I was craving a quick, fruity dessert and happened to remember this post by Orangette. So I gave it a try and it was so easy I whipped up two of them- raspberry and blueberry. I kept the raspberry for myself and sent the blueberry home with C. I'd never had clafoutis before but it has a lovely creamy but firm texture and almost liken it to a dessert frittata. Not too sweet but just enough to satisfy the post-dinner sweet tooth. And pretty too!
Tuesday, October 28, 2008
Clafoutis
Monday, October 27, 2008
Recession Reds
I've always liked wandering through the vintages section, picking through the $10-20 bottles. I figure if it warrants a spot in the vintage section: How bad can it be? Here's an excellent example – Crasto Douro 2006. $15 at your local Liquor Control Barn Outlet.
If you like a full-bodied red with lots of fruit and some heat, this is a great choice. Who wants to split a case?
CONTINUE READING...
Cheese & Broccoli Soup
I've got a fridge full of veggies from Herrle's, so tonight I made broccoli soup. This is a combo of two recipes (1) from epicurious (2), with a dash of improv.
It turned out great, but in the end, the only thing I would have liked is an oven proof dish to broil the cheese a bit. That, and some crispy bacon to sprinkle on top. If you make this, don't forget the bacon.
CONTINUE READING...
Breakfast is Good for Your Brain
I'm trying to eat a great breakfast every day. In fact, I'd almost say I'm enjoying breakfast more than dinner lately. Lunch is a total write off when things get busy, so I'm going to focus on meals I can make at home – breakfast and dinner.
This is a great example of a 15-minute meal. It takes longer to brush your teeth than it does to scramble eggs, so no excuses. I think I've got this timed out perfectly.
Fire up the Nespresso... cut the avo in half and arrange on the plate... add two strips of smoked salmon (sorry bacon)... start melting butter in the pan... drop a pod in the Nespresso and hit go!... crack eggs into the pan... next pod into the Nespresso... drop eggs onto plate... add cream to coffee... sit down and enjoy. That's not even 15 minutes.
CONTINUE READING...
Thursday, October 23, 2008
Cookie Friday: The double whammy birthday edition
You asked for it. The runner-up cookie from last week's poll was milk chocolate almond and that's what you're getting this Friday. However! In lieu of my cookie taster / guinea pig Broccoli's birthday, a special edition cookie will also be making an appearance. There will be no Cookie Friday for the next two weeks because I'll be in New York running that marathon!! Thanks everyone for your support. See you this Friday after 10am. Quantities limited.
TASTING NOTES:
Broccoli says:
There were very few votes for the espresso banana cookie in our recent poll. Shout out to Donna, who cast the single vote. I guess most people haven't tried a Banana Latte – my inspiration for this flavour combo. Since it's my b-day, Prosecco was kind enough to make them, along with milk chocolate almond cookies.
I have to say the end result was much more subtle than I would have thought. The oatmeal held it together and added a nice texture. Overall, it was chewy, soft and buttery. The banana became caramel and the espresso was a quiet undertone. Bravo!
Wednesday, October 22, 2008
Spicy Zoup
Fusilli made a delicious soup the other night. It had potato, sweet potato, leeks, carrots, squash, green beans, coconut milk and curry paste. Nice!
Tonight I added two pan-seared scallops and some toasted walnut bread.
Sunday, October 19, 2008
THE Sugar Cookies
I don't know if I love these cookies or the dough. This is my FAVORITE sugar cookie recipe of all time. And trust me if you make this recipe, you will lick the beaters, the spoons, the bowl and the spatula that you will use to scrape out the last bits of dough from the bowl. I got the recipe in a gift box of the 4 jar Baker's Assortment (Sweet China Cassia Cinnamon, Cocoa Powder, Baking Spice and Double Strength Madagascar Pure Vanilla Extract) from Penzey's Spices that my parents sent to me years ago. It's the vanilla that really makes the recipe. You need really good vanilla. If you want the recipe, just email me.
Chilly Chili
It finally got cold enough in Chicago for me to start wanting soup. So yesterday I went to the store and grabbed everything I needed to make my Mom's chili recipe. She sent it to me over email a LONG time ago. So the printed version I have has all kinds of spills and stains on it from me making the chili every fall and winter. Why does chili always taste better with corn muffins? And for me it's not the swanky gourmet kind made from scratch, but the Jiffy corn muffin mix in a box for 35 cents from the store. I love the design on the box and that it still costs under 50 cents! I made this on Saturday afternoon and made enough to last me through this next chilly week.
Thursday, October 16, 2008
Double Chocolate Black Cherry: Review of the preview
{Review by Broccoli}
This cookie should be called chocolate cherry surprise! The surprise comes when you take a bite, expecting a crunch, and find it's much more brownie than the exterior suggests. The centre is soft and moist... I almost want to describe it as molten, but it's not oozy. Think of it as the best of both worlds – a brownie that you can pick-up, and eat like a cookie, without getting it all over your hands. The black cherry preserve adds a nice texture to each bite and its flavor permeates the soft interior. Rich, decadent and proper!
