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August 2012

Free monthly canadian magazine

NEW WAVE PARTY WITH DAN AND KSENIA At page 6


DOMINO Fresh us licio and ded foods e prepar

DELI & FOOD MARKET

EVERY DAY

EVE HOM RY DA SAN EMA Y DWI DE CHE S

We will make your life easier by doing the work so you can have all the fun! Fresh, delicious home-style prepared foods and deli choices for a family dinner or party. At Domino Deli & Food Market you'll find what you need to make any meal just right!

Set lunch menu from $3.99

Contents Free monthly canadian magazine

Stay Hydrated and Healthy



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8

11:30 a.m. – 2:30 p.m. Home style prepared food

with

y

onda Every MOFF 10% rs io for sen

Leah Koenig

20% DISCOUNT

Recipes From Cooking Experts

from 6:00 p.m. to 9:00 p.m.!

We take orders to prepare any meal of your choice from our take-out menu

1881 Steeles Ave. West (Dufferin Corner Plazа)

Take orde out rs

(416) 855-0988 NEW EUROPEAN DELI AT A WELL KNOWN LOCATION

Love For Lagman Food That Makes Any Meal a Festive Dinner

 13 18  22

Ice Pleasure A Gift Basket Full of Meaning

 24  27  29

Longevity Diet Dinners of the Illustrious WINNING LOSERS

 30  34 35  36

What is Good About Mexican Food

 38

Mondial hors d’oeuvre

Indian food facts and myths

Jamie Oliver in Massey Hall

2727 Steeles Ave. West, Unit 307, Toronto, ON, Canada, M3J 3G9 416.477.6107 • 416-877-0449 email: aaftoronto@gmail.com Free monthly canadian magazine

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august 2012 All About Food AUGUST 2012


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Sunday, August 26 11 a.m. - 7 p.m.| Richmond Green Park | 1300 Elgin Mills Road East

Admission is Free!

This year’s event is an outdoor multicultural festival at Richmond Green Park. And, in addition to celebrating the diverse cultures of Richmond Hill, the event proceeds will support local charities. Taste of the Hill interactive areas include: FOOD VILLAGE august 2012 of cultural food vendors, Experience culinary delights from a variety including flavours from the Caribbean, Americas, Asia, Middle East and Europe. INTERCULTURAL VILLAGE Explore various cultures from around the world in this exciting exhibit! It will showcase the dress, arts, crafts and other information about the many cultures found in our community. ACTIVITY VILLAGE Engage in a variety of activity stations, such as games, inflatables, children’s music, mechanical rides and more in this amusing area for the young and young at heart. ENTERTAINMENT VILLAGE Enjoy by listening and watching live music and dance from around the globe, including calypso, opera, rock, Indian, Scottish and much more! *This year’s event offers free parking (limited), police security, and First Aid and lost children facilities.

RichmondHill.ca/TastesoftheHill www.aaftoronto.com 416.477.6107

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Stay

Hydrated and Healthy Mineral water, like all pure water, can help you stay hydrated without adding calories to your diet. Perhaps one of the most appealing qualities of mineral water is in its closeness to nature. Mineral water is sourced from surface water or ground water, and does not contain any mineral fortification or enhancement. It is clean, pure and good for your body.

Legendary “Nabeghlavi” is one of the most popular Georgian mineral waters. In order to experience healing effect of this miraculous water, people thronged to Georgia from the most remote corners of the planet!

The mineral springs were discovered over one thousand years ago in the country. Today the use of Georgian mineral waters is suggested by the Georgian and foreign researchers for complex treatment of several digestive diseases and diabetes mellitus. Traditionally, Georgians consume sparkling mineral waters as an extremely effective antioxidant during food poisoning and especially as a natural hangover remedy.

The field of mineral water Nabeghlavi and the plant are located in mountainous terrain in the region of the Gubazeuli River distinguished by purity. There are also springs of high salinity which are successfully used in spas.

Georgia is home to over 2000 mineral water springs and several (Nabeghlavi, Sairme, Borjomi, Rachis Tsklebi, etc.) are bottled for domestic consumption and export. Genuine Georgian mineral waters are known and appreciated world-wide for their exceptional and interesting tastes - very different from French and Italian varieties.

www.aaftoronto.com 416.477.6107

Useful properties of mineral water “Nabeghlavi” are numerous. It is incredibly good for your health. Therapists and nutritionists all over the world strongly recommend this water for people with different states of health. It is especially beneficial for those who suffer from metabolic disorders such as diabetes mellitus and obesity. It is also very helpful for treatment of chronic diseases of the stomach and intestines, in particular for chronic gastritis, chronic colitis and enterocolitis.

Even if you are absolutely healthy person you will benefit from taking in water “Nabeghlavi”. It will invigorate and refresh you, increase your vitality, fill you with joy and happiness!

Why Nabeghlavi • Exceptional taste • High Water quality proved by numerous international awards • National pride, part of the Georgian culture, tradition • Certified curative properties • Well protected from forgery • Vast export experience • High recognition and rising popularity in US, UAE, EU

You can get original mineral water “Nabeghlavi” at ITFC certified distributor for all restaurants and stores across Canada.

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Brand new food menu Themed partys every day of the week New style and design Convenient location 7700 Bathurst St #43-44 (Promenade Plaza) (905) 482-9129 www.extazlounge.com

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Live entertainment and DJ

w e N der ent

Unanagem M

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www.aaftoronto.com 416.477.6107

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RECIPES FROM COOKING EXPERTS We are very proud and happy to introduce you the well-known journalist and cookbook author Leah Koenig. Leah Koenig is a journalist who specializes in food/cooking, travel, and Jewish culture and history, and also a cookbook author. Her writing and recipe-developing work has been published in the New York Times Magazine, Everyday with Rachael Ray, Ladies Home Journal, Hemispheres (United Airlines’ magazine) Saveur, CHOW, Food Arts, Tablet magazine, and others. She also contributes monthly food-related columns to The Forward, Saveur, and Capital New York. In 2011 Leah’s first cookbook, The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen, was published by Rizzoli/Universe. She’s travelled throughout America in support of the book, leading cooking demonstrations and talks, and has appeared as a Jewish food expert on WNBC’s Weekend Today in New York and Martha Stewart Radio, and most recently at the 92nd Street Y in New York City. Prior to becoming a full time writer in 2009, Leah worked for the Jewish environmental organization, Hazon, in New York City. There she ran a series of educational and agricultural programs, and edited Hazon’s award-winning food blog, The Jew & The Carrot. She graduated magna cum laude and Phi Beta Kappa from Middlebury College in Vermont. website: http://www.leahkoenig.com/ We have asked Leah to share a few recipes for a quick and satisfying meal with our readers. The following recipes were originally published in The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen (Rizzoli, 2011). They are being reprinted with permission.

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Sabich

Here is simple, home cook-friendly rendition of the classic street food sandwich. Makes 4 sandwiches • • • • • • • • • • • •

1 medium eggplant, sliced into 1/4-inch rounds salt vegetable oil for frying 2 medium tomatoes, seeded and chopped 1/4 cup chopped flat-leaf parsley 2 kirby cucumbers, seeded and chopped 1/2 small red onion, chopped 4 very fresh whole pitas 3/4 cup hummus 4 hard-boiled eggs, sliced 1/4-1/2 cup tahini hot sauce to taste 1. Generously sprinkle eggplant slices with salt, place on a baking sheet and let sit for 20-30 minutes. Press eggplants slices between two clean kitchen towels (or paper towels) to remove excess moisture. 2. Heat 1 inch of oil in a large frying pan over medium-high heat. Working in batches, fry eggplant until it is dark brown, about 5 minutes on the first side and 3 minutes on the second side. Remove from oil and drain on paper towels. 3. In a medium bowl combine the tomatoes, parsley, cucumbers and onion. Slice pita pockets open; spread a few tablespoons of hummus inside each, then fill with egg slices and eggplant slices and about 1/2 cup of the tomato mixture. Drizzle with tahini and hot sauce to taste.

