Monday - Friday 10 am - 6 pm
Saturday - 10 am - 5 pm
Sunday - closed

Now that Sandy and Caroll have joined the dana shortt gourmet team, we've decided to expand our store hours to better suit the needs of our customers.

The store will now be open on Mondays, and we will be open at 10 a.m. (instead of opening at 11 am) and we are open on Saturdays until 5 pm (instead of closing at 4 pm). The shop will remained closed on Sundays.

Hope to see you in the shop soon!

panzanella salad (inspired by our visit to mario batali's BABBO restaurant)

Panzanella (pahn-zah-NEHL-lah) salad is a delicious Italian bread salad made with tomatoes, red onion, basil and olive oil.

ingredients:

• 3/4 lb baguette (day old is best), cut into rough 1.5 " chunks (about 6 cups)
• 3 large tomatoes (heirloom, if available), cut into 1.5 " chunks
• 1/4 cup thinly sliced red onions
• 1/2 cup sliced, seeded cucumbers
• 1/3 cup fresh basil, torn into smallish pieces
• 3 tablespoons sherry vinegar (or sub red-wine vinegar)
• 1/3 - 1/2 cup extra virgin olive oil (I like RALO brand the best)
• salt and pepper, to taste

method:

In a serving bowl, toss together all of the ingredients. Season to taste with salt and pepper.

Note:

I also love olives (any kind will do) in my panzanella. I find that quite a few people do not like olives, so I usually serve them on the side.

• feature quesadilla (10")
• southwestern chicken casserole (serves 4)
• toasted almond salad dressing (250 ml)
• double chocolate mocha brownies (8 large brownies)

  $55.95, plus applicable taxes

“cottage cuisine” package - large
(3 appetizers, 2 lunches, 2 dinners, 2 desserts, 1 light breakfast and 1 brunch for 4-5 people)

• 1/2 lb wedge of "yummy foods" sun-dried tomato and pesto cheese torte
• box of haute cuisine crackers
  (for cheese)
• family size southwestern chicken casserole (serves 4)
• toasted almond salad dressing
  (250 ml)
• double chocolate mocha brownies
  (8 large brownies)
• wheel of ready-to-bake signature scones (8 large scones)
• lemon curd for scones (4 oz)
• 2 feature quesadilla's (10 " each)
• 1/4 lb bag of our red wine and black pepper biscotti
  (savoury biscotti for cheese)
• 1/4 lb log of "yummy foods" cream cheese, chili, maple, pecan and ice wine torte
• 1/4 lb bag of our secret spiced nuts
• pulled pork pot pie (serves 4-6)
• classic caesar salad dressing
• "dufflets" oversized dessert tart (serves 6)
• ready to bake cinnamon buns with cream cheese icing (8 buns)
• feature quiche (serves 4-6)

$199.95, plus applicable taxes

“bountiful brunch” package

• wheel of signature scones
• lemon curd for scones
• feature quiche
• your choice of jar of jam OR devon crème
• ½ lb jar of fresh granola

  $49.95, plus applicable taxes

“baking bundle”

• wheel of ready-to-bake signature scones
• 8 ready-to-bake cinnamon buns
• lemon curd for scones

  $45.95, plus applicable taxes

“best-of dana shortt gourmet”

• toasted almond salad dressing
• caesar salad dressing
• wheel of signature scones
• feature quesadilla
• 4-portion cashew chicken curry OR southwestern chicken casserole
• 1/4 lb pinot noir and black pepper biscotti
• 1/4 lb secret spiced nuts
• slab of double chocolate mocha brownies
• 1/4 lb wedge of yummy foods sun dried tomato and pesto cheese torte

  $99.95, plus applicable taxes

whipping cream

To whip cream successfully in such hot and humid weather, pour the cream into a bowl and place it (along with your whisk or beater) into the freezer for 10-15 minutes before whipping.

strawberries, cherries, plums, apricots, raspberries...

Try raspberries with a splash of heavy cream....try strawberries on top of baked brie (see our June newsletter for our recipe)...or make an easy and rustic crostata with plums and apricots...

tomatoes, eggplant, peppers, zucchini, beans, radishes, peas, beets, cucumbers, carrots, lettuce....what ISN'T in season???

Try making this traditional vegetable tian (a Provencal dish of gratineed mixed vegetables)

Credit goes to Ina Garten (a.k.a. "the barefoot contessa") - this recipe is from her fabulous "Barefoot in Paris" cookbook.

ingredients:

• good quality olive oil
  (I like RALO brand the best)
• 2 large yellow onions, thinly sliced
• 2 garlic cloves, minced
• 1 lb russet potatoes, peeled and sliced into 1/4 " rounds
• 3/4 lb zucchini, unpeeled and sliced into 1/4" rounds
• 1 1/4 lbs tomatoes, sliced into 1/4" rounds
• 1 tablespoon fresh thyme
• 2 oz grated gruyere (swiss cheese)
• 1 tsp salt
• pepper, to taste

method:

Preheat the oven to 375 F.

Brush a 9 by 13 by 2" baking dish with olive oil.

In a medium saute pan, heat about 2 T. of olive oil and cook the onions over med-low heat for 8-10 minutes or until translucent.

Add the garlic and cook for another minute. Spread the garlic-onion mixture on to the bottom of the baking dish.

Layer the sliced tomatoes, zucchini and potatoes alternately on top of the onions (fit them together tightly to make one layer).

Sprinkle with salt, pepper and thyme leaves. Drizzle with a tablespoon of olive oil.

