Hungary for Hungarian

All you Weight Watchers, the animal righteous, assorted weirdos who woefully winge at the wondrousness of weiner schnitzel, sausage and back bacon, those averse to generous bounties of assorted animal butchery - stop reading now! Transylvanian Wooden Platter is quite clearly not for you.

Transylvanian Wooden Plate

There are few normal things that seem so pristinely gluttonous. Mounds of meat and potatoes - dredged, battered and fried. Sharp knives securing piles of protein to a wooden platter. Veal schnitzel, cabbage rolls and creamy tejföl (sour cream), sausage, bacon, fried mushrooms, pork chops, perogies and potatoes - perfect!

It's hard to find much history on the Hungarian classic, but it would seem as though the traditional mixed-meat barbeque dish originated from Hungarian Transylvania; likely sometime between the brief 'achem' 700-some-odd-year rule of by the Magyars culminating in the 16th century by its division between the Ottoman and Habsburg empires. At the famous Grundel Restaurant in Budapest, they served Fatányéros ("fa" wood, "tanyer" plate/platter) or as one blogger by the same name describes it "the thing on a wooden platter" on the menu since 1900. Containing grilled slices of veal, beef, pork cutlets, goose liver and bacon with a side of thick fries or potatoes and mixed salad, the only way I've seen it around Toronto is in the deep fried form. A complaint, this is not! The platter is practically passed through the oil bath itself and is about the only thing that's inedible.

If you're still reading then you must as mad about meat as I am, and will surely enjoy my review of the best place to eat Transylvanian Wooden Platter in Toronto: Europe Restaurant and Bar.

Read my blogTO review HERE!

Quality Cabbage Roll

Goulash Soup 

Fresh Rye Bread

One more for good measure

Gettin' My Grill On

One of the most beautiful things about the cultural mosaic that exists in Toronto is the ability to find a diverse array of ethnic cuisine.

Following my departure from Korea, the accessibility to the flavourful fare I'd grown so fond of left me with a sense of comfort. Though, despite the proximity and plentifulness of Korean eating parlors, it took a great deal of time to get back in front of the table-top grills I revere so.

Located on the Northern end of Toronto's Yonge Street Korea Town, I visited Charcoal and Salt with a friend of mine a few weeks ago.

Here's my blogTO review HERE!

즐겨 [enoy!]

Our banchan (side dish) spread

Pajeori (green onion salad)

Samgyepsol (sliced pork belly) and Anshim Gui (sliced beef tenderloin) 

Kimchi Jjigae (kimchi stew)

Just can't get enough

Yet another delectable Dim Sum establishment to to add to your roster of primo places to procure this genre of food, in Toronto.

Read up on my most recent BlogTO review of Rol San HERE!

Fried Taro stuffed with minced pork and vegetables

Fried Eggplant stuffed with Shrimp in Soy Sauce

Haar Gow

Steamed Dumplings with Wild Mushrooms and Pork

Pan Fried Pork Dumplings

Deep Fried Pork Spring Rolls

Deep Fried Shrimp Rolls

Shu Maii

Rol San

Grand Electric is cranking up the voltage

Grand Electric, Parkdale's newest smash hit on the areas growing culinary landscape is a treat for all the senses. Simple-enough, beautifully presented, clean and robust Mexican flavours that give off pervasively pleasing aromas as you bob your head to tight beats.

Unless you plan on eating at 6pm, sharp (!) right when they open, be prepared for a wait. They do, however, keep the menu and most especially, the Bourbon, flowing until late!

Read my blogTO review of Grand Electric HERE

Japanese and Korean collide--with maple syrup? Right on the beaten PATH

Those looking for their lunchtime fix in Toronto’s Financial District might want to try out this Japanese and Korean restaurant found in the depths of the PATH. It has an extensive menu, happy hour specials and, for those short on time, an efficient take-out sibling in Ho Shim located just next door. I advise you take advantage of those happy hour specials prior to ordering, because you’re paying for the convenience of the location, maybe not the quality or character of the food. 

Read my blogTO review of Akco Lounge HERE

Bibimbap

Chirashi 

¡Buenos días!

Ah, puede ser el invierno, pero se siente como México. (Ah, it might be winter, but it feels like Mexico.) I sincerely hope I translated that properly!

