This is an unrelated to food, but I saw this picture today on blogTO and LOVE IT!!! Thanks Edwin Chang for his timing and thanks Mother Nature for your beauty!
As much as I didn’t want it Autumn is here and Summer is officially gone. And as much as I don’t want to say this I have to – I forgot how much I enjoyed the Autumn. My favourite things about it are the BEAUTIFUL SUNNY AUTUMN days, the fabulous colours (..to die for), the rich spices and smells from of autumn comfort food (cinnimon, nutmeg, honey, maple syrup..mmm), apples, squashes…just everything. Love Autumn, or maybe I’m just in love…
Today I got this email from GOOP – Gwyenth Paltrow’s newsletter and she had a bunch of recipes for Rosh Hashanah and this was one of them. I MUST TRY THIS!!! After of course, I get myself some lovely Ontario Apples!!
Apple and Honey Cake
Makes one 8″ cake
Melted butter for greasing the pan
3 teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
2 apples, peeled, cored, sliced thin
2 cups self-rising flour (For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.)
1 ½ sticks sweet butter
3 ounces honey (Use a full flavored honey packed in a jar with honeycomb for more intense honey flavor.)
3 eggs beaten at room temperature
½ cup milk
- Heat oven to 350 degrees
- Grease a deep 8” diameter cake pan with the melted butter
- Combine ½ teaspoon cinnamon with 1 tablespoon of the sugar and sprinkle over the bottom and sides of the pan
- Line the base of the pan with the apple slices, overlapping them so there are no gaps for the cake mixture to seep through
- Sift the flour with the remaining cinnamon, nutmeg and cloves
- Cream the butter with the sugar until it is light and fluffy
- Gradually pour in the honey in a stream, beating continuously
- Add the eggs, one at a time, to prevent curdling
- On low speed or by hand, add 1/3 of the flour, ½ the milk , another 1/3 of flour, the rest of the milk, finish with the flour
- Pour the mixture into the greased and sugared pan and bake for 40 to 45 minutes, depending on your oven, until a cake tester comes out clean and dry. (Bake at least 40 minutes to caramelize the apples)
- Allow to cool for 15 minutes, then turn cake out onto a cooling rack.
- The apples should be caramelized and the cake a rich golden brown.
Veda ~ Fine Indian Takeout
I don’t know how anyone could think this place serves good food. I don’t think I’ve ever had rice that tasted like cardboard before until I ate at Veda. The naan is thick and bready, the lentils tasted burnt, the mint and coriander chutney tasted like sour plums, the bean salad tasted like onion and everything was cold.
Can’t get past the door…
For a long time now I’ve been wanting to try this place out. It appears very appealing, it’s a nice atmosphere, the patio (in both winter and summer) is great looking – but I’ve never been able to get past the front foyer…Despite trying multiple times to eat at the restaurant, no one ever seats us, someone SOMETIMES tells us that we will be seated, but then never does. So perhaps it was a busy day/night? I’ve gone there various times of the calendar year, various days of the week and various times of the day – every time, we end up going to the other great restuarants in the area because the service is THAT bad at Tappo. I’m sure the food is good, but I don’t think I’ll ever get the chance to try it.
According to Gordon Ramsey, good food is prepared out of various combinations of “stunning” ingredients. And after watching a full season of Master Chef, there are some home cooks out there that spend 10 years perfecting a pumpkin carrot cake so that one day, some celebrity can nibble on it.
My point? Don’t under estimate these home cooks – really, they should be called home chefs.
And to that end, I’m extremely happy and excited about Toronto’s own showcare of home cook mastery!! For a while now I’ve been receiving emails from Hassel Aviles – no idea who he is exactly, but all that is important to me is he’s organizing the Toronto Underground Market, which will finally shed light and publicity to some really incredible talented home cooks.
It shouldn’t be a surprise that many people have the talent and ability to make it big in the food industry, but sometimes our other professional interests get in the way and perhaps one’s chef dreams are dashed aside, except for close friends and family. And I think it’s about time, especially after this Master Chef business, I think we all need some realism in our food.
TUM is planned to happen EVERY MONTH (Saturday, October 22nd; Saturday, November 19th), with a break in December – for obvious reasons! Not only will it showcase home cooks and their dishes, but also craft breweries and local wineries.
In addition, (the really really really good part) all the food will only cost between $2 and $8! A steal for some awesome gourmet deliciousness!!!
Hope to see some foodies there!