Aaf may13

May 2013

Free monthly canadian magazine

URMIA Market page 18

Contents _________________________________________ 3

Spaghetti alla Maria

6

Celebrating Spring

5 8 10

A Worldwide Street Food Staple Dinner of Herbs

Eating Healthy With DIAMONDS

12

Eat Like a Crane

16

Spring Into Spring!

15 18

20 22

24 27 28 30

Spaghetti Alle Vongole Ontario beef: who needs chemicals-free meat?

Make your own spring diet

Exploring bottle form and content Top International Cuisines SweetLife

"Rabbit, Rabbit,Rabbit…"

Spring Recipes

May 2013

Free monthly canadian magazine

2727 Steeles Ave. West, Unit 307, Toronto, ON, Canada, M3J 3G9 416.477.6107 • 416-877-0449 email: aaftoronto@gmail.com join to our group

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All About Food MAY 2013

italian cuisine

Spaghetti alla Maria 1. Heat 4 tablespoons of the oil in a large pan.

Add the tomatoes and garlic, season to taste with salt and pepper, cover, and cook over low heat, stirring occasionally, for 25 minutes.

2. Meanwhile, heat the remaining oil in a heavy skillet. Add the eggplants and cook, stirring occasionally, for 5 minutes, until evenly golden brown.

Remove with a slotted spon and drain on paper towels.

3. Bring a large pan of lightly salted water to a boil. Add the pasta, bring back to a boil, and cook for 8-10 minutes, or until tender but still firm to the bite.

SERVES 4

4. Meanwhile, stir the drained eggplants into the tomato mixture.

Taste and adjust the seasoning, adding salt and pepper if needed.

5. Drain the pasta and place in a warmed serving dish. Add the tomato-and-egglpant mixure, basil, and half the pecorino cheese. Toss well, sprinkle with the remaining cheese, and serve immediately.

¾ cup olive oil 1 lb 2 oz/500 g plum tomatoes, peeled and chopped 1 garlic clove, chopped 12 oz/359 g eggplants, diced

14 oz/400 g dried spaghetti ½ bunch fresh basil, torn 1 ½ cups grated pecorino cheese Salt and pepper

Solo Maria Restaurant

A Culinary Heaven of Fine Italian Cuisine.

Also offering Catering and Take-out or all your Special Occasions.

Book your Business Lunch anytime!

Mon-Sat 5 pm-10 pm or more Sunday By request www.aaftoronto.com 416.477.6107

905-780-6692, 905-780-0876 10610 Bayview Ave. Richmond Hill, ON 3

Shawarma combo

1299

$

Shawarma, Three Falafel Balls, Saffron Rice, Paradise salad, Hummus, Tahini, Olive Oil

Shawarma plate

999

$

Shawarma, Saffron Rice, Mixed Paradise salad, Tahini, Darasing Sauce

Shawarma sandwich $530 Shawarma, Pita Bread,Mixed Paradise Salad, Tahini

Falafel Plate

699

$

Six Falafel Balls, Large Plate Mixed Paradise Salad, Tahini

Falafel Combo

999

$

Baba Ghanoush, Mixed Paradise Salad, Hummus, Tahini, Olive Oil

Lamb Kebab

1199

$

One Skewer of Fresh Ontario Lamb, marinated with fresh Paradise spices, Basmati Rice, Mixed Paradise Salad

999

Beef Kebab

$

Grilled Beef, marinated with fresh Paradise spices, Basmati Rice, Mixed Paradise Salad

999

Koobideh

$

Two Skewers of Ground Lamb and Beef, marinated with fresh Paradise spices, Basmati Rice, Mixed Paradise Salad

1299

Barg

$

One Skewer of Tender Lean Meat and One Skewer of Ground Beef, marinated with fresh Paradise spices, Basmati Rice, Mixed Paradise Salad

999

Chicken Souvlaki

$

Grilled Chicken, marinated with fresh Paradise spices, Basmati Rice, Mixed Paradise Salad

1099

Manto

$

Marinated with fresh Paradise spices Steamed Dumplings filled with Minced Beef, Herbs and Paradise species, topped

by Lentils and Delicate Yogurt Sauce

749

Ashak

$

Vegetable Steamed Dumplings topped by Delicate Yogurt Sauce

Family Combo

3999

$

Four Skewers of Kofte Kebab, One Skewer of Chicken Breast, One Skewer of Chicken Souvlaki, Mixed Paradise salad, Basmati Rice, 4 Pop Drinks, All Kind of Sauces and Sumak

4

All About Food MAY 2013

Middle Eastern Cuisine

Shawarma is a type of street food found all over the Middle East, North Africa and parts of Europe. Traditionally, the dish consists of skewered meat cooked upright, a sauce and various toppings wrapped together in a piece of flatbread. The wrap usually comes with chicken or beef, but there are also varieties with kafta and soujouk, as well as with lamb and occasionally turkey. Garlic paste (for chicken shawarma) or Tahini

A Worldwide Street Food Staple

sauce (for beef) are the most common, and as for other ingredients in the sandwich they can include grilled tomatoes, chopped parsley, French fries, grilled onions and pickles.

In Arabic, shawarma is a verb that means “to turn.” And the turning is very important when cooking this dish. The faster the shawarma turns, the fresher the cuts of meat are when they reach the wrap.

Though this dish doesn’t seem too complicated, only a good shawarma chef knows when the meat is ready, how to cut from the cooked meat, and how to balance the right ingredients. A good shawarma chef will complement each meat with the right spices or special sauce.

Shawarma is an everyman’s food.

But a good shawarma is such a culinary delight, that no one, irrespectively of their status, can resist.

Homemade Beef Shawarma Ingredients Meat: 2 lbs of fatty beef cuts (roast cut/steak cuts/butter steak…)

Marinade Ingredients: • ½ cup of freshly squeezed lemon juice • ¼ cup of olive oil • ¼ cup of apple cider vinegar • 5 cloves of garlic • 1 teaspoon cloves • 1 teaspoon salt • ½ teaspoon cumin • ½ teaspoon caraway (ground fennel) • ½ teaspoon cardamon • ½ teaspoon of oregano or thyme • ½ teaspoon cinnamon • ½ teaspoon nutmeg • ½ teaspoon crushed peppercorn • ¼ teaspoon of cayenne pepper • ¼ teaspoon ground ginger • Sandwich Ingredients: • ½ cup of finely cut Italian parsley; grilled tomatoes; French fries; pita bread Tahini sauce: 2 teaspoons of Tahini paste; 1 cup of freshly squeezed lemon juice; 3 gloves of garlic, crushed; a dash of salt.

In a small bowl, whisk the Tahini paste, crushed garlic, lemon juice and salt until you turn the paste into a sauce.

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DIRECTIONS

Marinade 1. Mix the spices with the lemon juice and apple cider vinegar in a blender for a couple of minutes.

2. Cut the beef into chunks of 4 inches long by no more than ⅔ inch thick.

3. In a bowl, rub the meat with the marinade, sprinkle a bit of olive oil then rub again, cover and let marinate overnight in the fridge.

Grilling 1. Lay the marinated shawarma chunks on a panini or George Foreman grill and cook for 10-15 minutes on medium-high heat. OR lay the chunks in a Pyrex tray with a bit of marinade, cover the trap tightly with aluminum foil, then gently bake at 270300F for 2 hours.

Serving the Shawarma Place about 4-6 ounces (to taste) of shredded shawarma in a pita bread along the diameter, sprinkle some Tahini sauce, add freshly grilled tomatoes, French friesand a garnish of Italian parsley. Roll the bread.

2. Once cooked, shred the meat on a cutting board and serve hot.

5

iranian cuisine

Celebrating

Spring

Ancient Mediterraneans really knew how to celebrate the transition from winter to spring, throwing big feasts at the spring equinox.

People of Persian descent have kept the tradition for thousands years and nowadays celebrate the Persian New Year, Nowruz, which begins when the sun crosses the equator and winter ends.

This is not a religious holiday. Celebrating fertility and renewal with generous feasting, Nowruz is full of symbols, for instance, apples represent beauty; fish symbolizes abundance; garlic stands for health and fertility; wild olives - fertility and love.

Persian New Year is famous for its beautiful traditions and of course for its delicious food. Whatever is cooked for the days of celebration it tastes like real spring, as most dishes are prepared with loads of fresh spring herbs.

