Hang 10 - TacoLot (Review)

On a random Tuesday night, my friends and I embarked on a mission to taste the 'best' tacos in Ottawa. We had heard good things about TacoLot and so we decided to give it a try. We drove out to the location at 999 Wellington Street West, but we were sadly disappointed to find that the restaurant was already closed.

We didn't give up on our mission though, and we went straight to our iPhones to find an alternative solution. We came across an article indicating that TacoLot had set up a sister shop at the corner of Bronson and Gladstone....and so we piled back in the car and off we went! 

When we arrived at the sister shop, we had been expecting to see some type of 'TacoLot' sign or logo, but instead, we only saw a large graffiti-style sign, with the words 'Hang 10.' 

We apprehensively entered the restaurant, but we were immediately surrounded by the aroma of fresh tacos! Clearly we had made it to the right spot! 

After perusing the menu, we each decided to go all out and order the taco platter for $12. It consisted of three tacos, salad, rice and slow-cooked beans. We also had the option to choose five different taco fillings, either slow-cooked pork, chicken, spicy beef, shrimp, or vegetarian (which consisted of sweet potato, squash, brown rice, and beans). 

I decided to go with the slow-cooked pork, chicken and spicy beef. My friends all got similar combinations, while no one ventured to try the vegetarian. We also went for an order of homemade tortilla chips, which came with a side of guacamole, pico de galo and mango, blackbean salsa for $5.

As a big fan of tacos, I can confidently say that these tacos were done right! The tacos were made on authentic soft corn tortillas, which were slightly toasted, creating a nice combination of soft and hard. All of the ingredients were fresh and tasty, and topped with a touch of cilantro. 

My favourite taco had to be the slow-cooked pork, which was juicy and flavourful, while my friends all had a different favourite...some favoured the spicy beef, and others the unique taste of freshly grilled shrimp. The homemade tortilla chips were also a big hit, however, we would have preferred a bigger serving of guacamole (you can never have too much guac!)

Overall, we had a great experience, and we would definitely recommend this restaurant for other taco lovers. TacoLot or Hang 10 is a great alternative to your local fast food joint or chip stand.

Verdict: Simple, delicious, freshly prepared tacos

Cost: 1 taco $5, 1 burrito $8, taco platter $12

Hours: Daily noon - 8 p.m. (Friday and Saturday until 9 p.m.)

Hang 10, 707 Gladstone Avenue, Ottawa ON

Mellos Supper Club (Review)

If you're looking for great food and great service, then Mellos Restaurant is the place to go! My friends and I recently tried it out, as Lola was lucky enough to win a $50 gift certificate at a local charity event.

Well Mellos may be known for its greasy, yet delicious breakfast, it has recently introduced a Supper Club, which features delectable meals created by executive chef Michael Frank! 

When we arrived at the restaurant, we were instantly greeted and seated in a retro-style booth. The soft lighting and casual fixings were very inviting and comfortable...not like the usual stuffy overpriced gourmet restaurants. 

The service was also phenomenal. Even with only a few servers, we were made to feel like the most important clients in the restaurant. Everyone was extremely friendly and helpful, and made sure that we had the best dinner experience possible.

We started off the meal with a glass of red wine, which paired nicely with the starter cheese plate. It consisted of various fresh cheeses, pate, dried sausage, pickled onions and an array of crackers ($16). The chef also took the time to come to our table to explain each item on the plate. 

The immediacy of the service was one of the truly unusual qualities of the Supper Club. The chef was practically cooking at our table. Well, not really. But the smallness of the dining area, and the closeness of the kitchen made for food that seemed to be direct from his hand to our table. 

For our main course, it was very difficult to choose, as everything on the menu looked fabulous! I couldn't decide between the sustainable fish dinner and the Pad Thai. In the end, I went with our server's suggestion and ordered the fish, which was seared scallops served with risotto ($18). The scallops were cooked to perfection and practically melted in my mouth. The combination of flavours was also very light and pleasing.

Lola on the other hand went with the Buffalo chicken served with root vegetables, celery and blue cheese ranch ($16). The chicken was coated in a hot sauce, which a tad too spicy for my tastes, however, Lola was a fan! 

Our other dinner mate ordered the beef short rib served with carrot bacon butter, scalloped potatoes and hunter sauce ($25). The beef was extremely tender and the bacon bits, which were drizzled all over the meal, was a delicious indulgence. 

Overall, it was a fabulous dining experience. Each dish was prepared with flare and imagination, using only the freshest of ingredients. The tasty food, along with the personal and friendly service and retro atmosphere, made our night one to remember. We definitely recommend this restaurant to other food lovers! Try it...you will be delightfully surprised!

Verdict: Diner with class; friendly atmosphere and delicious food

Cost: Entrees vary from $10-25

Hours: Mellos Supper Club: Open Thursday to Monday: Happy Hour 4 p.m. to 6 p.m., main menu served from 6 p.m. to 10 p.m., late-night menu until 2 a.m.

Mellos Restaurant, 290 Dalhousie Street, Ottawa ON

Murray Street Kitchen / Wine / Charcuterie (Review)

Every once in a while we overindulge in divinely rich and sinful delicacies that can only be justified by a morning run and green tea. Murray Street Kitchen is one of those experiences that still has me craving abundant amounts of cheese and meat disguised as gourmet fare. 

