gastronomy and the single girl

Foodspotting

2010-11-14T22:05:00.002-05:00

I sometimes feel like my list of restaurants to try is never ending. And that's probably because it is. It's so overwhelming that when I'm trying to think of a restaurant to try, I can't think of any.

So when I stumbled upon the Foodspotting app while window shopping on iTunes on my iPhone 4 (yes, I'm name dropping), I was super excited.

Basically Foodspotting is Foursquare for foodies. People snap photos of what they're eating and where then upload the 'sighting' to their profile on Foodspotting. The app allows users to search for restaurants nearby and shows you what others ate and where. Users can even create a 'want' list by selecting the 'want it' button on any sighting.

What makes this better than Foursquare or really any food review is that users get to actually see the dishes. If something doesn't look appealing, no need to waste your calories and money. It's a great way to check on a restaurant you can't quite figure out, like this weird Ethiopian restaurant a block away from me that seems to sell subs as well as traditional dishes. If a fellow Foodspotter snaps a pic of something that's delicious, I might be more willing to step foot in the joint. (So far no ones posted any sightings of this Ethiopian sub sandwich place. But will keep you posted.)

So I hope you'll join me on Foodspotting; I want to know what and where you're eating. You can find my profile here: www.foodspotting.com/gastronomyandthesinglegirl.

Want it,

The Single Girl

The Greasiest Sandwich Ever

2010-11-13T17:46:00.000-05:00

I am not going to lie. I ate the KFC Double Down. In fact, not only did I eat it, I scheduled a lunch with friends to sample it. Did I like it? Not really. But not for the reasons you're thinking. I'm not a fan of chicken breasts and the "sandwich" is made up of two chicken breasts. To be honest, I didn't really miss the bread. I did however miss the ketchup and thought that the Double Down could benefit from a tangy BBQ-type sauce instead of the mayo-based sauce which only increases the richness of the meal.

So the Double Down was a bit of a disappointment, and I'm left to continue my search for the greasiest sandwich ever. I wonder if these guys will FedEx me this puppy? The Angry French Canadian.

Pass the bucket,
The Single Girl

A chill in the air

2010-11-07T17:22:00.001-05:00

Summer is long gone, my fellow gastronomes. Say goodbye to the light and quicker than a one night stand is out the door dishes of summer and bring out the stick to your bones hang out and get to know you meals. Though I will miss the abundance of fresh summer produce and it's easy salads, sandwiches and the like, I am excited to re-introduce hibernation Sundays and hug from your mom dishes like stews, braises and roasts. I love the smell of something simmering in the kitchen all afternoon.

Kick summer out the door with my homemade chili filled with tender cubes of beef, three type of beans in a savoury tomato stew. I make chili with stewing beef; I find it more flavourful and filling than ground beef. You can find stewing beef in the grocery stores pre-cut into cubes. I usually cut them into smaller cubes.

Chili is cheap and easy to make so if you blow your budget on beers and late night tacos, this should keep you fed for a week. If this recipe yields more than eat in a week, then freeze your leftovers in freezer friendly containers. I actually find that chili tastes better after a little stay in the freezer.

Here's what you need:

1 large cooking onion, diced
1 green pepper, diced
2 celery stalks, diced
3-4 garlic cloves, minced
1-2 tbsp canola oil
1 lb. stewing beef, cut into small cubes
1/4 cup all purpose flour
1 can diced tomatoes, unseasoned
2 bottles strained tomatoes
1 cup water
1/4 tsp chili flakes (add more if you like heat, or add cayenne)
1-2 bay leaves
1 cinnamon stick
1/4 tsp ground coriander
1/2 tsp celery salt
1/2 tsp ground cumin
1 tsp chili powder
1 can red kidney beans

1 can black beans

1 can white navy beans
salt and pepper

Here's what to do:

1. In a large pot with a lid, heat your oil on medium. Toss your cubed beef with in the flour with salt and pepper. Shake off excess flour and brown your beef in the hot oil. Remove beef from pot and put aside.

2. Add the onion, pepper, celery and garlic to the pot. Season with salt and pepper. Allow the vegetables to sweat and deglaze the bottom of your pot. Once the bottom is clean and your vegetables are soft, add beef.

3. Add diced and strained tomatoes. Use water to clean out bottles and cans then add to pot. Add your spices and beans.

4. Bring your pot to a simmer, then cover and lower heat. Allow to simmer, stirring every 20-30 minutes for about 2-3 hours. Your chili is done when your beef is tender.

5. Before removing your chili from the heat, make sure you're happy with spices. You may need to add salt or pepper. If you find the tomato stew a little acidic, try adding a little sugar. Once you are happy, remove the cinnamon stick and bay leaves.

I like to class up my chili with a salad and a glass of wine. You can also turn your chili Tex-Mex by adding a can of corn at the end of cooking and serving with a spoonful of sour cream and fresh chopped cilantro. Or forget the meat and add more veggies like sweet potato, parsnips, or carrots.

Pass the Beano,
The Single Girl

Banana-rama

2010-10-17T20:10:00.000-04:00

Everybody says their mom's banana bread is the best. But they are wrong, cause my Mom's is the best. My Mom rarely baked, but when she did she usually baked banana bread. I love the smell of it baking in the oven - it's practically euphoric.

Mom would cut two thin slices, spread margarine on a side of each then sandwich the slices together with the margarine sides together. Then she would wrap it with plastic wrap and pack it in our school lunches. Every time, I swore I would wait to eat it during the afternoon recess. But without fail I'd eat it on the way to the bus in the morning always eating it from the bottom up because the plastic wrap would make the top of the banana bread moist and chewy and delicious.

I am proud to say that I've learned and I think mastered Mom's banana bread, though truthfully it's never as delicious as when Mom makes it. The recipe is simple and doesn't require many ingredients. I feel I must point out that the secret to making a great banana bread is making sure your bananas are ripe enough. I leave them to ripen at room temperature for several days until the skin is completely black and they have shrunk significantly in size. If you follow this, you'll notice that the fruit's flesh goes translucent and gooey which produces an intense banana flavour and deep brown bread.

You can also make muffins with this recipe; instead of baking the batter in a loaf pan, simply line a muffin pan with baking papers and scoop batter into them. The baking time will differ - bake for 20 minutes to start, then bake an additional 5 minutes until done.

The recipe:

Preheat your oven to 350 degrees F.

Prepare a loaf pan wiping it with oil then lightly dusting it with flour.

In a large bowl, combine the following dry ingredients:

2 cup all-purpose flour (or 1 cup whole wheat flour and 1 cup all-purpose flour)
1 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Make sure the dry mixture is smooth and free of lumps, then create a well in the center.

In a smaller bowl, combine the following wet ingredients:

3-5 very ripe bananas, mash them
1/2 cup canola oil
2 eggs, beaten (you can also use egg substitutes like Egg Creations)
3 tbsp milk
1/2 tsp vanilla (I sometimes use 1 tbsp dark rum)

Mix all the wet ingredients well then pour into the well of dry ingredient mixture. Fold ingredients together gently to ensure a completely moist batter. Do not over mix or beat, your bread will end up rubbery.

Pour batter into your loaf pan and bake for about an hour. I always check it at 50 minutes to prevent burning. If you inject a toothpick in the centre top and it returns dry, your banana bread is ready.

