Rosie's Southern Kitchen & Raw Bar (Review)

The Glebe in Ottawa is a fabulous eclectic mix of old and new, and vintage and modern. On any given day, you can spot young moms decked out in Lululemon drinking lattes, women wearing hemp chewing on organic granola bars, and traditional Glebeites walking their Corgis and meeting old friends for sparkling cocktails at the number of patios strewn along Bank Street. Since the current revitalization of Landsdowne, a number of new restaurants, coffee shops and boutiques have been popping up to serve the crowds expected to attend the soccer and football games in the coming years.

We don't often venture to the Glebe, but we are always dazzled and impressed when we do. Last week, we headed to a new hot spot that serves a unique mix of raw and cooked seafood including scallops, mussels, oysters and fish, and southern inspired dishes, such as fried chicken, ribs, pork chops, ribeye and burgers. Rosie's is the absolute perfect spot to satisfy the tummies of seafood and meat lovers alike.

Guacamole with Fresh Corn Chips - $11

We started off nibbling on some corn chips with homemade Guacamole, which is definitely recommended. I also couldn't resist indulging in a crab cake to start, which was topped with a deliciously homemade cilantro chimichurri sauce. There was just enough spice to wake up my taste buds and the crab was chunky and perfectly fresh.

Crab Cake - $14

Our main dishes consisted of the Blackened Catfish and the Southern Fried Chicken. The Catfish was paired with garlic shrimp, chorizo sausage, mexican rice and market fresh vegetables. The dish was delicious, but very spicy so I would not recommend it if you are not a fan of a spice kick. The Southern Fried Chicken was paired with garlic mashed potatoes and vegetables. The dish was also spicy, but so moist and crispy and paired fabulously with the accompanying sauces. The size was also perfect for anyone with a healthy appetite.

Blackened Catfish - $24

Southern Fried Chicken - $25 

We definitely recommend stopping by Rosie's after your next trip to watch the Redblacks in action. Grab a drink (or two), chat with the friendly staff and indulge in some traditional Southern fare and delicious seafood!

Verdict: 8/10 - Friendly staff, great selection of beverages and food - should be warned about the spiciness of the dishes.

Hours: Sunday 11:00am-10:00; Monday Closed; Tuesday -Wednesday 11:30-11:00pm; Thursday - Friday 11:30am-Midnight; Saturday 11:00am-Midnight

Cost: Appetizers $5-$18; Main dishes $20-$40

Rosie's Southern Kitchen and Raw Bar. 895 Bank St. Ottawa, ON.
http://rosiesonbank.ca/

Raspberry Sour Cream Crumble Cake - Gluten-free, Vegan, No Refined Sugar (Recipe)

Another birthday...another cake!! For my father's birthday last weekend, I ventured down the healthy path and decided to make him a waist-friendly cake. I wanted to figure out whether 'healthy' could actually mean 'delicious'. I opted for a gluten-free, vegan and refined sugar-free recipe. Since my dad's favourite fruit are raspberries, it was an easy choice when I came across a recipe for a Raspberry Sour Cream Crumble Cake.

The recipe was extremely easy to make, and I have to admit, it turned out great! It tasted wonderfully fresh and light and above all, it didn't make me feel guilty! My family also enjoyed it and found it was a nice change from my typically rich and sweet desserts. 

Here's how you too can recreate this healthy treat:

Ingredients:

Crust/Crumbles

¼ cup & 1 tbsp raw coconut oil
6 large medjool or California dates
1 cup toasted almond slices (I roasted the almond slices in the oven at 350F for 12 minutes)
1 cup coconut flour (If you do not like the taste of coconut, opt for another gluten-free flour, like rice flour or sorghum)
¼ tsp sea salt
1 tsp vanilla extract

Filling/Topping
½ cup sour cream
¼ cup maple syrup OR honey
2 tbsp coconut flour
1 egg
1 teaspoon vanilla extract
¾ bag of frozen raspberries (1 bag = 12oz / 340g)

Directions: 

1. Defrost raspberries. (If you forget to take them out, you can defrost them in a pot of boiling water).

2. Preheat oven to 325F and grease the bottom of an 9" spring form pan or line with parchment paper.

3. In a small saucepan, slowly melt coconut oil on low heat (or you can melt it in the microwave on low for 30 seconds).

4. Chop dates into small pieces and process in blender or food processor.

5. Add almond slices and process again.

6. Add coconut flour, coconut oil, sea salt and vanilla extract and process until you have a sticky-wet, crumbly consistency. If you pinch it, it should hold together.

7. Set ¼ of the crust aside and press the remainder into the bottom of the spring form pan and up to about 1 inch on the side.

8. For the filling, beat egg and add sour cream, maple syrup, coconut flour and vanilla extract; mix well. It should be a thick, creamy consistency – if it is too runny, add another tablespoon of coconut flour.

9. Pour your filling over your crust and spread out evenly. (I didn't feel that there was enough filling, and so I made another batch by repeating step #8, and poured it on top).

10. Cover with raspberries and add crumbles on top.

11. Bake for 28 - 33 minutes. Make sure the center is cooked through.

12. Allow to cool down before serving, and enjoy!

Yields: 10 servings

Verdict: Light and refreshing treat
Total Prep Time: 45 min
Baking Time: 30 min

Rating: 7.5/10

Churro Chex Mix (Recipe)

This past weekend, I attended a Mexican-themed potluck. Since I was late to step up to the plate, all of the classic Mexican entrées were already taken and so I decided to tackle a Mexican dessert. I figured that churros -- those long, deep-fried doughnut tasting treats covered in cinnamon and sugar -- would be a big hit, and so I began searching for recipes. Given that I had little time to make these, I searched for a different take on the classic churro. This is when I stumbled upon a recipe for Churro Chex Mix. It looked easy enough, yet delicious, and so I went with it!

Basically, this recipe takes all that sweet goodness from the churro and transforms it into a no-bake, bite-sized, mouth-pleasing replica. Not only are these a sugar lover's dream come true, they are a no-bake, quick-and-easy sweet treat for all. They were definitely a big hit at the potluck and were truly addictive. Caution: once you start, you just can't stop!

Ingredients:

9 cups Chex cereal (*I used rice Chex)
2 cups cinnamon chips (*I couldn't find cinnamon chips anywhere, and so I got butterscotch chips instead, which I think were equally delicious, if not more!)
1/4 cup butter
1 cup powdered sugar
1/2 cup granulated sugar
1 1/2 tsp ground cinnamon (*I increased the cinnamon to 1 tbsp since I didn't use cinnamon chips)

Directions:

1. Pour cereal into a large bowl, set aside. 
2. Mix sugars and cinnamon together in a small bowl and set that aside too.
3. Melt cinnamon (or butterscotch) chips and butter in microwave for 30 seconds, then stir. Put back in for another 10 seconds and stir again until smooth. If you have to heat it again, just do it for 10 seconds so as not to overheat it.
4. Pour over cereal mixture and mix until the cereal is all coated. 
5. Slowly add half of the sugar mixture to the cereal while tossing. Coat the whole mixture and then lay it on wax paper on the countertop. 
6. Sprinkle the rest of the sugar mixture on top and let it cool before serving or storing.

Yields: Serves a party of 15 (with leftovers)

Verdict: Indulgent and highly addictive...great for a party!

Total Prep Time: 20 minutes

Rating: 9/10

St. Martha's Brasserie d'Orleans (Review)

As we all know, the culinary scene in Ottawa has come alive in recent years, with a thriving community of top chefs, creative restaurants, and unique foodie ideas. While the majority of the city’s simmering culinary landscape is located in the downtown core, there are a few hidden gems located in the suburbs.

Tucked away in Orleans, camouflaged amongst the many fast-food chains, Chinese takeout, pubs, and pizza places, is a restaurant unlike the strip’s other eateries. St. Martha's Brasserie d'Orleans, which opened in 2012, is a breath of fresh air in the eastern burbs.

The restaurant defines its food and service as 'rustic refinement', whose menu features classic French brasserie fare. Dishes include cassoulet, steak frites, gigot d’agneau, and poached salmon with a beau béarnaise sauce, as well as thin crust pizza and a killer burger and frites. And of course a brasserie wouldn't be a brasserie without beer! They offer a wide selection of locally brewed beer from Eastern Ontario and Western Quebec, as well as several Ontario regional wines. The brasserie prides itself on its fresh, local ingredients and its modestly priced, yet delicious menu.

In spite of this, during my first visit, I was somewhat underwhelmed by the small 50 seat restaurant, whose decor and ambience did little to impress me. The service was also not as hospitable or friendly as the restaurant boasts, however, the food itself made up for it. The extensive menu of wholesome fresh food made it difficult to choose an entrée, but I decided to go on the healthier side and ordered the St. Martha's salad for $17.

The salad consisted of mixed greens on a bed of warm quinoa with goat cheese, grilled chicken breast, dried figs, toasted walnuts and lemon vinaigrette. I also had the option to choose two different salad combinations, either pan-seared AAA Ontario flank steak served with oven dried cherry tomatoes, cucumber and maple/mustard vinaigrette, or grilled salmon brushed with black garlic pesto, capers, toasted pine nuts and lemon vinaigrette. But I was very satisfied with my grilled chicken choice.

