DAY TWENTY FIVE
Feeling a bit better, than yesterday! Drank tea until dinner and was able to enjoy some fish. Speaking of fish… If you live in Toronto and want GOOD fish, Hooked on Queen East has warmed my heart lately. Such a friendly, cozy and aesthetically filled market with fresh seafood, local vittles and homemade concoctions. It’s a place one wants to go to again and again… like true love.
Today’s freshest catch was the Arctic Char and the kind man behind the counter recommended that I cook it low (200F) and slow (20 minutes) with a drizzle of olive oil a sprinkling of salt and freshly ground black pepper and a hint of fresh thyme. He was right. Perfection. And the beautiful head of fresh frisée that I picked up too, was crunchy and crisp just like he promised.
Breakfast: Warming up this morning with apples sautéed in cinnamon, nutmeg and ghee atop black chia pudding with sliced almonds for added crunch.
APPLE PIE CHIA PUDDING
Serves 2
Ingredients:
2 apples, chopped into bite-sized chunks
1 teaspoon cinnamon
dash of nutmeg
1/2 teaspoon ghee
choice of nuts to top
Preparation: Heat the ghee in a skillet over medium-high heat. Add the chopped apples, cinnamon and nutmeg and saute until softened. To serve, dish out your chia pudding into a ramekin, top with the “apple pie filling” and enjoy.
CHIA PUDDING
Ingredients:
2 cups almond milk
6 tablespoons organic chia seeds
For the Chia Pudding: Place ingredients in a blender or food processor and puree until combined, about 30 seconds. Pour into a Ball canning jar with a lid and refrigerate for at least 12 hours, preferably overnight.
Lunch: Bitter, crunchy and tangy, this flavour packed salad is dinner party-worthy, yet tastes just as great eating it out of big bowl from the comfort of your own couch🤣 Add a poached egg to make it more of a meal if you’d like.
FRISEE SALAD WITH DIJON VINAIGRETTE
Serves 2-4
Ingredients:
lardons: slab bacon cut into ¼” matchsticks. Cook, slowly over medium heat until most of the fat has rendered out.
1 head frisèe
Dijon vinaigrette (recipe below)
Dijon Vinaigrette:
Whisk together:
1 small garlic clove, minced
2 teaspoons Dijon mustard
2 teaspoons raw apple cider vinegar
extra virgin olive oil
Preparation: Toss the frisèe with Dijon Vinaigrette, top with lardons and season with salt and freshly ground pepper to taste. Serve.
LOW AND SLOW BAKED ARCTIC CHAR WITH ROASTED FENNEL, POTATOES, TOMATOES AND BLACK OLIVES
Serves 2
Ingredients:
1 filet of arctic char
fresh thyme
extra virgin olive oil
salt and freshly ground black pepper to taste
Preparation a la Hooked: Season the fish with a drizzle of good extra virgin olive oil, a sprinkling of salt and freshly ground black pepper. Toss a few fresh thyme sprigs over top and cook the fish on a parchment-lined baking sheet in a 200F oven for 20 minutes. Serve.
***For the roasted fennel with potatoes, tomatoes and black olives I used this recipe from BBC Good Food.
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