Grilled Beef Kefta with Mint, Berries & Pomegranate

Kefta is traditionally a meat mixture, often of beef or lamb, mixed with savoury spices like cumin, paprika, and even a bit of cinnamon for some warmth. There are hundreds of varieties of meatballs – kofta in Arabic and ktsitsot in Hebrew – each with its own unique heritage and specific preparation technique. You can form them into round meatballs, flat patties, thin fingers or more commonly, into torpedo-shaped kebabs that are perfect for wrapping up inside of a pita or serving with any kind of warm flatbread. In this Moroccan-inspired version, the ground beef is seasoned with a combination of spices, finely chopped onion and fresh herbs. Although some recipes suggest adding breadcrumbs or eggs to bind the mixture, it's not wholly traditional. Chilled for an hour or so before cooking, the kefta are grilled for 10-15 minutes over medium heat until just they're cooked through and beautifully golden brown. Served with flatbread or with quinoa, couscous or crunchy cucumber and tomato salad plus a heaping bowl of tzatziki or dill yogurt sauce, Kefta are healthy, delicious and bursting with flavour.




Grilled Beef Kefta with Mint, Berries & Pomegranate
Serves 4

1 3/4 lb ground minced lamb and beef
1 cup loosely packed chopped cilantro
1 tbsp chopped fresh mint
1 tbsp sweet paprika
2 tsp ground cumin
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1 tbsp salt
1 cup finely chopped onion
3 garlic cloves, minced
1 tbsp Harissa paste

Garnish:
1 cup pomegranate seeds 
1 handful fresh mint
1 handful fresh arugula
12 seedless grapes, halved
1/2 cup blueberries
1/4 orange, cut into 6 pieces


Put all the kefta ingredients in a bowl and using your hands, mix everything together well. Shape into long, torpedo-like fingers, about 3-inches long and about 2 1/4 oz each, making sure to press the mixture together to ensure the kofta are tight and keep their shape. Arrange on a plate, cover with cling film and chill until you're ready to cook them, up to one day ahead.

To barbecue outdoors, preheat the grill to medium and cook the kefta for about 12-15 minutes, or until nicely browned all over but still lovely and juicy on the inside. If you like your meat more well done, continue cooking on the grill until your preferred level of doneness. 

To cook indoors, preheat oven to 425°F. Heat 2 tablespoons of sunflower oil in a large non stick frying-pan and sear the kefta in batches over high heat, making sure they're not bunched together. Sear them on all sides until golden brown, about 6-10 minutes for each batch for medium-rare. For medium or well-done, place the kefta on a baking tray and cook in the oven for another 2-4 minutes.

To serve, arrange the kefta on a platter over a bed of fish arugula, and sprinkle fresh pomegranate seeds, grapes, blueberries and sliced orange overtop and garnish with sprigs of fresh mint. 

Keralan Monkfish Curry with Coconut Milk

Often compared to Lobster, Monkfish's firm-fleshed and meaty texture is ideally suited for this warm, fragrant and delicious Indian fish curry. Inspired by a recipe from Jamie Oliver, this "a beautifully creamy South-Indian curry, packed full of flavour and spice." Black mustard seeds and kari leaves are tempered in hot ghee, and once the seeds start to pop, shallots, garlic, and ginger are added and sautéed until softened, then a vibrant mixture of chilli powder and turmeric are added with a splash of water. Chopped tomatoes and coconut milk are mixed into the sauce, producing a rich fragrant gravy into which chopped monkfish is added, then simmered for 20 minutes, infusing the kitchen with an intoxicating mouth watering aroma. Served with basmati rice, this easy and delicious Monkfish Curry is a light and flavourful salute to south Indian coastal cuisine.

Keralan Monkfish Curry
Serves 4
Recipe adapted from Jamie Oliver

6 shallots
4 cloves of garlic, finely sliced
1-inch piece of ginger, finely sliced
1 fresh green chilli, seeded and finely chopped
1 1/2 b Monkfish
2 tbsp ghee or vegetable oil
1 tsp mustard seeds
20 curry leaves
1 tbsp chilli powder
1 tsp turmeric
1 14 oz tin light coconut milk
1 14 oz tin quality chopped tomatoes
3 tbsp Thai yellow curry paste
a few sprigs of fresh coriander


Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks. Heat 2 tablespoons of vegetable oil or ghee in a large pan on medium-high, then add the mustard seeds and curry leaves and cook until the seeds start to pop. Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, or until softened. Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes. Season with Thai yellow curry paste, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced. Pick, chop and scatter over the coriander leaves. Delicious served with warm basmati rice.

