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Cafe Sua Da Ice Cream

We are just all ice cream, all the time around here right now, aren't we? This week alone I have posted recipes for Mango Coconut Frozen Yogurt, Raspberry and Strawberry egg free ice cream and I haven't even gotten around to talking about the peach ice cream that is currently languishing in my freezer. Thank god I have a 14 year old boy to eat it all.

"Vietnamese iced coffee with milk", also known as ca phe sua da or cà phê sữa đá It is also called ca phe nau da  in northern Vietnam but the restaurants that I frequent call it cafe sua da so that is what I am going with. Call it whatever you like but I call it insanely delicious. If you have never had one, go find a Vietnamese restaurant today and get one and come back and finish reading this. It's okay, I'll wait.

Calling it iced coffee with milk is incredibly misleading. What it really is is insanely strong, thick coffee with sweetened condensed milk that you mix together after the coffee finishes dripping into the little cup before pouring the whole thing into a tall glass filled with ice. It's rich, strong, sweet and addictive but watch it because one of these babies packs quite a punch.

I have a wonderful friend, Ivy Lam, who is a fellow makeup artist and I owed her a treat for a favour she did for me. She had told me to just bake her a pie. Now,  Ivy's husband, Craig, is an accomplished fancy pants chef so baking them anything is a daunting task but I have had such great success with my crostadas (recipe to come this week) that I decided to do one for them. Had you noticed that in the last few weeks it was as hot as hell with 199997878% humidity? Perhaps a crostada was not the best choice but I now know that making the mixed berry crostada the night before was absolutely not the right choice. It looked fantastic out of the oven and after it cooled I covered it overnight but by morning the crust was all soft and one side was kind of soggy. It was fine for us to eat but was NOT going to pass the muster as a thank you gift of pie, especially to a Frenchy trained chef and his foodie wife.

What to do. Hey, I know, I will make them ice cream! Since we have been making nothing but ice cream lately, this made the most sense.  I had a bowl of caramelized corn flakes left from my mango frozen yogurt so I wanted to make something that would work with those. I cracked open all the books and had almost settled on a peanut butter chocolate ice cream from David Lebovitz's The Perfect Scoop, when I spotted a recipe for Vietnamese Coffee Ice Cream. Pre ice cream maker, I made the non churn version with whipped cream and condensed milk like my cinnamon bun or my cherry chocolate almond, with great success so this felt familiar.

Peanut butter chocolate what?

I am so in love with this ice cream and kind of exited because Shack, the king of nothing but raspberry or strawberry no add in ice creams, love it too! It has tiny chocolate chips in it! There isn't a berry to be seen! The texture of this ice cream is so creamy and smooth and the tiny bits of dark chocolate are perfect. It's so good all on it's own  the added salty/sweet crunch of the cornflakes and the drizzle of hot coffee put it over the top for me.


I was planning to just link to his recipe online but I can't find a link back to him, only five billion links back to bloggers who made this so I will just write out the recipe here and encourage all of you to run out and buy David Lebovitz's ice cream book, The Perfect Scoop because it is the best ice cream book I own. 

Cafe Su Da Ice Cream

adapted slightly from David Lebovitz Vietnamese Coffee Ice Cream from The Perfect Scoop
makes approx 1 litre

1 1/2 cups sweetened condensed milk
1 1/2 cups strong brewed coffee (I used a dark french roast)
1/2 cup 18% cream
large pinch of finely ground dark coffee
1 cup tiny dark chocolate chips

to serve:
1 shot of hot, strong coffee, preferrably an espresso
caramelized corn flakes

MIx the condensed milk, coffee, cream and ground coffee together and chill in the fridge for a couple of hours until it's really cold.
Process in your ice cream maker according to the directions. Just a head's up, it takes closer to 30 minutes as opposed to the normal 18 to 20 minutes that other recipes have taken to churn, so keep that in mind. During the last minute or two of churning, add in the chocolate chips. It was much softer, coming out of the machine, than I am used to but after a good rest in the freezer, it was perfect.

