THE RECIPES, CHEF TIPS, ENTERTAINING, PAIRINGS & KITCHEN INSPIRATION SERVED BY

CRAVINGS BOOK SHELF FUN & NEW COOKBOOKS CASUAL Four must-have titles GLASSWARE for spring page 3 page 3

MIDDAY MEAL QUICK BRUNCH A frittata and salad in under an hour page 6 GRILL GUIDE

The Senator’s juicy bacon cheeseburger, page 4

PHOTOGRAPHY: JAMES TSE MAY 2015

ASK A CHEF of opportunities to do slow cooking, you can grill, you can and there’s no need to rush. “It takes time, but I mean that’s what smoke, you can actually bake. I can reach a really amazing cooking is all about. It shouldn’t be about instant gratification.” SOME LIKE IT HOT high temperature, which is great for grilling steaks, or you A world-renowned chef offers her tips on getting can tone down the airflow and do things like a whole pork Grill gadgets the best from your barbecue this summer. shoulder overnight.” Like with anything to do with cooking, there is a battery of tools to make the job easier. But how many of them are necessary? Good Wood Crawford identifies a few essentials for the grill master’s arsenal. For Food Network’s Chopped Canada judge and host of the If you want to grill right, for Crawford’s money, you’ve got to It starts with a great pair of tongs—“not those really long, six-foot upcoming Food Network Canada series Great Canadian Cookbook go charcoal. What gas grills have in ease and speed, they lose in ones” she laughs. Another go-to is a pizza stone. “That allows you , there’s nothing like the sound of steak sizzling flavour-building and intense heat. “Having good charcoal that’s to do some fun things like a flatbread, pizzas and I’ve actually over blazing coals. It’s cooking at its most basic and—of course— totally natural without any additives is the way to go. Sure it takes made my cheddar biscuits on it.” Finally there’s the grill basket. most delicious. “I do love grilling,” Crawford says. “ Anything time to fire it up, but anything you cook on charcoal just seems There’s nothing worse than when “you’ve got the first of Ontario that’s put on a hot charcoal grill—that’s magic.” So as Canadians to be better—you get that smoky flavour, the cooking time is asparagus, you put it on the grill—and it falls through!” A good countrywide clear off their decks and prepare for barbecue season, faster, it reaches a hotter searing temperature when you’re doing basket will save all your veggies and your sanity. here’s Crawford’s take on how to get the most out of your grill. meat for that wonderful exterior.” Crawford’s final piece of advice is to remember that barbe- cuing, however you choose to approach it, is a fundamentally Going Green Time is on your side simple way to cook. “Barbecue is minimalistic—there’s fire and While she’s a fan of the traditional charcoal grill, Crawford There are ways to speed up the process of lighting charcoal— there’s food,” she says. “You shouldn’t overcomplicate things.” has fallen in love with her Green Egg ceramic barbecue. “It’s Crawford recommends fire-starting briquettes—but it’s important CHOPPED CANADA AIRS SATURDAYS AT 9PM ET/PT ON FOOD like an incubator. It retains so much heat. There are a lot to remember that part of the joy of grilling is the process itself, NETWORK CANADA

FIND THE RECIPES IN THIS ISSUE AND MORE AT FOODNETWORK.CA/THE-KIT FOODNETWORKCANADA @foodnetworkca

FOOD NETWORK IS A TRADEMARK OF TELEVISION FOOD NETWORK G.P.; USED WITH PERMISSION. FOOD NETWORK CANADA 3

BOOK SHELF CRAVINGS From inspired vegetarian by a nutri- tionist blogger to quick dinner ideas from a handsome bloke, these titles will make you spring into the kitchen. Glass Act BY ERIC VELLEND Up to Whether it’s minty lemonade or a strong gin and tonic, the icy drinks of summer demand fun, casual glassware. From turquoise jelly jars, to midcentury-style highballs, to curvy 20% off carafes, accent your bevvies with a splash of blue. Outdoor 2

Furniture QUICK, MODERN Good Food, Good Life by Curtis Stone (Appetite by Random House, $35) While many celebrity chefs are known Now through July 2, 2015 for the quantity of their books more Cannot be combined with any other offers or discounts. than the quality, the Australian Curtis Stone isn’t one of them. His latest is excellent and filled with food photo- 4 graphed so gorgeously, you’ll want to eat off the page. Now settled in Los Angeles and running his own restau- rant, the celebrated Maude, Stone betrays distinct American influences in 1 dishes like Chicken Chili Verde. If that doesn’t sell you, there’s always Stone’s sex appeal, exploited via copious photos of him hanging in the kitchen with his young son.

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NEW VEG My New Roots by Sarah Britton (March 31, 2015, Appetite by Random House, $30) A holistic nutritionist, Toronto native Britton rose to culinary stardom via her hugely popular blog, My New Roots. Preferring the term “plant- 8 based whole foods” to “vegetarian,” her meat-free dishes blend the same flavour-building principles and 6 aesthetic appeal as famed Israeli chef Yotam Ottolenghi, but with 40 per 7 cent less ingredients and work, making them perfect recipes for the weekday cook. You’re going to want to try her Sprouted Wild Rice Salad with Spring Vegetables, and her Four Corners Lentil Soup is an instant classic.

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Monkey Bay Sauvignon Blanc Hardys Stamp of Australia 2014, from $14 Shiraz-Cabernet 2013, from $10 Since most popular Kiwi Sauv Tasting of ripe black cherries with Blancs now hover around $20, it’s notes of cigar box and a juicy, refreshing to find such a terrific lip-smacking finish, 10-buck chuck bottle under $15. The nose is pure doesn’t get much better than this. spring with gooseberry and sweet It’s on the light side for an Aussie pea, and it delivers the patented red, so try it with boldly seasoned zesty acidity you expect from these white meats such as sweet-and- antipodean whites. Pour with an saucy ribs off the grill or spiced asparagus and goat cheese salad, or chicken kebabs. VEGETABLES, Y’ALL Root to Leaf by Stephen Satterfield grilled vegetables. (HarperWave, $56) Pascual Toso Limited Edition No thanks to Paula Deen, Southern Henry of Pelham Rosé 2014, Malbec 2012, from $16 cuisine has become synonymous from $14 A heady bouquet of blackberry, with porcine platters and calo- rie-bomb desserts. The American While most Niagara rosés go for cassis and vanilla hints the deli- South, however, has a long tradi- fruit over finesse, this copper-hued cious juice to come. Dark, rich tion of veggie-based cuisine – their beauty shows Gallic restraint. A and fruity, this Argentine red growing season is 12 months long, blend of Zweigelt, Gamay and has a touch of residual sugar but after all – and Atlanta chef Satter- Cabernet Sauvignon, it offers it’s balanced beautifully with field celebrates Dixie in this stunning aromas of red apples, red berry food-friendly acidity. Open with tome. Divided by seasons and vege- table, there are handy growing tips flavours and a crisp finish. Pair charred-‘n’-bloody steaks, rose- for the budding gardener, and partic- Shop our entire collection | Toronto • Mississauga • Calgary • Edmonton • Laval • Vancouver | 888.657.4108 with a pre-dinner charcuterie mary lamb or gloriously messy ularly strong recipes for preserves PHOTOGRAPHY (GLASS ACT): JAMES TSE. PROP STYLING: CAROLYN SOUCH. CREATIVE DIRECTION: JESSICA HOTSON platter or garlicky grilled shrimp. cheeseburgers. like Pickled Ramps.

F2474_KIT_CB1116_CA.indd 1 4/28/15 12:55 PM 4 FOOD NETWORK CANADA 5

PATTY WAGON Two Food Network Canada hosts offer tips and tricks on perfecting the beloved burger.

As host of Food Network Canada’s and the ‘CUE UP THE GRILL upcoming series Great Canadian Cookbook, Noah Cappe has eaten his share of burgers. As world class chef, Chopped Canada The back deck is judge and host of the upcoming Great Canadian Cookbook, Lynn scrubbed, the patio Crawford has made her share. Together, they have a trove of tips furniture assembled, and for any backyard grill-master looking to build a better burger. the beer’s on ice. It’s time Let’s start with the meat. What are the keys to getting the to throw on an apron, patty right? Noah Cappe: Got to be an all-beef patty. I enjoy all the plays grab a pair of tongs and on it, but a true burger is just 100 percent beef. I’m a big fan of fire up the ‘cue. From hand-packed patties. I think there’s a huge difference in taste, sweet-n-saucy ribs, to texture, sensation—all of it. It’s fun to get those big, stacked burgers that you have to unlock your jaw and snake-bite it, but a jaw-defying burger, your one-inch thick patty is best. to garlicky shrimp on Lynn Crawford: Know where the meat’s coming from. Go to the barbie, we’ve got all your butcher and know that it’s good beef. You want a good fat content so it’s nice and juicy. For me, I’m a purist—salt, pepper your summer favourites and that’s it. And let it rest—always let it rest after cooking. for the grill. What is your ideal burger bun? THE SENATOR NC: There are times that you want that classic—dare I say BURGER “cheap”?—hamburger bun, the generic bun that we all think of as a backyard burger bun. Recipe courtesy of Andrew Taylor LC: The bun is so important. It’s gotta be toasted. I like a milk of The Senator. bun or a soft brioche.

prep time 30 min, total time 90 What cheese really works for burgers, and what doesn’t? min, serves 4 NC: Obviously, cheddar’s your classic. Swiss is a sleeper—Swiss cheese doesn’t get enough attention. I like the classics. Ingredients LC: Nothing processed, people! I’m a big fan of good cheddar Corn Relish on a burger, and it has to be melted right on the patty. 1 cup (250 ml) fresh corn niblets 1 medium onion, finely chopped Topping 1 English cucumber, finely NC: Ketchup. As simple as it is, it doesn’t taste like a burger chopped if it doesn’t have ketchup. 1 red pepper, finely chopped LC: That special sauce, the one that’s got everything in it: 2 stalks celery, finely chopped mustard, ketchup, mayonnaise, it’s got that sweet pickle, some ⅛ head cabbage, finely chopped chipotle. The all-in-one condiment is the best, like you could ¼ cup (60 ml) parsley, chopped eat it by itself…not that you would. (Laughs) 1 tbsp (15 ml) dry mustard powder What about odd or obscure toppings? 1 tbsp (15 ml) mustard seed NC: Peanut butter on a burger is awesome. Don’t put it on ¼ cup (60 ml) Dijon mustard too early—it gets super-drippy. If you just wait till that last 3 bay leaves moment to spread it on, it’s super tasty. The creaminess of it, 3 cups (750 ml) + 3 tbsp (45 ml) it totally works. white vinegar LC: Why would you put something odd on a burger?! I mean ¼ cup (60 ml) sugar you can do combinations of ingredients or cuisines. Like 1 tsp (5 ml) salt Tex-Mex with spicy chorizo, avocado and smoked chilies. ½ tsp (2 ml) ground black pepper Hey! A lobster burger—sweet corn relish, Maine lobster and 2 tbsp (30 ml) flour summer tomato. That sounds good—is that being done? Did Toppings I just invent that? (Laughs) 2 tbsp (30 ml) vegetable oil 6 onions, finely chopped CHEF LYNN 8 strips bacon CRAWFORD NOAH Burgers CAPPE 2 lb. (900 g) ground beef ¼ cup (60 ml) chili sauce 1 egg 1½ tsp (7 ml) salt ½ tsp (2 ml) ground pepper 8 slices Cheddar cheese 4 sesame seed buns 2 tomatoes, sliced Dill pickles, sliced Lettuce

Directions Corn Relish 1. In a large pot, combine corn, onion, cucumber, red pepper, celery, cabbage, parsley, dry BBQ LINGO mustard, mustard seed, Dijon, bay leaves, white vinegar, MOP SAUCE sugar, salt, black pepper and Of the many tricks in a pitmaster’s arsenal, the mop sauce is flour. rarely talked about north of the Mason-Dixon line. Named after the mop-like brush used to apply it, this sauce nothing more 2. Stir well and bring mixture than a spiced vinegar used to baste larger cuts of dry-rubbed to a boil. Lower heat to medi- meat and poultry as they smoke. It keeps the meat moist over um-low and simmer until the necessarily long cooking time, but unlike sugary barbecue mixture reaches a thin relish sauces it won’t burn. Most importantly, it adds yet another layer consistency, about 15 minutes. of flavour and an undeniable sparkle to the end result. 3. Remove from heat and set Whether you smoke, grill over indirect heat, or even roast, try basting with a mop sauce to add that je ne sais quoi to every- aside to cool and thicken; thing from chicken legs to whole pork shoulders. refrigerate until burger To make a mop sauce, season 1 cup (250 mL) apple cider vinegar assembly. Relish will keep in with ½ tsp (2 mL) each of kosher salt, freshly ground black the fridge, covered, for up to pepper and dried chili flakes. Stir in 1 large sliced shallot, and let 2 weeks. stand 15 minutes before using. Of course, you don’t need a mini Toppings mop to apply it: any large non-silicone basting brush will do. 1. In a large pot, heat oil over —Eric Vellend medium heat. Add onions. Cook, stirring, until soft and brown, about 30 minutes, lowering heat if necessary. Set TABLE TOP PHOTOGRAPHY: aside until burger assembly. JAMES TSE. FOOD STYLING: ASHLEY DENTON. PROP STYLING: 2. In a large fry pan over CAROLYN SOUCH. CREATIVE HELLO, HAVE YOU MET… medium heat, cook bacon, DIRECTION: JESSICA HOTSON flipping once, until crisp; SHICHIMI TOGARASHI place bacon strips on a paper towel to drain. Set aside until HARISSA-MARI- ½ tsp (2 ml) cumin seeds and chicken is cooked Ingredients SPICED GRILLED 2. In a small bowl, stir ¼ cup (60 ml) unsalted butter 3. Brush the ribs generously Translated into English, it’s a vinegared cucumber burger assembly. NATED CHICKEN ½ tsp (2 ml) kosher salt through, 4 to 5 min per side. 20 jumbo shrimp, peeled and VEGETABLES together oil, garam masala, 1 tsp (5 ml) dried chilli flakes with the honey garlic glaze on shichimi togarashi means salad or barely steamed Asian Burgers SKEWERS WITH 1 cup (250 ml) couscous Serve with couscous. deveined Courtesy of: Bal Arneson Spice cumin and fenugreek. Brush Salt and pepper to taste both sides. “seven-flavour chili pepper.” greens. Thinking outside 1. Preheat grill to medi- COUSCOUS 1 tbsp (15 ml) butter Couscous ¼ cup (60 ml) chopped fresh parsley Goddess onto vegetables and season Baby Back Ribs 4. Place the ribs on the grill You’ll find a slim, red-capped the bento box, try shaking 2 tbsp (30 ml) cilantro, chopped 1 tbsp (15 ml) chopped fresh garlic 2 whole side baby back pork ribs, and close lid. Basting every 20 um-high. Courtesy of Kristen Eppich. 1. Bring water, cumin seeds with salt and pepper. Grill bottle of this unique Japanese seven-spice over freshly 2. In a large bowl, combine and salt to a boil in a medium 1 tbsp (15 ml) chopped fresh prep time 10 min, total time 25 vegetables until tender-crisp approximately 3 lbs. each minutes with sauce, cook until seasoning on every table at made popcorn, avocado toast ground beef, chili sauce, egg, prep time 25 min, total time 115 Directions pot. Stir in couscous and rosemary min, serves 4 and slightly charred around the you can tug a bone and it pulls any ramen joint worth its soy or tuna steaks before they hit salt and pepper; mix well. min, serves 4 Skewers remove from heat. Cover 1 tbsp (15 ml) olive oil edges, brushing more spice oil Directions away with ease, about 2½ to sauce. Dating back to the 17th the grill. Once you get used Divide meat into 4 8-oz. 1. Combine olive oil with and let sit for 5 min. Fluff Celery salt and pepper to taste Ingredients onto them as they cook. Cut Basting Sauce 3 hours. century, the beguiling blend to this one-of-a-kind condi- (250-g) patties. Grill patties Ingredients garlic, tomato paste, cayenne, with a fork and stir in butter Lemon wedges (for serving) ¼ cup (60 ml) vegetable oil into smaller pieces and serve. 1. In a small pot, combine 5. Remove ribs from grill. is built on a base of coarsely ment, you’ll always want a jar Cover loosely with foil and for 3 to 4 minutes on the first Skewers caraway, coriander and cumin and cilantro. (You could also 1 tbsp (15 ml) garam masala HONEY GARLIC all the basting ingredients. ground red hot pepper and at the ready. side; flip and top each with 2 3 tbsp (45 ml) olive oil and salt in a small bowl. Cut use cooked Israeli couscous, Set the pot over medium-low let rest for 15 minutes. supported by roasted orange Directions 1 tsp (5 ml) ground cumin BABY BACK RIBS —Eric Vellend slices of Cheddar cheese, 1 tbsp (15 ml) garlic, minced chicken into 1½-inch and simply heat it up with 1. Place shrimp, parsley, garlic, ¼ cup (60 ml) dried fenugreek heat and whisk until the 6. Cut between each of the peel, sesame seeds, ginger, bones and serve. SHICHIMI TOGARASHI, $5, caramelized onions, and 2 4 tsp (20 ml) tomato paste (3.5-cm) cubes and place in the cumin seeds, butter and rosemary, olive oil, celery salt leaves, crushed Courtesy of: Matt Dunigan butter melts and is emulsified. seaweed and sansho, which LOBLAWS.CA strips of bacon. 1 tsp (5 ml) cayenne, or less a large bowl. Add spice cilantro.) and pepper in large sealable Salt and pepper, to taste Road Grill Remove from heat and is similar to Sichuan pepper 3. Continue cooking for 3 to taste mixture to chicken and stir plastic bag. Toss to coat shrimp 2 cobs corn, husked prep time 15 min, total time 180 set aside. but with much less tongue- to 4 minutes, until cheese 1 tsp (5 ml) caraway seeds to coat evenly. Cover and HERB AND evenly. Marinate in refrigerator 4 portobello mushrooms, stems min, serves 6 to 8 Baby Back Ribs numbing effect. melts, burger juices run clear, 1 tsp (5 ml) ground coriander marinate in the refrigerator GARLIC for 1 hour. and gills removed 1. Remove membrane from Spicy, citrusy and nutty and burger reaches an internal 1 tsp (5 ml) ground cumin for 1 hour or overnight. GRILLED SHRIMP 2. Preheat grill to high heat 1 red pepper, seeds removed Ingredients the back of the ribs using with a hit of umami, it will temperature of at least 165ºF 1 tsp (5 ml) kosher salt 2. Soak skewers in water for 475-500°F (245-260°C). Oil and cut in half Basting Sauce kitchen pliers. perk up any noodle soup, (75ºC). 2 lb. (1 kg) boneless skinless 30 min. Thread 4-6 pieces of Courtesy of: Matt Dunigan grill to prevent sticking. Place 1 yellow pepper, seeds removed ½ cup (125 ml) honey 2. On unlit barbeque, place a FIND EVEN MORE ENTICING Japanese or otherwise, and it’s 4. Serve patties on sesame chicken breasts chicken onto each skewer. Road Grill shrimp on grill and cook until and cut in half Juice and zest of 4 small lemons drip pan under the barbeque SPRING RECIPES AT terrific on plain rice or a dish seed buns with tomato, dill 3. Preheat barbecue or grill 1 tbsp (15 ml) grated fresh ginger grates. Preheat barbeque to low WWW FOODNETWORK.CA/ of cold, sliced silken tofu. 8-10 wooden skewers nicely charred and opaque, IN-SEASON/ pickle, lettuce and reserved Couscous pan to medium high. Cook prep time 20 min, total time 85 about 1 minute per side. Directions 1 tbsp (15 ml) minced garlic indirect heat 220°F (105°C) by Shichimi also has an affinity corn relish. 1¼ cup (300 ml) water skewers until nicely charred min, serves 2 to 3 Serve hot with lemon wedges. 1. Preheat grill to medium-high. 1 tbsp (15 ml) soy sauce turning on only 1 burner. for green vegetables, whether 6 FOOD NETWORK CANADA

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Ingredients Ingredients Canada’s favourite kitchen. 8 large eggs 2 tbsp (30 ml) fresh lemon juice 4 tbsp (60 ml) olive oil 1 tbsp (15 ml) honey 1 lb (500 g) cremini mushrooms, 1 tbsp (15 ml) grainy or Dijon sliced mustard 1 clove garlic, minced 1 tbsp (15 ml) chopped fresh herbs 2 tbsp (30 ml) chopped Italian such as mint, parsley or chervil parsley ¼ cup (60 ml) extra virgin olive oil Salt and pepper, to taste Sea salt and freshly ground pepper, 1½ cups (375 ml) coarsely grated to taste smoked Cheddar cheese 1 large bunch watercress, tough stems discarded, washed, dried Directions 2 cups (500 ml) baby spinach, 1. Preheat oven to 375F (190C). washed, dried 2. Whisk eggs with 2 tbsp (30 ¼ cup (60 ml) slivered almonds, ml) water; set aside. toasted 3. In large nonstick sauté pan over medium-high heat, add Directions olive oil. Add mushrooms; 1. In a small bowl, whisk sauté until tender and all together lemon juice, honey, liquid has evaporated, about mustard and chopped herbs. 5 minutes. Slowly add olive oil in a steady 4. Add garlic and cook 1 minute stream to mixture until smooth more. Stir in parsley and season and emulsified. Season with salt to taste. and pepper. 5. Pour eggs over mushrooms, 2. Place watercress and spinach stir just to combine, then in a serving bowl; drizzle with sprinkle with grated cheese. some dressing and toss. Sprinkle 6. Place pan in oven and bake, with toasted almonds. uncovered, until eggs have set FIND EVEN MORE and cheese has melted, about ENTICING SPRING RECIPES 15 minutes. Turn fritatta out AT WWW.FOODNETWORK. onto plate and cut into wedges CA/IN-SEASON/ to serve.

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