Sift, Dust & Toss

You have a magnesium deficiency

2012-01-07T15:20:00.001-05:00

One nutrient that has been receiving more attention in medical journals lately is magnesium, which is a vital nutrient that is sorrily missing from our diets. Health Canada reports that 42% of Canadians are deficient in magnesium, with Newfoundlanders at 65%. Chances are that you have a deficiency.

Magnesium gets no love!

Historically, people got their daily dose from organ meats, seafood, mineral water, or swimming in the ocean - which are all activities performed less frequently by modern populations. In addition, modern soils have mineral depletions and magnesium sometimes gets removed from our water supply. The RDA in the US for adults is between 320 and 420 mg daily, and the average US intake is around 250mg daily.

So, now that we've established you probably have a magnesium deficiency, what does that mean?

We see commercials from dairy lobbyists on television - milk farmers, yogurt companies - demonstrating that calcium builds bones or that calcium has been demonstrated to help people lose weight. What these commercials do not indicate is that supposed super-star minerals like calcium and vitamin D rely on magnesium to be activated into the 75 trillion cells in our bodies.

If we are consuming calcium and not enough magnesium, that calcium will build up in our heart, organs and tissues. Although its widely practiced, calcium supplementation can cause a wide range of health issues due to an imbalance when there is a magnesium deficiency. Calcium and potassium work in tandem to with magnesium in the body to perform a number of functions.

Magnesium is also very important on a cellular level for cellular energy and biochemical reactions. If your magnesium is too low, you can experience muscle cramps, arrythmias, and even sudden death.

What will more magnesium mean?

The most noticeable place you will experience the effects of increased magnesium in your daily diet will probably be in:

Your ability to sleep through the night without waking up, and
Your body's overall management of stress

Where can I get more magnesium?

The following foods provide more than 100 mg per one cup serving. Look at the list and be honest with yourself. How many of these foods are you eating on a regular basis?

Almonds
Artichokes
Barley
Buckwheat
Cashews
Halibut
Navy Beans
Oats
Pumpkin Seeds
Seaweed
Spinach

Consult your doctor before beginning any health program or taking any new supplements, but I've had great success in consuming Natural Calm, a Canadian magnesium supplement product, before bedtime. I'm a fussy sleeper and I've noticed that I fall asleep more quickly and sleep more soundly through the night. They make some great cases for magnesium as an aid to insomnia on the Natural Calm website.

Kind & Generous

2012-01-04T11:00:00.000-05:00

Those of you who follow this blog will likely notice that it’s been some time since I posted new content. In the past, I’ve referenced the phenomenon of blogger’s guilt that I experience when my contributions lapse. I’ll always wrestle with this, but I had somewhat of a revelation I wanted to share with you.

Towards the end of 2011, I noticed that one of my contacts on Twitter, Andy Donovan, had posted a link to my last blog post, entitled Liquid Gold. I replied to Andy and expressed my gratitude for his kindness, and mentioned, somewhat apologetically, that it had been some time since I posted fresh content.

His response was salient and concise. He wrote that blogs are a creative medium, like any other, and creativity will always ebb and flow. I started this blog for many reasons – to explore a blogging platform to educate myself for my career in digital strategy, to share my passion for food and health, and to meet others with similar interests and passions.

What I never expected was that anyone (beyond my friends and family) would necessarily read my writing, let alone derive any value from my musings. Ultimately, I discovered how wonderful it is to put thoughts and ideas into the universe that resonate with other people. The best part of having a blog is hearing back from YOU, the readers so I want to express my sincere gratitude to you for following Sift, Dust & Toss over the past three years and look forward to many more of those lovely interactions in the months and years to come.

Happy 2012, everyone! It's going to be a great one.

Liquid Gold

2011-09-01T22:05:00.001-04:00

After posting about Olivado the other day, I clearly had olive oil on the brain. Touring around Charlottetown, PEI, I came across the rather distinctive, Liquid Gold Tasting Bar & All Things Olive.

The store is filled with metal barrels containing a variety of olive oils and balsamic vinegars from all across the world and you can taste them all with tiny spoons.

They are arranged from lightest to boldest and then there are flavoured varieties of olive oil, balsamic, and white balsamic. The girls who work in the shop told me they bring dry salads each day and then experiment with the different selections. One of the more compelling suggestions was to pair the coconut olive oil with the lime-infused white balsamic to make Pina Colada-style vinaigrette.

I had the hardest time choosing! I spent what felt like hours in the balsamic section: chocolate, no, blueberry, no, blackberry, no, white balsamic pear...

Eventually, I tried the classic, traditional, 18 years aged balsamic and it had me. Smooth as silk! To accompany it, I wanted a traditional olive oil with a distinctive flavour so I went for the Portugese Picual, which has a very grassy taste. I also picked up a small container of black truffle sea salt.

If it hadn't been for the, ahem, convictions of my companion, I would have stayed there all afternoon. Well, lucky for me, Liquid Gold has an online store so you I can spend a fortune there anyway- and you can too. (They also sell soaps and creams that are infused with olive oil!)

The Halifax-based company's prices range from $15-20 for 375mL, with most being $18.

Olivado Premium Oils

2011-08-31T11:04:00.001-04:00

I've been hearing a lot about Olivado recently, a New Zealand-founded company that makes premium oils like extra virgin olive oil, extra virgin avocado oil and the more rare, but nutritionally superior macadamia nut oil.

The Canadian website is a wealth of information, containing everything from nutritional information about different oils to how they should be stored and what to look for when sourcing a quality oil. They also have a lot of recipes and meal ideas.

In the spirit of wellness and nourishment, Olivado has a contest running to win a trip for two to Banff Springs. Visit the website to enter.

Olivado products are available at stores like Pusateri's and Whole Foods in the GTA, but you can get them all across Canada so check the website for a store near you.

Move over Whoopie Pies! Here come Pofferties.

2011-08-30T20:50:00.001-04:00

Correct me if I'm wrong, but I think cupcakes were the first dessert craze in recent history. People opened cupcake shops, brides selected them as cake alternatives for weddings and we enjoyed more of them as a society in general. Then that was it! No more cupcakes! "Too much!" we cried! Next it was macarons. Previously obscure, they were suddenly appearing in elegant bakeries all over Toronto. Then it was whoopee pies, then cake pops...

Our obsession with the next great dessert has reached an all-time high and I'm pleased as punch to announce that I've found it.

Pofferties (pronounced poff-er-chez) are Dutch mini pancakes and are served on a pleasantly messy plate covered in butter and a smattering of icing sugar. Served with tasty coffee, they are a heavenly, heavenly treat. One serving gives you a good batch of the sweet pancakes, thankfully.

My mom brought us to the aesthetically charming Pofferties shop, recently opened in Charlottetown, PEI. Crisp and clean in black and white, it has a elegant feel inside.

We chatted with the lovely store owner who told us of her plans to expand to Halifax and Toronto in the next six months. We debated ideal neighbourhoods, from Leslieville to the Danforth to The Beach.

Expect to see them in a neighbourhood near you very soon and don't be surprised if you start to see Pofferties everywhere soon enough.

Popchips: The hype is legit

2011-08-30T19:33:00.001-04:00

Like myself, you've probably seen Popchips around town everywhere and been wondering what was up with them. I noticed them at natural food stores in Toronto like The Big Carrot, as well as alternative lunch spots like Freshii.

I recently had the chance to sample the full roster of flavours- everything from Salt & Pepper to Barbecue to Cheese. They have a delicious crunch and a texture that somewhat resembles a rice cake.

What makes Popchips so great is that they are a completely natural alternative to status quo chips. Instead of being fried or baked, Popchips' potatoes are 'popped' through a combination of pressure and heat.

They contain no MSG and are vegan and gluten-free- so almost anyone can eat them!

I shared my samples at work and the chips were a big hit with the ladies, less so with the gents (I think they just need to adjust!) If you have a savoury tooth, take the crunchy, airy alternative and pop some Popchips. Highly recommended!

The Psychological Significance of Cooking

2011-08-27T08:36:00.000-04:00

I'm pleased and honoured to have a guest post from Allison Gamble who writes for Psychologydegree.net. She has written a compelling and thoughtful article about family mealtimes and the effect it has on family members. It's completely in line with my thinking, but, more importantly, I like that Allison looks at food as an important social foundation instead of just sustenance.

The Psychological Significance of Cooking and the Family Table
If you've ever seen old TV shows, advertisements and artwork, it’s easy to see that the kitchen table was an important part of everyday life. Generations of family members are pictured gathering around a good, hearty meal, smiling and sharing time together, and it doesn't take a psychology degree to know that those lessons didn't die with the cold war. Busy modern lifestyles and schedules have led society away from this tradition, but there are many reasons why people should strive for a return to the kitchen table as the center of home and family.

Modern Meals vs. Kitchens of the Past
In the past, families in many cultures recognized that food is essential to life. People need to eat, and eat they did. In formal dining rooms, at homey kitchen tables, or gathered around a picnic table; when people ate, they ate together. There was even a time when people would dress specifically for dinner, or at least wash up and make themselves presentable before everyone sat down. Mealtimes were a process that everyone was involved in. Mom and daughters cooked, Dad and sons helped with the washing up, and all the family members stayed at the table until the meal was finished (even afterward for conversation).

The modern meal, however, looks much different. Today, families often find themselves juggling a variety of schedules with both parents working full-time jobs and kids involved in everything from sports to extracurricular academic activities. Add to that the everyday responsibilities of running a household, and it can seem almost impossible to find time to cook, let alone sit the family down at the table for a full meal.

Benefits of Family Mealtime
With the family meal giving way to hectic schedules, it’s important to take a step back and consider why the kitchen table was important in the past — and should still be today.

Teens seem to benefit most from having structured family mealtimes. Kids in that age range who share meals with their parents on a regular basis are less likely to abuse drugs and alcohol or enter into inappropriate sexual relationships. In fact, in all age groups, the likelihood of substance abuse may be up to 70 percent lower for kids who participate in structured family mealtimes. Younger children see a boost in language development and social skills, and all kids show a trend toward better academic performance.

How does the old ideal of a central kitchen table factor into all of this? Whether it’s a quick pizza or a five-course masterpiece, bringing the family together and getting them to focus on sharing a meal gives a sense of structure to the day. It takes everyone out of their busy schedules and puts each family member, regardless of age, in a situation where sharing food and conversation is more important than the next thing on a seemingly endless to-do list. There is a greater opportunity for real communication, which contributes not only to social and academic skills, but also to the emotional health of the family as a whole. Parents and kids alike get the opportunity to talk about what they’ve been up to and things that are on their minds. Kids are able to talk to their parents without distractions, and parents can catch up with what’s going on in their kids’ lives. These open, relaxed conversations are much healthier than trying to snag a few minutes between appointments and text messages. When everyone is paying full attention to each other, tension is lower and interactions are more positive.

Cook Together, Live Better
Without structured times to eat, people of all ages have a tendency to pick fast, convenient foods that are often high in fat, sugar, and unhealthy ingredients, or to graze on a little of “this and that” rather than having a healthy meal. But families who eat together tend to consume more fruits and vegetables, thereby establishing positive eating habits that continue throughout life.

Getting the family involved in the cooking process helps to instill these habits and creates the opportunity for everyone to learn a little bit about patience, cooperation, and compromise. Time spent in the kitchen also helps parents to impart crucial lessons to kids of all ages:

Young children learn the importance of trying new foods and that it’s not always possible to have exactly what they want at every meal.
Older kids and teens get a lesson in the budgeting and organization involved in planning and cooking meals for a family.
Learning new cooking skills helps to boost confidence and instill a sense of self-sufficiency.

Adults benefit from dedicated cooking time, as well. Focusing on cooking allows them to distance themselves from the stresses of the day, wind down from work, and engage with the rest of the family. Spouses get a chance to spend time together and bond over the mutual enjoyment of preparing a meal. Meal preparation can also be considered an act of love, as there is a great deal of care involved regarding the quality and nutrition of the finished product. Like the kitchen table, the kitchen itself is a place to foster positive family relationships and ease the tensions that are too often inextricable from everyday activities.

Cooking and eating together were once central parts of daily life for the majority of families. Making a concerted effort to move away from the constant rushing of modern schedules and towards more shared family meals helps to anchor parents and kids to the old kitchen table ideal. Whether everyone pitches in to cook or just shows up to eat and talk, spending time together and bonding over food has many positive, healthy benefits for each member of the family.

Allison Gamble has been a curious student of psychology since high school. She brings her understanding of the mind to work in the weird world of internet marketing.

Franco Stalteri = Charlie Burger

2011-07-25T09:58:00.000-04:00

I received a message on Twitter this weekend from Mr. Charlie Burger himself indicating that he was the waiter who had served me at the two Charlie's Burgers events I attended. I remembered who he was immediately- Franco: a handsome and warm gentleman who made the entire experience lovely.

The word is out.

James Chatto wrote a piece in the Saturday Globe and Mail about Franco, whose day job is director of experiential marketing for Your Brand Integrated Marketing Communications, a company I've had some dealings with over the past couple of years. If this whole Charlie's Burgers experiment is any reflection of the kind of buzz Stalteri can create, he's done very well.

Stalteri said the reveal came because the secret had "run its course." I feel sad that the charade is now done, but it sounds like there are more Charlie's Burgers dinners in the works for the future.

If you'd like to read my overview of experiences with Charlie over the past couple of years, click here.

And go. You should go.

Sheep Testicles

2011-07-11T08:45:00.001-04:00

Earlier this summer we had a barbecue with some Middle Eastern friends of ours. We had a feast: quail, Cornish hens, octopus, and lamb. It was wonderful. Our friends told us of a Persian delicacy that was banned in most parts of Iran: sheep testicles.
A few weeks later, we gathered for our friend Heather's surprise birthday party Our friends brought the sheep testicles as promised.
We ate the sheep and lamb testicles on grilled flat bread. The taste was mild and buttery with a texture like foie gras. Some of our friends struggled with the mushy texture.
Below is a video of the sheep ball being prepared for grilling on the barbecue by my friend, The Micker. I wouldn't recommend watching it if you're got a weak stomach:

Joey - Eaton Centre

2011-07-06T14:11:00.001-04:00

Last week, I was invited to attend the opening of the new Joey restaurant at the Eaton Centre.

The first thing we noticed upon arriving was the wall-size convertible windows at the front, revealing an adaptable patio space. Very slick.

For those who aren't familiar with Joey, it's a Canadian chain that is more dominant out west. I wrote about the original launch when the chain came to Toronto at the Shops at Don Mills in September 2009. I also did an interview with the very young and shockingly handsome Executive Chef Chris Mills.

The atmosphere at Joey is slick, dark and sexy. The space is quite impressive with the high ceilings and tucked-away upstairs seating. The servers looked like they had a checklist of cues for heterosexual men: Blonde! Curls! Cleavage! Eyelashes! Sparkles! Cleavage! Given the target demographic, it probably makes sense, but that kind of thing always makes me snicker. (You may remember me referencing this in my review of Woodlot.)

The food we sampled was comparable to what we eat at the launch: lobster grilled cheese, Thai curry, Indian butter chicken, Kobe beef meatballs, sushi options, and molten lava chocolate bites. A few items that impressed me were the locally-sourced meats and cheeses offered as a part of the charcuterie platter. Most impressive of all was the response I received from one of the chefs regarding the platter selection:

"Let's call a spade a spade. Joey is a chain. But that doesn't mean we can't have regional representation on our menu so that's something we strove hard to include. Ontario and Quebec have some amazing local meats and cheeses that we wanted to feature."

I commend Chris Mills for making this decision.

And the winner of Top Chef Canada is...

2011-07-05T10:41:00.000-04:00

Below is the news release announcing the winner from last night's final episode of Top Chef Canada. I was hoping for either of the runner ups, but a big congratulations to Dale MacKay!

VANCOUVER’S DALE MACKAY DECLARED CANADA’S TOP CHEFBeats Out Chefs Rossi and DeSousa in the Final Battle of The SeasonTop Rated Series in Food Network Canada’s History

Vancouver based Chef Dale MacKay is the inaugural winner of Top Chef Canada, as revealed in the fierce and emotional season finale of Top Chef Canada that aired tonight on Food Network Canada. Along with the Top Chef title, Dale will receive the grand prize of $100,000 and a GE Monogram Kitchen worth $30,000.
In the final episode, Chef MacKay took on fellow finalists Toronto’s Chef Rob Rossi (formerly Mercatto) and Calgary’s Chef Connie DeSousa (CHARCUT). Chef DeSousa started out strong, winning the Quickfire Challenge, but it was Chef MacKay’s impressive three-course meal prepared for guest judges David Hawksworth, Chef/Owner of Vancouver’s Hawksworth; John Peller, Owner of Peller Estates; and Jason Parsons, Executive Chef at Peller Estates that earned him the title of Canada’s first Top Chef.

Before opening ensemble in May 2011, Chef MacKay had been a protégé to world renowned Chef Gordon Ramsay at his restaurants in Tokyo, New York, and London. More recently, he was Executive Chef at Lumière, Vancouver’s Five Diamond, Four Star, Relais Gourmand establishment, managed by celebrated New York Chef Daniel Boulud’s Dinex Group. As Executive Chef/Proprietor of ensemble, Chef MacKay aims to give Vancouverites an entirely new and exciting dining concept, combining classic French techniques with modern influences and flavour profiles from around the world.

Viewers who missed the season finale of Top Chef Canada can tune in to see it again on Saturday, July 9th at 7pm ET/PT on Food Network Canada or watch it online starting tomorrow at topchefcanada.ca More information about the eagerly anticipated second season of Top Chef Canada, set to air on Food Network Canada in 2012, will be revealed in the coming months.

Anatomy of a cupcake

2011-06-29T08:51:00.000-04:00

(Via Stairway to Ad Heaven)

No E. Coli for Me

2011-06-14T08:34:00.000-04:00

In light of the recent E. Coli outbreak in Europe and my return to green smoothies in the morning, I decided that I would start making my own sprouts at home. I purchased a Bio-Snacky kit from The Big Carrot on the Danforth and a few packets of seeds to get me started.

Place in an area with indirect sunlight. Water morning and evenings. No soil. Boom! They're ready in three days. I'm never buying expensive organic sprouts at the store again for $5.50. The seeds run about $3.50 and you get a few batches out of them.

Oh yeah, are you wondering why you should eat sprouts? Well, they rival meat in protein and compete with tomatoes for vitamin C. They are low fat and high fibre. They've been traced back to biblical times (you know how I feel about biblical foods) and basically single-handedly solved the problem of scurvy with sailors in the 1700s.

Sprouted vegetables and grains are a really easy way to up the nutritional value of any meal because your body is able to digest them more easily than the mature versions and absorb more benefits from them. (Squirting lemon on your fruits and vegetables helps too because it breaks the enzymes down and allows your body to absorb more nutrients.)

The Learning Zone

2011-05-26T09:30:00.002-04:00

Those of your who've been reading Sift, Dust & Toss for the past couple of years will know I always insist I am not a baker. I think people are either cooks or bakers. They may do both, but their skill set naturally falls into one area or the other, like a painter or a sculptor. I'm more of a cook because I like to adapt and meddle. When I see a recipe, I always think I can make it better by adding an ingredient that will pair nicely with its flavours. I always adjust.

Bakers are more disciplined and scientific. They approach everything with an understanding of wet and dry ratios. I marvel at those who can bake instinctively without a recipe. They have to account for so many variables: hot and cold, wet and dry, and rising and expanding air.

In spite of my un-bakerlyness, I made a rhubarb crisp today for my colleagues at work. I think it's ok, but the process still made me apprehensive. This all reminded me of an infographic I came across many years ago while training to be a high ropes course instructor that I have replicated here for you.

We all have activities and tasks that we are comfortable with. Those tasks fall into our comfort zone. When we stretch our abilities and take on new challenges, we enter our learning zone. If we go too far outside our comfort zone, we enter our risk zone and this is becomes tense and frightful for us.

The cool part of all this is that when we spend time in our learning zone, eventually these activities become part of our comfort zone and we can take on new risks and challenges: our risk zone becomes smaller and smaller.

Baking is definitely part of my learning zone. I hope to keep at it so I can one day be one of those people who intuitively partner hot and cold, wet and dry, and rising and expanding air.

Recipe Template: Pureed Vegetable Soup

2011-05-17T18:41:00.004-04:00

Long ago, I curated the following recipe to make soup with basically any vegetable. I fancied myself quite clever for reducing a zillion recipes into one catch-all. The essence is that any pureed vegetable soup requires some oil or butter, a pungent flavour base, a spice, a broth, a vegetable and a blender. That's really it. Ultimately, it requires the user to understand that nutmeg goes well with green vegetables and curry is well-suited to carrots or cauliflower, but you can't really do any wrong. Add a potato, remove a potato. The world is your soup pot. Be adventurous.

Aromatics: 1 cooking onion/ 2 leeks/ 4 shallots (or any combination of all)

2 cloves of garlic/ 1 thumb sized piece of ginger (optional)

1 tsp of the spice of your choice: nutmeg/ thyme/ curry

1 russet potato, chopped (optional)

3 cups of vegetable, chopped (carrot, broccoli, mushroom, cauliflower, celery, etc.)

3 or so cups of chicken/vegetable/beef broth (enough to cover)

1 cup of 2% milk/ evaporated milk/ coconut milk/ cream (optional)

dollop of sour cream/ grated parmigiano-reggiano/ hot sauce

sea salt and freshly-cracked pepper

1/2 cup of chives/ parsley/ cilantro

Method

Heat olive oil in a heavy bottom pot over medium heat, add onions (or other aromatics.) Cook until softened (7 minutes.) Add garlic and spices; cook 1 minute until you can smell the aroma.
Add vegetables and soup broth. Increase heat until gently boiling. Reduce to a simmer and cook 10 minutes or until vegetables are tender.
Puree mixture in a blender. (Strain if desired, but I hardly ever do.)
Add milk, cream or coconut milk. Season to taste with salt and pepper. Top with freshly chopped herbs.

Serves 2.

The Dark Side of Food Blogging

2011-05-15T15:52:00.001-04:00

I had an experience last week that left me a little rattled. Working late at work, I ordered take-out from a restaurant I know and respect. The food was delicious, but, to my shock and dismay I fished an open staple out of my mouth. Naturally, this could have cut my mouth, I could have swallowed it - a lot of terrible things could have happened. As it turned out, I caught it and it was fine, but my trust and confidence in that restaurant was compromised. It's too bad because their food is delicious.

As a food blogger, I don't think it's fair to use this platform to tear apart restaurants. I know that one bad review can make or break a business so I try to write about things I love and things of value, keeping pollution to a minimum.

Last year I had a violent and gut-wrenching food poisoning episode from eating Pad Thai at a popular downtown restaurant with a strong reputation. I was out of commission for days and my inclination was to tell the world what had happened, making the restaurant pay for their irresponsible practices.

However, I held back. I won't go back there again and I might mention the incident to my inner sanctum, but people have rightly pointed out to me that food poisoning is difficult to attribute with 100% certainty so it's reckless to take a stand and write a scathing review.

As for the staple incident, I think I'm going to tell the restaurant what happened so they are aware. I'm interested in your thoughts. What would you have done about this staple incident? Would you write about it and name the restaurant? Do you think it's the responsibility of food bloggers to tell honest stories about their negative experiences? Or do you think this is unfair to restaurants?

Surprisingly Un-Stoic Organic Lentil Soup

2011-05-14T15:58:00.000-04:00

The words "lentil soup" aren't exactly awe-inspiring, but this soup recipe is. The first time I made it, I couldn't believe what a delicious and complex flavour it rendered. I could not stop eating it! Just amazing what a little bacon can do. The thyme plays a very important role in tying all the ingredients together and the greens and parsley add a nice freshness to brighten the lentil-y colour.

This dish is great served immediately, but it gets better after a day in the fridge when the flavours have had a chance to meld. I try my best to use organic ingredients wherever possible. Try to use sea salt instead of table salt and you'll notice the difference in flavour (as well as the added benefits of micro-nutrrients from the ocean.) I'm a garlicky person so I go heavy on it.You can add 3 cloves if you're after a milder flavour. If you want to make a vegan version, simply replace the bacon fat with olive oil, omit the cream, and use veggie stock.

If you're serving the soup immediately, follow the recipe as outlined below. Sometimes I'll make a batch and split it into smaller portions to take to work. In these cases, I'll leave out the spinach or kale until I reheat it so it doesn't get too wilty.

Ingredients
3 strips bacon, cut into bite-sized pieces (for good quality organic meats, try Sanagan's in Kensington Market or Cumbrae's)
1 large onion, chopped
3 medium organic carrots, peeled, halved and chopped into crescents
6 garlic cloves, minced
2 tablespoons sun-dried tomato paste
1 1/2 cups of organic lentils, checked over and rinsed
1/2 teaspoon organic dried thyme
4 cups of organic veggie or chicken stock
2 cups of water
1 tablespoon organic red-wine vinegar (Eden's has a great one)
2 cups of chopped organic kale or spinach
1/2 cup of organic cream, or evaporated milk
water to thin soup, as needed
1/2 cup of chopped fresh parsley
Sea salt
Freshly ground pepper

Method

In a heavy-bottom pot with a tight-fitting lid, cook bacon over medium heat until brown and crispy, about 10 minutes. Reserve about a tablespoon of fat. Remove the rest, along with the bacon. Set aside...or not. My bacon usually winds up as a "chef's treat" if you catch my drift.
Add onion and carrots; cook until softened for about 5 minutes. Stir in garlic until you can smell the pungent aroma, less than a minute. Stir in tomato paste, and cook 1 more minute.
Add lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover and cook until lentils are tender, 30 to 45 minutes. I usually puree half the soup in a blender because I like a thicker texture. You can do this or leave this step out. If the soup is too thick, add a little water to thin it out. Return blended soup to pot.
Add kale or spinach. Wilt in the warmth.
Stir in vinegar and salt and pepper to taste. Add cream. Garnish with chopped fresh parsley

Vegan Black Metal Chef - Video for Pad Thai

2011-05-11T09:52:00.001-04:00

My good friend Parker at Blogcampaigning just sent this video my way. It's too good not to share.

Watch as the Vegan Black Metal Chef ~~sings~~ screams his recipe for Pad Thai and shows his cooking method, complete with captions and torturous cooking utensils.Something tells me I'm going to be watching a lot of Vegan Black Metal Chef in the months to come...

Good News for Sift, Dust & Toss

2011-05-09T09:00:00.002-04:00

In case you didn't hear the good news, I was selected as the winner of Miss Ava Cado’s guacamole blogger challenge for my recipe for Multi-Citrus Guacamole. The recipe was selected based on a combination of originality/creativity, flavour profile, ingredients in the recipe and overall presentation.

I was delighted to receive a $300 Pampered Chef gift certificate and a forthcoming blogger challenge badge for Sift, Dust & Toss.

Click here to see the winning guacamole recipe. Happy belated Cinco de Mayo!

Trish Magwood's new cookbook, In My Mother's Kitchen

2011-05-08T20:00:00.003-04:00

Toronto local and James Beard award winner, Trish Magwood, recently released her second cookbook, In My Mother's Kitchen. I was pleased to receive a copy as I've always appreciated her sweet and simple approach to cooking and entertaining. The book is filled with cozy, comforting recipes that be performed by working parents- even on weeknights.

With each recipe, Magwood shares where and who she learned it from, recounting happy memories of her family's cottage and farm.

As I flipped through the pages, I was filled with nostalgia for simple childhood favourites like Egg in a Hole or Raisin Walnut French Toast. Cheddar Chive Buttermilk Scones look simple to make and sound very promising. Soups are my favourite and Magwood does not disappoint: Sweet Potato, Curried Corn Chowder, Mulligatawny, Taco Soup and Grannie Annie's Magic Soup to cure colds are among the selections. Ultra-tested Mac and Cheese with penne sounds like a keeper. The fish recipes look ok, but Magwood confesses fish is not her favourite. Grill-Pan Rib-Eye with Creamy Mushrooms sounds delicious. Grilled Lettuce is right up my alley.

To honour her mother and grandmother, Magwood does updated versions of time-honoured recipes like Tomato Butter and Crab Apple Jelly, sixties and seventies classics like Cheese Soufflé and Cottage Barbecue Pineapple Chicken, while offering new favourites such as Miami-Style Beef Short Ribs and Mock Butter Chicken.

Very few of the recipes require more than ten ingredients. If you're a meddler like me, you could add additional spices and herbs to your liking, but Magwood offers great templates, suitable for picky little eaters' palates. Throughout In My Mother's Kitchen are lovely photos of food, memorabilia, and the family’s kitchen garden. Below, I've included Magwood's recipe for lemon ice cream that you can make without an ice cream maker.

In My Mother's Kitchen
By Trish Magwood
Harper Collins Canada
$39.99 CAD

No-Ice-Cream-Maker Lemon Ice Cream
(Credited to Trish Magwood from her cookbook, In My Mother's Kitchen)

Ingredients
1 cup 10% cream
1 cup 35% cream
1 cup sugar
2 tbsp lemon zest
1/3 cup of fresh lemon juice

How To
In a large bowl, combine 10% cream with 35% cream. Beat with an electric mixer at medium-high speed until cream starts to thicken slightly, 4 to 5 minutes. Add sugar and beat until incorporated. Stir in lemon zest and juice.

Pour into an 8-inch (2L) square cake pan. Cover and freeze until firm, about 24 hours. Serve with fresh berries. Garnish with frozen candied lemon curls: use a lemon peeler to make lemon peel curls, shake in a small bowl of sugar and freeze in a single layer on a small baking sheet.

Charlie's Burgers Does Anti-Burgers

2011-04-28T09:00:00.004-04:00

I needed a couple of days to literally and figuratively digest my latest Charlie's Burgers experience. It was so decadent and pleasantly strange, surreal even.

I was instructed to meet 'the man sitting on the wine barrel' outside the Baton Rouge on Front street at 6:40 pm sharp on Easter Sunday. My partner in crime and I arrived with 10 minutes to spare and shuffled around anxiously, awaiting our turn. In this seemingly-eternal waiting period, everyone on the street seemed like they could be headed to the dinner. Suddenly everyone became a suspect. Was the person dressed up? Did they look sketchy or nervous?

Within a short time period, we saw other lurkers who were clearly awaiting their time to meet the barrel man. Our excitement grew.

At 6:40 pm we approached him. He welcomed us warmly and checked our names off the list then handed us a small box containing the clue for where our dinner would be held, a fast food carton, inscribed with the famous initials CB. We were told to put our dinner money in the box to deliver upon arrival at the destination.

We eagerly opened the box to discover a Steamwhistle coaster and concluded that the brewery was our next destination. We made our way down towards the lake and were greeted by a bouncer at the brewery door who welcomed us inside. We placed our money in the fast food container we were welcomed inside.

Inside, we mingled with other patrons as we drank pints and awaited the festivities. The experience felt larger and more mainstream than my previous dealings with Charlie, but not in a bad way. I was pleased to see that the movement had gained real traction in the GTA and cultivated a dedicated fan base

I had strategically starved myself based on my previous Charlie's Burgers experience. By the time we were seated at the long, extended table, I was utterly famished.

First up was the D'Amare Rosso IGT 2007 (Super-Tuscan) Imprunetta to pair along with The Breakfast Burger, courtesy of Chef Scott Vivian from Beast Restaurant. The wine was lovely and low in tannins, as is my preference and experience with real Italian table wines, and I appreciated the heart caribiner keepsake I got to keep from the bottle. The burger was deconstructed, arriving like a stew in a bowl. The flavours were sweet and savoury at once: a cardamom creme fraiche pancake, smoked pork belly, seared foie gras, maple curd, duck fat tator tots and monforte goat's milk cheddar. I polished my bowl ravenously and braced myself for more richness to come.

The Breakfast Burger

The next course was The Mushroom Umami Burger from Howard Dubrovsky at Live and Breathe (L.A.B.) restaurant. It came with tomato anise chutney and smoked old cheddar. I don't know how Dubrovsky managed to get so much umami into that burger, but it certainly lived up to its name. It was spectacular. The wine pairing was a lovely Diadema Bianco IGT 2009 Imprunetta- easily one of the best whites I've ever tasted and certainly not standard LCBO fare. The bottle was adorned with pink Swarovski crystals that pleased all the ladies in the crowd.

It was a pleasant vegetable break in an otherwise carb-and-meat-heavy meal.

Next came The Beast 'Burger' Terrine, complete with caramelized onions, house made ketchup, aioli, and St. Ambroise Oatmeal Stout grain mustard. These were likely the best burger condiments I've ever eaten. I typically find that homemade ketchup (anything but Heinz) misses the mark, but this one was rich and flavourful. The mustard was outstanding. My favourite part was the little honey truffled milkshake that came on the plate. I would drink one of those every day if I could.

The Mushroom Umami Burger

This course paired with an Alsatian wine: Kultmann - Platz Riesling 2009 Alsace, France - Les Viticulteurs Reunis de Hunawihr.

By this point my belly was already feeling like it might burst- and two courses remained. I was pleased to have a slight break to catch my breath and chat with our neighbours.

The Beast "Burger" Terrine

As always, the multiple Charlie servers were an absolute pleasure, making sure that everyone knew the details of each course and ensuring that all patrons were enjoying their time. The whole mandate of Charlie's Burgers is to bring back the mandate of pleasure eating, free from the capitalist clutches of The Industry. It's a chance for food lovers to indulge in something they would not normally be able to eat and an opportunity for chefs to play and curate a menu that wouldn't work in a restaurant setting due to cost and eccentricity. The Charlie servers live and breathe by these beliefs and relish in the opportunity to celebrate the joy of cooking and pleasure in food.

Next came dessert...

The Dessert Burger! Chef Dubrovsky wanted it to look like a trashy McDonaldsesque fast food burger and we all agreed that he succeeded.

The burger was composed of two doughnut buns, tomato jellies and "mustard," which I think was a citrus reduction. The patties were made of chocolate meringue. A real trompe l'oeil!

The Dessert Burger

I felt a slight bit of relief after finishing the dessert course, knowing I wouldn't have to find any more space for food. The final course was an optional scotch and cigar course, which we elected to participate in.

Front and center was a Mombacho Corona Cigar - Indonesian seed grown in Nicaragua, that included a blend of tobaccos grown in three different regions. I don't know much about cigars and I could smoke the whole thing, but I did appreciate the smoothness of the flavour and how it complemented the other tobacco-infused components of the final course.

To complement the tobacco in the cigar, we enjoyed a special Glenmorangie Single-Malt Scotch, which genius mixologist Frankie Solarik from Barchef had infused with Nicaraguan tobacco. Again, I don't know too much about scotch, but I noticed how the flavours in the cigar complemented those in the scotch.

The Final Course

Finally, we enjoyed The Beast After Bite, a tobacco-infused chocolate ganache with single-malt scotch caramel, nougat, feullatine, and smoked sea salt. This treat came courtesy of Rachel Vivian, co-owner and pastry chef of Beast.

If you are interested in participating in Charlie's Burgers, Toronto's very own anti-restaurant, sign up on Charlie's website. You will then be sent a questionnaire to fill out, asking you questions about your food preferences. After that, you will be added to the email distribution list which will disclose the featured chef, menu and cost of the next Charlie's Burgers meal. The location is always cryptic (and fun.)

Remember to bring your appetite and a very adventurous palate.

Good luck!

Cooking in the future (as forecast in the early '90s)

2011-04-27T23:53:00.000-04:00

I loved this projection of what cooking could look like in the future from the early 90s. It's a little bit accurate and a little bit hilarious.

(Via Swiss Miss)

Woodlot - You catch more bees with honey...

2011-04-26T09:30:00.011-04:00

I recently made two dinner reservations on the same evening for the same occasion. One was at Origin, which Toronto Life had recently ranked as our city's Number One restaurant. It sounded exciting, but challenging. Chris Nuttall-Smith wrote of Origin, "Ear-blistering ’70s rock, kitchen pyrotechnics, Godzilla figurines—they’re all part of the magic at Claudio Aprile’s madhouse of a restaurant" and "Origin is occasionally maddening (the Black Sabbath cranked to 11; the hurried service) but it's also brilliant..."

Grapefruit cocktail with bitters

I started to second-guess myself . For a birthday dinner, it might be nice to sit somewhere more relaxing than geniale, somewhere that doesn't offer an assault! on the senses. Origin seems like the kind of place one might need to brace herself for- less a dining experience and more of an adventure.

I was also surprised to see that Toronto Life had originally ranked the restaurant with two-and-a-half stars before putting it at the top of their 2011 restaurant list. Either the magazine is not consistent or Origin really stepped up their game in recent months.

Lastly, and perhaps, most significantly of all, I still have residual beef with Origin's owner, Claudio Aprile, over a ~~coke-induced~~ heated tyrade he went on against food bloggers. You can read my less-than-pleased post here: "Biting the hand that feeds."

Gnocchi with goat cheese and poppyseed

I'm sure I'll go there eventually, but, quite frankly, Origin keeps getting kicked down my list of places to visit becuase of Chef Aprile's foolish misstep.

So where did I go instead? Woodlot. Occupying the former location of ~~my favourite~~ the only club I enjoyed attending in Toronto, Octopus, I was hoping some of that location's charm would rub off.

And it did.

By contrast to Origin, other reviews of Woodlot continually made reference to the cozy atmosphere and comforting, carb-heavy menu. A number of people mentioned the spectacular wood-burning oven. It sounded like a pleasureable experience and pleasure is certainly more my scene.

I knew I liked the place as soon as the hostess greeted us. She was kind and warm in a very genuine way. My positive impression continued as we sat down in the upper loft. Light poured through the skylight, drawing attention to the wine cellar and dark wood details. Our server arrived, even friendlier than the hostess. I ordered a white grapefruit and vodka cocktail with bitters. My companion had a nice, bitter stout.

Steak, medium-rare

We decided to share a large portion of goat cheese and poppyseed gnocchi ($19) to start. It was divine - creamy and unexpected. Goaty, without being too gamey. The poopyseeds were an unexpected and creative addition, popping pleasantly in our mouths.

Another detail I noticed was the wardrobe of the servers: different-coloured, loose-fitted men's shirts- classic and comfortable. Whenever I go somewhere and the waitresses are dressed in barely-there miniskirts or cleavage-revealing tops, I shudder and then wonder how the food is going to taste. Don't get me wrong, I understand the way the world works. I know staff members need to get tips, but I expect this kind of costuming from a club or a bar, not a restaurant. (Take note Nota Bene.) The men's shirts also fit the clever lodge-like motif of Woodlot. The whole place feels very Canadian without being an over-the-top hunting lodge caricature.

Snails and bacon on a bed of polenta

My companion ordered the steak, which arrived on a gorgeous wood plank and had a gooey dollop of herb butter on top ($29.) I ordered snails and bacon on a bed of polenta. It was served with a delicious, brown reduction and some wilted greens, mushrooms and scattered with pumpkin seeds ($24.) Very umami. The polenta had been grilled in such a way that it retained its composition. Both the dishes were perfectly seasoned.

Because of the decadent nature of our mains, we shared a side of rapini ($6), which was tossed in herbs, hot peppers, lemon and butter. It was perfectly cooked, retaining the bite of the vegetable. Depending on how long you've been reading this blog, you'll know how much I love rapini. I really appreciate this recent restaurant trend of offering side vegetables for the table to share. Turnips were another tempting option that I will try on another occasion.

Rapini tossed in herbs, lemon and butter

We finished the meal with a lemon curd and wild blueberry tart that was topped with an earth-shattering pillow of homemade mashmallow. The combination sounded intriguing, but the result was far more than the sum of its parts. The flavours melded together. Why has no one put marshmallows with lemon before. Why has no one told me about this! I absolutely loved it.

Frankly, the more I reflect on my experience at Woodlot, the better it gets. It's a comfortable unpretentious place to go for a birthday or romantic dinner. The coziness makes it feel a little wintery so I wonder if the menu will lighten up in the hotter months.

I wholeheartedly recommend you try this spot. Its atmosphere makes it suitable for the whole family. The bakery opens early in the morning, offering warm and sweet baked goods, which I must return to try.

