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
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.
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