Murray Street is a great place to go on a date or with a group of friends wanting to sample small plates and enjoy great company. The dinner menu features small sharing plates, large plates and an extensive charcuterie section with a selection of meats and cheeses to sample with your favourite wine or cocktail. They also serve lunch and brunch on weekends, which I have yet to try! 

Luckily, my last experience at Murray Street was with a group of friends with hearty appetites, so we were able to have a taste of all the delicious items! The following four small plates are my ultimate favourite!

The Duck Wings are marinated in a homemade espresso BBQ sauce and served with sour cream. They are tender, fall-off the bone and totally delicious. I feel like the Pogos and Poutine don't even need an explanation. They are the adult version of our childhood chip stand favourites!!! The raclette was something totally different, served with decadent melted cheese, potatoes and salami. 

If you're really, really hungry and want to entertain a large group of your best friends, think about ordering the whole smoked, roasted and garnished pig's head....for only 80$. 

Clockwise from top left: Confit Mariposa Duck Wings; Candy Apple Pogo;
Raclette;  Shredded Duck Leg Confit Poutine

Obviously we haven't tasted everything on the extensive menu, but I trust their chefs to produce mouth watering, often pork-inspired dishes to please your hungry palette.

Verdict: Great flavour, great cocktails, and equally great service! Indulge in some cocktails and an appetizer during the summer on their back garden patio!

Cost: small plates range from $11-$18, large plates from $20-30

Murray Street, 110 Murray Street, in the Market, Ottawa, ON. 
http://murraystreet.ca/

Divine Chocolate Mousse (Recipe)

Chocolate mousse is probably my favourite dessert. It's light, fluffy yet totally decadent. I request this dessert at every family holiday as my aunt has definitely mastered this delicacy. This past Thanksgiving dinner she was gracious enough to share the recipe with me and I was lucky enough to make a successful batch even with my average baking skills. 

Ingredients:

- 1 cup of chocolate chips
- 4 large egg yolks (room temperature)
- 1/2 teaspoon of vanilla
- 4 egg whites (room temperature)
- 1/4 cup of icing sugar
- 1 cup of whipping cream

Directions:

1. Melt chocolate chips in a double boiler on medium heat. Make sure the chips don't melt too quickly or they will burn or become clumpy. Remove from heat and add egg yolks and vanilla into the pot and beat well. Transfer to a large bowl.

2. Beat egg whites in a separate bowl until stiff peaks form. This will take about 5 minutes. Gradually add icing sugar while beating.

3. In a separate bowl, beat 1 cup of whipping cream until stiff.

4. Gently fold the egg white mix into the chocolate mix. Gently fold in the whipping cream.

5. The secret is not to over mix when you are folding the egg white and whipped cream mixtures into the chocolate.

6. Let chill overnight and you have a delicious dessert to serve on its own or with fruit or cake.

Yields: Approximately 6 small servings.

Verdict: Simple recipe, little preparation time. Rich chocolate taste. Highly recommended.

Prep time: Make sure the egg whites and yolks are at room temperature. Separate them in two bowls and let stand for about 1-2 hours. Preparation time is approximately 20 minutes.

Rating: 9/10

Apples, Apples, Apples (Recipes)

Apple picking season is slowly coming to a close, but I made sure to take advantage of it before it was over! This past Monday, I headed to the local apple orchard in Orleans. The sun was shining, the sky was blue and the apples were calling my name! 

With my apple picking stick in hand, I ventured  throughout the orchard picking apples high and low. Once I had chosen my prize-winning apples, I made my way to the front of the orchard and was greeted with a glass of homemade apple cider. The cider was amazing and it definitely hit the spot! After paying for my bounty, I headed home to begin my apple adventures!

Once I arrived home, I opened my bag of apples and thought about what to make. Since I love all things apple, it was hard to decide on one thing, so I choose five! I decided to make a traditional apple pie, apple crisp, mulled apple cider, soft apple hermit cookies and apple sauce! Also, that night for dinner, I made a special maple-rosemary apple sauce to go with the leftover Thanksgiving turkey.

To begin, I started with the apple pie. I decided to make a traditional, no-frills, pie to allow all of the flavour of the apples to really shine through! I also made the pie crust from scratch, instead of buying a pre-made crust, because let's be honest, it is so much better! But luckily, I have a very handy-dandy apple peeler/corer/slicer, and so the extra time I spent on the crust, I was able to save while prepping the apples. 

Rolling out the pie crust

Assembling the pie

In the end, the pie turned out great....the apples were rich and moist, and the crust was soft and flaky. I used a recipe from the Canadian Living website, entitled 'Grandma Thompson's Prize-Winning Apple Pie.' When I saw 'prize-winning', I knew it had to be good! You can find the recipe at the following link: http://www.canadianliving.com/food/grandma_thompsons_prize_winning_apple_pie.php. 

