Toronto Cooks

 

September is cookbook month – that’s when all the publishing houses release their newest cooking titles in time for the Christmas shopping season. There are some big ones coming out this fall, including a new one by Marcus Samuelson, Sean Brock’s first ever book and, the one we are most excited about, a cookbook devoted specifically to the chefs of Toronto. Penned and compiled by Amy Rosen, Toronto Cooks, delivers introductions to fifty top Toronto chefs and offers two recipes from each. The result is a dizzying collection of delicious food porn and revealing intros that explain how the talented chefs of our city get their inspiration.

 

 

Rosen introduces us to her favourite chefs in the city and in doing so makes us aware of a number of chefs and restaurants we may not have heard about or visited yet. Once you read the recipe and note the photo for Amaya Prawns, you’ll head straight to Amaya: The Indian Room to order them straight away. Same goes for the Moroccan-Spiced Lamb Shanks from Coquine, the Chocolate Pecan Buttercream Cake from Dufflet or the Tuna Ceviche from El Catrin.

 

 

There are many familiar names within these pages, Cory Vitiello from the Harbord Room offers recipes for Poached Steelhead Trout with Almond Gazpacho, Grapes and Sherry Vinegar and a Rhubard, Ginger and Olive Oil Upside Down Cake with Cinnamon Ice Cream. Linda Modern Thai’s Wing Li shares recipes for a Warm Winter Salad and a Pineapple Yellow Curry. Mistura’s Massimo Capra submits recipes for Braised Rabbit with Black Olives and Pine Nuts and Bigoli with Lobster. Momofuku Milk Bar’s Christina Tosi shares her famous recipes for Crack Pie and Sprinkle Cookies. Lynn Crawford and Lora Kirk share recipes for Spaghetti Squash with Hazelnut Cream and Braised Short Ribs with Horseradish Gremolata. Zane Caplansky offers up delicious recipes for Dinner Brisket and Cabbage Borscht. You can get the recipe for the Parts & Labour Burger, the Oxley Fish Pie or Bangkok-Style Pad Thai from Khao San Road and then avoid the lineups and start making these dishes at home!

 

 

Because the chefs are all so unique so too are the recipes, the diversity found in the pages of Toronto Cooks reflects the incredibly diverse city we are so lucky to live in.

Here’s a great recipe for a weekend breakfast from James Buie at the Lakeview Restaurant.

 

 

Freedom Toast

serves 4

8 slices peameal

3 eggs

1 baguette sliced into 16 diagonal slices

8 slices Havarti

8 slices Brie

butter for frying

pure maple syrup

 

In a frying pan over medium heat fry peameal bacon until cooked through. Remove from heat and set aside.

In a shallow bowl, beat eggs until well blended. Set aside.

On each of 8 baguette slices place 1 slice each of Havarti and Brie and a piece of cooked peameal bacon. Top each with one of the remaining 8 baguette slices. Dip and coat each sandwich in beaten egg.

In a large frying pan over medium to high heat, melt butter. Pan-fry sandwiches until bread is golden brown and cheese is melted, turning once. Serve with maple syrup.