Cafe Cinquecento - a great find.

One of the beautiful things about living in a big city is being able to seek out and find the best little hidden spots to eat.  Cafe Cinquecento is absolutely one of them.

This cozy Italian restaurant on King West really made me feel like I had my Nonna back in the kitchen whipping me up an authentic Italian dinner.  Amazing thin crust pizzas, pastas, salads and moreeeee!

Last night's menu of choice?

lila salad ................

Arugula with truffle-infused mushrooms dressed with extra virgin olive oil, fresh lemon and parmesan shavings
 
Tortellini ripieni di ricotta con pancetta e Funghi trufulati con Salsa rose.........
Ricotta-filled tortellini with double-smoked bacon and truffled forest mushrooms in rosé sauce
 
Another 'must try' on the menu?
 
Gnocchi ................

Gnocchi with porcini mushrooms and baby spinach in a truffle oil cream sauce

791 King St. West, Toronto, Ontario M5V 1N4
416.203.9390
lili@cafecinquecento.com
cafecinquecento.com

The Village Cheesemonger - Cheese of the Week

APPLEWOOD SMOKED CHEDDAR

Applewood smoked cheddar is a fairly dense semi-hard cheese. It is not smoked, but is instead treated with an artificial smoke flavouring. The cheese is coated with mild paprika, giving it a golden-amber appearance. This delicious cheese is perfect as a table cheese, in pastas and for sandwiches.

Panko Crusted Stuffed Chicken Breasts with Cream Cheese, Spinach and Mushrooms

You will need: (serves 4)

4 large boneless skinless chicken breasts
2 cups baby spinich (cooked with 1 tbsp EVOO so they are slightly wilted)
2 cups cremini mushrooms (sliced and cooked with 1 tbsp butter)
8 tbsp herb and garlic cream cheese
2 cups panko bread crumbs
EVOO
Salt and pepper to taste

Preheat your oven to 375 degrees C.  Using a sharp knife, cut horizontally through the middle of each chicken breast to "butterfly" the meat.  Using a kitchen brush, lightly dust the outside of your chicken breasts with some EVOO and then using a plate - spread out a thick layer of panko mixed with salt and pepper and cover the breasts with the bread crumbs.   Spread a couple tbsp of your cream cheese in each one and then stuff the breasts with your spinich and mushrooms.  Use toothpicks to keep the open end of your breasts shut and on a nonstick baking pan, bake your chicken breasts for 40 minutes or until cooked through (exact time will depend on the size of your chicken breasts).

Plate and serve with salad, grilled vegetables, mashed potatoes or any other side dish you like!

xo Chef Natty

tip of the week....

For added flavour, add a piece of the rind from a parmesan wheel to your boiling pasta water when you are cooking.  It will infuse a slight flavour into the pasta itself through the boiling process

xo

THE VILLAGE CHEESEMONGER IS FINALLY OPEN!

After a long anticipated opening and a past week full of 17 hour days and sleepless nights - the store is FINALLY open.

Today's opening was a fabulous success and my taste buds are still dancing from all the amazing cheese i sampled throughout the day.

If you have not yet checked it out - don't worry because they are open 6 days a week (tuesday - sunday).

I'm now going to pass out in a well deserved coma induced by a week of sheer exhaustion and an abundance of cheese.

Caprese Salad with Roasted Tomatoes, Arugula and Burrata Cheese

You will need: (serves 2)
1 ball of fresh burrata cheese
10-15 cherry tomatoes
Arugula
EVOO
Salt and Pepper to taste

Preheat your oven at 275 degrees C.  Cut your tomatoes in half and sprinkle with salt and some EVOO on a baking sheet.  Bake for 40 minutes or until fully roasted.  Put the tomatoes in the fridge to cool for about 20 minutes.  Once cool - plate a handful of arugula, cherry tomatoes and top with slices of your burrata cheese.  Drizzle some EVOO and sprinkle some more salt and pepper to taste.

Serve and Enjoy!

xo

tip of the week...

visit THE VILLAGE CHEESEMONGER this weekend and support the opening of this fantastic specialty cheese shop or you will never be a good chef.

do it.

xo :)

Capellini al olio with Procuitto

You will need (serves 4):

500 g Capellini
8 slices of prosciutto
1 spanish onion (chopped)
5 cloves of garlic (chopped)
EVOO
Salt
Pepper
Freshly grated Parmesan cheese 

Bring a pot of water to a boil.  In a large fry pan, heat up some EVOO at medium-high heat and working in 2 batches, place your prosciutto in the pan and let crisp (do not burn).  In a separate pan, cook your garlic and onions. 