Serving Suggestion: Dip this into a glass of heavy cream if you're feeling adventurous.
Wednesday, October 15, 2008
Tuesday, October 14, 2008
Butternut and Green Bean Salad
My favorite cookbook right now is Winter Food, by Jill Norman. It's full of simple, seasonal recipes, that explore a variety of ingredients and dishes from different cultures. I'm going to try as many of these recipes as I can over the next few weeks.
Last week I bought green beans for the niçoise, but didn't end up using them. When I came across this recipe I knew I had to try it.
Roast the squash, blanche the beans, and toss the chopped endive in a lemon, mustard and olive oil dressing. Top with toasted pumpkin seeds. Simple and delicious.
Monday, October 13, 2008
I heart Terroni
When I first moved to Toronto four years ago, one of the first places Broccoli advised me to eat at was Terroni on Queen West. Now, all my out-of-town guests get taken there, dates have taken me there, I've randomly met up with friends I haven't seen in ages there… And the thing is, the wait staff are so apathetic and could really give a shit about you, but you can't help but go back because the food just tastes soooo good. This time, I had the usual Funghi Assoluti (breaded oyster mushrooms + arugula + balsamic reduction), which my roommate and I swear contains drugs, it's that addictive. Next up was the Don Corrado pizza, a white pizza with potato, rosemary, and hot italian sausage. Then the four of us shared the signature chocolate lava cake and the chocolate lemon ricotta cake. I think we achieved the goal we set for ourselves at the beginning of the night where we said we'd order something from each page of the menu.
Friday, October 10, 2008
Niçoise Salad
My plan was to make a spinach niçoise with salmon tartare, but the salmon was a bit tough, so I sautéed it instead. You can't really see it, but spinach is hiding under that pile of salmon, shrimp, potatoes, egg, cucumber and tomato. The spinach was tossed in a lemon, yogurt, dijon and dill dressing.
I also found a nice Pinot Grigio, at the local liquor barn, that went perfectly with this pile of goodness.
CONTINUE READING...
Going, going, gone…
A *huge* thanks and shout-out to everyone who stopped by for a cookie this morning! And a special thanks to Broccoli, my in-house photographer and official cookie guinea pig. It was so nice to get a chance to see the lovely peeps at 37 Front Street east who work on the other floors. Keep the votes coming in for next Friday's cookie! As it currently stands, Milk Chocolate Almond and Double Chocolate Black Cherry are tied. We need a tie-breaker!
Wednesday, October 8, 2008
TGI[C]F - October 10 @ 10am
We've had two pseudo Cookie Fridays, but this is the first *official* one (I even branded it!). Here's how it works: Every Friday this month until I leave for New York on October 31, I'll be selling freshly baked cookies for $2 a piece. Proceeds to go toward funding my NY marathon trip (entry number 321783!). This week's flavour: oatmeal blueberry. Quantities limited, BYOM(ilk). Look forward to seeing you this Friday!
{UPDATE} Here's the first review of the preview:
Visually appealing. Nicely browned on the outside, fading to a luscious gold in the middle, with hits of royal blue from the blueberries. The first taste created a perfect bite shape – a testament to the cookie dough that baked to a crispy, yet yielding finish. The mouth feel is a nice combination of crunchy and soft, with the oatmeal and dough offering two distinct pleasures. Not an overwhelming blueberry flavour, much more oatmeal and caramel... but with a hint of satisfaction that the anti-oxidants are making me healthier with each bite. Solid!
Tuesday, October 7, 2008
Salad: Viva Las Vegas
It was salad night in Chicago too. I've been making this salad for dinner over the past few weeks since Broccoli and Fusilli first introduced it to me in Las Vegas. My Whole Foods was out of Mache that I usually buy, so I tried a new salad mix, Earthbound Farm Organic's Fresh Herb Salad. The dill in the salad mix and aroma of it added something great to this salad. So, make a bed of greens, add sunflower seeds, queso fresco, Newman's Own Italian Family Recipe Dressing or Newman's Own Balsamic Vinaigrette and Purdue's Perfect Portions Chicken.
Beet & Carrot Salad
I looked in the fridge and found a few random ingredients to make this salad. Ingredients like carrots, beets, red-leaf lettuce, manchego and sunflower seeds.
Sunday, October 5, 2008
FarmStart Feast
M & J invited us to join them for a feast on the farm today. The event featured local harvest, prepared by some incredible chefs from around the city. Marben, C5, Torito, Perigee & Amuse-Bouche. It also featured some excellent Ontario wines, including an unoaked Chardonnay from Fielding Estate Winery.
