All Drew Can Eat Sushi

A Halloween lunch should be spooky theorizes Drew, but when his publisher invites him to lunch Drew does not quibble about the atmosphere or lack of gastronomic ghoulishness. "Sushi or Thai?" asks Sean.

"I'm good with either," replies Drew. "With a slight preference for sushi today."

"Sushi it is," says Sean.

They meet at Masa Sushi, 15 Charles St E, for the all you can eat sushi luncheon. At first Drew is sceptical, years ago he ate often at this location and mainly because it was filling and cheap, not because of quality. In those bygone days the offerings were arranged in a buffet which always leads to the temptation of filling up on noodles. Walking into Masa, Drew is pleased to see that there has been a full renovation. Instead of a dark almost-cafeteria ambience (which actually would have been more suitable to Halloween) everything is bright, golden and faux-Buddhist palace. And there is no longer a buffet, one orders from a menu and everything is prepared fresh and delivered to the table.

And the price is still great: $11.95 per person.

Sean orders a lot of food and Drew adds a few items to the order: Sean is extremely health-conscious but Drew has a passion for all things shrimp and deep-fried, so Dynamite Rolls have to be included. The sushi is fresh, tasty and copious - Sean and Drew didn't realize that each order included six to eight pieces. However the food does all disappear. Only the tempura disappoints as it just a little greasy.

For $11.95 one can't expect sashimi and that is Raul's big grudge against sushi restaurants in general. "It's impossible to eat $11.95 worth of rice," he notes. "So it's almost never a bargain. I'll get some sushi-grade tuna and make us a feast for half the price."

"Fine by me," says Drew who is too stuffed and content to care. His only pressing concern is how he will find room for Halloween candy.

Salad with Chicken, Cashews, Daikon Salad and Pomegranate

After a few days of hearty beef stew, Drew is craving greens. "The stew is amazing but a nice light salad would be a treat. And it wouldn't hurt to eat some more vegetables."

"I was thinking the same thing," says Raul. "How be I add cubes of chicken breast for protein?"

"Sounds great," agrees Drew. "And some of the Daikon radish concoction for flavour?"

"Ideal," enthuses Raul. "And we have a pomegranate for crunch and colour. Dressing?"

"Caesar?" suggests Drew. "There's some in the fridge already."

Raul wrinkles his nose. "That will just not go with the radish. Something light and Asian-influenced and don't worry about it, I'll figure out something."

Drew loves pomegranate but usually doesn't bother because of the mess. Fortunately Raul has discovered a way to extract the seeds with ease. He slices the whole pomegranate in half and submerges the halves in a bowl of cold water. With his fingers he scoops out the heart of the pomegranate. The seeds sink to the bottom and all the surrounding fleshy mesocarp floats to the surface. He scoops off the excess and strains the seeds. Voila.

Raul broils two chicken breasts, cubes them and lets them cool. He shreds lettuce and scoops on a good helping of the Daikon radish salad. The cubed chicken goes next and then halved grape tomatoes, handfuls of cashews and the pomegranate seeds. There is so much flavour in the Daikon radish salad that nothing else is needed but Raul splashes on a few drops of Nuku Cham Vietnamese Salad Sauce.

"Each bite is different," raves Drew. "And those radishes have a great kick."

"Proper kimchi - we didn't add any cabbage - marinates for three days before eating," notes Raul. "This batch is just hitting its prime."

At the delicious Delicious Food Show

Raul is not at his best in the morning and rising at 6am to head out into the cold and dark does not bring out the best in him. But nothing - absolutely nothing - keeps him from rushing to the Delicious Food Show to not only peruse all the fantastic foodie fantasies on display but to see Martha Stewart herself. They meet up with Drew's boss Sean who is an accomplished chef and an enthusiastic foodie.

First up is a collection of food trucks, parked in a circle indoors, that are part of a fundraising project for Mount Sinai Hospital. Not only can one dine on Buster's Sea Cove's lobster rolls and key lime pie but a portion of the proceeds goes to a good cause. Calories and no guilt.