www.aaftoronto.com 416.477.6107

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Cucumber Salad with Mint-Spiced Lamb

Prepare this hearty dinner salad as an entrée for a quick and satisfying midweek meal. Serves 4-6 For • • • • • • • •

salad: 2 tablespoons white wine vinegar 1 tablespoon olive oil 8 fresh mint leaves, roughly chopped sea salt and freshly ground black pepper 1 English cucumber, julienned 2 carrots, julienned 4 scallions, thinly sliced 1/2 pound arugula

For • • • • •

lamb: 1 teaspoon ground cumin 1 teaspoon chili powder sea salt and freshly ground black pepper 6 lamb chops 1 tablespoon olive oil 1. In a small bowl, whisk together vinegar, olive oil, mint leaves, salt and pepper to taste and set aside. Combine cucumber, carrots and scallions in a medium bowl and set aside. 2. Make the lamb: Preheat the grill or a grill pan over medium heat. Combine cumin, chili powder, salt and pepper to taste in a small bowl. Brush lamb chops with oil and season with spice mixture. Place lamb on preheated grill or grill pan and sear on one side until browned, 3-4 minutes; flip and cook on second side another 3-4 minutes until cooked through. 3. Spread arugula onto a serving platter and top evenly with cucumber mixture. Lay lamb chops on top of salad and drizzle with vinaigrette.

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Couscous with Dried Cherries and Mint

The beans, fruit and grains in this side dish offer the nutritional profile of a complete meal. Switch things up by substituting less common grains like wheat berries, spelt or farro in place of the couscous. Serves 6 • • • • • • • • • •

1 1/2 cups Israeli couscous 1 can rosa (pink) beans or white beans, rinsed and drained 1/2 cup red onion, halved and thinly sliced 1/2 cup dried cherries (or dried cranberries), chopped 5 tablespoons light olive oil 1/4 cup plus 1 tablespoon lemon juice 3 tablespoons honey Salt and freshly ground black pepper 1/4 cup chopped mint 1/4 cup crumbled feta or goat cheese (optional) 1. Cook couscous according to package directions; remove from heat and set aside. 2. In a medium bowl, combine beans, onion and cherries. In a small bowl, whisk together oil, lemon juice, honey, salt and pepper to taste, mint and feta, if using. 3. Add couscous to the bean mixture and toss gently with about two thirds of the dressing until combined. Add additional dressing to taste. Tightly seal and refrigerate any leftover dressing.

www.aaftoronto.com 416.477.6107

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Shawarma combo

1299

$

Shawarma, Three Falafel Balls, Saffron Rice, Paradise salad, Hummus, Tahini, Olive Oil

Shawarma plate

999

$

Shawarma, Saffron Rice, Mixed Paradise salad, Tahini, Darasing Sauce

Shawarma sandwich $530 Shawarma, Pita Bread,Mixed Paradise Salad, Tahini

Falafel Plate

699

$

Six Falafel Balls, Large Plate Mixed Paradise Salad, Tahini

Falafel Combo

999

$

Baba Ghanoush, Mixed Paradise Salad, Hummus, Tahini, Olive Oil

Lamb Kebab

1199

$

One Skewer of Fresh Ontario Lamb, marinated with fresh Paradise spices, Basmati Rice, Mixed Paradise Salad

999

Beef Kebab

$

Grilled Beef, marinated with fresh Paradise spices, Basmati Rice, Mixed Paradise Salad

999

Koobideh

$

Two Skewers of Ground Lamb and Beef, marinated with fresh Paradise spices, Basmati Rice, Mixed Paradise Salad

1299

Barg

$

One Skewer of Tender Lean Meat and One Skewer of Ground Beef, marinated with fresh Paradise spices, Basmati Rice, Mixed Paradise Salad

999

Chicken Souvlaki

$

Grilled Chicken, marinated with fresh Paradise spices, Basmati Rice, Mixed Paradise Salad

Manto

1099

$

Marinated with fresh Paradise spices Steamed Dumplings filled with Minced Beef, Herbs and Paradise species, topped by Lentils and Delicate Yogurt Sauce

749

Ashak

$

Vegetable Steamed Dumplings topped by Delicate Yogurt Sauce

Family Combo

3999

$

Four Skewers of Kofte Kebab, One Skewer of Chicken Breast, One Skewer of Chicken Souvlaki, Mixed Paradise salad, Basmati Rice, 4 Pop Drinks, All Kind of Sauces and Sumak

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Love For Lagman Lagman is a dish that is very common in Central Asia and China. Despite hundreds of local variations, this simple and filling dish always consists of noodles floating in broth or soaked in a savory sauce with vegetables and often features meat, spices, and various savory sauces as well. Lagman is considered a national dish of the Uighur and the Dungan (Hui) peoples, two mostly Muslim minorities of China. Thanks to the Uighur and Dungan migration, and Dungan traders frequenting the Silk Road, lagman became popular throughout Central Asia. One Asian legend states that the first lagman was prepared when three traveling merchants met at a crossroads. One had a cauldron, another some flour and meat, and the last had vegetables, spices and culinary skills. The third traveler suggested that they all pool their resources. Thus, the cook produced the first lagman. The legend continues, saying that a Chinese dignitary passed by, smelled the cooking, asked for some and, upon eating it, was so amazed that he granted the three travelers a safe and duty-free stay in his territory.

www.aaftoronto.com 416.477.6107

Cooking lagman. In fact, there are endless debates on how to properly cook and eat lagman. This is only one recipe of many. The main part of lagman is homemade, hand-stretched noodles. If the process of making noodles seems too difficult, it may be replaced with high quality Italian spaghetti.

To prepare the gravy (kyle or vaja) you’ll need: 1.2 kilogram lamb, or 800g beef (not lean); 300 ml vegetable

oil, 2 onions, 2 carrots, 2 tomatoes, 100g tomato paste, 4 bulgarian pepper (capsicum), 1 radish, 5 cloves of garlic, jusay (a kind of wild onion with a faint odor of garlic, can be substituted with wild garlic); jamdo (Chinese variety of long bean); spices: turmeric, coriander (cilantro), black pepper, crushed sweet red pepper, crushed seeds of parsley and celery, cardamom.

And the greengrocery: Raykhon (a type of basil), dill, green onion, parsley.

Everything should be set on a high heat. Bring the oil in a kettle to a boil, safely send chopped in small slices (1x3 cm) meat. Then sliced by half rings onion should be carefully fried during 15 min., being stirred constantly. Lay radish, carrots, tomatoes, garlic and a little tomato paste to the pot. Vegetables should be sliced with a not narrow stripes of an average size. Stew vegetables 1-7 min., and then add the remaining chopped ingredients. Add spices and salt. Fill it all with the broth or a boiled water, so that only to cover the contents of the pot. Leave it for boiling during 10 minutes. Remember, that the vegetables in a real Uighur Lagman should not be too soft or overcooked and have an easy crunch.

Now pour over a cooked noodles. Lagman is usually served with a soy sauce, vinegar and dressing called “laza.�

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it is becoming harder and harder to find good quality meat products. a local butcher specializing in meat has become a rarity in toronto. Big grocery stores have transformed their meat departments into prepackaged refrigerated aisles with no care. the meat is lacking in tenderness, takes longer to cook, is often discoloured and more often than not comes with an unpleasant odour. these characteristics are usually enough to turn consumers away from meat all together. But what if we don’t want this industrialized version of meat? Where should shoppers turn to when they want a good cut of meat, handled with expertise and care? the key to finding the meat you are looking for is in looking for a local butcher. you should find a store which can tell you where the meat originated from, or better yet knows the farmers. professional butchers should be handling the cuts; avoid places where stock boys pull pre-packaged trays from

Top Meat Buying Tips boxes. the butchers should be experienced, and knowledgeable about the products they sell. a good way to test a butcher’s experience is by simply telling him what you are going to cook, and allowing him to pick a cut for you. remember to tell your butcher whether you’re looking for a leaner cut or a cut with a bit more fat on it; small or large portions, and your preferences for packaging.

