Many decades ago, I was the Marketing Direcctor at Yorkdale Shopping Centre for a 9 month contract. Therefore, this shopping centre is near and dear to me. Not to mention I have always lived no more than 10 minutes away.

The other nite I went to see a movie (Prometheus) and had a bit of time to spare. I said “let’s check out the new food court!!” (like any good foodie would say). Off we went up this huge set of escalators. When we got to the top, I knew that this was no ordinary renovation. The space is stunning. Not to mention the  mix of new restaurants that they have introduced:

Restaurants like: Chipotle Mexican Grill, Amaya Express, Big Smoke Burger (which used to be Craft Burger), Shanghai 360, SU & SHI Noodle Bar, Famosa Neopolitan Pizzeria, La Paloma Gelateria and Cafe, Espressamente illy (which opens at 830 a.m. by the way) and more. I was super impressed with these options. Plus some of these options allow you to sit down in a full service restaurant that looks like it should be downtown and not in a food court. That’s how stunning these restaurants are.

Now let’s talk about the space. When I showed these photos to my friend she said (no joke) – “You are lying”. It was really funny. She could not believe that these photos were taken from a food court. Yorkdale thought of everything – an outdoor patio, a beautiful fireplace lounge area, nooks with flowers in it. I only had my iphone with me (forgive me) but these photos will give you an idea.

see what I mean?

want to see outside? right this way....

the interior decor of one of the restaurants

I hope you get to visit Yorkdale Shopping Centre soon to check out this new (fabulous) Food Court too. Sadly I didn’t eat (damn this carb free diet) but hopefully soon I will be eating at one of the above mentioned restaurants.

Share this:

When the kids were little, I always seemed to be inviting people over for brunch at 11 a.m. The kids were up and well it seemed like a perfect time before they all crashed for their 1 p.m afternoon nap. (well that was the plan. LOL).

For some reason, I haven’t served brunch for years. But recently some relatives were in town for a wedding and I decided to invite everyone over for brunch (at 11 a.m…seeing as the wedding was at 5 p.m). To make it easier for my guests, I served it buffet style.

no shortage of food!!

This is what I served:

–phyllo cups with goat cheese and roasted tomatoes (click on the link for the recipe).

–rhubarb crisp (click on the link for the recipe)

-cesear salad with home made garlic croutons

-challah cheese bake (see below for recipe)

-tuna/chopped egg (which was perfect thanks to the egg app)

-bagels (what a bagel)

-smoked salmon

–banana muffins (click on the link for the recipe).

Aren’t you impressed that half my menu, I have blogged about? See? I really do share my favorite recipes!!

OK so here’s a new recipe for you:

Cheesy Challah Bake (best prepared the night before)

Ingredients:

-challah (I used a french loaf)

1/2 block of cream cheese (cube them into small pieces)

1/3 cup of cubed cheddar cheese

1/3 cup of mozarella cheese

5 eggs

1 1/2 cups of milk

salt and pepper

METHOD

1. lighly oil a baking dish (I forgot this step and it wasnt pretty to clean up)

2. take a loaf of challah and cut it into one inch cubes. Place the cubes into the baking dish

3. take the cubes of cheese and scatter them into the bread cubes. (hard to describe but I hope you know what I mean)

4. beat the eggs and milk in a bowl and then pour the egg/milk mixture all over the baking dish.

easy non?

4. beat the eggs and milk in a bowl. Add salt and pepper (generously)  and then pour the egg/milk mixture all over the baking dish

5. cover with saran wrap and place in the fridge overnite

6. bake the next day in a preheated oven at 350 for 30 minutes uncovered and then 30 minutes covered with tin foil.

ta da....

Happy Brunch-ing

Share this:

For years and years, I did not go NEAR a recipe that involved phyllo dough. I was frozen with fear. I don’t know why but I wouldn’t touch the stuff. Then one day I saw a course being offered called “FEAR OF PHYLLO” and I quickly signed up.

During the class we learned how to make sweet potato purses, spinach/feta bourekas, streudel and more. I think it was one of the first cooking classes I ever went to and I loved the fact that it was hands on.

I STILL have the outline from this course (I am not a hoarder – I swear). But for some reason I make the same thing with phyllo – over and over again. I am addicted to making phyllo cups. I make them – freeze them – serve them.

Here’s the most important thing you need to know: when you are ready to start this recipe, please do not answer the phone, do not take out a load of laundry or start to empty the dishwasher …you must focus on the phyllo!! Otherwise it will dry up, crack, and you will be swearing at me!!

