Thank you for getting TASTE ready. your free recipe book

2013 Recipe Collection
18
SE C OND H ARVE S T
TO R O NTO TA S TE
PRESENTING SPONSOR
Thank you for getting TASTE ready
Sunday, June 9, 2013 | Royal Ontario Museum
torontotaste.ca
photos by Champion Photography Ltd.
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63
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restaurants
volunteers
s finest chefs
65 of the city’
celebrated beverage purveyors
35 celebrated beverageofpurveyors
the city’s finest chefs
million
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volunteers
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Life’s brighter under the sun
million meals provided
to families in need
for a great cause
Proud Diamond Sponsor of Toronto Taste
in support of Second Harvest
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PAGE 3
Table of Contents
About Second Harvest ..........……………………… 4
Toronto Taste .......................……………………… 6
Generous Support ..............……………………… 10
Featured Culinary Talent ......……………………… 12
To Our Guests ....................……………………… 14
Stay Connected ..................……………………… 15
Recipes ....................……………………….......... 17
SECOND HARVEST
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PAGE 4
photo by Champion Photography Ltd.
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PAGE 5
ABOUT SECOND HARVEST
Connecting communities since 1985
You can see Second Harvest trucks on the streets of Toronto on any given day—picking up surplus fresh and frozen food from a grocery store or
restaurant in one neighbourhood, and delivering that food to a community agency in another. That’s what we do best: connecting people from all
over the city so that good food doesn’t go to waste while our neighbours are hungry.
In the last year alone, Second Harvest rescued and delivered over 7.2 million pounds of donated, surplus food. That’s enough to provide 19,000
meals a day to women fleeing domestic abuse, children in breakfast programs, seniors on fixed incomes, and many others in need. Thanks to more
than 600 food donors on our pick-up routes and the 215 members of our diverse agency network, we’re able to fulfill our vision: that no one need
ever go hungry in the communities we serve.
Those daily deliveries of 19,000 meals are also possible because of our many generous volunteers, financial donors and fundraising events like
Toronto Taste. In a city with a culinary community as vibrant as Toronto’s, it’s inspiring to see chefs, beverage purveyors, donors and connoisseurs of
all types come together to support a cause that keeps meals on the tables of those who would otherwise go without. Now in its 23rd year, Toronto
Taste has provided over 23 million meals to Torontonians in need since its inception. Thank you to each and every person who got Taste ready to
support hunger relief through food rescue in our city.
To learn more about Second Harvest, please visit secondharvest.ca or call us at 416.408.2594.
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PAGE 6
TORONTO TASTE
photo by CGA
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PAGE 7
TORONTO TASTE
Toronto Taste Steering Committee
Event Co-Chairs
Cheri Dueck and Debra Lawson
Committee Members
Alexa Clark
Anna Withrow
Angie Docking
Arlene Karram
Chris Karram
Elliot Steele
Emily Harrison
Hyame Jardine
Janice Baker
Laura Brown
Lindsey Cepek
Lisa Constanzo
Meg Cloutier
Michelle Levy, Honorary Member
Moez Kassam
Naomi Freeman
Peggy Peacock
Rolando Tecson
Sam Melkic
Second Harvest Board Liaison
Barb Prevedello
Staff
Jo-Anne Sobie, Executive Director
Tanya Pausch, Managing Director
James McAfee, Warehouse & Fleet Manager
Doris Lee Golle, Database Supervisor
Tyler Smith, Communications Manager
Zalina Alvi, Content Development Specialist
Shanna Kelly, Communications Designer
Ashley Ferguson, Volunteer Program Coordinator
Jennifer Chow, Community Events Coordinator
Gillian Chin-Sang, Lunch Money Days Assistant
Event Manager
Caryl Canzius, Toronto Taste Manager
Event Coordinator
Alex Tindale, Events & Campaigns Coordinator
Recipe Book Editors
Leslie McFarlane
Tyler Smith
Zalina Alvi
Recipe Book Design
Shanna Kelly
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SE C OND H ARVE S T
Every day Second Harvest changes the
future for children and youth by rescuing
excess food and taking it to over 200
community agencies in Toronto. Almost
40% of the recipients are under 18. Thank
you Second Harvest for leading the way,
for showing us that together we can make
a difference. Your actions inspire us all.
PAGE 10
Generous Support
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Second Harvest would like to thank our generous sponsors and partners for supporting Toronto Taste.
Presenting Sponsor
The Daniels Corporation
Diamond Sponsor
Sun Life Financial
Gold Sponsors
Cookware Sponsor - All-Clad Metalcrafters LLC
Venue Sponsor - Bloor-Yorkville Business Improvement Area
Food Network Canada
Global Toronto
Sodexo Canada
Creative Partner
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BrainStorm Group
Silver Sponsors
Captivate Network
Gaggenau
Longo’s
Crystal Sponsors
Ingenico
PC® Black Label Collection
Smart Water
Chair-man Mills
Bronze Sponsors
Champion Photography Ltd.
Reunion Island Coffee
McLean & Kerr LLP
Absolute Event & Tent Rentals/It’s My Potty
C.I.P. Group
Pearl Sponsors
Bratty and Partners LLP
Kingsmill Foods
Masters Insurance Ltd.
GetTickets
GHD
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A hunger-free world
starts in your backyard.
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When kids get enough to eat, they have the energy to focus in school, play with friends, and well… be a kid. But
in Canada too many kids are going to school on empty stomachs. In fact, an astonishing 38% of the food from
Canadian food banks goes to children. Sodexo and Second Harvest created an innovative partnership 12 years
ago to help fight child hunger. Our collaboration has provided 266,627 free healthy lunches to hungry children
in Toronto during the summer while they are away from pubic school. Because every child deserves the chance
to grow, learn, and play, in a hunger-free world. To learn more visit us at www.STOPHungerToday.org.
www.sodexo.ca
FEATURED CULINARY TALENT
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PAGE 12
photo by Lisa Bang Photography
PAGE 13
Culinary Talent
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TO R O NTO TA S TE
Chefs and restaurants
ACE Bakery
All the Best Fine Foods
Aria
Baker Street Bakery
Bannock
Buca
Cafe Belong
Café Boulud
Cantine Restaurant
Caviar Centre Inc.
Chiado
Cibo Wine Bar
Corner House Restaurant
Crêpes à GoGo
CRUSH Wine Bar
Dufflet Pastries
e11even
Enoteca Sociale
Epic – Fairmont Royal York
Estiatorio VOLOS
Food Dudes (Gaggenau)
FRANK Restaurant
Fred’s Bread
Gelato Fresco
Globe Bistro
Grano
Grace
Harvest Kitchens
Indian Rice Factory
Le Sélect Bistro
Linda Modern Thai
Little Anthony’s Italian Ristorante
Longo’s
Beverage purveyors
L’Unità
McEwan Group
Mildred’s Temple Kitchen
Noce
Paintbox Bistro
Pangaea
Pauline’s Pastries
PC® Black Label Collection
Petite Thuet
Pizzeria Libretto
Rodney’s Oyster House
Rosewater
Ruth’s Chris Steak House
Sanci Tropical Foods
Sassafraz
Scaramouche Restaurant
Scarpetta
Sodexo Canada
Spice Route
Splendido
The Belgian Chocolate Shop
The Chefs’ House
The Saint Tavern
The Spoke Club (& VIP Lounge)
Thompson Diner
Trattoria Sotto Sotto
Tundra
UNION
Woodlot
Amsterdam Brewing Company
Arcaffè (Patera Group)
Casa-Dea Estates Winery
Cave Spring Cellars
Churchill Cellars
Closson Chase Vineyards
Corks Beer & Wine Bar (Longo Bros.)
Creekside Estate Winery
Creemore Springs Brewery Limited
Harvest Kitchens
Henry of Pelham Winery & Family Wine Merchants
Kendall-Jackson Wine Estates
Konzelmann Estate Winery
Limonana
MCO…Interesting Wines & Spirits
Mill Street Brewery
Nyarai Cellars
Ponte Wine & Spirits
Reif Estate Winery
Reunion Island Coffee
Select Wine Merchants
Singha Beer
Southbrook Vineyards
Steam Whistle Brewing
Strewn Winery
The Grange of Prince Edward Estate Winery
The Pop Shoppe
The Spoke Club (& VIP Lounge)
The Tea Emporium
The Vine-Rob Groh Agency
Trius
Victoria Spirits
Woodman Wines & Spirits
PAGE 14
To Our Toronto Taste Guests
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Thank you for attending Toronto Taste 2013. Now in its 23rd year, Toronto Taste has provided over 23 million meals to Torontonians in need since its
inception.
We hope you enjoyed your evening and we look forward to seeing you again at Toronto Taste 2014.
photo by Henry Lin
PAGE 15
Stay Connected to Second Harvest
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Donate Funds
Giving to Second Harvest means making a difference in the life of someone in your community. Every dollar donated enables us to deliver two
nutritious meals to an agency serving the most vulnerable in our city.
Donate Food
If you work in the food industry, or know someone who does, please contact us at 416.408.2594 to connect us with food donations. We rely on the
generosity of food donors to keep our work in motion.
Corporate engagement opportunities
Discover how you can engage employees and demonstrate your company's commitment to corporate citizenship while supporting hunger relief and
food rescue in your community. From Lunch Money Days campaigning to corporate challenges to payroll deduction programs, contact us to find out
how your company can make a difference.
Volunteer
Many volunteer opportunities are available throughout the year:
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Join our Hunger Squad program
Our Hunger Squad program enlists corporate volunteer teams to spend a portion of their lunch hour picking up small food donations from local
bakeries, cafes and retail stores in the downtown core. Teams place the food in cooler bags and deliver it, on foot, to nearby community agencies.
Sign up for Turkey Drive – December 2013
Each December, volunteers ask Loblaw shoppers to buy a frozen turkey and donate it to Second Harvest. More than 400 volunteers are needed to
support the campaign. The turkeys are delivered to Second Harvest community agencies to either serve during holiday meal programs or distribute
to families over the holidays.
Visit secondharvest.ca or call 416.408.2594 to discover even more ways to show your support.
@2ndHarvestTO
SecondHarvestTO
SecondHarvestToronto
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Proud Sponsor of
SECOND HARVEST’S
TORONTO TASTE
www.all-clad.ca
Proud Sponsor of
photo by Champion Photography Ltd.