When your water has boiled, add your capellini and cook (should only take about 2 minutes).  Strain and add to your onion mixture and toss - add salt and pepper to taste.

Sprinkle with fresh parmesan cheese and place your crispy prosciutto on each plate carefully.

Serve and Enjoy!

SANDWICHES a la Village Cheesemonger

The time has almost come to rejoice in the wonderous world of cheese.  On the weekend I had the pleasure of teaching hubs and his cheesemonger partner - I will call him cheddar - how to create the most delicious grilled panini sandwiches which they will be offering to their lunchtime patrons coming in from liberty village and beyond - commencing shortly after their opening.

What's that? You want me to spill the beans on these tasty lunchtime treats?  Well... if you insist...

Some of our taste tests this weekend included the following - grilled and pressed to perfection.

1- Proscuitto, Brie, Arugula and Pesto
2- 5 year old aged Cheddar and Panchetta
3- Oven Roasted Turkey with Swiss, Apples and Honey Mustard
4 - THE ULTIMATE Grilled Cheese - Italian Fontina, Buffalo Mozzarella & Truffles... need i say more?
5- Nutella and Mascarpone - a new addition to the vast world of gourmet paninis - the desert panini. 

Yeeeeeeeeeeeeeeeeeee

xo
Chef Natty

Rigatoni with Eggplant, Tomato and Chili Oil

You will need: (serves 4)

24 oz Rigatoni Pasta
2 medium-sized eggplants (chopped into 1 inch cubes)
1 large spanish onion
8 tbsp fresh ricotta cheese
4 tsp chili oil
Salt
4 cups homemade tomato sauce (plus a little extra for tossing)

(** if you will be making the sauce from scratch follow the easy steps below for a quick fresh sauce**)

To make a simple tomato sauce: (note: seperate ingrediants from above)
Heat up 4 cloves of chopped garlic and 1/2 chopped spanish onion over medium heat with some EVOO.  Add in 1 can of whole tomatoes with their juices (san marzano is the best).  Use a hand mixeer to break down the large tomatoes into a thick sauce.  Add about 3 tablespoons of tomato paste and some salt to taste and bring down the heat to a simmer for at least 30 minutes.  **note** if you want - you can also add 1/2 cup of wine (red for a richer sauce, white for a lighter tomato sauce).

Boil some salted water in a pot for your pasta.  In the meantime, heat some EVOO in a pan and with a generous pinch of salt cook your eggplant until they are slightly browned around the outside (about 4 minutes) - add to your tomato sauce.

Next, cook your onions in the same pan with a little more EVOO until soft (about 4-5 minutes) - add to your tomato sauce.

Once your water has boiled - cook your rigatoni to al dente.  Lightly toss your cooked pasta with some of your tomato sauce and then - when plating- top each bowl with about 3/4 cup of the sauce.  Top each with about 2 tbsp of ricotta cheese and about 1 tsp of drizzled chili oil.

Serve and Enjoy!

xo Chef Natty

new obsession? burrata cheese.

Ok,  i know I rant and rave about alot of foods that you "MUST TRY" on here - but I am not kidding about this one SERIOUSLY being one of the best things i've ever eaten in my life.

What is Burrata you may ask?...

Burrata is an Italian cheese made from mozzarella and cream.  The outer shell of the cheese is solid (not really though... about as solid as normal buffalo mozzarella) and the inside contains both mozzarella and cream which gives it a really rich creamy soft consistency.  It's seriously unbelievable.

Being one of the hardest cheeses to find (most specialty cheese stores don't even carry  it), I was surprised to see it on the menu of Yorkville's Cafe Nervosa last night.  Obvi I had to try it.. and now - instant obsession. Luckily THE VILLAGE CHEESEMONGER (insert shameless store promo) - aka my husband's specialty cheese store opening April 24th in Liberty Village - will be carrying this delicacy.

I'm not kidding people you need to try this - I am unable to think straight today because I have dancing burrata balls clouding my head.

8 more days and I will have endless burrata - and so can you ... countdown begins now.

Oh, and the particular dish that started this obsession?