What about ground meat? We all love hamburgers, cutlets, meaty sauces and kabobs. But the key ingredient, the meat itself, is often the hardest to pick out right. there is nothing like the texture and rich flavour of fresh ground meat. on the other hand, prepackaged ground meat can turn a patron away from red meat in the case where it is vacuum packaged and a week old.

avoid packages which are discoloured or stamped with a “Special” sticker. remember that quality ground meat is rarely on special. it is important to find a butcher who has a meat grinder onsite. this way, you can choose exactly which cut you’d like, and he’ll gladly grind it before your eyes.

a quality meat cut is rarely put on sale at “super-special” prices. meats that are sold on specials are often cheap uS products, old inventory, or tough and less desirable cuts. keep in mind that you always get what you pay for. that being said, it doesn’t mean that you have to break the bank to get good products, but it does mean that you need to avoid cheap specials. there are reasonably priced butcher shops in toronto, find yours and you’ll never look at prepackaged meat again.

TIPS:

• Look for a butcher who dryages their meat, try to avoid vacuum packages and prepackaged trays - Always choose Ontario Products over “Canadian Products”. Remember, that Ontario produces some of the World’s finest Lamb and Veal products • Don’t fall for specials where the advertising reads “Cut from Canadian or USA...” In the vast majority of these situations, cheap USA meat is passed off as a premium Canadian product. Once the meat is removed from its original box and co-mingled with the other boxes, the shopper has no way of knowing where their meat came from! 14

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Fresh Ontario Lamb Chops

Old Fashion Butchering

$8.99/lb Fresh Ontario Chicken Breast

MEAT BOUTIQUE

Best Meat For Any Taste!

Fresh Ontario Veal Fillet

Toronto (North York) Location:

6120 Yonge Street, North York, ON M2M 3W7 Tel: (416) 250-7314 (main store & catering)

$4.99/lb

Richmond Hill Location: 9218 Yonge Street, Richmond Hill, ON L4C 7A2 Tel: (905) 889-5444 Manilla (Oakwood), ontario Location: 18619 Simcoe Street, Oakwood, ON K0M 2M4 Tel: (705) 357-3004

Best in traditional Caucasian and European cuisine

Banquets and Celebrations for any Occasion

Banquet up to 30 persons

www.aaftoronto.com 416.477.6107

Fax: (705) 357-2448

$14.99/lb

ALSO ASK IN STORES: NORTH YORK Akiva’s Fruit and Deli Ararat Int’l Fine Food Domino Deli & Food Market European Meat & Fruit Centre Mark’s International Deli International Delicatessen Foods VAUGHAN Angela’s Deli Favorite Market Fill your belly Deli Lavash Bread House Shinok Knish Deli RICHMOND HILL Elena’s Deli & Cafe Garni Bakery King Deli Richmond Hill Deli Stefanie’s Village Hillcrest Farmer’s Market (Wednesdays only) ETOBICOKE Christopher’s Fresh and Tasty MISSISSAUGA Euro Deli TORONTO Tanya’s Deli Moscow-Warsaw-Kiev Odessa Deli SCARBOROUGH Arz Bakery Araz Bakery Nawzar Meat Market (Meat & Shish Kabobs) AURORA Aurora Delicatessen 365 Deli

6243 Bathurst St 1800 Avenue Rd 1881 Steeles Ave West 4949 Bathurst St, Un8 562 Sheppard Ave 2777 Steeles Ave West

416-733-9733 416-782-5722 416-855-0988 416-223-1320 416-638-0533 416-739-6651

1470 Centre St, Un14 800 Steeles Ave West, UnB5 9960 Dufferin St, Un4 55 Winges Rd, Un5 9200 Bathurst St, Un6 1102 Centre St

905-482-0165 905-738-2346 905-417-7888 905-265-8036 905-707-3322 905-881-5231

12977 Yonge St 9555 Yonge St, Un5 60 King Rd 9631 Yonge St 10815 Bathurst St 9350 Yonge St

905-773-2323 905-770-5700 289-234-0985 905-884-3519 905-770-6394 1-855-528-2741

2416 Lakeshore Blvd West 99 Advance Rd

416-253-0585 416-234-8063

3643 Cawthra Rd

905-290-0605

2116 Bloor St West 1570 Bloor St 372 Marlee Ave

416-767-1204 416-534-2023 416-787-4249

1909 Lawrence Ave East 1646 Victoria Park Ave

416-755-5084 416-757-6767

80 Ellesmere Rd, Un7

416-385-0444

15408 Yonge St 160 Wellington St East

905-726-1366 905-503-3365

NEW!

NEW! NEW! NEW!

NEW!

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Yasha, this...oris fabulous!

“Red Square” – the abode of gourmet a person needs food, and that’s hard to argue with. i’m not talking about providing spiritual nourishment, most people seem to do without it – i mean food for the body, the nutrients which sustain us and give us energy to live. Some prefer to keep it simple by choosing the most basic food items, which satisfy their body’s demand for carbohydrates, proteins and fats. others turn the process of preparing and consuming food into an art. it starts at the quality of raw products and ends with how they are served and presented. Such people are often called connoisseurs (or, in some cases, foodies).i have noticed a while back, that people which treat food like this often have a special taste for life. they know their way around music and art, have a natural appreciation towards beauty and tend to have a meticulous approach to everything they do. you can hardly find cases of negligence or rash decisions with these people. they are not superficial, but have depth and true enjoyment of life. Brothers Fima and yasha Sitsker, the owners of the restaurant “Red Square” indubitably relate to the described category. the love and pride in their voices when they talk about their restaurant is comparable to those you would hear in proud parents’ voices, talking about their only beloved child. in ways this is completely justified – the restaurant is their dream come true, the result of sleepless nights and colossal efforts. they don’t call the “Red Square” a “russian” restaurant, possibly because that would imply a certain working schedule: banquets on the weekends, with rooms filled to the brim, and almost dead silence during the weekdays, when the kitchen is closed, the drapes shut and it is almost dark inside. this restaurant is operational seven days a week. you can come here for lunch with your colleagues, or make your spouse feel special, say on 16

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Wednesday, by inviting her to a romantic dinner. the kitchen is open twelve hours a day, and absolutely nothing in it is cooked in advance or for later use. everything is always fresh, made to your taste and desire. you will be offered a menu with a huge variety of snacks, appetizers, soups (at least 5-6 to chose from every day), hot entrees and deserts. yasha, being a connoisseur, is very picky when it comes to choosing the raw products. it is his absolute belief, that you can not make a good dish out of low quality raw ingredients. Should you order something with lamb, you may rest assured, that it will be the meat of the real new Zealand lamb of the highest quality, while the bread is baked as a special order for the restaurant, by one of the best bakeries in chicago: Chicago Specialty Bakery.

Brothers Sitsker collect the recipes for their restaurant from all over the world. they are always traveling, attempting to tap into the culture of every new country through the national cuisine. When they come back – all the recipes are carefully looked over before being offered to their guests. this allows them to build a menu unlike any other with the perfect harmony of taste.

you will find great service in both the kitchen and the main room. the team, which works at the “red Square” has come together over time, and now includes: the best chefs, professional waiters, and the peerless hostess Sasha, who will make your visit to the restaurant unforgettable. Should you need to order an event or a banquet – the “Red Square” will be glad to help. Believe me, you and your guests will be completely satisfied. the “Red Square” is sincerely interested in making each guest a regular, a person who knows good food and service, someone who values real customer care and a great atmosphere. if you like good food and respect yourself and your stomach by providing it only with the best, you will inevitably become a faithful friend of the “Red Square.”

P.S. 

