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

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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. 2 quarts (2 litres) veal stock 5. When cold, remove beef cheek from the liquid and 1 cup (250ml) red wine gently pull the meat apart. Add truffle puree to taste. Salt and pepper to taste 6. Rinse caul fat under cold water until all blood is removed. Lay caul fat out flat on a cutting board. 1 Tbsp (15ml) truffle puree 7. Place cooked beef mixture on top of caul fat and wrap 1 ounce (25g) caul fat tightly to create a parcel. Refrigerate to firm up. 8. Sear the wrapped beef cheek in a pan on all sides. Place Lobster Mayonnaise the pan in a 400 F oven until the meat is brown and hot in the middle. 1 ounce (25g) cooked lobster meat, chopped 9. Combine lobster meat and mayonnaise, and then add 2 ounces (50ml) prepared mayonnaise chopped tarragon. Set aside. 1 tsp (5g) chopped tarragon To serve: Place a spoonful of lobster mayo on the bottom of a plate. Set the beef cheek on top.

7 BARLEY LENTILS SOUP (VEGETARIAN)

Dr. Roz’s Healing Place Serves 25

INGREDIENTS PREPARATION

½ cup grain barley 1. In a large bowl, mix barley and lentils and rinse until ½ cup dried lentils clear. Soak with water for about 30 minutes. 2. In a large pot over medium heat, sauté onions, potatoes, ½ onion, diced and carrots until onions are translucent, about 10 1½ potatoes, peeled and diced minutes. 1½ medium size carrots, diced 3. Add cabbage and sauté until wilted, about 10 minutes. 1 cups cabbage, shredded 4. Cover vegetables with vegetables stock, and add soaked barley and lentils. Bring to a boil. Reduce to a simmer 5 cups of vegetable stock and season with salt and pepper. Simmer until all vegetables are tender, about 1 hour.

Serve hot. Tip: If you prefer a thickened soup, add leftover mashed potatoes. Garnish with parsley or cilantro.

8 OCTOPUS WITH SQUASH, CHORIZO, AND LENTIL SALAD

Restaurant: CORE Chef H (Hyun Jung) Kim Serves 4

INGREDIENTS PREPARATIONS

Lentil Salad Lentil Salad 1 cup (250g) lentils, uncooked 1. Put lentils in a pot and cover with cold water. Slowly bring to a simmer, and continue to cook for about 15-20 1/2 cup (60g) butternut squash, small dice minutes until soft, but still holds its texture. (Be careful 1/4 cup (30g) chorizo, small dice not to overcook, as they become mushy.) 1/8 cup (15g) pumpkin seeds, toasted 2. Drain the lentils and rinse under cold running water. Handful of parsley, chopped (optional) 3. Measure out 2 cups of cooked lentils. 4. Cook chorizo in a pan over medium-high heat for about 1/4 cup (60ml) olive oil a minute until it starts to release its oil. Lemon juice 5. Add diced butternut squash to the pan and continue Salt cooking until it’s soft. 6. In a bowl, combine the cooked squash and chorizo with lentils and pumpkin seeds. Add olive oil; season with Butternut Squash Purée lemon juice and salt. 1 lb (450g) butternut squash, roughly chopped Olive oil Butternut Squash Purée Salt 1. If using herbs, garlic, or spices, mix them with the 1 Tbsp (15g) chopped herbs like thyme, rosemary or butternut squash before roasting. 2. Roast butternut squash in a 350F oven until it’s soft sage (optional) and cooked through. (Alternatively, you can simmer the 2-3 garlic cloves (optional) squash until soft.) 1 tsp (5g) spices (cinnamon, ginger, nutmeg, etc.) 3. Purée the cooked squash in a blender with just enough (optional) water (or cream or milk) to make a smooth purée.

Octopus Octopus 1. Defrost octopus (if frozen) overnight in a fridge. 2-4 lb (1-2kg) octopus 2. Vacuum pack the octopus with olive oil, rosemary, bay 1/2 cup (125ml) olive oil leaf, crushed garlic cloves, lemon zest and cook sous 3-4 sprigs rosemary vide at 77C for 5 hours. Alternatively, add octopus to a pot, cover with cold water. Add rosemary, garlic, bay 2-3 garlic cloves leaf, and lemon zest. Slowly bring to a simmer. Cook 1-2 bay leaf about 45-60 minutes until fork tender. Octopus can be Zest of 1 lemon served cold, grilled, pan seared, or deep fried to get them crispy. 9 Proud Supporter of Second Harvest

10 CHANA MASALA (CHICKPEA CURRY)

Regent Park Community Food Centre Serves 8-10

INGREDIENTS PREPARATION Proud Supporter of 4 cups dry chickpeas 1. Place chickpeas in a bowl and cover with water. ¼ jalapeño Refrigerate overnight. Drain and rinse. Place chickpeas in a medium pot and cover with water. 1 medium onion, diced 2. Over medium-high heat, bring chickpeas to a simmer 1 tsp whole cumin seeds and cook until tender, about 45 minutes. Drain and set Second Harvest ⅛ tsp ground cayenne pepper aside. 1 tsp mustard seeds 3. In a large pot, sauté jalapeño, onion, cumin seeds, cayenne pepper and mustard seeds until the seeds start 2 tbsp garlic, minced to pop, about 10 minutes. 2 tbsp fresh ginger, finely grated 4. Add garlic and ginger and keep cooking until aromatic, 3 tbsp garam masala about 5 minutes. Add garam masala and toast for about 3 cups canned tomatoes 3 minutes. 5. Add cooked chickpeas and tomatoes, and simmer until Salt to taste the liquid from the tomato is reduced and the flavours begin to meld, about 20 minutes. 6. Season with salt to taste.

Serve hot. Tip: Garnish with ½ cup of chopped cilantro before serving.

