June 2012 by All About Food Magazine

June 2012

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Hamburger then and Now

Antipasto or Italian Snack You Be The Judge ARAGVI â&#x20AC;&#x201C; The river of flavours The Best Hummus In Toronto www.aaftoronto.com 416.477.6107

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All About Food June 2012

Caviar - What is it?

he gourmets are sure that the main advantage of eggs is that one doesn’t need to know much about them. But with caviar, the story is different.

In Persian the word “caviar” means “bear eggs”. It comes from sturgeon, a mysterious fresh-water fish, which originates from the Stone Age. Out of 27 kinds of sturgeon fish, only three are really valued for their caviar: Beluga is the largest of sturgeon fishes, and its caviar is also the largest. The most rare and expensive beluga’s caviar is appreciated for the size and buttery taste of the caviar grains. Sturgeon, whose caviar is a little less in size than beluga’s. Sevruga (stellate sturgeon), smaller size fish with smaller size of eggs, with a distinctive sea taste.

Where does it come from?

Red caviar is obtained from the roe of salmon fishes, processed with a saline solution with subsequent addition of preservatives. It is worth noting that: • Caviar of pink salmon is the most common kind of caviar. It has middle-sized silken round grains of light orange colour. • Trout caviar has middle-sized firm grains, red in colour. Usually it is a little sticky and quite salty, that is why it is often used in recipes together with milk products: cream, cheese or sour cream. • Caviar of red salmon, the most valuable kind of Far East salmon fishes, is valued for its distinctive piquant flavour, tender grains and bright colour. The colour of grains depends on the age of the fish, time of collection and other time factors.

Advantages of red caviar

Red caviar has its advantages, which allow it to take its deserved place among delicacies. First, though it is cheaper than black one, it is not any less valuable in its taste and nutrition qualities. Second, while black caviar was popular mostly in the South of Russia, the red one was favoured in Siberia and in the Far East. And lately this delicacy started to acquire more and more www.aaftoronto.com 416.477.6107

fans in Europe. Third, unlike sturgeon caviar, which has been prepared in several ways (yastik, dried, sun-dried, pressed or fresh-grained), red caviar has always been fresh-grained.

The benefits of caviar

Caviar has a lot of proteins – about 30% of proteins, practically all of which are digested by the body (it is very rare for animal proteins) and contains a lot of valuable amino-acids, minerals, A, C and D vitamins and folic acid. This is why caviar is often prescribed to pregnant women.

How to eat it?

One’s relationships with caviar, the most romantic food in the world, follow the scenario of any love story. First goes flirt (tiny caviar grains for an appetizer before a meal), then - temptation (for example, French tarama, a creamy caviar paste spread over pancakes), and, finally, the pleasure itself (caviar by spoons or on a light brown toast with butter). Normally caviar is served on a glass dish placed into a silver or nickel silver vase with ice cubes. At special ceremonies caviar is served in ice vases made by freezing water in special templates. Caviar is supposed to be served with toasts. Caviar is put on the toast with a spatula or a spoon and then the toast can be eaten by hand. The most common serving of caviar is on sandwiches and canapé with butter or on lightly brown toasts. Also caviar can be eaten the following way: a slice of bread (or a half of it) is put on a plate near caviar and butter. One makes a sandwich while holding the bread with the finger and the thumb then cuts little pieces off it, pins them with a fork and directs into the mouth. Caviar can be used as a cold appetizer or a side dish for smoked salmon, or as a garnish for salads. Experts state that caviar must be eaten with little spoons and without bread, because bread spoils the taste of caviar. Buy original red caviar and black caviar at itfc certified distributor for all restaurants and hotels across Canada 5

ARAGVI - The river of flavours

eorgia, I’m referring to the beautiful country nestling on the Black Sea’s shore, is home to one of the worlds finest and original food traditions. You will hardly find such an exciting and rich cuisine elsewhere. Fine Georgian restaurants are open world-wide and have its patrons lined up in London, New-York, Moscow and Paris to enjoy a Caucasian feast of tastes. Why are Georgian dishes so popular? Regardless of the thousands of articles, books and reviews pertaining to this, what better way can there be to enjoy this fine cuisine other than simply try it out. Living in Toronto you do not need to travel to Georgia to be able to taste authentic Georgian dishes and to understand that this food is not just good, but downright wonderful.

Simply take a ride to Aragvi Restaurant, to fall in love with Georgian cuisine. The Pasternak family opened Aragvi’s doors several years ago, naming it after the beautiful Aragvi river in the Caucasus mountains. Boris, a 4 time award winning Chef, lives up to his reputation to this day, with extreme professionalism and knowledge of thousands of dishes worldwide, is excited to offer one of his many talents with the one and only real authentic Georgian Restaurant in Canada. Come enjoy the homey hospitality and full-flavored cuisine in this cozy restaurant. You may begin your gourmet adventure with a bowl of harcho, a dark broth of garlic, cilantro, red chilies and tender chunks of fatty lamb with mouthwatering house-baked bread. Or, if you are an even bigger adventure seeker, then the six salad sampler plate rich with walnuts vinegar and fresh garlic is a must. Full of marvelous flavor, the grated beets, eggplant rolls, tender spinach, and hearty marinated red bell peppers will leave you with one word. ........WoW! Walnuts play a key role in the hands of Georgian cooks, grind it or not, it’s healthy nutritious and most important tastes great! Continuing our journey, next comes the famous Khachapuri, in four different varieties. This famous cheese-bread baked to perfection stuffed with oozing feta and ropy mozzarella comes in different varieties for you to explore. The popular “Imiritinskoe” khachapuri, named after the city of Imiretia, the “Adjarian” khachapuri with a cracked egg on top of this canoe shaped cheese bread also named after the beautiful city of Adjaria. As well as the filo dough flaky “Penovani” khachapuri. Choose any one of these and you cannot go wrong. Lets not forget the national dish of Georgia, definitely worth mentioning, the “Khinkali”. These hand-made giant dumplings filled with minced pork, beef, onions and herbs are delicious with simply a sprinkle of salt/pepper as they are full of meaty juices. There are of course, other foods to introduce you to the rich and incomparable taste of Georgian cuisine: the fire-grilled “Kupati” sausages made on site with beef, pork, minced onions and rich spices, along with a side of home-made potato wedges splattered with garlic and dill for a one of a kind taste. Dip it all in the Pasternak famous homemade sauce that will keep you guessing what makes it so delicious. Whatever you choose for your Georgian party at Aragvi, don’t forget to treat yourself to Boris Pasternak’s homemade walnut roll. For a sweeter ending! Aragvi wasn’t my first Georgian restaurant, so you can trust me; it is definitely worth a try!

