The DeLish Bite

Thanksgiving is almost upon us, and this year, Simon and I are hosting it in our new home!

Since we were about 6 years old, and we moved back to Toronto from the East coast, we have been celebrating almost every holiday (Christmas, Thanksgiving and Easter) with our best family friends, the Brunini’s. As we have gotten older this has become increasingly difficult. However, thankfully, this year, we are all going to be together (14 of us)! Read the rest of this entry »

Well, The DeLish Bite has one of its first media recognitions! I was interviewed this week for an article about Green Parties in the Globe and Mail Life Section!!

You can check it out in today’s Globe on the cover of the Life section and on pages L6 and L7.

In other news, I just have to share with you the ultimate chili con carne recipe that I created the other night for some friends…it is a variation on Alaister Hendy’s recipe in his amazing cookbook, Home Cook. Read the rest of this entry »

I have a thing for beets. It all started when I moved to Australia where I lived for about a year. Before that, I had never tried a ‘real’ beet – my experience with them was limited to the ones that we find ‘pickled’ in jars here - yuck.

But the Australians really seem to love their beets (case in point, they are a staple on their McDonalds hamburgers). And I too fell in love with them while living there. Not only do they have fresh beets widely available, but their jarred ‘beetroot’, as they call it, is 100 times better than ours too.

Sadly, after returning home, I was once again faced with pickled and sour beets straight out of the jar (which did not at all satisfy my now established love for them).

Thankfully, one night when I was throwing an impromptu dinner party, I was looking for something different and interesting to serve for a salad. I decided to try my hand at roasting some fresh Ontario beets. They had a sweet flavor and tender texture that complimented beautifully with the peppery arugula, soft and salty goat cheese and toasty walnuts that I paired them with. Since then, my cravings have never gone unsatisfied.

Beets are not only tremendously tasty, but they are extremely healthy too. They are an excellent source of the B vitamin, folate, and a very good source of manganese and potassium. Beets are also a good source of dietary fiber, vitamin C, magnesium, iron, copper and phosphorus. The pigment that gives beets their rich, purple-crimson color-betacyanin-is also a powerful cancer-fighting agent.

They are available year round (although in Ontario, they peak in July to October) so are a great staple vegetable. And, while traditionally a garnet-red color, today’s beets are available in golden-yellow, white and red-and-white-striped hues.

Simple Tips for your Beets:

• Remove the green tops as soon as possible after purchasing, leaving 1 to 2 inches of the stems attached to the beets.

• Refrigerate beets in a plastic bag for 7 to 10 days. The greens are more perishable and should be refrigerated in a plastic bag for only 1 to 2 days.

• Choose small or medium-sized beets whose roots are firm, smooth-skinned and deep in color. Smaller, younger beets may be so tender that peeling won’t be needed after they are cooked.

• Avoid beets that have spots, bruises or soft, wet areas, all of which indicate spoilage. Shriveled or flabby should also be avoided as these are signs that the roots are aged, tough and fibrous.

Beet, Arugula and Sweet Potato Salad
Serves 6 to 8

Balsamic Vinaigrette

3 tbsp balsamic vinegar
squeeze of fresh lemon juice
1 tbsp honey
1 tsp Dijon
½ cup olive oil
sea salt and freshly ground black pepper

Salad

6 – 8 large red, candy cane and golden beets, washed, stems trimmed leaving 1/2 inch attached
2 large sweet potatoes
8 large handfuls arugula or baby spinach
½ cup (125 mL) crumbled goat cheese
Handful toasted pistachios

Directions

1. In a small bowl, combine balsamic vinegar, lemon juice, honey and Dijon and whisk to combine. Slowly drizzle in olive oil in a steady stream, while continuously whisking, until emulsified. Season with sea salt and freshly ground black pepper and set aside.
2. Preheat oven to 400 F. Place beets in a large bowl and toss with olive oil and generous pinches of salt and pepper. Line a large baking sheet with foil. Turn beets into the centre of the foil and create a foil packet. Secure tightly. Then slice the sweet potatoes into ½ inch slices and place on the same baking sheet next to the foil packet. Drizzle with olive oil and season with salt and pepper. Place baking sheet in preheated oven and bake for one hour, or until beets and sweet potatoes are tender and easily pierced with a knife’s tip. Set aside to cool.
3. Once beets are cooled, trim remaining beet stems and peel skins. Cut beets into 1/4-inch wedges.
4. To assemble salad, place salad greens in a large bowl and drizzle with vinaigrette. Toss gently. Divide greens between 6 plates, top with a few beet wedges, a couple of slices of sweet potatoes. Crumble goat cheese over and sprinkle with pistachios.
5. Enjoy!!

Food Styling by Lindsay Evans (www.delish.ca) and Photography by Jodi Pudge (www.jodipudge.com).

Speaking of weeknight fall dinners, Pasta is a very close runner up for me to Soup (see previous blog).

