Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
AU
Pocketmags Digital Magazines
   You are currently viewing the Australia version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Cottage Life > May-19 > Not Just Anothes Saturday Night

Not Just Anothes Saturday Night

THIS IS THE MEAL OF THE SUMMER. SKIP THE HOT DOGS, PEOPLE, IT’S TIME TO GRILL SOMETHING EPIC!
Wood-grilled lobster with spicy herb butter p. 70
Photography LIAM MOGAN

Todd Perrin appeared on Top Chef Canada All Stars in 2017. He is the executive chef and co-owner of Mallard Cottage, in Quidi Vidi Village, St. John’s, NL. He recently opened an eightroom inn, The Inn by Mallard Cottage.

Much ado about mushrooms

Hen of the woods mushroom salad
STYLING: RUTH GANGBAR. PROP STYLING: LAURA BRANSON

You can find maitakes (hen of the woods) year round in many greengrocers in larger centres or in bigger grocery stores. Oyster mushrooms work as a substitute, but I do find the maitakes have an amazing capacity to soak up the smoke. We usually separate them into bite-sized pieces— break them down too small and they could fall through the grill. Larger pieces will char and become bitter before they are cooked through. —M. Stilson

Mike Stilson has been running the kitchen at Woodlot, a small restaurant based around a wood-burning oven, in Toronto, since 2015. It offers two menus, one for meat eaters and another for vegans and vegetarians.

Hen of the Woods Mushroom Salad

This salad is intentionally delicious and accidentally vegan, and combines the smoky lavours of the grilled mushroom with the brightness of pickled beetroot, the freshness of crisp shaved fennel, and the fruity, loral aromatics of toasted wild rice and black walnut, making for a unique experience both in lavour and texture.—M.Stilson

13 cups wild rice

1 Spanish onion, peeled and halved

1 head of garlic, peeled and halved horizontally

1 bulb of fennel, peeled and halved

4 bay leaves

2 strips orange zest

1 carrot, peeled and halved

2 stalks of celery

READ MORE
Purchase options below
Find the complete article and many more in this issue of Cottage Life - May-19
If you own the issue, Login to read the full article now.
Single Issue - May-19
$5.99
Or 599 points
6 Month Digital Subscription
Only $ 5.66 per issue
SAVE
5%
$16.99
Or 1699 points
Annual Digital Subscription
Only $ 3.66 per issue
SAVE
39%
$21.99
Or 2199 points

View Issues

About Cottage Life

Cabin fever! As we dive headlong into spring, our May issue will get you ready for the new season. In this issue: Yannick Bisson’s dream retreat The A to Z of cottage hosting How to throw a party at the lake that’s fun for all ages Chef recipes for epic barbecue feasts An easy DIY host gift you can make Solutions for extra sleeping space How to de-skunk a dog and handle other cottage emergencies Getting your boat’s paperwork shipshape Boating tip! Install an in-line fuel filter for your outboard Pick up the May 2019 issue today!