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Recipes

Banana-Pear Muffins

BT Toronto | posted Thursday, Aug 17th, 2017

20170817_081236

Banana-Pear Muffins

Makes 12  

Ingredients:

  • 1 ½ cups whole-wheat flour
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ teaspoon dry ginger or cardamom
  • 2 large very ripe bananas
  • 2/3 cup brown sugar
  • 1/3 cup canola oil
  • 1 egg
  • 1 teaspoon vanilla
  • 2/3 cup buttermilk (well-shaken before measuring)
  • 1 ripe pear, unpeeled, diced
  • Turbinado sugar (optional)

Directions:

  1. Preheat the oven to 400F. Line a muffin tin with paper liners, or grease tin wells well with baking spray.
  2. Whisk flour with baking powder, baking soda, salt and ginger in a large bowl.
  3. In a separate bowl, mash bananas very well. Stir in sugar, oil, egg and vanilla. Stir in buttermilk.
  4. Add liquid mixture into flour mixture. Using a rubber spatula, stir until just combined.
  5. Before mixture is fully incorporated, add pear and stir just 3 or 4 more times or until barely combined. Immediately spoon or scoop into prepared tin. Sprinkle each muffin with a little turbinado sugar.
  6. Bake 5 min then reduce heat to 350F and bake another 20 to 25 min, or until tops are golden and a cake tester inserted into the centre of a muffin comes out clean. Let cool in the pan for 10 min then transfer to a rack to cool completely.
  7. Make ahead: Freeze cooled muffins in zip-lock bags for up to 4 weeks. Thaw at room temperature.

Recipes by Claire Tansey.

Clairetansey.com

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Classic Irish shepherd’s pie

BT Toronto | posted Monday, Dec 14th, 2015

irishshepherdspie-featured

Classic Irish shepherd’s pie

Ingredients:

  • Lamb Shoulder or Chuck Beef – ground 1kg
  • Carrots – peeled and paysanne (medium dice) 1cup
  • Celery – peeled and paysanne (medium dice) 1cup
  • Onions – peeled and paysanne (medium dice) 1cup
  • Roma Tomatoes – peeled and medium dice 2cups
  • Fresh or Frozen Peas 1cup
  • Tomato Paste 3tbsp
  • Garlic Cloves – peeled and fine chop 3pc
  • Fresh Rosemary – Leaves stripped and fine chop 2pc
  • Beef Stock 250ml
  • Red Wine 250ml
  • Extra Virgin Olive Oil 1tbsp
  • Unsalted Butter 1tbsp
  • Flaked Sea Salt taste
  • Fresh Ground Black Pepper taste

For topping

  • Russet Potatoes 1.5kg
  • Fresh Parsley – leaves stripped and fine chop 3pc
  • Whole Milk 500ml
  • Unsalted Butter 3tbsp
  • Bay Leaves 3pc
  • Flaked Sea Salt taste
  • Fresh Ground Black Pepper taste

Method:

  1. Begin with a heavy bottom pan or Dutch oven, heat oil over medium-high heat
  2. Add lamb and rosemary, season with salt and pepper, sauté, turning occasionally until golden brown, remove meat
  3. Add carrots, celery, onion, and garlic, season with salt and pepper, sauté until golden brown
  4. Move vegetables to one side of pan, add tomato paste to the bottom, sauté until browned
  5. Deglaze pan with wine, reduce until almost dry, add lamb, tomatoes, and stock
  6. Reduce heat to low, continue to reduce until rich consistency, check seasoning, remove from heat, add peas
  7. Position the rack in the middle of the oven, preheat convection oven to 375°F (190°C)
  8. Drop large dollops of potato mixture over the meat mixture evenly with lots of hills and valleys
  9. Bake for 45 minutes or until golden brown and slightly crisp on top, filling bubbling at edge
  10. Begin with potatoes in a large stock pot covered with cold water, seasoned with salt and bay leaves
  11. Bring to boil, reduce to simmer, cook until potatoes are knife tender, remove, cool slightly, peel, discard bay leaves
  12. Pass potatoes through a ricer or food mill into stockpot, add butter, milk, and parsley, fold together until smooth
  13. Adjust consistency by adding more milk if necessary, season with salt and pepper
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Slow-cooker French onion soup