Put the ice cream in a freezer container and give it a good stir to make sure the chocolate chips are all incorporated. When you serve it, pour the hot coffee over the ice cream and  sprinkle the condensed cornflakes over the top.

The Week In Yum July 20-26

I feel like I ate a lot of things this week but I also feel like I ate lots of things I didn't need to eat and that don't really require sharing so that might be distracting me from the task at hand as I sit here trying to think of what to write.

I am a hoarder of Groupon type coupons for restaurants and it's a good thing and a bad thing. It's great that we are forced to try new places that aren't in our normal neighbourhoods but some times it's bad because I lose track of them and then I realize that three of them will expire in the next five days and it's a mad rush to use them up.

tiramisu- I managed to sneak a taste of before it disappeared
Anyway, I had a Living Social coupon for Noce on Queen St West that was, as usual,  going to expire in a few days but between waiting for Summerlicious to end (restaurants don't accept these coupon things during Winterlicious and Summerlicious) and wiggling around our wonky work schedules, the only day that was going to fly was Monday. As fate would have it, Shack ended up on set which meant that I dressed up his stand in, The Kid, and brought him with me to eat his father's four course Italian Feast. Noce was a restaurant that we frequented pre kid and have not returned to, mainly because it's kind of out of our comfort zone, being in the west end and all. I had forgotten how much I like it there and was very happy to be back and The Kid was even happier that he was being introduced for the very first time.  The portions are just the right size, the prices are reasonable for what you are getting, the waiters are gracious and attentive and it's a pretty space. I would like to tell you that I did not almost lick my plate clean after I devoured that asparagus and sausage risotto you see below but I would be lying. It was not a ladylike situation.

My favourite Yum Yum Factor Post:
Coconut Mango Frozen Yogurt with Caramelized Corn Flakes
these caramelized corn flakes are the shit. I think they are the most interesting tasty treat I have tried in ages and I want to put them on everything I eat for the rest of my life

My favourite pin of the week:
Saffron Mango Pistachio Kulfi

My favourite facebook post took me here:
Hobak Bokkeum (Stir-fried Zucchini) from Korean Bapsang

My favourite food find of the week:
This James Beard nominated article in Lucky Peach  Hua Hsu: Wokking the Suburbs

My favourite instagram photo is of this delicious looking ice cream party by aleedallas

My favourite tweet of the week:

Raspberry Eggless Ice Cream

The ice cream making continues here at home with a batch of raspberry using the eggless recipe from earlier when we made Strawberry Ice Cream. Because I really can't deal with raspberry seeds, we pureed all of the fruit and strained it to make a really smooth, slightly tart ice cream. I wanted to add some little chunks of dark chocolate, but Shack was having none of that. The Kid and I like stuff in our ice cream - chocolate chunks, pieces of brownie, cookie dough or oreos. Shack, our picky toddler, likes his ice cream smooth and the only chunks he can handle are chunks of the fruit. I am not saying that this ice cream is not delicious, because it is, but what does a girl have to do to get a bit of dark chocolate chunks in her ice cream?

We are going to have to work something out around here.

Eggless Raspberry Ice Cream

1 cup whipping cream
1 cup 18% cream
1/2 cup sugar
pinch salt
1 1/2 cup raspberries

Mix the berries with 1/4 cup of the sugar and let macerate at least an hour at room temp or overnight in the fridge if possible.

When it's time to make the ice cream, puree the berries in whatever you use to puree things (I use my food processor) and strain to get rid of all the seeds. Mix the puree with the creams and the remaining 1/4 cup sugar and a pinch of salt.

