It’s a quiet night, and one of those where you’re either too lazy or too scared of the cold to head out to the grocery store. So you rummage through your fridge to figure out what you can make for. Dinner for 1.  Such a night, so a very simple plate. In under 15 minutes, veal scallopini and salad.

I’m a picky recipe collector. I don’t really come across recipes that I like, but rather aspects of them peak my curiosity. By nature, I deconstruct and reconstruct and experiment. The process isn’t always rewarding, but most times the results are enjoyable.  There is however one recipe I came across — I think I will carry with me for the rest of my life — due to its simplicity.

Heston Blumenthal is world renown for having the second best restaurant in the world, many books, and his hit food network show.

I caught one of the episodes of In Search for Perfection in early 2008, and in it, Heston shared his recipe for authentic pizza.

Watch the video for full details on the technique, revolving around the concept that in order for pizza to taste fantastic, it has to be cooked quickly and at very high temperatures.  He describes how to achieve this at home with a conventional oven, a cast iron pan, and some fresh ingredients.

This recipe is easy to follow (just be careful with the cast iron pan and oven heat), and gives you the opportunity to really get creative with sauces and toppings.  I’ve made dozens of successful pizzas and everyone that has tasted them has loved it. Yes, it does take only 2 minutes.

So I have a new toy in my hands, and I’m having a very difficult time putting it down. The Chestnuts, one of several shots you’ll be seeing as I become a photography voyeur all over again.

Lately, been finding that I’m spending a lot of time trying to shoot food again. But due to space limitations, I’m having a bit of difficulty with the setup. Maybe I should invest in one of these?

Pic is of some of the delicious pastries and sorbets from Xococava, Chris McDonald’s place. The marshmallows and guava sorbet is out of this world.

Easier than you think, and a start for endless experimenting.

You need:

2 Mangoes, semi ripe
3 tbsp sugar
some salt to taste
½ cup of milk
1 cup of plain yoghurt

Chuck it all into a blender, and blend it for a few minutes. This is where you can decide what consistency is to your liking. Too thick? Add some milk..too thin? Add some yoghurt…too sweet? Not sweet enough? Etc. Throw in some mint to give it a kick, or do as Jamie Olliver does and pop in some cardamom seeds.
Serve chilled, sprinkle some cinnamon on top for kicks.

I should say that this post was born out of my disappointment in the Lassis that are being served in city, notably at Lahore Tikka House where they practically taste like flavoured water.

Back from New York, well it’s been a few days, but I’m still recovering from it. Recovering in a good sense. Albeit the weather was uncommonly terrible, there were moments of sunshine which encouraged the desire to walk and explore giant buildings, and all encompassing parks.

But what I’m really covering from is the over-the-top dining experiences, that have not only raised my culinary bar, but have also re-fueled the desire for me to cook. Sometimes its not so easy when you’re just cooking for yourself, but after the tastes I’ve been introduced to, I’m eager to spend more time in the kitchen.

I’ll start another series of posts similar to what I did for LA, this time let me take a crack at Manhattan.

Ps. The picture is somethiung I managed to snap while getting a tour at Gordon Ramsay restaurant at the London Hotel in NYC.

Someone asked me late last year what I thought the food trend would be for 2008. You know, besides this whole Pinkberry fresh yogurt thing, and the rise of upscale Indian cuisine. I responded “rustic Italian”. The word ‘cucina’ is going to be everywhere. New restaurants are going to popup and try to serve simple mixtures that reflect Campania, Nazio, Marche, Tuscany and Sicily. I’ll bet money on it, and I blame Mario Batali for it. Blame Mario – in a good way. Read the rest of this entry »

I was reading the cupcake roundup that we did for Spotlight today. So many colourful photos and buttercream treats. I had fun scouring the streets and the net for cupcake stores in Toronto, then heading out on the weekends to taste these recommended treats.

I also found out that there is a online cupcake niche. A series of cupcake manufacturers that only deal online, catering to special occasions and business functions. I forget the number of parties I’ve been to this summer where cupcakes or their mini versions were part of the catering. We’re obsessed with cupcakes, and it doesn’t seem like it’s going to end anytime soon!. We’re working on part 2, exploring this online market at the stores we missed in Mississauga.

Here’s the main article;
Spotlight Cupcake Obsessions

Lately I was thinking about the recent trip to Vegas (May). Thinking that I want to go back soon. The Adult Playground is calling — luring me with bright lights, epicurean opulence, and nocturnal fun.

Next time I’m staying at the Wynn, one of the newest and possibly best hotels on the strip. The MGM Grand is still a lot of fun though and probably the best bet if you like flashy restaurants and quick access to a dozen clubs. But this is vegas baby, explore…

Vegas as I see it in four polyptychs. I think this pretty much covers the essentials. Click to see the shots….

Read the rest of this entry »

A huge relief..relief. It’s here, bigger, badder, stronger. Read the rest of this entry »