Cover the dish with aluminum foil and bake for 35-40 minutes or until the potatoes are tender.

Uncover the dish, sprinkle the gruyere on top and bake for another 20-30 minutes or until the cheese has browned. Serve warm.

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My mom and I spent Canada Day weekend eating our way through many of new york city's finest food shops and haute restaurants!

Here's a synopsis of what we tasted (we shared appetizers/small portions of everything so that we could experience as many flavours as possible...without all of the guilt!) We literally didn't stop - in between all of the eating, we walked everywhere - we went to the "Bodies" exhibit, took the uptown and downtown loop tours, went to Battery Park, Chelsea, the Meatpacking District, took a Staten Island Ferry ride, and of course... did a little shopping!

saturday's lunch

We went to Little Italy and dined alfresco - we shared a delicious antipasto platter (salami, prosciutto, marinated mushrooms, eggplant, provolone) and fresh bread with a wonderful olive oil/herb/asiago bread dipping sauce.

saturday's dinner

We went to Alfredo's of Rome - an Italian restaurant with a Japanese flair (I know, I know, it sounds weird but it works!)

We shared the most interesting tempura - lightly fried calamari, shrimp, bell peppers and green apple. We also split 5 pieces of "Italian sushi"

• smoked salmon and buffalo mozzarella rolls with lemon oil, arugula and pink peppercorn
• prosciutto, fig and gorgonzola rolls
• smoked Sicilian tuna with avocado and mint
• lobster stuffed calamari with avocado sauce
• zucchini rolls with ricotta cheese and raisins

After dinner, we went to the top of the Rockefeller Center to the Rainbow Room for a nightcap. Mom had an old fashioned martini and I had the best chocolate martini I've ever tasted. I'm considering writing to Bon Appetit magazine to see if they will share the recipe with me (there is a section of the magazine called RSVP and they try to track down recipes for readers). What a night!

sunday's breakfast

We walked to Amy's Bread in Chelsea and shared a sour-cherry scone and bittersweet chocolate sourdough bread twist.

Then we walked to the Chelsea Market Building (US headquarters of the Food Network) and checked out all of the various food shops - Eleni's Bakery, Fat Witch Brownie Bakery, Frank's Butcher Shop, The Lobster Place, Sarabeth's and more....we didn't get to eat anything because we were still full from breakfast! Along the way, we stumbled across "Billy's Bakery" (I've read about this place in a million food magazines) - it smelt soooo good in there, we wished we were hungry so that we could have tried something!

sunday lunch
(if you want to call it that!)

We took the downtown loop tour, visited Battery Park, went to Ground Zero, hopped on the Staten Island Ferry...long story short, it was about 4 p.m. before we even had a chance to eat something. By that time, we were so hungry that we didn't want to wait at a table so we just shared some (yummy) peanut butter gelato.

sunday dinner

We had drinks at the Budda Bar, and then went to eat across the street at the Spice Market (of Jean-Georges Vongerichten's fame). We shared the spicy black pepper shrimp with sun-dried pineapple and the most amazing chili crusted short ribs on egg noodles with pea shoots. Yum, I am drooling just thinking about it! We had a night cap on the rooftop terrace of the Gansevoort Hotel (such a cool spot - if you are going to NYC, definitely check this place out!)

monday breakfast

We had coffee and yogurt with fruits at a local cafe...I think we were still a little full from the night before!

Mid morning, we stopped to check out Eli Zabar's EAT cafe on the upper east side - we had some good coffee and checked out his food store.

monday lunch

We shared a simple salad at the Trump Tower Cafe - spring mix with marinated beans, artichokes and a honey mustard dressing. We kept it light because we knew we were going to Babbo for dinner.

monday dinner

We went to Babbo (Mario Batali's restaurant in Greenwich Village). The chef surprised us with an amuse bouche of chickpeas with crushed olives and herbs on crostini. We shared 2 pasta's - the first was a fresh pea and mint stuffed ravioli with spicy lamb ragout and the second was (my favourite) a potato gnocchi with braised oxtail (serve me anything braised and I'm a happy camper!) The chef treated us (again) to a small plate of traditional Italian cookies. The decaf coffee was wonderful as well (as was the barolo!)

tuesday breakfast

We went to Bouchon Bakery (Thomas Keller's bakery - he also owns "The French Laundry" in Napa Valley - my goal is to get to eat there one day!) We shared the most amazing almond croissant with fresh raspberry and a vanilla scone with homemade preserves. Great coffee too. The bakery is in a high end mall and overlooks Columbus Circle. We then made our way to various food shops (no eating, we were too full) - we went to the famous "Zabar's", Fairway Market and Celedian food shops.

tuesday lunch

We went to Balthazar (an authentic French bistro) and shared soft shell crabs with a browned butter lemon almond sauce and roasted asparagus. We treated ourselves even further by sharing the pineapple upside down cake with pina anglaise and coconut sorbet.

We left Balthazar and took a cab to the airport...it was a wonderful trip full of special memories.

We've added some fantastic new shortbreads to our line of retail gourmet food products. Toronto based "m & g kitchens" offers both sweet and savoury shortbreads - we sell the following varieties in our shop:

• chai shortbread (my fav!)
• buttercrunch shortbread (Caroll's fav!)
• moroccan spice
• herbes de provence
• chocolate hazelnut

I love the tiny size of the shortbread (about the size of dice - the savoury flavours make a light and easy appetizer and the sweet varieties are perfect when you need a little something to satisfy your sweet tooth!

The shortbread come in 150 gram packages and retail for $7.99.