design, travel, food
Jazz up fish tacos by serving them with pickled onions.
INGREDIENTS
1/2 cup white wine vinegar
1/2 cup rice wine vinegar
2 tbsp sugar
1 tbsp salt
1 red onion, peeled
DIRECTIONS
In a sauce pot combine vinegar, sugar and salt. Bring to a boil and pour over onions making sure it’s submerged in liquid. Store in fridge overnight.
For Corey’s Fish Taco recipe, check out the June issue on May 29th, 2014
Head over to the new resto-bar SpeakEasy 21 the next time you finish work. Located in the Financial District of Toronto, this chic bistro has a large selection of custom crafted cocktails and spirits made with the freshest ingredients.
Photography Dabble Magazine
Not only are the drinks good, but Chef Andrew Wilson (formerly Colborne Lane and Origin North) has ensured that the food is nothing less than perfect. Try the beef tartare or Dabble’s pick, the BBQ pork tacos.
Beef Tartare, Photography by Renée Suen
Our favourite part? A welcoming interior by Solid Design & Build and a 3,500 square foot patio set to open late spring.
Interior design by Solid Design & Build, Photography by Renée Suen
For menus, hours and location visit SpeakEasy 21
INGREDIENTS
1 1/3 cups of Basmati rice
2 1/2 cups of water
12 mini peppers (all colours, tops off, cleaned whole)
1 cup carrots, chopped
1 cup celery, chopped
1 cup onion, chopped
3 garlic cloves, chopped finely
5 tbsp vegetable oil
1 sprig of thyme
salt and pepper
2 cups of shredded gouda cheese
INSTRUCTIONS:
Preheat oven to 350°F.
In a large sauce pot add 2 tablespoons of the oil, sauté the onions, carrots and celery on medium heat for 5 minutes. Add garlic, thyme, salt and pepper. Cook until onions are transparent. Add the last 3 tablespoons of oil and then the rice. Mix with wooden spoon until all rice is covered with oil. Add in the water. Bring to a boil, turn heat off and cover with lid. When all liquid is absorbed, remove rice. Once all liquid is absorbed and rice is cooked, set aside to cool until comfortable to touch.
Spread the peppers on a tray and spoon in rice to the top of each pepper. Add cheese and bake for 10-15 minutes or until cheese is melted.
Serve all 12 on a single platter and place in the centre of your table for a beautiful display.
Recipe and photograph by Amber Share.
“Fegatini is the paté of Tuscany. It is served everywhere, especially at aperitivo, and each cook makes it slightly differently.”
Serves 8
Prep Time 30 min.
Preheat 400°F
INGREDIENTS:
1/2 lb. chicken livers
1/2 yellow onion, diced
1 carrot, diced
1 celery, diced
3 cloves garlic, minced
1 tbsp tomato paste
3 tbsp extra virgin olive oil
1/4 cup water
1/3 cup Vin Santo
3 tbsp capers, rinsed
3/4 tsp fine sea salt + 2 pinches
black pepper, freshly ground
Extra olive oil and capers for garnish
1 baguette or loaf of Italian bread, sliced and cut into
cracker size pieces
INSTRUCTIONS:
Heat a wide frying pan over medium. Add olive oil, swirl around pan then add onion, carrot, celery and a couple pinches of salt. Cook for 5 minutes, stirring occasionally. Add garlic, stir and cook another 2 minutes. Add livers and cook another 5 minutes, turning to brown the outsides.
Dilute tomato paste in the Vin Santo and water. Deglaze the pan with the liquid mixture. Add salt and freshly ground pepper to taste. Cook another 5 minutes, then remove from heat. Cool slightly.
Scrape down pan and transfer to a food processor, add capers and process until smooth. Drizzle in olive oil as needed to keep the mixture loose.
Brush bread with olive oil and toast on a cookie sheet in oven for 6-8 minutes.
Place the fegatini in small bowls, drizzle with olive oil and top with capers. Serve warm or at room temperature with the toasts.
Spanish Flatbread
A staple of Mediterranean Spain, the chewy, oblong flatbreads known as coques are the ultimate comfort food for locals and travellers alike. This summery version makes great tapas when cut into small pieces.
