52 National Flags Made From Each Country's Traditional Foods

52 National Flags Made From Each Country's Traditional Foods

As part of a promotion for the Sydney International Food Festival, the advertising agency WHYBIN\TBWA designed 18 national flags using foods each country is commonly associated with and that would also match the colors of the flag.

The Best Pot Roast Ever

• This is hands-down my favourite pot roast. Plus it's a cinch to make once you have everything inside the pot. Let it simmer away to a hot bubbly melt-in-your-mouth perfection. I have frequently used Guinness but the Mill St Cobblestone Stout Draught makes an even better flavoured gravy.
• 
  

• Ingredients:

• 2 cloves garlic, minced

• 4-5  pounds top round or other economical cut of beef

• 1/2 teaspoon dry mustard

• 1/2 teaspoon ground ginger

• 2 teaspoons salt

• 1 teaspoon freshly ground black pepper

• 1/4 cup soy sauce

• 1/4 cup vegetable oil

• 1 onion, finely chopped

• 2 tomatoes, chopped

• 12 ounces beer, preferably stout 
• 4 potatoes, chopped
• 2 carrots, sliced
• fresh rosemary sprigs

Directions:

Bring the meat to room temperature, rinse thoroughly, and pat dry with a paper towel. Combine the garlic, mustard, ginger, salt, black pepper, and soy sauce. Spread the mixture on the meat and set aside to marinate, refrigerated, for 1 hour.

Heat the oil in a large Dutch oven over medium heat. Add the meat and cook until browned on all sides, being careful not to burn it. Add the onion and cook until it wilts and darkens, about 5 minutes. Add the tomatoes and cook, stirring, for 2 minutes. Add the beer. Raise the heat to high and bring to a boil, then reduce the heat to low and simmer for 2 to 3 hours, adding water as needed. Add the potatoes, carrots and a few rosemary sprigs, covered, until the vegetables are tender and the meat is easily cut, between 30 minutes to an hour.

Source: marthastewart.com  

Raspberry Tiramisu Trifle

This decadent dessert is just too-beautiful-to-eat and absolutely delicious. The juicy berries with rich mascarpone cheese will melt in your mouth. A lighter version than the traditional chocolate tiramisu. This looks amazing in a trifle glass served all year around. It was the hit of my Christmas dinner with the festival red colour.


Ingredients:

1 8 ounce package mascarpone cheese
1/2 cup sugar
1 1/2 cups heavy cream
1/2 teaspoon pure vanilla extract
40 or so store bought lady fingers
1 8 ounce jar seedless raspberry jam
juice of 2 lemons
raspberries, a lot, as many as you can get

Directions:

In the bowl of an electric mixer fitted with the paddle attachment, beat together mascarpone and sugar. Add a bit of cream and mix until combined. Add a little more cream and mix again until the mixture is well incorporated and very liquid. Pour in the rest of the cream and the vanilla. Change to the whisk attachment and beat on high until stiff peaks form.

Line the bottom of a 9 inch glass baking dish with half of the lady fingers, or however many will fit. Heat the jam and transfer to a small bowl and stir in lemon juice. Spread half of the jam mixture evenly over the lady fingers. Evenly spread half of the mascarpone and cream mixture over that, and top with half of the raspberries. Repeat the first layer with the rest of the ingredients.

Refrigerate over night, or as long as you can before you can’t wait anymore.

Source: Sophistimom.com 

Coffee Molasses BBQ Sauce

When you’ve got leftover coffee sitting in the pot, use it up in this all-purpose barbecue sauce. The coffee gives a unique depth of flavour. Excellent over steak, ribs or added to beef burgers.

Ingredients:

1 cup (250 mL) ketchup 

½ cup (125 mL) strong brewed coffee 

1/3 cup (80 mL) fancy molasses 

¼ cup (60 mL) grated onion 

¼ cup (60 mL) cider vinegar 

2 tbsp (30 mL) chili powder 

1 tbsp (15 mL) Dijon mustard 

2 tsp (10 mL) finely minced ginger 

¼ tsp (1 mL) cayenne pepper 

Directions:

Place all ingredients in a medium saucepan and set over medium heat. Simmer sauce, stirring occasionally, then more frequently as sauce begins to thicken to a barbecue sauce consistency, about 8 minutes. 

As sauce cools, it will thicken a bit more. When using barbecue sauce, brush on in the last minutes of barbecuing and turn frequently, otherwise the sugars will burn. 

