Out & About #942 | Roasted Kabocha Soup, Kabocha Tart + CIBC Square

Ontario is home to a bounty of fresh, local produce. In the summertime, pick-your-own farms thrive on strawberry-, blueberry-, and cherry-picking excursions. Meanwhile, stone fruit and root vegetables gradually become more prominent as the harvest season wraps up in late fall.

​While I'm no SK, I'd like to believe that the plethora of grocery stores in my neighbourhood offer as vast a selection as her coveted Union Square Farmer's Market.

Creations of the week included:
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1) Roasted Kabocha Soup

The harvest season cannot be without butternut squash soup. Tending to kabocha in a similar fashion, chunks of the golden root vegetable were tossed with a plentiful portion of onions, garlic, and shallots in an olive oil-rosemary-sage-nutmeg marinade before being transferred to the oven. The pan's constituents would unleash wondrous aromas throughout the roasting process.
Although I cannot specify the exact period of roasting, the pan was kept at 400 F until all edges had acquired a slight char: the start of the Maillard reaction and caramelization.

​The next step involved transferring the components to a large pot, which would then be filled with scarcely enough water to cover the ingredients. Kabocha puree - unseasoned but roasted - would also be spooned into the pot. Next, the pot would be brought to a simmer. A hand blender was summoned to achieve the concoction's signature luscious texture.

​I had utilized a whole clove of partially dry garlic in this execution, though would endorse a reduced amount should fresher garlic be within reach as to prevent the sweet, nutty flavours of squash from being overwhelmed. Nutmeg was a barely detectable addition to the roasting mix, yet contributed mild notes of coziness. These attributes were particularly evident when pairing the soup with a sweet slice of Cinnamon Raisin toast.

2) Kabocha Tart

Adapted from the almighty Sunday Baking, this tart was truly a labour of love. A decently-sized kabocha squash was secured just before the Thanksgiving statutory holiday. Once home, it was washed, lightly patted dry, then subject to baking at 350 F for about 35-40 minutes. Baking time would obviously differ depending on the size of squash, though I found this duration sufficient enough to soften the skin for easy chopping and peeling.

​The remainder of the steps were comparatively straightforward: further baking at 350 F ensued, until a soft, mash-able consistency was achieved. The help of a mini food processor was enlisted, though, in hindsight, I likely could have resorted to my potato masher to complete the task.

​I obtained 352 grams of kabocha puree, but ultimately used 287 grams in place of the specified quantity of canned pumpkin puree. The decision was made to combat shrinkage in the tart crust, and also since kabocha retained greater starchiness (less moisture) in comparison to the classic E.D. Smith, a chunky formula that is, frankly, too fishy-smelling for my taste.
With kabocha's innately sweet, nutty profile, I also reduced the sweetened condensed milk to 126 grams and added a splash of half & half cream to loosen the otherwise viscous mixture.

The blind-baked tart shell was brushed with leftover egg white for a mild sheen. After cooling slightly, the kabocha filling was poured within, and baked until set. At seeing the lack of jiggle when removing from the tart from the oven, I contemplated whether I ought to have reduced the amount of puree further.

Chocolate whipped cream from Sunday Baking's Flourless Chocolate and Banana Cake was assembled the following day. For just three ingredients (100 g heavy cream, 10 g cocoa powder, and 13 g sugar), this frosting consistently comes together flawlessly!
The intent had been to incorporate a dose of sophistication into the traditional quenelle of chantilly whipped cream. The formula was piped on top of the tart, in true me nature, then finished with a sprinkle of cinnamon.

In spite of its somewhat dull, glossy appearance, the tart was quite delectable. The tart crust had retained a splendid butteriness, serving as a solid foundation. Contrary to expectations, the kabocha custard was neither too dry (ie. overbaked), nor too runny - often my recurring fear with moisture-seeping ingredients.
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That said, the tart was ridiculously filling, only permitting slivers to be ingested at a time.

