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The Second Harvest Feeding the Need Recipe Book

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The Second Harvest Feeding the Need Recipe Book THE SECOND HARVEST FEEDING THE NEED RECIPE BOOK FEEDING THE NEED PRESENTING SPONSOR No one in our city should go hungry Join us in supporting Feeding the Need and help Second Harvest hit the million meal milestone. Your small act of kindness can have a BIG impact. For 25 years, Daniels has supported Second Harvest because, more than anything else, we share a love for building and supporting healthy neighbourhoods. TABLE OF CONTENTS A MESSAGE FROM SECOND HARVEST 1 A MESSAGE FROM THE DANIELS CORPORATION 2 SALSICCIA DI PESCE (FISH SAUSAGE) 4 CHICKEN AND PINEAPPLE STIR-FRY 5 TRUFFLED BRAISED BEEF CHEEK EN CREPINETTE WITH LOBSTER MAYONNAISE 7 BARLEY LENTILS SOUP (VEGETARIAN) 8 OCTOPUS WITH SQUASH, CHORIZO, AND LENTIL SALAD 9 CHANA MASALA (CHICKPEA CURRY) 11 CACIO E PEPE 12 HER LITTLE MAJESTIES (DUFFLET PASTRIES) 13-14 CHEDDAR CORNBREAD 14-15 CRESPELLE WITH PARMIGIANO CHEESE FONDUE AND SPRING VEGETABLES 18 VEGGIE PARMESAN MEATLOAF 19 CHILLED BEET SOUP 21 PATATAS BRAVAS 23 SHREDDED CHICKEN TACOS WITH SPICY AIOLI 24 WILD SOCKEYE SALMON RILLETTE 25 COD CAKES 27 DUCK LIVER MOUSSE WITH APPLE ALLSPICE CHUTNEY 28 VEGAN PIZZA PARTY 29 WELSH RABBIT WITH DRY CURED LAMB SHOULDER 31 BAKED APPLE ROLL 32 A MESSAGE FROM SECOND HARVEST On behalf of Second Harvest and the non-profit agencies we serve, thank you for supporting our Feeding the Need campaign and our mission to rescue and redistribute healthy surplus food to Canadians. The Feeding the Need campaign arose from a fundraising gap when our biggest fundraiser, Toronto Taste, was cancelled because of COVID. The Daniels Corporation, a long-time Lori Nikkel, CEO supporter, is generously sponsoring Feeding the Need and we are very grateful. In this book, you’ll discover fantastic recipes from some of the many restaurants who freely offered their time, talent, food and staff to support Second Harvest at Toronto Taste. These stellar chefs and restaurants are the reason Toronto Taste has been the city’s premier culinary event and we are delighted to share their creations with you. But you’ll also find recipes that show creativity and deliciousness of a different kind – the recipes created by our non-profit partners using rescued surplus food. Each day, Second Harvest’s fleet of trucks deliver tens of thousands of pounds of surplus produce, protein, dairy and other healthy food to non-profit organizations like student meal programs, seniors services, pre-natal programs, shelters and other non-profits. Each organization chooses what foods they need from the abundant variety on our trucks and distributes it to their community members as groceries or fresh-made meals. Their culinary creativity is reflected here. This past year has been filled with challenges and uncertainty for all of us. It has also been an incredible time of growth for Second Harvest as we made our food rescue app available coast to coast to coast in support of the thousands of non-profits providing much-needed food to their communities. But even in this time of intense change, one thing hasn’t changed: the generosity of people like you. Whether you’re a long-time supporter or a new donor, you are a valued part of our community. Thank you!– 1 A MESSAGE FROM THE DANIELS CORPORATION As presenting sponsor of Feeding the Need, The Daniels Corporation is continuing more than 25 years of support of the vital environmental and social mission of Second Harvest. Daniels has been a long-time sponsor of Toronto Taste, Second Harvest’s annual culinary showcase that brought together 1,400 guests and dozens of restaurants and was Second Harvest’s single largest fundraiser. When COVID restrictions required that Toronto Taste be cancelled for 2020, and then again in 2021, this was a significant blow, especially as Second Harvest was expanding its food rescue operations nationally to fight the pandemic’s impact on vulnerable Canadians. But the mission and work of Second Harvest is needed now more than ever so Daniels rallied our networks to help Second Harvest keep Feeding the Need. Our goal: to enable Second Harvest to provide food for one million meals for people in need coast to coast. Your support is crucial during these uncertain times. On behalf of The Daniels Corporation, thank you for your generosity and for helping to bring healthy food – and hope – to Canadians. 2 Proud tech partner of Second Harvest on the Second Harvest Food Rescue App. Using technology to increase your impact. It’s what we do. Let’s make something great together. www.redbitdev.com 1-888-994-96353 SALSICCIA DI PESCE (FISH SAUSAGE) Restaurant: Aria Chef Eron Novalski Serves 6 Serve the sausage with strawberry ketchup and pickled rhubarb (recipes follow). INGREDIENTS PREPARATIONS Fish Sausage Fish Sausage 1 lb (500g) monkfish 1. Wash and dry the fish fillets and remove any bones. 2. Chop the fish and shrimp in very small pieces and place in 2 lbs (1kg) BC pink shrimp a bowl. Add the salt, pepper and parsley and mix together. 1 1/2 lbs (700g) wild salmon 3. Wash and dry the sausage casing and place it on a large Salt to taste funnel or sausage stuffer tool. Be careful not to overfill the Pinch of pepper casing as it may break. 4. Tie the two ends of the casing. Parsley, finely chopped 5. Cook the sausage on the grill. (If you wish to boil the Sausage casing sausage, add a carrot, a celery stalk and a chopped onion to the water. Cover and boil about 30 minutes.) Strawberry Ketchup 1 red onion, diced Strawberry Ketchup 1. Cook the red onion in a little olive oil until translucent but Olive oil not browned. 1 cup (250g) strawberries, diced 2. Add the tomatoes, strawberries, tomato paste, and 1 cup (250g) vine tomatoes, diced balsamic vinegar and cook at a low simmer for 20 to 30 1 Tbsp (15ml) tomato paste minutes. 3. Transfer the mixture to a blender and blend until smooth. 1 Tbsp (15ml) white balsamic vinegar If the mixture is a little thin, return it to the pan and reduce 1 Tbsp (15g) pink peppercorns, coarsely ground further. Sea salt to taste 4. Taste and season with a little salt, more balsamic vinegar if needed, and pink peppercorns. Pickled Rhubarb Pickled Rhubarb 3/4 cup (200ml) white wine vinegar 1. Put the vinegar, sugar, ginger, mustard seeds and sea salt 1/3 cup (100g) caster sugar in a pan with 3/4 cup (200ml) water. A few slices of peeled ginger 2. Heat until the sugar dissolves and simmer for 2 minutes. 2 tsp (10g) yellow mustard seeds Cool to room temperature. 3. Sterilise a large jar: wash in hot soapy water, rinse, and put 1 tsp (5g) sea salt in a preheated 160C oven for 10 minutes. 1 2/3 cups (400g) pink rhubarb, cut into diagonal pieces 4. Put the rhubarb and bay leaves in the jar, then pour in the 2 small bay leaves liquid with the ginger and seeds. Put in the fridge and leave for a couple of days before eating. 4 CHICKEN AND PINEAPPLE STIR-FRY Church of the Redeemer Drop-in Program Serves 8-10 INGREDIENTS PREPARATION 1½ lb chicken breast, cut into 1-inch slice 1. Marinate the chicken pieces in garlic and ginger. 6 cloves garlic, minced Refrigerate for 3 to 6 hours. 2. In a medium-sized bowl combine chicken, salt, and 2 tbsp fresh ginger, minced pepper. Add cornstarch and coat evenly. Remove ½ tsp salt chicken and shake off excess cornstarch. ½ tsp black pepper 3. In a large skillet, over medium-high heat, pan fry the 3 tbsp cornstarch chicken with oil until slightly brown and crispy. Set chicken aside and remove oil, leaving 1-2 tbsp in pan. 1 cup vegetable oil 4. With the remaining oil, sauté onions, celery, and carrot 2 large onions, diced for 1 to 2 minutes while scraping up brown bits. Deglaze 3 celery stalks, sliced on an angle with vinegar and cook for another 2 minutes. 1 cup carrots, cut in half moons 5. Mix in peppers, broccoli and pineapple and cook for 1 to 2 minutes. Add hoisin and broth and bring to a 2 tbsp rice vinegar simmer. 1 cup red bell pepper, sliced lengthwise 6. Return chicken to pan and simmer allowing sauce to 1 cup broccoli, cut into florets thicken, 1 to 2 minutes. 2 cups pineapple chunks Tip: Serve over rice garnishing with the sliced green onions. ¼ cup hoisin sauce ½ cup chicken broth 5 OUR DIGITAL SIGNAGE HAS IT ALL THE LOCATIONS THE RESULTS THE FLEXIBILITY YOU NEED YOU WANT YOU LOVE Exclusive, premium Custom targeting and • Programmatic and large-format locations measurement models direct buys in the GTA, Vancouver help you reach your & Montreal, including audience and • Dynamic content the 400 series campaign goals. • Multi-scheduling of highways. • Easy on and off CANADA'S PREMIUM DIGITAL OUT-OF-HOME ALLVISION.COM ALLVISIONDOOH TRUFFLED BRAISED BEEF CHEEK EN CREPINETTE WITH LOBSTER MAYONNAISE Restaurant: BlueBlood Steakhouse Chef Scott Saunderson Serves 4 INGREDIENTS PREPARATIONS Beef Cheek 1. Trim sinew from beef cheeks. Season with salt and 1 whole beef cheek pepper and sear in hot oil on all sides. 2. Combine veal stock, carrot, celery, onion, garlic, thyme 1 carrot, diced and wine in a deep oven proof pot. Add seared beef 4 celery stalks, diced cheek. ½ white onion, diced 3. Heat the pot on the stove top, then cover and place in 2 cloves garlic, peeled preheated 350 F oven. Cook until tender, about 3 hours. 4. Remove the pot from the oven and let the beef cool in 6 sprigs thyme the liquid, overnight if possible.
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