Tag: food
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Sous vide carnitas tacos with charred salsa verde
The best tacos I’ve had recently were in San Francisco, where we made our way to the Mission District to visit the very popular Taqueira El Farolito. While there, I enjoyed their classic carnitas taco and a couple weeks ago, Mr. Chuckles put together our own version. Usually made using the heavily marbled boston butt…
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Salted chocolate chip crinkled cookies
Sometimes all you need is a perfectly baked chocolate chip cookie to make your day. One of my favourite places in Toronto for pastries, particularly cookies, is Mabel’s Bakery. They make the absolute best chewy chocolate chip cookies that are crispy on the edge and soft in the middle. Mr. Chuckles found this recipe which…
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Milk Bar inspired cereal milk panna cotta
Today’s dessert recipe is inspired by one of our favourite bakeries, Milk Bar, helmed by award winning pastry chef Christina Tosi. We frequent the Toronto location attached to Momofuku and have visited the shop inside Cosmopolitan hotel in Las Vegas, where we enjoyed their classic Birthday Cake. Milk Bar’s best known creation, however, is cereal…
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Air fryer Portobello mushrooms
Tonight’s recipe is a savoury one to switch things up from all the desserts I’ve been blogging about lately. Don’t worry, I’ll have another sweets post coming right up after this. Mr. Chuckles and I love mushrooms (see here and here). Our favourite appetizer at our local Italian restaurant Terroni is the fungi assoluti, featuring…
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Sticky toffee pudding
Sticky toffee pudding is a classic dessert made of moist sponge cake, covered with toffee sauce and usually served with a vanilla custard or ice cream. Its origin is a little convoluted. The invention is often attributed to English chef Francis Coulson of the Sharrow Bay Country House hotel sometime in the 1970s, but Coulson…
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New Year’s Day chocolate soufflé
New Year, more eats! Soufflé is a baked egg-based dish which originated in early 18th century France, the term being derived from souffler meaning ‘to blow’, ‘to inflate’, or ‘to puff’. There are both savoury and sweet variations, one of the most popular of which is the classic chocolate soufflé. Recipe Adapted from Serious Eats.…
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Risotto à la forestière with wild mushrooms
The term à la forestière, translating to ‘of the forest’, is a French cooking style wherein the dish is characterized by hearty, earthy flavours. Typically, this features wild mushrooms sautéed in butter. Risotto is, of course, a traditional Italian dish but variations of it are also commonly featured in French cuisine. This recipe for risotto…
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Top 10 travel moments of 2019
This year was filled with new travel experiences, inspiring the inception of this blog, so there is no better place than here to reflect on my top memories from around the world in 2019. Over the past 12 months, Mr. Chuckles and I had the opportunity to embark on 4 trips, encompassing 3 continents, 5…
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Instant Pot beef chilli
Although some sources report that chilli originated in northern Mexico, most food historians assert that it is a classic American dish invented in southern Texas. In fact, some Mexicans will strongly concur; a 1959 Mexican dictionary defined chili con carne as a “detestable food falsely called Mexican, sold in the United States from Texas to…
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Julia Child’s Boeuf Bourguignon
This evening’s dinner recipe was inspired by Julia Child, the renowned chef who introduced French cuisine to the American public, best known for her debut cookbook Mastering the Art of French Cooking. People who love to eat are always the best people. Julia Child (Image: Source) In this case, Mr. Chuckles and I are two…
I've Bean Travelling 