Anita and I visited the Grand Tasting Pavilion which featured over 130 booths with some of the best food from around the city and beyond. This was a working trip, but we couldn't leave without trying some of the fabulous dishes on offer.
The Loblaw's Black Label booth served scallops on a gorgeous butternut squash risotto.
Beautiful loaded baguettes, courtesy of Cluny Bistro.
Cafe Belong, on their peerless buttermilk biscuits.
Little Sister, an Indonesian restaurant that I've wanted to try since it opened. This wrap was phenomenal - I'll be visiting the restaurant soon!
Beautiful macarons, prepared by AG Macarons, which I discovered is dangerously close to my house.
Stirling Butter makes European-style butter, a product that I've looked for before and didn't know I could buy in Toronto. (Higher in fat and lower in water, it's something I've longed to bake with for ages.) I cheerfully chatted about butter and baking with the saleswomen, then bought four packages of their European-style unsalted butter. I considered buying eight, but realized that might confuse the person with whom I share my fridge. Check my blog in the coming weeks for butter-intensive recipes.
How could I choose one recipe this week? In the end, I had to go with Antonio Park's simple but fabulous Creamy Carrot and Onion dressing. The original recipe makes a huge batch; I made a quarter of the recipe and was rewarded with a super-quick and wonderful salad dressing.
Antonio Park's Creamy Carrot and Onion Dressing
(recipe courtesy of the National Post)
one quarter of a large carrot, peeled and chopped
one quarter of a sweet onion (or red onion), chopped
1/4 cup extra-virgin olive oil
1/4 cup unseasoned rice vinegar
2 Tbsp maple syrup
Combine all ingredients in a blender and puree at high speed until smooth. Store in a covered jar in the fridge for up to three weeks.