Florentia Ristorante: Tuscan Cuisine on Mt Pleasant

Tucked away on Mt Pleasant in uptown Toronto, Florentia is an authentic Italian trattoria featuring classic Tuscan cuisine. Recently awarded the Ospitalità Italiana, a world-wide designation for Italian Restaurants outside of Italy, Florentia prides itself on serving 'real food' based on classic Tuscan cuisine, the healthiest cuisine in Italy, known for its simplicity of execution and the choicest fresh ingredients, a true expression of the Mediterranean diet. Elaborate sauces are not needed because Tuscans use pure, natural flavours and fresh ingredients. The great dishes are in fact very basic: homemade pasta, game or free-range domestic animal meats grilled over wood coals, and beans simmered in earthenware pots. Florentia uses fresh Ontario produce, local seasonal vegetables, meat and poultry as well as fresh Sea Bass from the azure waters of the Mediterranean. The menu features a selection of simple Italian dishes such as Insalata Caprese con Bufala; Spaghetti alla Carbonara, an authentic Roman pasta prepared with house cured guanciale, egg, black pepper and fresh grated parmigiano; Zuppa Di Pesce made with shrimp, calamari, mussels, clams, and salmon cooked in tomato wine; and of course a selection of homemade pizzas and gelato — è delizioso!

The cozy interior of Florentia

Florentia's dinner menu

Florentia style bruschetta with fresh tomato, garlic, basil and arugula on homemade focaccia

Montepulciano d'Abruzzo

Fresh baguette with olive oil and balsamic vinegar

Insalata Arugula with baby arugula, caramelized walnuts and gorgonzola cheese with honey vinaigrette

Insalata Caprese con Bufala with tomatoes, buffalo mozzarella, extra virgin olive oil and fresh basil

Zuppa dil Giorno - Stracciatella

Manicotti stuffed with spinach, ricotta and parmigiano in a tomato cream sauce 

Zuppa Di Pesce with shrimp, calamari, mussels, clams and salmon cooked in a spicy tomato wine sauce served with crostini

Pollo al funghi - grilled chicken breast in a mushroom sauce with market vegetables and roast potatoes

Pasta del Giorno - Spaghetti with salmon and scallops in a tomato cream sauce

Cappuccino 

www.florentia.ca

Linguine with Fresh Basil, Garlic & Walnut Pesto

Originating in the Ligurian region of northern Italy, Pesto alla Genovese traditionally consists of crushed garlic, basil, and pine nuts blended with olive oil, Parmigiano-Reggiano and Fiore Sardo, an Italian cheese made from sheep's milk. The name comes from the Italian 'pestare', which means to pound, to crush, in reference to the original method of preparing pesto with a marble mortar and wooden pestle. Italians also use walnuts for pesto, as they lend a rich earthiness to the pesto sauce, and are much more affordable than pine nuts. This foolproof recipe from my dogeared copy of The Silver Palate Cookbook by Sheila Lukins and Julee Rosso quip that this sauce is "more Mastroianni than DeNiro: suave, mellow, even elegant. Walnuts and heavy cream add sophistication to the basil garlic duo — a pesto that is equally at home on pasta, fluffed into hot rice or stirred into homemade mayonnaise as a sauce for cold poached fish or crudités". It is however right at home with spaghettini, bavette or any other thin pasta.




Basil Pesto Linguine
Serves 4

1 lb linguine, spaghettini or fettucine
1 1/2 tbsp salt
1/4 cup heavy cream
1 cup homemade pesto
1/2 cup freshly grated imported pecorino or parmigiano 


Bring a large pot of water to a boil. Add the salt and then when the water returns to a boil add the pasta. Use a wooden spoon to stir the pasta until all the stands are under the water. Boil rapidly until done to taste. To test, occasionally lift and bite a strand. Stir in 2 tablespoons of hot pasta water and the heavy cream to the pesto. Drain the pasta in a colander and return to the hot pan. Stir in the pesto and toss well to combine. Serve immediately on warm plates. Garnish with additional pepper and a bowl of grated cheese on the side if desired.




