Roast Chicken with Stuffing, Peas and Corn

"What would you like for dinner?" asks Raul.

Well aware that Raul already has something planned, Drew just nods non-committally.

"We have beef, pork or chicken. Pick your protein," insists Raul.

"How about a beef stir fry?"

"The dog wouldn't eat the tandoori chicken we saved for him. I think it was too spicy," says Raul. "I was thinking of roasting a chicken, he always likes that."

Raul's roast chicken recipe is simple and is a variation on a Galloping Gourmet creation. Raul stuffs the chicken with two halves of a lemon and places it on top of coarsely chopped and unpeeled carrots, celery, garlic, onions and a bay leaf in a cast iron frying pan. The chicken is sprinkled with kosher salt and black pepper. He drizzles cooking oil around the chicken and then bakes it at 450 degrees for 20 minutes. After the 20 minutes he drops the temperature to 350 degrees and bakes the chicken for another hour and a half or until it reaches an internal of 165 degrees.

The result is succulent and tasty with crispy skin. The stuffing is a cheat - Kraft Stove Top that was on sale at Food Basics for 99 cents - but when it's jazzed up with cashews and dried cranberries, it's as good as from scratch. Drew does get to pick the vegetables. Peas and corn it is.

And yes the dog is wildly appreciative of non-spicy but still tasty chicken.

Maple-baked Ham with Macaroni and Cheese, and Beans with Cashews

Raul finally has a day off and, after cleaning out the fridge, he happily settles into the kitchen. "We need a larger kitchen," he asserts. "I want all the pans to hang on a wall. Emptying them out of the stove every time I bake something is becoming tedious. Besides it would look great." The perfect marriage of décor and efficiency is one of Raul's goals in life.

"What's for dinner?" asks Drew as fabulous fragrant smells begin to waft out of the kitchen.

"Mac n' cheese and ham. We're going old school today."

Raul boils an entire ham for 30 minutes in four cups of water and a quarter cup of vingear, with a quartered onion, 10 cloves and a bay leaf. This takes out the fat and salt creating a blank canvas. "It becomes a regular 1950s ham instead of a preservative-laden tasting piece of meat," explains Raul. He lets it cool in the broth so that it doesn't become dry. When cooled he scores the ham and drizzles it with maple syrup (courtesy of Drew's Mom who gets it at her summer home up north, this maple syrup is the real deal and tastes incredible) before baking at 350 degrees for 30 minutes.

It bakes at the same time as the mac n' cheese which Raul makes using the 1946 Fannie Farmer' Classic Baked Macaroni & Cheese recipe from food.com.

Ingredients:

1 (8 ounce) packages macaroni

4 tablespoons butter

4 tablespoons flour

1 cup milk

1 cup cream

1/2 teaspoon salt

fresh ground black pepper, to taste

2 cups cheddar cheese, shredded good quality

1/2 cup breadcrumbs, buttered

Directions:

Preheat oven to 400°F.

Cook and drain macaroni according to package directions; set aside.

In a large saucepan melt butter.

Add flour mixed with salt and pepper, using a whisk to stir until well blended.

Pour milk and cream in gradually; stirring constantly.

Bring to boiling point and boil 2 minutes (stirring constantly).

Reduce heat and cook (stirring constantly) 10 minutes.

Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.

Turn off heat.

Add macaroni to the saucepan and toss to coat with the cheese sauce.

Transfer macaroni to a buttered baking dish.

Sprinkle with breadcrumbs.

Bake 20 minutes until the top is golden brown.

(You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.)

Raul follows the directions exactly except that, to accommodate the ham, he bakes the mac n' cheese for 30 minutes at 350 degrees. 

The ham is not as tender as the Filipino Ham but it is sweeter and has a hammier flavour. "Delicious," raves Drew. "And the beans steamed and then garnished with cashews somehow really complements the mac n' cheese." 

"I think the real syrup makes the difference," says Raul. "We must remember to thank your mom."

