The Belfountain Inn on the Credit River

Nestled away in the historic hamlet of Belfountain on the winding Forks of the Credit Road with picturesque views over the Credit River, the Belfountain Inn is a delicious destination for a weekend drive through the lovely Caledon countryside about an hours drive north of Toronto. First settled in the 1820s, Belfountain is one of the oldest villages in Ontario. Originally named McCurdy’s Village, it was later renamed 'Belfountain' in 1857, and is now a popular destination with it beautiful conservation area with historic sites, trails, and suspension bridge over the river gorge. Run by husband and wife team Thorntin and Sonia MacDonald, the Belfountain Inn's menu features a selection of homemade appetizers, salads, sandwiches, pastas and entrées including Chef Thorntin's decadent Foie Gras Paté, generous Fried Calamari with mayonnaise, fried capers and hot banana peppers, Mushroom Cheddar Burger, Fish and Chips with frites and minted peas, Thai Coconut Curry with chicken and shrimp, and rich Mushroom Tagliatelle with Quebecois Bleu Ermite cheese, sweet peas and roasted shallots in a silky cream sauce. A short but sweet menu of enticing house made desserts and specialty coffees are tempting, but there's also an old fashioned Iced Cream Parlour a few steps away, which offers eighteen flavours of iced cream, frozen yoghurt and iced cappuccino among other delectable treats. Thank goodness there are fabulous hiking trails at the Belfountain Conservation Area just around the corner, the perfect place for burning off the extra calories from a long leisurely lunch.

The modern comfortable interior of Belfountain Inn

The Belfountain Inn luncheon menu

Iced water with cucumber

Red Wine Sangria

The spicy Belfountain Inn Caesar with banana peppers

Beau's Brewing Co. Lug Tread Lagered Ale

Bibb & Blue Salad made with Boston Bibb lettuce, Ermite blue cheese and marinated artichokes

Fried Calamari with mayonnaise, fried capers and banana peppers 

Co-owner Sonia MacDonald with her custom made log-shaped pepper grinder

Roasted Red Pepper Soup

Mushroom Tagliatelle with Ermite Blue Cheese, Sweet peas and Roasted Shallots in a Cream Sauce

Fish & Chips made with Oceanwise Cod, Lemon, Frites and Minted Peas

Homemade Tartar Sauce

Thai Coconut Curry & Rice Noodles with Chicken and Shrimp

Seared Albacore Tuna Salad with Marinated Artichokes, Pickled Radish, Heritage Greens 

and Sunflower Seeds

Cappuccino with a smile

Cappuccino 

Executive Chef and co-owner Thorntin MacDonald (R) with sous chef (L)

www.belfountaininn.com

The Good Son on Queen with Chef Vittorio Colacitti

Nestled in the heart of Toronto’s trendy Queen Street West and Dovercourt neighbourhood, The Good Son gives a cool new meaning to hip urban dining. Located in what was formerly a car wash, the space stays true to its bohemian roots, embracing the local Queen Street culture. Guests enter through the pantry, which serves as a hostess station and doubles as a pizza takeaway counter and retail outlet for the Colacitti family's olive oils. Further inside, leather wingback chairs and tufted booths furnish the lounge, while the kitchen at the back of the room overlooks a handsome 18-seat harvest table. The interior is festooned with faux heirlooms: old clocks line one wall, plates line another and mismatched chairs are scattered throughout. 

Opened in 2014 by Hamilton raised and former Top Chef Canada contender chef Vittorio Colacitti, The Good Son serves seasonally-influenced cuisine that draws on the influences of different neighbourhoods of the city with a menu that features outstanding wood-fired pizzas and a diverse range of flavours including Jerk Shrimp with crispy potato, green mango and fresh peanuts, Sea Bream Ceviche with roasted pineapple, citrus, avocado and crispy taro, and Bulgogi Short Ribs with kimchee fried rice and sunny-side quail egg. Inspired by Lorenzo Loseto, executive chef at George Restaurant and an early mentor of Colacitti’s, the Top Chef Canada alum refers to his style of cooking as 'Toronto' cuisine. "It focuses on balance. It’s seasonally driven and locally driven as much as possible."

