sake + cheese: May 2010

glazed buttermilk cake donuts

I saw this recipe for buttermilk cake donuts last week and made a mental note that I needed to make them. So this past weekend I did. The dough was a nightmare to work with and was basically a sloppy, sticky, goopy mess. I knew as soon as I made the dough that there was no way I would be able to shape perfect donuts out of it, so instead I made donut holes. They were mighty tasty.

reid's dairy

When you're passing through Belleville on a hot summer's day, definitely stop by Reid's Dairy for their famous Loonie Shake (they also make it in jumbo size for a buck fifty more). Either swing by their downtown retail store or breeze through the convenient drive-thru for a delicious thick shake.

taste of country

The name of this place says it all. Taste of Country is one of my guilty pleasures while visiting the cottage. Hidden away from downtown Belleville this country kitchen grocery store is the place to go for fresh baked goods and country decor. It can get busy throughout cottage season and well into fall/winter so head down in the morning while the bread and baked goods are fresh. My favourite buys are the homemade jams and extra cheesy bread. Stock up while you're there because I do!

beemster extra old

One of the many reasons why I love the Cheese Boutique is that they often age cheeses in-house for extended periods of time to develop a more mature and complex flavoured cheese. I recently dropped by for a quick cheese run and picked up some Beemster extra old. I was actually hankering some blue, but was given a sample of this and quickly changed my mind. Made with summer cow's milk from 2005, it's aged at the Cheese Boutique for an extra three years. Sharp and nutty tasting, I enjoyed it simply on some sliced baguette topped with a drizzle of Burke's wildflower honey. Heavenly.

picton harbour inn

I went away for the long weekend to Prince Edward County for some sun and good eats. One of my favourite breakfast spots would have to be the Picton Harbour Inn Restaurant. My go-to breakfast item is the Big Bay Breakfast. I wouldn't consider this a "diner" breakfast, but more country home cooking. Great friendly staff and the best blueberry pancakes in town. Be sure to try the farmer's sausage along with the pancakes.

banjara

Banjara is an Indian restaurant that sits where an old Korean fried chicken joint used to be beside Christie Pits Park. Although I don't go out for Indian food that often, I do appreciate a good curry every once in a while. We feasted on fresh, flavourful meat and veggie dishes, crispy onion bhajias, and buttery hot naan. I'm glad to know there's reliable, non-greasy, non-buffet style Indian food close by next time I need my fix.

* mango lassi

* onion bhajias

(onion fritters)

* the spread

* lamb masala

* chicken korma

* aloo baingan

(eggplant & potato)

* butter naan

* pulao rice

* Banjara

796 Bloor St. W

butter tarts

Like any good Canadian, I adore a good butter tart. It's got to be sweet and gooey with a buttery crust. Here's one of two recipes that I normally use.

crust (makes enough for 10-12 tart shells)

2 C flour, sifted

1/3 C shortening, cut into cubes

1/3 C cold butter, cut into cubes

2 tbsp sugar

1 tsp salt

1/4 C very cold water (you may need more or less)

1. Place salt and flour in a medium-sized bowl. Cut shortening and butter into the flour using a pastry blender or two butter knives until pea-sized pieces of butter/shortening/flour are formed.*

2. Add water a tablespoon at a time to flour mixture and mix with a fork. Use only enough water to make a pastry ball that easily comes together, but is still a bit ragged.*

* You can easily do both of these steps in a food processor, pulsing as you add the water until a dough ball just forms.

3. Let the dough chill in the fridge for at least 30 minutes.

4. Roll the dough until 1/4-inch thick. Cut out circles to fit into your muffin or tart tin. Use a non-stick tin or non-stick spray to ensure your tarts come out easily. Fill each tart with filling.

filling (makes enough to fill 10-12 tarts)

1 C brown sugar

1/4 C butter, softened

1/4 C corn syrup

1 tbsp flour

1/2 tsp baking powder

1 tsp pure vanilla extract

2 eggs, beaten

2/3 C raisins (optional)

1. Preheat oven to 375 degrees. Using a hand mixer (or with a whisk), beat sugar and butter until light an fluffy. Beat in the eggs, one at a time, until incorporated.

