Finding the Cure: VDG Salumi embraces the art of Italian meats
Culinaire Magazine
by Elizabeth Chorney-Booth
2y ago
These days, hand-crafted cured meats are almost expected on a high-end grazing board, but when, at just 14 years old, Stuart Kirton started exploring the curing process in his parents’ basement, the art of salumi was still largely the domain of old school Italians.  Cured meat has always been the Calgary-based chef’s passion and in 2016, with the launch of VDG Salumi, he made it the focus of his career. Since then, the demand for quality, locally made charcuterie has only grown, and VDG has grown right along with it.  Stuart Kirton is no slouch when it comes to the world of food — he ..read more
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Step by Step: Bomboloni
Culinaire Magazine
by Renee Kohlman
2y ago
Story and photography by Renée Kohlman If you’re thinking that fresh, sugary doughnuts and Nutella are a match made in heaven, you’re not wrong. Bomboloni are Italian-filled doughnuts primarily associated with the Tuscany region.  They are called “bombe” or “bomba” because they resemble a small grenade. Also, these sweet treats pack a caloric punch, or “bomb”, but oh my heavens they taste so good! What makes these doughnuts different from their American-style cousins is that the filling is visible from the top and not hidden inside. Of course, you don’t have to use Nutella; any thick frui ..read more
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Craft Breweries Reclaim Lagers
Culinaire Magazine
by David Nuttall
2y ago
Ask almost any beer lover to describe a lager and they will probably say it is a crisp, refreshing, clear, pale yellow beer without any strong flavours. While that describes most of what is mass-produced worldwide, lagers can be and are so much more. Often underappreciated, they have dominated brewing for the past 170 years. From the beginning, all beers were ales, a result of wild airborne yeast settling and fermenting at the top of open vats. As brewing moved into the cooler climates of central Europe through the Middle Ages, brewers began to store (in German, lager) their product in caves d ..read more
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Open that Bottle…with Marcus Purtzki
Culinaire Magazine
by Linda Garson
2y ago
It’s been a long journey to success for Made By Marcus founder, Marcus Purtzki, and a story of sheer hard work and determination. Born in Nanaimo, Purtzki grew up on Vancouver Island in a German household, with home-cooked meals and European family celebrations around the table, but he wasn’t accustomed to ice cream. “In our town, we only had Dairy Queen but I was obsessed with blizzards,” he says.  He studied food science at university, eventually gaining a masters degree in human nutrition, and on searching for a nutritionist job, he was hired by a restaurant in New York just as they we ..read more
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Chef Darnell Japp’s Mushroom and Burrata Bruschetta
Culinaire Magazine
by Keane Straub
2y ago
Print Chef Darnell Japp’s Mushroom and Burrata Bruschetta Yield: Makes 4 Ingredients 1 cup (250 g) thinly sliced fresh mushrooms, any kind 2 Tbs (30 mL) good extra virgin olive oil or butter 1 small shallot, finely diced 1 -2 Tbs (15-30 mL) balsamic vinegar To taste salt and black pepper 4 slices sourdough bread 1 garlic clove, halved 1/3 cup (80 mL) basil pesto 150-200 g fresh burrata Fresh basil leaves for garnish 2-3 Tbs (30-45 mL) pine nuts, toasted Coarse sea salt, for garnish Preparation Sauté mushrooms on high heat with olive oil and butter until slightly brown, add shallots and ..read more
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Chef Michele Pizzulo’s Spaghetti alla Puttanesca