Soda Stream flaunts it's flavours mojito and margarita and for the Delicious Food Show, though unfortunately not until later in the day - it is extremely early in the morning, they are adding alcohol. All dutifully taste the pink grapefruit flavour and it is refreshing and lives up to the company's motto of "We love bubbles." Also loving bubbles are the Dairy Farmers of Canada who are pairing cheeses with beers. The Ivanhoe Horseradish Cheddar doesn't need to be paired with anything, the gentle kick it provides just after chewing is taste treat enough.

Substantial and time-appropriate noshes are found at the Piller's booth where a gluten-free breakfast sandwich is actually delicious. Appropriate because Piller's is the sponsor of the "Naturally Delicious" section of the Delicious Food Show. Chef Steve, clad in tight black shorts and clogs, gleefully hands out half sandwiches and we gleefully gobble them down. He notes that the ham, while having no chemical additives, is spiced and flavoured because, "You all need a bit of garlic to get you going in the morning."

The "Naturally Delicious" section is a bit disturbing because of the relentless fear of gluten, Drew wonders if across the street at Screemers there is a gluten creature that jumps out and terrifies anyone who dares to eat. This fear hits its peak at The Tea Emporium which proudly trumpets gluten-free tea. They are also offering special tea cocktails, alas we only try a Jasmine Flower Mocktail that is delicious but would have benefited from a dash of spirits to quell Drew's now overwhelming conviction that he will be glutenized out of existence. He is fascinated though by the concept of muddling and watching the mocktail-maker brandish a big wooden stick to smash up citrus is a combination of the culinary and linguistic arts that amuses him immensely. Raul, of course, is already an accomplished muddler.

Some of the healthy foods are quite tasty with Vicky's Artisan Flatbreads getting an enthusiastic thumbs up and the pumpkin and protein powder drink from Vega is a smooth autumny concoction that tastes so sinfully good it shouldn't be healthy. Also a fabulous fluid is the 100% Pure Wild Blueberry Juice from Van Dyk's by Nature. Drew's mom insists that everyone should eat a half cup of blueberries a day in order to ward off all ills. This juice makes it a breeze and they also offer all sorts of intriguing recipes including a Wild Blueberry Chutney that is supposed to be best when paired with seared Nova Scotia scallops.

Special mention has to go to the Kale Kickers from benourished and their relentlessly charming and enthusiastic representative. It takes real skill and handsome charisma to get Drew to put a withered looking green sprig in his mouth first thing in the morning. That it was tastier than a potato chip or popcorn was a pleasant surprise and it is the one item that Drew forced Raul, who remember is not a morning person (especially when it comes to food), to try. Drew's favourite is the Spicy Lime while Raul lauds the Sour Cream & Onion Ring.

Enough healthy eating. Drew digs into a steak and bacon Kanga's Aussie Meat Pie and the juicy gravy-laden goodness and buttery crunchy crust is hearty enough to scare off any gluten goblins. Following it with a chocolatey Tim-Hortons-has-never-achieved-this confection from Jelly Modern Donuts is the, pun intended, icing on the cake. And the ones that are crowned with candy corn are hilarious, nostalgic and succulent.

Raul's favourite finds include Hot Bunzz Street Cuizine because of the brilliant concept of combining a vegetable, a meat and a dessert into one tasty package and The Pie Guyz who have a Tandoori Chicken Pot Pie that is absolutely tantalizing. He is also fascinated with Cedarlane Culinary's Sous Vide Supreme. He is sure that room could be made in the kitchen for one more appliance, especially one that would dramatically change R&D's eating habits for the better. He stares wistfully again and again and repeats repeatedly that Christmas is coming.

Martha Stewart's Q&A is inspiring and, exhausted and with full bellies, R&D head for the exit. But first they stop to sample, on Sean's recommendation, Sabra's Roasted Pine Nut Hummus. It is exquisite. And on sale: there are bargains as well as samples at the Delicious Food Show. Sean buys himself two containers and gifts R&D with two. While Sean and Raul discuss how best to make homemade crisps for dipping, Drew waddles back to the Sabra booth to sample the guacamole. Best to be fortified for the ride home.