Tandoori Chicken with Aloo Gobi and Rice

Raul has been working around the clock but he still insists on doing most of the cooking. "What do you feel like for dinner?" he asks rhetorically.

Drew had made a stew that was less than successful (which is why it is NOT included here) and had found a jar of half-used Country Masala Tandoori Paste that he was planning to experiment with. Raul decides to put it to a safe use. There are also some multi-coloured baby potatoes left that did not fit into the stew. And a head of cauliflower that Drew bought after reading an article claiming that, "Cauliflower is the new pork belly," so he wanted to be ahead of the curve. He was thinking of roasting the florets - it was a great solution for curing his aversion to parsnips - but the brain-shaped vegetable sparks Raul's memories of his days in a yoga-based semi-cult of vegetarians. "Aloo Gobi," he announces.

Raul caramelizes two onions while steaming chopped potatoes for 20 minutes and chopped cauliflower for 10 minutes. Following the advice of his new hero, Lidia Bastianich, he juliennes the cauliflower stems into strips and steams them along with the cauliflower florets. He adds a teaspoon of Country Masala Tandoori Paste to the onions, combines everything together, tosses it and keeps it warm for serving.

Raul rubs the chicken with shredded ginger, a chopped chili pepper, garlic powder, paprika and a teaspoon of tandoori paste. He heats a cast-iron frying pan, puts the chicken breasts in and covers with another cast-iron frying pan to mimic the effect of a tandoori oven. "It makes it super hot," he notes. It only takes minutes before the spicy and succulent chicken breasts are ready.

The meal is delicious with a heat that sneaks up after swallowing. "Is this celery in the Aloo Gobi?" asks Drew.

"No," laughs Raul, "that is the cauliflower stems. They're really tasty. Thanks Lidia!"

A visit to Mother's Dumplings

Drew hasn't visited with his friend Nancy since his birthday (where she cooked a feast of lobster ravioli!) and they are way overdue for catching up. Dim sum is their brunch of choice and Nancy has the perfect location: Mother's Dumplings.

Everything is made fresh and it is fascinating to watch as the cooks, theatrically on display behind glass, roll the ingredients into little balls and tuck them into wrappers to be sent to be boiled, baked, steamed or fried. The menu is made up of recipes that the chef Zhen learned from her mother. It is pricier than Nancy and Drew's usual dim sum haunts but the dumplings are startlingly fresh tasting and there is not the usual grease. Best of all: a peek into the kitchen reveals a sparkling clean interior instead of the horrors of a favourite dim sum palace that will remain unnamed.

Raul has to work but Nancy's other half, Bruce, joins in and the conversation almost upstages the food. The boiled shrimp, pork, egg and chive dumplings are a vivid green and burst with flavour but the steamed Lamb Shui Mai packs the most punch and the little puckered bundles are fought over. Nancy raves about the broth for the beef and noodle soup with bak choi - it is rich with beefy goodness but mild and subtle - Drew is less enamoured with subtle and adds hot sauce to kick it up. The bbq-ed pork bun is the most standard dim sum option but also the most delicious. Drew is particularly partial to a side dish of spicy peanuts that mix well with everything.

Bruce is excited about a chocolate-banana smoothie for dessert but Nancy and Drew debate the options endlessly. Nancy is leaning towards rice pudding but Drew is curious about the assorted sweet buns. "It's a risk but it'll either be something extraordinary or something we'll tell a story about," he speculates. The sweet buns are extraordinary. Two varieties are gelatinous but brimming with fruity sweetness. There is a tiny lemon almost cupcake that is very tasty but the best is a stunning jewel of a treat shaped like a brightly coloured fruit - "It looks like a little bum mooning us," notes Drew referencing one of Nancy's more notorious escapades - that is a cake stuffed with a fruit paste: a work of art that tastes as good as it looks.

Dim sum may be composed of tiny delicacies but the trio eat enough to be a full meal. Mother's Dumplings is a great place to visit and dine slowly with style.

