Which baker’s dough will rise to the occasion in the GCBS tent this week

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Photos provided by CBC

It’s bread week on The Great Canadian Baking Show and there is nothing better than a fresh loaf of bread still warm from the oven. Bread is my ultimate vice, so I was excited to see what the remaining nine bakers would be conjuring up throughout the episode.

There are three things I personally look for in a great loaf of bread…

  1. The chew: Chewy bread is typically flavourful bread.

With that, let the…


We want that cake, cake, cake, cake…

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Photos provided by CBC

With a record-breaking 2,000 bakers across the country answering the initial call out for this new season of The Great Canadian Baking Show, it seems casting was an exceptional amount of work for the Proper Television production team due to overwhelming interest coupled with the pandemic. Virtual interviews followed by various screenings led just 40 Canadian home bakers to a Zoom baking competition. From here, the 10 competitors for season 4 of GCBS were born.

Before I get to those 10 individuals, I can only assume that judging a baking competition without being able to taste the end result must…


Pick up quality groceries in addition to takeout from these Toronto businesses

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Toronto has extended the prohibition on indoor dining at bars, cafes and restaurants indefinitely. Initially scheduled to reopen earlier in November, Toronto’s Medical Officer postponed the relaunch as the city is now in the red zone with an accelerated number of cases.

Considering that grocery stores are still open for business, some eateries have made the clever extension to their own businesses, turning their restaurant spaces into makeshift grocery stores, while still offering takeout of course. …


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The pandemic is changing habits — and we’re all embracing takeout like never before. While fast-food chains were always set up for takeout, other restaurants had to quickly adapt their business model to pay the bills. Fine-dining restaurants that previously relied on dine-in patrons are forced to now reimagine their food to offer an upscale dining experience to-go.

Hana in Toronto’s ritzy Yorkville neighbourhood offers one the best modern Kyō-kaiseki (Kyoto-style cuisine) dining experiences in the city. Chef Ryusuke Nakagawa’s food does a dance between modern and traditional — and pre-COVID, his preparation and presentation of each dish was so…


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Turkey leg roulade

When you sit down for a big holiday meal, there’s a good chance there’s a stuffed turkey involved. Chef Jason Do of shares a recipe for a turkey dinner on a smaller scale. He cooks up turkey legs which cut down the roasting time and make for a better tasting bird since all the pieces are the same. Chef Do has made this particular dish for the crew at Miku during a holiday staff meal. It was received so well that it’s become a staff favourite. Here is his recipe for the ultimate holiday comfort food.

* 60g ciabatta bread…


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Persimmon puff pastry tart

No meal is complete without dessert. Persimmon is the star of this dessert, it’s a juicy fruit that ripens in the late fall to winter and works perfectly in baking. “I love this puff pastry Persimmon tart because it’s an unexpected choice and feels like a celebration,” says chef Christine Cushing . Note: if you start with frozen puff pastry, you can make this picture-perfect tart in less than an hour, yet it looks like you worked all day.

PUFF PASTRY * 1 1⁄2 cups (375 ml) all-purpose flour * 1⁄2 tsp (2.5 ml) salt * 1⁄2 cup (125 ml)…


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Roasted chicken and gravy

Growing up, family favourite was Momofuku Kōjin’s chef Eva Chin’s family typically enjoyed dim sum over the holidays, rather than traditional North American festive foods, such as stuffing. One lo mai gai, which is dim sum stuffed with sticky rice and chicken.

Chin’s grandmother decided to take a cue from classic stuffing and put a holiday twist on the famous dim sum dish by stuffing a whole turkey with sticky rice cooked with shaoxing wine, soy and braised shiitakes. This stuffed and roasted chicken and gravy recipe has been passed down from Chin’s grandmother to her mother and now to…


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King oyster mushroom and feta tostada

Chef Jordan Sclare of Chotto Matte loves starting a dinner experience with a simple canapé that looks so impressive, your guests will never know how easy it is to make. This king oyster mushroom and feta tostada recipe puts a vegetarian spin on a traditional pulled pork tostada.

“The key to this dish are the oyster mushrooms, which can taste similar to meat when cooked a certain way,” says chef Sclare. “Plus, the smokiness of the smoked paprika pairs well with many festive holiday drinks.”

INGREDIENTS * 4 pieces 5-inch corn tostadas * 300g oyster mushrooms * 80g Japanese kewpie…


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Maritozzi

Growing up in Sicily, Oretta chef Gabriele Di Marco fondly recalls trips to the local pastry shop during the holiday season to enjoy two things: maritozzi and a cappuccino. Bring the Italian bakery home with this recipe for maritozzi, a sweet milk brioche bun filled with vanilla whipped cream.

DOUGH
* 100 mL milk, warm
* 1 1⁄4 tsp (4g) fresh yeast
* 2 cups (250g) all-purpose flour
* 35 mL (30g) sugar
* 2 eggs
* 1 bsp honey
* zest of two lemons
* 1 tsp (2g) salt
* 31 mL (30g) butter, softened

VANILLA WHIPPED CREAM *…


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Spiced rum chocolate caramel eggnog

This sweet and spicy take on a classic eggnog recipe is perfect for cozy nights in. The sweetness of the caramel complements the dark chocolate, while the spiced rum adds a subtle, warm flavour.

Since eggs are the star of this dish, chef Lynn Crawford swears by using local, farm-fresh Canadian eggs. “Eggs are a staple in my kitchen during the holidays. They’re versatile and included in many of my favourite recipes like this one,” she says.

EGGNOG •2 cups (500 mL) whole milk •½ tsp (2.5 mL) ground cinnamon, plus more for garnish •¼ tsp (1.25 mL) ground nutmeg…

Deepi Harish

Published Storyteller on Bon Appétit, The Food Network Canada, The Huffington Post, China Daily, Post City Magazines and more. Follow me at instagram.com/d33pi/

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