During our chat with Yasha a banquet was in full swing in the main room. Mind you, this was a regular work day. You heard it right: day, not evening. Everyone attending seemed to be enjoying themselves to the fullest. Suddenly a very beautiful lady briefly appeared in the office where we were talking (as I later found out – she was the owner of the banquet). The only thing she could utter in that very specific intonation distinct to the emigres of the seventies: “Excuse my interruption, but I absolutely must say this! This is FABULOUS, Yasha! I’m speechless! Simply fabulous!” Sofia Marhevka

www.aaftoronto.com 416.477.6107

1027 Finch Ave. West, North York n T. 416-739-9797 www.redsquarerestaurant.com 17


Food That Makes Any Meal a Festive Dinner Ukrainian cuisine today represents one of the richest and most diverse Slavic cuisines. Its dishes are notable for the amazing taste and are served in many restaurants worldwide. Ukrainian food is so vibrant and diverse that just a few national dishes incorporated into your regular meal can turn it into a festive dinner. easy Borsch from gerasim margaryan, the owner and executive chef of cristal grand Banquet Hall.

if you have ever read recipes of authentic borsch, you probably were surprised by the long list of ingredients and thus discouraged from cooking it. though, there are variations that are not so difficult to cook. the recipe of the easy beet borsch below is offered by gerasim margaryan, the owner and executive chef of cristal grand Banquet Hall, where you can have an amazing hearty clear borsch, traditional for ukrainian weddings. of course, this recipe here is not quite the same borsch that they serve at crystal grand but it is surely easy to cook and still great to taste.

2110 Dundas Street East unit 4, Mississauga, Ontario L4X 1L9

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EASY BEET BORSCH

Total Time:

preparation:

1 hour (prep time - 30 minutes, • Heat oven to 400 degrees. Wrap beets in aluminum foil and roast until tender, 30cook time – 30 minutes) 45 minutes. When cool enough to handle, 4 servings peel and slice into strips or julienne. Ingredients: beets, washed, or • in a medium pot, bring stock to boil, add 2 cups sliced canned or jarred beets, garlic, sugar, lemon juice or vinegar, beets; 4 cups meat or vegetable and salt and pepper to taste. Simmer 10 stock; 1 minced clove garlic, 1 minutes. teaspoon sugar, 2 tablespoons fresh lemon juice or 1 table- • Serve hot with boiled potatoes and chopped dill for garnish, or cool quickly in an icespoon red-wine vinegar, salt and water bath and refrigerate to serve cold black pepper, chopped fresh dill garnished with dill and sour cream. for garnish.

Tel: 905-277-2800 416-625-3527 office@crystalgrand.ca www.crystalgrand.ca

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www.aaftoronto.com 416.477.6107

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Richmond Hill Deli

&

Happy Rosh-ha-Shana! Hag Sameah! Shana tova ve matuka!

905-884-3519 Mon.-Fri.: 8:30-10:00 Saturday: 8:30-9:00 Sunday: 9:00-8:00 20

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Business hours:

N

Yonge St.

Major MacKenzie Dr.

9631 Yonge St., Richmond Hill

9631 Yonge St., Richmond Hill

Weldrick Rd. All About Food AUGUST 2012

Ba


416-650-0684 5984 Bathurst St.

5984 Bathurst St.

Bathurst St

Steeles Ave. W.

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012

Bathurst Village Fine Food

N

Cedarcroft www.aaftoronto.com 416.477.6107

Business hours:

Mon.-Fri.: 8:30-8:30 Saturday: 8:30-7:00 Sunday: 9:00-7:00 21


Mondial hors d’oeuvre ... a sip of ice cold vodka, that seems to almost stretch on the tongue, is always chased by a pickle or a tomato, a mushroom even – doesn’t really matter, as long as that specific taste of pickled vegetables is present... is there a single reader of our magazine which hasn’t at least once in their lifetime indulged in such an indescribable experience? For some these recollections are from times long gone, whereas others carry them fresh: the last weekend, the friendly meeting with a bottle, filled with hearty talks, jolly laughs, latest news and gossip, singing, dancing and much much more. the tradition of such gatherings, often misunderstood by many, is gently preserved: we can fill a table, “just for the sake of it”, toss a “russian Standard” or an “absolute” (depends on the taste really) into the freezer, and for the most important part we take out “zakuski” - the russian version of hors d’oeuvre often used as a slang term “zakuson” (read zah-kooson). this word is known to everyone, who in their time crossed the ocean in search of a new life, but kept the best that the old one had to offer. it is known that russia is akin to France when it comes to the richness of the culinary tradition. take any piece in russian classic literature and you will easily find a description of a feast with a huge amount of various ethnic dishes. Just like those authors, the owners of “Zakuson” brand are great enthusiasts and connoisseurs of the russian culinary tradition. 22

“Zakuson” is a unique line of products – which are all prepared according to traditional recipes. this colorful name contains the taste of the infamous russian humor and folklore. this line of products has become well known throughout and does not make a secret of it’s purpose to be consumed with alcohol. the not so terrible ivan the terrible and the mother-in-law on the label approve of this purpose.

nevertheless the “Zakuson” products are not just mere snacks. to make these pearls of russian feasts, the management of “Zakuson” liaises with the leading food companies in canada and europe while using the old recipes, which have passed the test of time. today these products have become favorites in canada and the uS, along with many other countries. once you have tried these splendid foods - you become a fan- it is a simple as that. there is no household with russian as a primary language, which does not have this brand’s products in the fridge. the unsurpassed quality and taste are the primary traits of this company. For example: to make pickled vegetables only the freshest and ripest vegetables grown without chemical interference, are picked. the preparation technology allows to preserve the taste and only adds to it with spice. “Zakuson” is constantly growing and adding more products to their line. each season brings more heartwarming new inventions.

the real pride and miracle of the company are the products “mother-in-law’s mustard” and “mother-inlaws horseradish”, which won many awards across the world. they say that the mustard burns more then a comment from your real mother-in-law. all the spices for the products are made in canada using unique recipes. a full-bodied taste, combination of spice and an incredible aroma made these sauces a wonderful addition to any dish. the assortment of “Zakuson’s” products is so big today, that we simply do not have the space here to talk about each single one. among them are: pickled tomatoes, cucumbers, peppers, mushrooms; same thing but in marinade; fresh salads, eggplant and squash “caviar”. and the herring is simply to die for! also they have vegetable oils, jam and preserved fruit, deli meats, grain, sweets, drinks and more and more...

even though one may have trouble choosing a single product from “Zakuson”, let us talk a little bit about the favored companion of the russian feast – the pickle. anton chekhov was of the opinion, that no matter how long one might ponder on a proper snack or hors d’oeuvre – he will not find anything better than a pickle. therefore the pickles from “Zakuson” are exactly what you need! these pickles are made according to the old russian recipes and will bring many a taste of home and their young years. But if only there was one kind! the company brings you every type and flavor you may wish for! Salted, low sodium, barrel, marinaded, tiny gherkins with pepper, greens, garlic.. if you would like sauerkraut instead, or, say, herring – no problem, “Zakuson” has you covered. With their products you can set a table effortlessly, without even touching your stove. a dinner served with these products will be long remembered among your friends, because “Zakuson” is a promise of pure gastronomical delight. it is difficult to imagine, that someone in canada or the uS would not know this brand, but if he or she exists, they must absolutely try something! try, and you won’t regret! Sofia Marhevka

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www.aaftoronto.com 416.477.6107

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PlEASURE any child knows that the best meal of the world is surely ice cream. and probably this is the truth that few adults may doubt. Summer seems to be a perfect time for such a sweet and refreshing indulgence. a scoop of a good ice cream, gelato or sorbet won’t do you any harm, just choose and eat it responsibly.

