Merry Christmas everyone!
I hope you’re all having a great time relaxing, and spending time with loved ones.
Our tree finally got some presents underneath!
For my days off, I decided to tackle a tiramisu recipe from scratch. It’s one of my favorite desserts, and I’ve always wondered how it was made.
Here’s a quick recap of my kitchen adventure.
Decided to do dark chocolate shavings rather than cocoa powder dusting.
I was bringing this to a Christmas dinner so I really wanted the presentation to be on point. I knew from past trifles that it can be quite hard to make the layering look pretty, so I went with a ladyfinger fence instead.
Kinda just winged it from seeing pictures, but I think it turned out pretty well.
There’s always time for a ribbon.
I left it in the fridge overnight for all the espresso flavors to sink in, and voila!
Couldn’t believe how easy this was to make this intimidating dessert.
It was me and my SO’s 2 year anniversary on Monday, and it started off with a surprise delivery of my favorite flowers to my work- so sweet!
Then, I came home to find two more sets of flowers waiting for me at the door.
This one is called The Guardian (according to the florist) so I figure it will be a nice addition to the bedroom.
Later in the evening, we went for dinner at Fable Kitchens. It’s an open kitchen concept restaurant run by Top Chef Canada contender Trevor Bird.
I was dying to try their canned tuna that everyone was raving about. Albacore tuna with olive oil, fingerling potatoes and a hint of lemon served with crostinis and rock salt.
Was absolutely amazing. Love the subtle notes of flavors and texture.
This is their Spaghetti and Meat Balls; duck meat ball over tagliatelle and mushrooms. When it first came I thought it was an egg! But the white layer on top is actually cheese foam haha.
As we cut it open, juices and sauce slid out over the pasta. I think this was my favorite of the night; so flavorful!
For my main dish I had the special of the night which was potato crusted beef cheeks. My boyfriend had the flat iron steak.
And finally, dessert!
We shared the opera torte: hazelnut dacquoise, espresso ice cream, and the daily sweet bites: pear puree eclairs, in-house baked cookies and macarons.
It was an amazing day and a wonderful meal. I would definitely come back again, they have a unique and creative menu that’s executed perfectly.
Have any of you tried any new restaurants lately?