Merry Christmas

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!

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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.

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Decided to do dark chocolate shavings rather than cocoa powder dusting.

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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.

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Kinda just winged it from seeing pictures, but I think it turned out pretty well.

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There’s always time for a ribbon.

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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.

 

Flowers & Fable

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!

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Then, I came home to find two more sets of flowers waiting for me at the door.

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This one is called The Guardian (according to the florist) so I figure it will be a nice addition to the bedroom.

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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.

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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.

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More food.

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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!

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For my main dish I had the special of the night which was potato crusted beef cheeks. My boyfriend had the flat iron steak.

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And finally, dessert!

We shared the opera torte: hazelnut dacquoise, espresso ice cream, and the daily sweet bites:ย pear puree eclairs, in-house baked cookies and macarons.

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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?

Fable Kitchen on Urbanspoon