What is the difference between gelato, regular ice cream and sorbet? premium ice creams are made with fresh cream, real eggs, and natural flavorings. Quality ingredients aside, lesser ice creams also have more air whipped in. more air--or “overrun”--means softer ice cream that scoops more easily and melts more quickly. premium ice creams have very little air added; gelato has no air added at all. Sorbets contains no milk, cream or eggs, they depend only on sugar, lemon juice and fresh fruit. Sorbets were the rage during victorian years, when they were served as palate cleansers between rich, heavy courses. a sorbetto, the more intense italian ver24

sion, generally has more fruit and less water, resulting in a softer, less icy texture. the key is fresh fruit, for sorbets made with cooked fruit will taste like cold jam.

gelato is an italian ice cream dessert made from milk and sugar, combined with flavorings. gelato comes from the italian word gelare, meaning “to freeze.” gelato is usually made from whole milk and cream is sometimes added to increase the creamy texture. Because there is less fat, less cream, and usually fewer eggs in gelato than in some other icecreams, it has a lightness and freshness of flavor. as with most foods in italy, each region has a local interpretation of gelato, whether in style or in the use of local ingredients. in the south, particularly in Sicily, gelato made with milk or fresh cheese may be thickened with a vegetable starch rather than with eggs. in central italy, the base is usually a custard made with milk and eggs. in the north, the custard is richer, made by adding cream. that is why you will

find conflicting opinions as to whether or not gelato is made with cream or just milk; or made with eggs or cornstarch.

modern ice cream makers facilitate the preparation of ice cream so much that you can have delicious homemade ice cream in as little as 20 minutes. ice cream makers can be of different types, shapes and sizes. Some require for the mixing bowl to be frozen in advance (up to 24 hours required in my experience) - hence why some people keep their bowl permanently in the freezer, only taking it out when they’re ready to batch some ice cream. then there’s the electric ice cream maker with a built in freezer it usually comes with full instructions and recipes. photo shows a typical example of an electric ice cream maker.

if you have already bought an ice cream maker but didn’t have a chance to use it, our recipes and the heat outside will definitely encourage you to put it to the test

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LEMON Sorbet For 1 pint 1 cup water, 1 cup sugar, 3/4 cup fresh lemon juice, 5 tablespoons lemon zest

In a medium saucepan, over medium heat add the water and sugar. Cook until dissolved. Raise the heat and bring to a boil, then lower the heat and simmer for 2 or 3 minutes. Let cool. Add the lemon juice and zest to the syrup. Chill Add the mixture to your ice cream maker and freeze according to the manufacturer’s directions.

Here is the basic method for making a syrup mixture for ice cream sorbets.

In a saucepan mix together 4oz (100g) sugar and 1/2 pint (250ml) water (and any fruit zest or fruit juice if the recipe includes it). Gently heat the mixture stirring it continuously until the sugar has fully dissolved. Bring the mixture to the boil then actually boil it gently for about 5 minutes until you have a syrup. Leave to cool then refrigerate.

STRAWBERRY Ice Cream Makes about 1 quart

2 cups strawberries, hulled, 1/2 cup sugar, 3 egg yolks, beaten, 1 1/2 cups whole milk, 1/4 teaspoon salt, 1 1/2 cups heavy cream, 1 teaspoon pure vanilla extract

In a mixing bowl mash the strawberries with the sugar using the back of a wooden spoon Reserve.

In a 2-quart, non-reactive saucepan, over medium heat, add the egg yolks, milk and salt. Whisk them together to combine. Stir constantly until you reach the boiling point. Do not let the mixture boil. Remove from the heat. Strain the mixture into a clean bowl. Chill for 2 to 3 hours, stirring occasionally. Add the cream and vanilla to the mixture. Add the strawberries and stir to combine. Add the mixture to your ice cream maker and freeze according to the manufacturer’s directions.

Traditional Gelato This recipe is for a basic unflavored gelato which can be used as the base for a whole range of gelati with different flavors added. Ingredients: 480ml milk, 240ml double cream, 4 egg yolks, 100g sugar

Combine the milk and cream in a saucepan. Place on gentle heat and wait until bubbles start to form around the edges (this is when the milk is scalded). Immediately take off the heat. Meanwhile, beat the egg yolks with the sugar until pale and frothy. Gradually add the scalded milk, stirring all the while, then return the mixture to the pan and cook over medium heat, stirring frequently with a wooden spoon, until the mixture thickens sufficiently to coat the back of a metal spoon. Immediately pour the custard through a fine-meshed sieve then allow to cool before pouring the prepared mixture into the bowl of an ice cream machine and churning according to the manufacturer’s instructions. www.aaftoronto.com 416.477.6107

