Food truck advocates all thought that parking the trucks (with permission) in a privately-owned parking lot was completely legal. Turns out there’s a weirdly obscure by-law on the books at city hall and the food truck Food Cabbie has been warned to move from their spot in a lot on Mutual Street. Oddly, someone at city hall issues the truck a permit in the first place. There’s already lots of fuss about this one, with petitions circulating. Full details, plus threats to leave Toronto by petulant and histrionic food-truck lovers, at BlogTO.
Chef Howard Dubrovsky, owner of L.A.B. Restaurant (651 College Street) announced this weekend via Twitter that yesterday (Sunday, March 11th) would be their last day of business. A closing party will take place at the restaurant on Thursday evening.
This month’s food porn starts with a meal at Jam Cafe (195 Carlton Street). Never heard of it? It’s a charming neighbourhood bistro just west of Cabbagetown that we happened across about a month ago when we were looking for somewhere to eat before a concert at the Phoenix. Besides the fact that the space is absolutely darling, the food is really great and classic bistro fare. Above is the applewood smoked trout with horseradish crème fraîche and homemade apple & onion soda bread.
Summer squash (aka. zucchini) can be both a delight and a bane to home gardeners. A delight because zucchini are a fruitful fruit (while treated as a vegetable in the kitchen, zucchini and all squash are technically fruit) – they’re easy to grow and the fruit grows quickly, they’re also a bane because they’re almost too prodigious and home gardeners tend to find themselves with more zucchini than they know what to do with. In the peak of the season some will even take to leaving bags of summer squash on their neighbours’ doorsteps under cover of night just to get rid of some of their harvest.
Curcubita pepo is a member of the melon family, with distant relations to the cucumber. Squash originated in the Americas and was introduced to Europe by Columbus. The zucchini that we know today is a variety of squash that was developed in Italy. While there are a variety of different shapes and sizes of summer squash (ranging in shape from the spaceship-looking patty pan to round fruit the size of billiard balls), they can all be treated as one would a zucchini for cooking purposes.
While it’s tempting for home gardeners to let their zucchini grow huge (and they will get massive if you let them), the squash actually taste and cook best when picked at 20cm in length or less. Overly-mature fruit can be both fibrous and watery.
Like our friend the plum from last week, the apricot is from the family Prunus. Originally thought to originate in China from as far back as 3000 BC, the apricot came to the Western world via Armenia. Apricots are now cultivated in all parts of the world, but are still an extremely important crop in the Middle East, particularly Iran where dried apricots have been an important commodity for centuries. Check the packaging on dried apricots you purchase in the supermarket – they likely come from Iran or Turkey.
Apricots are high in beta-carotene as well as Vitamin A. They are high in fibre and the dried version of the fruit is considered a good treatment for constipation. High in the anti-oxidant caretenoid, apricots may help lower bad cholesterol and protect against cancer. The kernal or pit of the apricot also has many uses; dried and ground, it becomes the basis for the Italian amaretti cookie, and apricot kernal oil is the main ingredient in the liqueur Disaronno Amaretto. Apricot kernal was also once incorrectly thought to cure certain types of cancer, but because it contains toxic levels of cyanide, it was not considered an effective treatment for that disease.
When purchasing apricots, look for fruits that are a rich orange colour and that are slightly soft to the touch. If eating apricots for their health benefits, note that the riper the fruit the higher the level of anti-oxidants.
We’re still in the family Prunus as we move from last week’s cherries to this week’s plums. Plums are eaten from Asia to Europe and are well known for their variety and flavour – from the first tart yellow plums to red, black and the purple varieties most popular in Italian cooking. Worldwide there are over 2000 varieties of the fruit with about 100 available in North America.
Plums are a versatile fruit; they can be made into jam or used in desserts, but can also be made into wine, pickled, dried and salted, or dried into prunes (although the black prunes available in stores are from a specific type of plum). They even work well on pizza with cheese and prosciutto in place of the traditional figs.
Considered one of the world’s healthiest foods, plums are high in anti-oxidants, Vitamin A, Vitamin B2, fibre (prunes are a recommended treatment for constipation) and potassium.
I eat my peas with honey,
I’ve done it all my life,
It does taste kind of funny,
But it keeps them on my knife. – Anonymous
Most commonly found in mixed frozen vegetables, the humble pea is one of the most versatile vegetables out there. Eaten fresh, dried, frozen or canned, peas can be used in soups, stews, pies, risotto or curries, or fried and served as a snack.