Allow to cool. Serve with butter or good quality margarine like Imperial.

Now, where's that plastic wrap?
The Single Girl

Shanks-giving

2010-10-11T12:01:00.001-04:00

It's Thanksgiving time in Canada.

What's great about Thanksgiving in October is that it's usually still warm (about 22C in SW Ontario) and we're just finishing the late harvest so farmers markets are brimming with apples, beets, cabbage, squash, and other tasty gems.

What's not great about Thanksgiving is turkey. Don't get me wrong, I like turkey. But it's big, likely to get over cooked and you're stuck eating it for the next week. It's also too much like chicken which you probably eat at least three times a week.

This year, after much debate about whether the family should just eat out and not worry about groceries, cooking and cleaning (oh yeah, that's another not so great part about Thanksgiving), my brother stepped up to the plate and offered to cook our meal.

His menu:

Heirloom baby lettuce with Ontario apples and local goat cheese with apple cider maple vinagrette

Braised lamb shanks with breaded lamb sweetbreads, butternut squash pearled barley risotto, and Ontario green and yellow beans (The lamb was from Sullivan's Old North Market in London.)

Traditional pumpkin pie (bought from Spicer's Bakery at the Western Fair Farmers Market), homemade pumpkin pie ice cream with pumpkin biscotti

We drank Coyote's Run Estate Winery 2008 Red Paw Pinot Noir which was a lovely juicy red wine with strong cherry and raspberry flavours. You can find it in the Vintages section of the LCBO.

Yes - I'm thankful for a brother who is a chef not just because he cooks, but because of his creativity and passion I have the opportunity to try delicious new ingredients and dishes.

Share your Thanksgiving menu and tell me what you have to be thankful for this Thanksgiving.

Shanks,
The Single Girl

It's my party and I'll sing if I want to

2010-10-10T17:03:00.001-04:00

I turned 29 last week, my dear Gastronomes.

I am fortunate enough to have some great friends and loved ones who helped me put on a great party. Party buff Glen provided the evening's first venue and good friend Jayla helped with the decor. Even, my brother came to Toronto for the day to help me prepare some tasty hors d'oeuvres.

Guests gathered early for some food and drinks before we made our way to a private karaoke room at XO Karaoke in Koreatown.

The menu included a savoury apple tart (recipe from the Fall 2010 Food & Wine published by the LCBO), zucchini fritters (also from the Food & Wine), roasted figs with pancetta and goat's cheese, prosciutto and cheese platters with Upper Canada Niagara Gold, tangerine and rosemary marinated olives, homemade pickled golden beets, and Ontario concord grapes, and pumpkin spice cupcakes with cream cheese frosting.

Can I get a montage?

The party was as fun as it was delicious.

Here's to a delectable year ahead!
The Single Girl

Drink like a "champ" but eat first!

2009-03-15T21:55:00.009-04:00

You struck a pot o' gold, Gastronomes! Two St. Paddy's Day inspired recipes to get you in the spirit. Both involving genuinely Irish ingredients: potatoes and Guinness.

First up: Champ.

A mashed potatoes and green onion mix that went perfect with my prime rib dinner on Sunday night. If you like oniony-buttery-potatoey flavour, this is your dish. I discovered this dish during a Food Network watching marathon - it's a Jamie Oliver recipe.

What you need:

4 Yukon Gold potatoes, peeled and cubed
3 green onions, finely chopped
1 cup cream, 5% is fine
1/4 cup butter
Salt and pepper

What to do:

Put potatoes in large pot and cover with cold water. Bring to boil and add salt.

While potatoes are cooking, bring cream to a simmer over medium-high heat in a small pot. Add green onions, a pinch of salt and pepper. Let the onion flavour infuse the cream then turn off heat.

Cook potatoes until tender and you can easily pierce your fork through the flesh. Drain and return to pot and mash. Add cream-onion mixture and butter. Combine with wooden spoon until the mixture is even.

Put in oven safe serving dish with a cover like Corning Ware and put in the over at 325F for 20 minutes.

Now, be sure to leave room for dessert cause you are not going to want to skip this recipe: Chocolate Guinness Cake.

My Grandma tore this recipe out of a recent Chatelain. She knows her Granddaughter so well: beer + chocolate = happy single girl. I made this into cupcakes, but you can make a layer cake.

Cake

What you need:

1 1/2 cup all-purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, room temperature
1 cup brown sugar
2 eggs
1 tsp vanilla
1 cup Guinness

What to do:

Preheat oven to 350F. If you're making cupcakes, line muffin pans (x2) with large muffin papers. Or lightly oil or spray two 8 inch round cake pans.

Sift flour, cocoa, baking powder, baking soda and salt in medium bowl then stir to mix.

In a large bowl, using an electric mixer to beat butter and sugar for 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Using a wooden spoon, sitr about a third of the flour mixture into the butter mixture. Then add half the beer. Repeat additions, ending with flour. Stir just until evenly mixed. Spoon into muffin papers.

Bake for 20 minutes or until an inserted toothpick returns clean. Cool before icing.

Icing

What you need:

3 cups icing sugar
1/2 cup cocoa powder
1/2 cup unsalted butter, room temperature
1/3 cup Guinness (or milk, but don't be a wuss, use Guinness)
1 tsp vanilla
Generous pinch of salt

Sift icing sugar and cocoa in a bowl then stir to mix.

In a large bowl, beat butter with an electric mixer until creamy. Gradually beat in half the icing sugar mixture.

Scrape down sides of bowl, then gradually beat in beer, vanila and salt. Then add remaining icing sugar mixture.

Cheers to Irish beers!

The Single Girl

Recreating Life's Precious Moments

2009-02-16T15:14:00.004-05:00

Don't you wish sometimes that you could go back and relive a moment? I make this wish at least once a day. I don't have many regrets. In fact, it's kind of the opposite. I am a lucky person and I've had the opportunity to do many things. I've not always felt this way; for a long time I took a lot of my life experiences for granted, but as I get . . . . wiser ;) and meet more people, I've come to realize, that I have been and am very fortunate.

Okay, so back to the original thought: reliving moments. There are moments from my life that I wish I could relive just so I can do it over again. Not do differently though. I was to relive it exactly how it went down the first time because I just want to do it again but I was the same feeling of doing it again for the first time. Sort of like how you want to do the rollercoaster again after your very first ride. But being food obsessed, The Single Girl wishes she could relive a certain meal.

This past September, my brother and I spent two weeks travelling coastal California, from Huntington Beach to Napa. We ate and drank our way through the coast. We dined at some amazing restaurants and bars during that trip and one that remains in my mind is Bouchon, Thomas Keller's ode to the French bistro in Yountville (aka Napa Valley).

We had a late reservation which was good because we spent most of the day on bike going from winery to winery starting in Yountville and travelling up (up a mountain!) to St. Helena then back all the way to our hotel room in Napa. The reason why we travelled so much on bike is a long story that involves a giant argument so I wont get into it but please keep in mind that we did bike a long distance on an incline, while somewhat inibriated for most of it and neither one of us is in real good shape. By the time we made it to Bouchon, we were tired, not talking to one another and hungover. But nothing brings siblings back together like a $100USD bottle of Alsace wine!

