Tag Archive for food and drink

Banana Spice Cake

Banana Spice Cake 6

A foolproof, crowd-pleasing dessert

by Michelle Medford

What you’ll need:

 

3 ripe bananas

2 eggs

2 cups flour

1 cup sugar

½ cup butter

½ cup milk

1 tsp baking soda

1 tsp baking powder

1 tsp lemon juice

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

½ tsp cloves

1 tsp vanilla

What to do:

 

This is the kind of recipe that you can literally throw together and it will turn out perfectly. First, sift flour into a large bowl. Combine with sugar, baking soda, baking powder and spices.

Add remaining ingredients and combine. I know, this sounds like I’m skipping over a bunch of more complex steps, but it’s actually that simple.

Hint: It’s helpful to use a potato masher to break up pieces of banana.

Pour into a floured 9-inch round pan. A loaf pan also works nicely. Bake at 400°F for about 45 minutes.

Let cool before cutting. Dust lightly with icing sugar and enjoy!

 

Crema On Top

Crema Coffee Co.

How Crema Coffee Co. is finding success in a Starbucks-dominated city and industry

by Karen Brochu

There are so many smells, sights and sounds that are associated with coffee. The robust aroma of ground beans, the high-pitched gurgle of steamed milk, and the sight of long lost friends huddled in the corner catching up over a warm mug of their favourite brew. These are the simple pleasures that make up Geoff Polci’s everyday, and they spill into the street with the cool winter air.

After opening his first location of Crema Coffee Co. in the Junction in April 2008, the company has bloomed into four locations around the city of Toronto. Geoff has worked hard to separate his independent cafés from the large chain coffee houses found on every corner.

“We have a strong focus on the coffee, so we only buy premiere specialty grade coffee from reputable roasters,” Geoff says proudly. Though they do make organic and environmental efforts, such as using recyclable cups and fair trade organic cane sugar in their stores, the focus remains on quality. While Geoff supports organic coffee, he will only bring it into his stores if it makes the grade.

This unwavering commitment to high quality coffee may come from the fact that Geoff and his wife previously owned a restaurant in Costa Rica. There, premium coffee and roasters surrounded him. After selling that business, Geoff wasn’t sure exactly what he was going to do, but he knew it would have something to do with coffee.

Eventually Geoff moved to Toronto and launched Crema Coffee Co. The third location of Crema is found on the Danforth. Several aspects drew Geoff to this particular area of the city. Primarily, he found the area to be lacking of any quality coffee establishments between Broadview Avenue and Pape Avenue. Robyn Urback agrees in the review written for BlogTO, “[Crema] is filling the void of independent espresso bars on this stretch of the Danforth.” The area is also overflowing with young people, families, and people with a genuine interest in food and drink that, according to Geoff, have a “more developed palate for coffee… and want something different from Starbucks.”

Being scrupulous about which coffees are available in his cafés is not the only way Geoff separates himself from “brand name” cafés such as Starbucks and Second Cup. Crema features a smaller menu of options as compared to some of his competitors. He emphasizes his preference to do a few things very well, rather than to do a lot of things so-so. Even their baristas undergo rigorous training in order to assure total customer satisfaction. A trainee may spend three to six months behind the register before they are ready to make drinks. All this speaks to Geoff’s commitment to the customer: to provide the best experience, best coffee, and best service to customers each time they enter his café.

So what does Geoff, one of Toronto’s coffee elite, drink?

Espresso.

“Once you start drinking really good espresso, it’s hard to drink much of anything else.”

Chocolate Chocolate Chip Muffins

CCC Muffins 7

A quick, simple and chocolatey recipe

by Michelle Medford

This recipe is a modification on Food Network chef Nigella Lawson’s recipe. Yes, this version is sweeter, chocolatier and moister, so of course you know what that means: It’s delicious. (And you can head over to our Health & Wellness section later for tips on how to work it off.)

What you’ll need:

1 ¾ cups flour

2 teaspoons baking powder

½ teaspoon baking soda

2 tablespoons cocoa powder (3 tablespoons if you like it chocolatey)

1 cup sugar

1 cup chocolate chips (plus 1/3 cup more for sprinkling)

1 cup milk

1/3 cup and 2 teaspoons vegetable oil

1 egg

1 teaspoon vanilla

½ teaspoon salt

What to do:

  1. Combine dry ingredients except chocolate chips: flour, baking powder, baking soda, cocoa powder, sugar and salt.

  1. Combine wet ingredients separately: milk, vegetable oil, egg and vanilla.

  1. Mix wet and dry ingredients together until completely combined.

  1. Add chocolate chips (except 1/3 cup). I’ve divided the mix in two to make half with semi-sweet chocolate chips and half with white chocolate chips.

  1. Spoon into muffin cups.

  1. Sprinkle chocolate chips on top of muffins.

  1. Bake at 375°F (190°C) for 20 minutes, or until muffins rise and darken

  1. Enjoy!

Top 10 drinks for St. Patrick’s Day

Drinking on St. Patrick's Day

What you should be drinking on March 17th

by Justine Jane Taft

St. Patrick’s Day is a time of celebration, and what better way to celebrate than over a pint or two? Many bars and pubs will offer special “green beer” on March 17th, which is really just food colouring added to your favourite beer. But which beers should you be drinking, and what if you’re not a beer drinker? OTD gives you our top 10 St. Patrick’s Day drinks.

