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Recipes

Brussels Sprouts Sliders

BT Toronto | posted Tuesday, Nov 21st, 2017

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Ingredients

  • 6 tablespoons olive oil, divided
  • 2 large sweet or yellow onions, sliced thin
  • Salt to taste
  • 20 large brussels sprouts
  • 1 tablespoon tamari
  • 2 to 3 cloves garlic, pressed
  • a dash of liquid smoke (if desired)
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 8 ounces tempeh, cut into thin slices
  • 5 teaspoons grainy mustard

Preparation

  1. Heat a large skillet over medium heat. Add 2 tablespoons olive oil, heat for a minute, then add the onions and a sprinkling of salt. Stir frequently, making sure to stir from the bottom of the pan up, to dislodge any sticking onions. They will begin to yellow and shrink in volume, as they darken from yellow to more of a caramel color, lower the heat. Keep cooking until they are at the desired state. This usually takes between 25 and 35 minutes. Let cool.
  2. Preheat the oven to 375 degrees.
  3. Cut the brussels sprouts in half from top to bottom, keeping the two halves close together. If you don’t , you will have to search for a pair that fits well together after they have roasted. Mix together two tablespoons olive oil, tamari, pressed garlic, cumin, cayenne and liquid smoke in a bowl to make the marinade. Taking one complete brussels sprouts pair at a time, dip both halves in the marinade. Remove and let sit cut side down on a parchment lined baking sheet. Bake for 12 minutes, then turn the sprouts and bake 7 more minutes.
  4. Prepare a second parchment lined baking sheet. Pour the marinade into a baking pan and let the tempeh sit in it for 20 minutes, then turn all the pieces and let them marinade another 10 minutes. Remove the tempeh and set them up without touching on the baking sheet. If there is any reserved marinade, brush over the remaining pieces.
  5. Bake at 375 for 12 minutes, gently turn, and bake for 5 minutes more. Cool onions, brussels sprouts and tempeh for assembly.
  6. Take one half of a brussels sprout, smear with mustard, add a piece of tempeh cut to fit the size of the sprout, add some onions (I used a melon baller for this). Take the other half of the brussels sprout and position it so the two spouts are like the buns on a burger, with the cut sides facing each other, and secure with a toothpick.
  7. Warm on a baking pan in a 325 degree oven for 10 to 15 minutes.

Courtesy of The New York Times

 

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Slow cooker French onion soup

Cityline | posted Tuesday, Feb 17th, 2015

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Slow cooker French onion soup

Prep time: 30 minutes
Total time: 7 hours 30 minutes
Serves: 4

Ingredients:

  • 1.75 kg cooking onions, thinly sliced (about 14 cups)
  • 3 tbsp butter, cubed
  • 1/4 tsp salt
  • 4 1/2 tsp all-purpose flour
  • 3 tbsp vermouth or dry white wine
  • 900 mL beef broth
  • 1/3 cup water
  • 1 demi-baguette
  • 1 tbsp butter, at room temperature
  • 2 cups grated gruyère or emmental cheese

Method:

  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 minute 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 minutes.

Make-ahead tip: Soup (without toasts) keeps well up to 3 days in the fridge or up to 2 months in the freezer. Flavour will improve as it sits.

For a stovetop version: Caramelize the onions and salt over medium until dark golden. Add flour, then vermouth, broth and water, and simmer, covered, for at least 30 minutes.

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Pork tenderloin with rapini and creamy polenta

Chatelaine | posted Tuesday, Feb 10th, 2015

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Prep time: 15 minutes
Total cooking time: 30 minutes
Serves: 4-6

Ingredients:

  • 500-g pork tenderloin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/4 tsp salt
  • 2 tsp canola oil
  • Creamy Polenta:
    3 1/2 cups, plus 2 tbsp no-salt chicken broth, divided
    – 1/4 tsp salt
    – 3/4 cup cornmeal
    – 1 diced plum tomato
  • Rapini:
    1 tsp canola oil
    – 2 minced garlic cloves
    – 1 bunch rapini, stems trimmed

Method:

  1. Boil 3 1/2 cups chicken broth in a large saucepan. Reduce heat to medium. Whisk in cornmeal and salt. Cook until thickened but still loose, about 2 min. Remove from heat and let stand 2 min to completely absorb liquid. Whisk in 2 tbsp no-salt chicken broth, tomato and cilantro. Cover to keep warm.
  2. Cut a pork tenderloin into 1/2-in. rounds. Stir chili powder with smoked paprika and salt. Sprinkle on both sides of pork.
  3. Heat a large non-stick frying pan over medium-high. Add 1 tsp canola oil, then garlic and rapini. Sauté until tender-crisp, 4 to 5 min. Transfer rapini to a platter. Add 2 tsp canola oil to pan, then pork. Cook until firm, 2 to 3 min per side. Serve with polenta and rapini.
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Fryer-less General Tao chicken

Cityline | posted Monday, Feb 2nd, 2015

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Fryer-less General Tao chicken

Prep time: 25 minutes
Total cooking time: 50 minutes
Serves: 4-6

Ingredients:

  • 6 tbsp (90 ml) soy sauce
  • 6 tbsp (90 ml) chicken broth (or water)
  • 6 tbsp (90 ml) rice vinegar
  • 1 tbsp fresh ginger, finely chopped
  • 3 cloves garlic, finely chopped
  • 4 tsp cornstarch
  • 2 tsp paprika
  • 2 tsp sambal oelek
  • 1 tsp toasted sesame oil
  • 1 cup (210 g) sugar
  • 3 tbsp (45 ml) water
  • 2 red bell peppers, cut into strips
  • 3/4 cup (180 ml) canola oil
  • 2.2 lb (1 kg) skinless and boneless chicken thighs,
  • cut into large cubes
  • ½ cup (70 g) unbleached all-purpose flour
  • 2 green onions, thinly
  • Salt and pepper

Method:

  1. In a small bowl, combine the soy sauce, broth, vinegar, ginger, garlic, cornstarch, paprika, sambal oelek and sesame oil. Set aside.
  2. In a small saucepan, combine the sugar and water. Bring to a boil and simmer until the sugar caramelizes and turns amber in colour, about 5 minutes. Add the soy mixture. Bring to a boil, whisking constantly. Set the sauce aside, off the heat.
  3. In a large non-stick skillet, soften the peppers for about 3 minutes in 2 tbsp (30 ml) of the oil. Set aside on a plate.
  4. In a bowl, season the chicken pieces with salt and pepper. Add the flour and toss until well coated. Shake off any excess flour. In the same skillet, brown half of the chicken at a time in the remaining oil (cup/150 ml), making sure to always have about 1 cm of oil to fry the meat. Add oil, if needed. Drain on paper towels and keep warm. Repeat with the remaining chicken. Discard the oil.
  5. In the same skillet, heat the sauce. Add the chicken and the peppers and toss well to coat. Sprinkle with the green onions.
  6. Serve with rice and a stir-fried vegetable like bok choy.

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