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Cooking with Four Corners Bakery Eatery

Sep 18, 2018 | Tralee Pearce

Knead to Know: At Four Corners homemade dough is the key to the perfect pizza.

Four Corners’ classic Margherita pizza features a fresh tomato sauce, buffalo mozzarella and fresh basil on a thin homemade crust. Photo by Pete Paterson.

How the Experts Make Pizza Dough

Sep 18, 2018 | Tralee Pearce

Light pizza dough is at the heart of Four Corners in Caledon East. It’s the base for everything from a simple Marghertia to a decadent dessert pizza.

Rasmi AlHariri scoops raw falafel into the deep fryer at his family’s booth at Orangeville Farmers’ Market. Photo by Pete Paterson.

A Taste of Syria

Jun 19, 2018 | Tralee Pearce

Crispy chickpea fritters and zingy sides are at the heart of Rasmi’s Falafel.

Syrian Lemon Garlic Salad

Jun 19, 2018 | Tralee Pearce

This zingy lemon garlic salad is a takeaway hit at Rasmi’s Falafel at the Orangeville Farmers’ Market. Here’s how to make it at home.

James Buder carries two plates of foie gras torchon into the Headwaters Restaurant at Millcroft Inn & Spa. Photo by Pete Paterson.

Cooking with James Buder from the Millcroft Inn

Mar 26, 2018 | Tralee Pearce

Millcroft’s James Buder pairs maple syrup with foie gras.

The final dish looks like a minimalist painting, including a swipe of garlic maple purée, crumbles of bacon and toasted brioche atop wisps of bitter greens. James insists I sample everything in each bite to balance the buttery torchon. He’s right. Tiny cubes of jellied Champagne are almost invisible on the plate, but pop in my mouth. Photo by Pete Paterson.

Foie Gras Torchon

Mar 26, 2018 | Tralee Pearce

At the Millcroft Inn & Spa, executive chef James Buder uses maple syrup in his foie gras torchon.

Slice all onions thinly. There should be about 2 cups of each kind of onion. Photo by Pete Paterson.

Cooking with Derrick Shedlosky at Mrs. Mitchell’s Restaurant

Nov 22, 2017 | Tralee Pearce

Chef Derrick Shedlosky has tweaked this classic ever so slightly, adding fresh chopped sage leaf and swapping out cognac and red wine for sherry.

French Onion Soup

Nov 22, 2017 | Tralee Pearce

French Onion Soup is served as an appetizer at lunch and dinner, or a lunch main alongside a crusty roll with cheddar-port spread.

Chef Alfredo Ferrante, head chef Dominic Fezzuoglio and owner Nando Mellaci. Photo by Pete Paterson.

Cooking with Orange Bistro

Sep 16, 2017 | Tralee Pearce

Orange Bistro’s aim is to showcase real handmade Italian cooking, from pasta and hearty meat dishes to seafood and classic pizza.

gnocchi

How to Make Gnocchi

Sep 16, 2017 | Tralee Pearce

The chefs at Orangeville’s Orange Bistro show us how to make the best handmade gnocchi.

Either strain or use a strainer to scoop gnocchi from the water and directly into a pan with sauce. Stir the gnocchi into the sauce. Add grated Parmesan and stir once more before serving. Photo by Pete Paterson. Styling Jane Fellowes.

Orange Bistro Bolognese Sauce

Sep 16, 2017 | Tralee Pearce

Head chef Dominic Fezzuoglio shares the classic Bolognese recipe he makes from scratch to serve with pillow-shaped homemade gnocchi.

Chef Paul J. Dickson: “I like a bit of a challenge. I stick to it and find my own ways of cooking.” Photo by Pete Paterson. Styling Jane Fellowes.

Cooking with Paul J. Dickson of The Black Wolf Smokehouse

Jun 21, 2017 | Tralee Pearce

There’s virtually no food Paul won’t give the smoker treatment – mussels smoked in their shells and smoked beets are two recent successes.

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