All About Food June 2012

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Antipasto or Italian Snack

ntipasto means «before the meal» and is the traditional first course of a formal Italian meal. Some have compared antipasto to hors d’oeuvres, but there are several distinctions. Hors d’oeuvres are served while guests are still standing, and tend to be served off trays in the most formal settings, or placed on a table. They are enjoyed with drinks prior

to the meal. On the other hand, antipasto is served at the table and signifies the beginning of the Italian meal. Most table settings will feature a central antipasto plate, and small plates for each diner to enjoy this warm-up to the other courses. Antipasto can consist of many things. The most traditional offerings are cured meats, marinated vegetables, olives, peperoni (not to be confused with the meat), which are marinated small peppers, and various cheeses, perhaps provolone, or fresh mozzarella. Other additions may be anchovies, or bruschetta, toasted bread, upon which one may stack the meats or cheeses. The antipasto is usually topped off with some olive oil.

Most table settings will feature a central antipasto plate, and small plates for each diner to enjoy this warm-up to the other courses. Meats for antipasto may include mortadella, but more traditionally, smoked ham, types of salami, prosciutto and coppa are usually offered. It really does not much matter which meats one chooses, as antipasto dishes are quite individual and can be suited to one’s taste. One frequently sees very inferior antipasto at so-called “family style” Italian restaurants. One may see a few slices of salami and perhaps prosciutto, with a few limp and clearly canned vegetables. To avoid encountering these weak attempts, one can inquire into the authenticity of the family restaurant to get the real deal. Sometimes, instead of serving an antipasto, an Italian meal will begin with a variant like caprice salad. This dish is a layering of tomatoes, fresh mozzarella and leaves of basil, resembling the white, red and green flag of Italy. Like antipasto, it is not served in a salad bowl, but is usually accompanied by a small fork, and served from a shared dish. Diners take a few slices of each item, and may also have bruschetta to accompany the dish

All About Food June 2012

Traditional Indian Food Most restaurants serve big portions of these curry, you can enjoy them in small portion by using it to flavor rice and flatbread, as it meant to do. Healthy meat alternates include tikka (not creamy tikka masala) and tandoori meats, which are oven-roasted.

Healthy Indian Desserts

t can be a healthy choice with a balanced diet of starch (steamed rice, Roti), tons of vegetables, dal (lentils), yogurt, saag etc. Unfortunately, you will also find many fat-laden Indian dishes in restaurants. Those dishes are great for festive, once in a while, occasions. However, for a regular healthy eating, here are suggestions for some lighter alternatives.

Healthy Indian Starch

Like any desserts, Indian desserts are sinful, high in sugar and fat. However, all Indian desserts come in comparatively small portions. Stick to the small portions. When in doubt, ask your server about content of the dish and decide yourself rather than simply asking for subjective judgment if it is healthy. Like any food, in right portions, even unhealthy seeming Indian food can be consumed healthily. In restaurant best way to do is share dishes. Usually two dishes are enough for three people with big appetite. Another extreme way of portion control in Indian restaurants may be getting hottest side of spicy food.

Dine-in | Take out | Delivery | Catering

When you are ordering curry or vegetable, order steamed basmati rice, which is healthier than fried variety such as Pulauo or Biryani. Make sure that your steamed rice does not come with generous serving of Ghee. Indian flatbreads, Roti or Chapatti are healthy than other fried flat bread Poori or stuffed Paratha. Naan, the leavened oven baked flat bread is healthy as well in moderate portions. The key is to avoid extra butter or Ghee coating on your bread or rice.

Healthy Indian Appetizers

Anything fried such as Samosas or Pakoras are delicious but full of fat, starch, and salt. Instead, get thin lentil wafers, papadum or papad. Make sure to get roasted papads instead of deep fried ones. Many modern Indian restaurants now serve healthy baked alternate appetizer to fried ones too.

Healthy Indian Main Dishes

Curries are one of delicious ways to eat healthy vegetables - as long as it is not cooked in creamy sauce. Dal, which is lentil soup/curry, can be eaten by itself or usually eaten with rice or bread. Avoid eating too much dal because like any soup it is high on sodium. Any meat dish or vegetarian dish with name such as Korma, Makhani, Malai, and butter are creamy artery-clogging sauce.

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Hamburger Then & Now

amburgers are often served as a fast dinner, picnic, or party food, and are usually cooked outdoors on barbecue grills. The hamburger has been around for a long time, and its history is versatile and interesting. We all know what a hamburger is a sandwich consisting of a cooked patty of ground usually placed inside a sliced bread roll and often served with lettuce, bacon, tomato, onion, pickles, cheese and condiments. The term hamburger originally derives from Hamburg, Germany’s second largest city, from where many people immigrated to North America. But the food itself had sprung into existence long before the U.S. or Canada even emerged. Tracing history back thousands of years, we learn that even the ancient Egyptians ate ground

meat, and down through the ages we also find that ground meat has been shaped into patties and eaten all over the world under many a different name.

12th Century. The

founder and Great Khan (emperor) of the Mongol Empire and his army of fierce Mongol horsemen, known as the “Golden Horde,” conquered two thirds of the then known world. The Mongols were a fast-moving, cavalry-based army that rode small sturdy ponies. They stayed in their saddles for long period of time, sometimes days without ever dismounting. They had little opportunity to stop and build a fire for their meal. The entire village would follow behind the army on great wheeled carts leading huge herds of sheep, goats, oxen, and horses. As the army needed food that could be carried on their mounts and eaten easily with one

hand while they rode, ground meat was the perfect choice. They would use scrapings of lamb or mutton that were formed into flat patties. They softened the patties by placing them under the saddles of their horses while riding into battle. When it was time to eat, the meat would be eaten raw, having been tenderized by the saddle and the back of the horse.

13th Century.

When the army of Genghis Khan’s grandson Khubilai Khan invaded Moscow in1238, they naturally brought their unique dietary ground meat with them. The Russians adopted it into their own cuisine. Since the Russians called the invaders Tartars the new dish was christened “Steak Tartar”. Over many years, Russian chefs developed this dish refining it with chopped onions and raw egg.

All About Food June 2012

15th Century.

Minced beef became a valued delicacy throughout Europe. Hashed beef was made into sausage in several different regions of Europe.

17th Century.

Ships from the German port of Hamburg began calling on Russian port. During this period, the Russian steak tartare was brought back to Germany and called “tartare steak.”

18th and 19th Centuries.

In the late eighteenth century, the largest ports in Europe were in Germany. Sailors who had visited the ports of Hamburg, Germany and New York, brought this food and term “Hamburg Steak” into popular usage. To attract German sailors, eating stands along the New York City harbor offered “steak cooked in the Hamburg style.” One of the favorite foods of German-speaking immigrants to the United States and Canada was Hamburg Steak. The Germans simply flavored shredded low-grade beef with spices and both cooked and raw it became a standard meal among the poorer classes. 19th century also saw the invention of the mechanical meat choppers that has promoted the popularization of hamburgers that became a staple on the menu of many better North American restaurants and firmly took place in various cookbooks. There have been many contenders for the name of the Creator of the Original Hamburger, from various American states. There is however a definite name and date of the invention of the hamburger bun - it was invented in 1916 by a fry cook named Walter Anderson, who co-founded White Castle in 1921 that became the first major chain selling hamburgers. Nevertheless, the dish has become world known thanks to a restaurant in San Bernardino, California, opened by Richard and Maurice McDonald in 1940. Their introduction of the “Speedee Service System” in 1948 established the principles of the modern fast-food restaurant. The McDonald brothers began franchising in 1953. In 1961, Ray Kroc (the supplier of their multi-mixer milkshake machines) purchased the company from the brothers for $2.7 million and a 1.9% royalty. The McDonald’s fast-food chain sells the Big Mac, one of the world’s top selling hamburgers. Other major fast-food chains, including Burger King (also known as Hungry Jack’s in Australia), A&W, Culver’s, Whataburger, Carl’s Jr./Hardee’s chain, Wendy’s (known for their square patties), Jack in the Box, Cook Out, Harvey’s, Shake Shack, In-N-Out Burger, Five Guys, Fatburger, Vera’s, Burgerville, Back Yard Burgers, Lick’s Homeburger, Roy Rogers, Smashburger and Sonic also rely heavily on hamburger sales. Some North American establishments offer a unique take on the hamburger beyond what is offered in fast food restaurants, using upscale ingredients such as sirloin or other steak along with a variety of different cheeses, toppings, and sauces.

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Basic Burger 500g ground beef ½ onion grated or finely chopped ½ tsp ground coriander ½ tsp paprika powder ½ tsp fresh ground pepper ½ tsp salt ¼ cup bread crumbs 1 egg lightly beaten ¼ beef bouillon/stock cube dissolved in 2 to 3 tablespoons water 4 hamburger buns 1 sliced tomato Thinly sliced onion Lettuce Sliced pickle Mayonnaise Ketchup Mix all the patty ingredients thoroughly. Make mixture into four equal balls and mold into patties. Cook on medium heat under the grill, on the barbecue, or in a pan until done. Split the rolls and toast the cut surfaces lightly under grill, on barbecue, or in a pan. Spread mayonnaise on the bottom halves, add a thin slice of onion, some lettuce, a slice of tomato and a little sliced pickle. Top it off with a little mayo and ketchup, the patty and the top half of the roll.

Greek Lamb Burger 1 1/3 pounds ground lamb 1/3 cup chopped fresh mint 2 tsp paprika ¾ tsp ground cinnamon ½ teaspoon salt 3 tbsp olive oil, divided 4 hamburger buns or small ciabatta rolls 1 ½ cups baby spinach leaves 1 1/3 cups crumbled feta cheese 4 thin red onion slices 1 ½ tsp balsamic vinegar Mix the spices and half the oil, then mix in lamb. Shape into four patties. Cook according to your preferred method. Slice the buns in half. Toast the cut surfaces lightly and top each bun bottom with burger.Toss spinach, feta, onion, vinegar, and the remaining oil in a bowl. Place salad atop burgers. Cover with bun tops, pressing firmly to compact.

SOMMELIER CORNER

Wine Pairing

If you are planning a barbecue for a gorgeous long weekend, try one of the top picks from the recent LCBOVintagesWine Release: CHÂTEAU LA GONTELLE 2010 VINTAGES 230508 | 750 mL bottle Price: $13.85 Made in: Bordeaux, France By: Château Les Alberts, Prop.-Récolt. 13.6% Alcohol/Vol. Sweetness Descriptor: XD - Extra Dry Tasting Note Aromas of cedar, berry, spice, and cassis greet the nose here. The palate is crisp, round and in a modern style. There is lovely structure with great balance throughout and wonderfully complementary, integrated fruit, acidity and tannins. This wine is spicy, ripe, fruity and delicious. Cellar for 3+ years or enjoy tonight with gourmet burgers or grilled steak This one is almost sold out and you have to ask manager of the store to move it from another location.

All About Food June 2012

DOMAINE BESANCENOT BEAUNE CLOS DU ROI 1ER CRU 2009 VINTAGES 183772 | 750 mL bottle Price: $37.95 Made in: Burgundy, France By: Domaine Besancenot 13.5% Alcohol/Vol. Varietal: Pinot Noir Sweetness Descriptor: XD â&#x20AC;&#x201C; Extra Dry Tasting Note From the fine 2009 vintage comes this beautifully structured Beaune 1er Cru with aromas of intense cherry, raspberry, underbrush, and a light toastiness. Dry and structured with a good balance between the fruit, acids and tannins. There is a round and almost sweet centre that brings another intriguing layer to this wine. The finish is long, crisp and fruity. Enjoy this over the next 5 years with roast beef au jus or grilled lamb chops.

HERDADE DOS OURIVES COLHEITA SELECCIONADA 2006 VINTAGES 240663 | 750 mL bottle Price: $16.00, you would be nicely surprised by this scored wine. By: Herdade Dos Ourives Wine, Red Wine 14.5% Alcohol/Vol. Sweetness Descriptor: D - Dry Tasting Note A full-bodied Portuguese red, featuring ripe, well-rounded flavors of dark plum and kirsch, with hints of red currant. Displays plenty of smoke and meat notes, with a finish of dark chocolate. Trincadeira, Alicante Bouschet and Tinta Caiada. Drink now through 2013. Score â&#x20AC;&#x201C; 89. (Kim Marcus, winespectator.com, Sept. 30, 2010)

I invite you to sit at the table with us and top up your glass. Have a great time! www.aaftoronto.com 416.477.6107

You Be The Judge

â&#x20AC;&#x2DC;W

e are going to celebrate our anniversary in a five-star restaurant.â&#x20AC;&#x2122; Do we ever stop to think what it means? Gourmet food? Posh surrounding? Upscale clientele? What do those stars signify anyway? Note, that restaurant rating may be identified not in stars but other symbols or numbers. These are awarded to restaurants according to their quality. Stars are a familiar and

popular symbol, with ratings of one to four or five stars commonly used. Ratings appear in guidebooks as well as in the media, typically in newspapers, lifestyle magazines, and webzines. In addition, there are ratings given by public health agencies rating the level of sanitation practiced by an establishment. One of the most well known and respected guides is the Michelin series which award

All About Food June 2012

one to three stars to restaurants they recognize as having high culinary value. One star indicates a “very good restaurant”; two stars, a place “worth a detour”; three stars means “exceptional cuisine, worth a special journey.” Different guides employ different methods of evaluating an establishment. The popular Michelin Guide uses professional inspectors and awards one to three stars. Forbes Travel Guide awards one to five stars based on the opinions of professionals, consumers, and self-reporting by hotels, restaurants, and spas. The symbol the American Automobile Association uses is a diamond, and a restaurant can receive up to five of these

Nowadays, any Internet user can be a restaurant critic. Websites featuring consumer-written reviews and ratings are increasingly popular, albeit far less reliable. Internet restaurant review sites have empowered regular people to generate nonexpert reviews. This has sparked criticism from restaurant establishments about the non-professional critiques. Reviews can be falsified or faked, with negative evaluation used out of personal motives or positive assessment written by the establishment owners or their friends and relatives. You can give restaurants a rating on online food publications such as Rate a Restaurant (rate-a-restaurant.com) or Zagat (zagat.

One star indicates a “very good restaurant”; two stars, a place “worth a detour”; three stars means “exceptional cuisine, worth a special journey.” coveted symbols. Zagat uses a 30-point scale based on public reviews. Each guide has its own criteria. Some of them evaluate the quality and presentation of food; others assess value for money. This is why the same restaurant can be mentioned in one guide but missing in another. A top restaurant rating can mean success or failure for a restaurant, particularly when bestowed by influential sources like Michelin. Accordingly, a poor rating may lead to tragedy. In 2004, chef Bernard Loiseau committed suicide after he was rumoured to be in danger of losing one of his three stars by Michelin. The company had stated he would not be downgraded. Most news reports attributed his suicide to the downgrade carried out by the rival Gault Millau guide. Many countries have a system of checks and inspections in place for sanitation. Only a few countries, amongst others the United States and Canada, create and publish restaurant ratings based on this. In Toronto, letter grades are required to be prominently posted at all establishments selling food, and all establishments are required to provide a copy of the inspection to any customer on request. These ratings are given on a numerical scale, with 100 being a perfect score and points deducted for each violation, such as keeping food at the wrong temperature, failure to use certified equipment, or improper food storage and etc. From that, a letter grade is often assigned. As a result of restaurant grading, sanitation has improved.

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com/vote). Restaurants are usually given star ratings based on a series of factors such as service, food, and experience. Star ratings typically start at five, which is the highest, and go down to one. Judge a restaurant from the very beginning. The first thing you should do is rate the façade of the restaurant; determine whether or not it is appealing from the outside, of course, the cleanliness of the restaurant. The restaurant should be spotless, no dirt on the floor, walls or tables. Then rate the service you receive at the restaurant. The host or hostess should be courteous to you as you enter the restaurant. The waiter or waitress who is serving you should also provide exceptional customer service. Rate the food that you are served. You should base your rating on the taste as well as the overall presentation of the meal. If you want to rate several dishes and you have the money to do so, order more than one meal. You can also try a variety of cuisine by ordering an appetizer, an entrée, and a dessert. Rate the restaurant based on overall experience. If you enjoyed the experience despite a drawback or two, give the restaurant a higher rating. The overall experience is important because you are not just eating the food, but trying to have a memorable and enjoyable time out as well. Determine the number of stars to give. For example, Mobil Travel Guide states that a five-star restaurant has an exceptional dining experience, exceptional food and superlative customer service. A four-star restaurant will still provide good service and good food but not quite at the level of a five-star restaurant and etc.

Good Morning or Green Juice

sually, I make juice out of whatever there is at home. The aim is to make a green juice and I would add a green apple, lime or lemon, ginger and carrot to make it more palatable and get some additional nutritional properties. Todayâ&#x20AC;&#x2122;s selection is â&#x20AC;&#x201C; lacinato kale, warm dandelion, red chard, parsley, celery, rhubarb, fennel, asparagus stalks, cucumber, ginger, green apple, carrot, and mayer lemon. I prefer to serve juice on rocks with some bee pollen on top. The taste for green juice is acquired and, even tough, it might be hideous at the beginning you would start to like it with regular consumption. To start, you could always add more sweet vegetables and/ or fruits plus lime or lemon.

All About Food June 2012

Major benefits of having green juice: • Chlorophyll – helps to increase the flow of oxygen to all parts of the body, which creates greater energy and endurance plus the beneficial environment for good bacteria and detrimental for bad. • Trace Minerals – Green leafy vegetables are abundant in essential to our system trace minerals and they come in most natural form, which cannot be substituted with supplements because of detrimental difference in assimilation of these minerals. • Vegetable Protein – Complete vegetable protein acts as building blocks for the immune system, enhances reproductive function and leads to dense permanent muscle on the body.

Nutritional Information: • Kale – is an exceptional source of chlorophyll, beta-carotene, vitamin A and C, and a reasonable source of calcium. • Dandelion – abundant in vitamin A in the form of the antioxidant carotenoid, vitamin C, iron, calcium, potassium and inulin. • Chard – high in sodium, an excellent source of carotenes, chlorophyll, vitamins C and E. • Parsley – is a superior source of vitamins A, C and iron. • Celery – is high in sodium (treats chemical imbalances). • Rhubarb – is high in vitamins C, A and potassium. • Fennel – contains the antioxidant flavonoid quercetin, which is carcinogenic. • Asparagus – is an excellent source of vitamins A, C, K, and B6, potassium, folic acid, riboflavin, and thiamine. It contains the bioflavanoids rutin and glutathione, which boast immunestrengthening, antioxidant and anticarcinogenic properties. • Cucumber – is a superior source of silicon, which is integral for calcium absorption. It contains more than 90% water and is considered an alterative – tends to restore normal health because of its ability to cleanse and purify the blood. • Ginger – is anti-inflammatory, treats colds, fevers, nausea, and much more. • Apple – is a rich source of pectin, vitamin C, high in quercetin and other flavonoid antioxidants.

• Enzymes – Green food enzymes initiate cleansing, detoxifying and rebuilding of the body, while enhancing the immune system. Off all the raw foods, green foods provide the largest source of both digestive and antioxidant enzymes. By heating raw products above 113F (45C) the enzymes get destroyed. • Alkalizing abilities – Alkalizing ecology of the body results in higher metabolism, increased energy and endurance. Phytochemicals found in green vegetables are interrelated and they all make a unique gift from Mother Nature that cannot be achieved by any other mean. The best way to have it is in a form of fresh juice, simply because we are unable to chew as much and as well. Drinking organic green juice daily has the most positive and immediate impact on our health. At home I use Green Star Juicer. Gear juicers are one of the best to make juice out of leafy vegetables and wheatgrass. If you do not want yet to invest in a juicer, find organic juice bar and enjoy your green juice as often as possible.

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• Carrot – is rich in silicon, potassium, vitamin A, and betacarotene. It is anticarcinogenic and improves night vision. • Lemon – is an outstanding source of vitamin C, is high in potassium and vitamin B1. It is high in citric acid and their alkaline content is 5 times higher of acidic content. It aids digestion, has antiseptic and antimicrobial properties. This is just a scoop of all the benefits these wonderful products provide in readily absorbable form of fresh green juice. Nutritional information is from “The New Whole Foods Encyclopedia” by Rebecca Woods. Lena Kurganska – Certified Holistic Nutritionist and Wellness Coach Phone: 1-888-671-7775 E-mail: lena@kurganska.com For more healthy tips and recipes join my group on Facebook: Innutrition Holistic Living

The word “wine” comes from the Georgian “gvino”. Since 4,000 BCE, Georgians have been perfecting winemaking.

