Uncovering the Versatility of Parmigiano Reggiano with a Pear and Honey Tart Dessert Recipe!

What’s the first thing that comes to mind when you think of Parmigiano Reggiano? Personally, my mind goes immediately to pasta. There’s nothing better to elevate a pasta dish than to sprinkle some cheese on top. But what if I stepped outside my comfort zone? Will my taste buds react negatively if let’s say I incorporate cheese into a dessert? From all the previous years of having cheese in savoury dishes, there’s admittedly some doubt telling me that cheese would not work well with my sweet tooth cravings. Cheese belongs on pizza. It belongs on pasta. Heck, if it’s a cheese curd, it definitely belongs on a poutine. Dessert though? I don’t know about that. Can it!?

Let’s make one thing clear here though. Parmesan and Parmigiano Reggiano are not the same thing. When you go to a restaurant in Toronto and your server comes by your table and asks if you want any Parmesan sprinkled on top of your pasta, most likely you are not getting Parmigiano Reggiano but instead an imitation of it which many of us in North America know as Parmesan cheese.

Italy has strict laws governing the ingredients, production, and aging process of Parmigiano Reggiano. In fact, authentic Parmigiano Reggiano is only produced in five regions of Italy - Parma, Reggio Emilia, Modena, Bologna, and Mantua. That’s why it’s also a PDO (Protected Designation of Origin) product as it embodies the strongest links to the place in which they are made from. Every part of the production, processing, and preparation process must take place within their designated regions in order for it to be registered as PDO. Within these five regions specific to Parmigiano Reggiano production, you’ll also only find three ingredients used to produce this naturally lactose-free cheese.

• Milk - raw, unpasteurized milk produced only in the Parmigiano Reggiano area of origin and is delivered within two hours from the end of the milking session

• Salt

• Rennet - a natural enzyme from calf intestine

Even with its simple and limited ingredients, the production and aging process is precise and perfected. Each wheel is aged minimum for a year and goes through a thorough inspection from the Consortium before it can even get an official seal of approval. And just like fine wine, Parmigiano Reggiano also gets more flavourful the longer they age:

• 12-18 month maturation tends to be mild and sweet

• 22-24 month maturation develops a grainier and savoury flavour

• 36 month maturation has a strong salty and nutty flavour

No matter how long it’s aged for though, each wheel of cheese takes 550 litres of milk to make and weighs on average 40kg. And if you want to know if you are buying genuine Parmigiano Reggiano, here’s a tip! The rind will always be embossed with dotted letters that has the name of the cheese, date of production, and seal of approval from the Consortium. If you do not see this then you’ll know immediately the Parmigiano Reggiano is not authentic. However, if you do notice all of those features on the rind then bingo, you got yourself some genuine Parmigiano Reggiano! Don’t forget to eat the rind too as it actually contains tons of flavour.

Keeping all of that in mind, I’m here to tell you today that cheese is not just for savoury dishes and it’s time for all of us (including myself) to step outside of our culinary comfort zones and enjoy cheese in sweet dishes as well! Parmigiano Reggiano should not just be sprinkled on pasta alone. You can also incorporate it into desserts for a perfectly balanced sweet and savoury dish that can be enjoyed with friends and family! This Pear, Honey, and Parmigiano Reggiano Tart recipe I created highlights these sweet and savoury flavours from its juicy red pears, a flaky crust, fragrant honey, and of course garnished by our star ingredient here - genuine Parmigiano Reggiano! Feel free to also eat the cheese alone during the baking process because I sure did.

For this recipe I chose a 24 month maturation (however any maturation will be just as tasty) as the Parmigiano Reggiano has reached its optimal age to be enjoyed with its richness of aromas and flavours that are in perfect balance and harmony. The taste evolves through a balance of sweet and savoury notes with hints of fresh fruit (banana, pineapple), citrus, alongside notes of nuts (walnut, hazelnut) and spices (nutmeg) that can generally be experienced. The cheese now becomes perfectly soluble, crumbly, and grainy which adds an incredible texture to this delicious tart.

This dessert recipe is exceptionally simple to make and great for beginner bakers with a limited list of ingredients required. My full recipe is below and I cannot wait for you to try!

