Soupbar at Humber College

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For many students attending post secondary education institutions, having access to reliable and affordable food sources can be a challenge; after tuition, housing and books, many are finding that skipping meals is one way to help make ends meet. With that in mind, Humber College, is starting a Pay-what-you-can soup bar to make sure its students are getting food for the body as well as the brain. Continue »



Ontario’s Incredible Greenbelt

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This week we are having another look at our neat little crossword that graces the back cover of Edible Toronto, featuring some of Ontario’s Food Heroes, “the agencies and actors that make our city a world-renowned source of inspiring food stories.” And today we are looking at the very first clue: “The colour of the belt where possibility grows.” Spoiler alert; it’s green. Continue »



A Crossword Puzzle to Honour Toronto’s Food Heroes

 

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If you like whiling away the hours with the New York Times crossword, or like to kill a few minutes fiddling with Sudoku, or unscrambling the daily Jumble you will love our latest advert on the back cover of Edible Toronto. This month we’ve put together a challenging little crossword puzzle that will test your knowledge about some of Toronto’s Food Heroes; agencies and actors that make our city a world-renowned source of inspiring food stories. Continue »



Finally! A Vegetable Stock That Tastes Great

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Making your own homemade stock is just about the easiest thing you can do in the kitchen, and it is so good, once you get into the habit of making your own it is doubtful you will purchase a pre-made, name brand variety. Prepared vegetarian stocks are also often very high in sodium, to make up for a lack of true flavor. Making your own, flavourful broth will greatly cut down on the amount of salt needed.

We love soup, and whenever we make up a batch we use our own stock; chicken for chicken soup, of course, and beef stock for Scotch broth and French onion soup, and whenever possible we like to use a fragrant, hearty vegetable stock. It is incredibly healthy, economical, it allows us to satisfy our vegetarian and vegan friends, and reduces our dependence on the animal kingdom for at least a meal or two. Furthermore veggie stock is chock full of  water soluble vitamins like vitamin C and thiamine, and is devoid of animal fats that are typically high in calories.

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Host Your Own Oktoberfest

 

The past couple of weeks may have been pretty busy for many of us; Thanksgiving was last weekend, the Run or Walk to Cure Cancer just concluded, and there are a number of food celebrations to keep us occupied this harvest season. And of course, Halloween is right around the corner. So if you happened to miss out on the Oktoberfest celebrations this year, fret not; why not host your own Oktoberfest party, or Oktoberfest themed supper?

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Oktoberfest in Munich is one of the largest fairs in the world, a sixteen-day festival that started in October of 1810 to celebrate the impending nuptuals of Bavarian Crown Prince Ludwig to Princess Therese of Saxe-Hildeburghehausen. Since that time the celebrations have grown to include horse races (later dropped), agricultural exhibitions, amusement park rides, feasting and dancing and of course the drinking of vast quantities of Oktoberfest beer.

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Holding your own mini Oktoberfest can be a simple affair; all you really need is some great music, some good German beer and some traditional fare, like maybe a beer and potato Soup,  maybe some beer bratwurst and auerkraut , Weiner Schnitzel and apple strudel for dessert. And a rowdy group of friends ready to celebrate.

No matter what you cook up, don’t forget the potato salad. Potato salad is a must for an Oktoberfest celebration, and this recipe for German potato salad is a great way to get things rockin’!

If you find yourself in Prince Edward County next Sunday, drop by the Drake Devonshire Inn in Wellington for sausages, sauerkraut & Muskoka beer – all complimentary – as the Drake celebrates its very own Octoberfest.

Prost!

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German Potato Salad

For the dressing

  • 1/4 cup apple cider vinegar
  • 1 Tbs. grainy mustard
  • 1/4 cup extra-virgin olive oil
  • 1-1/2 tsp. caraway seeds, lightly toasted and ground
  • salt and pepper to taste

For the salad

  • 1/4 cup white wine vinegar
  • Kosher salt
  • 3-1/2 lb. Yukon Gold potatoes
  • 3/4 lb. bacon, cooked and chopped
  • 1 cup onion, small dice
  • 3/4 cup dill pickles, small dice
  • 1/2 cup chopped parsley

Make the dressing

Whisk the vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until combined. Whisk in the caraway seeds.

Make the salad

Combine the vinegar and 2 tsp. salt in a large bowl and set aside. Boil the potatoes whole, you’ll skin and cut them once they’re cooked.

Drain the potatoes and set aside until cool enough to handle. Peel the potatoes by scraping off the skin with a paring knife. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and stir to coat.

Add the bacon, onions, pickles and parsley into the potatoes. Whisk the vinaigrette and dress the salad, enough to coat, you won’t need all of the dressing). Season to taste with salt and pepper. Serve while still slightly warm, or at room temperature.