Now, I'm not going to get into fine detail about each course, all you need to know for the purpose of this blog entry is what I ate for my main: Boudin Blanc with Prunes and Potato Puree. Boudin is French-style sausage usually made of chicken, pork or veal. It's colour is light and it's flavour subtle yet savoury. I can't really tell you why I ordered this dish. I have never had boudin before and I'm not a fan of prunes. For all intents and purposes, I don't like prunes. But the menu had many choices, and although I had narrowed it down to three dishes, when the waiter came over to take our orders, I impulsively went for the boudin.

I must have pleased the culinary gods in some way, possibly they were rewarding me for taking the high road during the aforementioned argument, because the boudin dish was heavenly. The potato puree was perfectly potato-ey and creamy, the sausages, lightly pan seared not at all greasy, were tender and juicy and the prunes(!).......well they were spectacular.

Now I will admit that when the dish first came to the table I tried each element on its own and the prunes were my least favourite. But when I created what a close friend of mine calls a "power bite", where you have a little bit of everything on your fork, there were fireworks! Not since I saw Brad Pitt for the first time on screen have I felt that tingle.

Since that meal, I have thought about it at least once a week, if not once a day. It was like meeting that perfect stranger on the bus, you exchanged a few laughs and couple of flirtatous glances, but neither was brave enough to ask for a number. Now everytime you see a bus, you wish and hope and look for that stranger.

Alright, I'm getting to a point soon. Don't worry.

This weekend, I'm at the St. Lawrence Market in the local farmer's section accross the street from the permanent market, when I walked past this table of sausages from a local butcher. There next to the hot italian sausages (insert your own joke here) sat gorgeous French champagne white sausages. Ding! The lightbulb: I am going to recreate my Bouchon meal.

So I buy up a couple of sausages, a handful of prunes and some Ontario fingerling potatoes. Once at home and in the kitchen, I poach the sausages lightly in chicken broth then sear the outside in a little butter. Instead of a puree, I mash the potatoes leaving the skin on and dousing them in butter and cream and of course, seasoning lightly with salt and pepper. For the prunes, I had to make a call to my brother, who got the Bouchon cookbook for Christmas from yours truly, and had him read the recipe to me.

In the end, the meal was not exactly how I remembered it at Bouchon. Still, it was a delicious walk down memory lane. And the best part of it is that I get to keep trying to recreate this precious moment until I get it just right!

In the meantime, here's my first attempt at the prune dish:

The Single Girl's Bouchon-inspired Braised Prunes

What you need:

1 bay leaf
1 star anise
4 whole cloves
1/2 tsp dried thyme (the original recipe calls for one sprig of fresh thyme)
5 black peppercorns
1 cinnamon stick
1/2 dry red wine, full-bodied (I used a Cab-Sauv, from Napa, naturally)
15-20 prunes

What to do:

Place spices and wine in a pot large enough to hold a single layer of prunes and bring to a boil over medium-high heat.

Add prunes, let simmer and cook for 2-5 minutes then remove from heat. Cover pot and let sit for 30 minutes.

According to the Bouchon recipe book, you can keep your prunes in the fridge in a plastic container for a couple of weeks. But to be completely honest, you'll probably devour each one at dinner.

Until the next meal . . .
The Single Girl

Enjoy The Things You Love

2009-02-14T08:40:00.016-05:00

Happy Valentine's Day!

It's Family Day* weekend in Ontario too. So it's a long weekend. I can't think of a better way to spend this weekend, then with the ones you love. Especially after the tragic events of this week. And what better what to show the ones you love how much you love them then by cooking or baking something special.

Personally, I never let the lack of a holiday stop me from cooking or baking something special. I can pretty much justify the indulgence of something fantastically bad for me any time and any day of any year. But I do feel slightly less guilt-ridden when there is a holiday involved.

I'm going to share two dessert recipes with you that I really love.

I love them because the final product tastes, smells and looks delicious. I love that the recipes don't require loads of ingredients and are neither easy nor hard so there is a sense of accomplishment in the end. And finally, I love these recipes because they came to at special times in my life. Like a song, I can instantly be transported to another time at the mere mention of a dish.

Ginger Sugar Cookies

I found this recipe in the February 2009 Martha Stwart Living magazine. I stumbled upon it while searching for cupcake recipes for my friend's wedding.

What you need:

3/4 cup all purpose flour, plus more for surface
1/4 tsp. baking soda
pinch of salt
4 tbsp. unsalted butter, softened
6 tbsp. white sugar, plus a little for the tops
2 tbsp light brown sugar
1 1/2 tsp. fresh ginger, finely grated
1 egg yolk

What to do:

Sift flour, baking soda, and salt into a medium bowl. Cream butter and sugars with a mixer until pale and fluffy. Beat in ginger, then yolk.

Reduce speed to low, and add flour mixture gradually, beating until just combined. Wrap in plastic, and refrigerate for 1 hour (or up to 2 days).

Preheat oven to 350 degrees. Turn out dough onto lightly floured parchment. Roll out until 1/4 inch thick, and cut out cookies using a 1 3/4-inch heart-shaped cutter. Transfer to parchment-lined baking sheets. Brush each cookie with a damp pastry brush, then sprinkle with sugar. Refrigerate for 15 minutes.

Bake until cookies are set and light gold around edges, 10 to 12 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks, and let cool. Cookies will keep, covered, for up to 3 days.

Chocolate Raspberry Pavlova

I first discovered pavlova in 2002. I watched Nigella Lawson expertly make this dessert on TV. The minute she finished putting thefinal touches on the fluffy dessert, her fork was dug into it then quickly shoved into her mouth, all graceful and porn-like of course. I like to think I look like Nigella when I excitedly and with all the patience of a toddler, dig into my culinary experiments. But I probably look more like Courtney Love in front of a giant mirror of snow.

I've served pavlova at a friend's bridal shower. This pavlova is light in texture, sweet and rich tasting. It is like eating a dark chocolatey mashmallow so it's the perfect end to a big meal.

What you need:

For The Chocolate Meringue Base:
6 egg whites
1 1/2 cups superfine sugar (this is not icing sugar, it’s like finer granulated sugar in fact you can simply put the hand blender to regular sugar to make it finer)
3 tbsp cocoa powder, sieved
1 tsp balsamic vinegar
50g dark chocolate, finely chopped

For The Topping:

2 cups whipping cream (35%)
4 cups raspberries
2–3 tablespoons coarsely grated dark chocolate

Preheat the oven to 350F and line a baking tray with baking parchment.

Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in.

Mound on to a baking sheet in a fat circle, smoothing the sides and top, and making sure that it’s about 1.5” to 2” tall. Place in the oven, then immediately turn the temperature down to 300°C and cook for about one to one and a quarter hours.

When it’s ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel a gooeyness under the crisp exterior. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.

When you’re ready to serve, invert on to a big, flat-bottomed plate. Whisk the cream until thick but still soft and pile it on top of the meringue, then scatter over the raspberries. Coarsely grate the chocolate so that you get curls and sprinkle over the top.

Whatever your plans for today's commercially-driven holiday, I hope it includes good food and good company. And maybe some neckin'.

I {heart} you, Gastronomes.
The Single Girl

PB Cookie Monster!

