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Vancouver Sun
01-07-2025
- Business
- Vancouver Sun
Hintonburg pasta shop makes an unusual Ottawa poutine — and it's a hit
1314 Wellington St. West, Hours: Monday to Friday, 9:30 a.m. to 6 p.m.; Saturday, 9 a.m. to 6 p.m.; Sunday, closed (Store); Monday to Saturday, 11 a.m. to 3 p.m. (X-Press Counter) Accessibility: Wheelchair-accessible entrance Before it became a customer favourite, the gnocchi poutine at Parma Ravioli began as a roadside memory between father and daughter. Carlo Zucconi, co-owner of Parma Ravioli, knew the gnocchi at his pasta shop in Hintonburg was good — so good that many local Italian restaurants bought it wholesale. But the idea to load it with cheese and gravy came from thinking back to summer visits at the family cottage. Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. 'My daughter Elisa always loved poutine,' he said. 'When she was younger, we'd get fries from a pataterie in Masham . One day I said, 'You know what, why don't we do a version?'' The result was a pan-fried potato dumpling, golden on the outside and light in the middle, topped with curds, mozzarella and gravy. 'We had an overwhelming response. Everybody who tried it loved it,' Zucconi of the best-selling comfort food . Inside the Wellington West store, the dish has become a Canadian-Italian fusion that respects certain rules. 'You can't call it poutine unless there's gravy,' Zucconi said. 'Otherwise, call it something else.' Even his brother Giuliano — a traditionalist and the shop's lead chef — came around after tasting it, he said. The family comes from Parma, a gastronomic region in Italy known for prosciutto and Parmigiano-Reggiano. 'If you don't know how to cook up there, they probably ship you out,' laughed Zucconi. Carlo was born in Canada, his brother in Italy, keeping their shop true to technique, but unafraid to improvise at times. The poutine isn't the only deviation from Italian canon. Parma Ravioli also sells chilled pasta dishes and pizza variations that might receive side-eye from some nonnas. 'In Italy, pasta salads are kind of a no-no,' Zucconi said. 'Same with pesto on pizza. But people love them here.' Still, the shop's reputation rests on foundational dishes like meat lasagna and fresh pasta made without filler. Zucconi estimates their gnocchi is 80 to 90 per cent Yukon Gold potato, mixed by hand in a process he compares to 'how moms make it.' Large-scale commercial producers, he said, rely on machinery and potato flakes, which yield a denser result. 'You're going to get that harder, almost bullet-texture type gnocchi,' he said. The shop sells about 200 kilograms of gnocchi a week, even in summer. At one point, when their machine broke down and they briefly supplied gnocchi made in Montreal to fill the gap in production, a regular customer noticed the difference immediately. 'It was the first time anybody came back and said, 'what did you do to your gnocchi?'' Zucconi recalled. The frozen gnocchi has a following, too. At checkout, one longtime customer was restocking her freezer with bags of gnocchi and cannelloni. She has been buying Parma's gnocchi for more than 20 years — long before it was available frozen — and makes the trek from downtown when her supply runs low. 'It's velvety,' she said. 'I don't know if they roast their potatoes, but it holds the sauce better.' She used to make ricotta gnocchi from scratch. These days, she doesn't bother. The potato version from Parma Ravioli is her go-to, especially when guests are coming over. Everything at Parma is made with a strict four- to five-day rotation window for retail items. The staff includes up to 25 people during peak seasons, supplying three business streams under one roof: retail, wholesale and a hot Express Counter. Their lasagna, cannelloni, sauces and even salad ingredients are all made in-house. The eggplant parmesan is gluten-free, the pasta fillings use minimal breadcrumbs and the meat is prepared the same day it's delivered. People like that we're here, that it's consistent, that it's good. The business was founded in 1984, and Carlo and his brother bought it a decade later. He was in construction at the time, and Giuliano had just closed his restaurant. 'I was finding it physically hard,' Zucconi said. 'Your body takes a hit (in that business). This was a chance to build something together.' They supplied Farm Boy during its early days, expanding slowly but deliberately over the years, and resisting pressure to scale up or franchise. 'We didn't grow too fast. There's more of our love going into it (today) because we didn't get swallowed up,' he said. The gnocchi poutine has been on the menu for almost a year, and word of mouth keeps bringing in new customers. 'I think people like that we're here, that it's consistent, that it's good,' said Zucconi. He recommends newcomers take a full lap of the store. 'It's not big, but walk the U,' he said. 'Don't just go straight to the lasagna. There's stuff you'll miss. Maybe it's the fresh sauces or the frozen fig ravioli. Maybe it's the gnocchi.' Odds are, it's the gnocchi, perhaps with a ladle of gravy on top. smisenheimer@ For more smart picks and offbeat stories from around the city, subscribe to Out of Office , our weekly newsletter on local arts, food and things to do.