Mother's Dumplings is at 421 Spadina Ave. mothersdumplings.com

Filipino Ham with Pineapple-Star Anise Gravy

Raul is inspired by a recipe by chef Rudy Boquila of Lamesa Filipino Kitchen that was in the Toronto Star. Raul's son Kevin is a big fan of ham, in fact he insists on it for special occasions. There just happens to be a container of whole star anise in the cupboard that Raul has been eager to test drive so the stars are aligned and he industriously sets out to make a Filipino Ham.

Filipino Ham With Pineapple-Star Anise Gravy

Ingredients:

1 cooked, bone-in, smoked ham (about 8 to 10 lb/3.6 to 4.5 kg)

4 cups (1L) white vinegar

Two 1.36-L cans unsweetened pineapple juice

Peeled cloves from 1 head garlic

6 whole star anise

4 bay leaves

1 tbsp (15 mL) each: dried thyme, dried oregano, ground cinnamon, ground cloves

2 cups (500 mL) light brown sugar

14-oz (398-mL) can pineapple slices in pineapple juice, drained (about 8 slices)

1/2 cup (125 mL) cornstarch

1/2 cup (125 mL) cold water

Directions:

Place ham in a large stockpot. Add vinegar and then enough water to just cover. Bring to a boil over high heat. Boil 15 minutes to draw out salt. Drain. Let cool.

In same pot, stir together pineapple juice, garlic, star anise, bay leaves, thyme, oregano, cinnamon and cloves. Add cooled ham. Refrigerate, covered, overnight.

Place pot on stove. Bring to a boil over high heat. Reduce heat to low. Simmer 45 minutes to warm ham. Transfer ham to a cutting board, reserving liquid. Let stand 30 minutes.

Transfer ham to large roasting pan. Coat with sugar, patting firmly and rubbing all over meat. Using toothpicks, secure each pineapple slice to ham. Using toothpicks, secure 1 cherry inside each pineapple slice.

Roast ham in preheated 500F (260C) oven until sugar is melted and golden brown, about 15 minutes. Transfer to cutting board.

Meanwhile, for the pineapple-star anise gravy, strain the pineapple mixture, discarding solids. Transfer liquid to large saucepan. Bring to a boil over high heat. Boil until reduced to about 4 cups (1L).

In a medium bowl, whisk together corn starch and cold water until smooth. Whisk into the boiling pineapple “gravy” to thicken. (If it gets too thick, thin with water). Keep warm.

To serve, remove pineapples from ham. Finely chop and transfer to a bowl to pass separately as a condiment. Slice ham as desired and arrange on platter. Pass gravy separately.

Makes about 12 to 16 servings.

The ham is exquisite: packed with flavour and falling apart when touched with a fork or bitten into. "It's like pulled pork but with a whole different taste," raves Drew. The gravy is an acquired taste, a little sweet for Drew's taste, but it is layered with a medley of flavours that make it compulsive. 

"This is kind of how my mother made ham," says Raul. "It's the marinating and boiling that make it so tender. I have to make one for Kevin, it will remind him of his grandmother."

Pumpkin Ravioli

Raul gets ambitious after watching too much Lidia and decides to make pumpkin ravioli. "There are four kinds of sauces," he muses. "A cream sauce."

"Too rich with pumpkin," pipes in Drew.

"Tomato sauce which just isn't my favourite."

"Does tomato go with pumpkin?"

"Or butter and sage."

"That gets my vote," notes Drew. "But what is the fourth?"

"I forget," shrugs Raul. "My search ended with butter and sage."

Raul takes some frozen cooked pumpkin from the freezer and thaws it. He blends the pumpkin with cream cheese in the mini-food processor and then adds grated Parmesan cheese to thicken and add flavour. The resultant filling has a vivid orange colour and is packed with simple goodness.

He reluctantly admits to cheating slightly by not making the pasta from scratch. Instead he uses wonton wrappers that were purchased on a whim at T&T. Lidia will forgive him if she ever finds out.