Next up was the apple crisp. You can never go wrong with apple crisp. Also, it is extremely easy to make and takes very little time. Since my apples were already prepped, all I needed to do was mix the apples with some cinnamon and sugar, and then combine the ingredients for the topping. I also threw in oats and walnuts in the topping, which I think gives it that extra kick! For the exact recipe, you can find it here: http://www.cookingnook.com/apple-crisp-recipe.html. 

While the apple crisp was baking in the oven, I went to work on the mulled apple cider. Again this is very easy recipe to make and requires very little effort. You basically just heat up apple cider in a saucepan and mix in a variety of spices and simmer over low heat for 20 minutes. The process may be simple, but the end result is divine. There is nothing better than a cup of hot apple cider! To recreate this heavenly drink, click here: http://www.simplyrecipes.com/recipes/hot_mulled_cider/.

After this, I went to work on the Soft Apple Hermit Cookies. These are fairly healthy as far as cookies go, since they call for Splenda instead of sugar. They are also filled with lots of other good stuff, such as raisins, walnuts, cinnamon, molasses, and apples of course! After they are baked, the cookies smell amazing and they taste just as good! The soft texture and spicy flavours are a real treat for the mouth! This recipe can be found on the Splenda website: https://www.splenda.ca/recipes/soft-apple-hermits-cookies.

Finally, the last recipe that I made was good old-fashioned apple sauce. In a saucepan, I combined 4 apples (peeled, cored, chopped), 1/4 cup of sugar, 3/4 cup of water and 1/2 teaspoon of cinnamon. I covered the pan, and cooked over medium heat for 20 minutes. After I allowed the apples to cool, I mashed them with a fork, stirred the mixture, and voila, I had apple sauce! If you've never made your own apple sauce before, I definitely recommend that you try it. It's simple, fast and easy, and homemade apple sauce is ten times better than store-bought brands!

Now my apple-inspired day was almost over, but I decided to whip up one last apple creation for dinner. Since Thanksgiving dinner was the night before, I had lots of leftover turkey. So instead of eating it with the traditional gravy, I chose to make a maple-rosemary apple glaze. After chopping 2 peeled and cored apples, I heated them up in a saucepan over medium heat. Once the apples were soft, I added in 2 tbsp of maple syrup, 1 tbsp of fresh chopped rosemary and 1/4 tsp of allspice. I cooked this on low heat for 10 minutes, and then served it over my turkey. It was great addition to the meal and paired quite nicely with the turkey. 

I also used the same maple-rosemary garnish for my sweet potatoes, which turned out superbly!

And that brings us to the end of my apple day! As you can tell, I love apples and everything that you can make with them. I hope that I have inspired you to create a new apple-infused dessert or meal!

Memories Restaurant and Bakery (Review)

We're always looking for casual outdoor dining spots in Ottawa during the summer and early fall months. We have such a beautiful Byward Market and we try to take advantage of its beauty and charm as much as possible. Memories Restaurant and Bakery, located on the corner of Clarence and Sussex in the Market, is a really great place to get hearty and home cooked-style meals at a reasonable price. They also serve delicious home-made desserts and a variety of specialty coffee and tea beverages.

I have lunched at Memories a few times now and have experienced fabulous and unique meals with their daily soups and quiches, as well as sandwiches and salads. The only possible negative comment I could make, and others may also agree, is that the service is sometimes slow, but don't mistake that with being unfriendly. I wouldn't recommend Memories for a rushed meal as you may become frustrated with their relaxed demeanor, but I have never been disappointed with their friendly and helpful attitudes. 

The last time we decided to stop in for lunch happened to be on an unexpected warm day in late September and we were lucky enough to sit on the patio; probably for the last time of the season. The broccoli and cheese quiche of the day was very appealing to me and it came with a delicious side salad with raspberry balsamic dressing. The vegetarian chili was equally delicious and came accompanied with fresh warm bread and a side salad. 

Vegetarian Chili

Quiche of the Day - Broccoli and Cheese

Their meals are rather simple with a homemade touch, but with their unique flare and daily specials, I find myself recommending Memories to a lot of locals and tourists alike. It's great for weekend brunches and lunches and long workday lunch breaks.

Memories is most appealing when the outdoor patio is in full swing, but the indoor cafe also has a cute charm and fares well during the winter months with a hot beverage and hearty soup.

Verdict: Great outdoor patio, simple yet unique meals, sometimes slow but friendly service. 8/10. Recommended.

Cost: Entrées vary between $10-$15.

Memories Restaurant, 7 Clarence Street in the Byward Market, Ottawa. 613-241-1882.

Cinnamon Spiced Mini Cupcakes with Cream Cheese Frosting and Candied Ginger (Recipe)

Another party, another dessert! For Lola's birthday celebration, I made Cinnamon Spiced Mini Cupcakes with Cream Cheese Icing and Candied Ginger. I wanted to choose a recipe with bold flavours and unexpected pairings. I choose to make mini cupcakes, as let's be honest...everything is always better when it's mini...plus, you can eat more and not feel as guilty. Mini cupcakes are also a great idea for parties, as most guests do not want to eat a massive cupcake and much prefer a small, enjoyable treat.