Lemon curd and wild blueberry tarte with marshmallow

Woodlot
293 Palmerston Avenue
Toronto, ON M6J 2J3
(647) 342-6307
Reservations Recommended

Hours Tuesday-Friday
7:30am-4pm, 5pm-2am
Weekends
8:30am-4pm, 5pm-2am

4.5 Star Anises (out of a possible 5)

Charlie's Burgers Revival - A return to the roots of Sift, Dust & Toss

2011-04-22T16:44:00.002-04:00

I wrote my first blog post more than two years ago, on January 21, 2009. The post included an original recipe for fennel salad that I still make all the time. In the months that followed, I gained momentum and found I really enjoyed blogging.

On March 1, 2009, I caught wind of a secret fine dining trend that was happening in Toronto, most notably through an organization/individual named Charlie's Burgers. I was intrigued and a little intimidated by the idea. It started to gain momentum and journalists from the Globe and Mail and Toronto Star attended these secret dinners.

On March 27, 2009, I wrote a blog post speculating about Charlie's identity. My belief was that he was Jamie Drummond, prominent sommelier for Toronto chef Jamie Kennedy. This blog post caused a lot of chatter in Toronto, getting hyperlinked by Macleans.ca and receiving cheers and jeers from food experts and other food bloggers. Jamie Drummond responded with a comment directly on my blog and I received an e-mail from the elusive Charlie, dispelling the rumour I had started. Jamie Drummond was even quoted in the Toronto Star as saying, "Despite popular rumours on the Internet, I am certainly not Charlie."

Looking back, I realize it was that speculative blog post that elevated the stature and popularity of Sift, Dust & Toss.

Later in April, I was invited to attend a Charlie's Burgers dinner, the theme of which was Your Last Meal on Earth. (Menu here.) It was an unbelievably special experience, one that I will never forget. The meal was held in eccentric millionnaire collector, Billy Jamieson's apartment, filled with dark and ancient tribal arts collections that felt more like a gallery than a home. (Pictures here and here and here - although they don't fully do it justice.) When I walked in the door, my eyes met those of Susur Lee, Canada's culinary pride and joy. I was humbled by the stature of my dining companions.

Our chef for the evening was Victor De Guzman, sous-chef of Cambridge's esteemed Langdon Hall. It's considered to be one of the top restaurants in Canada. We savoured oysters, scallops and charred octopus, a mature egg delicacy from Hanoi, cured and roasted duck breast, a Itoham Kobe beef striploin course, and, for dessert, a cashew, praline and meringue torte accompanied by mangosteen, coconut caramel ice cream.

My blog generated some debate about the authenticity of the Kobe beef, which I vehemently defended. Chef De Guzman wrote to me personally and defended the authenticity of the product. Charlie also contacted me. Naysayers and dissidents will always exist. Their jealousy did not succeed in detracting from our spectacular dining experience.

A year later, I would get the amazing opportunity to visit Langdon Hall myself and experience the delightful cooking of Chef De Guzman again with a fabulous tasting menu.

All this walking down memory lane leads my to the point of this post: I'm attending another Charlie's Burgers dinner this Sunday and I'm more excited than ever. As is the custom with these secret dinners, I don't know where it will take place, but I do know who the guest chef is and what the menu will be. Suffice to say, I'm very excited.

The menu is below. Click the image to see it up close.

And just in case that wasn't special enough, here's the optional additional course:

Recap to follow dinner Sunday evening. Stay tuned.

If you are interested in experiencing Charlie's Burgers, sign up here. You can also follow Charlie's Burgers on Twitter.

Red Prince, My Saviour!

2011-04-20T09:00:00.000-04:00

Dramatic, Wedding-Cake-Like Package

Nothing could have brightened this dark and dreary day more than what I received today: a lovely package from Red Prince Apples to celebrate the Royal Wedding! I've previously written about this rare and wonderful apple varietal. It is, without question, my very favourite (yes, even more than Honeycrisp!)

My dramatic wedding-cake-like-package included:
1. A talking apple alarm clock (to make sure I wake up on time to watch the procession and ceremony)
2. Gilded Caramel Apple Truffles
3. Red Prince Apple Gem Scones
4. Red Prince apples

Red Prince Apples and Talking Alarm Clock. So cute!

Truffles! Filled with apple!! If Red Prince were human, I'd marry him indeed.

Below I've included a recipe for Red Prince Apple Gem Scones with Clotted Cream, courtesy of the Red Prince himself. It's the perfect regal treat to savour while you watch Kate Middleton walk down the aisle with ~~your man~~ Prince William.

Red Prince Apple Gem Scones with Clotted Cream

The Red Prince apples used in these scones make for a light and moist biscuit. Paired with clotted cream, a traditional English spread, these Red Prince Apple Gem Scones are the perfect treat to serve at a mid-day bridal shower or afternoon tea party.

Red Prince Apple Gem Scones with Clotted Cream

Ingredients:
2 Red Prince apples, cored and finely diced
2 tbsp of lemon juice
2 tbsp of brown sugar
1/4 tsp of cinnamon
2 cups of all purpose flour
2 tsp of baking powder
1 cup of milk
2 tbsp of apple cider vinegar
1/2 cup salted butter, frozen
demerara sugar for sprinkling, optional
clotted cream

Method:

Preheat oven to 425 F (218 C).
In a medium-sized bowl, combine apples with lemon, sugar and cinnamon and let sit.
In a large mixing bowl, combine flour and baking powder, set aside.
In a small bowl, combine milk and apple cider vinegar; let sit for a few minutes.
Grate frozen butter and add to flour mixture, stirring to combine.
Drain the Red Prince apples and mix into flour and butter to coat. Pour milk into dry ingredients mixing with a fork until just combined being careful not to overwork the dough.
Roll dough to 1-inch (2.5 cm) thickness and with a cookie cutter cut into 1 ½” (3.5 cm) rounds. Sprinkle with demerara sugar (if desired) and bake for 15 minutes or until bottoms are light golden brown.
Serve with clotted cream and good quality tea.

Makes 25 scones.
Source: www.redprinceapple.ca

Gilded Caramel Red Prince Apple Truffles

The World's Top 50 Restaurants

2011-04-19T09:50:00.001-04:00

Yesterday, San Pellegrino announced their list of "The World's 50 Best Restaurant Awards." Click here to view the full list of winners.

Of note, no Canadian restaurants made the cut- much to my food blogging chagrin.

What do you think? Should one of ours have made the cut? Do you disagree with any of the selections?

Bellevue Encore

2011-04-15T10:15:00.004-04:00

Just because I love it this much, here are a couple dark shots of dinner: a spectacular steak salad with shaved pecorino, and the daily special - scallops and shrimp in a buerre blanc sauce on a beet-stained quinoa salad with walnuts and wilted micro-greens. I make quinoa all the time and this was the best I've ever had. So much flavour and texture. Absolutely amazing.

Steak Salad with Shaved Pecorino

Beurre Blanc Scallops & Shrimp on Quinoa Salad

Read all about brunch and see the full review of The Bellevue here.

The Bellevue

2011-04-15T10:00:00.008-04:00

I think it's fair to say this blog post has only been a mere six months in the making. It's been welling up- percolating inside me for ages. I would write pieces and take pictures then go back again, with each meal trumping the previous one.

I've been to the Bellevue more than a handful times since it opened late last summer. Located at the Western side of Kensington Market, at the corner of Bellevue and Nassau, it's the best-kept secret in this city and the best thing to happen to Toronto since The Black Hoof.

And it's more my beat than those offal nose-to-tail spots. I'll delve into organs and exotic fare, but is it relaxing and pleasurable? Does that make me feel good? Does it nourish my body? Is it wholesome?

Daily Special: Shrimp Tacos

Ultimately no. I'm more Aristotelian than that.

I keep going back because the Bellevue is adventurous. The menu offers playful and exciting ingredients with an emphasis on local and organic fare. The owners are committed to supporting sustainable farming practices and working closely alongside local farmers.

I leave feeling pleasantly satiated, not stuffed with butter. I love the owners, the serving staff, and the casual easygoing atmosphere. I love the price points (reasonable), the piano out front, the perfectly thought-out portion sizes and even the unpretentious, run-of-the-mill toilets downstairs.

El Especial

The menu offers selections for vegetarian palates too. I contend there is something for everyone! Bring your hipsters, health nuts, children and even suits. Come one, come all (but don't make the lineup too long because I found it first!)

El Especial ($12) is The Bellevue's most popular brunch dish: scrambled eggs, salsa verde, three lean pork sausages or thick-cut bacon - both from Sanagan's organic butcher shop, a bowl of black beans topped with avocado and two tostadas.

More adventurous palates might appreciate The Unusual: 2 eggs sunny side up, Sanagan's summer sausage, kimchi, strong white cheddar, oven roasted beets with toast and fruit. It's a fun dish that I would order again because of all the different taste components.

The Pack o' Stancakes ($13) will please sweet teeth, all whilst being gluten free. These cottage cheese pancakes come with caramelized apples, fresh fruit and maple syrup. Amazing. Sweet. Split one with your darling along with a savoury dish and get the best of both worlds.

Pack O' Stancakes

Accompany your breakfast with espresso fare, $7 Caesars, $7 Mimosas, and $5 freshly-squeezed orange juice. Feeling stoic? Enjoy a plate of Greens with Envy ($8) - purple kale, dandelion, cucumber, green onion, nutty sprouts and broccoli in a white vinaigrette.

Leave some room for dessert. I had the best crème brûlée ($7) I've ever enjoyed in my life after dinner one night. A beautiful experience. Julie's Pies ($6) are baked by one of the owner's sisters with berries and fruits from their family farm. The flavours change seasonally. The cherry pie was the best I've ever had.

I deliver this review with mixed emotions. I want The Bellevue to succeed and thrive, but I want to keep it as a secret for myself. In the end, I'm giving the place the praise it deserves. The Bellevue offers care and love and consideration. It would be bad karma for me to keep that to myself. Let's face it, I'll keep going back no matter what.

This restaurant deserves the elusive ranking of five star anises.

Ranking: 5/5

The Bellevue
61 Bellevue Avenue
Toronto, ON
(647) 340-8224

View Larger Map

Multi-Citrus Guacamole Recipe

2011-04-10T09:44:00.001-04:00

Nothing says summer like fresh guacamole served with tostadas or tortilla chips. The ingredients are bright and happy, but the sum is infinitely greater than its parts. Brushing up on those ol' guacamole skills will serve to be prudent as we approach the festivities of Cinco de Mayo and prime patio season.

It's my belief that the best guacamole is made with a good old fashioned mortar and pestle, much like proper pesto. If you don't have a real mortar and pestle, you can employ the same method using a wooden spoon and a heavy bowl. They key is to stir and mash simultaneously, in a single, swift motion. Avocado is the star of the show in guacamole and it's just not the same when it's been puréed to a homogenized pulp in a food processor. I like to keep a bit of that delicious avocado texture.

Guacamole is all about fresh, high-quality ingredients and it's meant to be enjoyed immediately. If you're missing something on the list below then you're better off leaving that item out instead of diminishing the dish with an inferior powdered or canned ingredient. No fridge lime juice either! Only the real deal.

Restaurants sometimes add sour cream or mayonnaise to the recipe, but there isn't really any need. Avocados are plenty rich and those creamy additions will just detract from the delicious avocado flavor and dull the other vibrant flavours we all look forward to.

Tasting as you go is essential for any recipe, but particularly for guacamole. Depending on the season, produce availability, and size and ripeness of the avocados, you may need to add more lime, an extra pinch of salt or sugar, or an extra avocado.

I leave the pits in until I'm ready to serve the guac. It helps slow down the oxidization process and keeps the dish lovely and green. Lime juice also helps to slow the browning. In the recipe below, I added a touch of lemon juice and orange juice for extra citrus dimension, along with the slightest hint of orange, lemon and lime rind and a bit of the orange pulp. The sweetness from the orange balances out the bitterness of the salt, tequila and rind for optimal flavor balance. Now that I've made this multi-citric guacamole, I'll never make another version. This one rocks and it's a feast for the eyes with all its wonderful colours.

The quantities listed below are a good guideline, but remember to taste, taste, taste! Feel empowered to add more or less of the items to suit your personal palate.

Ingredients

4 ripe Mexican Hass avocados (black skin that is firm, but yields to the touch)
1/4 red onion, diced
2 scallions, chopped thin
2 Roma tomatoes, diced (or a handful of cherry tomatoes)
2 jalapeño peppers with seeds and veins removed, minced
2 garlic cloves, minced
1/2 cup of cilantro, chopped fine
1/2 teaspoon of cumin
1/4 teaspoon of cayenne
1/4 teaspoon of course sea salt
rind of 1 lime
rind of 1 lemon
rind of 1/2 an orange
juice of 1 lime
juice of 1/2 a lemon
1 orange, peeled, segmented and chopped
1-2 drops of good, Mexican tequila

Method

1. Combine the ripe avocados with the citrus juices as you gently mash them against the side of the bowl. Remember not too stir the guacamole too much so you can keep some texture in the dip!

2. Gently incorporate all the other ingredients into the avocado mixture.

3. Taste and adjust.

4. Serve to friends.

5. Beam with with pride.

Avocado Nutrition

Avocados are rich in mono and polyunsaturated fats that lower LDL cholesterol and help your heart.

Avocados fill you up. Put some in your salad notice how you stay full much longer.

The creamy texture of avocados is great for people who have difficulty digesting lactose. Puree them in salad dressing or add them to your morning smoothie instead of yogurt.

Avocados have Potassium, Vitamin B6, Vitamin C, Folate, Vitamin E, Fibre as well as the antioxidants Lutein and Beta-sitosterol.

