Feeds:
Posts
Comments

Posts Tagged ‘lunch’

SushiThai_first

It’s been awhile since I’ve posted a restaurant review. It’s not that we haven’t been going out (not the case at all) but I’ve been relatively uninspired, not by the restaurants or meals, just kind of an overall humdrum feeling. Night falls far too early and the days seem to be full of grey, mostly. On the plus side, it hasn’t snowed…yet. Most of the leaves have plummeted to earth and the birds and squirrels are running around frantically looking for food. The bird feeder needs refilling almost every two days; those little sparrows eat quite a bit! Speaking of eating…

Last spring I purchased a couple of Groupons for Sushi Thai on Bloor, a restaurant in our hood so that my Hungarian relatives could experience Thai food. We’ve been to Sushi Thai several times but I wanted to get as many plates for them as possible to vary their experience, hence the Groupon. What I completely forgot was that you can only use ONE Groupon per table and we weren’t going to sit at separate tables, so I had an extra Groupon left over for a lunch JT and I had recently.

I’m always surprised that this little place isn’t busier, the décor is contemporary Asian with some tasteful Thai embellishments; it has flattering lighting and the service is good with authentic Japanese staff with a reasonable command of English. The Sushi is fresh, delicious and often creatively prepared (piped mayo, toasted sesame or rice puffs etc. and decoratively laid out on a white plate). Both Thai and Japanese foods are also very good. Complimentary tea is not offered.

A delicious bowl of soup and salad.

A delicious bowl of soup and salad.

We both ordered the lunch specials ($11 each) that came with a small bowl of miso soup and a typical Japanese-style salad made with iceberg lettuce, a few shavings of carrot and beet, thinly sliced cucumber and radish and a slice of tomato dressed with a thousand island-style vinaigrette (it has been my experience that almost all the Japanese restaurants in Toronto make a salad like this, some better than others). The miso was warm, with lots of dashi and small cubes of soft tofu garnished with green onion. Some misos can be salty but this one was not. We both commented that it could have been warmer, of course, the day was one of the first of the colder days so we were still stinging!

Sushi

Just the perfect amount for lunch.

I ordered the Sushi plate which came with 11 pieces of tasty sushi. There were 3 salmon rolls, 3 tuna rolls, and 5 pieces of Nigiri: Tuna, Hamachi, Salmon, Shrimp and Surimi. I could do without the Surimi but it seems to be prevalent on the more budget conscious restaurants. The fish was fresh with a lovely soft texture and the wasabi was pungent!

A decent lunch portion.

A decent lunch portion.

JT ordered the Chicken Teriyaki which came with a good amount of thigh meat in a light teriyaki sauce and a reasonably large mound of rice and a few broccoli florets, all garnished with some white sesame seeds. The chicken was tender and all of the fat had been properly trimmed off (you’d be surprised at how much fat and grissel JT leaves in some places). All in all we both really enjoyed our choice. We did not have dessert.

Overall rating of Sushi and Thai (in my opinion): Decor 3.5/5, service 3.5/5, food 4/5, Value 4/5, Noise: 5/5 (1 being very noisy, and 5 being very quiet).

Disclaimer: We purchased our meals for full price and my opinions just that, my opinions.

Sushi Thai on Bloor

2279 Bloor St W
Toronto, ON
M6S 1P1

Tel: 647-347-6826

Monday to Thursday 11:30 am-10:00 pm

 

Read Full Post »

PaellaBake_First

Cottage season is almost over and we’re heading right into the holidays: Canadian Thanksgiving, Halloween, American Thanksgiving and then Christmas! My how time flies. This “recipe” has become a “go to” recipe for brunches and lunches at the cottage where refrigerator space is at a premium and standard grocery items are difficult to find (to say the least). It’s the perfect recipe to reinvent ‘leftovers.” For the last couple of years, whenever I make a one pot rice dish like Paella, Jumbalaya, Risotto or even a pasta dish like JT’s Mediterranean Pasta, I ALWAYs make 2 extra servings. The trick is to set aside the two extra servings so that you’re not even tempted to finish off every last bite and lick the plate clean ;-p! The two extra servings combined with eggs and a little flavouring bake up into the most delicious dish, you will be tempted to make the recipe just to rebake it for brunch the following day! And the best part is that it freezes very well, so even if there is only two dining on leftovers, freeze the rest cut into single portions in a ziplock bag, ready for a quick lunch or a fancy brunch.

