Last Wednesday I met my favourite Food Network Chef!!..
Wednesday, October 28, 2009
Saturday, October 24, 2009
Monday, October 12, 2009
1 cup lukewarm water
1 tsp sugar
1 envelope yeast
1/4 cup olive oil
1 tsp salt
2 cups flour, more if needed
2 cups milk
1 x bay leaf
1 piece of onion
1/4 cup butter
1/4 cup flour
1 tin crab, about 4-1/2 ounces, drained
1 cup goat cheese
6 ounces hot-smoked salmon, cut into small, bite-sized pieces
2 x slices cold-smoked salmon (optional)
About 5 green onions, chopped
For the Pizza Dough
Sprinkle the yeast and sugar over the water in a large bowl and let sit 10 minutes. Add the oil, salt, and half the flour. Beat smooth. Knead in the remaining flour, more as needed, to create a soft dough that doesn’t stick to the hands. Cover in a bowl and let rise until doubled, about 45 minutes. Punch down the dough and stretch it out to fit on a pizza sheet.
Wednesday, October 7, 2009
We had an amazing time.. we started with the Guacamole, later on, to my surprise, everyone seemed to enjoyed the Pozole.. even Hailey!!!.. and for dessert, Ms. Chow brought Baklavas .... I ate 4!!!.. I am such a Pig!.. Allison was in charge of the mojitos!!!.. which were specially made with sparkling wine!.. and a couple of yummy salads were also part of the menu!..
2 tbsp canola oil
500 g shredded chicken
1 yellow onion, finely chopped
3 minced garlic cloves
1 1/2 tbsp chili powder (I use a brand called Tajin you can find it in Kensington Market).
1/2 tsp ground cumin
1/2 tsp dried oregano
3 cups of chicken stock
1 can (around 450g) of tomatoes
1 can (around 450g) of hominy (you can find it in Loblaws).
1 jalapeño chile, seeded and diced (In case you like it hot).
Salt & pepper
For more garnish you can add a tsp of sour cream.
In a soup pot heat the oil, working in batches to avoid crowding, brown the chicken. Transfer the chicken to a bowl and set aside.
Add the onion to the pot and sauté for 3-5 mins. Add garlic, chili powder, cumin and oregano. Stir to blend the spices evenly. Add the stock, tomatoes, hominy, jalapeño and browned chicken with any juices. Season to taste with salt & pepper. Bring to a boil over high heat. Reduce to low heat and cover. Check the chicken is fully cooked and everything is warm and nice.
To serve, ladle the soup into soup bowls and garnish with the avocado slices, green onions and cream.
Saturday, October 3, 2009
One other place we visited was the Atwater Market... So much to see, smell and eat! It was a mix of all the senses. It is a great place to find local and fresh ingredients.
We ate like Cochons! .. not only in restaurants but also at the bed & breakfast we were staying in. Our hostess Madeleine is an excellent cook!!.. Every dish was beautifully presented and the taste... just perfect!.. If you don't believe me .. just check out the pictures or pay her a visit!!!..