Poutini’s Review

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1112 Queen Street West

(647) 342-3732

http://www.poutini.com

Pricing: Cheap

Cuisine: Canadian

Type: Late Night, Snack

Rating

Atmosphere: 7/10

Service: N/A

Food: 9/10

Poutini's on Urbanspoon

 

For anyone living in Toronto, you’ll know that the two major joints that are known for their poutine is Smoke’s Poutinerie and Poutini’s. Smoke’s has gotten extremely popular with many stores across Canada and are even expanding to the US. Both are great but I feel that since Smoke’s has become a huge franchise, they’re quality isn’t as great as it was before but it could be location based as well.

Located on Queen West, the shop is fairly small with three or four long wooden bar-like tables. There isn’t much space at all but most people eat and go so you won’t have to wait long.

Bacon Poutini

They have two sizes available and I recommend the smaller size because poutine is very heavy and can get you full very fast. You’ll also get tired of the taste very easily. My Bacon Poutine sounds simple enough; crispy bacon with cheese curds and gravy but it was just right. They didn’t skimp out on the toppings and it wasn’t drenched in sauce. But I wish my cheese melted more instead of staying  solid.

Roasted Onion and Mushroom Poutine

The Roasted Onion and Mushroom Poutine was great as well. It was less salty and more on the savoury side. I’m not a huge fan of onions but when they’re roasted or grilled, they taste amazing! This one however, could’ve used more sauce.

Which one do you prefer? Or are you just a general fan of poutine and love it no matter how it’s served :p?

Pandan Chiffon Cake

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I love the texture of chiffon cake; it’s spongy and moist. So I wanted to try different flavours and came across this recipe for Pandan Chiffon Cake. So I thought, why not?

I’m glad I did and you won’t be disappointed if you do. Some of you might not have baked with pandan before but it’s very easy. It’s basically a very fragrant tropical plant and pandan cake itself is very popular in the southeast parts of Asia, especially Malaysia and Vietnam.

Ingredients:

Part A:

  • 170ml coconut milk
  • 2 tbsp pandan juice
  • 1 tsp green food colouring

Part B:

  • 9 egg whites
  • 1 tsp cream of tartar

Part C:

  • 8 egg yolks
  • 255g sugar
  • 170ml vegetable oil

Part D:

  • 140g cake flour
  • 2 tsp baking powder
  • 1/2 tsp salt

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This is what panda leaves look like in their raw form. To create the juice, you’ll be using these and grinding them up.

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To grind it easier, dice them as small as you can.

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If you just toss the leaves in the grinder, no liquids will come out no matter how long you pulse it for. You’ll have to add at least two tablespoons of warm water. You can add more but I recommend adding more leaves if you’re going to do that.

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You’ll have to squeeze the leaves through a strainer, that worked the best for me. You should get something similar to this beautiful emerald green colour.

 

 

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Heat the coconut milk in a saucepan on low heat, remember to stir constantly until it thickens (it should look a little like cream). When it’s ready, set it aside.

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Whip the egg whites until they are frothy.

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Sieve in the cream of tarter (this is an important ingredient and will make it fluffy). Continue to whip the egg whites until they are stiff but still wet and set aside.

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Whisk the egg yolks, sugar and oil until it’s well combined.

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Sift the flour, baking powder and salt together two times.

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Create a well (hole) in the flour.

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Put the egg yolk mixture into the middle and fold (NOT STIRRING!) the sides until it’s just combined.

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Place it into a mixer and add the coconut milk, panda juice and colouring until it’s just combined. Be careful not to overmix.

Take 1/3 of the meringue mixture and gently fold it into the mixture. Take the remaining meringue and repeat.

Pour the batter into an ungreased tin or mould.

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Bake for 45-50 minutes or until a skewer comes out clean.

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And of course, eat! I love how it’s spongy and soft and will definitely be making more chiffon cakes!

Mushroom Garlic Quinoa

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I work at an office where lunch, and food for the most part, is provided. I also know that a lot of you might find it easier to eat out rather than packing your own lunch but overtime, that could work against you. I’ll admit, I’m quite lazy myself but I know how beneficial packing your own lunch can be since you know exactly what’s in it.

Quinoa seems to be what’s “in” right now but it truly is healthier for you and has a lot of protein and good nutrients. It can be a little hard to flavour but I thought I’s give it a try with this simple recipe.

I think it’s good in small portions but I don’t think I can have a huge bowl of it. It needs a little something. Maybe some of you can help me out :)?

