I'm Just Here To Cook…and Eat!


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Toronto Food Scene

I’ve always wanted to go to the Hockey Hall of Fame, and I can finally say I’ve checked it off the list! I spent this long weekend exploring a new city and what a great city it was. Toronto is a melting pot, similar to NYC, so it’s known for great restaurants of all sorts. Which definitely made my food adventure a challenge! But I crossed some fun food options off the list as well as a bunch of site seeing. Toronto is a beautiful city set right on Lake Ontario. Walking along the lake is beautiful in and of itself and there’s lots to do down by the water. Taking a walk along the water in the morning is relaxing even when a little overcast. And sunset on the lake is just gorgeous. 

The CN Tower may be touristy, but the view is awesome and you can see the entire city. And be sure to catch a ballgame at the Rogers Centre! It’s the first stadium to have a fully retractable motorized roof. On game days when the roof is open, you can see right down onto the field from CN Tower. 

The Hockey Hall of Fame was definitely my biggest highlight. Honestly, I think even above the food! I know, sooo unlike me! But I’m sure I’ve mentioned before how much I love hockey, and to come to the Hall of Fame and see and touch the Stanley Cup was definitely a dream come true. 

Now on to the food 馃檪 Toronto is know for their Peameal Bacon Sandwich. So of course I had to go to St. Lawrence Market to go to the stall which is most know for this sandwich. And let me tell you, it was good. The bacon tasted almost like our ham in the States. And the bread it came on was so fresh. I definitely recommend trying this. 

The Senator is the oldest restaurant in the city and I was told I needed to have their breakfast. Check! The maple cider baked beans were so good. 

Poutine is a Canadian classic. Bigger in Montreal, Toronto has some great options as well. So of course I had to try it. 

Doughnuts of course. Tim Horton’s is the Dunkin Donuts of Canada so to speak, and while they are now in the States too, I still had to stop for their coffee and a Nutella doughnut. And Glory Holy Doughnuts is the number one place to get a doughnut in the city. It’s not downtown and it’s a bit of a trip to get to, but it sure is worth it. 


Toronto is known for a few breweries with local brewed-in-Toronto beer. I highly recommend the Steam Whistle Brewery tour. It’s extremely informative, tons of fun, and they give you an ice cold bottle to drink while you learn about the factory. 

Right outside Toronto is Canada’s wine country. Canada also has a history in distilling whiskey dating back hundreds of years. And during The Prohibition, there were many an American that were happy for this history being smuggled into the US. So of course how can you go to Canada and not learn how this rye whiskey is made? And with keeping with the hockey theme, Wayne Gretzky’s Winery and Distillery was the perfect afternoon.  

And of course make sure to find the local wines on the menus of the great dinners you have while in town!

Another great food adventure, another great city. Goodbye for now Toronto. Until next time! 


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Creme Br没l茅e

*Nothing is too much trouble if it turns out the way it should* ~Julia Child 

Creme br没l茅e is one of my favorite desserts and it’s a great special occasion dessert. It takes a little bit of time to make, and you need a little bit of patience, but in the end it’s perfection. There’s something about how the crisp br没l茅ed top blends with the delicate creamy custard that makes your taste buds swoon. Which maybe is why it’s perfect for that special occasion. 


To make these gorgeous custards, I turned to my trusty Julia Child cookbook to begin this recipe but then looked at Alton Brown to finish it up. They need to refrigerate at least 2 hours after setting, but can be refrigerated up to 3 days. My tip would be to make these the day before your special occasion and br没l茅e them the day of right before serving. 

recipe recreated from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simon Beck. And Alton Brown’s Creme Br没l茅e recipe on FoodNetwork.com

Ingredients 

1/2 cup granulated sugar
4 egg yolks
1 3/4 cup heavy cream
1 vanilla bean pod

Directions 

Split the vanilla bean pod down the middle and remove the beans from the pod by scraping it lightly with the edge of a knife. 


Add the beans and the pod to a medium sauce pan with the heavy cream. Bring to a simmer, stirring occasionally to avoid a skin forming. 

Meanwhile, gradually beat the egg yolks and sugar together until they turn a pale yellow, about 2-3 minutes. 


Strain the flavored cream before combining with the egg/sugar mixture. Slowly stream in the cream while mixing.  The slow stream will temper the eggs to avoid scrambling them and instead form the start of a beautiful custard. 
Fill 6 ramekins with the custard. Place them in a roasting pan, filling the pan with warm water so the water comes halfway up the ramekins. Be sure to pour the water in carefully to avoid water splashing into the custard. 


Bake in a 325 degree oven for 45 minutes. After 45 minutes, remove from the oven, remove the ramekins from the roasting pan and let cool for 5-10 minutes. Transfer them to the refrigerator and let set for at least 2 hours but up to 3 days. 

When ready to serve, remove from the refrigerator for 30 minutes. Sprinkle granulated sugar on the top of the custard and using a torch, br没l茅e the tops of the custard to a beautiful golden brown. Serve with fresh strawberries and enjoy your special occasion dessert and that special occasion. 馃檪