Boston Globe
13-05-2025
- General
- Boston Globe
Recipe: Celebrate spring with a super green soup of asparagus, spinach, leeks, and peas
Serves 6 The color and taste of spring are more than welcome right now. This soup is so green it's almost startling. The bright color comes from spinach, peas, and asparagus. Start by making a quick stock from the woody ends of the asparagus. Saute leeks in olive oil, add potatoes, and the stock, and simmer until tender. Then the colorful green trio goes into the pot, and it all winds up in a blender to turn it into a smooth, creamy soup without any cream. Sprinkle bowls with crunchy toasted almonds and a few snipped fresh herbs. ¼ cup sliced almonds 1½ pounds fresh asparagus, well rinsed 4 cups chicken stock 4 cups water Salt and pepper, to taste 2 tablespoons olive oil 2 large leeks, white and green parts, halved lengthwise, thinly sliced, and well rinsed to remove sand 2 medium Yukon Gold or other yellow potatoes, peeled and cut into 1-inch chunks 3 ounces baby spinach 1 cup frozen peas Juice of 1/2 lemon, or more to taste Handful chives or dill fronds, snipped or coarsely chopped (for garnish) 1. Set the oven at 350 degrees. Have on hand a small baking sheet or pie pan. 2. Spread the almonds in the pan. Transfer to the oven and toast for 8 to 10 minutes, or until they are lightly browned. 3. Snap off the woody ends of the asparagus spears; set aside. Slice the trimmed spears into 2-inch pieces; set aside. 4. Slice the asparagus ends into 2-inch pieces. Transfer them to a large saucepan. Add the stock, water, and a large pinch of salt. Bring to a boil, lower the heat, and partially cover the pan. Simmer for 25 minutes. 5. In a soup pot over medium heat, heat the oil. Add the leeks and cook, stirring often, for 5 minutes, or until they soften but do not brown. Set a colander over the pot. Pour the asparagus stock through the colander into the pot. Discard the woody ends. 6. Add the potatoes to the pot. Turn the heat to medium-high. Bring the liquid to a boil, lower the heat, and simmer for 12 to 15 minutes, or until the potatoes are tender when pierced with the tip of a knife. 7. Stir in the reserved asparagus tops. Return to a simmer and cook for 3 minutes, or until they are tender but still bright green. 8. Remove the pot from the heat. Add the spinach and peas. Stir for 1 minute, or until the spinach wilts. 9. In a blender, puree the soup in batches until smooth. Stir in the lemon juice, and a pinch each of salt and pepper. Return the soup to the pot and bring to a simmer. Taste for seasoning and add more lemon juice, salt, or pepper, if you like. 10. Ladle the soup into bowls and sprinkle with chives or dill and toasted almonds. Sally Pasley Vargas Serves 6 The color and taste of spring are more than welcome right now. This soup is so green it's almost startling. The bright color comes from spinach, peas, and asparagus. Start by making a quick stock from the woody ends of the asparagus. Saute leeks in olive oil, add potatoes, and the stock, and simmer until tender. Then the colorful green trio goes into the pot, and it all winds up in a blender to turn it into a smooth, creamy soup without any cream. Sprinkle bowls with crunchy toasted almonds and a few snipped fresh herbs. ¼ cup sliced almonds 1½ pounds fresh asparagus, well rinsed 4 cups chicken stock 4 cups water Salt and pepper, to taste 2 tablespoons olive oil 2 large leeks, white and green parts, halved lengthwise, thinly sliced, and well rinsed to remove sand 2 medium Yukon Gold or other yellow potatoes, peeled and cut into 1-inch chunks 3 ounces baby spinach 1 cup frozen peas Juice of 1/2 lemon, or more to taste Handful chives or dill fronds, snipped or coarsely chopped (for garnish) 1. Set the oven at 350 degrees. Have on hand a small baking sheet or pie pan. 2. Spread the almonds in the pan. Transfer to the oven and toast for 8 to 10 minutes, or until they are lightly browned. 