6

Some traditional Nowruz foods have good luck wishes for the New Year associated with them. Reshteh Polo (rice cooked with noodles) is associated with the wish of success in life. Dolme Barg (a mixture of cooked vegetables, meat and rice wrapped in vine leaves and cooked again) carries the association with the wish of fulfillment of hopes and dreams.

On the night before the New Year, most Iranians will have Sabzi Polo Mahi, a special dish of rice cooked with fresh herbs and served with smoked and freshly fried fish, and Koukou Sabzi, a light and fluffy omelette soufflĂŠ made of fresh herbs with eggs fried or baked.

Though Nowruz feasts end with the first days of April, what can prevent us from enjoying the freshness and good of some of its traditional recipes throughout the whole year?

Try the recipe of Kookoo Sabzi, full of the good and delicate flavor of spring herbs. And if you decide to cook it for your family or friends, don’t forget to mix the ingredients with the warmest wishes of happiness and good fortune. Believe us, it works not only during the Persian New Year.

All About Food MAY 2013

Kookoo Sabzi RECIPE

4 Servings

Ingredients: 1 kg herbs (coriander, lettuce, parsley, dill, spring onion ends), 4 large eggs, one spoon crushed walnut (optional), one tablespoon baking soda, one tablespoon wheat flour, 4 tablespoon cooking oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper.

Directions:

Wash herbs and rinse thoroughly. Chop finely and fry in 2 tablespoon oil for about 5 minutes.

Let cool completely.

Beat eggs well, then add salt, black pepper, flour, baking soda and walnuts. Add fried herbs and mix well.

Heat 2 tablespoon oil in a non-stick pan until it is hot.

Pour in the mix, flatten the surface with the back of a spoon, and place the lid on. Reduce heat and fry for about 10 minutes, until kookoo is cooked under. Cut radially into 4 equal pieces, turn over, and fry for another 10 minutes. Serve it warm or cold.

www.aaftoronto.com 416.477.6107

7

D

inner of Herbs

If you are health-conscious and have good housekeeping skills you certainly know about using herbs in cooking to add flavor without fat, salt or sugar. Recent studies have shown that the antioxidant properties of herbs add more health to your meals, too.

Healthy herbs have long played an important role in our wellness. The qualities we prize in herbs are even more vital today to purify our body and mind. Actually, most people use herbal parts in everyday life, whether in yummy recipes, for their fragrance or for their healing power as home remedies. This way or the other, herbs have many benefits.

Herbs can prevent inflammatory processes. They contain many useful substances such as oils, nutrients, sterols which help our body to fight against germs, exterminate toxins, boost the immune system and metabolism. Such handy foods as garlic can lower cholesterol and blood pressure and even strokes coronary artery disease.

Curcumin has wide anti-inflammatory properties and prevents Alzheimer’s disease.

Oil extracted from dill seeds has anti-spasmodic, digestive, disinfectant and sedative properties. Peppermint-herb is an excellent source of potassium that helps control heart rate and blood pressure. Many unique substances found in herbs reduce blood sugar level. So it is evident that herbs can be not only edible but also medicinal when consumed in appropriate dosages.

Another essential point is that the use of herbs expands health without extra calories and makes dishes less bland. Various herbs are widely used in culinary but usually in small amounts because they provide flavour or enhance it, the taste of herbs shouldn’t be lavish. Herbs can be used as fresh leaves or as dry mixes. Leaves are used in soups, salads, sauces and drinks.

Some herbs and spices are used worldwide.

Basil herb

It is often called the king of herbs and also known as “holy herb”. It comes from India and Iran, and is very popular in other cuisines of Thailand, Vietnam, Taiwan. Basil has 8

strong and pungent smell.

It is known as “Asian basil”, although, there are other types of basil – “Mediterranean” or sweet basil and “lemon” basil. This herb contains substances which provide anti-oxidant protection, nutrients, minerals such as copper and magnesium, vitamin A essential for vision, vitamin K for bone strengthening. Leaves is a source of iron which determines the oxygen-carrying capacity of the blood. Basil has wide anti-bacterial properties. A recent study shows that basil protects from age-related macular disease, especially in the elderly.

If you buy it in the herb store then choose fresh deep green leaves with no dark or yellow spots.

Fresh leaves are usually stored in the refrigerator. Dried basil is kept in a glass container in a cool, dark and dry place about six months. Fresh leaves are washed in cold water to remove dust and added at the last minutes in the cooking recipes to preserve its essential oils.

Basil leaves are used to flavor any vegetable, poultry, or meat dish. The herb is also used in tomato and egg dishes, stews, soups, and salads. It is a main ingredient in Italian pesto. For medical purposes you can make basil tea. It is an important remedy for symptomatic relief with inflammatory health problems like arthritis, osteoarthritis, and inflammatory bowel conditions. Basil tea helps relieve nausea and is thought to have mild anti-septic functions.

Oregano

This herb grows in Eurasia and Mediterranean regions. Some experts believe oregano a mini salad because a bunch of oregano has as much antioxidant power as three cups of chopped broccoli. Oregano is among the herbs richest in antioxidants

and it perfectly goes into familiar, everyday foods as well as in new reci- pes. Oregano is added to pasta or pizza sauce or even as a seasoning for a grilled cheese sandwich. Sliced tomatoes become exceptionally delicious with oregano blended with bell pepper.

Cilantro

Chinese parsley or dhania is native to regions of southern Europe, North Africa and Asia. The whole plant is edible. Its leaves are used in many Asian foods. In Eastern Europe cilantro is added in salads. Cilantro chopped leaves are served as a side dish.

It is recommended to consume only fresh leaves as they fade quickly when removed from the stem. Most recipes advise using raw cilantro because heat diminishes the flavour. That is why the herb is usually added before serving, but some Indian and Asian recipes use cilantro in large amounts and the leaves are cooked until the flavour diminishes. Fresh cilantro leaves cannot be kept for a long time even in the fridge - dried or frozen cilantro is not fragrant and loses its flavours.

Celery

Celery is cultivated in North America. There are mainly two types of it – white and red.

White celery is considered to have the best flavors; it is crisp and tender at the same time. Its thick bunches with little green leaves remaining are sold everywhere.

Under certain conditions celery ribs can be stored about two months. Celery stalks are eaten raw, added in soups or stews.

The medical properties of the celery are also well-known: it lowers blood pressure, reduces body weight because celery contains low-calorie dietary fibre.

All About Food MAY 2013

Cilantro Pesto

Basil Tea

1 clove of garlic 1/2 cup of almonds, cashews, pine nuts or other nuts 1 cup fresh cilantro leaves, packed 2 tablespoons lemon juice 6 tablespoons olive oil

Ingredients: (makes 2 cups of tea) 2 cups water 3 tbsp chopped fresh leaves OR 2 cups water 1½ tbsp dried basil

Directions:

Fresh: Add the chopped leaves to a cup, pour on some just boiled water and let steep for 5 to 10 minutes before serving. If you chopped them finely enough, you can chew and eat the fresh leaves without straining.

Dried: You can use it just like loose tea leaves and just do the same as above, or, add the dried herb to a teapot and pour in some boiling water.

Let steep (sit) for about 5-10 minutes before pouring through a strainer.

Process the cilantro and olive oil in a blender (add some water if it gets too thick). Add remaining ingredients and blend to a thick paste which can be frozen. You can add other nuts and spices to suit your taste

That's it! A refreshing healthy cup of basil tea in no time at all!

Celery Soup 1 large onion 1 large russet potato 3-4 small -medium carrots 10 medium-length stalks of celery, washed well 3 tablespoons extra-virgin olive oil 2 cloves garlic, chopped 5 cups of lightly-flavored, great tasting, vegetable broth (or water) 2 cups cooked wild rice, brown rice, barley, or wheat berries 1/3 cup celery leaf pesto Parmesan cheese, freshly grated (optional)

Celery and Mushrooms Salad Serves 4-6

• 7 tablespoons Extra Virgin Olive Oil, divided • 1 pound mushrooms, delicate varieties such as cremini, oyster, or shiitake are best, wiped clean and sliced as thin as possible • 2 tablespoons fresh lemon juice • 8 ribs celery, shaved paper thin (use a mandolin if you have one) • 1 cup shaved parmigiano reggiano cheese • sea salt and freshly ground black pepper, to taste • 1/4 cup chopped Italian flat-leaf parsley

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Chop the onion, potato, carrots, and celery into pieces that are about 1/2inch or smaller.