Makes 2 cups (500 mL)

Source: LCBO Food and Drink Magazine - Early Summer 2012 

Mushroom Risotto

This is one of my favourite risotto dishes. A hearty and meatless entree that is easy to prepare and a great compliment to any meal. So worth all the stirring!

Ingredients:

6 cups low-sodium chicken stock, plus more as needed
3 Tbs. unsalted butter
1 Tbs. olive oil
1 yellow onion, finely chopped
1/2 lb. white button mushrooms, brushed clean and sliced
2 cups medium-grain rice, such as Arborio
1/2 cup dry white wine
3 Tbs. beef demi-glace
1/3 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste.

Directions:

in a saucepan over medium heat, bring the stock to a simmer. Reduce the heat to low and keep warm.

In a large saucepan or risotto pan over medium heat, melt 2 tablespoons of the butter with the olive oil. Add the onions and sauté until tender and translucent, about 5 minutes. Add the mushrooms and cook, stirring just about wilted, for about 2 minutes. Stir in the rice and cook, stirring until the grains are hot and coated with oil, about 2 minutes. Add the wine and continue to cook, stirring often until all the liquid is absorbed.

Add the stock 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 20-25 minutes total.

Remove the risotto from the heat. Sir in the remaining 1 tablespoon of butter, the demi-glace and cheese. Taste and season with salt and pepper. Spoon the risotto into warmed soup bowls and serve immediately. Serves 4-6.


Source: Adapted from Williams-Sonoma Savoring Series, Savoring Italy, by Michele Scicolone.

House of Moments

I recently celebrated a friend's birthday at House of Moments, in the industrial loft district on Carlow Ave. It originally opened in May 2012 as a cavernous 12000 square-foot art gallery where the owner, an avid global art collector, could display his massive collection, including dozens of giant Buddhas from Thailand, Cambodia and India. The gallery also hosts a revolving art collection of select artists that changes every month. The giant loft space is thoughtfully carved up into intimate spaces by dividers - a series of hand-crafted 17th century doors from Jaipur and white flowing curtains. In August, the gallery also became a place to tantalize the taste buds with the opening of it's restaurant and lounge, specializing in Japanese-Middle Eastern fusion cuisine. The decor is rustic and decadent all at once. Nothing is spared in it's dedication to detail, down to the beautifully crafted servings of sushi, adorned in petals and twigs. A generous portion of food was just as appreciated.

Founded in the dingy industrial district, stepping into the warm glow of the House of Moments will awaken all your senses to the brink. Prepare yourself for an evening of magical moments.





House of Moments
105C-388 Carlaw Ave
(416) 901 6003
www.houseofmoments.com

Rating: 9/10

Pumpkin Soup with Leeks and Chervil

This is the classic autumn soup and one of my all-time favourites. I always use fresh pumpkin for this soup, and the hearty and soothing fresh flavour is completely worth the extra elbow grease that goes into cutting the pumpkin. You can also use a combination of pumpkin and another squash for a more complex flavour pairing. To add a little dose of sweetness, add a small handful of chopped apples along with the vegetables.

Ingredients

2-3 tbsp butter

1 leek (white and light green parts only), well rinsed and diced

6 garlic cloves, coarsely chopped

12 ounces pumpkin or any other winter squash (such as butternut or kabocha), peeled, seeded and diced

1 potato, 6-8 ounces, peeled and diced

6 cups vegetable or chicken stock

2 cups dry white wine or 1 cup dry vermouth

Grating of nutmeg

Salt and freshly ground pepper, to taste

Garnishes

Creme fraiche, about 1 tbsp per serving

4-6 tbsp chopped chervil

2-3 tbsp chopped chives

Melt the butter in a heavy soup pot over low heat. Add the leek, garlic, pumpkin and potato. Cover and sweat the vegetables over very low heat for 15-20 minutes, or until they are tender but now brown.

Add the stock and wine, bring to boil over high heat, then reduce heat to low and simmer for about 40 minutes, or until the vegetables are very tender.

Working in batches, puree the soup in a blender or food processor, then season with nutmeg, salt and pepper.

Ladle into bowls and garnish with the creme fraiche, chervil, chives, or toasted pumpkin seeds.

Source: The San Francisco Chronicles Cookbook Volume II

Momofuku Noodle Bar

In 2011, I walk into Momofuku Noodle Bar in the East Village in NYC by accident on New Year's Day, when I couldn't find another place open for brunch. But Momofuku was open and with a line up. Seriously, for ramen? Unbeknown to me, I had stumbled into one of the most popular restaurants in the city that specialized in "gourmet" ramen, a popular culinary trend that had taken off like a rocket in NYC. As a typical Asian, ramen was nothing new to me and I was quite taken back by all the fuss over this.

Ever since that day, I could not stop hearing about the Momofuku name like it was the best new thing since sliced bread in the culinary world. So when I heard chef David Chang was opening his trademark restaurant in Toronto's new Shangri-La Hotel, I was happy to visit again. 

Like with any new opening of a hot restaurant, hour-long lineups are inevitable. We wisely tried our luck right at 5 pm on a Sunday evening as soon as it open, and got in right away. We quickly ordered their namesake ramen (pork belly and shoulder, fish cake and egg) and their ridiculously famous pork buns. Good service - the food came just as quickly. Plus we sat at the bar and watched the newbie staff in action and hustling it (Love this - it's like live theatre to me).

Ramen itself is nothing earth-shattering but make no mistake: this ramen is no Mr Noodle. These fresh noodles have a wonderful chewy texture and authenticity about it. The broth has a hearty yet complex flavour (supposedly made from chicken legs, roasted pork bones, ham hocks and bacon) with morsels of juicy Berkshire pork belly swimming in it. Each bowl is nicely topped off by a couple sheets of nori to add texture.

There is so much hype over their pork buns and when they arrived, I was taken back by the simplicity - a generous morsel of pork wrapped in a mini pita-like fluffy pillow, served with hoisin sauce, scallions and cucumber. But they were so very good and I could've eaten half a dozen. The freshness makes all the difference.

I will surely head back to Momofuku from time to time to get my dose of one of my favorite comfort foods. It's also worth the visit next door to check out the captivating lobby of the Shangri-La Hotel. 

Rating: 8/10  

Classic Tomato Soup

The iconic Campbell's Tomato Soup is a staple in most people's pantry. But you haven't really enjoyed tomato soup until you make you own. The secret to this decadent but simple soup is the extra step at the beginning: roasting the tomatoes and onions before folding them into the soup. The caramelized vegetables add a tremendous dose of flavour and richness. So worth the extra bit of time and effort!

Watch Chef Kari prepare this soup at www.indigo.ca/fall

Source: www.indigo.ca/fall

Triscuit Thin Crisps

I've been a fan of these super tasty and addictive baked whole-grain crackers for a while now. I first got hooked on their Rosemary and Olive Oil flavoured crackers. I never thought I would enjoy anything THAT healthy so much (only 90 calories, 3% fat, 3% sodium). No guilt at all going through a box! Today, I discovered their new Applewood Smoked Barbecue flavour and it so ridiculously good that I had to mention it to everyone. Bye bye potato chips, hello Triscuits! Check out all the the other flavours here

The Burger's Priest

Being blessed with another incredibly warm March weekend in Toronto, it seemed like everyone was out in the city streets revelling in the joy of our early spring weather. I also never noticed so many people dressed in green (in shorts and sandals too) on the streets to celebrate St Patrick's Day on Saturday. An extra dose of Irish Spring fever in the air!

So what goes better with great weekend weather than a damn good burger? I finally made my way to the The Burger's Priest on Queen St East to try their much talked-about classic American cheeseburger. The two draw-backs about this place are the long line-ups and that it's strictly takeout. Considering the warm weather, I didn't mind waiting outside for a bit and taking the food to go. Once inside, my first thought was that this joint was TINY but the looks on people's faces were of pure happiness and thick with anticipation. I had high hopes for this food considering Zagat's 2012 Restaurant Survey has named this restaurant the 3rd best food in Toronto (following the far more upscale Scaramouche and Chiado/Senhor Antonio Tapas and Wine Bar).

I ordered the "The Priest", a cheeseburger topped with a fat juicy fried Portobello. Did I mentioned the mushroom was also stuffed with cheese? Hello heartburn. It was tantalizing to see the whole masterpiece assembled and cooked right in front of you.

The bottom line: This burger couldn't get any more fresher and juicier. I love mushrooms, so the blend of flavours and textures bursting in my mouth was amazing. It was well cooked, not overdone so juice was dribbling down my face. It did lack a signature taste, compared to a Harvey's burger (which coincidentally is across the street). But the taste is truly home-style: biting into the burger, I dreamily recalled hot summer days and BBQs. This is the perfect burger you can grill yourself, without having to.

