Let's Roll

If you haven't made cold rolls before, consider now as your starting point. Packed with bright, fresh flavours and served with an insanely addictive dipping sauce, they also take just minutes to make. We asked Jameson Watermulder, owner of Rosedale's Finest, for his recipe. His Toronto boutique grocery store is getting plenty of buzz about its next level takeout and made-to-order items such as duck pizza and green curry cauliflower, so if anyone knows how to master the cold roll, it's Jameson. Serve them as apps with a cold Riesling or Sauvignon Blanc, or pack them for a healthy lunch or on-the-go snack.

Rosedale's Finest Cold Rolls

Ingredients

2 ounces rice vermicelli noodles

8 rice wrappers (8.5 inch diameter)  

8 pieces sliced tofu

1/2 red bell pepper, cut julienne style

2 baby cucumbers, cut julienne style

1/4 mango, cut julienne style

2-3 tablespoons pickled carrots, cut julienne style

1 1/3 tablespoons chopped fresh coriander leaves 

3 tablespoons chopped fresh mint leaves  

2 leaves lettuce, chopped

Dipping Sauce

1 cup water

1/4 cup vinegar

1/8 cup fresh lemon juice

3 cloves garlic, minced

3/4 tbsp Salt

1/2 tbsp Sambal Oelek Sauce

1/4 cup white sugar

2 tbsp hoisin sauce

Instructions

1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, then drain.

2. Fill a large bowl with warm water. Dip one wrapper into the water for 1 second to soften. Lay wrapper flat. In a row across the center, place 1 tofu slice, a handful of vermicelli, coriander, mint, and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

3. For the dipping sauce, bring water and sugar to a boil for 7 minutes. Turn off and let cool.

4. Mix other sauce ingredients together and add in water.

A Modern Tablescape: Modern Twist silicone placemats, Hering Berlin Soda dinner plate and dipping bowls, Ichendorf all-purpose glasses, SFERRA linen napkin, Cutipol fork, Sabre resin teaspoon, Rablabs Agate coaster. 

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Say hello to Frosé

A wine slushie for adults? All we can say is, what took you so long, Frosé? This Instagram-friendly drink (pron. fro-ZAY) is frothy, pretty and the coolest summer cocktail since the invention of the frozen margarita. With its base of frozen rosé wine, it's super simple to make and guaranteed to be an instant win with guests. So go on, have your way with a little Frosé.

 

William Yeoward's Pearl Champagne Coupe takes any drink to the next level.

 

The HG Frosé 

Ingredients

• 1 bottle rosé, divided into 2-3 ice cube trays
• 3/4 cup strawberries
• 1 lemon, juiced
• 1/4 cup simple syrup
• Ice, as needed

Instructions

1. Freeze your wine, and if time permits, your strawberries too. 
2. Prepare a simple syrup by placing equal parts sugar and water (we suggest 1/4 cup of each) into a small saucepan. Cook on low heat until sugar has dissolved. Keep refrigerated.
3. Place rosé, strawberries, lemon juice, and 2 tablespoons simple syrup in a blender. Blend until combined. Add additional syrup to suit your taste, and ice if you want to 'up' your slush.
4. Pour into coupe glasses and serve immediately.

Enjoy!

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Bowl by Richard Ginori, Fork by Robbe & Berking, Condiment Dish by Match 1995

 

In honour of Holi, the annual Indian festival that marks the arrival of Spring, we asked Indra (Reeta) Patel to share her mouthwatering Samosa recipe with us. You may know Reeta as co-owner of My Favourite Ice Cream, one of Toronto's most beloved ice cream parlours (conveniently located right next door to HG). When she's not running the shop with her husband Jay, Reeta can be found at home cooking authentic Indian meals for her family. She recently opened up her kitchen to us, where she taught us how to make Samosas, the neatly folded, tightly packed savoury goodness that is India's most popular snack. Introduced to the Indian sub-continent in the 13th Century by Middle Eastern traders, the humble samosa earned the blessings of Indian royalty, and became food 'fit for the king'. They're surprisingly easy to make, and once you do, you'll be hard-pressed to ever order them in again.