The Delicious Food Show runs until Sun, Oct 27 at the Better Living Centre, Exhibition Place. deliciousfoodshow.com

Pumpkin Ale Chicken with Daikon Salad, Broccoli and Rice

Raul sets butterflied chicken breasts to marinate overnight in Drew's autumnal favourite, Great Lakes Brewery's Pumpkin Ale. He bought the first bottle because the label made him laugh but discovered he loved the taste - a smooth ale infused with real pumpkin and spices. Raul adds a few more spices to the beer to accentuate the flavours: white pepper and Botanica's Fine Herb mixture. Drew happily polishes off the remaining ale.

A simple process follows: toss on the bbq and enjoy.

Raul serves the moist and flavourful chicken with blander rice and simply steamed broccoli. Of course the addition of the carrot and Daikon radish salad adds a real bite and Drew is grateful for the extra bottle of pumpkin ale to wash it down with. A bit of heat soothed with a slug of pumpkin brew.

Bbq and Halloween are blended into a perfect taste treat.

"Now if we only had Halloween chocolates for dessert," says Drew. "Oh wait. I just happened to drop by Rexall for some Russell Stover samplers in their little pseudo-coffins decorated with ghosts and black cats and leering Frankensteins and . . ." And pumpkins.

Raul rolls his eyes but doesn't comment. Sometimes Drew's easily distracted eye does find a true treat.

Huevos Fagiole II

"I just don't feel like another breakfast sandwich," moans Raul. "I think we've been eating too much bacon."

"How can one eat too much bacon?" wonders Drew, oblivious as always to health concerns and totally obsessed with flavour.

"What about those Huevos Fagiole you made?" asks Raul. "That was a taste treat."

"I can make them," offers Drew as he looks up briefly from the computer.

"You have too much work to do," says Raul diplomatically. "How did you make them?"

"I just heated the fagiole, made little pockets in it while it bubbled and then popped the eggs in to pouch," says Drew. "Just be sure to put the lid on the pot so that the eggs heat from the top as well."

"A lid," ponders Raul under his breath. "I can improve on that."

Raul hits the fagiole until it is bubbling then ladles it into onion soup bowls. He makes a small indentation and then pops in the eggs. The bowls are then placed in the oven - heat from above! - and bakes them at 350 degrees until the eggs are poached to perfection and visual excellence.

"What a great idea," says Drew as he digs in.

"There is always room for little tweaks of improvement," notes Raul proudly.

Rice Noodles with Shrimp, Daikon Salad, Vegetables and Cashews

Raul's browsing at the Gerrard and Broadview markets pays off with a hefty huge (and surprisingly inexpensive) Daikon radish. Radish not only provides lots of healthy benefits but is a tasty vegetable. Raul plans to make a form of kimchi but decides to settles for a simple salad.

He grates the Daikon using a mandolin and grates a bunch of carrots while he is at it. He covers the gratings with vinegar, water, salt, and chili pepper flakes and lets it sit.

He boils broad rice noodles while he stirfries some chopped vegetables. He adds the noodles and a Pad Thai sauce and, at the last minute, a handful of shrimp. As soon as the shrimp change colour he transfers it to bowls, layers on the Daikon salad, chopped green onions and a heaping of cashews.

Every bite is a slightly different flavour and there is a huge textural contrast between the chewy noodles and crunchy salad. Drew rises to get some pepper but stops dead in his tracks when a bit of radish explodes in his mouth. "Wow," he exclaims, "that is a tasty heat that lingers! And healthy. Bravissimo!"

Peanut Butter Oatmeal Chocolate Cookies

There are no cookies left in the cookie jar but Raul is ready to remedy that dire situation. "What kind would you like?" he asks.

"Peanut butter," pipes up Drew. "Or maybe oatmeal."

