Shrimp Scampi

This is one of my favourite dishes to make - so easy & fresh, and it seems pretty healthy, too. I first found a recipe similar to this called Dawn's Shrimp Scampi, which is no longer easy to find on the internet (there is a Dawn's Scampi, it is not the same). Anyways, its a light pasta and shrimp dish where the freshness of the lemon makes all the difference!

To make this, you will need:

• 6 oz fettuccine
• 1/4 cup panko
• 1/4 cup fresh parsley, chopped
• zest of 1 lemon
• 1 tbsp olive oil
• 2 large shallots, chopped
• 3 cloves of garlic, minced
• 1/2 tsp crushed red pepper flakes
• 3/4 lb shrimp (I cook from frozen)
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• juice of 1 lemon
• 2 tbsp black olives, sliced

1. Cook the pasta.
2. Heat the olive oil in a large skillet over medium heat. Add shallots, garlic, and red pepper flakes. Cook until shallots are soft (about 5 minutes).
3. In the meantime, combine panko, lemon zest, and parsley in a small bowl.
4. In a separate bowl, combine wine, stock, lemon juice, and olives.
5. Add the shrimp to the skillet and cook on each side until opaque.
6. Stir in the wine & broth mixture, bring to a boil for 1 minute, then reduce heat.
7. Stir in the noodles and the panko mixture. Enjoy topped with fresh grated Parmesan!

A note about the shrimp: it doesn't really matter what kind or how big - I usually just get whatever is on sale. I like to make sure they aren't precooked, and it definitely easier if you get them already deveined and shelled.

Chili

Okay, here we are. I am finally ready to share my Chili recipe with you. It is important to note this is the first time I actually measured things in an attempt to properly inform you, but typically just add as much as feels right and taste as I go - so that is my real recommendation. My chili game was changed after reading The Food Lab, by J. Kenji López-Alt (more info here).

There are couple of keys to the improved chili:

1. Real chili peppers and chili paste instead of just chili powder
2. Umami bombs are essential - soy sauce, marmite, anchovies, cocoa
3. Time. It just can't be rushed. Some people swear by a slow cooker, I do this by stove top - but it still takes 3 hours.

To get a rich meaty chili that isn't just wet meat & beans, let me show you the way! You will need:

• 1 lb ground meat (I used pork)
• 1/4 white onion, chopped
• 3 red chili peppers, diced
• 2 cloves of garlic, minced
• 1 tsp oregano
• 1/4 cup chili paste
• 1/2 tsp anchovy paste
• 1 tsp marmite
• 1 tsp soy sauce
• 1 tbsp tomato paste
• 1/2 tbsp cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp cocoa
• 1 can black beans (540 ml)
• 1 can bean medley (540 ml)
• 1 can diced tomatoes (796 ml)
• 1 can corn (341 ml)
• 1 tbsp cider vinegar
• 1 tbsp bourbon
• 1/2 tbsp molasses
• salt & pepper to taste

1. Cook the meat in a large skillet over medium-high heat, breaking up as it cooks.
2. Add onion, chili peppers, garlic and oregano. Cook until onions are translucent.
3. Add chili paste, stir to coat and cook for an additional 5 minutes.
4. Add anchovy paste, marmite, soy sauce, tomato paste, cumin, paprika, chili powder, cocoa, beans, tomatoes, corn and cider vinegar. Mix thoroughly and simmer uncovered on medium heat for 30 minutes, stirring occasionally.
5. Reduce heat to low, cover and simmer for an additional 30 minutes.
6. Add bourbon and molasses, simmer uncovered on low for 30 minutes.
7. Cover and simmer until beans are desired tenderness (1 hour for me), finish seasoning with salt & pepper. Enjoy with some thick, crusty bread!

Creamy Kale & Sausage Pasta with Sun-Dried Tomatoes

Here is a delightful use of kale that disguises how terrible it is! Okay, so maybe it isn't terrible, but I definitely bought too much of it and had to find a way to make it a little less offensive. I originally found the recipe here, but made some changes - including the olive oil bechamel I found here. This dish was tasty the first time around, and made fabulous lunch leftovers. We just picked up a couple of sausages from the deli, but really any sausage would do.