In a large thick-bottomed soup pot over medium high heat combine the olive oil, onion, potato, carrots, celery and a few big pinches of salt. Saute for about ten minutes or until the onions and celery soften a touch and expel some water. Stir in the garlic and add the stock. Bring to a simmer and let cook for another 10 minutes or until the celery, carrot and potatoes are just cooked through. Don’t

overcook them into mush. Stir in the rice a few minutes before the potatoes and carrot are cooked though.

Remove the soup from the heat and ladle into soup bowls. Top each with a generous drizzle of the celery leaf pesto (opt) and/or some Parmesan cheese.

1. In a skillet, heat 3 tbsp olive oil over medium high heat. When the oil is hot, add the sliced mushrooms and saute until golden brown, 5-6 minutes. Season with a little salt and pepper and then set aside to cool.

2. TOSS THE SALAD: In a large serving bowl, whisk the remaining 4 tbsp olive oil with the lemon juice.

Add a little salt and pepper and then taste. Add more oil or lemon juice as you like. Add the celery, cooled mushrooms, cheese, and parsley to the bowl and toss until combined.

Season with sea salt and pepper and serve.

9

Eating Healthy With DIAMONDS

Grilled salmon fillet

HEALTHY, FILLING, LOW CALORIE/CARB LUNCH AND DINNER meals should always start off with a tasty bowl of soup - preferably a broth or vegetable soup low in sodium and without cream. Among our large soup selection, DIAMONDS offers two delicious - what we call - “ZERO soups” made with pure vegetables.

DIAMONDS ZERO VEGETABLE SOUP is prepared in a scrumptious tomato broth with green beans, zucchini, and cabbage. DIAMONDS ZERO BROCCA-FLOWER SOUP is simply made with pure, fresh, broccoli and cauliflower – seasoned, cooked and pureed.

These soups are not only filling, they are uber delicious! Follow up your bowl or cup of soup with a lean but tasty portion of chicken, beef or fish baked, steamed or grilled. DIAMONDS can help you there as well with our juicy and tender grilled salmon fillet, grilled chicken or turkey breast marinated in our secret blend of seasonings (you’ve never tasted anything so good!). Try our famous chicken/spinach loaf which is made with pure chicken breast, egg whites, spinach and our special homemade blend of seasonings. This amazing steamed baked loaf can be eaten hot or cold – spread a little of your favorite gourmet mustard on a slice and you will take it to a whole new level.

Vegetable platter with smoked salmon (lox)

Allways try to accompany your entrée with a raw vegetable salad or DIAMONDS Israeli salad made with diced cucumbers and tomatoes topped with our own oil free lemon dressing, and add a steamed vegetable dish.

At DIAMONDS you can choose from an incredible selection of steamed vegetables. Steamed zucchini in tomato sauce, steamed cabbage with carrots or our super popular steamed spinach and mushrooms are only a few favorites from our menu. With all these starch free dishes, you can fill yourself up with delicious, nutritious proteins and vegetables, all the while not compromising on taste and without putting a dent in your calorie/carb count. If you are on Weight Watchers, you’ll have so many points left over that you won’t know what to do with them!

The kicker here is dessert for the sweets lover! By the time you get to dessert, you will be quite full and happy to forgo it till later in the afternoon and again later in the evening after dinner. This is the best time to get your fruit intake with a bunch of grapes and some nuts or apples and cheese.

Scoops of tuna, salmon and egg salad

DIAMONDS carries a great variety of low calorie and low carb desserts for your eating pleasure ranging from light mousses to sugar free cheesecakes in a variety of flavors - we have something for everyone!

Several dieticians in the GTA send their clients to Diamonds Fine Foods because they personally know that our foods are prepared fresh everyday without chemicals or preservatives and DIAMONDS’ great selection of healthy, heart-smart foods helps make healthy eating a successful endeavor.

We believe, and many of our customers can attest, that if you eat this way, you can eat as much as you want guilt free.

Portion control will never be an issue. Foods like the ones mentioned above are so healthy and rich in nutrients, that you will become a nutritionally smart eater with out the effort and will never again overeat even if you try!

You may follow these guide lines on your own, but allow Diamonds to help fill in with mains and sides. Or just let Diamonds do it all for you so that you'll feel great and see fabulous results in no time at all!

Vegetable platter 10

AT DIAMONDS, WE CAN DO IT ALL FOR YOU, SO YOU DON’T HAVE TO!!!

All About Food MAY 2013

www.aaftoronto.com 416.477.6107

11

japanese cuisine

D

E END MM O C RE BY

Eat Like a Crane

Japan has the lowest obesity rate and the longest life expectancy in the world. What makes the Japanese so fit and sound? Maybe it is exactly what you’ve been looking for to change your eating habits for the better.

Appearance instead of calories

The Japanese are famous for making an art out of food presentation. Beautifully presented food in small portions help them avoid overeating. It turns out that while you are enjoying food with your eyes, your brain has enough time to recognize when you’re full. On the opposite, unvaried menu and bigger portions may result in eating 45% more than intended.

Try taking more care in presentation and before starting to eat, feast only with your eyes first. This way you are very likely to feel more satisfied with less food.

Slow down to be slim

If you want to eat less, take your time and chew every bite well. Eating slowly makes you feel satisfied faster and stay in control of how much you have eaten. Don't rush your food and savor every mouthful. Stop eating when you feel that you are 80% full.

Diversity

Eating 30 different foods every day allows the Japanese to build a balanced diet that would include nearly all the nutrients they need. In addition, every single meal usually includes at least 4 or 5 vegetables. In comparison, standard Western diet offers less than a dozen items. To get closer to the diversity of Japanese diet try adding vegetables or fruit as mini-sides with every meal and you’ll become healthier in no time.

Green tea

In Japan, it’s not unusual for people to drink five or six cups of green tea a day. Researchers have found numerous ways in which green tea is good for health. Besides the potential to fight cancer and heart disease its compounds can reduce cholesterol and speed up the metabolism of fat. Why not to replace sugary pop drinks with a few cups of calorie-free green tea?

12

All About Food MAY 2013

Best in traditional Caucasian and European cuisine

Banquets and Celebrations for any Occasion Alternative to red meat

The traditional Japanese diet is featured by a large variety of fish. Omega-3 rich oily fish such as salmon, tuna, mackerel or sardines, is not only a staple sushi ingredient but also a great food to boost your heart’s health.

Japanese meals usually include at least one soy-based dish. Soy bean products will be another healthy choice for those who look for a good source of alternative proteins.

Natto, tofu and soy sauce can be a great vegetarian alternative to red meat as they have little or no saturated fat.

Exercise with your every step

Banquet up to 30 persons

Finally, we all know about the good of physical exercises but always find an excuse for avoiding any regular workout.

In Japan, people get a fair amount of activity in their daily lives. And it is not only because of tai chi, yoga or martial arts they usually practice. The Japanese are active people who incorporate lots of incidental exercise every day.

With probably the lowest level of car ownership among developed countries, people in Japan walk much more intensively than their Western counterparts.

The well-known concept of 10,000 steps per day to help you keep fit and healthy without additional exercise was developed in Japan 40 years ago. 10,000 steps make about 8 kilometers that you can easily walk from dawn to dusk without rearranging your busy day schedule. Just make a few extra steps moving around the office or heading for a coffee shop.

