If you haven't yet dropped by the Magnum Pleasure Store at Yonge and Bloor, then you probably should before it closes its doors on August 30th. The store at 11 Bloor Street West is Magnum's first North American pop-up custom ice cream parlour. It was supposed to close last month, but due to overwhelming consumer demand, has stayed open a little longer. Line-ups on the street take almost an hour prompting many passers-by to scratch their heads wondering why people would queue-up for a $6 ice cream bar. Upon ordering your Magnum, you get a choice of Vanilla or Chocolate ice cream to be dipped in a white, classic, or dark chocolate shell. Next comes a selection of 21 toppings, from your luxurious maple fudge to more exotic rose petals, to wacky popping candy, and even bacon! To finish things off, you get a choice or white, classic, or dark chocolate drizzle. Feeling adventurous, I asked for a chocolate ice cream bar, dipped in white chocolate, topped with popping candy (Pop Rocks), Nerds, rose petals, and honeycomb. Though they appear to have run out of honeycombs, so it was just drizzled with honey. I must say Pop Rocks on an ice cream bar is quite and interesting sensation! As you can see from above, it looks like the 60's threw up on my ice cream. It was quite tasty, though a little heavy on the Nerds, which kind'a overwhelmed the other flavours. All in all the Magnum Pleasure Store is a fun and novel experience to try at least once. But personally, all this bespoke treatment can't hold a candle to Magnum's grocery bought Double Caramel.
Since moving to Toronto, I've always lived on or within a block of Sherbourne Street. From St. Jamestown to Moss Park to St. Lawrence area, I've always been somewhere along Sherbourne St. south of Bloor / north of Lakeshore. My feeling was that there wasn't really a cute little cafe near Sherbourne along that stretch where I could pop in and do work or chill.
Basically it seemed (to me anyway) you'd have to go further into Cabbagetown to find such a place. Cafuné, an Afro-Brazilian cafe, is on the outer edge of Cabbagetown near Sherbourne and Carlton, and it has somewhat filled the "cafe void" I always felt Sherbourne had. I could see myself kicking back there with a coffee and my iPad or a good book (in fact, they have Brazilian classics translated to English on a bookshelf and they encourage you to get your read on. Cute!)
Speaking of coffee, their Brazilian "Moreno Blend" coffee is out of this world - it's rich and flavourful and you can get a cup there or buy beans to take home, either ground on the spot or whole (conical burr grinder owners, rejoice!) We bought a bag and, while it's $9.00 for 400g, you really get what you pay for in quality - price be damned, it's worth it A) because, as I said, it's delicious and B) when you know what the owners had to go through to get the coffee here, you're appreciative enough to pay that price. They have relationships with coffee growers there and are importing this stuff themselves from a small microregion in the Southeast mountains of Brazil, with altitudes between 3000 - 5000 feet. The farms are committed to sustainable standards regarding the preservation of the local ecosystem and quality of life for the workers, and Cafuné's owners even visit the farms and do a personal quality assurance check.
The other drink of choice is of course the Capirinha, Brazil's national drink made from some sugar, lime and their hard liquor called cachaça, which is made from sugar cane. We highly recommend grabbing some Pão de Queijo for the table to share - crunchy on the outside, warm and soft on the inside - true comfort food. This appetizer has an interesting backstory: Early in Brazilian history, during the production of manioc (cassava) flour, the roots were peeled, grated and soaked in water inside wood bowls. Then it was spread outdoors to dry in the sun. However, a white powder was left in the bowls, and workers scraped off this powder to form and bake these little balls. Over 200 years later, as cattle farms became more common there and workers gained access to milk and cheese, these ingredients were added to the mix. While African and Brazilian influences flavour the menu most, there is also the occasional Italian and Lebanese contribution to the menu - I had learned that night that Brazil has a sizeable Italian and Lebanese community which I had no idea about - very cool & very diverse!
Like every adorable cafe, there are literary readings as well as some musical performances from time to time. If you want to read or perform, reach out to them. And heads-up to local artists: they display art for free (only taking a cut of the sale if you sell a piece, but there's no cost to actually display them). They are also open for dinner part of the week, so don't think of them as just a daytime haunt.
Many thanks to the always-awesome Joallore for inviting us to check it out with him.
Yours in food,
-Stacey
While I haven't gotten very far into the world of pickling and preserving aside from marinating some olives and trying to can them, I'm very intrigued by that whole universe. I'm fairly obsessed with eating pickled items, fruit preserves and that sort of thing. Last Christmas one of Mark's cousins gave us three types of homemade jam and I was over the moon! That's how excited I get for things that people have made themselves and put in jars for me to enjoy. This may explain why I love those rustic-looking mason jar goodies Jamie Kennedy always seems to have on display!
Being a lover of all things pickled and brined and preserved for all time, I couldn't wait to get my hands on some of Sable and Rosenfeld's"Tipsy Olives" soaked in various types of alcoholic goodness.
We were at an event the other day where we had a chance to try the typical olive stuffed with pimento, but the twist was that it was bathed in vermouth - we found it really nice in a classic martini. While we also tried the blue-cheese-stuffed olives and the jalapeno-stuffed olives bathed in vodka, my very favourite kind was the lemon olives in gin. Could eat those all day right out of the jar... they are highly addictive.
