Sunday, June 13, 2021

Evergreen Brick Works

Toronto Taste is Celebrating its 30th Anniversary

You have to be a part of this one! We’re celebrating the 30th anniversary of Toronto Taste, the original – and always pre-eminent – culinary event of the year! Join us on Sunday June 13, 2021 at Evergreen Brick Works, where the best of the best of the city’s food scene come together for one spectacular evening in support of Second Harvest, Canada's largest food rescue charity.

 
 
 
 

Follow our journey.

 
We love oysters. We love everything about them and happy to eat them in any form. Raw with a spritz of lemon, broiled with garlic butter Rockefeller, roasted over an open flame, or as @rodneystochef of @rodneysoysterhouse makes them, fried. 🦪 . Oysters are slimy, yet delicious. Casanova purportedly ate 50 of them for breakfast daily—and he isn’t the only one who believed they had certain powers. Oysters are definitely key to healthy marine ecosystems and clean water. Head over to Rodney's and get your fix of delicious oysters.
Happy Father's Day to all the amazing dads out there. Wishing you a beautiful day spent with family and loved ones. Enjoy. You deserve it. ❤
Does anything scream summer more than a perfectly grilled beef burger? You know who makes a killer burger? Chefs @chef_brookemcdougall and @chefmarkmcewan at @themcewangroup and they were more than happy to share their recipe.🍔 . Mini Dry Aged Beef Burgers Makes 24 mini burgers (3-ounce patties) Note: The patties can be made larger if desired. Bymark serves an 8-ounce patty. 🔅 . Burger  3 lbs (1.3kg) dry aged medium ground beef 1 1/2 lbs (750g) wet aged lean ground beef Caramelized onion (recipe follows)  24 mini burger buns, cut and toasted (recipe follows) Lemon garlic aioli (recipe follows) 24 slices Raclette cheese (or use your favourite cheese)  ½ head leaf lettuce, shredded 🥬 . Mix the ground meats together and form into 3-ounce patties, ¾” thick and 2.5” wide. Refrigerate uncovered for a least an hour to firm up before cooking. Preheat a cast iron or flat bottom pan to medium-high. (You can also cook the patties on the grill.) Lightly oil both sides of the patty and season generously with kosher salt and ground black pepper.▫️ . For medium rare to medium: cook the patty in the heated pan for 2 minutes per side. Don’t press down on the patty and don’t move it. Flip only once to make a nice crust and lock in the juices. In the last minute of cooking, put a slice of cheese on top of the patty and let it melt a bit.▫️ . To serve  Cut a burger bun in half and lightly butter the cut sides. Toast cut-side down in a pan or on the grill to get a light crust. Spread a little aioli on the bottom half of the toasted bun. Top with caramelized onion, the burger patty and melted cheese, shredded lettuce, then the top half of the toasted bun.🍔 . Caramelized onion 1 large Spanish onion (or 2 small) Butter or olive oil for cooking  Pinch of salt Slice the onion into strips (julienne). Place the onions in the heated pan and cook over medium-low heat until caramelized, about 15 minutes. Add a pinch of salt while cooking. 🧅 . CONTINUED IN THE COMMENTS ➡️
How stunning is this Crespelle (Italian Crepes) with Parmigiano Cheese Fondue and Spring Vegetables from @ilcovo chef @ryancampbell? And the fact that it was delicious to boot is a bonus.▫️ .  Makes 4 servings▫️ . Crespelle batter  1 egg  1/2 cup all-purpose flour  1/2 cup homogenized milk  1 Tbsp butter, melted Pinch kosher salt  Butter for cooking ▫ .  Whisk the egg with half the flour for about 2 minutes, to a very smooth consistency. Whisk in the remaining flour about another 2 minutes or until very smooth. Slowly add the milk and keep whisking the batter until it’s smooth; there should not be any lumps. Whisk in the melted butter and kosher salt.  Note: Batter can be made ahead and stored in the fridge for up to 48 hours. Smooth the mixture before using either in the blender or using an immersion blender.