Harbord House

Mac and cheese - Pulled pork sandwich
150 Harbord St. Toronto
http://www.harbordhouse.ca/

Odd Fellows

Everyone sits together at a big communal table

Morning latte and coffee

Best eggs benedict I've ever had: poached eggs, lemon-parsley hollandaise sauce and pork belly confit on peppercorn biscuits

Excellent vegetarian eggs benedict with grilled asparagus

The bill came inside this Icelandic romance novel!

Lovely patio, but only functional on non-rainy days.

Odd Fellows - 936 Queen Street West Toronto
http://www.oddfellows.ca/

Risotto with Tomatoes, Basil and Baked Goat Cheese

Ingredients (serves 4):

• arborio rice x 1.5 cup
• vegetable stock x 4 cups
• onion x 1 chopped finely
  
• white wine x 1 cup
• cherry or cocktail tomato x 400 g halved or quartered
  
• goat cheese x 100 g sliced
  
• butter
• freshly grated parmesan cheese
  
• olive oil, balsamic vinegar
  
• fresh basil and dried oregano
• salt, ground peppercorn and chili flakes
  

Marinate the tomatoes in olive oil, balsamic vinegar, salt and pepper. Brush the sliced goat cheese with olive oil, sprinkle some oregano and chili flakes. Bake in the oven at 350 F for 10 minutes.

Warm up the stock in a saucepan (don't let the stock boil, it just needs to be heated). In a heavy and big pan (or a pot), melt a nub of butter on medium. Add the onion and season with salt, pepper and oregano. Cook the onion gently for 7 - 10 minutes until very tender (stir occasionally). Add the rice, increase the heat and and stir for 5-8 minutes until the rice is translucent. Add the wine and let the alcohol fully cook into the rice. Turn down the heat, and start adding the stock to the rice one ladle at a time. Let the stock get absorbed by the rice each time before adding the next ladle.

Once 3/4 of the stock has been added to the rice, add half of the marinated tomatoes and a handful of chopped basil, and continue adding the stock until the rice is cooked. Be sure not to overcook ... risotto must not be mushy! Check the seasoning and add salt/pepper if needed, then add a big nub of butter and a load of parmesan cheese and mix gently. Add the rest of the marinated tomatoes and another handful of chopped basil.

Serve with a slice or two of the baked goat cheese on top and more fresh basil.
Adapted from Cook with Jamie (Jamie Oliver)

Brunch at Musa

Big brunch including: eggs, sausages, french toast, maple syrup, rosemary and cajun roasted potatoes, goat cheese on an english muffin, fruit and salad
847 Dundas St. West, Toronto

Boiled Egg with Serrano Wrapped Asparagus

Lit Espresso Bar

Lit Espresso Bar
810 College St. Toronto
http://www.litespressobar.com/

Chocolate Cheesecake

Crust

• 1.5 cups graham cracker crumbs
• 1/3 cup butter, melted
• 1 tbsp brown sugar
  

Use a springform pan or cover a round pan with foil, with the foil overhanging sides of the pan. This will make it easier to take out the cake from the pan. Mix crumbs, butter and sugar well, then pat mixture onto bottom of pan to form crust. Keep in the fridge.

Filling

• 2.5 packages cream cheese, softened
• 3 large eggs
• 1/3 cup brown sugar (use 1/2 cup if using bittersweet chocolate)
• 1 teaspoon vanilla extract
• pinch of salt
• 3.5 ounces semisweet baker's chocolate

Pre-heat the oven to 300 F. Mix the sugar and cream cheese in a big mixing bowl. Add the eggs, vanilla and salt and gently beat until the mixture has a velvety texture. Melt the chocolate, add to the bowl and mix by folding in using a spatula. Pour the mixture on the crust and bake for 40-45 minutes (this can vary depending on the thickness of your cake ... mine was about 1.5 cm thick). When you take out the cake and shake it gently, the outside edges must be firm, while the center is still loose. Let it cool for 15 minutes in the room temperature and after that refrigerate for 3-4 hours.

Pork Chop with Red Wine/Shallot Glaze and Roasted Potatoes

Ingredients:

• pork chop x 1
• shallot x 1/2
• red wine x 1 glass
• Yukon gold potato x 4
• garlic x 2 cloves
• rosemary x 1 tbsp

Pork chop:
Preheat the oven to 350 F. Season with salt, pepper and crushed rosemary. Fry on a skillet (medium heat) 3-4 minutes each side. To get the marks rotate 90 degrees after 2 minutes on each side. Continue the cooking process in the oven for 5 more minutes. Let the chop rest. Deglaze the pan with wine, add shallots and let it reduce for 5 minutes. Pour the glaze on top of the chop.

Rosemary garlic roasted potatoes:
Preheat the oven to 400 F. Parboil the potato in salted water for 15 to 20 minutes. Cut in quarters. Season with salt and pepper. Coat with olive oil (or duck fat, if you have any) and roast in the oven, turning the potatoes every 10-15 minutes. After 20 minutes add garlic and rosemary and toss with the potatoes. Let them roast for another 20 minutes until golden brown and crispy.

Chipotle burger with bacon and caramelized onion

Ingredients:

• lean ground beef
• double smoked bacon x 1 slice
• red onion x 1/4 cup
• tomato x 1-2 slices
• cilantro x 1/2 cup
  
• goat cheese
• burger bun
• mayonnaise
• greens
• salt, black pepper, chipotle pepper, olive oil
  

Caramelize the onion in some olive oil. Season with salt, black pepper and chipotle pepper. Set aside. In the same pan fry the bacon (don't add more oil). Put the bacon on a paper towel, once it's crispy. Mix ground beef with salt, black pepper, chipotle and some cilantro. You have to get dirty! Mix it with your hands until it combines well. Make 3/4 inch patties and let them rest until they're in room temperature. Drain the excess fat from the pan and fry the burger on the same pan on medium heat, 3-4 minutes on each side. Don't move it around and flip it once. In the last minute put some goat cheese on top of the burger. Let the burger rest for a few minutes. Toast the bun lightly. As for the condiments, I mixed some chopped cilantro, salt, pepper and mayonnaise. Assemble the toppings, place the top half of the bun and press! Then eat and enjoy ...