EatInEatOut - Holiday 2011

EATIN EATOUT

Premier Issue!

FRee DiGitaL eZine

www.eatineatout.ca

ConneCt oVeR FooD.

HOLIDAY dinner for 8!

VERSATILE ROAST BEEF CooKieS to SHaRe

Food Bloggers of Canada Reviews - Toronto, Vancouver, Calgary, Halifax

All you need for a season full of fun and flavour Subscribe to all you need is cheese magazine and enjoy free home delivery four times a year. You’ll love our seasonal recipes, activity ideas, Canadian food personality profiles, nutrition tips, exciting contests, coupons and much more!

Subscribe today for FREE at allyouneedischeese.ca

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Premier Issue, Holiday 2011

CONTENTS departments 6 8 10 12 14 17 18

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Publisher’s Note Contributors Bits & Bites Letters Celebrity On the Web Books for Cooks

EAT IN features 20

MEAT YOUR MATCH Roast Beef suits any situation, from our friends at Canada Beef.

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HOLIDAY PARTY FOR 8 Easy recipes for holiday entertaining at home.

34

INSPIRATIONAL STARTERS Appetizers to die for.

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FOOD BLOGGERS Great Canadian talent!

54

THE JOY OF COOKIES Crowd pleasing cookies for sharing during the holiday season or all year ‘round!

20

54 WWW.EATINEATOUT.CA

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66

EAT OUT features 61

REVIEWS

66

ON LOCATION Holiday dining across Canada

departments 60 What’s New in Fast Food 76 The Wine Butler 78 The Last Word

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61

76

78

Whether it’s on a delicious dessert, your hot chocolate, or a light snack, nothing tops Gay Lea Real Whipped Cream. gaylea.com

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PUBLISHER’S NOTE

celebrate!

Welcome to the first issue of our exciting new online magazine, EatInEatOut. We’ve devoted this issue to the holidays and all the wonderful eating, drinking and celebrating that happens at this time of year.

EIEO features easy, delicious and inspiring recipes plus simple restaurant reviews, dining locations and places to go when you ‘don’t feel like cooking tonight’.

In each issue we’ll try to bring you creative twists on old

Presmsuieer I

recipe favourites along with some inspiring new options.

And on those days when you can’t face the stove, we’ll offer our take on the dining ‘hot spots’ across Canada.

It’s fun, interactive and best of all FREE! So jump in – this issue includes 25 recipes for entertaining at home plus suggestions on where to go if you plan to celebrate out on the town. Enjoy!

Lori

Lori Kennedy, publisher

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ADVERTISEMENT

SLOW COOKER MARVELLOUS MUSHROOM POT ROAST 4 lb (2 kg) Beef Pot Roast (e.g. Cross Rib, Blade or Brisket) Kosher salt and pepper 2 tbsp vegetable oil 3 cloves garlic, minced 1 cooking onion, cut into wedges lengthwise 1/4 cup red wine or beef broth 1 can condensed mushroom soup, undiluted 1 cup dried mushrooms, soaked (strain and reserve soaking liquid) 1 cup quartered button mushrooms 1. Pat roast dry; season with salt and pepper.

Heat oil in Dutch oven on medium-high heat.

Add roast; brown well on all sides, 10 to 15 minutes. Remove roast from pan.

2. Add garlic and onion to pan. Reduce heat to medium; cook until lightly browned, about 3 to 4 minutes (NOTE: add splash of water to prevent scorching if needed). Stir in wine, scraping up any browned bits from bottom of pan. Stir in soup, soaked dried mushrooms and reserved soaking liquid.

3. Transfer roast and any liquid from pan into a slow cooker insert. Cover and cook on LOW for 6 to 8 hours.

4. Remove roast to cutting board; keep warm.

Add button mushrooms to sauce; cover and cook on HIGH for 30 minutes or until tender.

Carve roast and serve with sauce.

Makes 10 to 12 servings.

WIN one of 10

Slow Cooker

JUST CL ICK!

s!

No purchase necessary. Contest opens November 15, 2011 at noon (Eastern Time) and ends March 12, 2012 at noon (Eastern Time).

Must correctly answer a skill testing question. Full rules at entry page on beefinfo.org.

CONTRIBUTORS

Contributors

introducing some of the people behind our stories Heather Nolan, who writes the blog, mmm...is for mommy, is just one of the brilliant Canadian food bloggers we are proud to introduce through our partners at Food Bloggers of Canada. p 42 www.mmmisformommy.com

Joyce Paslow is the Manager of Culinary Services at Canada Beef.

In this issue she shares with us the perfect roast beef for any occasion - made even better with Canadian Beef. p 20 www.beefinfo.org

Denise Vivaldo, of Food Fanatics talks ‘kitchen communion’ in her new column The Last Word p 78 www.foodfanatics.com

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BITS & BITES

What’s new for the new products to share? Drop us a note at letters@eatineatout.ca

Canada’s new gourmet secret?

First we created Canadian ice wine, legendary around the world. Now we have... ICE SyRuP! The idea came to Niagara-on-the-Lake grower Steve Murdza about nine years ago after bringing in a haul of frozen grapes. Instead of turning the sweet, concentrated berries into icewine, why not try making a nonalcoholic syrup? After all, fans of Niagara's signature dessert wine know it can be pretty thick and very sweet – kind of like another favourite: maple syrup. So the next iconic Canadian product - Ice Syrup - was born.

The Vidal, pictured here, could be used in both sweet and savoury fare; a glaze for pork chops, drizzled on seared scallops, in salad dressing or desserts. This delicious and versatile elixir is endorsed by legendary chefs Susur Lee and Mark McEwan. Retails for $29.99. To order online or find a retailer near you, click www.icesyrup.com

Love it!

Serve with style Beautiful red reindeer dessert plates. ($20 set of 4) www.biacordonblu.com

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season?

A little piece of heaven...

We missed Josh Henderson, the Seattle chef behind Skillet Street Food when he was in Toronto in September to launch his savoury Skillet Original Bacon Spread. The “bacon jam’ buzz after the event was huge, so we set out to try this new condiment.

It’s a pureé of smoked bacon, onion, balsamic vinegar and brown sugar what’s not to like? Big chunks of smokey... porky... goeyness... this stuff could be addictive! Our testers kept it simple by spreading it on basic grilled cheese, beef burger and a topping for baked potato. Awesome smokiness, very versatile, it’s EIEO approved..

Turn water into soda?

No more lugging or storing heavy bottles from the store. With SODASTREAM, you can turn regular tap water into soda or sparkling water in minutes! Save money and the planet. ($129.99 +) www.sodastream.com

You could

Retails for $19.99 for a 300g jar.

To find where you can get your hands on Skillet Original Bacon Spread across Canada, just click.

Love it!

Win...

this set of sweet plates,

just click www.eatineatout.Ca

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LETTERS

Talk to us

Got something to say, a recipe to share? we want to hear from you! Drop us an email anytime at letters@eatineatout.ca Awesome eZine! Thanks for all the great recipes ideas. I can’t wait to get cooking - or should I go out - I can’t decide! – Paula What a great thing it is to be able to read a magazine from your inbox!

I love EatInEatOut! Thanks again.

– Tiffany This magazine is beautiful! I love how every recipe has an amazing photo makes me hungry! – Vanessa Summer issue was great! I can’t wait to see what you come up with for the Holidays! I am bookmarking you for sure. – Liz

Kudos to you on creating a new magazine that not only has great information, but is also green! No ink no paper. That means less energy used and less depletion of our natural resources. Thanks! – Bev What a great idea! I really love the awesome combination of recipes and restaurants - all things food - perfect!

Will you be doing more ‘kid friendly’ recipes in future issues? – Sara Absolutely! The plan is to have family featured recipes in every issue. Take a look at the feature on cookies p.48 and get baking! – Editor

You can also reach us through Facebook or Twitter.

Like us, leave a message on our wall or fire off a quick tweet – any way you can, just talk to us! Only with your feedback can we create a magazine that you can’t wait to come back to.

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DRE ADI NG t h ed r e a r y d o l d r u mso f

WI NT E R?

t u r k e y f a r me r s o f c a n a d a . c a /r e c i p e s

F i n du so n

Co n t e s t o n n o w!

f a c e b o o k . c o m/T a s t y T u r k e y t wi t t e r . c o m/T a s t y T u r k e y

CELEBRITY

Christine

Cushing

Christine was born in Athens, Greece, and immigrated to Canada with her family at the age of one. After deciding to follow a career in the culinary arts, she quickly established herself as a ‘chef to watch’, working with Toronto’s elite at The Four Seasons Hotel and Scaramouche Restaurant.

Christine went on to open a wildly successful catering business and cooking schools.

Christine hosted Christine Cushing live – Food Network Canada’s flagship daily show for four seasons. Her latest show Fearless in the Kitchen is in its third season, airing on the new Oprah Winfrey Network (OWN).

Want to know more about Christine Cushing and her products? JUST CLICK

Christine’s Turkey Red Pepper Sliders My fire roasted peppers mixed directly into the ground meat add not only beautiful sweetness, but moisture to these scrumptious burgers.

You can substitute chicken for the turkey or make them full size if you prefer.

1 lb 2 1 Tbsp 1/2 tsp 2 Tbsp 1 1/4 cup 12

ground turkey meat green onions, finely chopped fresh chopped rosemary fresh sage bread crumbs egg CC’s roasted red peppers salt and pepper to taste mini burger buns (or 5 large) Sliced tomato, optional Lettuce, optional

Preheat grill on high and oil well. Alternatively, preheat oven to 400ºF. In a medium bowl combine the turkey meat, green onions, rosemary, sage, bread crumbs, egg, roasted peppers, salt and freshly cracked black peppers. Work gently with hands just to blend.

Form into 15 mini sliders or 5 larger burgers, pressing down to an even 1/2 inch thickness.

Grill on BBQ about 5 minutes per side or until juices no longer run pink and thermometer reads 165 degrees when inserted sideways into middle of burger.

Serve in a toasted bun with slices of tomatoes and lettuce and more red pepper, if desired. Makes 15 sliders or 5 full size burgers

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WWW.EATINEATOUT.CA

Where can I find Christine’s great new Fired Up! roasted pepper spread?

Just click!

www.eatineatout.Ca

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ON THE WEB

online this month @

EATINEATOUT.CA ConneCt oVeR FooD.

Win

ViSit & more recipes win

Go to eatineatout.ca and you could win one of four HOLIDAy PRIZE PACKS: • BITS & BITES p 11: set of 4 Reindeer dessert plates ($20.00 value).

• BOOKS for COOKS p 18: win both books we reviewed (a $53 value).

• STARTERS p 36: win a $100 Costco Gift gift card.

• COOKIES p 44: win gingerbread men measuring spoons from Pier 1 ($20 value)

CLICK to sign up and you are automatically entered to win!

Still not enough recipe ideas? Visit us on the web for bonus feature recipes!

New recipes are added each week – every Tuesday and Friday!

more reviews Looking for reviews on a particular dining spot? Visit us on the web, we add more each week and offer links to lots of other great review sites.

sign up Want to know when the next issue of EatInEatOut will be online?

That’s easy – sign up and become a EIEO INSIDER and we’ll tell you! you’ll also get inside scoop on ‘member-only’ promotions and be automatically entered to win one of our four prize packs each issue!

Check it out - it’s free!

FOLLOW US! http://twitter.com/#!/EatInEatOutMag www.eatineatout.Ca

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BOOKS FOR COOKS

Hit the books

these books are brimming with irresistible recipes, interesting advice and tempting photos. Great holiday reads.

Orgasmic Appetizers and Matching Wines This book by Shari Darling, is not a new release. I received my copy for Xmas 2009 and it instantly became one of my go-to favourites. From the first chapter, The Sense of Taste, I thought, “I will never think about my tongue in the same way ever again!” Shari leads us through the science and art of the ‘culinary’ orgasm, through the pairing of simple appetizers and everyday wines. Orgasmic Appetizers offers more than 40 pages of information on the ways we sense taste, flavours and texture. Another 170 pages are dedicated to simple appetizer recipes with suggestions for wine pairings. $29.99 Turn to our feature ‘Inspirational Starters’ on page 38 to check out two delicious recipes and pairings that Ms. Darling has graciously shared with us.

Win want a chance to win these great books? Just click!

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Foodista, Best of Food Blogs Cookbook features competition-tested recipes from foodie-favorite web site Foodista.com.

Foodista.com is the web's premier source for collaborative cooking. Bloggers worldwide were invited to submit their favorite blog posts, recipes, and photos to compete for a spot inside this cookbook. Winning entries were selected from all over the globe. $22.99

Holiday 2011 www.eatineatout.Ca

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Meat your

match...

Mmmmmmm-m. I smell roast beef in my o ‘Tis the season for roasting – REJOICE! RECIPES AND TEXT JoYCe PaRSLow, CanaDa BeeF inC.

Want the recipe?

You know what to do...

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watch ou step-by-ste video cook lesson on

Pot Roas

R

oast beef’s got multiple personalities: BIG or small, weeknight or weekend, casual gathering or putting on the ritz – whatever the occasion, roast beef fits the bill! And with little prep and cooking skill required, roast beef is your ticket to meals on easy-street. No matter how you cut it, roast beef’s right!

oven tonight!

ur ep king n

st

Here’s how to put it to work for you all winter long...

casual fare...

For casual gatherings, Beef Pot Roasts are oh-so comfy cozy. Starting with some of the most flavourful and economical cuts of beef, Pot Roasts are cooked at a slow simmer (a.k.a. braised) to yield homey stew-like beef dishes that are perfect to eat by the fire. Buy a Beef Cross Rib, Blade or Brisket Pot Roast to start off delicious one pot meals that make their own yummy gravy and usually include veggies too. Craving convenience?

Bring on the slow-cooker for a roast that cooks all day unattended while you’re busy doing other things.

Try the cook-ahead approach with pot roast for the book club supper.

Believe it or not, a pot roast dinner tastes its best after ‘steeping’ in its cooking juices overnight in the fridge.

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showtime...

Putting on the ritz? Then a roast beef dinner centered around a Premium Oven Roast is just what you need to bring on the ‘oooh’s and ahhh’s’ that you expect with restaurant dining – right there in your own home! These ever-tender roasts are real show-stoppers and although they’re a bit of a splurge, they don’t need much to dress them up. Keep it simple with a basic salt and pepper rub before popping the roast in the oven.

How could anything this simple to make be so impressive? Look to buy a Top Sirloin, Strip Loin, Rib, tasty Beef Tenderloin or Prime Rib.

Step-by-Step picture-perfect printable Cooking Lesson – includes GREAT gravy!

Just a click away!

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Want the recipe?

You know what to do...

Perfect roast beef is eaSY! watch video how-to here.

www.eatineatout.Ca

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double duty...

For families in the fast lane, try the Cook Once Eat Twice approach with frugal Beef Oven Roasts. The premise: one basic beef roast meal creates enough leftovers for clever super-speedy meals next day – from wraps, to soups and salads. Roasted using our ‘tested and true’ two-temperature method, both Oven and Premium Oven Roasts deliver delicious dinners. Start off with a Sirloin Tip, Inside/Outside or Eye of Round Roast or sub-in any Premium Oven Roast you like.

Love your leftovers!

Click here to see how.

Click here for step-by-step printable Cooking Lesson!

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Want the recipe?

You know what to do...

www.eatineatout.Ca

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Want the recipe?

You know what to do...

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watch our step-by-step video cooking lesson on

Tri-tip

just for 2...

If you’re a ‘starting out’ or ‘scaled down’ family, there’s a roast that’s just your size. Try Bottom-Sirloin Tri-tip for a down-sized Oven Roast that’s the perfect fit. Weighing in at about a pound or so, Tri-tip makes up for its size with its BIG beefy flavour. You can roast Tri-tip in the oven or on the barbecue in less than 1 hour.

Speedy roast beef - who’da thought? All carved up on the cutting board, it serves like a Flank Steak. Pretty new on the scene, look for Tri-tip at progressive butchers and grocers.

Crave more beef?

Join the club...

