Waterloo Public Library Digital Collections

Waterloo Chronicle, 4 May 2017, p. 014

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• Traveller's Diarrhea • Cholera • Hepatitis A • Hepatitis B • Typhoid • Meningitis • Yellow Fever • Japanese Encephalitis • Measles, Mumps, Rubella • Tetanus • Pneumonia • Flu (Seasonal and Swine) www.webermedical.ca/Travel We carry vaccines for the following on premises to help avoid delays! � ������ ������� ������ ��������� � ����������������AVAV Shoes 22 Arjun Vellore Denture Clinic & Dental Hygiene Centre University Ave. E. Mackay Cres Lincoln Rd. Bridgeport Rd. E.W eb er St .N Plenty of Parking in the Plaza. • New patients welcome • All dental plans accepted • Free consultation • Dental hygienist on premises • No referrals necessary • House calls available Visit Our Newly Expanded Waterloo Location To Serve KW 133 Weber St. N., Unit 1B, Waterloo In Shoes 22 Plaza 519-954-4022 Bus. hours: Mon. - Sat. 9 am - 5pm Arjun Vellore DD Denture Specialist • Full/partial dentures • Same day repairs & relines • Implant supported dentures Adithi Vellore, RDH Dental Hygienist • Teeth Cleaning • Sealants • Teeth whitening Arjun Vellore Denture Clinic • New patients welcome • Free consultation • No referrals necessary • All dental plans accepted • Dental hygienist on premises • House calls available 14 • WATERLOO CHRONICLE • THURSDAY, MAY 4, 2017 CITY LIFE On July 1 we celebrate Canada's 150th birth-day -- do you have plans to celebrate? How does a road trip sound? Well that is exactly the premise behind a brand new cookbook called FEAST -- Recipes and Stories From A Canadian Road Trip by Lindsay Anderson and Dana VanVeller (Penguin Random House 2017). In 2013, these two adventurers crossed our great country from coast to coast. Some 37,000 km later they compiled stories about Canada's food culture from their trip and are sharing them in this new jam-packed cook- book. The book includes recipes from and inspired by all the provinces and territories Lind- say and Dana visited, covering every meal. Th ey were collect- ed from chefs, farmers, grand- mothers, First Nations elders, bakers, producers, bloggers, home cooks and others they met along their travels. But it's their accompanying stories that make it more than just a cookbook. FEAST is like a road trip novel and cook- book all rolled into one. We asked Dana and Lind- say to share a recipe with our readers, so today we give you their Barbecued Salmon with Tree Tip Pesto. Yes, they made the pesto with spruce tree buds foraged in the spring, but if that's just too odd for you, flat leaf parsley works just as well. As an added bonus, Words Worth Books and Relish are thrilled to host Dana and Lindsay on May 11 and 12 as they make their way to the Rel- ish kitchen for their KW book launch. Spaces are still avail- able for this amazing evening, so if you would like a seat in our kitchen and meet and eat with Dana and Lindsay call 519-954-8772 for reservations or register online at www.rel- ishcookingstudio.com. An autographed copy of the cookbook is included. What a perfect way to cele- brate Canada's Sesquicenten- nial. Barbecued Salmon with Tree Tip Pesto (Makes four to six servings) Ingredients • 1 cup packed fresh (or frozen and thawed) spruce or fi r tips or 2 cups chopped fl at-leaf parsley • 1/2 cup Parmigiano-Reg giano grated, then measured • 1/2 tsp. salt • 1/2 cup extra virgin olive oil • 2 tbsp. coarsely chopped walnuts • 1 tbsp. lemon juice • 1 clove garlic, minced • 4 to 6 wild salmon fi llets, skin on, deboned For Serving: Plain yogurt, 6 per cent or higher Method In a blender or food pro- cessor, combine spruce tips, Parmigiano, salt, olive oil, wal- nuts, lemon juice and garlic. Blend until smooth. Season to taste with salt and pepper. Preheat barbecue to medi- um-high (450°F). Place fish, skin-side down on the grill and close lid. Cook three minutes until skin is crispy and edges of fi sh are opaque. Carefully turn each fillet over, close lid and let cook two to three minutes longer. Fish will be opaque and fl ake easily when done. Serve with spoonfuls of pesto and a dollop of yogurt if desired. Th is dish is delicious served with a green salad or spring vegetables like aspara- gus, artichokes or fi ddleheads. May Cooking Class Schedule May 6 Marvelous Macarons* $90 May 9 Nourish: Plant-Based Entertaining $80 May 11 Cookbook Launch & Dinner: FEAST** $99 May 12 Cookbook Launch & Dinner: FEAST ** $99 May 13 Breakfast In Paris With Mom $80 May 15 Cooking With Cast Iron ** $99 May 18 Neapolitan Pizza Mak- ing* $90 May 26 Final Friday: Lupper In A Snap $25 May 26 Date Night: Chef's Seasonal Table $160 May 27 Complimentary Work- shop: Bacon Free admission May 29 Fundamentals II* $180 May 30 Cooking With Fresh Herbs $80 May 31 Learn @ Lunch $19 *Hands On Class **Includes free product ••• Relish Cooking Studio is a boutique gourmet kitchen shop and cooking school. It's located at 56 Regina St. N., Visit www. relishcookingstudio.com or call 519-954-8772. New cookbook feasts on the best that Canada has to o� er ADDING A LITTLE RELISH DONNA-MARIE PYE & MARIA BURJOSKI

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