Buttery Orzo With Parmigiano-Reggiano & Basil

Quick, easy and delicious, this recipe for Orzo With Parmigiano-Reggiano and Basil is a sensational side dish for any occasion. A one pot wonder, the orzo is simply sautéed in butter until lightly browned then simmered with chicken broth until all the liquid is absorbed, about 20 minutes. A handful of freshly grated Parmigiano-Reggiano and chopped fresh basil are stirred in at the end, and then seasoned with salt and fresh ground pepper to taste. Light, luscious and full of fabulous flavour, these five simple ingredients come together as the most mouthwatering and memorable dish.



Orzo With Parmigiano-Reggiano & Basil
Serves 6

3 tbsp butter
1 1/2 cups orzo
3 cups chicken broth
1/2 cup grated Parmigiano-Reggiano
1 cup fresh basil, washed, dried and julienned 
salt & pepper to taste


Melt butter in a sauté pan over medium-high heat. Add the orzo and sauté 2 minutes until lightly browned. Add the chicken broth and bring to a boil, then reduce the heat, cover and simmer until the orzo is tender and the liquid has been absorbed, about 20 minutes. Mix in the grated parmesan and sliced basil,  and season with salt and pepper. To serve, transfer the orzo to a warm bowl and garnish with a sprig of basil. Delicious served with any dish, it's particularly nice with my Braised Sausages with Fennel and Olives.

Braised Sausages with Fennel & Olives

While watching an episode of 'Lidia's Italy' on the Food Network a few years ago, Lidia Bastianich made a humble dish of braised sausages with fennel and chopped green Cerignola olives. We were so intrigued with the rustic simplicity of the dish that we decided to make it that night, and have now served it many times since. Lidia's recipe for Salsicce con Finocchio e Olive calls for sweet Italian sausages, however I decided this time to choose an assortment of handmade sausages for variety and bought: Toulouse Sausages with Berkshire pork and herbes de Provence; Alsatian with pork, sugar, cloves, nutmeg, coriander and cinnamon; Guinness with pork, Prince Edward Island beef and Guinness beer; and Sweet Italian with pork and fennel, all purchased from Sam and Ben Gundy at Toronto's St Lawrence Market. As we found out, fresh fennel is a great companion to sausage, and although it may seem that there's a lot in the recipe, the fennel reduces significantly as it cooks and becomes wonderfully sweet and tender. Served on its own or with a bowl of pasta, this dish celebrates the basic principles of Italian cooking — culinary simplicity and the use of the finest, freshest ingredients. A simple and delicious recipe, this dish is always greeted with relish whenever it's served — so as Lidia says: "Tutti a tavola a mangiare".

A selection of handmade sausages: Toulouse with pork and herbes de Provence; Alsatian with pork, sugar, cloves, nutmeg, coriander and cinnamon; Guinness with pork, beef and Guinness stout beer; and Sweet Italian with pork and fennel — each cut in half to fit better in the pan

Braised Sausages with Fennel & Olives
Serves 6
Recipe courtesy of Lidia Bastianich

4 tbsp extra virgin olive oil
12 sweet Italian sausages, or mixed assortment
1 cup dry white wine
6 plump garlic cloves, peeled and crushed
1/4 tsp hot red chili flakes, or to taste 
1 cup large green olives, squashed to open them up to remove pits
4 large fennel bulbs, trimmed and cut into 1-inch chunks
1/2 tsp coarse sea salt


Trim the stalks and tough bottoms off the fennel bulbs, and reserve the fronds for later use as garnish. Peel off the outer layer, then cut in half lengthwise and trim out the bits of stalk that go down into the bulb. Cut into 1-inch chunks and set aside. 

Pour 2 tablespoons of olive oil into a large sauté pan, big enough to hold all of the sausages, and set over medium-high heat. Lay in the sausages in the pan and cook for 5 minutes or more, rolling them over occasionally until nicely browned. Pour in the wine and boil until it's reduced by half. Remove the sausages to a platter and pour the remaining wine sauce over them.

Add the remaining 2 tablespoons of olive oil to the empty sauté pan. Toss in the garlic cloves and cook for a minute or so over medium heat until they're sizzling, but don't let them burn. Drop in the chili flakes in a hot spot for a few seconds, then scatter the squashed olives in the pan. Toss and cook for a couple of minutes. Add the fennel chunks and stir. Season with 1/4 tsp salt, cover the pan and cook over medium heat for 20 minutes, tossing and stirring now and then until the fennel softens, shrinks, and begins to colour. Add a bit of water to the pan if the fennel remains hard and resistant to the bite.