There were appetizers to start, and then a few hours of music, field tours, and milling around the field – all with drinks in hand.
Just as we stared to get hungry, we sensed a line forming near the outdoor kitchen and joined in. The meal was served buffet style in a long line, each dish served as you passed. It all looked so good, I only had the willpower to turn down the last dish – green beans. Everyone ate, standing or sitting in the grass, surrounded by the place most of the ingredients came from.
CONTINUE READING...
Friday, October 3, 2008
no-cook dinner
I know this isn't fancy, but it just tasted so good! I didn't feel like cooking when I came home from running, so this was dinner: heirloom tomato slices and bufala mozzarella (not quite as fresh as this) on whole wheat toast. Some spicy globe basil from the balcony + salt & pepper. Yum!
Wednesday, October 1, 2008
Chicago Gourmet 2008
So after being able to walk into the event with our lovely lanyards/tickets. We were given an environmentally friendly bag with some great goodies in it and we were then given a wine glass (yes, glass) for our tastings. Since we arrived at 11 am-ish we were able to be first in line at many of the tents (Fox & Obel, NoMI, The Bristol, the list goes on and on...) and wine tasting tables. Terlato Family Vineyards had a larger tent on the Pritzker Pavilion lawn and we were able to do many laps in that tent and enjoy the lounge-like spot at the end of their tent (see above). Mary Beth and I talked to the handsome Australian guy from Jacob's Creek. We sampled the Reserve selection and it was delicious. I've stayed away from the Reserve because I love the $5 varieties you can find here. But for only $12 I might be trying the Jacob's Creek Reserve the next time I'm at Sam's or Binny's.
We also were able to take advantage of the cooking demonstrations. We were able to see Chef Dirk Flanigan from The Gage and Chef Rahman "Rock" Harper formerly of Terra Verde Green Valley Ranch Resort. And most of the chefs that did demonstrations later in the day and had tastings available on the lawn. I apologize that there are really no food shots above. We ate everything so fast there were no time for pictures!
CONTINUE READING...
If you're a fan of Bravo's Top Chef series, Stephanie Izard had her Chef's Tasting that afternoon of Duck Confit salad...YUM! It's been reported that she's still scouting space to open a new restaurant in Chicago. And if you're a Chicago fan, Mayor Daley stopped and spoke with every exhibitor and thanked them for coming. My friend Mary Beth, pictured above was able to sneak in a quick hello to Mayor Daley in front of one of the wine tasting spots. Can't wait to do the whole thing again next year!
Chicken and Tomato Favalad
Okay, last post with fava beans for the year. It's just that I can't resist when I walk into the market and they have a big basket of these beauties.
This dish was created on the fly as I rushed to get ingredients before the market closed. Considering the ad hoc collection ingredients I brought home, this turned out really well. It's probably best I left the beets and bananas for another dish.
Final ingredients: Fava beans, garlic, tomato, mint and pecorino. Saute the garlic, add white wine, then add the blanched fava beans when the liquid has reduced. Heat through and then set aside. Once it's cooled a bit, add tomatoes, mint and pecorino. A splash of lemon and vinegar is all it needs before heading to the plate. Fan the sliced chicken if you're feeling fancy.
BTW - The recipe for feeling fancy is a gin & tonic, with a splash of campari.
CONTINUE READING...
Favourite
No doubt about it, that headline is spelled for Cupcake, our favourite neighbour to the South.
Speaking of favourite, my mom had a colonoscopy today and she was quite hungry by dinnertime so I made her favourite shrimp risotto. Also starring fennel, carrot and tarragon. It's a normal risotto recipe except that I saute the shrimp in garlic first and add them back in at the end. Another secret is a high shrimp to rice ratio.
The Toasted Assorted
Always a favourite after a few beverages. But it can even creep into your sober consciousness. And then it's only a matter of time before you find yourself driving downtown to Pepi's.
Sunday, September 28, 2008
Rachael Ray
No need to dwell on the obvious outcome of the last poll – WHICH FEMALE CELEBRITY CHEF GETS ON YOUR NERVES? Rachel Ray won by a landslide. I was a bit disappointed to see my favorite lady, Nigella, got a few votes. Shame on the two of you who voted for her. That woman is a saint, and clearly the hottest of the bunch. I'm sorry but if Giada's head was bigger, she wouldn't be able to stand upright.
CONTINUE READING...What's red, white, green and orange?
Tonight's dinner was all about the roasted veggies. Broccoli, fennel and sweet potatoes. New York strip is not a vegetable.
Socksy
Come September, I start craving cheese, wine, bread and going to bed early. It's not unusual to put out a selection of cheese and snacks, toast some bread and call it a night. Today it was more of an appetizer, but I'm just getting warmed up for when it's dark at 4.30 pm.