Chatelaine | posted Tuesday, Nov 3rd, 2015

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INGREDIENTS

INSTRUCTIONS

  1. COMBINE onions with butter and salt in slow cooker insert. Season with fresh pepper. Cover and cook on high until onions are soft and dark brown, about 6 hours.
  2. STIR in flour until well combined. Stir in vermouth. Scrape up brown bits from bottom. Add broth and water. Cover and continue cooking on high for 1 1/2 hours.
  3. POSITION rack in top third of oven. Preheat broiler. Cut bread into 8 slices, each 1/2 in. thick. Butter both sides and place on a baking sheet. Broil until lightly golden, about 1 min per side.
  4. ARRANGE 4 oven-safe soup bowls on a baking sheet. Ladle soup into bowls. Top each with 2 toasts. Sprinkle with cheese. Broil until cheese is bubbly, 2 to 4 min.
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Garbanzo’s Fritos and Fufu de platano

BT Toronto | posted Tuesday, Oct 27th, 2015

cuban-food

Traditional Cuban food is jam-packed full of fresh flavours, like in these two delicious dishes from Eileen Andrade, a chef at Finka Table & Tap in Miami.

Garbanzo’s Fritos

Ingredients:

  • 1/2lb bacon – chopped
  • 4 slices Bolo ham – chopped
  • 2 Spanish chorizos – sliced thickly
  • 1 Spanish onion – diced
  • 4 garlic cloves – minced
  • 1 green bell pepper – diced
  • 1 red bell pepper – diced
  • 1 small can of tomato sauce
  • 8oz red cooking wine
  • 4oz ketchup
  • 1 Tbsp sherry vinegar
  • 1 can of drained chickpeas
  • 1/2 Tsp ground cumin
  • 1/2 Tsp salt
  • 3 bay leaves
  • 2 Tbsp Worcestershire
  • Olive oil

Method:

Drizzle olive oil into a large pan. Once the oil is hot, sauté bacon until browned but not crispy. Remove bacon from oil and let sit.

In the same oil sauté garlic, onions, peppers, ham, bay leaves and chorizo. Sauté for about 4 minutes.

Next, add wine, chickpeas and bacon. Then add tomato sauce, ketchup, Worcestershire sauce, and vinegar. Finally add the salt and cumin. Stir well over medium heat until your sauce is thick (about 30 min).

Fufu de platano

Ingredients:

  • 2 ripe sweet plantains
  • 3 green plantains
  • 3 garlic cloves – minced
  • 3 slices of bacon – chopped
  • 1 Spanish onion – chopped
  • 8oz fried pork skin
  • 4oz sour orange – squeezed
  • 1/2 lemon – squeezed
  • 1/4 cup vegetable oil
  • 8oz chicken stock
  • Salt
  • Pepper

Method:

Remove the ends of the green plantains and score the sides. Then place in boiling water for about 20-30 minutes.

In a small pan, sauté minced garlic, bacon and onions with vegetable oil. Once the onions are transparent and the bacon is cooked (not crispy), remove the pan from the heat.

Mash fried pork skin until it has become a crumble. With a fork, check on the green plantains to make sure they are fully cooked. Remove them from the water and peel. Cut them
into small pieces and begin to mash in a bowl. Peel ripe plantains and begin to mash with the green plantains.

Add the sautéed ingredients to the bowl as well as chicken stock, vegetable oil, lemon juice, sour orange juice, crumbled fried pork skin, and salt & pepper to taste. Mash everything together and serve warm.

Courtesy Eileen Andrade, Miami’s Finka Table & Tap Restaurant
www.finkarestaurant.com

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Parmesan-crusted baked chicken with tomato sauce

Cityline | posted Tuesday, Sep 8th, 2015

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This single dish makes two separate meals — a chicken finger plate for the kids and a real meal for the adults. Leftovers can be made into a sandwich for lunch the next day.

