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Recipes

Speedy spaghetti bolognese

Cityline | posted Tuesday, Nov 4th, 2014

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Ingredients:

  • 1 tsp olive oil
  • 2 carrots, finely chopped
  • 2 minced garlic cloves
  • 500 g extra-lean ground beef
  • 1 cup red wine
  • 1 cup low-sodium beef broth
  • 156-mL can tomato paste
  • 1/2 tsp salt
  • 450 g linguine
  • 1/2 cup grated parmesan
  • 1/4 cup chopped parsley

Method:

  1. HEAT olive oil in a large non-stick pan over medium-high. Add carrots and garlic. Cook until carrots begin to soften, 3 to 5 min. Crumble in ground beef. Cook, stirring often, until no pink remains, about 5 min. Add red wine, beef broth, tomato paste and salt. Boil, then reduce heat to medium-low. Simmer until thickened, about13 to 15 min.
  2. COOK linguine in a large pot of boiling water, following package directions but omitting salt, until tender, 7 to 8 min. Drain and return pasta to pot. Add bolognese sauce and stir to coat. Sprinkle with parmesan and parsley.

Courtesy Claire Tansey
www.chatelaine.com
@chatelaine
@tanseyclaire

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Spanish-style clams with fava beans, Iberico ham and sherry

BT Toronto | posted Monday, Aug 11th, 2014

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Spanish-style clams with fava beans, Iberico ham and sherry

Serves 4

Ingredients:    

  • 1 kg  fresh clams, cleaned
  • 2 garlic cloves, crushed
  • 1 onion, finely chopped
  • 1 tsp spanish paprika
  • 100g Iberico ham, diced
  • 200g fresh fava beans
  • 100ml dry sherry
  • 2tbsp fresh parsley, finely chopped
  • 2tbsp olive oil
  • Juice of one lemon
  • Seasoning

Method:

  1. Heat the olive oil over a gentle flame.
  2. Add the garlic, onions, ham and cook for 2-3 minutes until the onion starts to soften.
  3. Add the clean clams, stirring so they are evenly coated in the vegetable mixture.
  4. Add the sherry, cover with a lid and steam until the clams just begin to open (about 2-3 minutes).
  5. Add the fava beans, paprika, lemon juice and parsley.
  6. Cover with the lid and cook for a further minute.
  7. Bring the saucepan to the table, remove the lid and serve.

Courtesy Chef Rob Bragagnolo, executive chef, Marben Restaurant, www.marbenrestaurant.com

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Grilled chicken wings

BT Toronto | posted Thursday, Jul 31st, 2014

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Grilling chicken wings is easy, you just need to be mindful of how much heat you’re using. Chicken wings cooked over high heat will melt the fat too quickly, causing annoying flare-ups and burnt chicken wings – no thanks!

Grilled chicken wings

Ingredients:

  • ½ cup Frank’s Red Hot Sauce
  • ¼ cup melted butter
  • 3 pounds grilled chicken wings

Method:

  1. Preheat the grill with all burners set to high.
  2. Brush grill grate clean.
  3. Turn down one side of the grill to low.
  4. Place chicken wings on side set to low.
  5. Place chicken wings on side set to low.
  6. Grill chicken wings, with the lid down, turning once, until chicken is cooked, 20 minutes.
  7. Move chicken wings to the high heat side and grill uncovered until skin has crisped, about 5 minutes.
  8. Remove chicken wings from BBQ and toss in favourite sauce.
  9. Mix together hot sauce, melted butter and grilled chicken wings. Serve.

Courtesy Kary Osmond, www.karyosmond.com

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The Muskoka breakfast burger

BT Toronto | posted Monday, Jul 14th, 2014

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The Muskoka breakfast burger

Prep Time: 5 minutes

Makes: 1 burger

Ingredients:

  • 1 Ciabatta bun, toasted
  • 2 Bick’s® Sandwich Savers® 50% Less Salt Tangy Dill Pickles
  • 1 cooked beef burger
  • 1 slice tomato, grilled
  • 1 slice back bacon, grilled
  • 1 egg, fried, sunny side up

Method:

  1. Grill burgers, prepare ingredients.
  2. Place pickles on bottom bun and top with burger and remaining ingredients. Enjoy!

Courtesy Matt Basile, Lisa Marie Restaurant & Fidel Gastro Food Truck, www.bicks.ca 

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Warm summer lamb-loin salad with honey thyme vinaigrette

BT Toronto | posted Tuesday, Jul 8th, 2014

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Warm summer lamb-loin salad with honey thyme vinaigrette

Ingredients:

Vinaigrette

  • 1/4 teaspoon of chopped fresh Thyme
  • 1 tablespoon of chopped shallots
  • 1 teaspoon of Dijon Mustard
  • 1 teaspoon of Honey
  • 6 tablespoons of Extra Virgin Olive Oil
  • 2 tablespoons of White Wine Vinegar
  • Salt and Fresh Cracked Pepper to taste

Salad

  • Mixed Greens or any leafy greens of your preference (washed of any sand and thoroughly dried)
  • Heirloom carrots (peeled)
  • Radishes (washed with cold water)
  • Raw Sheep’s Milk Feta (set aside for final assembly)

Lamb

  • Loin of 1 Lamb from your local butcher (cleaned of any fat or sinew)
  • Extra Virgin Olive Oil
  • Salt and Pepper to taste

Method:

Vinaigrette

  1. In a small mixing bowl combine all the ingredients except for the Olive Oil.
  2. Using a whisk, slowly add the Olive Oil to emulsify the vinaigrette.
  3. Add salt and pepper to taste.
  4. Set aside.