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13

Enjoy the entire restaurant to yourself when you host a private party with more than 30 guests.

www.kruzogrill.ca Open 7 days a week from 11:00 am to 10:00 pm

Dine In • Take Out • Catering

LUNCH SPECIAL

$8.99

Kruzo Creamy Mushroom Soup (served in bread)...............................$6.95 Lamb Soup (Harcho)..........................$4.95 Borsh, Lentil Soup............................$2.95 SANDWICHES Pita - Laffa Chicken Shawarma......................$5.95 - 7.95 Beef & Lamb Shawarma...............$5.95 - 7.95 Falafel.........................................$4.95 - 6.95 Large

- Small

Shawarma Dinner........................$12.95 - 9.99 Chicken Breast Shish Kebob........$14.95 - 9.99 Chicken Shish Kebob...................$13.95 - 9.99 Lamb Shish Kebob.......................$15.95 - 11.95 Beef Shish Kebob.........................$15.95 - 11.95 Lula Kebob..................................$14.95 - 10.95 Chicken Schnitzel........................$13.95 Chicken Tabaka...........................$14.95 Cutlet (Kiev)................................$13.95 Beef Ribs.....................................$19.95 Beef Stroganoff (served in bread)..$15.95 Salmon Filet................................$15.95 Rainbow Trout.............................$15.95 Rib Steak Grill.............................$19.95 Rack of Lamb...............................$20.99 Served with Salad, Garnish, Pickles, Pita and Sauce

14

All About Food MAY 2013

italian cuisine

SPAGHETTI ALLE VONGOLE (Spaghetti with clams)

For 4 servings

Ingredients: 1 lb of spaghetti 1/2 bunch of plain parsley 2 lbs Clams of your choice (previously rinsed in water and fine sea salt)

1 pint of diced cherry tomatoes Garlic diced Extra virgin olive oil (evoo) Salt Chili flakes

Clam Sauce:

Pansear the garlic, chili flakes and clams in evoo for 2 minutes. Add the diced cherry tomato. When the clams open, continue to stir for another 6 minutes.

Directions:

Prepare boiled water and sea salt (1 liter water per 100 g pasta). Follow the directions on the on the label of the pasta you pick.

3 minutes before the advised time, move the spaghetti from water to the pan. Stir all together for 2-3 minutes, add the plain parsley.

Plate the spaghetti and decorate it with the clams, parsley and a touch of evoo.

Buon appetito!

Try the recipe and come to our restaurant to enjoy the dish in "our" way!

ciao!

Nino Cioffi

Every Thursday - live music with Jordano from Amalfi coast, 6.30 till 10.30 pm.

www.aaftoronto.com 416.477.6107

15

Spring Into Spring!

Spring foods are not only products which can improve your metabolism and help you lose weight as well, but they can also be a part of everyday delicious meals. Try to change your eating habits this spring. The good news is that there are well-known and useful foods to help you keep fit while varying your spring meal plan with new inventive recipes. These foods contain much fibre and regulate all necessary bodily functions to make you slim and healthy. Fruit, vegetables and different mollusks is plentiful food which can be treated with imagination. Many of these choices are available either frozen or canned all year round. You will easily find yummy recipes for each of them or invent something on your own.

Artichokes There are many benefits if you have chosen this food: it doesn’t take much to cook; the whole medium bulb usually contains at least 70 calories; it belongs to appetite-reducing foods and what is more, artichokes reduce cholesterol in a natural way. The vegetable aids digestion, hepatic and gall bladder functions. This deeply-lobed fleshy plant is native to the Mediterranean area where it is still a great addition to salads and pasta. Artichokes can be stuffed, boiled, sautÊed in olive oil with garlic or cooked according to well-known Jewishstyle artichokes, which are deep-fried whole.

Beets Beets are also known as table beets, garden beets or red beets. This taproot is highly recommended for diabetics. It lowers blood pressure and cholesterol, prevents heart diseases. Beets are also a great source of antioxidants and have anti-aging effects. Medium boiled beets contain 75 calories.

Both greens and roots are edible, but greens are excellent for eating when young especially in salads and soups. It can be served as a side dish as well. The simplest way to cook beets is just to boil them: they get soft and a bit sweet. The same boiled or raw beets can be added into salads. In Eastern Europe, beet soup, called borsch, is very popular. Russian salad is also well-liked not only by Russians.

Clams Clams is an ever-living source of protein and omega-3 fatty acids. There are numerous edible species and yummy recipes to cook. They are served with pasta in Italian and Mediterranean styles or as an ingredient in mixed seafood dishes. They are eaten raw, baked, boiled and steamed. Anyway clams is a low-fat item which is impossible to resist.

16

All About Food MAY 2013

Eggplant Not so many people remember that a purple plant, called eggplant, is a berry and not a vegetable. A cup of sliced eggplant contains at least 25 calories, but beware: while cooking eggplants may absorb much oil that is why many wise recipes recommend salting, rinsing and draining sliced eggplants to prevent oil and fat absorbing. Eggplants are worldwide: Asian, European, Greek, Middle-Eastern and African cuisines have this magnificent fruit in their recipes. They are served stewed, deepfried, roasted, grilled, baked, sautéed and often blended with tomato and garlic. Just use your imagination – whatever you do with eggplants, whatever dressing you invent – that’s good to eat.

Radishes Radishes are grown and consumed all over the world. There are winter, spring and summer types of radishes. Black Spanish Round and Daikon radishes are universally prized. Radishes suit any fat-free diet, diabetes diet and is good for everyone who controls body weight and wants to boost their metabolism. Medium-sized radishes contain about 15 calories. Normally radishes are eaten raw or can be steamed, so cooking is not a time-consuming process in this case. They can be added to various spring salads or eaten with small amounts of olive oil and salt. Radishes also contain a certain type of fibre which helps to improve digestion and lose weight.

Asparagus Asparagus is fantastic food when young - in a little while it becomes woody. So enjoy asparagus in spring. It is a very beneficial plant: reduces risks for cancer, hypertension, heart disease, contains high-quality dietary fibre, protein, vitamins A, C, E and K. 100 g. of asparagus contains 38 calories. It is served usually as a side dish or an appetizer, but it can also be used in stews and soups. By the way its best property is quick cooking. One of the Roman emperors coined the expression for quick action: “Faster than cooking asparagus”.

Cherries Cherries come into season at the end of spring. They contain dietary fibre and provide daily-necessary dose of vitamin C. 100g. contain 65 calories. It is a good snack in the morning. Excellent cherries relish low-fat yogurt or can be eaten just for pleasure. They suit for any weight-loss programs and well-balanced diets. www.aaftoronto.com 416.477.6107

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Ontario beef:

?

who needs t a e m e e r f s l a c chemi

Most people want their diet to be nutritious, healthy and delicious. Therefore we are ready to pay more for organic foods and so to support responsible local farmers, who produce chemicals free meat without all-powerful antibiotics and hormones.

If you are not an avid vegan then you will agree that the most appetizing thing to eat is a juicy thick steak. Steak experts believe that flavor depends on the quality of beef and prefer so called chemicals-free meat. But what organic beef is?

The Canadian Food Inspection Agency makes strict regulations for what beef may be classified as organic. There are some of them:

ORGANIC MEAT GROCERIES VEGETABLES & FRUITS FRESH BRED HOT TABLE EATING AREA

Hence it is not so difficult to realize why chemicals-free meat is so expensive. It is high production costs and not current trends in eating habits that establish the same high prices for such beef.

Nevertheless, a recent study done by the Organic Trade Organization has shown a steady increase in organic foods sales in Canada and the USA. Today 2 of 3 supermarkets offer their customers such foods. So statistics suggests that we do care of what we eat.

Azerbaijani Cuisine 18

- Cattle must be fed a balanced diet required to maintain the animals’ health.

- They must be fed with purely organic feed that meets certain regulations and standards.

- All young cattle must be fed natural milk, and not a powdered supplement.

- Animals must have access to pasture and get a minimum of 30% of their dry matter intake from grazing.

- A large proportion of the cattle feed should consist of fresh or dried fodder, silage and roughage.

- There must be no drugs, hormones or antibiotics which promote growth in the animal.

- Feed formulas containing manure or other animal waste should not be used.

- They should use only natural methods of breeding, with no artificial insemination - Organic beef producers cannot use any preserving agents and appetite or flavor intensifiers.

Not only supermarkets customers now can buy foods classified as “organic”. Some grocery stores with readymade food departments use chemicals-free meat to cook various dishes. Urmia Market, famous for its wide range of ready-made Iranian and Azerbaijanian dishes, is one of such stores where only chemicals-and -hormone free meat is used. That’s how they explain their choice, “The flavor of dishes we cook mostly depends on what beef or poultry are used. Chemicals-free meat which we buy from specialized farms is always fresh and more delicious besides its general high quality. Although we have to pay more for such meat we can afford the same prices for ready-made dishes as other stores have. Our clients value our food and services, and we appreciate their confidence”.

