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Sweetness From The Heart, Homemade Cookies For The Holidays

November 19, 2016 No Comments

Christmas is a magical time of year, a time when people who usually don’t bake find themselves in the kitchen trying out family recipes. For some it’s a chance to relax and transform a few simple ingredients into something amazing that captures the joys of the season. For others, it’s a chance to create gifts that come straight from the heart, a symbol of the sweetness of friendship and family. For me, it’s about family tradition.

My mom was an excellent baker; every Christmas she would put out a magnificent display of her culinary talents with impressive trays of holiday cookies. She always made her famous shortbread that everyone fought over, there were never enough of her mini pecan tarts or thumbprint cookies; her iced cutout cookies were sheer holiday decadence and everyone would wrestle for her
mincemeat tarts.

Sometimes she would make her luscious chocolate and mint squares, her festive dried fruit icebox cookies, Italian pitzels or anything else that caught her eye that year. She would even craft the most beautiful gingerbread house that adorned our table, begging to be nibbled at throughout the season. I try my best at baking during the holiday season but my mom’s shoes are big ones to fill. I bake her traditional cookies but have added my own such as Whisky Pecan Bites, Niagara Biscotti and Cream Cheese Sugar Cookies.

The kind of cookie you bake is not as important as the flavour of the cookie. If you like that “melt-in-your-mouth” burst of flavour decadence in a cookie, nothing is better than butter. I’ve discovered through trial and error however, that cookies made with shortening hold their shape better. I don’t use margarine, but if you do, never use whipped margarine, the solid sticks are better for baking and they’re easier to measure.

If you’re a fan of chewy cookies you can melt the butter before adding it to the sugars and of course, cook them a few minutes less than the recipe calls for. Brown sugar will give you a chewy cookie while white sugar makes them crisper. Speaking of crisp cookies, try using two egg yolks instead of a whole egg and you’ll be surprised how much crispier each bite will be.

Try cookies with a vinous flair like Black Chocolate Baco Noir Cookies, Lavender Raspberry Cassis Cookies and Cabernet Crescents. Even the trendy French macaroons taste better with some wine with framboise cream between two little raspberry coloured cookies, or champagne cream sandwiched in light golden cookies.

Anyone who loves to bake during the holidays knows that Christmas baking is much more than about baking cookies – it is a way to celebrate life, family and friendship. These irresistibly sweet, icons of enchantment are perfect for gifting, decorating the tree and of course, leaving for Santa. To you and your family this holiday, all of my best wishes for a wonderful holiday season.

by Lynn Ogryzlo

Lynn Ogryzlo is a food, wine and travel writer, international award winning author and regular contributor to Look Local Magazine. She can be reached for questions or comments at www.lynnogryzlo.ca

In Articles

Root Vegetables: Your Local Guide for a Thanksgiving Feast

September 26, 2016 No Comments

Have you ever noticed that most of the vegetables we see at the farmers’ market grow above ground? It may not be something you think about when you look at the abundance of greens, squashes, melons and eggplant. But fall is the season for roots and tubers that grow below the ground and offer what other vegetables cannot: savoury textures and natural sweetness.

As I walk through my farmers’ market at this time of year, I look at the parsnips and carrots and my mouth waters at the thought of them caramelizing along with a joint of meat. I can visualize parsley root to be made into breakfast fritters served with maple syrup, and onions roasted with figs and drizzled with balsamic vinegar. I can imagine my sweet potatoes being puréed for pies and velvety custards, and beets diced into a warm beet and corn salad.

The best part of fall roots is that they keep for longer periods of time in cold cellars or “root cellars” as they were once called. These little basement closets moderate temperatures for the sole purpose of extending the growing season, giving us the ability to eat local long after the first snowfall. Because so many roots will keep, we think of them as winter foods but they’re harvested in the fall making them an essential part of a great Thanksgiving meal.

Thanksgiving is a true food holiday that isn’t cluttered with the frenzy of buying presents, stringing lights or group singing. Thanksgiving dinner is a celebration that marks the end of a season filled with bountiful harvests; it’s about delicious food from the garden and good cooks.

Years ago my Thanksgiving dinner evolved into an affair of friends. Our Thanksgiving dinners have also evolved from the traditional menu of my childhood to the wondrous offerings of the cooks who come together, each brining a different dish to form a collective feast. There are usually four cooks in the kitchen that have spent an entire week scheming and foraging neighbourhood farms purchasing the necessary roots. Locally grown roots like turnips and beets, sweet potatoes and onions are in good supply and economical in this season.

When the day arrives, the kitchen is humming as we take turns swapping recipes and commenting on each other’s dishes. Rutabaga is peeled, Jerusalem artichokes are shaved, carrots are sliced, onions are diced and beets are roasted. On one workstation, thin layers of pasta are being stuffed with purée of yellow turnip and herbs; on the other side of the kitchen small, caramelized onion tarts are being topped with soft goat’s cheese; meanwhile on the stove, pine nuts are being browned for the soup.

The table is set in the beautiful colours of fall and the aromas in the kitchen are full of roasted turkey and sweet roots. The first course is served to the sounds of corks being pulled from bottles of wine. A large steaming terrine of truffled cream of celery root soup dotted with toasted pine nuts sits in the middle of the table; on either side are smaller bowls of glistening baby beets and baskets of Parmesan crusted Jerusalem artichoke chips.

We all sit down and raise a glass to the farmers who labour long to bring us so much fresh and delicious food. The conversation revolves around food, wine and more food. I hope your kitchen is deliciously bountiful this Thanksgiving.

Lynn Ogryzlo is a food, wine and travel writer, international award winning author and regular contributor to Look Local Magazine. She can be reached for questions or comments at www.lynnogryzlo.ca

Local Links

Halton Fresh Food Box, Burlington
haltonfreshfoodbox.com

Busy Liz’s Farm Shop, Campbellville
busylizs.com

Halton Region Farms, Halton
halton.ca

Farmer Jacks, Burlington
farmerjacksmarket.com

In Blog

The Best Foods for Brain Health

August 31, 2016 No Comments

These 13 foods and ingredients promote a healthy brain

As we continue to learn more about the gut-brain health connection, and the link between inflammation and brain health, it turns out that many of the same nutrient dense foods we enjoy to fuel our bodies and protect against chronic disease are also working their antioxidant and anti-inflammatory impact or benefit on our brains — improving our cognitive performance, enhancing memory and reducing risk of neurodegenerative disorders including dementia and Parkinson’s.

So when we feed ourselves whole, nutritious foods, we are truly empowering our bodies from head to toe!

Here’s a list of top foods for brain (and overall) health.

Salmon

Salmon, particularly wild-caught and organic salmon (farmed salmon can have significant levels of mercury and other toxins), also contains a rich supply of omega-3 fatty acids to reduce brain fog and improve memory.

Bone Broth

Touted as a superhero for healing gut and brain, bone broth is an ancient food with many health benefits, from enhancing the immune system and reducing intestinal inflammation, to improving joint health and boosting memory.

Green, leafy vegetables

We already know that eating our veggies is good for us. And now a growing body of research suggests that green, leafy vegetables such as kale, Swiss Chard and spinach can help prevent or onset of dementia too. Also reach for bok choy, Romaine lettuce, turnip greens and parsley, the more the better. Choose a green leafy food at least once every day.

Broccoli

Another green vegetable that packs a nutrient punch for brain health is broccoli. It has a high level of choline to keep memory sharp. As well it’s high in Vitamin K and Vitamin C.

Beets

These colourful root vegetables have many antioxidant properties. Since beets lose some of their nutrients during cooking, beet juice has been suggested as a healthier way to reap their considerable health benefits, which include boosting blood flow to the brain to include and aid in mental performance overall. Try it blended with other juices or include in dairy-free smoothies.

Olive Oil

Extra virgin olive oil (EVOO) has significant anti-inflammatory and brain health benefits. Studies have suggested it may improve learning and memory, as well as protecting against proteins that can lead to the onset of Alzheimer’s. To protect the integrity of the oil, eat it at room temperature — great drizzled on vegetables and pasta, as well as a staple in salad dressings.

Coconut Oil

Touted for its versatility and many health benefits, coconut oil is a potent anti-inflammatory. It also helps to eliminate unhealthy gut bacteria. Add it to smoothies, cook safely with it at higher temperatures (there are versions with and without the coconut-y taste, depending on your preference), and even eat a tablespoon a day on its own.

Blueberries

One of the most antioxidant-rich foods on the planet, blueberries are loaded with phytonutrients that support brain health. In particular, their high levels of gallic acid help protect the brain against stress and degeneration.

Avocados

Rich in nutrients, the avocado (actually a berry) contains high amounts of monounsaturated fatty aids (MFAs), healthy fats that help protect nerve cells in the brain that provide support to information-carrying nerves. Low in sugar and high in protein, and rich in vitamins B, C and K, as well as folate, avocados are a powerhouse food for improving memory and concentration, as well as helping to prevent blood clots and protect against stroke.

Turmeric

Containing curcumin, this amazing spice is considered by some to be one of the most powerful anti-inflammatory foods available. Used in curry, added to teas and even eggs, turmeric can help keep you alert, and may even help combat dementia and Alzheimer’s.

Walnuts

The high levels of antioxidants, vitamins and minerals in the mighty walnut make this one of our top food picks for brain health. In addition to improving mental alertness, the vitamin E content in walnuts can also help keep Alzheimer’s at bay.

Dark Chocolate

After you’ve feasted on a wide selection of these brain-healthy vegetables, fruits and other foods, enjoy an ounce of the purest dark chocolate you can find. Dark chocolate (of at least 70% cocoa solids) contains high levels of cocoa flavonoids, a type of antioxidant, as well as tryptophan, an amino acid used by the brain to produce the “happy” compound serotonin.

Eggs

After several decades of being on the “naughty list,” the egg — and egg yolk in particular — has been redeemed as a healthy food choice. Once perceived as a risk factor for heart disease due its high cholesterol content, researchers have since discovered that eating eggs does not raise the levels of “bad” cholesterol in healthy adults. And in fact, the yolk’s high amount of choline helps the brain form memories and concentrate, aids fetal brain development, and helps produce “happy” hormones for improved mood. Opt for organic or free-range eggs for their optimal content of omega-3 fatty acids, which can also boost cognitive function.

Submitted by: NEX Wellness Burlington, Naturopaths and Binbrook Naturopaths offer various services with a focuses in hormone women’s and men’s hormone health, natural remedies for hormone imbalance in perimenopause, menopause, and post menopause, low thyroid, and bio-identical hormones. 905-634-5000 / info@nexwellness.com.

In Articles

Cinco de Mayo – Local Mexican food that’s gourmet enough to say “Olé!”

April 15, 2016 No Comments

As this story was being written, restaurateur Bryan Adlam of Maracaz Cantinerie in downtown Burlington was just beginning to think about his plans for the Cinqo de Mayo celebration. “Of course we’re going to celebrate,” he says – as if the party had already begun!

The fun and quirky Mexican restaurant on the second floor above Curdz Putinerie on John Street is the birthplace of the Ultimate Baked Nachos. Adlam went around and tasted nachos at all of the other restaurants that served nachos (in the name of research, of course), and made his dish ultimately better. Then, “people began adding different ingredients to the nacho dish and it turned out to be a hit”, says Adlam of the dish that has made his restaurant so popular.

You can look forward to a full Cinqo de Mayo festival at Maracaz Cantinerie including the unbeatable Hermosa Fish Tacos, the smoky barbecued pulled pork Taco Guapos, and the Mac Grande, a much better version of a ‘Big Mac’ that you never knew you needed to have! Adlam is guessing there will be a piñata to bat around, different flavours of Margaritas in the constantly swirling slushie machines and maybe even a Mariachi band.

Besides lots of icy cold Mexican beer, Margaritas have become the signature drink of Cinqo de Mayo. Originally an icy cocktail made of tequila, triple sec and lime juice served in a salted rimmed glass, it now comes in many different flavours from Chili Mango to Jalapeno Watermelon, and in colours of the Mexican flag. Adlam doesn’t yet know what flavours he’ll be offering, but he does know that they’re going to be as fun and wacky as the restaurant itself.

Cinqo de Mayo literally means May 5^th. If that doesn’t sound like a good enough excuse for a celebration, consider that the day commemorates the Mexican army’s unlikely victory over French forces at the Battle of Puebla in 1862. The stories told resemble Mexico’s version of David versus Goliath. The triumph became an inspiration for Mexican Americans during the American civil war and they began to celebrate the date in full Cinqo de Mayo spirit – and that’s the American history behind this Mexican holiday.

“Yes, we’re going to have a party on the 5^th of May but we don’t celebrate Cinqo de Mayo in Mexico,” says Antonio Marin, owner of Maria Bonita, Oakville’s go-to place for the best and most authentic Mexican food. Marin is from Mexico City and explains Cinqo de Mayo is a Mexican-American festival with the emphasis on American. “So many (people) think it’s Mexico’s Independence Day (September 16) but it’s not. It’s an excuse to go out, drink Mexican beer and eat guacamole.” Olé!

Like Adlam, Marin doesn’t plan very far ahead for the Cinqo de Mayo party but he does say with confidence, “I’ll make burritos. We don’t have burritos in Mexico or on our menu, but people ask me for them, so I’ll make them on Cinqo de Mayo.” Some of the more popular dishes on Marin’s menu include Ceviche de Pescado (light and bright white fish cured in lime juice), Pollo con Mole (chicken with the famous chocolate chili sauce), and Enchiladas (chicken wrapped in a warm tortilla blanket and smothered with salsa, sour cream and cheese). Finish the night with a slice of Marin’s famous Dulce de Limón, described as a lime and cookie pie, which is as light and refreshing as a Margarita. He’ll have plenty of cold Mexican beer flowing and he’s considering a Mariachi band and some flamenco dancers.

Like St. Patrick’s Day, Cinqo de Mayo certainly does bring people together to eat and drink and celebrate cultural pride. Enjoy a grand fiesta at your favourite Mexican place. Don’t miss it!

Local Links:
Maracaz Cantinerie, Burlington
twitter.com/maracazcantina

Maria Bonita, Oakville
mariabonitaoakville.com

By Lynn Ogryzlo
Lynn Ogryzlo is a food, wine and travel writer, international award winning author and regular contributor to Look Local Magazine. She can be reached for questions or comments at www.lynnogryzlo.ca.

In Articles

Butter is Beautiful – But artisanal butter is even better

October 21, 2015 No Comments

You’ve heard it before, “butter will kill you and broccoli will save your life”. But culinary icons like Julia Child, Chef Michael Smith and Martha Stewart have always believed that butter is beautiful. All around the country, butteristas like myself have discovered something new to excite our palates: artisanal butter, produced in small quantities, from natural ingredients by small-scale producers.

I was smitten by the butter bug years ago at the Savour Stratford (food) Festival. Among the duck confit with sauvignon blanc and the Berkshire pork with merlot, chef Jonathan Gushue, formerly of Langdon Hall, bravely and simply served house butter on fresh baguette. That’s right, just plain bread and butter! It was a daring move but there was nothing plain about his butter. One mouthful and I was instantly taken aback. The fragrant, creamy, rich, almost nutty, salty flavours began to luxuriate across my tongue and I swooned over a mouthful of sweet, creamy, decadence.

Gushue’s butter had the cleanness of a crisp Riesling, the brightness of crème fraîche, luxurious legs of a voluptuous chardonnay and the tender sweetness of a Chantilly cream. Flavours danced from sweet cream to heavenly vanilla with a light almond-like finish.

This might sound like the language of oenophiles or perhaps cheese aficionados. But it isn’t. It’s the lingo butteristas have adopted; people who seek out butters that are made from a single herd, others that reflect a region’s terroir, and complex flavours from the fermentation of cultured butter, or compound butters that absorb the flavour of their aromatic ingredients.

Butter is a dairy product churned into a spread, yet all butters are not alike. Butter has many flavour compounds – over 120 of them to be exact from fatty acids to dimethyl sulfide. What this means is that all butters take on their own characteristics. But in order to show terroir or distinctiveness, it must begin with a pure, high quality ingredient – one that the majority of Canadians unfortunately do not appreciate.

In Canada, we’re surrounded by a sea of commercial butter made with the milk of the high yielding, low fat Holstein cows. And why not? Canadians are obsessed with avoiding fat, but herein lies the problem. Canadian cream is a skinny 35 per cent compared to the European 48 per cent and it’s the butterfat content in cream that seduces us into loving butter. So how can conventional butter compare when you start with a lesser-quality raw ingredient?

A simple butter tasting will reveal everything you ever wanted to know about buying good tasting butter, but it isn’t an easy tasting to organize. You can find imported French butter in Quebec and Belgian butter in Ontario, but butter doesn’t seem to spread itself across the country as well as it could. For example you’d never find a pound of British Columbia’s delicious Foothills Creamers Butter in Ontario, or a Quebec Lamothe Cremerie butter in Saskatchewan.

So what to do? Buy the best that is available. Look through the dairy counters of your local specialty grocer to find products made by local Ontario suppliers such as Limestone Creamery or Stirling Creamery. If you can’t find artisanal butters, pick up a pound of cultured butter, it’s considered to be the equivalent of a reserve wine.

So join the ranks of Childs, Smith and Stewart by loving butter but go all the way and get to know your butters the way others know their wines. Today, butter has never been more beautiful.

Local Links:

Whole Foods, Oakville
wholefoodsmarket.com

Fortinos, Oakville/Burlington
fortinos.ca

Longos, Oakville/Burlington
longos.com

Denninger’s Foods of the World, Burlington
denningers.com

Goodness Me, Burlington
goodnessme.ca

The Organic Garage, Oakville
organicgarage.ca

Monastery Bakery, Oakville
monasterybakery.com

Written by Lynn Ogryzlo; a food, wine and travel writer, international award winning author and regular contributor to Look Local Magazine. She can be reached for questions or comments at www.lynnogryzlo.com.

In Articles

BRONTE, BURLINGTON AND OAKVILLE’S BEST PATIOS

September 1, 2015 No Comments

Bronte – Our Favourite Patios – Refreshingly Al Fresco!

Article Written by Becky Dumais

Every Canadian knows that summer here in the Great White North is blissful but brief. When the temperature hits “patio season”, we faithfully flock to our nearest and dearest eateries to enjoy food and drink in the company of friends and family. If these fine Bronte establishments aren’t already on your list of haunts, they soon will be. Here’s to patio hopping all summer long!

BRONTE PATIOS

Compass Restaurant | 2340 Ontario Street | compassrestaurant.ca
Located in an historic lighthouse building, enjoy local and sustainable food and a “Proper Mojito” on the stunning patio that overlooks Bronte Harbour and Lake Ontario. Currently ONLY open for special events.

Plank Restobar | 67 Bronte Road | plankrestobar.ca
Diners rave about the pepper calamari, plank poutine and cauliflower fritters. A view of Bronte Harbour completes the ambience.

Yolanda’s Spuntino Casa | 49 Bronte Road | yolandasspuntinocasa.com
An intimate, friendly destination for a modern Italian meal on the gorgeous patio overlooking Bronte Harbour.

For Burlington patios click here. For Oakville patios click here.

Do you have a favourite patio in Bronte that isn’t on this list? Tell us about it and we’ll add it! You can write us here.

Looking for a local restaurant review? Head over to our restaurant review page and find something that fits your fancy! Click here to see our restaurant reviews.

In Articles

BURLINGTON, BRONTE AND OAKVILLE’S BEST PATIOS

September 1, 2015 No Comments

Our Favourite Patios in Burlington – Refreshingly Al Fresco!

Article Written by Becky Dumais

Every Canadian knows that summer here in the Great White North is blissful but brief. When the temperature hits “patio season”, we faithfully flock to our nearest and dearest eateries to enjoy food and drink in the company of friends and family. If these fine patios in Burlington aren’t already on your list of haunts, they soon will be. Here’s to patio hopping all summer long!

BURLINGTON PATIOS

Paradiso | 2041 Pine Street | paradisorestaurant.com

As downtown Burlington’s culinary cornerstone for 10 years, the cozy L-shaped patio sits partly along Pine Street and is nestled in a picturesque brickwork alley. “Dinner is the show”, and the show’s always guaranteed to please (along with the scenery).

The Queen’s Head | 400 Brant Street | thequeenshead.ca
Enjoy the surroundings of what was once the Queen’s Hotel back in 1840. In the centre of downtown Burlington, the patio sits on the eventful corners of Brant and Elgin Street. Sit, sip and surf (Wi-Fi is available).

Pepperwood Bistro | 1455 Lakeshore Road | pepperwood.on.ca
Treat yourself to a spectacular view of Lake Ontario while you sit at Pepperwood’s euro-inspired patio in Burlington. Intimate bistro tables offer the perfect place to enjoy a meal or a pint from the onsite microbrewery.

Emma’s Back Porch | 2084 Old Lakeshore Road | emmasbackporch.ca
Emma’s has been a faithful Burlington locale since 1992. Feel like a weekend cottager at this laid-back patio right on the water that allows a fabulous panoramic view of the lake.

Spencer’s on the Waterfront | 1340 Lakeshore Road | spencers.ca
Overlooking a summer pond and Lake Ontario, every table on the heated patio (with a retractable roof) offers a spectacular view of the sparkling lake. This is easily one of the most epic patios in Burlington.

The Beaver & Bulldog Neighbourhood Taps & Grille | 2020 Lakeshore Road | beaverandbulldog.com

Situated beneath the downtown Burlington’s Waterfront Hotel, the Beaver & Bulldog has food and beverage specials for practically every day of the week – all of which can be enjoyed on the spectacular waterfront patio in Burlington. Gluten free menu also available.

Celli’s Osteria | 421 Brant Street | cellisosteria.com

Tavern or Inn in Italian, this “Osteria” serves up rustic Italian dishes and wines.

Dimario’s Trattoria | 1455 Lakeshore Road | dimarios.com

A dash of Little Italy serving authentic Italian dishes with a great view of downtown. Up to 10 specials served daily.

Test Kitchen | 455 Brant Street | testkitchenrestaurants.com

A dash of Little Italy serving authentic Italian dishes with a great view of downtown. Up to 10 specials served daily and their famous $10 lunch (including wine & beer)! UPDATE: This restaurant is now closed.

Table 34 | 1455 Lakeshore Road East Unit #3 | table34.com
A new addition to Burlington with a fabulous view of Spencer Smith Park and Lake Ontario. Live music Thursdays and Sundays.

Lowville Bistro | 6179 Guelph Line | lowvillebistro.ca
If you feel like a drive in the country, stop here in the heart of picturesque Lowville. The lush, serene patio is a great spot for a delicious drink, breakfast, lunch or dinner. One of the prettiest patios in Burlington!

For Oakville patios click here. For Bronte patios click here.

Do you have a favourite patio in Burlington that isn’t on this list? Tell us about it and we’ll add it! You can write us here.

Looking for a local restaurant review? Head over to our restaurant review page and find something that fits your fancy! Click here to see our restaurant reviews.

In Blog

5 reasons to love Ontario asparagus

June 16, 2015 No Comments

We love asparagus! Grill it or steam it, here are some great ways to serve up local asparagus from Foodland Ontario. Plus, where else can you buy your next bunch but one of the local farmer’s markets of course!

1. Delicious on the grill: For succulent results, wash asparagus spears, trim and pat dry. Brush with oil and grill, turning often, until lightly browned, about 5 minutes.

2. Brimming with folate: 1 cup (250 mL) of asparagus has 4 grams of fibre, is rich in vitamin C and an amazing source of folate.

3. Silky smooth soups: Simmering puréed asparagus with onion, chicken broth and a little cream creates a delicious soup to serve hot or cold.

4. Perfect pesto: Blending cooked asparagus with walnuts, mint and olive oil makes a heavenly pesto sauce. Try Penne with Asparagus Pesto (recipe below) for a tasty vegetarian dish.

5. Great with grains: Mixing chopped grilled asparagus with quinoa, barley or bulgur and your favourite diced vegetables elevates a side dish from ordinary to elegant.

Penne with Asparagus Pesto

Pesto was first created in Italy as a thick sauce made from basil, but now other herbs and vegetables are often substituted. In this tasty spring side dish asparagus and mint give a nutritious twist. It would also make a great meal for vegetarians.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 8
Ingredients:

1 lb (500 g) Ontario Asparagus, trimmed
1 cup (250 mL) mint leaves
4 cloves garlic
1/2 cup (125 mL) walnut pieces or slivered almonds
1 tbsp (15 mL) each finely grated lemon rind and lemon juice
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
1/4 cup (50 mL) olive oil
1/2 cup (125 mL) vegetable or chicken broth
4 cups (1 L) whole wheat or regular penne
1/4 cup (50 mL) grated Ontario Parmesan Cheese

Preparation Instructions:

Remove asparagus tips and set aside. Cut stalks into 1-inch (2.5 cm) pieces to make about 2-1/4 cups (550 mL). Cook stalks in boiling water for 3 to 5 minutes or until tender-crisp. Drain and rinse under cold water to cool slightly. Drain well.

Place asparagus stalks and mint in food processor. With motor running, drop garlic through the feed tube and process until chopped. Turn off motor. Add walnuts, lemon rind, lemon juice, salt and pepper; coarsely chop. Add oil and broth; process until blended but nuts are still a bit chunky. (Make ahead: Cover and refrigerate overnight. Return to room temperature before using.)

Meanwhile, cook penne according to package directions, about 12 minutes; adding asparagus tips for last 2 minutes. Drain well and return to warm saucepan. Add pesto, tossing well. Serve in pasta bowls; sprinkle with Parmesan cheese.

In Food & Drink

5 reasons to love Ontario rhubarb

March 30, 2015 No Comments

Growing up, we had our own patch of rhubarb in the garden and one of my favourite desserts has always been rhubarb pie. Foodland Ontario has 5 great reasons (and 2 recipes) you should love it too! ~Becky

1. Rich in vitamin K: One serving of rhubarb packs a lot of vitamin K, which may help protect bone health. Enjoy a bowl of Muesli with Apple Rhubarb Compote and Yogurt for a nutritious start to your day.

2. Pairs perfectly with cheese: Include a dish of rhubarb chutney on your cheese tray. It’s a wonderful topping for Ontario goat cheese, Brie and Cheddar.

3. A seasonal salad topper: Adding rhubarb to salads is a springtime treat. Toss Ontario greenhouse lettuce with roasted rhubarb, goat cheese, walnuts and poppy seed dressing.

4. Adds sweetness to meats: With its tart sweet taste, rhubarb sauce enhances the savoury flavour of roast duck, pork and chicken.

5. A star in springtime desserts: Ontario rhubarb makes dessert feel extra special. Dig into a bowl of Rhubarb Honey Crisp or treat your taste buds to a slice of rhubarb cake.

RECIPES

Muesli with Apple Rhubarb Compote and Yogurt

Ingredients:

3 cups (750 mL) diced (1/2-inch/1 cm) peeled Ontario Apples (such as Empire, McIntosh)
2 cups (500 mL) sliced (1/2-inch/1 cm pieces) Ontario Rhubarb
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) cranberry juice, apple juice or water

Muesli:
2 cups (500 mL) large flake rolled oats
1/2 cup (125 mL) each large flake spelt and kamut (or triticale)
1/2 cup (125 mL) sliced almonds
1/4 cup (50 mL) raw sunflower seeds
2 tbsp (25 mL) ground flax seeds
1 tbsp (15 mL) sesame seeds
1 tsp (5 mL) cinnamon
Vanilla-flavoured stirred yogurt

Compote:
In large saucepan, mix together apples, rhubarb, sugar and juice; bring to boil over high heat, stirring occasionally. Reduce heat, cover and simmer for 5 to 6 minutes or until apples are softened. Transfer to bowl; let cool. Cover and refrigerate for up to 1 week. Makes 3 cups
(750 mL).

Muesli:
In large bowl, mix together oats, spelt, kamut, almonds, sunflower seeds, flax seeds, sesame seeds and cinnamon. Store in tightly sealed container for up to 3 weeks. Makes 4 cups (1 L).

To serve, spoon 1/2 cup (125 mL) yogurt, 1/3 cup (75 mL) muesli and 1/3 cup (75 mL) rhubarb compote into small bowl, or layer in tall parfait glass. Let rest for 5 minutes to soften muesli.

Rhubarb Honey Crisp

Ingredients:

5 cups (1.25 L) chopped Ontario Rhubarb (Greenhouse or Field)
1/2 cup (125 mL) Ontario Liquid Honey
1 tbsp (15 mL) all-purpose flour
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) ground ginger (optional)

Topping:

1-1/2 cups (375 mL) large-flake rolled oats
1/3 cup (75 mL) each packed brown sugar and Ontario Liquid Honey
1/4 cup (50 mL) butter, melted
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) salt)

Preparation Instructions:

In mixing bowl, stir together rhubarb, honey, flour, cinnamon and ginger (if using) until well combined. Spoon into greased 8-cup (2 L) baking dish.

Topping: In same mixing bowl, stir together oats, sugar, honey, butter, cinnamon and salt; sprinkle evenly over rhubarb. Bake in 375°F (190°) oven 40 to 45 minutes or until fruit is tender and topping is browned.

src: Foodlandontario

In Blog

Oakville’s Eric Chong Wins First Ever MASTERCHEF CANADA

April 30, 2014 No Comments

After thousands of auditions, dozens of challenges, and fifteen delicious tension-filled episodes, Eric Chong was named the winner of MASTERCHEF CANADA. Eric Chong, a chemical engineer from Oakville, Ont., is Canada’s first-ever MasterChef, winning the coveted title and $100,000 grand prize over runner-up Marida Mohammed, a stay at home mom from Toronto.

Eric and Marida excelled throughout the season, setting themselves apart from the competition with their evident passion for food, creative ideas, and execution. They rose above in Mystery Box Challenges and elimination tests as the Top 50 home cooks became the Top 16 – and then the Top 2. The season finale saw Eric and Marida go head-to-head in a three-course culinary battle, with their families and former opponents cheering them on. Marida’s appetizer of callaloo and pumpkin soup with pig tails won the first round, while Eric’s main course of lobster with homemade noodles took the second, evening the score at one-all. It was Eric’s dessert – an Asian-inspired banana split with green tea and red bean-flavoured ice creams, and banana tempura – that won him the title and grand prize by winning over judges Michael Bonacini, Alvin Leung and Claudio Aprile.

“It’s an absolute honour and thrill to be named Canada’s first MasterChef,” said Eric Chong. “I have succeeded in showing my family, and myself, that I can make a career out of my passion for cooking, and I look forward to pursuing my dream even further.”

Viewers wanting to relive the delicious excitement of MASTERCHEF CANADA Season 1 can do so by watching past episodes, including the season finale, at CTV.ca and CTV GO.

Canadians have a hearty appetite for MASTERCHEF CANADA. Season 1 has a season-to-date average audience of 1.7 million viewers, making it the #1 new reality series of the season and among the Top 3 new programs on Canadian television overall this season. Consistently winning its timeslot in Canada on Monday nights, MASTERCHEF CANADA is the most-watched Canadian series of the 2013/2014 broadcast season.

Casting for Season 2 is now open at ctv.ca/masterchefcanada. Canadian home cooks have until 11:59 p.m. ET on July 13, 2014 to apply online, and are also invited to apply for MASTERCHEF CANADA Season 2 in person at an Open Casting Call in Toronto on July 12-13, 2014, with more details to come. MASTERCHEF CANADA is looking for passionate and talented home cooks who want to pursue a culinary dream.

Follow him on Twitter @WOK_Lobster

About Eric:

Hometown: Oakville, Ont.
Currently Resides: Oakville, Ont. Occupation: Chemical Engineer
Signature Dish: Pan seared Duck breast with rice, red Thai curry sauce, homemade spring rolls and plum sauce

A self-proclaimed culinary ninja, Eric already has a lot under his belt; he’s a chemical engineer, a graduate of McMaster University, and a cook of 15 years. At six years of age, he began with simple tasks in the kitchen and worked his way up, following in the footsteps of his grandfather who was the head chef at a Chinese restaurant. Eric proved himself by doing what he loves cooking foods with a ‘wow factor.’ Some dishes in his repertoire include a vegetarian mushroom risotto, and fresh homemade pasta. He cites MASTERCHEF judge Gordon Ramsay as his chef idol.

Canadians hoping to follow this recipe for Eric’s success in Season 2 of the hit culinary competition can apply online now at ctv.ca/masterchefcanada. Viewers who can’t wait for more MASTERCHEF action can catch Season 5 of the American version of the show when it returns to CTV in the same timeslot Mondays at 8 p.m. ET beginning May 26.

src: CNW/