As always, follow your ice cream manufacturer's instructions.
With the kitchen aid, remove the frozen bowl from the freezer (freeze it at least 15+ hours) and attach all of the parts to your stand mixer. With the motor running on low, pour in the raspberries and cream and process until smooth. Because this one was more liquid than the strawberry due to the puree, we churned this one for 20 minutes before removing it to a container and putting it in the freezer.

Eggless Strawberry Ice Cream

Thanks to my prize winnings from Canadian Lentils, this family is now completely immersed in ice cream making. My first batch of Strawberry Rhubarb Pie Ice Cream was a traditional egg custard based recipe and it was great. Needless, to say, it didn't last very long and it was time to make another batch but me being me, I was procrastinating over flavours for days.

Shack decided he had waited long enough and was going to make ice cream the other night and started puttering around in the kitchen. I was trying not to interfere but when he asked me to go to the basement and get the frozen ice cream bowl from the freezer, I knew there was an information breakdown going on in there. I reminded him that you have to temper the eggs and make the custard, put the bowl over ice to cool it down and then refrigerate it for at least 2 hours before you can even think about actually churning it. It was pretty clear that he wasn't planning on using an actual recipe and was just going to wing something that was going to involve cracking eggs into a bowl of cream and throwing in berries in some form. It was time to risk pissing him off and step in to stop him from making us raw egg salmonella death cream. After a brief domestic scuffle, he found himself an eggless recipe from all recipes that wouldn't require waiting. Together we halved the recipe, tweaked it, birds sang, a rainbow spanned the kitchen and domestic harmony was restored.

I will admit that I was not as supportive as i could have been and had my doubts about the eggless end product. I can't believe how rich and creamy this stuff is and I think it will become a solid, go to quick ice cream formula with endless add ins and flavour combinations and I almost think I might prefer it over the egg custard version.

Eggless Strawberry Ice Cream

adapted from All Recipes

1 cup whipping cream
1 cup 18% cream
1/2 cup sugar
pinch salt
2 cup strawberries

chop up the strawberries into small pieces - if the pieces are too big they get hard and weird after the ice cream is frozen. Toss the berries with 1/4 cup of the sugar and let macerate for at least an hour and even overnight if you can.
When it's time to make the ice cream, puree half of the berries (set aside the other half of chopped strawberries) and mix the pureed berries with the creams, pinch salt and the remaining 1/4 cup of sugar in a bowl. Taste it and add more sugar if your berries weren't sweet enough.
Make according to your ice cream maker's directions.
For my kitchen aid, that means making sure your bowl has been freezing for at least 15 hours before you take it out to make your ice cream. With the machine running on low, pour in the cream mixture and let it process for about 15 minutes. At the 15 minute mark, add in the chopped strawberries and process for about 2 more minutes.
You might have to give the ice cream a good stir after you stop the machine to make sure the chopped berries are mixed in well. You can eat it right away or pack it into a freezer container and waiting a few hours. I kind of like it all soft and fresh out of the ice cream machine myself.

Coconut Mango Frozen Yogurt with Caramelized Corn Flakes

We have a problem here at Casa Shack. Shack has been making a batch of ice cream a day at this point, always either raspberry or strawberry, experimenting only with the ratio of fat% in his cream/milk. It has been very tasty but I had to finally say


I would like to use my damned ice cream maker myself and I would like to eat something other than raspberry or strawberry ice cream. He graciously allowed me to make frozen yogurt as long as I put the freezer bowl right back into the freezer so HE could make more raspberry ice cream before bed tonight.
I have created a monster.

I did not intend to make this a coconut yogurt so I will be upfront right off the hop here. As I was dumping the yogurt into the food processor, I was initially horrified by the lumps in the bottom of the container and thought it was two years past it's best by date and was relieved to notice that my 0%MF PC greek yogurt contained shredded coconut so that was not rampant curdling. I HATE the texture of coconut but I do love the taste so I decided to just go through with it. It's not like coconut, a tropical fruit, doesn't go naturally with mango, another tropical fruit, right?

