Momo-yama sushi

Hole in the wall sushi. It's kind of like cheap sushi places in Vancouver. Cheap, plain but great quality. This is the feeling I get with Momo-yama sushi. My only dislike was the size of the spider roll. I really don't like giant rolls. I now know for next time to try something different. The menu isn't that complex. I didn't get a chance to try the sashimi, but will for the future. The spicy tuna roll was fantastic. It's not overly spicy, slightly sweet, and definitely different from the spicy tuna rolls I have tried elsewhere (mostly too spicy or spicy mayo-orange coloured). Once in a while I like the Philadelphia roll, smoked salmon and cream cheese is an excellent combo. While I didn't like the size of the spider roll, it was still not bad. I had a craving for deep fried chicken so we ordered the chicken karrage. I thought it would be accompanied by a sweet/sour/chili sauce, instead what looked like ketchup was actually hot sauce. Nothing really special about this, but really did help the craving for deep fried chicken! The place is fairly busy, and the seating is limited due to the size of the restaurant.

Strawberry banana cream pie

You know who's awesome?  Joy the baker.  If you haven't check out her blog... what's wrong with you? It is amazing.  I have been working through her recipes for a while now.  www.joythebaker.com

I'm really a beginner at this baking stuff, but I think my emulations of this pro's recipes aren't bad. 

Here's my version of the Strawberry banana cream pie.  I don't have the fancy tart shell pie pan, so I used a regular one, and I made it a tad too thick so it's got a cookie thickness that I'm not a huge fan of.  I will know better for next time.  I never have whole milk around so I always use almond milk.  It hasn't failed me yet. The custard tastes fantastic.  

 

Black-bottom cupcakes

I've taken this recipe from Smitten Kitchen, I've used olive oil instead of vegetable oil.  

For the filling:
8 ounces cream cheese, regular or reduced fat, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces bittersweet or semisweet chocolate, coarsely chopped
For the cupcakes:
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons natural unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup olive oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract

Make the filling: Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.

Make the cupcakes:
1. Adjust the rack to the center of the oven and preheat to 350°F (175°C). Butter a 12-cup muffin tin, or line the tin with paper muffin cups.
2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.
3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.
4. Divide the batter among the muffin cups. Spoon a few tablespoons* of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely,** which is fine.
5. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep well unrefrigerated for 2 to 3 days if stored in an airtight container.

Rouge

Welcome to No. 60 on S. Pellegrino's Top 100 restaurants in the world.  Recently, Bruce Springsteen was spotted having dinner here with his wife for their anniversary.  

Rosemary bread is not pictured here, but as you can see the dish of oil and raspberry is for dipping the bread.  

We started off with a little amuse bouche, some kind of palate cleanse with a bit of curry. My bouche was definitely amused. 

Frozen Foie Gras Pear Soufflé with gastrique topped with seared foie gras.  

I was a bit iffy with the 'frozen' part, but it turned out to be delicious.  The souffle reminded me of sorbet, and the seared foie gras was absolutely savoury and delicious. 

  Elk and potato perogies

Another little touch from the chef.  A shot of berry juice (from the back yard) and some lemon butter on something really delicious thought I don't remember the name.  Our entrees were having a bit of a delay so this was a really nice touch from the chef, who also came out to talk to our table.  We learned from him as well as our server about a recent skunk problem.  Rather a family of skunks that have decided to move into their backyard.  I recall something like '5 grown men watching the baby skunks and going 'aww' ' Or something to that extent.  I think this is one of the most interesting stories that I've heard from a restaurant. 

I ordered the “Candy Apple” Duck Breast, Apple Chutney, Sweet Potato Pave.  The duck was amazing as was the apple chutney.  The sweet potato pave was very sweet and I think I'd prefer just a potato pave. But all in all it was delicious.

Lamb T-Bone

Pork Tenderloin with sticky rice and bean salad

 Smoked Elk Medallions with Asparagus risotto and foam

Trio of Chocolate: Chocolate tart, Chocolate crème brûlée, and chocolate milkshake.  I think my favourite was the crème brûlée or the milkshake.

Chocolate ganache with nuts to end the evening. 

This restaurant is the old A.E. Cross house, there are private dining areas as well as a patio (in good weather).  The service is impeccable and I like how most ingredients are locally grown.  It is a bit pricey, but for the type of meal you receive it's to be expected.  I will have to come back next time to try out the patio and the sweet breads (if it returns to the menu).   

Crave Cupcakes

I've been here quite a few times but this is the first time I got to take proper photos.  

Here is Key Lime and Crave of the month: Lemon meringue pie.  The Lemon meringue is filled with lemon curd.  Absolutely fabulous if you like citrus baked goods. 

Angel food cake in a bundt pan

10 Egg Whites separated.
I lack an angelfood cake pan, so the bundt pan worked out fair. The outside turned out to be a bit tough, but still edible. Next time, I'll borrow a proper pan.

For the cake:

1 cup AP flour
 1 cup caster sugar
 10 egg whites at room temperature
1 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon vanilla extract


Chocolate sauce:

9 oz dark chocolate, chopped
3/4 cup cream
50 g (1 3/4 oz) unsalted butter, chipped



Directions
1)  Preheat the oven to 350F. Sift the flour and half the sugar four times into a large mixing bowl.  Set aside.  Beat the egg whites, cream of tartar and salt in a clean, dry large mixing bowl with electric beaters until soft peaks form.  Gradually add the remaining sugar and beat until thick and glossy.

2) Add the vanilla. Sift half the flour and sugar mixture over the meringue mixture and gently fold in with a metal spoon.  Repeat with the remaining flour and sugar.  Spoon into an ungreased angel cake tin and bake for 45 minutes, or until a skewer comes out clean when inserted into the centre of the cake.  Gently loosen around the cake with a spatula, then turn the cake out onto a wire rack to cook completely. 

3) To  make the chocolate sauce, place the chocolate, cream and butter in a saucepan.  Stir over low heat until the chocolate has melted and the mixture is smooth.  Drizzle over the cake and serve.