Mary from Toronto had asked me why I haven’t updated my blog for a while. I apologize for not given much attention to this site. I have mainly been Twitter (@productionteams) my food quest.
Updates: I did find some good eats in Toronto:
Meanwhile, I have come up with a few cool recipes:
- Homemade Korean BBQ
- 1/4 bottle of Korean Shorts Ribs sauce (can get at TNT). Rinse ribs, massage sauce, roast @ 400F – 1 hour (flip at 30 mins)
Spinach and Smoked Salmon Pastry Balls
- Various ways of pastry balls:
- – Smoked Salmon, Feta Cheese, and Frozen Spinach
- – Prosciutto, Feta Cheese, and mushroom
- – Just tried this combo last night at Jamie Kennedy’s resto: Cauliflowers and Prosciutto.
- Pastry: Frozen phyllo pastry / phyllo dough from your favourite grocer.
- Fillings: A box of frozen spinach (thawed and dried), a few pieces of smoked salmon (I usually get it from the St. Lawrence Market (or Granville Island for those in Vancouver) and get the end bits), and feta cheese.
- Thaw phyllo pastry. Layer 3 phyllo sheets and glue the sheets with egg whites. Cut into 3″ x 3″ squares. Brush melted butter to the base, then add a mush of spinach, smoked salmon, and a few clumps of feta, then take each side and glue them together with egg whites and twist top to make the package secured. Repeat.
- (Can be substituted with phyllo dough, then grab a handful of dough and flatten the dough to fit it on your palm, then add the mush, and glue the package together with egg whites.)
- Then baked them at 400F for 15 minutes.
- Keep them at room temperature for 15 minutes before serving.
Merry asked me for the recipe:
Let me know how did yours go?
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