– courtesy Cucci Ristorante, Oakville Roasted Bison Tenderloin & Smoked Cheddar Polenta 2 6oz bison tenderloins4 tbsp olive oil2 tbsp butter1 cup mushrooms, your favourite variety½ cup polenta (coarse cornmeal)2 cups chicken or vegetable stock½ cup smoked cheddar, shredded½ cup fresh cippolini onions½ bunch fresh rapini1 garlic clove, finely choppedveal …
Southbrook Pizza-courtesy Farmers' Table at Southbrook A great pizza needs to start with a good crust and fresh ingredients. Southbrook uses wine yeast and whole wheat flour as the main ingredients in their dough. The following is a baker's percentage to making a great dough. The percentages are based on …
Recipe courtesy Chef Tobias Pohl-Weary, Red Canoe, Burlington 3 Cornish hens, cut in half 2 bulbs fennel, wedged 1 cup (250 mL) carrots, cubed 1 cup (250 mL) celery, cubed 2 cloves garlic, chopped coarsely 1 large onion, cubed ½ bottle Riesling 2 cup (500 mL) chicken stock 1 tbsp …
– courtesy The Burnt Tongue, Hamilton Mushroom Tarragon Soup½ cup butter1 Spanish onion, finely chopped3 cloves garlic, minced1 pound button mushrooms, finely sliced¼ cup white wine¾ cup + 2 tbsp flour4 cups vegetable stock3 sprigs tarragon ½ cup heavy creamsalt and pepper to taste Melt butter in a pot over …
-courtesy of Enver's of Morriston, MorristonRoasted Rack of Venison with Squash Gnocchi & Pomegranate Peppercorn Glaze Serves 41 rack of venison, frenched½ cup extra virgin olive oil2 tbsp each chopped parsley and thyme3 cloves garlic, chopped1 tbsp minced shallots¼ cup white wine½ cup chicken stock or broth1 butternut squash2 whole …
– courtesy Radius, Hamilton Scallop Crudo with Compressed Watermelon 4 U10 scallops¼ of a watermelon1 tsp white balsamic vinegar½ cup olive oil½ cucumber3 celery stalks4 asparagus stalks ½ cucumber8 leaves fresh parsley8 leaves fresh cilantro1 fresh chili For the CrudoClean adductor muscle of scallop. Slice each scallop into horizontally into …
Recipe courtesy of Watermark Taphouse & GrilleStuffed Leg of Lamb with Goat Cheese and Fresh Mint1 boneless leg of lamb, about 6 to 7 pounds3/4 cup (175 mL) dry white wine1/4 cup (60 mL) extra virgin olive oil4 large cloves of garlic, crushed and minced1/4 tsp (1 mL) freshly ground …
The Plank Cigar-courtesy Plank Restobar, Bronte 1 oz Makers Mark Bourbon.5 oz Red Stag Bourbon.5 oz sweet vermouth.5 oz apple ciderToasted cinnamonBing cherryOrange peel Combine all ingredients over ice in a rocks glass. Garnish with a bing cherry and orange peel, a dash of cinnamon.
– courtesy Beaumont Kitchen, CF Sherway Gardens, Toronto Lamb & Ramp Tacos300-400 grams spring lamb shoulder200 grams goat cheese300 grams sour cream3 grams salt6 spears of asparagus (fibrous parts broken off)20 grams garlic cloves1 medium jalapeà±o, cut in half100 grams Spanish onion, cut into large diceJuice of two limes40 cilantro …
– courtesy Cucci Ristorante, OakvilleGrilled Marinated Calamari4 fresh squidmilk2 cloves garlic, peeled and sliced1 fresh chili, chopped2 sweet Italian sausages1 fennel bulbAgro Dolce Peppers (recipe below)Harissa Aioli (recipe below)micro cress, for garnish Clean and prepare fresh squid. Pull the tentacles away from the body. Clean the body by running it …