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D is for Dinner

D is for Dinner: A traditional pasta dish to fundraise for Italy earthquake relief

pastaitaly.jpgThis weekend, members of Ottawa's Italian community are hosting a fundraising brunch for earthquake relief, with proceeds going to the Red Cross. Two organizers joined us with the details -- you can listen here -- as well as with the delicious dish Pasta all'Amatriciana, which you can recreate here.







D is for Dinner: Mushrooms on toast, a la Riviera

IMG_7412.JPGAn old, 1920s building on Sparks Street, once home to banks and most recently a stamp shop. It has huge ceilings, marble tile, lots of light -- and now, it's the home of Jordan Holley and Matt Carmichael's new restaurant, Riviera.

Click here to listen to Alan's visit to the restaurant.


Mushrooms on toast:

(Serves 4)

1 lbs selection of wild or cultivated mushrooms (they use chanterelle, oyster, lobster and shiitake)
2 tbsp butter
1/4 cup dry sherry
2 tbsp chopped tarragon
2 tbsp chopped Italian parsley
2 cups chicken stock
2 tbsp shallot butter

Shallot butter:
2 tbsp brunoised shallot
2 tbsp unsalted butter
Combine in a small pot, cook over low heat until shallots are translucent

4 poached eggs
Shaved black truffle
4 slices brioche, toasted

Over medium-high heat, sautee mushrooms, starting with the shiitakes and lobster. Add oyster and chanterelles.
Add shallot butter, and deglaze with sherry.
Reduce sherry by approximately half, and add chicken stock. Reduce. Finish with unsalted butter, chopped tarragon, parsley and salt.
Using a slotted spoon, spoon mushrooms over toast, drizzling reduced sauce around toast (being careful not to get too much sauce on the toast).
Top with poached egg and shaved truffle.



D is for Dinner: gluten-free galette from Ministry of Coffee

galetteminofcoffee.jpgMinistry of Coffee has a new co-owner and pastry chef, and she's bringing new delicious treats to the two locations. Listen here for what to expect from Sarah Farmer, and check out her recipe for gluten-free fruit galette.