Basil & Walnut Pesto
Makes 2 cups

2 cups fresh basil leaves thoroughly washed and patted dry
4 good-size garlic cloves, peeled and chopped
1 cup shelled walnuts
1 cup best-quality olive oil
1 cup freshly grated imported Parmigiano 
1/2 cup freshly grated imported Romano
salt and freshly ground black pepper, to taste


Combine the basil, garlic and walnuts in the bowl of food processor and chop. Leave the motor running and add the olive oil in a slow, steady stream. Shut the motor off, add the cheeses, a big pinch of salt and a liberal grinding of pepper. Process briefly to combine, then scrape out into a bowl and cover with a thin film of olive oil on top, until ready to use; freezes well.

Mary McLeod Shortbread: A Mother's Day Treat

Ever since Mary McLeod opened her first tiny shop Mary McLeod Shortbread at Yonge and Eglinton in Toronto over 30 years ago, I've been an enormous fan of her buttery cookies. Her story is one of inspiration, imagination and pure Scottish determination. Newly divorced, a trained nutritionist and looking to get her children through university, she needed to make a living and decided to do what she did best — bake.  Her specialty then and now is her fabulous shortbread, made using a recipe her grandmother taught her when she was just a wee girl in Scotland. Her shortbreads are all handmade with natural ingredients, rich with butter and perfectly textured. 30 years after she opened her store, Mary McLeod is still going strong, and continues to develop new recipes well into her 70's. My favourite recipe has always been her Chocolate Crunch Shortbread — it just seems to melt in your mouth. Mary MacLeod's shortbread is sold at her new location on Queen Street East as well as Holt Renfrew and Summerhill Market, but at $12.75 for 6 cookies, they're not an inexpensive confection. However, I did discover Mary's shortbread recipe online a few years ago, and now make Mary MacLeod-style shortbread for all of my nearest and dearest every Christmas — and it tastes exactly like the original, at a quarter of the price but made with love! Not just for Christmas, these shortbread also make a great Mother's day gift — as sweet as your dear Mum.

Mary MacLeod's Chocolate Crunch Shortbread
Makes 60

1 lb butter
6 oz of icing sugar
2 oz of white fruit sugar
4 oz of Durum wheat flour
20 oz of Cake or Pastry Flour
7 oz Callebaut Belgian chocolate chips, finely chopped
1 bar of Lindt extra creamy milk chocolate


Weigh out all the dry ingredients into different bowls, with the butter in the main mixing bowl. Using a standing mixer, cream the butter, icing sugar, sugar, and durum wheat flour until a pale white colour. Then add the chopped Callebaut Belgian chocolate then gradually add the flour into the mixture, adding a bit at a time. Stop adding flour once you have a soft, pliable dough. If you don't use all the flour that's just fine — you'll know when it's done when the dough doesn't stick to your hands.

Take the shortbread out of the bowl and place onto a clean surface. Knead it for a few minutes until workable and pliable. Form the dough into little balls and flatten slightly with the palms of your hands, then place on a parchment lined baking sheet. Using a small upturned glass or cookie scoop, indent the tops of the shortbread to create small inset circles, then top with a square of chocolate pressed into the centre.

Bake at 325°F for 22 minutes, rotating the pan 180° halfway through. Using a spatula, remove the shortbread from the baking sheet and let them cool on a rack. Once cooled, dust the tops with icing sugar.

Cinco de Mayo: Classic Margaritas & Guacamole

Cinco de Mayo is a day of celebration and signals that warm weather, sunny days and the summer season are just around the corner. To do it right, forget the sour cream and cheese covered nachos and the margarita pre-mix, and focus instead on authentic dishes that are as complex and rich as the Mexican culture itself, from homemade Guacamole, Quesadillas, Baked Enchiladas, Stacked Tacos, delicate Mexican desserts to fruity Sangria and tart Margaritas. Add music and a festive setting, and you've got the makings of a fabulous fiesta. 

Margaritas
Serves 6

1/2 cup coarse salt
1/2 cup freshly squeezed lime juice, plus 1 lime cut in half for the glasses
2 tbsp freshly squeezed lemon juice
1 cup triple sec
1 cup white tequila


Pour the salt onto a small plate. Rub the outside rim of each glass with the cut lime. Dip each glass into the reserved salt and set aside. Place the lime juice, lemon juice, triple sec, and 3 cups ice in a blender, and purée on low speed until completely blended. Add the tequila and blend for 2 more seconds. Pour the Margaritas into the reserved glasses, over ice, and serve immediately with a garnish of sliced lime, if you wish.

Guacamole

Makes about 4 cups

Juice and grated zest of 2 limes - use a microplane to zest the limes

4 ripe Haas avocados


2 plum tomatoes, seeded and diced


1/2 small red onion, minced


1 cup chopped cilantro


1 tsp canned jalapeño peppers, drained and minced


4 very big pinches of salt


A few grinds white or black pepper

Zest and juice the limes into a medium bowl. Slice the avocados in half, skin, pit and then dice the avocados. As you dice each avocado, add it to the bowl and toss to coat with lime juice they don’t brown. Add the tomatoes, onions, cilantro, jalapeño, salt and pepper and stir to combine well. Don’t be tempted to mash the avocados. Leave fairly chunky. Serve with tortilla chips and a cold Margarita.

Greek Orthodox Easter and Whole Roasted Lamb

In Greece, Easter is not Easter without lamb roasted on a spit. For many Greek families, the roasting of a whole lamb is a tradition that's carried out with great joy and celebration. It’s not for the faint of heart, nor those in a rush. It takes time and patience but the rewards at the end are scrumptious. After seven long weeks of fasting and dietary restrictions, families and friends gather on Greek Easter Sunday for a great feast, the highlight being the slow-roasted 'Arni Sti Souvla'. Every family has it's own idea on the best way to cook the Easter meal but in general the animal is spitted and cooked over an open charcoal bed for about 6 hours, until it is tender, juicy and falling off the bone. Constant turning of the 'souvla' is required so if the family is traditional and doesn't use an electric motor, having lots of friends around is essential, with everyone big or small having a turn rotating the spit.

For those who have grown up with the tradition of roasting a whole animal, they see it as a normal part of Easter festivities, but for newcomers the sight of an entire lamb and its intestine bound innards - the kokorestsi - the experience can be quite shocking. At the same time, one has to respect the tradition. For Greek families, Easter Sunday is always a very social occasion. Friends, family and neighbours are all be invited, with everyone turning up slowly throughout the morning and into the early afternoon, bringing plates of food, boxes of sweets and bottles of their favourite wine. Everyone takes turns at turning the souvla while sipping wine, enjoying delicious mezethes, chatting and helping out with preparations. Invited for our first Greek Easter this past Sunday, the lamb had already been roasting since early in the morning by top chefs David and son Noah, who quickly became mere apprentices once Mr. Marzokis, the family patriarch, arrived later in the day to cast his jaded culinary eye over the roast, poke a finger into the beast's belly and announce when it's done. Naturally, he's also in charge of carving the lamb with great knives and cleavers to the delight of everyone gathered to watch the spectacle. So great is the day, most people will linger on until early evening, not wanting the wonderful day to end.

The highlight of any Greek Easter feast is the roast – a whole lamb on a spit that has been cooked slowly for hours — along with lamb organs wrapped in cleaned intestines known as 'kokoretsi'

Once roasted for about 6 hours over hot coals, the lamb is removed from the 'souvla' or 'spit'  

and laid on an enormous chopping board

Using a very sharp knife and cleaver, the hot lamb is chopped into smaller portions 

and served with an array of traditional side dishes 

A festive occasion, Greek Easter brings together family, friends and the inquisitive younger generation who are destined to continue the culinary traditions of the 'old pros'

Not for the faint of heart, watching a whole lamb being roasted and carved can be an intense, 

overpowering and sometimes shocking experience

Spanakopita

Serves 8

1/2 cup olive oil

1/2 cup finely chopped fresh dill

6 scallions, finely chopped

2 small leeks, finely chopped

3 lb frozen chopped spinach, defrosted and squeezed to remove excess liquid

Coarse salt and freshly ground black pepper

12 -16 oz whole-milk ricotta cheese

6 oz feta cheese, crumbled

1/4 cup freshly grated Parmesan cheese

3 large eggs

1 cup unsalted butter, melted

1 package 12-by-17-inch sheets phyllo

Heat the olive oil in a large sauté pan over medium-high heat. Add the chopped dill, scallions, and leeks and cook, stirring, until the scallions and leeks are soft and translucent, about 5 minutes. Add the spinach and cook, stirring, until heated through and well combined, about 2 minutes more. Season with salt and pepper.

