Chew on this - chewing more helps you eat less?

You've probably heard this many times before, that chewing your food will help you eat less and there for loose wight. I thought it was an old dieters tale - an anorexics urban myth, but The Globe & Mail's article brings some concrete research forth. I wont go into detail but chewing 40 times instead of the average 15 will trick your brain into consuming less food ie. less calories and eventually you will loose weight. Sounds so simple, but I dare you to try it. Chewing solid food 40 times sounds like a nasty mushy nightmare. As if you want to chew your food until it resembles baby goo and then expect to be satisfied afterwards. I tied chewing a bite of my double cheeseburger 40 times a bite, I got 2 bites in, then I puked in my mouth. Looks like it worked - I only ate 1/2 the burger. I kid. I would recommend chewing your food between 5 and 29.5 chews. Obviously the number of chews varies depending on what you are consuming. I will recommend chewing sufficiently but strictly for digestive purposes. If you're trying to loose weight watch what you freaking eat and go to the bloody gym! 

Eating Drinking and being merry in MTL part deux

The second half of my ladies trip to Montreal starts off Saturday morning with the search for delicious greasy breakfasty goodness. It was a beautifully warm summer day, actually more like scorching hot almost to the point of unbearable and we decided to go on the wild goose chase to find the perfect place to eat. We first started out at The Sparrow which I read was a great brunch spot. The menu sounds awsome and the restaurant is super cute, but my fellow foodies just weren't feeling a prix fix menu for breaky that morning so we moved on.

I suggested we check to what the line up at L'avenue  was like. Not having been in MTL for a few years I had completely forgotten how far the resto was from were we currently were. My friends were all very patient with the promise of fluffy 4 egg omelets and herb de provence drenched yummy roasted potatoes and fresh buttery baked baguette. So we all happily trekked on for another 30 mins until we got to L'avenue only to see that the line up was about 40 people long. Much to long to wait after our death walk in the blistering heat. We decided to try the cute place across the street, I wish I could remember the name of the place. They had a pretty big menu only brunch thought. Everything on my shmorgishborg breakfast was delicious! especially the maple smoked beans and the crispy potatoes. We honestly weren't expecting much, we just wanted to eat, and have some cold water and shelter from the sun. Everyone enjoyed their meal, and now I can report if you are ever stuck in line at L'avenue and starving you have a cute little place with great service and yummy food a hop skip and jump away.

After lunch we decided to go back to the hotel and enjoy the weather by the pool only this time there were no sun loungers or sunny spots to sit. The pool was over run with families some weird old ladies in skimpy thong bikinis and a group of guys who were staring at us all afternoon, but never had the guts to say hello. Getting back to the weird old ladies in skimpy thong bikinis it was one of the strangest things i've seen at a hotel pool.  I was both shocked and impressed with their confidence. On one hand I was totally grossed out by their saggy ass's wobbling about, but  on the other hand I was like "you go girl". If want to let your old wabbly asses jiggling about in front of everyone to see then go for it!

