RSS Feed

Tag Archives: St. Lawrence Market

Recipe for Change

February 27th was cold. That deep down, ‘why am I outside’ cold.  Regardless I ventured out to attend the Recipe for Change event in support of FoodShare Toronto, held at the North Market (St. Lawrence Market).  I was excited to go since I had enjoyed The Stop Night Market last year and find helping to support the community while eating yummy food to be a no-brainer.

Inside the warmth of the North Market, I found 30 Toronto chefs, 20 Ontario wines and 6 local beers who had collaborated to bring fresh, local food to a few hundreds guests to help promote food literacy education in schools.  In fact, Bendale Technical Institute  and Eastdale Collegiate Institute culinary students, who are apart of the program,  were on hand with plates for guests to try.

DSC_0051

Bendale and Eastdale students

Bendale and Eastdale students

FoodShare Toronto was created in 1985 to address the need for healthy, affordable and sustainable food access in Toronto communities. They reach over 155, 000 children and adults per month through community based programs.  Currently they run multiple school programs that focus on a “from field to table” approach, including: student nutrition programs, fresh produce programs, school grown market gardens, good food cafés and field to table schools.  At the core is advocating for public policies that will ensure that everyone has access to sustainably produced, healthy food.

The evening's host, Adam Stiles from Citytv

The evening’s host, Adam Stiles from Citytv

I tried to sample as many dishes as possible, even trying tongue for the first time!  Each dish was delicious, with great local wine and beer pairings. I especially liked the maple bacon macchiato from Crema Coffee Company.  It was the perfect temperature (for me) and the bacon added an interesting saltiness to the coffee.  I immediately texted @WineGuyTO to tell him we would be checking them out on our next coffee outing. My other favourite drink was from Carol Marks, tea sommelier.  It was a cold tea, set in dry ice making for a captivating display that drew many people over.  It was refreshing end to my evening.  There was not one dish that I sampled that I did not like!

Cucumber Cup filled with Zucchini Hummus and topped with a Raw Pumpkin Seed Falafel

Cucumber Cup filled with Zucchini Hummus and topped with a Raw Pumpkin Seed Falafel

Annona Restaurant at the Hyatt - Pulled Buschbeck braised lamb slider with spiced mustard glaze, crunch slaw sesame tooney

Annona Restaurant at the Hyatt – Pulled Buschbeck braised lamb slider with spiced mustard glaze, crunch slaw sesame tooney

Tacos de pescado en salsa verde from Frida Restaurant

Tacos de pescado en salsa verde from Frida Restaurant

Vegetarian paella from Carmen Restaurant.

Vegetarian paella from Carmen Restaurant.

Le Select Bistro's Sweet potato gnocchi with wild boar ragu.

Le Select Bistro’s Sweet potato gnocchi with wild boar ragu.

The Beverley Hotel's Rueben caraway rye gnocci, pastrami lamb's tongue, dill pickled mushrooms with red cabbage and apple mostarda

The Beverley Hotel’s Reuben caraway rye gnocchi, pastrami lamb’s tongue, dill pickled mushrooms with red cabbage and apple mostarda

Foodshare Toronto's free-range buffalo chili on a pan de bono and sweet roasted corn and herbs, chipotle in adobo salasa, traditional mole and white mother sauce reduction

Foodshare Toronto’s free-range buffalo chili on a pan de bono and sweet roasted corn and herbs, chipotle in adobo salsa, traditional mole and white mother sauce reduction

Mixed ceviche from TO Ceviche Bar

Mixed ceviche from TO Ceviche Bar

Whole wheat scone with goat cheese and The Chef's house peserves from George Brown Cafe School.

Whole wheat scone with goat cheese and The Chef’s house preserves from George Brown Cafe School.

Gulab Jamun from 416 Snack Bar

Gulab Jamun from 416 Snack Bar

The Love of Tea's Foggy Sunburst Morning Earl Grey Mocktail (earl grey tea, lime, leongrass, orange juice, orange bitters, grenadine, club soda and bergamot citrus.

The Love of Tea’s Foggy Sunburst Morning Earl Grey Mocktail (earl grey tea, lime, lemongrass, orange juice, orange bitters, grenadine, club soda and bergamot citrus.

Duck tamalies from Valdez

Duck tamales from Valdez

Chicken chilaquiles Mexico City style from Santo Pecado

Chicken chilaquiles Mexico City style from Santo Pecado

The maple bacon macchiato from Crema Coffee Co

The maple bacon macchiato from Crema Coffee Co

Click here to see all the food offerings that night.

**Please excuse the photos, it was my first time using my new DSLR. I am still learning 🙂

Thank you to Mary Luz Mejia of Sizzling Communications for the invitation to attend and cover this event.  All thoughts and opinions are my own.

Advertisements

Essential Pépin: Composed Salad

To celebrate the release of Jacques Pépin’s new cookbook, Essential Pépin, we are challenging Canadian home chefs and bloggers to cook up their own French meals with recipes from the book. Participants will receive a copy of the book* and one lucky chef will win a KitchenAid® Artisan Series Stand Mixer**, courtesy of KitchenAid® Canada!

This arrived in my email late last week and I was intrigued.  Other than chefs on Food Network, I am pretty ignorant of known chefs. I would love to receive the cookbook so I can expand my culinary knowledge.   I was happy to see that the three recipes for entry were actually quite simple.

I choose to do the Composed Salad because it was close to what I normally do for a salad.  We were allowed to add any other vegetable, so I choose beets.  I found candy cane and orange at St. Lawrence Market on the weekend, and had some regular red beets from a stop in Flesherton Market over Thanksgiving weekend.  I love roasted beets, especially with goat cheese, so I knew this salad would work.

Composed salad with roasted beets and herbed goat cheese

Jacques Pépin’s recipe 

Composed Salad of Greens, Goat Cheese, and Caramelized Pecans
Serves 4

A composed salad consists of greens and any of an almost endless variety of other ingredients, from cooked vegetables to fruits, nuts, poultry, lamb, beef, fish, or shellfish, arranged on a plate or platter, rather than tossed. In this one, I add cheese, apple, and caramelized pecans to tender greens. The combination makes an ideal summer supper or lunch main course or elegant dinner first course.

CARAMELIZED PECANS
1/4 cup pecan halves
1/2 teaspoon canola oil
1 tablespoon sugar
Pinch of sugar
Pinch of cayenne

1 medium apple, preferably russet or
Golden Delicious
1 1/2 teaspoons fresh lemon juice

DRESSING
1 1/2 tablespoons oil, preferably a mixture
of walnut, hazelnut, and/or canola
1 1/2 teaspoons sherry vinegar
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups salad greens, preferably mesclun
1 ounce semi-dry or hard goat cheese,
crumbled into pieces about 1/2 inch
in size.

For the pecans:

Put the pecans in a skillet and cover (barely) with water.
Bring to a simmer over high heat, and immediately drain. Return the pecans to the pan and add the oil, sugar, salt, and cayenne. Cook over medium-high heat, stirring, until the nuts brown and the sugar mixture caramelizes.
Transfer the pecans to a plate to cool.
Halve the apple and remove the core.
Cut it into 1/2-inch-thick slices. Stack the slices and cut them into 1/2-inch wide strips. Mix the apple strips with the lemon juice and set aside.

For the dressing:

Mix all the ingredients together in a large bowl.
At serving time, toss the greens with the vinaigrette, and arrange on individual plates. Sprinkle with the apple strips,
crumbled cheese, and pecans. Serve immediately.

Want to enter? Check out the Facebook page, contest closes Sunday, December 4.

%d bloggers like this: