fresh magazine - holiday edition

FRESHHOLIDAY 2014

michaelangelos.ca

holiday gIvIng

HOLIDAY seAsOn? we prefer tO tHInk Of It

As cOOkIe seAsOn!

elegant entertAInIng

be tHe HOstess wItH tHe mOstest wItHOut

ALL tHe stress

Premium Quality Crackers from EnglandWith Carr’s you can count on quality ingredients and refined taste that have kept this rich English heritage alive for more than 160 years. Entertaining with Carr’s® crackers and cookies is always a celebration. Whether it’s a formal dinner party or a holiday party with friends, your gatherings become more special with Carr’s.

Your classic holiday partner.

2687-HCC MichaelAngelo's HalfPage Ad.ai 1 2014-10-16 2:28 PM

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3.75” x 5.25” AI100%100%

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Directions

1. Preheat oven to 400°F (200°C). Lightly coat a 24-cup mini muffin pan with non-stick cooking spray. Sprinkle cups evenly with breadcrumbs; rotate pan around until all cups are well-coated. Shake out excess crumbs.

2. Toss ham with green pepper and onion; add equal portion to each muffin cup. Whisk eggs in a bowl and pour into each cup to fill just below the rim; sprinkle with cheese.

3. Bake for 10 -12 minutes or until set. Serve warm or at room temperature. Store, covered in refrigerator, for up to 3 days.

Two-Bite Western FrittatasA quick and portable breakfast, nutritious snack, or add a simple

garnish of salsa or chili sauce for an elegant hors d’oeuvres.

Ingredients

2 tbsp fine dry breadcrumbs

2 oz sodium-reduced ham, finely chopped

1/2 cup very finely chopped green pepper

1/4 cup very finely chopped onion

10 Burnbrae Farms™ Nestlaid™ eggs

1/2 cup shredded Cheddar cheese

TIP: Serve with Burnbrae Farms NANNY HUDSON’S HOMESTYLE KETCHUP. 1 tbsp on top of each muffin.

MISSISSAUGA Jim Marchese, Store Manager4099 Erin Mills ParkwayMississauga, Ontario L5L 3P9TEL (905) 820-3300 FAx (905) [email protected]

STorE HoUrS Monday to Friday 8 a.m. - 10 p.m.Saturday 7 a.m. - 9 p.m. • Sunday 9 a.m. - 6 p.m.

OPEning SOOn: MArKHAMPaul Tuzi & Christopher Doudoumis, Store Managers8555 Woodbine Ave.Markham, Ontario L3R 4X9TEL (905) 307-8555 FAx (905) [email protected]

STorE HoUrS Monday to Wednesday 7 a.m. - 10 p.m.Thursday & Friday 7 a.m. - 11 p.m. • Saturday & Sunday 7 a.m. - 8 p.m.

our Boards look as good as they taste.

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updates on what's in-store for breakfast, lunch & dinner.@michaelangelos

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RoseAnnSandra Michael

FRESH is a publication created by Michael-Angelo’s Market Place Inc. All rights reserved. Reproduction in whole or in part is prohibited without prior written consent from Michael-Angelo’s.

delicious discoveries to spark your imagination and fire up your appetite.@Michaelangelosgrocery

‘Tis the Season of Givingas many of you look forward to yearly traditions, gatherings with loved

ones and of course all the savoury food that comes along with it. At Michael-Angelo’s, we are hard at work to make your holidays easier

and more delicious than ever before.

There is no better way to start the holiday season off than with a Cookie Exchange. We’ve put together a couple cookie exchange rules to get you started! Hosting a soirée? We have a few ideas to help you become the

hostess with the mostest and if you’re attending a party, take a peek at our favourite hostess gifts that are sure to please.

‘Tis the season of giving and it is our pleasure to share our love for food with you. However you may be celebrating the season, we wish you and

your family all the best for a joyous, prosperous and healthy holiday!