For a fantastic deep-conditioning treatment, mash up an avocado and leave it in your hair for 30 minutes as a deep conditioner. For a simple, moisturizing homemade skin cream that uses avocados, click here.

Kombucha

2011-03-31T00:01:00.002-04:00

My latest health food infatuation is Kombucha. I bought a bottle after hearing from a few sources that it was a healthful thing to drink.

Kombucha refers to a fermented tea that people drink for medicinal reasons. It available commercially in health food stores. There is no scientific study that has proven or discounted the benefits of Kombucha, but there is a lot of anecdotal praise that suggests there might be something to it.

People report that Kambucha can help heal cancer recovery. Anything that is purported to heal cancer can probably heals a couple of other things too, right?

Kombucha reportedly has the following effects on health:

increases energy
increases metabolism
sharpens eyesight
aids joint recovery
relieves candidiasis
alleviates allergies
improves skin quality
aids digestion
treats HIV
relieves chronic fatigue
relieves hypertension
relieves arthritis
helps to digest starchy foods
relieves stomach after overindulging

Some of the acids in Kambucha have antibacterial properties, which means it boosts your immune system. Below are some descriptions of the beneficial acids in Kombucha.

Acids

Glucuronic acid eliminates petruleum-based pollutants, such as plastics, herbicides, pesticides and resins. One by-product of glucuronic acid is glucosamine. Most people recognize this as a supplement one takes to aid in the health of cartilage, collagen and joint lubrication. I'd prefer to drink Kombucha and have my body produce its own glucosamine, as opposed to unnecessarily ingesting it and "hoping it makes its way to my joints." This is why people with arthritis may benefit from drinking Kombucha.

Lactic Acid works in the digestive system and the circulatory system, keeping food waste moving and blood pumping. Lactic acid is also helpful in balancing pH levels in the body. People claim that Kombucha is helpful in preventing cancer by regulating blood pH.

Acetic acid eliminates harmful bacteria.

Usnic acid is a natural antibiotic that can be effective against many viruses.

Oxalic Acid promotes intercellular production of energy.

Malic acid helps to detoxify the liver.

Gluconic Acid is produced by the bacteria in Kombucha. It can break down to caprylic acid, which is beneficial for sufferers of candidiasis and other yeast infections such as thrush.

Butyric acid is produced by the yeast in Kombucha. It protects human cellular membranes and ,combined with Gluconic acid, strengthens the walls of the gut to combat yeast infections like candida.

BYOB in TO - Intercontinental Toronto Yorkville

2011-03-23T09:18:00.001-04:00

To celebrate its 20th anniversary in Toronto, the Intercontinental Toronto Yorkville yesterday announced the launch of its new wine pairing menu at Signatures Restaurant. I hope to see more restaurants follow suit in Toronto. The BYOW culture in Montreal is one of my favourite things about the city.

From Monday, March 28 onward, patrons can bring their favourite bottle of wine, and enjoy no corkage fee from Monday to Thursday, to be expertly paired with a selection of dishes created by chef de cuisine, Joseph Rabba.

The menu features a unique food pairing for six different selections of wine:

Beef tenderloin paired for your favourite Cabernet (Bordeaux) - $32
Grilled lamb chops paired for your favourite Pinot Noir (Burgundy) - $32
Chicken supreme paired for your favourite Chardonnay - $26
Sea bass Thai yellow curry paired for your favourite Sauvignon Blanc - $28
Vanilla-poached lobster paired for your favourite Chablis - $30
Peppercorn-braised bison short rib paired for your favourite Shiraz - $28

For reservations, please call 416.324.5885.

Hours of operation:
Monday through Saturday
Breakfast 7 am - 11:30 am
Lunch 11:30 am - 3 pm

Sunday
Breakfast 7 am - 10:30 am
Brunch 10:30 am - 3 pm
Dinner 6 pm - 10 pm

View Larger Map

Homemade Deodorant. Best thing ever.

2011-03-14T08:45:00.001-04:00

I made a spectacular lentil soup recently. I was surprised and the depth of flavour, although not entirely. Like best practices, traditional, flavour-layering soup-making dictates, it all starts with bacon fat. I've been eating 90% clean with small indulgences like cream and bacon. It actually feels pretty ideal.

I promise to post that recipe soon. I used a traditional thyme-flavoured flavour base, but I added some unexpected ingredients at the end and was very pleased with the result.

The recipe I want to tell you about today is the most wonderful recent discovery I've had! Homemade deodorant. My colleague, Cayley, told me her sister made some for her. It consists of three simple ingredients that you simply mix together.

Equal parts:
Coconut Oil
Corn Starch
Baking Soda
Optional: Essential oil of your choice

Mix all the ingredients together using a Kitchen-Aid mixer if you wish. I actually didn't even bother getting mine out. I just mixed it with my hands until it could take a spoon mixing. At first I thought the texture seemed a little wet so I slowly incorporated a bit more baking soda and cornstarch. You can adjust the texture to your preference. After all the ingredients are blended, transfer the cream into a small glass jar or Tupperware container.

I used a blend of patchouli, bergamot, sandalwood and a single drop of lavender. Below, I offer a more extensive list of essential oil selections.

Now all you skeptics out there, take note: the texture is remarkably similar to store-bought deodorant. It goes on smoothly and dissolves to a powder on your skin without evil aluminum or other harsh chemicals. It's been a breakthrough innovation for me as I'm always happy to find another way to eliminate toxins from my daily life.

Maybe next Christmas everyone will receive personalized deodorant jars with customized scents.

Think of the possibilities!

Agar oil
Bergamot oil
Cannabis flower
Cardamom seed oil
Cedarwood oil
Chamomile oil - for relaxation
Citronella oil
Clary Sage
Clove leaf oil
Eucalyptus oil
Frankincense oil
Geranium oil - aromatherapy for hormonal balance, particularly in women
Ginger oil
Grapefruit oil - invigorating
Jasmine oil - sensual
Lavender oil - relaxing, antiseptic
Neroli - comes from the bitter orange tree, expensive
Nutmeg Oil
Orange oil
Parsley oil
Patchouli oil - strong, earthy
Peppermint oil
Rose oil
Rosemary oil
Sandalwood oil - woody
Sassafras oil
Spearmint oil
Spruce
Star anise oil
Tea tree oil - antiseptic
Ylang-ylang - sweet, sensual

Anita Stewart: The Original Locavore

2011-03-02T09:00:00.004-05:00

Anita Stewart was a locavore before the word even existed.

On February 22, 2011, Ontario Farm Fresh honoured Anita Stewart, culinary activist, author, communicator and food lover with the inaugural Ontario Farm Fresh Food Ambassador Award.

The award was created to recognize an individual who has made a public commitment to promote local food and local food producers. This award was designed to also recognize someone who, because of their beliefs and actions, has inspired others to support Ontario farmers. The winner is someone who ‘walks the talk’, someone who believes in the Ontario agricultural industry and is proud to sing the praises of those who toil to bring quality, fresh food to our tables.

Anita’s achievements range from many cookbook creations, the most recent being ‘Anita Stewart’s Canada: The Food, The Recipes, The Stories to being founder of the World’s Largest BBQ which has morphed into Canada’s Food Day. Anita has been supporting local farming long before it was trendy.

A big congratulations to Anita for her well-deserved accomplishment!

Panic Attack = MSG

2011-03-01T21:47:00.002-05:00

This afternoon a strange sensation came over me. My heart began to race and my breathing quickened. My palms became sweaty. I felt anxious and charged-up like I was about to run a track race or go on stage in a play. I couldn't understand where this nervous adrenaline was coming from. I was having an unusually low-key work day after some meetings got cancelled.

I thought maybe it was a panic attack but I wasn't having trouble breathing. I'd only had one coffee that morning. I kept pacing around and could not concentrate. One of my colleagues finally pointed out that it might have been the MSG in the dim sum we had eaten for lunch.

It made perfect sense.

I generally avoid eating MSG. I've moved away from hydrogenated oils, eschewing most crackers any particularly cheap forms of baked goods. I try to nourish my body with nutrients and minimize the negativity.

I almost wonder if I'm allergic to MSG. But then again, wait, isn't that unpleasant feeling that we all experience just the modus operandi of MSG? Do you ever feel Great after eating MSG? Monosodium glutamate is the kind of food ingredient that makes me wake up in a cold sweat after having a night terror. Literally. Like I said, it makes my palms all sweaty.

You can look up the reasons why MSG is scary, but I thought I'd offer you a handy list of names that MSG goes by in case you want to monitor your consumption:

Autolyzed Plant Protein
Autolyzed Yeast
Barley malt
Bouillon
Gelatin Calcium Caseinate
Glutamate
Glutamic Acid
Hydrolyzed Plant Protein (HPP)
Hydrolyzed Vegetable Protein (HVP)
Maltodextrin
Monopotassium glutamate
Monosodium glutamate
Natural flavoring
Senomyx (wheat extract labeled as artificial flavor)
Sodium Caseinate
Textured Protein
Vegetable Protein Extract
Whey protein concentrate or isolate
Yeast Extract
Yeast food or nutrient

Is salad really this much fun?

2011-02-23T08:30:00.001-05:00

I recently watched this Kraft salad condiment commercial and laughed. Salad is not this much fun, yet advertisers continually try to tell us it is. It turns out I'm not the only one who feels this way. Edith Zimmerman posted a series of photos on Hairpin, entitled, Women Laughing Alone with Salad.

Click the image below to visit the full photo series.

Purify your gum habit with Pur gum

2011-02-22T21:16:00.001-05:00

I recently received a selection of Pur gum flavours to try - peppermint, spearmint and pomegranate mint.

The gums are made without artificial flavours or colours. At first I thought little of that angle, but then started to reflect on how much gum I chew, and consequently, how many chemicals I must unknowingly consume. We're all much more conscious of drinking a diet soda than we are of absentmindedly chewing gum.

In Pur gum aspartame is replaced with Xylitol, a natural sweetner that has been found to aide in digestion, and potentially prevent tooth decay. Pur gum is also GMO-free, gluten-free and safe for diabetics, making it seem like the proper choice.

My colleagues at work have been happily 'taste sampling' the Pur gum flavours for me. Spearmint is the favourite, followed by Peppermint. The taste seems shaper than that of synthetic gum. The gum itself is hard in texture to bit into, but it softens up comfortably.

You can purchase Pur gum at Pusateri's, Freshii, Well.ca, and other health food stores. Give it a whirl.
Follow @purgum on Twitter

Restaurant Review: Delux

2011-02-22T09:45:00.012-05:00

Last Saturday, I went for dinner to Delux, a restaurant that chef Corinna Mozo says is a fusion of Cuban and French cuisines. I appreciated the decor immediately: it looks spacious and laid back like a high-end diner with soft, modern lighting. With its grey booths and whitewashed walls, they must have had me in mind.

The menu has a tight but solid offering of well-made cocktails that have a retro feel. I had a Kir Royale, consisting of cassis syrup and champagne. Other's drank Manhattans and Cosmos. For brief moment, I felt self-conscious about our cocktail selections, like a young adult ordering a drink in a bar for the first time. But I had conversed only the evening before with Adam McDowall, one of the cities top cocktail advocates. I had decided during that conversation that I would relish in more cocktails when drinking. And so, I had begun.

Warm bread starts the meal out on the right foot.

The menu includes a tempting lamb sausage main with lentils, roast chicken and fish dishes. In the winter time, the Cuban side of the menu is confined to only the Cuban Sandwich, which one of my companions had and enjoyed. I had the steak frites and it was lovely. I had been craving red meat. Somehow they infused the crispy, shoestring fries with a meaty, brothy flavour. I'm curious how it was performed, whether they treated the potato before frying or infused the flavour into the oil.

As a decadent and delious finish, I ordered the made-to-order chocolate chip cookies. They arrived - all SIX of them with a glass of 2% milk. And they were hot, gooey and heavenly.

I found the atmosphere at Delux to be laid back and relaxing with excellent food and attentive service. I was very pleased with our meal and I'd go back in a flash.

(I've heard their brunch is great. I can't wait to try it.)

Rating: 4/5

Delux
92 Ossington Avenue
(At Humbert Street)
416-537-0134

View Larger Map

Tarragon: The latest 'It' herb?

2011-02-21T12:16:00.000-05:00

On Friday night, I order mac 'n' cheese at the Drake Cafe. It arrived laced with tarragon. Just now, I ordered the Sandwich of the Day at O&B's Canteen, next-door to where I work. It's contents included:

Focaccia (more like pizza)
Provolone
Prosciutto
Arugula
Tarragon...

What do you think? Has Tarragon been on your radar lately?

Photo evidence obtained of the sandwich in question

DIPE: Documented Instance of Public Eating

2011-02-17T09:00:00.010-05:00

There was a great article in the New York Times this week about hollywood actresses and the incongruity between their claims about diet versus actual practice. In magazines like Esquire, Vanity Fair, Vogue or Harper's Bazaar, it is customary for journalists to sit down for meals with actresses while they conduct interviews. In good and thorough journalistic practice, these stories usually disclose what the starlet consumes. Often, the celebrity being interviewed will surprise us by ordering something significantly heartier than one would expect for her frame.

Film publicist Jeremy Walker has actually coined a term for these instances: DIPE - documented instances of public eating. Apparently, Hollywood publicists stage mealtime interviews with celebrities that may have borderline (or full-blown) eating disorders, knowing the details of the meal will be published.

Cynical as I might be, I'm surprised that this practice is so pervasive that it has developed it's own acronym. I find this false representation that actresses project to be irresponsible and utterly selfish. I think it's cruel and twisted to stage publicity scenarios where celebrities enjoy food, when, in fact, they really don't. But I think it also speaks to a greater social disease in America where Michael Pollan could certainly weigh in. Our relationship with food and nourishment has become so fragmented that there is an elaborate Hollywood conspiracy to fool the masses into believing celebrities do not torture their bodies when, in fact, they do. I wish people could just own their consumption habits for the sake of impressionable people who look up to them (rightly or wrongly.)

What do you think of DIPE? Does it surprise you? Are you offended by the practice?

You can read the New York Times article here. I'd love to hear your thoughts.

Sideritis

2011-02-14T13:30:00.009-05:00

On a recent purchasing binge at David's Tea, I came across a mysterious and unfamiliar herbal offering called 'Greek Mountain Tea.' The description suggested the tea was comprised of only one herb, Sideritis, exclusively regional to the nation of Greece.

The name "Sideritis" can be translated to "he who is or has the iron" and the Sideritis plant has been traced back to ancient Greek society, specifically associated with Dioscorides and Theophrastus. In ancient times, Sideritis was used as a generic term for plants that could heal wounds caused by iron weapons during battle. I've indicated many times before that I have a love of ancient foods: legumes, grains and mysterious herbs that have stood the test of time are dearer to my heart than any broccoflower could ever manage. These foods connect us with our forefathers and they are the least processed and most healthy because they have stood the test of time.

My very favourite nugget of wisdom about Sideritis is that the plant is found on rocky slopes at elevations over 1000 meters. These tenacious, hardy flowering perennials have adapted to survive with very little water and soil. In my favourite scene in the movie Sideways, the protagonist, Miles, describes a Pinot grape in a similar way. He feels that a plant that fights so hard to survive must generate a more compelling outcome /flavour based sheerly on the Darwinian struggle. I think it's a compelling theory. You can watch that famous video clip below.

Today, Sideritis is still used as a herb in the preparation of tea. Stems, leaves and flowers are boiled with water and then served with honey and lemon.

Sideritis has been most famously used to aid digestion and respitory ailments, strengthening the immune system and suppressing the common cold, flu, allergies, shortness of breath, and sinus congestion.

But that's not all it's good for!

Modern tests have indicated that the tea helps in the prevention of osteoporosis while its anti-oxidant properties aid in the prevention of cancer. Studies of Sideritis also indicate a positive effect on almost anything that ails the human body, with its anti-microbial, anti-inflammatory, and anti-oxidant properties.

Take a whiff of the herb and you'll understand all these purported health benefits. The mere aroma of Sideritis is enough to add a little hair on your chest.

Give it a whirl today!

Almost Famous Recipes

2011-02-10T10:00:00.000-05:00

People's Choice Winner: Christine Amanatidis

Earlier this week, I had the distinct pleasure of attending the 9th Annual S.Pellegrino Almost Famous Chef Canadian Region Competition. Jean-François Daigle of George Brown won for his Honey Seared Bison Tenderloin. He'll continue on to complete at the Finals Competition at The Culinary Institute of America at Greystone, in Napa Valley next month. Christine Amanatidis of The International Culinary School at The Art Institute of Vancouver won the People's Choice Award for her Crispy Duck Breast with Chestnut Bread Pudding, which I loved dearly!

Me, Jean-Francois Daigle, and Alexa Clark of CETO

It was so exciting to be able to taste the eight Canadian competitors' signature dishes. The very best part, however, was hearing them describe their dishes in their own words. People's Choice Winner, Christine Amanatidis, took bread pudding and made it savoury to change turn a classic tradition on its head. Nathalie Des Rosiers from the Institut de tourisme et d’hôtellerie du Québec (Montréal) experimented with fourteen different kinds of tea to hone in on the best smoking technique for her tea smoked scallops with pickled beets. When asked why she picked Atlantic scallops over Pacific, she responded with no hesitation: "First of all, I wanted to honour the St. Lawrence region where I grew up. Secondly, Pacific scallops are saltier and I prefer the more subtle and natural flavour of Atlantic scallops." Boom!

It was also terrific to catch up with my food blogging friends. David Ort of Food with Legs, won the blogger challenge and got the opportunity to sit as a judge at the judges' table. He did a terrific job and asked some rather difficult questions. Alexa Clark of Cheap Eats Toronto was one of the runner ups in the contest, along with yours truly. It was great to meet Jenny Tryansky and Neil Faba of Communal Table! They have a great blog.

Below, I've included the recipes for Jean-François Daigle's winning Honey Seared Bison Tenderloin and Christine Amanatidis' Crispy Duck Breast with Chestnut Bread Pudding. I cannot wait to experiment with these dishes! Enjoy!

Honey Seared Bison Tenderloin with Apple Parsnip Puree
Jean-Francois Daigle, The George Brown Chef’s School (Toronto)

Creamy apple parsnip puree is the base for the decadent richness of bison and adds a delicate sweetness to this recipe. A chunky vegetable sauce finishes the dish, along with a few asparagus spears for added colour.

2 cups (500 mL) beef broth
2/3 cup (150 mL) dry red wine
1 cup (250 mL) each diced carrots and onion
3/4 cup (175 mL) diced celery
2 bay leaves
1 tsp (5 mL) whole black peppercorns
1 buffalo or beef tenderloin, about 2 lbs/1 kg, cut into 8 equal portions
Sea salt and pepper
1 tbsp (15 mL) extra virgin olive oil or garlic oil
2 tbsp (25 mL) liquid honey
2 tsp (10 mL) chopped fresh thyme or 1/2 tsp/2 mL dried thyme leaves

Apple Parsnip Puree:
1 lb (500 g) parsnips, peeled and chopped
1 lb (500 g) apples, peeled, cored and chopped
2 tbsp (25 mL) 35% whipping cream, hot
2 tsp (10 mL) Dijon mustard
Salt and white pepper

Apple Parsnip Puree:
In pot of boiling water cook parsnips, covered for 15 minutes or until tender. Add apples, cover and simmer for 10 minutes or until very tender. Drain well and puree in a food processor until smooth. Whisk in cream and mustard and season to taste with salt and pepper; keep warm.

Meanwhile, in saucepan bring stock, wine, carrots, celery, onion, bay leaves and peppercorns to a boil and simmer until reduced to 2-1/2 cups (625 mL). Remove bay leaves and discard.

Sprinkle tenderloin with salt and pepper. Heat oil in large skillet, in batches sear both sides of the tenderloin and place on lightly greased baking sheet. Drizzle with honey and sprinkle with thyme. Roast in 425 F (220C) oven for 5 to 7 minutes or until meat thermometer inserted in centre reaches 145 F (63 C) for medium-rare.

Spoon apple parsnip puree in centre of plate and top with tenderloin and spoon vegetable sauce around plate.

Makes 8 servings.

Duck Breast with Chestnut Bread Pudding
Christine Amanatidis, The International Culinary School at the Art Institute of Vancouver

Crisp and moist bread pudding is the delicious backdrop for a crisp and juicy duck breast. Serve this dish up with roast beets and cranberry sauce to dip the duck into.

4 boneless duck breasts
Salt and pepper
Chestnut-Chai Bread Pudding:
1 cup (250 mL) chicken broth
1 cinnamon stick
5 each whole cloves and green cardamom pods
3 slices fresh ginger
1 tbsp (15 mL) olive oil
1/4 cup (50 mL) minced shallots
1/2 cup (125 mL) whole milk
2 eggs
8 roasted chestnuts, quartered
1/2 tsp (2 mL) freshly ground black pepper
1/4 tsp (1 mL) salt
8 cups (2 L) 1/2-inch (1 cm) cubed multigrain sourdough bread
2 tbsp (25 mL) butter, broken into tiny pieces

Chestnut-Chai Bread Pudding:
In saucepan bring chicken broth, cinnamon, cloves, cardamom and ginger to boil. Cover and simmer for 5 minutes. Remove from heat and steep for 5 minutes. Strain and discard spices.
Meanwhile, in a skillet heat oil over medium heat and cook shallots for about 4 minutes or until lightly browned; set aside.

In a large bowl, whisk together milk and eggs. Add steeped chicken broth, shallot, chestnuts, pepper and salt. Stir in bread to coat well. Spread evenly into 13 x 9- inch (3 L) pan lined with parchment paper. Scatter butter on top and bake in 400F (200C) oven for 25 to 30 minutes or until top is golden brown. Let cool slightly before slicing into 8 pieces, approximately 4 x 3- inches (10 cm x 7.5 cm).

Score duck skin in a cross diamond pattern and season with salt and pepper. Heat a large skillet over medium-high heat and place duck breast skin side down. Reduce heat to medium and let cook for about 5 minutes or until crisp and brown. Turn duck and place in oven for about 8 minutes or until thermometer reaches 155 F (68 C). Let stand before slicing. Place bread pudding on each plate and top with sliced duck.

Makes 8 servings.

Really into rapini these days

2011-02-08T10:00:00.010-05:00

I've got a crush. I'm really into rapini these days. It's so peppery and bitter. I can't get enough of it. For my personal interest, here's a little backgrounder on the vegetable I'm having a love affair with.

Rapini, also known as broccoli rabe, is a member of the Brassiceae vegetable family, also referred to as the Cruciferous vegetables. Attractive cousins include kale, broccoli, cauliflower, cabbage, bok choy, and collards. Like its vegetable peers, rapini is high in iron, calcium and potassium and vitamin A and C.

The plant's origins are in southern Italy, China and Portugal. Legend says the plant is a descendant of a wild and poisonous herb related to the turnip.* No wonder I like it so much: dark, evil and mysterious. What an alluring vegetable, fit for a witch.

I like to eat it gently steamed with a light, lemony vinaigrette. It glows a bright and lovely green. I also enjoy it sauteed with garlic, and butter if you're into it.

In the wintertime I hardly ever eat salad. The thought of a cold floppy salad doesn't appeal to me. Instead, I eat steamed vegetable salads, which can be dressed just like regular salad, but are heartier and can be served warm.

* Story Dramatization: the predecessor to rapini was not actually poisonous

Ontario Baco Noir Caramel Apples

2011-02-07T09:35:00.002-05:00

Ontario Apple Growers recently launched their very first blogger challenge: a quest for the very best candy apple recipe. The challenge was inspired by the 200th anniversary of the McIntosh apple and the grandiose Winter Apple Ball, a free family event taking place at the Westin Harbour Castle this Family Day, Monday, February 21st. Attendance is free and they will attempt to break the Guinness World Record for most simultaneous apple bobs.

The rules for the blogger challenge in which I am entering are pretty simple. Candy apple recipes must include any apple variety grown in Ontario, from the following list, and recipes can contain as many ingredients as desired.

Since this contest was honouring the McIntosh, my apple selection was straightforward. In researching a bit of apple history, I discovered that all McIntosh apples are descendants of a single tree that was discovered in 1811 by John McIntosh in his farm near Dundas, Ontario. It feels extra special and extra local because the McIntosh has been consumed by us in this region for so long. I always have a special relationship with apple recipes because my mother's maiden name is Õunapuu, which means appletree in Estronian. This fruit is in my blood!

For the rest of the ingredients, I wanted to show love to the Ontario Apple Growers' compadres so I stuck with local ingredients. Organic local hazelnuts, sugar and Ontario cream. My real inspiration for this recipe came from the cozy winter flavours of mulled wine and hot apple cider. I added a big, bold Ontario baco noir to the caramel for a little adult flavour and a crispy crunch from the toasted hazelnut topping. I've been quite pleased with the result.

Ingredients
8 small McIntosh apples, stems removed, washed well, and dried
8 cinnamon sticks
2 cups of whole hazelnuts
1 1/2 cups of Henry of Pelham's Baco Noir or another bold Ontario red
2 cups of sugar
1/2 cup of water
6 tablespoons heavy cream

Equipment:
8 wooden sticks
candy thermometer
wax paper
spray vegetable oil
baking tray

To wash the apples, I mix up a little baking soda into a paste and scrub them down. I recall from a previous attempt at making candy apples that their skins can't have any hint of wax or surface coating or else the candy won't stick.

Small apples are preferable over big ones for candy apples because they offer a better to candy-to-apple ratio as well as a less overwhelming portion.

Method

Insert a wooden stick halfway into each apple at the stem end. Line a tray with wax paper and lightly grease paper.
Boil wine in a small saucepan over medium heat until reduced to 1/2 cup (about 12 minutes.) Remove from heat.
At the same time, roast the whole hazelnuts until they darken in colour. Once gently toasted, remove from heat to let cool.
Bring sugar and water to a boil in a heavy saucepan over medium heat until sugar dissolves. Boil, but don't use any stirring devices. You can swirl the pan occasionally so the caramel darkens evenly. Simmer until it's a dark amber.
Add reduced wine (combination will bubble and steam) and swirl pan. Add cream, stir as it simmers until all the ingredients are incorporated, then continue to simmer until thermometer registers 238°F. Remove from heat and cool to 200°F.
Chop the hazelnuts and place them in a small bowl.
Holding apples by the sticks, dip them in caramel and swirl them to coat. Let the excess drip off, then hold apples up (stick end down) for about 15 seconds to allow caramel to coat apple tops. Roll the bottom (stick up) gently in the chopped, roasted hazelnuts.
Put caramel apples on greased wax paper and let stand until caramel firms up (30 minutes.)

Enjoy the sophisticated flavour of toasted hazelnuts and wine as a new pair with the classic comfort of a caramel apple.