The thing that I love MOST about pasta is the amount of versatility there is when it comes to creating meals – I mean there are endless variations on this one simple dish! As long as you have access to some fresh or dried pasta, a few pantry essentials and a vegetable or meat option, you can whip up satisfying, hearty and healthy meals for you or your family anytime of the week!

This is Simon (my hubby’s) favorite weeknight pasta dinner – it is the one night that I can sit by and enjoy a glass of wine while he does the work!

Carbonara with Crispy Sage, Zucchini and Bacon

Ingredients

1lb (450 g) linguine pasta
2 egg yolks, preferably free-range or organic
1 cup (250 mL) table cream
1 cup (250 mL) freshly grated Parmesan cheese
sea salt and freshly ground black pepper
8 slices pancetta or bacon, chopped
1 large zucchini, sliced lengthwise and then on an angle into thin strips
handful fresh sage leaves
3 handfuls of fresh arugula
handfuls of freshly grated Parmesan cheese

Directions

In a large pot with boiling salted water cook fettuccine for 10 to 12 minutes or until “al dente”. Reserve a small amount of pasta water for finishing sauce.
In a small bowl combine whisked egg yolks and cream. Set aside until needed.
In a non-stick frying pan and at high heat cook pancetta for 5 min, until crispy. Drain some of the fat and add sage leaves and zucchini slices. Continue to cook over medium heat, stirring continuously to allow even cooking, for about 4 minutes.
Gradually add egg/cream mixture tossing fettuccine over until all ingredients are well integrated. Season with salt and lots of black pepper to taste!! Fold in fresh arugula and pile into bowls and serve with a generous sprinkle of freshly grated parm!

Perfect with crusty bread and a glass of red wine.

Although the days are still relatively warm, the crisp early mornings and cooler evenings signify that fall is indeed here (in fact, it arrived at 11:44 am this morning).

Suddenly, my dinner cravings have turned from crisp and cool salads alongside grilled salmon, chicken or beef to a yearning for hearty, rustic and warming foods like chili con carne, roast dinners, pasta and soup.

Soup has got to be at the top of my list for favorite fall weeknight dinners. It is simple, healthy and delicious, and it is absolutely perfect with a sprinkle of Parmesan, a dollop of crème fraiche and a chunk of rustic country bread. And for all you localvores, soup also happens to be a meal which can make full use of the abundant seasonal and local vegetables available at this time of year. Therefore, a quick trip to your local farmers market will have you whipping up many a fall inspired soup!

This is one of my favorites as, not only is it quick and simple, but that heat from the smoked chilli will surely keep me warm, no matter what the temp is outside….

Squash, Sweet Potato and Smoked Chilli Soup

Ingredients

1 tbsp (15 mL) butter
1 clove garlic, finely chopped
½ lb (225 g) sweet potatoes, peeled and diced
1 butternut squash, peeled and diced
generous pinch of smoked paprika or chili powder
1 red chili, seeded and finely diced
3 cups (750 mL) chicken stock
1 tbsp (15 mL) maple syrup
freshly grated parmesan cheese
½ cup (125 mL) whipping cream
sea salt and freshly ground black pepper

Directions

1. Heat a large saucepan over medium high heat. Add butter and allow to melt. Once sizzling, add garlic and sauté for 3 to 4 minutes. Add sweet potato and butternut squash. Stir, reduce temperature to medium, cover, and cook for 10 minutes.
2. Add smoked paprika and red chili and cook for 1 to 2 minutes, stirring often. Add the chicken stock, bring to a boil, cover and simmer for 20 to 25 minutes until vegetables are tender. Add maple syrup and stir. Transfer to a blender and puree until smooth.
3. Return pureed soup to pot and stir in whip cream. Season with salt and pepper to taste.
4. Ladle into warmed soup bowls, sprinkle with Parmesan and drizzle with a dollop of crème fraiche. Serve alongside crusty bread.

After Browsing along the Danforth the other day, I am having a hard time deciding which way to turn once I get to the end of my street – right to trendy and hip Leslieville (see my last blog for my fav Leslieville foodie joints) or left to The Danforth, an established strip that seems to have EVERYTHING. These are a few of my newly found faves on the Danforth…

The Big Carrot; 348 Danforth Avenue

Like a mini whole foods, this organic grocery market boasts a large selection of organic produce and gourmet organic foods. They also have a supplement shop and a fresh juice bar which I love.

Globe Bistro; 124 Danforth Avenue

This amazing addition to the Danforth which boasts a patio, private room and roof top patio is doing localvores proud. They source their meats and produce from local places like Cumbrae’s and La Ferme. Can’t wait for my next special occasion to make a repeat visit!

Alex Farms Cheese; 377 Danforth Avenue

There are now 9 of these gourmet cheese shops around the city and I feel lucky to be so close to one of them.

