DOMA TORONTO - FRENCH INSPIRED KOREAN FOOD!

Grilled Octopus

Grilled Octopus

If you have been following along on my Instastory or Snapchat recently you would have seen that I had dinner at one of Toronto’s newest restaurants Doma!

Doma, which means ‘cutting board’ in Korean, opened less then a year ago and occupies the old Acadia space smack in the heart of Toronto’s little Italy neighbourhood at Clinton and College. The restaurant itself is bright yet intimate with its white and wood based minimal interior and 43 space seating (more seats to come with the opening of the patio this summer). Although small it is definitely cozy and great for anyone looking for a modern, refined or romantic spot to dine (Hey! That rhymes!).

The genius behind Doma is owner/chef Paul Kim, a Le Cordon Blue graduate who is originally for Seoul, South Korea. His love for food, cultural background and of course his training in french cuisine inspired him to open his first restaurant where he hoped to alter peoples perception of Korean food by adding a French inspired twist to each dish. The end result - nothing short of perfection!

Deconstructed Ratatouille

Deconstructed Ratatouille

Chef Paul Kim’s dishes are often inspired by seasonal ingredients and therefore change monthly with a few favourites remaining on the menu. When I went I opted for the tasting menu at $65 a person whichgives you a small sample of each dish and with 8-9 dishes making up the menu you are definitely going to walk away full!

The food itself was not only graciously plated with impeccable presentation, but the flavours were robust and symphonic. Chef Paul Kim definitely knows how to grab your attention by using natural colours from the ingredients to add dimension to the plate. Each dish was so unique and stood out in both variety and appeal from each other.

Before starting your meal consider trying one of their excellent cocktails as well (usually around $13). All cocktails are specially designed in-house and incorporate Korean Ingredients. I had the ‘In Harmony’ while my mom (always the best dinner date) had the ‘Pear of My Eye’.

In Harmony Cocktail

In Harmony Cocktail

All in all I am happy to report that it is definitely a spot you should not only add to your list but bump to the top! Although it can get quiet expensive ($200 for 2 people including drinks, tax and tip) it is a perfect restaurant to wine and dine someone on a special occasion, or to impress someone you know who has a passion for food.

Bon Appetite!


This is not a sponsored post, I paid for my meal in full and enjoyed it thoroughly! I just wanted to pass my good experience onto you.

 

DOMA TORONTO
50c Clinton Street
Toronto, ON M6G 2Y3
+1 416 551-1550
Hours: Tuesday - Saturday | 5pm - 11pm,  Sunday - Monday | CLOSED

CRACK CHICKEN MARINADE

This is one of my favorite marinades my boyfriends dad uses to make chicken thighs. The chicken comes out moist with a crispy outside layer. It smells and taste delicious and is not overly spicy. I really enjoy this chicken recipe and I'm sure if you like dark meat so will you.

INGREDIENTS

12 Boneless Skinless Chicken Thighs (rinsed)
1-2 TBSP of Olive Oil
1 TSP of Ginger
1 TSP of Celery Salt
1 TSP of Cayenne Pepper
2 TBSP of Soy Sauce

DIRECTIONS

Add all ingredients to a flat bowl and allow chicken to marinate for at least 30 minutes before cooking. Store in cool place while marinating.

Preheat oven to 350 degrees.

Place marinated chicken thighs on a baking tray lined with aluminum foil.

Bake or 30-40 minutes.

If you want them crisp broil them for an additional 10 minutes at the end.

 

I hope you enjoyed 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! Happy cooking!!!

TURKEY CHILI - GLUTEN FREE AND PALEO

Turkey Chili makes a great winter dish. Its not only full of protein from the turkey and the kidney beans but tomatoes have a lot of antioxidants and are a rich source of vitamins A and C - great for anyone suffering from heart disease, diabetes and cancer. I found this recipe originally on all recipes.com.  I made it at home because I was looking for something hearty and low fat to eat for dinner and thought I would pass it on. Enjoy!

INGREDIENTS:

1.5 TSP of Olive Oil
1 LB of Ground Turkey
1 Large Yellow Onion (chopped)
2 Cups of Water
1 Can of Crushed Tomatoes (28 Oz Can)
1 Can of Kidney Beans - drained and rinsed (16 Oz Can
2 Cloves of Garlic (chopped finely)
2 TBSP of Chili Powder
1/2 TSP of Paprika
1/2 TSP of Dried Oregano
1/2 TSP Ground Cayenne Pepper
1/2 TSP Ground Cumin
Salt and Pepper (as desired)

DIRECTIONS:

Heat the olive oil in a pot on the stove on medium heat. Place turkey in the pot and cook until it is evenly brown (about 4-5 minutes)

Stir in Onion and let that continue to cook until the onion becomes soft and tender.

Add water to pot before adding in the rest of the ingredients! Bring to a boil then reduce heat and cover. Let simmer for 30 minutes till sauce is thickened. If sauce hasn't thickened enough remove cover and continue to let simmer until it is.

 

I hope you enjoyed 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! Happy cooking!!!

BEEF ROAST WITH ROOT VEGETABLES

Roast beef is a great option if you are having dinner parties because its easy to prepare and let go while you prep everything else. It also feeds a large number of people

 

Feeds 10 people

INGREDIENTS:

2 Large Sweet Potatoes (Wash and Roughly Chopped)
3 Yukon Potatoes (Wash and Roughly Chopped)
1.5 lbs of Small Potatoes (Just Wash)
3-4 TBSP of Olive Oil
1 TBSP Canola Oil
2 x 3-4lbs Beef Roasts
Salt and Pepper (as desired)
1.5 lbs Mini Carrots
3 Heads of Garlic (Cut in half horizontally so the cloves are exposed on both sides - see photo)
Fresh Thyme

DIRECTIONS:

Preheat oven to 400 degrees

Throw your potatoes into a roasting pan. Drizzle Olive oil,  salt and pepper on top and mix around so they are evenly coated.

Throw the roasting pan in the oven for 10 minutes to get the potatoes started

Get a large frying pan and add in your canola oil. Salt and pepper you meat and sear all sides on the stove top at medium to high heat. Sear until the sides are browned (apx 1-2 minutes per side).

Take the roasting pan out of the oven and add in your carrots. If you have a rack that is included with the pan put that on top of the vegetables before continuing otherwise just continue without it.

Make a bed of garlic and thyme on top of the vegetables and place the roast beef on top, fat side up.

Place roasting pan back in the oven for an additional 50 minutes - you can use a meat thermometer if you have one to get the desired meat temperature.

Once done take the roasting pan out of the oven, set meat aside and let rest for 10-15 minutes minimum so that the juice stays in the meat when you cut into it later.

While your meat is resting - if your vegetables are not fully cooked you can put the vegetables back in the oven on broil at 450 to get them nice and crispy.

 

I hope you enjoyed 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! Happy cooking!!!