Still Busy

So still I find myself insanely busy with work, moving, weddings and goingaways.

I haven't really made anything new in the last few weeks, and I keep on rehashing this recipe I saw on Organgette (originally a Jamie Oliver creation). If you are busy try it out, it is instantly comforting.

Sometimes the best parties are the ones where everyone contributes and such was the case with my friend Kinnon's going away party this past Saturday. One day (when she is done moving) I will badger my friend Mel for her biscotti recipe. They were still warm when they got to the party.

Can you guess where Kinnon is going?

I am actually proud of these photos, so less words, more pictures. Who thought I would ever say that?

An Ode To Snouts

Everyone has a favourite food.  For some it is as simple as a slice of pizza, others live for fois gras.  I can honestly say I can never get enough hot dogs.

That's right, hot dogs.

A girl who occasionally (sorry about that, wait am I apologizing to myself?) writes a foodie blog testing recipes and trying fancy restaurants, loves hot dogs.

A food rumoured (?) to be filled with the worst that meat has to offer.

Things at work have been silly and stressful and at home we have been busy getting ready for the big move (and all our friends big moves as well), but I knew last Friday would be one for the record books.  A few weeks ago we booked tickets to the Blue Jays "All You Can Eat" Hot Dog Game.  Technically, it was hot dogs, pop, popcorn, nachos and nuts.

The seats eligible for the "All You Can Eat" extravaganza were in the 200 level, which was PACKED.

Basically it was a free-for-all grab fest, so I got off to a heady start at 3 hot dogs.

Gone by the end of the first inning.

I ended up only eating four, but it was more than enough.  

Maybe it is the texture, maybe it is salt, but all I know is that I can't get enough.

I don't keep hot dogs at home really, but I have plenty of fond memories of late night street meat and summer BBQ's.  One of my most memorable birthdays was a champagne and hot dogs birthday friends threw for me a while back.  It was on our regular CSI night, and it was heaven.

Obviously everything in moderation, but once in a while a little decadence is divine.

Oy Vey It's Pork Time!

This past weekend was Mother's Day.  This year my mom came up to spend the weekend.  We had a great time and went to a restaurant that serves both Hungarian and Thai food (that will be covered later in the "Battle of the Schnitzels" Post).

She also came bearing a large boneless pork tenderloin.  It was 4lbs and totaled under $6.  It was a deal too good to turn up so she bought me one.  I cut it up into 4 pieces and froze two, keeping two out to make this week.

I tired out a recipe from the GI Cookbook in my efforts to try and maintain some sense of healthiness in this crazy time.

The recipe was good, but not nearly as tasty as the recipe I made the next night (unfortunately no pics of that one).  However this recipes is decidedly easier and if you are looking for a healthy recipe to feed a crowd this could very well be it.

Roasted Pork Tenderloin with Balsamic Glaze and Gingered Peach Salsa

Gingered Peach Salsa:

3 Medium Peaches, peeled and chopped

1 clove garlic, minced

1/2 cup finely chopped red pepper 

1/4 cup finely chopped green onion

2 tbsp lime juice

1 tsp dried ginger (or 1 tbsp fresh ginger)

1/2 tsp salt

1/2 cup balsamic vinegar

1 lb pork tenderloin

2 tsp olive oil

1/2 tsp each salt and pepper

1.  Gingered Peach Salsa:  I cheated and put all ingredients in the food processor.  Lightly blitz.  Then refrigerate.

2.  Preheat oven to 400F.

3. In saucepan, bring vinegar to simmer and allow to reduce by half of until thickened and syrupy.  Set aside.

4.  Using sharp knife, trim any excess fat and silverskin from tenderloin.  Rub pork all over with oil and sprinkle with salt and pepper. In ovenproof frying pan over high heat, brown tenderloin on all side.  Remove from heat and brush tenderloin with reduced vinegar.  Place frying pan in oven for about 10 to 15 minutes or until meat thermometer reaches 155 F (A word to the wise, this took more like 30 minutes in my oven), or until pork has only a hint of pink inside.  Let stand for 5 minutes before slicing.  Serve with Gingered Peach Salsa.

Serve with basmati rice, asparagus and a side salad.

More Nigella

I wanted to write a bit more about Nigella Lawson's newest book Nigella Express. I have been watching the show for some time and really wanted to take a test run at the book before buying it (I am moving soon and the less to move the better).

So a few weeks ago I put in a hold request at the library and last week it finally came in!

The book is not as narrative as Feast is but it is still an enjoyable read, as well as being a wealth of great, quick recipes and lush photography. The only small annoyance is that everything is measured in grams and ounces instead of cups, and the conversion can sometimes prove tricky (I should spend a post recounting all the different conversion websites I went to).

While I obviously couldn't try out all the recipes in the book, the ones I did try solidified my urge to purchase.

Out of the ones I was able to cook up I have included 2 "winners" below in addition to the Roquemole I posted earlier. Not included is the Quesadilla recipe which I have actually made close to 7 times now. That will have to be a post for later in the summer.

Two not so great recipes from the book were the Ceviche (I was sort of weirded out by the way the fish was "cooked" as Nigella had warned) and the Pea and Pesto soup (which she has actually made on the TV show, it was kind of an odd texture and bland).

But on to the good stuff.

The first recipe I provide will become a standby for me when the money is tight. I have adapted from the recipe in the book. Really if you can't find the Unico brand, buy some canelli beans and add 4 tablespoons of extra virgin olive oil to the mix. Really tasty and could be quite a nice appetizer when served with some country bread.

Tuna and Beans


1/2 red onion finely chopped
4 tablespoons lemon juice
1 19 oz can of mixed bean salad (Unico Insalata Tuscana works well)
2 cans of tuna
salt and pepper to taste


1. Chop the onion in the food processor, add lemon juice and let it steep while you get on with the salad.


2. Drain the beans (but don't completely rinse) to get most of the goop off and then place in a bowl.


3. Drain the tuna and flake it into the beans.


4. Add the salt and pepper to the onion and lemon juice mixture, whisking into a dressing, then pour it over the tuna and beans and transfer to a serving dish.


5. Fork the tuna and bean salad through, use more seasoning if necessary.


Dinner for 2 or a Starter for 4 to 6.

Now these bars are pretty darn terrific and they last for a whole week (if not longer). They would make a hearty post work out treat, but could also suffice for breakfast on the run or a mid-day snack. Really they aren't even that bad for you if you use the light condensed milk and unsweetened coconut (my modification) and they are so chewy and just the right amount of sweet I have been eating one every day.

Breakfast Bars


1 13.0 oz can of light condensed milk
2 1/4 cups of rolled oats
1 cup of shredded unsweetened coconut
2/3 cup of dried cranberries
1 cup of mixed seeds (pumpkin, sesame, sunflower)
1 cup of natural unsalted peanuts


1. Preheat the oven to 130 degree Celsius, and oil a 23x33x4cm baking tin, or us a throw away foil on.


2. Warm the condensed milk in a large pan.


3. Meanwhile, mix together all the other ingredients and then add the warmed condensed milk, using a rubber or wooden spatula to fold and distribute.


4. Spread the mixture into the tin and press down with a spatula, to even the surface.


5. Bake for 1 hour, then remove from the oven and, after about 15 minutes, cut into four across and four down to make 16 chunky bars. Let cool completely.

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.