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PAGE 18
JANUARY
ROASTED BEET CARPACCIO
with poached egg and truffle vinaigrette
(L’Unità)
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DUCK BREAST WITH TAMARIND GLAZE
with rice flour and ginger pancakes
(Mildred’s Temple Kitchen)
CHOCOLATE VELVET FLAN
(Pauline’s Pastries)
PAGE 19
ROASTED BEET CARPACCIO
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with poached egg and truffle vinaigrette
Serves 4
TRUFFLE VINAIGRETTE:
2 tbsp good quality truffle paste
2 tbsp truffle oil
¼ cup white balsamic vinegar
2 shallots, finely minced
¾ cup extra virgin olive oil
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BEETS:
4 large golden beets
1 red onion, chopped
1 whole bulb garlic, halved
2 bay leaves
½ bunch fresh thyme
2 oz ricotta salata cheese
½ cup pistachios, chopped
4 eggs
½ cup white wine vinegar
4 cups water
Combine truffle paste, truffle oil, white balsamic and shallots in a mixing bowl and season with salt and
freshly ground black pepper. Slowly whisk in extra virgin olive oil until mixture is emulsified.
Preheat oven to 350°F. Place beets, onion, garlic, bay leaves and thyme in a roasting pan and toss with
extra virgin olive oil, salt and freshly ground black pepper. Roast until fork tender, about 45 minutes.
Remove beets from oven and let cool. Once cooled, peel beets and slice thinly ‘carpaccio’ style.
Arrange sliced beets on each of four plates in a circular pattern. Dress sparingly with truffle vinaigrette.
Add grated ricotta salata cheese and chopped pistachios to each dish.
In a sauté pan, bring water and white wine vinegar to a slight boil. Crack the eggs, one at a time and
add, one by one, to the liquid. Allow water to return to the boil, cover the pan and turn off the heat. Let
stand 3 minutes before serving. Using a slotted spoon, carefully remove eggs from poaching liquid and
place one on the centre of each plate. Finish with sea salt and freshly ground black pepper to taste.
L’UNITÀ
PAGE 20
DUCK BREAST WITH TAMARIND GLAZE
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with rice flour and ginger pancakes
Serves 4
Duck:
4 duck breasts
1 tsp kosher salt
½ tsp cracked black pepper
Tamarind glaze:
2 cups water
1 cup tamarind pulp
2 cloves garlic, rasped
2 Thai chilies, seeded and minced
3 tbsp palm or brown sugar
2 tbsp fish sauce
2 tsp lime juice
Place water and tamarind pulp in saucepan and simmer over medium heat for 10 minutes. Strain through
fine mesh sieve, pushing with ladle or spoon; discard seeds and return strained pulp to clean saucepan. Add
garlic, chilies, palm sugar fish sauce and lime juice. Return mixture to medium heat and simmer until a thick
glaze is formed. Set aside.
Rice flour and
ginger pancakes:
In bowl, mix together coconut milk, egg, sugar, ginger and sesame oil. Sift together rice flour and salt into
another bowl. Make a well in centre; stir in coconut mixture, whisking to form a smooth batter.
1 can (400 ml) coconut milk
1 egg
1 tbsp palm or brown sugar
1 tbsp minced fresh ginger
1 tsp sesame oil
1 cup rice flour
1 tsp kosher salt
vegetable oil
clarified butter or ghee
Heat some vegetable oil and ghee in cast iron pan over medium heat. Using small ladles of batter for each
pancake, cook, turning once for about 2 minutes or until edges start to crisp. Reheat when ready to serve.
Score skin of duck breasts in criss-cross pattern making lines about 1 cm apart. Heat ovenproof skillet over
medium-high heat. Season both sides of duck breast with salt and pepper. Sear, skin side down, about 7
minutes or until most of the fat has been rendered and skin is golden and crispy. Turn each breast and sear
flesh side for 30 seconds. Remove from skillet, drain off excess fat and place breasts back in pan, skin side
down; cook in 425°F oven for 5-7 minutes or until rare. Remove from oven and let rest 10 minutes before
slicing.
Thinly slice duck breasts on an angle and serve with tamarind glaze and rice flour ginger pancakes.
MILDRED’S TEMPLE KITCHEN
CHOCOLATE VELVET FLAN
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PAGE 21
Serves 8-10
White Chocolate
Ganache:
½ lb white chocolate
¼ cup whipping cream
FLAN:
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In a microwave-safe bowl, place white chocolate and whipping cream. Place bowl in microwave oven
and cook for 1 minute. Stir, return bowl to microwave and cook for another minute. Stir well until
ingredients are incorporated. Set aside for decorating flan.
1 lb bittersweet chocolate, chopped
1 cup 35% whipping cream
2 tbsp butter
1 premade flan or pie crust (11”), baked,
cooked and ready to use
In a large, microwave-safe bowl, place bittersweet chocolate and whipping cream. Place bowl in
microwave oven and cook for 1 minute, stir, and cook for another minute. Stir well. Once chocolate is
melted, stir in butter and continue stirring until all ingredients are incorporated. Pour into prepared flan
crust.
Place the white chocolate ganache in a pastry bag and pipe a circle of ganache 1 inch from the edge of
the tart. Using a toothpick, draw white chocolate in towards the centre of the tart. Allow to set 2 hours
before cutting.
PAULINE’S PASTRIES
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Global Toronto is a
Proud Sponsor of Toronto Taste.
News
At Noon
with Antony Robart and Rosey Edeh
photo by Champion Photography Ltd.
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PAGE 24
FEBRUARY
PORCINI TART
(Oro Restaurant)
CIDER-BRAISED RABBIT
saffron tagliatelle, edamame, leeks, braising jus
with pea shoot garnish
(Paintbox Bistro)
RUTH’S BREAD PUDDING
(Ruth’s Chris Steak House)
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PAGE 25
PORCINI TARTS
Serves 4
TART SHELLS:
2 cups all purpose flour
⅓ cup icing sugar
⅔ cup butter, cubed and frozen
⅛ cup cold water
1 cup grated Parmesan cheese
¼ bunch rosemary finely chopped
On a lightly floured work surface, roll out dough approximately ⅛ inch thick. Use 4-inch round cutter to
cut out circles; press into four individual 3.5 inch tart or pie rings. There should be a ½ inch overhang of
pastry. Line each with parchment paper and pie weights. Refrigerate for 30 minutes. Bake shells in 300°F
oven for 10 minutes.
Remove shells from oven and cut off overhang. Remove weights, paper, and tart ring. Rotate so shells
aren’t going back into the same part of the oven, then bake for another 5-8 minutes or until light golden
brown. Remove from oven and let cool.
MUSHROOM FILLING:
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Using stand mixer with paddle attachment, add flour, icing sugar and rosemary to the bowl and mix
together at low speed. Add the butter and let mix until only small pea-sized amounts of butter haven’t
been fully incorporated. Add cold water and mix till dough comes together.
4-5 large onions, thinly sliced
6 cups diced cremini mushrooms
1 cup diced porcini mushrooms
1 tbsp finely chopped garlic
2 cups mushroom or beef stock
1 tbsp truffle paste
1 cup dry white wine
1 cup soft goat cheese
salt & pepper
4 tbsp butter, divided
4 tbsp extra virgin olive oil, divided
In a large sauté pan, heat 2 tbsp of the butter and 2 tbsp of the olive oil over medium-low. When butter
is melted, add the thinly sliced onions, salt and pepper and cook, stirring occasionally to prevent sticking,
until browned; about 20-30 minutes. Should yield about 2 cups of caramelized onions. Set aside and
cool.
Over medium-high heat melt remaining butter and olive oil. Add mushrooms and sauté till almost
cooked. Reduce heat to medium-low, add garlic, and cook for 1 minute. Add caramelized onions then
deglaze with the white wine. Reduce wine by 50% then add truffle paste and stock. Once stock comes to
a boil, remove from heat and mix in goat cheese, stirring until incorporated. Season to taste with salt and
pepper.
Divide mushroom filling evenly between the tart shells. Bake in 400°F oven for 5 minutes, remove tarts
from oven, cool slightly, remove tarts from moulds, and serve.
ORO RESTAURANT
PAGE 26
CIDER-BRAISED RABBIT
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saffron tagliatelle, edamame, leeks, braising jus, pea shoot garnish
Serves 5-6
PASTA:
5 ¼ cups OO flour
6 eggs
4 tsp saffron
1 ½ tbsp water
In a small pot heat water and saffron until simmering. Remove from heat, steep 10 minutes, strain and cool. Place flour in a large
bowl. Make a well in the centre of the flour and add the eggs and saffron water. Beat eggs and water with fork until smooth. Using
fingertips, combine egg mixture with flour, incorporating a little at a time. Once enough flour has been incorporated, a soft dough
will form. Turn the dough and any excess flour out onto a clean counter. Begin gently folding the dough on itself, flattening, and
folding again. It will be extremely soft at first, then gradually start to firm up. Once it’s firm enough to knead, begin kneading the
dough. Incorporate more flour as needed to prevent the dough from sticking to you or the counter. Place dough in a bowl and cover
with a dinner plate or plastic wrap. Rest for at least 30 minutes.
Pass the pasta dough through a hand crank pasta machine, following manufacturer’s instructions. Use setting 6 for tagliatelle. Pasta
may be kept in refrigerator for up to 2 days.
RABBIT:
1 rabbit (2 ½ to 3 lbs)
3 tbsp olive oil
1 carrot, roughly chopped
1 Spanish onion, quartered
4 cloves garlic, peeled
1 bottle dry cider
2 sprigs thyme
1 bay leaf
17 cups chicken or veal stock
Heat the oil in a Dutch oven over high heat. Sear the rabbit until browned on all sides. Remove from Dutch oven and set aside.
Reduce heat to medium-low and add carrot, onion and garlic, and cook, stirring frequently until vegetables are soft and starting to
brown. Remove and set aside. Deglaze pot with the cider, scraping up any browned bits.
Return rabbit and vegetables to Dutch oven, add thyme and bay leaf and enough stock to partially cover the rabbit.
Cover pot and place in preheated 250°F oven; braise for 5 hours.
Remove rabbit and set aside. Strain braising liquid and discard herbs and vegetables. Return liquid to the Dutch oven and cook
over high heat until reduced by about half, about 20 minutes, occasionally skimming any impurities from surface.
Meanwhile, pick rabbit meat from bones (do not shred) and set aside.
In a large sauté pan over medium-high heat, add olive oil and sauté leek until softened. Reduce heat to medium and add edamame,
stock and rabbit.
To serve:
Cook saffron tagliatelle in boiling water until al dente. Strain and divide into 4 bowls or plates. Top with braised rabbit and garnish
with pea shoots.