My other dining companions went with the Vegetarian Lasagna ($17), the Rainbow Trout ($22) and the Lobster Risotto ($27). I, of course, tasted a bite of each, and was very impressed by all dishes. The Vegetarian Lasagna consisted of ricotta, tomato sauce, spinach, mushrooms and eggplant smothered with mornay sauce and Gruyère cheese then baked and topped with fresh basil. The Rainbow Trout was grilled and served with a cranberry and lemon riced cauliflower, glazed carrots drizzled with a balsamic fig reduction. Finally, the decadent Lobster Risotto was infused with saffron, white wine and cream, and garnished with two butter-poached lobster claws.

Vegetarian Lasagna

Rainbow Trout

Lobster Risotto

All in all, the food was delicious and satisfying. I was impressed by the bold flavours and creativity. Next time I return, I will try the Chef's Special, which is an innovative and seasonally inspired dish that changes weekly. 

Verdict: 7/10...great food, but mediocre service and atmosphere.

Hours: Monday to Friday: 11:00am - 10:00pm; Saturday and Sunday: 9:00am - 10:00pm - Special Brunch menu on the weekend

Price: $15-$28

St. Martha’s Brasserie d’Orléans, 503 — 3095 St. Joseph Blvd., Orléans, ON
stmarthasbrasserie.com

Brownie-Bottom Coconut Chocolate Cream Cake (Recipe)

Another birthday...another cake! In celebration of my mother's birthday, I made her a Brownie-Bottom Coconut Chocolate Cream Cake. Since my mother loves all things coconut, I always try to find a new and original way to incorporate it into a mouthwatering creation. And this one did not disappoint. It was deliciously sweet and a delight for the tastebuds. 

Four layers make up this culinary masterpiece: moist chocolate brownie lines the bottom, which is topped with decadent coconut cream, followed by heavenly chocolate mousse and a final layer of fresh whipped cream and toasted coconut.

This cake is extremely easy to make, however, it does require a lot of time. Three of the four layers should be made on different days in order to give each layer enough time to set. I would recommend making the brownie and coconut layer one day, the chocolate mousse layer on day two, and then topping and serving the cake on day three.

Ingredients:

Brownie Layer
1 recipe of your favourite brownies (baked in a 9-inch springform pan)

*Since I was short on time, I used a pre-made brownie-mix.

Coconut Cream Filling
1 1/2 cup half-and-half
1 1/2 cup coconut milk
2 eggs
3/4 cup white sugar
1/4 cup plus 4 teaspoons cornstarch
1/4 teaspoon salt
3/4 cup flaked coconut
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract
2 tablespoons semisweet chocolate chips

Chocolate Mousse
4 ounces semisweet chocolate chips
1/3 teaspoon vanilla extract
1 cup chilled whipping cream
2 tablespoons icing sugar
1/2 teaspoon gelatin
1 1/2 teaspoon cold water

Whipped Cream Topping 
3/4 cup chilled heavy whipping cream
2 tablespoons icing sugar
3/8 teaspoon gelatin
1 1/8 teaspoon cold water
Toasted coconut

Directions:

Brownie Layer

1. Bake brownie recipe of your choice in a 9-inch springform pan.
2. Remove from oven and let cool completely.

Coconut Cream Filling

1. Combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a medium microwave-safe bowl. 
2. Microwave it for 6-8 minutes, whisking well after each minute, until it’s thickened.
3. Once the mixture is thickened, add coconut extract, vanilla extract and the coconut and stir. 
4. Pour half of this filling over your brownie layer, sprinkle on the 2 tablespoons of chocolate chips, and then pour the rest of the filling. 
5. Place in the fridge to chill until firm, about 2 to 4 hours.

Chocolate Mousse

1. Place the semisweet chocolate chips in a medium bowl. 
2. Bring 1/3 cup cream to boil in a microwave-safe dish in the microwave. Pour it over the chocolate and let it sit for 2 minutes before gently whisking it to a smooth ganache. Cool to room temperature, stirring occasionally.
3. Place cold water in a small dish and sprinkle gelatin over it to soften for 10 minutes. Heat it for 30 seconds in the microwave and whisk it with a fork to dissolve the gelatin. 
4. In a chilled mixing bowl, beat 2/3 cups cold whipping cream and icing sugar in to stiff peaks, adding gelatin mixture and vanilla extract halfway through. 
5. Fold the cream into the chocolate mixture and pour the mousse onto set coconut filling. 
6. Chill until set, about 6 hours or overnight.

