It’s that time of year when I return to my favorite restaurants so I can enjoy some comfort food.  I generally want soup but sometimes I want a different type of soup like the one I order at: Buk Chang Soon Tofu.

I use to pass this restaurant all the time on Yonge (just south of Finch on the east side). It took me years to actually check it out as I could see thru the window that it was always packed. One day I finally made it and I was blown over!!  a) it’s cheap and cheerful (my fav type of restaurant) and b) it’s pure comfort food without a ton of calories.

I also found out why it’s packed. You simply can’t make this at home.

So what do I order?

I order the Vegetable Soon Tofu. (#6) It’s basically a bowl of flavourful broth that is served in this piping-hot stone pot (in Korean, this is called dolsot) and is packed with vegetables and soft, fresh tofu.

It arrives with 4 different types of appetizers (soybean, kimchi, radish, and a bean sprout dish) and an egg for you to throw into your stone pot. All of this for $8.50 WITH TAX. Could life get any better?

Now if you want a meat soup – there’s a few options:

Sadly there is no website, no facebook page and no twitter presence. However you can find lots of great reviews on Urbanspoon, BlogTO, and Yelp.

For more info:

Buk Chang Soon Dong Tofu (north) 5445 Yonge Street (416) 430 7458

Buk Chang Soon Dong Tofu (south) 691 Bloor St. West (416) 537 0972

 

I wasn’t going to let a little grey weather keep me away from The Toronto Garlic Festival which took place over the weekend, at Evergreen Brickworks. They had moved the festival indoors so this meant no puddles or umbrellas in sight.

I strolled thru the vendors to see what caught my eye ,and it wasn’t hard AT ALL  to figure out what I was going to try:

1. Garlic Fudge:  Kudo’s to Busy Liz’s Farm Shop for developing this recipe. It was perfect.

 

2. Roasted Garlic Chocolate Ice Cream: It took me a second to whip out some lactose pills so I could try this ice cream that was was made by Greg’s Ice Cream.

 

3. A Stone Ground tortilla with garlic hummus:  Made with love from the good people at Chocosol. Just what I needed.

 

4. Ooey Gooey Goodness from Cheesewerks. I am so spoiled to enjoy their amazing food, both last week at Soupalicious and then this week at the Toronto Garlic Festival. I seriously need to organize a tweet up for a Fondue Nite. Who’s in?

I ended off my visit to the Toronto Garlic Festival by participating in the Garlic Breath test that was sponsored by the Ontario Science Centre. What a great idea to have this contest at the Festival. Wonder who won.

 

Clearly I had fun at this festival!! Not to mention I came home with an amazing variety of garlic for me to experiment with. I love garlic…can you tell?

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

You might not know this, but I have a dairy kitchen and haven’t prepared meat for over 20 years. This is one of the reasons why I post so many salad recipes!! I truly do love eating salads and when I have guests over that don’t eat dairy or wheat….then it’s a great opportunity for me to try out new recipes!!  The menu included: tuna burgers (see previous post), kale salad, napa cabbage salad with lemon pistachio vinaigrette, sesame tofu, and dessert. A perfect combo of protein and vegetables.

I have made napa cabbage salads before but  always with an asian vinaigrette. This recipe appealed to me as it WAS TOTALLY different. My only complaint was I had to shell the pistachios as I didn’t have time to find them unshelled. Not the end of the world.

When I was growing up, my mom made salmon burgers. But I’m not crazy about the smell of canned salmon so I started to make tuna burgers. They are easy to make, nutritious (I think) and freeze beautifully. Here’s the recipe.

INGREDIENTS:

4 tins of tuna

4 eggs

2 cups of breadcrumbs (preferably real breadcrumbs. I always seem to have some in my freezer. I’m normal. I swear)

parsley

salt and pepper

a chunk of red onion

DIRECTIONS:

1. Take all the ingredients and whiz them up in a food processor.

2. Shape into patties

3. Drop into a frying pan with a bit of oil.

 

FINAL PRODUCT

I’m going to serve these yummy tuna burgers with an assortment of condiments: mango chutney, Maille mustard, jalepeno jelly, and more. I collect condiments. Did you know?

I will also be serving them along side some roasted organic veggies that were graciously delivered by Fresh City Farms. I was blown away with the flavor of these vegetables. What a difference it makes. Can’t wait to share these veggies with my guests:

Other items I will be serving include a kale salad with curry sesame seeds and a lemon pistachio napa cabbage salad. Promise to post those two recipes on Wednesday so make sure you come back to www.momwhoruns.com!!

Happy Cooking!!

Dear TIFF,

It’s been fun reading the MILLION tweets (ok not quite a million) from my twitter followers regarding what movie they were seeing, WHAT PARTY they were going to (you know who you are), what they were wearing to those parties, and what actor they bumped into.

Seriously, I don’t mind. It’s kind of fun knowing that Toronto hosts this amazing film festival.

Last year, I was invited to the Diet Cola Gala and one movie.

This year, I didn’t go to one movie.  SNIFF.

But it wasn’t a total loss. I did manage to go to the Tastemakers Lounge!! I had a sneak preview regarding where the “talent” went in between parties, interviews, movie screenings etc.

Inside the Tastemakers Lounge, I came across the following “tasty” participants:

Le Dolci: Who wouldn’t want to snack on one of their delicious cupcakes. If you haven’t been to their new location – you should. Not to mention to check out their website to find more about the variety of classes they offer.

Pop Chips: After snacking on a delicious cupcake, these healthy snacks were very welcome! I also love their re-sealable clips. Brilliant marketing.

Kimberly’s Own: Had a lovely chat with Kimberly about her granola that is so pure, so organic and to boot it’s really really good for you.

Bobble Bottle: Not sure if you have ever seen these bottles, but it’s our household favorite bottle.

Tea Emporium: No question, that a cup of tea is the PERFECT way to relax and I’m sure the celebs truly appreciated their presence.

Now that I have been to a party, a movie, and a lounge…wonder what I might be introduced to at TIFF 2013? Stay tuned.

 

For some reason I’ve never made a pavlova before.  But my friend assured me, that it’s super easy to make so I tried it. I searched online (for a change) to find a recipe  (thanks AllRecipes.com) and before you know it my Kitchen Aid was on full blast whipping up egg whites. What I didn’t know, is that it takes A LOT OF  TIME TO BAKE. This is not at all like making cookies!! However it’s worth it.

Here’s the recipe: (taken from AllRecipes.com)