2009-01-30T15:20:00.004-05:00

The Single Girl is fucking busy these days. Between early morning workouts, work and after-work engagements, she's about ready to go mad!

I realize that I'm lucky that I have a job. So I try not to complain too much about how busy it keeps me, but with such a packed schedule, I tend to get stressed. And when you're stressed, you tend to reach for the chips or chocolate or burgers or ice cream or in my case, the peanut butter cookies.

Frankly, I don't think there is any point in denying yourself when you are craving. I think that one should learn how to moderate oneself. Now, I am by no means stating that I'm the Queen of Moderation. But overall I think I can exercise some willpower.

With the craving for peanut butter cookies came the desire to bake them last Sunday. So I searched for recipes on Cooks.com and found the recipe below.

Now, when I first tasted these cookies, I thought: "Ummm . . . Now I have 3 dozen low fat, low cholesterol, low taste cookies. Great!" (Obviously all sarcastically to myself.) But I have to admit that I've grown to like them. They are quite filling and are a great mid-morning or afternoon snack with tea. The Not-So-Single Girl went ape shit for them and is the reason for this posting.

Low Fat, Low Cholesterol Peanut Butter Cookies

1/2 cup chunky all natual peanut butter (the only ingredient should be peanuts!)
1 stick low fat butter
1 c. firmly packed brown sugar
3 egg whites
2 cups sifted all purpose flour
1/4 tsp. salt

Cream the butter and peanut butter, cream in the brown sugar, then beat in the egg whites. Sift the flour and salt and stir in. Dough will be stiff. Roll into small balls of 1 inch diameter. Place on cookie sheet sprayed with Pam. Press down on the top of each cookie with a fork, to form a crisscross design. Bake at 375 degrees for 9 to 10 minutes.

Yield: about 3 dozen cookies.

To your craving . . .

The Single Girl.

To eat or not to eat

2009-01-25T09:15:00.011-05:00

Okay - I know I haven't been around as often as I promised in my New Years resolutions. But I have a good reason.

I usually write my blog entries on Sundays. As you know, Sunday is my favourite day of the week, because I usually stay in to watch TV and cook my week's worth of meals. In between my catatonic TV watching and my hyperactive cooking, I sit down in front of ol' Betsy (my 5 year old Dell Inspiron - a little nibble for the computer geeks) and share my food ramblings with you.

Well last Sunday, Fate had something else in store for The Single Girl: FOOD POISONING!

Quel horreur! To think that the very thing that I love the most in this world would turn against me. My love would grow bacteria that would poison me and cause me such sickness that I would actually lose my appetite. Holding me hostage in my apartment, unable to even leave for a minute to forage for Gatorade or Ginger Ale, for fear that an assault would attack at any moment. If it weren't for my fearless friends who brought over essential supplies to help me in my battle, I don't think I would have survived.

Oh Food, what treachery! I don't think I will ever recover from this betrayal.

After an 24-hour battle, my stomach settled down and I was left feeling empty and drained. Afraid to consume anything that might aggravate my system, I would cautiously nibble on Quaker Oatmeal Squares and plain slightly burnt toast until I felt confident enough that anything I ate would stay down instead of running through me like an Olympic sprinter or coming back up like a bad one-night stand. My first meal was skinless rotisserie chicken and egg noodles tossed in garlic-infused margerine. Sadly, it tasted glorious - my acute palate having been double-crossed felt comforted by the dull flavour of chicken and noodles.

Finally, the dust settled and it came time for a post-analysis of the events. What caused this betrayal? What security measures need to be implemented to prevent future treasonous activities? How can relations between Food and The Single Girl return to their once peaceful and prosperous status?

Well, here's what happened. On the Thursday prior, parts of West Toronto lost power for over 12 hours. It was one of the coldest nights and days of the year. My building was affected. Had we lost power in the summer, I probably would have cleaned the fridge out on any questionable items the minute power was restored. But because it's mid-winter, and one of the coldest winters in recent history, and I didn't open the fridge door at all during the blackout, I didn't feel the sense of urgency to clean out the fridge. And so, naturally in a rush to eat something and get over to a friend's party to get loaded on Saturday night, I put pepperoni that should not have been eaten on a homemade pizza.

Prevention is simple. Like with any safety measure, the first step is to think before you proceed. I should have stopped to think about long I had the meat in the fridge (a week) and if anything (like a blackout!) happened to it that would make it unsafe to use. The second lesson here is to not only keep your kitchen clean but tidy. No amount of anti-baterical cleaner will remove the questionable items from your fridge and pantry. Unless of course it had the ability to grow limbs and think cognitively. Visit the Canadian Partnership for Consumer Food Safety Education website for more information on how to safely handle food.

Of course, sometimes we get sick from food even if we try our best not too. Food poisoning can be dangerous. Symptoms of food poisoning include stomach cramps, nausea, vomiting, diarrhea and fever and they can present soon after consumption or more than a month later. It's important to stay aware of the illness' progression and to remain hydrated. My Mom is a Registered Nurse so I had great medical advice but WebMD is a good source of information. Ontarian residents can always call Telehealth Ontario for advice. For more information on common causes of foodborne illness or if you want you report a potential food safety incident, visit the Canadian Food Inspection Agency website.

So fellow Gastronomes, I apologize for my absence. But I think I've paid penance forward.

Keep it clean, Kids!
The Single Girl

Soupy Sundays

2009-01-04T12:35:00.005-05:00

Most people spend their Sundays lounging around, possibly with a hangover, watching some Sandra Bullock movie on TV for the umpteenth time or indulging in some stupefying marathon of Celebrity Rehab 2. The Single Girl likes to spend her Sundays cooking.

I usually spend the day preparing my meals for the week and, of course, cooking Sunday dinner. Today, I busied myself with soup for the week's lunches. Soup is one of my favourite dishes. Most of the soup I grew up eating was Campbell's Tomato and Habitant's Minestrone. Both excellent, but nothing beats a homemade soup. You can't deny the sense of comfort when eating soup regardless of the time and effort it takes to make it.

In the winter, I think the key is to make a soup that will stay with you. A nice thick, hearty soup will help you brave the cold and push your way through the snow. Its gentle hug you helps you cope with the grey skies and lack of sunlight. Soup is also relatively cheap to make and usually yields several servings. Stock up on freezer friendly containers and you can keep some on hand in the event of a hangover Sunday that renders you unable to cook. Which would never happen to The Single Girl. ;)

Potato-Leek Soup

What you need:

1 litre chicken or vegetable broth*
2-3 tbsp margarine or butter
3 large potatoes, cubed (yellow flesh ones like Yukon Gold work well)
2 leeks, chop the white portion into 1/2 inch pieces
1 large cooking onion, chopped
2 celery stalks, chopped
2 garlic cloves, chopped
1 bay leaf
1 tsp celery salt
1 cup milk, skim or 1%
salt and pepper to taste

*most store bought broths are just short of 1 liter, simply make up the difference with water

What to do:

In a large pot, melt margarine on medium-high heat. Add onions and garlic; cook until translucent. Add the celery, leeks, potatoes and season with celery salt, salt and pepper. Once the vegetables have cooked a bit, add the broth and bring to boil. Once boiling, turn down heat and cover. Let cook for at least 30 minutes.