PHYLLO CUPS:

one package of phyllo dough (thawed)

1/2 cup melted butter

muffin pan, scissors, pastry bush

INSTRUCTIONS

1. brush one sheet of phyllo dough with melted butter

2. cover it with another sheet of phyllo dough and brush that sheet with melted butter as well

3. take yet another sheet of phyllo dough and brush that sheet with melted butter. (I used 4 sheets for a “thicker” phyllo cup)

4. take SCISSORS and cut the sheets into healthy sized squares

5. place the square into a muffin pan

6. bake in preheated 375 oven for 8 minutes. (till golden brown).

That’s it. How simple, wouldn’t you agree?

Then I take the phyllo cups and freeze in a tupperware container  till I need them.

ready for the freezer!!

What do I do with these phyllo cups? Here’s some ideas:

-goat cheese with a roasted tomato

-roasted garlic

-ricotta with mint/honey

Curious to know if you use phyllo dough often and what you use phyllo dough for.

Note: I put the leftover phyllo dough into a zip loc bag and put it in the freezer.

Share this:

Do you make a particular “meal” every single week? No matter what? That’s not usually the case for me. I’m the type of person who wakes up and says “what do I feel like eating today” vs “today is Monday, which means tonites pasta nite”.

However I have make an exception for Friday nite. For the last few years, I have been making this dish every Friday nite. No. Matter. What. I love this dish: it’s healthy, easy to make and  cheap as beans (no pun intended).

I make a dish called “cholent” which is basically a bean stew that  many Jewish households make every Sabbath. My version is a little different as it’s a vegetarian version. For the official definition of cholent please click on this wikepdia link. I should add that I did not grow up with this dish. I was only introduced to it as an adult but quickly fell in love with it.

Here’s my recipe.

VEGETARIAN CHOLENT

1 cup of mixed beans (kidney, navy, barley)

3 types of beans...

1 can of pizza sauce (that’s right, pizza sauce)

4-5 cups of water

salt and pepper (generous amounts….don’t be shy)

2 fried onions

INSTRUCTIONS:

1. Rinse beans and drain well.

2. Place all ingredients into a crockpot

3. 24 hours later you will have an awesome healthy meal that will feed four people easily

Note: feel free to add a smokey bbq sauce or any other sauce that you might have hanging around your fridge.

One more piece of advice: If you don’t have a crockpot, please consider buying a cheap one. It’s SO worth it. There is nothing like making a meal in ONE POT that you can leave on the counter and find out that the next day, your meal is ready. Trust me.

Happy Cooking.

Share this:

Last week, I biked from Bathurst/Eglinton to Evergreen Brick Works Farmers Market. It was a super easy route, and 99 % of the time I was on the beltline and not on a major street. I was kicking myself that I have never done this before!!

It was my first time visiting the Farmers’ Market since the Fall and was eager to buy vegetables, but I didn’t!! I bought only one item that day and that item was a cinnamon bun for $3 that was absolutely heavenly! I nibbled on it the ENTIRE DAY – that’s how good it was. (I wish I knew the vendor but I was clearly intoxicated from the smell and forgot to ask for a business card).

This was what was left at the end of the day.

The next day, I went to Ottawa to surprise my mom for Mother’s day. The sun was shining, so off we went to the Ottawa Farmers Market in their new home at Brewer park. We loved the lay out and every vendor that I spoke to was thrilled with the new location.

Once again, I had every intention to buy vegetables but ended up buying maple cotton candy. I felt like I won the lottery as I scored the last two bags.

Does anyone make this in Toronto?

What is wrong with me? Why didn’t I buy anything healthy? I honestly don’t have a sweet tooth but for some reason…did not buy one single vegetable at either farmers market. I’m not really concerned as I know that I will be visiting plenty of farmers markets over the summer and fall!!

For further info:

a) Farmers Markets: click on this website  www.farmersmarketsontario.com

b) Biking in Toronto: click on this website  www.bikingtoronto.com

Share this:

My mom went to Israel recently for an epic two week trip to visit some relatives that live in Ra’anana.  Over the last few years, I have asked her to bring me FOOD ITEMS from her travels and not handbags, belts, scarves etc. I’m really a foodie and she understands!!

This is what she shlepped in her luggage. (Thanks Mom).

1. Curry Flavored Sesame Seeds and Garlic Flavored Sesame Seeds.

Will be sprinkling these seeds on EVERYTHING

Too funny – I had the wasabi flavored sesame seeds in my freezer from my last trip to Israel!!. Im thrilled to see that this company has expanded their line. Last nite, I made the most delicious piece of terriyaki salmon and added the garlic flavored sesame seeds for added texture and flavor.