1 tbsp olive oil
1 leek, thinly sliced, white and light green parts only
8 oz edamame, shelled
pea shoots to garnish
Paintbox Bistro
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PAGE 27
RUTH’S BREAD PUDDING
Serves 12
1 large or 2 small baguettes, cut into
½ inch cubes, toasted
4 cups milk (2% or homo)
4 cups half-and-half cream
12 eggs, beaten
2 ½ cups granulated sugar
1 cup light brown sugar
1 cup butter, plus some for greasing
1 cup raisins
1 apple, peeled, cored and cut into
½ inch dice
1 tbsp cinnamon
½ tsp nutmeg
pinch salt
2 tbsp vanilla extract
2 tbsp bourbon
Combine sugars and place ½ the mixture in a large mixing bowl. Add cinnamon, eggs, vanilla, bourbon
and salt and stir to combine.
In a saucepan, combine milk, half-and-half and butter with the other half of the sugar mixture and bring
to a boil, stirring constantly. Remove pan from heat and, a little at a time, whisk heated milk mixture into
egg mixture until all incorporated. Add raisins and apples. Stir in bread cubes and let stand until soaked
through.
Stir to distribute raisins and pour into buttered 10x13x3” baking dish and bake at 375°F for 45 minutes or
until set.
Serve warm with vanilla ice cream.
RUTH’S CHRIS STEAK HOUSE
FOOD NETWORK is a trademark of Television Food Network G.P.; used with permission
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photo by Champion Photography Ltd.
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PAGE 30
TO R O NTO TA S TE
MARCH
TAPAS/SMALL PLATES MENU
with
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and
tiger
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PAGE 31
POLPETTONE RUSTICANO
Serves 8-12
1 lb each fresh boneless lamb, chicken breast
and veal tenderloin, ground
6 oz Parmigiano Reggiano or Grana Padano
cheese, grated
1 bulb garlic, peeled and finely chopped
¼ cup Italian parsley, finely chopped
¼ cup finely chopped fresh basil
1 tsp black peppercorns, finely cracked
1 tsp fine sea salt
6 eggs
¼ cup milk
2 cups toasted ciabatta bread crumbs
In a large bowl, combine ground lamb, chicken and veal with cheese, garlic, parsley, basil, pepper and
salt.
In another bowl, whisk together eggs and milk. Stir in bread crumbs. Add to meat mixture and mix until
well combined.
Using hands, shape mixture into a loaf or cake shape and place in an oiled deep roasting pan. Rub
polpettone with oil and sprinkle tomatoes and mushrooms over top and around it. Pour wine into bottom
of pan, cover with foil and bake in 400°F oven for 1 hour. Uncover and bake for 10 to 20 minutes longer,
spooning pan juices over polpettone occasionally. When well browned, remove polpettone from oven
and let stand 10 to 15 minutes. Slice and serve with pan juices.
¼ cup extra virgin olive oil
2 lbs fresh plum tomatoes, peeled, seeded
and chopped
1 ½ lbs mixed fresh mushrooms, sliced
½ cup Pinot Grigio
TRATTORIA SOTTO SOTTO
PAGE 32
ASSIETTE DE FROMAGE LAIT CRU
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raw milk cheese plate
Spanish Sheep’s Milk Zamarano
French Papillon Noir Roquefort
Canadian Goat’s Milk Chevre Noir
French Raw Milk Epoisses
CHEESE BOUTIQUE
RHUBARB, ROSE and STRAWBERRY JAM
Makes 4 medium-sized jars
2 lb chopped rhubarb
2 lb very ripe strawberries, washed and hulled
2 lb sugar
juice from 6 lemons, seeds reserved
1 lb highly scented rose petals, preferably wild
In a large bowl, layer the rhubarb, strawberries and sugar. Pour over the lemon juice, cover and allow to rest for 6
hours.
Place the rested fruit in a pot (preferably copper). Place lemon pips in a cheesecloth bag, add to pot, and gently
bring the mixture to a boil. Boil for 5 minutes, remove from heat and set aside, covered, for another 6 hours.
Add the rose petals to the pot, mixing well with the fruit. Bring to a simmer and cook until the setting point is
reached. Remove lemon pips and pour hot jam into warm sterilized jars.
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Put the lids and rings on jars and place them in boiling water, making sure they’re in at least 2 inches of water. Boil
for 5-10 minutes. Remove and cool the jars. Store in a dark place in the pantry until ready to use.
PETITE THUET
CUCUMBER MINT SALSA WITH CHAMBORD
1 cup diced English cucumber
½ cup diced cantaloupe melon
2 tbsp finely chopped red onion
1 tbsp chopped mint
1 tbsp chopped cilantro
1 tsp lime juice
pinch salt
3 tbsp Chambord liqueur
Combine all ingredients in a serving bowl.
LONGO’S
PAGE 33
WHITE BEAN PURÉE with JOYSTYX
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Makes about 1 cup dip
1 can (14 oz) white beans, drained and rinsed
1 large clove garlic, peeled
3 tbsp hot water
2 tbsp olive oil
2 tbsp lemon juice
¼ tsp ground cumin
1 tsp grated lemon zest
¼ tsp each salt and freshly ground pepper
In a blender, place beans, garlic, hot water, oil, lemon juice, cumin and salt; blend until smooth. Transfer
to a serving bowl, using rubber scraper, stir in lemon zest and pepper; adjust seasoning to taste. Use
immediately, or refrigerate until ready and serve with Joystyx from Fred's Bread.
FRED’S BREAD
TIGER SHRIMP SAGANAKI
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Serves 2
2 tbsp extra virgin olive oil
1 tbsp chopped shallots
1 tbsp chopped bell pepper
1 tbsp chopped tomato
1 tsp chopped garlic
pinch each salt, pepper, ground fennel
and chili flakes
6 jumbo tiger shrimp (size 13/15)
¼ cup white wine
2 tbsp ouzo
1 tbsp crumbled feta cheese
1 tbsp shredded kefalotryi cheese
1 tsp chopped fresh dill
lemon wedges
In a 10 inch skillet, heat oil over medium. Add shallots and sauté for 1-2 minutes. Stir in chopped
peppers, tomatoes, garlic, salt, pepper, fennel and chili flakes. Add shrimp and cook for 1 minute.
Stand back from the pan and carefully add white wine and ouzo. (Ouzo will create a large flame!) Cook
for 1 minute. Gently fold in feta and kefalotyri cheeses. When shrimp are light pink, sprinkle dill on top.
Serve with lemon wedges on the side.
ESTIATORIO VOLOS
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PAGE 34
MARSHMALLOW LIME LOLLIPOPS
Lime marshmallows:
1 cup water
1 tsp vanilla paste
⅓ cup honey
2 ½ cups sugar
zest of 6 limes
egg whites to equal approximately
⅔ cup, about six large egg whites
30 gelatin leaves, or sheets
In a large bowl, bloom the gelatin as per the instructions on the package. Set aside.
Grease the bottom and sides of two square-edged 9x13 rectangular pans with butter or flavorless cooking oil. Generously dust the sides and bottoms of the pans with powdered sugar. Set aside.
In a heavy saucepan, combine the water, sugar, honey, lime zest and vanilla paste. Cook over low heat,
stirring occasionally with a wooden spoon, until the sugar is dissolved. Increase the heat to medium and
boil the mixture until it forms a syrup and a candy thermometer registers 240°F, about 12 minutes.
In a large bowl, with a mixer or immersion blender whisk attachment, whip egg whites until they hold stiff
peaks. Pour the syrup into the egg whites and whisk continuously, until combined. Pour into the bowl
with the bloomed gelatin and whisk again until soft and doubled in volume.
Pour into prepared pans before mixture cools.
SE C OND H ARVE S T
Once mixture is cooled completely and set, portion into rectangles and skewer each with a lollipop stick.
To coat:
2 cups white chocolate
2 cups pistachios, crushed
Place the crushed pistachios on a plate or tray. Melt the chocolate over a double boiler until it reaches
85°F. Remove from heat, dip the marshmallows in the chocolate until coated and roll in crushed
pistachios.
SASSAFRAZ RESTAURANT
TO R O NTO TA S TE
SE C OND H ARVE S T
we’re ready to fight hunger
As creative partner, The BrainStorm Group raises our forks in salute of
Second Harvest’s inspiring efforts to rescue food and nourish those in need.
brainstormgroup.com
photo by Champion Photography Ltd.
SE C OND H ARVE S T
TO R O NTO TA S TE
TO R O NTO TA S TE
PAGE 37
APRIL
STRAWBERRY RHUBARB & GREEN APPLE SOUP
with lobster salad
(Tundra)
SE C OND H ARVE S T
PANINI DI BUCA
with porchetta, apple mostarda and oregano agliata
(Buca Osteria Enoteca)
CHOCOLATE WONTONS
(Bob Blumer)
PAGE 38
STRAWBERRY RHUBARB & GREEN APPLE SOUP
TO R O NTO TA S TE
with lobster salad
Lobster salad:
½ pink grapefruit, finely chopped
¼ cup cucumber, peeled and finely chopped
⅛ cup fennel, finely chopped
1 cup chopped lobster
¼ cup chives, chopped
zest of one lemon
3 tbsp lime juice
Serves 4
1 tbsp candied ginger
½ cup Greek yoghurt
½ jalapeño pepper, finely chopped
1 vanilla bean split and scraped, seeds reserved
fleur de sel to taste
fresh cracked black pepper to taste
Place all the ingredients and the vanilla bean seeds in a large bowl. Stir gently until well combined, and season with the fleur de sel and fresh cracked pepper.
SE C OND H ARVE S T
Strawberry rhubarb & green apple soup:
1 lb fresh rhubarb stalks, chopped
1 pint strawberries, hulled and quartered
1 Granny Smith apple, peeled, cored and sliced
half stick cinnamon
1 star anise
2 green cardamom pods
2 cups apple juice
1 tbsp lime juice
1 tsp minced fresh ginger
½ cup sugar
Garnish:
In a medium saucepan combine rhubarb, strawberries, apple, cinnamon, cardamom, star anise,
apple juice, lime juice and ginger. Bring to a boil; reduce heat and simmer for about 15 minutes
or until rhubarb is soft. Add sugar and stir until completely dissolved.
Remove pan from heat and cool slightly. Pour into a blender or food processor; purée until
completely smooth. Strain through a fine mesh sieve into a bowl. Refrigerate soup for at least 2
hours, or until completely chilled.
Ladle chilled soup into 4 bowls and garnish with mixed cress, blonde frisée and lobster salad.
celery, mint and purple basil cresses
blonde frisée
TUNDRA RESTAURANT
PAGE 39
PANINI DI BUCA
with porchetta, apple mostarda and oregano agliata
TO R O NTO TA S TE
Makes 12 panini
Apple mostarda:
Chef’s note: Making the apple
mostarda is a five-day process.
5 cups sugar
10 apples, peeled, cored and cut
into 8 wedges
2 drops mustard oil or 1 jar Kozlik’s
Italian Mostarda
Oregano agliata:
1 bunch oregano
1 bunch parsley
2 cloves garlic, peeled
1 cup red wine vinegar
1 cup extra virgin olive oil
celery leaves from one head of celery
SE C OND H ARVE S T
Porchetta:
1 onion
2 cloves garlic
2 tbsp fennel seeds
6 bay leaves
2 tbsp chili flakes
1 cup extra virgin olive oil
zest of 1 lemon
1 tbsp black pepper
1 boneless pork shoulder (3 ½-4 lbs)
1 cup lard, or rendered pork fat
12 panini buns
In a large bowl, place apples. Completely cover apples with sugar, cover bowl and allow to macerate overnight at room
temperature. The sugar will cause the apples to release their natural juices.
The next day, strain the apples, return apples to bowl and transfer juice to a saucepan. Bring strained juice to a boil and pour over
the apples. Cover and let sit at room temperature for another 24 hours.
The next day, strain apples and repeat above procedure. After 24 hours, repeat above procedure one last time and let sit,
covered, for 24 hours. Now add the mustard oil or jar of mostarda, stir well and reserve until ready to use.
Place all ingredients in a blender or food processor and pulse until they reach a spreadable consistency.
Preheat oven to 450°F.
In a spice grinder, process bay leaves, chilli flakes, fennel seeds, and black pepper. Next, place spice mixture into a food processer
with onion, garlic, and lemon zest, and pulse, while slowly adding the olive oil until ingredients form a smooth paste.
Lay boneless pork shoulder on a large cutting board or large baking tray, and spread evenly with the spice paste throughout. Roll
the pork shoulder into a wheel as tightly as possible, and truss with butchers twine, to ensure uniform cooking.
Rub the trussed pork shoulder with rendered pork fat and place in a roasting pan.
Cook at 450°F until golden (approximately 40 minutes to 1 hour).
Decrease oven temperature to 350°F, and continue cooking till done, approximately 20 minutes per pound of pork shoulder.
Remove from oven and either rest for 20 minutes before carving, or chill, then carve.
To serve, place carved portion of porketta into panini buns with apple mostarda, and dress with agliata.
Toast panini in a 300°F oven or panini press. Serve immediately.
BUCA OSTERIA ENOTECA
SE C OND H ARVE S T
TO R O NTO TA S TE
PAGE 40
CHOCOLATE WONTONS
Makes 8 wontons
Eight 3 ½ inch square wonton wrappers
¼ cup peanut butter
(smooth or crunchy – your choice!)
1 banana, peeled and sliced in
¼ inch-thick slices
8 Rolo or Caramilk bar segments
peanut oil (for deep frying)
confectioner’s/icing sugar,
for dusting (optional)
Place a small bowl of warm water beside wonton wrappers. Put a single wonton wrapper on a clean, dry
surface in front of you. Schmear 1 tsp of peanut butter onto the center. Press down a banana slice on
top of peanut butter and top with chocolate. Dip your finger in water and trace a circle on the wonton
wrapper around the stack of ingredients (water is the glue of wonton wrappers). Pinch and seal wrapper
around the ingredients. Be sure that seams are tightly sealed to keep frying oil from seeping in.
Pour oil into a small, tall pot until it is 3 inches deep. Heat oil until it reaches 350°F.
When oil is ready, fry 4 wontons at a time for approximately 1 minute, or until wonton wrappers are golden
brown. Remove and place on paper towel to absorb excess oil. Dust with sugar (if desired). Let cool for 1
minute before serving.
BOB BLUMER
TO R O NTO TA S TE
SE C OND H ARVE S T
POWER
TO
SECOND
HARVEST
Captivate is proud to support Second Harvest’s
vision that no one need ever go hungry.
photo by Champion Photography Ltd.
SE C OND H ARVE S T
TO R O NTO TA S TE
TO R O NTO TA S TE
PAGE 43
MAY
RAW ASPARAGUS & KING oyster
MUSHROOM SALAD
(Scaramouche)
SE C OND H ARVE S T
CRAB ORECCHIETTE
with tarragon cream
(PC® Black Label Collection)
MAPLE SHORTBREAD
(All the Best Fine Foods)
HONEYDEW ICE WINE SORBET
(Gelato Fresco)
TO R O NTO TA S TE
PAGE 44
RAW ASPARAGUS &
KING OYSTER MUSHROOM SALAD
Serves 4
4 large green asparagus spears,
trimmed and cut in half
4 large king oyster mushrooms, bases
trimmed off, mushrooms quartered
handful of carefully picked blonde
frisée leaves
¼ cup hazelnut oil
1 tsp truffle oil
a piece of Parmesan cheese suitable
for shaving on a mandolin
juice of one lemon
maldon sea salt
fresh black pepper
All ingredients must be at their peak of freshness and well chilled for this salad to be successful.
Divide the frisée between four chilled dinner plates. Using a sharp mandolin, slice the asparagus and
mushrooms lengthwise thinly. Distribute over the four plates randomly.
Season the salads with salt and pepper.
Mix the two oils together. Dress each salad with the oil and lemon juice.
Shave the Parmesan lightly over each salad.
Serve immediately.
SE C OND H ARVE S T
This salad works very well when the cheese is replaced with thin slices of well chilled foie gras terrine.
SCARAMOUCHE
PAGE 45
CRAB ORECCHIETTE
SE C OND H ARVE S T
TO R O NTO TA S TE
with tarragon cream
Serves 5
½-500g pkg PC® Black Label
Orecchiette Pasta
2 tbsp unsalted butter
⅓ cup minced shallots
4 tsp minced garlic
½ cup dry white wine
1 ⅓ cups 35% whipping cream
1 ½ cups canned lump crab meat
(claw meat if possible), preferably
Phillip’s brand
3 tbsp chopped fresh tarragon
½ cup chopped arugula
1 ¼ tsp salt
¼ tsp freshly ground black pepper
1 tsp fresh lemon juice
⅓ cup Parmigiano Reggiano shavings
In large saucepan of boiling salted water, cook pasta for 11 to 13 minutes or until tender but firm.
Meanwhile, heat a large nonstick frying pan over medium-high heat; add butter. Once melted, swirl to
coat pan. Add shallots and garlic. Cook for 3 to 4 minutes or until shallots are translucent. Pour in wine.
Bring to a boil; boil for about 2 minutes or until liquid is reduced to about 1 tbsp. Pour in cream; return to
a boil. Reduce heat to medium. Simmer for 1 to 3 minutes or until cream is reduced by half.
Drain pasta; set aside. Stir crab meat, tarragon, arugula, salt and pepper into cream sauce. Bring to a
boil. Add pasta; toss to coat for about 3 minutes or until heated through. Stir in lemon juice. Transfer to
large serving bowl; garnish with Parmigiano shavings.
PC® BLACK LABEL COLLECTION
Chef Marc Ruston
PAGE 46
MAPLE SHORTBREAD
TO R O NTO TA S TE
Makes about 8 dozen cookies
2 ¼ cups cold butter
2 ½ cups brown sugar
1 tbsp concentrated natural maple
essence or extract
4 ½ cups all purpose flour
½ cup cornstarch
½ cup salt
1 cup fine granulated maple sugar
In a large bowl of stand mixer, using paddle attachment, beat butter and sugar until blended. Mix in the
maple essence.
In a separate bowl, whisk together flour, cornstarch and salt. Pour over the butter mixture and mix at low
speed until just blended together.
On a lightly floured surface, roll dough to about ½ inch thick and cut with your favourite cookie cutter.
Arrange cutouts about 1 inch apart on parchment paper lined baking sheets. Dust with the maple sugar.
Bake in the centre of a 350°F oven for about 18 minutes or until edges are golden brown. Let stand on
baking sheet for 2 minutes; transfer to rack to cool.
SE C OND H ARVE S T
ALL THE BEST FINE FOODS
HONEYDEW ICE WINE SORBET
one bottle Inniskillin Vidal Ice Wine (375ml)
1 ½ cups ripe honeydew melon puree
Blend together and freeze in an ice cream maker according to manufacturer's instructions. Or, freeze in
a metal container (ice cube tray or stainless steel bowl) stirring every half hour to 45 minutes to break up
the ice. This will produce a granita-like product. When it reaches the texture you like, let it harden and
thaw/temper before serving.
GELATO FRESCO
SE C OND H ARVE S T
TO R O NTO TA S TE
Wine & Beer
to Dine For!
Corks Beer & Wine Bar offers full table
service! Come in, relax and enjoy our
Ontario boutique wines and craft beers
in a friendly, open atmosphere. Our
tempting specials change daily – so
there’s always a reason to come back!
SATURDAY - MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
10” Stone oven
pizza & a pint of beer,
only $10
Choice of 2 Signature
flatbreads for the
price of one
Choice of 1
salad & 2 panini
for $20
Enjoy 6 freshly
shucked oysters & a
pint of beer for $10
A dozen wings &
a pint of beer, only
$15
See you soon at Longo’s Maple Leaf Square, 15 York St. or Leaside, 93 Laird Dr. • Opening June 26th - Southeast Oakville location.
photo by Kai Wong Photography
SE C OND H ARVE S T
TO R O NTO TA S TE
TO R O NTO TA S TE
PAGE 49
JUNE
SAUTÉED THAI CALAMARI
with caviar
(The Caviar Centre)
SE C OND H ARVE S T
GREEN BOTTLE SQUASH
with basmati rice
(The Indian Rice Factory)
OLD-FASHIONED STRAWBERRY SHORTCAKE
with nutmeg cream biscuits
(Sodexo Canada)
PAGE 50
SAUTÉED THAI CALAMARI
SE C OND H ARVE S T
TO R O NTO TA S TE
with caviar
Serves 4
4 pieces jumbo calamari (U10)
1 clove garlic, peeled and chopped
1 tbsp butter, cut in pieces
½ cup fish stock
½ tbsp chopped fresh herbs, any
combination of tarragon, oregano,
basil, marjoram
1 tbsp citrus infused olive oil
juice of 1 lemon
1 tsp caviar
Clean calamari and slice into rings.
Add citrus olive oil to a large sauté pan set over medium-high heat. Add garlic and calamari and cook,
without browning, for about 2 minutes. Remove from calamari from the pan and keep warm. Return
pan to heat and deglaze with lemon juice. Add fish stock and whisk in butter, a little at a time until all
incorporated. Return calamari to pan for one minute.
Divide onto four plates, finish with the chopped herbs and caviar.
