SEPTEMBER / OCTOBER 2017
palate
VOL. 1
T H E U LT I M AT E BRISKET RECIPE FROM OUR KITCHEN
THE PIE BAR TR E N D TO TRY
Thanksgiving, Reimagined A CATERING STORY
S Q U A S H , 4 WAY S
E V E R D AY E L E VAT E D ESSENTIALS PUSATE R I ’ S PI CK S
PUSATERI’S FINE FOODS SINCE 1963
A B O U T P U S AT E R I ’ S
A LETTER FROM IDA
Raising the bar since 1963
Our story
For over 50 years, we’ve set the standard for what it
The heart of Pusateri’s lies with our founder, Cosimo
means to live and eat well in Toronto. We take great
Pusateri, who arrived in Canada from Sicily with his
pride in traveling the world to source and share the
family as a boy in 1957. Forever remembered for his
unique products we find with our guests. Our peerless
passion for food, family and life – he was the smiling
personal service and diverse collection of gourmet,
face of his family’s popular produce market in Little
artisanal and imported products is what sets us apart.
Italy. In 1986, Cosimo transformed this neighbourhood shop into the fine food emporium it is today, specializing
Today, our six GTA stores are here to bring that legacy
in gourmet and specialty products, from local and
to you with a full assortment of foods for your home,
international producers. Cosimo was beloved for his
gift baskets and gift cards, catering, giftware and floral
ability to talk to anyone about food, family and the finer
Introducing the first-ever issue of Palate, a new magazine
design services.
things in life. He believed in the best—and only the best.
inspired by the magic inside Pusateri’s kitchens. Each edition
Today, his spirit remains our guiding principle and our
will feature recipes, seasonal ideas and inspiration to elevate
standard of excellence.
your season’s eating and entertaining. This issue, we’re focused on Thanksgiving, a time for family,
C AT E R I N G
friends and of course, food. We’ll be highlighting several fall
Special occasions call for special service. Whatever
favourites, from tender brisket to vibrant squash recipes to
the event – we are here to serve you. Contact us at
help you reimagine your fall table.
416-785-9100 or catering@pusateris.com Our chefs can create and deliver a menu to match any event, large or small, from plated, sit-down dinners to serve-yourself platters; entrées to hors d’oeuvres and
I’m looking forward to all the wonderful flavours fall’s harvest brings and sharing the best we have to offer with you this season. And for even more, visit pusateris.com/palate.
whatever else you need. All beautifully presented and prepared, and made with only the finest ingredients.
S A K S F O O D H A L L B Y P U S AT E R I ’ S Two of our locations, CF Sherway Gardens and CF Toronto Eaton Centre, represent the ultimate in unique food experiences in Toronto. The food hall is a gourmet lover’s paradise, curated with unique food experiences in mind. Find a full assortment of the finest foods for your weekly shop, or find ready to eat and à la carte meals for dine-in and take away. Visit the Champagne Bar for a glass of bubbly or a cocktail from a signature assortment of crafted drinks and nibble on a selection of small plates, perfect for sharing and tasting.
Ida Pusateri
options open A P U S AT E R I ’ S THANKSGIVING C AT E R I N G S T O R Y
Mix it up this Thanksgiving by swapping classics with something more unexpected. We love the Cornish hen as an alternative to turkey and adding black truffles to anything, including potato soup. Are you a strictly from-scratch cook? Celebrate seasonal flavours like cranberry, harvested fresh in October. Prefer to order in? Why not have it catered? Our services can be customized to suit your needs, whatever they may be. From Thanksgiving dinner prepared and delivered, to a supply of homemade side dishes to impress all your guests – whatever your holiday style, we are here to help.
Visit pusateris.com/catering to see the full Thanksgiving menu.
OUR SELECTS
Swap roasted vegetables for — Brussels Sprouts, Kale and Roasted Butternut Squash Salad Upgrade mashed potatoes with — Creamy Smoked Cheddar and Truffle Whipped Potatoes or Butternut Squash Gratin Revamp Turkey Dinner with — Maple Roasted Cornish Hens
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NEW COMFORT
Roasted Butternut Squash, Kale and Brussels Sprouts Autumn Salad
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S Q U A S H,
W
ith the renaissance of bone broth, soups are certainly on trend. Soothing and nutrient dense, soups are ideal to keep on hand for a myriad of occasions, from Thanksgiving lunch to a last-minute dinner party.