#10 Harp Lager

Harp is a golden, pale lager with 5.0% alcohol content. Harp beer includes water from the Cooley Mountains in Dundalk, Ireland.

#9 Caffrey’s

This is 4.0% ale brewed by Coors UK, and is the first beer to be available in an aluminium bottle.

#8 Smithwick’s Ale

This ale is amber with 5.0% alcohol, made of all-natural ingredients. Founded in 1710, this ale recently celebrated its 300th birthday.

#7 Murphy’s Irish Stout

Using dark roasted barley malt, this beer stands out with a unique 4.1% alcohol content. Founded in County Cork, Ireland, the company keeps strong ties to the community by hosting “Murphy’s Little Big Nights”. This series of events showcases the best that County Cork has to offer including music, sports, and films.

#6 Kilkenny Cream Ale

This ale has 4.3% alcohol with a claimed 50% less carbonation than other beers, perfect for those who find most beer a bit too carbonated. The brewery that Kilkenny is brewed in is the oldest operating brewery in Ireland.

#5 O’Hara’s Irish Stout

This is a dark stout with 4.3% alcohol. Unfortunately, this beer is only available for home use if you buy a whole keg. The baby of Irish beer, having started in 1996, it has gone onto make a name for itself, wining two gold medals at the International Brewing awards in 2000.

# 4 Bailey’s Original Irish Cream

At 17% alcohol, this packs more of a punch than any beer. Added to coffee or tea or just done in shots by itself or with milk over ice, Bailey’s offers a wide range of flavours including coffee, caramel and mint chocolate.

#3 Carolan’s Irish Cream

Like Bailey’s, Carolan’s contains 17% alcohol, however unlike Bailey’s it is gluten-free —perfect for celiacs. Carolan’s is named after Turlough O’Carolan, a 17th century Irish harpist. He was famous for performing a piece that became to be known as “Carolan’s Dream”, which you would recognize as the opening riff from Led Zeppelin’s Stairway to Heaven.

#2 Jameson Irish Whiskey

For those of you who find beer and cream liquors too weak, we recommend Jameson’s.  Triple distilled whiskey, at 40% alcohol content, it’s at the top of the list for strong drinks. Jameson’s also has a unique label bearing the signature of its founder John Jameson.

#1 Guinness

Founded more than 250 years ago, Guinness comes in a variety of forms in both the pubs and in the store. Perhaps one of the most well-known Irish beers, it is OTD’s definite must-try for St. Patrick’s Day.

Weird and Wonderful

by Will Merydith on Flickr, July 10, 2007

You may never have tried these ingredients, but they’re easier to use than you think!

by Leslie Clark

The kitchen is a great place to get creative, and trying new ingredients is a perfect way to spice up your mealtime routine. Here are some unconventional foods to add to your repertoire; they might even become new favourites!

Dragonfruit:

by Wolfetone on Wikipedia Commons, June 21, 2007

by Takeaway on Wikipedia Commons, September 13, 2011

 

 

 

 

 

 

 

 

 

 

 

 

Also known as pitaya, you may have seen these prickly pink fruits at an Asian market or maybe in your regular grocery store. Cutting one open exposes white flesh with hundreds of tiny black seeds. They have a sweet flavour and texture sometimes compared to kiwifruit. Eating them raw is the best way to go — they would be great served as a part of a dessert fruit platter with papaya and mango, and they can also be juiced.

Zucchini blossoms:

 

by Roebot on Flickr, July 5, 2009

Zucchini is a popular ingredient in many styles of cooking, but its flowers can be eaten also. They’re picked when only slightly opened, and are used in many different ways. In Mexican cooking they are stirred into soups, but can also be stuffed, battered and fried.

Sauerkraut:

 

by NourishingCook on Flickr, December 25, 2009

Normally we expect to see sauerkraut (a pickled cabbage dish from Germany) on our Oktoberfest sausages, but ExtremeChocolate.com has other ideas. Namely, using it as an ingredient in cake batter! If you’re feeling adventurous, check out their recipe for Chocolate Sauerkraut Cake.

Blue potatoes:

 

by Will Merydith on Flickr, July 10, 2007

A striking version of a familiar vegetable, blue potatoes were first grown in South America. When raw, their skin is purplish, and it turns blue when cooked. You can use blue potatoes any way you’d use white or red-skinned potatoes. They can also be mixed with more familiar varieties to add visual interest; for example, in a salad or for homemade potato chips.

Chili chocolate:

 

by rosy outlook on Flickr, November 22, 2009

Many Mexican recipes combine chili peppers with chocolate — some mole sauces, for example — but it’s a combination that is still unfamiliar to many. In addition to putting chocolate into savoury dishes, you can also switch up chocolate desserts by adding hot chillies, as in the cupcakes pictured. Several companies, such as Lindt, also carry chocolate bars containing chillies.