Once all the vegetables have fully cooked. Turn off heat, remove lid and let it cool a little. Simply puree the cooked mixture and add the milk. Season again if needed.

This soup is filling on it's own but pairs well with cheese, pate and French-style crusty bread.

Mmmm, mmmm, deeeeee-lish!

Resolution Schmevolution!

2009-01-02T11:36:00.008-05:00

Yes – I had promised (back in September) to get back to writing on the blog. Yes – I did disappear. But I’m back now.

I know what you’re thinking: “You said that before.” But this time I mean it. How can you trust that I mean business? Well, writing on the blog is number 1 on the The Single Girl’s 10-point New Year’s Resolution.

And you should know that I always follow through with my resolutions. NOT!

But this year I will. . . . . . I hope.

To kick of the New Year and to keep me accountable, I thought I would share my resolutions with you. Feel free to kick my ass (metaphorically, of course) if you find I’m slackin’.

The Single Girl’s 10-point New Year’s Resolution

1. Write on the blog. I promise to post something at least once a week.

2. Adopt more earth friendly habits. I know that going green is a big trend right now, but that’s not the motivation here. I am simply disgusted by the amount of garbage I create on a weekly basis.

3. Be more money savvy. I used to work for a bank, so I’m pretty anal retentive about keeping track of my expenses. I’m also good at making a little money go a long way but it doesn't hurt to make it go further. Also, I’m bad at saving money – many a piggy bank has been smashed.

4. Work up a sweat at least 4 times a week. I have a gym membership and I do enjoy working out. I do not like the getting to the gym part.

5. Leave the apartment. I tend to nest. I need to get out, have a walk, spend some time with friends and explore the city.

6. Read more. I especially need to read the magazines that I buy. Many 2007 and 2008 issues are still in plastic wrap.

7. Stop hitting the snooze button. Mom always said it was better just to get right out of bed. Let’s test that theory.

8. Procrastinate less. At least 5-10% less. I don’t have any metrics, so you’ll just have to take my word for it.

9. Drink more water. Pretty straight forward.

10. Exercise more patience and be more positive. I vow not to loose my cool with people that annoy me. And no more Debbie Downer.

Now, I know that this is a long list and you're probably wondering what the fuck does this list have to do with food or more specifically, Gastronomy and The Single Girl. Well, chill out and I'll tell you.

First, I hope to share with you my menu planning strategies which can really help you save money (Resolution #3). Also, although this chick loves her KD and take-out, I do like to eat healthy, natural food and since I'm making a commitment to being more earth-friendly, you can expect more hippee-type recipes (Resolution #2 and #4).

And finally, since I'll be exploring Toronto on a frequent basis, I plan to share with you my favourite markets, shops and restaurants. (Resolution #5) I hope you'll share your favourite spots with me.

Well, my fellow Gastronomers, I hope you enjoyed the first post of 2009. Please stay tuned. I promise to be back.

Happy New Year!!

The Single Girl

she was charged with high tech neglect

2008-09-01T13:23:00.008-04:00

Hey there fellow gastronomes!

You've probably been wondering where I've been. Well, I like to imagine you've been wondering where I've been. Wish I had a awesome excuse for neglecting the blog for the last few weeks - but I don't. I've simply been busy and lazy, an incredibly bad combination.

I am happy to announce that since I've last blogged, I've contributed two columns to shedoesthecity.com. The very cool website has launched at new food section called Wet Her Appetite. The unpretencious yet undeniably hip food section is a fun read. Be sure to check it out!

Anyhoo, I better get working on some juicy posts.

Stay hungry,

The Single Girl.

real ladies, don't chug their beer

2008-08-11T19:27:00.010-04:00

Good thing I'm not a real lady.

So a friend and I went to Toronto's Festival of Beer on Friday. I wish I could give you a proper critique of the event and review some of the beers I tried. Unfortunately, my excitement got the best of me and I just started drinking beer - as much and as fast as I could - without really paying attention to what I was drinking. (Classy, I know. I'm sure my mother's proud.)

Besides, events like this are really about hanging out with friends, getting drunk outside in the sunshine, making fun of what people are wearing (see guy with headband on the right) and trying not to piss yourself waiting for the port-o-potty.

So, you're going to have to settle for this summary: there was a shitload of brewers offering 4 oz samples of their beers for a dollar and a good chunk of food vendors offering everything from beer-battered hot dogs to oysters to good ol' BBQ. I will see you next year Festival of Beer . . .

In the spirit of beer (and a little because a male friend of mine called my blog "fem", which it is but still), I offer you a nice manly burger recipe. Needless to say, it goes awesome with beer and would taste mighty fine with a slice of smoked cheddar.

Oregano Burgers

What you need:

1lb ground beef (best quality you can find)
1 egg
1/2 - 1 cup bread crumbs or oatmeal (or a mixture of both)
1 garlic clove, chopped
1/2 cooked onion, grated or finely chopped
1 tsp ketchup
1-2 tsp worcheschire sauce
1/2 tsp ground cumin
fresh oregano, about a handful
salt and pepper

What to do:

Mix everyting together in a bowl. The mixture should stay all together like dough. Then divide and make into patties. Barbeque or pan fry - either or, it's all delicious. Obviously, barbeque is better. This recipe should make about 4 nice sized burgers. Try serving with my Lazy Girl's Lemon-Caper-Basil Aioli.

What you need:

1/2 cup mayonnaise
1 garlic clove, chopped
1/4 cup basil, very finely chopped
handful of capers, chopped
zest of 1 lemon, juice of half of it
salt and pepper

What to do:

Assemble all in a bowl exept the mayo and combine with the hand blender. Add mayo to mixture.

Alright dude, all you need to do now is tap the keg.

the not-so-single girl's deliciously, deceptive drink

2008-08-07T22:40:00.004-04:00

As a woman in her mid-30s (but still teetering on this side of her early 30s thank you very much!), I am still a fan of a full blown girls’ night for cocktails. After all, just because I’ve succumb to bits (you know the ones) of my bod hopelessly spiraling downwards with the pull of gravity’s upper hand that comes with age – I’m not dead yet…just a little more conscious of what and how much I can put into my body.

Don’t get me wrong, this girl still loves her drink of choice, red wine. BUT, when it comes to full-on, all-nighters a la ‘when the husbands are away and the desperate housewives like to play…LIKE SINGLE GIRLS’, red wine seems to be a bit of a slippery slope.

Yes, we all know about the hypothesized health benefits of this extremely friendly liquid love, given its presence of resveratrol (suggested to be a positive factor in prolonging life), melatonin (which is thought to postpone oxidative damage and inflammatory processes often found in old age) and flavonoids (which are thought to assist in protecting the body from cancer because of their antioxidant properties). BUT, on the flip side, the advantages can often be outweighed by the disadvantages when one drink turns to two, and two to three, and three turns to four etc. etc. You get the picture. You’ve all been there. Not only does red wine sneak up on the best of us, infusing us with not only liquid courage, loose lips, wicked dance moves and the best karaoke voices ever, but alas, when the bonding comedy routines end and the dawning of a new work day begins, it most often begins with a hefty hangover and dehydration comparable to that of a raisin.