In the end, the cupcakes turned out well! The combinaton of rich spices was definitely a palette pleaser, however, they were not quite as moist as I would have wanted. Also, as you can see from the picture below, I had some trouble with the frosting. For some reason, my frosting would not thicken, and as a result, it was quite runny and somewhat difficult to ice the cupcakes. Regardless of the icing troubles, they were still very yummy and the candied ginger was a perfect addition to the spiced cake.

Ingredients:

Spice Cake

• 2 cups cake flour
• 1 tbsp ground cinnamon
• 2 tsp baking powder
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/4 cup unsalted butter, softened
• 2/3 cup light brown sugar
• 2 eggs
• 3 tbsp molasses
• 3/4 cup buttermilk

Cream Cheese Frosting

• 6 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 1 1/2 teaspoons vanilla extract

Garnish

• 1 cup candied ginger, chopped

Directions:

1. Preheat oven to 350° F. 
2. In a mixing bowl, sift together the flour, cinnamon, baking powder, allspice, nutmeg, and salt. Set aside.
3. Using a hand mixer, cream together the butter and sugar, about 4 minutes. Scrape down the sides of the bowl.
4. With the mixer running, add one egg at a time, followed by the molasses and buttermilk and mix until just combined.
5. Whisk the dry mixture into the wet mixture and stir until no lumps remain.
6. Line a mini muffin tin with mini cupcake liners and fill each liner 2/3 way up with batter.
7. Bake the cupcakes for 20 to 25 minutes or until a toothpick comes out clean when removed from the centre.
8. Allow to cool completely before frosting.
9. For the frosting: Using a hand mixer, cream together the cream cheese and butter. Add the powdered sugar, 1/2 cup at a time until fully incorporated. Scraped down the sides of the bowl and stir in the vanilla.
10. To assemble: Spread a layer of frosting onto each cupcake. Pour the candied ginger into a shallow baking dish and dip each frosted cupcake, shaking off any access. Serve.

Yields: 36 cupcakes

Verdict: Deliciously flavoured spice cake

Prep Time: 30 minutes

Baking Time: 20-25 minutes

Rating: 7/10

Hawaiian Carrot Cake with Coconut Icing (Recipe)

Thanksgiving is one of my favourite times of the year. I love getting together with family and friends and enjoying a traditional meal of turkey, stuffing, cranberries, roasted potatoes, maple-glazed carrots, and of course, an Autumn dessert. This year I wanted to go beyond the usual pumpkin pie and end the feast with an unconventional sweet finale.

I decided to make a carrot cake, but one with a tropical twist. It consists of four thin layers of pineapple-infused carrot cake sandwiched between an ample serving of coconut cream cheese icing. Unlike other carrot cakes, however, this one does not have any nuts, and instead is packed full of fresh-grated carrots, brown sugar, cinnamon and nutmeg, among other things. The cake is very moist and has a soft, dense texture. It makes a great finish to a classic Thanksgiving dinner.

Ingredients:

Hawaiian Carrot Cake

• 1 cup chopped canned pineapple
• 4 cups grated carrot (if you do not have a food processor, you can simply shred the carrots)
• 2 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1 cup butter, room temperature
• 1 1/4 cups golden brown sugar
• 4 eggs
• 2 tsp vanilla
• 1/2 cup milk

Coconut Icing

• 2 pkgs (250 g each) cream cheese, room temperature
• 1 cup butter, room temperature
• 1/4 cup sour cream or natural yogurt
• 1 tsp vanilla
• 2 1/2 cups sifted icing sugar (make sure you sift the sugar or else your icing will be full of bumps)
• 1 cup sweetened flaked coconut

Directions:

1. Preheat oven to 350° F. Spray or oil two 9-inch round cake pans.
2. Finely chop drained pineapple, place in a sieve and press with a spoon to remove as much juice as possible. 
3. Grate carrots using a food processor. Measure out 4 cups and set aside. 
4. Place flour in a large bowl. Sprinkle with baking powder, baking soda, salt, cinnamon and nutmeg. Stir until blended.
5. Place butter in a large mixing bowl and beat with an electric mixer until creamy. 
6. Gradually beat in sugar, then beat on medium for about 3 minutes. 
7. Beat in eggs, then vanilla. Beating on low speed, add about a third of flour mixture and beat just until mixed, followed by half the milk. Repeat additions, ending with flour. (The batter will be very thick).
8. Gradually mix in pineapple and carrots.
9. Divide batter between pans and spread to pan sides. To remove air pockets, bang pans on counter 5 to 6 times. Bake until centres seem set when lightly tapped, from 40 to 45 minutes. 
10. Place on a baking rack to cool. After about 15 minutes, turn cakes out of pans and cool completely on racks. It’s best to bake cakes a day ahead of icing and leave at room temperature overnight.
11. Place butter in a bowl and beat with an electric mixer until creamy. Beat in sour cream and vanilla. 
12. Cut cream cheese into chunks. Reduce speed to low and beat in cream cheese, piece by piece. Add about a third of the icing sugar and beat on low until just mixed in. Scrape sides of bowl and beaters occasionally. Gradually add remaining sugar, beating just until smooth. Make sure not to beat too much, as this will cause thinning. If too thick or thin, work in a little sour cream or sugar. 
13. Remove about a quarter of the icing to be used on top cake layer and set aside. Stir coconut into the remaining icing.
14. Slice cakes horizontally in half. Place top of one cake, dome-side down, on a platter. Spread with a third of the coconut icing leaving a narrow border of cake around edge. Lay the bottom of that cake, cut-side down, on top. Spread with half the remaining coconut icing, leaving a narrow cake border. Top with the bottom half of the second cake, cut-side down. Spread with the remaining coconut icing, leaving a cake border. Top with the final layer, cut-side down. Spread with plain icing right to the edges. 
15. Garnish with toasted, fresh coconut. You can toast flaked coconut on a baking sheet at 350° F for about 12 minutes, or until golden brown.
16. Best to refrigerate several hours or overnight before serving.

