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sugarnspicesoflife · 3 years ago

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Good Evening everyone! Grab your favourite glass of Sauv. Blanc and get ready to chow down on this mound of seafood delight. We're getting fancy tonight!

On the menu tonight : Fritto Misto made by me at Function Bar in Toronto, Ontario. The name fritto misto simply means pieces of meat or seafood and vegetables that are deep fried in a batter. This rendition of this dish is made with calamari, shrimp , chickpeas , onions and fennel in a house batter. I chose to do a sensory evaluation on this dish because it incorporates one ingredient that is new to me - Calamari Rings and one ingredient that I am giving a second chance to because as a kid I did not like at all - Fennel /Anise.

First Impressions : This is a savory and salty dish. At first glance, wafts of the crispy ,salty and crunchy deep fried batter fill your senses. It is a mouthwatering sensation. Each individual piece is coated and crispy on the outside with tender fillings and individual pops of different flavours of each harmonizing ingredient. The battered chickpeas ,shrimp and calamari have a salty and savory taste that surprisingly to me , compliments the sweet tastes of red onion rings and get this! , the fennel.

Focusing on the fennel , as a kid , fresh fennel to me tastes solely like black licorice not like a salad green at all . I absolutely hate black licorice to this day. All that I can saw was that fennel was a bitter lingering flavour in your mouth that makes me feel like a dark cold miserable winter day. After trying it in the Fritto Misto, also being older and with an expanded and more mature palate, this deep fried fennel was without a doubt more tolerable and quite enjoyable! The saltiness of the batter on the fennel brought out a sweet cooked note much like a onion ring . It was tender on the inside and not bitter at all. In fact , it was only until I ate it cold that I could taste a very mild tang and bitterness. In the end, I think I will stick to deep frying my fennel if I need to eat it , fresh is simply to bold of a licorice flavour to me. It was interesting to see that cooking the root vegetable allows to manipulate the flavours.

Let's get down to the fancy food - Calamari , or so I thought , its just squid rings! In the beginning I associated calamari with caviar, wines, steaks and lobsters , you know, the finer things in life. I have never tried it before but this fritto misto opened a whole new level of seafood to me . Straight out of the package it was frozen , and thawed and looked like a onion ring but rubbery like a thick elastic band. White in colour , and not transparent like some fishes and seafood , it felt like the consistancy of a peach ring. The smell was like any other seafood , fresh and fishy but not unbearable.

Once battered and cooked ready to eat, the squid rings were salted. I was advised not to overcook them in the fryer to avoid them turning into a tough dried rubber texture inside the batter. Tasting the calamari, was a strange unfamiliar texture in my mouth but it was very mild tasting itself and worked perfectly with the crunchy texture of the batter. I believe that is was weird textured because I am used to food breaking down instantly in contact in my mouth. The calamari rings definetely need to be chewed and processed before swallowing . Contrary to the fishy and straight off the harbour taste and smell I thought that it would have , the calamari had a subtly sweet note to it like scallop meat.

I loved the complex chemistry of flavours and textures of all of the ingredients in this dish. I would have liked to see a dipping sauce served with it. A lemon dill tartar, buttery herb garlic mayo or a cocktail sauce I think would pair nicely with this meal. I would most definitely have it again. Maybe I will try octopus.... hmm.

Until the next food adventure! Take the time to stop , relax and de-stress with a fritto misto and a glass of white wine! Remember whatever the problem, there will always be bigger fish to fry ! ;)

-Chef Raleeza "Rayray" Ougrah

#chefrayray #FunctionBarTO #fennel #calamari #secondchances #first attempt #onefishtwofishredfishbluefish

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nogarlicnoonions · 5 years ago

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Fritto Misto is a fun plate you can serve to your guests as appetizer... while the first batch is devoured, another will be out of the fryer. Fried and battered #seafood with a mix of diced vegetables... #calamari, #octopus, #shrimp, #zucchini, #eggplant and more. Best served with a cocktail sauce or honey mustard. (at Beirut, Lebanon) https://www.instagram.com/p/B6bHHz6BQXg/?igshid=1sn7dttlmk1hp

#seafood #calamari #octopus #shrimp #zucchini #eggplant

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floydmmahon88 · 6 years ago

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Where To Wine & Dine in Santa Monica

There are so many ways to indulge in a laid back vacation here in Southern California. Santa Monica in particular has a number of options for relaxation that include the beach, choice accommodations, and the best spots to wine and dine in Los Angeles. Here are some examples of our favorite examples of the latter. Art’s Table Art’s Table is a critically-acclaimed New American restaurant with exceptional breakfast and brunch options, as well as a creative dinner menu that’s complemented by a stellar wine list. Come here and share small plates like pancetta mac and cheese with friends and a bottle of vino. Art’s Table. 1002 Montana Ave. Santa Monica, CA Bento Moderno Bento Moderno has an interesting variety of Asian cuisine dishes, sushi options, and bubble teas. Treat yourself to a special lunch or snack here with options like the tuna tartare nachos, or one of the many sushi burritos on hand. Bento Moderno. 3101 Ocean Park Blvd. Santa Monica, CA Osteria Bigoli This Italian restaurant and wine bar has classic and progressive dishes, as well as a wine list that represents top options from renowned regions of California and around the world. We recommend the stellar seafood, like the grilled octopus, or the fritto misto di calamari e gamberi, a mixed plate of fried calamari and shrimp. Osteria Bigoli. 714 Montana Ave. Santa Monica, CA Pblc Trde One of the best-reviewed beer and wine bars in Santa Monica, Pblc Trde is also home to an enticing selection of fresh pizza pies. Locals love the traditional margherita and the spicy capicola. Pblc Trde. 2917 Main St. Santa Monica, CA Sonoma Wine Garden The atmosphere at this beautiful wine and beer garden in Santa Monica has a truly elegant, yet relaxed feel. Indulge in worldly varietals with the many delicious Mediterranean dishes available on the menu. Earlier in the day, the brunch is another option for treating yourself. Sonoma Wine Garden. 395 Santa Monica Pl. Santa Monica, CA Obica Mozzarella Bar e Pizza Cucina Obica Mozzarella Bar e Pizza Cucina is an outpost of Rome’s popular and critically-acclaimed wine bar and restaurant here in Santa Monica. The restaurant’s signature mozzarella di bufala is made only from the milk of water buffalo, and comes from selected farms and dairies in Campania. Obica Mozzarella Bar. 606 Broadway. Santa Monica, CA The Place To Be The Place To Be is an upscale French bakery and restaurant in town that has delightful wining and dining options throughout the day. Grab any of the vast selection of breads here for an early-in-the-day treat, or come at night for a glass of vino accompanied by some charcuterie. The Place To Be. 2510 Main St. Santa Monica, CA La Vecchia Cucina La Vecchia Cucina is one of our favorite places to wine and dine in Santa Monica, with its contemporary Italian menu, vast wine selection, and craft cocktail bar. Here you can enjoy oceanside staples like a plate of oysters, and creative dishes like a pesto shrimp pasta that’s to die for. La Vecchia Cucina. 2654 Main St. Santa Monica, CA Tar & Roses Tar & Roses is a New American restaurant on Santa Monica Boulevard serving up an artful menu accompanied by a long menu of craft beer and wine options. The options are endless and creative, and our favorites include the Singaporean chili crab cake, and the lemon ricotta gnocchi. Tar & Roses. 602 Santa Monica Blvd. Santa Monica, CA Malbec Argentinean Cuisine You can always trust a proper wine and dine experience when visiting an acclaimed and celebrated restaurant simply named Malbec Argentinean Cuisine. Indulge in some reds or whites from South America alongside world-famous Argentinian steak. Malbec Argentinean Cuisine. 2628 Wilshire Blvd. Santa Monica, CA Discover More of Santa Monica Experience the best of Santa Monica. Check out The Ambrose blog for our insider guide to the SoCal getaway. The post Where To Wine & Dine in Santa Monica appeared first on The Ambrose Hotel.

from https://www.ambrosehotel.com/blog/where-to-wine-dine-in-santa-monica/

from Santa Monica Day - Blog http://santamonicaday.weebly.com/blog/where-to-wine-dine-in-santa-monica

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meganlclickfl · 6 years ago

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Where To Wine & Dine in Santa Monica

source https://www.ambrosehotel.com/blog/where-to-wine-dine-in-santa-monica/ from Santa Monica Day https://santamonicaday.blogspot.com/2019/04/where-to-wine-dine-in-santa-monica.html

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santamonicaday · 6 years ago

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Where To Wine & Dine in Santa Monica

from The Insider's Guide to the Beautiful City of Santa Monica https://www.ambrosehotel.com/blog/where-to-wine-dine-in-santa-monica/

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97rph · 8 years ago

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CHICKEN with PESTO, CREAM & Parmesan cheese How to cook great Pasta sauce Italian style

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As part of the HOW TO COOK GREAT NETWORK – We bring you Italian food from Italy http://ift.tt/2wMQJn9 Also take a look at our channel for other great cooking genres. And look at the websites for in detail recipes, gallery and cooking tips. http://ift.tt/2ygGNUo http://ift.tt/2x7qrbH http://ift.tt/2ygWISG http://ift.tt/2x7kYRZ and many more – see you again soon. Below are a few Italian food words with English translations. Zafferano: saffron Zampone: sausage-stuffed pig’s foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary Rustico: country-style Pecorino: sheep’s milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow’s milk hard cheese Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally ‘of the devil’ Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried Frutta: fruit Frutti di mare: seafood Funghi: mushrooms Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb’s head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally ‘twice cooked,’ it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally ‘before the meal’ Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted

The post CHICKEN with PESTO, CREAM & Parmesan cheese How to cook great Pasta sauce Italian style appeared first on Easy Recepies.

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spvcedoll-blog · 8 years ago

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Best Italian restaurants in Toronto

Zucca

2150 Yonge St., 416-488-5774 For 2 decades, this upscale Midtown haunt is the standard for Italian food that is special. Chef Andrew Milne- the restaurant’s professional servers could educate Parkdale’s cool youngsters a thing or two, and Allan was doing local, seasonal cuisine long before it had been trendy. Made in house every morning, the ever changing pastas are an apparent strength, such as the hand-cut red wine tagliatelle in a duckandbunny ragout—a beautifully pastoral dish. Sophisticated plates, such as the seared muscovy duck breast with bitter treviso roasted figs and also a lemon risotto, showcase the kitchen’s deftness at balancing flavours. A good wine list is broken down by area of Italy, and classic desserts like affogato panna cotta and biscotti are perfect endnotes to a romantic meal.

Bricco Kitchen and Wine Bar

3047 Dundas St. W., 647-464-9100 With its midcentury Scandinavian furniture, whitewashed brick and intricately patterned ceramic plates, this lovely 45- in the Junction is readily among the prettiest spots in town. The polished-but- aesthetic that is unfussy applies to the cooking at the same time, with nuovo rustico dishes from your Piedmont area emphasizing both trendy demo and flavours that are substantial. The antipasto board departs from the typical meat-and-cheese spread to incorporate chickpea fritters, blue cheese–filled dates, outstanding lonza and prosciutto-wrapped bread sticks. Lemon rind balances creamy Arctic char that is uncooked, and large, fluffy gnocchi bring support that is starchy to your rich braised rabbit. Wine rotates every fourteen days, and the trios of two-ounce pours are a great strategy to try the many organic, little-producer alternatives being offered.

Tutti Matti

364 Adelaide St. W., 416 597 8839 Don’t let dinner jazz playlist and the outdated decor only at that Entertainment District trattoria dissuade you— long as you’re starving, there’s no better place to be. Servers are simultaneously efficient and laid-back, a blend that implies an all too-uncommon awareness of authentic hospitality. The menu features humble Tuscan basics—tons of beans— of boar and loads but the dishes arrive to the table exquisitely conceived and expertly cooked. A well-timed glug of amber vin santo catapults chicken livers and sage butter, tossed with golden house-made tagliatelle and briny capers, into a divine plane. While the short ribs are popular, the rabbit entrée is superlative, its meat gently cooked sous-vide before being dusted with flour, deep fried and plated with fingerlings that are lemony and broiled greens. It’s a sly showstopper, memorable just because of its simplicity that is brazen , masterfully executed. Which, come to consider it, additionally describes Tutti Matti to a T.

F’Amelia

12 Amelia St., 416 323 0666 The kitchen of this Cabaggetown favourite continues to wow with its originality, while preserving the Italian heart of simplicity. Appetizers are amazing: lightly battered and grilled calamari comes brushed with garlicky pesto, and an delicious fig salad is livened up by smoky grilled radicchio. Chef Riley Skelton offers an original take on carbonara—possibly the most sacred dish in the Italian canon— adding sautéed red onion, crisped prosciutto and spinach, and using handcrafted tagliatelle in place of spaghetti. Creamy eggplant is the star of a hot lamb sausage pizza. In warmer weather, the patio doubles the size of the eatery and is the perfect place to drink a glass of wine and take in the neighbourhood sights.

Best italian restaurants in Toronto

Ardo

243 King St. E., 647-347-8930 Chef Roberto Marotta’s Sicilian-inspired dishes offer a degree of sophistication that puts this new St. Lawrence area above many of the city’s trattorias. Acciughe—punchy white anchovies and roasted red peppers on crunchy herb butter–soaked crostini—are an ideal two-bite snack (or spuntini, as the Sicilians would have it), and sourdough starter makes an exceedingly bouffant pizza crust. It’s a welcome change from the Neapolitan tyranny.

Bar Buca

75 Portland St., 416 599 2822 Several steps chef Rob Gentile’s King West osteria, from Buca suitable, is casual Bar Buca and his relaxed. Carve the gran fritto misto, a two-tiered bite tray stacked with lightly battered and deep-fried baby artichokes, rock shrimp, tiny smelt and twists of pigskin. Each bite is perfectly crispy and flecked with fennel -flavoured salt or chili. For dessert, there’s old-fashioned Italian pastries: ricotta-stuffed cannoli, lace-patterned pizzelle and sugar -dusted apple butter bombolone.

La Cascina

1552 Avenue Rd., 416-590-7819 Abruzzan chef Luca Del Rosso’s menu changes daily, but his main tools are constantly salt, olive oil and time —each dish is cooked slow, long and soft. The antipasti class brings a series of mini-masterpieces, including creamy pan fried potatoes paired with salty capers and tart tomatoes; slow-cooked lentils and carrots; and a fluffy scramble of eggplant, eggs and ricotta.

Mistura

265 Davenport Rd., 416 515 0009 The handsome, grey-on-gray room is scanned in the comfort of a plush booth. Chef Klaus Rourich sends refined interpretations of classic northern Italian dishes out. A vibrant salad of orange slices, uses ricotta and niçoise olives for seasoning and shaved fennel, and almonds for texture. Octopus, without a touch of mush, is counter by earthy puttanesca. Textbook bolognese, barely bound with milk, is strong with flavour.

Buca Yorkville

53 Scollard St., 416-962-2822 At Rob Gentile’s new Yorkville restaurant, the focus is on top-notch fish and seafood. The “ salami,” made with scallop octopus, swordfish or tuna blood combined with pork fat, are like wonderful headcheese, though nowhere near as popular as deep-fried exotica like Atlantic cod tongue or puffed dumplings dyed a deep black. The day’s catch, cooked in a carapace of salt, is cracked tableside and presented like a devotional offering. Everything is perfect, including the zeppola—an Italian doughnut— stuffed with a rich pistachio and dusted with confectioner’s sugar -mascarpone cream.

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