Click here! www.eatineatout.Ca

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8

holiday party for RECIPES AND TEXT LoRi KenneDY 

Family. Friends. Celebrations.

Being together with loved ones during the holidays is what makes this the most wonderful time of the year. Students home, out of town guests... oh so ready for home cooking!

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Carrot, Coriander & Cheddar Soup

WWW.EATINEATOUT.CA

Asparagus with Walnuts & Goat Cheese

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Savory Mushroom Stuffed Pork tenderloin

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Savory Mushroom Stuffed Pork Tenderloin A moist and flavourful stuffing makes an impressive but simple meat dish. Top with an apple or calvados drizzle if desired. Refrigerate any leftovers as it slices beautifully the next day.

2 tbsp 8 oz ¼ cup 1 tsp ½ tsp 4 tsp 1 cup 2

vegetable oil, divided fresh Mushrooms, finely chopped Each finely diced red pepper and onion Each dried savory and sage leaves Each salt and pepper Dijon mustard fresh whole wheat bread crumbs pork tenderloin (about 1 lb/500g each)

In medium skillet heat oil over medium high heat; sauté mushrooms, red pepper, and onion, sauté 3-4 minutes or until moisture is released from mushrooms and evaporated. Add savory, sage, salt and pepper, sauté 1 minute; remove from heat and stir in mustard and breadcrumbs. Cut tenderloins almost in half lengthwise so it opens like a book; pound to flatten slightly. Spread and lightly pack stuffing down the centre of each, leaving 1” border around the edges. Fold long edges over stuffing overlapping as necessary, and fold in the narrow end; secure with skewers or string.

In large skillet heat remaining oil over medium high heat, sear both sides of tenderloins, about 5 minutes. If skillet handles are not oven proof cover with foil or transfer pork to baking pan and place in 400ºF (200ºC) oven; roast for 20-25 minutes or until juices run clear or when an instant read thermometer reads 155ºF (75ºC). Let stand covered with foil for 5-10 minutes, remove skewers or string, slice and serve fanned out on serving plates. Drizzle with pan juices or Apple Drizzle (see below).

APPLE DRIZZLE: In a small saucepan mix 1 cup apple juice with 1 Tbsp corn starch until smooth; bring to boil, stirring constantly and boil 1-2 minutes or until thickened and clear; stir in pan juices from the skillet. Drizzle over sliced tenderloin. For special occasions reduce apple juice to 3/4 cup and add 1/4 cup calvados after it has thickened. Makes 8 servings.

Looking for more delicious recipe ideas from Mushrooms Canada?

Click Here!

TIP: 8 oz/250g mushrooms is about 3 cups (750 g) finely chopped. Pork may be slightly pink inside when sliced; don’t overcook.

VARIATION: add ¼ cup (50 mL) diced apple with the onion and red pepper, reduce mustard to 2 tsp.

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Carrot, Coriander & Cheddar Soup

Easy Strawberry Yule Log 2011

1 Tbsp 1 450g (1lb) 1 1 tsp 5 cups 3 Tbsp

1 6 1/2 cup 1/4 cup 1 tsp

Devils Food cake mix eggs water oil icing sugar

FILLING 1 cup 1/3 cup 1 Tbsp 1/4 tsp 2/3 cup

whipping cream Mascarpone cheese icing sugar (to taste) vanilla fresh strawberries, diced

ICING 3/4 cup 1 Tbsp

chocolate chips butter

3/4 cup

olive oil onion, chopped carrots, washed and sliced clove garlic, crushed ground coriander vegetable stock fresh coriander, chopped squeeze of fresh lemon juice freshly grated nutmeg to taste salt and pepper to taste shredded aged cheddar cheese

1. Heat the oil in a large pan, add the onions, carrots and garlic, sauté for 4 mins, until softened.

Stir in the ground coriander and seasoning.

Cook for 1 min.

2. Add stock and bring to the boil, cover and simmer for 20 mins or until the carrots are tender.

Stir in the fresh coriander.

3. Using a stick blender or food processor purée to desired consistency. Add the lemon juice, nutmeg, salt and pepper to taste. Reheat until just hot.

4. Transfer to bowls. Add a handful of shredded cheese to top of each portion. Serve.

Roasted Asparagus With Walnuts And Goat Cheese 1 lb 3/4 cup 3 Tbsp 2 1/2 cup

fresh asparagus toasted walnut halves olive oil cloves garlic, minced salt and pepper goat cheese

Preheat oven to 400ºF. Toss asparagus, olive oil , garlic, salt and pepper together in bowl. Transfer to parchment lined baking sheet. Roast for 10 minutes or until just soft. Transfer to platter. Toss walnuts and cheese chunks on top. Drizzle with a bit of additional oil and adjust seasoning if needed. Serve.

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1. Preheat oven to 350ºF. Line a greased 15 x10 x 3/4-inch jelly roll pan with parchment paper.

2. In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute, scraping bowl occasionally. Pour 3-1/2 cups batter into pan. Discard remaining batter.

3. Bake 14 to 16 minutes or until cake springs back when lightly touched in center. If necessary, run knife around edges of pan to loosen cake.

Turn cake upside down onto clean kitchen towel sprinkled with 1 tablespoon powdered sugar; carefully remove parchment. While hot, carefully roll up cake and towel from narrow end. Cool completely on cooling rack, about 1 hour.

4. Prepare filling by whipping cream until stiff. Fold in remaining ingredients.

5. Unroll cake carefully, and remove towel. Spread filling evenly over cake; roll up cake. Place on serving plate.

6. For icing, microwave in 20 second intervals until smooth consistency is reached. Drizzle over cake.

Refrigerate. When ready to serve, allow cake to come to room temperature. Garnish with additional strawberries, chocolate curls and icing sugar.

easy Strawberry Yule Log 2011

www.eatineatout.Ca

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Inspirational

Prosciutto wrapped Breadsticks

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Call them hors d'oeuvres, small bites or appetizers, these flavour explosions can get a cocktail party or family dinner off to a truly inspired start!

starters Martini-Soaked Olives

2 1/2 cups 3 1/2 Tbsp 2 Tbsp 1 1/2 Tbsp 2 Tbsp

large green olives vodka dry vermouth lemon juice EACH lemon zest and pimento, chopped

Rinse olives under cold water and place in bowl.

Combine the vodka, vermouth, lemon juice, lemon zest and pimento and pour over the olives.

Refrigerate for 1 hour or more before serving.

Makes 2 1/2 cups.

Prosciutto Wrapped Breadsticks Grab-and-go delicious finger food.

16 slices 16 1/4 cup

prosciutto breadsticks honey mustard

Dip or spread each breadstick with mustard just 1/3 of the way down the shaft.

Lay prosciutto on waxed paper. Roll one slice of prosciutto around a breadstick covered with mustard. Repeat with remaining prosciutto and breadsticks.Serve. Makes 16.

Martini-soaked olives

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Stuffed Dates 24 12 1/4 lb 3 Tbsp

medjool dates pecan or walnut halves, chopped Blue Cheese or Manchego Cheese EACH honey and truffle oil

Slice open dates and remove pit. Arrange on a platter. Place a small piece of cheese inside date.

Top with pecan piece pressing into cheese a bit.

Combine truffle oil and honey. Drizzle over stuffed dates. Enjoy! Makes 24.

$100 value

You could

win!

Sign up to become an eieo inSiDeR

and you could win a $100 gift card from Costco Canada!

Warm Mushroom Dip with Baked Pita Crisps Now a recipe from our good friends at Mushrooms Canada. This light dip is superb with these easy low fat crisps. The crisps keep well in an airtight container - so make a big batch.

2 Tbsp 1 lb 2 tsp 1 2 1 cup 2 tsp 1/2 tsp 1/4 tsp

butter or vegetable oil fresh Mushrooms, finely chopped lemon juice medium onion, finely chopped cloves garlic, minced light sour cream each dried dill weed and paprika salt pepper Baked pita crisps (recipe below)

In large skillet melt butter over medium heat; stir in mushrooms, lemon juice, garlic and onions sauté until tender and the liquid given off by the mushrooms has evaporated, about 5 –7 minutes.