The pea is actually a fruit, but is considered a vegetable for cooking purposes. There are many varieties of peas from sweet peas to snow peas or sugar snap peas, with some growing as vines and others low-growing plants suited to field cultivation. In Ontario, peas are at their peak in June and July.
The use of peas dates back to the Middle Ages when they were part of the typical diet along with broad beans and lentils. Peas are eaten throughout the world from Asia and India to Europe and North America.
Peas are an excellent source of folacin (Vitamin B9). They are also a source of Vitamins A and C, fibre and potassium. A half cup of cooked peas is only 70 calories.
The time is upon us. If you’re like me, you’ve walked past time huge, hard, tasteless red supermarket strawberries all winter in anticipation of June and Ontario strawberry season. Nothing beats the smell or flavour of an Ontario strawberry, ripe, just picked, and warm from the sun.
Strawberries are a member of the rose family, and while the old bit of trivia claims that strawberries are the only fruit to have their seeds on the outside (which they’re not – cashew fruit and pineapple both have their seeds on the outside) those little yellow things that most people think are the seeds are actually the fruit; the red flesh bit we love to eat is the receptacle.
Dating back to ancient Rome, the strawberry as we know it originated in Europe, and was cultivated in 13th century France for medicinal purposes. The first American species of strawberry was cultivated in 1835 and strawberries grow in every province and every state in Canada and the US. While we normally think of June and July as strawberry season, many farmers now grow a number of “everbearing” varieties that will bear fruit from June until the first frost. Vendors at many Toronto farmers markets (including Nathan Phillips Square and Metro Hall) usually have berries right up until October. There’s been many a year when I’ve had fresh Ontario berries for breakfast on Thanksgiving morning. And if you’re wondering why it’s better to buy local berries, consider what happens to berries from California before they get here.
Christopher Palik was born in Saskatchewan and lived there until graduating high school. He moved to Vancouver and attended the Vancouver Community College Culinary Arts Foundations program. After graduating at the top of his class, he decided he wanted to be a diesel mechanic instead, returning to Vancouver Community College for the diesel technician course. At the prospect of an apprenticeship in the Northwest Territories, he decided to return to cheffing. He discovered his passion for cooking after taking a job at the pub behind his house. He went on to work all over Vancouver, then travelled and cooked in Europe, and ended up in Toronto about 7 years ago where he worked for a variety of restaurants. He took over L EAT catering and Paese restaurants a few years ago.
What inspired you to become a chef?
I kinda always knew that I wanted to work with my hands. After failed attempts at construction and mechanics, I realized that both of those careers lacked the creativity that I was looking for. I was exposed to the business by working as a dishwasher during high school and I fed off the energy of the kitchens.
The first root vegetable of spring is also the most under-used. Besides putting them in a salad, what do you DO with radishes anyway?
Related to the mustard plant, radishes come in several varieties, ranging from sweet to spicy and peppery in flavour and from white to vibrant red, and even grey and black in colour. They are a favourite of the home gardener because they’re easy to sow, grow quickly, and offer an early sense of accomplishment. Cultivation of radishes dates back to Roman times and records suggest that the plants were domesticated somewhere in Europe.
Which begs the continued question – why do we mostly eat them raw in salads? A perusal of the Internet led to me recipes for pickled radishes, roasted radishes and one in which the roots are boiled until tender and then tossed with butter and brown sugar, much as you’d do with carrots or parsnips. Having tried this, I think I know why we prefer to eat the things raw – boiling saps out all of the lovely crisp peppery flavour.
It’s one of the temptations of winter. Bunches of asparagus from Peru, tidily displayed in the supermarket aisle. They’re never as tasty as local, but when you’re desperate for a bit of something spring-like, they certainly seem to fit the bill. But now that Ontario asparagus is everywhere, it only seems right to make it a star on our tables.
Related to the lily, asparagus is a flowering spring vegetable that is native to Europe, northern Africa and eastern Asia. Growing from a crown planted in sandy soil, asparagus spears can grow 10 inches in a 24-hour period under ideal conditions. The spears will grow for 6 to 7 weeks with pickings about every 4 to 5 days, until the spears are finally left to grown into a fluffy fern with red berries.
When purchasing asparagus, look for firm, fresh tips. Thin spears are not necessarily better tasting than thick ones. Remove the woody ends by grasping the asparagus at the very end and the very tip and bending it – it will snap off where the woodiness begins. Keep asparagus clean, cold and covered when storing. Asparagus is normally served as a side dish and can easily be frozen on canned. A traditional serving method is on toast, either creamed or cooked and doused in butter. Asparagus is one of the few food items that etiquette books permit to be eaten with the fingers.