At said event, Encore Catering showed us that a lot of the Sable and Rosenfeld items could be added to different dishes. I personally saw the olive bruschetta as being one of the most versatile products (yes, I am obsessed with olives so I'm biased but bear with me) - of course it can go on bread to mimic a bruschetta, but it works as a tapenade for fish and would go nicely in a sandwich or panini - I even imagined using it alongside things like zucchini and eggplant in a vegetarian lasagna - that could be pretty delicious.
The presentation of the food by Encore was some of the most beautiful plating I had ever seen. Their dessert was to die for - a feast for both the eyes and the tastebuds. If they can keep that kind of quality and presentation when scaling up for weddings and other large functions, consider me impressed!
I've always wished I could be a fly on the wall in other people's kitchens. There is something neat about seeing other people make their favourite dishes in their own home.
Living in a city like Toronto, I'm always curious what people are cooking up in their kitchens on any given night. So when we were invited to visit Culture.licious, I was excited because I saw that the premise was various Master Cooks, home cooks like you and I, sharing their favourite dishes from their own culture. Currently they have representation from Panama, Vietnam, Kenya, Korea, Bosnia and India.
On a normal night, there will be one Master Chef cooking an appetizer, dinner and dessert with the class. We were lucky enough on our night to get three Master Chefs: Minh (Vietnam), Lizka (Panama) and Aleksandra (Bosnia). The cooking classes are run by Wendy Chung, world traveller and food lover who left the corporate world to pursue her dreams (her most recent job was as a CMA at Pepsi). You go girl!
The kitchen feels homey, warm and inviting. The food was tasty, healthy and simple - that, to me anyways, is what home cooking is all about. Our appetizer was double-fried plantains with chicken and peppers and a ketchup/mayo/mustard/Tabasco dipping sauce (the dish is called Patacones Fritos en Salsa). Main course was Lemongrass pork and beef skewers with vermicelli and traditional green onion sauce.
We got to assist with certain tasks and we walked away with all the recipes. I'm all for learning more about the kitchens of the world and we're fortunate enough in Toronto to have venues like Culture.licious to help us do exactly that.
Oh, kitchen fails... I'm not a fan of making mistakes in general and, while it's nice that we learn from 'em & all, I don't think anyone REALLY ENJOYS making mistakes. Especially one that took a few hours off your New Year's Day. I was all excited to start a new tradition that would bring me and Mark into the New Year with extra luck (I don't know where I made the association between what I was about to do and having a lucky year, but my brain decided to make that connection somehow)...
Every New Year's Day I would make some type of celebratory pie. It would bring us luck and fortune in the coming year. Yes. Apparently a pie is responsible for all those things. And it's delicious to eat. One cannot lose, no?!
Well the tradition was set to start with my first homemade pâte brisée pie crust (Stirling Creamery was kind enough to let me sample some of their Churn 84 Butter
for the recipe - it is delicious and is higher in fat content than
other butters you can buy in Ontario so it helps pastries and pies and
other treats be much flakier than if you use normal butter). This was an ambitious first attempt to say the least.
Long kitchen fail story short, here's what NOT to do when following a pâte brisée recipe:
Forget to chill the blade! Damn it! My butter was freezing cold but I. Forgot. To. Chill. The. Food. Processor. Blade.
Add too much ice water! Even if the f*#*(*g dough won't stick together, DON'T ADD TOO MUCH BLOODY ICE WATER. Don't!
Overknead it! It makes your pie crust extremely tough. I had a crumbly texture like the recipe picture showed, but when it came time to form it just a bit, enough to get it into ball form for chilling, I couldn't get the dough to stick together. And if I couldn't get it into a decent ball, I knew it wouldn't roll out. So I had to sort of knead a bit to get it into a ball form... you're not really supposed to knead it at all but what's a girl to do?! LOL I couldn't even get enough to roll out properly to make a good size crust, let alone a double crust as I had planned. It was edible, and eat it we did, but it was pretty tough.
Use a food processor from the 1970s! Mine was my grandma's and, while I love it for sentimental value, I think its motor is a bit weak...
Pâte brisée, I will conquer you eventually! But I think for Jan. 1, 2014 I will master my mother's pie crust for sweet pies. :) Can't wait!
So what were you up to New Year's Day? Did you have any kitchen wins or fails? Tell me about 'em in the comments!
Mmm. Chowder! Creamy, hearty comfort food. I crave it now more than ever as the weather turns chilly. Perfect timing for the 2012 Ocean Wise Chowder Chowdown that the Vancouver Aquarium held in Toronto recently.
Twelve chefs shared their take on sustainable seafood / fish chowders in a friendly competition. Our favourite chowder was from Hapa Izakaya - Chef Takayuki Sato made his with halibut and also boiled down the halibut bones to help thicken the chowder. It had a decidedly Asian flavour with a squirt of Shiso-based sauce to top it off, but was still traditional enough to really hit the spot. Chef Amira Becarevic's Leek and Potato Chowder with Salmon and Mussels was a close second for us; she was there representing Epic, the restaurant in The Royal York Hotel.
