The Modern Forager IX

Welcome to November, the best month of the year for Ontario Lamb! Usually lamb is associated with spring however in Ontario our season is in autumn. We have been thinking a lot about lamb shanks and slow cooking lately, in fact there are two Bayfield restaurants who serve an outstanding lamb shank entree. Lamb shanks are easy for you to make at home, we recommend going to \
(the online version of Gourmet Magazine) and do a quick search then stop by the store to pick up your own!

Fresh and New at Foragers
Curry Alert #1
We now have a chickpea Indian style curry in our gourmet-to-go section. This smooth curry has a little heat, about a 3 on a 1 – 10 scale. The creamy sauce is thickened with a touch of cream, yoghurt, potatoes and cashews.

Curry Alert #2
Our butter chicken is back with 50 portions in the freezer. We have altered the recipe slightly by using less heavy cream and supplementing with more yoghurt. The finished product is even more silken.

Curry Sidenote
On a recent trip to Toronto, our Curry Chef sent the chief Forager to Little India on Gerrard St E with a grocery list. Our chef was most excited with the ingredients returned and stated that the tandoor seasoning “ is superior to any he has used in Canada and on par with India.” Hurry, and scurry to Foragers for some curry.

Stocks and Reductions
We now have a real chicken stock available for sale in our gourmet-to-go section of the freezer. The chicken stock is made by Foragers and is quite concentrated with flavour. The stock is packed as eight ice cubes so you never have waste.
Also, we will soon have a real demi glace which is what the finest restaurants use for sauce in meat entrees. The recipe is from French master Escoffier and involves a 24 cooking process of veal bone roasting and reduction over low heat. Some uses for demi glace is a sauce for pork/beef roasts or a peppercorn sauce on prime beef cuts such as beef tenderloin.

Looking Ahead at Store Hours
Currently Foragers is open Thursday thru Monday and will remain so until January. In January the store will be closed for a rest and re-open from then onwards.
Should you have any food emergencies that we can solve, usually we are not too far away and happy to help in a pinch.

Keep Foraging,

Sam, Sara & Bill