My personal take on what my good friends at Frida Restaurant have taught me. The Huevos Rancheros from Casa de Finestone come equipped with melted cheddar cheese on a warm tortilla topped with two sunny side eggs, fresh guacamole, grilled peppers, red onions, jalapenos and salsa roja.

A little Huevos to brighten up a dull morning. ¡Es bueno!

Huevos Rancheros

Delectable Chinese dining and Dim Sum in Vaughan

Yep, another asian influenced restaurant review featuring a place that, of course, serves Dim Sum, too.

Get used to it, because I'm hitting up all the spots! 

Read my full blogTO review of Best Dragon Seafood Restaurant HERE

Wonton Soup

Moo Shiu Pork

Sizzling Diced Beef Tenderloin with Cashews in Honey Pepper Sauce

Lemon Chicken

Shanghai Style Fried Noodles

Breakfast is beautiful

The cold has descended down upon the residents of Toronto and the first snowfall has left the ground frosted over and specked with white. With the sunlight streaming through my blinds this morning, the only sign of the incumbent winter was marked by the nearly bare branches of the maple and red oak that swayed gently in the nippy breeze. 

The heat is on inside my house and the warmth of the frying pan is as comforting as the aromas of fried red onion and garlic. The smokiness of roasted red peppers and the sweet balance of sun-dried tomatoes meld into the salty burst of sizzling sausage, cleanly finished by the subtly bitterness of fresh chopped spinach. Atop a fluffy bed of eggs with a few dashes of red chilies, breakfast is served.

Good morning Toronto, good morning winter, good morning world. 

Eritrean done right, on the Danforth

With a plethora of Ethiopian options encompassing the East Danforth area in Toronto it's hard to say which spot is supreme...until you try Rendez-Vous. Splendid staff, superb taste quality and a dining experience that transports the eater to another world of flavour.

Read my BlogTO review of Rendez-Vous HERE

Our unbelievable, colorful, completely covered platter of goodness

Handmade hot sauce

Owner, Banchi Kinde serving up Ethiopian traditional coffee 

Mug shot

Photos by Abigail Ainsworth www.butternutproductions.com

Eye-Gasms

With the purchase of a new camera comes the necessity for a photo shoot, and in order to host a proper photo shoot one needs to have a subject.

While the cyber world is riddled with websites that feature the unclad flesh of the human form and populated by the perverts that seek out such 'jerk-worthy' material, here at NTT we dress up our meat for the camera. 

If you've never seen your "O-face" before, just take a look in the mirror as you feast your eyes on these beauties. 

My more than capable kitchen comrade, Evan and I marinated these lovely New Zealand lamb chops in olive oil, fresh lemon juice, lemon zest, fresh minced garlic, cracked black pepper, minced red onion, Kozliks curry mustard, and fresh chopped mint, rosemary and sage. Sealed up nice and tight and housed in the fridge for a solid couple of hours before we patted them dry and seared them in a pan of fine EVOO and butter. 

Out of the pan and onto a roasting tray with some of the extra marinade and placed on top of a thinly sliced round of lemon. Into the oven at a temperate 220-degrees for about twenty minutes until medium rare. 

Once our game was under the flame we made a duo of sauces for our lamb and veggies. First, a refreshing mint yoghurt (not pictured) with greek yoghurt, fresh mint, olive oil, salt, pepper, lemon juice, a dash of curry powder and garlic, mixed and then pureed to bring out the beautiful bright green colour and flavour of the mint. 

Our second sauce was a mustard, red wine and black pepper sauce with roasted garlic and jalapenos. We began by sauteing minced fresh jalapenos in olive oil with orange zest and the juice of half an orange, added whole black peppercorns, dijon mustard, red wine, roasted garlic, apple cider vinegar, soy sauce, paprika, and savory spice. We brought that concoction to a simmer let reduce, and then deglazed later with more red wine. 

Our veggie component came in the simple form of sauteed asparagus and green beans in butter and olive oil with fresh ginger, salt, pepper and a dash of soy sauce and balsamic vinegar.

All that was left was some precise plating, and we had a meal that was as tasty as it looked.

Get out the tissues...now:

The Full Monty

Everyone loves a close-up

La Table

Evan's plating

My playing

My plate from above. 

Recipe page and restaurant coming soon...