August 1, 2014

Mini Rum-Raisin Bread Puddings

Almost all of the words in this recipe title sound bad... no wait, they actually all sound terrible (who the hell wants a mini-anything - give me the full size, please). The reason that I wanted to make this recipe, however, was because of two factors.

I don't own an oven in my home, so when I'm visiting my parents I like to bake as much as I can so I can get it out of my system for awhile.
My dad loves rum-raisin anything.

As it turns out, I ate three of these BECAUSE THEY WERE DELICIOUS. I don't know if it's because I've become a less picky eater or if it's just because I'm constantly hungry, but lately there's nothing I wouldn't try, food-wise.

What it actually looked like (minus the pecans, I forgot to put them on)

Does my version look gross? Maybe in comparison to the sexy one beside her, but I swear to God it tasted amazing. If you have anyone in your life who likes rum-raisin, they'll love this to pieces. I swear. I'm not even a fan of bread pudding and I'm still standing by this dish because it was delicious. (I really wish bread pudding had a better name. It's really the worst name for a dessert in the history of food.)

You can find the recipe here. I implore you to try it out.

July 29, 2014

Chicken and Broccoli Stir Fry

by Liz Heather in Food, Recipes

Apparently even bad cooks know how to make stir fry - or at least that's what I've been told. I started making them for the first time this summer and I think I get why people say that now. They're RIDICULOUSLY EASY TO MAKE and almost impossible to screw up. Did everyone already know that fact but me?

Here's an adapted recipe that I can't stop making.

Ingredients

1 pound boneless skinless chicken breast, cut into 1-inch pieces
3 garlic cloves, finely chopped
1 tablespoon finely grated or chopped ginger (it's easier to keep ginger in the freezer (thank you, Marla!) and then you can grate it frozen whenever a recipe calls for it)
1 cup chicken broth
3 tablespoons soy sauce
2 teaspoons sugar
2 cups broccoli flowerets - or a whole bunch, I never measure out broccoli because I'm not a serial killer
2 teaspoons cornstarch

Instructions

Spray a 12-inch nonstick skillet (ie. a deep-ass pan) with cooking spray. Heat over medium-high heat. Add chicken, garlic and ginger. Fry until chicken is brown.
Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat for 5 minutes, stirring twice.
Add broccoli. Cover and cook about 5 minutes, stirring occasionally.
In a separate bowl, mix cornstarch with remaining 1/4 cup broth, then stir that into chicken and broccoli. Cook, stirring frequently, until sauce is thickened. Serve over rice.

Can't tell you how good this tastes. You can find the original recipe here, but I prefer the adapted one above.

July 18, 2014

The Burger's Priest In Mississauga & Guelph

by Liz Heather in Food

This is newsworthy because the suburbs of Toronto usually get jack SHIT when it comes to good, somewhat-independently run restaurants that have already been established downtown.

But also, have you had this burger? F-ing have it. Reminds me of a poor man's Shake Shack burger, which is a huge compliment.

That burger above is just one of the burgers on the menu. Obviously there are others that look a little more reasonable, but I took a bite of this one once and it melted my face a bit. Really good burgers. To see more options, go on over here.

New Locations:

1599 Queensway
Etobicoke, Ontario

129 Lakeshore Road East
Mississauga, Ontario

Guelph (opening soon)
435 Stone Road,
Guelph, Ontario

All are closed on Sundays.

July 16, 2014

Gelato at A.B. Biagi in NYC

by Liz Heather in Best of NYC, Food

Obviously, I got the Nutella Swirl because I'm a human being with urges - but also, there's no way myself or anyone else knows what those two big words mean (I bet you they have super normal English counterparts too but they just couldn't write them down on that board because of NEW YORK). Anyhow, I've heard their hazelnut is nuts, but it wasn't on the menu that day so this was the next best choice. I haven't decided if I like this trend of establishments changing their menu daily. I'm gonna go with... not being a fan. Yeah, definitely not a fan of that. Who do you think you are, gelato? New flavours every day = too complicated. Just gimme a strawberry and let me be. Maybe that sounds like a good time to me!

How did this post get so angry? That's weird. I didn't mean anything by it, really. This gelato was so good! If I'm craving something cold and sweet and I'm near Elizabeth Street, then I'll definitely go again.

There's nowhere to sit or stand in the actual place, so you'll have to venture outside like this.

You can see a list of their past flavours over here, though I don't know what good it'll do you since they'll be completely different ones at the shop upon your arrival. WHY DO I KEEP SOUNDING MEAN ABOUT THIS?

*UPDATE: this place is now closed!

July 15, 2014

The Smith in NYC

by Liz Heather in Best of NYC, Food, Reviews

This is my favourite restaurant in New York. They've got three locations. You should probably go to one the next time you're in town.

I used to say that their filet mignon was my favourite thing on their menu (especially if you special order the truffle cream sauce listed amongst the pasta as a dipping sauce for this steak IF YOU WANT YOUR MIND SHATTERED), but since I've somewhat moved on from my love for steak (not totally, we're just on a break), it's really hard to pick a new favourite dish here. Everything I've tried (honestly) has been incredible.

The best?

Short ribs (they only make them on Tuesdays) are so fucking luxurious and wildly unforgettable, it's a sin to be there on a Tuesday and not order them.
Burrata. If you don't know what that is... yikes. It must be hard living a burrata-less life and frankly I don't want any more details of such an existence. One time, my friend Paul and I ordered three of these back to BACK (it was a hard time, I was going through stuff). If insanity had a taste, it would be of this burrata.
Trout. Who the hell knew a fish could be this good? I didn't, and now I do.
Jalapeno cheddar grits are not just a side dish, they are a lifestyle choice, as far as I'm concerned. And I am, in no way, a fan of grits. These are unreal and beautiful and I force everyone to try them.
Don't get me started on their brunch. I DON'T EVEN LIKE BRUNCH.

I've been here so many times over the past few years, it's always a good time. See the accompanying photos, all taken at this restaurant, for further proof. Notice the level of happiness and/or fullness.

Spring 2012, Sarah in the chair downstairs outside the photo booth

There's no excuse not to eat here. It can be noisy as hell, but goddam. Worth it.

July 10, 2014

Astoria Greenmarkets

by Liz Heather in Best of NYC, Food

These are my two favourite markets to go to in Queens (Astoria, specifically).

Does it seem crazy that they run until November? It that a normal market-ending time? I'm not complaining, but that seems too great to be true.

Anyway, no big lectures here. You're either into supporting local farmers or y'aint. And most of the year - I don't really care to, to be honest. But if you cook a lot, then it makes sense to take advantage of the crazy fresh stuff at these kinds of markets during at least the summer months.

July 2, 2014

Rice Cooker & Steamer

by Liz Heather in Food, Products

Am I eventually going to recommend every single household appliance to you? Possibly. Well, probably not a bread maker since they're the biggest, most useless things a person can own. But everything else in Williams-Sonoma? I want it all.

The fact that this is a rice cooker and a steamer? Get the hell out. I've only had it a short while (thank you, Marla!), but I've wanted one for a long time and it's fulfilled so many of my kitchen dreams. You ever steam something as a side dish for dinner? People take you seriously the day you undertake a task like that. Also, owning one of these signifies the end of sad, sad era of standing over a pot of rice hoping that it doesn't burn or become mush.

If you make rice more than twice a week, it makes zero sense for you not to have one of these.

June 26, 2014

Big Gay Ice Cream Shop

by Liz Heather in Best of NYC, Food

I finally got around to trying some Big Gay soft-serve ice cream and it was fantastic. Not crazy melty (like a typical Mister or Master Softee cone) and I somehow didn't end up with a huge mess once I was finished.

People have been telling me to try these guys for awhile now. They used to only have a truck that went around Manhattan, but they've got two storefronts now in the East and West Village, so if you find yourself infront of one - definitely give it a try. (They also have locations in Los Angeles and Philadelphia.)

I know it's gross and unhygienic, but I always wish I could re-dip my cone after I eat all of the dipped chocolate part off. If I ever make a lot of money, I'll buy my own damn at-home dipper and re-dip until I'm dead. God, that'll be the best.

To see a list of their fun flavours, go on over here.

June 24, 2014

Softening Butter in Mere Moments

by Liz Heather in Advice, Food

I feel like I'm always telling you what to do with butter. And I guess I will continue to do so.

June 19, 2014

Slow Cooker Jamaican Jerk Pork Chops

by Liz Heather in Food, Recipes

I just made this pork and rice dish and it tasted incredible. I'm always looking for other things to do to pork (since pulling it is the popular one) and this recipe is fantastic. I adapted it slightly from A Little Claireification based on my own preferences, so if there's anything in this that you'd alter even more - I have a feeling it'll still taste amazing. Especially over rice.

Ingredients

1/2 cup hot water
1/4 cup olive oil
1/4 tsp ground cinnamon
1/4 cup brown sugar
1 tsp red pepper flakes
1/4 tsp ground cumin
2 tsp salt
2 cloves garlic, minced
4 pork chops (bone in or out, your choice)
1/2 onion, sliced
1/2 red bell pepper, sliced
1/2 orange bell pepper, sliced
1 cup frozen corn
1 can black beans, drained

Instructions

Turn on your slow cooker and add the first eight ingredients.
Stir briefly just for a minute until the brown sugar is dissolved.
Add the pork chops, turning them once to coat both sides.
Add the onion, peppers, corn and black beans on top.
Cover and cook on HIGH for 4 hours or on LOW for 6-8 hours.
Serve pork over rice or with a side of your choice.