When the fennel is cooked through, return the sausages and wine to the pan. Turn and tumble the meat and vegetables together, and cook uncovered for another 5 minutes, until everything is deeply caramelized and glazed. Adjust the seasoning to taste, garnish with the fennel fronds and serve immediately on a warmed platter on its own or with a side dish of Orzo with Parmesan & Basil.

Chewy Oatmeal Raisin Cookies

The perfect balance of sweet, crisp and chewy, these classic Oatmeal Raisin Cookies are the perfect combination of nutty oats and plump, juicy raisins. Some versions also include chopped walnuts, pecans and even chocolate chips or dried cranberries, but however they're made, it's amazing how quickly they disappear. And no wonder, they're pretty close to being the ultimate comfort food, for who can resist the smell of fresh baked cookies straight from the oven?



Chewy Oatmeal Raisin Cookies
Makes 50-60

1 cup raisins
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground nutmeg
1 tsp salt
1/2 lb (2 sticks) unsalted butter, softened to room temperature
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tsp vanilla
2 large eggs
3 cups quick or old fashioned oats, uncooked


Preheat the oven to 350°F. Soak the raisins in hot water for 10 minutes before using, then blot dry — this will make them lovely and plump for the cookies. In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg and salt, and mix well. Using an electric mixer fitted with a paddle attachment, beat together the butter and sugars until creamy, scraping down the bowl as necessary. Mix in the vanilla, then add the eggs, one at a time, beating well after each addition. Gradually beat in flour mixture, then stir in the oats and plump raisins.

Drop or roll the dough in rounded tablespoonfuls, 2 inches apart, onto parchment lined baking sheets, and bake 9-12 minutes or until lightly golden brown. Cool one minute on the cookie sheet, then using a spatula, remove to a wire rack to cool completely. The cookies will continue to firm up on the baking sheet during this time. Once cool, store the cookies in an air-tight container.

Moules Marinière à la Crème with Leeks & Thyme

The clean cold waters of Newfoundland and Labrador have the perfect conditions for harvesting mussels, with ideal temperature, salinity and depth that result in some of the world's most succulent and sweet tasting mussels. Superior in taste and quality compared to mussels raised in warmer waters, or wild and bottom-cultured mussels, not only are they unbeatably plump, juicy and flavourful, they're also high in protein, low in fat and with above average levels of heart healthy omega-3 fatty acids. In fact, one serving of mussels provides close to 100% of the daily-recommended intake of zinc, promoting good growth, brain function, and enhanced immunity to guard against flu and colds. This recipe for Moules Marinière à la Crème is based on classic Moules Marinière, but with a little cream added, creating a rich luscious broth ideal for mopping up with a crusty loaf of French bread or piping hot pommes frites — délicieux!



Moules Marinière à la Crème
Serves 4

4 lb mussels
1 leek, rinsed and thinly sliced
1 handful of fresh thyme, plus more for garnish
1 cup white wine
1/2 cup heavy cream
2 tbsp butter
kosher salt and white pepper
1 crusty French baguette, for serving


In a large heavy-bottomed pot with a lid, heat the butter over medium heat until melted. Add the leeks, season with salt and white pepper and sauté until translucent, about 5 or 6 minutes. Then add the wine and fresh thyme, and stir to combine. Once the wine is bubbling, add the mussels and give them a stir to coat. Cover and turn the heat up to medium-high, and continue cooking 4 to 5 minutes, or until the mussels have opened up. Those that haven't, you should discard. Add the cream and give it all a good stir. Pour the moules in one large serving bowl or portion into four individual warmed dinner bowls. Ladle the sauce overtop and garnish with some additional chopped thyme. Be sure to mop up the sauce with a loaf of warm crusty bread.

Roasted Brussels Sprouts with Bacon, Nuts & Dates

The complementary flavours of crisp smoky bacon and slightly sweet walnuts make a heavenly autumn side dish that comes together quickly and easily, perfect for any special holiday meal. Roasted until golden and caramelized, then bathed in a maple-balsamic vinaigrette and topped with crisp bacon, toasted pecans and sliced dates, these brussels sprouts are sure to become a classic family favourite.

Oven Roasted Brussels Sprouts with Bacon, Walnuts & Dates

Serves 4

1 lb fresh brussels sprouts

1 tbsp olive oil

1/4 tsp each salt and pepper

6 slices thick cut bacon or pancetta, chopped

1/2 cup walnut or pecan pieces 

1/3 cup thinly sliced dried pitted dates

2 tbsp maple syrup

2 tbsp balsamic vinegar

1/4 cup finely sliced green onions

1 tbsp finely chopped fresh thyme

1 tsp fresh lemon zest

Preheat oven to 350°F. Cut off the ends of the brussels sprouts, slice them in half lengthwise, and remove any browned or yellow leaves. Toss the sprouts in olive oil and season with a sprinkle of salt and pepper. Line a baking sheet with aluminum foil and spread the sprouts into a single layer, cut side down and roast for 45 to 60 minutes. Occasionally toss the sprouts as they cook, to promote even browning.