All About Food MAY 2013

Sofia - Istanbul Grill

Open 7 Days a Week

ne uisi C Serving rian a g l u B & Home Style Breakfast, kish r u T c i Lunch & Dinner uthent Inspiring, A 2100 Steeles Ave W,

restaurant

Featuring Soups, Salads, Kebabs, Shawarma, Doner, Pastas, Seafood, Amazing Homemade Appetizers, Borekas, Baklava, Kunefe, and more!

Parties up to 50 persons

www.aaftoronto.com 416.477.6107

Vaughan, ON, L4K 2V1 Across from “Lada” Building

905-738-1121

Also featuring Daily Lunch Specials Mon-Fri 11:00am – 4:00pm

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www.sofiaistanbulgrill.ca

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Make your own spring diet Spring is the season that inspires thoughts about new life and rejuvenation. When everything in the nature is waking up, we are getting more active and start planning new things. To keep the energy for new undertakings it is worth to reorganize our diet. That’s why spring is the time to say ‘good-by’ to many of our winter favorites and introduce food rich in anti-oxidants into the daily menu.

The basic rules to fit the spring diet are universal and easy to follow. Avoid refined, processed food. Follow the season and consume food that grows in your area. Cook the food for a very short time, which means spending less time in the kitchen and getting more nutrients from your meals.

To make your spring diet healthy and enjoyable consider a few more tips that can be generalized as ‘go green and low on fat’.

Eat breakfast every day to boost your metabolism and burn more calories. Researchers show that people who eat a low-sugar, low-fat cereal for breakfast are more successful at maintaining their weight loss. Start your spring morning with a healthy mix of wholegrain breakfast cereal, fresh seasonal fruit and low-fat yogurt or milk.

Cook green vegetables for lunch every day. Broccoli, spinach, cabbage, chicory, kale contain few calories, full of fibers and are rich in folic acid, beta carotene, vitamin C, calcium and iron,. You can eat them raw in salads, steamed, boiled, roasted or added into soups. Just not overcook them – usually, a couple of minutes will be enough. If you eat green vegetables regularly, besides other benefits, they will help you be thinner and make your skin look more beautiful.

Introduce more legumes and nutrient packed sprouts into your diet. They could be equally good for any meal of the day. Try a few recipes with lentils. These amazing legumes can be prepared as stew, soup or side dish.

Eat light spring soups. Various vegetables – peas, squash, asparagus, spinach, corn – make wonderful light and flavorful soups that won't weigh you down.

Switch to light and quickly prepared dinner food such as salads with endive, radicchio, rocket and other healthy greens seasoned with unrefined cold-pressed oil. Add eggs, lean chicken, tuna, olives or cheese to the salad to make your meal more filling.

If you get hungry between meals, try small dried fruit and nut mix, low-fat fruit yoghurt, wholegrain crackers and low-fat cheese. And remember that just a few small changes in your everyday diet can add up to a healthier and fitter you.

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All About Food MAY 2013

www.aaftoronto.com 416.477.6107

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Our Sommelier Serge Pyatigorsky LCBO agents wine consultant and wine educator, certified by the foremost international institute in wine education: the Wine & Spirit Education Trust (WSET), London, England.

SOMMELIER CORNER

Serge Pyatigorsky, LCBO agents wine consultant and wine educator.

Exploring bottle shape and content The greatest French wines come from Bordeaux and Burgundy, and these regions have also strongly dictated what is considered to be the shape of a regular wine bottle today. Winemaking in these regions has roots in ancient times, but the invention of the wine bottle is a modern history. In spite of the beautiful glass jars that were used for serving wine in Ancient Rome and Egypt, modern wine bottles have progressed a long way, pushing our winemaking to great new heights.

You may have been taught in grade school that the Garonne and Dordogne rivers are located in France and merge into the river of Gironde just before reaching the Atlantic Ocean. Yet it was probably not mentioned at that time that almost all of Bordeaux’s great wine estates are situated along the banks of these great rivers. Here archeologists have been finding numerous historic22

al pieces of broken amphorae, some even bearing seals of merchants from Pompeii. Thus it is established that the Celts living in the region, in the first century B.C., were already familiar with wine drinking. When Roman conquerors finally brought conventional winemaking to these places in the beginning of the new era, one could imagine the tradition was picked up in no time. Now you see that so called “French phenomenon” when eating fatty food with red wine does no damage to blood vessels has a long history.

World-renowned wine grapes such as Cabernet Franc, Cabernet Sauvignon, Merlot and Sauvignon Blanc all sprang from the local vine in the Bordeaux region. The climate and soils of this region were far from perfect for growing grape vine and it took great effort from winemakers to develop each variety.

With hard work and years of dedica-

tion, famous Bordeaux micro-regions such as Medoc, Pomerol, Saint-Emilion and Sauternais were born. Today they produce rich, full-bodied wine with flavor of black cherry and currant. You can hardly read a newspaper through a glass of such wine. Often these wines may also produce distinctive sediment, what is referred to as ‘cream of tartar’.

Burgundy, with its northernmost winemaking region of Chablis, occupies the central part of France. It crosses the country from the north to the south, from the city of Dijon to Lyon. Although winemaking has been developing here since the antique period, small Burgundy vineyards, remote from the sea trade routes, were less accessible then those in Bordeaux. Only kings, their court and high-ranking guests could enjoy Burgundy grown light wines.

Thus Burgundy is rightly proud of both its elegant red wines, produced from

All About Food MAY 2013

Pinot Noir grapes, as well as its classical white wine - Chardonnay. Beaujolais is another extremely popular wine of the region. This light red wine is produced from an old grape variety called Gamay, which grows in the south of Burgundy. This wine features the flavours of raspberry and red cherries, and is referred to as ‘light’ due to its lower levels of tannins. And it is very likely that you can read through a glass of such wine.

As for the bottles, traditionally both Bordeaux and Burgundy wine bottles have such a distinctive shape that each can be easily identified, without reading any labels. Smooth-lined Bordeaux bottles are the most popular worldwide. They have a short neck and high “shoulders” to trap sediment when wine is poured into a glass. The bottles come in one of two possible colors: transparent glass, used for sweet white wines, and green glass, used for the dry wines.

Burgundy wines on the other hand hardly ever have sediment, which is why bottles for this region’s wines are more even-shaped, with sloping “shoulders”. They are typically a bit wider then other bottle types - solid and heavy. These types of bottles are widely used by winemakers in various countries of the Old and New World.

Namely the choice of bottle design depends on the wine’s style: Pinot Noir from California, for example, uses the slopping Burgundy bottles, while Cabernet Sauvignon comes only in the more rigid Bordeaux shape.

Champagne bottles on the other hand, as well as bottles which come from the Alsace and Rhine regions, are shaped quite differently. Champagne

bottles are made of thick glass to withstand the high pressure of the sparkling beverage. In the 19th century, bottles could have been traditionally under-filled and thus the bottles were originally covered in foil to disguise the appearance of the missing wine content. Although our methods of filling have greatly improved, the foil tradition remains popular.

According to regulations, Alsatian and Rhenish wines such as Riesling and Gewurztraminer must be sold in bottles with thin and high flute-shaped neck. The smaller diameter of these bottles allows producers to fit more bottles into a standard size box. This used to be a factor of great importance because custom duties were charged per box, instead of per bottle.

With so much history, it might be hard to believe that the first glass wine bottle, highly resembling modern bottles, was patented in England only in 1661. Up until the 17th century, wine was stored and transported in clay amphorae, wineskins and wooden barrels, much like in ancient times. Handblown bottles were made in a large variety of different shapes and sizes.

Fragile and expensive, they were used only for serving wine. It was in the second part of the 17th century that the invention of the coal-burning furnace allowed for the creation of thicker and darker glass. So the industrial production of bottles began. The invention revolutionized wine trade and quickly spread around Europe, coined as ‘The English Bottle’. The bottles had never been sold with wine before. Wine was measured from the barrel and then poured into bottles often brought in by the consumer.

When ‘The British Bottle’ from England reached France, the first glassworks was opened in the province of Champagne. The machine production of bottles began in 1894. The first paper label however was printed in Germany in 1820. Before that the labels were all handwritten. In Russia, for example, labels became common only in the 1880’s. Despite the technological progress however, it was illegal in England to sell wine in bottles until 1860, as there were no standards for bottle sizes. Wine was still sold in barrels that had standard volume (119 litres or 31 gallons) and then poured into bottles with volume ranging from 600 to 850 ml. The more familiar international standard for the bottle volumes of 750 ml was only introduced in 1970, though de facto a standard close to that had existed since the 17th century and was about the size of one lungful of air from a glassblower’s lungs!

