool to room temperature and transfer syrup into a airtight container until ready to use.
4. Store in refrigerator if not using immediately.

​Store-bought renditions of toffee nut latte interested me not. Consequently, my soaking liquid would be a simple syrup of fine yellow rock sugar with a splash of almond extract, followed my slow infusion with espresso beans over a thirty-minute period. (This was a fabulous use of Lavazza beans, mind you!)

The Chestnut Purée involved boiling de-shelled chestnuts in milk, then blitzing to form a paste.​
​Due to chaotic work happenings and time constraints, I had only been able to finish the Toffee Nut Syrup and Chestnut Purée before returning to impending duties.

The latte version of the dessert was spectacular: nutty, toasty, and somewhat nostalgic.

B) Chestnut Cream
adapted from Sunday Baking

Ingredients:

• 194 g roasted chestnuts, de-shelled
• 167 g milk
• 161 g cream cheese
• 23 g icing sugar
• 236 g heavy cream

Sunday's recipe called for 120 g of chestnuts, however I scaled up by 1.6x as I wasn't concerned about reserving extra pieces for garnish. The amount of milk was increased proportionally, resulting in an effective chestnut puree yield of 345 g. If using the original quantities, the yield should average at 345/1.6 = 245 g.

Of the 345 g yield, 225 g would be used for my tiramisu trial.

Directions

1. Microwave chestnuts with milk until softened. Puree till smooth. An immersion blender is recommended over a food processor due to the high amount of liquid at the start and gradual transition to a thick paste.
2. Place chestnut purée in freezer for 30 mins, or store in fridge until cold enough to be incorporated into dairy without fear of separation.
3. Beat cream cheese until softened. Add in icing sugar, ideally sifted in advance. (I did not, however made sure to beat until all lumps dissolved.)
4. Add in cold heavy cream and beat until homogenous.
5. Fold in chilled chestnut puree. Set aside.

​In Culinary Class Wars, the Chestnut Puree would be chilled before being folded with the dairy and piped in a wide-rimmed glass.
I proceeded with similar chestnut-milk ratios to Sunday, but added cream cheese beaten with icing sugar in place of melted white chocolate. In addition, espresso was swapped for a mixture of homemade toffee nut syrup and extremely acidic Nespresso Gold concentrate.

C) Sponge; unmeasured

• Digestive biscuits

​D) Espresso Syrup

Ingredients:

• 3 tbsp instant espresso powder (Nescafé Gold)
• 3 tbsp hot water
• A) toffee nut syrup (unmeasured; about 100 ml)

Directions

1. Dissolve instant espresso in hot water. Mix well.
2. Add in desired quantity of toffee nut syrup for sweetness and complexity.

​The chosen Maria biscuits did not do the cake justice, for their lack of porosity caused some - if not, most - of the soaking liquid to remain suspended in the upper third of the cross-section. They would not soften completely on the first day, making for an odd mushy-crunchy consistence.

​My impatience prompted me to taste a leftover half portion of cake scraps that utilized the remaining quantity of Biscoff biscuits. This version contained too much coffee (high acidity), not enough cream, and biscuits that were still hard.

​E) Assembly

Directions

1. Dunk C) digestive biscuits of choice into D) Espresso Syrup. Ensure complete saturation without dissolution.
2. Evenly distribute B) Chestnut Cream using a cookie scoop or piping bag.
3. Alternate layers 2-3 more times.
4. Garnish with grated chocolate.
5. Chill for min 8h, though overnight is best.
6. Serve and enjoy!

Later sampling revealed impeccably airy cream layers and gratifying layers of faux-sponge. Overnight, the layered concoctions were also observed to undergo osmosis, making for more balanced textures and flavours.

Primary takeaways of this challenge included:

• Use modest, neutral-flavoured biscuits that you enjoy for eating, as the flavour will eventually permeate into the rest of the cake
• Use an espresso powder that isn't overly acidic, for these qualities are often heightened with the contrast of smooth cream
• Use less cream cheese, for the toasty, hearty aromas of chestnut resided in the shadows of comparatively prominent flavours
• For grating, use chocolate bars instead of couverture. Otherwise, grate with caution!

Entering downtown on an overcast Monday was a peculiar experience. Congestion levels were notably higher than the middle of the week, with more aggressive drivers encountered at the GO parking lot.

​The office was, surprisingly, busy, though not a soul would question my arguably 60-minute-plus lunch break.