Salad

  1. If the leafy greens are whole, using a knife, chop the leafy greens into bite sized portions (2 inch cubes) otherwise, set aside.
  2. Using a peeler, peel long strands of the heirloom carrots and submerge in ice cold water to keep crisp.
  3. Using a knife or a Japanese mandolin, thinly slice the radishes and also submerge in ice cold water.

Lamb

  1. Pre-heat a skillet over medium heat
  2. Season the Lamb Loin with Salt and Pepper
  3. Add a few tablespoons of Olive Oil to the pre-heated skillet
  4. Sear the Lamb Loin for 2 – 3 minutes or depending on the thickness of the Lamb (times may vary depending on what colour you might want to achieve. For this method, we are looking for a medium-rare doneness)
  5. After the entire Loin is seared, set it aside to rest for approximately 5 minutes.
  6. Slice thinly before serving.

Assembly

  1. On a plate, assemble the mixed greens, shaved carrots and radishes.
  2. Drizzle the vinaigrette around and on top of the mixed green mixture.
  3. Place the sliced Lamb Loin around the salad or mixed on top.
  4. Crumble the Raw Sheep’s Milk Feta around the finished salad.
  5. Serve and enjoy!

Courtesy Paul Boehmer, Boehmer Restaurant, www.boehmer.ca

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Blistered corn, asparagus, and pesto pizza

BT Toronto | posted Wednesday, May 21st, 2014

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Blistered corn, asparagus, and pesto pizza

Ingredients:

  • 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

Method:

  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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Sun-roasted carrot and chicken salad

BT Toronto | posted Wednesday, May 14th, 2014

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Created and inspired by professional chef Mark McEwan for Sun Life Financial – as part of the company’s commitment to help with the prevention and management of diabetes, this recipe demonstrates that healthy meals can be easy and full of flavour.

A combination of sweet and savoury, it’s a carrot and chicken recipe loaded with crunchy bites and topped with a kick of horseradish dressing. Packed with protein and heart-healthy veggies, this salad is sure to provide you with a boost of energy.

Sun-roasted carrot and chicken salad

Prep time: 20 minutes 

Total time: 30 minutes 

Portions: 4 servings

Ingredients:

Dressing 

  • 1 tbsp juice of lemon
  • 75 ml white balsamic vinegar
  • 150 ml olive oil
  • 1 tsp horseradish
  • 1 tsp grainy mustard
  • Pinch of salt 1/4 tsp pepper

Combine all ingredients and slowly stream into the oil while whisking.

Carrot Salad

  • 500 g carrots
  • 1/2 tsp kosher salt
  • 1 tbsp olive oil
  • 250 ml avocado, sliced
  • 2 green onions
  • 12 sprigs coriander (cilantro)
  • 50 ml celery hearts

Chicken breast

  • 450 gr chicken breast
  • 2 tsp grainy mustard
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • Pepper to taste

Whisk mustard, oil and seasoning in a bowl to make marinade. Coat chicken and grill. Slice when slightly cooled.

Method:

  1. Toss carrots in olive oil and salt and roast at 375F until tender (should still have a “bite” to them).
  2. Place carrots and avocado on the plate and drizzle with 2 tsp of the dressing.
  3. Place sliced chicken breast on the carrots and avocado and top with green onion, coriander sprigs and celery hearts.
  4. Drizzle on additional dressing as garnish.

Courtesy Chef Mark McEwan, @Chef_MarkMcEwan

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Vikram Vij’s Indian salmon and potato cakes

BT Toronto | posted Tuesday, Apr 29th, 2014

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Vikram Vij’s Indian salmon and potato cakes

Ingredients:

  • 1 Tbsp coriander seeds
  • 1 egg
  • 1 lb fresh, wild salmon
  • a little over ½ lb russet potatoes, boiled and mashed (about 1 potato)
  • ¼ lb boiled yams, mashed (about 1 yam)
  • 3 Tbsp all-purpose flour
  • ⅓ cup finely chopped onions
  • 1 Tbsp finely chopped jalapeño peppers
  • ¼ to ½ cup chopped cilantro
  • 1 ½ Tbsp garam masala or 1 Tbsp ground cumin
  • ½ tsp ajwain seeds
  • 1 Tbsp salt
  • ½ cup canola oil for frying pan

Method:

  1. Lightly pound coriander seeds in a mortar or on a plate with a heavy spoon. (You just want to break the seeds in half.) Set aside.
  2. Beat eggs in a small bowl.
  3. Bring a large pot of water to a boil. Immerse salmon and cook for 5 minutes. Remove from the heat, drain and allow salmon to cool. Peel off the skin.
  4. Thoroughly combine all ingredients except the oil in a large mixing bowl. With your hands, form round cakes about 2 inches in diameter and 1 inch thick. Set them on a baking tray.
  5. Heat 1 Tbsp of the oil in a shallow nonstick frying pan on high heat. Once the oil is hot, reduce the heat to medium so that the cakes don’t stick to the bottom of the pan or burn. Place 2 cakes in the pan and cook for 2 to 3 minutes. Turn cakes over and cook for another 2 to 3 minutes.The cakes should be brown and crispy on both sides.
  6. Repeat, using 1 Tbsp of oil for 2 cakes, until all cakes are cooked. Serve cakes as they cook or keep cooked cakes warm on a plate in the oven while the remaining ones are cooking.

Courtesy Vikram Vij, www.vijs.ca

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