11 fork hunger

CACIO E PEPE

Restaurant: Enoteca Sociale Chef Kyle Rindinella Serves 2

INGREDIENTS PREPARATIONS

2 Portions Rigatoni or Spaghetti (240g for two) 1. Bring a large pot of water to a boil, and season well with 2/3 cup Pecorino Romano Finely Grated salt. 2. In a mixing bowl add in the 2/3 cup of Pecorino Romano ¼ cup Pecorino Romano Finely Grated and black pepper. 2g Black Pepper 3. Once the water is boiling, add in the spaghetti and give Zest of 1 lemon it a good mix with tongs to open up the bundles of spaghetti. 4. To the pecorino bowl add in 1/3 Cup of hot water from the pasta pot and mix together with a fork. You want this mixture to be the consistency of paper mache glue. It should be wet, but not too thick. A little thicker than a pancake batter. If too thin, add in a little more Pecorino, “If I’m in Rome for only 48 hours, I would consider if too thick add in more water 1Tbsp at a time. it a sin against God to not eat cacio e pepe, the 5. Cook the spaghetti two minutes less than the package most Roman of pastas.” instructions. Taste the noodles as they cook, to get the al dente cook you like. n Anthony Bourdain 6. Take the pasta straight from the water and into your mixing bowl with pecorino. 7. Once all the pasta is out give it a good stir to get all the spaghetti covered in the Pecorino sauce. 8. Serve immediately and garnish with the remaining Pecorino Romano. Proud creative partner of Second Harvest 12 byuagency.com fork hunger

Proud creative partner of Second Harvest byuagency.com HER LITTLE MAJESTIES (aka Almond Cake w/Butterscotch Buttercream Filling and Milk Chocolate Glaze)

Restaurant: Dufflet Pastries Dufflet Rosenberg Makes 40 pieces

INGREDIENTS Joconde Sheets 1. Line two 12x16” sheet pans with parchment paper. Brush parchment paper and edges of the pan with melted butter. Butterscotch Whisky Buttercream Filling 2. Preheat oven to 425F (220 C). 1/2 cup (120ml) whole milk 3. Combine eggs, almonds, and icing sugar in mixing bowl. 1/2 cup plus 1 Tbsp (140g) brown sugar Beat at medium speed until light and cream colored. Sift 6 large egg yolks the flour over the egg mixture and mix together. 4. In a separate bowl, whip the egg whites on low speed until 2 tsp (10ml) pure vanilla extract they start to froth. Add cream of tartar. When egg whites 1 lb (450g) unsalted butter, room temperature, cut in 1” are close to being stiff, add the white sugar and whip at pieces high speed until the sugar is incorporated and meringue is Whisky to taste (start with 60ml) very stiff. 5. Fold a third of the meringue into the egg mixture. Mix well. Add remaining meringue and gently fold in. Fold in the Joconde Sheets melted butter. For 2 sheets: 6. Scoop the batter onto the two prepared baking sheets. 4 large eggs, beaten Spread evenly. 7. Bake for 6 to 8 minutes until lightly browned. 2/3 cup (150g) ground almonds 8. When out of oven, use a small knife to loosen the edges 2/3 cup (150g) icing sugar from the sides of the pan. 4 large egg whites 9. Turn the sheets onto a wire rack, then with a second rack, 3 Tbsp (50g) all-purpose flour turn over and gently remove the parchment paper. Flip back to the baked side. 1/8 tsp cream of tartar 10. Leave to finish cooling, or cover and chill if not using that 3 Tbsp (50g) white sugar day. 2 Tbsp (30g) unsalted butter, melted extra melted butter for greasing trays Milk Chocolate Ganache 1. Place the chopped chocolate in a bowl. 2. In a saucepan, bring the cream to a gentle simmer. Milk Chocolate Ganache 3. Pour over the chocolate and let sit for 2 to 3 minutes. 12 ounces (340g) milk chocolate, chopped 4. Stir in the butter with a spatula; do not whisk or 1 cup (250ml) 35% cream incorporate too much air. Set aside. Do not cool or 2 Tbsp (30g) unsalted butter, room temperature refrigerate. Ganache should be thick enough to spread on cake layer.

Soaking Syrup Soaking Syrup 3/4 cup (200g) white sugar 5. Combine sugar and water in saucepan. Bring to a boil, 1 cup (250ml) water stirring occasionally to dissolve the sugar. Whisky to taste 6. Remove from heat and cool. 7. Add whisky to taste.

Assembly Cut each of the Joconde sheets in half. Place the first half on a paper lined tray and brush with whisky syrup. Spread about half of the PREPARATIONS Butterscotch buttercream over the cake; reserve a cup for the top layer.

Place the second layer of cake on top and brush with whisky syrup. Butterscotch Whisky Buttercream Filling Spread with half of the milk chocolate ganache. 1. Place milk in a large saucepan with half of the brown sugar. Stir over medium heat until sugar dissolves and Place the third layer of cake on top, brush with whisky syrup, spread small bubbles appear around edge of pan. with remaining buttercream. 2. Place egg yolks in the bowl of a mixer and whip with remaining brown sugar until thick and light. Top with the last sheet. Spread the top of the cake with a thin layer of the 3. Slowly add the hot milk mixture on low speed, then buttercream. Chill until set. Remove cake from the refrigerator. Spread with a generous layer of milk transfer into the saucepan. Cook over medium heat, chocolate ganache, keeping the top as smooth as possible. Chill again whisking continuously until the mixture is thickened and until set. (Keep the remaining ganache chilled for another use.) coats the back of a spoon. 4. Remove from the heat and strain back into the mixing Using a hot knife, trim the edges to even out the cake. Cut cake into 40 bowl, add the vanilla, and whip at high speed until thick. pieces measuring 1.5” x 1.5”. Place each piece in a decorative paper cup. 5. Slowly add the softened butter. Continue whipping until Add a decoration to each piece (e.g., chocolate cigarettes, chocolate smooth and thick. shavings, or chocolate sprinkles). Serve at room temperature or store in the refrigerator. 6. Add whisky at the end. Set aside until ready to use. 14 15 CHEDDAR CORNBREAD

YWCA Toronto: 1st Stop Woodlawn Serves 9

INGREDIENTS PREPARATION

3 cups all-purpose flour 1. Preheat oven to 350°F. ¾ cup sugar 2. Combine flour, sugar, cornmeal, baking powder, baking soda, salt, cheese, and butter in a food processor and 1 cup cornmeal pulse until blend forms pea-sized chunks. 1 tbsp baking powder 3. Add buttermilk and pulse until a thick dough forms. 1 tsp baking soda Remove from food processor and place in a bowl. 1½ tsp salt Cover with cling film and chill in refrigerator for at least 1 hour. 1½ cup old cheddar cheese, grated 4. Lightly grease a 9x9-inch pan. Press dough evenly into ½ lb butter, cubed pan and sprinkle with salt and pepper. 1 cup buttermilk 5. Bake until the top is golden brown and the sides start to Salt and pepper to taste pull away from the pan, about 25 minutes.

