Elevate the humble club sandwich into an exquisite culinary experience with Angelique's signature approach.
Prepare every component from the ground up – brioche, roasted chicken, bacon, aioli, and even pickled onions – for a symphony of flavors and textures that will redefine your understanding of this classic.
Not in the mood to brew?
Order at Angelique'sTotal Time
6h 20m
In a stand mixer fitted with a dough hook, combine flour, yeast, sugar, and salt. Add eggs and milk, and mix on low speed until a shaggy dough forms.
Gradually add the cold butter cubes, one at a time, mixing on medium speed until each piece is fully incorporated. This process will take time, patience is key.
Continue kneading the dough for 10-12 minutes, or until it becomes smooth, elastic, and pulls away from the sides of the bowl. This is crucial for developing gluten.
Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1.5-2 hours, or until doubled in size. A slow, steady rise is paramount.
Punch down the dough and divide it into the desired number of portions (e.g., for a loaf or individual rolls). Shape as desired and place in a greased baking pan.
Cover the shaped dough and let rise again for 1-1.5 hours, or until almost doubled. Observe, don't rush.
Preheat oven to 350°F (175°C). Brush the dough with an egg wash (1 egg beaten with 1 tbsp milk) for a golden crust. Bake for 30-40 minutes, or until golden brown and baked through. An internal temperature of 200°F (93°C) is ideal.
Let the brioche cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Resist the urge to slice it while warm.
Preheat oven to 400°F (200°C). Pat the chicken breasts dry with paper towels. Dry chicken roasts better.
In a small bowl, combine olive oil, salt, pepper, garlic powder, and thyme. Rub the mixture all over the chicken breasts. Squeeze lemon juice over the chicken.
Place the chicken breasts in a baking dish and roast for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Overcooking is a travesty.
Let the chicken breasts rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful result.
Place the bacon slices in a cold skillet. This allows the fat to render slowly, resulting in crispier bacon.
Cook over medium heat, turning occasionally, until the bacon is crisp and golden brown. Monitor closely; bacon goes from perfect to burnt in a heartbeat.
Transfer the bacon to a paper towel-lined plate to drain excess grease. Grease is the enemy of crispness.
In a bowl, whisk together minced garlic, egg yolk, lemon juice, and Dijon mustard. This is the foundation of the aioli.
Slowly drizzle in the olive oil, whisking constantly, until the aioli emulsifies and thickens. Patience is crucial; adding the oil too quickly will break the emulsion.
Season with salt and pepper to taste. Adjust the lemon juice for desired tanginess. A touch of cayenne pepper can add a pleasant kick.
Let the aioli rest for at least 30 minutes to allow the flavors to meld. This step is not essential, but it enhances the overall flavor.
In a small saucepan, combine white vinegar, water, sugar, salt, and peppercorns (if using). Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.
Place the sliced red onion in a heatproof jar or bowl. Pour the hot brine over the onions, ensuring they are fully submerged.
Let the onions cool completely, then cover and refrigerate for at least 30 minutes before using. The longer they pickle, the more intense the flavor.
Lightly toast the brioche slices until golden brown and slightly crisp. This provides a stable base and textural contrast.
"Watch carefully to prevent burning. A touch of char is acceptable, excessive burning is a culinary crime."
Spread a generous layer of aioli on one side of each toasted brioche slice. Don't be shy; the aioli is a crucial element of flavor.
On two slices of aioli-slathered brioche, layer butter lettuce, tomato slices, and avocado slices. Season lightly with salt and freshly ground black pepper.
Arrange half of the sliced roasted chicken evenly over the tomato and avocado layer. The quality of the chicken dictates the success of this sandwich; source well, roast impeccably.
Top the chicken layer with another aioli-slathered brioche slice. Press down gently.
On the newly placed brioche, layer the crispy bacon slices and pickled red onions. The combination of salty and tangy is a revelation.
Arrange the remaining sliced roasted chicken over the bacon and onion layer.
Top with the final aioli-slathered brioche slice, aioli-side down. Press firmly but gently to compress the sandwich.
Using a sharp serrated knife, carefully cut the sandwich in half or into quarters. Secure with toothpicks if desired.
"A sharp knife is paramount for a clean cut. Dull knives crush the sandwich."
Serve immediately. This sandwich is best enjoyed fresh, when the flavors and textures are at their peak. Anything less is a disservice to the ingredients.
Substitute roasted turkey breast for the chicken for a classic variation.
Omit the chicken and bacon, and add grilled halloumi cheese and extra vegetables.
1Use high-quality ingredients for the best flavor. This is not a place to skimp.
2Toast the brioche just before assembling the sandwich to prevent it from becoming soggy.