Caprese di Buratta

warm burrata mozzarella, roasted roma tomatoes, arugula, cold pressed olive oil

xo Chef Natty

Pumpkin Ravioli With Sage Butter Cream Sauce and Tangerine

You will need (serves 4)

12 fresh lasagna sheets
2 pinches of nutmeg
1 tsp of cinnamon
4 shallots (minced)
1 large can of pumpkin filling
1 1/2 sticks of unsalted butter
10 fresh sage leaves (5 chopped, 5 full leaves)
EVOO
salt and pepper to taste
1/2 cup heavy cream
1/2 cup toasted walnuts (chopped)
2 tangerines or clementines (outside peel removed and then peeled apart into its natural semi-circle pieces)
1/4 cup of all-purpose flour

Fill a large pot with salted water and bring to a boil.

In the meantime, melt 1/2 stick of butter in a fry pan with your chopped sage and your shallots and cook for 3 minutes or until the shallots are soft.  In a mixing bowl, add your pumpkin filling, 1 pinch of nutmeg and your cinnamon.  Add salt and pepper to taste.  Once your shallot mixture is ready add that in the bowl and mix well.

When you water is boiled, take one lasagna sheet and submerge it in the water for about 40 seconds (use tongs to remove and be careful not to break the pasta).  Lay it flat and spoon out 6 small dollops of your pumpkin mixture (approx. the size of a large coin) evenly on the sheet.  Take your second lasagna sheet and submerge it the same way you did the first (this process slightly cooks the sheets and makes them easier to work with).  Lay the second sheet over the first, sandwiching the pumpkin mix in between.  Use your fingers to seal up the spaces between the 6 ravioli and then using a knife seperate each ravioli by cutting evenly.  If you have a pasta cutter with those lovely flowered edges you can use this to seal up the edges.  If not, simply use your fingers to close the edges of each one.  Set this batch aside and repeat the process for the rest of your lasagna sheets. Spinkle with a touch of flour to prevent them from sticking together.

Bring your pot of water back to a boil and cook your ravioli for about 4 minutes (they should start to rise to the top).  Use a hand strainer to remove each ravioli, put them onto a plate and cover to keep warm.

In the mean time in a small saute pan, melt the remaining 1 stick of butter and when it starts to sizzle and turn light brown, tear your remaining sage leaves and fry for about 20 seconds. Next, stir in your cream and another pinch of nutmeg.  Let simmer for 2 minutes and then add 1/3 cup of your parmesan cheese.  Stir until its thickened and add salt and pepper to taste.

Finally, plate your ravioli and pour your sauce over each serving.  Top each one with the rest of your parmesan.  Sprinkle with your toasted walnuts and a couple pieces of tangerine and serve!

Happy Cooking!

xo
Chef Natty

Baked Brie with Garlic and Honey

Another easy peesy hor'derve or pre-dinner snack is a recipe I originally became obsessed with back in university with my 1212 girls.  Though I have modified it a little bit - any way you cut it a melted pot of brie is delish no matter what.

You will need:

1 wheel of brie
Jarred minced garlic
Honey

Preheat oven to 450 degrees F. Cut the top rind off one side of the brie using a sharp knife and use the rest of the rind as a "bowl" for the cheese to sit inside.  Place your brie into a brie baker (if you have one) - if not - set it on aluminum foil on a baking sheet.  Curve the ends the the foil up a bit to create a bowl for your "bowl".

Spread a thick layer of your minced garlic over the open face of the wheel and bake for 10-15 minutes or until the cheese looks like its melting.

Remove from the oven and drizzle honey over the top.

Serve with gourmet crackers or crunchy crostini.

*option* substitute fig jam, or blueberry compote for the honey!

xo
Chef Natty

What's in my kitchen?....

Breville Icon Panini Press - William Sonoma

Shun Kaji 8 pc Knife Set - Williams Sonoma

Comfort Food - Williams Sonoma

Cookware - 15 pc set - Williams Sonoma

Mini Prep - Williams Sonoma

Le Creuset - Williams Sonoma

Stainless Steel Mixiing Bowls - Kitchen Stuff Plus

Easy Hor'derve

Simple Skewers

For a simple hor'derve, simply skewer toothpicks
 (or mini bamboo) with a mini bocconcini
 (or slice a large bocconcini into 1 inch cubes),

a cherry tomato on both ends and a basil leaf in between. 

