))
Tragedy in Toronto: the 75th anniversary of the S.S Noronic Disaster - Charred Caprese Sandwich
Manage episode 440360898 series 3594690
Indhold leveret af Chef Money. Alt podcastindhold inklusive episoder, grafik og podcastbeskrivelser uploades og leveres direkte af Chef Money eller deres podcastplatformspartner. Hvis du mener, at nogen bruger dit ophavsretligt beskyttede værk uden din tilladelse, kan du følge processen beskrevet her https://da.player.fm/legal.
"It was a horrible picture of charred remains amid foot-deep embers and melted glass. I saw the blackened bits that were once people. There was a young woman clutching her baby. The remains crumpled when picked up by firemen." - Edwin Feeny, Toronto Evening Star
The next time you're in downtown Toronto, near the waterfront, and you're close to the Westin Harbour Castle, keep your eye out for an Ontario Heritage plaque placed among the picturesque backdrop of green, grassy knolls and sailboats bobbing on the blue water.
The plaque stands as a reminder, near the city's current ferry docks and the site of the inferno that destroyed the largest cruise ship on the Great Lakes while on its final trip of the season.
On September 17th, 1949, one hundred and nineteen passengers perished and many more were injured in the S.S Noronic disaster, which still stands as the worst in the city’s history in terms of loss of life.
To mark the 75th anniversary of the demise of the Noronic, the Hungry Historian is going to walk you through the early years of the ship and all the way through her final, harrowing hours in the fall of 1949.
As a featured recipe, Chef Money is coming up with an episode specific spin on an all-time classic dish - the Caprese Salad. This time around he'll be charring up a baguette in order to bring to you his Charred Caprese Sandwich!
Cheers!
Charred Caprese Sandwich
• ½ Cup mayonnaise
• 2 Teaspoons Dijon mustard
• 1 tsp fresh lemon juice
• Kosher salt
• ¼ white onion, thinly sliced into rings
• 1 Garlic clove, finely grated
• 3 tbsp red wine vinegar
• ½ Baguette, cut in half lengthwise
• 4 tbsp olive oil, divided
• 3 Cups cherry tomatoes
• 1 Cup (packed) torn basil leaves
• ½ Cup (loosely packed) parsley leaves with tender stems
• ½ Tsp finely grated lemon zest
• (at least) 4 Ounces fresh mozzarella, torn into pieces
• Kosher salt
• Freshly ground black pepper
• Optional: Crushed red pepper flakes (for garnish)
** Directions and chef tips available within the episode! **
77 episoder
Del
