The Toronto Life Insider Chef's Pantry

TL Insider - Mother's Day Park and Picnic Basket

The Toronto Life Insider Chef’s Pantry


The Toronto Life Insider Chef’s Pantry features recipes and ingredients curated by Toronto Life's Chef-In-Residence. Every month will feature curation by a different marquee chef in the City of Toronto. We hope you enjoy it.

For those of you who aren’t quite ready to eat or drink in close proximity to strangers but still want an al-fresco dining experience, we present this TL Insider park-and-picnic basket: fully loaded picnic kits you can pre-order for delivery. This Mother's Day, enjoy these curated baskets in the closest park near you, from the east end to the west, uptown to way downtown by the water.

TL Insider Mother's Day Park-and-Picnic Basket

 


    Looking for more items? Then explore Door2Door Fresh for more fresh meats, produce & pantry selections.

     

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      TL Insider park-and-picnic basket

      The Toronto Life Insider Chef’s Pantry


      The Toronto Life Insider Chef’s Pantry features recipes and ingredients curated by Toronto Life's Chef-In-Residence. Every month will feature curation by a different marquee chef in the City of Toronto. We hope you enjoy it.

      For those of you who aren’t quite ready to eat or drink in close proximity to strangers but still want an al-fresco dining experience, we present this TL Insider park-and-picnic basket: fully loaded picnic kits you can pre-order for delivery. This Spring, enjoy these curated baskets in the closest park near you, from the east end to the west, uptown to way downtown by the water.

      TL Insider Park-and-Picnic Basket

       


        Looking for more items? Then explore Door2Door Fresh for more fresh meats, produce & pantry selections.

         

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          Toronto Life Insider Chef's Pantry | Quarantine Cuisine: Uncle Mikey's punchy peanut noodle

          The Toronto Life Insider Chef’s Pantry

          Toronto Life's Quarantine Cuisine series features signature recipes created by Toronto chefs. Every month features a different make-at-home dish from a popular Toronto restaurant menu. We hope you enjoy them. This month, learn how to make Uncle Mikey's punchy peanut noodle at home.

           

          Toronto Life Quarantine Cuisine

          CHEF MIKEY KIM
          Chef - Uncle Mikey's 

          When travel is a thing again, Uncle Mikey’s chef Mikey Kim will be overdue for a return to New York’s Lower East Side, for a paper plate of egg noodles with a splash of peanut sauce. The heart wants what it wants, and for Kim, the $2 (in 2008) dish from a restaurant called Shu Jiao Fu Zhou brings back powerful taste memories of his culinary school days. “I go every time I visit NYC, and I love it,” Kim says.

          When he opened Uncle Mikey’s in Brockton Village in 2017, he spun up his own version, which he calls Starving Artist Noodles; it’s still on the takeout menu, even as Uncle Mikey’s has pivoted to become a bottle shop. The velvety sauce clings to every noodle strand with a toasty-sweet grip, and it’s hard to imagine a more satisfying dish for just $5. It’s also one that can be whipped up at home in no time. Here’s how.

          Exclusive Recipe by Chef Mikey Kim

          Starving Artist Noodles
          simple and quick diy dinner idea

          COOKING METHOD

          • In a small saucepan, heat the canola oil until smoking hot.

          • In a heatproof bowl, pour the hot oil over the ginger and scallion to bring out the aroma. Return saucepan to heat and set bowl aside. Bring water to a boil, add pasta, and cook for one minute less than indicated by the directions on the packaging.

          • Add sesame seeds to the saucepan and stir every few seconds until aromatic and lightly browned.

          • Transfer seeds to the bowl with the ginger and scallions. Add the rest of the sauce ingredients. Stir until smooth.   

          • Meanwhile, cook the noodles per package instructions and drain, reserving about ¼ cup of cooking water.
          • Return noodles to the pot. Add sauce until the consistency is similar to alfredo pasta, adding some cooking water if necessary.
          • Garnish with more scallions and sesame seeds, and finish with a splash of malt vinegar and sriracha, if desired.
          • enjoy!

