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How To Pick the Right Spices for Your Food
We all know someone out there who’s a natural cook. Everything they make comes out tasting like heaven, and they never, EVER, burn a single baked veggie. Look into their freezer and instead of frozen pizza and instant meals you’ll find pre-prepared homemade dinners and oodles of ingredients. So how do they do it? Believe it or not, some of those amazing cooks started out just like you, confused and scared of the kitchen. The key to getting comfortable with cooking is knowing what goes with what, and learning that is as easy as pie. Buy Spices! A little salt and pepper can go a long way, but don’t be…
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Chocolate in Unexpected Places
Whether you have a love for all things chocolate or are simply looking for something different to try, these recipes are the treat for you. 1. Crostini with Gorgonzola, Pears, and Chocolate These crispy Italian appetizers are sure to melt in the mouth. The unmistakable tang of blue cheese is smoothed by the addition of a slice of chocolate so that even timid eaters will find themselves reaching for a second bite. See Recipe 2. Spinach Salad with Mangos, Dried Cranberries, and Chocolate Vinaigrette Start off any meal with this light and healthy mix of sweet greens. The velvety texture of the spinach is highlighted with a soft cranberry crunch,…
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A Splash in the Molecular World
BY BERNARD TONEY Over the years cocktail mixology has changed. What started with mixing spirits with juices and soda has evolved into using different tools and science techniques to create something more unique. We’re now in the age of molecular mixology, a fusion of science and cocktail techniques. It involves the practice of molecular gastronomy along with scientific equipment and methods used create this new breed of cocktails. Toronto-based Chef John Placko makes molecular delights with his product Power For Texture. Placko’s career started in his hometown of Sydney, Australia. He now promotes the awareness and education of molecular cuisine as an instructor with the Modern Culinary Academy. Recently,…
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A Very Veggie Christmas
Take a bite of these vegetarian dishes for the holidays BY SOFIA VARGAS A vegetarian Christmas dinner is not a difficult task. Using aromatic spices, vibrant vegetables, fruits and your best wishes, you can create a feast that will showcase the season’s finest flavours. If you want to amaze your guests this holiday season, On the Danforth suggests preparing magnificent spinach and mushroom tarts, with a whole roasted cauliflower as second course. Spinach and Mushroom Tart Ingredients: 450g baby-leaf spinach 200g sliced mushrooms 20g chopped porcini mushrooms 1 chopped garlic clove 2tbsp olive oil 150ml cream Freshly grated nutmeg 8-10 sheets filo pastry 50g melted butter 25g grated parmesan…
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Café Review: Goat Coffee Co.
“Sex, drugs, & rock n’ roll Just coffee for me, thanks!” Such reads one of the many quirky invitations chalked onto the sidewalk sign outside of Centennial Collegecampus around the corner, Goat Coffee has easily become my go-to spot in Pape Village. Not only does the vintage-styled lighting call to me, but also the interior atmosphere of wood and red brick, which commands me to pull up a chair and borough into my books for the next hour. Local couple Anna and Damian Michaelidis, who opened the café this passed October, can frequently be found behind the espresso bar. Damian’s excitement for the joint is clear; he offers menu suggestions…
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Ouzeri Estiatorio
Eating my way through Greek town By: Alexa Keeler Welcome! This corner of On the Danforth Online will document my exploration of authentic Greek cuisine; both restaurant-made and homemade. Traditionally, an ouzeria is a type of Greek tavern that serves Greek liquor and mezedes, which are small finger foods. Regardless of the modest satisfaction the name Ouzeri suggests, this restaurant is more of a humbling experience than a humble place. Possibly the most understated for its quality, Ouzeri presents some of the finest traditional Greek cuisine on the Danforth.
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Icewine 101
Five Facts You Need to Know Before Sipping By Venetia Bodanis With the popularity of Icewine on the rise, it’s practically impossible to ignore the drink popping up in storefront windows all over the city. It’s tempting to purchase a bottle of this decadent treat after peering into wine shops on the Danforth. But before splurging (some Icewines can cost up to $70), take some time to learn the key facts about this cold winter treat. 1. It’s Not Just a Dessert Wine If you know what your options are, Icewine can be one of the most versatile wines on the market. It can be blended with brandy to make…
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Tea Tree for Two
A Review of the Tea Tree Café By Meghan Gribben Opened three years ago, the Tea Tree Cafe is a welcome addition to the Danforth’s friendly vegetarian and vegan community. While the Danforth is no stranger to accommodating diets of all kinds, it’s a treat walking into the calm atmosphere of the Tea Tree Cafe, in-between Pape and Donlands stations, to enjoy its healthy, wholesome cuisine. A combination of the exposed brick wall, the quiet indie music playing softly, and the cool art hanging on the walls (also, for sale!) makes the experience of eating here relaxing.
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Burgers, “Broads” and a Ball
An Evening with the Women Redefining Burger Culture By Anoja Muthucumaru Photos by Meghan Gribben The BurgerBroads Dawna Marie Wright, better known as Ms.D-Madame of The BroadHouse, is the founder and fearless leader of the “BurgerBroads,” a blog and community of female burger aficionados. Before I visited the BurgerBroads blog, I expected to see posts simply about burgers and photographs of burger joints in Toronto, but to my delight I stumbled onto videos of women chowing down and pontificating on juicy burgers. In the videos, the women lovingly discussed the textures and the ingredients of the burgers. The short clips are filmed in a documentary style, showing women loving what they…
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Winter with the Withrow Park Farmer’s Market
Local Food, in from the Cold By Amanda Kirsten Grant The colder winter weather may have arrived, but that’s not stopping the farmer’s market from providing the Danforth with fresh, local food. Since their first full season in 2007, the Withrow Park Farmer’s Market has been providing Danforth residents with fresh, local produce and food products. The market was created by Roberta Stimac, in response to a need for greater access to local produce. Stimac believes that the Danforth area needs a place to buy the produce grown by local farmers and the food products made by people in this very area. “The vendors are all hard working people,” says…
