When I was 16 years old, I went on a 7 day canoe trip on Lake Temagami. I have fond memories of two things: Gorp and Bannock.

So when a new restaurant opened up called “Bannock” – I was all too happy to go, seeing as I hadn’t had bannock in a very very long time. (will not tell you how long..I’m so mean). I went with @livelovelearnTO who is from Australia and had never had bannock!!

I knew that I was going to order bannock but we also had a few other items as well.

Appetizer 1:  Ontario tomatoes – with tarragon, soy bean hummus and hemp seed dressing ($9). No complaints.

Appetizer 2: Split pea fritters with kozliks mustard mayo and rocket ($9). It was ok – kinda looked better than it tasted. The pea fritters were a bit drier than I would have liked.

Mains:

I ordered Bannock Bannock – House smoked salmon, onion, cumin, cream cheese $14). It was nice but nothing over the top. However, someone is doing a really nice job in the kitchen of slicing all those vegetables paper thin!

Anna ordered the winning dish: Pickerel taco and cucumber apple salad with caviar tartar ($11).

The taco was not your usually taco shell. The soft dough was phenomenal as the base for the perfectly cooked fish. (which I believe comes from Purdys). It was a dish that I would certainly order again.

Sadly, we didnt order any desserts. This just means that I have to return as I LOVE a good butter tart!!

Oops…forgot to mention the service:  It was outstanding. I couldn’t even count how many times that I was asked if my water needed refilled.

Hope you get a chance to drop by Bannock sometime soon – there is also a grab ‘n go cafe in the event you don’t have time to sit down.

Congratulations to Oliver & Bonacini for opening up yet another fine restaurant.

Bannock..located inside the Hudson Bay Co. at 401 Bay St. (416-834-6996)

Each time I visit Ottawa there is a new restaurant for me to try and new people for me to meet (yay tweet ups!!).

Here’s a review of three places I went to this past weekend:

a) Stella Luna Gelato Cafe (1103 Bank St)

I had read rave reviews about this new gelato place that opened up just  FOUR weeks ago and put it on the top of my list to visit. I introduced myself  to the owner Tammy and her husband and she graciously took a few minutes out of her busy schedule to chat with me.  She also encouraged me to sample a variety of gelatos (think – blood orange, salty pistachio, marscapone and rum).  While I was sampling the gelato, a customer approached Tammy and said “are you the woman responsible for my ever growing waistline”. It was too funny.

Clearly Stella Luna Gelato Cafe  is a hit and has been welcomed by the Ottawa community. Not only are they serving fabulous gelato but the space is gorgeous too with little nooks, beautiful chairs and lamps and stunning photographs from Italy on the walls.

b) Tweet up at The Manx for Brunch (370 Elgin St)

This wasnt a formal tweet up but a few foodies gathered to have brunch at a very popular pub in Ottawa called The Manx. We arrived 15 minutes before the doors opened and  trust me, we werent the only ones in line. We had a a fabulous table for our party of 6 and I really couldn’t complain about the service. However no one was raving about their food. …which was kinda disappointing seeing as we ALL had heard that the food was outstanding. After the meal, I heard that there was a new chef in the kitchen, which means I should go back one more time before really blogging about it. Fair is fair, right?

c) Lansdowne Farmers Market.

I’ve blogged abou this Farmers Market before and I’m not shy to blog about it again. It is FABULOUS – the space, the variety of the vendors, the location – it’s ALL GOOD.

I discovered a new variety of vegetable this particular visit, from one of my favorite vendors, Jambican Studio Gardens – it’s a LEMON CUCUMBER.

Never had it before but I was all too happy to buy it. Stay tuned for another blog entry soon on what I make with it K?

Hope you get a chance to visit Ottawa soon.

The weather is finally getting cooler which means that I am back in the kitchen baking. If I had to pick three favorite items I like to bake – they would be: a) banana muffins c) chocolate chip cookies  and c) fruit crisps.

Basically I like to make anything that can freeze!!

This  particular blog entry will be dedicated to the Best Ever Banana Muffins!! Naturally this recipe is from the Toronto Star, (Sept 3, 20008) and is Star Tested. Just so you know, I’ve been a fan of the Toronto Star Wednesday Food Section for as long as I can remember.

