There is Cool Food Truck in Newmarket

I am so excited to see so many changes that have happened in Newmarket, the lovely town in which I have been living for the past 22 years. I must say that when we moved here from Scarborough it was because my husband and I were looking for a nice and safe place to raise our family and we have never looked back. We came with 2 small kids, then had 2 more at Southlake Hospital, our 2 older kids grew up and got married and had their children at Southlake. My Father suffering from cancer passed away quietly in the same Hospital as well. We have lived in the same home and all of our kids attended the same schools.

Today like many other times I took my grandchildren to Fairy Lake to feed the geese, take a walk and a refreshing dip in the new water park that we have in the River Walk Commons. Along out journey I ran into one of those Cool Food Trucks that we see on TV all the time, I was excited because I have wrote a blog just last year covering the Food Truck Eats that came to Niagara on the Lake and to see one was so close to home means that Our cool Town of  Newmarket is doing whatever they can to bring fun and entertainment to our own back yards.

Wickedly Sinful Food truck sitting at the entrance of Fairy lake on Wednesdays and Fridays is a really nice treat. I stopped by to buy snow cones for my grandkids and met the owner Andrew Tedford and we had a very pleasent chat about his very new 14 day business and I was served by his employee Mathew a very freindly young man who is running his own snow cone business out of the same truck. I hope you all take some time to visit them and grab a bite to eat, we need to keep them around.

@thewickedsin

 

I love where I live.

Watermelon Cake in 15 minutes.

I saw a picture somewhere that's where I got the idea. I wondered if it was going to be hard to do but it only took 15 min and it is a show stopper once you cut a slice I think.

All you do is cut watermelon into the shape of a cake, easy.

Whip some 35% whipping cream,
Add a touch of sugar.
Spread on the cake like you would frosting on a traditional cake.
Add fruit and refrigerate until ready to serve.

I would have liked some kiwi and raspberries and maybe some drizzle of chocolate but I didn't have any that day and I had unexpected guests over for dinner and I whipped this up in 15 min. Invent your own toppings and try this, its a great summer dessert.

six rosehill venue lounge

Every so often I am invited to a grand opening and I love going. Last night I had the honour of going to 6 rosehill Venue-Lounge tucked away in the heart of Toronto . I just love everything about this place and how it works.  I'll give you the web site for more in-depth information and details but in a nut shell this venue works like this...

They will give you their space that is just beautiful, warm, elegant and  intimate and unlike most special event venues, Rosehillvenue.com takes pride in offering its clients numerous ways to both ease the pressure involved in planning to accommodate budget requirements. 

Their goal is to offer you a space that is intimate and gives the impression of being your own place or one of a private restaurant or lounge as opposed to a banquet facility. Soft flowing drapes, beautiful chandeliers, candle lite and plush leather couches, rustic wood all things that will give your event that extra something.

From corporate to social functions rosehill venue lounge will certainly fit your needs and they have many perks to make your event extra special and one that is never forgotten.

I can go on and on about this place but I think your should check it out for yourself. For more photos. information and testimonials visit

http://www.Rosehillvenue.com

YOU ARE WHAT YOU EAT!

What happens when all the Italian Nonna's are gone?

Who is going to make all the delicious homemade Artisan goodness.  I'm at the tail end of the baby boomer kids and I am in my early 50s and I love to cook and that's no secret. I was born in Canada, raised by Italian immigrants, and food was the most important part of every day, and still is. Whenever you were out and came home the first thing our Nonna's or Moms would ask is   "did you eat?"    and it didn't matter if you said yes they would answer their own question with    "let me make you some food".

I was so lucky to have all the goodness of the Italian food culture as well as the diversity of trying foods from the many other cultures that make up Canada. Year after yearly rituals, we made home made wine, cheese, salami, roasted red peppers, prosciutto, sausages and the whole family went to the farm to pick 15-20 bushels of tomatoes to make sauce for the entire year. Everything we made had a science to it. The moon and the stars also played a big part.

I loved going to my Nonna's with all of my cousins and we would eat the most delicious foods like polenta on the big wooden board smothered in sauce, ravioli that were the size of the plate, huge meatballs, simple pizza, rapini sauteed with olive oil and garlic just to name a few..... Ahhh those were the days.

Well I still make some home made sauce and sopressatti but that's about it. My kids are grown and with families and like most young families today husband and wife both work, kids go to sports and lives in general are so busy and hectic no one has the time any more.

Life and food has gotten out of control, life is going by fast and everyone is in a hurry and stressed out. Having said that we have a lot of knowledge and awareness now more than ever before and what we eat is our choice so why not make better healthier choices. When something is good and I mean REALLY GOOD the right thing to do is spread the word and that is what I am going to do today.