Not only that (if that’s not enough), and I hate to say it, but red wine also packs a serious punch of calories, boasting an estimated whopping 122 calories per 5 oz glass. Now I don’t know about you, but to me that actually translates into 195.2 calories per glass because who really ever pours less than a 8 oz glass of wine?! AS IF YOU DO? So, while I am absolutely married to my red wine and all of its health benefits, there are times when I do date others for extremely valid reasons: work the next day, work the next day, work the next day, work the next day.

And so my friends on the cusp of a girls’ night (or hell, let’s be honest here…any night!), I share with you, the most deliciously, deceptive drink ever – with the benefits of not only ANTIOXIDANTS (blueberries) and HYDRATION (water), but absolutely NO HANGOVER whatsoever (no matter how good the good times had the night before were) the next morning. Further, vodka has fewer carbs and fewer calories when mixed with water. This I swear on all the red wine in the world.

Here’s what you need to get ‘er done:

A blender
A good bunch of ice cubes – if you forget to make them in advance buy a bag at the corner store for a few $s
A few pints of organic blueberries
Blueberry Vodka (I prefer Stoli with 69 calories and 0.5 carbs per ounce)
Organic Honey
Straws
Plain old water

What to do:

Clean blueberries under cold water
Add the following to the blender: a handful of ice, blueberries, 3 ounces of blueberry vodka, a good squeeze of honey and about 6 cups of water
Hit the switch and blend this baby up!
Serve in highball glasses with a sprig of mint and straws

Makes 2

Remember this is your drink now so feel free to meddle with the measurements to make it your own. This also works fabulously with grapefruit and grapefruit vodka, cranberries and cranberry vodka, etc.

she gets by with a little help from her friends!

2008-08-07T21:54:00.008-04:00

Every girl has a posse. If she's lucky, they are cooler and more talented then she. (Makes her look good.) And if she's really lucky, they have a hook up at her favourite shoe store. But if she's really, really lucky, they know how to make her a nice strong drink when she needs it.

The Single Girl is honoured to start posting entries from one such friend. And even though she's not single, she wants to play one on tv. ;)

This Single Girl welcomes my friend and my own personal sommelier, mixologist and human caloric calculator: The Not-So-Single Girl.

a date with the kitchen

2008-08-04T12:58:00.010-04:00

Recently, I was invited to contribute to a food section for a lifestyle website targeted at cool, hip, stylish women in Toronto. I was very excited about this opportunity and had envisioned myself all Carrie Bradshaw-like at my computer making witty comments about food, getting them published online, and winning more Gastronomy and the Single Girl fans.

Over the last couple of weeks, I've attempted to write my first article about three dozen times with very little to show for it or more accurately, nothing to show for it. I really don't know what to write about which is plain old stupid since I write my own food blog. But I asked a colleague, who also writes for the website, for some help on what to write. She suggested I do a piece about cooking for a date. Duh. Why didn't I think of that? (Voice in my head to me: Because you never go on dates, dummy. Me to head: Be nice or no more wine.)

So that night, I sit myself back in front of the laptop, fire up the iTunes and start thinking..... Many, many moments go by and I realize that it's kinda been a while since I've cooked for a date. What do you make? Spaghetti and meatballs Lady and The Tramp-styles? No - you will inevitably get it all over your face and clothes. Not sexy. Maybe a nice roast like chicken or beef? Negative - who are you Betty Draper? Plus you don't want there to be a power struggle over who gets to carve the thing. (By the way, in my house, I carve. Thank you very much.)

Our grandmothers aren't lying when they say the way to a man's heart is through his stomach. Even if you do have the key to his pants. To me, cooking for a date is all about strategy. You need to make something that impresses your crush without being too much of a homemaker; you don't want to leave the impression that your life's ambition is to spend it in culinary servitude. So I tried to think back (way back) to the time that I have cooked for a boy I liked. And it came to me: Lemon and Rosemary Chicken.

One evening on a whim I invited the boy over for dinner, I threw together all these ingredients together quick and plopped them into the oven for about an hour. The result was a perfect meal all in one dish. The boy was impressed - I'd tell you more, but this girl never kisses and tells.

Apart from the date, here's what you need:

4 to 6 pieces chicken (I prefer drumsticks and thighs, but you can use breasts)
2 lemons, cut in quarters
1 garlic, the whole bulb, cut in half length wise
1 onion, cooking or Spanish, coarsely chopped
4 to 6 mini potatoes, Yukon gold or red
(if can't find mini potatoes, then use smaller regular ones cut in half)
1 celery stalk, chopped, optional
1 red pepper, chopped, optional
1/2 cup of white wine
2 -3 sprigs of rosemary
olive oil
celery salt
salt and pepper

What to do:

Put all the chicken and vegetables in a large bowl. Then toss them in the olive oil; make sure everything is well coated. Squeeze in lemon juice and add the lemons.

Bruise the leaves of the sprigs of rosemary, remove the leaves and add to the bowl.

Then add all the remaining spices. Remember that salt helps roast vegetables so be generous but don't go nuts. Too much salt will ruin the dish. Toss ingredients a few more times to make sure everything is properly distributed.

Put in baking dish like a corning ware. I've used a cake pan before. You want to make sure that all the ingredients are lying even in the dish. Add the wine.

Bake at 400 for 40-50 minutes, or until chicken is done.

Make sure the wine and romantic tunes are ready. Then shit, shower and shave, babe.

the long weekend

2008-08-01T16:41:00.011-04:00

Music to my fucking ears!

Who doesn't love a long weekend in the summer? Three nights of binge drinking and three lazy hangover mornings. Maybe you squeeze in sunbathing at the beach (please wear sunscreen) or a bbq with friends (please don't drink and drive) too.

This single girl is off on a road trip with Mom, Meme (my Grandma) and my Tante (Aunt) Lou - we're francophone, in case you were wondering. So three generations of crazy will take the Dodge Caravan for some quality bonding time. Doesn't look like a bbq is in my future this weekend - but if it is in yours, you may want to try this deliciously, ghetto-fabulous salad.

Kiki's Kraft Dinner Salad

1 box KD or whatever boxed macaroni and cheese you prefer
1/2 cup margerine or butter
1/2 cup milk
1 cup or so mayonnaise
Couple tablespoons of green relish
Celery Salt
Black pepper
1/2 red bell pepper, diced, optional

What to do:

Prepare the macaroni and cheese but use 1/2 cup of margarine and only 1/2 cup of milk. Try not to eat (it will be hard - I know).

Once it's cool, add mayonnaise, relish, spices and pepper. Let sit in the fridge for at least 1 hour.

Serve with bbq hotdogs, some beans and a case of 50.

Happy Long Weekend, Gastronomes!
The Single Girl.

the single girl needs help

2008-08-01T14:54:00.008-04:00

That pretty much goes without saying. . . . but it's not psychiatric help that I'm looking for.

A very cool girlfriend of mine is planning her wedding. Staying true to the couple's style, they are having friends pitch in with things like wine labels. Between Spicy Vegetarian rolls on Sunday night, she was telling be about her vision for her cake. Beautiful red velvet cake cupcakes with cream coloured icing. Always one to jump at a culinary challenge, I offered to make the cupcakes for her wedding.

