Little Italy - Erie Street, Windsor ON.

Recently the Food Network published my article about Windsor's Little Italy. It was written over a year ago, and unfortunately a few restos in that area have closed down since then. I encourage Windsorites to support local eateries and Erie Street is a great area to begin!

Jack's Gastropub

I thank the person(s) that came up with the idea of the gastropub. Great quality comfort food is one of my favourite styles of grub. Jack's in Kingsville is an great gastropub in Kingsville, ON. For more details, read my article on the Food Network.

Two More Windsor Restos

Avanti - I think my in-laws have determined that this is "their place". At the moment, anyhow. This small Italian eatery has amazingly friendly and personal service, as well as a great menu. Windsor Eats has written an article about the restaurant and their new menu.

Smoke and Spice - This is the new venture of Ryan Odette, formerly of Mamo (one of my favourite places in Windsor). Hubby and I went in on a Saturday about 10 days after opening and were happy to see that the place was hopping. We wondered how the menu would be since it was in such contrast to the former bistro dishes at Mamo. We were mildy disappointed. Funnily enough, about 6 of our friends had been there that same week and felt the same way. We did compare them to Slows in Detroit and Dinosaur BBQ in New York, lofty goals but that was where our experiences laid. Here's how we felt things played out.

Things that were good: the barbeque sauces, the baby back ribs, the onion rings, the atmosphere, the pecan pie, the service, the chili, waffle fries.

Things that were great: the bbq beans

Things that could be worked on: the pulled pork (very dry!), pork spareribs (super salty), lack of Steamwhistle (keg was empty by 7 pm on Saturday?), the mac and cheese (too watery)

This does not mean that we won't be back. I am willing to give this place quite a few more chances because I believe in Ryan Odette and his team and know that they have the skill to improve.

Naysa

Naysa is a, somewhat, hidden gem on Windsor's west end.

Read more about this on the Food Network Canada's website.

Food Network Canada Articles

Over the weekend, Food Network Canada's blog posted two of my most recent articles on Essex County Wineries and The Chatham Street Grill. Check them out!

Mamo Bistro - Windsor. Ontario

Mamo Bistro, an adorable resto right here in Windsor, is closing its doors on Aug. 23, 2008. The intimate eatery is located in the area where I grew up and has been serving fantastic fare for almost four years.

Lucky for Windsor consumers they will be re-opening with a new style of cuisine at the old locale of Bin 151 on Ottawa Street.




For more details about this change, please read the article on Windsor Eats.

(Added Aug. 18, 2008)

Lucky for my husband and I, we will be able to enjoy the culinary concoctions of Ryan Odette twice before he closes. On Aug. 16, we celebrated my mother-in-law's birthday there, and will be heading back next Saturday to celebrate mine.

Grilled Quail with Tuscan Bread Salad

Berkshire Pork Tenderloin with Cherries, Sweet Potato and Collard Greens

Food in the News

Rob Feenie has continued his famed culinary feats at Cactus Club.

The verdict?

Not bad, not bad at all - Globe and Mail

10 helpful cookbooks for the beginner. Great gift ideas! - CHOW

It is always best to go for local ingredients and specialties on a menu.

Calgary impresses with their game meats - Calgary Herald

Fast food is going down the tubes. - Seasonal Ontario Food

A Walk On Erie

Each year, on a Monday in June, Family Respite Services holds their fundraiser titled "A Walk on Erie". Participants get the chance to walk down Erie Street (which is an amazing Italian neighbourhood in Windsor, ON) and enjoy delicious dishes from three different restos. They are also treated to appetizers and dessert at a local church hall, before and after diving in at the restaurants.

I have participated in this event for the past three years and have never been disappointed. This year we tasted:

* lemony green beans, pork, and a tower of risotto in the colours of the Italian flag

from La Contessa

*whitefish, short ribs, and agnolotti with rose, peas and prosciutto

from Nico

* spring rolls, calamari, and salad with cranberries and pistachios

from Mezzo

An event with great food that assists a fabulous organization, what's not to like?

It's all about the food.

Food is the name of the game lately, though it probably always has been. In the past month my husband and I have indulged in quite a few culinary experiences, besides the cooking class and cooking club meeting I mentioned in previous posts.

