Archive for April, 2010

Fun Fridays: Cupcake Cannon

Friday, April 30th, 2010

Here’s an interesting activity: get your friends to dress up in lab coats and fire cupcakes at them! It’s amazing what people come up with:

By the way, if you are looking to actually eat some cupcakes, we recommend Eini & Co. in Toronto and Cupcakes by Sonja in the Serendra Piazza, Bonifacio Global City, Manila. Tell them we sent you!

CIFST Suppliers Night In Montreal

Thursday, April 8th, 2010

This is a quick note to mention that we’ll be at the 22nd annual Canadian Institute of Food Science and Technology’s (CIFST) suppliers night next Thursday, April 15 in Montreal, Quebec. Everyone and anyone in the food industry can attend this free event. It’s a great opportunity to network, and find out what’s new. You do not need to be a CIFST member to attend and no pre-registration is required – all you need is a business card to get in! If you would like, you can download the invitation.

The show runs from 2:00 pm to 7:00 pm at Place Forzani, 4855 Louis B Mayer, Laval Quebec, H7P 6C8.

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Cielito Lindo: Authentic Mexican Cuisine

Wednesday, April 7th, 2010

Molletes CancunWe’re huge fans of mexican food. There’s a small mexican restaurant named Cielito Lindo in Pickering (just east of Toronto) that we’ve been meaning to try out for some time. We finally made it there for lunch last week. We were really pleased with the food.

We ordered an appetizer they call Molettes Cancun. Think of it as a mexican bruschetta. It was bread spread with refried beans, melted cheese and Pico de Gallo. It was good. It was lunch time so we opted for some “tex-mex” dishes instead of the larger entrees. ChimichangaThe spicy chicken chimichanga was delicious, afterall, it’s deep fried! We also tried the Enchiladas Suiza: Two corn tortillas with chorizo, smothered in creamy green tomatillo sauce with cheese and sour cream. Excellent.

The portions were a good size and the prices more than resonable. Given my recent feelings on portion size, next time I go I’m tempted to ask for a take out container with my meal so I can immediately put one half of it aside to take home – a practice that I might employ at other restaurants as well. If you’re in the Pickering area, we recommend dining at Cielito Lindo.

Cielito Lindo on Urbanspoon

Grilled Tilapia & Mango Salsa

Monday, April 5th, 2010

Grilled Tilapia
Fish on Fridays is a tradition we try to maintain at our house, if only to ensure we have seafood at least once a week. A perennial and simple favourite is to simply fry up a whole tilapia fish. Fish CounterWe splurged this past week and bought some fresh tilapia fillets (at our local fish counter, a tilapia fillet is $5.99/lb. compared to just $1.99/lb. for the whole fish – yes, we could probably fillet it ourselves, but it seems like a lot of work). It was very busy at the fish counter, presumably everyone was getting fish for their Good Friday meal.

With the abnormally warm weather we’ve been having, it was also time to put the fry pan away and break out the grill. A quick search on the internet yielded the following marinade for the fish:

1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon salt


According to the recipe, you whisk together the olive oil, lemon juice, parsley, garlic, basil, pepper, and salt in a bowl and pour it all into a resealable plastic bag.  We added the tilapia fillets and made sure they were coated with the marinade. We sealed the bag and put it in the refrigerator for a little over an hour.

Mango Salsa IngredientsWe had to come up with our own recipe for the mango salsa based on what we had on hand. We combined the following ingredients in a bowl:

1 1/2 diced fresh mango
1 small tomato diced
1 tablespoon finely chopped red onion
1 tablespoon roughly chopped fresh cilantro
Juice of one half a lime
Salt and pepper to taste

When it’s all mixed together, the salsa looks great:
Mango Salsa

After an hour in the refrigerator, we took the fillets out of the marinade bag. I’ve always had trouble grilling fish fillets directly on the grill, so we use a grill pan with some foil on it. We get the grill extremely hot before putting the fish on the grill pan. The high heat sears the outside of the fish, and the oil in the marinade makes it easy to get under the fish and flip it to evenly cook each side. It’s also critical that you don’t overcook fish. Once you can easily flake it with a fork, you’re good to go. The fish was delicious. Besides the mango salsa, we served it with coconut rice (we’ll save that recipe for another day). This was an easy dish to prepare. If you’re looking for a nice alternative to grilled meat, this is a great one.