Pear, Honey, and Parmigiano Reggiano Tart Recipe

Prep Time: 10 minutes

Bake Time: 30 to 35 minutes

Serves: 4

Ingredients

• 1 pound firm ripe-red Anjou pears (unpeeled), cored, and cut into 3/4 inch thick wedges

• 1 pack butter Puff pastry (rolled and room-temperature)

• 1 large egg beaten

• 1/4 cup honey

• 2 tablespoons unsalted butter, melted

• 2 tablespoons cornstarch

• 1 teaspoon grated lemon zest

• 1 tablespoon fresh lemon juice

• Shaved Parmigiano Reggiano

• Salt and Pepper to taste

Directions

1. In a large bowl, toss together pears, honey, butter, lemon zest and lemon juice. Add in the cornstarch, pepper, and salt; stir until well combined.

2. Arrange the pear filling in the centre of the pastry dough, leaving a 2-inch border. Fold uncovered dough edges inward by about 1 & 1/2 inches, pleating dough to form a crust and gently pressing down. Brush crust lightly with a beaten egg.

3. Bake in preheated oven at 375F until crust is golden brown and filling is thickened and bubbly for 30 to 35 minutes. Remove from oven; let it cool for at least 15 minutes. Drizzle with additional honey, and garnish with shaved Parmigiano Reggiano. Slice and serve.

Indian Style Butter Halloumi - Meals Made Easy with Chef's Table

Is there anyone like me who is always running out of fresh ideas on what to cook at home? I mean the same pasta dish can only go so far! Meal-kit deliveries in 2022 are definitely not a new idea anymore, and in fact there are countless companies to choose from. I’m sure by now whether it may be yourself or a friend, you know someone that’s currently enrolled in a meal-kit delivery program. I was before as well with various companies that I tried, but would often cancel the subscription because for the most part I just got tired of the same old recipes that were being offered week after week.

Having tried many meal-kit delivery services, I’m usually on the hunt for one that is of great value, but I’ve also learned that you need to pick a company that doesn’t always just recycle the same old recipe. In today’s culinary climate, I need more than just the convenience factor. I need innovation and excitement. I want to learn new techniques and be exposed to different flavours and combinations of ingredients that I didn’t think would go well together, yet can be pleasantly proven wrong once I took that risk of trying a recipe out of my comfort zone.

That’s why I’ve always gravitated towards Chef’s Plate, one of the very first meal-kit delivery companies in Canada, and in my opinion the very best one when it comes to a combination of value, service, and meal variety. However, there are probably still people out there who have never heard of Chef’s Plate before or know what this type of service is, so if that is you, here’s a quick run down of what Chef’s Plate is all about.

Chef’s Plate is a meal-kit delivery service where you order off a weekly menu from their website, pick various recipes you want to try and make for yourself, and within a few clicks of your mouse you’ll have set up a drop-off time where a box of all the necessary ingredients needed for your recipes will be picked out and delivered straight to your door! You can skip going to the grocery store and have a full meal prepared in a fraction of the time because the ingredients are also pre-portioned. Just follow the simple laid-out steps in the accompanying recipe cards and have a delicious home-made meal prepared in 15 to 30 minutes!

As I mentioned earlier, one of the strengths of Chef’s Plate is they don’t have just generic recipes. The revolving door of weekly recipes to try are always innovative and delicious, that touches upon every cultural cuisine possible. You’ll never get bored because there’s always something new and unique you haven’t seen before.

For example, take one of the most popular dishes out there - Butter Chicken. Most people have eaten Butter Chicken before or at least have heard of the dish, but the great thing about Chef’s Plate is they often times love to put their own unique spin on a classic dish. Now of course there are times where you need to stick with the classic formula, but when you’re at home and want to experiment and get exposed to new flavours and ingredients, why not choose something that you probably would have never made yourself. And it’s fool proof when you have step-by-step instructions in your recipe card to follow.

And for those reasons that’s why I was immediately drawn to their “Indian Style Butter Halloumi with Basmati Rice” recipe. A vegetarian twist on Butter Chicken (and I’m not even vegetarian!), but I do love me some Halloumi cheese! If you’re just as intrigued as me, I’m here to share one of my favourite Chef’s Plate recipes I’ve come across. And the great thing about ordering from Chef’s Plate is you get to keep those recipe cards and re-make the dish again and again for friends and family. Have a try for yourself and let me know if you like this Butter Chicken recipe - with a twist!