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Bakery

Restaurants and Banquet Halls

Antosha

5986 Bathurst Street, North York

416-225-7117

Cakes Royale

50 Doncaster Avenue, Thornhill

905-709-2253

Chocolada

180 Steeles Avenue W, Thornhill

905-882-4825

Napoleon Bakery

1126 Finch Avenue W, Toronto

416-398-4533

1416 Centre Street, Thornhill

905-886-0366

9737 Yonge Street, Richmond Hill

905-770-3660

Royal Bakery What-a-Bagel

Manufacturer’s and wholesale companies Global and Fish

601 Magnetic Drive, North York

416-661-5455

IGLOO Food Equipment

370 Norfinch Drive, Toronto

416-663-3051

ITFC

345 Flint Road, Toronto

416-667-0111

North Fish Co Ltd

23 Six Point Road, Etobicoke

416-236-4891

Nostalgia

111 Martin Ross Avenue, North York 416-663-8553

Zakuson Inc

601 Magnetic Drive, North York

416-661-5455

Deli’s and Retailers

Alan

856 Sheppard Avenue W, North York 416-630-7716

Antipasto

8001 Weston Road, Woodbridge

905-264-0033

Amulet

4700 Dufferin Street, Toronto

416-663-7820

Aragvi

832 Sheppard Avenue W, Toronto

416-792-2613

Arbat

1416 Centre Street, Thornhill

905-881-6666

Armenian Kitchen 416-757-7722

1646 Victoria Park Avenue, Scarborough

Best Grill

2215 Steeles Avenue W, North York

416-665-9111

Bistro on Dufferin

4848A Dufferin Street, North York

416-356-6511 416-913-8636

Bon.A.Pita

2777 Steeles Avenue W, Toronto

Caspi

2727 Steeles Avenue W, North York 416-661-2788

Chick Chack

1450 Clark Avenue W, Thornhill

905-761-6484

Copacabana

150 Eglinton Avenue E, Toronto

905-380-0333

Crystal Grand

2110 Dundas Street E, Mississauga

905-277-2800

Dr. Laffa

401 Magnetic Drive, Toronto

416-739-7134

Elite Grande

1126 Finch Avenue W, Toronto

416-663-4000

Georgia

1118 Finch Avenue W, Toronto

416-540-8376

Ghazal

3175 Rutherford Road, Vaughan

905-532-0731

Golden Lion

15 Canmotor Avenue, Etobicoke

416-252-3456

Hava Nagila

1118 Centre Street, Thornhill

905-731-3406

Imperator

2901 Steeles Avenue W, Toronto

416-661-4333

Izba

648 The Queensway, Toronto

Kazan BBQ

9625 Yonge street, Richmond Hill

905-737-9999

365 Deli

160 Wellington Street E, Aurora

905-503-3365

Angela Deli

1470 Centre Street, Thornhill

905-482-0165

Aurora Delicatessen

15408 Yonge Street, Aurora

905-726-1366

Bathurst Village Fine Food

5984 Bathurst Street, Toronto

416-650-0684

Elena Deli

12977 Yonge Street, Richmond Hill

905-773-2323

Kruzo Grill

1470 Center Street, Thornhill

905-709-2274

Europa Deli

10520 Yonge Street, Richmond Hill

905-508-1475

Melody

1118 Centre Street, Toronto

905-707-8655

Europa Delicatessen

9 Drewry Avenue, North York

416-225-3517

Midan

3700 Steeles Avenue W, Vaughan

905-856-9774

Feel Your Belly Deli

9960 Dufferin Street, Vaughan

905-417-7888

Mideastro

1200 HWY 7, Thornhill

905-889-0060

High Park Deli

1960 Bloor Street W, Toronto

416-769-3223

Moldova

5000 Dufferin Street, Toronto

416-665-4566

IDF

2777 Steeles Avenue W, Toronto

416-739-6651

Moscow Nigths

7700 Bathurst Street , Thornhill

416-854-9871

International Deli

10520 Yonge Street, Richmond Hill

905-508-1475

Mr Combo

568 Sheppard Avenue W, Toronto

416-225-7117

Jacob’s Market

390 Steeles Avenue West, Thornhill 905-763-0725

National

1000 Finch Avenue W, North York

416-650-0019

King Deli

60 King Road, Richmond Hill

289-234-0985

Odessa

390 Steeles Avenue W, Thornhill

905-764-5043

Knysh Deli

1102 Centre Street, Thornhill

905-881-5231

Miriam’s Deli & Meat Market

7117 Bathurst Street, Thornhill

905-731-7496

Newmarket Deli

16900 Bayview Avenue, Newmarket 905-830-9001

Odessa Deli and Desserts Ltd

372 Marlee Avenue, Toronto

416-787-4249

RH Europa Deli Inc

10737 Yonge Street, Richmond Hill

905-508-3273

Richmond Hill Deli

9631 Yonge Street, Richmod Hill

905-884-3519

Ruta Deli

3069 Dundas Street W, Toronto

416-913-5710

Shinok Deli Inc

9200 Bathurst Street, Thornhill

905-707-3322

Stefani Village Deli

1801 Rutherford road, Vaughan

905-770-6394

Stefani Village Deli

10815 Bathurst Street, Richmond Hill 905-770-6394

Tanya’s Deli

2116 Bloor Street W, Toronto

416-767-1204

Victoria European Deli

1013 Pape Avenue, East York

416-423-7713

Village Meat Products & Deli

415 Roncesvalles Avenue, Toronto

416-535-9963

Yummy Market

4400 Dufferin Street, North York

416-665-0040

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416-251-7177

Perogy House

2195 Wyecroft Road, Oakville

905-469-6171

Prague

638 Queen Street W, Toronto

416-504-5787

Pravda

36 Wellington Street E, Toronto

416-306-2433

Ravivo’s Junior Restaurant

1881 Steeles Avenue W, North York

416-849-2375

Red Square

1027 Finch Avenue W, North York

416-800-2538

Retro Room

1600 Steeles Avenue W, Toronto

905-669-0083

Salut

2150 Steeles Avenue W, Toronto

905-760-9329

Steamul sauna

9688 Leslie Street, North York

905-918-0274

Tatiyana

2180 Steeles Avenue W, Toronto

905-761-1028

Vernisage

72 Steeles Avenue W, Thornhill

905-707-1844

Night Clubs Extaz

7700 Bathurst Street, Thornhill

905-482-9129

Fregata

1900 Dundas Street E, Mississauga

905-270-6265

On The Rock

1600 Steeles Avenue, Toronto

905-597-9491

All About Food AUGUST 2012


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A Gift Basket Full of Meaning There are many fruits which have a very long and interesting symbolic meaning alongside with mythical stories. Arranging a gift basket or a fruit bouquet for your loved ones you can put a lot of meaning in it. StraWBerry

The strawberry is a Symbol of purity and sensuality, fertility and abundance, humility and modesty. The strawberry’s fruit is made the symbol of perfect goodness because of its delicious flavor and fragrance. Strawberries also symbolize love, happiness, and success.

pineapple

The pineapple has a colorful history spanning from colonial times and is today heralded as the princess of fruits and credited as the symbol of hospitality and welcome. To give the pineapple as a gift conveys your intention to promote friendliness and graciousness to the recipient.

www.aaftoronto.com 416.477.6107

The apple symbolizes ecstasy, fertility and abundance as well as love. Dionysus, the Greek god of wine, offered Apples to woo Aphrodite and won her love. It also may signify feminine love and beauty. In China the Apple stands for peace and its blossom for adoration.

Grapes can be said to have multiple symbolisms. For example, they are considered symbols of festivities, probably because they are used in the production of wine. However, grapes also stand for blood and sacrifice. Religiously, grapes brought out of the Promised Land represented the promise of a new life God made to the Israelites.

apple

grapeS

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in order to keep your body healthy and your mind steady practice non-violence – be kind to everyone and avoid consuming animals. keep your diet mostly raw with addition of slightly steamed vegetables and some cooked whole grains and legumes. raw food enzymes, working together with digestive enzymes in your stomach, will help to detoxify the intestinal flora and normalize bacteria population in the colon. optimal health of your colon is essential to optimal health of your body and mind.

The Yogic Diet in this issue i would like to discuss the yogic diet and its benefits. the goal of this diet is to build a strong healthy body and a peaceful mind. Whether you are a yoga practitioner or not, following this diet will tremendously benefit your health. the yogic diet is based on the basic principles of the ancient science of ayurveda and the ethical rule of non-violence. it also encourages consuming fresh, organic, raw foods.

the yogic diet focuses on Sattvic food, which is balanced, pure and calm in its nature. Sattvic foods are fresh, organic and wholesome. Such foods are easily digested, do not leave residual internal toxins and give optimal energy to your body and mind. Sattvic foods are fruit and vegetables, grains and legumes, nuts and seeds, unrefined oils, honey and herbal teas.

Here are some basic Sattvic principles to follow in order to achieve optimal digestion and good health: • eat local foods from the market or farms as often as possible. these foods pass through fewer hands to get to your table. • give thanks to mother nature for providing you with food. eating is considered to be a sacred act of pure energy exchange. • avoid overcooked, over-ripe, putrefied or stale foods. • eat in a clean quiet area. avoid eating at your workplace, in front of tv or while reading. eat by yourself or with people you trust. the information you consume while eating assimilates in your body cells with food. • Focus on aromas, flavors, textures and colors on your plate. • avoid eating while standing, walking or driving. always sit down to eat. • try to eat at the same time so your digestion rhythm is aligned with meal 28

consumption. Have three main meals a day. make lunch the largest meal of the day. • Have some ginger marinated in lemon before and after your meal. it will awaken the taste buds and assist in digestion. • every morning, after brushing your teeth, have a glass of warm water with some lemon juice. it will get digestive juices flowing, cleanse out the digestive tract and promote elimination. • drink lots of pure water through the day. avoid iced-cold and carbonated water. do not drink too much water with meals. • eat moderately – anything in excess is harmful to your digestion and health. By the end of your meal one half of the stomach should be filled with solid foods, one quarter with liquids and another quarter should remain empty.

live foods accelerate digestive, immune and metabolic function. When you eat live foods you feel energized and alive, while eating dead, frozen or fried food you feel dead, frozen and fried. By making minor changes to your diet – you may prevent or reverse diseases and achieve optimal weight and health.

in loving Service of Sri dharma mittra.

RECIPES: Marinated Ginger Ingredients: ginger, lemon juice, salt

Preparation: thinly slice fresh ginger root. Squeeze lemon juice. place ginger in a glass jar and cover it with lemon juice. add some salt to taste. Store jar in the fridge.

Sprouted Almonds Preparation: place raw almonds in a jar, cover with pure water and leave to soak overnight. in the morning drain water, rinse almonds and enjoy them on its own, in salads or desserts. you can also make delicious almond milk by blending sprouted almonds with water and some honey. use almond milk instead of regular milk. Lena Kurganska – Certified Holistic Nutritionist and Wellness Coach Phone: 1-888-671-7775 E-mail: lena@kurganska.com For more healthy tips and recipes join my group on

Facebook: Innutrition Holistic Living

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Indian

facts an

food

d myths

Nearly everyone who is starting to discover flavors, tastes and traditions of Indian cuisine usually carries certain common views on Indian food. Here are a few myths about Indian cooking most of us may share.

all indian Food iS Hot and Spicy

Indian dishes are definitely spicier than European or Western ones. Indian cooking is known for a delicate and even intricate art of blending spices. But it doesn’t mean that every piece of Indian food has to be hot. In many regions of India the food is bland or sweet. If you are looking for a milder taste, try Gujarati dishes: almost all of them have a touch of sweetness. Traditional South Indian cooking (except Andhra Pradesh) is generally less-spicier than anywhere else in India.

all indian Food iS vegetarian

This is only partly true. Hindus in India are mostly vegetarian, and thus Indian food includes a great variety of fresh vegetables and fruit cooked in various ways. However there are so many different sub-sects with the Hindu religion and many of them follow their own food practices. Contrary to popular belief, many Indians are meat-eaters and there are a lot of perfect recipes of meat dishes in Indian cuisine. Chicken dishes are perhaps the most popular meat in India. Sea food is popular in coastal regions like Goa, Mangalore, Kerala, West Bengal and others.