Ingredients:

  • 1 cup quinoa
  • 1 tablespoon olive oil
  • 1 pound mushrooms, thinly sliced
  • 5 cloves garlic
  • 1/2 teaspoon dried thyme
  • salt and black pepper, to taste
  • 2 tablespoons grated Parmesan

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First, you’ll need to mince the garlic.

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The recipe calls for dried thyme but I like to use fresh ingredients so I opted for fresh thyme. But be warned, it will get mouldy if you don’t use the rest fast enough. I find you can add it to any recipe though so I’m sure you’ll have no trouble!

In a large saucepan of two cups of water, cook quinoa according to the package and set aside.

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Heat the olive oil in a large skillet over medium high heat. All mushrooms, garlic and thyme; stir occasionally. After about four minutes, everything will be tender; season with salt and pepper to your liking. Stir in the quinoa and stir until everything is well combined.

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Lastly, garnish with the Parmesan but I recommend leaving that until you actual eat it.

I’m always looking for yummy ways to consume quinoa so let me know if there’s a recipe you’d like me to try!

Pepperidge Farm Monaco Cookies (Double Chocolate)

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I fell in love with Pepperidge Farm recently because they actually make really good cookies! Their Monaco cookies are the first ones I’ve ever tried and it’s basically rich dark chocolate sandwiched between two biscuits similar to lady fingers.

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I love how it even says delicious cookies on the bottom right hand corner, like they had to tell you something you already knew.

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You can taste the quality in these cookies which is what I love about them. And even though they come in a paper bag, it stays pretty fresh. It might have to do with the foil lining on the inside. There should be about 16 cookies inside which doesn’t seem like a lot but they are definitely worth it!

Chocolate Cake

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The best cakes in my opinion are the ones that are moist and fluffy, almost as if you’re taking a bite out of a cloud. Chocolate cake is a classic and really, who doesn’t like chocolate?

Ingredients

Cake

  • 250g unsalted butter
  • 80g cocoa powder
  • 400g sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • 140ml buttermilk
  • 280g flour
  • 2 tsp baking soda
  • 1/2 tsp baking powder

Frosting

  • 50g unsalted butter, softened
  • 300g icing sugar
  • 125g full-fat cream cheese
  • Cocoa powder (optional)

Preheat the oven to 325 fahrenheit.

 

2014-05-18 11.10.12In a saucepan, melt the butter for the cake until it’s fully melted. Remove the pan from the heat and stir in the cocoa powder and sugar.

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In a separate bowl, mix together the eggs, vanilla and buttermilk by hand. When it’s well-blended, add it into the pan.

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Sift together the flour, baking powder and baking soda in a large bowl. Setting your electric mixer to a low speed, blend in the pan mixture.

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Pour the batter into a prepared tin and bake for 45 minutes or until the sponge bounces back when you press it.

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Remove the cake from the pan and let it cool on a wire rack.

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While it’s cooling, you can start preparing the frosting. Whisk the butter and icing sugar together until there are no lumps and it’s a sandy texture. Add in the cream cheese and start on a low speed and gradually increase until it’s light and fluffy.

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Once the cake is completely cooled, layer on the icing and dust some cocoa powder to make it extra pretty!

Mascarpone Truffles

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If you wanted to make truffles for that special someone but didn’t want to spend a whole lot of money, these are very easy to make and don’t require too many ingredients.

They aren’t the prettiest things but the person you’re giving them to will definitely appreciate the gesture!

Ingredients:

  • 10oz (300g) dark chocolate, chopped
  • 1/2 cup (125ml) 35% cream
  • 1 cup (250ml) Tre Stella Mascarpone
  • 1/3 cup (80ml) cocoa powder
  • 2 tbsp (30ml) sugar

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The first thing you have to do is melt the dark chocolate. When you buy it, you’ll most likely get it in chunks. Chopping it up makes it melt quicker.

In a saucepan, melt the chocolate with the cream.

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Once it’s blended, remove from the heat and add the mascarpone but don’t mix; stir it lightly so that it’s just marbled. I may have stirred a little too much but it’s still pretty marbled, the picture just doesn’t show it.

Let it cool to room temperature then refrigerate for at least two hours.

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Mix the cocoa powder and sugar separately.

Make small balls with the chocolate mixture and roll them in the cocoa and sugar.

Keep the balls refrigerated until they’re ready to be served.

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They’re simple to make and it doesn’t have that instant melt in your mouth effect but it’s creamy and will satisfy any sweet craving you or a loved one will have.