2. A Roll of Paper Towels (from Nikol)

Can Someone Please Make These Paper Towels in Canada? Pretty Please.

We actually fought over this item as she said “I only brought back ONE and I want it”. I begged her to unroll it and give me a quarter of the roll – which she agreed to. Now I should explain that this is not just ANY paper towel. It looks like a paper towel but it’s not. Its a cross between a paper towel AND a jcloth. Once its wet – it acts like a jcloth. How brilliant.

I have friends who are visiting Israel as I type this blog entry, and I’m hoping they squeeze a few rolls into their luggage. At least it doesnt add a lot of weight, right?

3. World Of Nuts – Cholent Mix

I make cholent every Friday and one day hope to blog about my special vegetarian recipe!! I usually buy a few bags of mixed beans and add them to the crock pock. I guess this offers me the convenience of having all the beans in ONE bag. Will find out on Friday.

4. Asian Home Gourmet – Spice Paste for Thai Tom  Yum Soup

Again, I bought these packets on my last trip to Israel only to find out that you can buy them at No Frills or Kosher City. (oops)  Not sure yet if this particular soup is available but I will soon find out.

5. Pomegranate Sauce

Im going to have a lot of fun with this sauce and intend on using it in a salmon dish.

Receiving “food gifts” makes me really happy. However I know I’m not going to be happy when I run out!! Good to know that I have friends who regularly go to Israel!!

Share this:

If you like lemons, and are searching for  a healthy “treat” then this recipe from  Rose Reisman Brings Home Light Cooking is the answer!! It’s super easy to make and its also pretty healthy with only 3 g of fat per half slice. Not to mention, the loaf freezes beautifully.

I also want to share my love for this gadget that I picked up by the cash register. (can you say Impulse Buy?) at Kitchen Stuff Plus. It not only helps me squeeze lemons and limes but it measures the quantity for me – all in one GIZMO. Cant remember how much I paid for it – but whatever it is – it’s making me happy!! Oh how I love gadgets that make me happy.

Loving This Gadget!!

Lemon Poppy Seed Loaf  (from Rose Reisman,  Brings Home Light  Cooking)

3/4 cup granulated sugar

1/3 cup soft margarine

1 egg

2 tsp grated lemon rind

3 tbsp lemon juice

1/3 cup 2% milk

1 1/4 cup all purpose flour

1 tbsp poppy seeds

1 tsp baking powder

1/2 tsp baking soda

1/3 cup 2% yogurt or light sour cream (I always use yogurt).

METHOD:

1. Preaheat oven to 350 degrees

2. In a large bowl or food processor, beat together sugar, margarine, egg, lemon rind and juice, mixing well. Add milk, mixing well

3. Combine flour, poppy seeds, baking powder and baking soda. Add to bowl, alternatively with yogurt mixing until incorporated. Do not overmix.

4. Pour into a greased loaf pan and bake in a preheated 350 degree oven for 35 minutes.

Happy Baking!!

Share this:

I was tired of making tuna burgers and salmon burgers and was searching the internet (for a change) for a corn cake recipe. I’ve made corn fritters before but I can’t say they were much of a hit. The corn cake recipe, I found on the Betty Crocker website uses Bisquick, and I think this makes a huge difference. I’m thrilled with the results. Bye bye corn fritters – hello corn cakes!!

The recipe suggested serving the corn cakes with a sour cream chive dressing but I was in the mood for something spicy so I grabbed the Sriracha bottle I had in the fridge and it was perfect.

Also I noticed that perhaps I didn’t chop up my vegetables fine enough…which is SO typical of my “rush rush rush” style of cooking. Nevertheless – I was thrilled with the results.

MINI CORN CAKES 

INGREDIENTS

 1 tablespoon butter or margarine

1/3 cup chopped green onions (really really fine)

1/3 cup chopped celery (really really fine)

1/3 cup chopped red bell pepper (really really fine)

1 cup soft white bread crumbs (I used panko bread crumbs- I figured “why not”)

1/2 cup Original Bisquick® mix

1 tteaspoon sugar

1/2 teaspoon salt

1/8 teaspoon ground red pepper (cayenne)

2 eggs, slightly beaten 

1 can (11 oz) whole kernel corn, drained 

2 tablespoons vegetable oil

TOPPING

1/2 cup chive-and-onion sour cream

 METHOD

1. In 12-inch nonstick skillet, melt butter over medium heat. Add onions, celery and bell pepper; cook 3 minutes, stirring occasionally.