Ingredients:

2 cups of mashed bananas (about 5) ps the darker the better

3/4 cup granulated sugar

1 egg

1/3 cup melted butter

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 1/2 cups all purpose flour

Method:

In a large bowl, mash bananas. (I use the mix master for this part – kinda like them really really mushy).

Sir in sugar and egg.

Add melted butter.

Stir in baking soda, baking powder, salt and flour to make a thick batter.

Fill each cup of a 12 cup muffin tin about 3/4 full. Bake in a 375 degree oven for 20 minutes.

THESE MUFFINS FREEZE BEAUTIFULLY.

**If you want you can also add 1 cup of chocolate chips to the batter.

Happy Baking.

I started off my love affair with falafel at Tov-Li when it was a hole in the wall. There was just a stand up counter and three stools. Then over time it became a legitimate restaurant with not just one location but two.

Then I was introduced to Me-Va-Me. I thought I was in heaven and ditched my love affair with Tov-Li. (sorry but it happens).

This week I was introduced to Dr. Laffa from @daniellagold18. OMG. This place rocks. To begin with – the entrance is the LOADING DOCK of an industrial unit. I even took a photo for proof, so you wouldnt go looking for this restaurant and start muttering “where is this restaurant”.

The pita they use is not your normal pita. Take a look at this photo that shows you how they bake the pita.

Now take a look a the photo of the falafel. Am I right or Am I right?

Now take a look at the Sabih that I ordered. Its got all sorts of goodness in there. Basically it’s an Iraqui Sandwich made with a boiled egg, fried eggplant and a sour mango sauce. I was a happy camper.

In the event that you want more than just falafel or sabih…here’s a photo of the menu.

I need to organize a tweet up at Dr. Laffa, STAT. Who’s in?

Dr. Laffa, 40 Magnetic Drive, Sunday to Friday 9:30 a.m to 7 p.m.

I think I was exposed to “condiment experimenting”, when I went to overnight camp at the age of 9.

Seeing as the food was a bit bland, I noticed other campers using condiments to try and add some life to the food we were served. In particular I remember maple syrup being used as a dip for grilled cheese sandwiches.

Decades later, I am still adding condiments to some of my food!! No – I am not adding ketchup to my macaroni and cheese but I am still dipping grilled cheese into maple syrup or ketchup.

But my all time favorite condiment to go with grilled cheese is mustard!! That’s right – mustard.

I also learned recently  that cheddar cheese goes well with mustard!!  For some reason, I have only used mozarella cheese. Oh how I love to learn.

Naturally I watched my kids come home from camp with new habits too. It seems as if Franks Hot Sauce is the condiment of choice these days!

Go Figger!!

My dad also introduced me to eating watermelon with a little salt. I then passed this little trick onto my kids as well.

So dear readers – tell me what combinations you are using these days to bring “out the flavor” of your favorite dishes.

Fact: I am afraid of heights. I can’t even go on kiddie rides. But I still love going to The EX.

Fact: I love to try new foods.

Fact: I was at the Ex today at 10:00 a.m. so I could eat my way thru it.

Fact: I had an agenda. It went something like this: Deep Fried Coke, Deep Fried Twinkies, Deep Fried Peanut Butter and Jelly on a stick.

Fact: By noon I left. (but I’m sure I will return).

Fact: I had fun tweeting while eating! The following tweets were in reply to what I was stuffing down my face:

For example:

@thecharmfactory “the more tweets I read, the more my colon hurts 🙂

@rbuike careful you don’t turn into momwhowaddles

@Toothfairy1210 Vicky!! How aren’t you 400 pounds!! LOL Enjoy

@ChickyMara Is there anything you won’t try.

@Mkofsky Pictures or it didn’t happen

@DivaQBBQ did you pack lipitor

Fact: Here’s the photos to prove that I ate these deep fried goodies that are being served at the EX this year.

Hope you get a chance to visit the Ex this year too. (Aug 19 -Sept 5, Toronto). I promise you the Food Building has some awesome treats waiting for you.

Nothing like baking with THREE (thats right THREE ingredients). I took one glance at the recipe and said to myself “I am SO trying this recipe” and I did. Naturally I had the sugar and the Bisquick, but for some reason I only had ONE beer in my house and it was a flavored beer. Oh well!!