In a mini prep blender (one of the items on my
"kitchen must-have" list), mix together some EVOO,
 basil leaves, salt and pepper.

Plate your skewers on a serving platter and drizzle
with the basil mixture and serve!

xo

Chef Natty

Fettuccini Alfredo

You will need: (serves 4)

1 lb fettuccine pasta (cooked al dente)
1 stick butter
4 cloves garlic (minced)
1 cup heavy cream
1 1/2 cups freshly grated Grana Padano parmesan cheese
1 tsp ground nutmeg
3/4 cup fresh flat leaf parsley (minced)
salt and pepper to taste

In a saucepan, melt your butter at medium heat (do not burn). Add the garlic and saute.  Add the cream and bring to a simmer. Stir in the cheese and the nutmeg ( make sure you don't let your cheese stick to the bottom of the pan - keep a good stir going). Add the parsley and the cooked pasta and some salt and fresh ground pepper to taste and toss well to combine.

Shave some additional parm on top of each serving

Option:

Peas can give a nice sweetness to a typical alfredo sauce and also gives it nice color.  Before adding your pasta into the sauce, add in 3/4 cup of peas for a twist on this classic recipe.

xo

Chef Natty

Tip of the Week...

Try adding a teaspoon of dijon mustard to a simple oil and vinegar salad dressing to give it an extra kick of flavor

xo

Veal Marsala with Jumbo Prawns

You will need (serves 4)

8 veal cutlets (about 3 ounces each - tenderized)
12 jumbo prawns (peeled)
2 large shallots (chopped very fine)
4 large garlic cloves (chopped)
1/3 cup of fresh flat leaf parsley (chopped)
1 fresh rosemary sprig (leaves removed and chopped)
Assorted mushrooms (about 3 handfuls) (sliced)
2/3 cup sweet Marsala
3/4 cup of chicken broth
All purpose flour
4 tbsp unsalted butter
Salt and pepper to taste
EVOO

Sprinkle the veal with salt and pepper and then dip them in flour for a very light coating on both sides.  Heat up a drop of EVOO in a pan and melt 1 tbsp of butter into it at medium-high heat.  Add your veal cutlets in batches and cook them until they have a light golden crusting (just over 1 minute on each side).  Place your veal on a plate and set aside

In a seperate pan, heat 1 tbsp of butter and cook your prawns just until they turn pink (do not overcook) - set aside.

In the same skillet you used for your veal, add in your shallots, garlic and parsley and cook until the shallots are slightly opaque (about 45 seconds).  Next, add in your mushrooms, rosemary and 1 tbsp of butter. Once your mushrooms are tender (about 2 minutes), season with a pinch of salt and then add in your Marsala and let it reduce for 2 minutes.  Add your broth and let reduce for another 5 minutes.  Add in 1 tbsp of flour to thicken the sauce and then return your veal back to the pan also adding in your cooked prawns.  Keep the veal and prawns cooking JUST until they are heated through (be sure to turn them) and then stir the final tbsp of butter into the mixture.  Season with some salt and pepper to taste and serve with some extra sauce over each dish!

Best way to serve?

Put your veal on top of a small pile of mushroom risotto (refer to previous blog for recipe) and place 3 prawns per plate.

Happy Cooking!

xo Chef Natty

Pappardelle with Tomato and White Wine Braised Pork Ragu

You will need: (serves 4)

* 2 boneless pork loins
* 1 large spanish onion (chopped)
* 2 large carrots (peeled and chopped)
* 3 sprigs of fresh rosemary (leaves picked and chopped)
* 6 cloves of garlic (chopped)
* 1 bottle of dry white wine
* 1 large can of crushed tomatoes with juices (san marzano is best)
* EVOO
* Kosher salt
* Fresh ground pepper
* Fresh Parmesan or Romano to taste
* 1 lb of pappardelle egg noodles (cooked)

Preheat your oven to 275F.  Heat up some EVOO in a dutch oven over your stove at medium-high heat.  Heavily salt and pepper your pork in a plate (use your hands to press the salt and pepper over the meat - make sure the pork isn't wet - you want the salt and pepper to stick).  Place your pork into the dutch oven and sear the outsides until they are browned (3-4 minutes per side) *note* if your dutch oven is not big enough to sear both loins without crowding them - do one at a time).  You should have a nice slightly crisp light brown coating.  Remove from dutch oven and place back on your plate. 