Whipped Cream Topping

1. Place cold water in a small dish and sprinkle gelatin over it to soften for 10 minutes. Heat it for 30 seconds in the microwave and whisk it with a fork to dissolve the gelatine. 
2. In a chilled mixing bowl, whip the cream and icing sugar to stiff peaks, adding gelatin mixture halfway through. 
3. Top the cake with the whipped cream and sprinkle with toasted coconut.

*To toast coconut, preheat oven to 350, spread coconut onto a cookie sheet and bake for 10 minutes, or until browned. 

Place the cake in the fridge until ready to serve. When removing the cake from the springform pan, be careful, as it can easily lose its shape. 

Yields: 10-12 servings

Verdict: Sweet, sweet, sweet! But it turns any frown upside down!

Total Prep Time: 3 hours
Baking Time: 30 minutes (for brownies)

Rating: 8.5/10

Town Ottawa (Restaurant Review)

Town is a great spot. It is small, unique, friendly, inviting, delicious....I could go on. Town is inconspicuously located on Elgin street in Ottawa. It's a popular spot, but easily missed if you don't know what you're looking for. There's a very small patio out front that seats about four people on a high top bar and the inside seats about 40 people. Their small size is definitely not a downfall as they make up for it with great service, a warm atmosphere and equally delicious food. I treated my mother to Town last weekend and we managed to polish off a bottle wine and spend a few great hours sipping, eating and chatting.

I'll start with the service. One word - great! The staff was friendly and accommodating from the moment we walked in. They have their own sommelier (a trained wine professional) who helped us with our wine selection and even chatted a bit about the local wine culture in Ottawa. Our server was equally as friendly and knowledgeable and helped us choose a fabulous selection of plates to fill our bellies!

Since we're all about sharing, we decided to try a few small plates. We ordered the mixed marinated olives, the 5 selection cheese plate (which came with tallegio, le noble, blue bénédictin, bellavitano, and grey owl; as well as some candied nuts, honey, an apricot preserve and crostinis), and the ricotta stuffed meatballs. I love when cheese plates have selections I've never heard of. For $20 the cheese plate portion was perfect and slightly more filling than I've had previously. The ricotta stuffed meatballs with polenta and san marzano tomatoes were divine. It was the perfect combination of cheese, meat, sauce and soft polenta. I'm realizing that polenta is becoming quite popular in gourmet dishes, and rightly so. Polenta is basically cornmeal boiled into a porridge, but the way it's prepared can add a balanced flavour and texture. We were definitely satisfied and perfectly full after these great dishes. A few small plates passed us on the way to another table....we both agreed they looked fabulous, which ultimately meant that this would not be our last trip to Town.

5 selection cheese plate ($20)

Ricotta Stuffed Meatballs (2 for $11 or 4 for $21)

After a couple of hours of great wine, food and conversation (without our cell phones), we both agreed on the great experience we had just shared. Town is definitely recommended to anyone looking for a casual meal with friends, a romantic date night, or simply drinks and snacks after a long day's work. You will not be disappointed with the food, service or atmosphere. Until next time Town!

Verdict: 9/10 - everything on par with greatness

Hours: Lunch is served Wednesday-Friday 11:30-2. Dinner is served Monday-Thursday and Sunday 5:00-10:00, and Saturday 5:00-11:00

Price: $$ - Small plates range from $6-$17. Large plates range from $16-28. Lunch sandwiches served for $14

Town. 296 Elgin Street, Ottawa. http://www.townlovesyou.ca/

Pulled Pork Sandwiches with Apple Slaw, Potato Salad and Chocolate Chip Pecan Cookie Pie (Recipe)

This past Sunday, I treated my father to a Southern-style lunch in honour of Father's Day. As frequent travellers to Georgia, my family and I truly appreciate the taste of traditional Southern barbecue. I therefore rose to the challenge to recreate a family favourite...slow-roasted pulled pork sandwiches! And what goes better with this comfort food than potato salad, coleslaw (with an apple twist) and of course, scrumptious pie!

While many tend to shy away from making pulled pork because of the lengthy cooking time required, it is actually very easy when using a crock pot and ridicuously delicious! Follow the below recipes to recreate this Southern meal, and you too can be enjoying melt-in-your-mouth, succulent barbecue...or as I like to call it "heaven on a bun!" Be sure to also check out the 'Chocolate Chip Pecan Cookie Pie' recipe at the bottom, which was the perfect way to end the meal.

