Brioche is the most exquisite of the Viennoiserie, right at the intersection of classic French yeasted breads and more decadent buttery pastries like croissants. Made in much the same basic way as bread, but enriched by the addition of eggs, butter, and dairy which gives them an exceptionally fine crumb and beautiful golden hue. Often […]
Petra Kassun-Mutch roots in feminism and cheese run equally deep. She was founder and CEO of Fifth Town Artisan Cheese, a for-profit social enterprise focused on making handcrafted goat and sheep's milk cheeses from locally sourced dairy in Prince Edward County. In addition to over 38 product awards, including three-time Grand Champion, Petra also led […]
We're back! With summer in full swing and beautiful local vegetables filling up the markets, it seemed like a perfect opportunity to kick off with one of the ladies' favourite dishes. Kousa Mahashi كوسا محشي Stuffed zucchinis are a dish cherished by the former Ottoman Empire, and popular from the Balkans to the Levant. The […]
It should comes as no surprise that a chef with a life-long interest in Spanish food like José Arato of Pimenton, would be inspired to reach the short distance across the Straits of Gibraltar to explore the cuisine of Morocco. These are some of the fantastic recipes he has brought back from his extended culinary […]
Tunisian cuisine features all the hallmarks of delicious North African food: complex spices, combinations of fruit and meat, Mediterranean ingredients and a hint of French colonial influence. Tagines, the flavourful stews that range from Morocco to Egypt, get there name from the characteristic conical dishes of the same name that they are most often cooked […]
A 2nd night has been added on Tues. July 18 For people with a bit of cheesemaking/fermenting under their belt, or who’ve already taken Emily Zimmerman’s introductory cheesemaking course, this is the advanced edition. We’ll be making new and more complex cheeses, including a bleu cheese, grate-able, melty “cheddar”, homemade spreadable vegan butter, and delicious […]
For people with a bit of cheesemaking/fermenting under their belt, or who’ve already taken Emily Zimmerman’s introductory cheesemaking course, this is the advanced edition. We’ll be making new and more complex cheeses, including a bleu cheese, grate-able, melty “cheddar”, homemade spreadable vegan butter, and delicious vegan ice cream. We’ll be learning some advanced methods of […]
Burgul Behommos with Chicken برغل بحمص Burgul (aka bulgur wheat), is a dried cracked wheat that is an ancient staple of the Middle and Near East. It is typically made from whole grain durum wheat that has been coarsely ground, soaked, steamed and dried, a process that enhances its shelf life and nutritional profile. Compared […]
The Dep welcomes back Agata Siczek to celebrate everything she loves about summer cooking: "When I think of summer; I think of barbecue. Meat, veggies, grill marks, smoke, black burnt bits and all. However like most Toronto condo dwellers, I don’t have easy access to a BBQ. I have to improvise and make BBQ magic happen […]
The Dep will be CLOSED for summer holiday as of July 24 We'll be back in action with a great roster of events starting on Labour Day The Dep is still available for private event rentals during the month of August. BRUNCH* and NEWCOMER KITCHEN will keep going throughout August *Brunch will closed Sunday, August 6 […]
