Posts Tagged ‘Martha Stewart’


I love entertaining…the menu planning, the cooking and even setting the table. But I won’t include the “cleaning up” part! (we can save that for another blog post.)

Most of the menu I had made before but there were 2 new recipes (*) that I was checking out and guess what? They were a hit.

-A Deconstructed Salad.

Spinach Pesto Tilapia

-Roasted Brussel Sprouts (recipe: Barefoot Contesssa)*

-Tomato/Bocacini/Roasted Garlic/Basil Skewers

-Quinoa salad with Apples and a Curry Dressing* (recipe: Martha Stewart)

Dessert: Meringue Nests with Fresh Raspberries

These photos might help you visualize the menu!

dinner - 4 photos

-Dessert: Meringue Nests with Whipped Cream and Fresh Raspberries.

The nests came out more like discs. #ohwellstilltasty

The nests came out more like discs. #ohwellstilltasty

As for the table: I thought it would be a great time to buy white tulips, white roses and babies breath. (source: any of the flower stores at Avenue/Davenport)

dinner - decor

Hope this blog post inspires you to host a dinner party one day soon as well!

Note: Stay tuned for another blog post as I had more company over last night and made lasagna cups for my first time!

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I went to check out the Delicious Food Show on Friday. I thought my visit would be brief but I ended up staying for hours. There were many more vendors than I had anticipated and no shortage of foodie friends for me to bump into!!

The show is taking place Oct 25-27th at the Better Living Centre, Exhibition Place and is a well layed out, and a beautiful looking show.

I’m in love with this display that is at the front and would really like two smaller versions for my apartment!!

delicious - display

I walked thru the aisles and discovered new product – like this Organic Chocolate with Mustard Seeds fromKozlik’s. How unique. Don’t you think?

Those small dots are the mustard seeds!!

Those small dots are the mustard seeds!!

I also bumped into some restaurant owners that I hadn’t seen in many years who are just to open a new restaurant (Pai Toronto). While talking to Nuit and Jeff, we discovered that we have known each other since 2008, when I visited their first restaurant (Sudkho Thai) on Parliament.


My food adventures continued and I must say that I had a lot of fun at the View the Vibe booth. They had a great set up – including a Lounge.


The highlight of the day was really Martha Stewart! She attracted a HUGE crowd. Please note that the Delicious Show has a variety of  high profile chefs appearing throughout the weekend. Take a peek at the schedule here.


Hope you get a chance to visit this DELICIOUS show over the weekend. You won’t be disappointed.

Show Hours: Oct 25-27

Friday: 11am-10pm
Saturday: 10am-7pm
Sunday: 10am-6pm

Better Living Centre, Exhibition Place, Toronto

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Who else is excited that tomatoes are in season? All I want to do is make tomato sauce, tomato soup and tomato ricotta tarts!! This recipe is from Martha Stewart and I’ve been using it since 2005. (I have proof). It’s a winner cause it’s simple and it’s pretty. Serve this along with a few side salads and you’ve got yourself a pretty nice meal.

TOMATO RICOTTA TART  (from  Martha Stewart)


2 cups coarse fresh breadcrumbs (I  make my own and you should takes 5 seconds and it’s worth it)

1/4 cup olive oil

1 cup whole milk ricotta

1/2 cup grated parmesan

2 large egggs

2 tablespoons chopped fresh basil (or dried)

salt and pepper

1 1/2 pounds thinly sliced beefsteak tomatoes (I use a pint of cherry tomatoes – orange and red for the added “prettiness” factor”)


1. Preheat overn to 450 degrees. In a 9 inch springform pan, toss breadcrumbs with olive oil. Press evenly into bottom

tart - crumbs






















2. In a bowl, whisk ricotta with Parmesan, eggs and basil. Season generously with salt and pepper. Spread over crust.

tart - mix

















3. Arrange tomatoes on top. Brush with olive oil. (I always forget this step).

tart - arrange






















4. Bake until tomatoes are almost dry for about 35-  45 minutes. Let cool. Unmold. Serve warm or at room temperature.

tart - final

















As mentioned, serve this tart with some side salads and you have got yourself a pretty nice meal.

tart - sides






















Happy Cooking. What is your favorite dish to make with tomatoes? Do share.

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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.



1 frozen challah, defrosted (Lenchners or Montreal Kosher)

1 large egg, lightly beaten

sesame seeds or poppy seeds


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.

Make sure the strips are kind of thin.


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

Getting There. ps. braids should be about 7 to 8 inches. I measured. (shock)

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!!




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I have succumbed to yet another social media obsession called Pinterest. You will notice a little gizmo on the side of my home page that says “follow me on Pinterest”. Some of you are probably asking “What is Pinterest”, so let me explain.

It’s basically a board that enables you to “PIN” things you like. Naturally I have a ‘food board”and a “design board” but you could have a “things that are funny board” or a board that is about “fashion” or a board for “planning an event”  etc. It’s very visual – it’s very easy to use -and it’s VERY ADDICTIVE.

One day I was skimming thru Pinterest and came across this photo:

Pinned Image

I said to myself “that is SO cool” and later that day found myself buying a fish bowl from the dollar store and then bought blue jello and swedish fish. I guess I was in a “Martha Stewart” kind of mood.

I also showed the above photo to a friend, who said ‘how are you going to get the fish to float?”. I replied “Im sure there’s instructions somewhere on the internet”. Guess what? Did not find ANY instructions and indeed my fish sank quicker than I could say “please don’t sink”.

I then morphed into Macguivre and started to pull together a few items that might help my fish from sinking: plastic forks, elastic bands, chopsticks and tape. DON”T ASK.

are you laughing yet?

I stuck the fish bowl into the fridge and when I pulled out the fish from the forks – it was not pretty.


Lesson to be learned: I am clearly not fit to try Martha Stewart projects and I’m not Macguivre. My final product did not come out anything remotely looking like the photo that I saw on Pinterest. But I must admit – I had a good laugh.


By all means, if anyone wants to try this project and let me know how they prevented the fish from sinking – please let me know.


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