Mussels and Kelp

2011-02-01T10:00:00.006-05:00

BC Gallo Mussels in
Panang Curry Sauce

Species: Gallo Mussels
Supplier: Fanny Bay Oysters, British Columbia

Ingredients
5 lbs fresh Gallo mussels
2 cans of coconut milk
(put in the fridge until coconut
milk is solid)
1 oz Thai red curry paste
2 oz chopped ginger
2 oz chopped green onions
1 oz chopped garlic
2 cans of pineapple juice

Method

In a large pot, cook the garlic, onion, and ginger until they start to brown
Add the curry paste and solid coconut milk and continue to fry until the curry paste cooks out
Add the coconut water and the pineapple juice and simmer until it reaches the desired consistency
Add the mussels and bring to a boil with a lid on
Once the mussels are open, remove them from the pot discarding that don’t open
Reduce the sauce again and then pour over the mussels and serve

New Brunswick Kelps with
Citrus and Quinoa Salad

Ingredients
1 lbs fresh New Brunswick
kelps, rinsed well and chopped
8 oz red quinoa
Citrus segments from 4
oranges and 4 red grapefruits
Reserved juice from the
oranges and grapefruit

Method

Marinate the chopped kelp in the juices from the citrus for 2 hours
Drain the kelp well and pat dry
Meanwhile cook the red quinoa in salted boiling water until tender
Drain the quinoa and cool completely
Mix the quinoa, marinated kelp, and citrus segments in a bowl
Drizzle olive oil into the salad to help it stick together and for body
Season the salad with salt and pepper
Serve on canapé spoons or in a decorative bowl

Blue mussels are native to Atlantic Canada and British Columbia, and are farmed using ‘suspended culture’ – so there’s no sand or grit in the meat. They’re high in protein, low fat, and a plate of mussels gives you just as much omega-3 as a serving of fish.

Kelp contains over 70 minerals, growth hormones, trace elements, enzymes, vitamins, including potassium, magnesium, iron, calcium, and iodine.

These recipes came courtesy of the Canadian Aquaculture Industry Alliance. For more great seafood recipes, visit their website.

Giveaway: $150 Gift Certificate for Fabbrica

2011-01-31T10:00:00.000-05:00

As part of my participation in the San Pellegrino Canadian Regional Almost Chef Competition, the kind people at San Pellegrino have offered Sift, Dust & Toss readers a lovely $150 dollar gift certificate for Fabbrica, Mark McEwan's new authentic Italian restaurant that features San Pellegrino beverages.

In order to enter this contest, please leave a comment below telling me which is your favourite San Pellegrino sparkling beverage and what meal you like to 'pair' it with. The winner will be selected randomly from the list of entries.

This contest is open to residents of the Greater Toronto Area. Contest closes at 12 Noon on Friday, February 4, 2011. The winner will be notified shortly after the contest closes.

Good luck!

Canadian regional San Pellegrino Almost Famous Chef Competition

2011-01-30T14:00:00.002-05:00

For the past nine years, the Canadian regional S.Pellegrino Almost Famous Chef Competition has honoured the best in up-and-coming culinary talent. The cooking competition brings together students from more than 35 culinary institutions across the United States and Canada. During the competition they battle for a chance to compete and be judged by nationally renowned chefs at the finals competition in Napa this March.

Competitors are judged on creativity; plate appearance, taste, texture, and aroma; and sanitation at their work station; as well as on their personality while being questioned by judges and media, and on their ability to perform under pressure.

For 2011, the culinary students selected from the top of their class to participate in the Canada Regional Competition are:

The George Brown Chef’s School: Wendy Mah and Jean-François Daigle
The International Culinary School at the Art Institute of Vancouver: Christine Amanatidis and Winston Lin
École hôtelière de la Capitale (Québec City): Alexandre Raymond and Francis Traversy
Institut de tourisme et d’hôtellerie du Québec (Montréal): Nathalie Des Rosiers and Emile Balk

The competition will be judged by:

Chef Jeff Dell, Executive Chef for Milestones Restaurant in Toronto
Chef Laurent Godbout, Chef Owner of L’Épicier in Montréal
Chef Chris Mills, Executive Chef for Joey's Restaurants in Vancouver
James Chatto, Senior Editor, Food and Drink Magazine

Additionally, the fine folks at San Pellegrino are conducting a blogger contest to become a judge for this prestigious Almost Famous Chef Competition. In order to enter this contest, I am writing this blog post with my rationale for why I would be a good judge in this competition.

I've been writing Sift, Dust & Toss for two years. I started blogging to learn more about social media and explore my interest in food and nutrition. I never expected that I would learn as much as I have, nor that I would have received so much fulfillment or met so many fantastic people. I've also developed a small, but loyal readership. While I would certainly bring a more amateur palate to the judging table than James Chatto or Chris Mills might, I've developed good culinary instincts and I seek balance above all else in the food I taste. A quality chef's work should transcend cost of flashy ingredients or the sparkle of perfect technique. Above all else, a dish must taste good and exhibit the proper balance between sweet, savoury, sour, pungent and spicy. This is what I would be looking from competitors' dishes: I'd be tasting for the masses.

Follow the Canadian regional S.Pellegrino Almost Famous Chef Competition on Twitter at AFChefComp or on the Facebook page.

Second Harvest Lunch Money Day

2011-01-26T11:30:00.000-05:00

Second Harvest has officially launched their 13th annual Lunch Money Day campaign, taking place on Thursday, February 17th. Lunch Money Day is a great initiative that encourages Torontonians to donate the equivalent of what they would usually spend on lunch to Second Harvest. Every $5 donation enables Second Harvest to provide enough fresh food for 10 nutritious meals to feed the city’s hungry.

To meet their $330,000 target, Second Harvest is looking for companies, schools and individuals to sign up and get involved by running their own Lunch Money Day campaign. Campaigns are fun, easy and can take place in the office, school or home.

Here are some fun ways to raise money and help feed those in need:

Hold a bake sale
Host a dress down day and have participants make a donation for the opportunity to wear casual clothes
Host a sponsored lunch, i.e. pizza party, potluck, and have participants make a donation to partake in the meal
Sell Lunch Money Day raffle tickets
Host a Wii Tournament with a set entrance fee

All participants are encouraged to create their own Lunch Money Day fundraising page at lunchmoneyday.com so employees and students can watch their donations grow. Take action and fight hunger in Toronto. Sign up your company or school today at lunchmoneyday.com or call Alex Tindale at 416.408.2594.

Bland No More

2011-01-25T10:00:00.003-05:00

Every once in a while, a food story comes along that fulfills all my witchly, witchly desires to make potions and brews.

The Green Smoothie movement has done me well. My typical smoothie now includes spirulina, raw cacao, spinach and cucumber as staples, rendering a lovely, swampy colour of green that makes others wretch.

More recently, I started making my own herbal infusions from fresh and dry herbs, fruits and flowers inside a French Press,

This past weekend, I heard Bharat Aggarwal, a professor of experimental therapeutics at the University of Texas’s M.D. Anderson Cancer Center, on 680 News talking about his book, Healing Spices: How to Use 50 Everyday and Exotic Spices to Boost Health and Beat Disease. He’s gotten a lot of play in the Toronto media scene for his research, which examined the cancer-fighting properties of curcumin, the active ingredient in buzzworthy turmeric.

Aggarwal says that many chronic diseases result from inflammation in the body and spices counteract this directly with their anti-oxidant and anti-inflammatory properties.

The idea of food as medicine is not a new one. More and more, researchers are looking to the foods we eat and the lifestyles we lead for cures for chronic diseases. What if our diet holds all the answers?
Aggarwal struggled for years with his spice research before his peers took his theories seriously. Now, more and more research is concluding that spices do in fact have a profound effect on health.

Here are some of the spices and their reputed health benefits:

Black Pepper – May lower blood pressure and reduce inflammation
Cinnamon – May lower LDL cholesterol, may have a regulatory effect on blood sugar, heals yeast infections, can reduce arthiritis pain
Coriander – May settle digestive issues like IBS (Irritable Bowel Syndrome)
Cumin – May provide relief and cures from flatulence, indigestion, and diarrhea, may also help with the common cold
Fenugreek – may prevent the formation of kidney stones
Ginger – provides relief from nausea, migraines and stomachaches
Red Chilies – decrease appetite and thin blood (to prevent blood clots, similar to Aspirin)
Saffron – may be effective in treating mild to moderate depression
Turmeric – shown to prevent several forms of cancer

Aggarwal is careful to point out that these spices are best when cooked and incorporated into a meal as it breaks down and activates the chemicals that will have a positive effect on our bodies.

My personal belief/advice is that the easiest way to absorb the benefits of all these beautiful spices is by eating Indian food. The Indian diet is rich in spice blends- I think we could all do with a weekly, cleansing douse of Indian food.

Many times I’ve eaten Indian food and then remarked at the profound soporific effect of the meal. Although there was plenty of ghee (clarified butter) and cream in that butter chicken sauce, I persisted in my belief that the food was very, very good for me.

I was right.

What is herbal tea?

2011-01-24T10:00:00.007-05:00

I recently purchased a French Press for the purpose of making my own herbal tea infusions. I've been trying to avoid caffeine from black and green teas while hydrating my body and absorbing the healing properties of the aromatic herbs, flowers and fruits that herbal teas are comprised of. Black, Green and White teas are from from the Camellia sinensis plant. Other varieties of tea like Rooibos or Chamomile are considered herbal since they do not technically come from the 'tea' plant. Focusing on herbal infusions has opened up my eyes to how many ingredients can potentially become tea. Throw any of the ingredients below into a French Press. Use as little or as much as you wish. Add boiling water and let steep for 7-10 minutes then press!

Peppermint and Lime - soothing for the stomach, refreshing like a Mojito
Orange Peel, Ginger and Vanilla - brimming with vitamin C and anti-inflammatory properties, good detoxifier
Triple Lemon: Lemongrass, Lemon Peel and Lemon Verbena - layers of citrus flavours that cleanse the blood and liver
Lemon Wedge, Ginger and Rosehips - High acidity and tons of vitamin C for colds and winter seasons

I had a field day at the market in Charlottetown, PEI this summer. One of the vendors carried a variety of home-harvested herbs. I picked up rose hips, bergamot, yarrow, nettle, mullein, and chamomile flowers. I can't wait to work these dried herbs into different combinations of exciting herbal infusions.

And the winner is...

2011-01-14T16:42:00.000-05:00

Drumroll...

The winner of the amazing Tetley gift basket is Jonnie from Edmonton, AB. Congrats to Jonnie and many thanks to everyone who entered the contest. Jonnie, I'll be in touch with you directly.

We'll run another contest as soon as we can!

Flavür Natural Fruit Juices

2011-01-12T10:00:00.001-05:00

A while back, I had the unique opportunity to sample some natural fruit juices called Flavür.

As I was (and still am!) dabbling in the eating of whole foods and naturopathic health, I was particularly excited to try a juice that contained only ingredients I should recognize. My sample box contained a plethora of never-before-drank flavours including Strawberry, Dragon Fruit and Ginseng, Lemon, Honey and Aloe Vera, and Blood Orange, Guava and Hibiscus. I tested each flavour with deliberation and made pensive and meticulous tasting notes on the very atypical juice selection.

What makes Flavür different than other juices is that they are made with fruit juices enhanced with 100% natural herbs, spices and flowers. The iced teas are made from entirely organic and high-quality black, green and white teas all loaded up with polyphenols .

I was very pleased by the originality and surprising flavour of drinks like Black Tea, Lime and Mint. I wholeheartedly recommend trying a Flavür product today!

Flavür products are sold in most health food stores and select convenience stores across Canada.

Toronto Indie Resto Fest

2011-01-11T10:15:00.002-05:00

If you’ve been following this blog for some time, you may recall that I have criticized the Winterlicious/Summerlicious initiatives put forth by the City of Toronto.

Imagine my surprise and delight when I heard about an alternative foodie festival called the Toronto Indie Resto Fest (TIRF.) Still in the early stages of development, TIRF promises to be everything that Winterlicious and Summerlicious are not. Restaurants will be treated equally and listed alphabetically to ensure fairness.

TIRF will run from February 15 - March 15, 2011
The pricing, not including tax and gratuities, is as follows:

A two course lunch menu will cost $17 (+ $3 for dessert)
A two course dinner menu will cost $23 (+ $5 for dessert)
House wine or cocktail $5

10% of all proceeds will be donated to Second Harvest
To see the list of participating restaurants, visit http://www.facebook.com/pages/Toronto-Indie-Resto-Feast/121369847928298

Contest Giveaway - Tetley Colour Therapy

2011-01-10T16:06:00.001-05:00

A few weeks ago, I wrote a post about my experience with Tetley's new Colour Therapy line of teas, which I love because I've been exploring energies and chakras recently.

I have one lovely gift basket to give away to one lucky reader that includes a Tetley Colour Therapy gift basket worth approx. $70 with 2 containers each of some Tetley's new tea flavours, a canister/tea pot and 50 mood influencing greeting cards.

In order to win this lovely basket, please leave a comment on this blog post telling me your favourite colour and what kind of tea you think is represented by this colour.

The winner will be randomly selected from the comments below. This contest will close at Noon on Friday, January 14, 2010 and the winner will be announced shortly thereafter.

Good luck!

Are you food phobic?

2011-01-10T14:24:00.002-05:00

Today's guest post comes from my beautiful and talented colleague at work, Lynda Buwalda. Since I've been working with her, it's become apparent that she has an aversion to condiments. In this guest post, she addresses her phobia head-on and puts her issue with condiments into her own words.

Are you food phobic?

People avoid particular foods for a variety of reasons. It might be an allergy, a religious belief, or a health reason. Some people have strange perceptions of new food or foreign foods they’ve never tried, and just avoid them. We all have food we might dislike simply due to its taste and our preferences. I don’t like blue cheese, or brussel sprouts because I don’t like how they taste. Add too many items to this list, and you’re a picky eater.