Whether you’re experimenting for fun or want to serve something different to guests, branching out and trying new things will add some excitement to your kitchen!

Pairing Winter Beers and Comfort Food

Photo by Lauren Jerome, Toronto, 2012

A quick rundown on matching the perfect brews with hearty meals this winter season.

by Lauren Jerome

 

Photo by Lauren Jerome, Toronto, 2012

Despite this winter’s rollercoaster temperatures — springtime one day, deep-freeze the next — there is one thing that you can always depend on: beer. Winter calls for pumped up malts and skyrocketed alcohol levels, just the prescription for smooth sailing hibernation. Think porters, think stouts, think brown ales. Also, highly hopped beers with cutting edge bitterness are all the rage now and a sure-fire way to warm up from the inside.

Just as dependable and necessary for a cozy winter is food. For the Canadian long haul, you’re going to need some comfort food; the season’s all about hearty stews, gamey meats, and savoury sauces. Matching up beer and food properly can be more satisfyingly toasty than a Snuggie. Pairing is all about complementing or contrasting flavours. You can match smoky or hearty meals with a beer that demonstrates similar traits.

Photo by Lauren Jerome, Toronto, 2012

A great porter, like Black Creek Porter, with your beef stew, a brown ale, such as Neudstadt Springs 10W30, with your creamy mushroom sauce or an abbey style similar to Leffe Brune with your succulent roast, all make for a pretty great night. You can also contrast with opposites. So, if hops are more your thing — a full bodied IPA; Rogue Brutal IPA or Tee Brewing’s Hop Head Indian Pale Ale for example — then do what we all want to do when it’s cold and order the fattiest thing on the menu; the bitterness will cut through that richness like a delicious knife and you’ll be glad you did. Keep these guidelines in mind and experiment with different pairings to find out what your favourites are.

Photo by Lauren Jerome, Toronto, 2012

Oh, and don’t forget about dessert. Complement a chocolate cake with a chocolate stout like Young’s Double Chocolate Stout or contrast a sweet cheesecake with a bitter coffee stout like Dieu du Ciel’s Peche Mortel and you’ll happily forget about bikini season.

For those glorious winter days when it feels like beach weather is just around the corner, grab yourself a great wheat beat, order something with goat cheese or smoked salmon, and bask in the glory that is faux-spring.

Photo by Lauren Jerome, Toronto, 2012

One thing that’s important to remember is that the colour of the beer doesn’t necessarily predict how it’s going to taste. That deep brown ale may actually be mellower than the amber IPA you’re eyeing. If you don’t think you like “dark” beers, don’t speak too soon because you’ll probably be pleasantly surprised. If you’re still not sold, try a dark wheat beer with high alcohol, a full mouth feel and some spice, like Unibroue’s Maudite or even Erdinger Weissbier Dunkel for a lower alcohol option.

Photo by Lauren Jerome, Toronto, 2012

The LCBO has a variety of options: anything smoked or aged in whisky barrels is a pretty sure bet. Stouts are your friends this winter and coffee, oatmeal, chocolate, or fruits are all good additions when done right. There’s also a whirlwind of IPAs hitting the scene with the hops and alcohol levels really kicked up a notch. Buy individual bottles and feel out what suits you.

If you feel like heading out, try to go somewhere with a decent beer list, hopefully a place that changes their styles with the seasons (any self respecting bar will carry these winter appropriate beauties). The Only Café on the Danforth is excellent great local place to start with an excellent beer selection.

Sautéing in Style

Sauteing

Kitchenware that puts the “fun” in “functional”

by Leslie Clark

Cooking is a great way to let your creativity shine, and when you have beautiful tools to use, it can give you that little extra boost. This selection of utensils and kitchen implements from Canadian designers and retailers are lovely, quirky, and unique, but still functional.

Littledeer is a Quebec design house whose sophisticated wooden cookware balances modern lines with rustic materials. One of my favourite pieces is these maple tines ($65 for set of four on a limited-time promotion), which can be used in place of chopsticks when eating sushi or stir-fry. They are also useful to pick up and turn food. The company is also famous for The Half Sheller™ ($75 for two on a limited-time promotion), a dish that allows you to both shuck and present oysters. Littledeer products are available at many stores in Toronto, and you can also contact them directly if you’d like to design a custom piece. For more information and a list of stores where you can purchase Littledeer products, please visit their website.

Steelforme, based in Ontario, uses stainless steel in their pieces for a clean, futuristic look. This snack caddy ($61) is an elegant way to present nibbles at a cocktail party. They also offer a matching caddy for cream and sugar ($44). Steelforme products can be purchased on Amazon.com, and you can also contact Steelforme directly to find a local retailer. For more information and to view a catalogue and price list, visit their website.

Paderno is a Canada-wide company that produces cookware, utensils, small appliances and more.  I love this adorable bird-shaped lemon squeezer ($7), which is both whimsical and practical. Or you can dress up your table with an antique style pepper mill ($50) in one of two different colours. You can shop for Paderno tools on the company’s website, at one of eight Toronto retail stores, or one of over 300 stores nationwide. For more information about where to buy, or to view a catalogue, please visit their website.