ciao! reviews
Kildonan’ s beloved park with a menu that speaks to the surrounding neighbourhood.“ Old country” German, Polish, Ukrainian and Russian cooking is overhauled but the ingredients are familiar and comforting. Potatoes, beets, dandelion greens, dill, pork and pickerel are mixed with North End household delicacies like smoked salmon, schnitzel, sauerkraut, spaetzle and perogies.
Fresh recipe updates subtly interwoven with more tricked out creations keep all at the table happy. Two variations of beet salads succeed at this. Dandelion greens, dill and crème fraiche are topped with light and crunchy beet fritters resulting in a new favourite fried food; Metro meats kielbasa cubed and pan-fried adds salty depth to a row of sliced roasted beets atop arugula and sprigs of dill. Creamy Fontina cheese, hazelnuts and a few artful swizzles of buckwheat honey add molasses-like sweetness to this earthy dish.
Pork schnitzel, eaten in many homes but rare as restaurant fare shines in the hands of this pro. Tender meat with a crunchy light beer coating is topped with cream, mustard infused sauerkraut adding a silky sour kick. Pear compote accented with coriander and a heavy hit of pepper layers on a bit of heat, while pan-fried spaetzle provides a perfect backdrop for this flavour diverse dish.
Pan-fried pickerel is delicately breaded and served with creamy mashed potatoes and Brussels sprouts jacked up with bacon. Chef Michael’ s version of this unloved veggie almost outshines the delicious fish.
The last course offers a sassy and nostalgic finish to an extravaganza of tastes. Milk and cookies, a frozen fruit salad( fruit flavoured sorbet), chocolate fudge brownie and sponge cake take a cue from grandma( or Oma, Babi or Baba) but make no mistake, baba never layered her
Not
Your Grandma’ s
Pie Dough!
This cool pie dough pastry is easy for any baker to make! No need for pastry knives, just freeze the pre-measured canola oil the night before. The frozen oil acts like a solid fat but with all the health benefits of canola oil, low in saturated fat and trans-fat free. You can use the dough for sweet or savory fillings. It’ s just like Grandma’ s but better!
Pie Dough Pastry
• 2 ½ cups all-purpose flour
• ½ tsp salt
• ½ tsp baking powder
• ⅔ cup canola oil, chilled in freezer for 2 hours or overnight
• ½ cup ice water
• 1 egg, beaten slightly
• 1 Tbsp vinegar
In a food processor, add flour, salt, and baking powder. Pulse once or twice to combine ingredients.
Add cold / frozen canola oil. Pulse again once or twice. Combine water, egg and vinegar in a small bowl.
With food processor running, pour liquid
ingredients through the chute. Turn off machine as soon as ingredients are mixed, about 10 seconds.
Turn dough out onto floured board. Divide dough in half. Roll out dough on floured surface.
Use immediately or wrap each dough ball in plastic wrap and refrigerate until ready to use. Makes 2 crusts.
For more recipes go to CanolaEatWell. com
ciao! / dec / jan / two thousand fourteen 55