{"id":1610689,"date":"2022-09-28T17:40:52","date_gmt":"2022-09-28T21:40:52","guid":{"rendered":"https:\/\/divine.ca\/?p=1610689"},"modified":"2022-09-28T17:40:52","modified_gmt":"2022-09-28T21:40:52","slug":"traveling-taste-buds-dog-and-tigers-mushroom-caesar","status":"publish","type":"post","link":"https:\/\/divine.ca\/en\/traveling-taste-buds-dog-and-tigers-mushroom-caesar\/","title":{"rendered":"Traveling Taste Buds: The Dog and Tiger’s Mushroom Caesar"},"content":{"rendered":"

Traveling Tastebuds<\/a> is taking you to Toronto’s Little Italy for a farm-to-table experience. The Dog and Tiger Kitchen & Bar<\/a> recently transitioned its menu from pub fare to a farm-to-table chef-led culinary destination. Newly hired Executive Chef, Thomas Salvo, has carefully curated the reimagined menu, bringing together regional farms, butcheries, fisheries, breweries, and wineries to create an elevated local dining experience.<\/p>\n

Whether you are visiting Toronto for the first time or have enjoyed everything that the city has to offer on frequent visits, Little Italy is always a must visit area. Also known as College Street West, it has great restaurants (including The Dog and Tiger), lively bars and is close to Kensington Market. <\/p>\n

We were lucky enough to receive one of The Dog and Tiger’s delicious plant-based, gluten free recipes to share with you. Their mushroom Caesar has all flavours and textures of a traditional Caesar salad but uses black garlic and nutritional yeast to replace regular garlic and Parmigiano. The fried potato crumble adds crouton texture without the gluten. Grilling the romaine adds another depth of flavour to the mushroom Caesar.<\/p>\n

Black Trumpet Caesar:<\/h2>\n

100g Black Trumpet mushroom (any mushroom can be used)
\n30g Black Garlic
\n50g Shallot
\n15g Kozlik Daily Dijon
\n50g Nutritional Yeast
\n200g Sherry Vinegar
\n600g Canola Oil<\/p>\n

Slice the shallots and rough chop the black garlic. Saute mushrooms and shallots until
\ncooked, 5-10 minutes. Combine the rest of the ingredients in a blender and blend until
\nsmooth. Slowly emulsify with oil. Season.<\/p>\n

Potato Crumb:<\/h2>\n

800g Potato
\n400g Water<\/p>\n

Peel and cut the potato to about a 1\/2 inch dice, doesn’t need to be perfect. Combine in
\nblender with water, blend until you have a coarse sand consistency. Strain out the water
\nand rinse the potato of all the starches. Place potato in a dry towel and squeeze out any
\nexcess water. Fill a large rondeau with 2inches of canola oil. Heat the oil to 350degrees
\nand fry the potato in small batches whisking the potato to break it up. Fry until golden
\nbrown. Drain onto paper towel and season with salt.<\/p>\n

Tempura Batter:<\/h2>\n

100g Chickpea Flour
\n100g Potato Starch
\n250g Club Soda
\n10g Baking Powder
\n10g Salt
\nHerb Mix:
\n20g Parsley
\n20g Dill
\n20g Tarragon
\n20g Chive<\/p>\n

Finely Chop and combine.<\/p>\n

To Plate You Will Need:<\/h2>\n

Mushrooms: Hen of the woods, King Oyster, Beech, Oyster (or any of your favourites).
\nRomaine Hearts (1 will yield 2 portions)<\/p>\n