Out & About #955 | Ube Pie, Butternut Squash Tri-Colour Pasta, Browniest Cookies + Michael Bublé at Eaton Centre

More often than not, I am Team Donburi over Team Ramen or Team Yakiudon. However, it remains to be determined whether this inclination had stemmed from a shortage of short-grain rice at home, or pure affection.

For the past month and a bit, the pantry was restocked with Japanese short-grain rice instead of our go-to Thai Jasmine, making sticky rice is no longer a rarity.
​Yet, in the meantime, I've been craving noodles. First came the classic comfort dish of udon, but reinvented in a broth-less, warmth-deprived manner.

1) Cold Soy Udon

The flour noodles were blanched then tossed in a mixture of dark and light soy sauce, mirin, sesame oil, rice wine vinegar, wasabi, a handful of toasted/burnt sesame seeds, and, of course, salt and sugar. The dish had intended on mimicking yakiudon without the need for oiling a pan. The dish emanated strong izakaya vibes, bearing a hint of fieriness and an oddly viscous sauce that clung to each strand.

To ensure a well-balanced diet, the Cold Soy Udon was paired with Steamed Minced Pork, Choy Sum and a Soft-Boiled Egg with a gooey, golden centre.

​Other meals of the week comprised of: Cold Soy Udon with Choy Sum and Red Sausage, Beef Shabut with Fish Balls, Gai Lan, and Napa Cabbage.

2) Ube Pie w/ Ube Whipped Cream
​
I suppose the inkling of a craving had surfaced last week when I laid eyes on the violently violet spread of Purple Oven Bakeshop's pop-up at The Food District. (We all know how that investment ended though.)

Resolving to construct an ube pie myself, I combined SK's extra-flaky pie crust and adapted Sunday Baking's tried and true Pumpkin Tart. Under ideal circumstances, pumpkin purée would be substituted with ube halaya in a 1:1 ratio. Alas, my previously allocated portion comprised of 113 grams - about one quarter of the amount required. (In hindsight, I hadn't anticipated the halaya to be utilized for anything beyond crinkle cookies. But life takes interesting turns sometimes.)

​In true improvisational nature, I proceeded with the proposed plan, scaling and adding ingredients as seen fit. Condensed milk was reduced significantly (since halaya is sweetened to start). Next, roughly 2/3 can of coconut milk was used to thicken the mixture, while three eggs were used for stability (as opposed to the specified two). None of these swaps were scaled for precision, for there wasn't a point of reference to start.

The crust was crimped and par-baked for about twenty-five minutes. It shrunk minimally after freezing and being tightly lined with parchment and aluminum foil. The filling would then bake for about thirty minutes. Its edges emerged slightly wrinkly, but the somewhat jiggly centre confirmed that it wasn't overdone.

Once fully cooled, the pie could be sampled. Slices were retrieved with exceptionally distinct edges. Yet, the filling wasn't rigid: even the faintest shift of the knife would result in jagged edges.

​Initial taste-testing confirmed crunchiness of pie crust and generally custardy disposition of the ube-coconut filling. That said, the dessert was devoid of character. It was admittedly one-dimensional, despite incorporating two largely disparate textures. Neither ube nor coconut could be perceived. Moreover, my conservative inclusion of sweetener had hindered the concoction from reaching its maximum potential.

The following afternoon, I would set out to construct an Ube Whipped Cream. Heavy cream, icing sugar, and a few drops of ube extract were the sole ingredients of the topping. Summoning the same concept as Sunday Baking's straightforward chocolate whipped cream, I deduced that the cornstarch present in icing sugar would assist in stabilizing the cream, simultaneously permitting instantaneous piping. The alternative of gelatin would involve chilling the mixture for at least thirty minutes to obtain a pipe-able consistency, and also render the dessert unsuitable for Halal diets - a recent factor for consideration given the office demographic.

My impromptu/unmeasured periwinkle-tinted garnish emerged splendidly, contributing both visual appeal and salvaging the otherwise dull slice of pie. Where the custard lacked sweetness and discernible notes of the purple root vegetable, the Ube Whipped Cream compensated amply.

3) Tri-Colour Pasta with Sautéed Onions and Butternut Squash

​Having suppressed an unmistakable yearning the evening prior, I recalled the existence of my tri-colour mix from Eataly and set out to realize the pasta of my dreams, while concurrently coordinating baking of the aforementioned Ube Pie.

The unwritten recipe commenced with three small onions - the first diced and the other two roughly cut into slices. They were sprinkled with a bit of sugar and sautéed in salted butter until transparent, then continued to cook on the stovetop to a nearly-caramelized state. In a medium saucepot, the pasta would be cooked in salted water according to package directions. Most critical was timing pasta doneness (7-8 minutes) with tenderness of the remaining ingredients.

​​Into the pot of onions, a tablespoon of miso was added, followed by the entirety of the remaining frozen butternut squash cubes on hand. These cubes tumbled into the cooking vessel with a thud, persisting as a chunk with icy bits woven in between. Though, this posed little concern. Reducing the heat to medium-high and covering with a lid would ensure comprehensive detachment while preventing scorching of the onions. Then, as the pasta reached a soft al dente texture, the asymmetrical pieces were spooned in.

Finishing off the vegetarian-friendly entrée was an approximate 1/2 cup of coconut milk (left over from the Ube Pie), a few spoonfuls of pasta water, and a sprinkle of nutmeg and dried parsley flakes.

Although its hasty, disorderly plating may imply otherwise, the pasta dish was extremely scrumptious - delectable even! Plush, sweet onions paired spectacularly with tender chunks of aromatic butternut squash. Frankly, I found it quite incredible that, in contrast to the pumpkin snacking cake I had compiled not too long ago, the ingredient radiated depth and complexity this time around. No longer was it the watery, tasteless chunks I had feared, but instead a fabulously hearty addition.
Creamy without evoking satiation and savoury without excess sodium, the dish was gratifying to the extent where the exclusion of meat wouldn't even cross one's mind. Of course, I wouldn't mind additions of ham or peameal bacon either.

4) Browniest Cookie

​My baking coworker proposed the idea of supplying dessert for our holiday office lunch next week. Regarding her with some degree of dubiety, I proceeded to follow up with, "Does that mean our food is free?". She had stared blankly at me in response, unsure of the answer to my question. "Because it doesn't make sense if I need to pay and work too." I announced firmly.
We maneuvered over to the supervisor's desk shortly afterwards, with me leading the proposal after a broad cost-benefit analysis. It was learned that the remaining funds could, indeed, support dessert ventures from the both of us. Most importantly, the amount would cover my lunch and material costs.

Seeking comfort over innovation, time-saving benefits over elaborate concoctions, and gelatin-free recipes, I landed upon SK's Browniest Cookies. The suggestion earned immediate support from my coworker, who pointed out that brownies would offer a welcome contrast from her intended creation of tres leches cake (also from SK).

​But, as concluded from my Holiday Cookie Box preparations last year, even cookies are not so simple a feat when constructed in large batches. Manual mixing is exhausting, though a stand mixer fitted with too tiny a mixing bowl is essentially useless in this application. The batter came together after some shoulder fatigue, and was then set in the fridge to rest for thirty minutes. During this time, bowls were washed and ingredients replenished.

In order to trim costs, 110 grams of Baker's Dark Chocolate (70% cocoa) was used in conjunction with 120 grams of Surfin (52% cocoa). An additional 115 grams of Surfin was roughly chopped for folding within the batter, making up half of SK's specified amount of chocolate chunks. Furthermore, half of the brown sugar was substituted for the less molasses-y, budget-friendly golden yellow sugar.
​
Final ingredient quantities are as follows:

• 230 g chocolate, melted (110 g dark 70% + 120 g semi-sweet 52%)
• 230 g unsalted butter, melted
• 190 g brown sugar
• 200 g golden yellow sugar
• 50 g granulated sugar
• 4 eggs
• 2 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp salt
• 90 g cocoa powder (Hershey's Natural Cocoa Powder)
• 260 g AP flour
• 115 g chopped chocolate (semi-sweet 52%)

Although SK advises chilling the dough for no more than thirty minutes, I found that a double batch could be chilled for up to sixty minutes to facilitate portioning, deducing linear proportionality.

OXO's Medium (1.5 tbsp) Cookie Scoop enabled 42 servings. The cookies were baked by the dozen across 4 trays, each timed at 11-12 minutes. The first tray spread noticeably more than the others, which I hypothesize to be a result of softer dough.

​Notwithstanding my minor modifications, the cookies revealed themselves luscious, indulgent, and absolutely laudable of their title as "The Browniest Cookies". Of course, I wouldn't mind oozing chocolate puddles either, but that's an element for consideration when baking for a smaller crowd.

5) Cocoa Brownies

The Browniest Cookies were so delightful that I nearly didn't want to distribute them to the greater masses. Overcome with a sense of crippling apprehension that I wouldn't have enough cookies to fulfill the needs of the office lunch, I began to evaluate my options. With the back-breaking double batch having depleted most of my brown sugar inventory, crafting a third batch wouldn't be possible. Glancing warily at the meager quantity of couverture left from the corner of my eye, I was also unwilling to exhaust the supply further, in consideration of supply availability.

I spotted the container of Rodelle Baking Cocoa I had procured from Costco some six months (or more) ago, and navigated over to SK's site in search of a cocoa brownie formula. One-bowl, hand-whisked creations are my favourite, as are hers too, apparently. A straightforward list of ingredients with few dishes is always ideal. Perhaps the only element of slight aggravation is the blooming of cocoa powder.

Unsalted butter was heated in the microwave until 85% dissolved, at which point cocoa powder and sugars were added into the bowl. As opposed to relying on the atrociously high amount of granulated sugar for sweetness, roughly half was swapped for golden yellow sugar - the more economic alternative. Used in place of 250 grams of granulated sugar was 110 grams of golden yellow sugar and 140 grams of granulated sugar. Nuts were omitted, on the bases of time, cost, and effort (read: reluctance to do more dishes).

The recipe is intriguing in that it was to bake in the lower third of the oven at the relatively low temperature of 325 F. After 30 minutes, the surface had set and a toothpick would emerge moist with a few crumbs attached. A crackly surface wasn't to be associated with this formula; even from SK's images, the squares appeared more fudge-like than gooey, bearing sharp, clean edges.

Personally, these were hardly declared an item of affection. Nevertheless, they would suffice in supplementing the dessert section of our holiday office lunch.

6) Matcha White Hot Chocolate

Tested in the midst of oven preheating was a Grinch-tinted beverage perfect for the upcoming holiday season. An unmeasured quantity of Blancor couverture was melted thoroughly (without overheating!) in the microwave. A teaspoon of matcha (Momo Tea's Matsu) was then whisked in, and the Pyrex pitcher was filled with milk till the 1 cup mark. Finally, the pitcher would be heated and frothed to attain a uniform hue and consistency.

For the most part, the beverage was quite cozy and delicious. That said, I may reduce the couverture count next time, for it was moderately sweeter than preferred.

Come December 8th, my gym membership will be frozen for the winter season. In light of this decision, I strived to attend as many Zumba sessions as possible in advance of the pending deadline. One particularly energetic instructor rewarded my efforts with simple but effective encouragement: "Girl are you a dancer?! You're so good!"
On a different occasion, a substitute arrived some twenty plus minutes late, failed to summon the energy levels reflective of a Zumba class, but displayed her versatility through upbeat choreo and varied hip movements.

The second day of my in-office presence entailed slightly more restful sleep, a glorious sunrise, and acceptable levels of local traffic.

​It also aligned with continued setup for the Calcavade of Lights and a greater number of Black Friday sales.

But our trip to Eaton Centre coincided with more than just snippets of retail therapy. We had stumbled upon copious crowds lining the balconies of the second and third floors. Initially, I alluded the volumes to indoor snow display and tree lighting show.
My coworker quickly pointed out the low likelihood of a light show assembling such an extravagant turnout. And she was right - Michael Bublé was present for the launch of bubly sparkling water's new Merryberry flavour.

​The renowned Canadian artist drew an impressive crowd. We managed to inch close enough for a brief view of the star, then continued on our way. Besides promoting the festively flavoured beverage, the bubly booth also offered a holiday knit collection for sale.

​Stops were made at kiokii and ... then Sukoshi Mart. ​Alas, dismal sales rendered the visits merely for browsing.

Before departing, I chanced across a black and white wool coat at Kate Spade. The 50% promotion had me wavering, but my size was nowhere to be seen on the rack.

​We concluded the lunch trek at Palgong inside Chef's Hall.

Two Mint Chocolate Milk Teas were obtained at discounted price of $2.99 each, though any topping additions would incur additional fees of one dollar. Ultimately, my Mint Chocolate Milk Tea rang in at $4.51 after the inclusion of grass jelly.

The drink was strictly passable: far less memorable than the franchise's Mint Chocolate Smoothie and obscenely sweet for 25% sugar.

Unable to obliterate the possibility of possessing the fifty-percent-off wool coat, I returned to Eaton once more after work hours. The mid-block access at Bay and Hagerman had been illuminated with a ribbon-knotted photo space, candy canes, and a house-shaped arch - beaming so brightly one could almost overlook the tents lining the edge of the Church of the Holy Trinity.

The deed was executed within fifteen minutes. And, somehow, by the 4:30 PM mark, I had made my way back to Union Station.

​​Shocking it was to see the non-express train utterly empty, for the regular express trains are forever filled beyond capacity.

With Celebration Square's annual Light Up the Square event and Tree Lighting Ceremony taking place on Saturday evening, I had strived to complete the bulk of my weekend chores in advance of the 7 PM mark.

​Once the day's at-home pilates session had concluded, however, the venue was observed to be filled with a shockingly high number of skaters. The sight deterred me from visiting altogether, for it was unlikely I would find space to access the rink at all.

Instead, I settled for observing the ceremony from the Live Cam while sipping a can of Lug Lite.

The following day's weather wasn't suited for attempting my first skate of the season either: a heavy downpour commenced in the mid-afternoon and continued well into the evening hours, much like my visit to The Distillery Winter Village had been.

​Nevertheless, needs for sustenance arose. Pelicana Chicken in the Deer Run plaza was contemplated initially, until I lay eyes on their hours of operation (5 PM and onwards) and price list. Reverting to MyMy Chicken immediately, it dawned upon me that their menu had been expanded with two new items: White Lover and Ginseng BBQ Beef Kalbi Cup Bob.

​The former assumed the restaurant's sole white meat offering, comprising of deep fried chicken breast over fries. Of greater interest to us was the latter: essentially a Korean-style donburi with Kalbi, but priced more reasonably than any standalone/combo kalbi dish on the market at just twenty dollars.

Similar to our go-to Ginseng BBQ Bulgogi Cup Bob, the base consisted of short-grain rice, japchae, kimchi, and coleslaw. That said, it is worth mentioning that the quantity of kimchi was rather scarce this time. At least six sizable pieces of short rib were arranged about the surface, then topped with a handful of green onion threads.

​While the meat was relatively tender, the deboning process was far from effortless. Wooden forks did not assist whatsoever, which eventually led to my stealthy swipe of two pairs of disposable chopsticks from Kibo's cashier. (Don't worry - I invested in a shine muscat-flavoured carbonated beverage afterwards.) Let it be known that personal utensils should be carried if wooden forks are not to your liking.

​We also took to an order of Garlic & Soy Sauce Chicken and the aforementioned Ginseng BBQ Bulgogi Cup Bob. Both were delicious, though it was undeniable that fried chicken lost affection in the face of a new contender. The Ginseng BBQ Bulgogi strips were also oddly peppery during this visit, rendering runny noses and fiery breaths.

​For reasons beyond me, the mall was positively packed with shoppers with under sixty minutes before closing. Locating parking, amidst dealing with weekend drivers, had been a travesty in itself. Instead of trying my luck with the popular lots, I returned to the ever-reliable Holt Renfrew garage.

On the way back from The Food District, we would chance across a tree of poinsettias outside Indigo.

​Soon later, the Run the World Holiday Market would come into view.

​Few vendors of interest were spotted. However, I was a bit keen to peruse the baklava stall advertised on Square One's social media page.

The Middle Eastern confectionery were priced at $6.00 per 100 grams. Assorted nuts were labelled at an identical cost, while olives at $5.00 for 100 grams. The ladies behind the counter did not hesitate to offer samples of the products we had been eyeing. Though, in light of just having consumed dinner, most were refused on the basis of fullness.

​A box with constituents of a Sugar Free Pistachio Baklava Square, Baklava Square, Almond Roll Baklava, and Pistachio Green Roll Baklava weighed in at 238 grams - the equivalent of fourteen dollars. Despite my dire efforts to capture the assortment on display, the bespectacled member of staff grew increasingly pushy in her interactions, even when it was confirmed that we were paying customers. This pressured exchange was incredibly unnecessary and deducted from the overall shopping experience.

​We stopped by more Christmas trees, but only paused to capture the grandeur of the loftiest one before Holt Renfrew.

​Back home, the sugary sweets were revealed for sampling.

​In order of preference were:

1. Baklava Square - wispy layers of phyllo pastry and sweetened walnuts paired splendidly in one bountiful square
2. Sugar Free Pistachio Baklava Square - contained a higher proportion of syrup-slathered nuts than the Baklava Square, thus proved more sugary and not flakey whatsoever
3. Almond Roll Baklava - mediocre at best and far too cloying with minimal pastry
4. Pistachio Green Roll Baklava - practically a mouthful of diabetes and finely ground nuts with no pastry whatsoever

As the Thai ahgase often declares, "Life is too short for bad food." Pika Pika merely wasn't it.