Dine-in | Take out | Delivery | Catering

tHere iS no variety in indian cooking

Many first time visitors to India believe that Indian food doesn’t have much variety. Though in fact, Indian cuisine is perhaps the most varied food-culture in the world! Each state of the country has its own unique style and flavor and each ethnic group keeps its own recipes for generations. For example, South India has rice as a must in the daily menu but Northern regions prefer Roti (Indian bread).

indianS eat Food only WitH tHeir HandS

Indians consider eating with their hands not only tastier but also ritualistic. Actually, most Indian dishes are difficult to be eaten with cutlery. Many Indians today use their hands as well as forks and spoons. By the way, in certain regions, food is served on a banana leaf instead of plates. These traditions have been passed onto families since many generations and many modern Indians continue to follow them regardless of caste differences. www.aaftoronto.com 416.477.6107

3175 Rutherford Road, #52 Building J, Vaughan ON L4K 5Y6 905.532.0731 ghazalrestaurant.ca 29


Longevity DIET

Following the Mediterranean diet is one of the most popular trends these days. Actually it is more than a diet, it is a lifestyle. The Mediterranean cuisine is as diverse and varied as the languages and countries of the Mediterranean Sea. But great array of tastes and flavors is not the only reason that makes people keep to this diet. Researchers say that followers of the Mediterranean eating pattern have 20% less chance of dying of cancer and heart attack. The Mediterranean diet may be the healthiest eating pattern in the world. It is based on consumption of high volumes of fresh fruits, vegetables, grains and legumes, which are the foods commonly found in the Mediterranean. It also includes white meat and fish, but in lesser amount than diets of northern countries do. The people of the Mediterranean prefer to use olive oil instead of any other kind of oil or fat. Olive oil is the main fat source for these people. It is a great source of monounsaturated fat that doesn’t stick to your arteries. So the regular consumption of olive oil results in lesser chances of heart attacks caused by fatty foods. There is one more thing nearly as important as the healthy diet in the Mediterranean life style. Mediterraneans are naturally friendly. A good relationship with the people around you is a great way to lower stress and develop a more positive attitude to life. It is well known that stress has a great impact on our health and may cause many illnesses. So being friendly will save you from a lot of sickness.

BeSideS deliciouS diSHeS, WHat are tHe main BeneFitS oF eating mediterranean? · The Mediterranean diet lowers the chances of developing such conditions as high cholesterol, usually associated with unhealthy eating. These conditions lead to heart problems: cardiac and vascular diseases. Thus following the Mediterranean lifestyle will keep your heart healthier.

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· The Mediterranean diet is probably one of the most balanced in the world, and this helps in lessening the chance of being overweight or obese. In fact, this diet is highly recommended for people who want to get rid of some pounds and stay fit.

· The foods of the Mediterranean diet are all natural, and this aids in preventing a number of life-threatening conditions such as heart attacks and diabetes. Therefore there’s a higher chance to prolong your life.

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It takes no time and brings lots of good!

gaZpacHo From tHe andaluSia region oF Spain

Gazpacho is the name of a famous tomato-based cold soup from the Andalucia region of Spain. Traditionally Gazpacho is served cold, but it can be served hot as well. Served with some peasant-style bread and green salad it makes a terrific lunch all year round. If you want to do a Spanish dinner, start with Gazpacho, then continue with a Paella and finish with a dessert Flan.

A Tip About Tomatoes

The quality of tomatoes is essential for this dish. Ideally you should get very good vine-ripened tomatoes. Otherwise you can use canned tomato juice or tomato puree, but make sure it is the good stuff.

Ingredients:

· 3 lbs ripe tomatoes, peeled, seeded and diced or a large can of tomato juice · 1/2 green bell pepper, diced · 1/2 cucumber, peeled, seeded and diced · 1/4 onion, peeled and diced (optional) · 4 cloves garlic, peeled (more or less depending on taste) · 1/2 cup extra-virgin olive oil · 1/2 cup dry sherry (optional) · chicken stock · kosher salt · freshly ground black pepper

optional Garnishes: · · · · · · ·

diced tomatoes diced carrots (good for crunch) diced cucumber garlic croutons parsley basil leaves diced green, red or yellow bell pepper

Directions:

1. Puree all the ingredients except the chicken stock in a food processor or blender. Add enough stock (or water if you have no stock) to get the consistency you want. Salt and pepper to taste. Strain the soup. 2. Pour the soup into bowls or serving glasses and top with garnishes.

www.aaftoronto.com 416.477.6107

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Serge Pyatigorsky,

SOMMELIER CORNER

LCBO agents wine consultant and wine educator.

Serge comes from a family where wine making has always been both passion and tradition. He got the idea of becoming a professional wine taster some 30 years ago, first inspired by the experts of the Massandra cellars in Crimea (Magarach Institute). Since then his interest has grown to become a life-time passion for the history of wine making and wine culture. Serge has continued to develop his palate and extensive experience through tasting a great variety of wines around the world, from monastic to the best blends of the oldest Rothschild vineyards in Israel. In Canada, Serge experimented with making wines of his own, starting with Pino Noir, as well as blending a number of other international varieties. He is certified by the foremost international institute in wine education the Wine & Spirit Education Trust (WSET), originating in London, England.

Matching Food withWine

There are many established guidelines for matching wine with food successfully. Originally wine styles evolved to complement the cuisine of a region, so this is often a good starting point for finding a good wine and food combination. For example, Italian cuisine with a lot of tomato-based sauce will be better accompanied with a wine with more acidity like northern Italian Chianti or Barbaresco rather than French Bordeaux - Cabernet Sauvignon. In many other aspects, tastes differ.Though these recommendations will help you to avoid some disastrous combinations.The following material is based onWSET publications. THE BASIC CONSIDERATIONS

and the food enhance each other, consider the following:

For the best match it is necessary to analyze the basic components in both the wine and the food, balance these these, so that neither the food nor the wine overpowers the other. the main elements to consider are:

• pair salty foods with sweet wines.

• match the flavor intensity of the food and the flavor intensity of the wine.

• pair fatty and oily food with high acid wines.

• match the weight richness of the food and the body of the wine. • match or contrast flavor characteristics of the food and the wine.

• match sweet foods with sweet wines.

Flavor Intensity of Food and Wine

• avoid combining very savory foods with high tannin wines (pickled appetizers and cabernet Sauvignon will be a bad choice for example).

Flavor intensity is the most important factor in matching the food and wine. But don’t confuse flavor intensity with weight. a plate of plain boiled potatoes is heavy in weight but light in flavor, while raw, thinly sliced red or green peppers are high in flavor and light in

• match acidic foods with high-acid wines.

to find combinations where the wine 32

• pair chewy meat with tannic wines.

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weight. as for wines riesling, for example, makes a lightweight wine that is intensely flavored, while chardonnay makes full bodied, heavyweight wines that can be low in flavor.

the way the food has been cooked is also should be considered. a food cooked by a moist, gentle method such as steamin gwill require a lighter flavored wine. a dish that has been roasted, braised or stewed will go with intensely flavored wines.

Smoked foods need wines with enough flavor intensity to cope with the strength of the smoking. lightly smoked salmon is a classic partner for Brut champagne or some extraordinary semi-dry ukrainian Sparkling wines, smoked meats like pork can benefit from some slight sweetness in the wine like that found in some german rieslings, smoky barbecue flavors will match powerful oaked wines like australian Shiraz.

intensely spicy foods are best matched by strongly flavored wines. Wines such as new Zealand Sauvignon Blanc can work well with highly spiced foods as can ripe chilean merlot. Hot spices like chili reduce the sweetness in wine and can make dry red wines seem more astringent.