As you see, every bottle design has its complex story.

Yet despite the shape of the bottle it is the content that really matters.

“Georgian wines, traditionally popular on the territory of the former Soviet Union, are sold in Bordeaux bottles and semi-dried red Barakoni wine is not an exception. The shape of the bottle in this case suggests that the wine is likely to be full bodied and with a nice tannin flavor, if aged in an oak barrel.

Barakoni is produced in the upper Racha region and was named after the XVII century Orthodox Barakoni Church. Barakoni is a semi-dried wine although it is made from Alexandreuli grape, the same that is used for semi-sweet Khvanchkara.

Such late grape harvest wines, with their natural sweetness pair really well with barbecue or grilled game, especially when the meat is served with traditional Georgian sauces that are based on coriander.” www.aaftoronto.com 416.477.6107

23 SOMMELIER CORNER

Top

International Cuisines 10. Lebanese Cuisine

Herb and garlic skewered meats and seafood, poultry and fresh fish, raw and pickled vegetables and what not you can find in Lebanese Cuisine. Foods are grilled, baked or sautéed in olive oil. Like most Mediterranean dishes Lebanese foods are as good for you as they are delicious. Mezze is available as breakfast, lunch or dinner. This incredible appetizer offers a great selection of small dishes and dips with Arabic bread.

You can also enjoy all large-scale meals. The desserts are traditional, including fruit and baklava. Of course Lebanese sweets have got more to offer.

9. Greek Cuisine

National eating habits of Greeks share many peculiar characteristics with Turkish and Italian cuisines. Greek dishes widely use olive oil. They include different meats – lamb, poultry, rabbit and pork. Yogurts and cheese are always available as well as wide variety of gyros and mezzes. Appetizers can be either authentic or have regional specialties. Greek cuisine also makes wide use of vegetables, herbs, fish, bread and grains. Dips are served with pita bread. Traditional desserts include nuts and honey. To compliment the feast of taste you can have a glass of special Greek wine.

8. Spanish Cuisine

Spanish cuisine is a real Mediterranean diet which is enriched by many regional methods of cooking. It includes different meats, fish and vegetables. Of course seafood is excellent recipes and flavours show the country’s maritime roots. All dishes widely use olive oil. Among drinks there is famous sangria, a typical wine punch, which includes chopped fruit – orange, lime, apple, grape – and different sweeteners from sugar and honey to various syrups.

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All About Food MAY 2013

7. Japanese Cuisine

First of all Japanese cuisine is associated with rice, soybeans, seafood and seaweeds. These are the ingredients that can be found in any recipe. Typical Japanese dishes include seaweed-based or noodle miso soups, main courses with rice or noodles, more often soba and udon, and seafood or fish. The side dishes usually consist of pickled vegetables or vegetables cooked in broth. Fish and seafoods can be served grilled, raw as sushi and deep-fried in batter – tempura. Although Japanese cuisine is specific, it is well-liked all over the world.

6. Mexican Cuisine

The typical staples are spices and herb, especially hot chili peppers, meats, beans, corn, cheese. Mexican cuisine is a fantastic fusion of local Mexican and European eating habits. It includes foods native to Mexico and those brought

by Spanish conquistadors. Native foods are tomatoes, avocados, vegetables and edible flowers, while Europeans included pork, beef, chicken and much fruit. Corn is still the most popular among starchy foods. Corn is eaten fresh and dried, or in the form of tortilla, a type of thin flatbread, which is served almost for every dish. For exotic-lovers Mexican restaurants offer snakes, insects and iguana.

5. Thai Cuisine

Thai food is food with a difference. It is a mix of all flavours – bitter, hot, salty and sweet. Thai food is not that simple to cook because all the four flavours should be in harmony.

The main staples include herbs and spices, especially fresh coriander, and of course rice is the basic ingredient. Usual dishes include a lot of seafoods and fish served with rice or noodles and strong sauces. Exotic dishes are deep-fried insects larvae, fermented fish paste and raw beef if you dare to try them. www.aaftoronto.com 416.477.6107

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4. Indian Cuisine

2. Italian Cuisine

3. Chinese Cuisine

1. French Cuisine

Indian cuisine includes little meat or fish but much vegetables and various spices. It perfectly suits for vegetarians.

This cuisine is usually subdivided into South, East and West.

Many dishes are cooked in vegetable oil. Traditional spices are chili peppers, black mustard, cardamom, cumin, turmeric and clove. Such ingredients make Indian dishes distinct from others. Indian meals are usually eaten without using knives and forks. But now Indian restaurants follow European traditions. They also offer cutlery if you need. Although Indian cuisine is rather specific it is served worldwide.

Chinese cuisine now is widely spread. Dishes are delicious and do not take much money and time to cook. They often consist of small-sized pieces because the Chinese use chopsticks instead of cutlery. Meals are served in a special manner – a bowl of rice is given to each person while other dishes are shared. Rice, noodles, soybeans, wheat and vegetables, herbs and seasonings are the main ingredients.

Originally Chinese cuisine did not include much meat or animal products, fat and sugar also were not eaten on regular basis. Today the consumption of these foods has greatly increased. Chinese cuisine includes ingredients which are not liked by everyone – moss or dog or snake meat.

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Italian pasta, rice dishes and cheese are popular worldwide.

Commonly used ingredients include meats, fish, tomatoes, potato, corn, vegetables, peppers, garlic and olive oil. Italy is also famous for a wide variety of sausages and hams which are incorporated into many dishes. Traditionally Italian meal is structured and includes 3 or 4 courses. they serve first various appetizers, then first course consisting of pasta, risotto, or soup. Second course offers fish or meat dish with a salad or cooked vegetables. Cheese and fruit are used as the first dessert and different sweets as the second one. Coffee, espresso is preferable, is served at the end of a meal. Italians enjoy their meal and eat slowly because it is time to spend with family and friends. So meals especially during holidays may last for hours.

French restaurants and French cuisine are believed to be among the best worldwide. French cheese and wine are the most famous. French meals are structured – any introductory course, often soup, the main course, cheese course and dessert. There are many regional cuisines in France. The common foods and ingredients include local vegetables, fungi such as truffle and button mushrooms, different kinds of poultry – chickens, squabs, turkeys, ducks, geese. Meats are also widely used including traditional pork, beef, veal and lamb, and some special such as rabbits, horse flesh, frogs and snails. Fish and seafood include cod, tuna, salmon, trout, herring, mussels, oysters, squids and shrimps.

French cuisine suits every taste as to cook French sophisticated dishes chefs use various refined techniques.

All About Food MAY 2013

Life

Sweet

Candies, candy bars, cakes, muffins, pancakes, chocolate, ice-cream, pop, juices, cereal, fudge, breads, past, dressings, corn syrup, rice, potatoes – what do these products have in common? They are all refined carbohydrates and we love them.

Almost everyone loves sweets and those who don’t still love breads, rice, and potatoes that are converted in our bodies to sugar in the same way as sweet foods do.

Simple sugar, or glucose, is what our body, cells, and brain use as fuel for energy.

But why is it harmful to love these products?

The problem is in refined carbohydrates they are addictive, their excess is stored as fat, and they rob our body of nutrients. As sugary foods satisfy our hunger, they often replace more nutritious foods and weaken our tissues’ health and ability to resist disease.

As a result, many health problems arise - all kinds of chronic conditions and inflammation, obesity and risk of diabetes, cancer, anemia, hypoglycemia, immune dysfunction, digestive problems, PMS, yeast overgrowth, hyperactivity and difficulty concentrating, alcoholism, mood swings, anxiety, depression and heart disease.

For many people it is difficult to stop using sugar because of the emotional attachment to it. Sweet products not only give us pleasure, but also a sense of comfort. Sugar is associated with love and nurturing because

people’s first food is mother’s milk, which contains lactose, or milk sugar.

Excessive sugar consumption is a true addiction, therefore when giving it up many genuine symptoms of withdrawal effect, such as fatigue, anxiety, irritability, depression, rapid heart rate and palpitations, and poor sleep may occur. Usually such symptoms last only for a couple of days.

