Welcome to Edill's Coffee House, right here in the heart of Scarborough!
We're not just about lattes; we're about crafting experiences, one bite and sip at a time.
And nothing embodies that more than our Blueberry Bliss Brunch.
Forget those sad, lifeless brunch plates you find elsewhere.
We're talking about a symphony of textures and tastes, all built from the ground up.
Imagine sinking your fork into a cloud-like buttermilk pancake, bursting with fresh, juicy blueberries, each one a tiny explosion of sweetness.
Then, a drizzle of our homemade lemon curd, a tangy counterpoint that wakes up your palate. But it doesn't stop there.
We pair it all with crispy, golden-brown potato rosti, offering a savory, earthy depth.
Trust us, this isn’t just breakfast; it's a weekend ritual, a celebration of simple pleasures done exceptionally well.
We're going to dive deep, sharing the secrets we've honed over years behind the counter.
We'll guide you through every step, from the perfect pancake batter to the crispiest rosti, ensuring your Blueberry Bliss Brunch is nothing short of spectacular.
Forget the store-bought shortcuts; we're building a masterpiece from scratch.
This is more than just a recipe; it's an invitation to elevate your brunch game.
So, grab your apron, and let's get cooking!
You'll discover that scratch-made is not just tastier; it's an act of love, a way to connect with your food and share something truly special.
Prepare yourself for that first bite – a perfect harmony of sweet, tart, and savory that will leave you craving more.
That is the Edill’s promise.
Not in the mood to brew?
Order at Edill's Coffee HouseTotal Time
1h 15m
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. We always sift our dry ingredients for the lightest, fluffiest pancakes.
In a separate bowl, whisk together the buttermilk, eggs, and melted butter. Make sure the butter isn't too hot, or it will cook the eggs!
Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few lumps are okay! Overmixing will result in tough pancakes.
Grate the potatoes using a box grater or food processor. We prefer a medium shred for the best texture. Place the grated potatoes in a bowl of ice water immediately to prevent browning.
Drain the potatoes and squeeze out as much excess water as possible using a clean kitchen towel or cheesecloth. This step is crucial for crispy rosti! Think of it like wringing out a sponge; get every last drop.
In a mixing bowl, combine the grated potatoes, grated onion, salt, and pepper. Mix well to ensure the seasoning is evenly distributed.
In a medium saucepan, whisk together the eggs, sugar, lemon juice, and lemon zest. We always use a non-reactive saucepan to avoid any metallic taste.
Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This will take about 10-15 minutes. Don't let it boil! Patience is crucial here. The aroma will be intoxicating, a burst of sunshine in your kitchen!
Remove from heat and whisk in the butter, one cube at a time, until completely melted and smooth. The curd should be rich, glossy, and utterly irresistible.
Strain the lemon curd through a fine-mesh sieve into a clean jar or bowl. This removes any lumps and ensures a silky-smooth texture. Allow to cool completely before serving.
Once our rosti potatoes are grated, we immediately submerge them in ice water for 10 minutes. This is our kitchen trick to prevent discoloration and release excess starch, ensuring extra crispiness! Squeeze the water out of the grated potatoes, and begin to pre-heat your non-stick pan.
"Don't skip the ice water bath! It's crucial for crispy rosti."
Melt 1 tbsp of butter on a preheated griddle over medium heat. Pour 1/4 cup of pancake batter onto the griddle for each pancake. Sprinkle a few fresh blueberries on top of each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. You'll know it's time to flip when bubbles start to appear and the edges look set. The sizzle is the music of a perfect pancake!
Heat 1 tbsp of butter in a large non-stick skillet over medium heat. Divide the grated potato mixture into four portions. Form each portion into a small patty. Carefully place the patties in the skillet and cook for 5-7 minutes per side, or until golden brown and crispy. The sound of the potatoes sizzling and caramelizing is pure magic! Press down slightly on each rosti with a spatula to ensure even browning.
"Patience is key! Don't rush the cooking process, or the rosti won't be crispy."
On each plate, arrange two blueberry pancakes and two potato rosti. Drizzle generously with homemade lemon curd and maple syrup. Garnish with extra fresh blueberries. Serve immediately, and enjoy the fruits of your labor!
Make it plant-based! Substitute the buttermilk with almond milk, the eggs with flax eggs, and use a plant-based butter substitute. The lemon curd can be made with silken tofu for a creamy texture.
Add a medley of fresh berries to your pancakes and rosti for an extra burst of flavor and color. Raspberries, strawberries, and blackberries work beautifully.
1For the fluffiest pancakes, don't overmix the batter! A few lumps are perfectly fine.
2We always chill our rosti potatoes after grating to remove excess starch. It makes them extra crispy.
3Don't even think about using pre-made lemon curd. Homemade is the only way to achieve that bright, tangy flavor we're after.
1Overheating the pan for the pancakes will result in burnt outsides and uncooked insides. Medium heat is key.
2Not pressing enough moisture out of the grated potatoes will lead to soggy rosti. Squeeze those spuds!
Our Blueberry Bliss Brunch started as a weekend special, inspired by our head baker's grandmother's blueberry pancake recipe. It quickly became a customer favorite and a permanent fixture on our menu.
Did you know that blueberries are one of the only naturally blue foods on earth? Their color comes from a pigment called anthocyanin, a powerful antioxidant.
This recipe captures the essence of Edill's Coffee House in Scarborough. 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?
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