Tag Archives: bacon

5 steps to the best Homemade Pancakes

09 Saturday Jan 2016

Posted by in american, baking, breakfast, brunch, comfort food, easy, recipes, Uncategorized

≈ Leave a comment

Tags

, , , , , , ,

Processed with VSCOcam with f1 preset

These are the best homemade pancakes ever. Yup. I said it.

What I love about this recipe is that it’s so delicious and light, with the perfect amount of sweetness. It’s super easy to make, but you need to know a few key points before you can make the best pancakes (EVER):

  1. All you ingredients need to be room temperature (even the buttermilk and egg). I find that a cold batter does not do well with a hot cast iron skillet.
  2. You need fresh baking soda and baking powder, or else it won’t rise well or taste good.
  3. Don’t overmix your batter (medium lumps) – use a fork.
  4. Let your batter rest 5 minutes after mixing.
  5. Use a cast iron skillet if you can!

Here’s the recipe for them, and ENJOY!

-20°C Comfort Food: Pasta

15 Thursday Jan 2015

Posted by in pasta, pork

≈ Leave a comment

Tags

,

It’s way too cold outside. So cold that my hands are a bit cracked and my nose gets frozen when I step outdoors.

Ah, winter. The reason for those extra 10 pounds. Let’s face it—nobody wants to brave the -20°C weather. We all want to be on the couch, a bowl of pasta in hand, catching up on Netflix.

IMG_8805

Which is what I’m doing right now—I quickly whipped up a bowl of Fettuccine Alfredo, adapted from Emeril, and topped it off with fresh Italian Pancetta. The result is: cream sauce with a hint of that sweet and slightly smoky garlic, clinging on to perfectly cooked, al dente fettuccine. A combo nicely contrasted but complemented by the slightly salty, crispy pancetta, and finally topped with freshly grated Parmigiano Reggiano from Italy.

IMG_8814

But first, there are two crucial things you need to know when making this pasta:

  1. Fry the pancetta

You want the pancetta to be crispy!IMG_8806

  1. Sweat the garlic and shallot

Sweating, or cooking the garlic and shallot in oil under low heat, allows you to draw out the ingredient’s aroma and flavors. You don’t want to burn both so make sure you take the time to do this important step.IMG_8807

Enjoy this simple dish and get the recipe below!

Get the Recipe!

The Lean Bacon

07 Sunday Dec 2014

Posted by in breakfast, pork

≈ Leave a comment

Tags

There’s no better breakfast than having a Toronto classic—the peameal bacon. Who knew that pork loin, sweet pickle-brined and rolled in gold cornmeal, would result in a sweet, juicy (and lean) form of Canadian bacon? At first bite, the peameal bacon is surprisingly very tender, especially because the pork loin is typically tough depending on how it is cooked.

Here’s the best way to start off your morning—peameal bacon lightly fried in olive oil… straight from the butcher that stocks the famous Carousel Bakery at St. Lawrence Market! GET IT. NOW!

Biscuit + Candied Bacon & New Blog!

30 Tuesday Sep 2014

Posted by in breakfast, brunch

≈ 3 Comments

Tags

, , ,

Yup… I did it! Welcome to the first post of my food blog!

To kick things off, I’m sharing a recipe of the BEST BREAKFAST SANDWICH EVER. Seriously, how can you go wrong when you combine: an ultra-flaky homemade buttermilk biscuit, candied rosemary bacon, melted Balderson medium cheddar cheese, fried egg and whole grain mustard aioli?

I couldn’t even take a lot of photos because I was too excited to eat it. And when I took a bite of it, I swear I heard doves crying when I paused for a good 10 seconds.

So here’s the recipe for the biscuits and the bacon, you make both and assemble it together with whatever topping/spread you want!

Note: The payoff of making your own biscuit at home is so worth it… watching the butter melt as the steam pushes the biscuit upward while it’s baking in the oven is an unreal sight.

Processed with VSCOcam with c1 preset

Get the Recipe!