INGREDIENTS:
1 heaped cup flour
1 level tsp active dry yeast
1/2 tsp salt
1/2 cup extra virgin olive oil, plus extra for brushing
1/2 cup lukewarm water
1 clove garlic, finely chopped
1 large sweet onion, sliced thinly
1 pinch chili flakes
1 large sweet red pepper, sliced thinly
2 small zucchini, thinly sliced
Salt and pepper to taste
4 oz cherry tomatoes, halved
1/4 cup olives, optional
1 tbsp oregano, finely chopped
Extra flour or polenta for baking sheet
INSTRUCTIONS:
Preheat oven to 400F.
Stir together flour, yeast and salt in bowl of stand mixer fitted with dough hook. Add oil and water and mix until dough is smooth—about 5 minutes, or 10 minutes if kneading by hand. Cover bowl with tea towel and allow to rise for about 3 hours at room temperature.
Using your fingertips, lightly stretch dough into an oval shape. Brush both sides with olive oil and place on a baking sheet sprinkled with flour or polenta.
Heat remaining olive oil in a pan, add garlic, onion, chili flakes and peppers and cook until al dente. Stir in zucchini and cook for a few more minutes. Season with salt and pepper to taste. Arrange topping over bread and bake for 30 minutes, or until crust is golden brown. Sprinkle with oregano and serve warm or at room temperature.
Serves: 4
Use good quality Spanish olive oil if you can find it. It has a distinct flavour compared to oils from other regions.
Recipe by Alejandra De Miguel.
Pairing: Serve with Colomé Torrontes, Calchaqui Valley – Salta, Argentina.
INGREDIENTS:
6 red peppers
12 tbsp parmesan cheese (2 tbsp / pepper)
12 tbsp butter (2 tbsp / pepper)
6 large eggs (1 / pepper)
6 tbsp olive oil (1 tbsp / pepper)
Salt and pepper to taste
INSTRUCTIONS:
Cut the peppers in half. Remove and discard the stems (optional), seeds, and membranes of the peppers.
Prepare the peppers by placing them face up and putting butter, cheese and oil into each one.
Place the peppers on the grill and crack an egg in each one. Allow them to cook slowly on the grill.
Remove the peppers from the grill once the egg is cooked and golden on the top.
Serves 6
INGREDIENTS:
2 cups water
2 star anise
6 plums
1 cup yogurt
1 cup sugar
5 tbsp balsamic vinegar
4 sprigs lavender (remove leaves, wash and chop finely)
2 tbsp honey
2 tbsp dijon mustard
2 cups olive oil
Salt and pepper to taste
INSTRUCTIONS:
In large pot bring water, sugar, star anise and plums to a boil for 10 minutes. Remove pot from heat and let cool.
Remove the plums from the pot. Peel and pit them. Strain remaining sugar water into a food processor. Add the plums and remaining ingredients (except for the oil, salt and pepper) into the food processor. Blitz the mixture on a low speed until smooth, while slowly adding in the oil.
Season the Plum Drizzle with salt and pepper to taste.
Makes 4 cups
Tip: Make the dressing the day before to enhance the flavours.
Substitute 1 cup of red wine for 1 cup of water to give the dressing a richer colour and zippy taste.
INGREDIENTS:
2 medium sized golden beets, washed
2 medium sized regular beets, washed
2 candy cane beets, washed
2 tbsp butter
2 tbsp honey
2 tbsp brown sugar (optional)
1 chili pepper, chopped finely
Lemon juice
Salt and pepper
INSTRUCTIONS:
In a large saucepot boil the beets for 30 minutes or until tender. Drain the water and let the beets cool down. Hold a beet in one hand with a paper towel and, using another paper towel, softly wipe the skin away. Do this for each beet and then cut them into thin slices.
Preheat oven to 400F.
In a large frying pan melt butter. Add the beets to the pan and sauté for 2-3 minutes. Add honey, brown sugar, chili and lemon juice. Remove beets to a cookie sheet and place in the oven for 20-25 minutes. Once roasted, display them on a serving dish and drizzle with plum dressing. Garnish with chopped greens.
Tip: Add crunch with chopped candied walnuts. Mix a drizzle of honey and a pinch of salt with 1 cup walnuts. Pour mixture onto parchment paper on a baking sheet and bake for 5 minutes at 400F.
Indian Flatbread
India is arguably the flatbread capital of the world, home to more than 30 different varieties. We turned the popular naan into a savoury, flavourful and spicy treat that will leave you dreaming of the East.
INGREDIENTS:
8 mini naans (or 4 regular)
1 small onion, minced
8 oz ground lamb
1 clove garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp red chili flakes
2 tbsp plain greek yogurt
2 tbsp pine nuts
1/2 cup fresh mint, chopped
1/2 cup fresh cilantro, chopped
1 cup crumbled goat cheese
Salt and freshly ground black
pepper, to taste
INSTRUCTIONS:
Preheat oven to 400F.