Reduce heat to simmer; mix in sour cream, dillweed, paprika, salt and pepper and simmer until slightly thickened and warm. Serve warm with pita crisps, multigrain, low fat crackers or breadsticks. Makes 1 cup.

BAKED PITA CRISPS: Cut 2 whole wheat pita breads in half horizontally with scissors or serrated knife. Cut each half into 8 triangles. Arrange in single layer on cookie sheet; bake at 400ºF for 8-10 minutes or until lightly browned.

Looking for more delicious recipe ideas from Mushrooms Canada?

Click here!

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warm Mushroom Dip with Baked Pita Crisps www.eatineatout.Ca

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Salt Lover’s Canapés These salty gems come to us from Shari Darling’s book ‘Orgasmic Appetizers and Matching Wines’ which we reviewed on p. 18. She recommends matching with a crisp, dry white wine such as Sauvignon Blanc, Dry Riesling or Voignier.

2 1

small red peppers small yellow pepper vegetable oil, as needed

ANCHOVY BUTTER 1 Tbsp small fennel seeds 1/2 cup unsalted butter, softened 6-9 flat anchovy fillets, patted dry and minced 1 tsp freshly squeezed lemon juice black pepper to taste 24 rounds of whole wheat baguette, 1/4 inch thick Preheat oven to 450ºF. Cut peppers in half and place on well oiled baking sheet. Coat peppers with oil. Roast 25 - 30 minutes until blackened.

Remove and place in a paper bag. Let stand for 20 minutes. Peel and seed. Cut lengthwise into 1/8 inch wide strips and set aside.

To make Anchovy Butter, toast fennel seed in dry skillet over medium heat, shaking frequently until golden, about 3 - 4 minutes. Transfer to bowl and let cool.

Using coffee grinder or mortar and pestle, grind fennel. Place fennel in a bowl and add butter, anchovies, lemon juice and pepper. Combine mixture well.

Preheat broiler. Broil bagette slices on a rimmed baking sheet until golden, about 1 - 2 minutes. Turn over and generously spread with Anchovy Butter.

Broil until the butter is golden and bubbling, about 1 minute. Transfer to serving platter. Top each toast with a strip each of red and yellow peppers. Serve warm or at room temperature. Makes 4 servings.

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Tuna Spring Rolls with Fresh Herbs & Wasabi Mayonnaise Another awesome bite from Shari Darling’s book ‘Orgasmic Appetizers and Matching Wines’. Shari recommends matching with off-dry white wines like a Riesling or Gewurztraminer to balance the heat.

2 - 170g 1/2 cup 1 Tbsp 2 Tbsp

6

cans of tuna mayonnaise wasabi paste EACH mint, cilantro and basil, chopped fine sea salt and black pepper to taste rice paper rounds, 6” in diameter mixed greens, as needed vegetable oil, as needed

Combine tuna, mayonnaise, wasabi and fresh herbs in a bowl. Season with salt and pepper.

Set aside.

Pour hot water into another bowl. Place 1 rice paper round in the water and let soak for 15 seconds until soft. Carefully place on a work surface. Place 1 Tbsp of tuna mixture on each round. Add small handful of mixed greens. Fold the round over and roll wrapper into jelly roll (folding over the sides and ends to ensure the filling stays inside). Coat serving dish with a fine layer of vegetable oil to keep the rolls from sticking to it.

Place rolls on serving dish. Cover with a damp towel and refrigerate until ready to serve, no more that 2 hours. Makes 6 rolls.

Get this book online

click!

Stuffed Dates

Salt Lover’s Canapés

tuna Spring Rolls with Fresh Herbs & wasabi Mayonnaise

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what’s new in the we love all the talented foodies who blog everyday about recipes that they create, test and photograph. www.foodbloggersofcanada.com

we want to showcase some of these talented individuals and encourage you to check out their blogs! in this issue, the focus is on Canada and the massive pool of talent we have right here at home.

Let’s begin by introducing our good friends Food Bloggers of Canada...

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Wondering where to find the best Canadian food blogging talent? Head on over to Food Bloggers of Canada (FBC) – a new online (and offline) community established by friends and food bloggers, Ethan Adeland, Melissa Hartfiel and Mardi Michels. you’ll find a unique website where food and beverage bloggers can connect, network, share and find resources to expand their blogging knowledge in a friendly Canadian environment.

Live since September 2011, FBC welcomes food and beverage bloggers from across the country. Check out the member directory to see how "far and wide" they reach! With content written exclusively for the site, FBC offers articles on a wide

food bloggersphere? range of topics. Whether you are looking for information on food photography, recipe development, tech help for your blog, writing or just blogging basics, FBC has something for you, and written with a Canadian audience in mind.

Have a burning question? Check out the FBC Forums - open to all members where you can begin your own conversations, ask questions and plan social activities in your area. FBC also highlights member blogs in Featured Blogger Friday - another way to introduce members to one another and, of course, showcase the incredible blogging talent that exists in Canada for all readers.

FBC is nearly 200 members strong and only 2 months old – it’s definitely an exciting time to be a food blogger in Canada.

So let’s take a look at the selection of talented food bloggers we’re featuring: • mmmisformommy.com • whatsheshaving.com • sweettwistoffate.blogspot.com • onceuponacuttingboard.com • globaldish.ca • theyumyumfactor.blogspot.com

all have graciously shared with us the recipes on the next six pages...

To connect with Food Bloggers of Canada: Website: http://www.foodbloggersofcanada.com Twitter: http://twitter.com/#!/foodbloggersCA

want us to feature your food blog? introduce yourself. email to letters@eatineatout.ca www.eatineatout.Ca

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mmmisformommy.com For Heather Nolan of Halifax, Nova Scotia, Mmm... is for Mommy! is her creative outlet for cooking, baking, recipe development, photography and writing. As a 30-something adjusting to both motherhood and no longer working outside of the home, her blog has given her the opportunity to focus on her own interests on the days when it feels like she is on 'Mommy Autopilot'. “My family is my biggest inspiration”, says Heather, “I love preparing food for them and my hope is that my recipes and photographs will inspire others to create delicious food for their loved ones as well”.

Chocolate Snowballs Similar to a Russian Tea Cake, these cookies have a hidden chocolate surprise. Adding edible glitter to the rolling sugar makes these stand out on any Holiday cookie tray.

1 cup 1/2 cup 1 tsp 1 tsp 1 cup 2 cups 24 small

3/4 2 Tbsp

unsalted butter, room temperature icing sugar pure vanilla extract almond extract ground blanched almonds all-purpose flour milk chocolate balls (the ones wrapped in foil work perfectly for this, unwrapped of course) cup icing sugar edible glitter (available at cake decorating stores)

In a stand mixer, or using a hand mixer, cream butter. Add 1/2 cup of icing sugar. Mix well until light and fluffy. Add vanilla and almond extracts, ground almonds and flour. Continue beating until a soft dough comes together. Wrap dough in plastic wrap and set in fridge for 1/2 an hour. Once the dough has chilled, divide into 24 equal portions, rolling each portion into a ball. Using your thumb, make a hole to insert the chocolate ball. Squeeze the hole closed and roll again so that you have a ball, which should be close to the size of a donut hole or a golf ball. Continue with the remaining dough, placing balls on parchment lined cookie sheets. Bake on the middle rack of a preheated 350ºF oven for 15-18 minutes, or until the bottoms are just golden brown.

While the cookies are baking, mix 3/4 cup of icing sugar and the edible glitter in a pie plate.

Once the cookies have been out of the oven for five minutes, roll each cookie in the sugar and place on a cooling rack. Once cooled, roll them in the sugar again. These cookies freeze great, and can be stored in an air-tight container on the counter for at least a week. Makes 24 cookies.

Want more from Heather? Visit her awesome blog - just click www.eatineatout.Ca

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whatsheshaving.com Lynn Lawandi, from Montreal, is the face behind the blog - I'll Have What She's Having.

Named after that famous scene from When Harry Met Sally, you know the one, it's one of her all-time favourite movies. “What I love about the scene, besides that it cracks me up, is that it shows life happening around a meal” says Lynn, “Food has a way of bringing people together and making all of our experiences feel shared.” That’s what she tries to create with her blog; a place to share stories and musings from her life along with some great meals. And lots of cake!

