Feeds:
Posts
Comments

Archive for the ‘food’ Category

2 months later, and it’s only a quickie. I haven’t stopped eating (clearly). I’ve simply paused writing. Rather, only writing I’ve done lately are emails to clients…and Instagram captions. And sadly, not even that witty.

Just wanted to share our weekly sushi fix. Well… weekly for J & E. Personal track record tends to be a wee bit higher. But, let’s not dwell on mercury levels.

Avocado quota anyone? We met ours yesterday. And while not immediately apparent in this pic, these are big, fat, generous rolls. The way we like ‘em.

So, until we save up our money jar for Sushi Kaji’s 7 or 8-course delectable feast, Asahi Sushi suits us perfectly! Thanks to the beautifully ripe avocado (or two) sacrificed for our satisfied bellies.

p.s Asahi – what happened to your wickedly spicy kimchi soup that used to come served bubbling hot in your stone bowls? Not quite the same with the ceramic whites. And don’t worry, the leggy blonde can handle the heat.

We beg you, bring the stones back.

http://www.asahi-sushi.com/

640 Church Street, Toronto
416.934.9990

Read Full Post »

SUKHOTHAI: Tucked away on not-so-charmingly Parliament E. Deliberately unassuming.

KHAO SAN ROAD: Prominently located for all to stumble upon on Adelaide W. Vibrantly welcoming.

Both owned by husband wife duo Jeff & Chef Nuit Regular. Menus are 90% similar. And the common thread, despite vast differences in locale, decor & ambiance, is the food. Simply phenomenal. Ask anyone who has eaten at either. No competition. Easily the best Thai in this city.

Hold up. I do say this with a tiny caveat, as Mengrai is another hidden gem & deserves more recognition than it’s been given. Another time, another post :)

Ok, the elusive recipe for success. Is the food really that good? YES.

If you think you’ve had a good red curry, try the Gaeng Phed. If you think you’ve had good pad thai, try the Sam Roas. None of this one-note business. Chef Nuit offers dishes that are beautifully complex, flavourful, lingering with fantastic heat. Seriously satisfying.

If you’re trying for the first time, may I recommend two dishes? Dishes that may easily be passed over, simply because you don’t recognize:

  1. Gaeng Massaman: With a hint of tamarind, bolder hand with peanuts & chunks of potatoes, this curry is one the most fantastic balance of sweet heat you’ll ever taste.
  2. Khao Soi: A rich, velvety smooth yellow curry with coconut milk, with added texture from the crunch of crispy noodles, this one is crave-worthy special.

khao san road: khao soi & squash fritters

{Quick tip!} I’m a medium-heat kind of gal. If you’re the same, go hot for the curries & get an ice cold Singha to help you get through the medium pad thai, as it’s infinitely more spicy. In a ridiculously good way.

Thai food fascinates, because I haven’t been able to re-create at home. One-note wonder. Same for you? So, until George B. teaches some of the finer points of Thai cuisine in May, will happily get my fix with Sukho or KSR.

Although…what would be even better… if Chef Nuit (in her abundant spare time of course) would graciously think about opening up her kitchen for cooking classes! Wouldn’t you just love to make a good tom yum soup from scratch & throw away that tom yum paste?

Hey now, don’t look at me like that. Bet you have a jar stashed in your fridge.

Below are dishes from both menus. Begrudgingly ranked as friends tell me I must be objective & not love EVERY dish I try. Hrmph.

Outstanding:

    • Gaeng Massaman: Thai curry with tamarind sauce & cooked with onions, peanuts, potatoes & bay leaves; topped with crispy deep fried shallots.
    • Khao Soi: Egg noodles in a coconut milk enriched curry, garnished with crispy noodles, green onion and lime.
    • Sam Roas: Pad Thai “three flavours style” topped with home-made roasted peanuts, dried chili & fresh lime.

Honourable Mentions:

    • Gra Bong: Fried squash fritters battered with red curry paste, shrimp paste, and lemongrass.
    • Gaeng Phed: Red Curry with squash, kaffir lime leaves, basil leaves, red/green peppers & coconut milk.

It Pains, But Forgettable:

    • Khao greup goong: Large airy shrimp chips with a tart tamarind dipping sauce.
    • Tao hoo Taud Samoon Prai: Nuggets of fried tofu breaded in a crispy garlic/fresh kaffir lime coating, served with sweet & tangy garlic sauce.
    • Fresh rolls filled with homemade chicken sausage, lettuce, carrots, mint leaves, Thai basil
    • khao san road: tom yum soups

      http://www.khaosanroad.ca/
      326 Adelaide W.
      647.352.5773

      http://www.sukhothaifood.com/ 
      274 Parliament St.
      416.913.8846

Read Full Post »

Chicken thighs braised in a bottle of red wine. Paired with beautiful herbed potatoes & french-style green beans à la V. Doesn’t get any better than this.

Quintessentially French. Deliciously involved. Made for the first time a few weeks ago. Obsessed with the sauce. Someone, pls throw a dinner party so I can devote another 2.25 days to this recipe.

first coq au vin!

Read Full Post »

What to do when you have a lot of asparagus: Fold it ‘discreetly’ into an omelette. Toss with orzo, feta & basil pesto. Works every time!

Truth: Only reason why I’m making this post is because I like to impart useless words of wisdom as I walk out the door, for brunch, leaving behind a lot of asparagus.

definitely taken a few months ago.

Read Full Post »

Speaking of reused lines…will shamelessly do it again.

Look at this dish. Look how beautiful is it! And not just a looker, sinfully good too. Seriously, crave it all the time.

Ok, point here is that Chef Bangerter & his talented team create visually stunning dishes. And as with the nature of all my posts – slightly delayed – the kitchen was having fun that night (oh, but a mere few months ago) at Canteen. This was the result.

Updated now with a little spiced pumpkin for the season, but just as fab.

I know, right? Simply gets better and better, every single time.

The food people, the food.

chef's famed chicken liver parfait

O&B Canteen
330 King St. West, TIFF Bell Lightbox
647.288.4710

Read Full Post »

Almost too pretty to eat. Almost. Wait. I’ve used this line before… it’s like a pick up line, reused.

Read Full Post »

My fridge is like the fridge from Chopped. Random at best.

Cabbage. Grainy mustard. Artichokes. Sundried tomatoes. Chives. Bacon. Now, why wouldn’t we combine all of these?

Anything goes when your last meal was a plate of dirty nachos. No story to be told. Move along now.

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.