Parmigiano Reggiano Stock
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Making the Parmesan stock for Risotto Cacio e Pepe is the first challenge, but follow the instructions and it will be perfect.
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These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
Featured Recipes
Risotto Cacio e Pepe
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Massimo Bottura is a three-star Michelin chef with a mission. When a powerful earthquake hit his native Modena, Italy in 2012 and toppled countless wheels of Parmigiano Reggiano which broke and split, he developed this risotto recipe to make use of the shattered blocks of cheese. A lively intellectual and storyteller who creates a vision for each plate, Bottura, 52, was recently in Toronto as a guest of the George Brown College cooking school, which is pioneering an Italian program in Italy.
Read MoreSpaghetti Caesare
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This is adapted from Massimo Bottura’s 2014 cookbook Never Trust a Skinny Italian Chef, published by Phaidon. The recipe is a nod to American Caesar salad. Colatura di alici is a fermented anchovy sauce that is delightful. If you can’t find it, substitute fish sauce.
Read MoreRed Rice Salad with Red Wine Vinegar
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Aromatic red rice is mahogany-coloured rice that is minimally milled to keep most of its bran husk. It is also called Wehani rice. The flavours are nutty and sometimes popcorn-like. The rice is perfect for a rice salad because it is slightly chewy and does not get mushy. If you like goat cheese it can be sprinkled over the finished salad.
Read MoreMashed Sunchokes
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Sunchokes or Jerusalem artichokes taste like artichokes but are no relation. Instead of peeling them, scrape them with a small knife. Don’t worry if any skin is left on – it is edible.
Read MorePea and Sorrel Soup
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Lemony sorrel grows like a weed in the garden and is available in all farmers’ markets. It is often sold at the supermarket as an herb.
Read MoreDuck Curry
/The sauce for this duck breast is Thai-inspired. The addition of coconut milk, lemon grass and hot spices give a depth of flavour to the sauce, which is enriched when served over the duck breasts. If you can’t get duck breasts, use chicken breasts as a substitute.
Alsatian Bacon Tart
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This is fantastic either hot or cold and it reheats in a 350 F oven for 5 to 10 minutes. Cut in slices and serve as a first course with a small salad or cut in smaller slices as an hors d’oeuvre.
Read MoreAsparagus Tamale with Cured Salmon
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Toronto Taste, one of the city’s original culinary fund-raisers, celebrated its 25th year this weekend. The lineup for the annual event – in support of Second Harvest’s food-rescue program, which turns surplus food that would otherwise go to waste into healthy meals for people in need – includes more than 40 chefs from the city’s best restaurants, wineries and breweries.
Read MoreCoconut Cream Pie
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There are many ways to make coconut cream pie, so we imagined what we would like: lots of coconut-flavoured filling, a sweet crust and whipped cream and coconut for decoration.
Read MoreRhubarb Strawberry Crumble
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This is a great dessert for rhubarb lovers. The recipe was tested with hothouse rhubarb. Pink hothouse rhubarb is sweeter than the green outdoor variety. Adjust sugar depending on the type you have.
Dandelion Salad with Caesar Vinaigrette
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This slightly bitter salad refreshes the palate. Using a Caesar-type vinaigrette balances the taste of the dandelion greens and brings out the sweetness in the cherry tomatoes.
Read MoreChocolate Strawberry Tart
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This cheesecake’s classic combination of strawberries and chocolate balances the bitterness of cocoa with the sweetness of the fruit. Add to that the richness of mascarpone and the crumble of a traditional Scottish shortbread crust, and you’ve got a truly indulgent – and seasonal – dessert.
Read MoreSlimline Chicken Wings
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These are the wings I make so I can devour chicken wings without feeling guilty. They are simmered in stock to remove some of the fat, and the sauce is kept as fat-free as possible without sacrificing any taste. Use the leftover stock as a base for Asian soups or sauces.
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Traditional Cypriot Tahini Pies
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If you ever had the urge to make one of the honeyed Greek desserts, try this much easier version.
Read MoreClassic Gazpacho
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What could be more summery a dish than gazpacho, that cold Spanish soup that requires firing up nothing more than a blender?
Read MoreRigatoni with Eggplant
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Rigatoni is perfect for this dish because the sauce settles inside the pasta as well as outside. Penne is a decent substitute. This is also a good vegetarian option for a buffet.
Read MoreHoney Cupcakes
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The recipe is adapted from an old cookbook called For the Love of Baking by Lillian Kaplun.
Read MoreVegetables with a Side of Steak
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Portland, Ore., is home to a superb dining scene that often sets the trends through its network of exciting restaurants. Famous for its laid-back but inspiring food scene, it was home to the birth of the food-truck craze (there are more than 600 in the city). Visiting Portland recently, I saw that the new trend is vegetable-forward cooking, where vegetables are the main attraction, with protein in a supporting role.
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