Panko Crusted Rack of Lamb 1/2 cups 2 3 Tbsp 1 tsp 1 tsp 1 tsp 1 tsp 3 Tbsp 1 4 Tbsp

panko cloves garlic, minced parsley, chopped fresh rosemary, chopped onion powder salt pepper olive oil, divided frenched rack of lamb (8 cutlets) at room temperature Dijon mustard

We will be showcasing another unique recipe from each of our featured bloggers every Friday throughout November, December and Janauary.

Visit eatineatout.ca!

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1. Preheat the oven to 425ºF 2. Combine the panko, garlic, parsley, rosemary, onion powder, and half the salt and pepper.

Stir in 2 tbsp olive oil to bind the mixture together.

Set aside.

3. Season the lamb with the remaining salt and pepper. In a large skillet, heat the remaining tablespoon of oil till it just starts to smoke. Add the meat to the pan, browning on each side for 3 to 4 minutes. Remove the skillet from heat. Cover the lamb with the Dijon, then press the panko mixture onto the mustard. Place the lamb on a rack in a roasting pan. Roast for 20 to 25 minutes for medium rare (130ºF on an instant-read thermometer). Cover with foil and let the meat rest for 10 minutes before slicing.

Want more recipes from Lynn?

Visit her tasty blog you know what to do...

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sweettwistoffate.blogspot.com

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Sweet Twist of Blogging was created by Meg Robins from Toronto, out of her desire to bake, experiment and learn. Over the last five years she has become an avid baker and recently an avid photographer. “I started a small cake/dessert business in early 2007 but it wasn’t enough” says Meg, “I wanted to bake even more. I hope to inspire you as I have been inspired by many other food blogs, their dishes and the photographs of their culinary feats”. Meg wants to perfect the classics and tempt you with new twists.

She plays with a bit of savory and a lot of sweet, while giving you a little insight into her wonderfully crazy busy life. “Food blogging should be fun, adventurous and encouraging. That’s my goal for Sweet Twist of Blogging”.

Chocolate Mint Sandwich Cookies 1/2 cup 1/2 cup 1/4 tsp 1 tsp 1 1-2/3 cup 1/2 cup 2 tsp 1 tsp FILLING 1/2 cup 1/4 cup 1-3/4 cup 2 Tbsp 1 tsp 6

butter light brown sugar salt vanilla large egg unbleached all purpose flour cocoa powder baking powder espresso powder butter shortening confectioners’ sugar milk mint extract red colour paste/gel mini candy canes, crushed

Preheat oven to 350ºF. In a medium bowl sift flour, cocoa powder, salt, baking and espresso powders.

Combine butter and sugar in a large bowl/mixer bowl and beat together until creamy. Add egg, and vanilla, combine until incorporated.

Add flour mixture to wet mixture, beating at medium speed until just combined. Turn out cookie dough on to a lightly floured surface and form into a disc. Cover in saran wrap and refrigerator for an hour. If the cookie dough is too firm to roll, allow to soften slightly.

On a lightly floured surface, roll out the dough to 1/8 inch thick and cut into 2 ½ inch scalloped circles. Place a on a parchment-lined baking sheet. Bake for 12 minutes. Cool cookies on a wire rack.

MAKE THE FILLING: Combine butter and shortening in a medium bowl and beat until smooth. Add the icing sugar, milk and mint extract and beat together until sugar combined. Add a tiny drop of red food colouring and beat to blend in colour. Filling will be light pink. Using a mini spatula, add approximately 2-3 tablespoons of icing on the bottom of one cookie. Top with another cookie, press together and roll the sandwich cookie through the crushed candy canes.

Repeat with remaining cookies.

Makes 20 sandwich cookies.

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onceuponacuttingboard.com Natalie Sansone from Toronto, is the bright young blogger behind - Once Upon a Cutting Board. “A few years ago, the only things I could cook were frozen pizzas and scrambled eggs” says Natalie, “I knew I’d have to learn to cook one day, but I kept putting that day off. When my twin sister started following food blogs religiously, I couldn’t understand what all the fuss was about. But once I checked out the food blog world for myself, it didn’t take long before I was hooked! Thanks to the clear instructions and pictures on food blogs, I started to see that cooking didn’t seem that hard, and eventually started trying it for myself. After a few successful recipes, I never turned back! Cooking and baking turned out to be so much easier, more enjoyable, and more rewarding than I ever thought. I decided to start a food blog of my own so that I could share my new love of cooking with others and hopefully inspire them to start cooking themselves”.

Gingerbread Crepes with Eggnog Whipped Cream Eggnog Whipped Cream: 1 -1/2 cups 3/4 cup 1 1/2 Tbsp 1/2 tsp

whipping cream egg nog (full fat) granulated sugar nutmeg

Gingerbread Crepes: 1 cup 1 cup 2 2 Tbsp 2 Tbsp + 2 tsp 1 tsp 2 Tbsp 1/4 cup 1 tsp 1/4 tsp

all-purpose flour skim milk large eggs butter, melted molasses vanilla cocoa powder granulated sugar cinnamon and ginger nutmeg, cloves and salt

and continue to beat until soft peaks form, about 510 minutes total.Gently fold in nutmeg and refrigerate until ready to use.

FOR CREPES: Whisk all crepe ingredients together in a large bowl. Let stand for 30 minutes.

Heat a large non-stick skillet over medium-high heat and spray with non-stick cooking spray. Pour batter by the 1/4 cup full onto the skillet and immediately swirl to cover the pan. Let cook about one minute, until bubbles start to form in the middle of the crepe and the edges pull away from the pan. Gently flip over and cook the other side for about 30 seconds to 1 minute to cooked through.Remove from pan.

Repeat with remaining batter, spraying pan between crepes and separating cooked crepes with layers of waxed paper.

FOR WHIPPED CREAM: Chill a mixing bowl in the freezer until cold. Pour chilled whipping cream and egg nog into the bowl and beat on high until the mixture begins to thicken. Add granulated sugar

To assemble: fill each warm crepe with 1/4 cup eggnog whipped cream, and wrap. Top with extra whipped cream and sprinkle with icing sugar, and cinnamon. Makes 10 crepes.

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www.globaldish.ca A freelance writer and photographer, Stephanie, from Calgary, is also the author of the food blog, Global Dish. It’s a journal of sorts, a place where she shares her passion for food, travel, and life though a variety of recipes (both original and adapted), stories, and photographs. Stephanie believes that good food should be simple, seasonal, and attainable; and that regardless of skill, anyone should be able to create delicious dishes.

Food, after all, is the center of life. It’s what people bond over, and share experiences over – especially during the holidays. She created these Orange Infused Cranberry Cinnamon Buns with the holidays and togetherness in mind. Bake them together, eat them together.

Orange Infused Cranberry Cinnamon Rolls 3/4 cup

warm water (slightly warmer than lukewarm, not hot to the touch) 2-1/4 tsp active dry yeast 1/2 cup milk (1-3%) 1/4 cup granulated sugar 2 Tbsp butter 1/2 tsp salt 1 tsp cinnamon 1/2 tsp pure vanilla extract Zest of 1 orange 2 cups all-purpose flour 1/2 cup fresh cranberries, halved 1 cup whole wheat flour

low speed with an electric mixer until incorporated; increase speed to medium and beat for two minutes.

FILLING: 1/3 cup 1 cup 1 Tbsp 1/2 cup

5. Punch down dough and transfer to a lightly floured surface. Roll it out into a 12 x18”rectangle.

Combine the butter, sugar, and cinnamon in a medium-sized bowl and then spread it evenly over the dough. Scatter the halved cranberries over top, and roll the dough tightly along the long end into an 18” long log. Cut into 12 pieces and transfer to a 6 x12” or similar-sized baking dish. Cover with a tea towel, let rise for 1 hour.

butter, softened brown sugar cinnamon fresh cranberries, halved

1. Pour water in a large bowl and sprinkle yeast over top; let sit for 10 minutes.

2. In a small saucepan, combine milk, sugar, butter, salt, cinnamon, vanilla, and orange zest. Whisk over medium heat until butter just begins to melt.