Saturday night tappas at Santos restaurant. Yes we look happy very hungry but happy. Note the empty plates. My advice is you should totally go to this MTL sexy spot if you're not too hungry because they won't put very much food on your plate. When we arrived the waitress escorted us to a long bar table in the middle of the restaurant as if we were all on display. That didn't really bother me since MTL is all about seeing and being seen, but what was super annoying where the extremely uncomfortable bar chairs/ table height combination. Ok so i'm short and my legs weren't long enough to sit comfortably at this awkward display table. I would have much rather preferred a booth.  The vibe was very chic, cool music and funky decor. There are mirrors lining the ceiling which makes it easy to slyly scope out other people in the room without being too obvious. After asking what were the best dishes for sharing the waitress advised us that everything on the menu was designed for sharing. Obviously this woman doesn't really like to eat, or has no bloody clue what a sufficient amount of food is for dinner. No wonder she was so skinny. We decided to each order our own app then share a few dishes as well - the following  were ordered:
Mini Tuna burgers
Rice Pilaf
Tuna Tartar
Salmon Tartar
Cherry tomatoes ricotta cheese and grilled asparagus
Beef carpaccio with arugula and manchego
Popcorn shrimp salad
Fried calamari with saffron aoli
Beef short ribs with mashed potato
Lamb chops with pea puree and mint
Everything was pretty delicious. The popcorn shrimp was nothing special. I really enjoyed my salmon tartar which was pretty much the only dish I thought was suitable for sharing, and ironically those tar tars are what we ordered for ourselves.
The short rib(s) were almost comical for sharing as the was literally one rib. The asparagus was the size of my pinky finger and the lamb may have been the tiny tiniest chop I have seen in my life, but was absolutely delicious. The carpaccio was also the size of a mini post it - definitely not enough for 5 people to share. The service was very slow it took 30 mins for them to bring our dessert. We ordered the chocolate churros and the coconut balls with chocolate ice cream. Still being so hungry we attacked those desserts like vultures. Having just come back from Mexico the churros did nothing for me, but the coconut balls were unbelievable. If you do decide to try this place out do not listen to the skinny waitresses. Per person I would say 3 or 4 dishes would be enough. If you do decide to share bring 1 friend and order to the point were you think you are going to electric chair.

Let them eat Barbie cake

As a follow up to my Bridal shower posts I just had to tell you all about the amazing desserts. There was Sara's famous carrot cake cupcakes with legendary cream cheese icing. Proper white cake (some of us just can't resist this  - Lance) mini cinnamon buns, chocolate cupcakes, almond squares, lavender short bread, the list goes on. This Barbie cake was just too amazing. It really was the prefect center piece for this special girly occasion.
I always knew Sara was an excellent cake baker and decorator but this was just a big WOW. I had never seen a cake like this before, and I was overjoyed when I walked into my beautiful shower and saw the very special Barbie cake. Sa even found a Barbie with auburn hair so she would look more like me. It's always the little details that make a party special, and this party was very special.

Chewy oatmeal chocolate fruit and nut cookies - that's a mouthful!

I just love chewy oatmeal cookies, something about the added texture they have, plus they add something healthy and fiberous to a buttery treat. Some people like chocolate chip cookies, some oatmeal raisin. These cookies satisfy both plus a little something extra. I fed these to my family and everyone gobbles them up - even the raisin haters.  










INGREDIENTS:
1 1/2 cups AP flour
1 tsp bs
1 tsp bp
1 tsp salt
1 tsp cinnamon
1 cup raisins (thompson)
1 cups semi sweet chocolate chips
1 cup chopped roasted almonds
2 cups rolled oats
1 cup unsalted butter (room temp)
2 eggs
1 1/2 cups brown sugar
1/2 cup corn syrup
1 tsp vanilla extract
DIRECTIONS:  About 40 cookies
Preheat oven to 350
Sift flour, cinnamon, bs, bp and salt together 
- set aside. Separately dust chocolate chips, raisins, oats and almonds in a bit of the flour mixture. Cream butter and sugar together with a hand mixer until fluffy and lighter in colour, add the corn syrup then eggs one at a time. Then begin to stir in flour mixture slowly until it is no longer visible (do not over mix - will result in tough cookies).  In batches fold in the raisin, chocolate, oat, almond mixture.  On a cookie tray drop tbsp of batter 2 inches apart and back for 10-12 mins (until golden around the edges) . Remove from oven and let sit after a few mins transfer cookies to a wire rack to cool completely.  

From Spain to Ontario - my version on Ajo Blanco (white gazpacho)

Every time I watch Annie Sibboney on the Food Network I get inspired. Her show "From Spain with Love" is a culinary adventure covering all regions and traditions in Spanish cuisine.  A few weeks back I brought Spain into my kitchen for the first time with a traditional tapas dinner party. I'll keep you posted with all the delights we enjoyed that evening, but for now here's a delicious way to enjoy a refreshing summer soup and take advantage of cantaloup season in Ontario. Traditionally Ajo Blanco  is made with blanched almonds, left over bread, garlic, sherry vinegar and olive oil. It's a perfect way to start dinner on a hot summer eve. 