Next, add your onions, carrots, garlic and rosemary to the dutch oven.  add a tablespoon more EVOO and cook for about 3 minutes until fragrant.  Use a wooden spoon to deglaze the pan while they are cooking - your mixture should have a light brown color.  Add your bottle of white wine and let it slightly reduce (about 3 minutes), next add your can of tomatoes and both your pork loins.  Bring the mixture to a boil and then reduce the heat and place it in your oven.  Let slow cook (stirring only a few times) for 2.5-3 hours.

Once its done - remove the pork from the dutch oven and when cool enough to handle, shred it into small bite size pieces.  Add the pork back to the braising mixture in your dutch oven and add in your pasta.

Plate and serve with fresh parmesan or romano to taste.

another MUST try...

BEST PEAMEAL SANDWICH EVER


Carousel’s peameal sandwich from the st. lawrence market is like heaven on a bun.   
 
feeling crazy? make it a full breakfast sandwich.  it will be a party in your mouth.
 

Raw Food Movement?

Apparently according to Toronto Life, the place to eat lunch this week is the new Cruda Cafe in the St. Lawrence Market.

The two-month-old raw food joint (“cruda” is Spanish for “raw”) is the brainchild of chef Claudia Gaviria, who proudly offers mostly uncooked options to office dwellers who work too far from Rawlicious or Urban Herbivore. Tucked away in the northeast corner of the lower level, Cruda is a welcome reprieve from the market’s long-standing deep-fried lunch options. Don’t be turned off by the “raw” and “vegan” labels; this is satisfying food by any standard.



http://www.torontolife.com/daily/daily-dish/weekly-lunch-pick/2010/04/12/where-to-eat-lunch-this-week-cruda-cafe/

the 5 second rule...

i know each and every one of you have used this rule to justify away a dropped piece of deliciousness on at least one occasion.  You're about to put something in your mouth... it drops... you still want it... so you look around at who saw and then say "5 second rule" as you put it back in your mouth.

Though I know this is not exactly recipe or cooking related - a similar incidence happened to me today that I feel like sharing.

So i'm on my way back to the office from lunch... fresh turkey wrap from freshii in my hand... and I am going through those stupid spinning push doors and my heel gets stuck in those annoying little metal slits that look as though they have been made to terrorize women in stilettos.  Its so stuck I cannot move and the spinny door is slamming me from behind.  These two women rush over to help me and so I ended up having to take off my shoe and I was crouched over pulling it with both hands.  When I finally got it out, there was so much force from my pulling I flew backwards and landed on my back - purse flying - freshii wrap rolling away.....

not the coolest moment of my life BUT luckily the majority of my wrap stayed in its wrapping so it was totally okay (right?)

moral of the story.

freshii is good even if eaten off the floor.

spinny doors are the devil.

I heart McEwan

Seriously, Mark McEwan knows his stuff.  Gotta give the guy credit because I don't think i've ever tasted one of his dishes that I have not really enjoyed. Case in point - my 8 month wedding anniversary dinner last night with hubs at Bymark. (Yes, 8 months requires a celebration ...shush).

Some special dishes to mention...

***Calamari and octopus salad with carrot, chorizo and chili citrus dressing
***Crisp frites with butter braised lobster and classic béarnaise “poutine style”
***Sesame crusted Yellow Fin tuna sashimi with Niagara apple and miso mustard sauce

***Free-formed lasagna with spiced pork sausage, buffalo mozzarella, stewed tomatoes and basil
***Bymark burger; 8 oz. U.S.D.A. prime beef with Brie de Meaux, grilled king mushroom, and crisp onion rings
***Pan seared black cod with seafood chowder, roasted garlic and pepper crostini

great food, great service, cozy yet trendy atmosphere.

a must try for sure.

Nutty for Sundaes

What?  Ridiculously amazing banana split.

Where? Harbour 60 Steakhouse, 60 Harbour Street, Toronto.

When? Anytime and always.

Why? Because I said so.

loves it.

Proscuitto and Arugula Salad

You will need:

Proscuitto (thinly sliced)
Arugula
Lemon Juice (freshly squeezed)
EVOO
Fresly shaved parmesan cheese
salt and pepper

Lay out prosciutto slices on a plate, top with mound of arugula. Sprinkle salt and pepper, a drizzle of lemon juice and EVOO and then place your parmesan shaving on top.
 