3) Potato & Egg Salad
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Though I can't be certain what had spurred this last-minute decision, the acquisition of carrots from BTrust meant near-immediate action. Yukon Gold potatoes were diced, then blanched. A can of Holiday luncheon meat was retrieved as well, on the account of a 2 for $5 sale. Combining blanched and drained Yukon Gold, hard-boiled eggs, sliced Dole pineapple rings, cubed luncheon meat, and a handful of roughly chopped Wealthy apples, a Costco-sized tub of Potato & Egg Salad emerged.

​In fact, the resulting yield was so tremendous, I had opted to bring a container to the office for sharing purposes. Unfortunately, luncheon meat is not Halal; at least one quarter of the container had been left to rot in the refrigerator for over one week, much to my disheartenment.

The potato salad had been delightful though! - Gratifying, but exceptionally balanced with sweet acidity from pineapple, savouriness from Holiday, and unexpected crunch from the apples and carrots.

​4) Cocoa Cupcakes with Chocolate Whipped Cream

Crafted in an attempt to deplete my leftover Chocolate Whipped Cream, Sunday's Halloween Cupcake recipe resulted in twenty-four mini cupcakes and four standard-sized units.

​The cupcakes emerged quite damp after refrigerating, but were nonetheless delicious and reflective of their cocoa-containing formula.

​That said, the pairing is worth revisiting, though perhaps in the format of a layered cake.

5) Two-Bite Brownies (Again!)
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Although Kitchen Conundrums had explained the ratios behind ganache with clarity, their proposed brownie recipe was decidedly less impressive. The guideline had indeed yielded a somewhat crackly surface, but was atrociously cloying, to the point where headaches would be experienced instantly with consumption.

To the office I would venture in hopes of dispersing all my excess creations.

​An insulated, foldable tote bag was my best companion for the journey downtown.

​I expressed little interest in munching on my own treats, and instead ventured south for a change of scenery.

​Discovered at Bay and Temperance was the addition of two-way bike lanes, a wider crosswalk, and vibrant new paint. The incorporation of pavers instead of asphalt on the public street came as a surprise, as did the elimination of vehicular traffic.

Continuing on my way, I neared Union Station to find an abundance of construction taking place. Across from Scotiabank Area, the lofty, dazzling presence of CIBC Square had replaced what was once a surface parking lot. Majority of the building's exterior had been constructed of glass panels, promoting natural illumination of the space within.

The at-grade portion of the building was separated into three distinct uses:

1. An indoor connection for GO transit services, complete with CIBC tellers
2. An escalator/elevator connection to retail and dining services
3. A lobby for offices within the building

A number of commuters hovered about the space in wait for their GO bus or GO train. Striding past them, I discovered a pizza vending machine behind the escalators. For under $15, one had the option of grabbing a personal pizza - hot or cold - to go.

Shortly afterwards, I made my way to the escalator.

​The Thai ahgase had informed me of TABLE, a dining hall adopting a similar format to Chef's Hall. At the top level of the retail pillar were more CIBC ATMs, a Dineen Coffee kiosk (similar to the one at Commerce Court), TABLE, and, most surprisingly, an open terrace.

​TABLE supported online ordering through Ritual. In fact, the procedure was advertised at least twice at the front of the eatery. While it is my understanding that more local vendors may move into the space, four eateries was quite a disappointing starting count.

​Of greatest interest to me were, of course, the bathrooms. The door had been equipped with accessibility features, while the décor was modern and rather upscale. However, the space failed to exude a sense of cleanliness. It was dimly lit with dingy plastic stalls, instead of being beaming and bright, embracing the scents of sage or tea tree (as other privately-owned commercial buildings often install).

​Currently occupying the food hall are: Misoya Ramen, Chaiyo (from the founders of Pai), Friday Burger Co, and a bar with small bites.

​Seating was positioned throughout, adopting the form of spacious booths and reading nooks instead of the fast-casual atmosphere familiar to Chef's Hall's demographic.

​I had debated a bottle of Chaiyo's six-dollar Thai Tea, but eventually turned away on the bases of the drink being bottled (not concocted fresh) and sheer neglect from the entirety of the front line serving/cashier team.

Exiting towards the terrace, I marvelled at the spotless facilities and seamless material transitions
Tactile indicators were installed at the top of a short flight of stairs. Personally, I believed they ought have been coloured differently for improved visibility.