Some might have those used-to-love turned cannot-eat, due a bad experience. I once ate cheese cake that had been in the fridge just a little too long. I became violently ill and to this day will not touch another slice. I don’t believe this is a phobia, I think it’s just a standard, incident-induced food aversion.

But other foods may have a more extreme level of dislike. For me, it’s mustard - even writing this word makes me uneasy.

Mustard is my arch enemy. With its fake yellow colour, strong pungent smell, and thick, creamy texture – I hate it. It will ruin any food item it comes in contact with. (I will shamefully admit to tears on one desperate-for-a-sandwich occasion where the shop has smothered the bread in mustard without my prior knowledge.) For me, it goes beyond simply an unpleasant taste; the look alone makes me squeamish. I don’t want the bottle next to me on the table, and I certainly won’t put it on your sandwich for you.

But it doesn’t stop at mustard, there are other sauces I can eat on sandwiches, but it must be kept out of sight. Condiments left on plates or knives, or heaven-forbid smeared on a table top, are enough to make my stomach churn. I physically can’t handle them, touch them, look at them.
All this led me to question food aversions, and my repulsion to condiments in particular. It’s an extremely passionate dislike, but I have really hit the level of phobic?

Phobias are by definition are an anxiety disorder characterized by extreme and irrational fear of simple things or social situations. After some research, I learned that there are two types of eating phobias. The first involves one’s inability to swallow food for fear of choking or dying. For example, arachibutyrophobia, is the fear of peanut butter sticking to the roof of one’s mouth, leading to suffocation and possible death.

The second type of phobia is an extreme aversion to food where textures and odours cause feelings of nausea.

I quickly realized this whole condiment thing was a bigger issue than I’d ever realized.
So, suffice it to say, I may be strange in my fear but I did find there are others just like me. There’s even a Facebook group for “People Who Have Emotional and/or Psychological Issues with Condiments”.

So, at least I’m not alone.

But I am condiment phobic.

Best Health Blog Awards

2010-12-14T08:12:00.002-05:00

My kindred spirits over at Best Health have created a special awards series to honour healthy Canadian blogs. Kat Tancock, Jennifer Goldberg, and Alicia McAuley (the web editors) really know their stuff. Much respect.

Blogs can be nominated in the categories of :

Look Great (beauty)
Eat Well (cooking and healthy eating)
Get Healthy (fitness)
Embrace Life (personal growth, humour, crafting and charitable living)

When you nominate your favourite blog, you get a chance to win prizes like a Breville Fountain Juicer, a Kiss My Face gift basket, or a Passport to Prana Yoga Card. Pas mal, n'est-ce pas!

Nominate and enter the contest here.

Nominations close on January 30, and voting will run from February 16 through March 21, with the top four blogs being announced on March 31. The four top blogs will be featured on besthealthmag.ca and in Best Health magazine.

Colour Theory

2010-12-13T18:29:00.000-05:00

So many lovely and charming things have crossed my path in the past few months. I have lists of things I want to write about and I do hope to get through them all in due course.

For now, something cool I came across is the new line of Tetley teas that connect colours to moods.

This initiative resonated with me for two particular reasons.

First, I've been on a focused mission to reduce my caffeine intake. I still put back diet pepsi and drink delicious coffee on the weekends, but I'm trying not to use caffeine as a crutch anymore. When I was on the elimination (naturopathic) diet, I felt great all the time - balanced, even-keeled, calm and clear. At that time, I also developed a new-found respect for herbal teas. You see, when you're not eating any foods with preservatives, white sugars or synthetics, you open your taste buds up to a greater range of flavours in natural foods. It's quite remarkable. And one huge added benefit to herbal teas is that they are supremely hydrating. Milk companies will tell you milk is thirst-quenching; fruit juice companies will argue that same. The verdict's still out on those. I'm not sure what happens inside your body under those circumstances. However, there's no denying the pure, beneficial hydration you get from herbal tea. With the addition of soothing or purifying herbs, you're adding antoxidants and other benefits too!

The second reason I was so compelled by this campaign from Tetley is because I've been exploring crystals and chakras. It started as a joke; now I'm not sure where I stand. I figure there's certainly no harm in it and there may even be some good.

How does this relate to tea, you ask? Well it doesn't, but it relates to colour. Each of the chakras that run up your body correlate to a different purpose within your body and have a corresponding colour associated with them:

Red - Muladhara (Mūlādhāra) Base or Root Chakra (Ovaries/Prostate)
Orange - Swadhisthana (Svādhiṣṭhāna) Sacral Chakra (Base of the Spine)
Yellow - Manipura (Maṇipūra) Solar Plexus Chakra (Navel)
Green - Anahata (Anāhata) Heart Chakra (Heart )
Turquise - Vishuddha (Viśuddha) Throat Chakra (Throat)
Blue - Ajna (Ājñā) Brow or Third Eye Chakra (Pineal Gland or Third Eye)
Purple - Sahasrara (Sahasrāra) Crown Chakra (Top of the Head)

Each of us has a colour we emanate to the world, commonly known as an aura. Mine is blue. I work in communications and writing and talking makes up a lot of what I do in a day so it's not surprising that my predominant chakra comes from the throat.

Once you become aware of which chakras are more dominant in your body, you can surround yourself with objects that help draw out the other chakras. For instance, I might come into work and feel like my head is in the clouds so I decide I need to be more rooted. Maybe I decide to wear red and carry around a red stone to foster rootedness: garnet, ruby, red jasper, beryl...

And maybe I drink a a red rooibos tea too! (It can't hurt!)

Gordon Ramsay in T.O.!!

2010-11-12T14:18:00.001-05:00

How to prepare a kiwi

2010-11-10T09:10:00.001-05:00

via Parker

Grand Opening!

2010-11-08T20:36:00.001-05:00

http://firkinpubs.com/pubs/firkin-on-king

Czehoski - a menu with a heavy hand

2010-10-25T10:00:00.002-04:00

This past weekend, I went out for dinner with my good friend, Alexandre, and his mother, whom I adore. (I previously featured her Moroccan orange salad on Sift, Dust & Toss with its heavenly, unexpected flavours.)

We chose between Queen and Ossington, deciding against our better judgement to walk along Queen. Swan, where Shants and I had recently enjoyed an excellent meal, was packed. Oyster Boy was even worse. I refuse to enter the Queen St. location of Terroni so we wound up at Czehoski.

I spent many hungover weekend mornings at Czehoski when our friend Heather used to serve there. The restaurant has a pleasant, cozy atmosphere that I've always appreciated. We would drink Caesars and lattes and the chef would put together these four or five course tasting menus as a special treat. They were heavenly: salmons, greens, Hollandaise sauce- even chocolate tasting desserts with basil oils and gold leaf. The chef loved doing it for us because he got to experiment.

On this recent Friday night, our waiter arrived in his red t-shirt, beard and many tattoos. He chatted playfully with us while we thought of a wine selection. Of the five red wine offerings, we chose a Pinor Noir. He returned moments later to tell us they were out of Pinot. The banter continued. I said no to Shiraz. We decided to default to Merlot (fucking Merlot!) The waiter recommended the Malbec. We wavered and he continued to push the Malbec until we decided to go with his selection. The banter persisted all the while.

On to the menu, I scanned the entrees top-to-bottom.Then did it again. Never a good sign. Duck, fatty steak, butter-braised fish, creamy risotto... Who designed this menu? A cave man?! I'd already had two pints of Guinness after work with colleagues and I wasn't in the mood for this richness.

The waited returned with our wine and opened it clumsily while he did a lame impression of a Portuguese person. Alexandre's father/ Anne-Marie's husband is from Portugal. Not a great move. He poured the wine into each of the glasses, realized they were glaringly uneven and poured bits back and forth to even them out. Then he stood there awkwardly. Eventually, I reached over and handed everyone their wine glasses.

The wine was ok but not great. I thought of Merlot as I tasted it. We ordered. I had the risotto with cheek; Alexandre had the steak with rapini and potatoes. Anne Marie ordered the fish with saffron jus.

The food arrived from another waiter. It was the best part of our meal experience- perfectly seasoned, full of different flavours, well-prepared and hot. The execution on the chef's part was wonderful.

Nonetheless, it was too rich. The menu is simply too rich- and it doesn't seem to be a result of Czegoski's Polish origins. Decadence for the sake of decadence.

Our waiter returned solemnly to check in. No jokes. No banter.

He checked on us for dessert. Shants had an espresso. I didn't want anything. The waiter's surly mood continued. He took forever to return with the check and did not wish us a good evening.

Here are some thoughts on this experience:

If people are discussing wine and seem to have a preference for different varieties, don't push them to order something else. In debriefing the meal with Shants' sister, Julie, she explained that a lot of people who don't really know about wine select Malbec as a default. The wine wasn't terrible, but it certainly wasn't good either.
If people are purchasing a bottle of wine with dinner, they are probably looking to enjoy a nice evening. While overly formal service can make people uncomfortable, service that is too casual isn't great either. Our waiter's wine-pouring fiasco was a huge faux-pas and his moodiness was unacceptable.
Czehoski needs a vegetarian or someone with a lighter palate to provide some counsel on the menu. It's too rich and too heavy.

Rating: 2/5

Czehoski Restaurant
678 Queen St W (North side, at Euclid)
Toronto, ON M6J 1E5
(416) 366-6787

View Larger Map

Forbidden Fruit

2010-10-21T09:02:00.000-04:00

Here is a neat infographic of illegal foods in different countries:

Infographic by Culinary Schools.org

Looking for a great activity this weekend?

2010-10-01T17:23:00.000-04:00

Bob Blumer guest chef at latest Charlie Burger meal

2010-09-23T22:04:00.000-04:00

See the menu below:

See you in a couple weeks!

2010-08-28T08:53:00.000-04:00

Eastern Promises

2010-08-26T08:00:00.006-04:00

I'm going to PEI to visit our family cottage in less than a week and I'm really looking forward to it. The cellphone reception is poor or null and the landscape is picturesque and billboardless, but the experience of being there is always very healing.
In celebration of this voyage, I bring you a never-before-published-online and rather ancient Island recipe for moonshine. The source is unknown, but the writer certainly has a sense of humour.
If this were not a blog (and I were in elementary school), I would have handwritten the recipe and browned the paper in the oven.

"Moonshine"
(Old family recipe)
1 gallon molasses
2 yeast (dry or cake)
5 lbs white sugar
8 gallons water

The Brew
Heat water to 100 degrees F and place in a 10 gallon crock or wooden container. Add molasses and sugar. Stir until they are completely mixed. Prepare the following in advance: 2 yeast with 3 tbsp of sugar in 1 pint of water (body temperature.) Maintain at this temperature for about 3 hours.
When molasses, sugar and water solution reach body temperature, add prepared yeast. Container should be wrapped with quilts, blankets or any other insulating material and out of sight of thirsty neighbours, mounties and the like. In high traffic it is best to place 10 gallon container in a straw-lined hole in the woods. Place an old storm window over the container to keep woodland creatures out and use the sun as a heat booster. Using neighbours' woods will help cut down on your exposure to government agents.
At this point, it is only necessary to check the brew once a day to ensure it is a "rolling work." You will detect the pleasant odours of things to come. Drinking the solution at this point will result in a rather severe headache.
While the brew is working (10-14 days) prepare the can, plug, worm and tub.

Equipment
1 8 gallon cream can (be sure it doesn't leak)
1 piece green juniper 6 1/2 inches long, tapered to fit can neck, drill 1/4 inch hole through for plug
1 bed sheet, torn into 2 inch wide strips
1 wash tub
15 feet 1/4 inch copper tubing (known as "the worm")
quantity of ice or cold water
quantity of flour and water paste
As soon as it stops working you must proceed to the final stage of operation.

Running the Shine

This phase is traditionally carried out late at night. Before running the shine or assembling the equipment, tack blankets over all windows and doors must be locked. This simulates a "nobody home" situation.
To proceed, clean the can and fill it with half the brew. Dip and fully saturate the strips of sheet into the flour paste and wrap this around the juniper plug and the top of the can. Be extra sure the plug is tight. Wrap further strips of saturated sheet around plug and top of can.
Uncoil 4 feet at one end of copper tube and 2 feet at other end. Starting 4 inches in from 4 foot end, wrap paste strips tapering away from end. Press this end into into 1/4 inch hole in juniper plug. Wrap extra paste strips around the tube and tie down the top of the can. The coiled section of tube must be submerged in a washtub filled with coolant and kept under constant watch throughout the entire operation.
Coolant should never feel warm to the touch. Slowly heat the can, allowing heat to reach the dough-encrusted top. This provides the necessary sealing. Once the heating has started, it is advisable to blow into the end of the worm to be sure it is free from obstructions. Failing to do so can result in the entire apparatus exploding. This whole process should be done, if possible, in the neighbours' woods or backshed to ensure you don't get in trouble with the revenuers!
Try to pick a night they are not home- to cause as little fuss as possible.
Place a mason jar under the end of the worm. Heat slowly until fluid (moonshine) appears in the mason jar. At this point, check all the dough encrusted areas for proper sealing. Leaks can be detected by passing a match around the sealed area. Adding more sheet and paste will reseal any leaks.
Discard the first couple of ounces of shine. Keep the heat even so that the shine comes in short bursts. Continually check the colour and stop running once you see the shine go from clear to blue tinted fluid. Repeat for other half of the brew.
Shine can be consumed immediately!!! Purists prefer to wait for a few hours before drinking!!!
- Anonymous