aaaaaROMA

I've been bad! Real bad. I haven't grocery shopped in over two weeks. I've been working like mad, and lucky enough to be invited up to cottages the last two weekends. Today was the big day. The day I finally fill my fridge back up. I just love my new grocery store. Lady York on Dufferin st. just north of Lawrence is great. Inexpensive, lots of local produce and filled with awesome Italian treats. I love going to the cheese or meat counter "eh bella what can I get for you today" says an old Italian mama. It's definitely an experience since almost everyone is Italian and they just assume I'm one of them as well.  Jews and Italians go together like spaghetti and matzo balls, same European family values, and a great love of food.  Anyways back to my post. At the end of the vegetable isle where these amazing baskets of roma tomatoes for 1.99, they also had a jumbo basket for 6.99 half the price of Fortinos - another Italian grocery store near by.  I just had to buy a  bunch. Roma tomatoes are the perfect choice for canning or sauce as they have a thick flesh and very few seeds. They are also know as Italian plum tomatoes and can come in red or yellow. I know it's the perfect weekend to make a huge batch of "red sauce" (tomato sauce). Something most Italian families do at the end of every harvest. They make batches of the stuff and freeze it for the winter.  If  only I had a nona (Italian grandma) she would be so proud. I also scored a huge bunch of fresh basil for my sauce now all I need is a bottle of vino - Salute! 

Cumbraes Farm

I'm totally obsessed with Cumbraes another great Toronto butchery. Locally raised antibiotic free meats. Their cowboy cut rib steak is like 5 inches thick - heaven!

Birthday Pie?

Why is cake always the center of every festivity? Who died and made cake the boss at birthdays, wedding and anniversaries. Why is there no birthday pie? Pondering all these fine questions as I plan my best friends birthday dessert. He's a pie kinda guy so I figure a birthday pie would be just perfect. I've also decided to use nectarines instead of the ever popular peach. This year nectarine and blueberry pie will take the cake at Loone Lake in Muskoka for Mr. Bills birthday cottage extravaganza. I'll let y'all know how it goes.
- chow for now
UPDATE: Pie turned into hung over birthday crumble but was no less delicious!

Tomake over

Yes I have yet again been neglecting you Tomato Snobs and Snobettes, but for good reason. I've been planing a big overhaul - a new look for The Tomato Snob. I've also been super busy working on decorating my apartment coordinating three advertising campaigns and planning an engagement party as well as wedding, not to mention my new business The Fooding co. I'm sure you're all as excited as I am. All  said things are going well. Once I find my camera cable that connects my digi cam to my computer i'll be back with pics and recipes and tales of delicious delights. For now i'll leave you to enjoy the new look. Comments and criticisms welcome of course. Ps. i'll need you all to cross your fingers for me there may be a chance for The Original Tomato Snob to be on tv ;)
- chow for now

Baked Mixed Fries

One of my favorite Food Rules - Eat all the junk food you want if you make it yourself. These delicious potato strips can be enjoyed guilt free if baked or if you're feeling glutinous go hard and fry em. I like to use sweet potatoes and Yukon Golds - Russets and Purples are great as well!

BAKING: season w/ s&p fresh rosemary and drizzle with olive oil. On a baking sheet bake @ 400 degrees for 45 mins shaking the pan every 15 mins so fries don't stick. 

FRYING:  soak in cold water for a few mins and pat dry before frying. Use peanut or canola oil for frying in a deep pot with a few cups of oil - do not fill more then half the pot and be careful of splattering oil - it will burn the crap out of your poor hands if not careful. Use a slotted spoon or a small frying basket. Only put a few handfuls in at a time They need room to fry and maintain the right temperature (about 365 degrees for 2-3 mins) and place on a rack or paper towel for excess oil to drain. You should fry each batch twice to make them perfectly crispy (until golden brown) and season after frying. You can also blanch your fries in water before frying - you will only need to fry them once for this. Seasoning: salt, celery salt, paprika, chili powder, cayan powder, cumin black pepper - or you can buy a pre packages spice blend cajun is one of my faves. 

Food for thought - Cooking Class

I'm trying to gather some information about cooking learning and exploring. If you were to go to a cooking class what would you want to learn? How much or how little do you know about food, ingredients, techniques etc...? Are you culinarily challenged, are you Tomato Snob looking for new ways to spice up your repetoire? Do you have a list of signature dishes you make all the time - is your family sick of your signature dishes that you make all the time. Are you the type of person who buys cook books. Have you ever watched an online tutorial on how to _____? Do you follow recipes? Do you write your own recipes? How do you decide what's for dinner? Tell me more... Do you watch the Food Network? If you do watch the food network who's show do you love? Who's show do you hate? What style of cooking intrigues you most? What type of food do you like the best? Have you ever been to a cooking class? If so what was it like? What did you make? Did you enjoy the experience? Did you wish you had spent your money on fancy dinner out with a lover instead. Did you learn things you could apply in your everyday cooking. Did you find you knew more then the person teaching you? Please tell me! Write me @ thetomatosnob@gmail.com or click comment and give us some insight. Looking forward to your food for thought. Chow for now!

sweet cedar plank salmon

So I was just watching Grill it with Bobby Flay - I just love him. 
His guest made a delicious sounding cedar plank salmon filet. He created a dry rub of brown sugar, tumeric, cumin curry, cofee and s&p. Bobby wad drooling over the dish and so am I. Dad  I think this recipe is perfect for you - he loves his cedar plank. Put it in the recipe file and let me know how it goes. 
Chow for now. 

top 5 farmers markets in GTA by sweetspot.ca

sweetspot.ca has recently posted their pics for the top 5 farmers markets in Toronto. I haven't tried them all yet, but by the end of the summer i'll have plenty to report. Have a delicious weekend everyone!

CONTEST: by chefshaunice

A chance to win a set of Paula Deen prep bowls by fellow foodbuzz blogger chefshaunice. Good luck yall

Cupcake heaven - ming makes cupcakes

Holy cupcake food porn, I 'm salivating all over myself.  The site of these sweet treats are almost satisfying enough. Everyone loves cupcakes and there is this ongoing battle for the best of. I would love the chance to try these cupcakes from mingmakescupcakes a site of amazing recipes by one very skilled cupcake baker.  I may just have to blog my way through their recipes a la "Julie and Julia" style. Maybe not such a great idea since i'm in the thick of my fat off. Must look fab for my engagement party in August. Will have to make these over the next few years or something... I usually try and make recipes healthier and less fattening, but that would just be wrong in this case. I challenge any of you to try some of these recipes - but please invite me over! Look out for my upcoming trip to NYC and my Magnolia Bakery review. Chow for now!