Culinaire Magazine
by Keane Straub
2y ago
Print Chef Michele Pizzulo’s Spaghetti alla Puttanesca Serves 4 Ingredients 4 tsp (20 mL) anchovy oil 8 Tbs (120 mL) good quality extra virgin olive oil, divided 7 garlic cloves chopped ½ red chilli deseeded 7 anchovy fillets, chopped 4 tsp capers ½ cup (120 mL) white wine 160 g cherry tomatoes halved 160 g black olives roughly chopped 680 mL bottle Italian passata To taste salt and pepper 400 g spaghetti (Chef Pizzulo suggests De Cecco or La Molisana) ½ cup grated Pecorino cheese Handful parsley, chopped Preparation In a saucepan large enough to add pasta, over medium heat start cooki ..read more
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Chef Corinna Murray’s Pasta e Fagioli
Culinaire Magazine
by Keane Straub
2y ago
Print Chef Corinna Murray’s Pasta e Fagioli Serves 4 Ingredients 2 Tbs (30 mL) extra virgin olive oil, plus more for serving ½ cup (120 g) pancetta, diced 1 medium yellow onion, finely diced 2 medium carrots, finely diced 2 medium ribs celery, finely diced 2 cloves garlic, minced ½ cup (120 mL) white wine 6 cups (1.5 L) low sodium chicken broth 1 tsp salt ¼ tsp freshly ground black pepper 2 - 398 mL cans cannellini beans, rinsed and drained ¼ cup dried lentils, rinsed (green or brown) 1 cup (250 mL) canned San Marzano tomatoes with their juice, chopped 4 bay leaves 1 tsp minced fresh rose ..read more
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Chef Antonio Tardi’s Braciola Napoletana
Culinaire Magazine
by Keane Straub
2y ago
Print Chef Antonio Tardi's Braciola Napoletana Serves 4 Ingredients Tomato Coulis 3 Tbs (45 mL) extra virgin olive oil 1 garlic clove, whole 1 398 mL can of whole tomatoes (cherry if possible) 3 or 4 fresh basil leaves To taste salt and pepper Beef roulade 1 garlic clove, chopped Handful parsley, chopped ¼ cup (50 g) toasted pine nuts ¼ cup (50 g) raisins, soaked in water or white wine for 1 hour and strained ¼ cup (50 g) Pecorino cheese, shredded 454 g top sirloin sliced .5 cm thick (4 slices) Kitchen string or 4 toothpicks To taste salt and pepper 3 Tbs (45 mL) extra virgin olive oil 1 ..read more
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Chef Mike Pigot’s Amatriciana Sauce
Culinaire Magazine
by Keane Straub
2y ago
Print Chef Mike Pigot's Amatriciana Sauce Serves 4 Ingredients Amatriciana Sauce 2 Tbs (30 mL) extra virgin olive oil ¾ cup (170 g) pancetta, finely diced 4 garlic cloves, minced 1 small shallot, peeled and minced 1 tsp Calabrian chilli, chopped 1 Tbs (30 mL) fresh oregano, minced To taste kosher salt 796 mL can San Marzano tomatoes, pureed 10 basil leaves, chiffonade Pasta 700 g fresh tagliatelle pasta Salt ½ cup (120 g) Pecorino Romano, finely grated 1 Tbs (15 mL) extra-virgin olive oil Preparation Sauce Place a large saucepan on medium-high heat, add your olive oil and pancetta. Co ..read more
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Chef Amy Kellock’s Grilled Tuscan Pizza with Red Wine Pizza Sauce
Culinaire Magazine
by Keane Straub
2y ago
Print Chef Amy Kellock's Grilled Tuscan Pizza with Red Wine Pizza Sauce Serves 2-4 Ingredients Homemade Tomato Sauce 3 Tbs (45 mL) extra virgin olive oil 1 medium onion, diced 8 garlic cloves, minced ¼ tsp red pepper flakes (adjust to taste) 1 tsp fresh oregano, chopped 2 - 798 mL cans San Marzano tomatoes, pureed 1 tsp sugar Salt to taste 3 Tbs fresh basil Red Wine Pizza Sauce 3 Tbs (45 mL) extra virgin olive oil 1 shallot, sliced 1 Tbs fresh oregano, chopped ½ cup (120 mL) dry red wine 1 cup (250 mL) Homemade Tomato Sauce To taste salt and pepper Pizza Dough 2 tsp yeast 1 Tbs sugar 1 cu ..read more
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