Elevate the humble B.L.T. to culinary heights with this entirely from-scratch masterclass.
We're talking artisan bacon, crusty sourdough, vibrant aioli – every element crafted with intention and love.
This isn't just a sandwich; it's an experience.
Not in the mood to brew?
Order at Angelique'sTotal Time
128h 35m
In a bowl, combine the kosher salt, brown sugar, pink curing salt, and cracked black peppercorns. Add maple syrup if using.
Rub the cure mixture thoroughly into the pork belly, ensuring all surfaces are coated. Place the pork belly in a resealable plastic bag or container.
Refrigerate the pork belly for 7-10 days, flipping it daily. This allows the cure to penetrate evenly.
After curing, rinse the pork belly thoroughly under cold water to remove excess cure. Pat dry with paper towels.
Smoke the pork belly at 200°F (93°C) for 3-4 hours, or until the internal temperature reaches 150°F (66°C). Use a smoker or a grill set up for indirect heat with wood chips.
Let the bacon cool slightly, then chill completely in the refrigerator. Slice into desired thickness before cooking.
Cook the bacon slices in a skillet over medium heat until crispy and golden brown. Drain on paper towels.
Combine the flour and water in a bowl. Mix until just combined. Let rest for 30 minutes.
Add the sourdough starter and salt to the autolysed flour. Mix well until the dough comes together. Begin kneading.
Place the dough in a lightly oiled bowl, cover, and let rise for 4-6 hours, folding every hour for the first 3 hours. The dough should roughly double in size.
Gently turn the dough out onto a lightly floured surface. Shape into a round or oval loaf.
Place the shaped dough in a banneton basket or a bowl lined with a floured cloth. Cover and refrigerate overnight (8-12 hours).
Preheat oven to 450°F (232°C) with a Dutch oven inside. Carefully remove the hot Dutch oven, place the dough inside, score the top, cover, and bake for 20 minutes. Remove the lid and bake for another 25-30 minutes, or until golden brown and the internal temperature reaches 210°F (99°C).
Let the bread cool completely on a wire rack before slicing.
In a bowl, whisk together the egg yolk, minced garlic, lemon juice, and Dijon mustard until well combined.
Very slowly drizzle in the olive oil, whisking constantly, until the mixture begins to emulsify and thicken. Be patient, this is crucial to avoid breaking the emulsion.
Continue adding the olive oil in a slow, steady stream, whisking vigorously, until the aioli is thick and creamy.
Season with salt and pepper. Adjust the lemon juice or garlic to taste.
Cover and refrigerate the aioli for at least 30 minutes to allow the flavors to meld.
Lightly toast the sourdough slices to a golden brown. We're aiming for a subtle crunch that complements the other textures, not a burnt offering.
Generously spread the homemade garlic aioli on one side of each toasted sourdough slice. This creamy, pungent base is critical.
Place the crisp lettuce leaves on top of the aioli-covered slice. Make sure the lettuce is bone-dry, we don't need soggy bread.
Arrange the ripe tomato slices over the lettuce. Season with a pinch of sea salt and freshly cracked black pepper. The seasoning is key.
Carefully place the cooked bacon slices over the tomato. Distribute the bacon evenly for maximum salty, smoky bliss in every bite.
Carefully place the second slice of sourdough, aioli-side down, on top of the bacon. Gently press to adhere. Slice in half, if desired, and serve immediately. This sandwich is best enjoyed fresh.
Add a touch of heat with a chipotle aioli and pickled jalapeños.
Creamy avocado adds richness and a healthy twist.
1For an extra layer of flavor, brush the sourdough slices with garlic-infused olive oil before toasting.
2Use a mandoline to slice the tomatoes evenly and thinly.
3If you don't have a smoker, you can bake the cured pork belly at 275°F (135°C) for 2-3 hours to achieve a similar, albeit less smoky, result.
1Adding the olive oil too quickly when making the aioli, causing it to separate.
2Overcooking the bacon, rendering it brittle and flavorless.
3Using unripe or bland tomatoes.