Remove from heat immediately and transfer to yeast mixture. Add the all-purpose flour and beat at a

3. Add cranberries and half a cup of whole wheat flour and stir until incorporated with a wooden spoon. Turn out onto a lightly floured surface and knead in the other 1/2 cup of flour. Knead until smooth and elastic (adding more flour if dough is sticky), about 6-8 minutes.

4. Shape dough into a ball and transfer to a lightly oiled bowl, toss to coat, cover with plastic wrap.

Place in a warm, draft free spot until doubled in size, about 1 hour.

6. Bake cinnamon rolls in an oven preheated to 350ºF for 25-30 minutes, or until the buns are light brown in colour. Let cool in pan on a wire rack for 30 minutes, serve warm. Makes 12 rolls. www.eatineatout.Ca

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theyumyumfactor.blogspot.com Carole from Toronto, loves food. She loves cooking food, eating food, sharing food, reading about food, shopping for food, talking about food and photographing food.

“I used to think that I had to spend days preparing for a dinner party and if I didn't serve at least one thing that nobody had ever heard of, I wasn't doing a good job.” says Carole, “As I get older I realize that you don't have to reinvent the wheel when it comes to cooking delicious things and that you can relax and have fun in the kitchen and that sometimes, the most simple things can be the most satisfying. If you are looking for fois gras and mile high restaurant presentation, I can point you in the direction of some fabulous blogs but if you want inspiration to just get in the kitchen and make really tasty, whole foods with little hits of fabulous that won't require a culinary degree and Donald Trump's bank account, you might find what you are looking for here on The Yum Yum Factor.”

Spicy Cheddar Shortbread 1/2 cup 1/2 tsp 3 Tbsp 21 Tbsp 1 tsp 3/4 cup 1 cup 1

unsalted butter, room temperature salt black pepper smoked paprika cayenne sharp cheddar, finely grated unbleached flour pecan pieces, lightly toasted egg white water coarse salt (kosher or fleur de sel)

1. With a mixer, cream together the butter, salt, pepper, paprika and cayenne. Add cheese and flour a bit at a time until just combined. Use your hands to work the dough until it comes together. Put half on a sheet of parchment paper and press it into a log shape, about 1 to 1.5” in diameter.

Wrap it up in the parchment and refrigerate for about 20 minutes. You can also freeze it (I always

freeze half to use later) by wrapping the log in a double layer of plastic wrap and then in foil.

2. Preheat the oven to 350ºF, put the rack in the top third of the oven and line a cookie sheet with parchment. Remove your cookie log from the fridge and carefully slice into 1/4 to 1/8" slices and arrange on the cookie sheet. Brush the tops with some beaten egg white, sprinkle with a touch of course salt and press a chunk of toasted pecan into the centre of each cookie.

3. Bake until lightly browned around the edges, 13 to 15 minutes.

4. Cool on the baking sheets for five minutes before removing them to a wire rack to cool completely. If you store them in a tightly covered container in the fridge and just take them out an hour before serving, they will keep for weeks.

Need more yum yum? Just click...

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The joy of

cookies RECIPES AND TEXT LoRi KenneDY

Gingerbread Snowflakes

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must confess, for me, the holidays revolve around cookies; creating, baking, giving and eating!

If you are just starting to introduce your kids to cooking, making a big batch of cookies together is a great place to start. No worries about over-mixing or being too precise with measurements they’re forgiving. On the following pages are a few holiday classics that the whole family will enjoy!

Easy Gingerbread Snowflakes 1 pkg

Coconut Cookies with Sugar Crystals

Jell-O Butterscotch Pudding and Pie Filling 1/2 cup butter, room temperature 1/2 cup brown sugar, firmly packed 1 egg 1-1/2 cup all-purpose flour 1/2 tsp baking soda 1-1/2 tsp ginger 1 tsp cinnamon ROYAL ICING 2 large egg whites 4 cups sifted confectioners' sugar 1 lemon, juiced Cream pudding and pie filling with butter and sugar. Add egg and blend well. Mix flour, baking soda, ginger and cinnamon; blend thoroughly with pudding mixture. Chill dough until firm. Roll on floured board to about 1/8” thickness and cut with large snowflake cookie cutter. Bake on parchment lined baking sheets at 350ºF for 10 to 12 minutes.

Let completely cool before icing.

For icing: Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more.

If icing is too thick, add more egg whites; if it is too thin, add more sugar. Make 36 cookies.

See a ‘scratch’ recipe option - click www.eatineatout.Ca

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Pinwheel Cookies

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Pinwheel Cookies 1/2 cup 1/2 cup 1 3 Tbsp 1/2 cups 1-1/2 tsp 1/8 tsp 1/2 tsp

Coconut Cookies with Sugar Crystals (on front cover)

butter sugar egg yolk, beaten milk all-purpose flour baking powder salt vanilla

1/2 cup 1 cup 2 2-1/2 cups 2 cups

Sift dry ingredients. Cream butter, add sugar gradually, beating between additions. Add eggs and mix well. Add dry ingredients alternately with milk until dough forms. Chill thoroughly.

Divide dough in halves. To one half add 1/4 cup cocoa. Roll white dough into a thin rectangular sheet, do the same to the chocolate dough. Place chocolate dough over the white and gently press together. Roll up tightly as for jelly roll, about 2” in diameter. Refrigerate until firm.

Cut into slices and place on parchment lined baking sheet. Bake at 375ºF for 10-12 minutes.

Make about 36 cookies.

$20 value

butter, at room temperature granulated sugar large eggs all-purpose flour desiccated coconut flakes Sanding sugar crystals, to decorate

1. Preheat oven to 350ºF. Line a large baking sheet with cooking parchment paper.

2. Cream butter and sugar together in a mixing bowl until smooth and creamy. Beat in the eggs until mixture is light and fluffy. Add flour and coconut, stirring until a soft dough forms.

3. Roll a spoonful of dough into a small ball and place on prepared baking sheet 2-inches apart.

Repeat until all the dough is rolled. Flatten the balls slightly with the back of a spoon. Sprinkle lightly with sugar crystals.

4. Bake for 12-15 minutes, or until cooked through and golden. Cool cookies for several minutes on the baking sheet. Transfer to wire racks to cool completely. Serve. Makes 36 cookies.

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win!

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What’s New

New in fast food

in each issue we look at new introductions at our favourite fast food chains for the season - including calories and fat.

Tim Hortons Beef Lasagna Casserole Made with ricotta cheese, basil and oregano in a tasty tomato sauce. Served with garlic toast.

Each (small) is 280 calories and 10 g of fat.

At participating Canadian restaurants for a limited time.

Wendy’s Asiago Ranch Chicken Club Made with all-white meat chicken breasts topped with thick-cut Applewood Smoked Bacon, aged Asiago cheese, creamy ranch sauce, hand-leafed lettuce, and hand-chopped tomatoes.

Each has a whopping 690 calories and 37.7 g of fat.

McDonald’s McCafé Mocha (one of the new McCafé expresso line) Made with ground-fresh-for-you espresso beans, freshly steamed 2% or skim milk, chocolate syrup, real whipped cream and chocolate powder on top.

Each (made with skim) is 262 calories and 4 g of fat.

Second Cup Pumpkin Spice Latte Deliciously creamy, this latte tastes just like pumpkin pie with a hint of nutmeg. Topped off with whipped cream.

Each is 250 calories and 7 g of fat.

At participating restaurants for a limited time.

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EAT

EAT

ConneCt oVeR FooD.

Restaurant Reviews

here’s how it works

When choosing a dining spot don’t you only want to know...Is the food or service good? Can I bring the kids? Is it loud or romantic? How much will it cost? So, we review restaurants with a simple 12-step ‘at a glance’ system.

Here’s a sample: Vibe: Tailored to young singles Atmosphere: Upscale, modern Volume: Low Medium Loud View: Yes.View of King Street West, Toronto Fare: FINE DINING. Global/Canadian Mains: $16 - $32 Appetizers: $9 - $15

Rated on a 5-point scale 1 J = poor and 5 J = extraordinary

Wine Selection: mostly from Canada $40 +

JJJ JJJ

Food Quality: Service:

What to wear: Upscale casual

It’s simple!