With temperatures maintained at a breezy 7 degrees, I was eager to observe the final moments of fall foliage before rain - and, gasp, snow - settled in. Biking northbound along University allowed for a seamless connection with Queen's Park. Majority of the fallen leaves had been cleared from the curbside cycle track, but narrowed sections leading up towards Bloor were somewhat crunchy.

Continuing west along Bloor enabled firsthand exposure of the recently upgraded cycle tracks at Bloor and St. George, in addition to a confusing encounter with a lady who had strode from her vehicle directly into the bike lane without pausing to look both ways. Having been wary of her ignorance, I had already decelerated while drawing near, allowing for a complete stop and unscathed interaction. That said, I hadn't been quick enough to ring the bell for alertness.

I'd continue along Bloor, breezing into Koreatown and docking once at the Bloor/Euclid station.  (Mind you - I hadn't halted screening for parked vehicles or pedestrians in the vicinity for potential hazards. Streetcar tracks, I learned two weeks prior, should always be crossed at an angle.) For some reason, my watch had stopped tracking at this point, but my journey would continue for at least thirty minutes more.

A southbound trip along Palmerston was swift with a dedicated riding facility. I'd come across a number of speed bumps and a few delivery trucks in the cycle track, but many more stunning deciduous trees. Palmerston evolved into Tecumseth south of Queen, along which I'd continue until reaching Wellington. Little did I know, the Wellington track would terminate just west of Blue Jays Way, forcing a detour up Blue Jays Way/Peter Street. Thankfully, the pothole-filled stretch was fairly short; the Adelaide bikeway was just a few minutes away. The trip would conclude by rounding onto University again.

Amended Bike Route - Total: 5 km

​With about ten minutes to spare, the opportunity was used to deplete the remainder of my Hazukido wallet balance. By some twist of misfortune, the flow was interrupted by an indecisive customer ahead of me. I'd be served some seven minutes later by the cashier/barista who seemed to be in her early phases of training.

A toasty Dirty Matcha Latte accompanied the short-lived trek back to the office. It was passable, and consistent with my expectations towards the croissant chain's choice of matcha powder.

Before cycling

After cycling

The following day was characterized by a soggy packaged croissant and meetings upon more meetings. Not to mention: We were being forcibly shifted to an older office, a destination devoid of lockers, ergonomic infrastructure, or even sufficiency of desks. "Depersonalized" was quite possibly the worst keyword I've had the displeasure of hearing. Although those in low- to mid-tier managerial roles may not have the authority to hinder the move, any sane member of the team would consider approaches to assist staff in transitioning, starting with hearing their concerns and acting in accordance. ​Incompetence does not even begin to encompass the attributes of the uncaring creature at the top.

While the Miniso expansion had invited a greater number of collaborations, the former space had not been leased out to another vendor. Rather, it now adopts a new name, "Miniso Toy".​ Stocked in abundance with a wide assortment of pricey Pokémon figurines and plushies, I debated whether my own 90's inventory would possess the same resale value.

​The Tree was observed under preparation. Meanwhile, Indigo had also began to shed Halloween inventory for festive holiday decorations.

Jellycats and soft plushies made their return to the gifting wall.

My journey would terminate at Tim's, for an expiring points balance prompted acquisition of a Pumpkin Spice Iced Capp with Chocolate Milk and a Whole Grain Pecan Banana Bread Muffin. The icy beverage was as anticipated: synthetic in its utilization of pumpkin spice syrup, acidic in its coffee-based foundation, and excessively cloying with the substitution of chocolate milk.

On the other hand, I thoroughly enjoyed the name. True to its description, shards of craggy wheat could be found within. Banana-y essence was subtle (artificial) and pecan bits were few, but enjoyable nevertheless.

Halloween would be celebrated at The Keg upon request.

Truthfully, the sheer act of dining out has caused greater distress than delight as of late. With climbing costs, subpar fare, and often despicable service, restaurants in the GTA have grown exponentially disappointing in my eyes, save Gyu-Kaku.
Alas, our experience at The Keg was unlike any of the others this year. If anything, it far exceeded expectations and established a new baseline for dining and service.

​Our supper was a flawless from start to finish, commencing with a seamless check-in process, menu rundown, and delivery of drinks. Hot water was provided in individual ceramic kettle equipped with a surface opening to dissipate steam. Lemon wedges accompanied the kettles on a separate plate.

