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Today I celebrate another benchmark birthday. All I could think of is, I can’t really be THAT age! But what the heck, like wine, we only get better with age, right? — that’s my story and I’m sticking to it.

JT organized a beautiful little cocktail party of our closest friends and family yesterday and it was lovely. Of course, I prepared a lot of the food and I’ll be posting about a few new things soon. In the meantime, here are a few great recipes from the Canada Day long weekend. Cheers!

An early morning paddle shows the sparkly lake.

An early morning paddle shows off the sparkly lake.

The old boathouse built by JTs grandfather in the late 1800's

The old boathouse built by JTs grandfather in the late 1800’s

I’ve mentioned before that our cottage is rather remote and we don’t have very good grocery stores close by, in fact the closest is about 45 minutes away and it takes about 20 minutes just to get out to the main highway to get there so planning is essential. Recently we had our lovely friends Rae and Monica up for the weekend and so I put together a great menu plan that allowed for reinventing left overs. One such left over was a combination of several of the meals that resulted in 4 fantastic flat breads that we used as hors d’œuvres on Sunday night. Each of these flatbreads are fantastic on their own, but the variety is also quite lovely. Plus, all of the ingredients are available ready made if you aren’t as fortunate to have left overs.

Quick and Easy Flat Bread Hors D’œuvres

Italian Delight: Gorgonzola, Parmesan and Parsley with Walnuts

The sharp Gorgonzola was a lovely contrast to the candied walnuts

The sharp Gorgonzola was a lovely contrast to the candied walnuts

Ingredients:

  • 1 naan
  • 1 oz gorgonzola
  • 1 oz grated parmesan
  • 2 tbsp chopped walnuts candied with balsamic
  • 1 tbsp chopped flat leaf Italian Parsley
  • 1 clove garlic

Directions:

  1. Peel the garlic and cut it in half. Rub one side of the naan with the cut side until it leaves the naan fragrant.
  2. Add cumbled gorgonzola and grated parmesan. Sprinkle with the candied walnuts. (To candy the walnuts, simply add the walnuts to a saucepan with about 2-4 tbsp of balsamic and boil until the balsamic has thickened, cool on parchment and break apart to use)
  3. BBQ until cheese has melted and then add the parsley. Cut into portions.
  4. Serve warm.

Mediterranean: Caramelized Onion, Roasted Red Peppers and Goats Cheese with Pine Nuts

Sweet and tangy Onion against the creamy goats cheese was a lovely foil for the sweet red peppers

Sweet and tangy Onion against the creamy goats cheese was a lovely foil for the sweet red peppers

Ingredients:

  • 1 naan
  • 1/2 a large caramelized onion
  • 1/2 roasted red pepper, skin off, sliced reasonably thinly
  • 3 tbsp crumbled goats cheese
  • 1 tbsp toasted pine nuts

Directions:

  1. Evenly distribute the roasted red peppers on the top of the naan.
  2. Add the crumbled goats cheese and sprinkle with the pine nuts.
  3. BBQ until cheese has melted. Cut into portions.
  4. Serve warm.

Mexican: Salsa and Cilantro

The sassy flavours of Mexican  saturated the Naan well

The sassy flavours of Mexican saturated the Naan well

Ingredients:

  • 1 naan
  • 1/2 cup salsa
  • 2-4 tbsp chopped cilantro

Directions:

  1. Evenly distribute the salsa on the Naan.
  2. BBQ until warmed through. Cut into portions.
  3. Serve warm.

Greek: Red and Yellow Peppers, Green and Yellow Zuchinni, Kalamata olives and feta

Tangy flavours and lots of texture

Tangy flavours and lots of texture

Ingredients:

  • 1 naan
  • 1/4 cup greek yogurt with 1 garlic chopped into it
  • 1/4 red pepper, sliced
  • 1/4 yellow pepper, sliced
  • Green and Yellow zucchini sliced
  • 2 tbsp Kalamata olives, sliced
  • 3 tbsp crumbled feta
  • pinch of dry oregano

Directions:

  1. Spread the greek yogurt and garlic on the Naan.
  2. Lightly sauté the red, yellow peppers with the green and yellow zuchinni strips (not too soft)
  3. Evenly distribute the peppers and zuchinni on the top of the Naan, dot with the feta and Kalamata olives.
  4. Sprinkle the oregano evenly.
  5. BBQ until warmed through. Cut into portions.
  6. Serve warm.

I’ll leave you with two amazing shots of the sunset from two different nights. This is what makes the drive worth it!

Sunset1

The sunset on Friday night; red sky at night, sailors delight!

SunSet

Sunset on Sunday night, very surreal

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We’ve been craving delicious thin crust wood oven pizza since our return from DC. I don’t eat pizza often so when I do, I really want it to be AWESOME! Terroni is a small, family owned Italian Trattoria ‘chain’ with three restaurants in Toronto and one in LA. Their claim to fame is their overbearing motto that allows for no substitutions, so if you want anchovies with that and it’s not on the menu, they’ll refuse to serve it to you. Period. Now you have to admire the guts to do that. Not withstanding, they are enormously successful; one of their places(Queen Street West) in Toronto won’t even take reservations, so if you want to dine there, go stand in line at 5pm and you’ll get a table at 6!

Terroni Grilled Calamari_0211

Perfectly grilled and tastefully seasoned

The location JT and I recently dined at is central, right down town in old Toronto’s Courthouse, a beautifully renovated old brick building. The washrooms are in the basement located in the old holding cells. I would have taken a photo but it was disgustingly filthy (yes, I mentioned it to them, apparently a number of women had just stormed through).

We arrived a few minutes late due to traffic and we had to wait a minute or two for our table; we were seated in an outdoor space converted to an interior covered courtyard. I’m glad we were seated in this smaller room (~50 people) because it was noisy enough, the main areas it would have been brutal. They don’t rush you per-say, but it’s not a lingering meal (just as well, as I found it to noisy to talk).

We decided to share a pizza but have our own appetizers; I had the Grilled Calamari and JT had the Salad Nizzarda. The Calamari alla Griglia ($15.95) was a generous serving of grilled calamari, mixed greens, fresh tomatoes with a very nice balsamic dressing — the tomatoes had a lovely tomato flavour. By contrast, the Nizzarda ($12.50) which is like a salad Niçoisse, was a scant serving of Italian tuna, on a bed of arugula, potatoes, eggs, red onion, tomatoes, olives with pits, green beans and anchovies (JT gave me his anchovies, I hope we weren’t caught!).

Terroni Puzza Pizza_0215

The lighting was very dark by the time we ordered the pizza, so I photographed the leftovers at home the next day. Boy was it tasty!

We shared the Puzza Pizza ($17.95) which was a white pizza with mozzarella, italian mascarpone, gorgonzola, mushrooms, Italian ham, not inexpensive by any stretch of the imagination but it was well worth it. The creamy white base, slightly salty Italian ham with the tangy gorgonzola was a perfect combination. Even the next day it was outstanding. The pizza measured about 11-12″ in diametre.

Overall rating of Terroni, Adelaide (in my opinion): Decor 4/5, service 2.5/5, food 4/5, Value 3.5/5, Noise: 2/5 (1 being very noisy, and 5 being very quiet).

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

Terroni Adelaide

57 Adelaide St E

416 203 3093

Mon–Wed 09:00–22:00

Thu–Sat 09:00–23:00

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