16 Captivate is proud to support Second Harvest in their mission to providing one million meals to Canadians coast to coast in their goal to continue Feeding the Need. CRESPELLE (ITALIAN CREPES) WITH PARMIGIANO CHEESE FONDUE AND SPRING VEGETABLES

Restaurant: Il Covo Chef Ryan Campbell Serves 4

INGREDIENTS PREPARATIONS

Crespelle Batter Crespelle Batter 1 egg 1. Whisk the egg with half the flour for about 2 minutes, to a very smooth consistency. Whisk in the remaining flour about another 2 1/2 cup (50g) all-purpose flour minutes or until very smooth. Slowly add the milk and keep whisking 1/2 cup (125ml) homogenized milk the batter until it’s smooth; there should not be any lumps. Whisk in 1 Tbsp (15ml) butter, melted the melted butter and kosher salt. Pinch kosher salt 2. Note: Batter can be made ahead and stored in the fridge for up to 48 hours. Smooth the mixture before using either in the blender or using Butter for cooking an immersion blender. 3. Heat a non-stick frying pan over medium-high heat with a tiny piece Parmigiano Cheese Fondue of butter, just enough to thinly coat the bottom of the pan. Add about 2/3 cup (150g) fresh ricotta cheese 2 1/2 Tbsp of batter and cook until the bottom of the crepe has a little colour and the top no longer looks raw. Transfer to a serving dish. 1 Tbsp (15ml) butter, melted 1/2 egg Parmigiano Cheese Fondue 2 tsp (10ml) 35% cream 1. Whisk ingredients together in a heat-proof bowl and place over a pot 1/4 cup plus 1 Tbsp (25g) Parmigiano cheese, of simmering water (bain marie). Whisk continuously until the mixture finely grated reaches 60C (use a thermometer). Transfer to a blender and blend on high for 2 minutes or until completely smooth. Pinch kosher salt 2. Fondue can be made ahead and stored in the fridge up to 72 hours and gently reheated over medium heat; stir constantly with a wooden Spring Vegetables spoon; if the mixture is lumpy, run it through the blender again. 1/2 cup (125g) fresh morel mushrooms 1/2 cup (125g) fresh sweet peas, shelled Spring Vegetables 1. Trim and wash the morel mushrooms and pat dry. Blanch the sweet 2 Tbsp (30ml) butter peas in boiling salted water for 3 minutes, then immediately plunge Pinch Kosher salt the peas into a bowl of ice water and let them cool for 10 minutes. Pat Sweet pea shoots for garnish (optional) dry. Heat the butter in a pan and sauté the morels, peas and a pinch of salt over medium-high heat for 3 minutes. 2. To serve: Two crepes per serving. Lay two crepes flat on a plate and spread each with warm cheese fondue. Top with the cooked mushroom and pea mixture. Garnish with pea shoots if using. Bonus: shave truffles over top of the crepes. 3. Put the rhubarb and bay leaves in the jar, then pour in the liquid with the ginger and seeds. Put in the fridge and leave for a couple of days before eating.

18 VEGGIE PARMESAN MEATLOAF

Bethlehem United/Fred Victor Shelter Serves 8

INGREDIENTS PREPARATION

2 celery stalks, diced 1. Preheat oven to 375°F. 1 medium carrot, diced 2. In a bowl, combine celery, carrot, onion, garlic, all- purpose seasoning, salt, bread crumbs, parmesan 1 small onion, diced cheese and beaten egg. 2 cloves garlic, minced 3. Add ground beef to the mixture and mix all ingredients 1 tbsp all-purpose seasoning together. ½ tsp salt 4. Mould into the shape of a loaf and place meatloaf in a lightly greased bread pan. 2 cups bread crumbs 5. Cover bread pan with foil. 1 cup parmesan cheese 6. Bake in oven until juices run clear, about 1 hour. 4 eggs 2 lbs ground beef Tip: Slice and serve with mashed potatoes or over rice. Add beef gravy, if desired. 19 20 CHILLED BEET SOUP

Covenant House Toronto Serves 4 to 6

INGREDIENTS PREPARATION

2 onions, diced 1. In a large soup pot, sauté onions, celery and beets over 2 celery stalks, diced medium-low heat. Cover with water and add lemon juice. 2. Bring to a boil, reduce to a simmer, and cook until vegetables 2 lb beets, peeled and diced are tender. 2 litres water 3. Strain into another pot, and transfer vegetables to a food 1 tbsp lemon juice processor and puree until smooth. ½ tsp red wine vinegar 4. Add pureed vegetable back to the pot with the broth. Add vinegar, sugar, ginger and apple sauce. Simmer for 10 1 tsp white fine sugar minutes. 1 tsp ginger, minced 5. Adjust seasoning with salt and pepper and cool. Serve chilled. 1¾ cups unsweetened applesauce Salt and pepper to taste Tip: Garnish with Greek yogurt or sour cream and chopped chives.

21 National Post & Postmedia are proud sponsors of Second Harvest’s Feeding the Need

leadiNg off fiNe for C hristmas-themed Cleats

New Orleans running back Alvin Kamara has been fined US$5,000 by the NFL for wearing red and green cleats during the Saints’ Christmas Day win. Though the league allowed Kamara to wear the cleats for the duration of the game, he was fined for non-conforming footwear. Kamara made history in the cleats, becom- ing the first player to score six touchdowns in a game since Gale Sayers did it for the Chicago Bears in 1965. He anticipated the penalty. “Oh, they’re probably going to fine me,” Kamara said after the Saints’ 52-33 win DOING TAXES over Minnesota. “If they fine me, whatever it is, I’ll just match it and donate it to charity. You know that the Grinch always tries to steal Christmas.” In other NFL news, the Buffalo Bills activated wide receiver John Brown from the reserve/COVID-19 list on Friday. Brown is set to play Sunday against Miami. Meanwhile, the THE COVID RECOVERY ALPHABET. WATSON, FP15 LIKE IT’S 1953 Philadelphia Eagles put Jalen Mills on the reserve/COVID-19 list, ending the safety’s season. Reuters 98-year-old Sam Cass reveals just how simple it used to be. Red Sox tapSPE NT Financial Post first BlackCAN THIS VANCOUVER MILLENNIAL NP PHOTO ILLUSTRATION CURB HIS FREE-SPENDING WAYS VOL. 23 N O. 1 08 SATURDAY, MARCH 6, 2021 woman as coach AND BUY A CONDO? FP3

