Wild Rice & Barley Salad with Dried Cranberries

With its delicate nutty flavour and sturdy texture, wild rice makes a delicious basis for this healthy high-fibre Wild Rice & Barley Salad. The addition of chickpeas, sliced green onions and toasted pine nuts tossed together with a tangy vinaigrette makes this salad a nutritional powerhouse. Mixed-grain salads deliver a great combination of flavours and textures as well as folate and vitamin E for a strong and healthy heart — very important for those cardio workouts. Adding beans to grains also creates the key combination of protein and carbs that helps muscles repair and refuel themselves, which makes this Wild Rice & Barley Salad with chickpeas and dried cranberries a nutritional powerhouse with heart-healthy goodness that's also rich with great flavour.



Wild Rice, Barley & Dried Cranberry Salad
Serves 6-8

1 3/4 cups chicken broth 
1/2 cup uncooked brown and wild rice mix
1/2 cup uncooked pearl barley
3/4 cup canned chickpeas, rinsed and drained 
1/3 cup golden raisins 
1/4 cup sliced green onions 
2 tbsp red wine vinegar 
1 1/2 tsp extra virgin olive oil 
1 tsp Dijon mustard 
1/4 tsp salt 
1/4 tsp freshly ground black pepper
2 tbsp chopped fresh basil
2 tbsp pine nuts, toasted
1/4 cup dried cranberries


Place the chicken broth, rice and barley in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed. Remove from heat, and let stand, covered for 5 minutes. Spoon rice mixture into a medium bowl. Add the chickpeas, raisins, green onions and cranberries. Combine the vinegar, olive oil, mustard, salt and pepper in a small bowl, and stir with a whisk. Pour over barley mixture and toss well. Cover and chill for two. Stir in the basil and pine nuts and serve at room temperature.

Moules Marinières: Classic French Brasserie Cuisine

Wine, cream, and butter — the holy trinity of any devout epicurean. Together they produce a mighty potion rich enough to enhance any dish. One of my favourites is Moules Marinières  a classic dish found in brasseries throughout the world. The essentials are simple: cook chopped leeks in an abundance of butter, add a dollop or two of white wine, lashings of parsley and a final flourish of light cream. Difficult? Hardly. Expensive? Not at all. Mussels are only $2.99/lb, but you'll need a reasonably good bottle of white wine, both for the broth and for quaffing afterwards. Moules is an easy dish that can be prepared in no time at all, and it's delicious, especially with a loaf of crusty bread to sop up the addictively delicious sauce. If you're feel sufficiently motivated, you can also make your own french fries for a traditional 'moules et frites.'



Moules Marinières
Serves 2

1 lb mussels, de-beard and kept chilled until using
2 leeks, rinsed and thinly sliced
1 handful of fresh thyme
1 cup white wine
1/2 cup heavy cream
4 tbsp butter
kosher salt and white pepper
3 tbsp fresh parsley, chopped
Crusty French bread, 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 parsley, and give it all a good stir. Serve the moules in one large bowl or portion into two warmed dinner bowls. Ladle the sauce overtop and garnish with some additional chopped parsley. Be sure to mop up the sauce with a loaf of warm crusty bread — delicious!

Grilled Pickerel with Jicama Slaw & Spicy Mayonnaise

A delicious, white and succulent freshwater fish, Pickerel is great for the barbecue as it doesn't stick to the grill and is easy to turn over for even cooking. Inspired by this healthy, low fat and carb-free recipe by Lucy Waverman of Grilled Pickerel with Spicy Mayo & Jicama Slaw, that was featured in the Globe & Mail a few summers ago, I had heard of jicama before, but had never used it before in a recipe. Crisp and juicy with a thin brown skin that can be easily removed with a vegetable peeler, Jicama is ideal to use in salads as it doesn't turn brown once cut. Combined with julienned Napa cabbage, red pepper, green onions and tossed with a light citrus vinaigrette, it's a tasty and attractive bed for plump warm fillets of grilled pickerel. Topped with a spoonful of low fat Spicy Mayo and garnished with fresh herbs, this is a dish that's both healthy, delicious and perfect for outdoor summer dining.

Jicama sliced into a julienne-style chiffonade

Jicama slaw with red peppers, green onions and mint

Grilled Pickerel with Spicy Mayo & Jicama Slaw

Serves 4

Recipe courtesy of Lucy Waverman

4 pickerel fillets, skin on, cut in 1/2

2 tbsp vegetable oil

Salt and freshly ground pepper

Fresh mint or thyme, for garnish

Slaw & Citrus Vinaigrette:

1 red pepper, seeded and thinly sliced

6 green onions, slivered on the diagonal

2 cups thinly sliced Napa cabbage

2 cups peeled and julienned jicama

2 tbsp orange juice plus 1 tbsp orange zest

2 tbsp lemon juice

1/4 tsp sesame oil

2 tbsp olive oil

2 tbsp chopped fresh chives

Spicy Mayonnaise:

1/4 cup low fat mayonnaise

1/4 cup plain Greek yogurt

1 tbsp hoisin sauce

1 tbsp Sriracha

1 tbsp pickled ginger, minced

1/4 tsp pickled ginger juice

1/4 cup chopped mint

Salt and freshly ground pepper

Toss the red pepper, green onions, cabbage and jicama together in a large bowl. Whisk the orange and lemon juice with olive oil in a bowl, then add the chives, orange zest and season with salt and pepper. Toss with the jicama and julienned vegetable slaw and set aside. Combine the mayonnaise, yogurt, hoisin, Sriracha, ginger and mint for the sauce, and season with salt and pepper. 

Brush the pickerel with vegetable oil on both the skin and flesh sides, and season with salt and pepper. Preheat an outdoor grill to high. Grill skin-side down for about  6-8 minutes, then turn over and grill flesh-side down for another 2 minutes, or until the fish is just cooked through and still moist. To serve, divide the slaw among 4 plates, top with a fillet of grilled pickerel and garnish with fresh mint or thyme, and a bowl of spicy mayonnaise on the side.

Chadani: Classic Northern Indian Cuisine on Colborne

Chadani is a casual Indian restaurant specializing in classic northern Indian cuisine, owned by Bisho and Manju Sherpa who also run Indian Grill on Ossington. After the success of their Dundas West location, the Nepalese couple launched their new dining destination on Colborne Street in 2018. Located in the historic Milburn building built in 1886 by architect Edward James Lennox, famous for his work on Casa Loma and Toronto's old city hall, Chadani’s big bay windows, sky-high ceiling, and ornate chandeliers add an air of sophistication, while simple furniture and decorative touches keep things on the casual side. All the food is made in house from scratch every day, with a popular lunch buffet offered during the week. Arriving for dinner one evening, we began with some papadam and the chef's Appetizer Assortment of Onion Bhaji, Vegetable Samosa, Vegetable Pakora and Chicken Pakora and sampled Khukhuri, a tasty Nepalese beer, followed by Butter Chicken, Daal Makhani, Aloo Gobi, Aged Basmati Rice, spicy Lamb Madras and fluffy warm Naan. For dessert, our delightful server who arrived from Kathmandu 2 years ago, brought us some delicious Carrot Halwa, a classic sweet buttery Indian pudding, as a special thank you for our first visit to Chadani. With an extensive menu of classic Indian dishes, also available for delivery and takeout, it's wonderful to have a lovely new restaurant in our neighbourhood offering a true taste of India just steps away from home.

The bright modern interior of Chadani on Colborne

Chadani’s big bay windows, sky-high ceiling, and ornate chandeliers add an air of sophistication

The bar with contemporary pendant lighting and copper pitchers of cold water

Cumin seed papadam

Tamarind and coriander mint sauce for the papadam

Khukuri Nepalese beer

Chef's Appetizer Assortment of Onion Bhaji, Vegetable Samosa, Vegetable Pakora and Chicken Pakora

Butter Chicken made with tender tandoori tikkas shimmered with creamy tomato sauce

Basmati rice cooked with saffron and green peas

Daal Makhani prepared with stewed black lentils and red kidney beans cooked with tomatoes, onion, garlic and Indian spices

Garlic Naan

Tandoori Chicken

Lamb Madras made with rich coconut milk, kadahi leaves, mustard seeds and fenugreek

Aloo Gobi made with cauliflower prepared with onion, potatoes, tomatoes and Indian spices

Carrot Halwa, a traditional Indian dessert 

chadani.ca

Greek-Style Oven Baked Sea Bream 'en papillote'

Sea Bream or Tsipoura in Greek, is a succulent medium-sized fish prized in Mediterranean cuisine and highly regarded by European chefs. With a moist flesh and rich, sweet flavour, Bream is best cooked simply as with this simple Greek-style oven baked dish cooked 'en papillote', a classic French cooking technique, where ingredients such as fish, seafood and vegetables are sealed in a parchment paper parcel with herbs or other seasonings, to create an aromatic, moist heat that gently steams the food, locking in moisture and flavour. Using a simple combination of olive oil, lemon juice, garlic and oregano all wrapped up in tight parchment and foil packets, this Greek-style recipe captures all the classic Mediterranean flavours of the sunny Aegean, for a healthy, delicious, low fat dish.



Greek Oven Baked Sea Bream
Serves 2
Recipe courtesy of 'Real Greek Recipes'

2 whole sea bream, scaled and cleaned by fishmonger
7 tbsp olive oil 
2 tbsp freshly squeezed lemon juice
2-3 tsp ried oregano
2 small garlic cloves, sliced very thin
Ground black pepper and kosher salt


Preheat oven to 450°F. Rinse the fish and pat dry with paper towel. Roll out a large piece of aluminum foil and top with a large piece of parchment paper. Place the fish on top and with a sharp knife, make a lengthwise incision along the centre of the fish's belly on both sides and season well with kosher salt. Season inside too. In a small bowl whisk together the olive oil and lemon juice. Pour half of it over the fish then dot with sliced garlic. Season with half the oregano and some ground black pepper. Fold the parchment paper tightly around the fish like an envelope then follow with the aluminum foil, making sure it's thorough;y sealed and there aren't any holes for the steam to escape. Repeat the process for the second fish. 

Place both parcels in a baking pan large enough to fit the two sea bream then add about 1-inch of water in the pan. Bake for 50 minutes to 1 hour, checking after 30 minutes to ensue there is still water left in the pan. If not add a bit more so the fish won't stick to the bottom. Baking times vary so cook until flesh is not translucent, and flakes nicely with a fork. Lovely served with a light salad for a low cal meal, or some Greek-style Lemon Roasted Potatoes for a traditional Aegean feast.



Greek-Style Lemon Roasted Potatoes
Serves 2

1 1/2 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes
1/4 cup olive oil
2 garlic cloves, minced
1 tsp dried oregano, crumbled
1/2 tsp salt
Freshly ground black pepper
1/4 cup beef stock or chicken stock
1/4 cup freshly squeezed lemon juice
2 tbsp chopped fresh oregano


Preheat oven to 400°F. Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil. Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for another 10 to 15 minutes, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown. Sprinkle with the fresh oregano and serve at once with the Sea Bream.

Rosalinda: Toronto's First Vegan Mexican Restaurant

Opened in May 2018, the lush sunlight filled greenhouse-inspired setting with a cascade of hanging ferns, Rosalinda is Toronto's vibrant new plant-based vegan Mexican sensation by some of the city's most notable restaurateurs: a culinary collaboration between Grant van Gameren of Bar Raval and Bar Isabel, and the Pizzeria Libretto team of Max Rimaldi and Jamie Cook. In the kitchen, the focus is on what chef de cuisine Matthew Ravenscroft calls “the power of vegetables”. “There’s so much flavour and depth,” he says. “With proper technique, you can create a lot of really interesting combinations that are very unexpected, but you don’t really have to manipulate the vegetables too much. We want people to see that vegetables are something to really be enjoyed and showcased, not cast to the side of the plate.” 

The result is an innovative menu of small simple vegetarian dishes, created with executive chefs Kate Chomyshyn and Julio Guajardo that celebrates the best of Mexico and Baja California, with big, bold flavours and seasonings to create complex dishes from simple, vegan ingredients, centred around snacks, shared dishes, tacos, tostadas, larger plates and bowls, as well as a creative cocktail menu by mixologist Owen Walker. The crispy mini Potato and Mushroom Flatuas topped with poblano salsa and cashew crema and luscious smokey Roasted Japanese Eggplant served on a bed of salsa macha and sikil pak and topped with cashew crema and a smattering of pomegranate seeds are full of flavour, artfully presented and absolutely delicious. For dessert, there's nothing quite like freshly fried homemade churros. Rosalinda's long, fluted Spiced Churros with cinnamon sugar arrive hot from the kitchen and are served with a gorgeous chocolate banana caramel sauce, are not to be missed.

Potato and Mushroom Flautas with poblano salsa and cashew crema

Domino de Punctum Viognier from Spain

Roasted Eggplant with sunflower salsa macha, peanuts, pomegranate and cashew crema

Chilaquiles Verdes with crispy tortilla, avocado, jalapeno, kale, cashew crema and queso

Spiced Churros with cinnamon sugar and chocolate banana caramel

www.rosalindarestaurant.com

Mole Almendrado
Serves 2
Recipe courtesy of chef Matthew Ravenscroft

Chef Ravenscroft serves the mole underneath the root veg and then will garnish with a little something. “In this case I would do almonds just to add that extra bit of a crunch — maybe some chopped herbs for a nice brightness."

6 dried ancho chiles
6 dried cascabel chiles — use fewer for a less-spicy sauce
3 dried guajillo chiles
3 3/4 cups water
2 Roma tomatoes, halved
1 clove garlic
1/2 onion
4 1/2 tbsp sugar
3 tbsp raw almonds, toasted
3 tbsp sesame, toasted
2 tortillas, toasted
Pinch cinnamon
Pinch oregano
Pinch paprika
Sea salt


Remove the stems from chiles. Any seeds that come out are fine, but not every seed needs to be removed. Place in a pot of cold water and bring to a boil. Once at a boil, remove from heat and let steep. Do not dump the chile water; save for later. Set oven to broil at 500°F+. Place the tomatoes, onion and garlic on a baking sheet tray and place in the oven until fully charred. Burn them more than you may think. Separately toast the almonds, sesame seeds and tortillas in a pan over medium heat.

Combine the chiles, charred vegetables and all ingredients — except the water — into a blender and blend on high. Then add some — but not all — of the chile-steeping water bit by bit, blending until the desired consistency is achieved. The mole should be smooth but not watery. Adjust seasoning with salt and pass through a fine sieve. Serve underneath roasted root vegetables.  


Chipotle Squash Soup 
Serves 6
Recipe courtesy of chef Matthew Ravenscroft

2 cinnamon sticks
1 sprig rosemary
1 tbsp toasted allspice berries, optional
1 bunch sage - 1/2 kept whole and 1/2 finely chiffonade
1 chipotle chili: canned or dehydrated - if using dried, rehydrate in warm water
1 orange, zest only
1/4 lb butter
1/2 head fennel, sliced
1 onion, sliced
3 cloves garlic, sliced
Salt
1/2 butternut squash, chopped
4 cups chicken stock or water
2 cups 35% cream

Garnish:
Crème fraîche
Shaved dark chocolate
Pine nuts


In a square of cheesecloth, place cinnamon, rosemary, allspice (if using), whole sage, chili and zest. Tie up tightly. In soup pot over medium heat, melt half the butter until it is done foaming. Add fennel, onions and garlic; season with salt. Add spice bag. Add squash and caramelize over medium-high heat. Pour in stock, bring to boil and reduce by a quarter. When squash is tender, remove sachet. Purée soup in blender, adding small amount of butter and cream until smooth. Adjust seasoning. Garnish with a spoonful of crème fraîche and shaved chocolate, then top with pine nuts and sage chiffonade.

Carisma: The Finest Italian Cuisine in Toronto

Chic and elegant, Carisma is one of the best Italian restaurants in the city, and remains a favourite among its long-standing loyal clientele. After 8 years on King Street East, the restaurant relocated to Toronto Street last year, and we are absolutely thrilled, for Carisma epitomizes the concept of accoglienza, the warm, welcoming hospitality that Italians do so well. Owners Michael and Margi Pagliaro and daughter Monica, continue their legacy of seductive traditional Italian cuisine in their new space exquisitely designed by Youssef Hasbani, the celebrated designer and owner of L'Atelier. The restaurant is bright and modern with a rich azure blue and white palate featuring sumptuous custom-made faux suede seating, sexy curved banquetes, dramatic lighting fixtures and elegant tableware, that combined with Chef Allan Hilario's fabulous menu of homemade pastas, perfectly cooked steaks and grilled whole fish, Carisma's superlative staff and sommelier Adriano Vicentini's extensive wine list, ensures a memorable soul satisfying dinner each and every night.

The spectacular new interior of Carisma designed by Youssef Hasbani

Rich plush blue custom made banquettes by Youssef Hasbani

Classic Negroni made with equal parts Campari, gin, and sweet vermouth

Carisma Cocktail with Aperol, Prosecco, Hendricks Gin and a slice of orange zest

Warm housemade bread with rosemary and olive oil

Insalata Di Fungi with warm wild mushrooms, organic greens, warm goat cheese and Balsamic Vinaigrette

Tagliolini with Shaved Truffles

Gavi di Gavi

Osso Buco Milanese with Gremolata

Grilled Whole Sea Bass with lemon

www.carismarestaurant.com

Yamato: Sushi, Sashimi & Teppanyaki in Yorkville

Tucked way in the middle of Yorkville is Yamato, an up-scale authentic Japanese restaurant serving an innovative selection of some of the city's best sushi, sashimi, and udon soup for over 30 years. Equally well known for their ever-popular teppanyaki, it's Yamato's sushi and sashimi that keeps me coming back each and every time. The Spicy Hotategai, chopped fresh scallops mixed with tobiko flying fish roe and spicy mayonnaise is particularly noteworthy — the best I've ever had and worth the trip alone. Another favourite, the Ikura salmon roe, is served perfectly chilled, embraced in crisp blanket of nori and served with tangy white gari, or pickled ginger. Another favourite is Yamato's Sashimi, which is so fresh, it seems to melt in your mouth, from Botan Ebi, large prawns, Miraugai, giant clams and Toro, marbled tuna, I always end up ordering the Sake Atlantic Salmon and Yellowtail Hamachi. More elaborate seaweed rolls like the Dragon Roll with shrimp tempura, barbecued eel and tobiko fish roe with sliced avocado, is a treat for the taste buds as well the eye. The service is consistently efficient, courteous and always with a smile.

Atlantic salmon and tuna sashimi

Yellowtail sashimi with fresh miso leaves and edible Marigold

Ikura: Salmon Roe

Spicy Hotategai: spicy chopped scallop and fish roe with spicy mayonnaise

Sushi Lunch with chef’s choice of six kind of nigiri sushi with tuna roll and salad

yamatorestaurant.ca