I met Adriano Marinelli owner of  marinellisauce.com marinellitrue.com  about a year ago while tweeting and it was then that he asked me to try his sauce, he said "give it a try" he sounded so passionate about his sauce. I have to admit I was reluctant because I am Italian and I make my own sauce. I wouldn't dare buy a jar or can of ready made sauce r u kidding! us old school folk wouldn't be caught dead with something like that in our house LOL. However I looked at the site and it said all natural and that appealed to me so I put on my dark sunglasses got in my car and went to buy it I wanted to give it a try. My taste buds were dancing, it was so good I blogged about it, that was back in February 2011.  By the way its not sold just anywhere so you'll have to research their site on who 's got it in your area. Well I have to say-amazing and shhhhh... better than any home made I ever tried and it's ready to serve.

They have a new line now that is called True Italian Pasta Sauce. Each jar comes in its own box with a Seal, Batch number and Bottle number.  The packaging was so beautiful I felt bad cutting through the seal to open it, and, at the same time I couldn't wait to taste it, you know that feeling? My husband and I just celebrated our 32nd Anniversary on the 11 of April and I made rice fettuccine pasta (because I'm GF sensitive) using the sauce from the True Line "Vine Tomato & Fresh Basil" and we licked our plates (that's sexy by the way)

What I will say Adriano Marinelli makes a exceptional product when it comes to sauce, he is a Visionary, a True Artisan and has Great Passion. If you love to cook for your family and good healthy, natural food is something that you want to eat, then you've got to try it. Marinellis sauces will inspire you to cook meals that are simple and easy and full of natural delicious flavor. There are many to choose from so you cant get board and their web site has a lot of information and videos to help you make ordinary dishes Extraordinary.

Hand made in small batches from the very best natural ingredients with no added flavors, colors, preservatives or sugar. All of their sauces are gluten free, vegan friendly, GMO free and Kosher certified and they use only 100%Cold Pressed EVOO and they have the worlds first Pasta Sauce to bear the Prestigious COOC seal.

When Nonna is not there any more don't dis-pair........ Marinelli's Sauces is there.  Go ahead "Give it a try" Best thing since sliced bread! and tell them I sent you, and tell your friends that's how the word gets around wouldn't you want to know? Marinelli's Sauce is Simply Delicious!

Awesome Gluten Free Pizza

 Gluten Free Pizza

I’ve tried to make several pizza dough’s and I have been disappointed with them most recipes I’ve come across because they come out to hard and dry and did not please my family. So through trial and error I believe I have come up with great dough finally and my family gave it 2 thumbs up.

1 C tapioca flour (also known as starch)
1 C  brown rice flour (the fine blend)
1 C  potato starch
½ C  coconut flour
2 tsp xanthan gum
3 tsp baking powder
1 tsp fine sea salt
3 tsp organic coconut sugar

1 cup warm lukewarm water
1 packet of traditional active dry yeast
1 tsp organic coconut sugar (or honey for the yeast mixture)

¼ cup warm water
¼ C olive oil
2 eggs (beaten)
½ tsp ACV
1 tsp Extra Virgin Coconut Oil or so for greasing pans

Grease 2-12” pizza pans with a very thin coating of coconut oil and dust lightly with GF flour. Set aside.
Proof the yeast in 1 cup of warm water and 1 tsp coconut sugar.

In a large mixing bowl add all flours, xantham gum, baking powder and the 3 tsp coconut sugar.

Add the proofed yeast mixture to the dry ingredients.  Add oil, eggs, ¼ cup of water and vinegar.  Mix with a wooden spoon until smooth and sticky.  This will not be like traditional bread dough; it is a thick batter like dough. 

Divide dough in half and scoop onto the pizza pans. Lightly wet your hands and lightly flatten and mold dough to the edges of the pan. Use a silicone spatula and your damp fingers to smooth the edges.

Set the pans in a warm place to proof for about 15-20 minutes. I usually turn the oven to 175 degrees then shut it off and put them in there to proof. 

While the pizza crusts are proofing you can get your toppings ready. Unlike traditional pizza these will be cooked naked  then topped and put under a broiler so if you’re using meat or things like mushrooms, green pepper, onions lightly saute them first. Things like Cheese, pineapple, sliced tomato and olives are okay.

I used cherry tomatoes, red peppers and onions sauteed in olive oil which I used as my sauce seasoned with salt and pepper, thinly sliced sauteed mushrooms, cooked chopped bacon and goat cheese.

Preheat oven to 400 F put your naked pizzas in a oven for about 10 min or until lightly golden. If you can’t fit both on same rack rotate half way through to get an even cooking.

Remove from oven and brush crusts with your favorite olive and add toppings and any spices you like. Place under a preheated broiler until warm and bubbly (only a few minutes, don’t leave unattended or they may burn)