My version of Ajo Blanco / White Gazpacho 
INGREDIENTS: Serves 4
1 english cucumber - peeled and rough chopped
1 clove of garlic - rough chopped
1 cup blanched almonds 
1 1/2 cups cold water
1/2 cup olive oil 
1 cup stale (white bread with crusts removed) cubed 
1 tbs sherry vinegar (I used Chianti vinegar b/c thats what I had)
cantaloupe (approx 2 cups) - diced into small cubes (or if you have a small melon baller even better) Honeydew melon can be substituted 
salt - to taste 
cracked pepper - for garnish 


Soak bread in cold water for a few mins. to soften, then discard water and ring out remaining liquids before adding the bread to the rest of the ingredients.  Add everything but the cantaloupe into blender (or use immersion blender) and blend until smooth. 


SERVE: in martini glasses with a few tbs of chopped cantaloupe drizzle of good olive oil and cracked pepper.

A bouquet of WHAT? and Lebanese garlic sauce

My husband brought me a very thoughtful bouquet of garlic last week. Not exactly the way to every woman's heart, but to mine fore sure. I'm not sure what I will do with so much garlic. My sister suggests mincing it all and freezing it in small cubes to toss into soups, stocks, whatever as I need it. I'm thinking some roasted garlic soup. Lebanese garlic sauce and a ton of garlic bread. Today I leave you with this recipe for Lebanese garlic sauce good on any protein (even tofu) salads, potatoes and just amazing on roasted (or fired) cauliflower. Traditionally this tasty sauce uses raw garlic however you can also use roasted garlic for mellow garlicky goodness. 


You need some type of blender or food pro (I used an immersion blender and it worked wonderfully).  


INGREDIENTS: 
1 head of garlic - rough choped
1/2 cup lemon juice 
1 1/2 cup olive oil or grape seed oil (or mix of both) 
3/4 tbs salt (or to taste)
1 tbs white vinegar (optional) 


* place garlic, lemon salt and 1/2 of the oil in a tall plastic container  and begin blending, slowly continue adding the remainder of the oil. 


This sauce is also a great substitute for eggless aoli (ie. garlic mayonnaise)  

Mexican must have seasonings

These Mexican products are so great. I love them because they are so versatile. The Tajin spice is a combination of dried chili's and lime. It's great in guacamole with olive oil on salads or on for grilled meats and seafood. Some even use it on fruit there's really no wrong way to use this spice. The Miguelito Chamoy (the one i'm talking about is the small bottle on the far left) is a mix of sugar, salt chili's, citric acid and soy. It has an intense sweet and sour taste and I love it on fresh tropical fruit like mango or pineapple or vegetables. It reminds me of the flavor of tamarind which is quite a popular candy flavor in Mexico.  

The first time I ever had 
this spice was years ago at summer camp. I'm not sure why, but there was a huge group of all male Mexican campers at my summer camp for a number of years. These young boys were real horn dogs - not sure what that has to do with the story but they were. They would always bring loads and loads of Mexican spicy candies that they loved pelting at all the little girls asses. One day my friend Alex Yanez (don't even ask how I remembered his name this was like 15 years ago) gave me this bright red super sticky seasoned looking lollipop. I was a fat kid so I stuffed the lolli in my mouth straight away and was horrified when my taste buds couldn't  recognize what the hell was in my mouth.  It wasn't like any other candy I had tasted before. The overpowering spicy and sweet and sour flovor was just too overwhelming for my underdeveloped palate and I spit the candy out and probably pretended to choke a little too - I was so melodramatic at that age. My friend Alex found this hilarious, but never shared his candy with me ever again. 