A spoonful of filling goes on each individual wrapper and is then folded over and pressed tightly together so that it is completely sealed. The resulting raviolis go into a large pot of boiling water where they remain until they start to float, and then for five minutes more.

In a frying pan he melts butter and just as it begins to brown he adds a large helping of sage. The raviolis are drained, tossed in the butter and sage, and placed in bowls for serving. The crowning touch is a liberal sprinkling of grated Parmesan cheese.

"These are amazing," raves Drew. "Sweet and savoury."

"And buttery," notes Raul. "I wonder what the fourth sauce was."

Chicken and Bacon on Pumpkin Penne

For some reason the day is a rush and Raul has to churn out a dinner quickly. Fortunately there is Jamaican pumpkin left and Raul purées it and stirs it into a Bechamel sauce.

The result is a beautiful bright colour and the taste is just as vivid. For protein, Raul broils a chicken breast. And for flavour: some crispy bacon strips.

A hearty and healthy meal exploding with taste in a matter of minutes. "The only real time it took was in boiling the pasta," says Raul. "And isn't that pumpkin versatile? A great investment. And there is a little bit left . . ."

Mustard Crusted Pork Tenderloin with Brocollini, Black Beans, Rice and Avocado

Drew visits his mother for the few days leading up to his birthday but makes sure to get back in time for whatever Raul has created for a birthday dinner. Raul does not disappoint. The main is mustard crusted pork tenderloin but, as Drew had previously fantasized, the tenderloin has been sliced thinly and thickly breaded resulting in what Raul would dismiss - if he wasn't so proud of his creation - as schnitzel.

Raul sides the "schnitzel" with brocollini (steamed and buttered), black beans and rice. The garnish is chunks of avocado that provide an opposite texture and ease the heat of the fiery bean concoction.

Drew is flattered and even forgives Raul's not-as-tonally-congruent rendition of "Happy Birthday."

Meatloaf with Vegetables and Bean Salad

It is another rainy comfort food day. Drew is out and about all day and is delighted to come home to the aroma of meatloaf. And what a meatloaf! A crispy spicy crust surrounding a moist but firm meaty centre. Raul has whipped up a down home feast in what seems like a matter of minutes. He is initially coy about the recipe, "Oh no it was nothing," before confessing that it was a Kraft recipe and was actually Stove Top Stuffing Meatloaf. Actually Raul found the recipe through dancingthroughtheminefield.blogspot.ca and it was the comments arguing whether it was actually a Kraft recipe. Raul hopes that the variations he made makes it R&D's own but credit is due where it is due. "Maybe we should just skip blogging this," he suggests.

"But this blog is all about realistically surviving on a budget in a small kitchen so it's actually applicable," argues Drew. "Besides I love Stove Top Stuffing. And I love this meatloaf."

"I used Uncle Ben's Stuff'n Such . . .We can't lie to our readers," admits Raul. "But my reputation . . . I didn't even have to spice it. And the people at Kraft."

"You are still the best chef I know," soothes Drew. "And this is a recipe that people will enjoy making. I can't believe it is this simple."

Ingredients:

1 lb lean ground beef

1 box stuffing mix

1 cup water

1 egg

3 tablespoons ketchup

3 tablespoons brown sugar

Directions

Mix everything but the ketchup and sugar together and mash into a loaf pan. Cook for 45 minutes at 350 degrees.

Mix the ketchup and sugar together and pour on the meatloaf top to bake during the last 15 minutes.

"Comfort food made simply," raves Drew. "And deliciously. Who cares if it was a bit of a cheat? Is it cheating to be fast and convenient? Should we be using commercial brands? Is it ethical to substitute Uncle Ben for Kraft? My head hurts," Drew shrugs. "Enough philosophical debate, is there another slice there?"

M&M Peanut Butter Oatmeal Cookies

What to do with the leftover Halloween candy? R&D hosted only a single trick-or-treater (perhaps the terrifying decorations on the door scared most of them away) and the tiny ghost could only toddle off with so much candy. Drew of course had filled the bowl of blood to the brim so there was more remaining than R&D could reasonably expect to consume. And chocolate is poison for dogs, so there was to be no help from that corner.