Indian-Style Butter Halloumi with Basmati Rice

Ingredients

Halloumi Cheese - 200 g
Sweet Bell Pepper - 160 g
Garlic Cloves - 1 unit
Crushed Tomatoes - 200 ml
Tomato Sauce Base - 2 tbsp
Cream - 56 ml
Basmati Rice - 3/4 cup
Yellow Onion - 113 g
Indian Spice Blend - 1 tbsp
Cilantro - 7 g
Mild Curry Paste - 2 tbsp

Directions

1) Gather all your tools, wash and dry all produce and then start the recipe. To a medium pot, add rice and 1 1/4 cups water (double for 4 portions). Season with salt. Bring to a boil over high heat. Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Stir in 2 tbsp butter (double for 4 portions). Set aside for 5 min, off heat and still covered.

2) Meanwhile, rinse halloumi, then pat dry with paper towels. Cut into 3/4-inch cubes. Peel, then cut onion into 1/2-inch pieces. Cut pepper into 1/2-inch pieces. Peel, then mince or grate garlic. Finely chop cilantro.

3) In a large non-stick pan, heat 1 tbsp butter over medium-high heat. When the pan is hot, add halloumi. NOTE: Don't overcrowd the pan; cook halloumi in 2 batches for 4 portions, using 1 tbsp butter per batch!) Cook for 1-2 min per side, until golden-brown. Transfer halloumi to a plate and set aside.

4) To the same pan, add 1 tbsp oil (double for 4 portions), onions and peppers. Cook for 2-3 min, stirring occasionally, until tender-crisp. Add Indian Spice Blend, curry paste and garlic. Cook for 30 sec-1 min, stirring often, until fragrant.

5) To the same pan, add tomato sauce base, crushed tomatoes, cream and 1/2 cup water (double for 4 portions). Bring to boil over high. Once boiling, reduce heat to medium-low. Simmer for 3-4 min, stirring occasionally, until sauce thickens slightly. Season with salt and pepper.

6) To the curry, stir in halloumi. Season with salt and pepper. Serve rice with halloumi and butter sauce over top. Sprinkle with cilantro. Enjoy!

Smoked Salmon Carpaccio Using Acme Smoked Fish - A Brooklyn Staple

It’s very rare these days to find a company with over 100 years of history and experience, especially ones that are still surviving and thriving. Frankly,. it’s a dog-eat-dog world out there and any company that can even stay afloat for 10 years should be considered a huge success let alone any company with over 100! For Acme Smoked Fish, it’s a company that was founded all the way back in 1906 in Brooklyn, New York by Harry Brownstein and is now a fourth-generation, family-owned smokehouse that specializes in smoked salmon and other types of smoked fish that has literally been feeding its customers for over a century! A Century!!!!

Their smoked salmon and other specialty smoked fish can already be found in restaurants, retailers, and bagel shops alike from coast to coast in the United States, and just last year they also launched their e-commerce business where they are now able to deliver fish from their smokehouse directly to homes all around the U.S. From keeping up with their traditions that have marked their past, inspire their present, and shape their future, the fact that they are able to adapt with the changing times and modern technologies have allowed Acme Smoked Fish to continue to find success decade after decade after decade.

With their stellar reputation in the seafood industry in having some of the best smoked fish in the world, not only do our neighbours down south get to enjoy these great products, we can now enjoy them here in Toronto as Acme has just recently expanded their reach to the Great White North. You’ll now be able to find some of their signature smoked fish in several retailers here across the city!

In fact, I thought Smoked Salmon was really just of one variety. A rookie’s mistake. If you visit their website you will literally see an endless variety to choose from. Options for all kinds of taste buds. Some of which can now be obtained in Toronto which includes:

Smoked Atlantic Salmon

Lox or Nova or Smoked Salmon, whatever you call it, this is the gold standard of smoked fish. Each succulent ribbon of smoked salmon reveals the perfect balance of a rich yet delicate smoked fish flavor as it melts away in your mouth with its buttery smooth texture and light hint of hardwood smoke. This family smoked salmon recipe, perfected and passed down through generations, uses carefully selected salmon prepared with a traditional dry curing method and then cold smoked over blends of natural hardwoods. This renowned Acme Classic Smoked Salmon is a result of true Brooklyn smoked fish craftsmanship. Enjoy this classic smoked fish taste of New York all the way here in Toronto.

Smoked Atlantic Salmon with Gravlax Seasoning

The tantalizing aroma of a traditional Scandinavian specialty with a Brooklyn smoked fish twist, Acme’s Gravlax smoked salmon is a delectable contrast of rich color, flavor and texture to add to any smorgasbord. Lightly smoked salmon is enveloped in fresh dill and carefully sliced for a bright and delicate savory smoked fish bite.

Smoked Atlantic Salmon with Togarashi Seasoning

Inspired by the Japanese seasoning shichimi togarashi, meaning “seven-flavor chili pepper”, Acme Smoked Fish’s Smokehouse Exclusive Togarashi Smoked Salmon is a multifaceted flavor experience! Lightly spicy, with a tang of citrus and ginger, and rounded out with umami notes that hint of seaweed, this delightfully complex spice complements Acme’s delicate smoked salmon.

Smoked Atlantic Salmon with Pastrami Seasoning

Combining two iconic tastes of New York, traditional pastrami spices are added to the signature smoked salmon of Acme Smoked Fish. The result is a peppery, tangy, smoked fish flavor experience with just a hint of smoke. Enjoy this smoked salmon on a bagel, cracker, or classic rye bread for the full pastrami experience.

Smoked Whitefish (bone-in, fully cooked)

Acme’s hot smoked wild caught whitefish is bursting with rich flavors steeped in tradition. This golden, white-fleshed, fresh water fish from the Great Lakes provides a delectable smokey flavor that is perfect for any meal.

With all of these amazing smoked salmon varieties at my finger tips, you just know I had to create a recipe that would showcase Acme’s family tradition of quality. What better way to do that then making a Smoked Salmon Carpaccio! Normally a carpaccio just uses one type of fish, but because I have the luxury this time of having four different types, this smoked salmon carpaccio is elevated to another level where I have incorporated their classic Smoked Atlantic Salmon and with the other three Smoked Atlantic Salmon seasonings of Gravlax, Togarashi, and Pastrami. Literally something for everyone!

This recipe is then topped off with fried capers and herbs to make the ultimate appetizer to share with your friends and family. Not only does this recipe only take around 15 minutes to make, most of the ingredients you need for this are staple pantry items. Using the Acme Smoked Salmon as the star ingredient, it then gets lightly marinated in a lemony-shallot dressing which is then topped off with crispy pan-fried capers and fresh dill to truly make this dish a stand-out favourite.

Smoked Salmon Carpaccio (Four Ways) With Crispy Capers and Dill

Time: 15 minutes
Serves: 6 people

Ingredients

For The Dressing:

1/4 cup extra virgin olive oil
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon grainy dijon mustard
1 small shallot, thinly sliced

For The Crispy Capers:

2 tablespoons drained capers
1 teaspoon flour
2 tablespoons extra virgin olive oil

For The Salmon:

100 gram Acme Smoked Atlantic Salmon
100 gram Acme Smoked Atlantic Salmon with Gravlax Seasoning
100 gram Acme Smoked Atlantic Salmon with Togarashi Seasoning
100 gram Acme Smoked Atlantic Salmon with Pastrami Seasoning
1 tablespoon loosely chopped fresh dill to garnish
Freshly cracked black pepper to garnish

Instructions:

For the Dressing:

• In a bowl, combine all the dressing ingredients and whisk until well combined. Set aside while you prepare the capers.

For the Crispy Capers:

• In a small bowl, toss the drained capers in the flour until evenly coated.

• Heat a small nonstick skillet over medium heat with olive oil. When the skillet is hot, add the capers to the skillet and cook until golden brown and crisp, about 3 minutes, tossing half way through. Transfer the capers to a paper towel lined plate and let cool.

For the Smoked Salmon:

• Cut the four varieties of Acme Smoked Salmon into 2-inch pieces and arrange on a large plate in a single layer.

• Spoon the dressing over the salmon evenly. Next, top with crispy capers. Lastly, finish the dish with fresh dill and cracked pepper.

Bonus:

• Serve with a side of ready-to-eat Acme Smoked Whitefish! Enjoy!

List of Toronto Retailers Carrying Acme Smoked Fish Products

PRIMROSE BAGEL
SUE’S DONHEAD
KOSHER SOBEYS
VINCENZOS
NU BAGEL
MCEWANS
NEW YORK BAGEL
KIVAS BAGEL
NU AGE FISH
NORTOWN MEATS EGLINTON
NORTOWN MEATS PROMENADE
NORTOWN MEATS YORK MILLS
SAVOURS SOUTH
SAVOURS NORTH
THE KOSHER GOURMET
UNITED BAKERS
CONCORD FOOD CENTRE
HARBORD BAKERY
MENCHENS CATERING
YOSEF MOKIR
OCTAGON REST
ABAS BAGELS
SOUL BAGEL
CAFÉ SHELI
D-LITES
TORONTO KOSHER
NO FRILLS WILSON

Italpasta Introduces a New Artisan Pasta Line with Big Impact!