Above: Indra (Reeta) Patel; Reeta's go-to spices

 

Reeta's Samosas

Makes approx. 12 samosas

Ingredients

• 1 medium red potato, peeled and diced
• 1-2 medium carrots, grated 
• 3/4 cup frozen green peas
• 2 tablespoons vegetable oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/2 tsp. ground turmeric
• 1 tsp. chili powder
• 1 tsp. cumin
• 1/4 tsp. garam masala
• salt to taste
• juice of 1 lime
• 1/4 cup cilantro, chopped
• 1 package corn tortillas (flour tortillas can be substituted)
• 3 tablespoons flour (for paste)
• additional oil for cooking
  
  

Dipping Sauce

• 1 clove garlic
• 1 1/2 tsp. toasted cumin seeds, crushed by mortar & pestle
• 10-12 cherry tomatoes
• 1/3 red pepper, chopped into pieces
• 1/2 tsp. chili powder
• 1 tsp. salt
• 1 tsp. sweet jam or marmalade
• juice of 1/2 lime

 

Directions

1. Heat the oil in a skillet over medium-high heat until hot (do not let smoke). Add mustard seeds and cumin and cook approx. 30 seconds until they start to crackle and pop.
2. Reduce heat to medium and add the potatoes, carrots, peas and remaining spices. Cover and cook approx. 20 minutes, until vegetables are soft but firm (add a tablespoon or two of water if your mixture is too dry). 
3. Once cooked through, remove the pan from heat and add lime juice and cilantro. Let cool. 
4. While the vegetables are cooking, make a paste. Add flour to a small bowl, and add just enough water to make a light paste. Set aside.
5. Using a non-stick pan on low heat, warm each tortilla for 3-5 seconds per side to soften. Remove and cut in half.

A. Make a cone by folding your tortilla half into thirds and sealing with paste.

B. Dollop vegetable mixture into your cone, leaving enough room at the top.

C. Using more paste, fold one top over the other, and sealing edge to edge.

6. Fold the tortilla half into three, and using your finger, seal the edges with the paste, forming a cone. Dollop a generous scoop of filling in the cone, and using more paste, seal the top by folding it onto itself until you have a neatly packed triangle.

7. Heat 2-3 inches of oil in a dutch oven or deep frying pan. Once hot (approx. 350F/177C), fry in small batches until golden brown, about 3 minutes. Drain on paper towels and serve warm or at room temperature.

8. To make the dipping sauce, mix all ingredients in a blender and pour into a serving dish.

Condiment dish and pewter tray: Match 1995;  Plate: Richard Brendon, Fork: Robbe & Berking; Tablecloth: Lisa Corti

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Footed Egg Cups, Match 1995

Eggs are having a culinary moment....

If you're looking for a little more to do with your eggs this weekend than dip them in vegetable dye, you won't have any trouble finding inspiration.  Eggs are having a culinary moment, and their fashionable rise is in stark contrast to their status as a common everyday staple. Chefs have taken eggs past the breakfast table and are adding them to everything from salads to stews and ramen for a hit of protein, texture and colour. We're also seeing deviled eggs in bar menus everywhere (we admit they do go well with a glass of wine, artisan brew or cocktail), but these aren't your grandmother's version. If you want to ride the egg wave at home, this is a good weekend to start. Beautifully curved and highly delicate, the egg is the most ubiquitous symbol of Easter, an ancient symbol of new life, rebirth and Spring.

BEET-PICKLED DEVILED EGGS 

DEVILED EGGS WITH CRISPY SHALLOT GREMOLATA

FRIED EGG ON TOAST WITH HERB BUTTER AND RADISHES

 

LAMB AND FETA FRITTATA

POACHED EGGS W ASPARAGUS, ARUGULA & PARMESAN

'FINES HERBES' OMELETTE

Old School? We get it. Here's how to make make the perfect soft-boiled, poached and scrambled eggs, courtesy of Bon Appétit.

HOW TO MAKE THE PERFECT SOFT-BOILED 'JAMMY' EGG

HOW TO MAKE THE PERFECT POACHED EGG

HOW TO MAKE THE PERFECT SCRAMBLED EGGS

 

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