New Obsession

As of late, I've been super obsessed with my new Mario Batali's 6qt Dutch Oven in RED (a Valentine's Day gift from the boyfriend) and for my first try was Beef Barley and Leek soup!  It was PERFECT for a cold, snowy night, hovering over the TV watching the Men's hockey game CAN vs. GER--it was a fantastic win I must say, 8-2 for CANADIANS!

Tonight, the big brother is coming over for a night of Pot Roast that's succulently simmering away in the oven right now. Women's hockey FINAL CAN vs. USA tonight at 6:30pm and guess we'll be doing?!! =)

Good Morning Saturday

Rise and shine with a batch of freshly baked cheese croissant :)

Martha Stewart Everyday Food iPhone App

The Everyday Food team and Martha Stewart has launched a new iPhone App [ http://www.marthastewart.com/app ] that gives users quick and easy access to thousands of recipes for those special or everyday meals.  From bran muffins to chicken parmesan to pork chops with a Moroccan zing, 'you don't have to decide whats for dinner until your standing in the grocery store (The Canadian Press)'.

Now, I REALLY want to get my hands on an iPhone but I have to wait until July 2010 to upgrade my Blackberry to the great Apple device.

Moksha Yoga

 "Live in the moment. And be ready and open the possibilities and opportunities that life has to offer you."

- Oprah Winfrey

Today's my first hot yoga class, we'll see how it goes! Feeling good about it already..

The Hoof Cafe

Happy Valentine's Day!

Enjoyed a nice brunch with the boyfriend in Toronto's newly opened, The Hoof Cafe (Sister restaurant of The Black Hoof across the street). Judging the restaurant from outside, it looked a little small and the architectural design was minimal. We quickly stepped into the narrow doorway and was greeted by a room full of happy customers. I quickly glanced around, all 25 or so seatings were occupied. While there was a suggested 30 minute wait, the girl took down my number and in less than 15 minutes, we received a call and joined the other fellow customers at the bar. Space was rather tight but what the heck, as long as the foods good right? Aged wood counter, whitewash bar, rustic cabinetry with chipped paint, French country style was the theme.

After studying the menu from the chalk board, we opted for the Suckling Pig Benny ($13) and Brioche French Toast ($9) with a Slab of Foie Gras (+$14). While my Rooibos tea ($4) steeping away, I watched the waitress make the Hoof Ceasar ($8) one after another--house infused pink peppercorn vodka, a shot of marmite syrup, a dash of dehydrated horseradish and Clamato. Our pieces of art arrived in front and were ready to devour them. Succulent shredded pig paired with a creamy house relish and perfectly poached egg on a biscuit, and to cut the richness with a side lemon arugula salad, how can this get any better? Well it can! Sweetness meets savoury from the french toast and foie gras topped with slivers of apple married with a nice peach and ginger preserve. I guarantee you, you'll be in heaven!

Its a definite must to come back here. Unfortunately, they sold out of the upscale version of Timbits, beignets filled with bone marrow and cherry jam, thats my excuse to go back.

Ina Garten's Beatty Chocolate Cake

"A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece"

-- Ludwig Erhard

The other day I had a few girlfriends over for dinner and right away, I knew what I would make for dessert--a classic chocolate cake, a great reminder of childhood.

beatty's chocolate cake (serves 6)

from ina garten: barefoot contessa at home

butter for greasing the pans

1 3/4 cups all-purpose flour, plus more for the pans

2 cups sugar

3/4 cup good cocoa powder

2 tsps baking soda

1 tsp baking powder

1 tsp kosher salt

1 cup buttermilk, shaken

1/2 cup vegetable oil

2 extra-large eggs, at room temperature

1 tsp pure vanilla extract

1 cup freshly brewed hot coffee

chocolate frosting to follow

Preheat the oven to 350 degrees. Butter two 8-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

chocolate frosting

from ina garten: barefoot contessa at home

6 oz good semisweet chocolate such as Callebaut

1/2 lb (2 sticks) unsalted butter, at room temperature

1 extra-large egg yolk, at room temperature

1 tsp pure vanilla extract

1 1/4 cups sifted confectioners' sugar

1 tbsp instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light and fluffy, about 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.