Archive | July, 2011

Top-Notch Pig-Out

28 Jul

Connie DeSousa and John Jackson are all about serving urban rustic cuisine made with the best local ingredients. The CHAR in their restaurant’s name, CHARCUT, refers to Connie and John’s custom-built rotisserie and charbroiler and the CUT, to their vintage-style slicer. Lovers of patés, sausages and the like will also recognize the play on the word ‘charcuterie’–the craft of preparing such foods.

Prosecco Rose Petal Popsicles

22 Jul

Heatwave! Thirty-eight degrees in Toronto–45 with humidity; it’s weather for hosing down the dogs, befriending neighbours with pools, and making popsicles! A new recipe book called Perfect Pops, by Charity Ferreira, arrived in the mail in the nick of time […]

7 Tips for Great Barbecued Ribs

17 Jul

“The ideal ribs should be ‘meaty, smoky, juicy, tender and falling off the bone,’ says Chef Michael Smith, Prince Edward Island’s Official Food Ambassador. “The sauce should have lots of personality, and the whole thing should taste so good that […]

Tenderloin Steak, Garlic Mushrooms and Baby Potatoes

13 Jul

The phenomenal Malpeque oysters and potatoes of Prince Edward Island are widely considered the province’s culinary treasures, but Chef Ross Munro of Sims Corner Steakhouse and Oyster Bar in Charlottetown says we’re forgetting something: “PEI has hands down the best beef in the world!”

Wild Blueberry Scones

1 Jul

Wild blueberries are a curious fruit. They’re tiny compared to regular blueberries, and yet they taste more tangy, sweet and intense. They’re rich in antioxidants and said to slow the effects of Alzheimer’s, fight cancer, protect the heart and improve […]