Sweetness in Food

Sweetness in foods makes wines seem more bitter, acidic and astringent, but less sweet and fruity and lighter in body. the sweeter the food, the sweeter the wine should be. late-harvest wines and sweet muscat-based wines are ideal for desserts.

Acidity in Food

Sour flavors in food make wines taste sweeter and fruitier but less acidic, and therefore less vibrant and refreshing. any acidity found in the food should be matched by acidity in the accompanying wines. tomatoes, lemons, pineapples, apples and vinegar are all high in acidity. much italian cuisine is dominated by these ingredients. the wines that go best with italian food need high acidity as in italian red wines. (to be continued)

Golden Creek Semi-Sweet SparklingWine, (Zolotaya Balka) LCBOVINTAGES # 213835, $12.95 Few words: DIDYOU KNOW? Located in the Crimean Peninsula, Golden Creek (Zolotaya Balka) vineyards sprawl the picturesque Balaklava valley near Sevastopol, Ukraine.The area’s microclimate and chalky soil provide the perfect drainage and an abundance of minerals, and is known to have identical growing conditions to that of the Champagne region in France. It is even referred to as ‘the Crimean Champagne’ since the 19th century. FLAVOUR & STYLE:This semi-dry wine has a well balanced bouquet and a delicate fruity flavour. FOOD MATCH: Don’t try to match delicate champagnes with heavy food (no roast lamb or chilli), but please do celebrate the best moments this summer by sipping your bubbly with lighter dishes like a classic summer pudding. www.aaftoronto.com 416.477.6107

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of the illustrious Ever wondered what famous people ate? Or infamous for that matter? One would expect that theirs was a diet of delicacies served on silver platters, but you’d be surprised at how simple and cheap their beloved dishes were. The lover of ages Giacomo Girolamo Casanova, the italian traveler, adventurer, who is often attributed with absolute irresistibleness to women, was quite a gourmet. the first thing on his list in whatever country he visited was discovering the local cuisine and trying the foods he was offered. in russia, for example, he was fascinated by the grandeur with which the feasts were conducted. The philosopher and politician Marcus Tullius Cicero preferred lasagna to any dish. He shared his preference with admiral nelson, the famous english naval master. The queen of France Marie Leszczyńska favored chickens on her table. She considered chicken meat diet food that would not bring harm to her figure, so she could content her love-thirsty spouse louis xv of France.

The Russian Imperatriz Catherine the Second liked her breakfast simple – coffee with toast. although the great court feasts were rich with dishes unimaginable, most of them were actually pretty low in calories! She tended to favor simplicity in her daily meals as well. 34

Marco Polo, the Italian traveler, had a bizarre liking for mixing milk with various substances and freezing it at very low temperature. this was the start for modern ice cream. thank you, marco!

The famous Russian writer Leo Tolstoy was a vegetarian. His kitchen had not a single bit of meat, not even a trace in his ingredients. He had great support from his wife for this.

Otto von Bismarck, Minister President of Prussia in 1862 – 90 and 1st Chancellor of the German Empire, was a great fan of fish, specifically herring, marinated in vinegar and bay leaf. any feast he attended, this dish specifically was singled out and glorified. He considered herring to be well on its way to being germany’s “new caviar”.

Elvis Presley were famous by indulging in ridiculous amounts of junk food, once flying 800 miles to eat a sandwich made of an entire loaf of italian bread, peanut butter, jelly, and a pound of bacon. this is how he compensated for the poverty of his youth when he became famous.

Andy Warhol, who depicted dozens of campbell soup cans, had a sweet tooth and would visit pastry shops daily. He could bring home an entire birthday cake and eat it by himself. at sumptuous diners, he would abstain, explaining, ‘oh, i only eat candy.’

Without question, these people left their trace in history as great politicians, writers and performers, but when it comes down to food, they were human as the rest of us. So, what do you like? All About Food AUGUST 2012


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WINNING LOSERS To lose weight, it is not absolutely necessary to lead a rabbit’s life, with carrot sticks and celery as your main staples. While keeping your food regiment tied to your goals, don’t forget five foods that assist the process of losing weight.

Oats

Oats are a whole grain high in soluble fiber. They contain magnesium, useful amino acids and vitamins; they cut cholesterol and blood fat. Yes, they do belong to the ever-maligned “carbs” group and as such are rich in calories but they are also high on what nutritionists call the “satiety index” meaning oats have tremendous power to make you feel full. Oats digest slowly which means that if you have oatmeal for breakfast it will not raise your blood sugar and keep you feeling filled up well into the late morning. It is also one of the best foods to help you sleep. Old-fashioned steel-cut and rolled oats, with up to 5 grams of fiber per serving, are best, but even instant oatmeal has 3 to 4 grams of fiber per serving.

Apples

Not only an apple a day keeps the doctor away but one or two apples a day keep the pounds at bay, too. Apples are high in pectin that binds with water and limits the amount of fat your cells can absorb. Apples are also high in fiber, which makes you feel full; numerous studies have found that eating an apple a half hour to an hour before a meal has the result of cutting the calories of the meal. Recent research suggests eating apples has other benefits, too; the antioxidants in apples appear to prevent metabolic syndrome, the combination of high cholesterol, high blood pressure, and prediabetes that tends to accompany thickening around the waist.

Cinnamon

The fact that it is not exactly a food but a spice makes it even better - it doesn’t add calories, while helping you burn fat. According to a recent study of diabetics, cinnamon appears to have the power to help your body metabolize sugar. Eating as little as 1/4 to 2 teaspoons of cinnamon a day was found to reduce blood sugar levels and cut cholesterol by up to 25 percent. You can add cinnamon to your cereal or flavor your coffee with it.

Pine Nuts

Rich in heart-healthy fatty acids, pine nuts have been found to boost levels of the so-called “satiety hormone,” ghrelin, which signals your brain that you’re full. High ghrelin levels not only suppress the hungry feeling but help you resist cravings as well. According to some studies, these same fatty acids have been shown to prevent the formation of belly fat, considered the most dangerous kind. Should you find pine nuts too expensive, consider almonds that have many of the same benefits as pine nuts. 36

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What is Good About Mexican Food today mexican food is one of the favorites even for those who have never been to the country from which it is derived. But the more careful people become about their diet the more often they question the good of their favorite food. authentic mexican dishes are prepared with lots of fresh produce, fiber-filled tortillas, beans rich in protein and nutritious spices as chilies and garlic. Here is just a short list of traditional ingredients of mexican food and their benefits. 38

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Avocado contains oleic acid helping lower “bad” cholesterol. It is rich in vitamin K and potassium.

Beans is a great alternative to meat, as they are

low-in fat but full of protein. They are also delicious source of fiber, iron, folate, potassium, magnesium and B vitamins.

Chilies contain an ingredient called capsaicin, which boasts anti-inflammatory and pain-relief qualities. Chili peppers aid in lowering bad cholesterol and they are high in vitamins A and C.

Corn has amazing health qualities. It is a good source of dietary fiber high in folate and vitamins B and C. It can help stabilize blood sugar levels.

Tomatoes are the main ingredient of salsa. They are high in potassium and vitamins C and A. As it was found, tomatoes include an antioxidant with cancer-fighting properties – lycopene.

Now let’s look at some examples of traditional Mexican dishes and the corresponding fat and calorie content of an average serving size. Poc Chuc (grilled pork steak with tomatoes, onions and spices) - 8 grams of fat, up to 230 calories. Ceviche (shrimp, scallops or fresh raw fish marinated in lime juice and flavored with chili, salt, cilantro, garlic, and peppercorn) - 5 grams of fat, 140 calories.

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Huachinango a la Veracruzana (Pacific red snapper sauted with mushrooms, jalapenos, chilies, onions, tomatoes, and garlic) up to 9 grams of fat and up to 270 calories (depending on size of fish fillets).

Chile Rellenos (literally “stuffed chile” – poblano pepper, sometimes substituted with non-traditional Hatch chile, Anaheim or even jalapeno chilies stuffed with spicy meat and/ or cheese) - 8 grams of fat, 237 calories.

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