From our family to yours,

buon appetito!Michael, RoseAnn & Sandra

HOLIDAY

Take the pressure off and get it catered! We’ve got tips to make you the hostess with the mostest this holiday season without all the stress.

elegant entertAInIng13

A shortlist of our favourite holiday season treats. We will be featuring these products throughout autumn in-store and online.

holidayGOODS06

Discover our distinctive corporate gift basket ideas.

ASK US!08

Feeling the festive vibe, Italia-style? Take the next step by trying some of our seasonal panettone!

AISLE BY AISLE09

Cookie exchange rules and recipes, plus other alternatives for the non- baker of the group!

HOLiDAY gIvIng10

For us, the holidays are inextricably linked to food. Traditional Italian fare means many different dishes.

HOME FOR THE HOLIDAYS18

Michael-Angelo’s is known for spectacular produce. Garlic is something that we love to put in everything and anything we can!

WHAT’S FRESH?21

1. ritter sports chocolate squares – milk chocolate with whole almonds or dark chocolate with marzipan2. nyakers ginger snaps – traditional ginger bread, baked in Sweden

3. sahale snacks cashews – whole roasted cashews with pomegranate infused apples and a touch of pure vanilla bean

4. lindt passion chocolate bars – creamy milk chocolate with orange and pistachio, a sweet seduction! 5. meli baklava & chocolate bars – almond, sesame or pistachio Florentines dipped in chocolate

goodSholiday

When you stroll down our aisles, keep an eye out for our holiday goods. There’s always something new and exciting to discover. Our most favourite, fun items will be marked with

one of our Gusto!, Specialista, Farm to Forchetta, Super Save or Pronto! stamps.

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PERSONAL CHOICE OR HEALTH NECESSITY? THIS STAMP REPRESENTS

PRODUCTS THAT MAY BE ONE OR MORE OF THE FOLLOWING:SPECIALTY ITEMS AND

DELICIOUS DISCOVERIES TO SPARK YOUR IMAGINATION

PRODUCE, MEAT AND GROCERY ITEMS LOCALLY GROWN OR CRAFTED

AND MADE WITH LOVE.nut-free dairy-free antibiotic-free

hormone-free non GMO peanut-free gluten-free organic veggie vegan

mIcHAeLAngeLOs.cA FALL 2014 page 7

6. walkers organic biscuits – organic wheat n’ oat biscuits with a touch of honey, the perfect balance between sweet & savoury7. green & black organic chocolate bars – dark chocolate with orange & spices or dark chocolate with hazelnuts & sweet currants

8. loaker gran pasticceria cappuccino – relax the Italian way, with fine milk chocolate, crisp wafers and coffee cream9. droste holland pastilles – milk chocolate and white chocolate pastilles (chocolate drops)

10. silly cowfarms peppermint twist cocoa – an award-winning hot chocolate mix with that extra peppermint kick!

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You can our purchase our gift baskets for business or personal giving. Order online,

visit us in store or call (905) 820-3300. Cross Canada shipping available.

I’m looking for something first-rate and distinctive for my corporate giving this year. Any ideas?

We’ve updated our Gift Baskets this year – and the selection is really special! Here’s a sneak peak at some of the baskets in our new line up:

CHEF-inSPiREDTHE ORgAniCS

THE CHOCOLATE LOvERTHE gLuTEn-FREETHE OFFiCE PARTY

TASTE OF iTALYTHE gRAnD guSTO

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Our grand Re-Opening is only around the corner, and you’re invited! We are very excited to open our doors and see all the familiar faces again. While we don’t have confirmed dates, we’re looking to be open for regular business late November. To thank our loyal customers for being so patient, we’ll be hosting a celebratory event in December with special demo’s, promo’s and give-away’s! See you there!

Did you know? Michael-Angelo’s has an amazing line of fantastic gifts, perfect for holiday giving. Whether you’re looking for a hostess gift for an upcoming party or distinctive gift baskets for corporate or personal giving, we’ve got the right mix of delicious treats in elegant wrapping to impress and delight everyone on your holiday list. Visit michaelangelos.ca to order.

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aiSle By aiSle pAnettOne

Feeling the festive vibe, Italia-style? Take the next step by trying some of our seasonal panet-tone! If you’ve never heard of panettone, you’ve probably seen them in our stores – that’s what’s in those stacks of pretty, square-ish boxes that appear en masse, every holiday season.

So what’s in them? 100% awesome, that’s what. Pronounced “Pah-nay-TOE-nay”, panettone is a type of sweet bread loaf originally from Milan, Italy. It’s usually prepared for Christmas and New Year and served with hot beverages like sweet wine.

If you’re loving the panettone and feeling a little adventurous, try out our FRESH recipe, Mocha Panettone Bread Pudding with Hazelnuts. Visit michaelangelos.ca/recipes and search “desserts” or “Panettone”.

Festa raisin and Dried fruit panettoneA traditional Milanese Panet-tone! Served with crema di mascarpone (a cream made from mascarpone, eggs and amaretto).

Bauducco panettone with Hershey’s chocolate chipsMoist and ready to eat loaded with Hershey’s Chocolate Chips. Make a panettone sandwich - trim the crusts, add thinly sliced pear and a layer of Nutella, then fry in a pat of butter. Heaven!

Mainapanettone tiramisuThis amazing panettone is soaked with coffee, filled with a delicious Tiramisu cream and covered in a crunchy dark chocolate glaze. It also includes a packet of cocoa powder for dusting the cake just before you serve it.


Holiday season? We prefer to think of it as COOKiE SEASOn. With good reason – cookies are easier to make than most baked

goods and are universally loved. Instead of regular gift-giving or Secret Santa, why not do a cookie exchange, whether it be

with a group of friends or an office party activity.

HOLiDAY gIvIng

A.

B.

A classic assortment of Italian cookies pairs perfectly with coffee and tea – either at the office or after dinner. Available in one- or two-pound boxes, these buttery, chocolatey, nutty treats are the perfect indulgence.

A. BiSCOTTi Di nATALE As a kid, Christmas was marked by two things – a family trip to Eaton’s and their bakery’s Snowballs. Feeling nostalgic, we commissioned an Italian twist on the British Classic. Buttery shortbread is stuffed with crunchy almond and dusted with powdered sugar for the ultimate addition to the holiday cookie tray. A baker’s dozen (13) come wrapped in a stylish glass jar with a flip lid.

B. SnOWBALL COOKiES

available online for gift-giving and at the bakery counter

(bY tHe pOunD)

SKiLL LEvEL Easy to make, but the jam and the powdered sugar can get a little

messy! Be prepared to be covered in both,

especially if you have little helpers.

WHY WE LOvE THEM

You can change up the taste by using different jams. This recipe calls for strawberry jam, which is sweet – but

you could also try a tart jam like lingonberry or

cranberry. If you want to really change things up,

one word: Nutella!

PRO TiP Be careful when you

roll out your dough to make sure it’s an even thickness. Don’t make

it too thin (they’ll burn) or too thick (they’ll get all blobby and lose their

shape).

BOnuS

If your kids are fans of jam, they will go crazy

for these cookies.

WHAT OuR guEST BAKER HAD TO SAY

“Love these. They look so nice, it’s hard to believe I

made them. I gave some to my nephews and niece and they were over the moon. Now I’m the auntie who makes ‘awesome cookies’!”

ingREDiEnTS½ cup (125 mL) unsalted butter, softened1 cup (250 mL) sugar1 egg1 ½ cups (375 mL) flour1 tsp (5 mL) baking powder¼ cup (60 mL) strawberry jampowdered sugar for dusting

Preheat the oven to 325°F (163°C). Make sure you’re using the high rack. Line two large cookie sheets with parchment paper. Cream butter until smooth. Add the sugar and beat until light and fluffy. Add the egg and beat until smooth.