This recipe captures the essence of Angelique's in Ajax. Authenticity isn't just about ingredients; it's about place.
Friends, let's embark on a journey. Not just any journey, but a pilgrimage to the heart of decadence, reimagined. We're recreating Cafe Wanoka's legendary Tofu Cheesecake Slice, a Scarborough treasure. Now, I know what you're thinking: tofu? Cheesecake? Trust me. This isn't your average vegan dessert. This is a symphony of textures and flavors, a testament to what's possible when culinary curiosity meets meticulous technique. Imagine this: you walk into Wanoka, the air thick with the aroma of freshly brewed matcha and subtle spices. The display case gleams, showcasing rows of these ethereal slices, each one a promise of creamy bliss. The first bite? A revelation. The silken tofu base, surprisingly rich, melts on your tongue, followed by the bright tang of lemon and the subtle warmth of vanilla. The graham cracker crust, buttery and crisp, provides the perfect counterpoint. It's a dance of sweet and savory, light and decadent, healthy and… well, let's just say soul-satisfying. This isn't just a recipe; it's a masterclass. We'll be making every component from scratch, from the velvety tofu filling to the golden graham cracker crust and the bright raspberry sauce. We'll explore the secrets of achieving the perfect texture, the delicate balance of flavors, and the art of presentation. This is about understanding the 'why' behind each step, so you can adapt and innovate in your own kitchen. This isn't just about recreating a slice of cheesecake; it's about unlocking a new level of culinary confidence. Forget store-bought shortcuts; we're building flavor from the ground up. I promise you, the effort is worth it. Let's get started and bring a taste of Wanoka into your home!
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Let's be real, the Philly Cheesesteak isn't just a sandwich; it's an experience. It's the sizzling sound of thinly sliced steak hitting the griddle, the molten cheese stretching with every bite, the soft roll yielding just enough to contain the savory goodness within. Here at Angelique's in Ajax, we've spent years perfecting our version, and now we're spilling the secrets. Forget those pale imitations you've had elsewhere; we're talking about a true taste of Philly, right in your kitchen. What sets our cheesesteak apart? It's all about quality and technique. We start with thinly sliced ribeye, because let's face it, that marbling is where the flavor lives. We don't skimp on the cheese, either—a blend of provolone and white American creates that iconic gooeyness. And the roll? It's gotta be soft but sturdy, able to soak up all those delicious juices without falling apart. This recipe might seem a bit involved, especially if you're making the cheese sauce from scratch, but trust us, the payoff is enormous. It's the kind of sandwich that makes you close your eyes and savor every single bite. The aroma alone will transport you to a bustling Philadelphia street corner. Imagine sinking your teeth into that warm, cheesy, meaty perfection. That's what we're aiming for. So grab your apron, fire up your griddle, and let's get cooking. We're about to embark on a culinary journey that will change your definition of "sandwich" forever. And hey, even if you don’t live near Ajax, you can still enjoy a taste of Angelique’s. Let's do this!
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Alright, let's talk brunch. Not just *any* brunch, but *the* brunch – the Merican Brunch Plate from Cannon Coffee Co. in Hamilton. This isn't your basic eggs-and-bacon deal; this is a symphony of flavors and textures, a culinary journey all on one plate. We're talking crispy samosas bursting with savory potato filling, smothered in a rich, decadent butter chicken poutine, and served with a side of our signature house-made naan. It's bold, it's comforting, and it's guaranteed to kickstart your day. At Cannon, we believe in crafting experiences, not just meals. Every component is made with love and intention. From the gentle sizzle of the samosas hitting the oil to the aromatic spices blooming in our butter chicken sauce, we engage all the senses. Forget the sad, lukewarm brunch buffets – this is about creating something special. This is a dish that tells a story, a fusion of cultures and flavors that somehow just *works*. And today, we're letting you in on all our secrets. We're going to build this masterpiece from the ground up, no shortcuts, no compromises. Get ready to roll up your sleeves, because we're about to embark on a culinary adventure that will transform your brunch game forever. This is more than just a recipe; it's a passport to brunch nirvana. So, are you ready to create some magic?
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