Discover Georgia on this exclusive 10 day guided tour

Georgia is home to over 400 indigenous grape varieties, most of which are not grown anywhere else in the world. Approximately 40 of them are used for commercial purposes; Grapes like Rkatsiteli, Saperavi, Mtsvani, and Alexandrouli. Georgian wine regions include Kakheti, Kartli, Imereti, Samegrelo, Racha-Lechkhumi and Kvemo Svaneti, Ajaria, and Abkhazia. Over 70% of the wine production occurs in the Kakheti region. While the “modern” European wine-making process is now widely used, most wineries also continue the traditional Kakhetian wine methodology. This includes qvevri (special, cone-shaped, clay jars that are buried underground throughout the wine-making process.)

he word “wine” comes from the Georgian “gvino”. Since 4,000 BCE, Georgians have been perfecting winemaking.

Visit our website: www.georgiawinetours.ca

Georgian wine regions include Kakheti, Kartli, Imereti, Samegrelo, Racha-Lechkhumi and Kvemo Svaneti, Ajaria, and Abkhazia. Over 70% of the wine production occurs in the Kakheti region. While the “modern” European wine-making process is now widely

If you are interested in Georgian wines, Georgian food, Georgian culture, or more – allKakhetian three, wine used, most wineries also continue thelikely traditional

methodology. This includes qvevri (special, cone-shaped, clay jars

here is a chance to learn it firsthand. What better way to learn about a country than to visit it? that are buried underground throughout the wine-making process.) We’ve organized a comprehensive, all-inclusive yet affordable 10-day tour throughout Georgia.

If you are interested in Georgian wines, Georgian food, Georgian

Wine and food are extensively covered with many culture, winery or visits more(tastings likely – allincluded), three, heretraditional is a chance to learn it

firsthand. What better way to learn about a country than to visit it? We’ve organized a comprehensive, all-inclusive yet affordable 10-day throughout Georgia. Wine and food are extensively be discovering the facts of the rich Georgian history and tour culture. covered with many winery visits (tastings included), traditional Georgian restaurant feasts (with some cooking lessons), and You will visit the most important wine-growing regions like the KAKHETI and where you throughout whole tour youRACHA will be discovering thewill facts of the familiarize yourself with the traditional Qvevri wine-making methods. tour will allow you to rich Georgian history andThis culture.

Georgian restaurant feasts (with some cooking lessons), and throughout the whole tour you will

immerse yourself in the country’s culture, history, cuisine, and, of course, wine by exploring You will visit the most important wine-growing regions like KAKHETI TELAVI, LOPOTA, & TBILISI, and RACHA where you will familiarize yourself with the traditional

Qvevri wine-making methods. This tour will allow you to immerse Email us MTSKHETA, directly or fillGORI, out the form to get started. MESTIA, AND KUTAISI. Are you ready to take a plunge into the Georgian wine yourself in the country’s culture, history, cuisine, and, of course, wine culture? by exploring TELAVI, LOPOTA, & TBILISI, Email: info@georgianwinetours.ca

Phone: 647-361-8222 Toll free: 1-888-391-5766

MESTIA, MTSKHETA, GORI, AND KUTAISI. Are you ready to take a plunge into the Georgian wine culture? $3,000/person. Includes Flight, accommodation, guide, food and wine.* *For details, visit our website www.georgiawinetours.ca Email us directly or fill out the form to get started. Email: info@georgianwinetours.ca Phone: 647-361-8222 • Toll free: 1-888-391-5766

All About Food June 2012

Best in traditional Caucasian and European cuisine

Banquets and Celebrations for any Occasion

Banquet up to 30 persons

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All About Food June 2012

www.aaftoronto.com 416.477.6107

The Black Wonder of the Baltic States. This bitter, bitter balsam.

To even begin discussing balsam, we really should look into the dictionary and see what it actually is. Many sources state wholeheartedly that balsam, to begin with, is an odorous tar with oils, extracted from different trees. Myrrh, brought to Virgin Mary by the wise-men, for example, was a typical balsam. The word, some say, comes from the Jewish name of one of the balsamic trees. The other tends to contradict, and say it comes from Arabic. We shall leave out the long comments on the matter of kindred peoples and their differences. The most important part is, that no matter where the word came from its went into Greek, from there to Latin and then German, ending up everywhere else. Do not mistake balsam for balm and vice versa. And the most important sense – the culinary one: a mix of odorous, volatile oils and alcohols, an alcoholic extracts of various beneficial plants. In some old languages, including Russian, the word for such drinks was vodka, and the vodka we know now was named “bread-wine”. So than what is balsam? In the world classification of alcoholic drinks there is a word “bitter”. This is bitter, strong liquor which is based on extracts of various plants (which completely corresponds to our dictionary). Many regions have their own balsams, for instance the Hungarian “Unicum”, German “Jagermeister”, “The Swedish Bitter”, and the “Bittner’s Balsam”. There are rather well known, yes, but allow us to introduce another phenomenon, the calling card of Latvia and Riga in particular – the spicy, unforgettable goodness of the Riga bitter.

How it’s done.

Nowadays the black balsam is made in one place on the planet only – the city of Riga, the capital of the Republic of Latvia. The company called “Latvijas Balzams” is the only owner of four generations worth of secrets of this precious drink. Today the quality of the herb extract, which is responsible for the medicinal and restorative qualities of the balsam, is checked by a master, who works in this position for

over 30 years. Every day he goes around checking the quality of the drink using the most accurate and fail-free mechanism – his own taste and smell. Not all ingredients come from Latvia. The cognac used is the trusty French and Armenian, although Latvia does have the Guinness World Record for the Most Northern Vineyard. The balsamic oil is brought from Peru, across half the planet – the tree which it is gathered from simply does not grow on that continent. But even having mixed the extract, alcohols, syrups, honey and balsamic oil and color you don’t just get a balsam. No elite food product is made without maturation. The balsam matures for a month in oak casks. The majority of spirits are developed with the touch of the noble oak. Moreover, the balsam will not be ready even after this. It should still and settle in its classic ceramic bottle for about two weeks – only then will you get the legendary bitter. Remember, this particular drink is never poured into glass bottles, nor is it corked with plastic lids. Paper is not glued onto the bottle, nor is this bitter sold by the glass. If you see something like that happening, beware this is a fake. The ceramic bottles, formerly produced on a porcelain factory in Riga, are now ordered from Germany. They protect the drink from sunlight and temperature drops: all this can change the taste.

How it’s used.