Options:
1.  You can also use a balsamic reduction drizzle instead of the lemon juice adding a nice sweet contrast to the salty procuitto.
OR
2. Use truffle oil instead of EVOO
 
xo Chef Natty

Mighty Man's Meal - Sirloin Burger with Leeks, Lobster Aioli and Truffle Parmesan Frites

Though Ive labeled this baby a "man's meal" lets not underestimate the fact that I could also down one of these tasty licks just about as easily as hubs.

And for all you ana's who order three leafs of lettuce when eating with your loves.  Man up girls. Live a little.  I promise you this one is worth it.

Ingredients (makes 4 burgers)

For the Burgers:

1 lb AAA ground sirloin
2 tbsp worchestershire
2 cloves of garlic (minced)
1/2 spanish onion (chopped very small)
1 egg (beaten)
1 cup breadcrumbs
salt and pepper to taste
Vegetable oil for cooking
4 fresh kaiser buns (slightly buttered)

For the Leeks:

1 large leek (sliced horizontally into thin strands)
EVOO

For the Lobster Aioli:

1 head of garlic
1 sprig of fresh thyme
EVOO
Pepper
1 tsp lemon zest
Cooked lobster pieces *you can get these at any grocery store*
3/4 cup mayonnaise
3/4 cup sour cream


For the Frites:

3 large russet potatoes (peeled and cut into 1/2 inch strips)
A few tbsp of truffle oil
Salt
EVOO
1/3 cup chopped italian parsley
Fresh shaved parmesan cheese

Directions:

Begin by roasting your garlic.  Preheat your oven to 400F and then remove the top of your head of garlic exposing just the top. Prick top with a fork and drizzle with olive oil, thyme and pepper and then wrap in foil. Place in oven for approximately 15 minutes or until tender. Remove.

In a medium bowl add some of the roasted garlic (without skin) that has been smashed with a fork and then mix in all ingredients for the aioli and season to taste with salt and pepper. Cover and refrigerate for 45 minutes (this allows the flavors to combine and amplify).
 
In the meantime, heat some EVOO in a small pan and cook your leeks until they are soft.  Remove from heat and let sit.
 
When your aioli has refrigerated for 45 minutes, remove it and let it sit at room temperature.
 
Next, reheat your oven back to 400F and in a large mixing bowl (with your hands!) mix together your beef, worchestershire, garlic, onions, egg, breadcrumbs and some salt and pepper.  If the mixture feels too wet to form patties add a little more breadcrumbs.  Form into thick patties making a SLIGHT pit in the centre of each burger (this ensures even cooking).
 
Next, spread your cut potatoes on a baking sheet, toss with some EVOO and salt and place them in your hot oven to cook for around 15-20 minute or until cooked through (aka taste one!) - toss and rotate half way through cooking.
 
While your frites are cooking away - heat up some vegetable oil (splatters less than EVOO) in a large fry pan at medium-high heat.  Cook your burgers in batches (do not crowd them) for about 4 minutes per side (for medium) or to your liking.
 
Once your burgers are done - cover and set aside. Remove your frites from the oven and in a large mixing bowl toss them with a pinch of salt, truffle oil, parsley and some shaved parmesan cheese.  Pop your buttered buns into the oven on broil until slightly toasted (keep an eye on them! They will only take a minute or two.)
 
Plate your burgers!  Top each patty with a your lobster aioli and a dollop of leeks (save some aioli for your frites - it also makes a great dipping sauce!).  Plate your frites and add some extra parmesan shavings on top for presentation.
 
Take a big bite - and then thank me later.
 
xo Chef Natty
 
 

Heirloom Tomato and Buffalo Mozzarella Salad

Ingredients (serves 2)

2 ripe heirloom tomatoes (washed and thickly sliced)
1 large buffalo mozzarella ball (sliced thickly)
Good quality EVOO
Fresh basil leaves (washed and sliced in long strands)
salt and pepper to taste

Arrange your tomatoes on a plate and top each one with a slice of your buffalo mozzarella.  Drizzle some EVOO, your basil and S&P and serve!

Be sure to wait until right before serving before you assemble your salad. 

xo Chef Natty

IN-N-OUT....how i miss you so....