Baked Parmesan-crusted chicken with oven-roasted tomato sauce

Serves a family of 4
Prep time 15 minutes
Cook time 30 minutes
Special tools: empty wine bottle, freezer bag, Vitamix

Ingredients:

  • 4 chicken breasts
  • 2 cups whole wheat pita chips
  • 2 cups grated Parmesan
  • Sprinkle of fresh parsley
  • Salt and pepper
  • 1 tbsp dijon mustard
  • 1/4 cup buttermilk

Roasted tomato sauce:

  • 8 very ripe tomatoes
  • 1 bulb garlic, peeled
  • 1 carrot
  • 1 red bell pepper
  • 1/4 bulb fennel
  • 1/2 white leek
  • Handful basil
  • Lots of olive oil love
  • Salt and pepper

Method:

Tomato sauce:

Turn oven to 400 F.
‎Dice tomatoes, carrot, peppers, fennel, leek, basil and garlic. Toss in a heavy amount of olive oil, season and place in roasting pan. Roast for 30 minutes. Let rest and blend.

Chicken:

In a large freezer bag, add mustard and buttermilk. Not so gently pound out the chicken to 3/4-inch thickness.
In a blender, toss chips, parsley, Parmesan, salt and pepper. Blend till smooth and lay out on a plate.
Heavily coat the chicken on both sides with Parmesan mixture and place on oven rack. Drizzle with olive oil and bake at 450 F for 15-20 minutes or until golden brown.

Top with tomato sauce and a side of pasta!

Courtesy Randy Feltis
www.eatmypie.ca
@chefrandyf

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Lentil, kale and sausage soup

Chatelaine | posted Tuesday, Jan 20th, 2015

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Preparation time: 10 minutes

Total time: 35 minutes

Makes: 6 adult servings

Lentil, kale and sausage soup

Ingredients: 

  • 2 tbsp olive oil
  • 2 Italian sausages
  • 1 large onion, finely chopped
  • 1 leek, white part only, sliced
  • 3  carrots, diced
  • 2  garlic cloves, minced
  • 156-mL can  tomato paste
  • 1 tsp  coriander
  • 1 tsp  salt
  • 1 small bunch kale, stems removed, chopped, about 8 cups
  • 540-mL can lentils, drained and rinsed
  • grated parmesan, optional
Method

  • Heat a large, wide saucepan over medium. Add oil, then sausages
  • Turn sausages occasionally until they lose their pink colour, 4 to 6 min. Remove to a plate.
  • Add onion, leek, carrots and garlic to pan. Cook until onion starts to soften, about 3 min. Meanwhile, thinly slice sausages.
  • Stir in tomato paste, coriander, salt, sausages and any juices. Continue to cook, stirring frequently, until flavour develops, 5 more min. Pour in 4 cups water. Bring to a boil. Stir in kale and reduce heat to medium.
  • Cover and gently boil, stirring occasionally, until kale is tender, 5 to 7 min. Stir in lentils. If soup is too thick, stir in more water
  • Ladle soup into bowls. Sprinkle with Parmesan. Serve immediately.
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Niçiose chicken terrine

BT Toronto | posted Thursday, Jan 15th, 2015

Niçiose chicken terrine 

Ingredients:

  • 1 whole chicken
  • 61 carrots
  • .25 large Spanish onion
  • 1 stock celery
  • 1 sprig thyme
  • 1 clove garlic
  • 1 bay leaves
  • pinch black peppercorns
  • 1 ltrs chicken stock
  • 1 tbsp Nicoise olives, halved
  • 1 tsp semi-dried tomato, finely chopped
  • 1 sprig thyme, picked and chopped
  • 2 – 3 tbsp. celery salt
  • 1 tbsp. cracked black pepper

Method:

  1. Break down chickens into legs, crowns and wings. Place each in separate hotel pans in one layer ready for braising. Set aside any offcuts or trim.
  2. Cut mire poix into 2cm dice, sauté in a rondeaux for 5 – 10 minutes, then add thyme, bay, pepper and chicken offcuts.
  3. Cook for a further 5 – 10 minutes then add chicken stock. Bring to a boil and simmer for 10 minutes.
  4. Pour braising liquid and vegetables evenly over all 3 trays of chicken. You should be able to see the tops of the chicken poking out of the braising liquid.
  5. Braise uncovered @ 350*F for 45mins to one hour, until the chicken is cooked through and tender – leg meat should be falling from the bone, breast should be just cooked and juicy. You may have to remove from oven at different times.
  6. Let chicken rest for 10 minutes before removing from braising liquid to cool slightly. Strain the braise into a pot, remove any fat, and reduce the liquid by half.
  7. Once the chicken is cool enough to handle, pick the meat, shedding rather fine as you go. Discard any skin, fat or bones.
  8. Transfer to a large bowl and season the meat with the celery salt and black pepper. Taste. Once happy, add the chopped thyme, black olives and semi-dried tomatoes. Add enough reduced braising liquid to moisten the chicken quite liberally – at least 100 ml.
  9. Line a half baking sheet with cling film. Distribute chicken evenly pressing it into the tray with your hands. Line the top with cling film, and use another ½ tray and press the terrine in the fridge overnight.

