Archive | October, 2011

Roast Beef Shiitake Udon Bowl

31 Oct

This past weekend I was invited by Canadian Beef to their Ultimate Meating a seminar of sorts on everything you could ever possibly want to know about beef. Before we left with suitcases packed with beef we were issued a food challenge entitled, “What’s in the Fridge? Improvise!” I have outlined the rules below and have included the ingredients you will need to make this dish at home. I was inspired by Japan and the loveliness that is Autumn.

1) Leftover cooked roast beef.

2) Up to three fresh items from your refrigerator.

shiitake mushrooms

egg

yam

3) Up to three pantry ingredients.

Kewpie Roasted Sesame Dressing

cocktail onions

4) One starch from your pantry.

udon noodles

5) Up to two seasonings.

garlic

chili flakes

Start off by boiling your udon noodles in satlted water for 2 minutes. When finished scoop noodles into a strainer and let sit in the sink.

In a fry pan over medium heat add sesame oil and quickly fry batches of cubed yam and shiitake mushrooms. Set aside.

Add a tablespoon of vinegar to your water, swirl with a spoon to create a whirlpool and crack an egg. Once it  has poached to your liking (please don’t over cook we love that runny yolk over our noodles) place on the counter and pat dry with paper towel.

In fry pan add a whisper of sesame oil and a teaspoon of minced garlic. Once well browned and aromatic add a few tablespoons of Kewpie Roasted Sesame Dressing and toss with udon noodles over medium heat. Add two tablespoons of sliced cocktail onions and a few chili pepper flakes.

Transfer noodles to a bowl. Assemble cold shredded leftover roast beef, shiitake mushrooms, fried yam and poached egg.

Enjoy with chopsticks!

Ultimate Meating with Canadian Beef

30 Oct

Yesterday Canadian Beef coordinated a fantastic session with Toronto’s top food writers and bloggers entitled “The Ultimate Meating.” I arrived at Nella Cucina shortly before noon and was immediately served a glass of red wine upon my arrival (10 points beef farmers!) I found my workstation and sat down on a stool sifting through the Canadian Beef binder each participant was given to take home: full of fun facts on beef nutrition, beef cuts, preparation tips and recipes. I snacked on Lindt milk chocolate balls and bowls filled with candy corn. We spent three hours in a classroom setting where food writers had a chance to have an open dialogue with Canada’s top beef experts. We sampled beef centric appetizers (I became obsessed with these pin wheels filled with roast beef, boursin cheese and almonds) and learned the best way to cook a pot roast.

I had the opportunity to sit with Nicki from View the Vibe and Val from I’m Charming You. I snapped a few candid shots of us as we sat through our beef workshop. I really do enjoy the picture of Val and I posing in a Glamour Shots style fashion. At the end of the day we were all given massive roll away bags (practically suitcases) with five huge cuts of beef, roasting pan, meat thermometer, carving knife and a few other treats.

We were all challenged to create dish using leftovers from our roast beef. Y0u can check out the recipe I developed, Roast Beef Shiitake Udon Bowl.

245. Sushi Shop

29 Oct

I had a craving for sushi recently. I live in the Yonge and College zone and after receiving about 100 flyers in my mail for Sushi Shop at College Station I decided to check it out with one of their coupons (savings is a good motivator). I arrived on a freezing cold day just as it was starting to rain. The gentleman who took my order was about as energetic as a piece of string. I think it would have pained him to smile at me. Service was speedy but don’t expect to spend an hour laughing with the staff.

I ordered:

Miso Soup

Dynamite Roll

shrimp tempura, avocado, cucumber, orange masago, spicy light mayo

Inari Sushi

fried and marinated tofu stuffed with rice, green onion, marinated shiitake mushroom, sesame

Tyfoon Hako

shrimp, japanese crabstick, mango, avocado, spicy light mayo, tempura, green onion, sesame served with sweet chili sauce

Miami Sumomaki

soya sheet, smoked salmon, avocado, orange masago, green onion, light cream cheese, tempura, spicy light mayo, sesame

First you need to understand that nothing about this Sushi Shop is authentically Japanese. Some of their rolls feature sundried tomato pesto, a few of mine had cream cheese in them. Major drawbacks were that their sushi is heavy on the rice and has minimal showcase potential for seafood. They have a line of “massive sushi” affectionately called SUMOmaki. Don’t even try to get one of these rolls in your mouth all at once. I was intrigued by their Hako offerings (rice and seafood specialty formed in a Hako press). The Hako I ordered had avocado and mango sliced on top with a tiny bit of crab meat in the middle. The amount of rice they gave me was shocking. Their miso soup was nice (especially since it was so cold out) with little soft cubes of tofu and I really enjoyed their inari sushi. I’m a huge fan of the simplicity of inari and enjoyed my first bite when in Nara Japan visiting the famed Fushimi Inari Taisha.

Check out Sushi Shop at College Station if you are looking to satisfy your craving for rice and cream cheese but don’t waste your time if you have ever been to Tokyo’s Tsukiji Fish Market.


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