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As the Executive Chef of Joeys restaurant chain, Chris Mills travels the world trying different foods and developing new menus. He’s eaten a few things we here in Canada would consider unconventional, including scorpions and crickets. But there’s one particular dish from the Tsukiji Market in Japan that he — and his stomach — will never forget. Let’s just say there were 150 of them, and they were still alive. We caught up with him at the launch of Joey Don Mills to ask him for an explicit description of this very memorable meal. Check the video above!
You might know him from such films as “The Perfect Hard-Boiled Egg” and “Knife Skills 101.” Chef Roger Mooking is ready to let you know what five items every person should have in their kitchen.
You heard it here first: The Shops at Don Mills is a great place to meet successful chefs. Earlier this year, I checked out the new outdoor mall and stumbled upon celebrity chef Mark McEwan promoting his upscale grocery store. Then last week I was back at Lawrence and Don Mills — thanks to the launch of Joey Don Mills — and got a personal tour of the new 9,000-sq-ft restaurant by the Executive Chef himself, Chris Mills.
When I arrived at Harbourfront this past weekend, I noticed many people holding long, tube-like pastries. I thought it was a free sample of some sort, and followed the treat trail back to the Churros Ricos Churros stand.
A Churro is a traditional Spanish dessert that’s soft on the inside and golden crispy on the outside. After one of these, you’ll never eat a donut again. (You’ll also definitely eat more than one.) Ricos’ serves them piping hot and dusted with icing or cinnamon sugar ($1.50), glazed with chocolate syrup ($2), caramel milk or the most decadent — filled with creamy chocolate syrup ($2.50). Watch this video to watch how Churros are made.
Churros were created centuries ago by Spanish sheppards who lived high up in the mountains. Since baked goods were impossible to come by at those altitudes, they invented this cylindrical-shaped daily staple that could be cooked in a pan over an open fire. It’s a delightful pastry made of specially blended flour and everyday ingredients, then deep-fried in 100% vegetable oil. Here’s a recipe to try at home.
This is the perfect Harboufront dessert to enjoy after a cob of One Love Corn. One quick warning: Be careful when you eat these Churros because the icing sugar could end up all over your clothes. The slightest breeze or poorly angled slant towards your mouth will cover you in a ghost-white dusting.
Churros Ricos Churros is located on the western edge of the International Marketplace. With summer coming to an end, there’s only a few weekends left to try one, so head down any weekend until Sept. 7 and look out for trail of people holding the treats. It’ll lead you right to their stall.
I’ve been making hard-boiled eggs for most of my life. But only now have I perfected it. Thanks to chef Roger Mooking, putting salt and pepper on an oeuf is now a thing of the past. It’s all about a few carefully placed drops of soy sauce. I understand your skepticism — it does seem odd. But try it once, and I promise you’ll make it again and again.
I love eggs so much I can eat them at any time of day. For example, a late-night omelette really hits the spot. However, making eggs after 3 a.m. can be hazardous to your health. I’ve experienced the unpleasant sensation of a scorching hot, melted Kraft cheese slice oozing between my toes when I dropped an omelette on my foot after an unsuccessful transfer from hot pan to plate.
According to his website, Roger loves eggs as much as I do. So when he invited Plato Putas to his kitchen at Nyood, we pressed him for his three favourite ways to enjoy an egg.
Roger Mooking’s Perfect Hard-Boiled Egg
1. Put egg in an uncovered pot of cold water and bring it to the boil.
2. Once it boils, turn the stove off, pull the pot off the heat, cover it and let it sit for exactly 15 minutes.
3. Drain the hot water and continuously flush the egg in cold water until the egg is stone cold.
4. The eggs will be perfect and really delicious with a little bit of soy sauce, which is how Roger ate them growing up. You could also dip it in a bit of kosher salt.
When Roger’s not eating hard-boiled eggs, frying an egg in butter, or making hollandaise sauce, he’s busy as the co-owner and executive chef of Nyood and Kultura, and hosts Food Network Canada’s Everyday Exotic. He also taught us Knife Skills 101, and invited Plato Putas to visit his newest dining venture which we’ll be previewing very soon. Stay tuned!