When you open up a bottle of this bitter don’t even think about pouring yourself one and shooting it with a pickle – you will a) forever ruin the impression of this noble drink, b) most likely hate it for the rest of your life and c) feel horrible. Balsam is not only a strong drink, 45%, but also very concentrated. This is why it is drunken bit by bit, and almost never by itself. The most popular way of drinking it is one or two teaspoons added to tea or coffee. Coffee is more preferable – remember, Latvia is a coffee country. The ones who don’t like to mix can follow-up, the stomach will mix things by itself. To be honest, tea and coffee are hardly the only drinks to go with the balsam – the inventive Riga dwellers have long since figured out – the balsams never spoils any drink, and now add it to

All About Food June 2012

a variety of them. Some of the combinations are guaranteed to surprise you. Another popular way of using the balsam is as an ingredient to a cocktail. There are a lot of recipes of balsam cocktails; this kind of bitter usage is very common, as it requires a very little amount of the drink. The influence of such a spirit can be felt even at small quantities. The difficulty of making a cocktail varies greatly; sometimes just a drop of the bitter is added in the end to a drink. What drink? Any! The most trusted recipes we list in the end, the other ones we leave to your imagination.

Facts. Charles de Gaulle was a great admirer of this drink. Today the English Royal Family is among the fans. The circle of esteemed aficionados grows, as every high guest to Latvia is presented with a balsam bottle, and many take a liking to it. The ceramic bottles for the medicinal drink are recommended by Hippocrates, who stated, that ceramics is the best material for preserving the healing properties of any product.

The secret ingredients. Nobody really knows whether they were there in the first place. 1. Linden bloom 2. Birch buds. (Local endangered species.) 3. Ginger 4. Hyssop 5. Pigeonberry.

Cocktails with Balsam.

1. Hot Black Currant – the latest trend in Riga. Heat 200 grams of black currant, add 50 grams of bitter, mix well. Can add grenadine, pieces of apple, orange, heat juice with cinnamon. Drink in tiny sips after a day in the cold. 2. Black Mojito – fill a cocktail glass with crushed ice, add 50 grams of bitter, half a lime, add 20 grams of any fruit syrup (maple will do just fine in Canada), add cold Sprite. Drink through a straw with a blissful expression.

Tea with Riga balsam – great way to cure a cold.

3. “Katyusha” - equal parts of black balsam, vodka, cognac and lemon juice (about 30-40 ml), mix, add ice. Sip and savor.

What is it made from.

4. “The Pink Elephant” - mix 50ml of any coffee liquor, brandy, cream and 25ml of balsam. Add ice. Drink slowly.

The ingredients of the recipe, officially approved by the Ministry of Food, USSR 1. Raspberries. 2. Blackberries. 3. Cognac. 4. Peru balsam oil. 5. Honey essence. 6. Sugar syrup. 7. Caramel syrup (color). 8. Alcohol. 9. Water. 10. Gorechavka. 11. Mountain arnica. 12. Wormwood. 13. Valerian. 14. Mint. 15. Lemonbalm. 16. Sweet flag. 17. Oak (bark). 18. Black pepper. 19. Bitter orange. 20. Trefoil. 21. Muscat (green grapes). 22. St. John’s wort.

Rumors of Abraham Kuntse’s partial ingredients: 1. Lavender roses. 2. Rosemarie. 3. Sage. 4. Dill yield. 5. Cinnamon tree bark. 6. Saffron infusion.

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INTRODUCING

JSC LATVIJAS BALZAMS Deliciously different, exceptionally smooth and velvety on the palate, Riga Black Balsam opens a whole world of sensations with its 24 ingredients. Subtle hints of linden blossom, birch bud, valerian root, raspberry, bilberry, and ginger as well as touches of nutmeg and black peppercorn tease the palate and come alive in the glass. Riga Black Balsam is carefully prepared in oak barrels, which allows its characteristic strength and the slightly bitter-sweet taste to develop. You will feel the elixir’s fruity aroma and its special taste with every sip. Enjoy it straight up, on the rocks, or mixed in a variety of cocktails. Presented to the Vintages category RIGA BALZAMS BLACK BALSAM VINTAGES 212035 | 500 mL bottle Price: $ 25.95

New Weight Loss Program to Address Obesity & Related Chronic Diseases By: Dr. Connie D’Astolfo, DC, PhD (cand)

b e s i t y has been identified by the World H e a l t h Organization (WHO) as one of the greatest public health challenges of the 21st century. Worldwide, more than 1 billion adults are overweight with at least 300 million being clinically obese. Moreover, over 22 million children, now over the age of 5, are estimated to be overweight. Obesity is also associated with a sedentary lifestyle which now ranks among the 10 leading causes of death and disability worldwide.

The 2004 Canadian Community Health Survey (CCHS) reported that 23.1% of Canadians (5.5 million) aged 18 or older were obese (having a BMI over 30). An additional 36.1% (8.6 million) were overweight (having a BMI between 25 - 29.9) and almost 2/3 (59.2%) of Canadians are overweight or obese. Recent research confirms that the risk of death is directly related to Body-MassIndex (BMI), waist circumference and waist-to-hip ratio. The good news is that weight reduction results in reduced mortality risk. Weight

gain, particularly around the mid section has life-threatening complications including the risk for Type 2 diabetes, cardiovascular disease, hypertension and stroke. There is also an increased risk of breast, colon, prostate, endometrium, kidney and gallbladder cancer. Non-fatal, but debilitating health problems associated with obesity include: respiratory difficulties, chronic musculoskeletal problems including arthritis and back pain, skin problems and Infertility. Not surprisingly, addressing the underlying lifestyle behaviours of obesity — overeating and inactivity —has had a major and in reducing the cumulative incidence of diabetes. Arthritis is one of the most prevalent chronic health conditions affecting the structure and functioning of joints (including those of the spine) leading to pain, disability and difficulty for individuals in performing everyday tasks and activities. In Canada, arthritis ranks first as a cause of disability and inability to work, a top reason for physician visits, and a significant hindrance on quality of life. Arthritis is the 3rd leading cause of chronic health problems and people with arthritis are frequent users of non-steroidal anti-inflammatory drugs (NSAIDs), which can cause gastrointestinal (GI) bleeding. Deaths due to GI bleeding were responsible for

1,322 deaths in 1998. There is a strong correlation between weight gain and arthritis, partly due to the un-necessary stress on joints from excess weight as well as inflammatory processes involved in both weight gain and joint tissue degeneration. Exercise is extremely important in your battle with arthritis. For one, it can help you to reach your weight-loss goals. Despite the abundance of diet plans, weight loss boils down to primarily on two things: expending more calories than you consume and choosing foods that enhance your metabolism. Another benefit of exercise is that it strengthens muscles that surround and support the body’s joints. Strong muscles can help relieve this pressure on the joints. In general low impact exercises are recommended recreationally including, swimming, water exercise, aerobics and walking. Even modest weight loss can be beneficial and is a realistic goal to obtain. Rehabilitation should incorporate proper postural and gait exercises, isolated strengthening and balance training. There are well researched supplements to facilitate cartilage health and prevent further joint damage. Foods that are anti-inflammatory are also vital in restoring joint integrity. While most people have heard about the benefits of diet, supplements and exercise for

