Eatdrink Waterloo & Wellington #3 October/November 2018

42 |October/November 2018
eatdrink.ca |@eatdrinkmag
Forest City Cookbook is focused on
community. There’s a special mention of Urban
Roots, a non-profit dedicated to utilizing
underused city space to grow fresh food. Its
goal is to reduce food insecurity by facilitating
the placement of urban farm plots throughout
London. Eatdrink’s Food Editor Bryan Lavery
contributed the cookbook’s foreword and a
summary of local culinary history. His recipe
for Roasted Vegetable Terrine is an ideal way
to bring a variety of these vegetables together
while keeping their flavours and textures
intact. Infinitely variable, it can be served as an
appetizer or main course and tastes as amazing
as it looks.
Alieska Robles’s Forest City Cookbook
connects the dots between all the players in
the local farm-to-table community. It’s the
story of our city and some of the people who
work so hard to make it a special place to be:
producers, educators, suppliers, chefs and
artists. Robles looks at London with fresh
eyes and shows us what we may have missed
in our complacency. Sometimes it takes a new
perspective to make you appreciate how good
we have it.
TRACY TURLIN is a freelance writer and dog groomer
in London. Reach her at tracyturlin@gmail.com
Recipes excerpted from Forest City Cookbook
reproduced by arrangement with the Publisher.
All rights reserved.
Apple Crisp
with Candied Bacon, Bacon Caramel Sauce & Aged Cheese
by JULIANNA GUY WESSELING
Prep: 35 Minutes • Cook: 1 Hour 30 Minutes
Serves 8
Apples • Dessert • Easy
Apple crumble and apple pie
with cheddar have always
been top contenders on my
father’s favourite desserts
list. He would even ask for
them instead of birthday cake!
This recipe quickly became
my family’s “go-to” dessert
but needed a little “extra
something” to be a contestwinning
recipe for submitting
to the Eatdrink magazine
recipe contest. Combining
sweet and peppery bacon with
creamy, salty caramel, and
sharp aged cheese is a twist
on a classic that is sure to
impress!
CRUMB TOPPING
¾ cup flour
1 cup quick oats
¼ cup packed brown sugar
2 Tbsp sugar
½ tsp salt
⅔ cup butter, frozen, grated
love
In a large bowl, mix flour, oats,
brown sugar, white sugar and salt.