TTC and Avocados

Things I learned from the TTC Strike:

1) I need a good pair of walking shoes.

2) This city continues to amaze me everyday.

3) The following recipe.

I intend when my life is little less insane to write a review of the new Nigella Lawson book Nigella Express.  It truly is a great book.  This recipe is taken from it, with my usual low-fat/low-cal/high fibre spin.

I took it to the girls house on Sunday night, and as I left my house I saw my first streetcar in almost 48 hours.  So already the recipe is golden.  The girls loved it, devoured quickly, which really is the best way as it doesn't keep long.

Roquamole

1 cup of Roquefort (Blue) Cheese

1/4 cup of low fat sour cream

2 ripe avocados

1/4 cup pickled green jalapeno chilli from the jar

2 spring onions, finely sliced

1/4 teaspoon paprika

1 packet of whole grain tortilla chips

1) In a bowl, crumble or mash the blue cheese with the sour cream.

2) Combine blue cheese mixture with avocados in a food processor.

3) Roughly chop the jalapenos and stir them into the mixture along with the finely sliced spring onions.  Hit the blitz.

4) Arrange in the centre of a dish, dust with the paprika and surround with tortilla chips.

EAT.

Here Comes the Food!

This summer my friend Jenna is walking down the aisle with her fiance Dan.  Jenna didn't really want a shower in the traditional sense so instead our friend Rae threw her a wine shower.
Each guest was asked to bring 2 bottles of wine.  One for the party and one for Jenna to keep.  She sent around a wine registry list, so that we knew what she wanted.  It was a great party, and how many regular bridal showers do you know where the cops show up? (What? the neighbours appparently did not appreciate how ironic new country is)

Rae also happens to be an amazing cook, and naturally I asked to help.  The prep began for Rae early in the week with macaroon making, vegetable roasting and cupcake baking.  I showed up Friday night to help with the final details.  The menu was as follows:  large antipasto platters, cheese trays, macaroons with fruit and whipped cream, mini cupcakes, fresh rolls and last but not least the recipe I offer below a variation on Grapefruit and Lobster cocktail.
Rae modified it to go in shot glasses.

• 1 Cup Cooked Lobster Meat
• 3/4 cup Ruby Red Grapefruit Segmented
• 2 teaspoons ginger finely chopped or grated
• 1/2 cup red and yellow peppers finely diced
• 1 tbsp cilantro roughly chopped
• 1 tbsp fresh meat finely chopped
• 2 teaspoons shallots finely diced
• Juice of 1 lime or more to taste
• 1 tsp of canola oil
• Salt and Pepper to taste
• 3 x chives cut into 1" pieces, optional garnish

Roughly chop lobster meat.

Segment the grapefruit cutting it over a bowl to reserve the juices, put grapefruit segments in juice.  Set grapefruit segments and juice aside.

In a medium bowl combine ginger, peppers, cilantro, mint, shallots, grapefruit, lime juice and oil until evenly distributed.

Add lobster meat to mixture and gently toss.

Chill the mixture in the refrigerator to allow the flavours to infuse.

Spoon mixture into shot glasses and garnish with chives.  Serve cold.

Rasputin Vodka Bar

This week on a very rainy Monday, Kinnon and I headed to the opening party for a new bar in Leslieville, Rasputin Vodka Bar.

No the food community has not come hip to my influence, the invitation sort of came by chance. A few weeks prior I was there with Kinnon and Jenny (during the bar's "soft opening"). We were essentially the only people there, and as we were finishing the server asked if we wanted to attend the official opening.

The bar itself is furnished in many antique items, large ornate couches and chairs, some lower tables and of course the large party table at the back. It is dark and is lit by candles, adding a certain aspect of romance. The glasses to lent themselves to a feeling of going back in time, with the old style champagne glass you see above. The napkins however, had Kahlua printed on them (maybe they were being eco-friendly?). The music too is slightly odd considering the atmosphere, Michael Jackson, Brittney? But it worked to keep the energy up.

On to the most important part, the drinks! The drink menu is several pages long and offers variations on vodka drinks (naturally) but also some imported beers and wines. In my two visits I really only sampled the basics. The drink you see above it called the "Ahh (ohh?) those Russians" and is a small glass of sparkling wine with a vodka shot and a side of pickle. Yes, pickle. The pickle actually pairs quite well, same principle as the salt, lemon, tequila idea.

I also tried the Rasputin size Martini (3 oz!). I never really went in for straight martini's before, but I have to say I may have converted. Perhaps it is the middle season we are in, still cold, but now sunny. The martini warmed me up without weighing me down. Olive garnish and again with a side of pickle!

They currently don't have their food selections printed on the menu, but I do hope that will change as the food was quite tasty. They follow the same sort of platter idea as the Comrade down the street. These ones though focus on somewhat heartier fare, lots of cured meats, breads and Bellini's. Not full meals but enough to satiate.

All in all the place is fun, though with patio season around the corner I am not sure how it will fare. It feels more like a winter spot to hang. Definitely worth checking out, just make sure you bring your big fur hat.