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Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017


Serves 4

4 boneless, skinless chicken breasts

Half a 250mL PC Black Label hatcho miso marinade

1 small bunch broccoli, cut into florets

1 cup grape tomatoes

1 tablespoon canola oil

1/8 teaspoon salt

Toasted sesame seeds (optional)

Sliced green onions (optional)

Combine chicken with miso marinade in a zip-lock bag or shallow dish. Let stand at room temperature 15 minutes or in the fridge up to 24 hours.

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Take the chicken out of the marinade let excess marinade drip off. Place chicken on prepared sheet. Bake 20 min. Combine broccoli and tomatoes with oil and salt in a medium bowl. Take pan out of the oven and place broccoli mixture in and around chicken. Bake 12 to 15 min or until chicken is springy when pressed and cooked through and broccoli is gold. Sprinkle with sesame seeds and green onions if desired.



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Summer corn-pasta salad

Chatelaine | posted Tuesday, Aug 11th, 2015



1 1/2 cups orecchiette
8 ears husked corn on the cob, broken in half
2 cups shelled edamame
1/4 cup olive oil
3 tbsp white vinegar
2 tbsp lime juice, about 1 lime
1 tbsp honey
1/4 tsp salt
3 green onions, sliced
1 jalapeños, seeded and finely chopped
1/2 cup chopped fresh basil


  • COOK pasta in a large pot of boiling water, following package directions but omitting salt, until al dente, about 12 min. Allow plenty of water so that corn and edamame can be added. When pasta has cooked for 10 min, add corn and edamame. Continue cooking for 2 more min. Drain and rinse pasta, corn and edamame under cold running water. Let stand in colander.
  • WHISK oil with vinegar, lime juice, honey and salt in a large bowl. Season with pepper. Slice corn off cobs and add to vinaigrette, along with pasta, edamame, onions and jalapeno. Toss until well coated. Stir in basil. Salad will keep well, covered and refrigerated, up to a day.


Calories 253
Carbohydrates 36 g
Fat 10 g
Fibre 4 g
Sodium 79 mg
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Blistered corn, asparagus, and pesto pizza

BT Toronto | posted Wednesday, May 21st, 2014


Blistered corn, asparagus, and pesto pizza


  • 2 ears corn, husks removed
  • 12 asparagus spears, woody bottoms discarded
  • 4 tablespoons olive oil, divided
  • Kosher salt to taste
  • ¼ cup uncooked grits or polenta, for rolling the dough
  • 1 ball prepared pizza dough, at room temperature
  • 1 cup Basil Pesto or store-bought
  • 12 oil-packed sun-dried tomatoes, cut into 4 strips each
  • 6 ounces Brie, rind removed if preferred, cut into ¼-inch-thick strips, then cut into
  • 1-inch squares
  • ¼ teaspoon red pepper flakes, to taste
  • Freshly ground black pepper to taste


  1. Preheat the grill per the master instructions  for gas (page 11) or charcoal (page 14).
  2. Brush the corn and asparagus with 2 tablespoons of the oil and season with salt, then place them on the cooking grate directly over the heat and grill, turning occasionally, until they begin to brown, about 8 minutes. Let cool. To remove the kernels, stand the corn upright. Grip the top of the cob and slide your sharpest knife straight down between the cob and kernels. Cut the asparagus tips off,  then cut the remaining stalks into 1⁄4-inch pieces. Reserve both for topping.
  3. Roll out and shape the dough, then grill the  first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.
  4. Spread the entire surface with the pesto.  Sprinkle with the corn, asparagus, and tomatoes. Top with the cheese.
  5. Finish grilling the pizza per the master  instructions.
  6. Remove from the grill, sprinkle with the red  pepper, and season with salt and black pepper. Slice and serve immediately.

Courtesy Bob Blumer, www.bobblumer.com

Click here to buy the book.

Click here to buy the book.

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How to Feed a Family: Corn pancakes

BT Toronto | posted Tuesday, Sep 10th, 2013


How to Feed a Family: Corn pancakes


  • 1 cup frozen corn
  • 2 eggs
  • 2 cups buttermilk
  • 2 tbsp vegetable oil
  • 1 ½ cups cornmeal
  • ½ cup all purpose flour
  • 1tsp baking soda
  • 1 tsp baking powder
  • 1tsp salt
  • 1tsp sugar
  • 4 scallions trimmed and chopped from white to beginning of green


  1. Pour frozen corn into small bowl and set aside to thaw. Separate the eggs and whip up whites into soft peaks
  2. In another bowl, mix the egg yolks with buttermilk and oil
  3. In yet another bowl, mix together cornmeal, flour, baking soda, baking pwdr,salt and sugar.
  4. Add the egg yolk mixture to dry ingredients and stir to combine. Stir in thawed corn and scallions. Gently fold in the egg whites. Allow batter to stand for 10 min before cooking.
  5. Heat small amount of vegetable oil in a large frying pan over medium heat. Pour ¼ cup of batter for each pancake in to hot pan, allow bubbles to form along the edges of the pancakes, flip and cook for a couple of minutes. Serve with tzatziki and salsa.

Courtesy Ceri Marsh and Laura Keogh, www.sweetpotatochronicles.com

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