3. Snap off the woody ends of the asparagus spears; set aside. Slice the trimmed spears into 2-inch pieces; set aside. 4. Slice the asparagus ends into 2-inch pieces. Transfer them to a large saucepan. Add the stock, water, and a large pinch of salt. Bring to a boil, lower the heat, and partially cover the pan. Simmer for 25 minutes. 5. In a soup pot over medium heat, heat the oil. Add the leeks and cook, stirring often, for 5 minutes, or until they soften but do not brown. Set a colander over the pot. Pour the asparagus stock through the colander into the pot. Discard the woody ends. 6. Add the potatoes to the pot. Turn the heat to medium-high. Bring the liquid to a boil, lower the heat, and simmer for 12 to 15 minutes, or until the potatoes are tender when pierced with the tip of a knife. 7. Stir in the reserved asparagus tops. Return to a simmer and cook for 3 minutes, or until they are tender but still bright green. 8. Remove the pot from the heat. Add the spinach and peas. Stir for 1 minute, or until the spinach wilts. 9. In a blender, puree the soup in batches until smooth. Stir in the lemon juice, and a pinch each of salt and pepper. Return the soup to the pot and bring to a simmer. Taste for seasoning and add more lemon juice, salt, or pepper, if you like. 10. Ladle the soup into bowls and sprinkle with chives or dill and toasted almonds. Sally Pasley Vargas
India Today
08-05-2025
- Lifestyle
- India Today
Make crispy cheesy fries at home with simple ingredients and easy steps
Craving gooey, crispy, cheesy fries? You don't have to head to a fast food joint—you can make delicious cheesy fries at home with just a few ingredients and simple steps. Whether you're preparing a movie night snack or a party platter, this recipe will hit the spot!1. GATHER YOUR INGREDIENTSHere's what you'll need:For the fries 3–4 large potatoes (Russet or Yukon Gold work best)advertisementOil for frying or bakingSalt to tasteFor the cheese sauce:2 tablespoons butter2 tablespoons all-purpose flour1 cup milk (preferably whole milk)1 cup shredded cheddar cheese (or a mix of mozzarella and cheddar)Salt and pepper to tasteOptional: pinch of paprika or garlic powder for flavour2. PEEL AND CUT THE POTATOESPeel the potatoes (or leave the skin on for a rustic touch).Cut them into thin or thick strips based on your the fries in cold water for at least 30 minutes to remove excess starch. This helps them turn crispy.3. FRY OR BAKE THE FRIESTo FryHeat oil in a deep the potato strips in batches until golden and on paper towels and sprinkle with BakeadvertisementPreheat oven to 220C (425F).Toss potato strips in a little oil and spread them on a baking for 25–30 minutes, flipping halfway through.4. PREPARE THE CHEESE SAUCEIn a saucepan, melt butter over medium flour and whisk to form a roux (smooth paste), cooking for 1–2 add milk, whisking continuously to avoid it starts to thicken, stir in the with salt, pepper, and any extra spices you like (paprika or garlic powder are great additions).5. LAYER OR POUR THE CHEESEPlace your hot fries on a serving plate or the warm cheese sauce generously over the fries, or serve it on the side for extra cheesiness, sprinkle more grated cheese on top and broil it in the oven for 2–3 minutes until bubbly.6. ADD OPTIONAL TOPPINGSCustomise your cheesy fries with toppings like:Chopped green onions or chivesCrumbled cooked baconJalapeo slicesGarlic aioli or ranch drizzleChili flakes or hot sauce for heat7. SERVE HOT AND ENJOYCheesy fries are best enjoyed fresh and hot—crispy on the outside, melty in the middle, and packed with flavor. Serve with a cold drink and enjoy your homemade comfort food!QUICK TIPSadvertisementUse freshly grated cheese for a smoother sauce—pre-shredded cheese often has anti-caking agents that can affect the to go vegan? Use plant-based butter, dairy-free milk, and vegan for ultra-crispy fries: fry once at a lower temp to cook the inside, then again at a higher temp to crisp the outside.