CANADA’S BUSINESS VOICE, TUESDAY, MARCH 9, 2021 Bianca smith to start out in minor leagues ENERGY

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Baseball’s corporate office. wants Ottawa to pay for. Alberta Premier Jason Ken- ney and Energy Minister nationalpost.com Sonya Savage have been In thIs the working with oil executives A world of tAste for months to draw up a plan hardest Part for massive new investments a new cookbook by former refugees settled in Canadcornera invites Welcome to crossover is Just in carbon emissions-re- ducing technology to be de- I liked the fact, gettiNg ployed at oilsands facilities, readers on a journey of rich culinary traditions WP3 electric generating stations, talking to him, the ChaNCe. cement plants and other in- nightmare dustrial plants. that he loved all ‘I’ve sold more islands The plan, which the prov- his kids. He was fireworks Smith, a softball player at ince believes will reduce have been playing with a net. Now “Every year at least one lower Dartmouth from 2010 to sight unseen in the past year emissions by 30 megatonnes proud of them exploded in they’re not. seed beats a higher seed in a world 2012, also had served as a by 2030 — equivalent to an lose the game, Jan. 2 is always the day when junior quarter-final,” said the Ed- grFPaduate assistant coach than I ever have before’ 11 per cent reduction of itsRETREAT all. It wasn’t just omar’s hand. and it’s pack your the playoff teams from Group A monton-born and -raised broad- at Case Western Reserve in total emissions — would cost cross over and meet the playoff caster Friday morning on his cell- financiClevalposelandt.c. om $30 billion over the next 10 TO THE Wayne. kit and go home teams from Group B — first-place phone from the bubble. Smith will work with the years. The province is asking But he speaks teams versus fourth-place teams “Every year!” Red Sox’s rookie league team Ottawa to pay for it, begin- — L e a f s a Lu m n i and second-place teams versus It’s a phenomenon. But maybe in Fort Myers, Fla., with a JAMES MACDONALD / BLOOMBERG ning in the upcoming federal R i c k V a i V e o n and can T e r ry J o n e s third-place teams. it makes sense. focus on position players. A private island in the Muskoka cottage region in Ontario. budget. W a Lt e R G R e t z ky , Plus “If you look at the greatest Ed- In January, the Giants ele- “We want the federal gov-comfort After Team Canada’s highly W h o d i e d t h u R s d ay nationalpost.com INVESTING respond to ernment to step up,” Alberta THE AZRIEL at 82. a2 impressive first 40 minutes to monton Oilers teams and the vated Alyssa Nakken from ZONE hey’re the cursed quar- completely come together and greatest Montreal Canadiens Maximizethe organizer your of health and S t e v e K u p f e r m a n Energy Minister Sonya Sav- FOUNDATION’S doctors. ... the ter-final crossover games. absolutely overwhelm Finland teams, they all lost playoff games. wellness initiatives for the age said Monday. She said How three women and their companies NatioNal Post SPENDING NP PHOTO ILLUSTRATION And cursed is the right — outshooting the Suomi squad But here, if you lose the quar- taxorga planninnizationg to a full-time,ECO NOMY any Canadians realized a year ago CLIMATE the province is asking Ot- saturday, T word. 17-1 in the first period en route to ter-final crossover playoff game, on-field assistant coach, that they would be spending at tawa to include $2 billion to are helping us through the darkest days INDEX JaNuary 9, 2021 year 2020 was before SPREE There are no lack of people in- a 4-1 win to finish first in Group you’re done. There’s no second making her the first woman M least the next few months at home $3 billion per year in funding p. 4 CLASSIFIED FP16 unlucky, and volved in the IIHF world junior A — the prize was Group B fourth- chance, you go home. If you lose debt-rin MLBidden histor y to hold that due to the fallout from COVID-19, so they or tax breaks for carbon cap- DIVERSIONS FP21-22 MORE INSIDE that refer to them as “the &%+#$^ place Czech Republic for the cross- the semifinal game you get to play position. Three other women started making improvements. Some reno- ture utilization and storage EDITORIALS A16 governments Central Shopify EMPIRE’S crossover games.” over game. in the bronze medal game. have since been hired as on- vated their home offices or kitchens. Others (CCUS) projects in Alberta LETTERS A17 galatasaray The crossover games of an IIHF With Sweden’s incredible “This is a dangerous game. comfielde looking assistant coaches at bought new homes with larger floor plans over the next 10 years, equal MICHAEL REMEMBERING FP20 and more outdoor space. But a select deep- to a $30-billion commitment. WEATHER FP21 tournament produce a type of 54-game winning streak ending And every year a lower seed beats the minor league level, and members for more. banks face pocketed few decided to go a little further targets “Carbon capture and MEDLINE WORLD A14 live pressure like no other games. The after 15 years Wednesday with a a higher seed. The Swiss beat the in November, Kim Ng was focus isn’t on winning — it’s on not 4-3 overtime loss to Russia and Russians in 2010 in Saskatoon. Pelletiernamed the, FP4 new general man- in their quest for pandemic comfort: they CCUS have a long lead time, CLEANS UP scott stinson experienced losing. then the Tre Kronor club following Last year Finland beat the U.S. 1-0. ager of the Miami Marlins, bought entire landmasses. it can take 4 to 5 years to get Published by National Post, jumpy bond Brokers who specialize in private island re- carbon to the point where they’re p. 8 a division of Postmedia Network Inc. Lose the cursed crossover game up with a 4-0 loss to USA Thurs- There are lots of examples,” Miller the first time both a woman Return undeliverable Canadian copies to sketches life with such an un- on the first day of play in the New day, the Americans finished first said. and an Asian American had al estate say 2020 was a banner year for sales, even under construction. So 300-365 Bloor St. E., Toronto, Ont. M4W 3L4 rhaegar the Year and you go home. Lose and, in Group B. USA beat top seed Sweden win- held that post with an MLB as moneyed buyers began considering the ad- if we want to meet our targets TOP 10 market vantages of owning property that doesn’t have removal for 2030 and beyond, we have lucky event at especially if you went into the Tim Stuetzle, the Ottawa No. 3 ning the crossover game against MARKETteam. S DRIVES bearded dragon, event with expectations of playing overall pick in the draft, led Ger- them in 2000 and hammering Smith holds both a any land borders with the rest of the world. to get moving on them now whose response the last minute. in the medal round, and especially many to their first time qualifying them in 2005. Slovakia upset USA master’s degree in sports Chris Krolow, chief executive of Private or yesterday,” Savage said. FOR 2021 if you went into the tournament as for a quarter-final in world junior in 2009 and repeated the feat management and a law de- Islands Inc., a Collingwood, Ont.