Transfer the spinach mixture to a large bowl and refrigerate until cool, about 20 minutes. Add the ricotta, feta and Parmesan to the cooled spinach mixture, then lightly beat the 2 eggs and add to the spinach mixture, stirring to combine. Cover and refrigerate until ready to use.

Brush a 3-inch-deep, 9-inch-by-13-inch baking dish with butter. Trim the phyllo to the size of pan. Working quickly and keeping all remaining phyllo covered with plastic wrap topped with a warm towel to keep moist, place one sheet of phyllo in the prepared baking dish and brush with butter; top with another sheet. Repeat the process until there are 10 sheets of phyllo in the baking dish, then pour the spinach mixture overtop. Top with another 10 layers of phyllo, tucking in the edges to seal and brushing with melted butter between each layer. Transfer to the refrigerator and chill until firm, about 15 to 20 minutes.

Preheat the oven to 375°F. Lightly beat the remaining egg and set aside.

Remove the spanakopita from the refrigerator and, using a sharp knife, gently cut through the top layer of phyllo to create eight 5-by-2 1/2-inch pieces. Brush with the beaten egg, transfer to the oven and bake until golden, about 45 to 60 minutes. Remove from the oven and let stand 5 to 10 minutes before serving.

Zucchini Keftedes With Feta and Dill

Serves 12

1 1/3 lb medium zucchini, trimmed

1 tsp coarse kosher salt

1/2 cup thinly sliced green onions

3 tbsp chopped fresh dill, plus more for garnish

3 tbsp chopped fresh mint

2 garlic cloves, minced

1 tsp finely grated lemon peel

1 cup panko breadcrumbs

1 large egg, beaten to blend

1 cup coarsely crumbled feta cheese

Canola oil, for frying

Plain Greek yogurt 

Grate the zucchini on the large holes of a box grater onto clean kitchen towel. Sprinkle the zucchini with 1 teaspoon coarse salt then let stand at least 30 minutes and up to 1 hour. Line rimmed baking sheet with parchment or foil. Wrap the zucchini in towel and squeeze out as much liquid as possible. Place the zucchini in medium bowl. Mix in the green onions, 3 tablespoons of chopped dill, mint, garlic, lemon peel, and 1/2 teaspoon black pepper. Gently stir in the panko and egg, then the feta. Using 2 tablespoons of the zucchini mixture for each keftedes, shape the mixture into 1 1/2 to 2-inch-diameter patties, then place on the baking sheet and chill at least one hour. Note: This can be done 4 hours ahead, but keep chilled.

Pour enough canola oil into heavy large frying pan to reach depth of 1/4-inch and heat over medium-high heat. Working in batches, add the keftedes to the pan and cook until golden and cooked through, about 3 to 4 minutes per side. Using a slotted metal spoon, transfer to paper towels. To serve, arrange the keftedes on a platter and top with dollop of yogurt and garnish with fresh dill. Serve warm or at room temperature.

Lentil Salad with Roast Tomato, Red Onion & Cilantro

Inspired by Yotam Ottolenghi's recipe for Castelluccio Lentils with Tomatoes and Gorgonzola from his award-winning cookbook 'Plenty,' I created this modified version of his inspired masterpiece, while still retaining the spirit and exceptional flavour of the original dish, but eliminating some of the needless extra calories. Instead of adding soft and sinful morsels of high-fat Italian gorgonzola cheese, a generous dollop of thick and creamy low-fat plain Greek yogurt crowns the salad in its place. Still, flavour still reigns supreme with a magnificent marriage of sweet oven roasted cherry tomatoes, marinated sliced red onions, fresh chopped cilantro and heart-healthy low-cal lentils, all dressed with a fragrant vinaigrette of garlic, cumin, olive oil and both lemon and lime juice. Simple and delicious, this dish tastes as sensational as it looks.

Lentil Salad with Roast Tomato, Red Onion & Cilantro

Serves 12

2 19 oz can lentils, rinsed

Juice of 1 lime and 1 lemon

2 tbsp white wine vinegar

1 red onion, thinly sliced into rings

4 tbsp extra-virgin olive oil

2 tsp ground cumin

2 small garlic clove, crushed

1/2 cup chopped cilantro

20-30 cherry tomatoes, halved and roasted

1/4 cup olive oil

1 cup Greek yogurt, as garnish

Preheat the oven to 400°F. Toss the tomatoes together in a large bowl with 1/8 cup of olive oil, salt and pepper, and toss to coat. Place the tomatoes, cut side up, in one layer on a foil-lined baking sheet and roast for 45 minutes, until the tomatoes are soft and lightly caramelized. Remove from the oven and allow to cool. This can be done a day before. 

Mix the lemon and lime juice, vinegar and a pinch of salt in a small bowl, then add the sliced onion rings and toss to coat. After 10-15 minutes the onions will soften and turn pinkish. Whisk in the oil, cumin and garlic to the onions, then add the lentils, cilantro and roasted tomatoes. Season to taste with salt and pepper.

Momofuku Daishō: David Chang's Modern Asian

Never before has there been a phenomenon like Momofuku. Once a completely unrecognizable word, it's now synonymous with David Chang's award-winning restaurants of the same name in three countries around the globe, including his spectacular bento box of restaurants in the modern Momofuku glass cube complex adjacent to Toronto's Shangri-La Hotel and just steps to the Canadian Opera Centre. Daishō specializes in shared plates, large format family-style feasts and an à la carte dinner menu that's constantly changing, inspired by the diversity of Ontario's native ingredients and showcasing the best of Canadian farms from the east to west coast. It's more than just ramen and pork buns. Completely encased in glass, the room’s vaulted ceiling is dominated by a grand finned structure made of oak, which not only brings warmth to the minimalistic space but serves as an elegant beacon along University Avenue. 

Seated at one of the small tables along the soaring 3-storey bank of windows overlooking University Avenue, we jump-started our evening with cocktails that arrived with a complimentary plate of crunchy pickled cucumbers. Looking over the menu, we selected buttery Buttermilk Biscuits served with black pepper butter and a spicy chili honey, followed by the Crispy Chicken Bun with ssäm sauce, pickled carrot and chopped scallion, Daishō's outstanding Agnolotti with oxtail, bay leaf, black truffles, and Roasted Rice Cakes with spicy pork sausage, chinese broccoli and tofu. As an entrée we shared one of Momofuku's newest dishes on the menu, Skate with Black Bean Sauce and Grilled Scallions served with sticky rice. For dessert we splurged on three warm Ricotta Filled Doughnuts with orange and honey! With its fabulous views, soft lighting, friendly professional service staff, and constantly changing dinner menu, Daishō continues to be one of the most consistently enjoyable dining experiences in the city. 

Daisho's dinner menu

A Corpse Reviver #2 with gin, lillet, orange and lemon - a vintage cocktail from the 1930s

Weller Old Fashioned from 1881, with Weller bourbon, bitters and sugar 

Complimentary pickled sweet and salty Kirby cucumbers with peppers

Buttery Buttermilk Biscuits served with black pepper butter and chili honey

Crispy Chicken Bun from Harriston Co-Op in Ontario, served with ssäm sauce, 

pickled carrot, and scallion

Agnolotti with oxtail, bay leaf and black truffles

Roasted Rice Cakes with spicy pork sausage, chinese broccoli and tofu

Skate with Black Bean Sauce and Grilled Scallions served with Sticky Rice

Macchiato

momofukutoronto.com/daisho/menus

Momofuku Ginger Scallion Sauce 

Makes 3 cups

Recipe courtesy of David Chang, Momofuku

2 1/2 cups thinly sliced scallions, both greens and whites

1/2 cup finely minced peeled fresh ginger 

1/4 cup grapeseed or other neutral oil 

1 1/2 tsp usukuchi - light soy sauce

3/4 tsp sherry vinegar 

3/4 tsp kosher salt, or more to taste

Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Although it's best after 15 or 20 minutes of sitting, this sauce is best once it's stirred together and chilled up to a day or two in the fridge. "Ginger scallion sauce is one of the greatest sauces or condiments ever. Ever. It’s definitely a mother sauce at Momofuku, something that we use over and over and over again. If you have ginger scallion sauce in the fridge, you will never go hungry: stir 6 tablespoons into a bowl of hot noodles — lo mein, rice noodles, Shanghai thick noodles — and you’re in business. Or serve over a bowl of rice topped with a fried egg. Or with grilled meat or any kind of seafood. Or almost anything".