Baguette French Toast with Blueberrys


For the French Toast:

1 Baguette

3 eggs

1/2 tsp cinnamon

1/2 tsp vanilla extract

1 tbsp sugar

1/2 cup whipping cream

1/2 cup milk

dash of salt

Butter for frying

For the blueberry topping:

1 Package frozen blueberry’s (about 1 – 1 1/2 cups)

1 tbsp orange marmalade or 1/4 cup orange juice

2 Tbsp butter

Begin by preparing the custard: In a deep wide dish. deep enough for the bread to fit in and be covered by the custard. Mix all ingredients (except the bread and the butter). Then cut the baguette into 1″ slices cut diagonally. As the bread is sliced place it in the custard. (the longer it soaks in there the  better). Once all is done, put a skillet on medium heat. Add the butter and once its heated start adding the soaked bread slices. Please note, once the bread in in the pan do not move it around, it may appear to be sticking but its not. Once the bread gets fully crisp and brown it will become easier to flip, maybe 3-5 mins per side.

While this is cooking, in another pan, melt 1 tbsp butter, add the blueberry, allow it to cook for about 5mins, then add the orange juice or the marmalade. Cook for another 10mins on low heat. If needed add the remaining butter.

Serve warm topped with the blueberry.


Khmer Thai- Toronto

Khmer Thai

Price: $-$$

Location: 1018 St, Clair Ave West.

Cuisine: Thai & Cambodian

If you’re in the mood for a home cooked taste, then this is the place. Its simple food prepared by the owners themselves in a very warm home-like environment. I have gone there for the past 5 years and I have never been disappointed.

I first start with an order of the chicken spring rolls and then I have either the PHANAENG KAI
Chicken Curry, Basil, Peanuts, Coconut Milk, with Rice or the GOLDEN CHICKEN
Spicy Hot and Sour Chicken, Coconut Milk, Peanuts, Lemon Grass or the THAI CURRY
Green Curry Paste, Chicken, Coconut Milk, Vegetable.

It also a great place for tasty vegetarian food, the tofu dishes are all tasty and simply delicious.

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See you there!



Image via Wikipedia

Makes 4 to 6 generous servings

Active Time: 25 min
Total Time: 6 1/2 hr (includes chilling)
3 large eggs, separated
3/4 cup sugar
1 (8-oz) container mascarpone cheese
1/2 cup chilled whipping cream
2 cups brewed espresso, cooled to room temperature
18-20 crisp Italian ladyfingers
2 tablespoons unsweetened cocoa powder

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.

Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks. Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.

Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. Spread half of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours.

Just before serving, sprinkle with chocolate.

KamaSutra-North Indian Restaurant Toronto

Chicken Makhani, murgh makhani, or "Butte...

Image via Wikipedia


Cuisine: North  Indian

Price: $$

Location: 1522 Bayview Ave. Toronto,ON M4G 3B4

By far one of the best Indian Restaurants in Toronto. Had the Goanese fish and prawns, Butter Chicken & Baigan Bharta. They were all quite flavorful and very aromatic. Lots of great spices, the prawns and the fish were fresh and made perfectly.

See you there!

Vanipha Lanna- Thai Restaurant Toronto

Thai fried rice, with common garnishes of cucu...

Image via Wikipedia

Vanipha Lanna

Cuisine: Thai

Price: $$

Location: 863 St. Clair Ave. West, Toronto, ON

Beautiful presentation, Amazing food, Friendly service. 

I had the Crispy Squid, Laab Gai (Northern Lao speciality), Mhee Ubon (Northeastern noodles) and Khao Paad Goong Hoalapha (Spicy shrimp fried rice). It was all so delicious. Brought home the leftovers with the intentions of having it the next day, well lets  just say that there was none left by the next day. Just what i needed, some tasty authentic Thai food. Every dish was presented with  beautifully carved vegetables and fruits. I cant wait to go again, i honestly think that i feel safe enough to try every dish in there. (Which i plan on doing :) See you there!

Baked Tomatoes

State fruit - Tomato

Image via Wikipedia

This is a great side dish for grilled meats and fish.

Courtesy : 1girl1passport

Serves 2


5 Tomatoes

1/4 cup grated parmesan

1 tbsp olive oil

salt and black pepper to taste

Method: Preheat the oven to 350 degrees. Cut tomatoes in half on a baking sheet. Drizzle with olive oil, salt and black pepper. Toss together to coat. Sprinkle the top of the tomatoes with Parmesan. Bake at 350 degrees for about 5mins, then turn the oven temperature up to the broil and bake for another 5 minutes or less. Please monitor the tomatoes once the oven is turned to broil. Remove from the oven as soon as the top gets a little brown, or a lot, depends on how you like it. Serve warm.

Risotto with Leeks, Shiitake Mushroom & Truffles

I have tried many Risotto Recipes, this one is one of my favorites. Absolutely delicious. 1girl1passport.
Courtesy: Bon Appétit | September 2007

Gabriel Rucker
Le Pigeon in Portland, OR

Yield: Makes 6-8 first-course servings


2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)
3/4 cup whipping cream

1 pound shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices
1 large onion, halved, thinly sliced lengthwise
1/4 cup (1/2 stick) butter, melted
1 tablespoon white truffle oil
1 teaspoon minced fresh thyme leaves

4 tablespoons (1/2 stick) butter, divided
1 large onion, chopped
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
5 cups (or more) hot vegetable broth
1/2 cup grated Parmesan cheese
2 teaspoons shaved or chopped black truffle (optional)
Chopped fresh parsley


For leeks:
Bring leeks and cream to boil in heavy medium saucepan. Reduce heat to medium and simmer until leeks are tender and cream is thick, stirring often, about 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
For mushrooms:
Preheat oven to 400°F. Toss all ingredients on rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
For risotto:
Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add rice; stir 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy, about 20 minutes longer. Stir in leek mixture, mushroom mixture, remaining 2 tablespoons butter, cheese, and truffle. Transfer to large bowl, sprinkle with parsley, and serve.

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