Outdoor patio: Yes, small deck over the street Reservations: Yes People watching:

JJJ

Overall Rating:

JJJJ www.eatineatout.Ca

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FRED’S NOT HERE 321 King Street West, Toronto ON 416.971.9155

Fred’s and its downstairs sister The Red Tomato have been fixtures in the entertainment district of Toronto since 1988.Open kitchen creates a lively warm ambiance. Serving steak and seafood with a twist.

Vibe: Tailored to couples and adult groups Atmosphere: Upscale, trendy, lively Volume: Low Medium Loud View: Yes. Floor to ceiling views of King Street West, theatre district, Toronto Fare: FINE DINING - American Appetizers: $8 - $13 Mains: $16 - $50 Wine Selection: Extensive list $40 +

JJJ JJJ

Food Quality: Service:

What to wear: Upscale urban Outdoor patio: No Reservations: Yes People watching:

Overall Rating:

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JJJ

www.eatineatout.Ca

JJJJ

CHECK OUT THE MENU

FICKLE IN LOVE 507 Yonge Street, Toronto ON 647.351.3529

Crazy neon lighting with black and white decor gives this vietnamese joint a cool hip vibe.The night we were there it was filled with 20 somethings loving the Pho and Pad Thai.

Service a bit slow.

Vibe: Kid-friendly, hip urban lounge feel Atmosphere: Casual, modern Volume: Low Medium Loud View: No. A few tables in the front window have a view of busy Yonge Street.

Fare: CASUAL - Vietnamese, Chinese Appetizers: $5 - 11 Mains: $9 -$13 Pizza, $10 -$16 Pasta Wine Selection: House wines, minimal

JJJ JJ

Food Quality: Service:

What to wear: Casual Outdoor patio: No Reservations: No People watching:

Overall Rating:

JJJ

JJ

CHECK OUT THE MENU

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BEAST 96 Tecumseth Street, Toronto, ON 647.352.6000

A meat lovers delight! Tucked into a quiet neighbourhood at King and Bathurst, The Beast takes comfort food to a new level of goodness. Married chefs Scott and Rachelle Vivian are seasoned pros having worked under Jamie Kennedy.

Vibe: Neighbourhood, family-friendly Atmosphere: Casual, masculine Volume: Low Medium Loud View: No Fare: COMFORT FOOD. meat focus Appetizers: $4 - $10 Mains: $12 - $15 Wine Selection: Good, international

JJJJ JJJJ

Food Quality: Service:

What to wear: Casual Outdoor patio: Yes Reservations: Yes People watching:

Overall Rating:

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JJJJ

JJ

CHECK OUT THE MENU

MODERNE BURGER 2507 West Broadway, Vancouver, BC 604.739.0005

The menu at Moderne Burger is very simple: burgers, fries, soda, and shakes. Hand-made sirloin burgers made fresh daily. No fillers, perservatives or seasonings used. Also serving ground turkey or wild salmon fillet.

Vibe: 50’s diner booths, counter seating Atmosphere: Casual Volume: Low Medium Loud View: No Fare: TAKE OUT Burgers - $12.95 + Wine Selection: No

JJJ JJJ

Food Quality: Service:

What to wear: Casual Outdoor patio: No Reservations: No People watching:

Overall Rating:

JJJ

JJ

CHECK OUT THE MENU

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H

oliday dining ac

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cross

Canada

Looking to take the family out for the holiday meal this year? Our trusted team set out across Canada to find the best dining spots with seasonal flair. www.eatineatout.Ca

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OuR BC PICK: TEAHOuSE IN STANLEy PARK

The Teahou

The Teahouse in beautiful Stanley Park is a wonderful choice for a great holiday dinner for you and your family.

Featuring West Coast Cuisine, the menus are always changing seasonally. The Christmas Day menu is a 3-course fixed meal with options that will suit every taste, affordably priced at $60 per person.

The three rooms of the Teahouse are beautifully decorated during the holiday season complete with a roaring fireplace and dazzling Christmas tree. The lovely glassed-in conservatory has

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spectacular views of the Pacific Ocean. The staff will make you feel right at home, taking your coat at the front door and tending to your every need effortlessly.

The Teahouse is kid-friendly and is nestled on the edge of a cliff in beautiful Stanley Park.

Executive Chef: Annabelle Leslie EntrĂŠes $16 - 34 Reservations: www.vancouverdine.com

use, Vancouver

BY SEAN NEILD, www. seansadventuresinflavortown.com

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River Café,

BY STEPHANIE ARSENAULT, globaldish.ca

OuR ALBERTA PICK: RIVER CAFé Dining out during the holidays can be a precarious adventure. Do you go to your regular haunt? Or, dare to check out a new restaurant while fighting the crowds, the traffic, and the wintery chill that permeates your bones? For all that work, you need a reward; a dining experience that will not only provide a menu full of seasonal, local dishes, but also an atmosphere that will make you feel all warm and cozy – even at the chilliest of times. That’s where Calgary’s River Café comes in.

The restaurant itself is located on Prince’s Island, just north of downtown Calgary, next to a lagoon, surrounded by nature at its finest. In the cold months, the island is a winter wonderland, and the restaurant encompassed in twinkling lights.

The interior of the River Café is rustic; the décor, a beautiful combination of natural and elegant. It’s the perfect spot to warm up by the fire after a day in the snow, and sit down to an exquisite meal, created with only the freshest in-season ingredients.

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While the River Café doesn’t have a set holiday menu, it does change monthly – and the ingredients change almost daily. It keeps things fresh and unique, and as Shelley Smith, the restaurant’s General Manager said, “It forces Andrew (Andrew Winfield, the River Café’s Chef) to be really creative.”

“We use what’s available, what’s in season,” says Krissy Dumas, Pastry Chef, “and right now, we have cranberries.” She said, grinning, and gesturing toward her stunning Hanninen Hazelnut Butter Tart with Crème Fraiche Sorbet and Cranberry Compote (pictured). The divine dessert is often featured on the menu at this time of year, but of course it may change depending on what local producers supply.

For a different holiday dining experience, order one of River Café’s take-home Christmas dinners, which include a seasoned, oven-ready turkey, and eight accompaniments.

Entrées $24-49 Reservations: www.river-cafe.com

Calgary

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OuR ONTARIO PICK: THE OLD MILL INN & SPA During the holiday season, we take clients out for lunch, meet long-time friends and have warm family gatherings. I look for rooms that are quiet, so we can talk, have a crackling fire for that ‘homey’ feel and are decorated with traditional seasonal flair.

others with cozy nooks and warm stone fireplaces. Smaller near-by rooms, while more private, still have the same rich, warm and inviting atmosphere.

The Old Mill Restaurant, built on the banks of the Humber River in Toronto, has the perfect balance of lavish amenities inside classic Old English charm. This boutique hotel restaurant, originally opened in 1916, has ‘holiday’ dining refined to a fine art.

The main dining room is large; some sections with soaring beamed ceilings,

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Dining among the stonewalls and rich tapestries of the main dining room, you will find superb cuisine and top notch wines served. On certain evenings, there is live

The Old M

musical entertainment and after dinner dancing. The traditional holiday decorations are lavish and festive. Christmas trees and lights are many, with at least one in every room throughout the mill.

The Sunday and holiday buffet is legendary at the Old Mill with carving stations of Prime Rib or traditional turkey along with

signature dishes including pork loin, fresh fish and lamb. Buffet-style is easy family friendly dining - salads to start, seconds of the entrée or go right to dessert - it’s your choice! Sunday Family Buffet and special holiday buffet starts at $35.95 per person.

A la cart entrées $24-43 Reservations: www.theoldmilltoronto.com

Mill, Toronto

BY LORI KENNEDY, eatineatout.ca

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Westin, Halifax

BY HEATHER NOLAN, www.mmmisformommy.com

OuR MARITIME PICK: THE WESTIN NOVA SCOTIAN If you have been very good this year, Santa might take you to the Westin Nova Scotian's restaurant, Elements on Hollis, Christmas day brunch and dinner buffet.

From waffle and omelette stations, to a sushi station, to traditional roasted turkey with all the trimmings or juicy Prime Rib. With over 50 delicious options, you will get everything on your foodie wish list.