Time of India
05-05-2025
- Automotive
- Time of India
PMC starts preliminary work on flyover to ease traffic flow in Gangadham Chowk area
1 2 3 Pune: The civic administration has started preliminary work on a flyover in the Gangadham Chowk area on the Bibwewadi-Lullanagar stretch to ease traffic snarls. Meanwhile, commuters asserted that the authorities must take adequate steps to maintain smooth traffic flow as the work progresses. Hundreds of vehicles travel every day on this busy stretch. You Can Also Check: Pune AQI | Weather in Pune | Bank Holidays in Pune | Public Holidays in Pune In response, Pune Municipal Corporation (PMC) stated that it is taking steps to provide space for vehicles while work is on. Basic tasks like soil surveys and vehicular movement assessments have been finished, and it is now necessary to widen the carriageway width at some locations before initiating flyover work. This, said officials, will allow vehicles to travel with fewer hurdles during the full-fledged work. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like The Truth About Online Casino Jackpots – Read Before Playing Yukon Gold Learn More Undo The Lullanagar-Bibwewadi stretch, Gangadham Chowk area, and Aai Mata junction are among the busiest thoroughfares in the vicinity. Commuters from Kondhwa and Lullanagar use this stretch daily to reach Swargate and Market Yard. Additionally, a significant number of vehicles travel from Market Yard and Nehru Road to Kondhwa via Gangadham Chowk. Local residents as well as regular commuters noted that as new constructions are coming up in the area, it is necessary to make provisions for a flyover or underpass, considering the increasing vehicular traffic. The existing road network is proving inadequate. An official from PMC's road department told TOI, "Since the flyover is coming up on the main road, it is largely expected to fix traffic issues. We are working on more options to improve vehicular movement, and some encroachments are being removed. A road has also been proposed in the area to decentralise the movement of vehicles. The power supply poles and related infrastructure obstructing the traffic have been shifted." Ajinkya Shelar, a regular commuter on the Lullanagar-Bibwewadi stretch, said that most junctions on this stretch have been witnessing traffic chaos during rush hours. "This area also has significant movement of trucks and tempos from the Market Yard area. The administration should widen junctions to reduce the sharp turns," Shelar said.
