The recipe for the Ceili Cottage’s sticky toffee pudding is in the Toronto Star today. Actually, it’s Kyle Deming’s recipe (he used to be the chef at the cottage, and now runs Sausage Partners down the street). The recipe has been shared before (it was in Toronto Life in 2009), but it’s nice to see it circulating again. Especially in wintry January, when that stuff would taste soooooo good.
Last night’s episode of The Layover with Anthony Bourdain featured his visit to Toronto (when he was here back in July). Someone has posted the episode online, in case you missed it. And if that link disappears, you can always readToronto Life’s roundup of the show (although reading about it isn’t nearly as fun as watching it).
[thanks to my pal Andrew for the tip]
If you’ve walked or driven by the Ceili Cottage recently, you may have wondered what the heck that big white thing is. It’s a yurt! They have it set up as a winter patio, and it’s fully licensed.
There’s no power [correction: there IS power and heat!] and the inside is lit up with candles and there’s a record player for entertainment. Apparently it’s quite warm inside, and looks so comfy.
Next time we have a babysitter, we’re going to go check it out.
[images from the Ceili Cottage's Facebook and Twitter feeds]
We’ve been out of town for the last 2 weekends, so I haven’t been able to check out the Leslieville Farmer’s Market yet this year. I’m so psyched to go on Sunday though – popup sandwich superstar Fidel Gastro’s will be at the market. One of Fidel’s cubano breakfast sandwiches will go perfectly with a coffee and a waffle from the Waffle Bar. You can read all about the vendors, available produce, and other market news on their website here.
Does seafood intimidate you? Not to eat it (yummmmmy), but to prepare it? You know I don’t cook, so of course preparing seafood scares the crap out of me. But I’ll let you in on a little secret – it kind of intimidates the live-in chef in my house (aka husband Ian) too. Just a little bit. He’s less adventurous cooking fish than he is with meat. Which is silly, because the few times he’s grilled fish or scallops, or steamed mussels (and made frites from scratch), it’s been amazing.
There was a great article in the Globe and Mail last week that covered 12 Simple (but Essential) Rules For Buying and Cooking Fish. Super helpful. But if you still need assistance, or want to take your skills to the next level, check out Hooked, the awesome fishmonger in Leslieville. They just announced their Spring Classes, where you can learn to shuck oysters, grill fish, and more. Heck, I might even sign up.
[image of Woody Allen and Diane Keaton from one of my favourite scenes in one of my favourite movies, Annie Hall]
I am a complete failure in the kitchen. I don’t follow recipes well, I’m clumsy, and I often forget that I have something in the oven and I burn it. So if I’m going to make anything, it has to be dead simple. Trust me, perfectly boiling an egg isn’t as easy as it sounds – I often overdo it and get a chalky yolk with a weird green ring around it.
So I appreciated these instructions from Bon Appetit on how to make a hard boiled egg, the super-easy way:
Place 6 large eggs (older eggs will be easier to peel) in a medium heavy saucepan. Add water to cover by 1 1/2″. Bring to a boil; immediately remove from heat. Cover and let stand for 10 minutes. Transfer eggs to a bowl of ice water to cool. Gently crack the eggs and peel under running water for ease.
I know many of you will read the above and say “duh”. But maybe you needed a reminder, and with Easter coming up this weekend, you can now make perfect hard-boiled eggs.
[img from Southern as Biscuits, via Pinterest]
Ham and Cheese Waffles, c/o Bon Appetit. Yes please. I even have a waffle iron, so I can actually make these.
As a general rule, I don’t cook. I’m pretty useless in the kitchen, and as long as Ian keeps cooking for me, I don’t have to. But, I have been known to make a few things here and there, and at the holidays, I like to make peppermint bark. Mostly because it’s really really easy, and ends up looking pretty impressive when it’s done. Oh, and it tastes amazing too.
All you have to do is melt chocolate chips, pour them into a pan and let that cool in the fridge. Then melt white chocolate chips, and pour those on top of the milk chocolate that has already cooled in the pan. Smash up some candy canes, and sprinkle those on top. Then put the whole thing in the fridge overnight, and break it into pieces the next day. Could not be easier.
Here’s a full recipe with instructions. There’s even a video.
We had some friends over for dinner the other night, and Michael brought a dozen mini cupcakes from Prairie Girl Bakery. OMG those cupcakes were good. There are a few bakeries in Leslieville that I love, so I don’t often stray too far out of the neighbourhood for baked goods. But next time I find myself near King and Yonge, I’ll just have to pop in and have a treat. And see that wall of cupcake drawers!
Just around the corner from our apartment rental in Fort Greene, Brooklyn, is Cake Man Raven Confectionary. You know that saying, “do one thing, and do it really well”? That’s Cake Man Raven. This guy (whose real name is Raven Patrick De’Sean Dennis III) makes red velvet cake with cream cheese icing, and makes it better than anyone else. He’s won numerous awards, made his cakes for many celebrities, has appeared on various TV shows, etc etc etc. Read his Wikipedia entry here – it’s quite entertaining!
My favourite part of the Cake Man Raven shop is how simple it is. Two counters with refrigerated display cases, holding nothing but slices of red velvet cake. No need to be paralyzed by choice in this place. And at $6 per slice (and the slice is huge), it’s a deal.
Cake Man Raven shared his Southern Red Velvet Cake recipe with the Food Network, and you can view it here. I guess I could try and make it, but I’m sure it wouldn’t be as good. I’ll just have to keep visiting the Cake Man Raven shop when I visit NYC.
[photos of Cake Man Raven Confectionary taken by me]