▫ . Heat a non-stick frying pan over medium-high heat with a tiny piece of butter, just enough to thinly coat the bottom of the pan. Add about 2 1/2 Tbsp of batter and cook until the bottom of the crepe has a little colour and the top no longer looks raw. Transfer to a serving dish.▫️ . Parmigiano Cheese Fondue  2/3 cup fresh ricotta cheese  1 Tbsp butter, melted  1/2 egg  2 tsp 35% cream  1/4 cup plus 1 Tbsp Parmigiano cheese, finely grated  Pinch kosher salt▫️ . Whisk ingredients together in a heat-proof bowl and place over a pot of simmering water (bain marie). Whisk continuously until the mixture reaches 60C (use a thermometer). Transfer to a blender and blend on high for 2 minutes or until completely smooth.▫️ . Spring Vegetables  1/2 cup fresh morel mushrooms 1/2 cup fresh sweet peas, shelled  2 Tbsp butter  Pinch Kosher salt  Sweet pea shoots for garnish (optional)▫ . Trim and wash the morel mushrooms and pat dry. Blanch the sweet peas in boiling salted water for 3 minutes, then immediately plunge the peas into a bowl of ice water and let them cool for 10 minutes. Pat dry. Heat the butter in a pan and sauté the morels, peas and a pinch of salt over medium-high heat for 3 minutes.▫️ . To serve: Two crepes per serving. Lay two crepes flat on a plate and spread each with warm cheese fondue
Muted. But listening. ⬛ #blackouttuesday
They say that we eat with our eyes first and no where is it more true than when seeing the beautiful food prepared by @acero_michael of @mikutoronto. His Wild Sockeye Salmon Rillette Iwa-nori buttered brioche, pink peppercorn flakes, micro green kale is a true pice of art. Bon appetit! Brioche loaf▫️ . Garnishes  Micro green kale  Pink peppercorn flakes  Chives, finely chopped▫️ . Sockeye Salmon Rillette▫️ .  14 ounces (400g) sockeye salmon  2 tsp (10ml) Yuzu juice  2 tsp (10ml) Chardonnay vinegar  1 Tbsp (15ml) olive oil  1 tsp (5ml) honey  1 1/2 Tbsp (20g) shallots, finely diced  1 1/2 Tbsp (20g) Rakkyo (Japanese pickled scallions), finely diced  1 1/2 tsp (8g) salt  Pinch of white pepper  3 Tbsp plus 1 tsp (50g) crème fraiche▫️ . Set sous vide temperature to 51C. Prepare the salmon: remove the skin and any pin bones. Place the salmon in a vacuum bag and seal. (You can also use a Ziploc bag and the water displacement method for sous vide cooking.) Immerse the bag in the water bath. Once it has come back up to temperature, cook for 45 minutes. Cool down in an ice bath.▫️ . Remove the salmon from the bag and wipe any coagulated protein from the surface. Using a fork, gently break the salmon into smaller flakes. Combine with all the other ingredients and adjust the seasoning to taste.▫️ . Iwanori Butter▫️ . 8 ounces (225g) unsalted butter, at room temperature  1 ounce (30g) Wakame seaweed, minced  1 tsp (1g) Ao Nori flakes (seaweed flakes)  1 ounce (30g) Tosaka seaweed, minced  1 Tbsp (15ml) Japanese soy sauce▫️ . Combine all ingredients together.▫️ . To serve: Lightly toast the brioche and spread with iwanori butter. Top with a generous serving of salmon rillette. Garnish with micro greens and chives, and dust with pink peppercorn flakes.
On #WorldHungerDay, we want to thank all of our supporters for helping us feed Canadians from coast to coast. Thank you for believing in our vision of a world with #NoWaste #NoHunger
Have you checked out our incredible Toronto Taste online auction yet?▫️ . With over 200 items and new items added daily, this is your online shopping mecca come to life. With products from brands like @lecreuset, @schwinnbikes and @dyson and flight vouchers from @delta and @westjet there is literally something for everyone.▫️ . And the best part? All of the proceeds from the auction will help us continue to keep our trucks on the road and feed Canadians in need while keeping surplus food out of landfills. Talk about a win, win, win.▫️ . Only 6 days left. So head over to our website. www.secondharvestauction.ca or the link in our bio and start shopping for a good cause.