No real problem really. I've successfully cooked for 150 people - not bad for a home cook. The thing is I've never made a red velvet cake before. So this is where you, my interweb friends, come into the picture. Send your recipes, your tips on how to get the perfect red and your advice for the perfect butter/sugar balance in icing.

This girl needs all the help she can get . . .

the ugly night, but with cooking

2008-07-31T16:19:00.006-04:00

I hate going to the grocery store without a list. Especially when I’m hungry.

I end up walking around, picking up random things and putting them in my basket. If I’m not careful, I end up going home with the intent of cooking something, but quickly realize that I have bought nothing of value. Grumpily, I put the food away and call the bag that held my purchases stupid. Yes – it’s the bag that’s stupid. It’s a particularly pathetic scene if I happen to be pre-menstrual. I know, how cliché. But I’m already indecisive and impatient, add to that hormonal imbalance . . . just be thankful that you don’t live with me.

Tuesday night I found myself in that particular state – no food in the house, hungry, tired, indecisive, impatient, and you know. Yet somehow, maybe because all the stars magically align, I went home with items that could make a meal. Miracles do happen!

Purchases made at the corner grocery store include: turkey hot dog-esque sausages (not sure what I was thinking there), whole wheat penne, strained tomatoes and parmesan cheese. To the kitchen . . .

The Single Girl’s Tomato Sauce Pasta Bake (or TSGTSPB)

½ box whole wheat penne (or similar pasta)
1 jar strained tomatoes
1 cup turkey sausage, cut
1 onion, chopped
2 cloves of garlic, chopped
1 cup of sliced mushrooms
2 tbsp olive oil
A handful of basil, chopped
Red pepper flakes
Dried oregano
A bay leaf
Salt and pepper
Parmesan cheese, grated

What to do:

Preheat your oven to 400.

Cook your pasta and drain. Using the same pot, heat the olive oil.

Sautee the onions, garlic and mushrooms until soft. Add the sausage. Once it’s all heated through, add the spices and the strained tomatoes. Let it come to a simmer. Then add the pasta and some parmesan cheese.

Put pasta in baking dish. Bake for at least 45 minutes.

Crack open that box of wine . . .

summer bbq with the folks

2008-07-28T20:15:00.007-04:00

Once I got all the food home, it was time to get to work. The great thing about summer cooking is that dishes are quick, easy and fresh. On the menu: pickling cucumber salad, fresh peas, peaches n' cream corn on the cob, warmed whole wheat pitas and mediteranean-inspired grilled lamb shoulder.

Pickling Cucumber Salad

4 to 6 pickling cucumbers, sliced
1 spring onion, sliced
1 carrot, grated
1/4 cup red pepper, finely chopped
garlic salt
celery salt
sugar or honey
sherry vinegar
white vinegar
salt and pepper

What to do:

Put all cut and prepared vegetables in a glass dish. Add both vinegars to cover the vegetables (use about 2 parts sherry vinegar to 1 part white vinegar). Add spices to your liking and ad sugar or honey to balance the acidity. Let sit in fridge for at least 1 hour.

Mediteranean-inspired Grill Rub

cumin
dried oregano
paprika
garlic salt
black pepper

We used this rub on lamb shoulder, but you could use any grill friendly-cut of lamb or beef. This is qute pungeant and would likely overpower chicken. Rub meat 15 minutes before grilling. I served the lamb with a sprinkling of fresh oregano and wedges of lemon.

the grocery list :: the local farm

2008-07-27T21:50:00.010-04:00

The Single Girl went home this weekend. She travelled down the 401 back home to London, ON. Don't know where that is? Google maps, dude - use it! Anyways, I often have big city snob attitude. Toronto is a big city with big conveniences and when I go back to smaller city, I tend to get a bit hollier then thou. I forget that the regions surrounding my hometown is booming with great produce.

So Saturday morning in a vodka and Coors Light induced hangover daze, I announce to my parents that I'm going to cook them dinner. But I have no idea what to make. I convince Mom to venture down Hwy 4 to Thomas Bros. Farm Market. I'm always inspired by shopping of any kind.

When we get there, we are immediately struck by the giant bin of fresh picked peas. I'm really not a huge fan of peas, in fact, you could easily say that I hate them. But I am a culinary adventurer and I'm willing to try, try again.

While Mom bagged a bunch of pods, I picked through bins and bins of fresh peaches 'n cream corn from a farm in Dresden, ON. I finally selected half a dozen. We then settled on some pickling cucumbers, black cherries and a musk melon. Dinner was starting to take shape. Our next stop was the grocery store.

Here's what we got:

- cut lamb shoulders (4 steaks)
- fresh lemons
- fresh oregano
- avjar spread
- whole whete greek-style pitas

Thomas Bros. Farm Market is located at 5856 Colonel Talbot Road, N6L 1H9 or call them at 519 652 5551.

sunday night dinner :: lasagna

2008-07-21T09:12:00.003-04:00

Dinner was always a family thing in our house. My parents insisted that we sit down together to eat whenever it was possible. Sunday night dinners were special. Mom usually made something that took more time and preparation like Chicken and Dumplings or Ham and Scallop Potatoes. Though I don't remember her ever making lasagna - well, from scratch. This is a tradition that has stuck with me. Even though I'm one person, every Sunday I feel the urge to cook the big Sunday meal leaving me with plenty of leftovers for the week.

Sunday, with my TV pointed to the kitchen so I could watch the Mad Men marathon, I made the lasagna I craved all week.

I've made lasagna many times before. It's really not that hard to make; it's just takes a bit of time to assemble. And lots of coordination if your kitchen lacks counter space as mine does. But patience and perserverence will pay off, my friend.

The amount of ingredients required will be determined by the size of your baking dish. I made a small lasagna in a 9x9 Pirex dish. This is a meat lasagna but you could probably use that soy fake meat -I don't ever cook with it so I can't help you out there.

What you need:

Fresh whole wheat lasagna noodles
1 lb lean ground beef
1 jar strained tomatoes
1 cooking onion, chopped
3 cloves garlic, chopped
1 cup crimini mushrooms, sliced
dried oregano
dried thyme
1/2 cup grated parmesan
1 pkg of ricotta (475 g)
1 egg
2 cups fresh basil, chopped
2 cups mozzarella, shredded
salt and pepper

What to do:

Brown ground beef over medium heat and season with salt and pepper. Once most of the juices have been re-absorbed add the onion and garlic.

When the onions are translucent, add mushrooms and cook for a few minutes. You want the mushrooms to be soft but not fully cooked.

Add the strained tomatoes, oregano and thyme. Salt and pepper again, if you desire. Simmer on very low heat until ready to use.

In a bowl, mix ricotta, grated parmesan and egg. Lightly season with salt and pepper.

In your baking dish, add a small amount of the tomato sauce in the bottom then layer your noodles.

Add another layer of tomato sauce, then sprinkle fresh basil, followed by a layer of the ricotta mixture. Sprinkle some mozzarella and top with noodle. Repeat until you run out of filling.

Top the lasagna with mozzarella and a final sprinkle of basil.

Put on a cookie sheet lined with foil for easy clean up. Bake at 375 for 1 hour. Let sit for 10 minutes before you cut into it. It will be the longest 10 minutes of your life.

