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Photo courtesy Bosa Foods
Photo courtesy Viaplay Streaming
Photo courtesy Italian Kitchen
Our City Tonight
By Jim Gordon and Leeta Liepins
Published 1:29 PST, Fri November 24, 2023
Spotlight on FOOD & A MOVIE
The Holiday Gift – The Pandoro Christmas Tree
Holiday parties, and the right gift to bring or serve, can be a challenge. On a recent episode of Our City Tonight we were introduced to a layered Italian cake from BOSA FOODS called The Pandoro Christmas Tree. Instructions and all the ingredients are available at both BOSA locations, including the Dolci Pandoro di Verona cake (or dessert bread), and making it at home is much easier than it looks. BOSA also offers a wide variety of other dessert breads, cakes and gifts baskets that will surely make your holiday offering unique and appreciated.
bosafoods.com
The Home View – Börje: The Journey of a Legend
If you have been to a Canucks game when the Toronto Maple Leafs are in town, it’s easy to spot the legion of fans this legendary team has. And if you grew up a Leafs fan during the 70’s and 80’s, a new, six episode drama about one of their biggest “imported” stars may be of interest. Börje: The Journey of a Legend tells the story of the late Börje Salming (he died of ALS in 2022), who spent 16 years with the Toronto Maple Leafs, was the first European player inducted into the Hockey Hall of Fame, broke numerous records, and paved the way for countless Europeans to forge careers in the NHL. Valter Skarsgard and Jason Priestley star. For more information check out Viaplay, a superb, new entrée to North American streaming, at viaplay.com
The Meal at Home – Squash gnocchi with Gorgonzola cheese
Rainy, autumn weather, and with that comes a desire for seasonal “comfort food”. Matteo Fontana, Executive Chef at Italian Kitchen, offers a culinary suggestion that is delicious but also not difficult to make at home. “Squash and nuts are to me the main symbols of autumn,” Fontana tells us, “and this dish is about bold flavours, with the sweetness and nuttiness of the squash, the aroma of the sage, the texture of the nuts, all bound together by the funky creaminess of the Gorgonzola.”
350 g squash
(Fontana uses kabocha as he like the bold flavour, the nuttiness & it’s nice and sweet)
1 egg
135 g AP flour
a pinch of thyme
2 cloves garlic
2 floz extra virgin olive oil
1 pinch nutmeg, salt & pepper to season
4-5 leaves of sage
2 knobs, unsalted butter
100 g Gorgonzola cheese
100 ml homo milk (additional)
50 g walnuts
1 tbsp maple syrup
1 tsp sugar
1/4 tsp chillipowder and a pinch kosher salt
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