In a separate bowl, combine the flour and baking powder. Add to the previous mixture and work with a wooden spoon until a ball forms. Use your hands if you have to! Cover in plastic wrap and refrigerate for 30 minutes. Flour your workspace and roll out the dough to a 1/4 inch (0.5 cm) thickness. With a cookie cutter, cut your cookie shape in the dough and place on the baking sheet. Space the cookies about 1 inch (2.5 cm) apart from each other. With a small cookie cutter, cut a shape into the centre of half the cookies. Bake for 8 to 10 minutes. Don’t let them brown! Remove from sheet and let cool. Cover the hole-less cookies with jam. Top with a cutout cookie and sprinkle with sugar.

jAm-fILLeDcOOkIes

CooKie exChange RUleS1. set A DAte AnD tIme.2. EvERYOnE MuST BAKE OnE DOzEn OF THEiR “BEST” COOKiES (THE OnES

THEY LiKE BEST OR THE OnES THEY BAKE THAT EvERYOnE LOvES).3. DecOrAte YOur cOOkIe “cAre pAckAge” wItH festIve wrAp Or

DecOrAtIOns. IncLuDe IngreDIents fOr specIALIstA fOOD requIrements AnD A tAke-AwAY recIpe cArD fOr ALL.

4. WRiTE OuT COnSECuTivE nuMBERS On SMALL PiECES OF PAPER (EnOugH FOR EvERYOnE PARTiCiPATing). EvERYOnE DRAWS A nuMBER. THE nuMBER SigniFiES THE ORDER THEY CHOOSE OnE OF THE COOKiE PACKAgES.

5. ADvAnceD LeveL (OptIOnAL): tHe next persOn HAs tHe OptIOn tO steAL A pAckAge frOm sOmeOne eLse Or cHOOse An uncLAImeD One.

6. iF YOu HAvE AnY “nOn-BAKERS” in YOuR gROuP, THEY CAn SuPPLY THE COFFEE, EggnOg, HOT CHOCOLATE OR MiLK! EvERYOnE LEAvES WiTH FiniSHED giFTS – AnD PLEnTY OF nEW RECiPES.

+ “”


ingREDiEnTS1 cup (250 mL) unsalted butter, softened1 cup (250 mL) sugar1 egg2 tsp (10 mL) vanilla extract3 cups (750 mL) flour2 tsp (10 mL) cream of tartar1 tsp (5 mL) baking soda2 ½ tsp (12.5 mL) cinnamon½ tsp (2.5 mL) salt

Dust baked cookies with a mixture of:¼ cup (60 mL) sugar1 tsp (5 mL) cinnamon

Preheat oven to 375°F (190°C). Line two large cookie sheets with parchment paper. Using a mixer, cream the butter for about 1 minute on medium speed. Add the sugar until fluffy and light in colour and then mix in the egg and vanilla. Set aside.

In another bowl, whisk together flour, cream of tartar, baking soda, cinnamon, and salt. Slowly add the dry ingredients to the wet ingredients in 3 different parts. Take 2 tbsp (30 mL) of dough and roll into a firm ball. Run the balls around into cinnamon-sugar mixture. Bake cookies for 11-12 minutes. While the cookies are still very warm, lightly press down on the tops with the back of a spoon or fork. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely. If you keep these cookies in an airtight container, they’ll stay soft and fresh for up to 7 days.

snIckerDOODLe

SKiLL LEvEL

Easy to make, with mostly standard ingredients – but

make sure you have cream of tartar before

proceeding!

WHY WE LOvE THEM

These yummy cookies stay soft for days after you bake them. These are fantastic holiday cookies – they’ll fill your home with the

smell of cinnamon and sugar!

PRO TiP

No matter what, you need to use the

cream of tartar. Don’t be fooled by other

recipes – the cream of tartar is a deal-breaker

ingredient for this recipe.

BOnuS

It’s just so fun to say “Snickerdoodles”!

WHAT OuR guEST BAKER HAD TO SAY

“Wow, these cookies are awesome. I had all the ingredients, except the cream of tartar,

which I had to go buy. But totally worth it! Everyone I offered a cookie to couldn’t eat

just one!”

+ “”


ELEgAnT entertAInIng

Hosting a party and entertaining should be joyful – and sometimes the holidays are too busy to prepare all the food yourself. Order ahead some beautiful and

delectable items from Michael-Angelo’s new gift collection to serve at your soirée. Pick up in-store or request delivery for a couple hours before your gathering.