LimerickLake

On some mornings the lake is so very still.

PaellaBake

Bits of the seafood, chicken and chorizo dot the delicious egg bake.

Paella Bake

A KitchenInspirations Original Recipe

Serves 8

Ingredients:

Directions:

  1. Preheat the oven to 350° F (177° C). Prepare a square baking pan with perpendicular sides (some square cake pans have angled sides). Line with parchment so that it extends up two of the sides. Spray lightly with nonstick spray.
  2. Combine eggs and La Bomba and whisk well. Fold gently into the leftover paella being careful not to squish the rice into a mushy mess.
  3. Pour into the prepared pan and jiggle around making sure that the proteins are distributed evenly. Bake for 45-50 minutes or until cake tester comes out clean.
  4. Cool slightly and cut into 8 portions with a very sharp knife. Serve with lemon slices and a light salad.
PaellaBake2

Would you care for a slice?

PaellaBake3

Our Paellas are always full of flavour.

LimerickLake_Sunset

Red sky at night, sailors’ delight!

LimerickLake_cocktails

Cocktails inside the screen-in porch, so peaceful.

Read Full Post »

KaleWrappedMiniQuiche_First

Happy Holiday! Today is a civic holiday here in Ontario and we’re enjoying it!

graphics-snoopy-743815

In effort of trying to eat healthier, I decided to cook out of the lovely new cookbook by Tosca Reno, The Eat-Clean Diet. Of course, I wouldn’t be doing the blog justice if I just copied the recipes so I’ve changed them up a bit so if you’re looking for the exact recipe, you’ll have to buy the book!

This is a delightful combination of flavours and textures and the kale works beautifully as a wrapper! I’m definitely going to make this one again, although I can’t help but think how tasty bacon would be in it!

KaleWrappedMiniQuiche

The kale within the quiche softens up beautifully but the kale sticking out of the quiche crisps up like kale chips!

Kale-Wrapped Mini Quiches

Makes 6 mini-quiches. Original recipe from Tosca Reno’s The Eat-Clean Diet, Vegetarian Cookbook

Ingredients:

  • 12 large kale leaves, stems and ribs removed.
  • 1 small sweet potato, peeled and cubed
  • 1 cup cauliflower florets
  • 3 shallots, thinly sliced
  • 1 tsp olive oil
  • 2 eggs, large
  • 5 egg whites
  • 1 cup 1% milk
  • 2 tbsp Cilantro pesto (see notes)

Directions:

  1. Preheat oven to 375° F and roast the sweet potato, cauliflower and shallots for 30 minutes or until cooked through.
  2. Lightly spray a 6 tin large muffin pan with olive oil and line each cavity with 2 kale leaves, having the curly bits stick out a little over the top. Spray very lightly with olive oil.
  3. Into each kale lined cup, divide the roasted sweet potato, shallots and cauliflower evenly.
  4. Meanwhile, combine the eggs, egg whites and milk with the Cilantro Pesto (recipe found on page 52) and whisk well.
  5. Pour the egg mixture into each muffin cup evenly. Bake at 375° for 30 minutes. If the kale begins to darken early, cover with parchment and then foil to protect it.
  6. Allow the quiches to sit for 5 minutes before removing from the muffin cups. I used a silicon muffin pan like this one, which made plating very easy.

Notes:

  • Tosca roasts the kale in a 350° F oven first to soften it. I experimented  without this step and it worked just fine (it was 30° C 86° F With high humidity and I didn’t want the oven on more than I had to).
  • If you don’t like cilantro, use regular pesto but the nutrition will be different.
  • The cilantro pesto contains only two tablespoons of oil and no cheese making this by far, the healthiest pesto on this blog.

