Home, and Back to Toronto

June 1, 2014 § 4 Comments

Made it home for Memorial Day and then back for meetings in our TO office.  Had lunch at Canteen in the TIFF building on King Street West.  We were able to sit outside, and sheltered just enough to not get wet during a torrential downpour.


Everything was delicious and fresh. I had an heirloom tomato salad to start, but the Forbidden Rice Bowl was out of this world.   My friend, Jodette, had the green bean caesar which looked devine.   The Green Bean Caesar salad had crunchy lentils, bacon bits, and a garlic lemon dressing (no lettuce).

Canteen Tomato Salad

heirloom tomatoes, silken tofu, cucumber, crispy shallots, sherry vinaigrette

The silken tofu gave the feeling and taste of chunks of burrata cheese.  The tomatoes and cucumbers were both cut chunky.  Similar recipe from Food and Wine-

Tomato Salad with Crispy Shallots

3 large shallots (1/2 pound), sliced crosswise 1/4 inch thick and separated into rings, plus 1 small shallot, minced
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 cup canola oil
3 1/2 pounds assorted ripe tomatoes, sliced, or halved if cherry
Small basil leaves, for garnishing

  1. In a small bowl, combine the minced shallot with the vinegar and let stand for at least 5 minutes. Whisk in the olive oil and season with salt and pepper.
  2. Meanwhile, in a medium saucepan, heat the canola oil until shimmering. Add half of the sliced shallots and cook over moderately high heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer the shallots to paper towels to drain and season with salt. Repeat with the remaining sliced shallots.
  3. Spread the tomatoes on a large platter, season with salt and pepper and drizzle with the vinaigrette. Scatter the fried shallots and basil leaves over the tomatoes and serve.
Make Ahead The fried shallots can be kept at room temperature for 2 hours. Salt them just before using.

Canteen Forbidden Rice Bowl

black rice, summer vegetables, shimeji mushrooms, avocado, poached egg, sunroot chips

One fork into the poached eggs, and yum…the mix of the flavors have left me thinking of it ever since.  Here’s a similar recipe:

Forbidden Rice Bowl

1 red beet
1 yellow beet
2 baby carrots
3 celery hearts
3/4 cup black rice
3 green beans, blanched
3 yellow wax beans, blanched
2 cherry tomatoes, sliced in half
2 tablespoons soy beans, fresh or frozen then defrosted
1 teaspoon scallions, chopped
1 teaspoon cilantro, chopped

Sweet and spicy vinaigrette:
1 1/4 cups coconut milk
1/2 to 3/4 cup sweet chili sauce
5 tablespoons champagne vinegar
3 tablespoons honey
3 cloves garlic, minced
1 medium shallot, minced
2 tablespoons ginger, minced
1/2 teaspoon Sriracha sauce (available in Asian food section)
1/2 cup sesame oil
1 lime, juiced
1/4 cup fresh mint, chopped
1/4 cup cilantro leaves, chopped
2 teaspoons canola oil
Salt to taste

Begin by roasting beets. Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. Scrub the beets and place in a baking dish. Add 1/4 inch of water to the dish. Cover tightly. Place in the oven and roast for 40 to 45 minutes. They’re done when they’re easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins. Slice into thin strips.

While beets are roasting, make the dressing. To make, add all ingredients except mint, cilantro and canola oil to a blender or food processor. Blend until emulsified. Add herbs. Blend well. Next, slow-blend in canola oil. Salt to taste. Makes 3 1/2 cups.

Place carrots in stovetop steamer and steam until soft. Chop the celery hearts. Prepare rice according to package directions; when done, place in bowl, top with warm beets, carrots, beans, tomatoes, soy beans, scallions, celery hearts and cilantro. Drizzle with dressing to taste.

Makes 1 serving.


Say hello to Yankee Lady IV and a wonderful view of the Toronto skyline.  The rain dissipated…perfect timing for our  evening boat cruise.


My new morning stop, Dark Horse on Spadina just south of none other than Sullivan Street in Chinatown.




Everyone at the Team Coach Conference received a personal sketch by Hamish MacDonald.  Looking forward to those Free Days.


And then the Program Advisor Team had a throw down Cupcake War at Le Dolci on Dundas Street West.

IMG_8878 IMG_8877

Each team had to submit a self portrait as well as a portrait of someone we loved and admired.  Dan and Babs here:


Chicago ladies in the middle of Trinity Bellwoods Park.  Nice walk right before game time- Go Hawks!:


“Though we travel the world over to find the beautiful, we must carry it with us or we find it not.”
by Ralph Waldo Emerson

Home for now.




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