You can make the recipe here: https://dobbernationloves.com/food-drink/french-pork-rillettes-recipe/

Ingredients

• 1 kg Pork Shoulder cut into chunks
• 300 g Pork Belly sliced
• 1/4 cup Brandy
• 6 Garlic Cloves minced
• 1 Spanish Onion diced
• 1/2 tsp Ground Nutmeg
• 2.5 tsp Kosher Salt
• 1 tsp Black Pepper
• 10 Allspice Berries
• 2 Dried Bay Leaf
• 10 sprigs Fresh Thyme
• 1/2 cup Dry White Wine

Instructions

• In a large mixing bowl combine brandy, garlic, onion, nutmeg, salt, pepper, allspice, and bay leaf with the pork shoulder and pork belly. Cover and refrigerate overnight.
• Preheat the oven to 250ºF.
• Add marinated pork mixture to a Dutch Oven. Over medium heat cook, stirring frequently, for 10 to 15 minutes, until the pieces of pork are cooked on the outside. Stir in the thyme sprigs, cover with a lid and place in the oven.
• Lift the lid after 90 minutes of cooking. Press on the chunks of fat with a fork to release more of their fat and encourage them to break down. Add the wine, replace the lid, and bake the pork for another 1 to 2 hours, until the pork is very soft.
• Remove pork from the oven. Pick out the thyme, bay leaf and all spice berries, to discard. Press on any visible chunks of fat to get the fat out of them, then remove them from the pan and discard.
• Pour most of the fat out of the pan into a small bowl and reserve. Using a potato masher, mash the meat chunks into the juices and liquid fat until it resembles a tuna salad.
• Add enough of the reserved pork fat to make it juicy and moist. The more fat you add, the richer and creamier the finished product will be.
• Spoon the mixture into small clean jars or ramekins and press down firmly to eliminate air pockets. Smooth the surface with the back of a small spoon.
• Optional: Pour a thin layer of reserved melted pork fat over the top. This creates the classic white fat cap.
• Refrigerate for at least 12 hours, preferably 24 hours. The flavour improves as it rests.
• Serve at room temperature with your favourite gluten free crackers or bread. Rillettes will keep in the fridge for 2 weeks and in the freezer for up to 4 months.

You can make the recipe here: https://dobbernationloves.com/food-drink/italian-chicken-pollo-al-limone-recipe/

You can make the recipe HERE: https://dobbernationloves.com/food-drink/ninja-creami-strawberry-ice-cream-recipe/

You can make the recipe here: https://dobbernationloves.com/food-drink/artisan-bread-made-with-yeast/

You can make the recipe here: https://dobbernationloves.com/food-drink/whipped-cottage-cheese-dill-pickle-dip-recipe/

Ingredients

• 2 cups Cottage Cheese
• 1 cup Cream Cheese
• 1/2 cup Greek Yogurt
• 1/4 cup Feta Cheese crumbled
• 2 tbsp Dill Pickle Brine
• 1/2 cup Fresh Dill chopped
• 2 Scallions chopped
• 3 tsp Onion Powder
• 3 tsp Garlic Powder
• 1 tsp Kosher Salt
• 1/2 tsp Black Pepper
• 1 1/2 cups Dill Pickles finely chopped

Garnish

• Fresh Dill, Crumbled Feta, Chopped Dill Pickles

Instructions

1. To a food processor or blender add the cottage cheese, cream cheese, feta, yogurt, brine, fresh dill, scallions, onion, powder, garlic powder, salt and pepper.
2. Blend on high until you achieve a smooth and creamy texture, about 1-2 minutes.
3. Using a spatula scrape the mixture into a serving bowl, folding in the chopped pickles.
4. Garnish with crumbled feta, chopped dill pickles and sprinkle of fresh dill. Serve with chips and crudités.

You can make the recipe here: https://dobbernationloves.com/food-drink/balkan-lutenitsa-red-pepper-eggplant-dip-recipe/

Ingredients

• 4 Red Bell Peppers
• 1 Large Eggplant
• 4 tbsp Olive Oil
• 1/4 cup Tomato Paste
• 2 Garlic Clove minced
• 1 tsp Kosher Salt
• 3/4 cup Canned Whole Tomatoes in their juice
• 2 tbsp Parsley chopped

Instructions

1. Set the peppers on their sides over high heat on a gas stove top burner or grill so they're exposed directly to the flame. Cook until the side is blackened, 3-4 minutes, then rotate. They're done when charred black all over.
2. Use a fork to prick the eggplant a few times all over. Lay the eggplant over the burner or grill the same as the peppers and cook over medium heat until the bottomed is blistered and blackened. Rotate and keep cooking until uniformly charred, 30-45 minutes. Set aside to cool.
3. When the peppers are cool enough to handle, use wet fingers to rub off the charred skin. Cut out the stems, halve the peppers lengthwise and scrape out the seeds and any pith. Chop the peppers and set aside. You should have around 1.5 cups of chopped pepper.
4. Halve the eggplant lengthwise, and cut off the top stem. Use a spoon to scoop out the flesh. Set aside with the peppers. You should have around 3/4 cups worth.
5. Set a large skillet over medium heat and add 2 tbsp olive oil. Add the tomato paste and break it up with a spatula or wooden spoon for 2-3 minutes.
6. Add the garlic and cook until it starts to soften. Add the roasted peppers, eggplant and salt and stir to combine. Roughly crush the canned tomatoes and add them to the pan with their juices.
7. Reduce the heat to low and cook uncovered for 1 hour. The mixture should dry out and thicken. Stir occasionally to scrape up the brown bits and prevent the bottom of the pan from burning. It's done when it tastes sweet and is caramelized.
8. Set aside and cool to room temperature. Serve drizzled with olive oil and chopped parsley. Serve with flatbread or crackers. Option: top with shredded white cheese or crumbled feta.