Yields: 14 slices

Verdict: Unconventional twist on traditional carrot cake; extremely moist and flavourful; great way to end Thanksgiving dinner

Prep Time: 1 hour 20 minutes

Bake Time: 40-45 minutes

Rating: 8.5/10

Red Velvet Cheesecake Brownies (Recipe)

In honour of my sister's birthday, I decided to make her a special treat. I combined all of her favourite things...red velvet, cheesecake and brownies...into one delicious dessert! What can be better than this? Not much! In the end, they were a big hit and my sister was thrilled with her personally-tailored surprise. The brownies were rich and decadent and sinfully delicious. They also paired quite nice with a scoop of vanilla bean ice cream!

To experience the taste of heaven in your mouth, simply follow these easy directions:

Ingredients:

• 1/2 cup unsalted butter
• 2 oz chocolate, coarsely chopped (dark or semi-sweet)
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla
• 1 1/2 tsp red food colouring
• 2/3 cup all purpose flour
• 1/4 tsp salt
• 8 oz cream cheese, room temperature
• 1/3 cup sugar
• 1 large egg
• 1/2 tsp of vanilla

Directions:

1. Preheat oven to 350 F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it a lot easy to remove the bars from the pan after they have baked.) Butter the parchment.
2. In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.
3. In a large bowl, whisk together sugar, eggs, vanilla extract and red food colouring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.
4. Pour into prepared pan and spread into an even layer.
5. To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over the batter in the pan. Swirl in with a knife or spatula.
6. Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
7. Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

Yields: 9 large brownies

Verdict: Melt-in-your-mouth delicious (they would also make a great treat for Valentine's Day)

Prep Time: 25 minutes

Bake Time: 35-40 minutes

Rating: 9/10

The Village Café - Casual Elegant Dining in Westboro (Review)

September is a great month for many reasons. Fall means the arrival of colourful leaves, pumpkin spice lattés, boots and scarves, hearty meals and of course, my Birthday. I love spending this time of year with friends and family, trying new restaurants and catching up on our Summer adventures.

Westboro is a great place to find unique restaurants and cafés. We decided to try the Village Café, which has a fine reputation for serving fresh and delicious culinary cuisine since its opening in 1996. It's a small restaurant with only about 20 tables, but the high quality food, friendly service and decent price points make the Village Café a fabulous dining spot that I would recommend for anyone looking for a new and different palate experience.

We started off with the Mediterranean Plate, which we shared as an appetizer among six people. It included grilled vegetables, marinated eggplant, olives, tzatziki, hummus, grilled pita wedges, spanikopita and rice stuffed grape leaves. It was a great mix of nibbles, which we enjoyed while we waited for our main dishes. We were also lucky enough to get an extra order of pita wedges at no extra charge.

The Mediterranean Plate 

The main dishes vary depending on the season and available ingredients as the chefs like to cook with the freshest ingredients as much as possible. My two favourite main dishes were the Linguini Toscana and the Seafood Pasta. I'm obviously biased towards pasta dishes, but the roasted duck breast with risotto and vegetables was also a hit at our table.

Linguini Toscana

Seafood Pasta 

The linguini is a great dish for pasta lovers looking for something a little lighter than the usual creamy or heavy sauces. The pasta was topped with proscuitto, sun-dried tomatoes, cremini mushrooms, baby spinach and drizzled in a garlic infused olive oil. It paired well with the Woodbridge Sauvignon Blanc from California.

The Seafood Fettuccine pasta came with P.E.I mussels, shrimp, smoked salmon, fresh herbs, diced tomatoes, and a delicious creamy rosé sauce. It paired well with their red wine sangria.

They also feature different fresh mussels and fish every day and fine cuts of meat from high quality sources.

The Village Café is a great location for all who wish to enjoy tasty delicacies, great personalized service, and a comfortable, yet elegant atmosphere.

Verdict: Great selection of appetizers, pastas, and main dishes, friendly service, and reasonable prices. Highly recommended.

Cost: Mediterranean Sharing plate $22; Linguini Toscana $20; Seafood Pasta $23.

The Village Cafe, 295 Richmond Road, Ottawa. Open Monday to Saturday, 11am-3pm and 5pm-close; Sundays for Brunch and Lunch 10am-2pm.

