Steel-Cut Oats with Cinnamon Pears

Ah, breakfast.To be honest breakfast has always been pretty low on my list of favourite meals. I usually have unorthodox desires (read non-breakfast desires) that I don't always have the time to fulfill in the morning when I'm rushing to get ready for the day ahead. I went through a Japanese-inspired phase a couple weeks ago that consisted of a bow of white rice topped with toasted sesame seeds, a nori sprinkling, sliced avocado and a drizzle of sesame oil. In a bit of a Goldilocks fashion, I seem to have trouble finding my perfect  breakfast option -- the one that will keep me satisfied for the better part of the morning. Because, let's be honest. when you work in a Test Kitchen, the last thing you want is to be overly hungry when you first walk into the office!

Steel-cut oats have solved my breakfast dilemma - for now! These golden pearls have a wonderful bite and texture, and, although they take a little while to cook, they really make a wonderful breakfast option that will keep you full for hours.

This version is sweetened using seasonal pears tossed in brown butter and cinnamon and topped with toasted almonds and a drizzle of flavourful honey. I can't think of a better way to start the day at this time of year.

Pumpkin and Ginger Ice Cream Sandwiches

When I hosted Thanksgiving this year, I wanted to serve an array of desserts but try to steer away from doing the classics only. This is how this delicious treat idea came about - creamy pumpkin ice cream sandwiched between two crinkled, ginger cookies. The toughest part was finding good pumpkin ice cream. If it weren't Thanksgiving, I probably would have whipped up a homemade batch, but given the amount of food I was already making (herbed and butter turkey, wild rice and hazelnut stuffing, Brussels sprouts with pancetta, pumpkin praline tiramisu) this was an easy make-ahead dessert. I whipped up a batch of homemade ginger cookies the night before, and simply added a heaping tablespoonful of pumpkin ice cream right before serving.

The only tricky part was finding the perfect pumpkin ice cream! Il Gelatiere (one of my favourite gelato stores here in Toronto) didn't disappoint - they had a wonderful homemade batch of the fall-flavoured goodness. And to package these, I opted for these little chevron pouches - each just fits one of these two-bite treats!

Chevron Chic

Pretty patterns have always been on the top of my home decor love list, and I currently have a particular penchant for chevron. When things gets a little chaotic, I find solace in this predictable yet whimsical pattern. A little touch here and there is really all you need to add a little pizzazz to your kitchen space. The gold tray is gorgeous isn't it?

Pork Shoulder with Tomatoes and Pancetta

Lazy fall weekends lend themselves so beautifully to meals like this one that I couldn't resist not sharing it with all of you. 

Now that the leaves have started to turn and that the pumpkins have become the staple of most markets, I find myself yearning for the ultimate comfort foods around. This kind of dish is not only quite budget-friendly (you pay less for these tougher cuts of meat that need a long time to slowly cook) but it's also a great way to feed a hungry crowd with little effort. Once you've browned your meat and nicely caramelized the bottom of your pan, all you need is to add a flavourful base - in this case pancetta, onions, carrots and herbs - and some liquid to cook the roast in. The hardest part of this type of meal really is the waiting. I imagine that in large dwellings it may be easier to seek refuge in one corner of your space so you don't have to endure the warm aromatic smell of slow-cooked meat, but in my cookie-cutter Toronto condo, you really can't escape the sweet aromas of the kitchen.

For the few hours needed to bring this meat to fork-tender perfection, my apartment turns into a haze of goodness. And the best part? The leftovers! I'm not usually a big leftovers person - I like creating a new meal from scratch whenever I can - but this lends itself so perfectly to be tossed with a freshly cooked bowl of herbed pasta, or piled high to top toasted focaccia bread.

Momofuku in Toronto!

