Toronto

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Toronto is not as daunting as i was initially expecting it to be. the city is set up in a very organized fashion which makes destinations really easy to find. Case in point, I had a job interview this afternoon way down bloor street east. Bloor actually turns into Dancourt or something at some point, not that that was really confusing or anything. Still, its really fun to go somewhere that you have never been at all. This is something that I'll be doing alot so i should just get used to it.

My job interview went very well, and I am going to go work on friday night to see what the restaurant is like. It is called auld spot pub, and the menu is an upscale pub with some other interesting things thrown in. The online special board featured a tomato and basil rissotto and grilled quail wrapped in proscuitto to name a few. The specials seem to change fairly regularly too which is awesome. very Pizzaria Gusto-like. One of their special things is fresh shucked oysters so I could see alot of shucking in my future. Not that its a bad thing either.

I also got a really bad cold the second day I was here. Thanks alot Toronto..

inhuman rampage

I went to see Dragonforce last night, who were playing at the Garrick. It was probibly one of the more weird shows i've been to. The crowd was pretty odd mostly because i'm sure more than half the people there only knew about the band from guitar hero.
The band itself was more than impressive. They can pull all of their songs off live, which is saying alot because they are technical as fuck.

Pan Roasted, Walnut crusted Pork Tenderloin

Pan Roasted Walnut Crusted Pork Tenderloin with Roasted New Potatoes and corn and peach summer salsa

makes 4 Portions

Ingredients:

Pork:

2 large pork tenderloins, cleaned of silverskin and fat

splash olive oil

50 g crushed, toasted walnuts

tablespoon grainy mustard

s + p

Potatoes:

one bag (or so) New potatoes

olive oil

s + p

season with salt and pepper and olive oil. roast until cooked through and golden brown.

Salsa:

2 corns on the cob

half red onion minced

bunch parsley chopped fine

2 fresh peaches, peeled and small diced

juice of one lime

half a red pepper small dice

s + p

grill off the corn and remove from the cob. combine with the red onion, peaches, parsley, lime juice and red pepper. season with salt and pepper to taste. add some chili flakes if you want too

Finishing:

Heat a pan with olive oil on high heat until smoking. season the pork tenderloin with salt and pepper and sear all sides in the hot pan.

Smear the mustard over the pork and top with the walnuts to make the crust. Make sure your pan is oven proof before you start, otherwise use a baking sheet lined with parchment paper or aluminum foil. cook the pork to your desired doneness. 6-7 minutes at 450F for medium if your pork tenderloin is of average size.

cook the hell out of it if you like well done pork. (yuck) Rest the meat for a good five minutes before serving. this will allow the juices to redistribute and the pork will be even more delicious.

Sthe tenderloin on the bias and allow for half a tenderloin per person.

Either combine the potatoes with the salsa and serve cold, or reheat potatoes and serve hot, giving the dish a nice contrast temperatures.

Garnish with some nice parsley or something

Contrary to what people think, Pork is ok to eat medium and even medium rare. the meat will be very tender and a great deal more juicy than a well done tenderloin.

1992 Cannondale Track

Very nice!

2009 Fuji Track Pro

sexahh

If I could have a new set of wheels it would be some like this.

last night as i was crossing the osborne street bridge, i drove over a nice piece of curb that had been moved from its usual spot. As in attached to the curb no less. luckily i was not thrown off my bike, but suffered a mere flat tire from the excursion. Nuts to that.

Zuppa Di Giorno

Zuppa means Soup in Italian.

Soup is the same everywhere in the world. You make soup with whatever you have, and whatever is left over from yesterday. the italians seem to make soup out of everything you could possibly think of.

This is a simple tomato zuppa using the juice from San Marzano tomatoes as the base for a broth.
If you haven't had San Marzano's you should. Best tomatoes ever.

Ingredients:
2 onions small soup dice
3 carrots small soup dice
3 celery stalks small soup dice
150 g panchetta small soup dice
juice from one large can of san marzano tomatoes (italian plum works too)
1 litre veal or chicken stock
400 g cooked white beans
400 g cooked lentils
salt and pepper to taste

garnish:
parmesan to taste
salt and pepper
olive oil
arugula shoots or any microgreen
crustini's

Method:
saute vegetables and panchetta until tender and the panchetta is cooked through
deglaze with stock and add the tomato juice
add the cooked lentils and beans and simmer on low for 20 minutes to allow flavours to merry
season zuppa with salt and pepper
this zuppa is better the next day after it has had a chance to sit and develop flavor.

garnish with shaved parmesan, olive oil and crustinis in the center of the zuppa. finish with a small pile of microgreens

Pizzaria Gusto

Summer Gambero:

Ingredients:

7 shell on, deveined Prawns marinated in chili flakes and olive oil
3oo ml Parmesan and proscuitto brodo
3 shitake mushrooms
3 medium sized, trimmed oyster mushrooms
1 heaping tablespoon Gusto Pesto
25 g Toasted almonds
olive oil as needed for garnish
beet shoots as needed for garnish
salt and pepper as needed



Method: grill the shrimp and set aside.
in a saute pan, saute the mushrooms with salt and pepper .
add the brodo and pesto and heat through. season with salt and pepper.
arrange mushrooms in the center of a bowl

ladle brodo over the mushrooms.
arrange the shrimp over mushrooms.

garnish with olive oil, toasted almonds and beet shoots.

Eat it!