Elegant entertaining is a culmination of the little details that make your holiday bash the one everyone looks forward to each year. Achieve this with your party

“signature” – the part of the celebration that’s uniquely YOU. Whether that’s the food you serve, your decorative flair or your memorable playlist.

Set the tone for the type of holiday party you want by creating a playlist from your iPod or music library on your computer ahead of time. OR as a quick and

stress-free solution, check out an online music streaming site like songza.com and explore their infinite curated holiday playlists.

catered


ad

pLAn AHeADStagger food so that people can eat (and drink) fresh fare over the whole evening. Make as much as you can ahead of time so you can

enjoy your own party!

keep bItes LIgHtKeep your guests awake by serving some lighter appetizers. Do you know what happens when someone eats four crab puffs, half a dozen Christmas cookies, a glass of eggnog, practically

the whole wheel of brie and zzzzzzzzz…

serve A sIgnAture HOLIDAY cOcktAIL

Making everyone a custom drink can be very time-consuming. Instead, serve one or two special recipes and stock up on beer and wine.

Discover our drink recipe ideas online for: Fresh Cranberry Cocktail, Ginger Fizz & Night Caps!

HERE ARE A FEW

iDEAS TO HELP YOu

BECOME THE HOSTESS

WiTH THE MOSTEST

1.

2.

3.

5. nOCi Di FESTAGet a bit nutty this holiday season with this gorgeous set. Walnuts, almonds, hazelnuts, and pecans mix it up in a handsome olive wood bowl. This set is packaged with a wood & metal nutcracker so you can get cracking right away.

4. TOSCAnA nOCiWe’ve infused a holiday classic with Italian spirit. Add a dash of crunchy, salty, spicy, bright flavours to your table with our updated take on the seasonal favourite: mixed nuts. Rosemary, lemon zest, chili flakes and sea salt mingle together and say Buon Natale!

3. PÂTÉ PLATTERFor all of the Farm to Forchetta lovers on your list, this collection of Ontario and Quebec pâtés highlight the delicate luxury of foie gras. Serve on the distressed ceramic platter (included) accompanied by toasts, cornichons, and spicy mustard. Pairing well with our Cheese Board, these decadent savouries make the ultimate holiday gift.

2. HiMALAYAn SALT CELLARThe perfect gift for those hard-to-shop-for gourmets on your list. A two-piece olive wood salt cellar is paired with Jurassic Era mountain salts that are 250 million years old, found deep within the pristine Himalayan Mountains. These hand-mined salts are derived from ancient sea salt deposits, and are believed to be the purest form of salt available.

1. CHEESE & CRiSPS BOARD A trio of delectable gourmet cheeses set out on a gorgeous olive wood cheese tray makes for an impromptu wine & cheese party. Sharp English cheddar, creamy French triple crème and fresh Ontario chèvre provide a little something for everyone. Serve accompanied by Lesley Stowe’s Raincoast Crisps in Rosemary Raisin Pecan (included), close friends, and good conversation for a memorable holiday gathering.

OuR FAvOuRiTE

HOSTESS giFTS

4.

5.

cHeck Out Our

nEW gIft bAsket cOLLectIOn

in-STORE AnD OnLinE


chef-inspired | $80

simply sprouted Tortilla Chips 156 g | guy fieri Salsa Verde Green & Mean 420 mL | garofalo

Pappardelle Pasta 500 g | mario batali Pasta Sauce Alla Vodka 680 g | christine cushing’s Bold Extra

Virgin Olive Oil 500 mL | jamie oliver Coriander & Cashew Pesto 190 g | newman’s own Light Sesame Thai

Vinaigrette 350 mL | rachael ray All Natural Flavoured Beef Stock 946 mL | chef paul prudhomme’s Magic Seasoning Blends 71 g | guy fieri Brown Sugar Barbecue Sauce 494 mL

GUSTO!LOve

fOr

fOO

D

s

HA

rIng

Our

Delight in a selection of goodies from famous chefs | chef-inspired

the coffee lover | $30the tea lover | $30 the chocolate lover | $30


More than any other season, Christmas is the holiday that has abundant meaning and traditions celebrating food. Even if you don’t observe Christmas, you probably have your own mid-winter festive rituals that celebrate family and culture.

