Daniel Saraga Profile
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
I really enjoy cooking for my friends and family. I started frying mushrooms and onions with soy sauce when I was 12 (possibly inspired by Wok With Yan) and my uncle taught me to use a grill shortly after.
I was always trying new things and while living out of town in university, I discovered further South- and East-Asian flavours as well as developed a greater appreciation for Mediterranean cuisine.
In addition to a couple general interest courses I've taken at George Brown College, I think the internet has really helped me discover new ideas and flavours. I also pick things up from friends and family, as well as the occasional cookbook. Even if a recipe isn't great on its own, I can sometimes run with its basic concepts and turn it into something tasty.
I'm influenced by everything I see and taste. I enjoy fusion and trying new things, although I'm careful when mixing flavours.
On school days when I was sick, my grandmother would come over to care for me and we watched Pasquale the Singing Chef and Wok with Yan. My grandmother usually sang along (although she'd substitute Yiddish for the Italian lyrics).
When I was a teenager I had a job at a home show where I actually met Pasquale and was able to introduce him to my grandmother.
- Moosewood Cookbook (Molly Katzen)
- I frequently used this book while in university.
- Second Helpings, Please! (Mount Sinai Chapter #1091)
- The basic (Ashkenaz) Jewish cookbook in Canada.
- Friday Night Dinners (Bonnie Stern)
- This book gives entire meal plans for a tasty Shabbat
- Looney Spoons (Janet and Greta Podleski)
- Enjoyable recipes with crazy titles
- Soup Suppers (Arthur Schwartz)
- My favourite soup reference. Jewish-style split pea is the bomb!
- The Chinese-Kosher Cookbook (Ruth and Bob Grossman)
- I've never created anything from this book (basic recipes), but the recipe titles are hilarious!
- The Encyclopedia of Sandwiches (Susan Russo)
- What makes this book special is the researched history of each featured sandwich.
Chefs I recommend
- Lola Csullog-Fernandez (Toronto)
- Operates Pimenton in Toronto. The best Spanish catering and takeout in the city.
Restaurants I Recommend
- Moroccan Tajine (Toronto)
- http://www.moroccantagine.ca/ Not many Moroccan restaurants in Toronto and although the atmosphere isn't "fine dining," the food is spectacular.
- The Rose and Crown (Toronto)
- Hands-down best pub food in Toronto
- Pizza Pazza (Toronto)
- Best sit-down pizza in town
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