RSS Feed

Tag Archives: cooking

The Stop Community Food Centre Night Market: Night 1

Posted on

Where can you get amazing food and drink and support a local food bank at the same time? The annual The Stop CFC Night Market!

The walls into the market were lined with info.

The walls into the market were lined with info.

@WineGuyTO and I went for our first, but definitely not our last, Night Market last night.  The concept is simple: 1 price = all the food and drink = money raised to help them fund their programs.   $80,000 was raised as 900 tickets were sold for the two nights.   This means for their 80,000 meals for the drop-in breakfast and lunch programs.  You can find them at Wychwood Barns Farmer’s Market, and they also run community cooking, urban agriculture and food systems education programs plus much more.

Last night there were 44 different vendors.  We managed to taste from a number of them, but not all.

Throwing hot sauce on lamb

Throwing hot sauce on lamb

Owner of the Emerson, had a great chat!

Owner of the Emerson, had a great chat!

Arpège egg (sans potato)

Arpège egg (sans potato)

The yolks poaching at Esé

The yolks poaching at Esé

Two types of chicchetti and tarator, I ate the pesto one.

Two types of chicchetti and tarator, I ate the pesto one.

Carmen: aguachile with white fish cheviche

Carmen: aguachile with white fish ceviche

Crazy booth!

Crazy booth!

From Rose and Sons

From Rose and Sons

Rose and Sons smoked ham and cheese sandwich

Rose and Sons smoked ham and cheese sandwich

Pea shoot and peanut salad from Table 17/Enoteca Ascari

Pea shoot and peanut salad from Table 17/Enoteca Ascari

Chantecler beef tartare on shrimp chip

Chantecler beef tartare on shrimp chip

Chantecler

Chantecler

The Himalyan Sea Salt chips from Neale Brothers

The Himalayan Sea Salt chips from Neale Brothers

Rosewood Wine

Rosewood Wine

Ice cream sandwich from Mad Maple Cottage Inn

Ice cream sandwich from Mad Maple Cottage Inn

IMG_1332

Maizel: Frijoles charros

Maizel: Frijoles charros

IMG_1330

Choux à la crème with caramel from the Tempered Chef

Choux à la crème with caramel from the Tempered Chef

Ontario smoked sturgeon from The Chase

Ontario smoked sturgeon from The Chase

IMG_1327

Rossy Earle of SupiCuCu and Spanish Chorizo Chowder

Rossy Earle of SupiCuCu, her helpers Joel Solish and Joshna Maharaj with Spanish Chorizo Chowder.

Cabbage and apple pierogies with Monforte cheese

Cabbage and apple pierogies with Monforte cheese

IMG_1324

 

Not pictured, our glass of Tawse Sketches Riesling, Tawse Rosé, Norm Hardie Pinot Gris and Pinot Noir, Rosewood Long Vines White.

Advertisements

Nella Cucina: Picnic Cooking Class

Posted on

Last year, I bought @WineGuyTO and I some Living Social deals for a cooking class at Nella Cucina.  You may remember it was where I took part in the John Plasko and Eat Rice USA demo.  It took us a while to choose which class we wanted to take, because they sell out fast!  We went with the hands-on Picnic Class (range of $95-$125), just in time for the start of Spring.  @WineGuyTO unfortunately fell ill, but my good friend @munchkinkaty was able to step in at the last moment.

The hands-on classes are great because the instructor goes over the steps for each dish and then the 4 people at the your table make each of the recipes.  I love that there are lots of instructors who walk around, giving tips and helping overall.  We were also sent copies of the recipes via email after the class, as well as taking home leftovers.

On the menu:

  • Cold spring pea soup
  • Muffuleta sandwich
  • napa slaw
  • Spaghetti fritatta
  • Kitchen sink cookies

We had a great time in the class and I will definitely be signing up for other classes in the future.

Spring Pea Soup

Spring Pea Soup

Muffuleta sandwich

Muffuleta sandwich

Napa slaw

Napa slaw

 

The making of our frittata

The making of our frittata

The frittata

The frittata

What we could throw into the cookies!

What we could throw into the cookies!

Our cookies fresh out of the oven

Our cookies fresh out of the oven

Nella Cucina
876 Bathurst St, Toronto
416-922-9055
http://www.nellacucina.ca/
@nellacucina
 

 

 

 

 

 

 

A LCBO Inspired dinner

I find the LCBO Food and Wine magazine an inspiration and a plethora of recipes that I bookmark, clip, save but generally do not get around to trying.  In the spirit of a New Year, I decided to actually use some of those recipes I only think about making. My lovely friend @MissNickiM was coming over for dinner, so I opened the Holiday 2011 edition and found two great recipes that were very doable without a large amount of prep: a warm shrimp, scallop and couscous salad and Chicken Wellington.

Both dishes came out wonderfully.  I halved the Wellington recipe (as the recipe served 8 and we were 3), and used quinoa instead of couscous as it was what I had on hand.  We still had a slice of Wellington left for lunch later on in the week.  I will definitely make both of these again.  The salad could easily become a staple salad during the week.

Missed the 2011 Holiday Edition? Recipes can be found on the LCBO website:  http://www.lcbo.com/fooddrink/index.shtml

Next edition out January 11, 2012.

 

Daring Kitchen Cooking Challenge: Japanese

One of the reasons I started this blog is because I had been reading on Twitter about people’s completed Daring Kitchen challenges and I wanted to make what they were making!  So I signed up for both the Cooking and Baking challenges.  So once a month now I will be showing what I made.

This month the challenge was to make a cold Japanese salad of soba noodles with two sauces and tempura.  I found all but one ingredient in the local Loblaws which made making this much less daunting.  A lot of it was prep work and I was able to make the sauces ahead of time.

Here is my batter, it has to be kept cold (hence the ice pack in the bowl; we ran out of ice cubes) and should be kept lumpy which I found hard to leave alone.

I then prepped the veg.  I went with what we had on hand, as we had just received our first Organic Food box which had zucchini and broccoli, and added in some red pepper.  Just to make sure it wasn’t a completely vegetarian meal, I threw in some pre-cooked shrimp.

Post with tempura

Precooked

 

 

 

 

 

 

 

 

 

 

 

 

On to the soba noodles.  For those who don’t know, they are buckwheat noodles.  I enjoy buckwheat pancakes, so I was looking forward to them.   A very quick cook and it is traditional to eat them cold.

On the left is the Mentsuyu-traditional dipping sauce which is a mix of rice vinegar and soy sauce.  On the right is the spicy dipping sauce with green onions, mustard and vinegars.  We all preferred the second one, and went from dipping to putting it right into the noodles.  I topped the noodles with sliced green onions, keeping it simple.

Not sure I would make this again.  I am not a fan of deep-frying, I find it goes everywhere.  The noodles were good, might eat them hot the next time and with maybe a western-style sauce instead.

Now onto my baking challenge!

%d bloggers like this: