A new kind of grocery store

I had been watching the evolution of Maple Leaf Gardens as it transitioned for a hockey arena to the new, much anticipated Loblaws. Yes there has been much controversy around this, but as far as I am concerned, why not? At least the building is being used and maintained. Good for Loblaws and Ryerson University for coming together.

I hope you understand that I could not be one of the first to attend the opening of the Loblaws, no I am not going to line up for the opening of a grocery store, so after a few weeks I decided to venture over and check out the famous 18 foot wall of cheese that I kept hearing about. It does not let you down. The wall of cheese or the store. It really is beautiful. The space, big, open, airy, clean and simple. The selection is great and the quality is right up there. The meat is stunning and the fish also looks fabulous. I love that they actually properly display the fish, each in their own metal tray on the ice so as not to contaminate the ice and potentially the other fish.

Then I make my way to the wall of cheese, and it truly is an 18 foot wall of cheese. Now, for those of you who don't know, I recently began studying to become a fromager so this was of particular interest to me. The selection was impressive, such as Avonlea Clothbound Cheddar, a Canadian artisanal cheese from Prince Edward Island, Mimolette from France and even French Morbier and the Canadian equivalent, Douanier. Definitely a place to visit when looking to put together a cheese board.

Doesn't that look beautiful? Now imagine pairing those cheeses with the beautiful Parma Ham show below!

This is definitely a new kind of grocery store. It sets the bar high. It is fun just to visit. Enjoy it...let it inspire you to prepare beautiful dishes in your home!

Back to my roots Schnitzel

I did grow up eating the stuff and to this day, I love it. But more importantly, whenever I serve it, everybody loves it, adults and children alike. The beauty of this entree is in its simpicity. One thing I always do in my household is make extras. No matter how much I make, there is always barely enough for the kids to grab a piece to save for their school lunch the next day, 'cause in case you don't know, these make for a killer sandwich! I also use this recipe as the base for many other meals, chicken parmigiana being one of them. I use different meats depending on what is available and what I am in the mood for, chicken, turkey, pork, veal and beef in a pinch. Traditionally, "Weiner Schnitzel" is made from veal, hence its buttery soft texture, but I generally make it with chicken, turkey or pork.

Weiner Schnitzel

2 cups all-purpose flour
2 eggs
1/3 cup milk (if you don't like milk, you can use water)
4 cups bread crumbs, fine ground
1/4 teaspoon each of garlic powder, sweet Hungarian Paprika
salt & pepper, to taste
6-8 slices of pork scallopini (or whatever meat you choose)
2 cups vegetable or sunflower oil (or a light frying oil)
2 lemons, cut into wedges


To start your schnitzel, you need to set up a small assembly line which will include 3 dishes (2 large plates and 1 bowl) and then your large fry pan. You may also want to preheat your oven to 200F and put in a baking sheet with a rack so you can keep you schnitzel warm until you are ready to serve. Now, let's get started!

1. Your first plate will hold your flour, then you will have your bowl which will include your eggs and milk whisked together and then your last plate will include your bread crumbs along with your spices mixed in.
2. Using a meat tenderizer, hammer you meat on both sides so that it is nice and thin, be careful not to tear the meat.
3. Pour your oil into your pan so that you have approx. 1/4" in the pan and heat it on medium until it reaches 350F.
4. First dip your meat, 1 piece at a time, into the flour and lightly coat it, followed by your egg wash and then the bread crumbs ensuring that your meat is completely coated in the breadcrumbs. Then lay it onto your platter and continue this process until your oil is heated to 350F.
5. When your oil is ready immerse your meat and cook it until it is lightly browned on each side (3-5 mins/side depending on size and thickness of the meat). Be sure not to overcrowd the meat in the pan when you are cooking it.
6. When it is ready, place them on your warming tray in the oven until you are ready serve.

The traditional way of serving schnitzel is with a wedge a lemon and each individual squeezes it on themselves.

As I mentioned previously, this is a great start for many other meals, for example, with Chicken Parmigiana, use my tomato sauce recipe from the fall and you are ready to go! Simply place your chicken into an oven friendly dish, pour on the tomato sauce and grate some mozzeralla cheese and parmigiana and bake at 350F for approx. 20 mins and you are done! This also makes an awesome sandwich!

Hope you enjoy!