This is also a great party dish. But if you are eating without your entourage, I suggest you pour yourself a Big Gulp-sized glass of wine.

sunday morning treat

2008-07-20T09:42:00.006-04:00

Good morning, fellow gastronomes!

It's a rainy Sunday morning. The coffee is made - fresh ground, of course. I will tackle my enormous pile of unopened Vanity Fair and Fashion magazines today. I've been saying that for weeks - well actually months. But I really will do it today!

I will need sustenance and what's better on a Sunday morning than homemade pancakes! Hopefully you'll have taken advantage of all the fruits that are in season right now - strawberries, cherries and blueberries - perfect additions to these breakfast cakes.

Here's my recipe - inspired by one of my favourite cookbooks, Food that Really Schmecks:

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon of sugar
1 egg, beaten
2 cups of milk
2 tablespoons oil (preferably canola)
splash of vanilla or grand marnier or cointreau
pinch of cinnamon

What to do:

Mix dry ingredients into large bowl.

Heat oil in non-stick pan on medium heat. Don't let the oil smoke.

In a seperate bowl, beat egg then add milk and vanilla.

Add liquid to dry. Gently stir to wet all ingredients. Add oil carefully making sure not to cook the mixture. Don't over mix the batter or it will cause the pancakes to be tough.

Pour you desired amount of batter in to the pan. When you see bubbles forming at the top of the pancakes, flip it over. Pancakes should be golden brown on each side.

Serve with butter and maple syrup.

Enjoy with today's Mad Men marathon starting at noon on AMC.

Bon Appetit!

the grocery list :: target: lasagna

2008-07-19T19:06:00.001-04:00

This week's trip to the grocery store had a goal: make a kick-ass lasagna.

Here’s what I bought at the grocery store this week:

- milk
- cream
- coffee beans
- margerine
- lettuce/bagged salad
- crystal light
- orange juice
- cereal
- crimini mushrooms
- basil
- lasagna noodles
- ricotta
- ground beef
- mozzarella cheese
- red potatoes
- white nectarines
- strained tomatoes

grilled cheese, please

2008-07-18T11:17:00.007-04:00

I like to think that I'm a grown up. Even though really I feel like a 12 year old most days.

And I like to think that I have a grown up life - laundry folded and put away, make-up put away instead of scattered all over the bathroom counter and not a box Captain Crunch to be found in the apartment.

But all that responsible grown up behaviour was thrown out the window in a nanosecond when a friend of mine suggested we hit Molly Bloom's on College Street for $3 grilled cheese and beers.

Yeah you heard me: Grilled Cheese and Beers. $3. Each. Yoo-hoooo!!!!!

And what a grilled cheese sandwich! Thick cut white bread with slices of processed cheese perfectly griddled in what I think was garlic-infused butter. Dunked in a pool of tomato ketchup.

That sandwich didn't stand a chance. I may need to re-create the experience at home tonight . . . I'll keep you posted.

the ugly nights

2008-07-08T21:59:00.009-04:00

I'm having one of those nights where you had a work thing after work, you're tired, you don't know what you want but you know you don't want to cook and you're the snotty bitch that refuses to keep an emergency lean cuisine. Oh and you have $10 in the bank - not enough for a value meal or delivery. Basically, you're in a pickle. What to do?

Visit the nearby convenience store. (Yessssssssssssssssssssss!)

Cut to 10 minutes later: small bag of Lay's Salt and Vinegar chips open on your lap and a can of Chef Boyardee (spaghetti and meatballs - I prefer the mini ravioli or beefaroni, but they were out) in the microwave. It's not pretty. It's what I call an ugly night. The night when you have that deranged sparkle in your eye while you shovel the food in your face, and you don't care if a naked Jason Lewis were to suddenly enter the apartment and offer himself to you, you will not stop eating. You know, one of those nights. That was tonight.

It was awesome. :)

old school / new school :: dill hummus

2008-07-07T09:35:00.002-04:00

The Middle Eastern dip is now a staple at parties. And to be honest, when I see it I roll my eyes. But, as you will have likely assumed, I often succumb to temptation and if I see a nice, creamy bowl of hummus with warm pitas, you can safely bet I will have my paws all over it.

Recently, I had dinner at a Mediterranean restaurant. They served a dill hummus. It's a combination I never considered but seems obvious to me now. It was creamy, slightly sweet and the dill flavour was prominent.

I've tried to re-create it. The recipe is below and is a work in progress.

Dill Hummus

1 can of chick peas
1 tablespoon of tahini
juice and zest of one lemon
1 teaspoon of honey
pinch of granulated garlic
handful of dill, finely chopped
salt
pepper

What to do:

Drain and rinse the chick peas. Reserve about half a cup of the liquid.

Puree chick peas, reserved liquid, tahini, lemon juice and zest and honey.

Add garlic, salt and pepper.

Let sit in refridgerator for at least one hour.

a saturday night dinner for one

2008-07-06T17:23:00.005-04:00

It is no surprise to those that know me that I had no plans Saturday. Nothing appeals to me more then a quiet weekend at home, spent alone with a few bottles of wine and lots of time on my hands. This particular Saturday night, I decided to buy a chicken from the nearby Portuguese rotisserie.

Chicken and Dill Fettuccine

½ package of whole wheat fettuccine
1 tablespoon each of olive oil and butter
¼ cooking onion, chopped
1 clove of garlic, chopped
1 cup of wine, more or less
zest and juice of one lemon
1 tablespoon of grainy Dijon mustard
1 teaspoon of honey
a handful or capers, from the jar
a handful of dill, chopped
1 cup of rotisserie chicken pieces
salt
pepper

What to do:

Start by cooking the pasta.

In a medium fry pan, warm the butter and oil. Saute the onions and garlic until onions are translucent and soft.

Add the capers, wine and lemon juice and zest. Let simmer for a few minutes.

Then add the mustard, honey, dill, salt and pepper.

By now your pasta should be done. Add the chicken, the noodles and some of the cooking water.

Let the noodles soak up the juices then serve.

the grocery list :: guest starring: dill

2008-07-06T17:03:00.010-04:00

I am a firm believer in pre-planning my meals for the week. It helps you stay on budget and helps to avoid wasting food.

Usually, I get a craving for something and that determines what I buy for the week. This week, I was jonesing for some dill.

Here’s what I bought at the grocery store this week:

- chick peas
- dill
- multigrain bread
- baby cut carrots
- cucumbers
- sweet peppers
- crystal light ice tea
- salad lettuce
- broccoli
- milk
- popcorn
- coffee beans
- cream
- eggs
- lemons
- oregano
- pistacios
- whole wheat pasta – fettucine and penne rigate

Please Note: This is actually what I bought for the week. Some of the items purchased may not be included in the recipes posted. Use the recipes to determine what you need to buy to assemble the dish.

introducing gastronomy and the single girl

2008-07-06T16:31:00.007-04:00

Well, it should go without saying that this is the first post of gastronomy and the single girl.

As my first post, I thought I would share with you my intent with writing a blog: fame and fortune. No! Just kidding . . . well, maybe. Who knows? ;)

The intention of this blog is to create a space with people to talk about food, share ideas and perhaps ideologies. And maybe I can help inspire some creativity.

So pour yourself a glass of merlot or make yourself a pink lady, put your curlers in and get ready to be entertained by food without gaining a single pound.

The Single Girl