I was way too swamped last year during the holidays to post up pics of our latest Christmas baking - so here's some of the pics now (though some treats disappeared long before they had a chance in front of the camera heehee!) so you can start getting ideas for what you'd like to bake for your Christmas baking swap. Its so easy and fun: get a group of fellow foodies that know how to operate an oven, everyone makes 1-2 items for everyone, and at the end of the day, you get a wonderful assortment of homemade sweets and treats!! We had out very first swap in 2011 and you can click here for the pics and recipes. Our 2012 swap was a bit smaller since we had lots of folks moving to different parts of the city, but we still had some favs reappearing and lots of new goodies too!
Monday, 9 December 2013
Christmas baking - its that time of year again for cookies, banana bread, salted caramel chocolate brittle and more!
Wednesday, 4 December 2013
Posted by Eat YourCity The friendly folks at Mercer's Catering ran a promotion a little while ago, giving out free dessert platters to those that retweeted a tweet of theirs on Twitter... I had thought it was a contest until we were contacted and well, ended up with a dessert platter - thank you! As I used to work downtown, and have ordered and ate my share of catered food, its hard to judge Mercer's as it was just the dessert platter and so we don't have a full picture of how their hot and cold catered items are, so we'll just be looking at the desserts on the dessert platter.
Monday, 2 December 2013
Posted by Eat YourCity Its not often we label things as "best" in the city as we haven't (and physically won't) try every single place in the city... unless they're exceptionally good. And the thin crust pizza made by the pizza maestro Rocco Papallo at the West End Spinelli's Bar Italia is one of those exceptionally tasty exceptions!!
Wednesday, 27 November 2013
Posted by Eat YourCity I've always been intrigued by the idea of brining. Its science meets delicious. Think brine = simple marinade that penetrates the meat and keeps it moist to boot... And its really really easy. All you need is to put together a brine, a large enough container to hold the bird and brine, and at least 4 hours of patience while the brine does its magic!
Monday, 25 November 2013
Posted by Eat YourCity Once in a while I get a craving for comfort Chinese food. Nothing fancy, but just the Chinese equivalent to mac and cheese, chili, soup or stews on a cool winter night. Luckily my aunt in Calgary was craving the same and we went to this hole in the wall that made exactly what we were looking for.. savory slow cooked congees, fried noodles and delish crisp Chinese donuts that are sooo addictive!