Top T.O. chefs share their fave recipes using locally sourced ingredients
Lucien chef Scot Woods goes way south of the border to prove you can do more with fresh corn than just boil it.
4 large ears of Ontario Peaches ‘n’ Cream corn
4 oz chicken or vegetable stock
4 oz queso fresco or mild feta, crumbled
1 tbsp each roasted sweet red, orange and yellow bell pepper, chopped ?ne
1 tbsp roasted poblano pepper, chopped ?ne
2 tbsp green onion, chopped ?ne
1 tbsp shallot, minced
1 tbsp butter
1 tsp sugar
Salt and cayenne to taste
Husk the corn, removing all silk strands. Save two of the husks for plating. Hold each cob over a large bowl and remove corn kernels with a knife. Once complete, “milk” the cobs by pressing the dull side of the knife against the cob and pulling down ?rmly from top to bottom to produce a milky liquid. Strain the milk and coarsely chop the kernels, reserving both separately.
Roast, peel and chop the peppers. In a medium-sized saucepan on medium heat, sauté shallot in half the butter until translucent. Add chopped corn and sauté for a minute. Add sugar and corn milk. Season lightly with salt. The mixture will begin to thicken, so add stock as necessary to maintain a porridge-like consistency. Continue to cook for about four minutes, adjusting seasoning. Add remaining butter, 3 oz of cheese, the roasted peppers and half the green onion. Remove from heat and spoon into corn husks. Garnish with remaining green onion, crumbled cheese, and a light sprinkling of cayenne. Serves two.
Lucien, 36 Wellington East, at Church, 416-504-9990
Toronto’s premier Indian chef, Debu Saha, knows how to beat the heat. When temperatures soar, these ridiculously quick yogurt recipes are sure to keep things cool.
1 cup plain yogurt
2½ cups water
1 pear, peeled, cored and chopped
5 tsp sugar
½ tsp brown sugar
2 shots rum or vodka (optional)
Blend yogurt, water, pear and sugar at high speed. Pour into two glasses with spirits, sprinkle with brown sugar and garnish with mint.
Debu’s, 552 Mount Pleasant, at Belsize, 416-927-9340
Here’s a spicy Southeast Asian twist on a classic summer fruit salad from Café 668’s Ngoc Lam and 26.
1 peach, pear and apple, diced
1 small English cucumber, seeded and cubed
1 sweet red bell pepper, seeded
2 celery stalks, chopped
8 strawberries, halved
12 cherry tomatoes
Juice of a lime
3 tsp sugar
2 tsp light soy
1 tsp sesame oil
1 tsp chili flakes
1 tbsp minced red onion
2 blocks of tofu, fried, grilled or baked
Thai basil, coriander and peppermint leaves
Crushed roasted peanuts and cashews
Fried wonton chips
Toss fruit and veggies in a bowl with dressing. Serve on a large plate and top with garnish. Serves two as a main, four as a side.
Café 668, 885 Dundas West, at Claremont, 416-703-0668