ElizabethS's Profile
Your Go-To Faves in Bloor West Village
We've had two nice meals at 17 Steps which is just east of Windermere. The food is Greek/Ital influenced and always seems very fresh and the proprietor is very interested in wine and generous with suggestions and tastings.
http://www.urbanspoon.com/r/10/1528470/restaurant/Bloor-West-Village/17-Steps-Restaurant-Bar-Toronto
Top Chef Canada, Season 2, Episode 11 (spoilers)
I'm not sure how TCC works - will two chefs be eliminated next week to set up the finale with 2 chefs?
Top Chef Canada, Season 2, Episode 11 (spoilers)
I thought it would be Carl who left - his dish seemed to have more fundamental issues than Xavier's.
It was a really good episode I thought!
Top Chef Canada, Season 2, Episode 10 (spoilers)
Thanks again Chefhound. A good episode I thought although even I saw the Trista thing coming (this is the first time I've watched an entire TC from beginning to end - I usually just catch an episode here or there).
Here's an article about Fable/Trevor Bird
http://www.wevancouver.com/food/150868655.html
Again it speculates that he must have won.
Top Chef Canada, Season 2, Episode 8 (spoilers)
Thanks again chefhound for the update.
I think it was pretty strongly telegraphed that Jimmy would be cut this week - I have a particular bias against truffle oil so wasn't sorry.
Perhaps it's the editing but it does appear the cheftestants are supportive of one another and there is less backbiting that the US version. (Liz, notwithstanding)
Top Chef Canada, Season 2, Episode 7 (spoilers)
Good luck - will be in Vancouver in September so will try the restaurant then. There's speculation in a Vancouver website today that Trevor may have won given his investment in a new restaurant
http://www.insidevancouver.ca/2012/04/25/top-chef-canadas-trevor-bird-to-open-fable-restaurant-this-may/
Curtis something I've wondered about with TC - the chefs all stop cooking at the same time yet it could be quite some time before the food is presented to the judges (say if you're the last chef presenting). Keeping food warm for 30-40 minutes doesn't help a dish obviously - what happens?
Top Chef Canada, Season 2, Episode 7 (spoilers)
Curtis! So sorry and not the right choice IMHO! Hope you'll stick around here though! All the best to you in your career - which will be long and successful!
No Reservations: Croatia
I didn't see it but here's a nice website with a link to a listing of the restaurants/other he visited.
http://www.tasteofcroatia.org/
Top Chef Canada, Season 2, Episode 6 (spoilers)
Thanks for doing the summary every week. I haven't seen much of the US series but my impression is that this Restaurant War food wasn't as ... polished? The best dish was basically something a good home cook can make.
Champion House Restaurant
Friend has the recipe - have requested it. So.. who remembers Mr and Mrs. Sung and their children? Going back a l-o-n-g way!
With warm weather are fiddleheads/wild leeks early?
$2.50 a bunch - and it was a generous bunch. I also found Burrata at Alex's Farm Products so make fresh pappardelle with wild leek pesto and Burrata - it was delicious! (used two bunches for the pesto)
With warm weather are fiddleheads/wild leeks early?
Wild leeks at SLM this morning - Marvin reports Fiddleheads maybe next week
Top Chef Canada, Season 2, Episode 5 (spoilers)
Thanks again for your ongoing commentary - it has elevated my enjoyment of this season - and the lemon meringues looked great!
Cilantro rice
I assembled it just before serving - it was delicious - but surprised this morning to see the leftover rice still had great colour so I could have prepped it earlier in the day with no loss
Cilantro rice
Quick answer if possible pls - am serving this tonight - can I mix the cilantro/etc with the hot rice now or will the colour deteriorate? If yes, how long in advance of serving? Thx
Puntarelle
Bought Puntarelle today at Michael Angelos in Mississauga (Erin Mills Pkwy south of 403)....
Top Chef Canada, Season 2, Episode 2 (spoilers)
Thanks for posting here - I have a question if you can address it. Obviously when you watch TC the first people/team called are the top dishes....is this shot out of sequence so that the contestants are in suspense longer?
Breakfast that knocks your socks off
They are both delicious and so easy to make ahead. I served both at a Christmas brunch and much to my surprise the Croque Monsieur one went first - even among those who love sweet things.
Breakfast that knocks your socks off
French toast two ways
Croque Monsieur French Toast:
Assumes you use a lasagna pan
12 slices bread (I use cheese bread)
1/3 cup Dijon mustard
12 slices cheese (to fit the bread) - I use cheddar but gruyere or swiss would be good too
200 grams thinly sliced ham
7 eggs
1 1/2 cups whole milk
salt and pepper
1 cup grated cheese (whatever you used)
Directions:
I spray Pam on the pan then -- Spread the mustard on the bread slices and make 6 sandwiches with the fine slices of cheese and ham
Squish the sandwiches into a baking dish (should be a tight fit)
Beat the eggs, salt & pepper, and milk together; then pour over the sandwiches tightly packed into the dish.
Cover the dish with plastic wrap and leave in the refrigerator overnight.
In the morning, preheat oven to 350°; take the dish out of the refrigerator and remove plastic wrap (I let it warm up for about 90 minutes)
Sprinkle the grated cheese on top and bake for 30-40 minutes.
Crème Bruleé French Toast
1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
1/2 cup nuts
an 8- to 9-inch round loaf country-style bread
5 large eggs
1 cup half-and-half
1/2 cup orange juice
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt
In a small heavy saucepan melt butter with brown sugar and nuts, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350° F. and bring bread to room temperature.
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Serve hot French toast immediately.
Paris - Looking for Smaller Resto - Mid Price - Good Food - Not touristy
We really enjoyed L'Affriole last year - in the 7th. Pics on our blog here....
http://lizandrichardsa.typepad.com/parisandbeyond/2011/01/g-j-day-2-eat-drink-culture.html
Last year lunch was 27E
Looking for duck confit
Mark at the Village Butcher at Islington and Lakeshore Boulevard makes great confit...
http://www.thevillagebutcher.ca/
any ideas for smoking something new/unusual?
You don't really need a smoker for this (I use a pot with a steamer) but shrimp smoked over bay leaves are delicious. I put a handful of bay leaves in a dry pot, put the steamer on top and then large raw shrimp. Turn the gas up high and the leaves smoke (be sure you don't care too much about that pot). When they turn pink they're done.
Need A Good Brussel Sprout Recipe
Side dish - it is somewhat like that dip (which we also make) but the eggs make it more solid. Delicious!
Long Branch, New Toronto, Mimico Restaurants & Food Shops
Agree - always want to like it but never have.....
Foodie friend wants puntarelle
I wish I had made a note of that - I'm assuming imported because of the store but will check it out next time I'm there if they still have it.
Alimento At King St West/Brant
We pried a few of the ingredients out of the very lovely Manager - key one (apart from the obvious) being fennel, I think.
Alimento At King St West/Brant
Went there yesterday - could have eaten a cup of the Bomba!
Good food, staff trying hard, nice combo Salumi/Fromaggio plate.....
Foodie friend wants puntarelle
Beg to differ on the seasonality - we were in Rome in December/January and February (and in Venice in February this year) and it was definitely considered a winter product - in fact while we were in Venice it finished for the season according to our green grocer.
http://www.italiannotebook.com/Notes/puntarelle.html
Maybe Spring in North America?