"What about peanut butter and oatmeal?" asks Raul. "That way we get taste and texture treats. Or . . ."

"Or?"

"Or what about peanut butter oatmeal and chocolate?"

"Do we have chocolate?"

"We do," reassures Raul. "Now that the computer is working again can you google me a recipe. Just so I can make sure that the ratios are correct."

Drew dutifully googles and finds hundreds of recipes for a combo he had never knew existed. "There's tons," he says. "But here is a Martha Stewart one that looks amazing. And it is Martha Stewart. I love her Halloween recipes and ideas. And it is Martha Stewart." 

"That's the one," says Raul. "Print it."

Martha Stewart's peanut butter, oatmeal and chocolate chip recipe, along with some lovely photos and commentary, can be found at marthastewart.com but here are the basics. R&D are out of natural or organic peanut butter  - "It is all natural from Kraft," insists Raul - but that is the only major deviation from the doyenne diva's recipe.

Ingredients:

• • 3 cups old-fashioned rolled oats
  • 1/3 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup natural peanut butter
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups salted whole peanuts
  • 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.

2. Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.

3. Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.

4. Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.

5. Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to two days.

"Now those are some fancy schmancy cookies," raves Raul proudly. "Me and Martha are a good team."

Drew agrees but is unable to talk because his mouth is full but gives an enthusiastic, two chocolate-smeared thumbs up.

Over easy at the East York Restaurant

When Drew first moved into Pape Village his kitchen was being renovated and for about a week he was without a stove. He's admit that he defaulted to McDonald's a few times just for convenience but then the property management's representative Lisa gave him a tip. "Try the East York Restaurant," she said. "It's cheap and the food's great, especially the feta cheese omelette." After a long day of unpacking Drew was famished and took Lisa's advice. The diner was packed - they also do a rocking bar business with karaoke nights and a seemingly endless series of celebrations for regulars - but he was squeezed in and served a bacon cheese burger that was twice the size of a quarter pounder, and with onion rings substituted for fries. And the bill was actually fifty cents less than his last burger combo at McDs.

His other dining dilemma was the search for a non-brunch location. On a Saturday and/or Sunday morning, he likes nothing better than to sit over breakfast and savour the weekend papers. He had avoided breakfasts at the East York Restaurant because of the raucousness and that there always seemed to a cliquish crowd out front packing the patio. It turned out to be far from a clique and more of a gathering place where everyone is welcome. And he was allowed to read in silence except for the occasional trading of sections that had already been read. By the second visit server Linda knew his order and he has never been able to drain his coffee cup before she appears with a piping hot refill. And if you are lucky enough to be in on a hot summer morning when she is working her gams in short shorts . . .

Part of a village is a sense of community. Drew was looking for a quiet place to read the paper and have an inexpensive but hearty breakfast, he found just a little bit more. Every morning now, when he and the dog wander down Pape, the regulars who he had avoided, look up from their morning coffee on the patio and say "Hi." And at least a few morning's a month, after the dog is back home asleep, he heads back for some eggs over easy with bacon and brown toast.

The East York Restaurant is at 1039 Pape Ave.

Baked Brie

"What would you like for dinner?" asks Raul. "I really have nothing in mind but it is a stormy cold afternoon and time for a treat."

"How be I cook?" asks Drew. "That would give you a break."

"But not a treat," mutters Raul before suggesting, "Why don't you bake that Brie that you bought spontaneously because it was on sale? Otherwise it will expire."

"Easily done," says Drew. Drew first baked a Brie when he hosted his first pre-Christmas Christmas dinner  in what was then a new apartment and he lived there alone except for the dog. Pre-Christmas Christmas was a tradition between Drew and his friends Nancy and Candace. Family obligations meant that a celebration together was hard to co-ordinate so they, for many years, held the dining, drinking and gift exchange well in advance. The first few years were at restaurants but then Candace offered to cook one year (seared steaks, her "famous" Caeser salad and double-baked potatoes) and Nancy the next (crab legs, Candace's "famous" Caeser salad and trifle). Drew figured it was his turn and despite the skeptical cries of protest insisted on cooking the entire dinner himself. Very calculatingly he prepared five dishes figuring at least two would turn out. Surprisingly all five were delicious and it became a legendary five course feast. The baked Brie was the first course.