Courtesy Paul Benallick, Executive Chef, Cluny
toronto.ca/winterlicious | Twitter: @LiciousTO@clunydistillery

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Salisbury steak with roasted-garlic mash

Today's Parent | posted Monday, Jan 12th, 2015

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Preparation time: 15 minutes

Total time: 35 minutes

Makes: 6 adult servings

Salisbury steak with roasted-garlic mash

Ingredients:

  • 2 heads garlic, halved crosswise
  • 6 yellow potatoes, peeled and quartered
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 egg, beaten
  • 1 tbsp Worcestershire sauce
  • 3/4 tsp salt, divided
  • 1/2 cup store-bought dry bread crumbs
  • 1/2 cup finely chopped parsley, optional
  • 1 500-g pkg lean ground beef
  • 1/4 cup butter, divided
  • 2 tbsp all-purpose flour
  • 1 1/2 cups beef broth
  • 2/3 cup 35% cream

Method:

  • Preheat oven to 450F. Wrap both garlic halves in foil. Roast in centre of oven until cloves are tender, about 30 min.
  • Boil potatoes in a large saucepan. Reduce heat to medium and gently boil until tender, about 30 min.
  • Stir onion with minced garlic, egg, Worcestershire, 1/2 tsp salt, bread crumbs and parsley in a medium bowl. Crumble in meat. Using a fork or your hands, gently mix. Form into 6 oval-shaped steaks, each about 1/2-in. thick.
  • Melt 1 tbsp butter in a large non-stick frying pan over medium. When hot, add 3 steaks. Cook until lightly browned on each side, about 3 min per side. Remove to a large plate. Repeat with remaining steaks, then remove to plate. Stir in flour, then gradually add broth. Bring to a boil. Return steaks and any juices to pan. Reduce heat to medium-low, then simmer, covered, until steaks are cooked through, about 5 more min.
  • Drain potatoes and return to saucepan over low. Squeeze garlic from cloves into potatoes. Mash well with remaining 3 tbsp butter, 1/4 tsp salt and cream.

Originally published in the Today’s Parent February 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.

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Chicken meatballs

Cityline | posted Monday, Jan 5th, 2015

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You can put it in soup, your next bowl of pasta or in a sub! Chef Massimo Capra‘s meatball recipe is delicious no matter how you eat it!

Chicken meatballs

Ingredients:

  • 1 lb ground chicken
  • 1 cup cooked chicken breast, diced small
  • ½ cup Ricotta cheese, dry
  • ½ cup parsnips, diced small
  • 1 tsp garlic, minced
  • 2 tbsp butter
  • 1 tbsp parsley, chopped
  • 1 tsp sage, minced
  • ½ cup Asiago cheese, diced small
  • 2 eggs
  • Salt to taste
  • Pepper to taste
  • ½ cup bread crumbs + more for rolling

Method:

Sauté the parsnips and the garlic in butter, cooking until the parsnip is tender.

Add the sage and cook to develop the aroma, then drain and set aside to cool.

Place the ground chicken, cooked chicken, ricotta, parsley, eggs and bread crumbs in a large bowl, and mix together all ingredients by hand.

Now add the parsnips, season with salt and pepper, add the cheese and mix well. Set aside for 30 minutes.

Form the meatballs about the size of a golf ball and roll them into the bread crumb. Then place them on a tray and refrigerate for 30 minutes.

Sauté the meatballs in a frying pan with some oil, rolling them around to seal the surface all around.

Bake in a preheated oven at 325F until cooked through, for about 20 to 30 minutes.

Courtesy Massimo Capra
www.massimocapra.com
@chefcapra

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