Get a TASTE of autumn!
The autumn issue of TASTE is on stands. Pickup your free copy at these retailers.
Category: Food
Great new gadget
Calling all bakers! Say goodbye to your old spatulas and wooden spoons and say hello to our favourite new kitchen tool ““ the CUrV by SKrAPr.
Foie Gras Crème Brûlée
Foie Gras Creme Brulee – recipe courtesy of Chef Michael Spukowski, Executive Chef of Jonathan's of Oakville and J-Bistro 9oz. Chef Spudowski has put a seasonal twist on the foie gras brulee by flavouring it with ginger and serving it with a Duck Crackling-Hazelnut Brittle, Warm Lavender Madelines and a …
Indian Cuisine By The Lake
Having served the Port Credit area since 1984, the Sahdra family is proud to bring you “Indian Cuisine By The Lake.” Located right in the heart of Port Credit, Indian Cuisine By The Lake is a new generation Indian restaurant that offers a casual dining experience in a relaxed atmosphere. …
Cascata Bistro
Based out of a century home, Cascata Bistro is a small Italian-inspired bistro in the village of Carlisle. The vintage meets modern dining room, sunroom or bar and the very popular patio welcome guests to enjoy the great atmosphere and fresh dishes created by Angela and her team. Made using …
Butternut Squash Pacchetti with Brown Butter, Hazelnuts & Savoury
– courtesy 7 Enoteca, Oakville Butternut Squash Pacchetti with Brown Butter, Hazelnuts & Savoury For the Pacchetti3 cups “00” flour 2 eggs plus 2 egg yolks 1 egg (reserve for forming pasta) Make a mound of flour in a bowl or on a clean work surface. Create a well in …
LOCAL FLAVOUR: Maluca
Entering Maluca, the first thing I notice is the rich, warm wood tones. They envelope the room in warmth
and the light plays off of the gleaming, polished surfaces bringing them even further to life.
Ghalieh Mahi
– courtesy Rayhoon Persian Eatery, Burlington Ghalieh MahiThis full-flavoured Southern-Persian dish is Rayhoon's house specialty. Tilapia luxuriates in a sauce packed with aromatic herbs and garlic, while the tang of tamarind and tomato accent subtle spices. ½ medium onion, finely chopped 3 tbsp canola oil 1 ½ tsp garlic, finely …
Aunt Eileen's Butter Tarts
– recipe courtesy of Holly Crawford, Editor-in-ChiefAunt Eileen's Butter Tarts Butter Tart FillingThis is 1⁄4 of the original recipe and makes about two dozen tarts. Double as required. 4 eggs 1⁄4 cup butter 1 1⁄2 cups brown sugar (golden or yellow, not dark brown) 1 cup corn syrup 1 tsp …
Peach Cobbler
Peach Cobbler 3/4 cup (175 mL) dry white wine 3/4 cup (175 mL) water 3/4 cup (175 mL) sugar 1 tbsp (15 mL) cinnamon 3/4 cup (175 mL) coarsely chopped peel ginger 4 large peaches, cut in half, pitted and skinned 2 tbsp (30 mL) fresh lemon juice 1/2 …