An updated and revised edition of the cookbook is now available for free download and the first three episodes of the second season of Market to Table are now on YouTube for all to enjoy.
With the completion of the first three episodes of the second season, we have been given the files of the show by Bell Media and have uploaded them to YouTube. Here are the links:
Market to Table Episode 7 with Chef Dan Frenette
Dan takes his favourite pasta dishes, gnocchi and carbonerra and combines them into a mouth-watering butternut squash and stracchino gnocchi. Join Dan at The Stop Farmers’ Market at Wychwood Barns in Toronto to learn more about his carefully picked ingredients. Then step into his kitchen and discover how you can replicate this delicious and beautiful meal.
Market to Table Episode 8 with Chef Dan Frenette
Dan takes you on another culinary adventure showing how to cook the juiciest crackling skin capon and carrot risotto. Start by visiting the Toronto’s world-famous St Lawrence Market to shop for all the ingredients before heading into the kitchen to see how to put it all together and plate it beautifully.
Market to Table Episode 9 with Chef Dan Frenette
Dan makes one of his favourite comfort foods, but with a twist – braised bison short rib cottage pie. First, he shops at Toronto’s weekly St Lawrence Farmers’ Market for bison and root vegetables before heading to the kitchen to prepare the dish in several stages.
If you haven’t watched the shows in fabulous 4K resolution, four times better than high definition, on Bell Media’s Fibe TV1 video on demand channel, here’s your chance to check the shows out in very good quality HD format. You’ll see why we think Dan has tremendous promise as an on-camera performer and how he takes to the role with his friendly and charming manner. Plus, he’s a heck of a chef, as his recipes on the show and in the book attest.
Meanwhile, the newest edition of The Cookbook, version two of the work in progress, are available here: MARKET TO TABLE THE COOKBOOK ONLINE VERSION TWO FINAL. We’ve printed up a few hard copies for very good and tolerant friends to read for comment, to find plain old typos and make content and formatting suggestions. They are also trying out recipes at random to ensure they really do work out as promised.
Some of the suggestions from the initial read have been incorporated, but if your suggestion didn’t make it on this cut, please don’t be offended. There’s going to be at least one more version before we have a book we can feel confident is ready for mass market. One of the decisions we have to make is whether to aim for a printed market or an e-book market and your comments on that subject are welcome too.
In addition, there are two new chapters, previously promised but missing: Veggies and Baking and Puddings.
Please use the “your comment” feature at the top of this blog, so everyone can see what you are saying. All comments are screened before they go live, so don’t worry if you want to pass on personal comments. I will edit the rude bits out!
And here’s a bonus.
The other day, I was planning brunch and realized I didn’t have quite enough eggs for everyone to have two, so rather than fall back on the old standbys of scrambled eggs or omelettes (excellent recipes in the book, by the way), I thought I would try mini-frittatas made in a muffin tin.
They worked out so well, served with a green salad on once occasion and sautéed potatoes on another, that I’ve not only included the recipe here as a bonus, but also squeezed the recipe into the second version of the cookbook.
Perfect for a summer long weekend!
- 6-8 eggs
- 100 g Greek yoghurt
- 100 g goat feta
- ¼ finely grated Parmesan
- 1-2 spring onions
- 1 cup cooked vegetables (optional)
- Salt and pepper
- 100 g smoked salmon or gravlax
- Cherry tomatoes
Preparation and cooking
- Preheat the oven to 180°C / 355°F.
- Mix eggs and Greek yoghurt together in a bowl. Season with salt and pepper.
- Chop the onions finely and add to the bowl, along with the crumbled goat feta and grated Parmesan.
- Butter a muffin tin with six compartments. OPTION: Chop up and add any left over green vegetables, such as peas, green beans, spinach, broccolini, broccoli heads, apportioning them evenly in the cups.
- Pour the egg and cheese mixture into them, dividing equally. If you have added cooked veggies, shake the pan gently to ensure the eggs gets to the bottom of each cup.
- Bake for 20 mins until the eggs are cooked through.
- Garnish with strips of smoked salmon and halved cherry tomatoes and a sprig of parsley and serve immediately. TIP: Mini-frittatas keep well in the fridge overnight in a sealed container for use with a salad the next day. Just give them 30 secs on high in the microwave to warm them up.
Categories: Market to Table