Blackstone Organic Butcher; 207 Danforth Avenue

Blackstone is new and it is already creating quite a buzz among the East end communities. This organic butcher specializes in organically raised, local meat and produce and aims to source almost everything in the store from within a 100 mile radius. Thank goodness, I no longer have to mourn being separated from the Healthy Butcher and Cumbrae’s.

I think I am going to like it here….

Well Simon and I are thankfully finally in and feeling somewhat settled. We made a big move on Friday from the West (Queen West specifically, where we have spent the last 7 years) to the East. We are now situated in the heart of Riverdale, just steps from Withrow Park.

We know many people who have ventured to the East end over the last few years and therefore, I have gotten to know the area somewhat. However, I have to admit that I have been a bundle of nerves over the last few days at the prospect of leaving my old comfort zone and starting fresh in a new area. Especially when it comes to where I eat and shop for food.

Therefore, over the weekend, one of my first tasks was to do some research and then take some time to source out my new foodie joints. This is what I found:

Queen East / Leslieville:

The Leslieville Cheese Market; 891 Queen Street East

This tiny and increasingly popular cheese boutique offers tasting, classes taught by expert Julia Rogers and also boasts a small produce and gourmet food selection to compliment your cheeses.

Rowe Farms; 912 Queen Street West

This newly opened store situated directly across the street from The Leslieville Cheese Market offers a wide range of locally-grown, antibiotic-free, hormone-free, conscientiously-farmed, nitrate-cured meats. Need I say more?

The Friends of Riverdale Farmers Market

The Riverdale Farmers’ Market is located in Riverdale Park West flanking the pathway directly west of Simpson House. This Farmers Market is one of the best known and strives to be organic.

Bonjour Brioche; 812 Queen Street East

One of the most popular café’s in Leslieville, this café feeds many the hungry East-ender. They are particularly well known for their baguettes (maybe the best in the city) and their other scrumptious pastries.

Edward Levesque’s Kitchen; 1290 Queen Street East

This intimate breakfast, lunch and dinner restaurant seems to do it all, with panache. The menu features whatever is currently in season and local and it is prepared by Levesque himself in simple and innovative ways. A definite must!

Stay tuned for the best food joints on the Danforth!

Have you heard of THE STOP? If not, it’s about time you did.

The Stop is a community food centre located in the Davenport West neighborhood in Toronto. Initiated in the mid 1970’s, it has been fighting hunger and poverty in Toronto for over 30 years. The organization is made up of many impassioned volunteers and employees, who work tirelessly to fight food insecurity and make healthy food more accessible to everyone, by challenging inequality, maintaining dignity and building a sense of community.

The Stop’s programs and services focus on the ways food can bring people together to break down social isolation and improve quality of life.

Some of The Stop’s core programs include:

Food bank: members receive a 2-3 day supply of food once a month

Drop-in programs: nutritious meals and activities that help reduce social isolation, as well as information on social issues and community resources

Urban agriculture: year-round organic food production and environmental education initiative

Healthy beginnings: a perinatal nutrition and support program for low-income pregnant women

Family support program: one-on-one peer support for families with newborns

Community kitchens: communal cooking groups that bring people together to learn, cook, eat and socialize

Cross Town Kitchens: Dinner in Support of The Stop Community Food Centre

Farmers’ Market: at the Church of St. Michael & All Angels

The Stop is not stopping there.

They have many exciting future plans which not only include the release of The Stop Cookbook which will hopefully be on sale Nationally this coming Spring (I am privileged to be the food stylist for this exciting project, which we are currently working on) but, they are also fulfilling a dream to create a ‘Green Barn’ in the Wychwood Car Barns Park. This Green Barn will essentially be a large greenhouse which will serve as a centre for year-round gardening and will include a protected garden and neighborhood bake oven and host many community programs and environmental education.

Eager to learn more, donate to this exciting company or become a volunteer? Visit their website at www.thestop.org

There is no longer the need to venture out to your favorite cheese market, in search of those rare and wonderful local cheeses. With a few clicks on the internet you can have Shay Cheese delivering ‘The Taster’ (among many other gourmet hand selected cheese boxes) right to your door.

Andy Shay and Marc Ridel, two veterans of the gourmet and artisan food scene, are the masterminds behind this exciting company. Their mission is simple: to bring you unique and delectable cheeses from Canada, and around the world, and to teach you the history behind each and every cheese. Read the rest of this entry »

I love cookies. I have to admit that I do not have much of a sweet tooth otherwise – In fact, when a craving for chocolate calls, I am often content with a single dark chocolate truffle. But I do have a weakness for homemade cookies…

Ever since I was a little kid, I can remember coming home to the smell of freshly baked cookies wafting through the air (luckily not only was my mum a top notch baker, but cookies were one of her staples). The store-bought ones never satisfied me – they had to be homemade, gooey and loaded with chocolate – And, they definitely could NOT have nuts! (Don’t ask me why, I just do not like nuts in my cookies…) Read the rest of this entry »