Nuri-Tur

[nuri-tur]

My First Fresh Shucked Oyster, courtesy of my friend Anne, while watching performance by my talent friend Ben in Trinity Bellwoods. I was impressed they are tastay!

[nuri-tur]

MMMM MY FAV: Bot Chien, Viet street food

So starting odd the new year with a post on one of my new fav! (As of the past year since discovering it at one of the take-away Viet places I frequent in China town.)  Essentially its fried rice cake with eggs and scallions with chili sauce and sweet soy sauce as condiments. It's so dam satisfying. You can actually buy mix in Asian markets for the rice cake if you want to make it at home too. However, I prefer just  picking it up when I'm out versus making it at home, which I suppose is the original intention of the dish seeing how its a street food.

If I can remember the name of the place I get it at I'll share! (Toronto, Spadina, north of Dundas close to Hong Kong Island Bakery)

Happy New Years!

here;s a link of people making it...

http://www.youtube.com/watch?v=Tg3IU0CZolc

[momofuku]

on monday, we teamed up with hinterland wine company to host our 4th installment in our ontario wine dinner series in nikai. hinterland sparkling wines were paired with dishes like lamb dumplings, glazed ham, and a jelly roll from daishō’s kitchen.

[nuri-tur]

THINGS HAPPENING AT MY WORK THAT I DIDN'T KNOW ABOUT.

As the receiver at Momo (my newish job!) These things pass throughme but I unfortunately don't alwways get to see the fun and delicious things they're turned into!

[nuri-tur]

Eat'n Timmmme: Chinese Hot Pot

Fall hot pot with the gang (in 2012) at Miss Lo's fine establishment. Everything ever was cooked and eaten. One side light the other spicey it truly was an epic hot pot madness, after stopping for a break...we went back for more.

[nuri-tur]

Look What I Made: Breakfast cake! or 3-layer French Toast Cake

I based this on inspiration from Jamie Oliver's "Cheats cake" recipe in his book "Food Revolution". I love French toast and (obviously) bacon and decided to combine my two passion into this wonderful, perhaps cholesterol loaded desert. This was my new years pot-luk contribution to be presice. (Good way to start the year~)

It was so damn worth it.

[nuri-tur]

Soup Stock 2012: Nothing Protests Louder then Soup

 (Part 1)

Thanks to the ever devoted and ambitious Sandy Wong of Art Heart Community Centre, and Artist’s Against the Mega Quarry project, with who I briefly volunteered, I was able to learn of a local development project, couple of years in the making, that was threatening to take away some of Southern Ontario’s most prized farm land. The development, proposed by the Highland Companies, was to build a limestone mega quarry on some of the most fertile stretch of farm land in Ontario, farmland that for example already produces 40% of the potatoes consumed in the GTA. Aside from the agricultural stand-point of losing 2 300 hectares of valuable land to produce food, the mega quarry would also be disrupting approximately 600 militres of water that would be required to be pumped out of the larger-then-Niagara-Falls pit needed for the site. Water that is, and that could be used by over a million people downstream.

For the last couple of years, a coalition of farmers, First Nations groups, environmentalists and a whole whack of both rural and urban supporters have been gathering in protest of the mega quarry. Soup Stock, hosted by the Canadian Chef’s Congress and the David Suzuki Foundation as well as many other food industry related entrepreneurs, including a few familiar celebrity faces, has been one method of rallying attention to the cause and raising funds to fight. This past fall the Soup Stock event took place closer to down town in Woodbine Park, where participants lined the field with tents (as well as a couple of recognizable food trucks) and pumped out their best specialty soup or stew concoction, incorporated with donated, locally produced ingredients. Visitors purchased soup tickets to get in and either rented a bowl or brought their own (wash stations available) and proceeded to tour around from tent to tent sampling and voting on the most appealing soups. While people feasted on soup and enjoyed the sun on a chilly day, various community reps spoke of their cause, in between performances by supporting musicians on a large stage over-looking the grounds, hosted by CBC’s (Toronto’s BF) George Strombolopolous.

Suffice it to say I was pleased to discover recently that the years of struggle and protest came to an end when the Highland Companies retracted their proposition for the mega quarry development due to the large advocacy against it. Some question the economic repercussions of turning down such a large-scale development project that would create hundreds of jobs. However, it appears the locals of Dufferin County, and the many supporters (including many chefs of Toronto restaurants) value locally produced food and obtainable water over locally produced gravel. Paying transportation costs for construction materials to be brought into the city seems to make a little more sense then paying for your food and water to be transported in, especially when u can grow it over and over in your own back yard.

  For some expanded info see the links below:

http://www.soupstock.ca/

http://www.davidsuzuki.org/issues/wildlife-habitat/projects/mega-quarry/

http://www.artistsagainstthemegaquarry.com/

http://www.ndact.com/

http://nomegaquarry.ca/

[nuri-tur]

Breakfast Inspirations

As you might be able to tell. I have a passion for "breakfast food" / brunch.

Particularly the combination of sweet and salty! Just thought I'd post some delicious concoctions: 1. Waffles with fried English bangers, poached eggs and syrup (gravy side), 2. Eggs florentine, on toast with cream cheese and fried beans!, 3. Eggs sunnyside w/ fried ham bits between toasted raisin bread and of course syrup.

Lovely. THe Wonders of colesteral.

[nuri-tur]

In The Kitchen: Xmas Baking 2012! - Part 2

Xmas Pudding Final stages.

The second half of the Christmas pudding creation is a little lengthy, involving the steaming of the pudding itself. Traditionally, the pudding is supposed to be made months and months in advance (sometimes up to 8 months!) steamed, and then stored in a cool place where it is basted with brandy a couple of times a week up until Christmas. This is where the pudding develops its sometimes challenging flavour. However since I wanted to give my first attempt a chance I steamed it instead on Christmas day, for a number of hours to allow it to cook thoroghly, and not baste it so that it has a fresher, milder flavour - Althoguh that still didn't make a difference for some.

The basin is lined with butter and sugar and the chilled batter (thickened a little) is scooped inside and covered with a piece of parchament paper. The method of steaming can be a little tricky however. You need a signigicantly heat proof basin and some muslin or tea towel to create a handle ontop (for lowering into the pot and removing effectively).

In the end, a traditional brandy sauce can be made to accompany it (as is what my Grandparents both group up with), essentially brandy (generous amounts thanks to Grandma lol), cream and sugar.

And presto! Trad Xmas pudding seeping with alcohol and ready for post-turkey consumption.

[nuri-tur]

In The Kitchen: Xmas Baking 2012! - Part 1

Traditional Xmas Pudding - with a few twists

My Grandparents (and even my parents to some degree) group up eating the perhaps to some degree infamous christmas cake and pudding. A special winter holiday treat with its origins in British steamed desserts, combining dried fruits, spices, butter and a whole whack of booze. There are many variations ( I based mine a fairly traditional one) that incoriporate different methods of cooking and prepping. Often the pudding is made with brandy and stout however I chose to flavour mine with some lovely Guiness and nicely sweet port. I also threw in a ton of  fruit as well as candied ginger and the traditional candied citrus peels. The alcohol plus the spices (all spice, cinnamon, nutmeg and cloves etc) create a very unique flavour coupled with a fermenting process once the pudding is done that is often an aquired taste for many.

Above I have the prep step, as Christmas pudding takes alllllot of time to prepare and to make. This year though I wanted to explore my roots and try something more traditional and maybe (hopefully) treat my Grandparents to a little nostalgia (which it seemed to do).

See part 2!

[nuri-tur]

COOK TIMES (with my fellow food enthusiast Mr. Ching) Katsu-Don Revised! + My Kimchi pork-bone stew Once again ( and after too much time deliberating ideas at the grocery store) My good buddy Mr. Ching and I (from my previous post CLC in the summer) decided to collaborate again and combine our efforts to make a more meat and potatoes verson of katsu-don aka omiting the rice. Instead Ching throw together amazing mashed bacon crispy-mashed sweet potatoes and create his heavenly (oh GOD SO GOOD) home made tonkatsu sauce (brautiful) I was craving soup cuz of the weather and decided to throw together my own fall back comfort meal, my take on kimchi stew (pretty basic and pretty spicey!!) which includeds pork rib ends, daikon, and this time fried fish cake and smoked mussels. We improvised on the katsu steaks and breaded them with cracker crumbs instead while Ching did somethhing magical to some combo of shallots molassas and fermented garlic. In the end its a meal of pure comfort and boy was it good (shared with the Au-Yeung siblings :) )

[nuri-tur]

RAMEN HUNTING

Ramen bar Profile 1: SanSoTei

So, intro, I'm on the hunt for some excellent ramen here in T-dot now that the craze has hit in full force. Although Kenzo Ramen, and even the well established sea-crossing Ajisan ramen chains have dominated Toronto's ramen fan's cravings for years, in the last few a new ramen wave has hit alongside the new izakaya fad. I decided to try out some of the top fair with my ramen co-coneiseur Speedisdisieving. First up SanSoTei on Dundas.

Some need-to-pass requirements for good ramen

1: BROTH. 2. PORK. 3. OPTIONS (soup toppings/variety) 4: UNIQUNESS (signature dish)

.....................................................