What a happy accident! After straining out the offending coconut bits, it was delicious and I will totally make this again. It's 0% butter fat if you care about such things but there is some sugar in the coconut mixture but that also means I added very little sweetener to the whole batch so I think it all evens out in the end. Greek yogurt is so thick and creamy that you get a nice, thick, creamy frozen texture without all the fat of ice cream but I think it's best eaten on the day you made it. If you want it to keep for a while, you might want to use half fuller fat greek yogurt because by the next day, it was frozen rock solid and I had to let it sit out to soften and the texture was okay but not as perfect as it was on the day it was made. It is a small price to pay for a fat free, healthy bowl of frozen yogurt and it's a small batch so you can totally make and it serve it for dessert the same day.

Erewhon Strawberry Crisp - REAL dehydrated berries yo
Now, about these caramelized corn flakes. I received a box of Erewhon Corn Flakes and I really wanted to cook with them. These things are organic, gluten free, low fat and have no sugar added so they are as healthy as you are going to find but they could use some jazzing up a bit. The Strawberry Crisp Cereal , on the other hand, was the bomb. It had big, real chunks of dehydrated strawberries that you could smell the instant you opened the package and when you eat it with some milk, the milk infuses with those berries - OH MY. I just wanted to eat that, as is, all day. The Kid ate it by the bowlful, dry, as a snack and Shack and I fought over the rest but these Corn Flakes are a bit on the bland side.  I kept thinking there must be something you could do to them to make them a bit more decadent when I stumbled upon this recipe for caramelized corn flakes from the New York Times which they adapted from Christina Tosi of Momofuku Ko fame. Good golly, this stuff is tasty and although I do not follow any sort of gluten free diet, I believe that milk powder is generally gluten free. Just in case, you can buy milk powder that IS specifically gluten free so this would make a great, crunchy topping for ice cream, desserts and anything else you feel requires a sweet, salty, crunchy topping.

Coconut Mango Frozen Yogurt

3 mangos
500ml (2 cups) PC Greek Coconut Yogurt

2 tbls rice syrup (you can use whatever sweetener you like)

Get all of the flesh off of the mangoes and put it into a food processor and puree it. I like to cut a slice off of each side of the mango and then score the flesh, turning the piece inside out, like this:
How to Cut up a Mango

Add the Coconut Greek Yogurt and whiz it it some more until it is well mixed and taste it. If it needs more sweetness, add your rice syrup (or sugar, or whatever sweetener you like to be honest) a tbls at a time until it tastes about right. It will become slightly LESS sweet after you freeze it so keep that in mind.

Now, because I don't like the texture of the coconut, I strained the mixture into a bowl and discarded the pulp. Refrigerate this mixture for at least an hour to get it really cold.

Make it according to your ice cream maker's instructions.

Caramelized Corn Flakes

from the New York Times

1 cup cornflakes
3 tbls skim milk powder
1 tbls granulated sugar
1/2 tsp kosher salt
3 1/2 tbls melted butter
Heat the oven to 275F

Put the cornflakes in a bowl and  crush them a bit. In another bowl, mix together the milk powder, sugar and salt and add that to the bowl of cornflakes, tossing to coat completely. Pour the melted butter over the cornflakes and mix well. Spread evenly on a baking sheet lined with parchment or a silpat and bake for about 20 to 25 minutes until its a deep, golden brown. Remove it from the oven and let it cool completely before breaking it up and sprinkling it over top of the frozen yogurt. It will keep for up to a week in an airtight container.

The Week In Yum July 13-19

What a hot, humid crazy week it has been here in Toronto. Who can actually even think about cooking? It's all I can do to even feel like eating so beyond making salad and drinking cold soda water, I have not been into much.