CAVIAR CENTRE
PAGE 51
GREEN BOTTLE SQUASH
SE C OND H ARVE S T
TO R O NTO TA S TE
with basmati rice
Serves 4
1 cup basmati rice
2 cups water
½ cup green peas
½ cup cauliflower
½ cup chopped cabbage
½ tsp butter
pinch salt
1 lb green bottle squash (calabash), cut into
2” cubes
2 tbsp ghee or cooking oil of your choice
2 fresh, long green chilies (adjust
according to taste), split lengthwise and
cut in half
2 inch piece fresh ginger, coarsely chopped
1 medium onion, diced
1 medium tomato, diced
sea salt
pinch turmeric
chopped fresh coriander, to garnish
Wash and drain rice. Bring water to a boil in medium saucepan, add salt and stir in rice and vegetables.
Return to a vigorous boil. When the water boils down to the level of the rice, cover and reduce heat to
low. Cook for another 10 minutes, or until all the water is absorbed. Remove from heat. Stir in butter
when ready to serve.
In a large skillet set on high, heat ghee or oil. Reduce heat to medium and add a pinch of turmeric; stir
and add ginger, green chilies and onion, one at a time, stirring well after each addition. Sauté, stirring
occasionally, until onions are translucent. Stir in green bottle squash and cook for about two minutes,
stirring as needed. Add tomato, cover, and cook for about another two minutes, or until squash is al dente.
Uncover and season to taste with salt. Transfer to a serving bowl and garnish with chopped coriander.
THE INDIAN RICE FACTORY
PAGE 52
OLD-FASHIONED STRAWBERRY SHORTCAKE
with nutmeg cream biscuits
TO R O NTO TA S TE
Serves 4-8
Nutmeg cream biscuits:
2 cups of all-purpose flour
1 tbsp of baking powder
2 tbsp of sugar
½ tsp of fine salt
1 tsp of ground nutmeg
1 ¼ cups 35% cream
½ tsp pure vanilla extract
Summer strawberries:
SE C OND H ARVE S T
1 quart fresh local berries, hulled and halved
a few spoonfuls of white sugar or honey
a few tbsp of your favourite liqueur
(optional)
½ cup of jam, jelly or
marmalade (optional)
Orange whipped cream:
1 cup of 35% whipping cream
½ tsp of vanilla
2 tbsp of white sugar, brown sugar or honey
or ½ cup of jam, jelly or marmalade
zest of a lemon, lime or orange or 2
tbsp of Grand Marnier, Triple Sec
TO SERVE:
Preheat oven to 450°F. In a large bowl stir together flour, baking powder, sugar, salt and nutmeg. In a
smaller bowl, whisk together cream and vanilla extract. Add cream mixture to dry ingredients and stir until
they come together to form a loose dough. Knead and fold dough until all ingredients are incorporated.
Turn dough out onto a lightly floured work surface. Pat into a rough disc shape about 1 inch thick. Cut into
4 large or 8 smaller wedges or squares, or use a biscuit cutter or glass to cut circles. If desired, brush tops
of biscuits with milk, cream or beaten egg and lightly dust with sugar for a fancier look and a bit of crunch.
Place biscuits on a greased baking sheet and bake until tops are golden brown; about 15 minutes.
In a large bowl, place the berries and add your choices from the optional ingredients. Toss together and
rest for a few minutes up to a few hours. The sugar will draw moisture from the berries and form a syrup.
Using a stand mixer or hand mixer, whip together the cream, vanilla and your choice of the options until
pillowy smooth.
Top biscuits with berries and a dollop of the whipped cream.
SODEXO CANADA
Chef Michael Smith
SE C OND H ARVE S T
TO R O NTO TA S TE
photo by Kai Wong Photography
SE C OND H ARVE S T
TO R O NTO TA S TE
TO R O NTO TA S TE
PAGE 55
JULY
SHRIMP ON THE BARBIE
with cilantro dipping sauce
(Bob Blumer)
SE C OND H ARVE S T
FIVE SPICE LAMB BURGER
with cucumber relish, crispy onions and five spice aioli
(Roger Mooking)
CHOCOLATE STOUT CUPCAKES
with vanilla-espresso frosting, Bailey’s ganache and fresh berries
(Food Dudes - Devan Rajkumar)
PAGE 56
SHRIMP ON THE BARBIE
TO R O NTO TA S TE
with cilantro dipping sauce
Serves 6
Shrimp:
2 tbsp dried oregano
1 tbsp dried thyme
1 tsp lemon pepper seasoning
¼-½ tsp ground chipotle chili or
a pinch of cayenne
½ tsp salt
½ tsp freshly ground black pepper
1 lb uncooked 21/26 count shrimp,
shelled and deveined, tails may be
left on if desired
2 tbsp olive oil
SE C OND H ARVE S T
Dipping sauce:
1 cup lightly packed fresh cilantro leaves,
stems discarded before measuring
3 tbsp freshly squeezed lime juice
½ cup sour cream
Preheat grill to high direct heat. In a medium-size bowl, mix all dry seasonings. Pour oil into a large bowl.
Add shrimp and toss to coat. Sprinkle seasonings overtop and toss to coat. Grill for 1 minute per side, or
until shrimp are no longer translucent.
OR: In a medium bowl, mix all dry seasonings. Add shrimp and toss to coat thoroughly. In a large sauté
pan over high heat, add oil. When oil is hot, add as many shrimp as pan will accommodate without
overlapping. Cook for approximately one minute per side, or until no longer translucent.
Blend cilantro and lime juice in a blender or small food processor until cilantro is liquefied.
Spoon sour cream into a small bowl and slowly stir in liquefied cilantro. Serve with shrimp.
BOB BLUMER
PAGE 57
FIVE SPICE LAMB BURGERS
SE C OND H ARVE S T
TO R O NTO TA S TE
with cucumber relish, crispy onions and five spice aioli
Serves 4
Lamb burgers:
2 lbs ground lamb
1 shallot, minced
1 garlic clove, minced
1 tbsp five spice powder
1 egg yolk
½ tbsp fresh ginger, minced
pinch salt
pepper
4 buns
1 ripe tomato, sliced
In a large mixing bowl place ground lamb, shallot, garlic, five spice, egg yolk, ginger, salt and pepper. Mix
ingredients well and form 4, 8 oz burger patties. Place burgers in refrigerator for at least 1 hour to allow
flavours to infuse.
Cucumber relish:
Meanwhile, in a sauté pan, toast coriander seeds over medium to high heat. Add oil and sauté red onions
until translucent. Add chili and stir. Add white wine vinegar. Add sugar, stir, and allow to dissolve. Add
cucumber, cook for 5-7 minutes over medium heat, reducing mixture slightly to achieve a light glaze. Season
with salt and cool. Stir in mint.
Five spice aioli:
In a small bowl, mix mayonnaise, lime juice and five spice powder. Refrigerate until ready to use.
Crispy onions:
Soak onions in cold water for 10 minutes. In a large, wide bottomed pan, heat oil to 365°F. Line a baking
sheet with paper towel, set aside. Drain onions and dry well. Dredge onions lightly in cornstarch and fry in
batches, moving around while frying, to prevent clumping. Remove onions to the paper towel-lined baking
sheet when golden, just before they brown, as they will continue to colour while cooling. Season with five
spice powder and salt.
1 tsp coriander seeds
1 tbsp vegetable oil
½ red onion, small dice
1 red finger chili, seeded and diced
¼ cup white wine vinegar
¼ cup sugar
1 English cucumber, seeded and diced
½ bunch fresh mint, leaves picked and coarsely chopped
salt
½ cup mayonnaise
juice of 1 lime
2 tsp five spice powder
2 sweet onions, cut in half and sliced thinly on a mandolin
vegetable oil, for frying
¼ - ½ cup cornstarch
five spice powder
salt
TO ASSEMBLE: Preheat a grill to high and grill burgers until cooked through. Toast buns on grill. Serve
burgers on toasted buns with cucumber relish, five spice aioli and sliced tomato.
ROGER MOOKING
PAGE 58
CHOCOLATE STOUT CUPCAKES
SE C OND H ARVE S T
TO R O NTO TA S TE
with vanilla-espresso frosting, Bailey’s ganache & fresh berries
Makes 12
Cupcakes:
8 oz chocolate stout
½ cup butter, melted
⅔ cup cocoa
1 cup brown sugar
1 tbsp honey
2 eggs
¾ cup sour cream
2 cups cake flour
2 ½ tsp baking soda
cooking or baking spray
pinch of salt
Preheat oven to 350°F. Spray a muffin pan with cooking spray and lightly dust with flour.
In a large stainless steel bowl, combine stout with melted butter, cocoa and sugar. In a separate bowl,
combine eggs, honey and sour cream. Add to beer mixture and incorporate.
In another bowl, combine flour, baking soda and salt; stir into stout mixture.
Fill muffin cups ¾ of the way. Place pan in the oven and bake for 20 minutes, or until a toothpick comes out
clean. Remove pan from oven and cool completely.
Frosting:
Beat all ingredients together until thoroughly incorporated, cover and set aside.
Bailey’s ganache:
In a small saucepan, bring cream to a boil. Remove pan from heat and stir in chocolate and Bailey’s until
mixture is smooth. Cool slightly and transfer to a squeeze bottle.
½ cup softened butter
3 cups confectioners sugar
2 tsp raw, ground espresso
1 tsp vanilla extract
pinch of salt
9 oz bittersweet chocolate (chopped)
¾ cup heavy cream
2 tbsp Bailey’s
fresh berries, to serve
TO SERVE: Frost cooled cupcakes with the frosting, drizzle with ganache, and top with a few fresh berries.
FOOD DUDES
Devan Rajkumar
SE C OND H ARVE S T
TO R O NTO TA S TE
®
P r e s i d e N T ’ s C h o i C e® B l a C k l a B e l C o l l e C T i o N
The President’s Choice black label Collection brings an exceptional array of fine foods and flavours from around the world and here at home to the grocery store,
all with the value and convenience you expect from PC . Not only are they an extraordinary selection of uncompromising quality, they’re the very best we’ve ever tasted.
