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Organically Grown, Close to Home “My cooking focuses a lot on the farm-to-table movement and that is why I choose Yorkshire Valley Farms. Their products are hormone & antibioticfree which makes me confident in my decision when I select their chicken.”
Chef Rodney Bowers Chicken Curry Recipe by Chef Rodney Bowers 5 garlic cloves 2 shallots, peeled 2 smashed bulbs of lemongrass 2-inch piece fresh ginger root, peeled 3 fresh Thai chilies 2 tsp turmeric powder 4 cardamom seeds pods, toasted 4 fresh curry leaves 4 fresh tomatoes, chopped ½ cup clarified butter or ghee 2 large onions, thinly sliced 1 cinnamon stick
By Kait Fowlie
Back in Bock Designed to tide the monks over during the 40 day fast of Lent, bock beers are rich and full-bodied. With spring upon us, Amsterdam is bringing back its Spring Bock, which sold out 6,000 litres last year in just a couple of weeks. Notes of citrus, cedar and dried apple give Amsterdam’s bock a refreshing kick, and three types of imported malts impart a deep mahogany colour. The style ages well in the cellar, so stock up so you can have the taste of spring all year. At LCBO, Amsterdam retail store, and on tap at select bars.
1 kg Yorkshire Valley Farms chicken legs (bone-in, skins removed) 1 Tbsp organic honey 2 Tbsp soy sauce or 1 tsp fish sauce 1 cup coconut milk 1 cup chicken stock 1 cup fresh blanched or frozen organic peas 2 cups of fresh spinach ½ cup Greek yogurt 4 Tbsp chopped cilantro Method: • Puree the garlic, shallots, lemongrass, ginger, chilies, turmeric, cardamom and curry leaves in a blender. Add the tomatoes and pulse to form a paste. • On medium heat in a large skillet add the clarified butter (or ghee) and curry paste; cook for approximately 10 minutes or until the mixture starts to perfume and caramelize. • Add the onion and cinnamon stick; cook until transparent and tender, about 5 minutes. • Add the chicken legs and sauté until slightly golden. • Add the honey, soy sauce, coconut milk and chicken stock. Bring to a gentle boil then reduce the heat, cover and cook until chicken is tender, about 30-40 minutes, stir occasionally. • Remove the chicken and set aside. Add the peas and spinach and simmer for another 2 minutes. • Stir in the yogurt and the cilantro. Return chicken to curry and serve immediately over rice. Serves 4-6 AVAI L AB LE AT:
yorkshirevalley.com
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CityBites
Amsterdam Spring Bock, $3.95/500mL.
Chef Fest at Cheese Boutique At the Cheese Boutique (45 Ripley Ave., 416-762-6292, cheeseboutique.com), every weekend in May is a celebration of great food. Their ninth annual May Festival of Chefs is a Toronto tradition in which select local chefs come together to cook with Cheese Boutique ingredients in an interactive environment, and have their dishes paired with Ontario wine. Customers can watch the action, sample dishes, and banter with chefs and staff. It’s casual—and free. “We are thrilled about our lineup, nine of the top young chefs in the city doing what they do best, said Cheese Boutique co-owner Afrim Pristine. “The enthusiasm from all chefs involved makes this event more and more popular.” The schedule can be viewed online.