          INGREDIENTS:
          400 g fresh egg noodles

          3 tbsp canola oil

          1 tbsp ginger, finely minced

          1 scallion stalk - finely chopped

          1 tsp coarse gochugaru chili pepper

          ½ cup smooth peanut butter

          3 tbsp soy sauce

          1 tbsp hoisin sauce

          1 tbsp sugar or stevia

          2 tbsp sesame seeds, toasted sesame oil

          ¼ cup water

          malt vinegar (optional)

          sriracha (optional)

           

           

           

          Looking for more items? Then explore Door2Door Fresh for more fresh meats, produce & pantry selections.

           

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            Toronto Life Insider Chef's Pantry | Quarantine Cuisine: Dova’s Sicilian spin on cacio e pepe at home

            The Toronto Life Insider Chef’s Pantry

            Toronto Life's Quarantine Cuisine series features signature recipes created by Toronto chefs. Every month features a different make-at-home dish from a popular Toronto restaurant menu. We hope you enjoy them. This month, learn how to make Dova's Sicilian spin on cacio e pepe at home.

             

            Toronto Life Quarantine Cuisine

            CHEF ROBERTO MAROTTA
            Head Chef - DOVA

            Cacio e pepe has staunchly Roman roots, but Dova chef Roberto Marotta is a proud Sicilian. So when he was planning the menu for his Cabbagetown sequel to King East’s Ardo, he devised a homage to the punchy pasta infused with a Sicilian sensibility. Marotta uses fresh ricotta—a go-to from his youth thanks to the cooking of his grandmother, Nonna Maria—to bind the pasta while offering a mellow counterpoint to the snap of the pepper. “It’s a pretty simple recipe,” Marotta says, “but it’s more difficult to put together a simple dish. When you use fewer ingredients, you have to balance every single element to get a proper result.” The dish is a staple of Dova’s takeout menu, where it can be paired with wood-fired pizzas, family style lasagna kits and wines from Italy and beyond. For a DIY pasta night, here’s how Marotta makes it.


            Exclusive Recipe by Chef Roberto Marotta

            Cacio e Pepe (with a Sicilian spin)
            simple and quick diy dinner idea

            COOKING METHOD

            • Season a pot of water with salt. “Imagine having a little sip of ocean water,” Marotta says of how the salted water should taste. He uses approximately 3.5 grams of sea salt for every litre of water.

            • Bring water to a boil, add pasta, and cook for one minute less than indicated by the directions on the packaging.

            • Meanwhile, in a large pan, toast a quarter of a teaspoon of the black pepper on high heat for one minute, or until fragrant. Toasting amplifies the flavour of the pepper.

            • Add two teaspoons of pasta water to the pan to quickly stop the pepper from toasting. Turn off the heat.

            • Add the ricotta and whisk to combine, adding a few more teaspoons of pasta water until the sauce thins to a consistency slightly denser than whipping cream.

            • Drain the pasta and add to the pan. Coat the noodles in the sauce and add the grated pecorino.

            • Plate the noodles and finish with the remaining black pepper.

            • enjoy!

            INGREDIENTS:
            100 g fresh or dry spaghetti, ideally a thicker noodle like spaghettoni

            • 80 g fresh ricotta cheese

            • 30 g Sicilian pecorino, grated

            • 1 tsp freshly ground black pepper 

             

             

            Looking for more items? Then explore Door2Door Fresh for more fresh meats, produce & pantry selections.

