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Philip Lago and Mystique Mattai

@chef.souschef

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home cooking made happy ◡̈
we do pr for leftovers. cookbook authors.
contribs @flavour.network @ellegourmet.ca
[email protected] 🇨🇦 toronto-ish

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Too much Halloween candy? Instead of letting all that candy sit in a bowl for the next six months, sort it into three piles and put it to good use! Inspired by @heyjordanpotter

🍪 Baking: Chop up leftover chocolate like Coffee Crisp, Whoppers, Reese’s Pieces and Smarties for cookies, brownies and other sweet treats. Store in airtight containers or freeze for later.

🔥 S’mores: Set aside melty favourites like Aero, Hershey’s and Reese’s Peanut Butter Cups for your next s’mores night.

🏠 Gingerbread Houses: Save colourful candies like Smarties, Twizzlers and gummies for decorating, plus Kit Kats for the roof! Pack everything away until December.

Three future activities, one Halloween haul, and a little less candy staring at you from the kitchen counter.

Save this for when you’re wondering what to do with all that leftover Halloween candy! by @chef.souschef

A little trick, a lot of treats. The scariest part? Sharing 👻 by @chef.souschef

The secret to getting more veggies into your kids’ lunchboxes? Wrap them in a tortilla and add cheese 🧀🍄

These Mushroom Quesadillas are a lunchbox win! Filled with sautéed Canadian mushrooms and plenty of melty cheese, they’re quick to make, easy to pack, and a fun way to add more veggies to the school day. Plus, Canadian mushrooms are grown year-round, so they’re always ready to make their way into your next lunchbox creation.

Because sometimes getting kids to eat their veggies is all about the presentation. And a little melted cheese and mushroom situation never hurt. *ad @mushrooms.ca

Ingredients:
100g cremini mushrooms, sliced
1 tbsp olive oil, plus more if needed
½ tsp adobo, Cajun or taco seasoning
4 tbsp salsa
4 small flour tortillas (4-inch)
1 cup grated cheddar or mozzarella cheese
Sour cream and additional salsa, for serving (optional)

Instructions:
1. Heat a cast-iron skillet over medium-high heat and add the olive oil.
2. Add the mushrooms and sauté for 3–4 minutes, stirring occasionally, until softened and lightly browned. Sprinkle with the seasoning and stir to coat. Add the salsa and continue cooking for 2–3 minutes, until most of the liquid has evaporated.
3. To assemble the quesadillas, divide the cheese evenly among the tortillas, placing it on one half of each. Top with the mushroom mixture, fold the tortillas in half, and press gently to secure.
4. Return the skillet to medium heat. If the pan is dry, add a little more olive oil. Working in batches, cook the quesadillas for 2–3 minutes per side, until golden and crisp, and the cheese has melted. Transfer to a wire rack while cooking the remaining quesadillas.
5. Serve warm with sour cream and additional salsa for dipping, if desired. by @chef.souschef

#AD Growing up, Holidays were always a potluck-style in my family, and my mom was known for bringing the stuffed pasta. So this year, we’re carrying that tradition forward with our own fall version: cannelloni filled with creamy ricotta, baked in a roasted butternut squash and sage sauce and topped with bubbling Saputo Cocktail Bocconcini.

It’s a little different from my mom’s, but that’s the beauty of family traditions. We carry them forward and make them our own. ❤️
What’s the dish that always has to be on your family’s holiday table?

#SaputoCheese #SaputoItsAFamilyTradition #MadeInCanada

Ingredients:
Ricotta Filling
3 tbsp butter
5–6 sage leaves
1 garlic clove
800 g Saputo Traditional Ricotta
1 cup chopped Saputo Bocconcini
⅓ cup Parmesan
1 egg
1 tsp salt
½ tsp pepper

Butternut Squash Sauce
1 small onion, diced
2 garlic cloves, chopped
4 cups cubed butternut squash
2 cups chicken stock
½ cup heavy cream
½ cup Parmesan
1 tsp salt
½ tsp pepper
Pinch nutmeg

Assembly
250 g dried cannelloni
200 g Saputo Bocconcini
½ cup Parmesan
1 tbsp chopped sage
Black pepper

