…and since we’ve got no place to go, let it snow, let it snow, let it snow.
Canon AE-1 | Lomography Film 400
February 29, 2012
Toronto Doughnuts: Caldense Bakery
Our Homer’s Odyssey into Toronto’s doughnuts continues… and we’re taking recommendations! -BHH
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Caldense locations, like most Portuguese bakeries, pump out custard tarts by the tray-full. But if you’re lucky enough to walk in on a fresh batch of their more elusive malasadas (L.K.A. filhos?), you’d be remiss to pass on them. These tennis-ball-sized malasadas have plenty of chewy bite to them. They come without any fillings but pack a hint of citrus in the dough and a generous coating of sugary cinnamon crunch that isn’t overwhelmingly sweet. 3 for $1.
Caldense Bakery
1209 Dundas Street West | Website
More: Toronto Doughnuts: Bake Lab / Toronto Doughnuts: Nova Era Bakery
canon ae-1 | black’s 400
February 28, 2012
Orange and Thai Basil Quinoa Salad
Science aside, and with only folklore and my Gong Gong’s beliefs in the good fortunes of the famed fruits, I’m eating lots and lots of oranges to cure an annoying cough.
A warm quinoa salad with a simple orange vinaigrette with some Thai basil leaves was surprisingly soothing. It was sweet, tangy and fresh.
For the vinaigrette, combine orange juice, orange zest, olive oil, some diced onions and salt and pepper. Pour on top of a bowl of warm quinoa with fresh orange slices and chopped almonds.
February 28, 2012
More Tartine Bakery goodness
February 26, 2012
Taking it easy this weekend: Rapini & Egg Biscuit Sandwich
Here’s another leftover ‘sandwich’ using Friday dinner’s rapini and some convenient pre-made ready to bake biscuits from the grocery store.
Garlic and Red Chilli Flakes Rapini
1 bunch of rapini
3 gloves of garlic, sliced
3 dried red chilli, crushed
3 to 4 tbsp of olive oil/canola oil
Salt to taste
Wash and cut the stalks, leaves and flowers into edible sizes. In a deep pan or wok, fry the garlic and chilies until the garlic begins to brown. Gradually add the rapini until it shrinks and cover the pan and let the rapini cook and steam until tender, about 6 to 10 minutes.
Serve as a side, or in a sandwich…topped with an egg…the perfect foil to the bitterness of the leafy greens.