3Don't overcrowd the skillet when cooking bacon to ensure even crispness.
4Adjust the amount of garlic in the aioli to your preference, but don't be afraid to be generous.
5Pickled red onions can be made several days in advance.
6For a spicier kick, add a pinch of cayenne pepper to the aioli or brine for the pickled onions.
1Using low-quality bread: The brioche is the foundation; don't compromise.
2Overcooking the chicken: Dry chicken ruins the entire sandwich.
3Undercooking the bacon: Soggy bacon is unacceptable.
4Adding the olive oil too quickly when making aioli: This will cause the emulsion to break.
5Not letting the pickled onions pickle long enough: They need time to develop their tangy flavor.
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!
Welcome to the definitive guide to replicating the meticulously crafted pour over experience of Toronto's renowned Pilot Coffee Roasters, right in your own kitchen. Forget the rushed morning brew; this is a meditative, scientific process designed to unlock the absolute peak flavor profile of your carefully selected beans. Imagine the first breath of the morning—not just of air, but of volatile aromatics rising from the freshly bloomed grounds. It’s a complex symphony: bright, clean acidity that sparkles on the palate, swiftly followed by the deep, resonant bass notes of caramelized sugars and rich chocolate, all carried through a delicate, silken body. This isn't just coffee; it’s an extraction ballet. What makes the Pilot method special, as evidenced by their published guides, is the commitment to precision, utilizing a classic 1:16 ratio and specific, multi-stage pouring technique. Since we cannot create the beans themselves, our mastery lies in controlling every *other* variable. We will treat the water—the primary solvent—with the respect it deserves, ensuring the temperature is dialed in to extract the sweet compounds without scalding the delicate flavors. We will meticulously control the grind size to ensure uniform particle size, eliminating both sour under-extraction and bitter over-extraction. Furthermore, we’ll detail the multi-phase pour—the bloom, the primary pour, and the final saturation—that guarantees an even saturation across the coffee bed, leading to the clean, vibrant cup Pilot is famous for. This masterclass transforms a simple morning ritual into a weekly culinary achievement. Prepare your palate, slow down your pace, and get ready to taste your coffee like never before.
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!
Welcome to Coffee Run Co., where we believe everyone deserves a truly exceptional cappuccino, even—and especially—if you're dairy-free. For years, we've obsessed over the perfect marriage of espresso and oat milk, and we're finally ready to share our secrets. Forget everything you think you know about oat milk cappuccinos. We're not just slapping some foamed oat milk on top of espresso and calling it a day. We're talking about a symphony of textures and flavors, from the rich, nutty crema of our carefully extracted espresso to the velvety microfoam that clings to your upper lip as you take that first sip. Our cappuccinos are about balance. A comforting warmth, that subtle sweetness from the oat milk – it all combines to create an experience, not just a drink. At Coffee Run Co., nestled in the heart of Hamilton, we pride ourselves on sourcing the highest quality beans and crafting each drink with precision and passion. This recipe embodies that commitment. We'll guide you through every step, from dialing in your grinder to creating the silkiest oat milk foam you've ever seen. We even include our signature Brown Sugar Syrup recipe that takes it to the next level, trust us when we say you won't regret making the small leap from a standard cappuccino. Whether you're a seasoned barista or a home coffee enthusiast, we're confident that this guide will elevate your oat milk cappuccino game. So, grab your favorite mug, and let's get brewing!
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?
Welcome to the heart of Cafe Mirage, right here in Scarborough! Our latte isn't just a drink; it's an experience—a warm embrace on a chilly morning, a comforting pause in a busy day. We believe in crafting everything from scratch, pouring love into every step, from grinding the beans to frothing the milk to silken perfection. Here at Mirage, we draw inspiration from the vibrant energy of our neighborhood. The cafe buzzes with conversation, laughter, and the clinking of ceramic mugs. The air is thick with the rich, nutty aroma of freshly roasted Arabica beans, mingling with the sweet vanilla notes from our homemade syrup. It's a sensory symphony, and our latte is the star of the show. Forget those bland, lifeless lattes you find elsewhere. We're talking about a latte that dances on your tongue—a harmonious blend of bold espresso and velvety steamed milk, topped with a delicate microfoam that begs to be savored. And the best part? You can recreate this cafe experience in your own kitchen. We're going to break down every single step, from crafting our signature vanilla bean syrup to dialing in the perfect espresso extraction. It might seem daunting at first, but trust us, it's incredibly rewarding. We'll guide you through our process, sharing all our secrets and pro tips along the way. Get ready to transform your coffee routine from mundane to masterful. So, roll up your sleeves, fire up your espresso machine, and let's get brewing! We will create vanilla latte to remember.