Instructions:
1️⃣ Brown butter over medium heat. Add sage and garlic and cook for 30 seconds. Remove, finely chop and reserve the brown butter.
2️⃣ Mix sage and garlic with the Ricotta, Bocconcini, Parmesan, egg, salt and pepper. Refrigerate.
3️⃣ Return brown butter to medium heat. Cook the onion for 5 minutes. Add garlic, squash, salt, pepper and nutmeg; cook for 5 minutes. Add stock and simmer for 20–25 minutes, until tender.
4️⃣ Blend until smooth. Stir in cream and Parmesan and keep warm.
5️⃣ Heat oven to 350°F. Boil cannelloni for 3 minutes; drain.
6️⃣ Spread sauce in a baking dish. Pipe filling into cannelloni and arrange in one layer. Cover with sauce and top with Bocconcini, Parmesan and sage.
7️⃣ Cover and bake for 30 minutes. Uncover and bake for 15 minutes, until bubbling and golden. Finish with black pepper.🫑 by @chef.souschef

If pumpkin cheesecake and a brownie had a baby you’d get this! Rich and fidget with just the right amount kg pumpkin, these Pumpkin Swirl Brownies are sure to be a hit this Thanksgiving and beyond! 🎃

Ingredients:
Pumpkin Swirl
½ cup (115 g) cream cheese, softened
¾ cup (180 g) pure pumpkin purée
¼ cup maple syrup
½ tbsp pumpkin spice
½ tsp vanilla extract
Pinch of salt

Brownie Batter
250 g salted butter
300 g chocolate chips
1 cup packed brown sugar
1 tsp vanilla extract
4 large eggs, lightly beaten
⅓ cup cocoa powder
⅔ cup all-purpose flour
Pinch of salt
Flaky sea salt, for finishing by @chef.souschef

Apple picking season isn’t over until you’ve turned a bag of Ontario apples into Homemade Apple Cider 🍎 Made with a mix of sweet and tart Ontario apples, cinnamon, star anise and allspice, this cider slowly simmers until the apples break down and all that fall flavour makes its way into the pot. No peeling, no coring and no added sugar needed.

Look for the Ontario-grown label at grocery stores and farmers’ markets, grab a mix of your favourite varieties and put a pot on the stove.

Serve it warm on a cool fall day or keep a jar chilled in the fridge. Bonus: your house is going to smell incredible *ad @producemadesimple

Ingredients:
10–12 medium Ontario apples (about 1.7–2 kg / 4 lb)
10 cups of water, or more to cover
1 cinamon stick
1 star anise
2-3 allspice berries
Pinch salt

Instructions:
1. Wash the apples and remove the stems. Cut into rough 1-inch chunks, leaving the skins and cores intact. Place the apples in a large, heavy-bottomed pot.
2. Add the water, cinnamon stick, star anise, allspice and salt.
Place over medium-high heat and bring to a boil. Reduce the heat to maintain a gentle boil and cook for 45–60 minutes, stirring occasionally, until the apples are very soft.
3. Reduce the heat to low, cover and simmer for an additional 2 hours, stirring occasionally. The apples should be completely softened and beginning to break down.
4. Remove from the heat and lightly mash the apples to help release their juices.
5. Strain the cider through a fine-mesh sieve, gently pressing the apples to extract as much liquid as possible. Discard the solids.
6. Serve the cider warm, or let cool to room temperature before transferring to airtight jars or containers and refrigerating. by @chef.souschef

Pumpkin season but use a blow torch 🔥 this Pumpkin Créme Brûlée has a silky pumpkin custard, warm fall spices, and that perfectly crisp caramelized sugar top you get to crack into with a spoon. Basically, everything we want from an October dessert.

Ingredients:
1 ¾ cups heavy whipping cream
1 vanilla bean (or 1 tsp vanilla)
¼ cup maple syrup
1 cinnamon stick (or ¾ tsp ground)
3 thin slices ginger
Pinch cloves, allspice, nutmeg, and salt
4 egg yolks
¼ cup sugar + additional for brûlée topping
⅓ cup pumpkin puree

Instructions:
1. Preheat the oven to 300°F.

2. Bring cream, maple syrup, vanilla, cinnamon, ginger, clovers, allspice, nutmeg, and salt, to a simmer, stirring occasionally. Remove from heat, cover and set aside for 15 minutes.

3. In a mixing bowl, whisk egg yolks, sugar, and egg yolks until smooth and creamy. While continuously whisking, slowly pour in the cream until combined. Strain through a sieve, into a large measuring cup.

4. Arrange 4 ramekins in a baking pan or roasting pan. Carefully pour an equal amount of the pumpkin creme into each ramekin. Place the pan onto the oven’s centre rack and carefully pour hot water into the pan, about halfway up the sides of the ramekins.

5. Bake for 35-40 minutes, until the centres are just cooked and jiggle when shaken. When ramekins are cool, remove from the pan and place in the fridge until cold and set, about 2 hours.

