Archive | April, 2011


30 Apr

Vincenzo's is located at 150 Caroline Street South, Waterloo, Ontario, Canada

Vincenzo’s is a one-of-a-kind locally owned deli and grocery store situated at the corner of uptown Waterloo, Ontario.  The store sells unique and European brand salad dressings, soups, olive oils, condiments, crackers, rice, seasonings, pickled vegetables, pastas, cheese, local or organic produce and a host of other edible products.  It also aims to make fresh and quality foods such as fresh pastas with complimentary sauces, breads, sweet baked goodies, salads, sushi and custom-made deli sandwiches (which can be pre-ordered online).

Walnut Baklava, $1.50

italian Panini with Prosciutto, $4.95

The store has a variety of departments such a desserts counter, a large fresh meat and seafood area, a bakery, a produce section and a floral corner. My favourite departments are the cheese and deli counters.  At the deli counter, there is an assortment of mild to spicy deli meats and sausages.  The deli department is also where you can order a sandwich made on the spot to your liking. The cheese counter offers feta from Greece, parmigiano reggiano, Canadian brie and a host of other delicious dairy delights at reasonable prices and conveniently located next to the cheese section is the bakery and a cracker aisle. There is also a café with tables and chairs where you can sit down and eat some of your purchases.

Shelves filled with fresh, local and/or organic produce.

The floral corner.

Fresh meat counter.

Deli, sausage and sandwich counter.

An assortment of sides.

For more information about Vincenzo’s, their website offers recipes, newsletters, announcements regarding ready-to-eat items of the day and featured products as well as the option of ordering sandwiches online. Or visit Vincenzo’s and browse their uniquely stocked shelves and specialty counters.


Food Play

17 Apr

Food Play by Saxton Freymann and Joost Elffers

Food Play is a picture book of food art created by Saxton Freymann and Joost Elffers.  Inside the book, you’ll find photographs of an artichoke turned into an owl, mushrooms as furniture, oranges becoming faces, bananas depicted as giraffes and so much more.  Below are a few examples:

A cat (onion) and dog (green pepper), who is lounging on a recliner (avocado peel), reading some books (rhubarb).

A green onion "person" riding a bicycle (oranges).

Kiwi turned into a monkey.

A watermelon turtle.

An owl (artichoke) watching her nest (mushroom cap).

The imagination, skill and dedication to bring to life regular fruits and vegetables is awe-inspiring.

Heidelberg Restaurant

12 Apr

The Olde Heidelberg Restaurant and Tavern is located at 3006 Lobsinger Line in Heidelberg, Ontario, Canada. The copper kettles seen in the background brews beer that is sold on the premises.

The Heidelberg restaurant is part of a tavern and motel building that is located in Heidelberg, Ontario, Canada. It has a relaxed atmosphere with a seat yourself policy. The tavern is well known for brewing its own beer onsite and its copper brewing kettles are proudly displayed at the front of the establishment. The restaurant is popular for serving traditional German dishes.

When I went during dinner service, there were quite a few large groups sitting around friendly chatting and enjoying shiny golden beers and bar foods such as onion rings, battered mushrooms (which are very tasty), chicken wings and fries. There were also couples enjoying a casual meal out and the restaurant considers itself a family dining establishment.

Battered mushrooms, $4.75

Some popular entrees include the veal schnitzel, smoked pork hock, ribs, pigtails and sausage dinner which comes with coleslaw, sauerkraut or vegetables and fries or mashed potatoes with the option of gravy.  The smoked pork hock was full of soft juicy meat that easily falls off the bone and the side portions were quite generous.  I  noticed that many of the other restaurant patrons had also ordered the smoked pork hock dinner.

Smoked pork hock with mashed potatoes and gravy, coleslaw, sauerkraut and mustard, $14.95.

Veal schnitzel with mashed potatoes, sauerkraut, sour cream and apple sauce, $13.95.

There are also sandwiches and burgers available as well as a children’s menu and a selection of pies for dessert. Thursday is wings night and there are daily dinner specials for $11.95.

The Heidelberg restaurant and tavern is a great place for sampling traditional German dishes and/or beers with friends.  The prices are fair and the service and atmosphere is friendly.

Beef Stew

3 Apr

The following beef stew recipe was provided to me by Lillian Beltaos but with a few changes from the original recipe.  The main difference is Lillian’s recipe also includes dumplings which I haven’t quite mastered.

Beef stew served with brown rice.

  • 2lbs of stewing beef
  • 1 medium onion, chopped
  • 3 cloves of garlic, finely chopped
  • 1 green pepper, diced
  • 1 carrot, peeled and diced
  • 2 medium tomatoes, diced
  • 2 medium potatoes, peeled and cut into large chunks
  • 1 can (398mL) of tomato sauce
  • 1/2 cup of water
  • 1/2 cup of milk
  • 2 tbsps of extra virgin olive oil
  • 2 bay leaves
  • 1 tsp of paprika
  • salt and pepper to taste

Onions, carrots, green peppers, garlic and tomatoes.

Turn the burner to high.  In a deep pot, add in the olive oil and onions.  Cook the onions until they are soft and translucent, then add in the meat, paprika, salt, pepper and garlic.   Mix well.  Brown the meat for a couple of minutes.

Seasoning and browning the beef.

Add in the carrots and green peppers. Cook for another couple of minutes before adding in the water, milk, tomato sauce and bay leafs.  Once the liquids in the pot begin to boil, turn down the heat so that the liquids are at a very low and gentle simmer. Add in the tomatoes and cook for two hours uncovered.  After the two hours, add in the potatoes and cook for another one to two hours uncovered.

Stew before it has slowly cooked for a long time.

Stew after it has slowly cooked for a long time.

You can check the readiness of the stew by seeing if the beef is soft and falls apart when pierced with a fork. Taste to see if more salt and pepper are needed. Serve hot. This stew goes well with a simple salad, rice or mash potatoes.

Thank you to Lillian for sharing her recipe.