Markham Street Cafe

Happy Friday everyone! I hope everyone had a great week. I don’t know about you, but I am so ready for the weekend. Last week, I had the pleasure of reviewing a new restaurant, Markham Street Cafe, that opened up in my neck of the woods. Markham Street Cafe is still in their soft opening stage, but is planning on having their grand opening. This beautiful restaurant/cafe is more than what I can try to describe. Cozy, absolutely amazing decor, ambiance. Markham Street Cafe is going for the California cafe vibe, and with their succulents and decor, I can say they nailed it! The best part is that the owners (including the chef), and staff are so polite and friendly. Oh, forgot to mention that the food is nothing less than their service: impeccable! I was able to try a few items from their menu, which isn’t set in stone due to the soft opening. However, a more concrete menu, a full bar, live music, decor from local artists, and much more are in the works post grand opening. Check out their amazing food below and what I thought about each one! Plus, some views of their decor.

Paragon Salad, minus the beef: Thai beef (not included), red and green cabbage, fresh greens, spicy cashews, cucumber, sliced radish, onion, spicy Thai vinaigrette.

OMG, I thought this salad was amazing. I am not a fond of salads as they tend to be dry, bland, and just not exciting. However, this salad was full of flavor and the thai vinaigrette was just wow. 5/5 for me.


Gruyere Mac and Cheese with Applwood Smoked Bacon: Cavatappi pasta, gouda, gruyere, parmesan with crispy applewood smoked bacon, and fried shallot.

Ok, this dish may be biased because I can kill for mac and cheese or any dish that is loaded with cheese. Mac and Cheese is my go to comfort food and this did not dissapoint. 5/5 for me. Would give it 10/5 if I could.


Creamy Tomato Bisque:  Roasted tomato-extra virgin olive oil-cream.

This tomato bisque was definitely creamy. The flavor was on point! Of course, the name of the dish stated it’s creamy, so I would give it a 4/5 just because it was a little too creamy for me (I like not too bisque-y bisques), however if that’s how you roll, then its a 5/5 for you. Definitely a 5/5 for presentation!


Cubano Sandwich: Mojo pork, pickled cucumber, provolone, smokey bacon, mustard dressing.

What a filling sandwich! Served with a pickle and fries, it surely does hit the spot. The Cubano is not dripping with sauce; a little more would’ve been nice. However, it has so much flavor and bread is toasted the right amount. The pork was succulent. 4/5.



Overall, the food was amazing. I would definitely recommend stopping by and having a bite to eat. Check out their pages below as well as their decor!


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See you next Wednesday!

– Mitz


Thai Panang Curry

Hi everyone! I hope everyone is having a fabulous week so far.

How many times have you asked your favorite thai restaurant to make your panang curry extra extra spicy? (Disregard if you don’t like spicy food) Well, now you can make your own panang curry and satisfy your spicy taste buds!

This recipe is very easy and allows you to multitask through out making the dish. You can make a whole batch of it and save it for leftovers or even for lunch the next day.


  • 1 can of thai coconut milk
  • Thai red curry paste
  • Brown sugar
  • Soy sauce
  • Broth
  • Extra firm tofu or protein of your choice
  • Half an onion
  • Red bell pepper
  • Ginger
  • Garlic


  1. Preheat your oven to 400 degrees F.
  2. Finely chop the garlic and ginger and set aside.
  3. Chop the onion and bell pepper.unnamed.jpgunnamed-1.jpgunnamed-2.jpg
  4. Sauté the garlic, ginger, onion, bell pepper on medium until they become soft.
  5. Once soften, turn off the stove.
  6. Next, cut the tofu into bite sized squared pieces and evenly spread them on a sprayed baking sheet. Lightly and quickly spray the top of the tofu on the baking sheet. This will give it color.
  7. Place the tofu in a 400 degree F oven for about 30-40 minutes or until they’re are golden brown and crispy.
  8. Meanwhile, pour the coconut milk in a big pot and turn the heat on medium.
  9. Add 5 tablespoons of the thai red curry paste and stir well.
  10. Add the sautéed vegetables, a table spoon of brown sugar, a teaspoon of soy sauce, and a bouillon cube.
  11. Let it simmer on medium low until the tofu is done baking.unnamed-3.jpgunnamed-4.jpgunnamed-5.jpg
  12. Once the tofu is nice and crispy, remove from the oven and place all of them in the curry.unnamed-6.jpg
  13. Let the panang curry simmer for an additional 5-10 min on medium.
  14. Serve with rice!


Suggestions, Substitutions, Tips & Tricks:

  • These were the only vegetables I had on hand- desperately need to go grocery shopping! I encourage you to use many more vegetables.
  • 1 can of coconut milk usually serves 2 people.
  • Use any protein your heart desires! If you use chicken, I would cook them on a pan and then bake them so they become crispy.
  • The broth just adds more flavor, feel free to leave it out if you don’t have it on hand.
  • The more curry paste you add, the spicier it will become! Use cautiously.

I hope everyone can cozy up and eat some panang curry this weekend. It’s super easy and fun to make. You let the oven and stove do all the cooking!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!