Grateful

Adjective: Feeling or showing an appreciation of kindness; thankful

This is how I have felt the past few weeks. I am grateful for the wonderful friends and family I have. Grateful for the support you've shown me, and thankful that I have been able to make it through such a hectic time!

I apologize for not coming to this space more often, and thank you for your patience with me. I've been busy starting and stopping culinary school again (long story), buying property and catering parties. Don't get me wrong- I'm not complaining. Its just been busy.

In lieu of a recipe, I hope you'll get some humour out of this photo:




I catered my cousin's baby shower on Sunday and couldn't help but laugh when I saw this cute baby couple together. It just goes to show you, you can't force two people together.

Tomorrow I'm off to an event with Anthony Bourdain. Yes, you read that right Anthony Bourdain! I couldn't be more excited. Thank you to my very dear friend Eduarda- you are the greatest.


Look for pictures of the event, recipes and more to follow in the coming weeks- I promise!

Z Flowers

Years ago I was enchanted by a little flower. A bright orange and green one to be exact. I can’t remember where I first saw it, but the moment I laid eyes on a zucchini flower I was hooked. Following that first encounter I began to see renditions of this culinary delight all around- in my cookbooks, on TV, in magazines- everywhere but on my plate.

I wanted to try it stuffed, fried, stewed- anything! The idea of an edible flower that tasted like zucchini made my mouth water. But gosh darn it I could NEVER find anyone selling them. I scoured markets and stores in spring and summer and never managed to see the little devils in person. I caught a glimpse of some once at the Byward Market in Ottawa while visiting my brother one year, only to watch a very burly, pushy woman jump in front of me to grab the last lot. I was crushed.

Then one Saturday morning not too long ago, strolling through the St. Lawrence Market, right when I least expected it, I stumbled upon some of those fresh flowery beauties. Good things really do come to those who wait.

The girl at the table was ready to pretty much give them away she had so many. It was like a dream come true. Jumping for joy- literally- I think I freaked out those around me and my shopping companion. But no bother- I was STOKED and quickly snagged a few small boxes. (I know, I’m a dork. No one gets this excited about vegetables.)

As the girl at the stand placed them in a paper bag I toted them around for the rest of the day like I was carrying a grenade that couldn't be disturbed. Holding the bag gently in my hand I was careful and cautious not crush my treasured friends. I could hardly wait to get them home and try them.

I couldn’t choose between stuffed, fried or stewed so I came up with a rendition that included all three methods. And they certainly were worth the work and the wait.




Stuffed Tempura Fried Zucchini Flowers W/ Marinara Sauce
15-20 Zucchini Flowers
3 garlic cloves finely minced
Zest from one lemon
Juice from half a lemon
1 cup grated parmigiano reggiano
500g ricotta cheese
Handful of finely chopped parsley
Salt and freshly ground black pepper to taste
Boxed Tempura Batter (available at any asian market or some grocery stores)
Vegetable oil heated in a pot with a deep fry or candy thermometer inserted

Make a slit all the way up the length of the zucchini flower and rinse gently in cold water to ensure you clean out any dirt. Air dry the flowers on paper towels.

In a medium size bowl stir together the ricotta, parmigiano, garlic, lemon zest, juice, parsley and salt and pepper to make the filling. Spoon about a tablespoon (depending on the size of the flowers- less if they are smaller) into the flower and twist the top to securely close the flower. Make sure no filling is oozing out as this will splatter when you fry them.

Combine the tempura batter with water per the instructions on the box. Heat your vegetable oil to 350F. Dip the flowers in the batter, let the excess drip off and plunge into your hot oil until golden. Immediately remove and drain on paper towels. Serve with your favourite marinara or other tomato sauce for dipping. I would give you the recipe for mine- but I was sworn to secrecy by the person who taught me how to make real Italian tomato sauce. Sorry! I'm a woman of my word.

Newfoundfriends

This is Cod:




Cod and I got pretty personal on my recent trip to St. John’s. We kissed. We ate. Well actually I ate him. (sorry Cod- but if it’s any consolation you were delish)

Being “screeched in” is a tradition in Newfoundland that supposedly makes you an official honourary Newfoundlander. You kiss a Cod, down a shot of screech (a strong dark rum) and shizzam! You’re in. No joke. I have a certificate to prove it.

Lucky for me on this fun filled trip I wasn’t just in with any old locals, I was in with Flynn.




Flynn and her fiancée John, showed us everything there was to enjoy about St. John’s and more. My liver is still in recovery, but it was well worth every beer. From George Street to a small town wedding, to the cabins at the Splash and Putt and back, it was a quite a whirlwind trip and I can’t wait to go again.

Maybe it was the clean air…….






Or the breathtaking views…….





Or quite possibly the incredible halibut I devoured with my Newfoundfriends at the best restaurant in St. John’s- Blue.






I have to be honest, I wasn’t expecting haute cuisine. But to my surprise and delight the poached halibut with white beans, arugula, truffle oil and lemon was melt in your mouth grab every last morsel of bread to sop up the sauce consider licking the bowl in a public place kind of good. In other words, I really, really loved it.

Unfortunately that meant that for rest of the night instead of enjoying the wine, the beer and the bar hopping to meet other fun loving friends, I was completely wrapped up inside my own head, trying to recreate the recipe for that unforgettable fish. Crooked as a dogs hind leg, my loves. I know. But at least now I have more than just Newfoundland phrases to share with you. I also have a great recipe to boot.

Poached Halibut with White Beans, Arugula & Truffle Oil

Gung Ho

So I'm back on the ball, I've found a space and am eagerly trying to add to my blog. There's just one tiny insignificant detail- I can't figure out how to post things to my links!

Bear with me friends. I'll get there soon. In the meantime, since you've been asking, below this post is a past review of the most recent decent place I've been: Origin Restaurant in Toronto. I'm currently doing a stint in Montreal and I hope to get to someplace exciting here to eat soon. If I do, you'll see another post follow suit.

Next week I'm off to Newfoundland for the very first time and hope to indulge in some great fish and seafood. Apparently cod tongues are a delicacy, beer is a plenty and kissing a cod is some kind of initiation. Not necessarily in that order. Here's hoping the cod tongue delicacy is cooked on a plate and doesn't have anything to do with the kissing initiation tradition. I will definitely be taking my camera. Stay tuned....

Origin- Strike It While It's Hot

Went to Origin last night and it was out. of. control. I felt a new love for the Toronto dining scene, just in time as I was losing hope. Its been so long since I've been impressed and last night's dinner delivered. Bestill my heart Origin. I love you.

There was something about the bustling scene, the open kitchen, the fact that Susur Lee and his entourage sat behind us that really made it a special night. The food was so simple yet immaculate in that simplicity. Perfectly portioned and presented with the taste right on cue.

Deviled Eggs- The gremolata added substance to otherwise dull deviled eggs. The presentation with bacon was great.

Smoked Cod Croquettes- Perfectly fried outside with a smooth cod filling. The lemon mayo had just the right balance of citrus to complement the croquette.

Shrimp Seviche- The presentation was cool with the fog on the plate from the freeze dried corn. The coconut, lime and tomato really packed a bright flavour punch with just the right hint of heat from some jalapeno's.

Oysters w/ Yuzu- At first glance- I feared yuzu, radish, scallion and fresh red chili were too much for my tasty little shelled friend- but it was a great balance without overpowering the little fellas.

Bufala Mozarella w/ Tomato, Basil, Preserved Lemon- I was skeptical- really folks, its bread, cheese and tomato- but it was well balanced, creamy, tangy, salty with the backdrop of perfectly grilled calabrese. Excellent. FYI- The Burrata and Fior Di Latte are from Ontario. Bufala is the only one from Italy.

Bangkok Beef Salad- This dish was good. On par with the others but wasn't over the top. Had all the traditional Thai elements- sweet, salty, sour and a little spicy. Duck Wrap- The only disappointment of the night. Someone went a little crazy on the sriracha which just overpowered the whole thing.

Lamb Chops- Definitely spring lamb here- meat was very fresh, tender without a trace of gamey flavour. The creaminess of the feta and hummous really brought this together well.

Curried Shrimp- This sauce was one of my favourite things of the night. We were fighting over the naan to sop up every last drop. A well balanced curry, with a lemongrass base that was not spicy but extremely flavourful.

Overall a fantastic meal. It reminds me of the Jamie Kennedy wine bar when it first opened without the pesky no reservation policy and a more modern edge. Strike it while its hot.

Ahem...

Howdy.

Hi.

Hello.

It’s mighty nice to meet you. Welcome to my place. I’ve been writing here and there, posting reviews in random places and at the urging of many friends I decided to look around and find a single space.

The rent is awfully cheap here, and I think you’re more than worth it. Really. You’re pretty darn fantastic. All five of you! Okay maybe there’s more of you reading this or painfully less, but either way I am committing to this space to share my recipes, restaurant reviews, stories, my culinary trials and tribulations, and when the mood strikes me- my humour. I’m funny. Sometimes. Swear. Cross my knives and hope to fly.

If you read humour and thought it was a spelling error, you’ll be relieved to know its not and hopefully pleased to learn that I’m currently living and working in Canada. That doesn’t mean you won’t see some international flavours here. (Yes, here we go again…flavour, not flavor, really no pun intended) I love to cook many different cuisines and am lucky enough to travel quite frequently.

So what makes me any kind of authority on cooking you ask? I love great food, I’m eagerly finishing a culinary diploma part time, I’ve dabbled in catering over the years, and I come from a very mixed, very crazy family most of which love to cook. And for some reason I get endless phone calls and emails from people I know asking for my advice on everything from love, to cooking a turkey, to where to take their future in laws for dinner. Love advice I’m not so great at. Roasting a succulent bird to perfection- BINGO.

I’ve been in the midst of a transformation for a long time and I hope this blog will become a place that will ground me and push me to the next level. Simply put- I don’t currently have a career in food and I want to. So much so that I’m willing to do whatever it takes to get there. Well almost.

Alas, here goes. Hold on to your cutlery. You’re in for a lip smacking ride. And I ain’t talking smooching here people!