The recipe by the way came from www.cooks.com

Here’s what you need:

1 bottle of beer (12 oz or 1 1/2 cups)

4 1/2 cups of Bisquick

3/4 cup sugar

Blend all ingredients in a bowl (wow – no mixer necessary – I love it).

Preheat oven to 375 degrees. Fill greased muffin pans with enough mixture to fill 2/3 of each muffin container.

Bake  20 to  30 minutes or till the top is slightly brown.

END RESULT:

Were they good? Here’s the answer…I ate one, then I ate another one.  Yup – it was good!!

Note: Curious to make them again using a regular beer. Will keep you posted.

Disclosure: I am part of the Life Made Delicious Connector Program and I receive special perks as part of the affiliation with this group. The opinion on this blog are my own.

Being a food sales rep, means that I have the opportunity to shop while I work. (shhh- lets keep this a secret).

One day while visiting Pusateris Fruit Market (497 Church Street) I stumbled upon a bag of Cookstown Greens Seasonal Heirloom Vegetables. It’s not cheap but when you eat every single vegetable in the bag – then nothing goes to waste. Plus Im supporting a local business. So after a few seconds of comtemplation, I bought the bag.

When I got home, I roasted them and then continued to buy this bag of vegetables almost every week throughout the entire winter. Then – poof –  they disappeared over the spring/summer. Sadness. However this past weekend, I discovered that they are back in season again. I scooped up a bag for $10 and then went home immediately to make them.

This is how I prepared them:

a) washed them

b) cut them in half

c) put them on a shallow baking pan.

d) added a bit of olive oil, salt and pepper .

e) 425 degree over for 45 minutes.

END RESULT:

OMG…these vegetables are dynamite. I hope you get a chance to try this “bag of goodness”  one day soon. It’s SO worth it.

I was at my friends house for dinner last nite, and she pulled out her recipe box with some of her favorite recipes. I was certainly intrigued by this one recipe that seemed to fit my requisites for dessert: quick and easy!!

The hardest part of the recipe was actually finding the Mars bars!! I am a sales rep and was visiting my account, Fiesta Farms and they didnt have them. Next stop – Lady York and again they didn’t have any. Finally I just stopped off at a Shell Station!!

Here’s what you need:

8 cups Rice Krispies

8 Mars bars

200 grams of butter

4 tablespoons of Golden Syrup

milk chocolate chippits

METHOD:

1. Melt the Mars bars in a large pot over low heat with the butter and the golden syrup.

2. Add the rice crispies. Mix. (this is the hardest part ..my poor arms.)

3. Spread into a large pyrex or serving dish.

4. Melt the chippits and then spread on top. I decided that it was sweet enough and didnt need the extra step so I only did half of the pan.

5. Set in the fridge.

ENJOY. ENJOY. ENJOY.

I received this salad recipe via email from a mom in the school yard back in 2007. The email was printed and has been in my “recipe binder” (do you have one of those? or am I the only one!!) and it’s a keeper. Promise you – this salad is a real winner.

I like this salad as it has the perfect combination of nuts, cheese, greens and  I love that the zucchini is slightly sauteed.

It’s called ANTIPASTI SALAD.

Ingredients:

Mixed Greens

3 zucchini – unpeeled, julienned

2 tomatoes – finely diced

1 small red onion – finely chopped

1/2 crumbled feta

1/4 cup toasted almonds

1/4 cup toasted sunflower seeds

1/4 cup pistachios

1/4 cup toasted pine nuts

Instructions:

1. Place mixed greens in a large salad bowl

2. Heat frying pan. Add oil and lightly sautee the zucchini till tender (but not soft). Place the zucchini in the fridge to cool.

3. Heat another frying pan. Add nuts (all 4 varieties) and toast till aromatic.

4. Add the zucchini, the toasted nuts and the crumbled feta to the mixed greens.

Dressing:

2 cloves of garlic

1/4 cup red wine vinegar

1/4 cup olive oil

salt and pepper

Instructions:

Add the garlic into a cuisinart. Then add the olive oil, red wine vinegar and the salt and pepper. The cuisinart really emulsifies the ingredients and your end result will be a much better dressing.

Add the dressing to the salad and toss.

ENJOY.

PS if you are looking for a website with more great recipes – check out Life Made Delicious!

Disclosure: I am part of the Life Made Delicious Connector Program and I receive special perks as part of the affiliation with this group. The opinion on this blog are my own.