             

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              Toronto Life Insider Chef's Pantry curated by Joseph Shawana

              Chef Joseph Shawana

              CHEF JOSEPH SHAWANA

              Chef Shawana is Odawa, part of the Three Fires Confederacy. Born and raised in Wikwemikong Unceded Indian Reserve located on Manitoulin Island in Ontario, he was brought up knowing that food is life. Currently Chair of Indigenous Culinary of Associated Nations and a Professor at Centennial College, Chef Shawana has been named one of the top ten chefs in Ontario and won the ‘best world cuisine’ award in 2019 with his restaurant Ku Kum Kitchen, in Toronto, beating over 33,000 restaurants. Chef Shawana's food philosophy stems from his deep rooted Indigenous heritage that amplifies each story that is tied to each plate he makes.

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              Toronto Life Insider Chef's Pantry curated by Alexandra Feswick

              Chef Alexandra Feswick

              CHEF ALEXANDRA FESWICK
              Executive Chef of Drake Devonshire

              Alexandra Feswick is the Executive Chef of Drake Devonshire. She joined Drake Hotel Properties as Chef du Cuisine in 2014. She began her training at George Brown Chef School in 2005.  After gaining an apprenticeship at the Ancaster Mill under Chef Jeff Crump, she eagerly developed a passion for fresh, local produce served in unique and elegant ways. She then relocated to Toronto, and began to impact the city’s culinary community at some of its best restaurants including Wine Bar, Brockton General and Samuel J. Moore. In 2014 Alexandra’s prestige was recognized by competing in the invitational Gold Medal Plates. Chef Alexandra thrives on her involvement with the community and charitable contributions with organizations such as The Ontario Hostelry Institute, The Stop, The Daily Bread Food Bank and Willow Breast & Hereditary Cancer Support. With her growing reputation, varied background and commitment to quality, Alexandra provides customers with the comfort food critics, regulars and new-followers have come to treasure.

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              Toronto Life Insider Chef's Pantry curated by Michael Hunter

              Chef Michael Hunter

              CHEF MICHAEL HUNTER
              Twitter: @thehunterchef
              Instagram: @thehunterchef

              Michael Hunter is a professional chef, expert hunter, forager, and co-owner of the acclaimed restaurant Antler Kitchen & Bar. Having grown up in the great outdoors, Hunter is passionate about wild game and foraged foods. He has cooked around the world at culinary festivals in the United States, United Arab Emirates, Australia, Russia, and Brazil.

              The Hunter Chef Cookbook By Michael Hunter
              Celebrating the resources of the wild, this book features a collection of over 100 recipes and butchery guides, and stunning food and landscape photography. The book includes recipes for cooking Large Game, Small Game, Fish and Forage, Wild Desserts and Foraged Cocktails. To learn more and to pre-order the book, visit thehunterchef.com.

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              Toronto Life Insider Chef's Pantry curated by Rob Gentile

              The Toronto Life Insider Chef’s Pantry features recipes and ingredients curated by Toronto Life's Chef-In-Residence. Every month will feature curation by a different marquee chef in the City of Toronto. We hope you enjoy it.

              This month's theme is Late Harvest curated by Rob Gentile, Chef and Partner of Buca Restaurants. From intimate picnics to BBQ celebrations, the Toronto Life Insider Chef's Pantry has you covered.

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              Toronto Life Insider Chef's Pantry curated by Nuit Regular

              The Toronto Life Insider Chef’s Pantry features recipes and ingredients curated by Toronto Life's Chef-In-Residence. Every month will feature curation by a different marquee chef in the City of Toronto. We hope you enjoy it.

              This month's theme is Special Summer Nights. From intimate picnics to BBQ celebrations, the Toronto Life Insider Chef's Pantry has you covered.

              Check out this month's recipes curated by Nuit Regular, Executive Chef and Co-Owner of the incredibly popular restaurants Pai Northern Thai Kitchen, Sabai Sabai, Sukhothai, and Kiin–Nuit has introduced Canadians to an exceptional standard of Thai dining. With a cookbook on the way and an exciting new position as TL Insider’s chef-in-residence, she is keeping Toronto well-fed, even amidst a pandemic.

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