Baked Mushroom and Goat Cheese Risotto Balls (Recipe)

I love risotto...I mean LOVE...and I try to order it when I go out as often as possible because it's so difficult to make. If you've ever watched an episode of Hell's Kitchen you would empathize with my fear of Gordon Ramsay jumping out of the pantry and throwing my pan of risotto across the kitchen. I recently stumbled upon an even more delicious way to have risotto...in the form of a risotto ball, filled with goat cheese and baked with panko bread crumbs. At this point I was determined to make them myself...no matter how many times I had to pull a Chef Ramsay. Thankfully I only had to throw out one batch. My advice is not to trust the risotto recipe on the Arborio rice box.

There's a few steps required in this recipe since you have to prepare the risotto and let it cool (preferably overnight), then assemble the risotto balls. It's a pretty demanding process as the rice requires constant stirring, but all in all, after finding the right recipe, I have to say that Chef Ramsay would have been pretty proud.

I made these for a potluck and decided to assemble them with the breadcrumbs before leaving the house, but I found they became a bit soggy by the time I was ready to put them in the oven. I would leave as little amount of time as possible between assembling and baking.

Now on to the recipe...

Mushroom Risotto 

(This is a basic risotto recipe. You can really add any extra ingredients at this point to make it a meal. Adding  seafood or mixed veggies is a delicious option) 

Ingredients:

- 1 1/2 cups of arborio rice
- 1 qt (4 cups) of chicken or vegetable stock
- 1/2 cup of white wine (rest of the bottle to drink while cooking)
- 1/2 small onion (1/2 cup) chopped
- 1 cup of chopped mushrooms
- 4 tablespoons of unsalted butter
- 1 tablespoon of oil (vegetable or olive)
- 1/4 cup of grated Parmesan cheese
- Salt and Pepper to taste

Directions: 

Heat the stock to a simmer (just a light bubble, but not boiling) in a medium saucepan. Lower the heat just so the stock remains hot.

Melt 1 tablespoon of butter in a pan and sauté sliced mushrooms. Set aside.

In a large saucepan, heat the oil and 1 tablespoon of butter then add chopped onions. Sauté for 2-3 minutes until the onions are translucent, but not brown.

Slowly add the rice and stir with a wooden spoon until the rice is covered with the butter and oil mixture. Sauté for another minute.

Add the 1/2 cup of wine and stir until the liquid is absorbed.

Add a ladle of hot stock and stir until liquid is absorbed. Continue adding the stock one ladle a time. It is important to continue stirring throughout this whole process, which should take about 20-30 minutes. The rice will become creamy, tender, but still firm to bite. If you run out of stock and the rice is not cooked, you can continue adding hot water. Once you are down to your last ladle or two, add in the cooked mushrooms. Continue stirring.

Stir in the remaining 2 tablespoons of butter, Parmesan cheese, and salt and pepper.

You will know that you have made a successful batch of risotto if the rice creates a soft and creamy mound on your plate. It shouldn't be runny or too sticky.

The risotto will smell and look so delicious you will definitely want to help yourself to a serving immediately.

If you are continuing on to make the risotto balls, place the risotto in a container, let cool uncovered (out of the fridge) for about 30 minutes. Cover and place in fridge, preferably overnight.

Mushroom and Goat Cheese Risotto Balls

Ingredients:

- Cooked leftover risotto
- 4 ounces of soft cheese, such as Boursin or goat
- Panko style bread crumbs (I found them at La Bottega) about 2-3 cups
- Handful of Parmesan cheese
- 2 large eggs, beaten
- 1-2 tablespoons of milk
- Salt and Pepper to taste

Directions: 

Preheat oven to 375 degrees and spray a baking sheet with cooking spray.

In a medium bowl, mix together 1 cup of breadcrumbs and some Parmesan cheese

In a small bowl, whisk together eggs and milk.

Shape about 1-2 tablespoons of the risotto into a flat circle, add a piece of cheese in the middle and roll into a ball (should be about the size of a golf ball).

Lightly roll each risotto ball in the breadcrumb mixture, then into the egg mixture, then back again into the breadcrumb mixture (this makes them extra crispy).You may need to add more breadcrumbs to the mixture if it gets too sticky with the egg. Place them on the baking sheet.

Spray the risotto balls with cooking spray. Bake until golden and crispy, about 30 minutes.

They serve nicely with fresh basil and marinara sauce.

Verdict: Delicious, smooth and creamy. Two recipes in one. Rather monotonous process, but definitely worth impressing your friends...and your taste buds.

Prep Time: 10 minutes to prep the ingredients for the risotto, 20 minutes to assemble the risotto balls
Cook Time: 30 minutes to cook the risotto, 30 minutes to bake the risotto balls
Chill Time: 1-2 hours or preferably overnight (the risotto will be totally cooled and will stick together more easily)

Rating: 9/10

Downtown Ottawa Milestones: Bellinis and Appetizers (Review)

What better way to spend a warm Friday evening than enjoying a few frozen Bellinis and appetizers on a patio. The Bellinis are somewhat of a fan favourite amongst locals and tourists alike, so make sure they are your first priority the next time you visit Milestones. The Bellinis are a mix of white rum, peach liqueur and sparkling wine blended together and topped with sangria.  