Long before Andrea Bocelli was famous for his music, the Bocelli family has been known for wine - here our server is opening a lush Bocelli Sangiovese from Tuscany

Chef Vittorio Colacitti's menu of seasonally-influenced dishes that he calls 'Toronto Cuisine"

Handmade Pappardelle with Rapini

Pancetta Pizza with Arugula and Parmigiano

Wood Grilled Octopus with Piquillo and Shishito Peppers

Pizzaiolo making pizzas in the wood fired oven which was imported from Italy

thegoodsontoronto.com

Wild Mushroom Tagliatelle
Serves 6
Recipes courtesy of chef Vittorio Colacitti

Pasta:
900 grams all-purpose flour
200 grams semolina flour
8 eggs
12 egg yolks
4 tsp olive oil

Mushrooms:
2 lb wild mushrooms: oyster, chanterelles and portobello, stems removed & saved
2 tbsp olive oil
2 sprigs thyme
2 cloves garlic

Mushroom stock:
Mushroom stems
2 medium onions, chopped
4 sprigs thyme
1 fresh bay leaf

To finish:
Sea salt, to taste
2 tbsp olive oil
1/2 onion, diced
2 tbsp dry white wine
chopped chives, to taste
chopped parsley, to taste
grated Grana Padano, to taste
cracked black pepper, to taste
shaved truffles - optional

In the bowl of an electric mixer fitted with a dough hook, combine the flours for the pizza dough and mix on low speed. Whisk together eggs and yolks and slowly add to the mixing bowl. Once incorporated, drizzle in the olive oil around the edge of the bowl, and continue mixing on medium-low speed until glossy. Remove the dough and wrap with plastic wrap. Let rest 30 minutes.

While the dough rests, trim the mushrooms, saving stems for stock. In a skillet, sauté the  mushrooms on high with olive oil, thyme and smashed garlic. Don't crowd the mushrooms in the pan, rather, sauté in small batches. Remove from pan and set aside.

Place the mushroom stems, onions thyme and bay leaf in a pot of cold water, so that it comes about 2 inches above the level of the ingredients. Simmer on medium for 45 minutes. Remove from the heat and allow the stock to steep for an extra hour. Strain through a fine mesh sieve, and set aside.

Roll out the pasta dough using a home pasta roller. In a large pot of boiling water, add enough sea salt so the water tastes like the ocean. In a skillet, heat oil over medium heat and cook the onion until softened and fragrant. Then add the wine, mushrooms and mushroom stock.

Place the fresh pasta in boiling water for 1 minute or less, then strain and place in the pan with the mushrooms and stock. Simmer gently, constantly tossing until the pasta is tender. Add a knob of unsalted butter or a splash of olive oil. There should still be liquid in the pan but it should not be soupy. Plate and garnish with chives, parsley, Grana Padano and pepper. For extra glamour, add shaved truffles.

Grilled Swordfish & Asparagus with Basil Pesto Sauce

Moist, meaty and wonderfully succulent, Grilled Swordfish is one my favourite fish to 'throw on the barbie' — it's absolutely made for the grill. Usually sold as thick steaks, all swordfish needs is a simple marinade of fresh lemon juice, a little olive oil, salt, pepper and a few herbs for the natural flavours to sing on the tongue. Cook swordfish like you would a rare steak — use high heat to sear the outside, and let it stay a little rare in the centre. Generally I allow 8 to 10 minutes per inch, rotating the fish 90° every 2-3 minutes, which produces lovely sear marks and ensures the swordfish is perfectly cooked. Low calorie and nutrient rich, Swordfish is a heart-smart choice for sensational summertime grilling.



Grilled Swordfish & Asparagus with Pesto Sauce
Serves 4

4 1-inch thick swordfish steaks
1 lemon, zested, plus more for garnish
1 tbsp Ponzu sauce
1 teaspoon sesame oil
1 handful chopped cilantro, plus whole leaves for garnish
1 lb fresh asparagus, trimmed

Basil Pesto Cream Sauce: - Makes 3 cups
1 1/2 cups fresh basil leaves
1 cup grated Parmigiano-Reggiano
1/3 cup pine nuts
4 cloves fresh garlic, peeled
2/3 cups extra virgin olive oil
1 cup heavy cream
4 tbsp butter
1 cup low fat greek yogurt, optional


Place the basil, Parmesan, pine nuts, and salt and pepper to taste in a food processor to blend. While the machine is running, slowly drizzle in the olive oil and continue mixing until well combined. In a medium saucepan, heat the cream and butter over medium-low heat. Once warm, add the pesto and stir to combine. For a lower calorie option, substitute Greek yogurt instead of the cream and butter. It's as delicious and better on the waistline!

Stir together the lemon zest, ponzu sauce, sesame oil and cilantro in a shallow dish. Add the swordfish, turning to coat, and marinate at room temperature for 15-30 minutes. Place the asparagus in a large bowl and drizzle with one tablespoon of olive oil and season to taste with salt and pepper.

Preheat an outdoor barbecue to medium-high. Place the swordfish on the grill and cook for two minutes, then turn 90 degrees. Cook two more minutes more, flip the fish, and repeat. Midway, add the asparagus and grill about 5 minutes, turning frequently.

Transfer and arrange the asparagus on four warm dinner plates, top with the grilled swordfish and garnish with a generous spoonful of basil pesto cream sauce. Finish with lemon zest and fresh cilantro and serve immediately.

Grilled Organic Salmon & Zucchini with Lemon Thyme

Succulent, moist and enormously flavourful, Salmon is also one of the most nutrient rich and versatile fish around. It's also one of the healthiest. Low in saturated fat and calories, but high in protein and heart healthy omega-3 fatty acids, Salmon is a near perfect food — in my mind anyway. One of my favourite marinades features pure Canadian maple syrup, a natural sweetener that is more nutritious and healthier than sugar, plus Tamari soy sauce, which has a richer, smoother, more complex flavour than ordinary soy sauce, and fragrant nutty sesame oil. Grilled outdoors with sliced zucchini, the salmon is lovely garnished with a flurry of fresh flowering lemon thyme.



Grilled Organic Salmon & Zucchini with Lemon Thyme
Serves 2

2 6-oz salmon fillets, preferably with skin on
2 tbsp Canadian maple syrup
1 tbsp Tamari soy sauce 
1 tsp sesame oil
1 zucchini, trimmed and cut into 1/4-inch diagonal slices
Maldon salt and fresh ground black pepper
Fresh flowering lemon thyme, for garnish


Combine the maple syrup, soy sauce and sesame oil in a small baking dish, then add the salmon, turning it well in the marinade, leaving it skin side up. Cover with plastic wrap and refrigerate for at least 1 hour. 

About 15 minutes before you’re ready to grill, remove the salmon from the fridge to let it come to room temperature. Lay the zucchini on plate and drizzle with a little olive oil and season with Kosher salt and fresh ground black pepper. 

To grill the salmon outdoors, preheat the barbecue to medium-high and cook the salmon, skin side up for 5-6 minutes, then flip it over skin side down and continue to cook for another 5-6 minutes until it's just cooked through, or to your preference. While the salmon is resting, add the zucchini to the grill and cook 3-4 minutes each side. To serve, transfer the salmon and zucchini to warmed dinner plates, and garnish with fresh flowering lemon thyme.

Grilled Moroccan Beef Kefta Kebabs with Tzatziki

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.


Moroccan Kefta Kebabs
Serves 4

1 lb ground beef or lamb, or combination of both
1 medium onion, very finely chopped or grated, then drained in a strainer
2 tsp sweet paprika
1 tsp cumin
1 tsp ground coriander
1/2 tsp grated nutmeg
1 tsp cinnamon
1 tsp salt
1/8 tsp cayenne pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1 tbsp chopped mint leaves, plus extra for garnish

Garnish:
1 lemon cut into wedges
1/2 cup grapes and blueberries, optional
1 handful fresh mint
2 cups Tzatziki


Mix all of the kefta ingredients together in a large mixing bowl, and let sit for 1 hour or longer to allow the flavours to blend. To make the kebabs, shape small amounts of the meat mixture into cylinder or sausage shapes, then mold onto wooden or metal skewers. To barbecue outdoors, preheat the grill to medium-high and cook the kefta for about 10-12 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 serve, arrange the kefta on a warmed platter and garnish with fresh mint, lemon and assorted berries and grapes with a bowl of Tzatziki on the side.

Ameijoas à Bulhão Pato: Portuguese-Style Clams

Ameijoas à Bulhão Pato can be found all over Portugal and is undoubtedly one of the best clam dishes we enjoyed while we were in Lisbon. Named after the 19th-century Lisbon poet Bulhão Pato, a well-known gourmand, he's now much more famous for his clam recipes than for his poetry. Whereas the Portuguese would typically use local little neck clams from their waters for this dish, I used B.C. savoury clams which I found at Diana's Seafood in Toronto. Originally from Japan, these attractive savoury clams have a shiny brown shell, pale purple interior, with a sweet earthy flavour, and exceptionally tender texture. Sweeter than manila clams, which could also be used for this dish, Ameijoas à Bulhão Pato makes an easy, light and delicious starter, but be sure to serve it with lots of fresh bread to soak up all of the fragrant broth — delicioso!



Ameijoas à Bulhão Pato
Serves 2

2 lb live clams 
2 cloves garlic, finely sliced
2 tbsp olive oil
2 tbsp white wine
1 lemon, sliced
1 tbsp salt 
Parsley, chopped or whole for garnish 


Let the clams rest in salted water for 2 hours or so to release any sand inside. 
In a large pot, heat the olive oil and sliced garlic over high heat, and while stirring constantly, cook for one minute. Add the clams, wine and 3/4 cup of the cilantro, then cover, shaking the pan occasionally, until all of the clams have opened. To serve, pour the clams and sauce onto a high rimmed serving platter and drizzle with lemon juice and the remaining cilantro for garnish. Enjoy with sliced baguette to mop up all the juice.

Langdon Hall: Cuisine Inspired by the Seasons

Just an hours drive from Toronto, I have spent many memorable weekends with friends and family at Langdon Hall, blissfully enjoying their spectacular spa, playing croquet on the crisp manicured lawns, relaxing in the tranquil secluded outdoor pool, exploring the impressive chef's kitchen garden, and of course indulging in Langdon Hall's exceptional award-wining cuisine by the superbly talented Jason Bangerter. The restaurant has long been known for its outstanding regional cuisine, using the 75-acre estate as inspiration for Chef Bangerter's sensational menus, which combine seasonal ingredients from the impressive chef's kitchen garden, harvesting fresh honey from their own apiary and foraging for wild edibles all on site, Chef Bangerter is also committed to showcasing local foods and working closely with local farmers. Add with Langdon Hall's on-site apple orchard, maple trees and honey production, Chef Bangerter is like an excited child in an edible playground. "With so much at my fingertips, the sky's the limit as to what can be done here. It’s a chef’s dream."  

The superbly talented Chef Jason Bangerter

Langdon Hall's Lunch menu - inspired by the seasons and using wild produce grown in abundance on the property and the bounty of their kitchen gardens

2015 La Cave d'Augustin Florent Cotes de Provence Rosé

Crisp and dry, the Cotes de Provence Rosé was the perfect wine for our lovely lunch in the garden oasis at Langdon Hall, that with my 2 fabulous friends, we celebrate 20 years of friendship

Langdon Hall's warm and crusty homemade bread

Fresh churned butter garnished with Maldon salt

Ontario Prawns with Gem Lettuce, Sweet Peas, Lemon and Perilla

Sweet Potato Gnocchi with Lobster, Buttered Cabbage, Confit Garlic and Lobster Bone Velouté

Beef Tartare with Smoked Bone Marrow Parsnip, Mustards and Crispy Potatoes

Langdon Hall owners Mary Beaton and Bill Bennett's gorgeous dog Phoebe

www.langdonhall.ca

Ocean Wise Trout Salad With Buttermilk-Crème Fraiche Dressing

Serves 4

Recipe courtesy of Chef Jason Bangerter

Poached Trout:

8 cups water

1 cup white wine

1/4 cup kosher salt

1 medium yellow onion, chopped

1 stalk celery, chopped

1 carrot, peeled, chopped

1 lemon, washed, thinly sliced

1 bay leaf

1 sprig fresh thyme

Several stems dill, tarragon and/or flat-leaf parsley 

1 tsp black peppercorns, crushed

1 lb skin-on rainbow trout fillets 

Buttermilk-Crème Fraiche Dressing:

1/2 cup each of buttermilk and crème fraiche

1 tsp finely chopped dill

Kosher salt and freshly ground black pepper to taste

Fresh lemon juice to taste

Salad:

1 cup fresh peas peas

1 head Boston or Bibb lettuce, torn into bite-size pieces

2 radishes, very thinly sliced 

Flaky Maldon sea salt and freshly ground black pepper to taste

In a large pot, combine the water, wine, salt, onion, celery, carrot, lemon slices, bay leaf, thyme, herb stems and peppercorns. Bring to a boil over high heat. Remove from heat; cover. Let stand 10 minutes. Strain, discarding solids. Return liquid to pot. Bring to simmer over high heat.

Place the trout in a single layer in a glass baking dish or shallow pan. Pour the poaching liquid over to cover the trout and fill the dish. Quickly cover the dish tightly with plastic wrap. Let stand until poached to desired doneness, about 10 to 15 minutes. Discard the poaching liquid and fish skin, then gently flake the fish with a fork.

In a small bowl, whisk the buttermilk and crème fraiche until smooth. Add the dill and season with salt, pepper and lemon. Whisk until smooth, then refrigerate the dressing, covered, if making ahead.

For the salad, bring a small pot of water to boil over high heat. Add the fresh peas and reduce the heat to low. Simmer for 2 minutes then drain and transfer to a bowl of ice water to stop the cooking process. Once cool, drain again and set aside. If desired, lightly chop or crush with hands.

To serve, divide the lettuce among 4 plates or bowls. Divide the trout, peas and radishes evenly over each. Drizzle each with Buttermilk-Crème Fraiche dressing and sprinkle each with flaky sea salt and pepper.