Dining under the stars... Mon amour - The Plan

Here's a fun song from The Plan that talks of dining under the stars... I laugh when he starts screaming, "Merde! Merde!"  Something we all say when in love and when burning your dish while cooking...  

The Plan - Mon Amour lyrics and youtube video

Brunch without the cash punch? DIY sweet potato hash and spinach omelette!

Okay, okay... so truth be told I'm watching my cash flow as I am leaving in two weeks to sail the ocean.  So!  What better way to squash a brunch outing impulse than to make your own? (I know, I'd rather go out too, but my credit cards are crying out for a rest).

Sweet potato hash and spinach omelette for two!

Sweet potato hash:

les ingredients:
-one large sweet potato, peeled and cubed
-one onion, roughly chopped
-one tsp dried rosemary leaves
-one tsp dried parsley
-salt and pepper to taste
-any oil for frying (EVOO or otherwise, in my case, leftover frying oil from egg rolls yesterday... mmmm)

le demarche:
In a pan, heat oil on medium and add all together the potato, onion, and some salt and pepper.  Sautee for 10 minutes or until tender.  Add  the spices and mix, sautee again until sweet potato is crisp and slightly charred.  Divide into two plates.. enjoy!


Spinach omelette:

les ingredients:
-2 eggs
-one tbsp water
-salt and pepper
-spinach, 1/2 cup cut into chiffonade (fancy term for rolling up your spinach before chopping it so it comes out in thin ribbons)

le demarche:
-beat eggs with a fork in the bowl, add one tbsp water (will make your eggs fluffy, you can also use milk), salt and pepper
-heat frying pan and lightly oil (using whatever oil you have on hand)
-proceed pouring the eggs into the pan, making sure to cover the entire pan
-after  15 seconds where the border of the egg omelette is cooked, place the spinach on one half of the egg
-fold the half of the egg that is spinach free onto the half that has the spinach, you now have a half-moon looking egg
-wait 10 seconds then flip the half-moon to cook the other side
-ta-da!  cut in half and place on to two plates (preferably the ones with the sweet potato hash :)  )

I also ate left over roasted pork with the above, if you don't have roasted pork from the wonderful people at KaKaLucky BBQ at Broadview and Gerrard, add bacon, sausage, leftover turkey if you still have any, or any other wonderful protein you can add to the mix.

Bon appetit!

Holy Falafel I'm back!

After a very lengthy pause.... during which I have resorted to a healthier lifestyle while still feasting and imibing... I look to my 30s to be gluttonous and more frugal than ever!

Grocery shopping always becomes so much more expensive with the added bounty of meat. Toodles my carnivous ways on my newly adopted "Meatless Mondays"! A can of chickpeas stands in for protein as I veggie my way to Falafels and Red Cabbage Salad with Tahini sauce.

Falafels (adapted from The Joy of Cooking)

Drain and let dry: 1 can of chickpeas 19 0z

Stir together: 1/3 cup tahini
1/3 cup water
 2 tbsp lemon juice
Pinch of Salt and set aside... this is your sauce to be drizzled on the just-fried falafels...mmmmm

Back to the chickpeas!
Place in food processor and finely chop. Add:
1/2 cup chopped onion
1/4 cup packed parsley (I used 4 tsp of dried parsley)
2 garlic cloves, chopped
2 tsp ground cumin
1 1/2 tsp salt
1/2 tsp ground coriander
1/2 tsp baking soda
1/4 tsp ground red pepper (Who has this but Gwyneth? I used black)
1/2 tsp turmeric

Process until the mixture is coarsely pureed. Remove to a bowl. (I have STILL not taken out my birthday gift food processor from my lovely family so I immersion blended the chickpea mixture... I will definitely use a food processor next time!)

Stir in: 2 tbsp all-purpose flour

With wet hands, form the chickpea mixture into 12 balls. Let stand for 15 min

Heat in a deep skillet until hot: 1/2 inch vegetable oil. Fry the balls in batches, turning often until golden, 6-8 min. Serve with tahini sauce drizzled on top with this awesome salad!

Red Cabbage Salad
Chop up 1/4 of a small red cabbage.
Cut into match sticks, 2 carrots (this was the worst part of the entire recipe, this should be a form of torture.... just saying)

Place in bowl, add: 2 green onions (or scallions, you shmancy people)
chopped 1/2 cup of almonds (you can cut these up if you like)
2 cups baby spinach
1/2 - 1 cup cooked couscous
1/4 cup of mayonnaise
4 tbsp balsamic vinegar, add more if you so desire
3 tbsp olive oil, or more or less, again depending on your preference salt and pepper to taste Mix well together, I like using barbecue tongs.. And ta-da! Both of these should yield about 4 servings. I would make the Red Cabbage Salad first and chill it before tackling the falafels. Cheap and cheerful lunch, dinner or even brekkie! Nyom, nyom, nyom....

Dinner in a hurry?

A great website to use to get recipes in a hurry: The Dinner Tool
Loads of recipes, search engines and fun eats - Enjoy!

Nibbles and Nails at Hot Tamale's

The sanctity of Girls Night - sassy ladies, crazy cackles, empty glasses of vino around a table at Hot Tamale's that unites us all - nibbly appetizers from wedges of brie, Balderson white cheddar, McEwan crostini (thanks Gourmette Tang!), frozen PC finds of sausage rolls, mini spanikopita and the piece de resistance: the heaping Nacho Platter!  Without men, we seem to let it all spill out - raunchy stories, funny tidbits and cultural queries abounded all while snacking and laughing and eventually doing our nails in the latest fall colours.  Here's a recipe for the nachos we feasted on - a hit at any old party and super easy even Hot Tamale handled it with cool:




Hot Tamale's Easy Nacho Platter (appropriated and "interpreted" from the back of the Tostitos bag):

The goods:
1 bag of Tostitos (Hot Tamale preferred the small round, fits in your mouth in one gulp variety)
1 small jar of salsa
2 green onions chopped
1/2 tomatoes chopped
1bag of Kraft Tex Mex pre-shredded cheese

The demarche:

Preheat oven to 400 degrees and put the broiler on

Place one layerof Tostitos on a foil-lined baking pan

Add one layer(two handfuls)of cheese

Add one layer of salsa

Add a sprinkling of green onions

Repeat with multiple layers until Tostitos are finished, leave a handful of green onions to garnish

Place in oven for 10 minutes

When cheese is melted, take out of the oven and top with green onions and tomatoes

Serve with sour cream and guacomole (if you're lucky, the home-made variety)

Enjoy Ladies!

Le Select... la seule choix pour brunch



Inside the front section of Le Select



After a failed non-attempt at homemade brunch, upon Big Red's suggestion we turned our attention to a French gourmet bistro to see how it should be done.  What a fantastic way to start a misty rain-filled weekend!  Nestled on Rue Wellington just west of Spadina Avenue is Le Select Bistro: the closest Parisian-inspired haunt this side of the Atlantic, as quoted on their website. Fresh croissants are served and kind unpretentious servers are at the ready to serve and even explain the menu, its locavore philosophy and of course to refil your cup of joe.  Munching on a Croque Madame (French toast ham and cheese sandwich with extra cheese and fried egg) served with veritable frites and Eggs Benedict with Asparagus Spears inspired the travel-inflected conversation.  Hmmmmm.... don't forget to book a reservation, walk-ins are most welcome however to avoid the wait, telephonez s'il vous plait!  Open for lunch, dinner and even a drink later on (this bistro was once the ending scene of an interesting date once upon a time by yours truly.....)  Enjoy their offerings here: http://www.leselect.com/  I promise, it's parfait!



Croque Madame with frites!!



Got the Menchies? Guuuuud eats awaits you....

So what's the deal with this Guu business?  Hustled into a nondescript restaurant front, there are no windows to peer into what goes on behind the wall.  A gastro hideout of sorts where only those "in the know" venture in to experience the Japanese tapas craze hitting the city.  Chic, modern and surprisingly simple the restaurant is divided into two parts:  a traditional Japanese sitting arrangement in your socks on gleaming light wood or sitting cafeteria-style a la Salad King on various wooden block benches lit by dangling industrial lightbulbs.  The kitchen is open and the servers greet you as you come in, ALL the servers with a hardy welcome.  We downed pints of Sapporo as we tried various and adventurous dishes from wasabi octopus grains spooned on nori, carbonara and kimchi udon, salmon zushi (cream cheese and chive dolopped salmon sushi) and its cousin: ceviched mackerel on the same bed of rice.  Ebi mayo; deep-fried shrimps can be savoured or why not try the tuna tatake, available only on the separate daily specials hand-calligraphied.  To try:: deep-fried brie cheese on a mango reduction... yes, deep-fried BRIE. (Insert sigh here).  Tapas plates are all under $10.  Peppered with rousing birthdays and equally loud cackles amongst new friends.. this is not a place for a calm and quiet dinner.  Adventure foodies welcome to a neat haunt, new drinks to be had: Ramune anyone?  As you leave a raucous good-bye sends you through the door....   Check them out here: http://guu-izakaya.com/


Only to be found at Menchie's a couple doors down!  Weighed yogurt... and all its fixings.  An L.A. based frozen yogurt establishment where you can be part of elite company from Taylor Swift and Lautner to Justin Timberlake.  Feeling like the store has channeled Hello Kitty like colours and vibe... there are many flavours to choose from, some even twirled together ranging from Red Velvet Cupcake, to various fruit sorbets to Cake Batter, Cookie Dough and the traditional Chocolate and Vanilla.  Now here's where the fun begins, add your toppings: a complete fruit bar with tapioca bursting balls of flavour to maple granola, sour keys, dark chocolate chips, coconut (sweetened and toasted) and so much more.  Entranced, I opted to become a card-carrying member to earn smiles for discounts on future yogurt.  Prices range depending on weight, mine was $4.91 of pure frozen goodness.  Check out Menchies here: http://www.menchies.com/about.php