Category: Food & Drink
|June 7, 2018||Filled under Food & Drink||
Summer is the season of patios, simple meals and outdoor cooking. This season, Master Chef Canada’s Julie Miguel has partnered with Maple Leaf foods to create simple family-favourite recipes to inspire summer entertaining. From hot dogs to ham and everyone’s breakfast favourite, bacon, all of these recipes have been made with real simple ingredients you can feel good about feeding to the whole gang. Here’s our favourite recipe pick!
Big Batch Ham, Cheese and Vegetable Pancakes (Makes 25 pancakes)
3 cups Maple Leaf Smoked Black Forest Ham, chopped into 1⁄4-inch cubes
1 small cabbage, very thinly sliced (about 5-6 cups)
4 medium carrots, peeled and finely grated (about 2 cups)
1 bunch asparagus, sliced into thin rounds (about 4 cups)
4 scallions, thinly sliced
1 cup all-purpose flour
24 eggs, lightly beaten
2 cups cheddar cheese, finely shredded
kosher salt and pepper, to taste
canola oil, for frying
In a large bowl, combine ham, cabbage, carrots, asparagus and scallions. Add in flour and toss to coat evenly the vegetables. In a separate bowl, add eggs, cheddar, salt and pepper. Whisk to combine. Pour the egg mixture over the cabbage mixture. Stir to combine and evenly coat the vegetables. Heat a large, heavy frying pan to high heat. Add canola oil and let the pan continue to warm up. Pour mixture, 1⁄2 cup at a time, into the pan, making sure they do not overlap in the pan. Using a spatula, slightly flatten pancakes so they spread out slightly. Cook until the edges turn golden brown, about 2 minutes. Flip pancakes and cook for another 2 minutes or until golden brown and cooked through. Continue cooking pancakes in batches, removing any stray crispy vegetable or egg pieces. Refresh the oil every few batches to avoid getting burnt bits in your pancakes. Remember to allow the oil to heat before adding in your next batch. Store in a sealed container, refrigerated, for up to 4 days. Serve pancakes hot, warm or even cold – they taste great any way you serve them!
-Because of the big batch, you might find it easiest to do the mixing with clean hands versus a wooden spoon or spatula.
-Depending on the size of your frying pan, you can make the pancakes in batches of 3 to 4 at a time.
-You can reheat the pancakes in a toaster oven, microwave or frying pan until warm.
Maple Leaf Foods is removing all artificial preservatives, flavours, colours and sweeteners from its products as the company advances its commitment to be a leader in sustainable protein. The change is grounded in Maple Leaf’s largest ever consumer research project which showed that Canadian consumers are increasingly interested in their food and its production, seeking responsible food options that they can feel good about.
|May 10, 2018||Filled under Food & Drink||
With Mother’s Day fast approaching, it’s time to remind mom about the importance in taking a well-deserved time out. From decadent and nutritious snack ideas, to taking a moment for mom, Green & Black’s has partnered with Canadian moms and celebrated foodies. Here’s our favourite foodie recipe courtesy of Lisa Canning – full-time designer, lifestyle expert and mom of six!
Yogurt, Mixed Berries and Dark Chocolate Parfait
Prep time: 20 minutes
2 cups (500mL) vanilla Greek yogurt, divided
1 cup (250mL) roasted walnuts, coarsely chopped and divided
1 cup (250mL) granola, optional, divided
3 cups (750mL) mixed berries, divided
100 grams (1 bar) Green and Black’s 70% Dark Chocolate, coarsely chopped
4 mint leaves for garnish (optional)
4 glass jars with tight sealing lids
Directions: Spoon 1/4 cup (60mL) yogurt into each of 4 glass jars. Top each with 2 Tbsp (30mL) walnuts, 2 Tbsp (30mL) granola and 1/4 cup (60mL) berries. Repeat to make another layer using remaining ingredients or until jar is approximately 3/4 full. Sprinkle 25 grams (1/3 bar) chocolate to cover the surface. Top with more mixed berries and a mint leaf for garnish. Refrigerate until ready to eat.
|April 23, 2018||Filled under Food & Drink||
Where: Zibi, Albert Island, 6 Booth Street, Ottawa
When: April 30, 2018 from 6pm to 11pm
Cost: Tickets 55$ available online via www.enjoymadewithlove.com
**Only 300 tickets available. All tickets include access to all the cocktails as well as delicious treats offered in collaboration with some great local restaurants.**
Details: The 2017-2018 tour of Made With Love, the most extravagant mixology competition in Canada, comes to its conclusion with the ultimate and most spectacular stage of the competition: the National Finals! On April 30th, Ottawa will be hosting the final event, which will challenge the 17 finalists who achieved to carve out their place competing at the nine Regional Finals across the country this year!
For this final challenge, which brings together Canada’s most passionate cocktail-makers, the event will take on the vibe and feel of a show inspired by music! The barchefs will have to create the best cocktail they can imagine by drawing upon a soundtrack of their choice.
Judges’ Choice: Tyler Gushaty/ Independent
Public’s Choice: Leland Morrison/ The Black Pearl
Judges’ Choice: Marika Bouchard/ Black Sheep Restaurant
|March 29, 2018||Filled under Food & Drink||
You have probably heard of Blue Diamond Almond Breeze, a delicious non-dairy beverage perfect for versatile sweet and savoury dishes, but we’re betting you might not know just how well Almond Breeze knows almonds. Here are a few interesting facts…
– The Blue Diamond Growers cooperative has been growing almonds on the beautiful orchards in Sacramento, California, for over 100 years.
-Blue Diamond’s 3,000+ growers range from first-to-fourth-generation almond-growing families. Having perfected their craft, each carton of Almond Breeze is delivered with carefully selected almonds you can trust and family pride in every drop.
-California produces over 80% of the world’s almond supply.
-Almonds are 100% dependent on honey bee pollination. When the California almond orchards bloom, more than a million colonies of honey bees are placed in the orchards to pollinate the crop.
Here’s one of our favourite recipes from Almond Breeze, Courtesy of A Beautiful Mess:
Frozen Almond Spiced Chai
1 cup Vanilla Almond Breeze milk
2 chai tea bags Frozen yogurt
Pure vanilla extract
Cinnamon sticks, for garnish (optional)
Directions: The day before, freeze some Almond Breeze into ice cubes. An hour (or more) before making your shake, heat 1 cup Almond Breeze and let it cool in the fridge with 2 chai tea bags to infuse.
In a blender, combine the infused Almond Breeze; 4 scoops frozen yogurt; 6 Almond Breeze ice cubes; 1 pinch each ground nutmeg, cinnamon, and ginger; 1/4 teaspoon pure vanilla extract; and 1 tablespoon honey. Blend to perfection! Top with whipped cream and cinnamon. Garnish with a cinnamon stick. Enjoy!
|March 19, 2018||Filled under Food & Drink||
Where: The Fermenting Cellar, 28 Distillery Lane
When: March 26, 2018 @ 6pm – 11pm
Cost: 65$ – General admission; 75$ – At the door. On sale at all participating establishments and www.enjoymadewithlove.com. Ticket prices include a complete tasting of all showcased cocktails, a selection of food-pairings, a Red Bull cocktail, and the privilege to vote for your favourite cocktail creation and favourite Barchef.
Details: Made With Love – the most extravagant mixology competition in Canada – is returning to Toronto for it’s 9th edition. The city’s Regional Finals will take place at the The Fermenting Cellar, and will undoubtedly impress cocktail lovers who are on the hunt for some out-of-this-world flavours. Join us for a spectacle offered by the industry, where the city’s Barchefs will gather to highlight Toronto’s cocktail culture.
The most talented Barchefs from the Toronto community are warming up to compete at Made with Love! These regional finalists will present exclusive cocktail recipes to impress a panel of renowned judges and our guests. Judges and attendees will face the challenging (and delicious!) task of tasting and evaluating their creations based on originality, creativity and flavour balance.
The Toronto Finalists are: Adam Karpowicz (Boutique Bar), Josh Mellet (Barchef), Matthieu Rajchman ( Skin+Bones), Michele Maffei (Noce), Chris Flink (Broadview Hotel), Marian Walsh (West End Social), Tyler Della-Nebbia (Dolly’s Mojito Bar), Eric Carter (Born And Raised), Tony Da Silva (Broadview Hotel), Jillian Linton-Walsh (Two Black Sheep), Nathanial Jai (Lopan & Dailo), Shanelle Munjal (Toronto Drink Factory), Axl Gonzalez (Los Colibris), Harrison Lee (The Diplomat), Albert Chan (Neat), Michael Long (Door Fifty Five), Luis Martinez (Mayrik), Julia Klara (The Cloak Bar).
The two crowned winners of each category, Public’s Choice and Judges’ Choice, will represent Toronto at the National Finals taking place in Ottawa in May 2018. The finalists will try to win the coveted title of best Barchef in the country, and have a chance to win one of 11 trips to one of the Made With Love affiliated distilleries: 2 trips in Italy with Campari, 3 trips in Nicaragua with Flor de Cana, 2 trips in France with Grand Marnier, 2 trips in Kentucky with Woodford Reserve, 2 trips in Spain with Made With Love!