Did Somebody Cut the Cheese?!

Living in New York as an art business student is perfect - there are museums, galleries, and auction houses galore! Living in New York as a FOODIE could arguably be even better....not too far from my apartment is Mario Batali's new jont Eataly. This is a massive grocery store devoted entirely to italian food. There are a few restaurants categorized by the food they serve...there is a vegetarian restaurant, a fish, pizza, pasta, you get it! One of my go to stations makes fresh mozzarella. This gooey beautiful cheese is made right in front of customers! One day I would love to make my own cheese...but until then Eataly will do!

The mozzarella chef makes the cheese then grates it with an old fashioned Italian grater into small slices.

 Next time you are there, ask him for a sample. Your taste buds will thank you!

He then melts it in a temperature controlled bath of warm water and kneads it into balls of cheese!

Finding Faith at the Burger's Priest

Many of you may have already trekked down Queen Street to find religion. Now, you may be asking - what the heck is she talking about! I am referring to the mouth watering, taste bud tingling, and food coma inducing Burger's Priest. This tiny burger joint is whipping out the most delicious burger I have ever laid my lips on. If you haven't yet, pay this place a visit. You just may become religious!   

Be sure to ask for something off the secret menu...a few items not listed on the menu that aim to please. Check a few of them out after the mouth watering pictures!

Here a few "secret menu" items...shh!

(You must know that "the option" is a fried-cheese-stuffed-portabello mushroom...see above for the oozy delicious vegetarian option!) 


The High Priest: A big mac type burger
The Vatican City: Grilled cheese sandwiches act as the bun with a double double in-between
Tower of Babel:  The Vatican City with an Option in the middle
Judgment Day: Two Options with a cheeseburger patty in-between.
The Holy Smokes: panko breaded jalapeño peppers - my personal favourite!

The secret menu goes on and on...pop in and check it out for yourself!


The Burger's Priest
1636 Queen Street East
3397 Yonge Street
Closed Sundays for Church!

White Bean Dip

I LOVE dips. What's not to love! Plunging your favourite dip-holding-vessels into delicious flavourful bowls of goodness with a bunch of your friends could possibly be one of the best things ever. This white bean dip is easy and requires no measuring - just tasting!

Add the juice of one lemon, a bunch of parsley, two garlic cloves (or less if you don't feel like frightening your friends with your garlic breath), a quarter cup of good quality olive oil, and a can of rinsed and drained white beans to a food processor. I imagine this would taste delicious with chick peas as well!

Blitz those beans until you have found your desired consistency - don't forget to taste it! Season with salt and pepper.

Serve with your favourite crackers and dig in!

So That's How You Tune A Fish!

Those who know me are well aware of my obsession with seafood. Salty, briny, slimy, you name it and I love it! I am drawn to the little critters on any menu and would cook seafood every day for the rest of my life. I also love RAW seafood. There really is nothing better! Tartares are one of my go to's and they really are so simple to make! The key is buying "sushi" quality fish - ask your fish monger when the fish came in and ask to take a wiff of the beautiful sea creature - it should smell like fish but not fishy - there truly is a difference! It also should be bright in colour, firm to the touch, and never frozen!

This tartar recipe is adapted from Martha Stewart's (my gal) book on appetizers. She serves little piles of this tartar on cucumber or radish rounds but big spoonfuls of the delicious tartare works for me. Chop the tuna very finely so you have an even consistency but don't make it too mushy! Tiny cubes work best.

Tip: if you put the fish in the freezer for about 30-45 minutes prior to chopping, it firms up and is much easier to chop! Just be sure you don't freeze it solid!

Tuna Tartare:

1 lb SUSHI QUALITY raw tuna
2 tbs light soy sauce
1 tbs rice wine vinegar
1 tbs sesame oil
1 bunch of chives finely diced (green onions work too but keep them fine!)
Pepper to taste
Optional: a few sprigs of fresh cilantro

Chop the tuna finely then combine all the ingredients in a bowl and let sit, refrigerated, for about an hour.

Eat and enjoy!  

If you wish you can add a dollop of spicy mayo to the mix or even stir it right in! Just add the mayo slowly in order to not over spice or over mayo your tartare - you want to still taste the flavors of the sea!

Spicy Mayo:
1/2 cup kewpie (this is a Japanese mayo found in a squishy bottle with a baby on it...dont ask just enjoy!)
Sriacha Hot Sauce to taste (this is the Foodie God's gift to spice lovers. be careful - its strong!)

Mix together and enjoy!

Fruit Ninja

As you may have guessed, I am feeling a bit nostalgic for my summer travels. Sometimes drab Toronto/New York makes me long for summer sun - and especially summer produce! In Bodrum, Turkey, a small coastal city in Turkey, there is the most spectacular fruit market perhaps in the entire world! (I'll let you know if I find anything better!) The fruit looks as though it has been painted and plumped for these stands but it is as organic as organic can be. I could have sat in front of the market for days staring at (and eating) this beautiful fruit. Can you blame me?!

Turkish Delight

This past summer, my friend Jodi and I had the pleasure of travelling through Turkey and Greece for three wonderful and fascinating weeks. One of the highlights was, of course, eating the incredible local delicacies! Travelling is one of my favourite pastimes mostly because of the food! I could eat my way through any place on this earth! In Istanbul there is a famous spice market at the centre of the city. Locals and tourists come together each day to buy different spices native to Turkey and to Turkish Cuisine. The aroma in the Spice Hall is outstanding and one not to be missed! Jodi and I brought home some delicious spices including Turkish saffron, Ottoman spice (a blend of many spices used since the days of the Ottoman Empire), and mixed peppercorns. For any foodie, the Spice Market is heaven!