Salade Nicoise with Seared Sashimi Grade Tuna

Traditionally made with local olives, oil-cured tuna and plump anchovies, this colourful salad from Provence has become a staple in brasseries all over France. Inspired by the classic French recipe, this Salade Niçoise features seared sashimi-grade tuna for a contemporary version of the time honoured classic. Composed with fingerling potatoes, French green beans, spring onions, anchovies, hard boiled eggs, pitted Nicoise olives, roasted campari tomatoes and fresh tuna from the St Lawrence Market, along with fresh salad greens from our garden, this 'new wave' Sashimi-Style Salad Niçoise is outstanding. A symphony of colour, texture and flavour, it's magnifique!

Salade Nicoise with Seared Sashimi Grade Tuna 
Serves 4

4 cups mixed salad greens
1/2 pound small fingerling potatoes
2 large eggs
1/4 pound haricots verts, stems trimmed
1 pound fresh sushi-grade tuna, cut into somewhat uniform logs
1/8 cups white sesame seeds
1 1/2 tbsp vegetable oil
Maldon sea salt and freshly ground black pepper
1/2 pint roasted campari tomatoes, halved
1 avocado, sliced
1/2 cup nicoise olives, pitted
4 anchovy fillets

Vinaigrette:
1 garlic clove, minced
1/2 tsp Dijon mustard
1/4 cup extra-virgin olive oil
1 1/2 tbsp red wine vinegar
1 tbsp chopped fresh basil
1/2 tbsp minced fresh tarragon
1/2 tbsp minced fresh thyme
Freshly ground black pepper


Combine all of the vinaigrette ingredients in a bowl and whisk vigorously to emulsify. Set the dressing aside.

Place the potatoes in a large saucepan, add water to cover and a nice pinch of salt, bringing to a boil over medium heat. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in half lengthwise.

Pour the sesame seeds on a large plate and coat the tuna on all sides. Preheat a non-stick frying pan over medium heat and add a tablespoon of vegetable oil. Add the tuna and sear for approximately 10-15 seconds on each side. As the tuna cooks, the red meat will become whiter. Add additional oil to the plan and repeat until the remaining tuna is seared. Transfer the tuna to a cutting board and slice it against the grain into 1/4-inch thick pieces.

Toss the salad greens in a large bowl with 1/3 of the dressing to coat. Place the green beans, potatoes and tomatoes in another bowl and drizzle with another 1/3 of dressing to lightly coat. To assemble the salad, lay the dressed lettuce on the bottom of a large platter. Arrange the potatoes, green beans, tomatoes, olives and anchovies over the lettuce, arranging the eggs around the edge. Finish with a layer of seared tuna and sliced avocado, and drizzle with the final 1/3 of vinaigrette. Season with Maldon salt, fresh cracked pepper and serve. 

Linguine with BC Savoury Clams in White Wine Sauce

Sometimes the simplest things in life are the best. Full of fresh simple flavours of the sea, nothing beats a seductive bowl of Linguine alle Vongole Bianco. The classic combination of clams and pasta is traditionally a Neapolitan dish but is also popular in the surrounding region of Campania, Rome, and throughout Italy, where this fragrant dish can be prepared two ways: rosso, with tomatoes and basil, or bianco, without. In this recipe, fresh Canadian savoury clams from British Columbia are steamed in a broth of olive oil, butter, onions, garlic and white wine until they just open and release their briny liquid into the sauce. The linguine is cooked until just al dente — in salty water, of course — then tossed with the clams, broth, and a handful of fresh herbs until it absorbs the sauce. Add a pad of butter or splash of olive oil and flurry of chopped parsley at the very end to make your pasta verdant and shiny, and serve with a cold glass of white wine for a traditional Neapolitan dish that is simple, delicious, and just about perfect.