IN-N-OUT. 

another amazing American institution that is depriving us Canadians.

I miss you animal fries.

I miss you squishy buns.

I need you. I want you. please come to me soon.

Garlicky Basil Pesto!

An Italian favorite originating in Genoa, Italy; pesto is one of the most versatile - and tasty - pasta sauces you can make.  While alot of chefs have developed a wide variety of pestos substituting different herbs for this dishes signature ingredient (basil), I prefer to keep this one in its classic form.

Ingredients (serves 4)

* 4 cloves of garlic, chopped

* 3 cups of fresh basil leaves, chopped
* 3/4 cup of pine nuts
* 1 cup fresh parmesan cheese, grated
* EVOO
* salt and freshly ground black pepper

Combine all ingredients in a blender or food processor.  Start with 1 cup of EVOO and as your mix, you may need to add more to adjust the consistency of the sauce.  You want it thick enough to be able to bind to the pasta, or spread onto a sandwich or crostini (but not too thick of course - you still want it to be a sauce and not chunky). Keep adding a bit more cheese or oil until you are happy with the taste and consistency.


For an extra touch - I like to add chicken OR shrimp, mushrooms and cherry tomatoes to make it a complete dish!

Bon Appétit

xo Chef Natty

Carens Wine and Cheese Bar

Last night I had a girly dinner with my 3 besties at Carens Wine and Cheese Bar.  I had been there once before and was quite impressed with the food and last night was no different.  We discovered a fabulous patio at the back of the restaurant that i never knew existed and that I am now in love with.  Very secluded...heaters for the chilly eve's... and blankets...yes blankets! 

The unpretentious setting and simple yet cozy atmosphere makes it a great place for a nice low-key dinner to catch up with friends or enjoy a dinner for two with hubs (your own respective hubs of course ... obvi you wont be dining with mine).

Last night's menu selections included an amazing shrimp pesto tagliatelle pasta.  So good I wish I had some more right now.

Located in the heart of Yorkville I highly recommend this hidden gem.

xo Chef Natty

cooking with pasta

a few things to keep in mind when working with pasta...

**Never rinse your cooked pasta in cold water.  Alot of people do this to try and prevent the pasta from sticking together - but doing this actually ends up shocking your pasta and it will end up soaking up the water.  Also, you end up rinsing away the starch off the pasta which is allows your sauce to stick to it.

**Always salt your water before you put the pasta in.  This will prevent sticking and give the pasta flavor

**Never add olive oil to the pasta cooking water. The olive oil coats the pasta, and prevents sauce from sticking to it when you’ve put the entire dish together.

**Cook your pasta al'dente.  The only way to do this is by tasting it.  Nobody likes mushy overdone pasta.

xo Chef Natty

Bobby Flay's Pick

Where to find the best french fries in the world by Bobby Flay standards? 

According to food networks newest buzz ' the best thing i ever ate ' this is where you can find them....

French Fries- Balthazar

80 Spring St.
New York, NY 10012
212-965-1414
http://www.balthazarny.com/

Enjoy, you lucky newyorkers.

Mail me some.

xo

Smoked Salmon Pizza

This recipe is fantastic.  Its so simple and the dish is very versatile.  You can use it as a pre-dinner treat to have your guests nibble on with their cocktails, or its a great, fresh summertime lunch dish.

You will need: (serves 6)

8oz of pizza dough
8 oz thinly sliced smoked salmon
1/2 of a red onion (sliced into thin strands)
1 cup cream cheese mixed with 3 tablespoons of chopped dill
EVOO
2 tablespoons of capers
1 teaspoon sugar
1 tablespoon butter
Salt and Pepper to taste

To start, preheat your oven to 500 degrees F.   Roll out your pizza dough into about a 10 inch round.  Brush it with EVOO and bake in a rimless baking sheet until the crust is golden brown - approx. 6-8 minutes.  In a  skillet,  caramelize your onions by heating up 1 tablespoon of EVOO at medium-high heat and then melt your butter into the EVOO.  Add in your onions and some salt and pepper and cook, stirring frequently until the onions begin to get soft (about 5 minutes).  Next add in your sugar and cook until the onions are golden brown (about 20 minutes) *note* keep scrapping the brown bits off the bottom of the pan and stirring to get all the crystallized flavour mixed in.