For us, the holidays are inextricably linked to food. Traditional Italian fare means many different dishes. Big family dinners are mandatory – and the repast isn’t over

until you’ve sampled every last dish!

home for the holidays


R oseAnn Andolina, from Michael-Angelo’s, recounts what a Christmas feast includes at their house. “Christmas is a very special time

for us. We hope that however you spend your holidays, that you enjoy some time with family – and have a few really good meals to share with them!”

MAinFor Christmas Eve dinner we traditionally have are no less than 13 dishes served! Fish is the main course - we don’t eat meat on Christmas Eve.

My grandmother would always serve pasta with anchovy, breadcrumb & topped with broccoli. This dish is only served at Christmas and not at any other time of year. We also serve baccala, which is a pan fried cod fish, or stewed with tomato & potato. Also on the menu, a zuppa di pesce, which is a fish soup that contains mussels, shrimp, calamari, lobster tail and crab.

As for side dishes, there are tons of vegetables: rapini, mushrooms, peas, salad, artichokes and more.

DESSERTFruit & dessert end the meal! Fruit favourites at Christmas include cactus pears, persimmons, anise, roasted chestnuts - just to name a few!

“When I dwell on the holiday time of year, especially Christmas, I think of the abundance of food - traditional baked goods, and of course, our Christmas Eve dinner. Preparations start a month before, and I can remember my grandmother getting up at 4 am to start her traditional baking of turdilli & scallidi – a hometown favourite. Turdilli, a traditional Christmas cookie from Calabria, are sweet deep-fried cookies, shaped like gnocchi and drizzled with honey. The sweets don’t stop there. My mom would also make homemade torrone, which is an roasted almond baked nougat. Crocette – small crosses – are figs cut in half, stuffed with walnuts, baked until golden brown and topped with orange zest.”

DINNER IS OVER WHEN THE uNCLES

SAy, ‘BOy, THIS WAS EVEN BETTER THAN LAST yEAR!’


TuRDiLLi CALABRESEingREDiEnTS 4 cups flour½ tsp nutmeg½ tsp cinnamon½ tsp allspice½ tsp baking powder½ tsp salt½ cup extra virgin olive oil¾ cup Marsala wine2 eggsOil for deep frying (vegetable or peanut)2 cups honey (warmed)

Sift together flour, nutmeg, cinnamon, allspice, baking powder and salt. In another bowl, mix together the olive oil, Marsala and eggs and blend well. Add the dry ingredients and mix until dough forms. Remove dough to a lightly floured surface and knead until smooth. Shape dough into a ball, dust with flour and wrap with plastic wrap. Refrigerate for minimum 2 hours, or overnight. Cut dough into 8 pieces. Roll each piece into a rope, ½ inch in diameter. Cut pieces off the rope, ½ inch each. Etch a mark with the tines of a fork into each piece, as deeply as possible (for better frying). Heat the oil in the deep-fryer to 350 degrees. Fry the cookies in small batches until they are a medium dark brown (1 ½ minutes). Stir the cookies as they fry so they don’t stick together. Drain excess oil on paper towels. While still hot, coat them with warm honey in a shallow dish. You can serve them immediately or store them in a container (they keep for about a week).

zuPA Di PESCEingREDiEnTS4 lbs of fish & shellfish (choose from: mussels, lobster, crab, shrimp, cod, haddock)¼ cup extra virgin olive oil1 yellow onion3 garlic cloves, minced3 tbsp chopped fresh parsley1 tsp red pepper flakes1 cup dry white wine3 cups crushed tomatoes6 slices calabrese bread

Prepare fish & shellfish:Mussels: debeard and discard any that are opened.Fish fillets: cut into large chunks (no bones).Shrimp: devein and remove shellsLobster & crab: use meat only (no bones)