​String lights were an unexpected element to witness with the conclusion of patio season. The balcony overlooking ongoing Union Station construction was another factor of amusement.

​At the west edge of the terrace was an unobstructed view of the CN Tower and the GO rail corridor. The roof of the commuter platforms could be observed from behind the glass panel lookout.

I then descended down several flights of stairs to ground level, where a leisurely trek to McDonald's would follow.

My heart had been set on the chain's Matcha Latte, in which a shot of espresso would be appended. Without prior knowledge of the revised price list, my wallet was met with horror as the bill's total came to a whopping $6.87. The Medium Latte rang in $4.49 before tax, while Espresso was an additional $1.59. In spite of being just short of seven dollars, the beverage embodied neither a smidgen of matcha nor the aromatic essence of coffee.

​My subsequent in-office day was rewarded with clear blue skies, as opposed to the dreariness of the earlier half of the week.

The splendid external conditions were maximized with a brisk stroll to Third Wave Coffee. As soon as the independent coffee shop had announced discontinuation of Tres Dragones, I rushed to reserve one of the six remaining 300 g pouches. Beyond reaching out to the cafe's social media account, a pickup order was finalized online to ensure my share.

With my arrival, I was presented with the very last bag on site. The owner, who observed nearby, inquired on whether I had been the same one who had won the giveaway (Yes), and excitedly began to describe the new batch of beans making their way to the shelves.

In a somewhat muffled tone, he proceeded to delve into the difficulties of sourcing beans, introducing "natural" beans instead of "washed", and experimenting with roasting temperatures and duration for optimization.
While I patiently awaited delivery of my requested Orange Pistachio Latte, he provided samples of their first batch of single-origin Ethiopia filter coffee. I giddily brought the sampling glass towards my face - its fragrance profile was impeccable! Closing my eyes after the first sip, I heaved a deep sigh and profoundly declared, "This is what I want my first cup of the day to be." At seeing my response, he offered a refill of the sample - I declined at first, then ultimately ceded to a crippling desire for caffeine.

My drink of choice would be devoid of coffee whatsoever, and the barista had specifically advised against adding an espresso shot. "We've tried it and it doesn't work." I was informed.
Pale yellow-green in hue, the resulting 8 oz. concoction was indeed better without the coffee. Orange blossom was a delicate, floral inclusion that lightened the otherwise rich, weighty properties of pistachio; it complemented the pistachio paste and frothed milk to create a refined, complex product - one that hadn't been tasted elsewhere before.

The owner had requested my feedback on the latte. "Let me know what you think of it!"
"It's not what I expected." I had responded after carefully blowing at the drink's surface and initiating my first sip.
"What did you expect?"
"I expected it to be really creamy and rich, but it's not."
"It's the orange blossom." He replied with a smile.
Deep in contemplation over the most reflective vocabulary, I continued, "Yeah, it's light and fresh, and adds a floral-ness to it." The owner nodded in approval, somewhat sparking laughter from within, if I may add.

Despite struggling to combat restlessness and fatigue, the caffeine-free latte was an adequate energizer.

​Routing back towards my place of work, I encountered yet another active construction site. A complete closure of Adelaide Street seemed to be in place both east and west of Yonge.

​The removal of vehicular traffic enabled a swift crossing towards the west side of the street.

Inside MADO were well-known delicacies such as baklava, Turkish coffee, and Turkish Delight. An impressive assortment of pastries, jams, and ice creams were also observed within the display cases.

Funnily enough, I had never once set foot into the Square One location since its takeover of the Jamie's Italian space. Back in the burbs, the lineup had deterred me from entering. Nevertheless, a purchase was not made at the downtown outpost; the staff simply weren't interested in acknowledging my presence.

​Construction seems to persist along every corridor in the vicinity. From transit improvements in the downtown core to watermain and road reconstruction along major and minor arterials, I have yet to witness a commute relieved of closures in the past few months.

Trips to both LA Fitness locations now prove lengthier. Making matters worse is the absolute idiocy of drivers. No, parking is absolutely not relative.

​My woes are momentarily drowned in low-proof alcohol. Thornbury's Cranberry Apple Cider emerges as a stellar alternative for wine-lovers.