Giving up refined sugar and refined carbohydrates will allow you to claim your health back and lose winter pounds before the bikini season.

It all starts with making up your mind. Make it clear to yourself that YOU WANT TO DO IT! You should realize that you can have refined carbohydrates any time, but you do not want to, considering all the health concerns and weight gain they cause.

Then go through your cupboards and check ingredients lists for refined flour, all kinds of sugar, high corn fructose syrup, glucose, fructose, sucrose, dextrose, maltodextrine and so on. Avoid products with the named ingredients and ALWAYS READ LABELS before buying anything.

Beware any 0 CALORIES DIET drinks containing ARTIFICAIL SWEETENERS, such as ASPARTAME. Aspartame is a neurological irritant that damages your health even faster than sugar. Actually, consuming aspartame you gain more weight.

Finally, try to substitute refined carbohydrates with wholesome healthy ones.

When you want to bake a cake, buy stone ground whole flour, spelt flour, kamut flour, quinoa or brown rice flour instead of regular white flour.

Use some maple syrup or coconut sugar instead of white sugar to sweeten your cake.

Use Stevia to sweeten your drinks.

Use unsweetened muesli or granola instead of sugary cereal.

Instead of white rice and potatoes have brown rice, quinoa, millet, or sweet potatoes.

When craving for sweets, grab a piece of fresh organic fruit or raw nuts and seeds.

Include in your diet plenty of fresh organic vegetables, green juices and smoothies.

Drink 8 glasses of fresh water a day.

And do not forget to take a daily 15 min walk outside – it will help you reduce stress, decrease sugar cravings and lose excess weight.

Recipe:

Meanwhile, have a Strawberry Ice cream.

Ingredients: Pound of frozen strawberries 2 cups of rice or unsweetened almond milk 1 teaspoon pure vanilla extract 1 teaspoon raw unpasteurized honey

Directions: Bland all ingredients in blender until smooth.

Pour into container and freeze for several hours. Enjoy without even a shadow of guilt!

www.aaftoronto.com 416.477.6107

Lena Kurganska Clinical Nutritionist and Wellness Coach BA, CNP, NNCP Lena@Kurganska.com https://www.facebook.com/Kurganska www.holisticnutrition.pro 27

"Rabbit, Rabbit, Rabbit…"

Have you ever tried rabbit meat? If not, it’s time to learn a few things about it which will definitely encourage you to try a couple of new recipes for your family dinner.

It may sound incredible now that rabbits used to be a common part of everyday diet, but due to certain circumstances they almost disappeared as popular food.

Now the situation has changed and we have a chance re-evaluate this delicious meat.

Rabbit meat is delicate, versatile and perfectly suits for braises and stews. It is light to digest, easy to cook and makes a healthy choice for those who put emphasis on well-balanced and delicious dishes. It can be cooked in different ways: steamed, fried, baked or grilled; young rabbits can be roasted whole. It is served with vegetables, or as a cold dish, or salad.

How to choose rabbit meat properly? There is a difference between wild and farmer rabbits. The choice depends on your likes and dislikes. The meat of wild rabbits is brightly pink or brownish, it is firm and odorous. Wild rabbits are usually small while their farmer counterparts are rather fatty, less pink and less flavoured as well. An important thing to remember is that wild rabbits are best to eat from August to February, farmer rabbits are available all year round. Anyway rabbit meat is good in any season. Another vital thing is that a wild rabbit normally serves three or four people, farmer rabbit can serve more. When you get a wild rabbit you never know how old it is; farmer animals are always 12 or 13 weeks old, and you are sure to buy a good product which is fleshy and juicy.

Rabbit is the best choice for a well-balanced and healthy diet because it has lean meat (especially legs are preferable). Rabbits sold in cuts are fat-free. Do not use any heavy ingredients while cooking a young rabbit. Cream or sourcream make rabbit meat fatty and not so easy to digest.

Use simple and quick recipes to enjoy your meal and be fit and slim. With 100 g of rabbit meat you consume just about 150 kcal. At the same time it is rich in top-quality protein and vitamin B 12.

You can use different parts of rabbit to cook – the saddle, shoulder or the legs separately. Whatever you have chosen, try an inventive or grandmother’s traditional recipe, and the air in your kitchen will be fragrant with appetizing smells.

Rabbit meat suits various cooking purposes including old nourishing and modern light dishes.

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All About Food MAY 2013

Rabbit casserole Ingredients

Preparation method

2 rabbits, jointed, 6 tbsp olive oil, 4 garlic cloves, crushed, 1 sprig fresh rosemary, 2 bay leaves, 568ml/1 pint dry white wine, ½ lemon, juice only, 55g/2oz seasoned flour, 1 onion, sliced, 1 celery stalk, sliced, 8 anchovy fillets in oil, 85g/3oz capers.

1. Place the rabbit pieces into a large bowl and add three tablespoons of the olive oil, the garlic, rosemary, bay leaves, white wine and lemon juice.

Stir until well combined, then cover and marinate in the fridge overnight.

Cooking Tips

2. Preheat the oven to 170C/325F.

3. Remove the rabbit pieces from the marinade (reserve the marinade) and pat dry with kitchen paper. Dust the rabbit pieces in the seasoned flour and shake off any excess.

4. Heat the remaining olive oil in a large pan over a medium heat. Add the rabbit pieces to the hot oil and fry for 4-5 minutes or until golden-brown all over. Transfer the rabbit pieces to an ovenproof casserole dish.

5. Pour the reserved marinade into the hot frying pan and warm through, then pour it into the casserole with the rabbit. Add the onion and celery to the casserole and cook in the oven for 45 minutes, or until the rabbit is tender. Add the anchovies and capers and cook for another 15 minutes.

Breasts and medallions of rabbit Fry briefly or grill until crunchy (or barbecue).

Stir-fry strips in the wok.

Saddle and shoulder of rabbit Fry until golden all over, add an onion, garlic and herbs, quench with wine, stock or bouillon and leave to cook in the oven for about 1 hour. Baste with the juices regularly. Also delicious cooked whole on the barbecue and in tajines.

Leg of rabbit Stew, roast, braise or grill. Legs need cooking for longer, between 30 and 40 minutes, depending on the preparation.

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Spring Recipes Russian Beet Salad

Cherry-Rose Jellies

Ingredients

Ingredients

Number of Servings: 3

1-2 medium sized fresh beets (2 inches in diameter - or use 3-4 smaller beets, whatever is available. You want the amounts of the root veggies to be about equal to one another.

Hint: the salad will not be as tasty if you use canned beets!)

1 large peeled potato 1 large peeled carrot 2 dill pickles 1 small can of peas, drained 1 small onion 1 tbsp olive oil 1 or 2 sprigs of fresh dill, chopped salt to taste Directions

Boil the beet separately from the potato and carrot. The potato and carrots should be cooked but firm. The beet will take much longer to cook!

Once you can get a fork in and out of it with ease, it's ready to take out and cool.

Once the boiled vegetables are cooked and cooled (and the beet is peeled) cut them into small pieces, and mix in a bowl together.

Cut the pickles and onion, mix with the vegetables. Add peas, dill and olive oil, a dash of salt and mix well.

Cover and put in fridge for about 1 hour to let flavors marry.

Number of serving: 4 • • • • •

1 3/4 cups store-bought sour cherry juice 1/2 cup sugar 1/4 teaspoon coarse salt 1 cup dry rose wine Scant 2 1/4 teaspoons unflavored gelatin (one 1/4-ounce envelope) • 5 ounces pitted sweet cherries, halved (1 cup), plus more for serving Directions

Steamed Clams –

Number of servings: 2 Ingredients:

3 to 4 pounds live small hard-shelled clams 3 tablespoons butter 1 small white onion, coarsely chopped 6 parsley stems 3 cloves garlic, lightly chopped 1 bottle dry white wine 1/2 teaspoon red pepper flakes Melted unsalted butter Preparation:

One hour before serving, scrub clams with vegetable brush in cold water; rinse with water until free of sand (adding a little coarse salt to the water will help to remove the sand from the clams).

1. Stir together sour cherry juice, sugar, and salt in a medium bowl until sugar dissolves. Stir in rose (you should have about 3 cups).