The Burger's Priest

1636 Queen St West (and Coxwell Ave)

www.theburgerspriest.com

(647) 346-0617

How to Make Better Scrambled Eggs

Who doesn't want to start the day with a plate of hot creamy, buttery eggs? According to Ruth Reichl, the simple secret for the most luxurious eggs is to keep the heat low and keep stirring. Take it away, Ruth...

Everybody thinks they can make great scrambled eggs. Most people are wrong. They think that great scrambled eggs are fast and easy. They aren’t. They think they need a lot of fancy added ingredients. They don’t. The main point to remember—other than using the best, freshest eggs that you can find along with good sweet butter—is that scrambled eggs, cooked with great patience, have a texture like velvet and a taste that reminds you why you want to be alive.

I learned how to make this kind of scrambled eggs from The Alice B. Toklas Cook Book, and Alice learned to make them from the painter, Francis Picabia, who understood that scrambled eggs should not be fluffy curds, but a dense, almost custardy concoction that you eat with great joy and concentration. To achieve that, Mr. Picabia had five rules:

Cook them over very low heat.

Stir them constantly; he used a fork, but I prefer a heatproof rubber spatula.

Keep adding butter as you cook them. Mr. Picabia preferred 2 tablespoons of butter per egg - which comes out to a stick of butter for every 4 eggs that you’re cooking. “More,” he counseled, “if you can bring yourself to it.” I don’t mind counseling the opposite; it’s really the slow cooking that makes these eggs, not the butter.

Don’t rush; Mr. Picabia says to take half an hour to prepare the eggs. That, I’ll admit, also seems slightly excessive to me. I think you can turn the heat up slightly and do it in about 15 minutes.

Below is the recipe verbatim from The Alice B. Toklas Cook Book. Feel free to adjust it as I have, but as long as you keep the heat low and your hand moving until they’re creamy but nearly set, you’ll end up with the most luscious eggs of your life.

Eggs Francis Picabia

Break 8 eggs into a bowl and mix them well with a fork, adding salt but no pepper. Pour them into a saucepan - yes a saucepan, not a frying pan. Put the saucepan over a very, very low flame, and keep turning them with a fork while very slowly adding in very small quantities ½ lb. butter - not a speck less, more if you can bring yourself to it. It should take ½ hour to prepare this dish. The eggs of course are not scrambled, but with the butter, no substitute admitted, produce a suave consistency that only gourmets will appreciate.

Source:
http://www.gilttaste.com/stories/4078-how-to-make-better-scrambled-eggs

Crispy-Cakey Chocolate Chip Cookies

When I'm craving chocolate, nothing hits the spot like fresh homemade cookies (plus a glass of milk or scoop of vanilla ice cream). This cookie is exactly how I like it. The high oven temperature makes the cookie crispy around the edges, while the middle stays thick and cakey due to the short baking time. You can achieve this texture especially if you scoop smaller-size mounds of dough.

Makes about 36 cookies.

Ingredients:

2 1/4 cups of all-purpose flour

1 1/4 tsp salt

3/4 tsp baking soda

2 sticks unsalted butter, softened

3/4 cup packed light brown sugar

3/4 cup granulated sugar

2 large eggs, at room temperature

2 tsp vanilla extract

2 cups semisweet chocolate chips

Procedure:

Whisk the flour, salt and baking soda in a large bowl.

Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium speed until light and fluffy, about 5 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hr or preferably overnight.

Preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper. Drop scant tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown around the edges but still light in the center, about 8 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Source: Food Network Magazine

The Ultimate Burger

Another first for me - making my own burger patty from scratch. This simple recipe calls for two meats: ground beef short ribs and ground veal. The short ribs gives the burger the rich fatty goodness, while the veal adds a velvety texture. The result is simply a deep, juicy and delicious beefy flavour.

Ingredients:

20 oz. (1-1/4 lb. or 600 g) ground boneless beef short ribs
20 oz. (1-1/4 lb. or 600 g) ground veal
3 tbsp Dijon mustard
3 tbsp red wine (the bolder the flavour, the better)
1 egg (optional)
Salt and fresh black pepper

Procedure:

Ask your butcher to debone and grind short rib meat. Advise the butcher not to trim off too much of the fat, as it adds a lot of flavour. Note that deboned meat is about two-thirds the weight of bone-in — handy to know especially when increasing batch size.

Break up the two meats onto a platter, mixing the varieties, in a single layer. Don't overmix at this point or meat will toughen. Set aside.

In small bowl, blend mustard and wine. If desired, beat an egg into this mixture (this will help the patties keep their shape). Drizzle wine mixture over meat. Sprinkle with salt and pepper. With as little mixing as possible, combine all ingredients.

