If there's one apple cake you must make this fall, it's Marie-Hélène’s Apple Cake as featured in Dorie Greenspan's Around My French Table.
This "cake" is packed (and I mean packed) with apples—the perfect way to use up all those local apples from the market or the orchard.
You have to love how versatile the egg can be. Boiled, fried, poached, scrambled, baked. On its own or mixed with other ingredients. The star of the show or an integral player in something grander. Eggs are truly a beautiful thing.
This week's French Fridays with Dorie challenge was Hachis Parmentier, a french version of shepphard's pie. How can one go wrong when meat and potatoes can together so nicely in one dish? This dish certainly doesn't disappoint, with its rich, meaty filling, creamy potato mash and cheesy topping.
Aside from the wonderful educational experience of Tawse Winery and terroir, I was delighted to find out that we would be treated to lunch by the Chefs of The Only on King. The Only on King has been on my list of restaurants to try for quite some time now, ever since it was named to enRoute magazine's Top Ten New Restaurants in 2008.
I was lucky enough to have been invited to a Terroir trip at Tawse Winery along with some fellow food and wine writers. It's been a while since I was last in the Niagara wine region and I was due for another trip back. This trip was certainly to be a treat for all, as Tawse was recently named Canada's Winery of the Year, and I was eager to taste some of their Gold Medal-winning wines.
Sometimes the best meals come out of spontaneity: opening up your fridge or cupboards and seeing what you have in stock. I don't have the luxury of doing that very often. The week is pretty hectic so I usually have to plan around work, and I'm the kind of shopper who needs to bring a detailed grocery list with me or otherwise I'll buy everything that fancies my whim and end up throwing a lot out before I can get through it.
I was delighted to find out that there was a new cooking group for Dorie Greenspan's new cookbook, Around My French Table. I missed out on "Tuesdays with Dorie", and like many other fans out there, I really enjoyed Dorie's Baking: From My Home to Yours. To have a chance to cook through Dorie's latest one with fellow Dorie fans makes up for it.
Chicken wings are delicious deep-fried. I certainly can't deny a good buffalo wing. But they can be just as delicious in healthy braised version. The Chinese often like to braise our dishes, and chicken wings are no exception.
I miss the markets in the West coast. I don't know what it is about them...perhaps it's the fact that it's a completely new environment and I take the thrill from something novel and different from what I get here.
There are two things I constantly bemoan about Japanese cuisine here in Toronto: 1) The lack of a good Japanese ramen shop, and 2) the lack of izakayas. We're a town filled with lots of sushi restaurants, some not-so-good and some absolute gems. But aside from your sushi and your typical teriyaki/bento box fare, there's not more diversity in Japanese cuisine.
So how do you gain ten pounds in the span of a week? You head off on vacation and eat to your little heart’s content! That’s what I ended up doing on my recent trip to Vancouver. I headed off with a long list of places and things I wanted to try, and while I ate lots, I don't think I even made it through one-fifth of my list.
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