Archive for March, 2012


Posted: March 27, 2012 in cooking, reviews

Me with the chef du cuisine of Hawksworth!

About a month ago it was my 13th birthday and I had the luxury to go to Hawksworth restaurant with my parents and a few of our close friends. It was a very memorable night filled with love, laughter and most importantly… amazing food! As an appetizer I had pan seared scallops (they literally melted in my mouth) sitting in a potato bacon foam and beside it were these very small cherry tomatoes (among other things) and when you bit into one they exploded with thousands of  amazing vibrant flavours. For my entrée my dad and I shared the 22oz dry aged rib eye. It was a thing of beauty. Each bite I took gave me a new and more exiting tasting experience than the last. It was served with a brown butter sauce and crispy bone marrow (wich surprisingly taste like potato chips) and the most delicious fingerling potatoes I have ever had. But the night wasnt over yet! I finished my fine dining experience with a citrus custard disk that had some citrus jelly and what appeared to be some toasted citrus marshmallows.

And that wasn’t all… my parents were able to get me a tour of the amazing kitchen where all my awesome food was created.


Now That’s a Sandwich!

Posted: March 13, 2012 in reviews

  Today I tried the ‘lemon-grass chicken’ sandwich at the Pho-Thai-Hoa restaurant on the corner of Kingsway and Commercial (across from Famous Foods). It was so good, now all the vegetables you see in the picture make it look like there isn’t any chicken but really the chicken is hiding inside the fold of the bread in vast quantities. This sandwich has a freshness and crunch from all the vegetables and the chicken is moist, tender and is packed with tones of delicious flavour that makes you want to just eat the whole thing without even chewing. To top it off it is served to you in a warm toasted bun. The only thing I would like to see would be some fresher vegetables (just to take it from a good thing to a great thing) but all-in-all I give this sandwich a 4.5/5!

Maple Bacon Doughnuts

Posted: March 10, 2012 in cooking, treat


Ok, I am finally back on the horse and will re-start blogging and once again I will apologise for my tardiness. Anyway, enough living in the past because a couple weekends ago I made… possibly the greatest thing of all time, that’s right, Maple Bacon Doughnuts!!! I made them with my friend Luke, to save for the weekend, but in the end I think there where only 9 left. Although, in our own defence, it was nearly impossible to resist the deliciousness that is… Maple Bacon Doughnuts. I mean just picture it: a golden brown doughnut covered in creamy maple frosting and then sprinkled with pieces of candied bacon, mmm. They were to die for; you guys must definitely, no matter what, make these because they are just so delicious. My mouth is watering just writing about it. So go forth and create the deliciousness and magic of the treat that combines three of the most delectable things ever: maple, bacon and doughnuts.








For the Doughnuts:

1 cup warm water

2 envelopes active dry yeast (2 1/4 tsp each)

a large pinch of sugar

1 cup all-purpose flour

2/3 cup sugar

2/3 cup butter, softened

3 large eggs

2 tsp vanilla extract

1 tsp salt

(Grated zest  of 1/2 a lemon or 1/4 of an orange)

3 1/2 cups all-purpose flour (plus extra for dusting)

Whisk together in the bowl of a heavy-duty mixer the water, yeast and pinch of sugar. Let stand until the yeast is dissolved, about 5-min. Add and whisk untill smooth 1 cup of all-purpose flour. Cover the bowl tightly with plastic wrap and let stand at room temperature untill bubbly, about 30-min. Whisk in the butter, eggs, vanilla, salt and zest (if using) Add the 3 1/2 cups all-purpose flour and beat with the dough hook or paddle at medium low-speed until the dough comes away from the sides and wraps around the paddle or hook. Remove the bowl from the mixer, cover tightly with plastic and let rise at room temperature until tripled in volume, about 1  1/2 or 2 hours. Punch the dough down, wrap it tightly in plastic, enclose in a large plastic bag and refrigerate for 3-16 hours. Roll the dough to 3/8 of an inch thick and cut into doughnut shapes (then re roll the scraps and cut them, but don’t use scraps of scraps for doughnuts, instead use those for the holes). Let the doughnuts rise on floured wax paper uncovered for an hour, or until light and puffy and they must be fried right away. To fry fill your pot with 3 inches of oil (it has to be fresh) and let heat to 375°F, try to keep the far at a constant temperature. Also do not crowd the fryer!!! Fry for about 1  1/2 or 2 minutes on each side, a deep golden brown couleur is the best indicator of don-ness, then dry with paper towel. Test one from the first batch and adjust temperature and cooking time accordingly.

For the maple Frosting:

2 cups confectioners sugar, sifted

1 tablespoon butter, softened

1/4 teaspoon salt

1/2 teaspoon of vanilla

1/2 cup maple syrup

Beat together in a bowl the sugar, butter, salt and vanilla. Add the maple syrup and beat untill spreadable.

For the Candied Bacon:

Put about five pieces of bacon (or as many that will fit) on a backing tray, sprinkle with 1 1/2 – 2 tsp of light brown sugar (depending on the size) and put into an oven that has been preheated to 350°F. Let cook until it is a dark mahogany and the bacon feels cooked, then let cool on a wire rack suspended above paper towels. once cooled and crisp cut into fairly small pieces.

Now that everything is done all you have to do is…

  1. spread the frosting
  2. sprinkle the bacon
  3. and enjoy!!!

Just so you know, you probably should eat these the day you make them, but they can be stored in an airtight container for a day or so (you can also dip any extra doughnuts in flavoured sugar)!