W A Y S
For fall, dip into something a little heartier, like Turkey Chili or soupmake Mushroom and Rice, which Soup’s for their own meals when pairedUp! with your choice of crusty bread With the renaissance of bone broth, soups are (may we suggest sourdough?). Or as ever. For fall, dip into something a as trendy go for the unexpected, with our little heartier, like Turkey Chili or Mushroom Carrot, Orange and Ginger mÊlange, andchicken Rice, which make for their own meals crafted with ultra-healing paired with your choice of crusty bread bones, fresh juices andwhen produce.
Butternut Squash and Granny Smith Apple Soup with Spiced Yogurt and Bacon Garnish
(may we suggest sourdough?).
Our recipes are made in small batches from scratch using fresh, Our recipes are made from scratch and use never frozen ingredients and no fresh, preservatives. Our stocks are never frozen ingredients. Our stocks are crafted crafted from real bones, real from real bones, real vegetables and are vegetables and are sealed for for optimal freshness. sealed optimal freshness.
Panko Crusted Hasselback Acorn Squash
Squash, in its countless varieties, is the perfect fall vegetable to add to your rotation. High in vitamins and succulently sweet, squash can be whipped up as a tasty side or hearty main.
Herb Pesto Roasted Spaghetti Squash
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Head to pusateris.com/palate for the full recipes
best brisket The secret to brisket perfection lies in cooking it low and slow, whether you’re braising, baking, boiling or roasting. Brisket tip: Leave the fat cap intact to keep the meat from drying during long cooking times.
RECIPE
Balsamic & Onion Braised Brisket YIELD
8-10 servings INGREDIENTS
1 Beef brisket (4-5 lbs) 1 tbsp Kosher salt 2 tsp Fresh ground black pepper 1 ½ tbsp All-purpose flour (optional) 3 tbsp Grapeseed oil (or Canola oil) 2 tbsp Pusateri’s onion powder 6 cloves Garlic, minced 2 Large white or sweet onions, sliced medium 2 Large red onions, sliced medium 1 tube Mutti tomato paste (156 mL) 1 cup Colavita balsamic vinegar 2 cups Dry red wine 4 tbsp Gideon Spring Wildflower Blossom Honey 3 Bay leaves (fresh or dry) 1 bunch Flat leaf parsley, chopped finely and divided
METHOD
1. Preheat oven to 325ºF. 2. Bring brisket to room temperature, pat dry and evenly sprinkle with salt, pepper and flour. 3. Heat oil in a large Dutch oven or heavy bottom pot to medium-high. Sear brisket on both sides until brown (around 5-7 minutes per side). 4. Move the brisket into a deep tray and rub with onion powder. 5. Lower heat on the pot to medium and sauté onions for 10 minutes scraping the bottom of the pot to remove any browned bits. Season with salt and pepper.
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6. Add garlic and sauté for additional 2 minutes. 7. Mix in tomato paste and cook for 2 minutes. Add the balsamic vinegar and red wine. Once well incorporated add honey, half of the chopped parsley and bay leaves; bring to a soft boil. Remove from heat. 8. Return brisket to the pot, making sure the liquid covers at least half of the meat. Cover with a lid or foil, and bake for 3-3 ½ hours. Flip meat 1 ½ hours in. 9. Slice against the grain and top with onions and sauce. Or shred using two forks, mix with sauce and top with onions. Garnish with parsley.
For more brisket cooking tips, visit pusateris.com/palate
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I N Y O U R B A S K E T 5 3
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There’s no quicker way to that cozy fall feeling than with refresh of your pantry. We’ve selected our top picks to help transform your kitchen into a seasonal paradise. 1.
Sloane Masala Chai Classic Tea TIP — Cook couscous in chai instead of water
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or stock to add a unique flavour profile.
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2.
McCann’s Steel Cut Irish Oatmeal
3.
