One of my foodie friends finally launched a personal blog (www.onmytabletoday.com) and to celebrate this occasion I decided to make the first recipe he posted!

It was easy to make and a huge hit with my guests.

Here’s the recipe for Roasted Cauliflower with a Tahini Glaze (recipe from www.onmytabletoday.com)

Ingredients:

1 Cauliflower
4 Tbsp Olive oil
salt and pepper

For the glaze:
4 Tbsp Tahini
2 Tsp Garlic, minced
1 1/2 Tbsp Honey
2 Tbsp Sambal Oelek (Spicy Sauce) – I chose not to make mine spicy
4 Tbsp Hot water (to adjust glaze’s consistency)

Instructions:

1. Take the largest pot you own and fill it with water. Add some salt and let it come to a boil.

2. Immerse the cauliflower in the salted boiling water for no longer than 6-7 minutes. (ps I got distracted and boiled the cauliflower to death and had to go out and buy another cauliflower). USE A TIMER.

3. Once you remove the cauliflower from the boiling water, massage  it all over with olive oil and salt and pepper.

4. Broil the cauliflower for 5 to 7 minutes. (use a timer as you don’t want to burn it). Check on it every once in a while!!

4. Prepare the glaze and then massage the glaze all over the cauliflower (this is the fun part)

6. Broil the cauliflower once again for another 6-7 minutes. (till it gets brown) USE A TIMER.

7. Top with pomegranate seeds and serve immediately.

Naturally it was such a hit that I decided to buy another cauliflower and try another recipe that I found online.

Roasted Cauliflower with Lemon Tahini Sauce – (original recipe from the Vegetarian Times)

1 large head cauliflower, cut into 1-inch florets (about 1 ½ lb.)
4 tsp. olive oil, divided
2 cloves garlic, minced (about 2 tsp.)
2 Tbs. tahini
1 Tbs. lemon juice
¼ tsp. salt
1 Tbs. chopped parsley
1 tsp. toasted sesame seeds

1. Preheat oven to 425 degrees.

2. Toss cauliflower with 2 tsp. olive oil, and season with salt. Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.

3. Meanwhile, heat remaining 2 tsp. olive oil in small saucepan over medium heat. Sauté garlic in oil 1 to 2 minutes, or until fragrant. Stir in tahini, lemon juice, 5 Tbs. water, and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.

4. Spoon over the cauliflower or broil for 5 minutes. You don’t have to put it back in the oven- but I did and it was delicious. Sprinkle with parsley and sesame seeds, and serve.

Happy Cooking!!

 

When I found out that Nadége Patisserie was organizing a Croissunday, I immediately put it into my calendar. I even blogged about it before the event….that’s how excited I was about this special day.

I thought I would make it to Nadége, first thing in the morning on Sunday. But my morning got pretty busy:  i.e  – watched the hockey game and had company for breakfast! This meant that I didn’t arrive at their Rosedale location till around noon. Sadly I found out that they were sold out. To be exact, they were sold out by 10:30 am!! But the staff were truly lovely and I left with a smile on my face and didn’t seem to mind driving another 20 minutes to get to their Queen St. location.

I was determined. Err… I was on a mission!!

Croissunday was indeed popular. The bakery was packed!

No wonder!!! There were 13 flavours in total and this was the first year that Nadége put on this event. Flavours like – Pistachio/Raspberry, Lemon, Apple Strudel, Beer, Black Squid, Cassis, Olive oil, Rosemary, Apricot and more!!

Here’s what my croissants looked like before I tasted them.

Here’s what the croissants looked like when you split them amongst 5 people.

Here’s what the plate looked liked AFTER they were inhaled.

Congratulations to Nadége for a tremendously successful Croissunday!!  I hope this will become an annual event. Hint.

For more information:

Nadége – Rosedale Location :1099 Yonge St, Toronto, 416.968.2011

Nadége – Queen W. Location: 780 Queen St. West, Toronto, 416.368.2009

Twitter: @nadegetoronto

 

As you know, I went to Jean-Talon Market last week. One of the items, I picked up was Kale. It was $2.50 and half the size of my arm – so I couldn’t resist. I knew I wanted to make a salad with it and headed over to google to see if I could find an interesting recipe to check out.

I swear I selected this recipe because the blogger made me laugh out loud. I’m being honest. This is what made me chuckle:

“I know you need another kale salad recipe like you need another artisanal pickle, but I swear you’ll love this one. And even if you don’t, I have a mixing technique to offer that you can apply to the other 37 kale salads in your life.”

Here’s the Kale and Anchovy Salad recipe that I found on a blog called  Food52.

INGREDIENTS:

1 small garlic clove
2 anchovies 
Salt and freshly ground black pepper 
1/2 Meyer (or regular) lemon ( I used a regular lemon)
4 tablespoons olive oil 
1/4 small red onion, very thinly sliced 
1/4 teaspoon fresh thyme leaves  (forgot to buy fresh and ended up using dried thyme)
6 cups packed lacinato (dinosaur) kale

 

I love having company over for Friday nite dinner. I have been entertaining on a regular basis since 1990 and it’s always a pleasure to share a meal with my friends, or new neighbors and even people who are new to Toronto and I barely know!! Lately I’ve been sending my guests the menu in advance to make sure that they like everything and have no allergies to anything I’m going to serve.

My rule of thumb these days: One main course and three side dishes. (and dessert, of course)

Last Friday night, the meal I served consisted of:

Phyllo Wrapped Halibut in a Lemon Cream Sauce (see recipe below – courtesy of Allrecipes.com)

Tzatziki: (sorry no official recipe except to combine cucumber slices, crushed local garlic, (I used garlic from Stone Soup Farms) greek yoghurt, and dill in a bowl) ps local garlic makes ALL the difference.

Parmesan Celery Salad (courtesy of Cookbooks 101) ps. click on the link for the recipe!

Jicama with chipotle seasoning and lime juice.

Here’s the recipe for the fish dish. Hope you get a chance to try it.

Phllyo Wrapped Halibut in a Lemon Cream Sauce

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.