If you’re anything like me, craving a comforting bowl of pasta is always on my radar. Pasta is one of my favourite things to eat, and also one of my go-to dishes to make at home just because for the most part you can whip up a bowl of pasta quite quickly that would also leave you with leftovers for days! So as you can imagine I’m always walking up and down the grocery aisle grabbing more boxes of my pasta to restock my pantry.

Italpasta has always been a brand of pasta that I bought frequently. If this brand doesn’t sound familiar to you yet, just think of the blue pasta packaging with the cellophane window, and more than likely the image of this brand will come rushing back to you. Italpasta has been a staple in homes of Canadian families since 1989. I love that they are inspired by the age-old Italian way of making high-quality pasta, yet I’m still supporting a Canadian company that uses 100% Canadian wheat. This results into what I think to being a rougher texture that helps the pasta sauce cling to the pasta for a fuller and more delicious bite.

Italpasta has also recently launched a new Artisan pasta range, and surprisingly that’s actually not the most impactful change for their company. In an effort to be more conscious of food waste, they have made a commitment to encourage a zero food waste approach to cooking as part of the company’s sustainability commitment to fully transition their signature cellophane window boxes and bulk plastic bags to 100% recyclable packaging by 2030! So not only is this new Artisan pasta line made with 100% Canadian wheat, it also uses 100% recyclable packaging with the removal of the cellophane window. And honestly to me, the packaging looks even better now with a more modern and sleek look wrapped in this beautiful darker blue hue. This might be a small change, but it makes a huge impact as we all strive to become more environmentally conscious in protecting our mother Earth.

This Italpasta Artisan pasta range comes in six different varieties. There is the Artisan Fusilli, Artisan Maccheroni, Artisan Gemelli, Artisan Penne Rigate, Artisan Spaghetti, and the Artisan Spaghettini. There’s literally something to like for everyone! Every one of these pasta varieties are made in Canada, certified kosher, non-GMO, and vegan. Of course when it comes to new and shiny things, I obviously had to give one of these new artisan pastas a whirl and test a recipe out. You know…. for science.

I was immediately drawn to the Artisan Gemelli just by it’s beautiful shape and decided to make a cold pasta dish with it from one of the Italpasta recipes on their website. I love a good pesto as well, so making their “Gemelli & Asparagus With Watercress Pesto” recipe was a no-brainer for me. I did add my own twist to it as I couldn’t find watercress at my local grocery store, so I substituted that with Arugula which is very similar to the taste and texture of watercress. It came out absolutely delicious and a beautiful dish to look at with the pop of green that comes out from the pesto and asparagus. As it’s a cold pasta, it can be eaten as a quick appetizer or even a hearty lunch. It’s fresh, light, and healthy and if you squint your eyes just a bit you’ll be thinking you’re even eating a salad! I highly, highly recommend making this recipe as it’s so easy to make and only 20 minutes total to whip it up! A perfect dish to impress your family and friends with at your next gathering.

Gemelli & Asparagus with Arugula Pesto

Prep Time: 10 minutes

Cook Time: 10 minutes

Serves: 6

Ingredients

• 1 pkg (450 g) Italpasta Artisan Gemelli

• 1/2 lb (250 g) asparagus spears, trimmed and cut into 1-inch (2.5 cm) pieces

• 1/2 cup (125 mL) toasted walnuts, divided

• 2 cloves garlic, whole

• 1 1/2 cups (375 mL) arugula, packed

• 1/2 cup (125 mL) packed fresh parsley, chopped and divided

• 1/3 cup (75 mL) extra virgin olive oil

• 2 tbsp (30 mL) lemon zest

• 3/4 tsp (4 mL) salt

• 1/2 tsp (2 mL) pepper

• 1/4 cup (60 mL) Pecorino cheese, grated

• 2 tbsp (75 mL) Parmesan cheese, grated

• 1/3 cup (75 mL) Parmesan cheese, shaved

Instructions

1. Cook pasta according to package directions, adding asparagus in the last 2 minutes of cooking time. Drain and refresh under cold running water; drain well and set aside.

2. In food processor, pulse 1/4 cup (60 mL) walnuts and garlic until finely ground. Add arugula, half of the parsley, olive oil, lemon zest, salt and pepper; pulse until smooth. Stir in Pecorino and Parmesan until blended.

3. In bowl, toss together pasta, asparagus and watercress pesto. Serve at room temperature or refrigerate for 1 to 2 hours to serve chilled.

4. Just before serving, garnish with shaved Parmesan, and remaining walnuts and parsley.