While the brussels sprouts are cooking, prepare the bacon and walnuts. Warm a pan over medium heat. Add the bacon and cook until browned and slightly crispy. Carefully pour off the excess bacon fat, leaving a tablespoon or two in the pan. Add the walnuts and continue cooking for another minute or two.

During the last 15 minutes of the brussels sprouts cooking time, pour the bacon, walnuts, and remaining bacon fat over the sprouts, tossing well. Continue cooking until the  sprouts are tender, but not mushy. Taste and season with additional salt and pepper, if desired. Transfer the sprouts to a warmed serving bowl, and mix in the sliced dates, syrup, vinegar, onions, thyme and lemon zest and serve.

Politica: Casual Italian Cuisine on Strachan

Tucked away on a quiet corner at Strachan and Adelaide is Politica, owner Nick Dominelli's casual neighbourhood restaurant featuring modern Mediterranean and Italian cuisine from executive chef Adam Calzonetti. On a cool rainy evening, the restaurant was warm and welcoming with it's rich dark wood decor bathed in romantic candlelight and soft ambient lighting. Ever since opening its doors in 2006, Politica quickly gathered a dedicated following among locals and foodies alike, making it a popular lunch and dinner destination year round. Choose from appetizers such as Pan Seared Calamari, Oven-Baked Bruschetta or Spicy Mussels; pastas from Gnocchi, Rigatoni Bolgnese and Zuppa di Pesce; to pizzas like Caribana, Pesto Shrimp and Lamb Sausage; and a host of entrées including Rack of Australian Lamb, Eggplant Parmigiano and Grilled Lemon Butter Salmon; plus a small menu of decadent desserts and specialty coffees. Boasting one of the sunniest patios in the city during the summer, Politico also hosts live music on Sundays, which if you happen to be in the neighbourhood, is a lovely spot to enjoy lunch or dinner with good friends and a bottle or two of wine.

Executive Chef Adam Calzonetti of Politica

Politica's warm cozy and inviting interior

Politica's Italian-themed menu features pizza, pasta, salads, seafood and much more

A smart, abridged wine list keeps bottles in the twenties and thirties, 

such as this lovely 2012 Pinot Grigio Veneto “Paradiso”

A selection of fresh chewy bread arrives in a small handwoven basket

Olive oil, balsamic vinegar, shaved pecorino and fresh ground black pepper

'Politica's Brother' pizza with tomato, pesto and basil sauce, Italian sausage, red onion, mushrooms, roasted red peppers and goat cheese

Ravioli with sea scallops, asparagus, goat cheese, pesto and cream with grilled flatbread

Gnocchi with shaved romaine, fresh herbs, roasted garlic, vine ripened tomato topped with shaved asiago and a garlic olive oil

Zuppa di Pesce with linguine, tiger prawns, mussels, sea scallops, calamari and salmon in a tomato saffron broth with grilled flatbread 

www.politica.ca

Diwan: The Culinary Heart of The Aga Khan Museum

North America’s first museum dedicated to Islamic art and culture, The Aga Khan Museum opened its doors in Toronto just over a month ago, offering visitors a window into worlds unknown or unfamiliar: the artistic, intellectual, and scientific contributions of Muslim civilizations to world heritage across the centuries. Created as a pillar for global pluralism, the Museum’s permanent collection of more than 1,000 artefacts includes masterpieces that reflect a broad range of artistic styles and materials, including portraits, textiles, miniatures, manuscripts, ceramics, tiles, medical texts, books and musical instruments that represent more than ten centuries of human history from a geographic area stretching from Spain, Sicily, Africa, the Balkans, Central Asia, China, India, and Southeast Asia. 

Part of the permanent collection on the main floor of the museum

Inspired by the Aga Khan, the museum was envisioned as a way to fill the gaps of knowledge between the West and East with the belief that the world will be a better place, and have space for all, if only people understood each other’s cultures better. “One of the lessons we have learnt in recent years is that the world of Islam and the Western world need to work together more effectively at building mutual understanding, especially as these cultures interact and inter-mingle more actively,” says the Aga Khan. “We hope that this museum will contribute to a better understanding of the peoples of Islam in all of their religious, ethnic, linguistic, and social diversity.” 

A Prince and a Hermit: watercolour, gold and ink on paper ca. 1595

One of the treasures of the museum, a bronze and silver Astrolab from the Iberian peninsula ca. 1300s

Sulawesi Qur’an with elaborate calligraphy and illustrations ca. 1804

Designed by award-winning architect Fumihiko Maki, the Museum shares the 17-acre site with Toronto’s Ismaili Centre, which was designed by architect Charles Correa. The surrounding landscaped park and gardens, designed by Lebanese-Serbian landscape architect Vladimir Djurovic, were inspired by the ones in ancient Persia and Spain, and includes lush gardens and five spectacular reflective pools.

Designed by award-winning architect Fumihiko Maki, the museum shares the site with landscape architect Vladimir Djurovic's gardens and spectacular reflecting pools; Pakistani artist Imran Qureshi's floral painted concrete garden installation in the foreground

The glass enclosed central courtyard 

Tucked away on a bright sunny corner of the museum's main floor is Diwan, which means 'spiritual room', the museum's elegant and refined restaurant, handsomely decorated with original panels from an 18th-century Damascus Mosque bought at auction in London by the Aga Khan. Few museums offer as beautiful a dining space as the one at the Aga Khan Museum, a culinary destination in its own right. Executive Chef Patrick Riley's menu which highlights the great cuisines of Turkey, Iran, North Africa, Central Asia and the Indian subcontinent, has recently been updated from simple soup and sandwiches to include a variety of dishes that stand up to the museum's collections, as they delight with their variety and broad symphony of flavours. Appetizers such as Chilled Yogurt Soup, Fresh Herb Salad and Assorted Bites Plate with 'Kibbeh', a Lebanese national dish made with ground lamb meat, peppers and onions mixed with bulgur wheat, a pinch of ground cinammon and chopped parsley, flattened into torpedo-shaped balls and stuffed with a date and pine nuts; 'Briouart', a Moroccan parka pastry filled with marinated artichokes; 'Somucha', a spicy fragrant Bengali Samosa filled with ground beef and chopped onion; and 'Kousa Mashi', a Levantine favourite of baby marrow filled with rice, chickpeas and peppers poached in tomato sauce. 

The spectacular interior of Diwan Restaurant at Toronto's Aga Khan Museum features rescued ceiling and wall panels from a Damascus mosque, bought at auction in London by the museum's namesake

The glorious painted and relief carved ceiling and ornamented wall panels inside Diwan 

create a memorable impression

Entrées include 'Kuku-Ye Yadoo', a fluffy and flavourful Persian oven-baked omelette with white zucchini, scallions, mint, Laghavan cheese, baby herb salad and yogurt; 'Pide', a Turkish-Style Pizza with swiss chard, golden raisins and beyaz peynir cheese served with zesty pickles; 'Manti', a Turkish minced lamb pasta with whipped yogurt and zesty butter; 'Ras-el-Hanout Seared Tuna Loin with Moroccan Spices' served over green bean, artichoke, olive and  roasted tomato salad with garlic and chill new potatoes; 'Jawaneh Dajiaj', Arabian 'Wing-Style Garlic Chicken Thighs' in a garlic and lemon juice marinade served with a cucumber and pomegranate salad, and 'Mujadara', rice, lentil and caramelized onions, in addition to four 'Mixed Kebabs': Iranian 'Ozun-Borun' Lemony Sturgeon Kebab', Persian 'Joojeh' Saffron Chicken Kebab and 'Barg' Marinated Thin-Sliced Beef Kebab; and Turkish 'Adana' Spicy Ground Lamb Kebab with red onion and sumac salad. Our fabulous lunch was in large part due to our charming server Eleazer, who explained every dish, described from which country it was inspired, and made our delicious meal, a truly memorable one. We'll certainly return, and hope Eleazer will be there for our next culinary and cultural quest into the museums treasure trove of Islamic treasures.

Diwan's menu features the great cuisines of Turkey, Iran, North Africa, Central Asia 

and the Indian subcontinent

A bottle of Eska sparkling water with fresh lime

A selection of white and red wines are available by the glass or bottle as well as a small list of imported beers, such as Stella Artois

Diwan's Stuffed Bites Appetizer Plate with Kousa Mashi, Somucha, Briuart and Kibbeh 

'Kuku-Ye Yadoo', a Persian oven baked omelette with white zucchini, scallions, mint, 

Laghavan cheese, baby herb salad and yogurt

Indian Prawn Kati Roll with paratha bread in an egg omelette buttered with green chill and cilantro chutney, topped with tamarind prawns, tomato and onion and served with a mixed dal salad

Diwan's dessert menu

Diwan's dessert plate setting

Pastry and Fruit Plate with dried fruit, nuts and regional pastries

Leaving the restaurant around 1:30pm to explore the Museum, it was still very busy with families and lecture-attendees enjoying a wonderful lunch on a bright sunny weekend

www.agakhanmuseum.org