In The Beginning...

...we started eating.

Now we're blogging.

About what we ate, where we ate it, and if we'd eat it again.

Some Eating Experiences just need their stories told. So let's move on to the first story...



I grew up in Toronto, Ontario, Canada, where one of the Holy Houses of Food is the St. Lawrence Market. Whenever anyone comes to visit Toronto, even a small, quiet foodie will suggest a trip to the fabled St. Lawrence Market.

Located at Front Street and Lower Jarvis, this massive building houses butchers, fish mongers, fromageries, bakeries, fruit and veggie vendors, and loads of specialty food stalls. Yep, from dungeness crab to camel steaks to chanterelle mushrooms, and everything in between, you can find it at the St. Lawrence Market.

I've been taking my hubby there since we first started dating and now, it's one of the places we consider a viable 'date night' option. But that's just us...

We often go with no particular Eating Experience in mind, as we did yesterday, and here's what we wound up with:

Seafood and Arugula Salad with Heirloom Tomatoes

Venison Sausage in Chanterelle Mushroom sauce with Fingerling Potatoes and Golden Beets

Prosciutto and Artichoke Pizza with Bocconcini

Plus a variety of antipasto items, enough to sink a ship, and two different kinds of mustard we just had to have, not to mention the obligatory pound of bacon and camel pepperettes.

Tonight, the Seafood and Arugula Salad. Can I just say oh my God.

Seafood and Arugula Salad with Heirloom Tomatoes


Salad
1 cleaned squid - you can get it 'as is' if you want, but seriously...
6 medium scallops
4 large shrimp
Half bunch of fresh arugula
1/2 large avocado
1 heirloom tomato
Pine Nuts, toasted

Dressing
2 tbsp Kozlik's Balsamic Fig and Date mustard
1/3 cup olive oil, best you've got
1/4 cup balsamic vinegar, best you've got
pepper to taste
Old bay seasoning to taste
1 gulp dry white wine, yes for the dressing, not for you

Method
Simple as it gets really.
Toss the seafood in olive oil, minced garlic, salt and pepper. Pan fry on high heat just until cooked. Don't over do it, or the seafood will be rubber.
Toast the pine nuts over high heat with a little seasoning. We used Old Bay.
Wash and cut up your veggies.
Assemble everything in individual shallow bowls and drizzle with dressing.

Would we eat it again? You bet, and we think it will parlez into a beautiful little starter too, rather than the meal size portion it was here.

Værsågod!