®
®
saTisfy your iNNer foodie. PC.Ca/BlaCklaBel
All trademarks, service marks and logos are trademarks of Loblaws Inc. © 2013 Loblaws Inc. All rights reserved.
photo by Henry Lin
SE C OND H ARVE S T
TO R O NTO TA S TE
TO R O NTO TA S TE
PAGE 61
AUGUST
chicken LETTUCE WRAPS
with hoisin sauce
(Spice Route Asian Bistro + Bar)
LOBSTER RAVIOLI
SE C OND H ARVE S T
in a bisque reduction
(Cibo)
STRAWBERRY GRATIN
with wild peppermint
(Petite Thuet)
PAGE 62
CHICKEN LETTUCE WRAPS
SE C OND H ARVE S T
TO R O NTO TA S TE
with hoisin sauce
Serves 10
3 tbsp vegetable oil
1 lb skinless, boneless chicken breast,
finely chopped
1 stalk celery, finely diced
¼ cup each, finely diced carrots and
cooked bamboo shoots
2 green onions, chopped
2 tbsp oyster sauce
1 tbsp soy sauce
1 tsp sugar
pinch five spice powder
1 tsp cornstarch
1 tbsp water
10 iceberg lettuce cups from centre of
head, washed and dried
2 tbsp hoisin sauce
1 cup crispy noodles
In a large skillet, heat 2 tbsp oil over medium-high. Add chicken and cook, stirring often, until brown and
cooked through. Remove from pan and reserve.
Heat remaining oil in skillet on medium heat; add celery, carrots, and bamboo shoots. Cook, stirring
often, until softened; about 7 minutes. Stir in cooked chicken, green onions, oyster and soy sauces, sugar
and five spice powder; cook for one minute. In a small bowl, mix cornstarch with 1 tbsp cold water. Add
to skillet and cook for 1 minute, or until thickened.
Arrange lettuce cups on a platter. Brush inside of each cup with a little hoisin sauce. Divide chicken
mixture evenly, placing in the centre of each lettuce cup. Garnish with crispy noodles.
SPICE ROUTE ASIAN BISTRO + BAR
PAGE 63
LOBSTER RAVIOLI
SE C OND H ARVE S T
TO R O NTO TA S TE
in a bisque reduction
Filling:
Add 1 tbsp of the olive oil to a large skillet. Over medium-high heat, sauté the shallots until translucent. Cool and, in a mixing bowl,
combine with lobster, ricotta cheese, breadcrumbs, remaining olive oil, salt and pepper. Stir until well mixed.
Pasta:
Place the flour, semolina and salt in a large mixing bowl and stir together. Make a well in the centre and add the egg. Whisk egg with
a fork and begin to incorporate the flour mixture using fingertips. Continue until all ingredients are blended, adding a little water, if
needed. When dough forms a soft ball, transfer to a lightly floured countertop and knead until the texture is smooth and well mixed.
Separate the pasta dough into 2 equal pieces and put one piece aside. Flour the first piece, just enough to prevent sticking, and roll
out with a rolling pin to about 1/8th inch thick. Repeat procedure with second piece making it the same size as the first.
2 cups cooked fresh lobster (2-1½
pound lobsters -- reserve shells)
¼ cup ricotta cheese
⅛ cup of Italian breadcrumbs
1 medium shallot, minced
3 tbsp of extra virgin olive oil
salt and pepper to taste
1 cup durum flour
1 cup semolina flour
1 egg
water, as needed
pinch salt
lightly beaten egg white for
assembly
Sauce:
2 tbsp extra virgin olive oil
1 carrot, peeled and chopped
1 onion, chopped
2 ribs celery, chopped
2 whole lobster shells
2 tbsp brandy
1 can whole plum tomatoes (14.5 oz)
3 sprigs fresh thyme
2 bay leaves
2 tbsp chopped fresh parsley
4L water
1 cup 35% cream
2 tbsp butter, chilled and cut in pieces
Using a hand cranked pasta roller, roll the dough into thin sheets and lay flat on countertop or other work surface. On the first piece
of pasta, place tablespoon-sized mounds of filling 2 inches apart. Using a pastry brush, brush egg white around each bit of filling,
making the pasta damp not wet. Take the second piece of pasta and cover the piece with the filling on it. Press around each ravioli
being careful not to squeeze the filling out. Using a square ravioli cutter, or sharp knife, cut out each ravioli and transfer to a baking
sheet sprinkled with semolina. Set aside until ready to assemble the dish.
In a large saucepan or Dutch oven, heat the olive oil on medium and add carrots, celery and onions. Sauté until onions are soft
and translucent. Add lobster shells and cook for 5 minutes. Deglaze the pan with brandy and stir in tomatoes, thyme, bay leaf and
parsley. Add water and simmer, on low heat, for 30 minutes. Strain liquid into a clean pot and return to simmer for 30 minutes. Add
cream and simmer for 30 more minutes. Remove saucepan from heat and whisk in cold butter. Keep warm until ready to serve.
ASSEMBLY: Bring a large saucepan of salted water to a rolling boil and gently place ravioli in boiling water. Cook for 8 to 10 minutes,
or until al dente. Drain ravioli and divide among 4-6 serving dishes. Top with sauce.
CIBO WINE BAR
PAGE 64
STRAWBERRY GRATIN
SE C OND H ARVE S T
TO R O NTO TA S TE
with wild peppermint
Serves 4
6 egg yolks
¾ cup sugar
5 tbsp kirsch
1 vanilla bean, split
2 lb strawberries, cleaned and hulled
1 tbsp chopped wild (or cultivated)
peppermint
Combine the egg yolks, ¼ cup of the sugar, 4 tbsp of the kirsch, and the seeds from the vanilla bean in a
heat-proof bowl. Place the bowl on top of a saucepan of simmering water, making sure the bottom of the
bowl doesn’t touch the water. Whisk until the mixture doubles in volume and becomes thick and pale.
Set aside.
In a mixing bowl, toss the strawberries, remaining sugar, kirsch, and wild peppermint. Divide among four
oven-safe ramekins. Pour the egg yolk mixture on top and place under a broiler until golden brown.
PETITE THUET
TO R O NTO TA S TE
SE C OND H ARVE S T
make one smart decision today
inspired by nature’s way of purifying water.
by vapour distillation and enhanced with minerals for taste.
smart because it’s made that way
to learn more about vapour distillation visit smartwatercanada.ca
photo by Kai Wong Photography
SE C OND H ARVE S T
TO R O NTO TA S TE
TO R O NTO TA S TE
PAGE 67
SEPTEMBER
APPLEWOOD SMOKED SALMON
with Chef’s Dressing on brioche toast points
(e11even)
SE C OND H ARVE S T
BBQ BONELESS CORNISH HEN
with curry sauce, basmati rice and sweet mango chutney
(Cantine)
WILD BLUEBERRY TART
(Pangaea)
PAGE 68
APPLEWOOD SMOKED SALMON
TO R O NTO TA S TE
with Chef’s Dressing and brioche toast points
Serves 6
1 side Irish Organic Salmon (Atlantic
salmon), skin on (about 12 oz)
½ cup kosher salt
1 cup applewood chips, soaked for 15
minutes in cold water
1 loaf brioche bread, sliced into ⅛ inch
slices
SE C OND H ARVE S T
Chef’s Dressing:
1 cup mayonnaise
4 cloves garlic, chopped
3 tbsp lemon juice
1 tsp chopped fresh chives
1 tsp chopped fresh parsley
1 tsp chopped fresh tarragon
pinch black pepper
Trim salmon side to remove belly (ask your fish monger/butcher to do this for you).
Evenly coat the fish with generous layer of kosher salt; cover and refrigerate for two hours. Unwrap salmon
and place in smoker with chips and hot smoke at 250˚F for 15 to 20 minutes or until medium. Remove from
smoker and let cool. Remove skin and fatty tissue from salmon. Cut into six pieces.
Cut each slice of bread in half diagonally. Place on baking sheet and bake in 325°F oven for eight minutes or
until toasted and golden brown; set aside.
In bowl, whisk together mayonnaise, garlic, lemon juice, chives, parsley, tarragon and pepper.
Divide salmon among six plates and garnish each with brioche toast points, Chef’s Dressing and sprinkle
with chopped parsley.
e11even
PAGE 69
BBQ BONELESS CORNISH HEN
TO R O NTO TA S TE
with curry sauce, basmati rice and sweet mango chutney
Serves 4
2 boneless Cornish hens, cut in quarters
2 tbsp sesame oil
2 tbsp vegetable oil
2 shallots, sliced
2 cloves garlic, sliced
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground fennel seed
½ cup coconut milk
¼ cup 35% cream
1 cup chicken broth
1 tsp chopped fresh cilantro
SE C OND H ARVE S T
2 cups basmati rice
Place the oils in a large skillet over medium heat. Add shallot and garlic and sauté until shallots are soft and
translucent. Add curry, cumin and fennel and continue cooking 2-3 minutes. Add chicken broth, raise heat
to medium-high, and bring to a boil. Add coconut milk and cream and reduce heat so the mixture simmers.
Let simmer for 5 minutes until the mixture thickens slightly to sauce consistency. Strain and keep warm.
Season the boneless Cornish hen quarters with salt and pepper and cook over indirect medium heat on the
grill of your choice, turning once, until cooked through (internal temperature of 170°F).
Rinse the basmati rice and add to three cups boiling salted water. Cover and reduce heat to low. Cook
about 15 minutes, or until all the water is absorbed. Remove from heat, fluff with fork, cover and let sit for at
least 10 minutes.
Serve 2 pieces of BBQ Cornish hen on a bed of rice topped with warm curry sauce. Sprinkle with chopped
fresh coriander and add your favourite sweet mango chutney on the side.
CANTINE BAR AND GRILL
SE C OND H ARVE S T
TO R O NTO TA S TE
PAGE 70
WILD BLUEBERRY TART
Serves 8
½ cup cold butter, cubed
¼ cup granulated sugar
1 egg yolk
2 tbsp 35% whipping cream
1 ½ cups all-purpose flour (approx.)
pinch salt
In bowl of electric stand mixer, combine butter and sugar; blend on medium speed for one minute or until
combined. In bowl, whisk together egg yolk and cream; add to butter mixture until incorporated. Scrape
down sides of bowl with rubber spatula. Add flour and salt; mix on low speed for one minute or until dough
forms. Transfer to work surface dusted with flour; knead gently into smooth ball. Flatten into disk; wrap in
plastic wrap. Chill for two hours or until firm.
Roll out dough on work surface dusted with flour. Use four-inch round cutter to cut out circles; press into
eight individual tart or pie rings. Line each with parchment paper and pie weights. Refrigerate for 30 minutes.
Bake shells in 350°F oven for 20 minutes. Remove weights, paper, and tart ring and bake for 15 to 20 minutes
or until pale gold. Let cool.
Vanilla pastry cream:
In saucepan, combine milk, vanilla bean and seeds; whisk in half of the sugar. Heat over medium-high until
bubbles begin to form around edge; remove from heat. Beat eggs with remaining sugar and cornstarch until
very smooth. Gradually whisk in hot milk mixture until smooth. Return to saucepan and cook, whisking
constantly, for two minutes or until custard is smooth and very thick. Remove and discard vanilla bean.
