#FOODIEFRIDAYS EPISODE 3 - CHEF HAROLD'S SMOKED DUCK

For episode 3 of #FoodieFridays I teamed up with Summerhill Market and Chef Harold to show you how to make delicious smoked chicken duck sandwiches using his smoked product available at Summerhill Market.

For all of you who are not familiar with Chef Harold he makes fabulous smoked products that he sells directly to restaurants and high end grocery stores here in Toronto and Montreal. To check out his full range of products click -> HERE

Again I also would like to reiterate that creating this YouTube series has long been a dream of mine and I am a true believer in giving thanks where it's due so,... Thanks again to everyone who helped make it possible. Also thank you everyone who showed me love and support over my first year blogging! You guys rock!

#FOODIEFRIDAYS EPISODE 2 - @CHEZLAVELLE'S PAN SEARED WILD BC SALMON

Hello! My name is Soheila! I'm a lifestyle blogger and full blown busy body. I love talking about cooking, fashion, art, travel and beauty products. This week I teamed up with the Executive Chef from Lavelle, Romain Avril to show you how he makes the seared salmon off his fall menu.

To kick of episode 2 of #FoodieFridays I teamed up with Executive Chef Romain Avril of Lavelle Toronto to show you have to make the delicious Pan Seared Wild BC Salmon of his fall menu.

For all of you who are not familiar with Lavelle they are an awesome contemporary restaurant located on the top floor of 627 King Street West in Toronto (Portland and King) with a beautiful patio area and pool. For more info on what else is on their menu and to make a reservation click -> HERE

If you haven't already read my restaurant review on Lavelle you can check it out -> HERE

I also would like to reiterate that creating this YouTube series has long been a dream of mine so I would like to again thank everyone who helped make it possible. Also thank you everyone who showed me love and support over my first year blogging! You guys rock!

 

#FOODIEFRIDAYS YOUTUBE SERIES PREMIERE! @CARVER.TO - THE MAKING OF THEIR ROASTED CHICKEN SANDWICH

Hello! My name is Soheila! I'm a lifestyle blogger and full blown busy body. I love talking about cooking, fashion, art, travel and beauty products. This week I am teaming up with Rob Brangagnolo - owner of Carver Toronto - to show you how he makes his famous Roasted Chicken Sandwich!

To kick off my new YouTube series #FoodieFridays I teamed up with Rob Brangagnolo - owner of Carver Toronto - to show you how he makes his famous 'Roasted Chicken Sandwich'.

For all of you who are not familiar with Carver - they are an awesome sandwich and salad shop at 101 Peter Street (Peter and Adelaide!) For more info on how to get a hold of one of these sandwiches and more juicy Instagram pics of items on their menu click -> HERE

Lastly creating this YouTube series has long been a dream of mine so I would like to thank everyone who helped make it possible. Also thank you everyone who showed me love and support over my first year blogging! You guys rock!

SWEET HONEY SOY SHRIMP MARINADE - GLUTEN FREE OPTION!

This recipe is so easy! I paired this dish with some Japanese sticky rice but you can use any starchy base you like. I would also recommend pairing this with Asian noodles, quinoa if you want to be a little bit healthier or even just on its own if you are trying to optimize your protein intake. This recipe is perfect if you are looking for something to prepare for dinner that is super quick or if you invited someone over last minute. I always keep some frozen shrimp in my freezer so that on the occasion I need to whip up something I have this awesome recipe to fall back on! ENJOY

INGREDIENTS:

1/3 cup of honey
1/3 cup of soya sauce (you can substitute for a gluten free soya sauce if you want)
2-3 crushed garlic cloves (or minced)
1 tbsp of grated fresh ginger
1 lbs of uncooked, cleaned shrimp
1 tbsp of olive oil
1/4 cup chopped green onion (for garnish)

DIRECTIONS:

Mix the honey, soya sauce, garlic and ginger in a large flat bowl. Add in your shrimp and allow to marinate in the fridge for at least 15 minutes

*If you are cooking a starchy base I would start cooking/prepping it now while the shrimp marinade

Heat up a pan on medium heat and add in your olive oil. When the olive oil is warm add in your shrimp including marinade and allow to cook until bright pink! Apx 4-6 minutes.

Remove from heat and add onto your rice (or whatever starch you choose). Garnish with some chopped green onions and enjoy!
 

 

I hope you enjoy this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!

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MAPLE PUMPKIN PIE

MAPLE PUMPKIN PIE

Although the fall means an end to summer, there is always something about the crisp fresh air of fall that brings a warm reminder of cozy sweaters, wood burning fires, and of course pumpkin flavored beverages and foods. This pumpkin pie dessert recipe I made over the Thanksgiving long weekend is definitely a crowd pleaser. The maple syrup sweetening base contributes to the pie's rich texture and flavorful filling. If you are asked to a dinner party this fall and you are looking for something to bring (other than wine) as a thank you to the host - this is it!

*Pie crust recipe is not included - any pie crust recipe will work.

FOLLOW ME ON INSTAGRAM @ISTHATSOH

The first of many interior design decisions to come! Now that we are half way through the last phase of our interior renovations (the basement) I am getting really excited about shifting my focus from renoing our Toronto Victorian home to styling a
No more scary basement! 🏡 Here is a little before and after of our basement underpin by @icy.reno We went from 6 foot ceilings to just under 8.5 and installed new drains, waterproofing and a radiant floor! DYK that doing an underpin and finishing

PUMPKIN PIE INGREDIENTS:

1 1/2 cups of pure pumpkin pureé
3/4 cup of brown sugar
1 1/4 teaspoon of cinnamon
1 teaspoon of ginger
1 teaspoon of nutmeg
1/4 teaspoon of cloves
1/8 teaspoon of all spice
1/2teaspoon of salt
2/3 cup of maple syrup
1 cup of cream
1 teaspoon of all purpose flour
3 eggs
1 unbaked pie shell or use any pie crush recipe you have (9 inches)

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DIRECTIONS FOR MY MAPLE PUMPKIN PIE FILLING:

Preheat oven at 350 degrees

Mix pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt in a large bowl. You can use a hand beater on medium/low speed. Blend until smooth, then stir in your maple syrup, cream, and flour.

Mix in one egg at a time using the blender until well incorporated.

Pour pumpkin pie filling into unbaked pie shell.

Bake at 350 for 1 hour. Remove and let cool before serving!

ENJOY!!!

 

I hope you enjoy this pumpkin pie dessert recipe as much as we all did. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!

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