Linguine with Clams in White Wine Sauce
Serves 4

3 tbsp olive oil
1 medium red onion, finely chopped
4 garlic cloves, thinly chopped
1/4 tsp red-pepper flakes
1 cup dry white wine
1 lb small BC Savoury clams, soaked and scrubbed
Salt and pepper, to taste
12 oz linguine
1/4 cup fresh parsley, coarsely chopped


Bring a large pot of water to a boil. Add 2 tablespoons of salt and drop the linguine into the boiling water.

While the pasta is cooking, heat the olive oil in a large sauté pan. Add the chopped onions and garlic and cook over medium heat until the onions become translucent and the garlic is golden, about 6-8 minutes. Then add the white wine and bring to a boil, stirring occasionally until it's reduced slightly, about 3 minutes. Add the clams and half of the chopped parsley, cover and simmer, shaking the pan occasionally, until all the shells have opened, about 3-5 minutes.

Drain the linguine when it's one minute short of the cooking time on the package instructions and add to the sauté pan with the clams. Toss the pasta in the pan to allow it to absorb the broth. Remove from the heat and season with salt and pepper to taste. To serve, transfer the pasta and clams with sauce to warmed serving bowls and garnish with the remaining chopped parsley.

Classic Chewy Peanut Butter Cookies

Crispy, chewy, and irresistibly good, traditional peanut butter cookies never go out of style. With their iconic crisscross pattern, these classic cookies were a childhood favourite for many and still are. Made with both white and brown sugar, peanut butter, flour, unsalted butter and eggs, they are the perfect balance of sweet and salty with a wonderfully soft, melt in your mouth texture. This cookie is a classic for a reason!



Classic Peanut Butter Cookies
Makes 7 dozen

1 cup unsalted butter, at room temperature
1 cup peanut butter, crunchy or smooth 
1 cup white sugar
1 cup packed brown sugar
2 large eggs
2  1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp baking soda


Cream the butter, peanut butter, and sugars together in a bowl, then beat in the eggs. In a separate bowl, sift the flour, baking powder, baking soda, and salt, then stir into butter mixture. Put the dough in refrigerator for 1 hour. Once chilled. roll the dough into 1-inch balls and place on a baking sheet. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375°F oven for about 10 minutes or until cookies begin to brown. Using a spatula, remove the cookies from the baking sheet and let cool on a wire rack. 

Monkfish with Julienned Vegetables & Cream Sauce

Poor man's lobster. That's how this fabulous fish was often described. The tail meat is sweet, delicate and quite firm, and has a mild shellfish flavour because crustaceans are in fact a large part of the Monkfish's diet. Also called frog-fish and sea-devil, this rather ugly fish is very popular in French and Italian cuisine. Known as 'lotte' in french and 'coda di rospo' or 'rana pescatrice' in Italian, monkfish is a versatile fish that can be baked, poached, sautéed or served in soups and stews. In this wonderful recipe from 'La Cuisine: Everyday French Home Cooking' by famous french chef Françoise Bernard, buttery monkfish tail is sliced into thick medallions and served with a medley of gently simmered julienned vegetables, then garnished with a delicate fish velouté sauce made from the reduced cooking liquid of the poached monkfish, half a cup of crème fraîche, a soupçon of white flour and lightly seasoned with salt and pepper, for a quite simple and yet absolutely delicious dinner. Over the years Monkfish has gained popularity and although no longer a “poor man’s food”, it is still less expensive than lobster and a perfect fish for special occasions.

Françoise Bernard's La Cuisine cookbook

Pouring the sauce over the monkfish and cooked julienne vegetables

Monkfish with Julienned Vegetables and Crème Fraîche Sauce

Serves 4

Recipe courtesy of Françoise Bernard

2 tbsp butter

1/2 carrot, peeled and cut into julienne strips

1 leek, white part only, cut into julienne strips

1 small celery rib, cut into julienne strips

Four 6-oz monkfish filets, cut into generous 1-inch thick medallions 

3/4 cup dry white wine

Salt and pepper

Sauce:

2 tbsp butter

2 tbsp all-purpose flour

1/2 cup crème fraîche

Salt and pepper

In a flameproof casserole, melt the butter over medium low heat. Add the carrot, leek and celery and cook until softened, about 5 minutes. Add the monkfish, wine, and 3/4 cup of water. Season with salt and pepper. Cover and bring to a simmer, then reduce the heat to low and cook for 10 minutes. Using a slotted spoon, transfer the fish to a warmed serving dish. Strain the cooking liquid into a glass measuring cup and add the vegetables to the serving dish.

Make the sauce: In a small saucepan, melt the butter over medium heat. Whisk in the flour until it starts foaming. Whisk in 1 1/2 cups of the cooking liquid. Bring to a boil, whisking, then reduce the heat to very low and cook for 2 minutes. Whisk in the crème fraîche and season with salt and pepper. Pour the sauce over the fish and serve.

Grilled Butterflied Leg of Lamb with Tangy Marinade

With the leg bone removed so that the lamb can lay flat, butterflied leg of lamb cooks quickly and evenly on the grill. Gently massaged with a simple marinade of fruity olive oil, garlic, fresh rosemary, lemon juice, balsamic vinegar and Dijon mustard, the lamb should be allowed to slowly marinate for a few hours for the robust flavours to work their magic. Perfectly designed for the outdoor grill, this butterflied leg is best cooked about 10 to 15 minutes per side for medium rare, for a perfectly pink centre and flavourful herbed crust. Succulent, juicy and bursting with flavour, this is one of our favourite summer recipes, and absolutely delicious served with a heaping bowl of tzatziki.



Grilled Butterflied Leg of Lamb
Serves 2

2 tbsp olive oil
2 tbsp Dijon mustard
2 tsp fresh lemon juice
1/2 tbsp balsamic vinegar
2 tbsp minced fresh rosemary
2 garlic cloves, minced
Coarse salt and ground pepper
1 butterflied leg of lamb, about 1 lb, trimmed of excess fat
1/2 lemon, fresh parsley, oregano and sage for garnish, optional


In a medium bowl, whisk together the oil, mustard, lemon juice, vinegar, rosemary, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Place the lamb in a large shallow dish with the marinade, and turn to coat. Cover with cling film and let marinate 1 hour at room temperature, turning a few times.

Heat an outdoor grill to medium-high, then grill the lamb about 10 to 15 minutes per side for medium rare. Allow the lamb to rest covered, about 10 minutes to allow the juices to retract before slicing against the grain where possible. 

Mushroom Pasta with Marsala Cream Sauce

Any recipe that features wild mushrooms gets my attention, and especially if they're combined with cream and a little cognac or Marsala, it becomes a rich and powerful flavour combination that can be the foundation for a host of fabulous dishes. Delicious served over any grilled meat or tossed with pasta, a fine Wild Mushroom & Marsala Cream Sauce is an indispensable part of many cooks culinary arsenal. An earthy combination of assorted wild mushrooms makes the sauce richer and more flavourful - varieties like shiitake, morelles, cremini, oyster, chanterelles, enoki, beech and even a dollop of truffle sauce for extra zing.



Wild Mushroom Pasta with Marsala Cream Sauce
Serves 2

3 tbsp butter
2 tbsp olive oil
1 french shallot, peeled and minced
8 oz crimini mushrooms, thinly sliced
8 oz shiitake mushrooms, ends trimmed
3 1/2 oz Salsa Tartufata (Italian 'Savini Tartufi' truffle sauce)
3 1/2 oz Tartfata Bianca (Italian 'Urbani' white truffle cream)
1/2 cup 10% cream
1/4 cup Marsala, or to taste
2 sprigs fresh flowering thyme, for garnish
1 cup grated Parmigiano-Reggiano
Kosher salt and black pepper
1/2 lb dried pasta, such as linguine, tagliatelle or spaghetti
Maldon salt for garnish


In a large skillet, heat the butter and oil over medium-high heat. Once the butter is melted, add the shallot and sauté for about 8-10 minutes, until the onion is translucent and tender. Add the sliced mushrooms and sauté 3-4 minutes, until the mushrooms are lightly browned. Season with salt and pepper. Add a glug of marsala and cook for 3-4 minutes allowing the mixture to reduce. Then stir in the heavy cream, reduce the heat to medium-low and cook the mushroom sauce for 10 minutes or so, stirring frequently. Taste and adjust seasoning if needed.

Bring a large pot of water to boil and once bubbling, add the pasta and cook according to the instructions on the package. Once done, add the pasta to the sauce and toss to coat with a tablespoon or two of truffle sauce, if desired. Add a handful of Parmigiano to the sauce and stir to combine. If the sauce is too thick, add some hot pasta water. Serve in warmed dinner bowls and garnish with some sprig of fresh thyme, a grind of black pepper and a sprinkle of Maldon salt.

Greg Couillard's Famous Jump Up Soup

Chef Greg Couillard's iconic Jump Up Soup, at one time arguably Toronto's most famous dish, was inspired by the first Caribana Parade in 1967. Based on a traditional Jamaican pepper pot soup, this hearty, spicy soup features Jamaican pumpkin, sweet potato, chayote, sweet and hot peppers and the complex spices that are Couillard's claim to fame. Although Greg has held cooking classes at Depanneur dedicated to his golden elixir, there are no recipes that I have ever found for his sensational signature soup except this one by Trish Magwood. His Jump Up Soup is however sold through The Fox Market on Fort York Boulevard in Toronto, where I recently purchased two 4-cup containers for just $9.99 each.



Jump Up Soup
Serves 8
Recipe courtesy of Trish Magwood

2 cup sweet potatoes, boiled, cooled and cubed
2 cup Jamaican or butternut squash, blanched and cubed 
2 cup okra, blanched, top removed and cut length-wise 
1/2 cup vegetable oil 
2 tbsp minced garlic
2 onions, diced
2 cup diced leeks 
3/4 cup diced celery 
2 each red and yellow sweet bell peppers, cut into 1/4 -inch dice
1 cinnamon stick
1 tsp ground allspice 
1 tbsp ground cumin
1 tsp turmeric
2 tbsp curry powder 
6 bay leaves
1 bunch fresh thyme, tied in a bundle
1 tsp each salt and freshly ground pepper
4 cup chicken stock
4 cup tomato sauce 
2 cup black-eyed peas, drained and rinsed 
1 scotch bonnet chili
1/2 cup honey 
2 tbsp minced fresh ginger 

Jerk Chicken:
4 chicken breasts, skin on, deboned
3 tbsp jerk paste 
1/2 cup soy sauce 
1/2 cup vegetable oil
1 tsp turmeric powder
1 tbsp curry powder
2 clove garlic, minced
1 tbsp shallots or green onions, minced 
1/2 cup cilantro, chopped 
2 tbsp vegetable oil 


Place the chicken breasts in a large bowl. In another bowl, whisk together the jerk paste, soy sauce, vegetable oil, turmeric powder, garlic, shallots and cilantro. Pour over chicken, then cover and refrigerate for one hour. Once the chicken has marinated, heat 2 tablespoons of vegetable oil in a large ovenproof saucepan to medium-high. Shake the excess marinade from the chicken and place skin side down in the saucepan. Fry until crispy brown, turning once. Place the pan in a preheated 425°F oven for 10-12 minutes. Remove from the oven, cool, and cut into long, fanned strips. 

Now begin making the soup, by heating 1/2 cup of vegetable oil in a large soup pot, and once shimmering, sauté garlic for 2 minutes. Add onions, leeks, celery, and red and yellow peppers. Sauté for an additional 5 minutes. Add cinnamon stick, allspice, cumin, turmeric, curry powder, bay leaves, fresh thyme, salt and pepper, and mix well. Add the chicken stock and tomato sauce black-eyed peas and scotch bonnet chili. Bring to a boil and simmer for 20 minutes. Season with honey and ginger. Remove chili, bay leaves and thyme bundle. Place sweet potatoes, squash and sliced okra in each bowl and cover with the hot soup. Garnish with sliced jerk chicken and cilantro leaves.

Pearl Barley Risotto with Lemon, Parsley & Parmesan

Barley replaces rice in this tasty twist on the Italian classic. With a chewy texture and lovely nutty flavour, barley is a delicious whole grain that can be used in a number of ways beyond the classic Beef and Barley Soup. It is also a nutritious and healthy choice. Low in fat, but high in fibre with a number of trace minerals such as selenium, manganese and phosphorus, this delicious Barley Risotto with its nutty undertones, provides the perfect backdrop for lemon zest, minced parsley and fresh grated parmesan cheese. It's a keeper.



Pearl Barley Risotto
Serves 4

3 cups vegetable broth
3/4 cup pearl barley
1/4 cup finely chopped onion
1 tsp olive oil
1 garlic clove, minced
1/2 cup white wine or additional water
3 tbsp minced fresh parsley
2 tsp grated lemon zest
1/4 cup grated Paremsan cheese


In a small saucepan, bring the broth to a simmer, and keep hot. In another small saucepan over medium-high heat, cook and stir the pearl barley for 2-4 minutes or until lightly browned, then transfer to a small bowl. In the same saucepan, sauté the onion in oil for 2 minutes. Add the garlic and sauté 1 minute longer or until the onion is tender. Stir in the barley and wine, then cook and stir until all of the liquid is absorbed. Add the hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until the barley is almost tender and creamy, about 45 minutes. Add the parsley, lemon zest and grated cheese, and stir until heated through. Serve immediately.

Edulis Picnic at Home: An Inspired 6-Course Menu

While closed during the Covid 19 Global Pandemic, chefs Tobey Nemeth and Michael Caballo are offering "Edulis Picnics at Home" for pickup from their absolute gem of a restaurant on Niagara Street in Toronto. Consistently regarded as one of the top restaurants in Canada, Edulis celebrates the craft and tradition of honest cooking using spectacular ingredients, creating seasonally driven menus drawing inspiration from French and Spanish country food. "As the season unfolds, so does our inspiration. Our menus change to showcase the ingredients of the moment, with a strong focus on fresh seafood, vegetables, and wild mushrooms." Available for pre-order though Tock, we picked up our Edulis picnic this past Sunday, with each of the dishes and accompanying sauces beautifully prepared and thoughtfully packaged using Greenshift 100% biodegradable and compostable containers, so not only was the meal totally outstanding, it was heartwarming to know the disposable packaging was helping the planet.

Edulis 'Picnic at Home' menu with notes on the back about how to plate the dishes at home

Wild Yellowtail with Ceviche Dressing and Parisienne Carrots with pumpkin seeds 

Soiled Reputation Lettuces with Radishes and Sherry Vinaigrette

Fresh Warm Rolls with butter

Smoked Veal Tongue "Tonnato" with sauce made from fresh BC Albacore Tuna

Cucumber Salad

Ballotine and Legs of Light Sussex Chicken "Paprikash" with Nokedi Hungarian Dumplings

Marscapone Cheesecake with Ontario Rhubarb

Chefs Tobey Nemeth and Michael Caballo of Edulis

www.edulisrestaurant.com

Edulis Chicken Baked in Hay

Serves 4

Recipe courtesy of chefs Michael Caballo and Tobey Nemeth

3 1/2 lb whole chicken

2 large handfuls alfalfa hay, thoroughly washed

5 garlic cloves

1 bunch leeks, trimmed and cut in half

2 bay leaves, preferably fresh

2 cups chicken broth

1 tbsp butter

Small handful herbs, such as thyme, parsley and sage, chopped

Drizzle of extra-virgin olive oil

Preheat oven to 300ºF. Rub butter all over chicken. Season chicken inside and out with salt. Truss chicken, if you like.

Spread out a handful of washed hay in a large ovenproof dish or deep roasting pan. Moisten hay with chicken broth; this will become a jus. Scatter garlic, leeks and bay leaves over hay. Place chicken overtop. Cover chicken with remaining handful of hay. Tightly seal with a lid or foil. Let stand for 30 minutes.

Bake in preheated oven for 1 hour 30 minutes until cooked. Carefully lift lid or open foil, allowing steam to escape. The bird will be done when it is still “medium” or rosy at the thigh joint. Let rest for 15 minutes.

Carve chicken. Strain any juices accumulated in bottom of pan into a measuring cup. Add herbs, olive oil, salt and pepper to taste. Serve chicken immediately with seasoned juices drizzled overtop.

Yamato Sushi: Our New Friday Night Treat

Tucked away on Bellair in the heart of Yorkville is Yamato, an elegant Japanese restaurant serving an innovative selection of exceptionally fresh sushi and sashimi. Equally well known for their popular teppanyaki room, it's Yamato's superlative raw fish and seafood that has kept us coming back each and every time for many years now. Although Yamato is currently closed due to COVID-19, they have been open for take out and delivery in Toronto's downtown core, and still continue to offer a truly exceptional selection of fresh nigiri sushi, maki sushi, and sashimi, which is astounding during these challenging times. Living across from the St Lawrence Market, we are very fortunate to have an fabulous selection of fresh produce on our doorstep, but as a special treat, we have been ordering Yamato's nigiri sushi twice a month to pamper ourselves but to also support this very special restaurant so dear to our heart. 

Ikura sushi

Uni sushi — a real umami treat 

Botan Ebi: large raw sweet prawns

Spicy Scallop Sushi with fish roe, avocado and spicy mayo sauce

Salmon sushi

Wasabi paste artfully shaped as a leaf with pickled galangal and julienned raw beet

Chutoro: succulent medium fatty tuna, unary and tempura roll

yamatorestaurant.ca

Dorie Greenspan's French Apple Cake

A deceptively simple and delicious Apple Cake from Dorie Greenspan's cookbook, "Around My French Table", is full of entertaining stories, memories, and insider tips that she gathered over years of living in France. Inspired by a recipe by her friend Marie-Hélène Brunet-Lhotse, Greenspan watched her in her kitchen, in the hopes of nabbing a recipe by observation, but found it impossible. "Like so many really good cooks, Marie-Hélène starts off with a set of ingredients, but, once she starts mixing, stirring, boiling, baking, or sautéing, she makes so many cooking adjustments midway that you just have to throw up your hands and content yourself with being the lucky recipient". 

And so it was with this apple cake, which is more apple than cake, rather plain but very appealing in its simplicity: the chunks of apple make a bumpy, golden top, and so satisfying that we all went back for seconds. Despite knowing that it was futile, Greenspan asked for the recipe, and, of course, Marie-Hélène didn't really know. "It's got two eggs, sugar, flour, and melted butter - oh, and rum," she said. "I mix the eggs and sugar together and then I add some flour, some butter, some flour, and some butter." When asked how much flour and butter, Greenspan got a genuinely apologetic shrug, and when asked what kind of apples she used, the answer was, divers, or different kinds. Thank goodness Dorie was so tenacious, for she succeeded in transcribing Marie-Hélène's fabulous recipe for us all to share for evermore.

"Culinary Guru" Dorie Greenspan

French Apple Cake
Serves 8
Adapted from Around My French Table by Dorie Greenspan

3/4 cup all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
4 cups mixed apples, such as Fuji, Golden Delicious, or Gala
2 large eggs, at room temperature
3/4 cup sugar
3 tbsp dark rum
1 tsp pure vanilla extract
1/4 tsp ground cardamom
3/4 tsp finely grated lemon zest
1/2 cup unsalted butter, melted and cooled to room temperature

Crème Chantilly:
1 cup whipping cream
2 tbsp icing sugar
1 tsp vanilla extract


Preheat the oven to 350°F and adjust the oven rack to the center of the oven. Using some of the melted butter, brush the inside of a 6 or 8-inch springform pan and place it on a baking sheet.

Whisk the flour, baking powder, and salt together in small bowl and set aside. Peel and core the apples, then dice them into 1-inch pieces.

In a large bowl, beat the eggs with a whisk or electric mixer until they are foamy. Add the sugar, rum, vanilla, cardamom, and lemon zest and whisk to blend.  Add in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and smooth out the top with the spatula.

Place the cake on a baking sheet and position it on the center rack of the preheated oven. Bake for 60-70 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean. Transfer to a cooling rack and let rest for 5 minutes, then run a knife around the edge to loosen the cake from the pan and carefully remove the sides of the cake pan, making sure no apples are stuck to it. Carefully remove the bottom of the pan and turn the cake onto a serving dish.

Using a whisk or mixer, whip each of the crème chantilly ingredients together until firm peaks are formed. Spoon the cream into a pretty bowl and serve along with the cake.