Baked Brie looks fancy and tastes delicious but Drew's method is simplicity itself, especially after his niece and nephew gifted him with a proper Brie baking dish. Of course he does cheat and instead of making a pastry just buys a roll of Poppin' Fresh Croissant dough.

Raul sits in the rocking chair by the kitchen and struggles not to interfere while Drew peels and chops an apple into little pieces. The apple came from a forlorn Boy Scout struggling to sell his quota in front of No Frills. Drew had breezed obliviously by with a polite "Thank you but not right now" but Raul stopped and traded a toonie for an apple. "It reminds me of when my boys were fundraising," he mused.

"And you made his day," admitted Drew who was feeling particularly like a callous heel at that point. Making a great baked Brie will not make up for that but will make him feel better.

The apple pieces are squirted with lime before being coated with cinnamon and a dash of brown sugar. There should also be chopped pecans but there are none in the cupboard so Drew substitutes a handful of cashews that R&D bought two flats of when they were on sale at Food Basics for a price that was practically a steal. The wheel of Brie is sliced in half and then comes the tricky part. Getting the dough out of the tube is always a messy process. "Perhaps if you didn't smash it so heavily against the counter," suggests Raul from the safety of his rocking chair. But the dough is already oozing out of the broken casing and Drew tears it apart and lines the baking dish, bottom and sides, with a layer of dough. The bottom half of the Brie is popped in, the filling layered in, the top half of the Brie placed on top, and the result is covered in dough. The entire concoction goes into the oven at 375 degrees for 15 minutes or until the top is golden brown.

"Delicious," enthuses Raul as he spreads the results on a slice of crusty bread. "But rich and filling."

"That's the cashews," says Drew. "The pecans aren't as oily. It really is more of an appetizer than a main course. If there were six of us eating this it would be a perfect prelude but for the two of us . . ."

"It is a bit much," agrees Raul. "But I would like another helping please."

Pumpkin Soup (Garbage Soup)

The weather is turning and Drew has been running all day. He is home for minutes between the day's appointments and the evening's, and is delighted to find a hearty bowl of soup waiting. Drew's Mom turns leftovers into what she whimsically calls "garbage soup" and Raul has given the combo a Jamaican twist, a variation on Jamaican Cock Soup.

He creates a base using Lee Kum Kee Chicken Bouillon Powder, water, onions, chopped potatoes and carrots, beans, and chunks of corn on the cob left over from the trip to Drew's Mom's summer place (R&D ate as much of the dozen plus as possible, then Raul chopped a froze a few cobs). To the bubbling stock he adds the remainder of the pork roast, pulled into pieces, and what is left of the roasted pumpkin. He leaves the pumpkin in cubes but it softens as it simmers and thickens the soup into an almost stew-like consistency.

Drew dives into a heaping bowl and registers his nostalgic pleasure before setting out into the cold night well-fortified and with a warm full belly. Garbage it ain't.

Pumpkin Waffles

Raul wants to experiment for breakfast and there is leftover pumpkin. Lots of leftover pumpkin. He purees a half cup of the pumpkin and adds it to the best ever waffle recipe. It is an experiment - unlike Drew, Raul is not at ease just adding ingredients and hoping for successful results, science is crucial not whimsical notions - but one that pays extraordinary dividends. The waffles are crispy on the outside and thickly moist on the inside.

The pumpkin flavour is subtle but distinctive. "The best part," notes Drew, "is the bright orange colour when one slices into it. Vivid vivid vivid."

"And," comments Raul who refuses to be distracted by frivolous but happy Halloween haunting accidents, "the pumpkin isn't sweetened so the contrast with the syrup is perfect. And do you have to put so much butter on them? It's already moist enough."