Transfer to bowl and place plastic wrap directly on surface. Refrigerate until cold and thick.
Blueberry topping:
Combine ½ cup of berries, sugar and cornstarch in skillet. Mash berries with the back of spoon. Add water
and cook over medium heat, stirring constantly for five minutes or until mixture thickens and is glossy and
dark. Stir in lemon juice and remaining berries. Fill each tart shell with pastry cream and top with blueberry
mixture. Let cool until set.
1 cup whole milk
half vanilla bean, scraped
⅓ cup granulated sugar
3 egg yolks
2 tbsp cornstarch, sifted
4 ½ cups fresh wild blueberries
¾ cup granulated sugar
2 tbsp cornstarch, sifted
½ cup water (approx.)
2 tsp lemon juice
PANGAEA
SE C OND H ARVE S T
416.391.0400
|
www.chairmanmills.com
TO R O NTO TA S TE
photo by Henry Lin
SE C OND H ARVE S T
TO R O NTO TA S TE
TO R O NTO TA S TE
PAGE 73
OCTOBER
BUTTERNUT SQUASH GNOCCHI
with chestnuts, brown butter and Pecorino Romano
(McEwan Group)
ROASTED LOIN OF MONKFISH
SE C OND H ARVE S T
with honey mustard glaze
(Chiado Restaurant)
CHOCOLATE PROFITEROLES
(Baker Street Bakery)
PAGE 74
BUTTERNUT SQUASH GNOCCHI
SE C OND H ARVE S T
TO R O NTO TA S TE
with chestnuts, brown butter and Pecorino Romano
Serves 4-6
1 butternut squash (2-2 ½ lbs)
1 ½ lbs unpeeled Idaho potatoes
2 cups all purpose flour
1 egg
2 tsp kosher salt
¼ tsp freshly ground black pepper
½ tsp freshly grated nutmeg
rice flour for dusting
2 large good quality chestnuts
3 tbsp Pecorino Romano
3 tbsp butter, at room temperature
truffle oil if desired
Preheat the oven to 400˚F. Wrap the butternut squash in aluminum foil. Bake until tester passes easily
through the thickest part of the squash, about 1 ½ hours.
Gently boil the potatoes in their jackets in a large pot of water over medium heat until a tester passes
easily through the thickest part. Remove the potatoes from the pot and let cool to the touch; they
shouldn’t get completely cold.
Wrap the potatoes in a kitchen towel or cotton napkin and rub to remove the skins. Pass the potatoes
through a food mill fitted with a medium-hole disk, or through a ricer, into a large mixing bowl.
When the squash is cool to the touch, cut it into quarters. Remove the seeds and discard. Remove the
flesh and measure 2 cups. Save the remaining squash for another use. Pass the cooked squash through
the food mill directly into the mixing bowl.
Spread the all purpose flour on a clean dry wood surface. Place the potatoes and butternut squash on
top of the flour. Add the egg, salt, pepper and nutmeg. Use your hands to gather the ingredients
together and gently knead the dough into a 10-by-8-inch log. Let rest for 2 minutes.
Lightly dust a dry work surface with rice flour. Cut the log into 4 equal pieces. Roll each piece into a 1
inch thick rope. Cut each rope into ½ gnocchi. Store the gnocchi on a rice flour covered baking sheet
until ready for use. Dust with rice flour.
Add gnocchi to salted boiling water and cook until a minute after they float.
Add the butter to a large, hot frying pan, let brown, approx. 1 ½ minutes.
Transfer the cooked gnocchi to the frying pan, toss and season to taste with salt and pepper. Plate, top
with grated chestnuts and a healthy amount of grated Pecorino Romano; drizzle with truffle oil, if desired.
THE McEWAN GROUP
PAGE 75
ROASTED LOIN OF MONKFISH
TO R O NTO TA S TE
with honey mustard glaze
Serves 4-6
1 monkfish loin, cleaned and boned
3 cloves garlic, chopped
1 tsp each chopped fresh marjoram and
tarragon
1 tsp each paprika and curry powder
½ tsp cumin
1 tsp grated orange rind
¼ cup extra virgin olive oil
In a heavy-bottomed saucepan, bring orange juice to a boil. Boil gently until reduced to 1 cup. Add wine;
reduce heat and simmer for 2 minutes. Stirring constantly, add lemon juice, garlic, mustard, honey, soy
sauce, paprika and pimento paste. Cook for 3 minutes. Transfer to blender; blend until smooth. Pass
through a fine mesh sieve until completely smooth. Set aside.
Cut monkfish into large bite-sized cubes. Place in one layer on baking sheet or glass baking dish. Sprinkle
on the garlic, marjoram and tarragon. Dust with the paprika, curry powder, cumin, orange rind, salt and
pepper and toss to coat.
Heat half of the olive oil in large ovenproof skillet set over medium-high heat. Without crowding pan, seat
monkfish until they are deep golden brown. Turn cubes over; cook for an additional 7 minutes, adding more
oil if necessary. Repeat with the remaining monkfish. Pour honey mustard glaze over to cover and place in
325°F oven for 1 minute.
SE C OND H ARVE S T
Honey mustard glaze:
1 cup orange juice
¼ cup white wine
¼ cup lemon juice
6 cloves garlic, minced
3 tbsp Dijon mustard
2 tbsp liquid honey
1 tbsp soy sauce
1 tsp paprika
1 tsp organic pimento paste
CHIADO RESTAURANT
TO R O NTO TA S TE
PAGE 76
CHOCOLATE PROFITEROLES
Makes about 3 dozen
½ cup whole milk
½ cup water
3 ½ tbsp unsalted butter
2 tbsp granulated sugar
1 ½ cups all purpose flour
6 eggs (approximately)
Beat in 5 of the eggs, one at a time, making sure each egg is fully incorporated before adding the next. If
the dough is still firm after the addition of the fifth egg, beat in the last egg. If the dough pulls away from
the spoon and the dough peaks bend, do not add the last egg.
Transfer dough to a pastry bag fitted with a #5 plain tip. Pipe small balls the size of a quarter onto
parchment paper lined baking sheets.
Glaze:
Whisk egg with water. Brush over each mound of dough. Bake in centre of a 400°F oven for 20-30 minutes
or until golden brown. Let cool in pan on rack. Using a skewer, poke a hole in the bottom of each ball.
Chocolate mousse:
Meanwhile, melt chocolate and half of the whipping cream in top of a double boiler set over hot (not boiling)
water. Remove from water bath; let cool to room temperature. Whip remaining half of whipping cream;
gently fold into chocolate mixture.
1 egg
1 tsp cold water
SE C OND H ARVE S T
In a saucepan, bring milk, water, butter and sugar just to the boil, making sure the butter has melted. Add
the flour all at once, stirring vigorously with a wooden spoon, until all the flour is incorporated. Cook,
stirring constantly, until the dough forms a ball and a light crust is visible on the bottom of the pan. Remove
from heat; transfer to mixing bowl and let cool slightly.
1 lb bittersweet chocolate,
coarsely chopped
2 ½ cups whipping cream (35%)
1 lb coating chocolate
Transfer mousse to piping bag fitted with #3 plain pastry tip. Pipe mousse into cooked pastry balls.
In top of double boiler set over hot (not boiling) water, melt coating chocolate. Dip top of each profiterole
into melted chocolate. Set aside until set.
BAKER STREET BAKERY INC.
TO R O NTO TA S TE
TASTE OF SUMMER
If you haven’t been seen In the hottest, newest, tastIest bar
and patIo In yorkvIlle, you haven’t yet enjoyed the summer fun.
SE C OND H ARVE S T
Our new look, new menu and cool new drinks will entice your taste buds
and have you wanting more.
skylounge patio and proof vodka bar
ENTICE YOUR SENSES
join us for : Pintxos Tuesday and Martini Fridays (featuring our spherical
ice ball martinis) and DJ featured Friday and Saturday nights.
see what everyone Is talkIng about.
220 Bloor Street West | 416.960.5200 | www.toronto.intercontinental.com
For more information, please contact us:
416.324.5875
Follow us on facebook for all our specials:
facebook.com/intercontinentaltoronto
photo by Kai Wong Photography
photo by Sandy Tam Photography
SE C OND H ARVE S T
TO R O NTO TA S TE
TO R O NTO TA S TE
PAGE 79
NOVEMBER
BACCALÀ FRITTERS
on tripe ragù with caper aioli
(Enoteca Sociale)
SE C OND H ARVE S T
FARRO ALLA TORONTINA
(Grano)
CARAMELIZED TORN POPPY SEED CRÊPE
with apple walnut compote
(Corner House Restaurant)
PAGE 80
BACCALÀ FRITTERS
SE C OND H ARVE S T
TO R O NTO TA S TE
with tripe ragù and caper aioli
Makes about 20 fritters
Aioli:
2 egg yolks
1 cup canola oil
1 tbsp white wine vinegar
1 tbsp mustard
¼ cup capers
salt to taste
Place egg yolks, white wine vinegar, mustard and capers in a food processor. Turn on and add oil in a thin stream
until mixture is emulsified. Season to taste with salt. Set aside.
Tripe ragù:
In a large saucepan or Dutch oven, heat the olive oil over medium-low. Add onion, carrot and celery and cook until
golden. Stir in garlic and tomato paste, increase heat to medium and cook for 10 minutes. Deglaze the pan with the
wine. Add tripe, reduce heat to low and cook tripe until tender; between 1 and 3 hours.
Baccalà:
Starting a day ahead, soak the salt cod in water for 12 - 24 hours, changing the water several times to remove excess
salt. Drain the cod and set aside until ready to use.
1 lb tripe, cleaned and cut into ½ inch cubes
2 ribs celery, finely diced
2 carrots, peeled and finely diced
1 medium onion, finely diced
4 cloves garlic, finely chopped
2 tbsp olive oil
small can tomato paste (6 oz)
1 cup white wine
1 lb salt cod
½ lb Yukon Gold potatoes, peeled
2 tbsp olive oil
1 medium onion, finely diced
2 ribs celery, finely diced
2 cloves garlic, finely chopped
juice and zest of 1 lemon
¼ cup white wine
¼ cup mixed fresh herbs (parsley, chives,
chervil), chopped
cornmeal for coating
vegetable oil for frying
Boil the potatoes until very soft; 20-25 minutes. Drain, and mash. Set aside.
In a large saucepan or Dutch oven, heat 2 tbsp of olive oil. Add the onions and celery and cook until golden. Stir in
garlic and cook for another minute. Deglaze with white wine and lemon juice. Add the cod and simmer gently for
about 20 minutes. Cool slightly and add the cod to the potatoes along with the lemon zest and chopped herbs.