Did I mention the chocolate fountain?

One of the finer Halifax restaurants and winner of a Wine Spectator 2011 Award

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of Excellence, Elements on Hollis is an exciting new addition to the Halifax restaurant scene. The menu focuses on fresh ingredients sourced from within a 50-mile radius of the restaurant. The warm, friendly service makes it a perfect place for holiday family dining.

Executive Chef: Raj Gupta EntrĂŠes $18-27 Reservations: www.westin.ns.ca

x

Christmas at the Teahouse

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The Wine Butler

By SteVe KoZLowSKi www.thewinebutler.ca I’m very happy to be writing the wine column for EatInEatOut. Having been a wine consultant to individuals for the past eight years, my wine philosophy is that people drink wines that they like and they don’t know what they like until they try it. My hope is to give you some insight into all, wine related things, from wine tasting reviews to wine and food pairings, to profiles of wineries, and share some of my own favourite food recipes that use wine in them. Along the way, I will also share some of my wine travel experiences, which may help you plan a wine vacation of your own.

Now, let’s take a close look at a few wines that are perfect for the holiday meal.

Peju Family Estates Napa Valley Merlot 2006 - $44.95 If you are looking for a premium wine for that holiday meal, this fits the bill. The family owned winery has been producing high quality wines since 1982. All the wine is hand crafted using fruit that is organically grown. This wine is 84% Merlot, 13% Petit Verdot and 3% Cabernet Sauvignon. you could say this is a Californian St. Emilion. The wine has a bright nose filled with cherries, cranberries, brown sugar, and a hint of eucalyptus. It has a complex and layered flavor profile of black cherry, cocoa, tobacco, blackberry, and cranberry. The tannin structure is fine, and it has a long, luscious, smooth finish. This is a delicious, well balanced wine, which will pair well with many savory flavors including Prime Rib roast or Sirloin Tip roast. This wine can easily age for another five years.

Viña Tarapacá Gran Reserva Cabernet Sauvignon 2008 $15.00 This Chilean red wine from the Maipo Valley has been a consistently produced wine over the years. The price performance is exceptional for this 100% Cabernet Sauvignon made in the old school method. It shows lots of herbs with sage and mint being dominant. The nose shows raspberry, red currant and blackberry fruit. The tannins are fine grained and nicely rounded. The finish is long and has a lingering coffee hint. This is a great match for any beef roast. Wine Spectator also rated this wine 90 points. .

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One of my favourite Ontario wineries is Flat Rock. The winery was established in 1999 with vineyards planted from 2000-2004. The first harvest was 2003. They have 80 acres located in the Jordan Bench in Jordan, Ontario. They grow only Pinot Noir, Riesling, Chardonnay and Gerwurztraminer. They have a big focus on sustaining the environment and run the winery with that in mind. Their philosophy is to make really good wine at a reasonable price. There are three wines that I recently tasted that I think would go great with any turkey or roast pork holiday meal.

Flat Rock Chardonnay 2008 - $16.95 This Chardonnay is packed with a wet stony minerality on the nose, and it is not surprising that this wine is grown from limestone rich soils.

Fruit driven characters compliment this nicely, with pineapple being the dominant force. The palate is super smooth, with minerality again brought to the fore. The creaminess and texture combines well with the tropical fruit flavours. The finish is long and persistent with a hint of butterscotch. This wine shows a lot of complexity for an inexpensive price.

Flat Rock Twisted 2010 - $16.95 This fun white blend is 69% Riesling, 18% Gewurztraminer and 13% Chardonnay. Ginger and sweet spice compliments the typical twisted aromatics of apricot, peaches and orange peel. The pallet is as fresh and beautifully balanced as ever, with great citrus like acidity and sweet fruits. It has a rich texture which further displays the great ripening season that was 2010. This wine is easy to drink on its own, but will go well with white meat like roasted chicken, turkey or pork.

Flat Rock Pinot Noir 2009 - $19.95 This estate Pinot Noir is a blend of three different pinot clones that are grown on the property. Each clone was fermented separately and then aged in 100% French oak barrels for 10 months. All barrels were individually tasted and the Estate blend was created from the three different clones. This medium-bodied Pinot Noir has bright cherry fruit and plum with floral and earthiness on the nose. The palate shows the red fruit with well balanced acidity and hints of spice on the finish. The tannins are soft and nicely integrated. This pinot noir reminds me of the Burgundy style. www.eatineatout.Ca

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THE LAST WORD...

First, let’s get to know Denise Vivaldo. Denise is a seasoned food professional with over 25 years experience catering more than 10,000 parties for such guests as George H.W. Bush, Ronald Reagan, Prince Charles, Arnold Schwarzenegger, and Maria Shriver.

She began her culinary training at the Ritz Escoffier and La Varenne in Paris, and then graduated Chef de Cuisine from the California Culinary Academy in San Francisco. Denise spent numerous years as a professor at uCLA’s Culinary Program and at her alma mater, The California Culinary Academy.

BY DENISE VIVALDO

In 1988, Denise founded Food Fanatics, a catering, recipe development, and food styling firm based in Los Angeles. Since that time, she has catered for such events as the Academy Awards Governor’s Ball and styled food for countless local and nationally syndicated television shows such as The Ellen DeGeneres Show, The Tonight Show with Jay Leno and Inside Dish with Rachael Ray. Denise has also been a featured guest on a variety of television shows including ABC Morning News and The Food Network.

Denise is the author of many books including The Food Stylist’s Handbook, a book based on her decades of wide-ranging food styling. In addition to books, Denise enjoys writing for the Huffington Post as well as her own blog, Food Fanatics unwashed.

She also teaches catering and food styling seminars across the u.S. and internationally.

We are so excited to welcome Denise Vivaldo to the EIEO team.

Gladly handing her the last word...

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Kitchen Communion The hardest thing about being Italian is finding a house that has big enough closets to save everything you have to save. There are so many things you just cannot throw out. The nagging fear that you will need a particular item at some time in the future stops you. If you are a true Italian, your closets will be full and your car will just fit in the garage between the shelves holding your treasures.

I would watch her twist the scraps of pasta from the ravioli into cookies. She would deep fry the bows and powder them with sugar. And in a fancy box decorated for an upcoming holiday, she would place them gently to rest. The cookies would become a treat for a guest or a grandchild. Now you understand, she would say to me, why you should never throw anything out, it’s truly a sin to waste.

A hundred plastic shopping bags is only a beginning. Every rubber band from the morning newspaper that has been delivered for the last twenty years will hang on a doorknob. At my house, the rubber bands have outlived the newspapers. I can’t stop. When relatives die, you inherit their collections. There is negotiating at the wake. Believe me. Everyone knows margarine containers with lids are considerably more valuable than cottage cheese containers. And all heirs will fight for the corks, because someday the cleverest Italian in the world will sell all those corks back to Spain and make a fortune.

I do not sin. I want my place in heaven. And I have two refrigerators. I copped Aunt Celestina’s last refrigerator at her memorial. It was still plugged in. My sister, a financial genius, scored the cork collection.

My Aunt Celestina was pure Italian. She had a big home. All her closets were full. Three of those closets were refrigerators. She never threw a morsel of food away. She saved all leftovers and turned them into something else. A man named Mussolini tried to starve her once and she remained scared for the rest of her life. Cooking to her was kitchen communion, and she taught me that it’s a sin to waste.

I use my garlic toasts as an appetizer served with sherry or an afternoon snack with a cup of chicken broth. The toasts are also perfect to serve alongside a salad before supper.

I work miracles with leftovers during the holidays.

One of my favorites is to use the day old dinner rolls from Thanksgiving or Christmas.

I cut them in half, rub with fresh garlic, olive oil and toast until crispy brown.

If you want to get fancy, sprinkle grated cheese on top after toasting.

Use stale bread and good olive oil. Drink a glass of wine. You have performed kitchen communion.

Denise

order Denise’s books by visiting her blog, Food Fanatics... CLICK HERE www.eatineatout.Ca

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Thanks from

EATIN EATOUT www.eatineatout.ca

We hope you enjoyed our holiday issue!

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