Brunchin’ at Mildred’s Temple Kitchen in Toronto

 

Mildred’s Temple Kitchen provides an urban dining venue but yet provides a warm and intimate dining experience. The dishes created by Chef Donna Dooher will have you leaving with a new culinary curiosity and memory. Well known for their brunch, I just knew I had to check this place out one day and today is that day!

Mildred’s Temple Kitchen
85 Hanna Ave, Toronto, ON M6K 3S3
http://templekitchen.com
https://www.instagram.com/MildredTempleKitchen/

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Wilbur Mexicana in Toronto

Wilbur Mexicana is where a group of friends can meet for drinks and a taco or even going out on your own for time alone. This is a spot where anyone and everyone is welcomed, while also offering cheap downtown eats with big flavour. Wilbur Mexicana is named after the chemist that discovered the Scoville scale of spicy heat, Wilbur Scoville. They offer an upscale but casual atmosphere serving up fast cheap eats that you would not expect in the downtown core.

Wilbur Mexicana
552 King St W, Toronto, ON M5V 1M3
http://wilburmexicana.com
https://www.instagram.com/wilburmexicana/

Once you enter the restaurant there is a sign up on the menu board that states, “Wilbur first timers, grab a menu at the door”, when you read this, you look to your left and see some menus hanging off the side rack. Once you figure out what you want to indulge in, you simply order and pay at the cash where you give you a numbered placeholder that contains a photo of a cartoon pepper. If you are dining in, just grab a seat at a table to you prefer and sit pretty; if take out, sit comfy on a stool right next to the cash.

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Vegan Coconut Yogurt with Roasted Cherries

Stone fruits are my favorite seasonal produce! So juicy and sweet! Not to mention versatile! I’ve spent the summer adding them to salads, cheese platters, cobblers and crisps…. on repeat! And, I will keep going until the final peaches, plums, and apricots fall from the trees!

I say its my favorite season, yet somehow always forget about the smallest member of the stone fruit family. Cherries! Maybe its because they don’t fit the mold? Or maybe because they actually grow in my home state of Washington, but as sure as the sun shines, cherries are a stone fruit – a sweet, juicy, portable one!

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cheese and fruit tray

Cheese Board 101 With Work Sharp Culinary

cheese board fruit meat

Cheese boards are perfect for Summer entertaining. With endless options, preparing a board at home can seem overwhelming, but it shouldn’t be. All you need to prepare a beautiful board at home is a platter, a sharp knife, and your food items.

Work Sharp Culinary
Work Sharp Culinary has created a new line of knife sharpeners, the E5, an electric sharpener, and the M3, a manual sharpener. In celebration of being picked up by Williams Sonoma, they generously sent me both these new sharpeners, along with their MicroForged Japanese Knife, and tons of other goodies to review for our Girls on Food readers!

To prepare the items on this cheese board, I used the Work Sharp Culinary M3 sharpener to sharpen my favorite paring knife. Since I use it so frequently, the blade on the knife was quite dull, using the M3 was easy, and restored my blade to it’s original sharpness (maybe even better than new!) I used the diamond rod to shape and restore the blade, and followed up with the ceramic rod to create a razor-sharp edge.

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Frozen Greek Yogurt Bark by Summer

It’s a lovely 106 degree day in sunny California. I’m craving something a little sweet and savory, something on the healthier side (obvi) since you know, bikini season.

I glance around the kitchen and see the bowl full of fresh zucchini I just procured, mmmm… zucchini bread would do the trick but there is no FREAKING way I am going to turn the oven on in this heat.

I rummage around the fridge and pull out the following: plain greek yogurt, blueberries and I grab the granola from the cabinet. I guess I’ll just make a dumb old parfait.

I know what you’re thinking, “thats the best you can come up with? Where is your creativity? Where is the inspiration?” Well I’ll tell you where it is, burned up by this scorching heat!

Then it hit me, why don’t I turn this dumb parfait into a frozen treat! Feeling motivated I grab the raspberry infused honey I picked up from my local farmers market (yes it is as delicious as it sounds), some vanilla extract, some walnuts and what the hell some chocolate chunks too. What I concocted next is a slightly sweet, a little savory, and definitely crunchy frozen treat that you can eat and not feel guilty about. So without further ado… here is my Frozen Parfait Bark recipe.