When I was at chef school in New York, I often made my way to the East Village for a pork bun bite at Momofuku. At the time, there was a small line but nothing like the phenomenon it has become today. Pork belly, though certainly not invented by David Chang, has become a trendy menu item across a myriad of restaurants in North America. Since moving from NYC, I have often yearned for the two-bite pork buns made famous by the Momofuku brand. And now Torontonians can enjoy them at Toronto's very own Momofuku, in the recently opened Shangri-La Hotel.

I usually don't tend to wait in line for restaurants but I was ready to make the exception when I went for lunch at Momofuku today, the day after it opened.The restaurant is far bigger than its New York counterpart however, so we were seated as soon as the doors opened.

 As I sat down, I couldn't help but think about one of the lines from an old episode of 30 Rock that refers to Toronto as "just like New York but without all the stuff". The line always makes me laugh, but I think somewhere deep down it kind of annoys me too. I've only lived here for a little over a year, but I strangely feel attached to this city and think its potential is far greater than most places I know. The fact that David Chang decided to open here, is, in my mind, a small token that shows just how much of a food and culture hub Toronto really is.

Back in 2009, I had the pleasure of interviewing David Chang as he was promoting the release of his Momofuku cookbook (you can read my review of his book here) and it seems that in the few years since he's become that much bigger. With his Lucky Peach magazine, his Milk Bar success and now his Toronto expansion, Chang has achieved a level of success most chefs can't begin to dream of.

As I was feasting on my ginger scallion noodles (another staple dish) I looked up and David Chang was there, on the second story of his restaurant, looking down at the bustling, feasting crowd. And for any skeptics out there, let me tell you, the food was amazingly flavourful, well-executed and true to the New York Chang meals I have enjoyed. The bill on the other hand? Still a little high for what you get on your plate - but still somehow worth it..!

Have you made your way to Momofuku yet?

The Easiest Blueberry Tarts

No matter how satisfying making dough is, sometimes you just need a fast alternative. Don't get me wrong, I love making dough from scratch - taking a few simple ingredients and turning them into a pliable, versatile dough always seems rather magical. But for those times when you're really in a pinch, I'll let you in on my go-to solution. 

Phyllo dough is the hero of the show here - I like to use whole-wheat phyllo dough, but regular works just fine as well. Simply cut out circles of dough using a cookie cutter (or tracing around a glass with a pairing knife). You can easily free-form these using mini muffin tins. They then crisp up wonderfully thanks to a warm oven and a little melted butter. In the summer, I love filling these with wild blueberries, a simple sprinkling in each crisped-up shell makes the perfect sweet treat - but during the wintertime, these work wonders filled with a little chocolate ganache and a dollop of whipped cream.

Shallot and Herbed Mussels (with Fries!)

Mussels and fries. Need I say more? This classic combo, a staple for so many restaurants, is so easy to put together at home... and dare I say better? Mussels - like scallop and shrimp - often get a bad rep as being finicky, but they are incredibly easy to put together and so flavourful that you don't need much extra fuss to turn them into a satisfying meal. As long as you have ready-to-go, mussels, this is a really feasible everyday meal. I love the classic when it comes to mussels - a little white wine, some sweet shallots and a sprinkling of fresh herbs. I do occasionally branch out with curry or creamy flavoured mussels but this is a simple go-to.

A few words of wisdom when it comes to mussels:
- make sure your mussels are as fresh as can be
- before cooking, make sure all mussels are tightly shut. Close the ones that aren't and make sure they stay shut; discard those who won't stay closed
- remove any beard by tightly pulling on the thread
- once cooked, only eat the mussels that have opened; discard any closed ones

Shallot and Herbed Mussels
Serves 2

3lb mussels
2 tsp olive oil
2 shallots, diced
2 garlic cloves, minced
4 sprigs of thyme
Salt and pepper
1 1/2 cups white wine

In a large stockpot on medium heat, add olive oil, shallots, garlic and thyme. Saute for 2 minutes, stirring.

Add mussels and wine; stir. Cover and cook for 4-5 minutes, shaking the pot once or twice to help the mussels open. Serve with your favourite crispy fries. Enjoy!