The winner of the 2012 Ocean Wise Chowder Chowdown People's Choice prize was awarded to Chef Richard Baksh of Earl's Kitchen and Bar (King St. W. location) for his Manilla Clam & Seafood Chowder. And the winner of the competition as determined by a panel of culinary judges was Chef Albert Ponzo from Le Select Bistro, who made a chowder with squash, seafood and sausage.
As Ocean Wise's goal is to educate Canadians about sustainable seafood options, here are ocean-friendly options for Ontarians:
Smith Bros. Steakhouse & Tavern is a meat lover's destination with affordable prices. The steaks are wet aged for a minimum of 28 days, and come with a choice of sauces: Peppercorn Cream, Mushroom Cabernet, Teriyaki, and Crumbled Bacon & Bourbon.
Though wine is available, Smith Bros. advocates enjoying your steak with beer. They serve their own brand of $5 all-natural premium draughts in association with Great Lakes Brewery. They also have “The Tavern Sampler,” allowing you to try any 4 taps for $7.
I particularly liked how the sampler came on a numbered board so you could easily keep track of what brew you were sampling with every bite. Granted, 4 beers shouldn’t tax your memory that much, but it’s a nice touch as someone is bound to forget what’s what while engaged in lively conversation and delicious food.
Even if they do specialize in steak, a great draw at this steakhouse is the all you can eat Mussels and Fries for $17. It features PEI mussels steamed with Smith Bros. Premium Natural Lager, shallots and parsley. The matchstick fries tasted great. Their narrowness made them a little harder to handle (i.e. shove into your mouth), but gave you more surface area for flavour and added crunch.
We also tried their hearty Steak and Potato Chowder, loaded with lots of meat.
For mains, we tried 10 oz. New York Strip ($24) with Garlic and Cream Mashed Potatoes, and the 12 oz. Roasted Rib Eye ($25) with Sea Salt Rubbed Russet Baked Potato. We also tried the Atlantic Salmon.
The steaks were moist, tender, and flavourful. The sides were also yummy. We especially loved the baked potato. The sea salt rub made the potato skins crusty and salty, an awesome contrast with the soft and moist potato and the cool cream.
For dessert we had a Triple Chocolate Brownie and a Crème Brûlée. The Crème Brûlée came in a generous serving and was perfectly torched. The Brownie was to die for. It was dark and delicious with different textures to it and came à la mode.
While Smith Bros. isn’t Jacob’s or or Hy’s, neither are its prices. It certainly makes enjoying a good steak a more regular possibility than for those super special occasions. It stretches casual dining without stretching your budget, allowing you to include more friends or family perhaps. And at the end of you’re meal, you’re more likely to have a smile on your face as you enjoyed great company, food and drink, in a a smartly decorated environment, after shopping perhaps or before a movie right across the street , at the corner of Warden and Eglinton.
Smith Bros. Steakhouse & Tavern
880 Warden Ave
Toronto, ON
Phone: (416) 751-3100
If you want to learn about fun things to do in Toronto, see Toronto Smarts. Learn about places to visit in Toronto, get concert information and sports info like when the Blue Jays play the Red Sox.
On an imported slab of heat-retention stone from Australia, you cook your own meal. Looks like fun! However it might be more about the experience than anything else - we heard some not-so-good reviews from a friend recently. We'll try anything once though!
¤Kultura (King East - Furniture District) Heard a lot about Roger Mooking's restaurants - think we're more obsessed with going there because of the fact that he used to be in Bass is Base!
¤ Cafe Gilead (King East - Furniture District) Jamie Kennedy's stuff is usually pretty good so we want to try it. ¤ Guu (Church St - The Gaybourhood) This place is trendy, so some people go there for that reason alone, but we'd be heading there to see what "Japanese tapas" is all about.
Follow a couple of foodies around the city as they discover the best (and worst) of what Toronto's culinary scene has to offer.
You can visit this site for some more info on the bloggers: http://www.tastingtoronto.ca/2009/06/so-who-is-behind-tasting-toronto.html
Upon ordering your Magnum, you get a choice of Vanilla or Chocolate ice cream to be dipped in a white, classic, or dark chocolate shell. Next comes a selection of 21 toppings, from your luxurious maple fudge to more exotic rose petals, to wacky popping candy, and even bacon! To finish things off, you get a choice or white, classic, or dark chocolate drizzle. 
Feeling adventurous, I asked for a chocolate ice cream bar, dipped in white chocolate, topped with popping candy (Pop Rocks), Nerds, rose petals, and honeycomb. Though they appear to have run out of honeycombs, so it was just drizzled with honey. I must say Pop Rocks on an ice cream bar is quite and interesting sensation! As you can see from above, it looks like the 60's threw up on my ice cream. It was quite tasty, though a little heavy on the Nerds, which kind'a overwhelmed the other flavours. All in all the Magnum Pleasure Store is a fun and novel experience to try at least once. But personally, all this bespoke treatment can't hold a candle to Magnum's grocery bought Double Caramel.
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