You can make the recipe here: https://dobbernationloves.com/food-drink/sesame-miso-banana-bread-recipe/

You can find the full recipe here: https://dobbernationloves.com/food-drink/maroulosalata-greek-lettuce-salad-recipe/

Ingredients

• 2 Romaine Hearts thinly sliced
• 0.5 English Cucumber chopped
• 4 Scallions thinly sliced
• 1/4 cup Fresh Dill finely chopped
• 1 tbsp Fresh Parsley finely chopped
• 1 tbsp Fresh Mint finely chopped

Dressing

• 1/2 cup Olive Oil
• 2 tbsp Red Wine Vinegar
• 2 tbsp Lemon Juice
• Pinch Kosher Salt
• 1 tsp Fresh Oregano chopped
• 1/2 cup Feta Cheese crumbled
• 1/4 cup Kalamata Olives sliced

Instructions

1. Combine all of the dressing ingredients in a bowl and whisk together until emulsified. Set aside.
2. Combine all of the remaining salad ingredients together in a large bowl and top with the dressing. Toss together to coat.
3. Sprinkle with feta cheese and olives then serve.

You can make the recipe HERE. 

Ingredients

• 1.75 oz Gin
• 0.75 oz Passionfruit Liqueur
• 2 oz Grapefruit Juice

Instructions

1. Shake all ingredients in an ice filled shaker for 30 seconds until well chilled.
2. Strain into a martini or coupe glass.
3. Garnish with an orange twist.

You can make the recipe HERE.

You can make the recipe HERE.

Ingredients

• 200 g Brie or Camembert sliced
• 100 g Gruyere or Comte grated
• 100 g Aged Cheddar grated
• 100 g Mozzarella sliced
• 100 g Pecorino or Parmigiano sliced
• 4 Garlic Cloves chopped
• 1 tbsp Fresh Parsley, Dill or Chives finely chopped
• 3/4 cup Dry White Wine
• 1 tsp Black Pepper

Instructions

1. In the bowl of a food processor add cheeses, garlic, fresh herbs, black pepper and wine.
2. Process for 30 to 45 seconds, until the mixture is soft and creamy but not too smooth.
3. Scoop fromage fort into a serving bowl and serve with slices of baguette or as part of a charcuterie board with gherkins, cocktail onions, olives and sliced apples.

You can make the recipe HERE.

You can make the recipe HERE.

Ingredients

• 2 cup Rolled Oats
• 2 cups Puffed Rice Cereal
• 1/3 cup Honey
• 3 tbsp Canola Oil
• 5 Medjool Dates chopped
• 1 tsp Vanilla Extract
• 1 tsp Ground Cinnamon
• 1/4 tsp Ground Nutmeg
• Pinch Kosher Salt
• 1 cup Raisins
• 1 cup Pumpkin Seeds
• 1 cup Slivered Almonds
• 1 cup Coconut Chips

Instructions

1. Preheat your oven to 300F. Line a baking sheet with parchment paper.
2. In a large bowl combine the oats, puffed rice cereal, cinnamon, nutmeg and salt.
3. In a high powered blender, blitz together the honey, oil, vanilla and chopped dates until a smooth sauce is created.
4. Pour the wet ingredients in the blender over the dry ingredients in the bowl and stir to combine.
5. Spread out the mixture evenly, in one layer, onto the baking sheet.
6. Bake in the oven stirring every 15 minutes or so to keep it from burning.
7. After 30 minutes, add the remaining mix-ins and toss to combine. If you add them earlier, they will burn. Bake for an additional 10-15 minutes.
8. Remove from the oven and let rest for 15 minutes. Do not stir. While resting, the granola will have a chance to stick together and clump up.
9. When completely cool, store your granola in an airtight container or in a Zip loc bag.
10. Enjoy sprinkled over Greek yogurt or a bowl of cereal.

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I spent 6 months exploring the best restaurants in Cabbagetown in Toronto's east end and just published a story about my favourite places to eat and drink. I think I'm going to tackle St Lawrence Market neighbourhood this summer would love your recommendations!

Full restaurant list:

1. La Gloria
2. Stout
3. Maya Bay
4. Rayah
5. Momo Ghar
6. Butter Chicken Factory
7. Bisou
8. House on Parliament
9. Mikaku Udon Bar
10. L'Avenue
11. Gushi Japanese Street Food
12. Zakkushi
13. The Golden Pigeon
14. Agak Agak
15. Super Bargain
16. Pisac Peruvian Bistro
17. Johhny G's
18. Cafe ZuZu (technically Regent Park but a stones throw away!)

You can make the recipe HERE.

Ingredients

• 230 g Carrot peeled into ribbons with a vegetable peeler
• 230 g Cucumber peeled into ribbons with a vegetable peeler
• 6 Medjool Dates pitted, chopped
• 2 tsp Fresh Ginger grated
• 2 tsp Ground Cumin
• 2 Garlic Cloves grated
• 1/2 cup Fresh Mint chopped
• 1/2 cup Fresh Cilantro chopped
• 3 tbsp Olive Oil
• 1 tbsp Lime Juice
• 1 tbsp Red Wine Vinegar
• Kosher Salt + Black Pepper to taste

Instructions

1. Thinly slice carrots and cucumbers with a vegetable peeler into ribbons.
2. In a large mixing bowl, combine the carrots, cucumbers, chopped dates, grated ginger and garlic, ground cumin, chopped mint and cilantro.
3. In a small bowl whisk together olive oil, lime juice, vinegar, salt and pepper.
4. Pour dressing over salad ingredients and toss with your hands until fully incorporated.
5. Let set for at least 30 minutes in the fridge before serving.

You can make the recipe HERE.