Chef Doru's Blog

What a perfect idea for a Sunday dinner in downtown Toronto. Now I’m craving for some “Chicken Pad-Thai” and “Chili beef ramen”. Thank you Sophie for the suggestion.

Love Live & Learn

…Especially when you don’t have to pay!

On Wednesday evening I got a real treat, my sister and I decided to go out for a meal at one of our favourite restaurants, Wagamama. I’m fairly sure that I’ve blogged about going there before but I have to reiterate, the food is delicious.

Plus, my sister paid for the whole meal, I clearly have the best sister ever!

It’s one of those restaurants where you seem to find a dish you adore and then you just don’t want to stray from it. That’s certainly how Alice and I am anyway. She has a thing for rice so her choice is obvious – Chicken Raisukaree which is chicken stir-fried in coconut curry sauce with a nice big mound of rice.

The sauce in this curry is absolutely divine, I always have to dip my chopsticks in it a couple of times to…

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A while ago, I’ve posted and made some New Orleans trout with vegetables. My wife loves it, so tonight for dinner, I’ll serve my family Romanian style baked trout with vegetables after an original recipes from Laura Adamache.

Ingredients for 3 people:

3 trout – about 1.7kg
1 cup white wine (German Riesling “Black Tower”)
3 small carrots, julienned
5 plum tomatoes, cut in thin slices (no skin)
1 large red pepper, julienned
400 gr white mushrooms, sliced
1 leek, cut thin slices
2 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
salt and fresh pepper to taste
4 tbsp olive oil
hot sauce

Combine all the ingredients (except the fish) into a big bowl and leave them for 15-20 minutes so that the flavors will blend together. Cut 3×2 pieces of aluminum foil longer and wider than fish, sit shiny side up, then layer some vegetable mixture, the trout and again vegetables mixture. Seal in aluminum foil, place it in the oven tray and bake it at 200 degrees for about 20 min or so.