Nami: Remembrance of Things Past

 

For over 30 years Nami has been our favourite Japanese restaurant. Located just a short walk away from home, it's also been the most convenient. Peter held court at the Robata bar, grilling the most delicious black cod, salmon belly and sea bream that one could desire. He left for a holiday early in 2020 and called to say that he decided to retire. And good for him. But he's sorely missed by customers and staff alike. Arriving for dinner for the the first time in two years since the pandemic struck, we were surprised by the changes that have taken place since we were last there. Executive chef Tadashi Takinami, who bowed to us whenever we arrived, is no longer at Nami, having flown to greener sushi pastures in Richmond Hill. The older ladies dressed in kimonos who knew us and would also bow in greeting, are no longer at Nami. In their stead are a new generation without the genteel manner of the old guard. We were warmly greeted by the head waiter who remembered us after our time "away". The sushi is always superb, but the menu has changed with many of the familiar favourites no longer available, including Chawanmushi, the umami packed Japanese steamed egg custard, and Peter's enviable selection of Robata grilled fish and seafood. The prices have also escalated to about triple what we were normally used to paying. Nami will always hold a special spot in our heart, but we like Tadashi, may now explore other sushi pastures. 

The next generation of Sushi chefs at Nami since executive chef Tadashi Takinami went

 another sushi restaurant in Richmond Hill

Arriving for our fist visit to Nami after 2 years hiatus due to Covid

Hokkaido Uni Tempura

Premium Assorted Shrimp and Seafood Tempura with matcha powder

Tentsuyu is the traditional Japanese dipping sauce for tempura

made with dashi, soy sauce, mirin and sugar 

Misoshiru miso soup

Attractive bowl for soy sauce

Ikura and Hokkaido Uni

Special Hokkaido Uni which is only available for a few weeks,

and a real treat at $14 a piece

Dipped in a little soy sauce, this uni is beyond delicious

Chutoro and Toro, bluefin medium and fatty tuna

Scallop from Hokkaido

Unagi, BBQ freshwater eel

Miyazaki Wagyu beef nigiri sushi

namirestaurant.ca

The Host: Toronto's Original Indian Restaurant

 

One of our favourite Indian restaurants in Toronto has been The Host, which was located on Prince Arthur for over 23 years before moving to Elm Street earlier this year. Dropping by for dinner one evening after visiting my mother at Princess Margaret Hospital, we were so surprised that our waiter recognized us from our many visits at the original location. Although the dining room is smaller and chef Sangeev Sethi unfortunately passed away last year, the menu and quality of the food on Elm is as memorable as it always has been. Starting with a Mila Zula Appetizer Platter with Samosas, Spinach and Paneer Kebab, Onion Bhaji and Fish Pakora, we followed with succulent Chili Lime Prawns, classic Butter Chicken, delicious Lamb Roganjosh and my personal favourite Dal Makhani, which is braised overnight for its unmistakably rich flavour. No meal would be complete without a basket of fluffy Garlic Naan and cold beer, and a fond farewell by the staff as we walked home with visions of samosas dancing in our head.

Tablesetting with hammered silver water glasses at The Host 

Cold glass of Cheetah beer

Mila Zula Appetizer Platter with Samosas, Spinach and Paneer Kebab, Onion Bhaji and Fish Pakora

Samosa with spiced chicken, potatoes and peas

Bharvan Palak Kebab: Spinach and Paneer Kebab

Jumbo juicy shrimp, marinated with chili and lime 

Murgh Makhni: Classic Butter Chicken - chicken tikka in tangy creamy tomato sauce 

Lamb Roganjosh: Boneless meat slow cooked with yogurt and traditional Indian warm spices 

with subtlety of saffron

Dal Makhani: Black lentils cooked overnight with select spices

Garlic Naan

welcometohost.com

Grilled Pork Chops with Capers & Pickled Jalapeños

 

Thick-cut juicy bone-in pork chops pan seared in a cast iron skillet is a soul satisfying meal anytime of the year. Tender, moist and delicious, choose chops at least 1 to 1 1/2-inches thick for optimum results. Using some pickled jalapeños that my husband grew from seed this past summer, we created this colourful dish using salted capers that we brought back from Sicily a few years ago mixed with a tablespoon of chopped jalapeños for a sensational midweek dinner. 