KaleWrappedQuiche_Nut

Kale Wrapped Mini Quiches, Serving size is 1 quiche

CilantroPesto_Nut

Cilantro Pesto, Makes 1 cup and this is for 2 tablespoons

 

Read Full Post »

For a luncheon one weekend at the cottage, I served the Empanadas because I wanted something reasonably fast as we were leaving to get back to the city. While the Empanadas were warming in the oven, I put this simple, yet tasty salad together. The salad really should have been entitled The Kitchen Sink Salad because in all honesty I was just trying to use up some ingredients we had left on our cottage weekend. It’s a delightful combination of salty, sweet and peppery. If you don’t like feta, add some crispy fried bacon. But don’t leave out the watermelon or avocado!

salad

Watermelon, Avocado and Feta Salad

Serves 2

Ingredients:

  • 1 cup cubed watermelon
  • 2 ounces feta
  • 1 avocado, cubed
  • a handful or two of arugula and spinach mix
  • 2 tbsp olive oil
  • 4 tbsp white balsamic vinegar
  • t tsp Dijon mustard

Directions:

  1. Combine all of the ingredients to the arugula mix.
  2. In a small glass jar, combine the olive oil, white balsamic vinegar and Dijon and shake vigorously to combine.
  3. Toss salad just before serving.

 

Empanada and salad2

A really tasty lunch.

Read Full Post »

We’ve been to The Good Fork a few times now and I thought it was time to do a Kitchen Inspirations review. The folks at The Good Fork were incredibly generous around the Christmas holidays when Toronto experienced wide-spread blackouts and JT and I were without charging power for our phones for a couple of days — they let us plug in! The Good Fork is located just on the cusp of the Western edge of Bloor West Village and because it’s on the cusp, sadly it’s pretty easy to forget about it; I’m glad that on that cold December day we didn’t!

It’s about 1.6 km from our house which makes a good walk but there is street parking usually close by. I would recommend reservations if you’re going with a group because it does fill up quickly and there isn’t a bar to wait at. If you’re going for brunch, like we did, make sure you arrive before 10am because you’ll have to wait for a table if you arrive later!

The folks are very nice at The Good Fork and we have found the food to be very good quality. I like that their menu is not huge but what they do is very tasty and the prices are not bad. The portions are a good size and if you’re not starving you may even find it enough to share with an extra salad. The Good Fork is fully licensed and serves VQA wines and beers from Canadian micro breweries. The decor is modern and simple and there are many spacious booths. Their second floor can be rented for events. 

JT and I visited The Good Fork for brunch; I ordered the Nova Scotia Benny ($13.00) which came with two poached eggs, a generous serve of smoked salmon, cream cheese, preserved lemon and fresh dill on Gordy’s gorgeous house-made bun (it was so good that even I found it difficult to resist eating the top!). I chose a side salad instead of home fries and although the salad was very tasty, it was over dressed for my taste which is a mistake I find many restaurants make (note to self, ask for dressing on the side next time).

A delicious combination of flavours.

A delicious combination of flavours.

JT ordered a slightly more decadent dish: The Pulled Pork Benny ($13.60) topped with crispy fried shallots and a delicious slaw on the same house-made bun. The pulled pork had fantastic flavour and the crispy fried shallots added the much needed textural contrast to the sweet and tangy pulled pork. JT also ordered the salad as the side and it too was over dressed. Overall, I would say that both dishes were winners and we will order them again (perhaps to share next time).

TGoodFork_2455

Succulent pulled pork and a very tasty house-made bun.

 

Overall rating of The Good Fork: Decor 2.5/5, service 3/5, food 4/5, Value 3/5, Noise: 5/5 (1 being very noisy, and 5 being very quiet).

Disclaimer: We purchased our meals for full price and my opinions just that, my opinions.

 

The Good Fork

2432 Bloor St. West
Toronto, ON M6S 1P9

 

Hours:

Monday and Tuesday 9:00 am-4:00 pm
Wednesday, Thursday and Friday, 9:00 am-10:00 pm
Saturday 9:00 am-4:00 pm and 5:30 pm-10:00 pm
Sunday 9:00 am-5:00 pm

 

Contact

647.352.5955
ALI@goodfork.ca
TOLGA@goodfork.ca

Read Full Post »

A local chain of Japanese and Thai Spoon and Fork, Etobicoke opened nearby about a year or so ago. We tried to get in few times for lunch but there was always a wait. Then a couple of months ago we had a Girls Night Out there and I was quite impressed with the food, so one day a couple of weeks ago I suggested that we try it for lunch again. Although it was quite busy with the business set, we were able to get a nice quiet table.