2. Scrape down the sides of the bowl and beat in corn syrup and vanilla.

3. Stir in the flour and baking powder, then fold in the raisins.

4. Pour about 3-4 tablespoons of the filling into tart shells or until almost full.

5. Bake for about 20-25 minutes or until filling is almost set, but still jiggly. Let the tarts cool in the pan for at least 20 minutes before removing.

tom's dairy freeze

Tom's Dairy Freeze is one of those places you always see and want to try. Well I've seen, and finally tried. Nothing says summer like a nice softie especially when it's dipped in chocolate. They serve your usual classics like vanilla, chocolate and my favourite, the twist. The actual soft serve is milk-based which makes it creamy and refreshing. I know this is a city favourite, especially to those of you who've grown up with Tom's, and as a Torontonian myself I'm glad to have finally experienced Tom's famous ice cream now too.

* Tom's Dairy Freeze

630 The Queensway

brezain and bacon grilled cheese

I picked up some Japanese bread at Bakery Nakamura and decided to make a delicious grilled cheese with it. Next, I went to the Cheese Boutique and chose some Brezain cheese from the French Alps. It is a smoked, cow's milk raclette-style cheese which is great for burgers, sandwiches etc. I threw in some maple smoked bacon just because. The bread was ideal for pan grilling and the cheese melted perfectly with the bacon. The best simple grilled cheese I've ever made. Try it at home and see for yourself.

* Yes, I paid over $10 for 5 slices of cheese

and it was worth it!

2 slices of Brezain cheese

2 strips of maple smoked bacon, cooked

2 slices of thick white bread (I used an asian-style loaf)

butter

1. Preheat your pan to medium heat.

2. Butter both bread slices lightly on one side.

3. Place your cheese and bacon between the slices of bread.

4. Grill your sandwich until golden brown or until cheese melts.

hollywood gelato

How have we lived in Toronto for so long and never been to Hollywood Gelato? Well, we finally trekked over and are so glad we did. Admittedly, the gelato here tasted more like ice cream than gelato. It was so rich and creamy. And that's not a bad thing, just not typical of traditional gelato. We tried the creme caramel, coconut cream pie and pineapple flavours. All three tasted fresh and not artificial, but the pineapple definitely won us over.

* Hollywood Gelato

1640 Bayview Ave.

delight chocolates

Fair trade and organic, the handmade chocolates at Delight are, uh...delightful. Each flavour is decorated with its own signature design and they come packaged with a cute chocolate map a la Pot of Gold. These chocolates were very good quality, and not just the fillings either, the actual chocolate. I loved the chocolate caramel with smoked sea salt and the regular caramel. The maple butter is just that, buttery with a bright maple flavour. The Quebec blue cheese was surprising with the cheese complimenting the dark chocolate perfectly (though I couldn't imagine eating more than one in a sitting). I was happy to find out after our visit that a Queen Street location has opened dangerously close to my house, which means I'll get to try some of their homemade ice cream sooner than I thought!

* Delight

3040 Dundas St.W

805 Queen St.W

* left to right: chocolate caramel w/ smoked sea salt, Quebec blue cheese, caramel, maple butter

microwaveable corn cob

I took a day trip out to Niagara on The Lake and on the way back to Toronto I stopped into Picard's. They mostly make peanut snacks and old fashioned candies. On my way out I saw something kind of neat. It was a cob of corn and a paper bag. Microwaveable popcorn without all that artificial stuff. I bought one and tried it at home. I was worried that my cob would go up in flames so be mindful when you're microwaving a cob like this in your microwave. Two minutes later and a freshly popped bag of popcorn.

veselka's pierogi recipe

Earlier this year when I was in New York I visited Veselka for the first time. They specialize in Ukranian food, but I was there for one thing: pierogi. Their pierogi were some of the best I've ever had. Veselka has a cookbook out, but I don't have it (yet) so I found their recipe online and promptly made some of my own pierogi. My version is stuffed with cheese, potatoes and caramelized onions.

el trompo

If you're craving real deal tacos then head to El Trompo in Kensington Market. The meat in both the bistec (grilled beef) tacos and al pastor (pork and pineapple) tacos was moist and flavourful. The guacamole was well-seasoned and full of tomatoes, onions and avocado goodness. And the queso fundido (molten cheese topped with chorizo) was spicy, tangy and gooey. I'm anxious to go back to try their brunch menu and sample their margaritas and horchata (a traditional Mexican drink made with rice, cinnamon and vanilla).