Time of India
04-05-2025
- Business
- Time of India
Why 8 out of 10 employees will switch jobs for greener pastures next year
The once-cemented definition of job loyalty is melting away in the heat of the current corporate world, thanks to the new and often termed "rebellious" Generation Z and millennials, who emphatically reject so-called corporate compromises. As these generations shape the modern workspace, they have placed personal well-being, professional growth, and long-term financial security at the core of their priorities. Amid the optimism of reports forecasting an influx of new jobs in India, another startling statistic emerges: Eight out of ten employees are expected to part ways with their current organizations in pursuit of new opportunities, as suggested by the '2025 Employee Sentiment Study' by Aon, which surveyed over 9,000 employees across 23 countries, including India, the US, UK, China, and Australia. The most intriguing part? A hefty paycheque is not the deciding factor. Yes, you read that right. The age-old definition of job-hopping, once rooted in financial benefits, has been thoroughly challenged. Employees are no longer chasing material rewards; instead, they are seeking a better work-life balance. The shift in mindset is undeniable, with employees now looking for more than just a salary bump—they want to feel valued, supported, and fulfilled. Here are some factors that seem to be determining the choices of employees when picking a job offer. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Auckland : Stop Buying Lotto Tickets & Start Doing This Instead Yukon Gold Undo The quest for work-life harmony For many, the pandemic served as a clarion call-one that triggered a reassessment of life's priorities. Work, once the focal point of personal identity, is now perceived as just one segment of the greater whole. Employees are increasingly seeking ot just a job, but a life that integrates seamlessly with their professional responsibilities. Flexibility has become the fundamental of this desire for work-life harmony. Remote work, flexible hours, and generous paid-time-off policy are no longer considered perks- they are integral components of a job offer. Employees want to feel empowered to take control of their own time, striking a balance between career success and personal fulfillment. Companies that lack in adapting to this demand risk losing their most valuable asset: Their people. The rise of comprehensive benefits As the financial landscape is becoming more precarious, employees are placing an emphasis on a comprehensive benefits package. Medical insurance, retirement planning, and career development programmes are no longer optional luxuries, but a fundamental expectation. Workers today are keenly aware of the need for job security that transcends beyond a paycheque. They are looking for workplaces that not only cater to their immediate needs but also provide for their long-term health, financial stability, and career progression. Companies that do not offer a comprehensive benefits package will find themselves grappling on the losing end, as employees gravitate toward organisations that prioritise holistic support for their workforce. The imperative of skill development In the age of rapid technology advancement, especially with the rise of artificial intelligence, staying relevant in the workforce requires constant evolution. Employees are no longer satisfied with simply fulfilling their job requirements; they want to cultivate their skills and future-proof their careers. The demand for skill development is at an all-time high, and those who feel their current employer is not investing in their growth are more likely to seek opportunities elsewhere. Companies that fail to provide a platform for continuous learning and advancement will find themselves facing high turnover rates as employees flock to organizations that offer pathways for growth and professional enhancement. The shift toward long-term financial security In a country where inflation is readily wiping off purchasing power, employees are beginning to think more strategically about their financial future. Salary is no longer enough to satisfy the needs of a workforce that is becoming increasingly financially literate. Workers, particularly from younger generations, are looking for job offers that include robust retirement plans, pension schemes, and investment opportunities. The financial decisions of the past no longer resonate- employees are now looking for a secure future, not just a paycheck. Companies that fail to offer financial planning and retirement benefits risk losing talent to employers that understand the significance of long-term financial security. The call for recognition and respect At the core of every employee's aspirations is a desire to be seen and valued for their unique contributions. In a climate where employee burnout and disengagement are on the rise, workers are demanding more than just a paycheck—they are seeking workplaces that respect their time, skills, and individuality. Recognition, transparency, and respect are now viewed as critical components of job satisfaction. If employees feel undervalued or if the company's values do not align with their own, they are more likely to seek an employer who will genuinely appreciate their worth. Employers must recognize that in today's competitive market, retaining top talent goes beyond compensation—it's about fostering a culture where employees feel truly valued. A paradigm shift in employee expectations The message is clear: India's workforce is no longer willing to settle for jobs that offer only financial compensation. Employees are demanding more—a holistic, human-centric approach that values their time, health, development, and financial well-being. As the coming year unfolds, companies must realise that retaining talent requires more than just attractive pay scales; It demands a thoughtful, multifaceted approach to employee satisfaction. Those who fail to recognise this shift will find themselves watching a mass exodus as employees flock to organizations that offer the benefits, flexibility, and recognition they now deem essential. For businesses, this is not just a trend—it's a wake-up call. The question is no longer whether employees will leave, but whether employers will adapt to meet their evolving expectations. The future of work is here, and it demands more from both employees and employers alike. AI Masterclass for Students. Upskill Young Ones Today!– Join Now