All About Food June 2012

other diseases, the benefits of good lifestyle practices for arthritis are largely overlooked. Your food selections should focus on whole grains, EFAs and monounsaturated fats, fruits, vegetables and lean protein sources. Try to select organic, wild and free range (grass or grain fed) whenever possible and eat fish rich in omega oils, such as salmon, mackerel and anchovies at least 2 times a week. An easy rule to remember in terms of caloric intake is the 10 servings rule. This means eating 4 daily servings of quality protein and fats (serving size is the size of your palm), 3 servings of complex carbohydrates (3 cups) and 3 servings of fruits. New research indicates that you should not sleep more or less than 7 hours per night. Any less or more will lead to weight gain. Mitigate your stress levels through exercise, relaxation, meditation, yoga, vacations and nutritional supplementation. Vitamins C and multi Bs are great vitamins that combat stress producing cortisol in the body. Lastly, EXERCISE – at least 60 minutes a day. Health benefits of regular exercise are overwhelmingly documented. Make walking and/or cycling part of your daily routine. Whatever you choose, remember to address all five factors and you will be on your way to maintaining a healthy weight and lessening your risk for many chronic diseases. There is a simple solution to combating obesity and this requires two factors: a shift in food choices and increased physical activity. Maintaining a healthy weight is dependent on five key factors: food selection, caloric intake, sleep, stress and activity. Individualized weight management plans are offered by SPINEgroup® for adults and children. Our plan is based on two simple rules for weight loss: caloric intake and energy output, in other words food intake and exercise output. In addition, our program offers a unique metabolic enhancement approach through the recommendation of our proprietary supplement formula and the use of vibration exercise therapy and cognitive behavioural therapy to increase compliance and maintenance of weight loss.

www.aaftoronto.com 416.477.6107

Dr. D’Astolfo’s 15 Basic Rules for Maintaining a Healthy Weight 1. Don’t starve yourself – it’s not healthy and it is doomed to failure. 2. Prepare your own meals and snacks. 3. Read labels – watch out for added sugar, salt (sodium), and ingredients whose names you can’t pronounce (additives and preservatives). 4. Eat smaller portions and leave something on the plate. 5. Eat almost nothing from a box, a can, or a plastic container. 6. Eat 5 - 6 servings of fruits and vegetables per day. Forget the fruit juice - just eat the fruit. 7. Eat whole grains – complex carbohydrates only. Choose healthy grains such as spelt, kamut and quinoa. 8. Minimize animal fat intake (saturated fats) with the exception of coconut oil. 9. Eat cold-water fish. 10. Eat junk food occasionally as long as you cook it yourself! 11. Drink plenty of filtered water. You can also drink green and/or black tea every day. 12. Exercise and have fun doing it! 13. Plan on at least one social event with friends or family per week. 14. Get 7 hours of sleep a day. (10-12 hours a day for children and adolescents) 15. Take vitamins, minerals or nutraceuticals to supplement your diet and support your body’s various systems.

Dr. Connie D’Astolfo, DC, PhD (c) is the director of SPINEgroup® an integrated medical rehab clinic located in Vaughan. Dr. D’Astolfo is also pursuing a PhD at York University. She has several published peer reviewed articles and is a chapter author for several medical texts. Her interests include chronic disease prevention and management, spinal disorders and rehabilitation. You can visit our website at www.spinegroup.ca or contact our client care representative at 905-8507746 for more information on our clinical programs including our popular Metabolic Weight Management Program. The SPINEgroup® Metabolic Weight Management Program is designed to strengthen your metabolism and ensure rapid weight loss while preserving and

building your muscle tone. Included in the program is a personal diet plan (based on a metabolic analysis) and our proprietary blend of vitamins, minerals and nutraceuticals to support your weight loss, cognitive behavioural therapy to address food addiction (centered on selfcare and motivation)a home exercise plan from our physiotherapist and strength training in-clinic with the aid of whole body vibration technology. In most cases, the metabolic weight management program will be reimbursable through your extended health insurance through our registered providers.

www.spinegroup.ca 905-850-SPINE (7746)

WINE COCKTAILS

Even though originally the name cocktail referred to a mixture of spirits, sugar, water, and bitters, it now means almost any mixed drink that contains alcohol. Beautiful and versatile wines no longer serve only in their pure form as a favourite dinner drink. Various wines have become an integral part of delicious and enticing cocktails. The recipes you will find below are just a few of dozens using wine as an important ingredient. 26

All About Food June 2012

Winy Eggnog 1 egg

Admiral Highball

1 tsp sugar 3 oz milk

1 1/2 oz bourbon

1 oz brandy

1 1/2 oz sweet white wine

1 oz Jamaica rum

1 dash pineapple juice

1 oz sweet fortified wine

1 dash fresh lemon juice

Shake in iced shaker and strain into glass with ice

1 ice cube Stir ingredients, fill with soda Serve in a highball glass

Sprinkle nutmeg on top Serve in a tall glass

Blue Moon 1 oz gin 1 oz white wine 3/4 oz grapefruit juice 1/4 oz kirsch Shake in iced shaker and strain Add lemon twist Serve in a cocktail glass

