A tasty stop to TORONTO
TORONTO ACCORDING TO…
CHEF SOUS CHEF
Philip & Mystique
Their Views on The Six
"What we love most about our city (aside from it being known as Hog Town) is its cultural diversity; a mix mash of worldwide experiences, languages, people and best of all food. From breweries in the Distillery District, to cannolis in Little Italy and butter chicken on Gerrard Street, Toronto is a city of Canadian heritage and the heritage that comes along with so many of its residents.
A local favourite of ours is the grand and historical, St. Lawrence Market. A foodie paradise, this market boasts local vegetables like fresh kale, Canadian delicacies like East Coast Crab and the ever famous peameal sandwich beloved by chefs near and far. A short bike ride away, St. Lawrence Market provides us inspiration, full tummies, and a beautiful view of Toronto as we pedal along the gem of our city, Lake Ontario.
Taking a few of our favourite St. Lawrence finds like crab, kale and artichokes, and Sir Laurier cheese, we created a dish unique to the multi tastes, landscapes and flavours of Toronto with our Artichoke, Crab and Kale Dip (below). The creamy, melt in your mouth cheese in highlighted by the rustic qualities of the artichoke and kale leaves and enhanced with the richness of the crab. An authentic and eclectic mix of true Canadiana, this dip is patriotic spread on a crostini or a cracker and served at any celebration."
Sir Laurier Artichoke, Crab and Kale Dip
PREP TIME | 10 Minutes
COOK TIME | 30 Minutes
MAKES | 8 Servings
- 1 package of Alexis de Portneuf Sir Laurier D’arthabaska cheese (170g)
- 1 tbsp butter
- 1 clove garlic
- 2 cups chopped kale
- 1 cup chopped artichoke hearts
- ¼ lb of chopped cooked crab meat
- 1 cup grated Parmesan cheese, divided
- ¼ cup bread crumbs
- ½ tsp black pepper
- ½ tsp salt
- Preheat the oven to 375° .
- Cut the rind off the Sir Laurier cheese. Cube it and place in a medium sized bowl.
- Melt the butter in a skillet on medium high heat. Remove the skin and smash the clove of garlic with your palm and toss in the butter. Add the kale and wilt for 2-3 minutes, tossing often. Remove from the heat and discard the garlic. Place in the bowl with the cheese.
- Add the chopped artichoke hearts, crab meat, and a half cup of parmesan cheese. Mix thoroughly and season with the salt and pepper.
- Spread the dip evenly in a croquette, small skillet, or large brulee ramekin.
- Sprinkle the bread crumbs and remaining parmesan cheese evenly on top and place in the oven. Bake for 20 minutes or until cheese is bubbling and the top is browning.
- Allow to cool for at least 5 minutes before serving with crostini, crackers or your favourite tortilla chips.