The Yum Yum Factor

It's the holiday season and I have decided to take off the last couple of weeks leading up to Christmas so that I can get back in my own kitchen and just cook for my family after a busy year of cooking for other people. My family, understandably, is thrilled. The cobbler's family has no shoes syndrome is real. One of the first things I tried last week was the Instant Pot Beef Dip from  Amy and Jacky at pressure cook recipes  . Their methods are so well tested and always work like a charm, and this one was fabulous, as expected. Looking for something with a bit more kick, I used their recipe as a jumping off point to make this Korean Beef Dip. I often make really sloppy, delicious grilled cheese sandwiches out of my Korean Meatloaf and immediately thought that I would LOVE to make a Korean Beef Dip - all the same flavours in the meatloaf grilled cheese with with a spicy jus to dip the sandwich in? YES PLEASE This sandwich is perfect - sharp cheddar and kimchi/gochuja...

I really wanted Korean food the other day but I didn't feel like leaving the house, which happens. It was overcast, cold and dreary, I didn't have the car so that would also entail cramming my body onto the subway to go downtown...not today, Satan, not today. Luckily, I keep a pretty full pantry of Korean ingredients and had a couple pounds of chicken thighs in the freezer. I decided I could manage throwing a coat on over my pjs for a quick trip to the fancy pants organic market on the corner for some vegetables if it meant that I was going to be able to whip up some Spicy Korean Chicken Stew (Dakdoritang) Instead of the more traditional carrot, I threw in a sweet potato since they are both orange and added daikon because I like the texture and worked backwards on my math to adapt my regular recipe to the Instant Pot because not only did I not want to get dressed or leave the house, I also wanted it immediately. The one major change was to skin and debone the c...

Always on the lookout for for great things to do in and around Toronto, I was happy to attend a media preview of Temperance and Temptation, the newest joint venture between York/Durham/Headwaters, Central Counties Tourism and ShortTrips.ca  this past September. Adamo Estate Winery The Temperance and Temptation tours take you on a guided, all inclusive two day exploration of the history of prohibition in the York, Durham or Headwaters Regions. I bet you didn't even know that was a thing, right? We only hear about the adventures in bootlegging and home stills that took place in the States with shows like Boardwalk Empire but this was an important time right here in the wild and wooly Ontario frontier. The tours take two forms - you can either download the Temperance and Temptation app that allows you to take a self guided adventure with stories to listen to between each stop (get a designated driver though because it IS all about the booze) OR you can pay to hop on a...

I make my  Instant Pot Butter Chicken  fairly often but I don't always plan well enough to marinate the meat overnight and I do believe that an overnight marinade is essential to achieve a rich depth of flavour in the final dish and avoid it tasting like bland chicken plunked into delicious sauce. My theory was that if I added the chicken marinade ingredients INTO the meatballs, it wouldn't have to sit for so long before I can cook the finished dish. We also really, really love meatballs. A quick search for meatballs on The Yum Yum Factor will reveal my obsession with these orbs of tender delight so it stands to reason that I eventually try to meatballify every favourite recipe at some point. I have been mulling a meatball conversion with Butter Chicken for a while but I have been so busy cooking at work, that I have barely cooked more than scrambled eggs in my own kitchen all year but I finally got around to making it this week. don't be alarmed by...

Meet Luisa. Luisa grew up in Portugal, went to school in Belgium, lived in Spain and France and spent a large chunk of her life travelling the world while she worked in advertising before she quit to become a dressmaker, working out of her stunning former ship part warehouse space directly facing the Tagus River in Lisbon. Then, this past February, Luisa decided to change course yet again, built a beautiful kitchen in her warehouse and launched her newest venture, Mesa Luisa. Offering her version of the more typical market shop followed by a cooking class and lunch, upcoming workshops and private evening dinners by appointment  , Luisa has reinvented herself as a chef, hostess, guide and story teller in her hometown of Lisbon. Oh, did I forget to mention that Luisa's two children are famous musicians? Her son is Salvador Sobral, the 2017 Eurovision winner (Portugal's first ever win) and he won by singing a song penned by his equally famous sister, musician Luisa Sob...

Sunset over the River Tagus I just got back from a ten day trip to Portugal - okay, it was actually eight days in Portugal and 2 days in Paris. I did things a little differently this time as I was taking my big sister with me to experience Europe for the first time and didn't want to be a slave to my notes. I was there in 2014 so I wanted to let her kind of set the tone and let's be honest, I will be back another time. Or two. Or three the view from the São Jorge Castle  This time, although I still had my lists and my custom made Google map which was basically my google map from 2014 with a whack of new and exciting places to eat and shops to check out, we ended up just kind of wandering around and everything worked out just fine. The intrepid adventurers I booked one activity in Lisbon and one in Porto, pre-booked all of our airbnbs and a train ticket to get us from Lisbon to Porto but, other than that, we just showed up. the magical Quinta de Regaliera...

More Meatballs! My last recipe was for these crazy delicious Korean Meatballs and this time, I am showing you how to whip up a big batch of tender meatballs that you can bake off and then freeze because, I know you don't want to hear it, but SUMMER IS ALMOST OVER. Time to stock the freezer for September when life goes back to the daily grind and nobody has time to come home from work or school and make these puppies. So, the difference here is that I use a combo of ground beef, ground pork and Italian sausage and that give me a really tender, moist meatball that has enough fat content that it doesn't get all tough when you reheat the frozen balls of deliciousness down the road. I make this giant batch and throw some of them in a nice, light tomato sauce to eat that day and freeze the rest. The best way to freeze them is to lay them out on parchment lined baking sheets that fit in the freezer. Once they are hard, you can pop them off the tray and throw them in a f...

Oh my, what a spring/summer I have had. For the last year I have been working as a hired gun, cooking for a local caterer, teaching classes as well as hosting pop ups and private dinners around Toronto.  To be honest, I have had a hard time balancing this new schedule so it was not a huge surprise when i fell ill, mid April. What was not expected was spending  6 weeks on my ass with a lung infection followed by a family situation that took me away from home for the last month. At this point, I kind of feel like a brand new, baby blogger, brimming with fun ideas for some new, tasty treats and I have promised myself I will slow down a bit and make time for The Yum Yum Factor as well as washing my hair regularly and eating while sitting down. First up are these Spicy Koreanish Meatballs that I served with this addictive  Kimchi Fried Rice by fellow blogger, Diversivore  . These babies are sooooooooo good. The sugar/chili pepper coating is a spin on my ...