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Bakery Antosha

5986 Bathurst Street, North York

Restaurants and Banquet Halls 416-225-7117

856 Sheppard Avenue W, North York

416-630-7716

Cakes Royale

50 Doncaster Avenue, Thornhill

905-709-2253

Antipasto

8001 Weston Road, Woodbridge

905-264-0033

Chocolada

180 Steeles Avenue W, Thornhill

905-882-4825

Amulet

4700 Dufferin Street, Toronto

416-663-7820

Napoleon Bakery

1126 Finch Avenue W, Toronto

416-398-4533

Aragvi

832 Sheppard Avenue W, Toronto

416-792-2613 905-881-6666

Royal Bakery What-a-Bagel

1416 Centre Street, Thornhill

905-886-0366

Arbat

1416 Centre Street, Thornhill

9737 Yonge Street, Richmond Hill

905-770-3660

Armenian Kitchen

1646 Victoria Park Avenue, Scarborough 416-757-7722

Best Grill

2215 Steeles Avenue W, North York

Manufacturer’s and wholesale companies Global and Fish

601 Magnetic Drive, North York

Bistro on Dufferin 4848A Dufferin Street, North York

416-665-9111 416-356-6511

416-661-5455

Bon.A.Pita

2777 Steeles Avenue W, Toronto

416-913-8636

2727 Steeles Avenue W, North York

416-661-2788

IGLOO Food Equipment

370 Norfinch Drive, Toronto

416-663-3051

Caspi Chick Chack

1450 Clark Avenue W, Thornhill

905-761-6484

ITFC

345 Flint Road, Toronto

416-667-0111

Copacabana

150 Eglinton Avenue E, Toronto

905-380-0333

North Fish Co Ltd 23 Six Point Road, Etobicoke

416-236-4891

Crystal Grand

2110 Dundas Street E, Mississauga

905-277-2800

Nostalgia

111 Martin Ross Avenue, North York

416-663-8553

Dr. Laffa

401 Magnetic Drive, Toronto

416-739-7134

Zakuson Inc

601 Magnetic Drive, North York

416-661-5455

Deli’s and Retailers

Elite Grande

1126 Finch Avenue W, Toronto

416-663-4000

Georgia

1118 Finch Avenue W, Toronto

416-540-8376

Ghazal

3175 Rutherford Road, Vaughan

905-532-0731

Golden Lion

15 Canmotor Avenue, Etobicoke

416-252-3456

365 Deli

160 Wellington Street E, Aurora

905-503-3365

Angela Deli

1470 Centre Street, Thornhill

905-482-0165

Hava Nagila

1118 Centre Street, Thornhill

905-731-3406

2901 Steeles Avenue W, Toronto

416-661-4333

Aurora Delicatessen

15408 Yonge Street, Aurora

905-726-1366

Imperator Izba

648 The Queensway, Toronto

416-251-7177

Bathurst Village Fine Food

5984 Bathurst Street, Toronto

416-650-0684

Kazan BBQ

9625 Yonge street, Richmond Hill

905-737-9999

Elena Deli

12977 Yonge Street, Richmond Hill

905-773-2323

Europa Deli

10520 Yonge Street, Richmond Hill

905-508-1475

Europa Delicatessen

9 Drewry Avenue, North York

416-225-3517

Kruzo Grill

1470 Center Street, Thornhill

905-709-2274

Melody

1118 Centre Street, Toronto

905-707-8655

Midan

3700 Steeles Avenue W, Vaughan

905-856-9774

Mideastro

1200 HWY 7, Thornhill

905-889-0060

Moldova

5000 Dufferin Street, Toronto

416-665-4566

Feel Your Belly Deli 9960 Dufferin Street, Vaughan

905-417-7888

High Park Deli

416-769-3223

Moscow Nigths

7700 Bathurst Street , Thornhill

416-854-9871

Mr Combo

568 Sheppard Avenue W, Toronto

416-225-7117

1960 Bloor Street W, Toronto

IDF

2777 Steeles Avenue W, Toronto

416-739-6651

International Deli

10520 Yonge Street, Richmond Hill

905-508-1475

National

1000 Finch Avenue W, North York

416-650-0019

Odessa

390 Steeles Avenue W, Thornhill

905-764-5043

Jacob’s Market

390 Steeles Avenue West, Thornhill

905-763-0725

King Deli

60 King Road, Richmond Hill

289-234-0985

Perogy House

2195 Wyecroft Road, Oakville

905-469-6171

Prague

638 Queen Street W, Toronto

416-504-5787

Knysh Deli

1102 Centre Street, Thornhill

905-881-5231

Miriam’s Deli & Meat Market

7117 Bathurst Street, Thornhill

905-731-7496

Pravda

36 Wellington Street E, Toronto

416-306-2433

1881 Steeles Avenue W, North York

416-849-2375

1027 Finch Avenue W, North York

416-800-2538

Newmarket Deli

16900 Bayview Avenue, Newmarket

905-830-9001

Ravivo’s Junior Restaurant

Odessa Deli and Desserts Ltd

372 Marlee Avenue, Toronto

416-787-4249

Red Square Retro Room

1600 Steeles Avenue W, Toronto

905-669-0083

RH Europa Deli Inc 10737 Yonge Street, Richmond Hill

905-508-3273

Salut

2150 Steeles Avenue W, Toronto

905-760-9329

Richmond Hill Deli 9631 Yonge Street, Richmod Hill

905-884-3519

Steamul sauna

9688 Leslie Street, North York

905-918-0274

Ruta Deli

3069 Dundas Street W, Toronto

416-913-5710

Tashkent

800 Petrolia Road, North York

416-667-0737

Shinok Deli Inc

9200 Bathurst Street, Thornhill

905-707-3322

Tatiyana

2180 Steeles Avenue W, Toronto

905-761-1028

Stefani Village Deli 1801 Rutherford road, Vaughan

905-770-6394

Vernisage

72 Steeles Avenue W, Thornhill

905-707-1844

Stefani Village Deli 10815 Bathurst Street, Richmond Hill

905-770-6394

Tanya’s Deli

Alan

2116 Bloor Street W, Toronto

416-767-1204

Victoria European 1013 Pape Avenue, East York Deli

416-423-7713

Village Meat Products & Deli

415 Roncesvalles Avenue, Toronto

416-535-9963

Yummy Market

4400 Dufferin Street, North York

Night Clubs Extaz

7700 Bathurst Street, Thornhill

905-482-9129

Fregata

1900 Dundas Street E, Mississauga

905-270-6265

On The Rock

1600 Steeles Avenue, Toronto

905-597-9491

416-665-0040

All About Food June 2012

The Best

Hummus In Toronto

Ingredients

here’s nothing like good, healthy, homemade hummus, and there’s no reason for you not to try making it. Making good Hummus isn’t just about having a good recipe, though. True, there are quantities to keep and procedures to follow, but in order to make a really good hummus you must you should go into a cerain state of mind (and preferably practice it for years).

You shouldn’t, and can’t, compete with people who have been making hummus all their lives. On the other hand, you can still make a very tasty hummus the first time you try. It will taste 10 times better than any packaged hummus you can buy, and be 10 times healthier as well (read more here). With time, you will get the touch and become a hummus expert.

making, will help you leave out the aftertastes. There are lots of different hummus recipes. I came across dozens of hummus recipes, and practically tried them all. The recipe before you, is the best in my opinion. Accurate and well tested – although you should feel free to experiment. Good luck!

4 extra-large bowls of Hummus 1 cups dried chickpeas (the smallest you can find) ½ cup tahini juice from 1 squeezed lemons 1-2 garlic cloves ½ teaspoon cumin 1 tablespoon + 1/8-¼ teaspoon baking soda salt olive oil parsley

A hummus made right, will not make you feel heavy or bloated after you eat it. It will not make you – excuse my French – fart like crazy, either. It should go down smoothly, leaving you light and happy, and in a cheerful mood. To solve the gas problem, BTW, you should soak the chickpeas in clean water for 10-15 hours, switch them at list once, and take off the foam that appears over the boiling water during the cooking. That’s all (and if you’re extra sensitive, put one bay leave into the cooking pot). Also, washing the chickpeas well between every two steps of the

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Address: 7700 Bathurst St #43-44 (Promenade Plaza) Tel: (905) 482-9129 www.extazlounge.com

NOW OPEN FOR LUNCH 30

All About Food June 2012

www.aaftoronto.com 416.477.6107

All About Food June 2012