Pad Thai is basically a stir fry of rice noodles with eggs, tofu, bean sprouts and any other vegetables you wish to add.  In our recipe, we used what we had on hand including carrots, onions and Chinese sausage.  Although our sauce does not use the traditional tamarind paste, the flavour is quite similar and dare I say tastier than what we've had in Thai restaurants.

Tofu is one of those staple foods in Asian cuisine and if you grew up eating it, you know just how amazing tofu can taste.  Tofu is made the same way cheese is made; soybean milk is coagulated and pressed to form the blocks of different firmness you can find in your grocery store.  Tofu, being very mild tasting, can take on any flavour you choose whether you steam, deep fry or stir fry it.  One of my favourite ways to enjoy soft tofu is in dessert form.  You can find dessert tofu in Chinese restaurants and in grocery stores.  The tofu is submerged in a sweet syrup, my personal favourite being coconut flavoured syrup.  

Mapo tofu is traditionally made with ground pork, but here we've used ground beef.  Variations of this popular Chinese recipe are common, ours is just a guideline.  The main thing to remember in order to achieve that spicy flavour is the combination of chili oil, oyster sauce and XO sauce.

Recently we had the pleasure of having some relatives visiting from England over to our house for dinner. We decided to make a roasted  tenderloin of  beef accompanied by a rich and savoury caramelized onion gravy that was fortified with a red wine reduction. This dish is great for any special occasion including thanksgiving or christmas instead of the traditional turkey and serves upwards of eight people with big appetites.

When we were young we would always look forward to the weekend when my dad would make his special honey garlic chicken wings. It was a deliciously sweet, savoury and garlic flavoured sauce that would perfectly coat each chicken wing. This is my version of my dad's classic dish using a whole chicken instead of just the wings. The harshness of the garlic is taken down by first frying until golden brown, while the soy sauce and honey add both savouriness and sweetness to the chicken.

As we still had a lot of heirloom tomatoes left from our harvest we were looking for a dish that really showcases their sweet and intense tomato flavour. This pasta salad fits the bill and is an easy take on the traditional Puttanesca pasta that includes the briny flavours of capers, olives and anchovy. If you're an anchovy hater, this recipe might be the perfect recipe to change your mind as the fillets are blended into a paste and when combined with the sweet and sour balsamic vinegar and fruity olive oil really leaves a gentle hum of delicious anchovy flavour that permeates the dish. 

As the Thanksgiving weekend is upon us the time to think about a good stuffing to go with our turkey has been on our minds. Instead of the classic cornbread stuffing we made last year we decided to try something different but nonetheless tasty. This year the stuffing to accompany our bird will be an Italian 'strata' which is essentially a savoury bread pudding flavoured with cheese, bacon, mushrooms and caramelized onions. Although not traditional, this side is the perfect blend of earthiness from the mushrooms and caramelized onions and richness from the cream and smoky bacon. 

Overall - 7.5/10
Food - 7.5/10
Service - 8/10
Ambiance - 7/10

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After a slow start to the growing season, the first of our heirloom tomatoes finally ripened this week.  We decided to celebrate with a recipe that is simple, requires no cooking and features the fresh flavours of the tomatoes.   Insalata caprese or "Salad of Capri" makes an excellent appetizer and can be personalized with your own additions.  Traditionally made of sliced buffalo mozzarella, tomatoes, basil and olive oil, we like to add balsamic vinegar and top it off with thin slices of Serrano ham or prosciutto.