Local Food Week: Recipes From Top Canadian Chefs
Celebrate local food week with recipes from top Canadian chefs like this lemon posey, by Lemon posey by Chef Michael Bonacini. Photo: Courtesy Savour Ontario
Everyone wants to cook at home like a top chef. But we also want to know the secrets of a top chef’s recipe. And while we’re staying home, it’s more important than ever to support our local farmers and food producers.
The first week of June is Ontario’s annual Local Food Week, and the province is celebrating with Savour Ontario at Home, a free recipe collection designed to inspire passionate home chefs. This fall, meanwhile, the Dairy Farmers of Ontario is launching Savour Ontario, “a local food, recipe and lifestyle website that celebrates and promotes the chefs, growers, makers and producers who nourish Ontario.”
And to celebrate both, we’ve got a sneak peek!
Savour Ontario’s recipes have been specifically curated by industry leaders to feature the ingredients found in many home pantries and are brought to you by such top Canadian chefs as Mark McEwan, Lynn Crawford and Michael Bonacini. Also included are recipes from notable rural Ontario destinations, such as Elmhirst Resort and Eddington’s of Exeter — but all with a few new twists sure to inspire home cooks anywhere in Canada.
The Dairy Farmers of Ontario are supporting this initiative, in collaboration with 30 chefs. The COVID-19 pandemic has hit local businesses and restaurants hard, notes the association, adding, “These businesses are small, but their contribution to our economy, community and culture is crucial to our shared values and way of life.”
The association is also encouraging consumers to choose locally grown, raised and produced foods; to frequent local restaurants safely; to shop local; and to consider donating to your local food bank. For more information, go to savourontarioathome.ca
And to get your mouth watering, we’ve got a menu that’s delicious and chef-approved. Ricotta gnocchi and lemon posset? Sounds perfect.
Fabbrica’s Ricotta Gnocchi
By Mark McEwan
2 cups (600 g) fresh Ontario ricotta cheese
1 lemon zest
1 tbsp (10 g) lemon juice
2 tsp (15 g) salt
1g ground black pepper
2 whole eggs
2 egg yolks
¼ cup (15g) grated Parmesan
1 cup + 2 tbsp (150g) sifted flour
1. Place ricotta cheese in a strainer with a cheese cloth or a clean kitchen towel and let it drain in the fridge for 2 hours.
2. Once ready, mix together all of the ingredients with the ricotta cheese except for the flour. Be sure to mix until everything is completely incorporated.
3. Once mixed, add the flour just until fully incorporated, being sure not to over work the dough.
4. Allow the dough to rest for two hours.
5. When ready, roll the dough into 1/2-inch thick ropes on a floured surface and cut into 1-inch pieces. Be sure to have extra flour ready, as the dough will be a little wet and will require a bit of extra flour.
6. Blanch the gnocchi in boiling salted water. Once the gnocchi are floating, remove them from the water and place them on a tray lined with parchment.
7. Oil the gnocchi and separate them. Place the tray in the fridge to cool.
8. Reheat and serve in your favourite sauce when ready. Serves 4 to 6.
By Michael Bonacini
Chef’s note: Lemon Posset, or ‘Lemon Posey’ as I like to call it, is a simple recipe and is much more versatile than you might think. Contrary to its name, you can use just about any citrus you have on hand to create this sweet yet tangy treat. When I think of Lemon Posey, I think of English strawberry season. There are few things as delicious as a big bowl of fresh strawberries topped with a dollop of creamy Lemon Posey! The best part of all? This recipe can be made with just a handful of ingredients that you can get locally at the grocery store or through online delivery.
2- ¼ cups whipping cream
2/3 cup white sugar
¼ cup sieved (or strained) lemon juice
Fresh strawberries or blackberries
- In a medium pot, combine cream and sugar. Bring to a simmer, stirring until sugar has dissolved.
- Remove from heat, stir in lemon juice, and pour into 6 ramekins or bowls.
- Refrigerate for no less than 4 hours.
- Garnish with berries, a sprig of mint and a dusting of powdered sugar.
For more, go to savourontarioathome.ca