Okay, I know I just told you that the best BBQ pork in the city was at Ka Ka on Gerrard and now, here I am singing the praises of a totally different place this week. Well, these things happen and that is what makes Toronto so great. I can eat my BBQ from one place for years and then someone turns me onto to a new place and my BBQ world is set on it's head.  Last weekend we went  to Ho Ho BBQ  in Scarborough after I read about it on my new app, Chef's Feed. On this super cool app, you can follow tons of chefs and they recommend their favourite restaurants and their favourite dishes at those restaurants. Since downloading the app this week I have made a long list of places in the city where I want to eat now because if it's good enough for Susar Lee and David Chang, it's good enough for me. The Ho Ho BBQ came up a couple of times and I was surprised that I had never heard of it. After some research, I learned that Gourmet Magazine had declared them to be THE best Chinese BBQ in Toronto and one of the very best in not only the country, but North America.

WHAT?? And we have never been there???

I have never seen anyone to happy to be sweltering away in a steam box while poking hanging piglets
I am almost embarrassed by this fact and fear that one of my Chinese friends will come take away my Super Gwai Lo badge.

Anyway, we drove out there and got an order of BBQ pork and cuttlefish on rice. For under $10 we got a HUGE container full of fluffy rice, ridiculously tender bbq pork and some yummy, chewy cuttlefish. The owners were so friendly and nice that we ended up chatting with them about how they get the skin on the roast pork so crispy and the guy who is charge of the crispy little piglets showed up how he bastes them in vinegar and a bit of honey to dry the skin out and make it super crispy. We ended up buying a pound of both the bbq and the roast pork to take home and we will definitely be back. It is a bit far away for me to make it my regular spot so I will still buy my bbq from Ka Ka on Gerrard, but Shack is always out and about in Scarborough so it will become his "thing" to swing by the Ho Ho. Keep in mind there are a couple of stools so you can sit in the window but it's pretty much just for take out. Also, keep in mind that this pork is totally worth the drive. Next time we will try some duck but we were too full of pig to even think about it. I honestly think that I have never had BBQ pork this tender before. I dreamed about it last night and since we are in Canada, I can actually marry it if I like. I just might do that.

our favourite Korean coconut crackers, Orion Gosomi

After our lunch at the Ho Ho, we swung on by the Galleria SuperMarket on York Mills (at Don Mills) to check out all of the Korean delicacies. Oh my god, it's a great store. They make their own tofu and sesame oil. Never mind the Gucci Loblaws and their wall of cheese, this place has a wall of kimchi! I doubt that there is anything Korean that you could want that you will not find here and you will probably find a few things you didn't know you were looking for until you see it.

I have been told that the prepared food they serve is amazing (especially the fried chicken) but we had come straight from the Ho Ho and had bellies full of piggy. Eating lunch will have to wait until the next visit but we spent a good hour just looking up and down all of the aisles and picking up a few Korean ingredients. I cannot wait to go back and eat the fried chicken and some sort of black noodle that my friend, Ivy, assures me will go over all over my shirt when I eat it. I will just be sure to wear a black shirt and throw caution to the wind.

Remember, it was way too hot to do much cooking this week so that means at least one dinner will come from Sultan Shwarma, on Danforth and Main St, just a couple doors south of the Main Subway station. I am sure that I will hear about the million places that serve better shwarma and falafel but, for now, this is my absolute favourite spot and luckily, it's also a 7 minute walk from my front door. I always get the vegetarian plate with crispy, freshly cooked, delicious falafel, roasted potato, cauliflower and eggplant, covered in their date repelling garlic sauce and then a ton of fresh, crisp, lightly dressed chopped salad topped with pickled pink turnip and hot peppers. The falafel sits on a smear of creamy hummas and those crispy bits of pita are perfect. If you find yourself in the east end of Toronto and you are peckish, make a point of stopping in to The Sultan - the shwarma is really great too. It's pretty much take out only with just a couple of seats in the window, much like Ho Ho.