Form eight 3/4" thick patties (or 6 if you want a thicker burger), packing mixture together tightly. Cover and chill for at least one hour or overnight (allowing patties to "set" in the refrigerator also helps them retain their shape) before barbecueing or pan frying.

Source: House and Home Magazine

Cappuccino Cheesecake with Roasted Pineapple

This happens to be the first cheesecake I've ever made, and it also happens to a personal recipe from Dufflet Rosenberg, owner of the renowned (and my favorite) Toronto bakery Dufflet. Combines two of my favorite things, dark coffee and fresh juicy pineapple. Super rich and moist and absolutely delicious.

Ingredients:

Cheesecake

1 1/2 cups graham cracker crumbs

1/4 cup sugar

6 tbsp unsalted butter, melted

1/2 cup strong brewed coffee, at room temperature

1 1/2 tsp unflavoured gelatin

8 oz creme fraiche

2/3 cup sour cream

6 oz cream cheese, room temperature

3 egg whites

3/ cup sugar

Roasted Pineapple

1 fresh pineapple, peeled, cored and chopped into 1/2" pieces

1/2 cup dark brown sugar, packed

2/3 cup pineapple juice

1/2 tsp cinnamon

Procedure:

Preheat oven to 360 degrees F. Lightly grease an 8 1/2 springform pan (bottom upside down, lip up).

In a medium bowl, mix together graham cracker crumbs, 1/4 cup sugar and melted butter. Press mixture firmly into the bottom and partly up the sides of the pan. Bake until lightly browned, about 10 min.

Pour coffee into a small saucepan; sprinkle with gelatin and let stand to soften, about 5 minutes. Warm coffee mixture over medium heat until gelatin has completely dissolved, about 2 min. Cool to room temperature.

Combine creme fraiche, sour cream and cream cheese in a large bowl. Using an electric mixer, beat until smooth. In a separate bowl, whip egg whites until soft peaks form. Gradually beat in 3/4 cup sugar and whip until stiff and glossy.

Fold coffee mixture into the creme fraiche mixture. In 2 or 3 additions, fold beaten egg whites into coffee and creme fraiche mixture. Pour into baked graham cracker crust. Gently tap sides of pan to smooth the top. Cover and chill until firm in freezer, at least 3 hours.

To make roasted pineapple, preheat oven to 375 degrees F. Place pineapple pieces in a single layer in a large glass or ceramic baking dish.

In a small bowl, whisk together brown sugar, pineapple juices and cinnamon, and pour over pineapple pieces. Roast pineapple, stirring every 10 min, until tender and lightly browned, about 30-40 min.

To serve, remove sides of pan, cut cake into wedges and top with warm or room temperature roasted pineapple.

Source: House and Home Magazine, May 2010

The Black Hoof

char·cu·te·rie: a delicatessen specializing in dressed meats and meat dishes

I've wanted to visit this popular and highly praised restaurant for a while now. I never heard of a charcuterie and was intrigued to find out. I never ventured out to that part of Dundas West, it's a very conspicuous place for such a restaurant. But sometimes the best restaurants are located in the most untrendy locations. A very trendy thing to do, indeed.

We arrived early before 6, hoping to squeeze in there and get a table quickly. Much to our surprise, it was almost empty. Hint: go on a Monday and early, because it's not a big place and but it will fill up fast.

The drink menu was good and some original cocktails. But I'll just get started with the food. Good variety of meats, cured and fresh. Generous portions at reasonable prices. Innovative pairings. But mostly, it was just delicious and decandant!

We started with the small charcuterie platter. If you want a good starter dish, order the small because you won't be able to finish the rest of your meal with anything more! It was the most beautiful variety of horse sausage, foie gras mousse, venison brasaola, duck prosciutto and a rainbow of pork products like pancetta, salami and chorizo. All prepared in-house with the exception of the pancetta.

For the main course, we chose the the lamb parppadelle, marinated calamari salad, and cow tongue on brioche. Great variety, each one so different in taste and textures. I love lamb so really enjoyed the tender shredded lamb, marinated and tossed with the savory smooth parppadelle. My favorite had to be the cow tongue on brioche sandwich. Tender razor-thin slices of cow tongue nestled between slices of toasted brioche. Both of those dishes had generous portions and very satisfying.

Overall, I recommend the Black Hoof to the serious gourmet carnivore in you. Looking forward to my next visit!

The Black Hoof

928 Dundas Street West

(416) 551-8854

9/10 rating