Fortunately Drew had purchased lots of M&Ms and peanut M&Ms in the little packs. Raul diligently empties the packs into the bowl until he has a full cup. Then he follows this recipe found at overtimecook.com with only a few variations, most based on Drew's Mom's old-fashioned oatmeal cookie recipe which Raul notes is the definitive cookie recipe.

Ingredients:

2 sticks (1 cup) butter or margarine

1 cup peanut butter

1 cup dark brown sugar

1/2 cup sugar

1 teaspoon vanilla extract

1 teaspoon baking soda

2 eggs

2 cups whole wheat flour

2 cups oatmeal (rolled oats, not instant)

2 cups mini M&M’s

1/2 cup pecans

Instructions:

Preheat oven to 375. Line a cookie sheet with parchment paper and set aside.

In the bowl of an electric mixer on medium speed, cream together the butter/margarine and peanut butter for about 30 seconds to combine.

Add the brown sugar and sugar and beat until creamy.

Add the vanilla, baking soda and eggs and beat until combined.

Turn the mixer to low, then add the flour, stir to combine. Add the oatmeal, M&M’s and chocolate chips. Stir to combine.

Scoop the dough out using a medium cookie scoop or a heaping tablespoon onto the prepared cookie sheet.

Bake at 375 for 11 minutes. Remove from oven and set aside to cool for a few minutes, then move to a cooling rack to cool completely

The cookies are not allowed to cool completely. And Halloween is going to last long after the decorations are off the door and put away until next year.

Mustard Crusted Pork Tenderloin with Green Beans and Greek Potatoes

Raul is heading out for the evening to catch up with an old friend so he wants a hearty but early meal. "More of the salad?" suggests Drew.

"Not two days in a row," responds Raul. "There is a pork loin in the freezer that might be just perfect." Raul sets to googling and finds the perfect recipe at foodnetwork.ca. "How does mustard crusted pork tenderloin sound?"

"All kinds of delicious," says Drew beginning to salivate. "Salad on the side?"

"No," says Raul. "It's cold out. There are green beans in the fridge and I can whip up some Greek Potatoes. I'll just steam the beans and add some butter and cashews. Simple." And that is what he does - with only a few minor variations.

Mustard Crusted Pork Tenderloin

Ingredients:

1 pork tenderloin

4 tablespoons Dijon mustard

3 tablespoons Botanica Fine Herbs
1 teaspoon sage

½ teaspoon salt

¼ teaspoon freshly ground pepper

1 cup breadcrumbs

2 tablespoons butter

2 tablespoons canola oil

Directions:

1. Preheat oven to 425 degrees.

2. Combine mustard, sage, and parsley along with salt and pepper in a small bowl.

3. Cut pork tenderloin in half width-wise and rub mustard mixture all over the pork. (Cutting it in half will make it easier to manage while you fry it.)

4. Spread breadcrumbs onto a plate and gently press the pork into the breadcrumb mixture so all sides are covered.

5. Place a cooling rack on top of a cookie sheet. This is what you will roast the pork on.

6. Heat a large skillet over medium heat and add butter and oil. When the butter stops foaming add the pork tenderloin.

7. Cook the pork, turning it very gently to brown it on all sides without losing too much of the coating. Transfer to the rack on the cookie sheet and into the oven.

8. Bake until the pork is cooked to an internal temperature of at least 155 degrees, this should take about 20 minutes. (The temperature will continue to increase while it rests.)

9. Allow to rest for 10 minutes lightly tented with aluminum foil.

10. Cut into 1 cm wide slices and serve.

The combo works well and the pork is succulent and has just a subtle nip from the mustard. "I have just one suggestion," says Drew as Raul arches an eyebrow. "Next time slice the loin in half so that it is flatter and there is more of the yummy crust."

"But then it will just be schnitzel," grouses Raul.

"So?"

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."