Okay, favourite pin of the week:
Crostini with Beet Confit

Favourite Facebook Post took me here:
This Veggie Chickpea Feta Mash Naan'wich by The Sprouted Kitchen

My favourite food find of the week:
Chef's Feed a great new app that lets you follow chefs and find out where they eat and what they eat when they get there

My favourite instagram photo  of the week is this stunning galette by aleedallas

My favourite tweet of the week:

The Rhubin

The Neighbour has something like 321 siblings and out of that big group of family there are three sisters who have become known in our world as The Sisters.  Every year The Sisters come down from The Miramichi in New Brunswick to spend a week with The Neighbours and this is always a very busy, festive week full of belly laughs, lobster rolls, chips dipped in hot fudge and long island iced tea. This year, not only did they bring us a couple of HUGE clumps of rhubarb to plant in our garden, but a bag of chopped rhubarb to cook with as well.

I have not been buying rhubarb this year because it has been kind of hard to find and when I do find it, it is ridiculously expensive and not even particularly nice. Come on, it's a damned weed and the grocery store wants to charge me $4 a stalk? What's next, hormone free dandelions for $9 a pound with a side of $20 organic poison ivy?

Anyway, if that weren't enough good luck, another friend sent me a message that she had a big bag of rhubarb for me and brought over some more. I went from rhubarb deprived to swimming in the stuff. I froze half of it and with the other half, I made rhubarb simple syrup. This is not the first time I have made rhubarb simple syrup but this time I added some orange peel and ginger for a bit of punch. You can put this stuff on everything. Drizzle it over ice cream or pancakes, throw a shot into a glass of soda water or sparkling wine or just mix it with a shot of vodka on the rocks to pump up the jam a bit.

Wanting a new gin based cocktail, I tried a number of variations until I came up with this winner. Of course I asked my friends on Facebook to name the drink and another friend, Christine, came up with Rubin for the win and then I threw in the h to make it more rubarbtastic.

I present to you, my new favourite summer cocktail:

The Rhubin

1 oz gin
1.5 oz *rhubarb simple syrup
juice of 1/4 large lemon
a sprig of fresh mint
soda water

Put the mint and the lemon juice in a tall glass and muddle the mint a bit - if you don't have a muddler, just mash it up with the handle of a wooden spoon. Pour in the gin and the syrup, add a few ice cubes and top up the glass with soda water.

*Rhubarb Simple Syrup

1 lb rhubarb, chopped (approx 4 cups)
2 cups sugar
2 cups water
a good sized chunk of rind from an orange
2 quarter sized slices of fresh ginger, peeled

Put all of the ingredients into a pot and bring to a boil, turn down the heat until it's just simmering and let it simmer for about 20 minutes. Remove from the heat and let it cool down to room temperature.
Now, get a clean glass jar and fill it with boiling water and let it sit for a few minutes while you get your other things ready. I use a canning funnel to pour it into the jar but if you don't have one, just be careful. Pour the boiling water out of the jar. Using a fine strainer, pour the syrup into your clean jar. When you get to the end, push down on the solids to get all the good juices out of there. When you are satisfied that you have gotten all the juice out of the rhubarb that you are going to get, set it aside, cover the jar and store in the fridge.
I put the rhubarb mash in a container and keep it in the fridge to eat on ice cream, spread on toast etc. It's too good to throw out.

The Week In Yum - July 5-12

Okay, for a year I did a regular Friday thing called "it's Friday, it must be soup!" and it seemed to go over well and all that but, come on. I am not going to make a new soup every single week and I rarely make soup at all in the summer. What I DO do all the time, all year long, is eat out, search the web for great looking food and food related shiz.
So, I am now going to change Friday from soup day to a recap of the top stuff that happened in food that week.

This first week is a bit light because between the flooding and The Kid not feeling well for a couple of days, we didn't really eat out at all, which is NOT the norm around here.