2. Prepare an ice-water bath. Sprinkle gelatin over 3/4 cup cool juice mixture in a small saucepan, and let stand until softened, about 5 minutes. Bring to a simmer over medium-high heat until gelatin dissolves. Strain gelatin mixture into remaining juice mixture in a bowl set in ice-water bath. Let stand, stirring occasionally, until mixture begins to gel, about 15 minutes.

3. Stir in sweet cherries, then divide among 4 bowls. Refrigerate until just set, about 1 hour or up to overnight.

Top with sweet cherries, and serve.

In a steamer pot or a large kettle, melt butter. Sauté onion and garlic until soft. Add white wine and pepper flakes and bring to a slow boil. Add clams and cover pot with a tight-fitting lid. Steam over low heat just until clams open, about 5 to 10 minutes.

Do not over cook, as clams will become tough and rubbery (discard any clams that do not open).

Use tongs or a slotted spoon to transfer the clams to large bowls with individual cups of melted butter. Pour broth through a cheesecloth-lined strainer to remove any sand. The broth can either be used as a dunking liquid for the French bread or placed in mugs to drink.

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All About Food MAY 2013

Restaurants and Banquet Halls

Bakery Antosha Cakes Royale Chocolada Hadad’s Le Delice Napoleon Royal Foods Bakery & Café What-a-Bagel

Address 5986 Bathurst Street, North York 50 Doncaster Avenue, Thornhill 180 Steeles Avenue W, Thornhill 4610 Dufferin street, North York 7355 Bayview Avenue, Thornhill 1126 Finch Avenue W, Toronto 1416 Centre Street, Thornhill 9737 Yonge Street, Richmond Hill

Phone

416-225-7117 905-709-2253 905-882-4825 416-661-8998 905-707-3375 416-398-4533 905-886-0366 905-770-3660

Manufacturer’s and wholesale companies IGLOO Food Equipment

370 Norfinch Drive, Toronto

ITFC

345 Flint Road, Toronto

Lavash Bread House

55 Winges Road, Woodbridge

Nostalgia

111 Martin Ross Avenue, North York

Thornhill Winery Zakuson Inc

261 Bay Thorn Drive, Thornhill 601 Magnetic Drive, North York

416-663-3051 416-667-0111 905-265-8036 416-663-8553 905-764-2580 416-661-5455

Deli’s and Retailers

168 Sushi Alan Amulet Aragvi Arbat Armenian Kitchen Belle Best Grill Bon.A.Pita Caspi Chick Chack Copacabanna Crystal Grand Dr. Laffa Effes Mediterranian grill Elite Grande Georgia Ghazal Golden Lion Hava Nagila Ilhas de Bruma Imperator Izba Nak Won Kruzo Grill Melody Mexican Amigos Midan Mideastro Moldova Moscow Nights Mr Combo National Odessa Perogy House Paradise Restaurante Prague Pravda Rayhon Kebab Red Square Retro Room Salut Sorrento Steamul sauna Sushi Fun Tatiyana Yang’s Sushi Vernisage

1520 Steeles Avenue West, Vaughan 856 Sheppard Avenue W, North York 4700 Dufferin Street, Toronto 832 Sheppard Avenue W, Toronto 1416 Centre Street, Thornhill 1646 Victoria Park Avenue, Scarborough 4949 Bathurst Street, North York 2215 Steeles Avenue W, North York 2777 Steeles Avenue W, Toronto 2727 Steeles Avenue W, North York 1450 Clark Avenue W, Thornhill 150 Eglinton Avenue E, Toronto 2110 Dundas Street E, Mississauga 401 Magnetic Drive, Toronto 7777 Keele Street, Vaughan 1126 Finch Avenue W, Toronto 1118 Finch Avenue W, Toronto 3175 Rutherford Road, Vaughan 15 Canmotor Avenue, Etobicoke 1118 Centre Street, Thornhill 1136 College St. W., Toronto 2901 Steeles Avenue W, Toronto 648 The Queensway, Etobicoke 9625 Yonge street, Richmond Hill 1470 Center Street, Thornhill 1118 Centre Street, Toronto 10720 Yonge street, Richmond Hill 3700 Steeles Avenue W, Vaughan 8020 Bathurst Street, Thornhill 5000 Dufferin Street, Toronto 7700 Bathurst Street , Thornhill 568 Sheppard Avenue W, Toronto 1000 Finch Avenue W, North York 390 Steeles Avenue W, Thornhill 2195 Wyecroft Road, Oakville 1027 Finch Avenue W, North York 638 Queen Street W, Toronto 36 Wellington Street E, Toronto 30 Levendale Rd., Richmond hill 1027 Finch Avenue W, North York 1600 Steeles Avenue W, Toronto 2150 Steeles Avenue W, Toronto 965 Major Mckenzie, Maple 9688 Leslie Street, North York 7335 Yonge Street, Thornhill 2180 Steeles Avenue W, Toronto 3255 Rutherford Road, # 15-18, Building J 72 Steeles Avenue W, Thornhill

365 Deli

160 Wellington Street E, Aurora

905-503-3365

Angela’s Deli

1470 Centre Street, Thornhill

905-482-0165

Aurora Delicatessen

15408 Yonge Street, Aurora

905-726-1366

Bathurst Village Fine Food

5984 Bathurst Street, Toronto

416-650-0684

Domino

1881 Steeles Avenue W, Toronto

416-855-0988

Europa Deli

10520 Yonge Street, Richmond Hill

905-508-1475

Europa Delicatessen

9 Drewry Avenue, North York

416-225-3517

Feel Your Belly Deli

9960 Dufferin Street, Vaughan

905-417-7888

Global & Fish

601 Magnetic Drive, North York

416-661-5455

High Park Deli

1960 Bloor Street W, Toronto

416-769-3223

IDF

2777 Steeles Avenue W, Toronto

416-739-6651

International Deli

10520 Yonge Street, Richmond Hill

905-508-1475

Jacob’s Market

390 Steeles Avenue West , Thornhill

905-763-0725

King Deli

60 King Road, Richmond Hill

289-234-0985

Knysh Deli

1102 Centre Street, Thornhill

905-881-5231

Kometa Meat Market

80 Glen Shields, Vaughan

905-760-0303

Legend Food Mart

1520 Steeles Avenue W, Toronto

905-760-8041

Podhale European Meat & Deli

2775 Lake Shore Blvd W, Etobicoke

416-252-5507

RH Europa Deli Inc

10520 Yonge Street, Richmond Hill

905-508-3273

Richmond Hill Deli

9631 Yonge Street, Richmod Hill

905-884-3519

Ruta Deli

3069 Dundas Street W, Toronto

416-913-5710

Stefanie’s Village Deli

1801 Rutherford road, Vaughan

905-770-6394

Stefanie’s Village Deli

10815 Bathurst Street, Richmond Hill

905-770-6394

Tanya’s Deli

2116 Bloor Street W, Toronto

416-767-1204

Thornhill Woods Deli

9200 Bathurst Street, Thornhill

905-707-3322

Victoria European Deli

1013 Pape Avenue, East York

416-423-7713

Village Meat Products & Deli

415 Roncesvalles Avenue, Toronto

416-535-9963

Extaz

7700 Bathurst Street, Thornhill

416-665-0040 416-250-7314

Fregata

1900 Dundas Street E, Mississauga

On The Rock

1600 Steeles Avenue, Toronto

Yummy Market

4400 Dufferin Street, North York

Zamani Meats

6120 Yonge Street, North York

www.aaftoronto.com 416.477.6107

905-760-1680 416-630-7716 416-663-7820 416-792-2613 905-881-6666 416-757-7722 416-222-0033 416-665-9111 416-913-8636 416-661-2788 905-761-6484 905-380-0333 905-277-2800 416-739-7134 905-597-6996 416-663-4000 416-540-8376 905-532-0731 416-252-3456 905-731-3406 416-538-2015 416-661-4333 416-251-7177 905-737-9999 905-709-2274 905-707-8655 905-780-0303 905-856-9774 905-889-0060 416-665-4566 416-854-9871 416-225-7117 416-650-0019 905-764-5043 905-469-6171 416-663-4860 416-504-5787 416-306-2433 905-770-4864 647-476-4434 905-669-0083 905-760-9329 289-553-2132 905-918-0274 905-764-7788 905-761-1028 905-761-0268 905-707-1844

Night Clubs

905-482-9129 905-270-6265 905-597-9491 31