Beat mixture with a wooden spoon until well combined. Form into 1 inch balls and roll in cornmeal.
Heat 3 inches of oil in a deep, heavy skillet or pot to 370°F. Add a few cod balls at a time to the hot oil and cook,
turning 3 or 4 times, until nicely browned all over. Carefully lift the fritters with a slotted spoon and place on a baking
sheet lined with paper towels to drain. Repeat with the remaining cod balls.
TO SERVE: Spoon about half a cup of warm tripe ragù on the middle of a plate. Top with 3 or 4 baccalà fritters;
drizzle with the caper aioli.
ENOTECA SOCIALE
TO R O NTO TA S TE
PAGE 81
FARRO ALLA TORONTINA
Serves 4
1 ⅓ cups whole grain farro
extra virgin olive oil
4 oz dried porcini mushrooms
2 cups warm water
2 fresh veal sausages
1 cup chopped onion
2 cloves garlic, minced
½ cup chopped fresh parsley
1 cup sliced button mushrooms
white truffle oil (optional)
shaved Parmigiano Reggiano
Place farro in a large bowl and cover with cold water. Soak for 3 hours; drain. In a large pot of boiling,
salted water, cook farro for 30 minutes, or until tender; drain well. In bowl, toss with enough olive oil to
moisten; set aside.
Meanwhile, in another bowl, soak porcini mushrooms in warm water until softened. Strain mushrooms
through fine mesh sieve, reserving soaking liquid. Set mushrooms and liquid aside separately.
Place sausages on greased grill over medium-high heat; close lid and grill, turning once, until browned and
no longer pink inside. Let cool slightly, cut into rounds and set aside.
In saucepan, heat some olive oil over medium-high heat, and cook onion, garlic and parsley until softened.
Add sliced mushrooms and cook until tender. Add sausage rounds, porcini mushrooms and soaking liquid;
cook until liquid is absorbed.
SE C OND H ARVE S T
Stir in farro until combined. Drizzle with some white truffle oil (if using) and top with the shaved Parmigiano
Reggiano.
GRANO
PAGE 82
CARAMELIZED TORN POPPY SEED CRÊPE
SE C OND H ARVE S T
TO R O NTO TA S TE
with apple walnut compote
Serves 4
Apple walnut compote:
⅔ cup brown sugar
¼ cup whipping cream
⅓ cup walnut halves
2 tbsp unsalted butter
½ cup granulated sugar
3 Granny Smith apples, peeled,
cored, sliced
1 tsp lemon juice
pinch cinnamon
½ cup quark
¼ cup sour cream
2 tbsp semolina
2 egg yolks
½ vanilla bean, split lengthwise, seeds
scraped out
2 tsp each grated lemon and orange rind
5 tbsp poppy seeds
3 egg whites
3 tbsp granulated sugar
2 tsp cornstarch
pinch salt
4 tsp unsalted butter
2 tsp honey
icing sugar
vanilla ice cream
fresh mint leaves
In small skillet over medium heat, combine brown sugar and cream. Simmer for 5 minutes. Add walnuts.
With wooden spatula, coat walnuts with sugar mixture. Transfer to parchment paper lined baking sheet and
bake in 300°F oven for about 15 minutes.
In skillet over medium heat, cook butter and sugar, stirring until sugar is melted. Add apples, lemon juice
and cinnamon. Cook until apples are softened and mixture is thickened, about 10 minutes. Gently stir in
walnuts.
In bowl, whisk together quark, sour cream, semolina, yolks, vanilla bean seeds, lemon and orange rinds, and
poppy seeds. Let stand 1 hour. Beat egg whites with sugar, cornstarch and salt to form soft peaks. Stir ⅓ of
the egg whites into quark mixture. Gently fold in remaining egg whites. Dot butter in bottom of large nonstick skillet. Drizzle with honey. Add batter and smooth top. Bake in 350°F oven for 20 minutes. Remove
from oven and sprinkle with icing sugar. Tear crêpe in pieces and place in serving bowls. Top with apple
walnut compote. Serve with vanilla ice cream. Garnish with mint leaves.
CORNER HOUSE RESTAURANT
TO R O NTO TA S TE
SE C OND H ARVE S T
THE CHOICE OF
PROFESSIONALS
SINCE 1884.
Offering the finest blades in the world,
Victorinox Swiss Army proudly introduces our
Swiss Classic cutlery line, featuring ergonomic
handles designed especially for the home chef.
Victorinox Swiss Army proudly supports Second Harvest
Degrees Kitchen Store
2588 Yonge Street
Toronto, ON M4P 2J3
416-484-8222
[email protected]
WWW.SWISSARMY.COM
photo by Kai Wong Photography
SE C OND H ARVE S T
TO R O NTO TA S TE
TO R O NTO TA S TE
PAGE 85
DECEMBER
RISOTTO
with smoked duck breast
(Aria Ristorante)
SE C OND H ARVE S T
ELK VENISON TOURTIÈRE
with ketchup aux fruits
(Globe Bistro)
SUPER VANILLA VERRINES
(Dufflet Pastries)
PAGE 86
RISOTTO
TO R O NTO TA S TE
with smoked duck breast
Serves 6 as an appetizer
2 tbsp each butter and olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 smoked duck breast, cut in small dice (King Cole or Duck Ham)
1 ¾ cups risotto rice (arborio or carnaroli)
1 cup dry white wine
4 cups chicken stock (approximately), heated
sea salt, to taste
1 cup fresh or frozen cooked sweet peas
¾ cup freshly grated Parmesan cheese
¼ cup butter
2 tbsp mascarpone cheese
In saucepan, heat butter and olive oil over medium. Cook onion, garlic and duck
very slowly for about 15 minutes, without colouring. When onions have softened,
add rice, stirring constantly, and increase heat to medium-high. Add wine and
keep stirring.
Once wine has cooked into rice, add a ladle full of hot stock and a good pinch of
salt. Reduce heat to a simmer so rice doesn’t cook too quickly. Keep adding stock
by the ladleful, stirring constantly, allowing each amount of stock to be absorbed
before adding the next. About 15 minutes. Taste rice to make sure it is cooked
soft, but still has a slight bite. Add additional stock, to cook further, if required. If
you run out of stock before rice is fully cooked, add boiling water instead. Check
seasoning.
SE C OND H ARVE S T
Remove saucepan from heat and add peas, Parmesan, butter and mascarpone.
Stir well to incorporate. Return pan to low heat and cook, stirring, 2-3 minutes.
Serve immediately.
ARIA RISTORANTE
PAGE 87
ELK VENISON TOURTIÈRE
SE C OND H ARVE S T
TO R O NTO TA S TE
with ketchup aux fruits
Ketchup aux fruits:
Crazy easy: Throw everything into a pot and simmer for about 1 hour, stirring somewhere between frequently and occasionally until it’s the consistency of relish. Then pour it into clean, hot jars and process in a
boiling water bath for 15 minutes.
Tourtière:
In a large pot, heat canola oil over medium-low, add onions and garlic and cook 2-3 minutes, stirring
occasionally. Pour in white wine and stir. Add ground meat and spices and cook 5 minutes, stirring
continuously. Adjust seasonings to taste and cool completely.
6 tomatoes, chopped
2 onions, chopped
5 ribs celery, diced
2 peaches, chopped
2 pears, chopped
½ cup brown sugar
1 ½ cups cider vinegar
1 tsp salt
1 tsp mustard powder
1 tsp cinnamon
½ tsp ground clove
2 tbsp canola oil
1 onion, diced
3 cloves garlic, minced
½ cup white wine
1 lb ground elk/venison
½ lb chopped bacon
(preferably double smoked)
1 tsp ground cloves
1 tsp ground cinnamon
salt and pepper to taste
1 egg yolk
prepared pie dough
Roll out pie dough and line a 10-inch deep dish pie pan with it. Fill with cooked meat filling and cover with
remaining dough. Crimp edges and poke a few holes in the top of the pie. Brush with egg yolk. Bake in a
450°F oven for 15 minutes; reduce heat to 350°F and bake another 15-20 minutes. Remove from oven and
let rest at least 5 minutes; slice and serve with ketchup aux fruits.
GLOBE BISTRO
SE C OND H ARVE S T
TO R O NTO TA S TE
PAGE 88
SUPER VANILLA VERRINES
Serves 8
White chocolate
ganache:
⅓ cup 35% cream
3 oz of white chocolate, chopped
¼ tsp vanilla paste or vanilla extract
Place a heatproof bowl over a pot of simmering water, add chopped white chocolate and stir until chocolate
is melted. Reserve.
In a small pot, bring cream to a boil and add vanilla paste or extract. Pour cream mixture over the chocolate
and stir until incorporated. Set aside to cool, then chill in refrigerator.
Vanilla syrup:
Bring water and sugar to boil. Remove from heat, stir, cool, then add the vanilla paste or extract, stir. Set
aside.
Mascarpone
vanilla cream:
In a small bowl, whip the egg yolks and icing sugar until light. Heat the cream in a saucepan until boiling,
remove from heat and slowly add to the egg yolk mixture, stirring constantly. Transfer back to the saucepan.
Cook over low heat until mixture is thick and coats a spoon. Stir constantly while over heat; mixture should
not come to the boil. Remove from heat, transfer to clean bowl. Add the vanilla paste or extract. Place over
a bowl of ice and stir until cool.
2 tbsp sugar
¼ cup water
½ tsp vanilla paste or extract
1 cup 35% cream
2 egg yolks
⅓ cup icing sugar
5 ¼ oz mascarpone cheese
½ tsp vanilla paste or extract
1 package ladyfingers
8 decorative glasses, 4 oz each
Place the mascarpone in a separate large mixing bowl and beat until soft. Add the vanilla cream slowly, and
mix until blended.
TO ASSEMBLE: Fill a piping bag fitted with a small plain tip with the ganache. Pipe a layer on the bottom of
each glass (approximately 1 tbsp). Cut the ladyfingers into small rounds to fit inside the glass. Brush with the
vanilla syrup.
Fill another piping bag fitted with a small plain tip with the mascarpone vanilla cream. Pipe another layer on
top of the ladyfinger, to fill the glass halfway.
Chill until ready to serve.
DUFFLET PASTRIES
TO R O NTO TA S TE
Every day Second Harvest changes the
future for children and youth by rescuing
excess food and taking it to over 200
community agencies in Toronto. Almost
SE C OND H ARVE S T
40% of the recipients are under 18. Thank
you Second Harvest for leading the way,
for showing us that together we can make
a difference. Your actions inspire us all.
photo by Zalina Alvi
SE C OND H ARVE S T
TO R O NTO TA S TE