We spent last Saturday at Lailey Vineyard , sampling their tasty wines and eating sausages grilled over their old barrels. I LOVE their vidal and a little birdie there told me that the 2013 is going to be the best in years so keep that under your hat. We all really liked their 2012 Rose even though I ended up spilling more of it on my dress than down my gullet. If you haven't tried any wines from Lailey, I suggest that you get out and rectify that situation right now.

It's been a crazy week here in Toronto. The DVP flooded, the west end flooded and lost power for days, a GO train was stranded for almost seven hours at Bayview and a rescue was performed by the Toronto Police Marine Unit using dinghies; actual boats being floated onto the highway to rescue people from the Go Train. I have been told by someone who was actually ON that train that it was straight up, Lord of the Flies time.
"Hey, I am having a smoke right here in this train"




crazy pants times. In the midst of all of this flooding madness, what did Shack and I do? Drive to the Dundas St Bridge to take photos of submerged cars being towed out of the flooded area of the DVP, of course. Then, we went to Ka Ka on Broadview, just south of Gerrard, for a couple lbs of BBQ pork in case we ended up stranded and alone in the dark. As long as you have a flashlight, a couple big bags of ice in the cooler, a bottle of wine and some BBQ pork from Ka Ka,  you are going to be fine. I honestly think it's among the very best Chinese BBQ in the city. If you think another place has better BBQ, please let me know because I am always looking. It is lean, sweet, sticky, crunchy in all the right places and highly addictive. In case of emergency, get 2 lbs of Ka Ka BBQ and call me in the morning.

This was a light eating out week. The boys had tacos in Kensington without me on Tuesday but other than that, it has been all about home made ice cream but those posts are still to come and leftovers.

My favourite pin of the week was this Lobster Grilled Cheese from Heather Cristo. Just look at that thing! Don't you just want to wear it like a suit?

I give honourable mention to her Mexican Beer Steam Clams mainly because if I wasn't so full from dreaming about the lobster grilled cheese sandwich, I would totally be rolling around in this.

My favourite Facebook post took me here, to The Gouda Life and her gorgeous shots of that avocado soup.

My favourite foodie find was The Braiser , a site that gives you  profiles, interviews, news and gossip about all of our favourite and not so favourite chefs. It's all chef all the time.

My favourite tweet of the week because I am kind of afraid of pie crust like a 7 year old is kind of afraid of the monster in the closet:

Chimichurri Potatoes

I love chimichurri. If you read the blog at all, you might have already seen my Argentinian flank steak with chimichurri or my roasted chicken with the stuff . I often toss roast veggies in the sauce straight out of the oven but I had never thought of actually roasting them WITH the chimichurri until I saw the recipe in the Summer 2013 LCBO Food and Drink. The chimichurri recipe looked like a good, solid base but I like to add cilantro, use half the garlic and skip the red pepper flakes.

My Regional Food Sitch - South Western Ontario in the late 60's to the late 70's

in my super fashionable USA tshirt no doubt getting ready to chow down on some KFC circ 1972

So, our July challenge for The Canadian Food Experience Project is to share a memory of some sort of regional specialty. I haven't really spent much time in my hometown over the last 30 years so I chose to go back in time and write about something from my childhood. How hard could that be?

Strawberry Rhubarb Pie Ice Cream

I participated in a recipe contest in May sponsored by Canada Lentils called Love Your Lentils and was pretty thrilled to learn that I came in second place. Congrats to the winner, Davine, with her Canadiana Baked Beans and to all of the bloggers who made it to the top ten.

Vietnamese Rice Noodles with Salmon or Salmon Bun

It was so hot today that you couldn't even sit still outside without melting into a disgusting pile of sweat soup. Of course, I made the mistake of thinking it would be nice to walk down to the beach and do a bit of grocery shopping this morning. Walking down to the beach also means you have to walk back UP FROM the beach, which I did, carrying two heavy bags of food. By the time I arrived back home I knew a couple things for sure. I was NOT going to turn on my oven, boil water for pasta or go for another walk back down to the beach. 

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