*as always the measurements are pretty much a guess-timate Continue reading “Frozen Greek Yogurt Bark by Summer”

Weekly Wanderlust 7/7/17: Five-Course Dinner at Nerano in Beverly Hills, Paula’s Cheesecake Stuffed Strawberries and The Ainsworth in NYC

Every Friday here at Girls on Food, we’ll bring you Weekly Wanderlust, featuring the best our in cities, recipes, videos and advanced notice on events we’ll be appearing at.

The BG Lounge | photo credit Rob Stark

Julianne here:

I am so excited for Nerano and Marchesi Antinori‘s Italian Wine Dinner in Beverly Hills. For this dinner, Executive Chef Michele Lisi and Sommelier Samantha Johnston of Nerano team up with Wine Ambassador and Sommelier Alessia Botturi of Marchesi Antinori. 

This five-course dinner tasting menu paired with Italian wines by Sommelier Samantha Johnston will commence on Tuesday, July 18, 2017, at 7 PM, in The BG Lounge. 

Pricing for Nerano’s Antinori Wine Dinner is $140 per person, inclusive of the wine and menu, exclusive of tax and gratuity. Advance reservations required and there is limited seating available for this event, make a reservation here: 310.405.0155 

Nerano & The BG Lounge
9960 South Santa Monica Boulevard, Beverly Hills, CA 90212

Here’s a sneak peek at the menu for the evening:

The evening reception begins with Stuzzichini – Crostino Di Pomodoro Verde with Apulian Burrata & Green Tomato Marmellata and Bruschetta with Grilled Rustic Crostino, Diced Campari Tomato, Arugula & Parmigiano Reggiano paired with Col de Salici Rosé Brut NV.

Followed by Antipasti  Crudo Di Ricciola with Pacific Yellowtail, Crispy Capers, Fresno Chili Peppers, Rainbow Micro Greens & Citronette paired with Tenuta Guado Al Tasso, Vermentino 2015and Burrata Caprese with Heirloom TomatoesApulian Burrata, Tomato Confit & Arugula-Pesto paired with Castello Della Sala, ‘Cervaro,’ Chardonnay 2014. 

Next is the Pasta course of house-made Orecchiette with Colorado Lamb Ragú, English Peas, Tuscan Mint & Fiocchi di Burrata paired with Guado al Tasso, ‘Il Bruciato’ 2015. For Secondi – the main course – Tagliata di Manzo, USDA Prime New York Steak with Yukon Gold Potato Focaccia & Sautéed Spinach paired with Antinori ‘Tignanello’ 2014.

Completing the dinner is a Dolci of Panna Cotta e Frutti di Bosco – Tahitian Vanilla Panna Cotta with Fresh Wild Berries, Orange Zest & Vin Cotto paired with Fattoria Aldobrandesca, ‘Aleatico’ 2011.

I will be on our Instagram @girlsonfoodblog providing stories and live content, so make sure you’re following us!

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Mi’hito Sushi Laboratory: Toronto’s Pioneer in Sushi Burrito

Mi’hito Sushi Laboratory
285 College St, Toronto, ON M5T 1S2
https://mihito.ca/
https://www.instagram.com/mihitosushi/

Menu board
Display Table

Welcome Mi’hito Sushi Laboratory to downtown Toronto! I was given the privilege to attend a media event hosted by DKLO Events to explore this new sushi joint and all their offerings. Mi’hito opened up their first location in Mississauga (right next to Toronto) and were the first to bring the sushi burrito craze to the GTA (Greater Toronto Area)! I have actually dropped by this downtown location during their opening week and had the chance to try a few of their varieties but this event allowed me to try more.

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Megan’s Foodie Tour of Baltimore

I had written about Baltimore previously when I journeyed with my skeeball team in toe to compete in The Skeeball Nationals, but upon my return, I discovered so much more than the magical aquarium. There’s an entire other side of the harbor. Hold onto your crab shells because I’m about to make you fall in love with Fell’s Point.

One of the most exciting stops on my trip this time around was The American Visionary Arts Museum. Lauded by CNN as one of the best museums in the country this quirky, wonderful oasis features creations from self-taught artists and calls upon some of their favorites from all mediums to talk about FOOD!  That’s right; I spent a delicious afternoon navigating the halls of AVAM learning and experiencing unique installations about our favorite topic. NOMS.