Crock Pot Pulled Pork and Mustard B.B.Q Sauce

Ingredients:

Pulled Pork:
3 lbs Pork Tenderloin
3/4 cup Apple Cider Vinegar
1/4 cup Hot Sauce
1/2 tbsp Liquid Smoke
Salt & Pepper to Taste

Mustard BBQ Sauce:
1 cup Yellow Mustard
1/2 cup Molasses
1/4 cup Honey
1/4 cup Apple Cider Vinegar
1 tbsp Chili Powder
1/2 tsp Cayenne
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
Salt & Pepper to Taste (I used 1 tsp each)

Directions:

1. Combine the vinegar, hot sauce and liquid smoke in a slow cooker.
2. Place the pork into the crock pot as well, cover and cook on high for 4-6 hours or low for 6-8 hours. (I cooked it on high for 6 hours)
3. While the pork is cooking, combine the ingredients for the bbq sauce in a medium sauce pan.
4. Bring the mixture to a low boil, stirring occasionally.
5. Remove from the heat and set aside to allow to cool slightly (If you cook this sauce more than an hour or two before serving, you will want to store it in a sealed container in the refrigerator until ready to use).
6. When ready to eat, pour sauce over pulled pork, mix and serve on a bun. (Ciabatta buns are good option).

Apple Slaw

Ingredients:

3 cups of Slaw Mix
1 Lady Alice Apple, Grated
1/2 cup of 0% Greek Yogurt
Juice of Half a Lemon
Pinch of Black Pepper
2 tbsp of Miracle Whip Mayonnaise 

Directions:

1. Add all ingredients to a large bowl and gently mix to combine.
2. Store in a lidded container in the refrigerator until ready to serve.

Potato Salad

Ingredients:

4 Potatoes
4 Eggs
1/2 Stalk Celery, Chopped
1/4 cup Sweet Relish
1 clove Garlic, Minced
2 tbsp Mustard
1/2 cup Mayonnaise
Salt and Pepper to Taste
Paprika (for garnish)

Directions:

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. (Tip: use chicken broth instead of water to give the potatoes some added flavour).

2. Drain potatoes, and after they have cooled, chop into bite size pieces.

3. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.

4. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and finish it off with a nice dusting of paprika on top!

Chocolate Chip Pecan Cookie Pie

Ingredients:

Pie Crust: (makes 1 9-inch pie crust)
2 1/4 cups All-Purpose Flour
3/4 tsp Salt
1/2 cup Shortening, Cut into Cubes, Chilled
2 tbsp Unsalted Butter, Cut into Cubes, Chilled
4-6 tbsp Cold Water

Pie Filling:
1/2 cup Flour
1 cup Sugar
1 cup + 2 tbsp Semisweet Chocolate Chips
1 cup Pecans, Chopped
1/2 cup Unsalted Butter (1 stick), Melted and Cooled
1 tsp Pure Vanilla Extract
2 Eggs, Beaten

Directions:

1. Add flour and salt to the bowl of your food processor. Pulse to mix it. Add cold shortening and butter to the food processor and pulse for 30 to 60 seconds until pea-sized shapes of butter and flour start to form.
2. While pulsing, stream in water 1 tablespoon at a time. Pulse until ingredients are moistened and dough begins to form and pull away from the sides of the food processor. You may not use all of the water. Remove dough from food processor and mold into a circle and flatten. Wrap in plastic wrap and chill in the refrigerator for at least 15 minutes.
3. Remove from the refrigerator and place the pie crust between two pieces of parchment paper. Roll to about a 1/8 inch thickness, using a rolling pin. Place pie crust on pie plate and cut off excess. Using your fingers crimp the top edge of your pie crust. Place pie plate in the refrigerator.
4. Heat oven to 350 degrees F.
5. Add flour and sugar to a medium-sized bowl and mix with a rubber spatula. Add chocolate chips and mix until coated in dry mixture. Add pecans and do the same thing. Add melted butter and vanilla extract and mix to combine. Add eggs and mix again just to combine.
6. Pour pie filling into prepared pie crust and bake for about 50 minutes. Allow to cool for at least 20 to 30 minutes. Serve with a dollop of whipped cream and a side of ice cream!

Verdict: This meal was a real crowd pleaser! My family thoroughly enjoyed every last bite. The pulled pork was succulent with just the right amount of punch, the apple slaw was the perfect combination of sweetness and creaminess, the potato salad was tasty and flavourful, and the cookie pie was sinfully delicious!!

Total Prep Time: 2 hours 
Total Cook Time: 7 hours 

Rating: 10/10