To make this, you will need:

• 12 oz fusilli
• 2 savoury cured sausages, sliced
• 10 sun-dried tomatoes, sliced (about 1/2 cup)
• 4 cloves of garlic, minced
• 1/2 cup vegetable stock
• 1/4 cup olive oil
• 1/4 cup flour
• 2 cups milk
• 1/2 cup parmesan cheese, shredded
• salt and pepper to taste
• 3 cups of kale, ribbed and chopped (packed)

1. Cook the pasta, keep 1 cup of pasta water for sauce.
2. Cook the sausage in a large skillet on medium-high heat until fat is no longer white (about 10 minutes).
3. Add sun-dried tomatoes and garlic, cook until fragrant (about 5 minutes).
4. Add vegetable stock, stir to combine & let simmer for 15 minutes - prepare the bechamel in the meantime.
5. For the bechamel, heat the olive oil over medium heat in a small pot.
6. Add flour while whisking constantly until flour is blonde (about 5 minutes).
7. Add milk while whisking. When boiling, whisk constantly to avoid burning until thickened
8. Remove from heat, stir in parmesan cheese, and add salt and pepper to taste.
9. Add kale to the large skillet and mix to cook until kale is tender (about 5 minutes).
10. Add pasta and sauce to the skillet and stir to coat evenly. Add pasta water to desired consistency (I added the whole cup of reserved pasta water for a creamier mix). Enjoy!

The Early Bird (Round 2)

We always recommend The Early Bird, and always take people there when they visit. My brother was in town this weekend, so naturally we took him for breakfast Saturday morning. I ordered the Fat Elvis, and ended up taking a large part of it home. I love the panko fried bananas and thick bacon in between the monstrous slices of french toast. My only complaint with toasts this large is that the bread in the center is pretty dry, and there's no additional syrup provided. If I had dreams of eating the whole thing, I would have asked for more, but as it turns out I wouldn't be needing extra.

The Fat Elvis - House smoked bacon, panko fried bananas, smooth peanut butter and honey, served in a French toast sandwich, topped with maple syrup and powdered sugar

Scott went for the Chicken N' Waffles, which houses his most prized restaurant item - the bacon jam. He was excited the first time he tried it, that it got replicated at home almost immediately. It is so savoury and delicious, that we each couldn't stop stealing some off his plate. The chicken and waffles themselves are also really good, but that bacon jam is the real winner.

Chicken N' Waffles - Sweet tea brined crispy fried chicken, stacked and layered between house made waffles, topped with bacon jam, duck gravy and crispy onions

My brother decided on the weekly special eggs Benedict. Never had we been disappointed before, but he cut into a poached egg expecting the oozy goodness that usually results, and found nothing but pasty overcooked yolk. I was embarrassed, Scott was embarrassed. We have obviously talked up this place way too much, and easily had our hearts broken by a single overcooked egg. We will live to eat again, but not without a little more reserve towards this restaurant. The search for flawlessness continues. Otherwise, it looked and tasted pretty good.

Benny Special -  cornbread crusted chicken, topped with balsamic spinach and poached eggs, with a side of potato and onion hash with tomatoes and feta (and probably more details I can't remember)

So here we are, no longer passing out perfect reviews for The Early Bird to everyone crossing our paths. It is obviously still a beloved breakfast place that we will definitely revisit. The service was also a little slower than I remember, but it was very busy. I still love the decor, which I lovingly refer to as Queens of the Stone Age / Day of the Dead Breakfast - skulls, concert posters, records and pop art cover bright pink walls. Bright paper flowers pack the ceiling over the taco bar, and the bathrooms are light with black light.

Likes: The portions are enormous, and the food is delicious. Dishes seem to be well-balanced.

Dislikes: That overcooked poached egg! Ruining their perfection...

Food: 4.5/5

Service: 4/5

Would I go again?: Yes, I have hope. My food was great, Scott's food was great. My brother loved everything else about his food.

Butter Chicken

It has been a while! I have still been eating (obviously), but have clearly been slacking on sharing it with the world. Last night I made one of our favourites - Butter Chicken (originally found here). It is spicy, creamy, and delicious. I like to serve it with basmati rice and naan, with the rice stirred in for easy leftovers.

To make this, you will need:

• 6 tbsp butter
• 4 chicken breasts
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp garam masala
• 1 tbsp fresh ginger, grated
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 1 1/2 cups tomato sauce
• 2 cups cream
• salt & pepper
• naan and basmati rice

1. Heat 2 tbsp butter in a large pan. Cook the chicken over medium heat, allowing it to brown. Remove chicken, cut into 1 inch pieces.
2. Melt another 2 tbsp of butter in the pan. Cook onion until soft and translucent.
3. Add garlic, garam masala, ginger, chili powder, cumin, and cayenne pepper. Stir to combine and cook for about 5 minutes.
4. Add tomato sauce, stir, and bring to a simmer for 5 minutes.
5. Add cream, stir, and return to a simmer.
6. Return cooked chicken pieces to the pan and simmer for 20 minutes.
7. Stir in the last 2 tbsp of butter, taste and season with salt & pepper.

I use half and half cream, and have been warned that subbing in milk or a lower fat substitute may curdle, so the more fat, the creamier! I also don't often use full butter, sometimes cooking the chicken in olive oil at first. You need to build up that salty, creamy, buttery taste, so don't sub out too much. The garam masala spice blend I use is President's Choice Black Label, but I am sure you can find nicer blends if you are willing to look in the right places. For naan, you could try to craft your own, but most grocery stores offer pretty decent choices, as long as you eat them fresh. I cook a half cup of basmati rice to go alongside this meal, and it is enough for us both to have pretty hearty dinners and lunch leftovers the next day. Enjoy!

The Red Wagon Restaurant

This past week Scott and I traveled to Vancouver, British Columbia so I could attend the American Society for Human Genetics Annual Meeting, or ASHG 2016. We ate amazing food around every corner, but I will share just a few with you. Our first morning, I took up the recommendation from an old high school acquaintance to visit Red Wagon. It was very much out of the way, but we had a rental car and were very hungry. I ordered Crispy Pork Belly, in an attempt to make up for the sub-par pork belly we had eaten the night before in Whistler. This was delicious! Each of us at the table ordered pork belly, and we were all very satisfied with the crispy exterior and mouthwatering interior. The potatoes were tossed in some sort of cilantro situation that I don't love and would have preferred to be warned about (remember, cilantro is dish-soap).The coffee was spot on and flowing, the rye was delightful, the hollandaise was creamy, and the eggs were perfectly poached.

Crispy Pork Belly - 2 poached eggs, confit pork belly, grilled tomato, salsa verde, hollandaise, homefries and rye toast

Scott went more down his usual route, ordering the Supertrucker. This was an enormous plate of food that he was excited to finish. The pancakes were light and fluffy (although Mildred's are still the ones to beat). The non-traditional breakfast meats were excellent - pulled pork on pancakes, who knew?

Supertrucker - 2 eggs, 2 buttermilk pancakes, pulled pork, crisp pork belly, homefries, and sourdough toast

This restaurant is far out of the downtown core, so it doesn't feel like a tourist spot at all. It had been there forever, and feels like a really authentic diner experience. The service was great and friendly. We lucked out when we got there with no line, but when we left there were no open tables. The coffee and water were constantly full, which is always nice.

Likes: The tone of the place was great, the pork belly was perfection.
Dislikes: How far we drove to find it, and cilantro.
Food: 4.5/5
Service: 5/5
Would I go again?: Yes! If I am ever back in Vancouver I would insist on going back. Everyone else should, too!

Mildred's Temple Kitchen

On Monday morning, Canadian Thanksgiving, we had to travel back to London from having visited my parents. Of course, that means we could stop for brunch in Toronto! I had seen Mildred's Temple Kitchen on Instagram many times, so I was pretty pleased to see it was open on the holiday. I ordered the Big Brunch Skillet, and as you can see, we shared a side of chorizo sausage. First, I must say that the coffee was the absolute best coffee I've had in a restaurant, so shout out to Reunion Island Coffee. The skillet was very satisfying, but not mind blowing. Lots of spicy, tasty bites that went well with the eggs. I think I would have preferred poached eggs, since I really just don't like the jelly uncooked top of sunny-side up eggs, something I should have remembered. A nice rye toast would have been welcome too, it felt like it needed a toast.

Big Brunch Skillet - spicy pulled pork, roasted onions, black bean and potato hash with sunny eggs and piri piri salsa

Scott went his usual route - pancakes! These pancakes should be winning all the awards, they were so thick, light and fluffy. The Buttermilk was really doing good work, and that blueberry compote was delicious. I am a little jealous I didn't have a plate for myself. In the menu, it mentions that they are cooked low and slow, so I imagine the batter must be crazy thick to get them as high as they are.

Mrs. Biederhof's Legendary Light & Fluffy Blueberry Buttermilk Pancakes - served with Lanark County maple syrup & whipped cream.

Many things about this place were absolute wins. Like everywhere else in Toronto for brunch, it was really busy, and they don't take reservations. They do take your phone number, and text you when your table is ready, which is genius. There are so many little shops and things around Liberty Village to look at to entertain yourselves for 45 minutes, that the wait really didn't seem like an inconvenience at all. We actually bought a nice cast iron lasagna pan at a store nearby that we hope to use this week (this one). The dining area is so spacious and light, with enough charm to make it cozy. The kitchen line is completely exposed, so I could see every skillet and stack of pancakes prepared before ours. The music was great, kitchen staff clearly agreed - one chef stirred both a pot of something and his hips to Salt-N-Pepa's Push It. Unfortunately, our actual service wasn't impressive. Our server seemed completely exhausted. We quickly ran out of water and coffee, and were left for way too long with nothing to drink. All of our interactions with him felt really awkward, I didn't like it.

Likes: The atmosphere and pancakes were great!
Dislikes: I loved the coffee, and would have loved more of it - service was not ideal.
Food: 4/5
Service: 3/5
Would I go again?: Maybe. I do want those pancakes, but there's plenty more to try in the area. After such a long wait, I want to be more impressed.