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Archive for February, 2010

Torito

Sharing good food with friends. The best. 

Sharing good food with a friend you haven’t seen in 3.5 years…even better. 

But of course, not completely out of touch. Impossible not to know a snippet of their life, if that news feed algorithm or semi-stalking works as it should. Wait. The algorithm, not the stalking. 

Anyway, instead of the “i can’t believe how much time has flown by” conversation starter, we dive right into the good stuff. 

Our passions. 

Well, you all know mine. 

His? Ideas. Opportunities. Action. 

Plate after plate, story after story – the combination was heady. TJ, you’re heady. Or bait. Enjoy either reference. 

The setting: Torito. Kensington. Tapas bar. 

photo cred: ACRiley.com

 

  

Stand-out dishes: 

White bass ceviche with corn & yam
(tender chunks of white bass in insanely good cilantro-citrusy juices…the love only grows stronger) 

white bass ceviche

 

Shrimps al ajillo
(succulent & saucy… yep, my greatest description yet) 

shrimps al ajillo

 

  

Honourabe mentions: 

churros w. dulce de leche
(“like beaver tail, but 100 times better!” “wait, like those cinnamon sticks from taco bell but 1,000 better!” – ok, NOT our greatest descriptions) 

churros w. dulce de leche

 

Piquillo peppers stuffed w/ salted cod & tapanade sauce
(would not have ordered…but ohh, the power of reviews. now, you go & try!) 

Grilled flatiron steak, gallega chips & fried egg
(medium rare) 

Roasted quail, pomegranate glaze & sweet squash
(too salty for my taste, but mixed w/ glaze & squash and it redeems) 

  

It pains, but easily forgettable: 

Crab croquettes w/parsley aioli 

crab croquettes w/ parsley aioli

 

Braised beef tongue & cheek
(tongue & cheek. cute eh? not so much on the tongue action. PASS. 
won’t even attempt to describe texture. never again.)
 

braised beef tongue & cheek

 

  

Until next time: 

Andalusian spinach & chickpeas stew
Chilean tripe stew 

Yes, we ate our way through half the menu. But, these two stews warrant a visit back. Along with a repeat performance of the ceviche & churros.  

  

fyi: all food photo cred goes to TJ & his MannLanders wit. 

http://www.toritorestaurant.com/
276 Augusta Ave
416.961.7373

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A day’s worth of food

Home-made & delicious. Mama would be so proud.    

vanilla yogurt, muesli, strawberries

 

spinach salad with tomatoes, snap peas, corn, raisins

 

Singapore Laksa (leftovers!)

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Singapore Laksa

Favourite hobby halted.
– gasp – 

Cooking dinner this eve.
– even bigger gasp! – 

Pains me to admit, but it’s been weeks. Weeks! I know, shame. 

Fully-stocked fridge. Equilibrium restored. What to make? 

Searched for recipes online, flipped through a few cookbooks, peeked in the cupboards… and there, two yukon gold potatoes about to sprout their own, made the decision. 

Potatoes. Curry. Noodles. Prawns. Spice paste. Singapore Laksa! 

Well…my version of Singapore Laksa. 

I don’t follow recipes well. And ultimately, throw what I like into a pot…and taste-test until satisfied. 

Also, too impatient to snap pics as I go. So, here’s one at the beginning – garlic & onion. big mound of it. love my garlic. 

 

Roommate comes home to find soundtrack of Glee blaring (don’t judge), kitchen a complete disaster (organized chaos), slight burning smell (yep, burned bottom of one pot) & one happy asian slicing & dicing to add to simmering pot of…. yum!

Bless her heart, not even a toe into the kitchen. Probably too scared. 

Instead…..wait for it…… 

She starts cleaning. 

<pause> 

Yep, what my lovely roommate does to unwind after a hard day at work. Give her a cloth, some Windex & she’ll attack your hard surfaces as well. Pretty freakin’ amazing. 

20 min later – after vacuuming has finished, but before mopping of the floor commences – I’m spooning spicy coconut curry broth over noodles…dinner is ready! 

Singapore Laksa

 

  

Verdict? Ooo, so good… x 2. 

Ingredients: 

8-10 frozen prawns
2 stalks of celery
1 half-ripe tomato
3-4 cloves of garlic, minced
1 small white onion (or red onion)
2 yukon gold potatoes
8-12 mushrooms
1/2 can of coconut milk
1 can of chicken broth
1 ‘Singapore Laksa’ spice paste
2 tbsp vegetable oil
Half a package of rice vermicelli noodles (cooked according to instructions) 

Directions:
(follow at your own discretion) 

Heat oil in saucepan. Sauté 1/2 the mound of onion & garlic;
Throw in prawns. Cook at medium heat until pink & ready. Set aside. 

In pot: (in no particular order…someone is cringing right about now) 

Add remaining onion & garlic, potatoes, spice paste – stir fry until fragrant;
Add coconut milk & stock to spice paste (before pot starts to burn);
Add celery, mushrooms, tomatoes, shrimp; stir well & bring to a boil;
Simmer on low heat for 10-15 min (make sure potatoes are done);
Serve piping hot over cooked noodles;
Garnish with beansprouts / thai basil (or sadly, nothing in our case – next time) 

And enjoy! 

Singapore Laksa

 

fyi: leftovers with steamed rice tomorrow…come drop by.

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