I jumped on the subway after dropping off the little guy at school and headed to the famous and historical stomping grounds of the Toronto Maple Leafs. Only it’s been converted to the ultimate Loblaws store. If you haven’t been, you should check it out. You’ll want to spend some time here as it is a destination for foodies!
This visit I’ve got a meeting set up with Executive Chef Mark Russell. With the signature tall white chef’s hat, I spotted him as soon as I stepped into the store. Ok, this is serious business.
• 12 Mini Red Skin Potatoes
• 6 Sliced Heirloom Carrots
• 2 kg Corned Beef Pickled Brisket
• 20 Pearl Onions
• 2 Bay Leaves
• 6 Peppercorns
• 1 Head Savoy Cabbage cut into 8
• Place the washed potatoes and carrots in the base of the pot, lay brisket on top and cover with water adding the bay leaves and peppercorns
• Cook for 5 hours
• Add the cabbage and cook for a further 4 hours
• Slice the meat and serve over the vegetables and pour over the juices adding lots of fresh chopped parsley
I also love their in-house coleslaw and asked if I could have the recipe. This healthier version contains no mayonnaise but still has all the flavour!
• Carrots (shredded)
• Raisins or cranberries
• White vinegar
• Maple syrup
• Juice of a lemon
• Grapeseed oil (optional)
• Place shredded carrots and raisins or cranberries in a bowl
• In a separate bowl, whisk vinegar, maple syrup, lemon juice, grapeseed oil & salt & pepper
• Pour vinegar dressing over carrot & dried fruit mixture
• Mix and serve
Add chopped parsley, nuts or seeds
Above the Bakery on the main level of the Loblaws at Maple Leaf Gardens is where you will find the team of chefs preparing fresh, ready-made foods.
Thanks to Executive Chef Mark Russell for the delicious and fun shopping tour at Loblaws, Maple Leaf Gardens! Also for sharing his great tips on including just a few more veggies into our meals!
And how CUTE are these? Baby Cauliflower! I’m soooo pinning this!