American Visionary Arts Museum
800 Key Hwy, Baltimore, MD 21230
http://www.avam.org

Upon entering this food phantasm, the walls are lined with some of the cheekiest confessions about how people counteract our cultural relationship with how much we acceptably eat, order, or what we clandestinely desire. If you’re familiar with Post Secret-they offered some of their most bizarre and fun food confessions as the four featured below.

Is this my Uncle? No, seriously, I think this might be a self-portrait.

Willie decked out in corn kernels.

Yes!  The Swedish Chef is really one of my personal heroes THE SWEDISH CHEF made entirely out of The Easter Candy Peeps. He-a’ll nefer cetch oune-a ouff Gunzu’s fefurite-a cheeckens. Bork Bork Bork! Yes, I found a translator. And yes, absolutely waste the next ten minutes of your life using it. Continue reading “Megan’s Foodie Tour of Baltimore”

Japanese Bites in Toronto: Ebisu on Queen

Ebisu on Queen
204 Queen St W, Toronto, ON M5V 1Z2
http://ebisutoronto.com/
https://www.instagram.com/ebisuonqueen/

Ebisu on Queen is a Toronto offspring of the Kamei Group, whom introduced Japanese cuisine in Vancouver, British Columbia. With five Japanese restaurants opened up in Vancouver, they decided to bring one over to Toronto! They just opened up in October 2016 and I had the opportunity to check it out with some foodie friends recently. The decor is very modern while the dishes are both modern and traditional that is bound to please anyone.

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Isabel’s Pretty in Pink Hummus With Roasted Beets

Beets are the root vegetable that are truly amazing to me. The colors are amazing and they are so versatile! Pickled, as a salad with goat cheese, roasted on their own… I just love them.
This roasted beet hummus takes hummus to a new level of awesome. The subtle beet flavor makes regular hummus not so regular and just look at that color! I also roast the garlic. This gives garlic flavor without having the harshness of raw garlic. Beet hummus is great on toast, as a dip with pea snacks or pretzels, on salad…really you could eat it with a spoon. After the roasting, it takes no time to whip up in your food processor. If you don’t have a food processor, get one. It’ll change your foodie life.
Ingredients
1 medium beet
4 large cloves of garlic
1 can chickpeas (drained)
1 1/2 lemon juice (fresh squeezed)
2 TBSP tahini
Optionals
Sea salt to taste
Pepper to taste
Garlic powder to taste
Cayenne pepper to taste
Olive oil
Directions
Preheat oven to 400F.
Toss beets in a little olive oil and season with a pinch of sea salt.
Roast beets and garlic (leave skin on garlic) for about 15 minutes or until beets are soft.
Add roasted beets and garlic (skin removed) to food processor with chickpeas, tahini, lemon juice, spices and a few drizzles of olive oil.
As the processor works it’s mixing magic add more olive oil until it forms into the consistency you like.
Taste and add more seasoning as needed. That’s it! Enjoy!
Tip- To make smoother hummus put chickpeas in a medium bowl and fill up to where chickpeas are covered with about an inch of water. With fingers, mix around/roll and squeeze gently to remove skins from the chickpeas. Don’t squeeze hard enough to break the chickpeas, but just enough where the skin will slide off. You’ll quickly get the hang of it once you do a few. I get really OCD with this but don’t worry about getting every single one off! Voila! Smooth hummus!
For more healthy recipes visit my site or follow @izzycooksinsta!

Summer Recreates Chris Pratt’s Cucumber Egg Rolls #WHATSMYSNACK

I’m just a girl who loves food, making food and getting inspired by food I see on social media—especially when the food is being eaten by my favorite hero, the adorkably charming Chris Pratt. He has been posting his snacks on Instagram in a funny, tortured cause he has to get in shape kind of way, which I of course couldn’t help but watch. If you guys are not familiar with his little #WHATSMYSNACK videos then you need to go watch them like now. I’ll wait.

Now that you are all caught up with what I am talking about, the snacks he is posting actually look pretty tasty. I was drawn to the cucumber egg roll. Now I have no real idea what is in his but I figured I could recreate a version and make my own #WHATSMYSNACK.

Without further ado… Here is my Chris Pratt-inspired cucumber egg roll snack.

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