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