The restaurant has a contemporary Asian feel with good lighting (although a little bright at night). The tables are well spaced out and although it’s noisy you can still have a decent conversation and not have to yell over the noise. Our waiter was excellent, he knew the food very well and spoke with enthusiasm about it (always a great sign). JT and I ordered the Sushi & Maki which has 5 kinds of Sushi: Salmon, White Tuna, Kani, Shrimp and Tamago and 8 Spicy California Roll ($12) it comes with a small salad (iceberg lettuce and a few tomatoes) and Miso soup which makes for a filling and delicious meal.

SpoonandFork_0541

A very reasonably priced Sushi plate


I would definitely go back, but beware, they push the ‘all you can eat’ menus so you have to ask for ‘a la carte’ and the ‘a la carte’ is quite different during the weekends than on week days.

Overall rating of Spoon & Fork, Queensway (in my opinion): Decor 4/5, service 4/5, food 4/5, Value 4/5, Noise: 2.5/5 (1 being very noisy, and 5 being very quiet).

Disclaimer: We purchased our meals for full price and my opinions just that, my opinions.

Queensway Spoon & Fork
1233 The Queensway, Unit 24,
Etobicoke, ON M8Z 1S1
416-201-8688

Read Full Post »

I was over at Sissi’s blog last week and was intrigued by her Korean Pancake with Shrimp and Scallop. It really wasn’t the recipe that intrigued me, but her description of this unusual dish: “I was literally spellbound by this extraordinary snack” and as many of you commented I was curious to see why such a simple dish could possibly spellbind a sophisticated cook, like Sissi. So I had to make it.

When I mentioned to JT that we were having this pancake for dinner, he was skeptical, but he is open minded and will try anything once. After he finished 2/3’s of the dish, he turns to me and says “I would like you to make this again”. Now THAT is success in my books.

My first attempt was Sissi’s recipe verbatim (with the exception of the sauce, to which I added a bit of fresh ginger), but sadly the pancake broke in half and was an unco-operative subject for a photo, so of course, I had to make it again, with a twist! The texture of this pancake is really nothing like a North American pancake at all, so if you are expecting light and fluffy batter, you will be disappointed. It is dense (as if you overworked a North American pancake and the gluten’s were invigorated!), slightly chewy with a nice firm texture. There is a touch of sweetness from the corn flour. The sauce is really incredible and I would recommend it for anything, not just this dish (such as scallops on a bed of greens!).

Gluten Free South Western Korean-inspired Pancake

I didn’t notice any taste difference using the chick pea flour. Even the texture was relatively similar.

Recipe adapted from Sissi’s blog With a Glass (click here for original recipe)

Serves 2

Sauce Ingredients:

  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 stalk of green onion finely cut
  • 1 clove garlic, finely grated
  • 1/2 tsp fresh ginger, finely grated
  • 1/2 tsp sesame oil
  • 1/2 tsp toasted sesame seeds

Directions:

  1. It’s best to make the sauce first so it has a little time to blend and allow the flavours to meld together. You can even do it a day ahead, adding the green onions and sesame seeds just when you are ready to serve so they remain crisp.
  2. Combine all ingredients and set aside.

Pancake Ingredients:

  • 3 spring onion stalks, sliced thinly
  • 1/2 medium hot green chili, finely chopped
  • 1/2 medium hot red chili, finely chopped
  • 1 clove garlic, finely grated
  • 50 g chorizo sausage, finely chopped
  • 30 g fresh or frozen corn
  • 40 g red pepper (capiscum)
  • 40 g crimini mushrooms

Batter Ingredients:

  • 56 g chickpea flour
  • 20 g corn flour (take fine cornmeal and run it through a food processor until it resembles the texture of regular flour)
  • 200 mL ice cold water
  • 1/3 tsp salt
  • 1/2 tsp sugar
  • 2 egg whites, beaten

A very tasty lunch, indeed

Directions:

  1. Combine all the batter ingredients and mix well with a whisk.
  2. Heat a cast iron skillet to medium and lightly spray with non-stick spray or olive oil.
  3. Pour about 1/3 of the pancake batter onto the pan, allowing it to fill the entire diametre of the pan.
  4. Add the pancake ingredients, distributing everything evenly so you can get a small taste of everything in every bite.
  5. Pour the remainder of the batter over the the pancake and allow it to cook through. You will see the batter become quite a bit denser looking as it cooks. Carefully flip the pancake so that both sides are golden.
  6. Serve with the previously prepared dipping sauce.

Read Full Post »

Older Posts »

%d bloggers like this: