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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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Oven Roasted Orange Beef Tri-Tip with Shanghainese Sauce

BT Toronto | posted Monday, Aug 28th, 2017

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Chef Clinton Zhu of Shanghai brings his home-country influence to Canadian tables. The original recipe was adapted to this version for home kitchens by the Canadian Beef Centre of Excellence.

 Prep: 15 minutes Cook 30 minutes

Ingredients:

  • 3 tbsp soy sauce
  • 3 cloves garlic, minced
  • Bottom Sirloin Tri-Tip Oven Roast (about 2 lb/1 kg)
  • 2 tbsp sesame oil, divided
  • 3 green onions, sliced
  • 1 piece fresh ginger (about 2 inches), peeled and sliced
  • 10 star anise
  • 2 cinnamon sticks
  • 2 tbsp rice vinegar
  • 1 strip orange peel (about 4 inches long)
  • 1 cup water
  • 1 tbsp cornstarch
  • Thinly sliced green onion and orange zest for garnish

Directions: 

  1. Combine soy sauce and garlic in resealable plastic bag. Add roast and massage with marinade. Seal bag and refrigerate for at least 2 hours or up to overnight.
  2. Heat oil in skillet over medium high heat. Remove roast from bag, reserving marinade and sear roast well on both sides; set aside.
  3. Heat remaining oil in large pot and sauté green onions, ginger, star anise and cinnamon for 5 minutes or until fragrant.
  4. Add vinegar to deglaze the pot. Add beef and any juices to pot.
  5. Pour in 1 cup of water, reserved marinade and add orange peel to pot. Bring to a simmer.
  6. Place in a preheated 275°F (140°C) oven; cook uncovered until thermometer reads 140°F (60°C) for medium, about 20 to 25 minutes, depending on thickness of roast.
  7. Remove beef from cooking liquid and place on cutting board.
  8. Bring remaining liquid in pot to boil for about 20 minutes or until reduced to about half.
  9. Whisk together cornstarch and 2 tbsp of water. Whisk into sauce until thickened.
  10. Slice beef. Ladle sauce into shallow bowls and layer meat into sauce.
  11. Sprinkle with green onion and orange zest to serve.
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Rhubarb ginger drop biscuits

Cityline | posted Thursday, Jun 9th, 2016

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Need a perfect treat for your afternoon tea? Home economist Mairlyn Smith’s sweet and tart rhubarb ginger drop biscuits will do the trick!

Makes 15 biscuits

Ingredients

  • 1 cup (250 mL) buttermilk
  • 1 omega-3 egg
  • 1/4 cup (60 mL) canola oil
  • 2 3/4 cups (675 mL) whole barley flour
  • 1/4 cup (60 mL) granulated sugar + ½ tsp (2 mL) for dusting
  • 1 tbsp (15 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/4 tsp (1 mL) iodized salt
  • 1/4 cup (60 mL) cold unsalted butter, cut into small chunks approx. 1 inch/2.5 cm chunks
  • 1 1/2 cups (375 mL) thinly sliced fresh rhubarb, the slices should be ¼-inch thick (skinny stalks work best)
  • 2 tbsp (30 mL) finely chopped candied ginger, this is the dried version not the type packed in syrup
  • 1 tbsp (15 mL) grated fresh ginger

Method

  1. Make sure the rack is in the centre of the oven. Preheat oven to 375°F/190°C. Line a large cookie sheet or baking pan with parchment paper, set aside.
  2. In a small bowl whisk together the buttermilk, egg and oil. Set aside.
  3. In a large bowl whisk together flour, sugar, baking powder, baking soda and salt. Using a pastry blender or two knives cut the butter into the flour mixture until it looks like small pieces of oatmeal. Add the rhubarb, candied ginger and fresh ginger. Toss until the rhubarb is covered in flour and the ginger is well distributed. You don’t want to bite into a huge blob of ginger.
  4. Pour in the egg/buttermilk mixture and stir using a large wooden spoon or a spatula until the dough is wet looking and there aren’t any traces of dry flour.
  5. Scoop out 1/4 cup/60 mL portions with either a large spoon or an ice cream scoop. You need to space them so that all 15 scoops will fit on the pan. Gently sprinkle a tiny bit of the ½ tsp/2 mL of sugar on top of each one. Note: its ½ tsp/2 mL for all of them, not for each one. So it’s a hint of sugar as a dusting.
  6. Bake for 22-25 minutes or until they are cooked through and there is a slight golden brown sparkle on the top – its from the sugar dusting. These biscuits are very soft and tender. They are best served the day they are baked, but can be stored in a covered container for up to 2 days. Warm up if desire.

Courtesy of Marilyn Smith

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