Toronto Falafel

I got really excited over two-years-in-freezer home made falafel mix - not often one can have made-from-scratch falafels at home.

Bro got it all prepared (but ordered me to buy a special falafel maker utensil next time I am in Lebanon).

And the frying begun.

Frying took place on the outdoor BBQ (falafel can leave the house with a nasty smell when fried).

The trick is really hot oil and lots of it so the falafels can swim in the oil and cook (very quickly) on all sides.

And dinner was ready.

Well, almost ready, until other dishes were added to the meal, like this beautiful looking and amazingly freshly tasting tabouleh.

 
And lucky Torontonians get to buy hand made frozen Lebanese spinach pies - which were added to the table.

We sure ate well this night.

Thank you bro and the original makers of the falafel mix (you know who you are).

Snacking in Toronto

In between all this cooking and restaurants, there is always time for snacks.

Exhibit 1: Tia Maria Gluten Free Cake vs. Macaroni and Cheese

Exhibit 2: Mango, Strawberry and Flax smoothie

Exhibit 3: Nephew's Peanut Butter Sandwich

Exhibit 4: Birthday cake (delicious)

Exhibit 5: Toronto Cats (for the record, we snacked with, not on, cats)

Exhibit 6: Best Knefeh breakfast





Exhibit 1:

Exhibit 2:

Exhibit 3:

Exhibit 4:

Exhibit 5:

Exhibit 6:

Thank you Toronto!

Dining in Toronto

After cooking and lunching in Toronto, it was time for a celebration dinner.

And the celebrator's choice was P.F. Changs. 

Yes, this American-Chinese food chain is now in Toronto & Montreal as well as many other places around the world.

The appetizers were not a good start of the eating experience. The egg rolls lacked taste and the dumplings' dough was pretty bad.

But the atmosphere was fun, the seating relaxing and the service good, so one did not lose hope as the feast arrived.

In order of preference; the Dali Chicken was the best. It is their spiciest dish but unless you bite into the chili, it is not too bad (or is it I am so used to spicy food hanging out with my dear lovely neighbour?).

The Singapore Street Noodles were very good too; even though I doubt they are anywhere close to authentic noodles you pick up on the streets of Singapore (or so I imagine as I have never been to Singapore).

This shrimp with candied walnuts dish had split personality - love you or love you not. The walnuts with the cream and melon balls were excellent and refreshing. The shrimps were tasty. But something seems to get lost when putting them all together.

The sweet and sour chicken was simple and, well, sweet and sour.

It was a lot of food, it was enjoyable enough, and the evening was lots of fun. Too bad we forgot our doggy bag on the table (that is what happens when you leave a restaurant too stuffed).

P.F. Chang's

The Shops at Don Mills

10 O'Neil Road

Toronto, Ontario

www.pfchangs.ca

Lunching in Toronto

Hidden in an industrial park in East Mississauga is a grand Italian restaurant called La Scala Cuisine.

It is operated by Italian; looks like it is set up for an Italian Wedding, even on a weekday lunch - an experience indeed.

The bread was nice and fresh, served with this fancy oil/vinegar container (where can I buy one).

The stuffed portobello appetizer was large, tasty enough with its stuffing of pancetta, parmesan and red peppers.

A good start for the meal.

   
The menu has all the typical Italian fare. But trying to eat lighter these days, my choice was the fish of the day - Pickeril covered with tomato salsa and served with vegetables. A good choice.

The place is grander than its food. Good food, but not worth getting lost in Mississauga to find it, unless the company you are meeting is worth it. And mine was.

La Scala Cuisine

2601 Matheson Avenue East

Mississauga, Ontario

www.lascalacuisine.com

 

Cooking in Toronto

Blogging live from Toronto where my brother is cooking Pork Roman Style (or that is the name he given a recipe that he first said he does not know what it is called). I am sharing it with all live.

Chop pork loin into big chunks, sear in olive oil with onions, sugar, salt and pepper.

Now add chopped carrots and mushrooms and sprinkle with sugar, salt and pepper.

Add a large can of tomatoes, a can of tomato sauce and a cup of wild rice. Simmer until rice is cooked.

A delicious easy Pork Roman Style indeed. Served with Italian Chianti and fresh greens salad.

Blogging live from blue sky Toronto.

Feasting with Lady K

Weekend feasting with Lady K has become the norm at somerville kitchen. Here are highlights of the last few feasts.

A feast on a complete Lebanese mezza with Lady K special foul, fried vegetables and somerville kitchen's Lebanese tomato rice.

The first picnic feast of the season with a full Lebanese mezza spread and Lady K mouloukhia.

A cooler night feast with yakhneh bamieh (okra stew) Lady K style and the first jardin crops fried chard.

And if you read this far, you can win an invite to somerville kitchen for one of those feasts. The writer of the most creative & interesting email I receive telling me why you read this blog will be invited with a guest to a somerville kitchen feast - and we don't need to know each other prior to the invite. 

Write away and good luck - somervillekitchenwindow@gmail.com

 

Ethiopia Comes to You

Since landing in Vancouver 20 years ago, I have not yet tried an Ethiopian restaurant in the city.

When Abyssinia Ethiopian Restaurant showed up with 90% likes on Urban Spoon and fit the geographical area of where the group is going, Abyssinia it was. And so glad I chose it.

You walk in and you feel you walked into an Ethiopian home - bright colours, happy people and hospitable manager introducing us to Teff, the grain that is the basis of Ethiopian bread.

The hospitable manager was nice enough to take it upon himself to organize a group meal, warning us that everything is cooked from scratch and lunch may be a while. It was all worth the wait.

The base was a vegetarian platter with split peas, chick peas, green beans, and a cabbage mix. All served on Ethiopian bread. The rest of the dishes just kept on pouring into the base platter.

He talked us into the Kitfo - raw minced very lean beef with butter, mitmita, and a special herb called Koseret. A fan of raw beef, this was definitely one of my favourite dishes.

 
A spicy fish and eggs dish came after, adding to the excitement that awaits digging into this meal.

The Abyssinia Yebeg Tibis is called one of the wonders of Abyssinia - a lamb with special blend of spices and herbs; a must on your Abyssinia visit.

                   
The non-filled spots on the platter were very quickly filled with a delicious spinach concoction.

The bread served. No cutlery, just dig in with the breads and all from the same platter. Amazing how eating like this can bring a group together. I just loved this place and will find an excuse to come back.

Abyssinia Ethiopian Restaurant

7546 Edmonds Street

Burnaby, BC

www.abyssinia-restaurant.ca