6. Sprinkle about 2 teaspoons of sugar onto each creme brûlée. Using a kitchen torch, glaze the sugar until a glassy top forms.

#crèmebrûlée #pumpkinrecipes #canadianthanksgiving by @chef.souschef

October 🤎 by @chef.souschef

Ontario pear season deserves more than a few lunchbox appearances and this Homemade Pear Butter proves it🍐

Slow-cooked with maple syrup, ginger and cinnamon, this pear butter captures everything we love about fall in one jar. Ontario Bartlett pears bring natural sweetness and plenty of juicy pear flavour, while a long, gentle simmer transforms them into a deeply caramelized spread.

Look for the Ontario-grown label at grocery stores and farmers’ markets, then make a batch for toast, oatmeal, cheese boards or gifting. It’s the perfect way to extend pear season. *ad @producemadesimple

Ingredients:
5 lbs ripe Ontario Bartlett pears (10-12 pears)
½ cup water
⅓ cup maple syrup
¼ cup lemon juice
2 tbsp fresh chopped ginger root
1 ½ tsp cinnamon
Pinch salt

Instructions:
1️⃣ Wash the pears and cut into rough 1-inch chunks, removing the stems and seeds. Place the pears in a large, heavy-bottomed pot, such as a Dutch oven or stockpot.
2️⃣ Add the water, maple syrup, lemon juice, ginger, cinnamon, and salt.
3️⃣ Place over medium-high heat and bring to a boil. Reduce the heat to maintain a gentle simmer and cook for 30 minutes, stirring occasionally, until the pears are very soft.
4️⃣ Remove from the heat and blend with an immersion blender until completely smooth. Alternatively, carefully transfer the mixture to a high-powered blender and blend in batches until smooth.
5️⃣ Return the pear mixture to the pot and place over low heat. Partially cover with a lid, leaving it slightly ajar to allow moisture to escape. Cook for 2 to 3 hours, stirring occasionally and more frequently as the mixture thickens, until the pear butter is caramel-coloured and has reached a thick, spreadable consistency.
6️⃣ Remove from the heat and allow to cool before transferring to a clean jar or airtight container. Store in the refrigerator.

👨🏻‍🍳👩🏽‍🍳 Chef’s Tip: As the pear butter reduces and thickens, stir it more frequently, especially during the final 30–60 minutes, to prevent it from catching on the bottom of the pot. by @chef.souschef

It’s Saturday Platter Day and now that we’re back into the rhythm of school, activities and busy weekdays, we’re making weekend snacks a little more fun 🌈🍓🥒

We built this rainbow platter with colourful fruits and veggies, then added some of their favourite snacky things like yogurt pretzels, breadsticks and hummus for dipping. Everyone gets to pick, dip and build their own plate.

It’s an easy way to offer plenty of variety, introduce different colours, flavours and textures, and keep fruits and veggies front and centre without making a big deal about it. Because filling #HalfYourPlate during snacking can be fun too. 🌈 #ad @halfyourplatecanada by @chef.souschef

She has one job. And approximately six weeks to do it. 🎃 @lecreusetcanada by @chef.souschef

Dijon Cabbage and Sausage on repeat!

Ingredients:
2 tbsp olive oil, divided
1 small head cabbage, cut in 6 wedges
6 sausages
1 large onion, thinly sliced
3 cloves garlic, finely chopped
¾ cup chicken stock
3 tbsp apple cider vinegar
3 tbsp Dijon mustard
1 sprig thyme
1 bay leaf
Salt and pepper, to taste
Fresh chives, chopped (for garnish)

Instructions:
1️⃣ Preheat oven to 375°F.
2️⃣ Heat 1 tbsp olive oil in a large skillet or braiser over medium-high heat.Add cabbage wedges, cut side down, and cook for 5–6 minutes until deeply charred. Flip and cook another 4–5 minutes. Transfer to a plate.
3️⃣ In the same pan, add sausages and cook, turning occasionally, until browned on all sides (8–10 minutes). Transfer to the plate with the cabbage.
4️⃣ Reduce heat to medium. Add remaining 1 tbsp oil, then onions. Cook 3–4 minutes until softened. Add garlic and cook 1 minute more. Pour in chicken stock, scraping up any browned bits. Stir in vinegar, Dijon, thyme, and bay leaf. Bring to a simmer and cook 2–3 minutes, until slightly reduced.
5️⃣ Return cabbage to the pan and spoon sauce over and between the leaves. Nestle sausages in between. Transfer to the oven and roast for 25–30 minutes, until cabbage is tender.
6️⃣ Discard thyme and bay leaf. Top with fresh chives and serve. by @chef.souschef