will chop the veggies a little smaller next time

2. In medium bowl, stir vegetable mixture and remaining ingredients except oil and sour cream until well blended.

This recipe couldnt be easier

3.  In same skillet, heat 2 teaspoons of the oil over medium heat. Cooking 8 corn cakes at a time, drop corn mixture into oil by tablespoonfuls, spreading each into 1 1/2-inch round. Cook 1 minute to 1 minute 30 seconds on each side, carefully turning once, until golden brown. Cook remaining corn cakes, using 2 teaspoons oil for each batch of 8 corn cakes. Serve with sour cream.

FINAL PRODUCT

Will be making these again.

Hope you like this recipe as much as I did. I think it would be a great side dish along with a piece of salmon and roasted root vegetables. What do you think?

Happy Cooking.

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

 

Share this:

Would love to explore more food markets!!

Last week, I appeared on a Food Network Show called “Ice Cold Cash“.  Not only was it a fun experience to participate in this quiz show, but I also WON $1200!! It’s not every day that I win $$….infact I have never won any $$$ because I have never bought a lottery ticket or a raffle ticket. (Fact).

I have set this money aside so I can TRAVEL AND EAT (or should it be EAT AND TRAVEL?)….whatever…you know what I mean!! I am still in “the thinking stage” and have not done any research but here’s my list of where I would potentially spend my prize money. Note: this list is not in any particular order. Plus…Chicago, New York or Las Vegas are not on this list as I have been to these cities numerous times and would like to go somewhere I have never been to. Does that make sense?

1. Barcelona, Spain: I hear this city is spectacular if you are a foodie. I’ve seen photos of the markets and think I would make a b-line from the airport to the market.

2. East Coast of Canada: I have never been to the East Coast and dream of taking Via Rail so I could get on/off the train and explore different restaurants in a variety of different cities.

3.  San Francisco: I went years and years ago (pre-food-obsession) and know that there is some great markets and restaurants in this city.

4. The Far East: $1200 won’t cut it eh? Shame.

By the way, I know $1200 is not a tremendous amount of money but I would be travelling during the off season and would not be eating in 3 star Michelin restaurants. Plus I’m happy to hunt for internet deals that would offer air and hotel.

So what do you think of this list? Where would YOU go if you won $1200 and wanted to travel and eat?  All I know is that the money is just sitting there in the bank waiting to be used and my stomach is waiting to have new experiences.

Share this:

It’s not a secret that I like adore cheese. I’m not sure I have ever come across a cheese I did not like. I like grilled cheese sandwiches, cheese platters, and fondue too. Needless to say I was over the moon when I met Chef Corbin at the Wine and Cheese show (back in March) who told me that The Melting Pot was opening in late April in Richmond Hill. It did not take me long to whip out my iPhone to enter  the necessary information!!

Finally the end of April arrived, and I went to the opening. I could not have been happier (except I failed to bring a guest – what was I thinking?). I sat at the bar though and coincidentally sat beside Damon Allen.

The atmosphere is contemporary and features plenty of private booths. I have no doubt that this place will be packed on Valentines Day!! It’s also the perfect place for a group of friends to go out or for a couple to celebrate an occasion.

I started off my meal with a drink that looked like this:

Then I ordered something I adore but rarely find on a menu.

LOVE this!

Then came the highlight of the evening…the FONDUE (or as @SharonDV tweeted “FON-DO”.)

Fondue=Happiness

I selected the “Fiesta Cheese Fondue” which is described as “aged cheddar cheese pairs with lager beer, jalapeno peppers and salsa, made as spicy as you like”.  I was not disappointed with my choice. Other varieties of fondue included: Spinach Artichoke Cheese Fondue, Cheddar Cheese Fondue, Wisconsin Trio Cheese Fondue and Traditional Swiss Cheese Fondue. I’m pretty sure that THEY would all be perfect!!

The Chocolate Fondue Selection on the menu is awesome (um…need a birthday party idea for your 10 year old?) Items such as Bananas Foster, Flaming Turtle, Cookies’n Cream Marshmallow Dream, Chocolate S’mores, Ying& Yang, …WILL MAKE ANYONE HAPPY. I mean seriously…you can’t go wrong.

By the way, The Melting Pot is a franchise in the United States and this is their first location in Canada. Welcome to Canada!!

The Melting Pot

125-135 York Blvd, Richmond Hill, ON

(905) 764-7770

Share this: