Restaurants of the week (13-07 - 19-07) part 1 Hi there welcome to a new section of my blog, in this I’m going to tell you about the restaurants that I have visited in the week. The last week was my father birthday, he doesn’t live in Toronto and I hadn’t seen him in 7 months , but he came to visit me and we could stay in his birthday together, so was a special week, I wanted to go to a special place with him in his birthday so I have been looking for something with a nice view and good food, so I tried booking in Canoe Restaurant 2 weeks ago but was impossible, so I checked The One Eighty Restaurant, because I have read some reviews about it and I haven’t been there before. So I booked at sunset time. The one eighty is located in 55 Bloor St on the 51 floor. They have a nice view and a great menu. I ordered a Raspberry Imperial champagne, it was really good if you like sweet drinks you should try it, my father as always drank red wine, then we started with a Crab and Lobster dip , it is warm and cheesy maybe unexpected but overall was a great started the waitress suggested to add lemon to the dip and really was worth it, the dip also had kettle chips and were really great ( they make it at the restaurant) after we ordered Provencal Salmon, it came with lentils and with kale and tomatoes , it has a lightly acidity because also has lemon. I found that dish really great, good flavor, but i wish the salmon skin were more crunchy, becauses Is how i like it. afterwards I went to talk with the waitress because i wanted something special to say happy birthday to my father, I had written before a email to ask about it and the guy who answered suggested to had the chocolate macaron , so i ordered it, they wrote happy bday with chocolate and put a sparkle was really nice and look beautiful and the most important my father liked it and he was happy. The dessert was great if you love chocolate and ice cream this dessert is made for you.

Recipe part 2 Thats it! remember if you want to make more cupcake you just have to double the amounts, if you try to make it tell you experience! In other news my father birthday is coming and he is also coming to Toronto, so hopeful I’ll bake something special to him, maybe something with chocolate or pumpking cake , or with guava and cream cheese, keep in touch to know what I’ll bake!

Recipe part 1 Hi there, the whole last week I had been thinking about what i can bake to use my passionfruit curd and finally i found the perfect recipe Brownie Cupcakes with passionfruit curd in the middle and a dark chocolate buttercream and i have to say this combination is amazing, so less talk and more bake! Brownie Cupcakes Time: 35 min 4 services Ingredients: 1/4 cup semisweet or unsweetened chocolate chips 1/4 unsalted butter 1 egg 1/4 brown sugar 1/4 All propuse flou 1/4 teaspoon bake powder Vanilla extract 1/2 tablespoon cocoa powder melt the chocolate with the butter, its easier if you use the microwave. but you have to be careful , I set the microwave 10s after I stir the chocolate and repeat so my process is 10 sec, stir , repeat till the chocolate is melt, is the best way to avoid a burned chocolate. In other bowl beat the egg and the sugar ( I use a mixer, but you can do it without one) , in other bowl mix the flour the cocoa and the bake powder. Add the chocolate to the eggs and sugar, add the vanilla extract , finally add slowly the flour. Prepare a cupcake pan with the paper liner muffin cups , fill it two-third full , bake at 375F for 18-20 minutes it depends on the oven, at 18 minutes check we don’t want dry cupcakes. Cool for 10 minutes or more. As I said I’d made the passionfruit curd in the Master Class of Toroto taste , but I remember everything but no the amount , so I find something similar in internet you can find the recipe in this website. I recommend to use passionfruit fresh juice, its more natural and has better taste, Chef David taught us to mix the sugar with lemon skin to spotlight the flavors. Dark Chocolate frosting 100 grm unsalted butter 100 grm icing sugar 30 gr semisweet chocolate chips 1/2 tablespon vainilla extract 1 tablespoon cocoa powder ( o more depends how much dark you want the frosting) 1 tablespoon milk (optional) Melt the chocolate, beat in a bowl the butter for few minutes (minimum 3) add the icing sugar , beat for 3 minutes more , add vanilla extract and after the melt chocolate (doesn’t has to be too hot) beat 1 minute more , add the cocoa, keep it beating till has a good consistency.

part 2 Basically we learned how to make a passion fruit curd , something that I Haven’t tried to do before, also the most difficult part MAKE A SWISS MERINGUE WITHOUT MIXER!!!! omg I have to admit, it was so hard, really my partner and I were really really tired, we were switching trying to did it, and we did it! after that we were so proud and it was worth it , the dessert was just delicious! and now I have passionfruit curd in my refrigerator and Im thinking about make something with a combination that I love so much Passionfruit + dark chocolate! it sounds delicious isn’t it? I want to know what do you think about Passion fruit and chocolate? is it a good mix for you? Remember if you want to know what im going to bake with this delicious passionfruit curd keep in touch!

Taste of Toronto review part 1 Taste of Toronto An unique gastronomic experience for a food lover! Last weekend had been really amazing for me, I went to an Imagine Dragons concert ( Was really really incredible) and to the Taste of Toronto, so what was this? Taste of Toronto is a food festival and this was their 2nd year, when they brought together the best restaurants and beverage and food producers of the city. It was a really good collection of the best restaurants of the city, at the same time it was a good opportunity to try really good food for a cheap price. On sunday I was craving seafood, so I checked the menu of the Mexican restaurant Los Colibrís and guess what? one of my favorite foods was there -Ceviche-, so i didn’t think , I just went for it, was like my second Ceviche in Toronto, was really good but lacked lime juice and need a little bit more salt. Overall it was good but a little dry. So after that I continued my search for seafood and I was in a dilemma between Toro tartar made by Iron Chef Morimoto and Paella from Patria Restaurant. I decided to have the Paella because i haven’t tried spanish food in Toronto. it was really good, had a great taste, it was a little different from the others that I have tried before but the shrimp was really well cooked and CLEAN!! (something really important for me, but some restaurants forget that small detail) I’m looking forward to going to the restaurant to have more of that Paella. In addition the exhibition had many other attractions like Taste Theatre where chefs were doing demonstrations, cooking awesome dishes and they were sharing tips. Other attraction and I have to say my favorite was the Metro Master Class, was just incredible, I saw Chef Lynn Crawford ambassadress of Eggs Farmers of Canada who was cooking a delicious and simple dish with eggs as protagonist, she has a incredible personality and I really enjoy her Master Class, I didn’t participate in this one, I was just viewer, but was really great. After this Canada’s Top Chef Carl Heinrich taught everybody something really important: “Knife skills” and my favorite because I could participate and also because I love desserts was the Master Class guided by chef and chocolatier David Chow, there we learned how to cook a Lemon passionfruit meringue tarts.