"My bad," says Drew while licking his lips. "I like the pale yellow against the vivid orange and the smaller pieces melt too quickly. Are there more?"

Pork Loin with Roasted Pumpkin, Corn and Corn Bread

Raul finds a big plump pork loin on sale. And he buys a small Jamaican pumpkin. They will be combined into a feast. He rubs the pork loin with Dijon mustard and white pepper before setting it in the oven at 350 degrees until it hits an internal temperature of 165 degrees. The layer of fat around the pork loin is all the basting the roast needs to become succulent and moist.

He bakes the pumpkin at 350 degrees until it is soft enough to cut. He does not, much to Drew's terror, puncture the pumpkin first but, Raul does know what he is doing, it doesn't explode. He chops the pumpkin into one inch cubes and sautes the bright orange pieces in butter and salt and white pepper. "Pretty simple cooking," he notes.

He also cooks up a batch of corn bread in a cast iron pan and adds a serving of frozen corn. "It tastes like autumn," raves Drew. "Simple maybe but beautifully apt."

Fried Rice with Breaded Shrimp

While at the Broadview and Gerrard markets, Raul picks up a package of what he thinks is frozen coconut shrimp. On the first cold blustery day of the season he decides to create a comfort food classic. He stir fries some red pepper, green pepper, onion and carrot slices before adding rice left over from a previous dinner. He sprinkles it with soya sauce and leaves to heat while the shrimp are quick-fried in an iron skillet. To his dismay they burn slightly towards the end and while it doesn't affect the taste, he is appalled at the visual. He layers the shrimp on a mound of the rice and sprinkles with chopped green onions.

"They aren't coconut shrimp," blusters Raul. "I think they're just coated in bread crumbs. You may need a dipping sauce."

Drew takes a bite and, while bland, the shrimps are still crunchy and flavourful. "I think I'm good." The rice is reminiscent of childhood dinners in small town "Chinese" restaurants or diners and is irresistible. "Maybe a bit of that red sweet and sour sauce - remember sticky chicken balls? - would work," laughs Drew before correcting himself. "Your sweet and sour sauce would be a perfect enhancement. But I can't wait even the few minutes it would take for you to whip it up." And the shrimp are devoured along with the rice.

"Just how hard is it to make coconut shrimp from scratch?" hints Drew.

Leek and Mushroom Lasagna

It is a grey day with more than a hint of autumn. Raul had ventured out the day before to explore the markets at Broadview and Gerrard and returned home not only enthused but also in possession of a huge bunch of leeks and a package of flawless brown mushrooms. Never having cooked with leeks before he decides to adapt a favourite comfort food to include them. "I'm not a fan of lasagna with tomato sauce," he notes. "All those years working at the convention hall, I just served and ate way too much of it."

Drew says nothing of the fact that lasagna made with white sauces have never appealed to him and in fact have quite often been left uneaten when served. He trusts Raul's culinary skills and waits to see what the results are.

Raul chops two large leeks and a pound of mushrooms before softening the former and browning, further, the latter, in an iron skillet and a bit of vegetable oil. Eight lasagna noodles are softened as well in a bowl of warm water. He makes a

Bechamel/Alfredo Sauce:

Ingredients:
2 1/2 tablespoons butter
2 tablespoons all purpose flour
2 cups milk
2 teaspoons sale
1 teaspoon white pepper
4 tablespoons grated parmesan cheese

Directions:
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. 

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and pepper, and whisk in the parmesan cheese.

Raul layers the noodles with the leeks, mushrooms, noodles and sauce in a shallow glass baking pan. He then covers it thickly with a cup of grated mozzarella cheese. The lasagna bakes at 350 degrees for half an hour covered in foil and then 15 minutes more to brown. It cools, not for long, and is served. 

Drew is amazed. "It must be all the cheese but this is delicious," he raves.

"Perhaps I'll try one with tomato sauce some time," says Raul. "Perhaps."