Milestones Original Bellini, $6.99

I believe that the appetizers serve better as a meal because you get to taste more than one item, ultimately experiencing more of the flavours that the restaurant has to offer. We decided to share a trio of appetizers, including the Baked Goat Cheese and Slow-Roasted Garlic Flatbread, the Calamari Steak Strips, and the Trio of Roasted Mushroom and Goat Cheese Risotto Balls. They all arrived wonderfully plated and tasted just as divine. I have to say that the Risotto Balls were my favourite and I have since decided to embark on my own journey of making them. Stay tuned for my rendition of this fabulous dish. The Calamari strips were perfectly crisp and tender and were accompanied by two dips (a spicy andouille sausage tomato ragu and a preserved lemon aioli). The Flatbread is a great sharing plate and there is definitely no shortage of flavors to suit you and your dinner friends. The dish is served with warm naan bread, Ciabatta toasts, spicy cranberry relish, fig jam, and roasted garlic.     

Calamari Steak Strips, $10.99

Baked Goat Cheese and Slow-Roasted Garlic Flatbread, $8.99

Roasted Mushroom and Goat Cheese Risotto Balls, $10.99

Overall, Milestones is a great place to have drinks with friends, meet your special someone for a romantic dinner, and even mingle over lunchtime drinks with colleagues. Its casual atmosphere is warm and inviting and the outdoor patio is a perfect place to bask in the sun on a warm afternoon. The traffic can sometimes be loud, but the views of downtown Ottawa will definitely overshadow the slight noise.

Verdict: Great atmosphere, friendly service, fabulous drinks, delicious food

Cost: Appetizers range from $5.99-$10.99. Main dishes range from $12.99-$27.99

Milestones Grill and Bar, two locations in Ottawa, 1080 Bakter Road, Pinecrest and 700 Sussex Drive, Downtown 

White Chocolate and Strawberry Boston Cream Pie (Recipe)

Another birthday…another cake! This time, it was my Dad’s big day, and so I had to find something that would appeal to his tastes. If you’ve read my previous posts, you will already know that my Dad is a big fan of Boston Cream Pie, and so I usually try to create some version of this classic pie.

When I came across the below recipe, I was slightly intimidated by the long list of ingredients and numerous steps. However, I decided to take on the challenge, for my Dad’s sake! In the end, the cake was not difficult to make…it just required time and effort on my part. If you follow the directions exactly as described below, you are sure to create a fabulous cake!

Ingredients

Sponge cake:
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 eggs (separated)
1 cup sugar
1/2 cup canola oil (I used sunflower oil)
1/4 cup water
1 tsp vanilla extract

Pastry cream:
1/4 cup sugar
2 tbsp all purpose flour
1 tbsp cornstarch

2 eggs
1 1/4 cups milk, hot
4 oz white chocolate, chopped

Strawberry compote:
1 1/2 cups fresh strawberries, sliced
1/4 cup sugar

Ganache:
6 tbsp 35% cream
8 oz white chocolate, chopped
1/2 cup icing sugar
100 g almond paste (1/2 package)

Directions

Sponge cake:

1. Preheat the oven to 350 °F, and make sure your rack is in the middle of your oven.

2. Line the bottom of an 8-inch springform pan with parchment paper and butter.

3. In a small bowl, combine the flour, baking powder and salt.

4. Separate the eggs and set aside the egg yolks.

5. In another bowl, beat the egg whites until soft peaks form. Add half of the sugar gradually and beat until stiff peaks form. Set aside.

6. In another larger bowl, combine the remaining sugar, egg yolks, oil, water and vanilla with a whisk. Stir in the dry ingredients.

7. Using a spatula, fold one third of the meringue (egg whites and sugar) into the batter. Add the rest of the meringue and fold gently.

8. Pour the mixture into the pan. Bake for approximately 50 minutes or until a toothpick inserted in center comes out clean. Cool completely on a rack. Unmould.

Pastry cream:

1. In a saucepan off the heat, combine the sugar, flour and cornstarch.

2. Add the eggs and whisk until the mixture is smooth.

3. Add the milk gradually while whisking.

4. Bring to a boil over medium heat, whisking constantly and being careful to scrape the bottom and corners of the pan.

5. Remove the pan from the heat and add the white chocolate. Stir until melted and then transfer to a bowl.

6. To prevent a skin from forming on the surface of the pastry cream, place a piece of plastic wrap directly on the hot cream.

7. Let it cool and then refrigerate until completely cooled, about 3 hours.

Strawberry compote:

1. In a saucepan, combine the strawberries and sugar. Bring to a boil, stirring frequently.

2. Simmer for about 15 minutes until the strawberries have softened and the compote thickens.

3. Let it cool, and cover and refrigerate until completely cooled.

*Feel free to use any berry or fruit for the compote. The recipe I used called for rhubarb, but it wasn’t available when I was buying the ingredients, and so I substituted it for strawberries.

Ganache:

1. In a saucepan, gently heat the cream and white chocolate until the mixture is smooth.

2. Remove the pan from heat, add the icing sugar and whisk about 1 minute. Set aside.

Assembly:

1. Dust a work surface with icing sugar and roll out the almond paste so that it is slightly larger than the diameter of the cake. It should be about ½ cm thick.