-based com- Officials in Edmonton say p. 58 — T u r k i s h c lu b pany that markets and sells private islands the province is making the to food is ... meh. most everybody’s pick to win gold history by finishing third in the in- against Russia in 2019 and per- gree from Case Western ReBoC- meeting Will pay to One-size-fits-all For true satisfaction, Justin Trudeau The Pope’s historic G a l aT a s a r ay internationally, has seen an uptick in business ask of Ottawa now partly medal, you head home on a flight credibly impotent group. And that haps the biggest was Finland over serve. In 2019, she said she Page WP4 v i c e - p r e s i d e n T S&P/TSX DJ Ind. over the past 12 months, despite COVID-relat- because they believe Prime solutions won’t forget happiness and lays a trap. trip to Iraq. of shame. It’s the team equivalent was despite entering the bubble Canada, also in 2019. initially hoped to parlayon her Wednesday, remove 10,000 a b d u r r a h i m 18,457.78 31,802.44 ed travel restrictions that have made jetting to Minister Justin Trudeau and a l b ay r a k o n of a player’s skate of shame from with eight players testing positive “You were there when Canada experience into becoming a work for child care. seek long-term goals. Rupa Subramanya, Raymond de Souza, +76.82 +306.14 one of many tropical-island locations more difficult. tonnes of CO2 U.S. President Joe Biden will Publication Mail Agreement Number 40069573 n o rw e G i a n s o c - the penalty box after a game-win- for COVID and having to play their lost the quarter-final five straight +0.42%general manag+0.97%er but found c e r p l ay e r o m a r “I’ve sold more islands sight unseen in the jointly announce coordin- Barbara Kay, A19 Jordan Peterson, A18 A20 A17 ning goal on a power play. first two games back-to-back with years at the world championships on-field coaching more to past year than I ever have before,” he said. ated new climate measures e l a b d e l l ao u i , w h o If you’re from the host nation 14 skaters and losing 16-2 to a Can- and when Belarus upset Sweden her liking. w a s h o s p i T a l i z e d Buying private islands may seem like the at the Climate Leaders Sum- it’s even worse. You have to watch adian team with all but five players at the Olympics in Salt Lake City. “The hardest part is just e n d a C u r r a n w i T h e y e d a m aG e domain of villainous plutocrats, but you don’t G a b r i e l f r i e d m a n mit in Washington, D.C. on watch a n d f ac i a l b u r n s i n four teams advance to the med- having played but one pre-tourna- Remember that?” said Miller. getting the chance,” she told have to have a murderous grudge against April 22 to coincide with i s T a n b u l o n n e w al round and play for the three ment game since mid March. “This format is just ripe for that Dollarthe JournaGoldl Sentinel. Central banks helped save James Bond to appreciate the privacy and in- Canadian e-commerce Earth Day. this is as good y e a r ’ s e v e . medals. At least in this case there So on Crossover Saturday in to happen. If you say to a lower US78.99¢“I’veUS$1 appl,6ied77.7 for0 coachinthe worldg economy from come opportunities that come with owning company Shopify Inc. an- The federal government a time as any wouldn’t be 18,000-plus fans in Rogers Place, it’s: Russia-Ger- seed that they had to play a best of +0.05¢positions,-$20.30 but they exdeprpectessi on as the pandemic an offshore home somewhere tropical. nounced Tuesday it will pay is preparing to announce Next jackpot the stands. That would be next many, Finland-Sweden, Can- seven, there’s no way they’d beat +0.06%you to ha-1ve.20% the experience,struck. Now they are dealing “The typical client that I’m dealing with to remove 10,000 tonnes new 2030 climate targets at to ask: What year when the same 10 teams re- ada-Czechs and USA-Slovakia. them. But if you give them a one- either as a graduate awithssist -the hard part: man- is looking for their own personal private is- of carbon dioxide from the the Earth Day summit, fed- is a movie? turn for a do-over in front of fans Finland-Sweden has to be con- game shot they’ll take it.” ant coach or you had seriousaging the recovery amid a land, and they’re looking to monetize it when atmosphere, marking one of eral officials confirmed, and that sold out both Edmonton and sidered a toss-up with Canada, Canada-Czech could be one of playing time. I didn’t difreallyference of opinion with they’re not there,” Krolow said. “Most of these the first corporations to use carbon capture is expected $ Knight, Red Deer buildings in just a few Russia and USA the obvious fa- those cursed crossover games. The have either (in baseball). investors. higher-end islands are already set up as bou- large-scale carbon removal to be a part of the country’s Page WP5 hours. vourites in t he other matchups. Czechs have not won a medal at Oil “EvenNa turaat Clase gas WesternOp Itimi sm that COVID-19 tique resorts.” technology as part of its ef- strengthened climate plan. , , estimated But this year, with so many But it’s the cursed crossover this tournament in 16 years. But US$65.helped05 ouUS$2.t on66 the field, but 20 000 000 vaccines and continued See ISLAND on FP16 fort to limit climate change. See CARBON on FP6 people making the ‘Home Alone’ game. Stuff happens. they played a near-perfect game -$1.04it’s not lik-$0.e I’04m makinggo prverac-nment stimulus offer Under the deal, Shopify will -1.57%tice plans-1 o.3r 7%anything. That’s DEC Plus the guaranteed $1 MILLION prize. IIHF Edmonton 2021 coronavirus TSN play-by-play man Gord to upset Russia 2-0. They were an escape from the worst pay an undisclosed sum to 2020 pandemic edition of the event on Miller knows the animal better outplayed in their other games. If where I struggle is justheal findth- crisis in a century has 1Pointfive, a U.S.-based com- SPECIAL SECTION: CANADA’S MOST POWERFUL WOMEN: TOP 100 TSN the centrepiece of their holi- than anybody. This is his 26th they can play that one game again ing someone who’s willingsent to bo nd yields soaring and pany that is building a plant day season, there’s added pressure world junior and he’s in double in the quarter-final … give me the chance to pushreallyed bets on rising infla- in Texas capable of removing there. figures calling IIHF world cham- Postmedia News get my feet wet.” tion in the U.S. to the highest 500,000 tonnes of carbon di- To this point the top teams pionships as well. [email protected] The Washington Postin a decade. INSIDE oxide per year — using technol- INSIDE That’s shifting the ground ogy from Squamish, B.C.-based underneath monetary CANADA HAS LOST Carbon Engineering Ltd. It is OTTAWA policy makers who prom- ITS LEVERAGE IN expected to open by 2024. TASK FORCE ise to maintain rock bottom This marks the second borrowing costs and cheap PIPELINE NEGOTIATIONS time Shopify has earmarked TO ADVISE ON money well into the expan- WITH THE U.S. money to take carbon diox- sion. ide out of the atmosphere. ‘FEMINIST’ See CENTRAL on FP2 FRANCIS, FP2 See SHOPIFY on FP6 BUDGET. FP3

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22 PATATAS BRAVAS

Restaurant: Madrina Chef Ramon Simarro Serves 8

INGREDIENTS PREPARATIONS

Potatoes Potatoes 10 ounces (300g) Yukon Gold potatoes, peeled 1. Preheat the oven to 350F. 2. Slice the potatoes very thinly with a mandoline. Place in Kosher salt a mixing bowl and season with salt. 3. Place potato slices in layers in a baking tray lined with Brava Sriracha Sauce parchment paper, to about 1 1/2 inches high. Bake the 3 Tbsp (50g) onion confit potatoes for 30 minutes, until well-cooked when tested with a knife. Cool on the baking tray for an hour at room 1 tsp (5g) tomato paste temperature. 1 tsp (5ml) Sriracha sauce 4. Place another baking tray on top of the potatoes and 2 tsp (10m) olive oil weight it down to keep the potatoes flat. Place in the 1 tsp (5g) white sugar fridge until very cold, about 5 hours. 5. Cut the potatoes into strips about 3/4” thick by 4” long 1 tsp (5ml) Sherry vinegar (1.5cm by 10cm). Place back in the refrigerator.

Wasabi Mayonnaise Brava Sriracha Sauce 3 Tbsp (50ml) mayonnaise 1. Put all ingredients together in a small saucepan and 1 tsp (4g) Wasabi powder cook slowly for an hour. 2. Remove from the heat and blend until very smooth. 3. Let cool and store in the fridge in a piping bag.

Wasabi Mayonnaise 1. Whisk the mayonnaise with the wasabi powder in a mixing bowl until smooth. 2. Store in the fridge in a piping bag.

To Serve 1. Chopped chives to garnish. 2. Heat the oil in a deep fryer to 350F. Fry the potato strips until gold and crispy, then place on a drying paper to absorb the oil. Season with Maldon salt. 3. Place the potatoes in a small dish to share, and dot with brava sauce and wasabi mayonnaise. Sprinkle with chopped chives. 23 SHREDDED CHICKEN TACOS WITH SPICY AIOLI

WoodGreen Community Services Serves 4 to 6

INGREDIENTS

Spice Marinade & Chicken 1 tsp paprika 2 tsp chili powder 1 tsp ground cumin ¼ tsp onion powder ½ tsp ground cayenne 2 tsp oregano, dried 1 tsp salt ½ tsp pepper 2 tbsp olive oil 3 garlic cloves, minced 1 medium onion, diced 2 lb chicken breast, boneless & skinless

Spicy Aioli 4 tbsp mayo 1 tbsp sriracha 1 tsp lemon juice 1 clove garlic, minced Salt and pepper to taste

Assembly Corn tortillas, grilled

PREPARATIONS

1. Preheat oven to 375°F. 2. In a medium bowl blend paprika, chili powder, cumin, onion powder, cayenne, oregano, salt and pepper in a small bowl. Whisk in olive oil, garlic, and onions. 3. Toss chicken in marinade to thoroughly coat, then place chicken on a baking tray. Roast in oven until juices run clear and has reached an internal temperature of over 165˚F, about 25 minutes. Let cool slightly and shred with a fork. Set aside. 4. To make the aioli, whisk together mayo, sriracha, lemon juice, and garlic in a small bowl. Season with salt and pepper to taste. 5. For assembly, fill tortilla shells with shredded chicken and aioli and other toppings as desired.

Tip: Toppings could include: shredded lettuce or cabbage, diced tomatoes, diced red onion, diced avocado, diced Jalapeños, shredded cheddar cheese, cilantro, and lime.

24 WILD SOCKEYE SALMON RILLETTE

Restaurant: Miku Chef Michael Acero Serves 4

INGREDIENTS PREPARATIONS

Sockeye Salmon Rillette Sockeye Salmon Rillette 14 ounces (400g) sockeye salmon 1. Set sous vide temperature to 51C. 2. Prepare the salmon: remove the skin and any pin bones. Place the 2 tsp (10ml) Yuzu juice salmon in a vacuum bag and seal. (You can also use a Ziploc bag and 2 tsp (10ml) Chardonnay vinegar the water displacement method for sous vide cooking.) Immerse the 1 Tbsp (15ml) olive oil bag in the water bath. 1 tsp (5ml) honey 3. Once it has come back up to temperature, cook for 45 minutes. Cool down in an ice bath. 1 1/2 Tbsp (20g) shallots, finely diced 4. Remove the salmon from the bag and wipe any coagulated protein 1 1/2 Tbsp (20g) Rakkyo (Japanese pickled from the surface. scallions), finely diced 5. Using a fork, gently break the salmon into smaller flakes. Combine 1 1/2 tsp (8g) salt with all the other ingredients and adjust the seasoning to taste. Pinch of white pepper Iwanori Butter 3 Tbsp plus 1 tsp (50g) crème fraiche Combine all ingredients together.

Iwanori Butter To Serve 8 ounces (225g) unsalted butter, at room Lightly toast the brioche and spread with iwanori butter. Top with a generous serving of salmon rillette. Garnish with micro greens and chives, temperature and dust with pink peppercorn flakes. 1 ounce (30g) Wakame seaweed, minced 1 tsp (1g) Ao Nori flakes (seaweed flakes) 1 ounce (30g) Tosaka seaweed, minced 1 Tbsp (15ml) Japanese soy sauce

Garnishes Micro green kale Pink peppercorn flakes Chives, finely chopped

25

COD CAKES

Wychwood Open Door Serves 12

INGREDIENTS

Poaching Stock 1 yellow onion, diced 2 celery stalks, diced 2 carrots, diced 2 bay leaves 3 L water

Cakes 4½ lb cod, poached 3 lb white potatoes, peeled and diced ¼ cup butter 1 white onion, diced 2 eggs 1 bunch fresh parsley, chopped Salt and pepper to taste 3 cups vegetable oil, for frying

PREPARATIONS

1. Prepare poaching stock ahead of time: place onions, until incorporated. celery, carrots and bay leaves in a medium stock pot 7. Form 3-inch patties and place on a baking tray. Chill in and cover with water. Bring to a simmer, and cook for at refrigerator for at least 30 minutes to let them firm up least 2 hours. Strain into a heat-resistant container and before frying. cool. 8. Preheat oven to 300°F. 2. In a large pan, cover cod with poaching stock. Steam 9. In a deep frying pan, heat vegetable oil over medium covered over low heat until fish starts to break apart, heat. Fry patties until brown, about 2 minutes each side. about 10 minutes. Remove fish and set aside to cool. Be careful not to over handle the patty as it will break 3. In a separate pot, cover potatoes with water and bring apart easily. to a simmer. Cook until tender, then drain and mash 10. Place fried patties on a parchment-lined baking tray, and with butter. Place in a large mixing bowl, and set aside bake further for 10 minutes. to cool. 11. Serve hot. 4. In a food processor, pulse together onions and eggs until the mixture becomes frothy, about 2 minutes. Tip: Serve with corn relish or aioli 5. Add ½ of the poached fish to the egg/onion mixture and blend until it forms a smooth mousse. 6. Fold mousse into cooled mashed potatoes. Break apart remaining fish and add to potatoes along with chopped parsley. Season to taste with salt and pepper, and blend

27 DUCK LIVER MOUSSE WITH APPLE ALLSPICE CHUTNEY

Restaurant: Richmond Station Chef Carl Heinrich Serves 6

INGREDIENTS PREPARATIONS

Duck Liver Mousse Duck Liver Mousse 1/2 lb (250g) duck livers 1. Dry the livers and sear in a very hot pan on one side until nicely browned. Set aside. 3 oz (100g) duck fat 2. Warm the 35% cream but do not let it boil. 1/3 cup plus 2 Tbsp (100g) Butter 3. Combine all ingredients in a blender, blend on high for 15 seconds. 1 Tbsp (15ml) brandy Pass the mixture through fine sieve. 1 1/2 Tbsp (22ml) sweet wine 4. Place the duck liver mousse into a sous vide bag and vacuum seal. 5. Cook sous vide for 1 hour at 70C, rotating halfway through the 1 1/2 tsp (8g) salt cooking. Gently remove the mousse from the sous vide and place in 1/4 tsp (1g) DQ1 curing salt ice bath to cool. 1 1/4 cups (300ml) 35% Cream Richmond Station cooks the mousse sous vide but it can be baked in a terrine mould 2 egg yolks (50g) in a water bath; in that case, cook the mousse to 62C and remove from the oven. It will continue to cook on the counter. Apple Allspice Chutney 1/2 lb (250g) apple, small dice Apple Allspice Chutney 2/3 cup (100g) shallots, diced Combine all the ingredients in a pot and simmer until slightly thickened. 1 1/2 tsp (7g) garlic, minced To Serve 1/3 cup plus 2 tsp (87ml) white wine vinegar Sprinkle the duck liver mousse generously with sliced chives. Serve with 1/2 cup plus 1 Tbsp (135ml) apple cider vinegar slices of toasted brioche. 1 cup (250g) sugar 2 tsp (10g) allspice powder 1 1/2 tsp (8g) salt

To Serve Toasted brioche Sliced chives

28 VEGAN PIZZA PARTY

Stella’s Place Serves 12

INGREDIENTS 4. Using your fingertips, gently blend the wet and dry ingredients to form a paste. Place dough mixture on a flour dusted countertop, and knead until is smooth and 1 tsp dry active yeast firm, about 10-15 minutes. Divide in two. 1 cup warm water 5. Place dough mixtures into 2 greased mixing bowls.Cover 1 tsp sugar with a clean towel, and let rest until doubled in size, 2 cups all-purpose flour about 30 minutes. 6. On the greased pizza pans, roll out dough using a rolling 1½ tsp salt pin, or press the dough down with your fingertips, to 1 tsp olive oil cover entire pan evenly. 7. Top with desired toppings, and bake until the crust is golden brown, about 10 to 12 minutes. PREPARATIONS 8. Let the pizza rest for a few minutes, slice and serve to your peers. 1. Preheat oven at 450°F. Gently oil 2 14 inch pizza pans. 2. In a small bowl, whisk together yeast, warm water and Tips: when blending dough and you find it either too dry or sugar. Let yeast bloom in a warm area for 15-20 minutes. too moist, add flour or water to adjust accordingly. Some When it is fully bloomed, a layer of foam will surface. pizza topping options are: tomato sauce, grated mozzarella, 3. In a large bowl, blend flour and salt. Make a well in the sliced onions, cooked eggplant, diced tomatoes, sliced middle of the dry ingredients and pour in bloomed yeast peppers, sliced mushrooms, spinach, or any of your other blend and oil. favourite toppings.

29 Digitarals pSlaiygernage Made Easy

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30 www.rasplayer.com WELSH RABBIT WITH DRY CURED LAMB SHOULDER AND CELERY-MUSTARD SEED RELISH

Restaurant: The Oxley Chef Andrew Carter Serves 4

INGREDIENTS PREPARATIONS

Sourdough bread Welsh Rabbit 1. Melt the butter in a pot and whisk in the flour. Cook, stirring until thickened. Welsh Rabbit 2. Mix in mustard, Worcestershire sauce and cayenne 1/2 Tbsp (7g) butter pepper. Add stout and bring to a slow simmer until it 1/2 Tbsp (4g) all-purpose flour thickens. 1/2 tsp (3ml) Keen’s mustard 3. Add the cheese and stir until melted. 4. Season to taste. 1 Tbsp (15ml) Worcestershire sauce 1/4 tsp (1g) cayenne pepper Cured Lamb Shoulder (Curing Mix) 1/2 cup (125ml) stout beer 1. Stir the salt and brown sugar together. 1/2 lb (225g) cheddar cheese, grated 2. Grind the peppercorns, fennel seeds, fenugreek, coriander seeds and rosemary together, and stir into the salt-sugar Cured Lamb Shoulder mix. Note: curing the lamb shoulder takes 4 to 5 weeks. 3. Pack the cure mix thickly onto the lamb shoulder meat. Store-bought cured meats can be used instead. Place in the refrigerator for one week to cure. 4. Remove the lamb from the cure mix and rinse it off. 5. Pat the meat dry and hang in a cool place for 3 to 4 12 ounces (350g) boneless lamb shoulder weeks. 1/4 cup (60g) Kosher salt 1/4 cup (60g) soft brown sugar Celery-Mustard Seed Relish 3/4 tsp (2g) black peppercorns 1. Place all ingredients in a heavy bottom pan. Cover and bring to a simmer. 2 tsp (10g) fennel seeds 2. Cook slowly, stirring occasionally until the liquid is 1 tsp (5g) fenugreek reduced to a syrup. 1 tsp (5g) coriander seeds 3. Remove from heat and add salt to taste. Cool completely. 1 tsp (5g) dried rosemary To Serve 1. Slice and toast the sourdough bread and lay in a baking Celery-Mustard Seed Relish dish. Top with Welsh rabbit sauce mix. 1 cup (250g) celery, finely diced 2. Place in preheated 350F oven for 4 minutes. 1 cup (250g) onion, finely diced 3. Remove from oven and top with shaved cured lamb shoulder. 1 small clove of garlic, pureed 4. Garnish with a small spoonful of celery relish. 1/2 bay leaf 2 tsp (10g) yellow mustard seeds 1 tsp (5g) poppy seeds 1/4 cup (60ml) white wine vinegar 1/4 cup (60g) brown sugar Salt to taste 31 BAKED APPLE ROLL

Weston Frontlines Centre Serves 15

INGREDIENTS

Dough 4. Cover dough with plastic wrap and let rest in a warm place 1 cup (240 ml) whole milk for 1.5-2 hours, until doubled in size. Alternatively, you can refrigerate the dough overnight. ¼ cup unsalted butter, melted 3 ¼ cups all-purpose flour Filling ¼ cup granulated sugar 1. In a medium bowl, toss together apples and lemon juice. 2 tsp instant yeast 2. In another bowl, mix together sugar, flour, salt, and 1 large egg cinnamon, then add it to the apples and toss to combine. Add vanilla, and mix again. ½ tsp salt 3. In a large heavy skillet over medium heat, melt butter. Add apple mixture and cook, stirring occasionally, until Filling the apples are tender but not mushy and coated with a 3 cups apples, caramel-like sauce, about 8 minutes. 4. Transfer to a large bowl and let cool to room temperature, peeled and sliced into ¼-inch cubes about 30 minutes. 1 tsp lemon juice ⅔ cup (140g) light brown sugar Putting it Together 1½ tbsp all-purpose flour 1. Preheat oven to 350°F. 2. When dough has doubled in size, gently punch it to Pinch of salt remove air. Roll dough into an 18x10 inch (45x25 cm) ¾ tsp ground cinnamon rectangle. ½ tsp vanilla extract, optional 3. Spread apple filling evenly, leaving a small border around 3 tbsp unsalted butter the edges of the long sides of the rectangle. Starting with the long edge, roll dough to form a log, and pinch to seal the seam. PREPARATIONS 4. Cut into 12 equal size pieces and place cut side up on a greased 9x13-inch pan. Cover and let rest to rise for about 1-1¼ hours, until dough has almost filled the pan. Dough 5. Bake rolls in the oven until the tops have browned and a 1. In a small saucepan over low heat, heat milk and butter skewer inserted into the rolls comes out clean, about 25 until melted and lukewarm to the touch. to 30 minutes. If the rolls brown quickly while baking, 2. Place flour, sugar, and yeast in the bowl of a standing cover them loosely with aluminum foil. Allow rolls to cool mixer and mix to combine, then stir in salt. Add egg and completely on a wire rack. milk-butter mixture. Attach dough hook and mix on low 6. Serve warm. Freeze any leftovers and rewarm them when speed for 3 minutes, until dough starts to come together. ready to eat. 3. Increase mixer speed to medium-low and mix for another Tip: If dough is too sticky and looks more like batter than 10 minutes, until dough pulls away from the sides of the dough, add a bit more flour, 2 tbsp at a time. Don’t be tempted bowl. Stop periodically to scrape down the sides and to add a lot, the dough should be soft. bottom of the bowl. KOREAN BBQ CHILI SAVOURY MEDITERRANEAN BARLEY BREAKFAST BOWL Serves 6 Serves 2

INGREDIENTS INGREDIENTS

1 lb (500 g) ground beef 2 cups (500 ml) cooked barley, kept warm 4 green onions, sliced and separated into 5 tsp (25 ml) Italian Seasoning with Flax white and green parts 2 tbsp (30 ml) vegetable oil, divided 1 can (540 ml) red kidney beans, undrained 1/2 onion, diced 2 cans (213 mL each) tomato sauce 1/4 red pepper, diced 2 tbsps (30 ml) soy sauce 1 cup (250 ml) baby spinach 2 tbsps (30 ml) rice vinegar 2 eggs 1 tbsp (15 ml) granulated sugar 1/2 cup (125 ml) crumbled feta cheese 1 tbsp (15 ml) Chili Powder 2 tsps (10 ml) Garlic Powder 2 tsps (10 ml) Ginger Ground PREPARATIONS 1/2 tsp (2 ml) Cayenne Pepper •Organic Sesame Seed, for garnish 1. In a medium bowl, combine cooked barley with 4 tsp (20 mL) vegetable oil and 4 tsp (20 mL) seasoning. Set aside. 2. Heat remaining 2 tsp (10 mL) oil in a large skillet. Add onions, peppers, and remaining 1 tsp (5 mL) seasoning. PREPARATIONS Sauté until onions and peppers have softened. Add spinach and cook another 2 minutes until wilted. Set 1. Cook ground beef and white part of green onions in aside mixture. large skillet on medium-high heat until beef is no longer 3. In the same pan, fry eggs. pink. Drain fat. 4. Assemble the bowl: Divide barley between 2 bowls. Top 2. Stir in remaining ingredients except sesame seed. each with ½ of the onion and pepper mixture and a fried Bring to boil. Reduce heat to low; cover and simmer 15 egg. Garnish each bowl with feta cheese. minutes or until slightly thickened, stirring occasionally. 3. Sprinkle with remaining green onions and sesame seed. Serve over cooked jasmine rice or noodles, if desired.

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