Dear Soupalicious.

Why did it take me so long to find you? It’s your third year running this event, but it was my first time attending. I was super impressed with everything about your event: from the friendly volunteers, to the venue (Wychood Barns, 601 Christie) . But it’s the SOUP that I want to talk about.

Just so you know, I was sick with a bad cold on Sept 30th but I was all too happy to “sip, slurp and savour”!!

I couldn’t believe how many participating restaurants and chefs you had at this event…over 30, right?

Sadly I couldn’t taste every single soup from every single vendor but here’s a few soups that did stand out!!

1. Globe Earth Restaurant: They served a white chocolate parsnip soup with pistachio earth and sour cherry reduction. OMG.

 

2. Brunchworks Cafe: This vegetarian french onion soup with garlic crostini rocked. There was a touch of fennel in this soup, that made the soup “extra ordinary”. Loved it.

 

3. A Food Gypsy: They served a savoury, sweet and locally delicious cabbage borsht that was outstanding. Lisa explained to me that she had used a organic beet broth to make the soup extra flavorful and it worked!!

 

4. Cheesewerks: Their rustic herb tomato soup hit the spot. Not to mention it was Gluten/Dairy free and Vegan!

Congratulations to Soupalicous and to Plant a Row, Grow a Row. What a great event and what a great organization. I wasn’t aware of this organization before, but found out that the funds raised from Soupalicious are dedicated to the support Plant a Row • Grow a Row which encourages the sharing of the harvest from your garden with neighbours in need.

I’m already looking forward to next years event.

Cheers,

Vicky – @momwhoruns

 

It’s official..it’s soup season. I’m not complaining as I love soup. There is nothing like having a bowl of soup on a cold night.  Seeing as I’ve been on a carb free diet, many of the soups I can’t enjoy anymore. Bye Bye Creamy Squash Soup, Minestrone and Potato Leek. But HELLO MUSHROOM SOUP!!

I usually head to T & T, HMart, or Galleria for my mushrooms. You don’t have to..but it will cost you way less (I’m budget conscious, did you know?) and there will be a huge selection of mushroom. I think it’s worth the effort.

INGREDIENTS:

3 onions, chopped finely

6 cloves of garlic, diced

A LOT OF MUSHROOMS…(button, shitake, oyster…go to town)…Wash and Chop

Water? Vegetable Stock? ..whatever you prefer. (6-cups)

parsley

METHOD

1. Sautee onions in a large saucepan

2. Add garlic

3. Add mushrooms

4. Add water or stock, and when it boils, reduce temperature and let it simmer

5. Throw in some salt and pepper.

VOILA..a beautiful bowl of tasty, healthy mushroom soup to warm you up on a cold nite.

Happy Cooking!!

 

As you know I love to entertain. I enjoy all aspects: the menu planning, setting the table, selecting the flowers as well as the napkins etc etc. As you might also know…I’m NOT MARTHA STEWART. Infact I have blogged several times about my FAILED projects…cake pops, and floating fish….are two projects that come to mind.

However this project even I CAN DO. Basically it’s edible napkin rings made out of frozen challah dough. WHAT A GENIUS IDEA, non?

I discovered this project, years ago, while sifting thru the cookbook: Kosher By Design, by Susie Fishbein and knew that I had to try it.

CHALLAH NAPKIN RINGS

Ingredients:

1 frozen challah, defrosted (Lenchners or Montreal Kosher)

1 large egg, lightly beaten

sesame seeds or poppy seeds

DIRECTIONS:

1. preheat oven to 350 degrees. Cover one large baking sheet with parchment paper

2. Take 2 empty paper towel rolls and cover them with a double layer of tinfoil. Then cover the tinfoil with parchment paper. ***Tape wont stick to parchment paper so use a thin strip of tin foil to act as a rubber band.

3. Cut the dough into 6 sections. Divide each section into 3 equal pieces.

 

4. Roll each piece into a piece of rope. Place the ropes side by side on the parchment paper . Pinch the open ends together. Start to braid the dough and then pinch the ends at the bottom

5. Place the braid over the prepared wrapped tube. Wrap it around so the top and bottom ends meet.

6. Pinch the ends together to make a complete circle. (really pinch as you don’t want them to open up)

7. Repeat this process, placing up to 4 rings per tube.

8. Brush with beaten egg and sprinkle with sesame seeds or popyseeds or both.

9. Bake for 20-30 minutes.

PS if your guests dont eat them…I freeze them and put them out for the next time I entertain.

Happy Entertaining!!

 

 

 

For some reason, I don’t spend a lot of time visiting the Danforth even though I really should. It’s a wonderful neighborhood full of great patios, grocery stores, clothing stores and FOOD. (ha…my favorite subject).

This past weekend, I was determined to make the most of my visit to the Danforth and visit some old favorites and check out some new restaurants too. Here’s three spots that I visited:

1. ATHENS BAKERY: It’s always the first place I visit when I go to the Danforth. It’s not new, but there are still plenty of people out there who have not discovered LOUKOUMADES and you really should. The chalkboard menu describes them as “honey coated balls of dough”. I describe them as HEAVEN. Seriously…please go get a half dozen and sprinkle them with cinnamon. You can thank me later.

 

2. THE FUZZ BOX: I seriously googled “new danforth” and this restaurant appeared. Like a good foodie – I went. First, I called the restaurant to see if they had anything for vegetarians. The owner was super friendly on the phone and told me that they were just testing out a donair with tofu and even though it wasn’t on the menu yet,  he would be happy for me to try it.

I have never had a donair before, never knew the history about donairs, never knew about the special sauce or the special seasoning – but the owner patiently explained everything to me while I was waiting for my donair.

What’s important to know is that The Fuzz Box is the ONLY Toronto restaurant who specializes in Donairs. I’m seriously thinking about organizing a tweet up at this restaurant. Who’s in?

3. The Works Gourmet Burger Bistro: This is a new restaurant on the Danforth but I’ve been eating at the Works in Ottawa for over a decade. So I’m super familiar with their tower of rings and their massive menu which offers a huge variety of hamburger creations. (seriously..someone has a good job creating all those hamburger names).

Here’s an old photo I dug out:

For Further Info:

Athens Pastires, 509 Danforth Ave, (416) 463 5144

The Fuzz Box 1246 Danforth Ave, (416) 769 1432

The Works Gourmet Burger 888 Danforth Ave. (647) 748 4455