Warm olive oil over medium heat. Chop and add onion and sauté until softened (4 minutes). Add minced garlic and parsley for 1 minute. Raise heat to high and add red pepper flakes and wine. Keep on high for 2 minutes, then reduce heat to medium. Add crushed tomato and simmer, uncovered for 5 minutes, stirring occasionally. Add seafood to soup, starting with fish fillets, then shellfish.Reduce heat and cook uncovered at a slow simmer for 15 minutes. Add salt & pepper. Toast bread (rub with garlic, if desired) and place 1 slice in each soup bowl (6 total). Discard any mussels in the soup that failed to open. Ladle in a mix of soup and seafood over bread. Garnish with a sprinkle of parsley.


what’S FReSh?gArLIc

JANUARY FEBRUARY

MARCH APRIL MAY JUNE

JULY

aVailaBle:

AUGUST SEPTEMBER OCTOBER NOVEMBER DECEMBER

vARiETiES“Hardneck” garlic is the most common type of garlic cultivated in Ontario. So-called "ele-phant garlic" is not a garlic at all, but a relative of the leek. Different varieties are grown, but there are no significant differences among them.

nuTRiTiOnPeter McClusky, founder of the Toronto Garlic Festival, says “research shows that garlic is responsible for lipid-lowering, anti-blood coagulation, anti-hypertension, anti-cancer, antiox-idant and anti-microbial effects.” For more information on the health benefits of garlic, click here. http://www.huffingtonpost.ca/2013/09/25/benefits-of-garlic_n_3990616.html

HiSTORYGarlic seems to have originated in Central Asia. It's often mentioned in ancient Muslim, Ro-man, Greek and Hebrew literature. Widely-known in most parts of the world, its acceptance in North America is quite recent.

BuYing AnD STORingLook for bulbs that are firm, plump, non-sprouted and unshrivelled. The paper-like sheath around each clove should be completely closed. Avoid those that feel spongy, show a pow-dery mould or smell musty. Store in a dry, well-ventilated location. Check to make sure they remain clean, firm and dry.

PREPARing & COOKingGarlic is usually peeled and finely chopped before using in a dish. Cooking mellows its flavour and subdues its bitterness and strong smell, so it's seldom eaten raw. It can be roasted whole in its papery covering.

It's a great flavouring for pizzas, pasta dishes, with chicken, beef, lamb, potatoes, tomatoes, vegetable stir-frys as well as with mayonnaise, bean salads, and on its own as the base for Spanish garlic soup.

CHiCKEn ROASTED WiTH 40 CLOvES OF gARLiCwipe chicken (about 5 lb/2.5 kg) inside and out with damp paper towel. rub all over inside and out with half a lemon. sprinkle inside with salt and pepper.

pour 3 tbsp (50 mL) olive oil into shallow roasting pan; add 40 cloves (4-5 heads) of Onario garlic, unpeeled, and turn to coat well; push to sides of pan. Add chicken and turn to coat with oil. Lift chicken and place rack in pan; put chicken, breast side up, on rack; place some of the garlic on top. sprinkle with salt, pepper, 1/2 tsp of dried thyme and 1/2 tsp of crushed dried sage. roast in 350°f (180°c) oven for 1 hour and 30 to 45 minutes, brushing occasionally with pan juices, or until chicken is golden brown, juices run clear when inner thigh is pierced and meat thermometer reaches 185°f (85°c). Let stand for 10 to 15 minutes before carving.


fresh grade ‘a’ roasted turkey 5 kg (raw weight) traditional stuffing 1 kg

maple glazed sweet potatoes 1 kgvegetable medley 1.5 kg

hand-cut, oven-roasted red skin potatoes 1.5 kg savoury turkey gravy 500 mL

classic pumpkin pie 8”

turkey dinner feastSERVES 6-8

TH

ANKSGIVING SPECIA

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OFFER NOT AVAILABLE ONLINE

9999PICK-UP:FRI. OCT. 10 - SUN. OCT. 12

OrDer BY OCT. 9, 2014

heat & serve

cHrIstmAs specIAL

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9999PiCK-uP:mOn. Dec. 22 - weD. Dec. 24

ORDER BY Dec. 21, 2014

fresh magazine - holiday edition

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