Sending Off Summer
Tomatoes On the BBQ?!
I love tomatoes - like, really love them. We spent the end days of September canning a million tomatoes to store for the winter - a daunting task that leaves me feeling enormously satisfied and excited for the amazing Fall and Winter dishes that lay ahead. One of my absolute favourite meals, on a chilly Winter evening, is this Tomato & Saffron Risotto with Basil Cream - a dish universally embraced by everyone in my family, even my picky children who wouldn't give veggies a second glance otherwise.
Don’t let the word risotto intimidate you - take your time with this recipe and show it who’s boss - the results will be mind-blowing! Enjoy!
Well hello there!
The growing season in Ontario is short and each fruit and vegetable has a preciously small window of time to grace our plates. Fresh-out-of-the-garden tomatoes are possibly my favourite thing to eat - out of hand, in a sauce or roasted with its comrades over a smokey barbecue.
Tossing a tomato on the barbie probably isn't the first thing you'd think of while brainstorming the perfect summer salad but let me teach you my ways, friends. You'll quickly become addicted to smoked tomatoes and you'll also perfect "smoking veggies on the barbecue for beginners" with this simple but, insanely delicious recipe.
Hi everyone! Welcome to “Eat with Matt DeMille”! My name is Matt DeMille and I want to cook with you! You don’t really have to eat dinner with me, in the literal sense, but we WILL cook together with up to 11 of your closest friends and then I’ll serve you a feast, family style, in the comfort of your own space! (Too many exclamation marks?)
So this is how it works. We have a beautiful, seasonal menu that’s always changing with lots of different options for mains, sides and desserts (and a few secret menu items in between).