This is called Mouton Rouge, and it's an excellent, locally made sheep milk cheese. Like wine, there's a vocabulary to describe the aroma and subtle mix of flavours. Grassy, nutty, earthy... socksy.
Seriously, this has been sitting around ripening for 8 weeks in a damp, dark place. It stinks, it's fuzzy, and most people would only eat it under duress. Which is too bad, because some things that smell bad, taste really good.
CONTINUE READING...
Wild & crazy saturday night
Wanna know what we got up to last night?
Fava beans (avec bacon & toasted pine nuts) + pork shoulder (done this way) + apple crisp & ice cream = sustenance for sweatshop factory workers. Olive and I thought it'd be fun to make this pretty mobile, so we got together for dinner and a late night of unexpected hard work. And here are the results (still incomplete)! The sweatshop will re-open at a later date so stay tuned for the finished products.
Thursday, September 25, 2008
Butternut Squash with Pork Tenderloin
It's sweater weather so that must mean it's time for squash. Butternut squash with leeks, goat cheese and hazelnuts. On the side, a nicely pan seared pork tenderloin.
Pizzazzeria Libretto
Note to self: Avoid restaurants that have just been written up. Now / BlogTO / Globe & Mail. Especially when they don't take reservations, and are located on trendy Ossington Ave. It's not easy for a meal to live up to expectations after an hour and a half wait, even if you pass it comfortably drinking at a nearby bar.
Antipasti & Bruschette
While not everyone agreed (extended wait bitterness), I think the food was excellent. Even in the chaos of a full house and a never ending line-up, the food came out at a reasonable pace – and it was good. I hardly remember the appetizers, but looking at the pictures again, I'm going to say the Brushette with spicy sausage, pesto and goat chesse was my favorite. The other two shown are Calmari and Burrata on heirloom tomatoes.
Pizza
I was excited when everyone selected a different pizza, but I was only able to sample Fusilli's Quattro Stagione. I didn't really feel like sharing either, and only gave up half a slice. Next time when hunger isn't clawing at me, I'd consider sharing a full slice.... but only one!
When the pizzas arrived, the camera was passed around and Prosecco got the best shot. Featured pizza – Sardines (Tomato, Citrus Olives, Herbs, Chili Oil). From the left: Margherita (Tomato, Basil, Ingersoll Fiore Di Latte Mozzarella), Duck Confit (Pesto, Tomato), Quattro Stagione (Tomato, Ingersoll Fiore Di Latte Mozzarella, Cacciatore, Bella Olives, Mushroom & Artichoke) & House-Made Sausage (Caramelized Onion, Mozzarella, Chili Oil).
I had the Duck Confit, which may sound odd on pizza, but if you grew up on Rosa's sexy duck, it's the obvious choice. Meaty, rich and delicious.
Dolci
Before dinner I always tell myself that I'm not going to have dessert. I'll blame the wine, which was excellent, for convincing me that you can't pass up a Panna Cotta. Luckily, by the time dessert arrived, the spirit of sharing had returned and we all tried a bite of each. My second favorite was the Pistachio Gelato followed by the Cannoli.
Dolci
Before dinner I always tell myself that I'm not going to have dessert. I'll blame the wine, which was excellent, for convincing me that you can't pass up a Panna Cotta. Luckily, by the time dessert arrived, the spirit of sharing had returned and we all tried a bite of each. My second favorite was the Pistachio Gelato followed by the Cannoli.For more info, see the full menu.
CONTINUE READING...
Sunday, September 21, 2008
Squash + Whiskey Soup
The first whisper of fall and I'm all over root vegetables. This afternoon at a farmer's stand in Caledon, it was a fine-looking organic butternut squash and a round, green variety with the irresistible name Sweet Mama that caught my eye.
A quarter cup of whiskey and a tablespoon or two of maple syrup make this soup sing. A drizzle of crème fraîche is nice too. Next time, when I'm not so hungry, there will be homemade croutons or warm breadsticks on the side.
Friday, September 19, 2008
Timbits are for Squirrels
Working from home offers some unusual benefits over the office environment. Staying in your pajamas is an obvious one, unlimited access to snacks is another. But my favorite is looking out the window. Who knows what might be happening at any given moment? From my desk, I can look to the left and see Queen Street. Someone could walk by naked and I'd think, not him again. If I look to the right, I see the backyard. I don't often look to the right, there's nothing going on in the backyard.
Today, I looked to the right, and this what I saw. A squirrel sitting on the chair, eating a Timbit. Unfortunately, the squirrel was spooked by my pajamas as I approached, and I wasn't able to capture exactly what I saw. A moment earlier it was happily nibbling and twirling the Timbit like a giant nut. I was pretty hungry at the time, and briefly considered an attempt on the Timbit. Reality set in when it jumped to the fence and disappeared in a burst of sugar induced acrobatics.
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