From bison short ribs to maple bacon doughnuts, Amy Rosen’s latest book has over 100 recipes from 50 great chefs that show the diversity of Toronto’s food culture and why this city has become a favourite for foodies.

Citrus Salad

Serves 6-8

Ingredients

  • 12 baresane olives
  • 12 cerignola olives
  • 1 Tbsp bomba calabrese
  • 1/2 cup olive oil, divided
  • 2 navel oranges
  • 2 blood oranges
  • 4 clementines
  • 1 lemon
  • 2 ruby grapefruits
  • 1/2 pomegranate
  • Salt (we use Maldon) and freshly ground black pepper
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/2 cup fresh mint leaves

Instructions

  • Smash olives with side of knife and remove pits.
  • In a medium bowl, combine olives, bomba, and half the olive oil. Stir well and set aside to marinate.
  • Slice the top and bottom off navel oranges and blood oranges. Remove the peel and white pith carefully with knife. Slice across cross-sections and set aside.
  • Peel clementines, individually segment slices, and set aside.
  • Slice the top and bottom off lemon and grapefruit. Remove peel and all white pith carefully. Slice each segment from membrane and set aside.
  • Slice pomegranate in half. Over a bowl of cold water, hit pomegranate with the back of a spoon so each individual seed falls into the water. Remove any white particles. Strain seeds and set aside.
  • On a large, flat serving plate, randomly arrange all citrus fruits and segments, and sprinkle with pomegranate seeds. Spoon olives over fruit and drizzle with remaining olive oil. Season with salt and pepper to taste, and top with parsley and mint.
  • Serve immediately.

Tip

Bomba calabrese is a spicy Italian chili condiment available in specialty food markets.

Or you can make your own:

Bomba

  • 1 cup chopped carrot
  • 3 cloves garlic
  • 1/2 cup pitted kalamata olives
  • 1/2 cup chopped canned artichokes with 1/2 cup liquid
  • 3/4 cup Italian chili pepper paste, divided
  • 1 1/2 tsp salt
  • 1/4 cup white wine vinegar
  • 2 cups olive oil
  • Bomba In a food processor fitted with the metal blade, purée carrot and garlic. Add olives, artichokes with liquid, half the chili pepper paste, and salt, and purée until smooth. Scrape
  • into a large bowl. Stir in remaining chili pepper paste, along with vinegar and olive oil.
  • Transfer to an airtight container and refrigerate until needed.

Confetti Cookies

Confetti Cookies

Makes 10-15

Birthday Cake Crumb

(Makes enough for two batches)

Ingredients

  • 1/2 cup granulated sugar
  • 1 1/2 Tbsp tightly packed light brown sugar
  • 3/4 cup cake flour
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 Tbsp rainbow sprinkles
  • 1/4 cup grapeseed oil
  • 1 Tbsp clear or pure vanilla extract

Cookies

Ingredients

  • 16 Tbsp (2 sticks) butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 2 Tbsp glucose (or 1 Tbsp corn syrup)
  • 2 eggs
  • 2 tsp clear or pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 /3 cup milk powder
  • 2 tsp cream of tartar
  • 1 tsp baking powder
  • 1 1/4 tsp kosher salt
  • 1/4 cup rainbow sprinkles
  • 1/2 recipe Birthday Cake Crumb

Birthday cake crumb

Instructions

  • Preheat oven to 300°F.
  • Line a baking sheet with parchment paper or Silpat.
  • In the bowl of a stand mixer fitted with the paddle attachment, mix granulated and brown sugars, flour, baking powder, salt, and sprinkles on low speed until well combined.
  • Add oil and vanilla and mix well (the wet ingredients will act as glue to help the dry ingredients form small clusters; continue mixing until that happens).
  • Drop clusters on prepared baking sheet.
  • Bake in preheated oven for 20 minutes, breaking up clusters occasionally.
  • The crumbs should be slightly moist to the touch (they will dry and harden as they cool).
  • Remove from oven and cool completely on baking sheet before using in a recipe (or scarfing by the handful).
  • The crumbs will keep fresh for 1 week in an airtight container at room temperature or for 1 month in the fridge or freezer.

Cookies

Instructions

  • Line 2 baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, sugar, and glucose on medium-high speed for 2 to 3 minutes, stopping to scrape down the sides of the work bowl as needed.
  • Add eggs and vanilla and beat for 7 to 8 more minutes. (Don't skimp on this 10-minute process-the batter should be really fluffy and pale.)
  • Reduce speed to low and add flour, milk powder, cream of tartar, baking powder, salt, and rainbow sprinkles.
  • Mix just until dough comes together, no longer than 1 minute. (Do not walk away during this step, or you risk overmixing the dough.)
  • Scrape down the sides of the work bowl with a spatula.
  • With mixer still on low speed, add birthday cake crumbs and mix just until incorporated, about 30 seconds.
  • Using a 23/4-oz ice cream scoop (or a 1/3-cup measure), portion out dough onto prepared baking sheet.
  • Pat the tops of the cookie dough domes flat.
  • Wrap the baking sheet tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. (Do not bake cookies from room temperature-they will not bake properly.)
  • Preheat oven to 375°F.
  • Arrange chilled cookies a minimum of 4 inches apart on parchment- or Silpat-lined baking sheets.
  • Bake one pan at a time on the middle rack in preheated oven for 18 minutes (the cookies will puff, crackle, and spread).
  • After 18 minutes, the cookies should be very lightly browned on the edges and golden brown on the bottom.
  • The centres will show just the beginning signs of colour.
  • Leave the cookies in the oven for an additional minute or so if they don't match this description or still seem pale and doughy on the surface.
  • Remove from oven and cool completely on the baking sheets.
  • Repeat with second pan.
  • The cookies will keep in an airtight container for five days at room temperature or for one month in the freezer.

Pad See Ew

Pad See Ew

Serves 2

Ingredients

  • 2 Tbsp oil
  • 2 cloves garlic, minced
  • 8 to 10 jumbo-sized shrimp (16/ 20 count), shelled, deveined, tail on
  • 1 tsp seasoning sauce (we use Maggi)
  • 1 large egg
  • 5 oz dried wide rice noodles, soaked  in water until soft, and drained
  • 1 Tbsp sweet soy sauce
  • 1 cup Chinese broccoli (gai lan), stems peeled and sliced, leaves cut in 2-inch pieces
  • 2 Tbsp oyster sauce
  • Hot pepper flakes (optional)
  • Freshly ground black pepper
  • Lime wedges

Instructions

  • In a wok over medium heat, heat oil. Add garlic and fry until fragrant. Add shrimp, stirring constantly until partially cooked.
  • Add seasoning sauce and continue to stir-fry until shrimp is cooked through.
  • Make room in the middle of the wok for the egg. Crack egg into the wok, scramble with a spatula, and spread in a thin layer.
  • When egg is cooked, cover with the shrimp and stir-fry thoroughly.
  • Add rice noodles and sweet soy sauce, and stir well.
  • Add Chinese broccoli and oyster sauce and stir to combine thoroughly.
  • Stir-fry for a few minutes, until broccoli is cooked but crisp.
  • Remove from heat.

To serve

  • Divide pad see ew between serving plates and sprinkle with hot pepper flakes (if using) and some freshly ground pepper.
  • Serve immediately with lime wedges.

Tip

This dish is equally delicious made with pork tenderloin (1/2 lb, thinly sliced).