29 Février Maple Syrup
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Root Vegetables: Red and Golden Beets, Icicle and Watermelon Radishes, Celeriac and Parsley Root TIP — Visit pusateris.com/palate for your
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complete root vegetable guide. 5.
Chuck Hughes Apple Cider Vinegar
6.
Gideon Spring Avocado Blossom Pure Raw Liquid Honey TIP — Use as a sweet balance on cheese boards.
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7.
Bosc and Anjou Pears
8.
Kozlik’s Classique Dijon Mustard TIP — Use to finish stews and sauces.
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9.
Chuck Hughes Hot Pepper Spread TIP — Bake into Camembert for an innovative twist on the classic baked Brie.
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Visit pusateris.com/palate for your complete root vegetable guide
AUTUMN’S INGREDIENTS
Revisited & Reimagined No fall menu is complete without puff pastry, maple syrup and cranberry sauce. Re-purpose leftovers with these reimagined ideas.
MAPLE SYRUP Maple Glazed Chicken Supreme with Roasted Carrots Whisk into salad dressings Use as sweetener alternative (try this in whipped cream!) Brush onto salmon, chicken or bacon before roasting
P U F F PA S T RY Beef and Roasted Vegetable Empanadas Enclose appetizers (less pigs-in-a-blanket, more mini beef Wellington) CRANBERRY SAUCE Cranberry Challah Bread Pudding
Encase main courses, such as salmon or beef Transform into crusts or tarts
Switch up your morning routine and try it on toast Use on cheese boards (brie for fool-proof results, cheddar if you’re more adventurous) Add to desserts, like bread pudding or cheesecake For more unique leftover fixes, visit pusateris.com/palate
RAISING THE PIE BAR P U S AT E R I ’ S
Autumn’s answer to the ice cream bar. A fresh spin on DIY desserts, which can be beautifully displayed for your guests to customize and enjoy.
THE CRUST
Recipe: Foolproof Mini Pie or Tart Crusts Yield: 10-14 rounds INGREDIENTS
2 cups 1 tbsp ½ tsp 1 cup 1 2 tbsp
All-purpose flour Sugar Salt Cold butter cut into pats Large egg Milk 2%, plus extra for brushing Cinnamon sugar, for sprinkling
METHOD 1. In a food processor, pulse flour, sugar and salt. Pulse in butter until the mixture resembles coarse breadcrumbs. 2. In a small bowl, mix egg and milk. Pour over the flour and butter mixture and pulse to combine.
3. Enclose the dough in plastic wrap and refrigerate for at least 2 hours. 4. Preheat oven to 400ºF. Let the dough rest at room temperature for 30 minutes. 5. Flour a working space and roll out the 6. Cut individual mini crusts with a 7. Place on a parchment paper-lined baking sheet, brush lightly with milk, sprinkle with cinnamon sugar and pierce with a fork to prevent puffing. 8. Bake for 15 minutes, rotate sheet and bake for an additional 10-15 minutes
equally delicious. Caramelized apples and pears Stewed berries and cranberries Vanilla custard
Pusateri’s Fine Foods 1539 Avenue Road 416-785-9124
Almond Pastry Cream
3-3.5” cutter.
Homemade or store bought – both
Whisked pumpkin with maple
dough to ¼” thickness.
or until evenly golden.
THE FILLING
T H E TO PPI N G A spoonful or two? Let them decide. Flavoured whipped cream
57 Yorkville Avenue 416-925-0583
Candied nuts Oats and granola Sauces - chocolate, caramel, fruit preserves BONUS TIP Use extracts and purées to flavour whipped cream in unique ways.
For more pie bar tips, visit pusateris.com/palate
Visit pusateris.com or call 416-785-9100 to learn more about our services.
Bayview Village Shopping Centre, 2901 Bayview Avenue 416-221-8064
Saks Food Hall by Pusateri’s Lower Level Saks Fifth Avenue, CF Sherway Gardens 416-695-3130
Oakville Place, 240 Leighland Avenue 905-849-1249
Lower Level, Saks Fifth Avenue, CF Toronto Eaton Centre 416-365-3130
pusateris.com
P. 416-785-9100