Raunt Profile: SanSoTei Ramen

This place has first off got to have the BEST BEEESSSST Cha Shu (Japanese style, Chinese style roast pork) the BEST.Although I did not previously know of its reputation for  cha shu, it seems to be growing as more and more discover its declicious beautiful tender tasty goodness. The meat jsut brings everything to life. Although this place doesn't have anything too fancy like other ramen shops and their more unique creations. The fairly simple ramen bowls are welllll worth the long line-ups outside. Signature dish is their tonkotsu ramen.

SO Sansotei review? 1. A (creamy and tasty)2. A+ (AMAZZZZINGG) 3. B+ (basics) 4. A (basic but AWESOME)

http://www.sansotei.com/

(really what it comes down to is out of the top ramen shops, which LONG line-up of ramen enthusiasts is worth baring to get a bowl of sweet porky noodles? - that will be my determining factor at the end of each review)

[nuri-tur]

Bang'n Bakery: Suzy Q

Ottawa doughnut haunt!

Amazing combinations on a classic deep fried treat. You wanan try EVERYTHING behind the counter at Suzy Q. Their maple bacon, Raspberry and London Fog are on the top of my list in particular. Located near the end of Wellington off the edge of Hintonburg you can find this place crawling with doughnut lovers onthe weekend. Don't expect to leave with one doughnut in your hand.

http://suzyq.ca/

[nuri-tur]

Raunt Profile: Guu

Izakaya Hit from Vancouver!

Guu paved the way for the izakaya/ramen frenzie that has hit Toronto and is continuing to grow. They're popping up everywhere!! Guu in particular gained allot of media when it opened its first location on Church st, down town Toronto, attracting endless lineups and multiple hour long waits jsut to graba seat on their benches and to sample their delicious fusion-ey Japanese "tapas" or "bar-food" mixing mayo, bonito, seaweed, green onion, soy and occasionally cheese into the many elaborate snacks to accompany your pint of sapporo or cup of sake. Even though other great izakaya and yakitori bar style raunts have opened up in the last couple years since, Guu still attracts realitive numbers. Next to the original establishment Guu opened a second location in the ever Japanese food crazed Annex neighborhood as well as hitting up the ramen craze with their ramen bar Kinton (also attracting long line-ups and hours of waiting for delicious noodle concoctions and once again the unique accompaniament of cheese!).

I've featured here some of their new creations such as te creamy pumpkin croquet, as well as more traditional fair such as squewers, grilled mackerel and beef tatataki.

http://guu-izakaya.com/toronto/

[nuri-tur]

COOK OFF FINAL TOUCHES

Satisfied.

(few pics I took of the complete dishes sooo good)

[nuri-tur]

COOK OFF MEAL TIME

So at the end of the summer a few of my peeps and I (Edward and Kevin) decided we had to have a crazy cook off where's we cooked fun stuff of our own desire combining it all into one crazy dinner before dear mr. Liu (KEvin) took off to Japan to teach English.

These are some of our production photos, taken mainly by mr. Yuan Zhang, overlooked by Ms. Jenn Yim and Cora Lo and consumed by all.

This was deinately a highlight of my food experiences. Edward the most pro of us (having gone to school for culinary arts) successfully pulled off some sick brasied pork belly w/ miso sauce and cardamum, vanilla panacotta. Kevin tackled a 5-hour process Susur Lee salad recipe involving homemade onion oil, and plum dressing, freshly deep fried taro chips and a whole whack of julienned veggies. Not to mention the most amazing thing I've ever eaten, CANDIED BACON (was gone on minutes). I finally, topped off with roast, glazed chicken thighs (secret sauce!), w/ spiced hash browns and creamy curry sauce as well as cheesy, sesame kimchi toasts and a spiced peach and plum puff pastry pie (w/ fresh cream) for desert!

So damn good

Cheers boys!

[nuri-tur]

Bomb'n Bakery: Wakefield Boulangerie

So while on tour through the Gatineau Hills My and the rents decided to stop over in quaint little touristy Wakefield for a breather...which lead to us grabbing a bite at the Wakefield boulangerie (bakery) and were quite satisfied. My step dad had to stop mainly to aquire their aclaimed cheesey bread sticks while I sampled probably the most amazing little pumpkin tart ever!

Everything was so homemade and fresh I didn't want to leave, coupled with the small village vibe of Wakefield it was definately worth the little drive over the boarder. Recommend.

[nuri-tur]

Been meaning to update this FOREVER. So I thought I would start off my next million posts by wetting the pallet with pics of my mum's traditional Roast Lamb dinner ( a default meal whenever i go home) OMG i will KILL for this (although I can make a killer lamb roast too if i do say so myself)

roast potatoes and squash, steamed carrots, parsnips and kale, REAL gravy, mint sauce and a nice glass of port. MMMMMMMMMMMMM