Place onion, lamb, garlic, spices and yogurt into a medium bowl.
Season with salt and pepper and mix together.
Top naan breads with lamb mixture and sprinkle with pine nuts and goat cheese.
Bake for 10 to 15 minutes, or until lamb is cooked through. Sprinkle with cilantro and mint before serving.
Serves: 4
Recipe by Alejandra De Miguel.
Pairing: Serve with Domain St. Diego Brut Xero, Lulunta Valley-Mendoza, Argentina.
INGREDIENTS:
Dough
5 cups all-purpose flour
1/4 lb butter
1 tsp salt
1 cup warm water
Filling
1 lb ground beef
2 lbs onions
1-1/2 cups butter
1/2 tsp salt
Pepper to taste
1 tsp oregano
3 hardboiled eggs
Optional
5 green onions
3/4 cup black olives
INSTRUCTIONS:
Chop the onions finely and place them in a pan with a little butter at medium heat. Add salt and cover while cooking. Cook onions until translucent. Add ground beef, oregano and pepper. Add the olives and the green onions once the meat starts to cook.
Refrigerate the filling overnight.
In a large bowl, combine water and salt. Add flour and mix together. Add butter then knead until smooth.
Stretch out the dough to approximately 1/8″ thick and cut 24 circles (approximately 5″ diameter). Use a dough cutter or an aluminum can if you don’t have one.
Spread the dough disks, and add a tablespoon of the filling and an eighth of a hardboiled egg (small piece of white and yolk).
Wet your finger tip and wet the edges of the disk. Fold over and press the edges together or use the end of a fork by pressing it down over the edges.
Cook at 400F for 20 minutes or until golden brown.
Makes 24 empanadas.
INGREDIENTS:
12 rice paper sheets
2 cups vermicelli noodles
1 lime, juice and zest
2 tbsp coriander, chopped
1 yellow pepper
1 onion
1 carrot
1 celery stalk
1 lb shrimp, cooked
salt and pepper
Serves 4-6
Prep Time 30 min.
INSTRUCTIONS:
Soak the vermicelli noodles in water for approximately 20 minutes. Drain and pat dry with a cloth to remove any excess water.
Place noodles in a bowl. Marinate with lime juice, lime zest, salt, pepper and coriander. Let sit while vegetables are being prepared.
Julienne or finely grate the pepper, onion, carrot and celery. Cut the shrimps in half lengthwise. Put aside.
Fill a large bowl with warm water and place one sheet of rice paper in the water until it softens. Remove and lay on a cutting board.
Place small amounts of vermicelli noodles and vegetables in the centre of the rice paper. Lay 4 or 5 pieces of shrimp in a row on top.
Roll the rice paper by bringing the side closest to you up over the shrimp. Fold in the two ends and continue rolling the paper away from you.
Serve with Thai or Hoisin sauce.
Tip: For meat lovers, substitute shrimp with cooked chicken.
To make Lorena Garcia’s Quinoa, Sweet Peppers and Fig Salad from Issue 10, you’ll need 1/3 cup of the delicious Tangy Citrus Vinaigrette. Here’s the recipe:
Mexican Flatbread
Spicy and delightfully crispy, Tlayuda is a popular “antojito” or street snack in the Oaxaca region of Mexico.
INGREDIENTS:
2 cups canned black beans, drained, liquid reserved
1 tbsp minced garlic
1 small onion, finely chopped
1 tsp ancho chili powder
1 tsp cumin
2 large (12-inch) corn tortillas
1 cup chopped quesillo, queso fresco or feta
1 cup sliced chorizo
1 cup chopped cabbage or iceberg lettuce
1 tomato, cut into wedges
1 avocado, cut into wedges
1 lime to serve, cut into wedges
Salt and freshly ground black pepper, to taste
INSTRUCTIONS:
Preheat oven to 450F.
Place drained beans, garlic, onion, chili powder and cumin in a small pan. Cook gently over a medium heat until onion has softened a little. Place drained beans into bowl of food processor along with a little of the reserved liquid. Blend until roughly pureed.
Place tortillas on baking sheet and spread with black bean puree. Sprinkle with cheese, chorizo and bake for about 5 minutes until topping is hot and tortilla is crisp on edges. Top with avocado and tomato. Cut into wedges and serve with lime and fresh salsa.
Serves: 6
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