Stay tuned i'll be posting a few recipes using these spices soon. As a preview one will be a spiced cucumber martini, i've also got a great recipe of an avocado and mango salad. Chow for now!

Pretty Pink Candy Party

Who says candy is just for kids. What a great decor idea for your next bash. 

Serving like coloured candy in glass vases on a beautiful silver tray. Tres chic. 

As promised Brunch with Becc's

In my post form last week about that delicious sandwich from Uncle Betty's I introduced a new character from my cast of food lovers and haters "Rebecca". She is an awesome jewelry designer, food lover and friend. She wrote a blog post about great places to go for brunch in TO, and I wanted to share it with all of you. I'll try my best to let you know my thoughts on some of these places.

The low down...

There are a few places I agree/ disagree on including:

Grapefruit Moon - not bad, cute patio great homemade chips, interesting curry club sandwich

Over Easy - Meh, nothing to write home about

Cantine - not my thing, but I know people who enjoy it. Good fresh baked bread.

Flos - reliable

Fire on the East side - Def. a fav! Breakfast poutine for ultimate hangover. Lunch menu good too - great pulled pork sammie.

Holts cafe - good pastries better for lunch - soups always good. Curry chicken yum

The Drake - Always great! Patio is lovely

Bonjour Brioch - Agree very good, take out baked goods to die for. Prepare for a line up on weekends.

The Homeway - Hit or miss... great caesar salad.

School - Very excellent, amazing savory cheesy french toast w/ bacon (makes me miss Xacutti thou)

Mildred's Temple Kitchen - love their pancakes... but usually hate pancakes.

EXTRAS:

Table 17 - love love love... plus they amazing jumbo sticky buns.

Frank @ AGO - $$$$ but amazing - their savory souflee is to die for.

Steve's Family Restaurant - Old faithful for greasy breaky

United Bakers Dairy Restaurant - another old faithful for kosher style place been eating pea soup there since before I had teeth.

Hersey's - ok - love the waffle cut fries

Patachou - excellent baked goods

Leslieville Cheese market - pick up an almond croissant and get out fast $$$

St. Lawrence market - Pig on a bung sandwich w/ egg and cheese - legendary

will let you know when I think of more and continue adding to the list.

Au Pied De Cochon restaurant a Montreal jem

Last night I received this photo in a bbm message from a friend of mine visiting Montreal. It really go my taste buds tingling and feelings of nostalgia rushed over me. Yes I know  I was recently in MTL, but unfortunately I couldn't get a reservation at my favorite restaurant Au Pied De Cochon. Also I know I've yet to post part two of my blog "Eating Drinking and being Merry in Montreal" but when I saw this picture I just had to tell you all about one of the best restaurants in La Belle Province and maybe even the world. 

Chef and owner Martin Picard is a culinary wild card and a true inspiration.  He was one of the forefathers of nose to tail eating in Canada. His menu is luxurious with out being pretentious or overdone. His food is honest and stemmed in tradition with a touch of whimsy.  Martin has a deep respect for local game which is obvious on his Food Network show the 
"Wild Chef",  which he hosts along side Hugue Dufour his business partner at the restaurant. 


Martain's greatest obsessions is foie gras which is the most commonly used ingredient on his menu, and he is the largest buyer of this delicacy world wide. For those of you who have never tried this luxurious product you really haven't lived. It literally mean "fat liver" in French and that's exactly what it is. Foie gras is the liver of a duck which has been fattened. Not the most humane food product it does come with a degree of controversy for the ethical treatment of the way foie ducks are farmed. But as a real food lover it is one of the most delicious rich things one can indulge in. Please for your hearts sake do not enjoy it too often. 


Au pied de cochon is famous for their foie gras poutine and it really is an out of body experience. I would 150% recommend this restaurant to anyone although it is on the $$$($) side. The service is also amazing, the last time I was there I unfortunately had to wait 30 mins for my table, but I was served free drinks and complimentary cod croquets as soon as we were seated. Everything i've ever tried there was top notch including their desserts. You will not be disappointed.