Joey Don Mills

Tandoori Chicken Flatbread 

Sweet and spicy with a hint of maple taste and "Indian" flavor. The dough was harder/tougher than I thought it would be; it tasted like pizza crust. Also ordered Ahi Tuna Tacos and Yam Fries - I like the garlic mayo dip. Friends who ordered the Lobster Ravioli said it was nothing special, but the Ahi Tuna Club is supposed to be really good.

Sushi on 7

Aunt's birthday dinner @ Sushi on 7

Clockwise from top left: Tobiko salad, steamed egg (smooth egg with roe on top, nothing inside but still good), softshell crab/spicy salmon/eel avocado roll (a bit sloppy and not much filling?), kalbi, eel pizza (didn't like the deep fried eel; Riz was def. better), enoki beef roll, mussels

Haven't been to ayce in a long time because I definitely prefer a la carte with better quality but we decided to go to ayce for more variety for the kids. I've been to Sushi on 7 once before and I remember it being one of the better ayce restaurants, but it is very small inside and we were placed in a cramped corner table. 

Variety: Good - wide selection of cooked foods, rolls, rice, noodles. BUT they don't have one of my favourite ayce dishes - garlic sirloin cubes!

Taste: Good - cooked foods that I enjoyed were: grilled shrimp skewer, mussels (though no sake taste), enoki beef roll, grilled salmon belly, steamed egg, eggplant. Rolls were a bit sloppy with too much rice. Salmon sashimi was reasonably fresh. Ice cream was good. 

Price: $18.99/adult on Mon-Thurs. Remember to print off 10% off coupon

Recipe | Scones

Preparation time: 15 minutes

Cook time: 14 minutes

This wet dough makes scones with an airy texture and crisp tops.  Enjoy warm straight from the oven with a hint of butter, jam or fresh cream. Recipe modified from Canadian Living.com

Before: Wet dough

Finished Product! Golden, crisp tops

Success!

Soft and airy inside

Makes 15 scones 

Ingredients

2 cups all purpose flour

1/4 cup granulated sugar

4 tsp baking powder

1/2 tsp salt

1/2 cup cold unsalted butter, cubed

1 egg

3/4 milk 

Preparation

In large bowl, whisk together flour, sugar, baking powder and salt. With pastry blender, 2 knives or fingertips, cut in butter until in coarse crumbs with a few larger pieces. Mix in raisins.

In glass measure, beat egg with fork; add enough of the milk to make 1 cup (250 mL), stirring to blend. Remove 2 tbsp (25 mL) and set aside. 

Pour remaining mixture, all at once, into centre of flour mixture. Stir with fork just until dough comes together to form wet dough. Using hands, shape into ball. Transfer to lightly floured surface; pat out into scant 3/4-inch (2 cm) thickness.

Using floured 2-inch (5 cm) round cutter, cut out biscuits. Repeat with scraps once. Place on parchment paper–lined baking sheet; brush with reserved milk mixture. Bake in 425°F (220°C) oven until risen, golden and firm to the touch, about 14 minutes. 

Notes

Making scones was much easier than I thought. Under half an hour, does not make a mess and only requires a few simple ingredients. At first, I was worried that the dough was too wet and sticky, but they came out perfectly crisp on top and soft on the inside with a hint of buttery flavor. I don't have a pastry blender so I used my hands to mix the butter into the flour and I don't have a round cookie cutter so I just used my hands to form chunks/balls (don't roll them smooth if you prefer the natural crumble top) 

Joey Eaton Centre

The best bellini! It was fruity and fresh with just the right amount of sweetness and peach flavour and a perfect mix of slush and liquid. It wasn't strong, but the alcohol effects were felt later. Nice presentation and icy peach to top it off.



Appetizer: Ahi Tuna Tacos. These were delicious. The tuna was soft and paired perfectly with the fragrant sesame seeds and sauce. The coleslaw was fresh and gave it a crunchy texture along with the taco shell. I couldn't taste the wasabi aioli though; it was fine without it.



Because we were too busy chatting, our main dishes got a bit cold. However, the yam frites were great - crispier than Moxie's. The bread was buttery and crispy and probably would've tasted better hot. The cheese was good but I couldn't taste the lobster. I think the sandwich tasted better without the cocktail sauce.



Had a taste of the steak and the peppercorn rub was good and potatoes were very soft. The mashed potatoes were good but I didn't like the fried wrapping.

Overall, I'm glad I finally got to try Joey. It was smart that they split the bill for us (main, drink + half appetizer) and my total came to $33. For a grilled cheese sandwich, it is overpriced but worth it to try the food and environment.

Recipe | Strawberry Cream Cake

First time making this strawberry cream cake for my friend's birthday. I had to use a lot of cream to make the cake look bigger and to cover up flaws.

Two layers of sponge cake with cream and strawberries in between.

Recipe from openrice.com

Plain Sponge (1 lb):

1/3 cup + 1 tablespoon flour

1/3 cup sugar

3 egg whites

3 egg yolks

1/8 teaspoon salt

1/4 teaspoon vanilla essence

2 tablespoons melted butter (1 oz)

Filling & Topping:

1 cup mixed fruit (I used strawberries instead of fruit)

1 slice tinned peach ，1 slice tinned pineapple

1 bottle fresh cream (8 ozs) (I used 16oz of cream and 4 tbsp sugar)

2 tablespoon sugar

1/4 teaspoon vanilla essence (I omitted vanilla in the cake and cream)

Sponge Cake:

Blend egg whites until stiff. Add sugar in and blend well until stiff.

Blend eggyolks slightly. Add in egg white mixture immediately and blend well.

Sift flour and salt. Add in egg mixture in 3 portions. Blend mixture well after each addition of egg mixture.

Add vanilla essence. Finally, add melted butter and blend quickly.

Grease 7" round baking pan. Dust flour on pan. Pour mixture in pan.

Preheat oven to 350 degree Fahrenheit, bake for 25 minutes.

Remove from oven and let cool. Then slice cake into 2 layers.

Cream:

Pour fresh cream into a basin and place basin on top of bed of ice.

Add sugar in. Blend slowly until cream thickens. Add vanilla essence imediately.

Spread mixed fruit and cream on each layer of sponge cake. Put layers back together and spread cream on entire cake. Decorate the top with peach and pineapple.

It was the first time I used a recipe that required folding egg yolks into egg whites. The cake was a good sponge cake but some bites were lumpy due to not mixing thoroughly (I did not want to overmix the egg whites)