They have included:

* going on a wine tour of Essex County (article to be posted soon on Food Network Canada)

* eating out at Lighthouse Cove Inn (not bad for fresh perch, better for the view), Caldwell's Grant (great alligator!) and Cafe Muse (grilled cheese really is one of the best)

* making some of the best Muttar Paneer I have ever tasted (see below)

* planting a large vegetable garden

* having a Victoria Day Party that included Sweet Potato and Yam Chips with Honey Blue Cheese Dip

The Best Muttar Paneer

1/4 c butter

8 ounces paneer, cut into 1/2-inch cubes

1 onion, chopped

2 cloves garlic, minced

large piece ginger, minced

1 t salt

1 t each of turmeric, garam masala, coriander seed, cumin, chili powder

2 c frozen peas

1 large tomato, chopped

1 cup vegetable stock

1/2 c low fat sour cream

Heat the butter in a large skillet and add the paneer cubes, in 2 batches, and fry until they are golden. Remove the golden cubes to a double thickness of kitchen towel.

Leave 1-2 T of butter in the pan. Fry the onion, garlic cloves, and ginger gently for about 5 minutes with a sprinkling of salt. Stir in the spices and cook for another 2 minutes before adding the still frozen peas.
Add the tomatoes and the vegetable stock over the contents of the pan. Stir again and turn the heat down to low, cover and cook for 15 minutes, tasting to check that the peas are tender. Add the paneer and the sour cream and cook for another 5-7 minutes on medium heat. Serve with fresh pita.

Rock 'N Roll Sushi

Last week the Food Network posted an article, written by me, about Oishii's most popular night - Thursday's Rock 'N Roll Sushi.

Where to Eat?

A local blog recently did a poll of Windsor residents asking them whether they would prefer to support locally owned restaurants as opposed to national chains. The results were horrifying, with less than 30% choosing local eateries! I have great difficulty trying to understand why anyone would choose McDonalds or Applebees over a resto that supports the local economy and is more likely to have food grown in our region.

Windsor has a great number of restaurants that cover a variety of cooking styles and ethnic backgrounds. Many of these places offer dishes of very high quality that reflect the care and interest of the chefs that created them. To choose a place that is likely to serve something that has been formulated from a picture in a manual and created from premade patties or powdered sauces is not something I could do.

Here are some restaurants I have discussed in my blog and would recommend.

Taloola

Mimi Gardens

Windsor Palace and El Mayor

Marathon

Erleichda

Anywhere that serves Pizza



As well as a list of some of my favourite places.

Go out and support your local restaurants too!

Taloola Cafe

In the town of Olde Walkerville is a quaint area that houses a fantastic cafe called Taloola. They specialise in eclectic decor, live music, delicious bites and organic coffee and teas. Recently I discussed Taloola in an article for Food Network Canada.

Waste Not, Want Not

I believe that we should all be doing our part to help the environment. This can include many simple things like turning off your car when idling for long periods of time or turning down your thermostat. In the Globe and Mail, Vikram Vij discusses how chefs can also be more conscientious in the kitchen. I think these tips also translate to the home cook. Here is how you can help in your own kitchen:

- don't buy what you won't use; having rotting food in your fridge is a waste

- put scraps (other than meats and fats) into a composter

- use food from sustainable, local farms as much as possible

- try to use each part of the food you buy (e.g. eat the chicken breast but use the bones for stock)

- don't buy overfished seafood and fish (e.g. Chilean SeaBass, Cod, Orange Roughy)

- the less processed the food, the more likely it is to have a smaller carbon footprint

- buy organic, but try to make it as local as possible

I'm sure these suggestions are just the tip of the iceberg. Please comment and add more ideas.

*Here is another article from TerraDaily, as well as one about Michael Pollan in the Toronto Star

Food in the News

How to deal with those chronically late people in your life (admit it, we all have one) - Chow

Malcolm Gladwell discusses ketchup and mustard - Epicurious

How restaurants are failing Canadian children - Globe and Mail

Restaurant Review - Marathon, Windsor ON.

Windsor has a diverse community and it is represented in its restaurants. Though our community is a bit big box and pub food happy, the level of restaurants owned by local residents is usually first-rate.

One of my favourite restaurants in Windsor is Marathon Ethiopian restaurant which is located in the downtown core. Unfortunately when I mention this to people I often get a few inappropriate comments or jokes. Too bad for them that they choose not to experience the robust spices and warm atmosphere that are incorporated into the experience when dining at Marathon.

Right now I am stuck on their Vegetarian Platter with Injera. My favourites are the Aziffa (lentils with onion, chilies, olive oil and lemon) or the At Ket Wat (carrot and potatoes roasted with turmeric).

Windsor Eats recently posted a great review that further details all the hard work that goes into preparing these dishes and running the restaurant.

Food in the News

Oyster popularity is on the rise - Globe and Mail

Nougat? An in-depth look - Chowhound

Dealing with high-strung hosts - Chowhound

World's Most Expensive Tasting Menus - Forbes

Molecular Gastronomy

I have been fascinated with this subject ever since I saw a documentary of Anthony Bourdain's visit to El Bulli in Spain on the Food Network. Lucky for me, a friend of mine bought me a cooking course about this very subject for my birthday.

To find out more information about the course, take a look at my Food Network article

- which talks further about things like Mango "Caviar" (pictured above).

Warning - This Resto May Be Bad News!

My husband and I are constantly debating about where to go when we decide to dine outside of our home. He likes to take a chance on places that seem a bit sketchy in decor and cleanliness, I prefer to eat where there is a good menu and reputation. We do agree on two things though: we want food that tastes great and is of fantastic quality for a reasonable price. Unfortunately, we have hit some duds along the way. Restos that use prepackaged mixes or just seem to have little knowledge of cooking and food have come up in our repertoire now and again.

Chowhound has come up with a list of the Top Ten Restaurant Warning Signs to help us avoid these disasters in the future. (Take a peek at the comments under the article for a few more ideas)

Festival Epicure

Festival Epicure is a great foodie celebration to attend each year in Windsor.

Check out my article for the Food Network for more details.

Cooking Club - Restaurant Recipes

Recipes from your favourite restaurant was the topic of our most recent Cooking Club. It turned out fairly well and amazingly enough there were no duplicates.

Here is the menu:

Danielle - Creole Peanut Soup from Magnolia Grill in Lunenburg, Nova Scotia
Jillian - Spinach Special Deep Dish Pizza from PizzaPapalis in Detroit, Michigan
Dana - Mushroom and Horseradish Beef Tips from Three in Windsor, Ontario
Rosemary - White Chocolate Brownies from Moxies across Ontario


Pizza Papalis – Spinach Special

Premade Pizza dough (make my own if you have time – I didn’t)

Filling
1 bag of baby spinach, washed, dried
½ pound fresh mushrooms, washed and cut into 1/8" slices (optional)
1 small onion, cut into 1/8" slices (optional)
1 tablespoon extra virgin olive oil
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
¾ lb whole milk mozzarella cheese, shredded (I used skim)
¾ cup ricotta cheese (or how ever much looks good)
¼ cup freshly grated Asiago (or parmesan) cheese (or how ever much looks good)
Salt & pepper, to taste

While the dough is rising, preheat oven to 500-degrees F. Prepare the filling by heating the olive oil in a large skillet and adding the spinach, garlic, chili pepper, salt and pepper. Cook over high heat, stirring frequently, until the spinach wilts and most of the excess liquid has evaporated. Drain the spinach in a colander and set aside until needed. Cook the mushrooms and onions and set aside until needed.

Topping Recipe
28 ounce can whole peeled tomatoes, drained and roughly crushed
2-3 tablespoons pesto sauce (or 5 to 6 fresh basil leaves and 2-3 cloves garlic, chopped)
¼ cup freshly grated Asiago (or parmesan) cheese

Roll the large portion of dough out into a 16" circle. Place the dough into a lightly greased deep-dish pizza pan. The dough should come up on the sides. Put layer of half the cheese, followed by a layer of all the spinach, then all the mushrooms and onion and then the remaining cheese. Roll out the remaining dough into a 14" circle and place it on top of the filling. Pinch the top and side edges together to seal (cut off excess dough). Prick the top with a fork to allow steam to escape.
Bake at 500-degrees F. for 15 minutes, then lower the temperature to 400-degrees F. and bake for 20 to 25 minutes. Mix tomatoes with pesto (or basil and garlic), spread on top and then sprinkle with Asiago during the last 10 minutes of baking time.




Moxie's White Chocolate Brownie
2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
2 1/2 cups packed brown sugar
3 eggs
1 cup chopped walnuts
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease a 15 x 10 x 1 inch baking pan.

Sift flour, baking powder and salt together, and set aside. Using a large pan, melt the butter and stir in the brown sugar. Let this cool for about 10 minutes and then add the eggs one at a time. Be sure to beat well after adding each egg.
Add the flour mixture, the nuts and the chocolate chips and blend well. Spread in the greased pan.
Bake 25 to 30 minutes in the preheated oven or until the edges begin to pull away from the sides. Cut into small squares when cool.

**Garnish with Vanilla Ice Cream, Whipped Cream and Chocolate/Fudge sauce