​Warm table bread arrived shortly afterwards. Instead of pre-sliced pieces wrapped in cloth napkins, a singular square roll would bear partial incisions as to retain internal heat. Placed adjacent was a small container of soft, spreadable butter.

​The presentation and soothing warmth of the carby specimen had piqued my appetite. I must have appeared a bit manic as I pried open the steaming round, gently tugging at its vertexes to inspect the enclosed porosity. The internal structure had me awestruck: sizable voids at the centre ensured plushness, while smaller bubbles along the circumference promised a crispy, satisfying crust. There was a slight tanginess to the bread, leading us to debate sourdough origins (or inspiration).

​The starter was blissful, and eased us into delectable, meaty mains.

Plucked from the Legendary Keg Steaks selection, the bacon-wrapped Filet Mignon was served with a full-sized Caesar Salad. Observed from across the table, the salad had been slathered generously with dressing, then topped generously with garlic, cheese, and pale-coloured croutons. The latter was worth noting for croutons darker in hue tend to be rigid rather than airy; my suspicions were correct, for I was informed that the baked bread bits were crunchy, yet free from tooth-shattering hardness. Vampires need not apply to this creation, however, for the whiff of garlic was potent even three feet away.

The Filet Mignon, the entrée of the house, was cooked to a perfect Medium Rare with a beautiful rosy interior, its surface nicely charred and adequately seasoned. The 10 oz. round retained a mild beefiness but none of the associated negatives, such as toughness and decidedly chewy flesh. Accompaniments spanned tender, luxurious-tasting roasted beets, slender green beans, and a hearty garlic mash incorporating a handful of red potato skins for texture.

My own Prime Rib Sandwich offered an elevated experience on a standard baguette sandwich with melted cheese, a small portion of caramelized onions, and jus for dipping. Admittedly, I enjoyed the complimentary table bread more than the baguette, though this may be alluded to a personal preference towards porous varieties. The baguette would indeed be a more fitting choice for fillings and dip, for it would resist moisture permeation, thus providing structural stability.
Of course, the order would pale in comparison to the Filet Mignon in terms of textural complexity and aromas, but the Prime Rib cuts were supple, readily forming harmony with the multitude of other ingredients on the platter. At its given price of $28, the quality was truly stunning.

The Mixed Green Salad was also highly commendable. It included plenty of fresh greens, pickled onions for a sweet, acidic note, and the juiciest, sweetest cherry tomatoes I had ever tasted in a side salad. My eyes had widening instantaneously with the first bite.

A thirteen-dollar Shrimp and Scallop Oscar had been requested as an add-on side. This was, unfortunately, the grimmest item of the lineup. Even the server had acknowledged its microscopic portion. The shrimp arrived de-shelled, indicating lack of freshness or packaged origins - or both - for the cream-based condiment was unsuccessful in camouflaging its fishy odours. Similarly disappointing were the scallops, which were extremely dry beyond being tiny. Let it be known be that shellfish are a gamble at The Keg, and beef assumed the more enjoyable alternatives.

​Service was exemplary. The gentleman responsible for our table was extremely observant, courteous, comprehensive, and swift. Small gestures and attitude changes in the customer were perceived with shocking speed. From the placement of a paper bag to regularly glancing over while in transit of meals to rapidly clearing the table with finesse, I had no apprehensions whatsoever about the treatment received. This is, sadly, a rarity in today's society, but easily uplifts the tone of eating out.

After enjoying the Filet Mignon and Prime Rib Sandwich tremendously, we were presented with the sweet finish - complimentary of the restaurant as we had declared the occasion as a birthday celebration.

​A lofty slice of Billy Miner Pie sealed the evening on a heartwarming note, leaving indulgent impressions of caramel, fudge, chocolate, and coffee. Rare are those that are not enticed by a mocha ice cream cake with a chocolate graham crust.

The dessert menu had been provided for our perusal, though our stomachs had reached capacity long ago. Majority of the mains had already been packed for subsequent meals.

​Two branded chocolate mints were placed on top of the bill holder, then shortly supplemented with two more. "No rush at all" we were told.

​Halloween evening at The Keg had proved starkly busier than anticipated. That said, the standard of service and gustatory fare persisted at an illustrious level. However sarcastic the phrase may sound, especially originating from yours truly, dinner was great - fabulous even. The Keg had been phenomenal.