2. Using the bottom of the cake pan, cut a circle in the almond paste, and remove the excess icing sugar. Set aside.

3. Remove the crown of the cake using a cake slicer so it is level and flat.

4. Cut the cake horizontally in half to obtain two slices.

5. Spread a layer of pastry cream on the base of the cake.

6. Using a spoon, spread the strawberry compote on top of the pastry cream.

7. Cover with the second slice of cake. Lightly spread ganache on the cake for the almond paste to adhere to. Position the circle of almond paste onto the cake.

8. Spread the warm ganache over the entire cake’s surface. It should be slightly runny, and so you may have to reheat the ganache.

9. Refrigerate until serving. I would recommend removing it from the fridge 30 minutes prior to serving to allow the almond paste to soften up.

My family yet again got to enjoy my sweet creation, and by the lack of any crumbs on their plates, I could tell they thoroughly enjoyed it!

Yields: 10 servings

Verdict: Pleasantly fluffy and sweet…a unique take on the traditional Boston Cream Pie

Prep Time: 45 minutes
Bake Time: 60 minutes
Chilling Time: 3 hours
Assembly Time: 15 minutes

Rating: 8.5/10

La Bottega Nicastro (Review)

I love sandwiches and Italian food, so it's no surprise that I frequent this authentic Italian grocery store and eatery on a weekly basis. La Bottega Nicastro (located in the Byward Market) has something for everyone, with its fully stocked fresh deli, cheese and grocery section, take-out sandwich counter, full-service coffee and espresso bar, and quaint eat-in lunch counter. I often grab a take-out sandwich and Illy cappuccino, but on a fine Friday afternoon, Riley and I decided to take a long leisurely lunch and enjoy our meal at the eat-in counter. It's very small with seating for about 25 guests, but the service, Italian charm and authentic open kitchen concept more than makes up for the sometimes short wait. 

The eat-in counter serves homemade hot sandwiches, soups, pizza, pasta, and fresh daily specials, which include a fabulous Tiramisu. Honestly, you can't go wrong with any of the choices, but our ultimate favourite is the Calabria Mia Sandwich (pictured below). It's served on a warm chiabatta bun with Calabrese salami, roasted peppers, and goat cheese, and served with salad on the side. To have the full experience, we definitely recommend accompanying your meal with a glass of rosé to start and finishing off with a fabulous cappuccino. 

La Bottega Nicastro is definitely a one-stop shop for your Italian dining and cooking needs. The eat-in lunch counter is open daily from 11:30 - 3:00, but the take-out sandwich and espresso bar is open throughout the day in case you may find yourself with an afternoon craving or caffeine crash.   

Calabria Mia Sandwich,  $11

I would recommend La Bottega to anyone looking to experience homemade family style Italian food. If you're in a rush, be sure to arrive before noon for lunch, as you will have to wait for the take-out sandwiches and and eat-in counter. It's definitely worth the wait.

Verdict: Great food for a great price, excellent service, authentic experience

Hours: Monday to Wednesday 9:00am-6:00pm, Thursday and Friday 9:00am-8:00pm, Saturday 9:00am-6:00pm, Sundays 11:00am-5:00pm

Whalesbone Oyster Bar (Review)

Recently, Lola and I finally had the opportunity to go to Whalesbone Oyster Bar. We had been wanting to eat at this restaurant for quite awhile, as it is highly recommended in several food blogs and culinary publications. Unfortunately, we were disappointed with the high prices, limited seafood selection and mediocre food.

The atmosphere was cozy and welcoming, and the wait staff was friendly, however, the entrees fell short.

We started off the evening with a fabulous glass of Riesling and Chardonnay, which we paired with a succulent appetizer of Albacore tuna garnished with cucumber, sesame fraiche, king eringi chips, croutons and soy (for $17). The tuna (and generous helping of free bread) was probably the best part of the meal.

For our main course, we had the choice between lobster, steak and three different types of fish (mackerel, walleye and trout). We were let down by the limited seafood choices, but in the end, Lola went for the walleye, served with couscous, basil, cauliflower puree, arugula and citrus, while I chose the mackerel with prosciutto, spanish tortilla, red pepper, kale and tapenade. 

The presentation of the dishes was excellent, but the flavour was lacking. The walleye was probably the better of two fishes, as the mackerel was far too fishy and the side dishes did nothing to compliment the meat. For $28 and $30 a dish, we were expecting something much more flavorful and delicious, and were quite disappointed by the lack of mouth-watering appeal. 

Walleye ($30)

Mackerel ($28)

The dessert, on the other hand, was able to win back some of our favour. We shared the strawberry and basil creme panna cotta and maple ice cream sundae served with hazelnut crumble, whip cream, maple drizzle and almonds. The panna cotta was fresh and tasteful, while the sundae satisfied our ever-present sweet tooth.

Panna cotta

Maple ice cream sundae

Overall, the meal was average, and in our opinion, not worth the raving reviews. In the future, if we were ever to go back, we would simply order wine, appetizers and dessert!

Verdict: Overpriced, average entrees, limited selection

Cost: Entrees vary from $28 to $45

Hours: Mon-Fri: 11:30am - 2pm, 5pm - 11pm; Sat-Sun: 5pm - 11pm

Whalesbone Oyster Bar, 430 Bank Street, Ottawa ON