Guy's homemade pickled jalapeños grown from seed this past summer

Pan Seared Pork Chops with Capers & Pickled Jalapeños

Serves 2

2 1" thick bone-in pork chops, patted dry

Salt and fresh cracked pepper to taste

2 tbsp vegetable oil 

1 tbsp butter

1/4 cup capers, rinsed and chopped

1 tbsp pickled jalapeño peppers

Preheat oven to 375°F. Season the pork chops with salt and pepper on each side. Heat the cast iron skillet on the stove over medium-high heat for about 2 minutes. Add the oil and butter, with some sprigs of fresh thyme and give them a stir until fragrant. Place the pork chops in the skillet and cook each side for 2 minutes, using tongs to rotate each chop 45 degrees to make a diagonal crosshatch or 90 degrees to make a square crosshatch, halfway through. Flip when the first side has turned golden brown, and repeat the process another 2 minutes.

Place the skillet in the oven topped with the minced capers and sliced pickled jalapeños, and cook for 10-15 minutes, or until the internal temperature reaches 145°F in the centre for medium doneness. Remove from the oven and baste the pork chops with the pan juices, then move to a warm plate and cover with foil. Rest the chops for 5 minutes before serving.

Kiro Sushi: Authentic Japanese Cuisine in Yorkville

 

Tucked away on Collier Street in Toronto's Bloor-Yorkville neighbourhood, Kiro Sushi is a lovely little restaurant featuring authentic Japanese cuisine. With a remarkably good menu offering fresh sushi, sashimi, aburi, specialty rolls and array of spectacular party platters, Kiro's chefs also serve a selection of Udon and Donburi, as well as Bento and Teriyaki dinners. Arriving for a late lunch before going to see an early evening showing of House of Gucci, we were delighted to have discovered Kiro Sushi, and sampled their delicious gyoza, sushi and tempura udon along with a tokkuri of warm sake on a rainy winter afternoon. 

Kiro sushi chef and server on the move

Kiro Sushi menu

Wall of sake bottles

Warm sake

Beef and Vegetable Gyoza

Spicy Scallop Roll

Hamachi Sushi

Hamachi dipped in Tamari soy sauce

Uni Sushi

Salmon Sushi

Shrimp Tempura

Udon with Shrimp Tempura

Spicy Shrimp Roll

Crispy Spicy Tuna Roll

www.kirosushi.ca

Homemade Sweet & Savoury Tomato Chutney

 

I don't can or pickle as a rule, however I do make an exception for this delicious Tomato Chutney, that is both sweet, savoury and full of deep rich flavour. Late summer or early autumn is the perfect time to tackle this recipe, when plum and heirloom tomatoes are plentiful and our apple tree is bursting with fruit. It goes beautifully with pork tenderloin, grilled chicken or tourtière and is absolutely delicious on simple cheese sandwiches. Homemade chutney also make fabulous holiday gifts, so I often double or triple the recipe if I plan on putting jars under the Christmas tree.

Chopped apples, tomatoes, onions, sultanas, apple cider vinegar and brown sugar are mixed with allspice, curry powder, chili powder, dry mustard and minced garlic

The mixture is covered and allowed to simmer for at least one hour

Homemade Tomato Chutney

Makes 24 250ml jars

Chutney:

40 medium ripe plum tomatoes (4kg), peeled and chopped

8 large red McIntosh apples, peeled and chopped in small dice

8 medium yellow onions, peeled and chopped in small dice

6 cups brown apple cider vinegar

4 cups brown sugar, firmly packed

1 tsp chili powder

2 tsp dry mustard

3 cups sultanas

4 cloves garlic, crushed

8 tsp curry powder

8 tsp ground allspice

Equipment:

24 250ml Bernardin canning jars, screw caps and 'snap lids'

non-metallic funnel & tongs

Combine all of the chutney ingredients in a large pot and stir over medium heat, until the sugar is dissolved. Bring to a boil, then simmer uncovered for 1 hour, stirring occasionally. Meanwhile sterilize the jars according to Bernardin 'step-by-step home canning' instructions — but in short, place the jars in a pot of boiling water, keeping jars hot until ready to use. Set screw tops aside and place 'snap lids' in a small pot of hot, but not boiling water. While the chutney is very hot, remove the jars from the boiling water using the tongs, and tilt out the excess water. Using a non-metallic funnel, ladle the chutney into the sterilized mason jars, quickly top the jar with a hot 'snap lid' and fasten with the screw cap — firm but not tight. Repeat for remaining jars. After a few minutes, the 'snap lids' will in fact make a distinctive snapping noise which lets you know the seal has succeeded! The screw cap can then be tightened, but let the jars cool before storing for future use.

If the 'snap lid' doesn't make a snapping noise, sterilize the jars again and refill with heated chutney. Timing is everything — the first time I made this Tomato Chutney, none of my lids snapped! I had to re-sterilize all the jars, reheat the chutney and try again. It worked the second try and it's worked every year since. Judging by the empty jars I get back each year from family and friends, this recipe is a winner.