Ontari-O Sooo Yummy
When you think of Canadian cuisine, what comes to mind?...is it
Poutine?...thats ok...its the first thing that comes to my mind too,
and its thoroughly delicious. But Canada isnt a one dish country,
although if it was, poutine would have to be my choice.
The fact is that humans cannot survive on french fries, gravy, and
cheese curds. So there must be other delicious foods that Canadians
like to eat. In this spirit, I would like to show you a recipe I found.
Bruce Hanna is the executive chef of the Mizzen Restaurant in Toronto,
and he has cooked up a wonderful recipie:

-Slow Roasted Vine Tomato and Woolwich Goat Cheese Tart
Ingredients:
4 vine-ripened Roma Tomatoes
12-16 baby leeks, split lengthwise and cleaned
6 medium to large shallots, peeled and thinnly sliced
6 farm-fresh free-range chicken eggs
250ml (1 cup) good-quality goat cheese
800ml (3 1/4 cups) 35% cream
60ml (4 tbsp.) unsalted butter
60ml (4 tbsp.) extra-virgin olive oil
1 bunch each of fresh basil, thyme, oregano
1 garlic clove, minced
sea salt and cracked black pepper
4 savoury tart shells, 8.75cm (3.5") wide x 2.5cm (1" deep)
brie cheese fondue with smoked red peppers (OPTIONAL)
Directions:
1. Preheat oven to 160° C (325° F)
2. Wash the tomatoes and cut into six wedges. Gently toss the
tomatoes with the olive oil, minced garlic, and 1 tsp. of each of the
chopped herbs.
3. Allow to marinate for at least one hour and then arrange skin
side down on a wire rack. Sprinkle with sea salt and cracked black
pepper to taste. Place in the oven and slow roast until surface
moisture has visibly started to evaporate, leaving the tomatoes
slightly dried but still plump with flavour
4. Clean and cut the leeks into 7.5 cm/3" long thin strips and set
aside. Heat a skillet to medium heat, drizzle a small amount of olive
oil into the pan and add the thinly sliced shallots to color. Once the
shallots are browned and caramelized, reduce the heat and add the
sliced leeks and 2 tbsp. butter and gently cook until soft. Remove
from the heat and season
5. Transfer the leek mixture to the tart shells, filling them to
just below the brim and adding crumbled pea-sized chunks of goat
cheese dispersed in the filling as you go.
6. In a small bowl lightly beat the eggs; blend in the cream and season
7. Carefully spoon the egg-cream mixture over the leeks and shallots
to just cover and bind
8. Carefully place the oven roasted tomatoes on top of the tarts
9. Place the tarts in the oven and bake for eight to twelve minutes
until the custard is set and the tomatoes have warmed through
-Brie Cheese fondue with smoked red peppers (OPTIONAL)
Ingredients:
15g (1 tbsp.) butter
15g (1/2 oz.) shallots
30g (1 oz.) smoked red peppers
60g (2 oz,) brie cheese
60ml (1/4 cup) white wine
185ml (6 oz.) 35% cream
salt and pepper to taste
Directions
1. Sweat the shallots in the butter until translucent; deglaze with
the white wine
2. Cook until reduced by half. Add the cream and reduce by about
25%; add the cheese and stir until melted
3. Mix in the finely chopped red pepper and salt and pepper to taste
Now...tarts are all well and good (this one sounds especially good),
but if youre feeling really adventurous, you should try Beaver Tail.
It sounds disgusting, but its actually quite good...it tastes like
asparagous...I cant find a good recipie for it at the moment, but as
soon as i find one, I will post it
For more information on Canadian cuisine and recipies, go to the
Canadian Food Network website at www.foodtv.ca
For more information on Bruce Hanna and the Mizzen Restaurant, visit
www.theworldwidegourmet.com/travel/canada/starwood/harbourcastle.htm
Sources: www.theworldwidegourmet.com/cheeses/goat/harbour-tart.htm








