Rich, indulgent chocolates may be a classic Valentine's Day gift, but how much more romantic and intimate would they be if you could make them yourself? Just in time for Valentine’s Day, Emily Zimmerman is offering this fun, hands-on workshop introducing basic techniques for chocolate and truffle making. Participants will leave with a box full of delicious handmade chocolates made with […]
An unbeatable flavour combo: meaty shiitake mushrooms and nutty organic green soybeans (edamame), combined with arugula, organic white miso broth and arborio rice into a creamy, luxurious risotto. Comes with steamed baby bok choi. $12 (#vegan #GF) Add Hongshao Rou: Shanghainese soy-braised pork belly +$3 Also: Fresh Pie from the wood ovens of Dufferin Grove […]
Every Wednesday - Veg Out with Emily Zimmerman Traditional Jewish kasha varnishkes combines nutty buckwheat groats — one of the world’s healthiest cereal grains — with gluten free noodles shaped in a farfalle (bow-tie pasta, from the Italian ‘butterfly’). Comes with vegetable kugel, a savoury vegetable pudding made with zucchini and spinach and a side salad of […]
In the pots warmed the bigos; mere words cannot tell Of its wondrous taste, colour and marvellous smell. — Mickiewicz It's not every dish engenderes the kind of devotion that gets poetry written about it! Maria Rozynska is back at The Dep making (from scratch, of course) traditional Polish Bigos (a.k.a. Hunters Stew). First introduced […]
Call me hopeless romantic, but at The Depanneur we have something of a tradition of going all out on Valentine's Day, and it looks like 2015 is going to be no exception. This year we have invited talented cook and food blogger Paula Costa of Dragon's Kitchen to lead us into temptation with an indulgent […]
This was my favourite meal shared with friends over the holidays in Montreal, and I've been craving it ever since. And since it's Mardi Gras (Fat Tuesday), why not do something slightly French that celebrates one of the most delicious fats of them all: duck fat! Fresh duck legs, seared until crispy, and then braised […]
Every Wednesday - Veg Out with Emily Zimmerman Roasted sweet potatoes and acorn squash gnocchi with sage, French lentils, walnuts, and crispy kale and served on top of smothered cabbage, which is the slowly caramelized until it's a "melty-cabbage-thing". $12 Gingery Poached Pears w/ a warm chocolate sauce $4 #vegan #GF Pay What You Can […]
A Serbian specialty popular in restaurants and street food stalls all across the Balkans, Ćevap, a kind of grilled skinless sausage, is part of the rich culinary legacy of the Ottoman Turks in Eastern Europe. A dish with countless local variations, Miloš' version uses lean Ontario ground beef studded with smoked ham, cheese and pancetta, cooked […]
The Forteresse de Louisbourg was a French fort on what is now Cape Breton Island, Nova Scotia, that was in use 1720–1758, as part of the settlement of New France dating back to the mid 1600’s. It was built to protect France’s hold on one of the richest fishing grounds in the world, the Grand […]
Are you a marmalade lover? Join Christine Manning, owner of Manning Canning and long-time preserver, as we make an old fashioned marmalade using Seville Oranges, which are in season every February. You’ll leave with a basic understanding of jar sterilization, safe canning practices and important do’s and don’ts of canning and preserving, along with copies […]