Once your dough is ready - place it on a large round serving tray and let it cool to room temperature.  Spread a layer of your cream cheese mixture over the pizza, next add your onions and capers.  Finally, layer your smoked salmon to cover the other layers.  Slice up the "pizza" and serve!

*note* for a quicker version - you can use a fresh thin flatbread to substitute the fresh pizza dough.

Enjoy!

Chef Natty
xo

Tip of the Week : Mushrooms

There are a few very important things to keep in mind when you are sauteing mushrooms.

1. Do not soak your mushrooms to wash them - slightly rinse them and then dry them completely - you want them totally dry before they enter the pan

2. The most important thing about sauteing mushrooms is to not crowd the pan, otherwise they'll just poach in their own juices.

3. Brown before moving. Moving food too soon is one of the most common mushroom sins.

4. Salt after cooking

xo Chef Natty

Easter Menu by Chef Mum.

Just incase any of you were wondering what kind of ridic. meal my mom (aka another fab kitchen keener) would be making for this holy day I thought I would share with you the bbm list of food that she sent to me this morning.

In response to my "what are you making tonight for dinner"

She replied:
" Turkey, Stuffing, Prime rib, steamed mussels in a wine and tomato sauce, lasagna rolls, mashed potatoes, mushrooms, asparagus, salad and desert!"

Is there drool on your keys?


HAPPY EASTER EVERYONE!
xo

Ciao.... did not wow.

In attempt to embrace this lovely warm April weather we've been given this weekend, hubs and I decided to have a patio lunchy and afternoon stroll around Yorkville yesterday afternoon.  Our restaurant of choice? The new italian spot CIAO that has recently taken up residence in Toronto's Yorkville area.

I had heard a lot of mixed reviews about this spot so i figured i should check it out for myself - the verdict? noottttt so impressed.

Yes, the location is fab.  I enjoyed all the people watching.  Yes, the decor tried to give an authentic, casual feel which is cool....not totally fitting for the area but ok i guess....  BUT - the food was absolutely nothing to get excited about.  I had the beef carpaccio and the pasta bolognese and both dishes were bland. bland. bland.  I've never needed a salt shaker more in my entire life.


Apparently from what I hear (from my fav review site courtesy of martini boys) - the pizza is where they shine, however, I doubt i'll be back to check out that theory.

Sorry Ciao... I really wished we could have become friends... sadly you taste like poop.

xo

Truffled Wild Mushroom Risotto

You will need:


• 3 cups of assorted wild mushrooms
• 2 large shallots, finely chopped
• 2 cloves of garlic, minced
• 2 cups risotto rice (aborino)
• EVOO
• 3 sprigs of thyme
• 1 cup dry white wine
• Approx. 2 cups chicken broth
• Fresh ground black pepper to taste
• Salt
• 4 tbsp unsalted butter
• 1 cup freshly grated parmesan cheese
• Water

In a saucepan, heat your chicken broth over low heat (you do this because you don’t want to add cold chicken broth to a hot risotto mixture). In a large heavy deep bottom pan heat up some EVOO over medium-high heat and add your mushrooms, garlic, shallots and thyme. Next, add in your rice (you may need another drop of olive oil at this stage) and stir your rice around to coat it with the oil. When the rice has taken on a pale, golden color (about 2 minutes), pour in your wine and stir constantly as the wine absorbs. Next, add in ½ cup of chicken broth and stir until the liquid is absorbed. Once absorbed add ½ cup of water until absorbed. Repeat this process rotating between chicken brother and water until the rice is cooked and slightly al dente (about 20 – 25 minutes). *Note* in order to cook risotto properly you MUST be constantly stirring liquid until absorbed - adding more liquid - and stirring again etc…*

Make sure you do a taste check to make sure it is cooked (if its not – that just means add more liquid and keep stirring)

Once your rice is cooked and it has a thick and slightly sticky consistency, turn your heat to low and add in your butter, cheese and some salt and pepper to taste.

Lastly, plate your risotto and drizzle a good amount of truffle oil over each plate.

Option:
Set aside some extra wild mushrooms such as oyster or shitake and in a separate small pan melt some unsalted butter with a touch of minced garlic and 2 tablespoons of finely chopped Italian parsley and simmer up some extra mushrooms to top each serving of risotto for extra taste and beautiful presentation.

Preferred pairing option:
Steak, veal medallions or rack of lamb.


Happy Cooking!


Xo Chef Natty