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Recipes

Banana-Pear Muffins

BT Toronto | posted Thursday, Aug 17th, 2017

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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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Jays-inspired Brat-flip hot dogs

BT Toronto | posted Thursday, Apr 7th, 2016

Jays-inspired Brat-flip hot dogs

Ingredients:

  • 4 bratwursts
  • 4 hot dog buns
  • 1 1/3 tbsp. smokey sweet mustard
  • 1 dill pickle
  • 1 vadallia onion
  • 1 bottle Mill St. Organic
  • 1 1/4 tbsp. sherry vinegar
  • 2 1/2 tsp. sugar
  • Salt to taste

Method:

  1. Slice onion crosswise into rings, place in pan on medium heat to caramelize.
  2. Place onions into oven set at 350F for 10 minutes or until tender.
  3. Return to the stove, add the sugar and allow to dissolve, deglaze with vinegar.
  4. Add bottle of beer and reduce liquid to 1/3.
  5. Season with salt.
  6. Grill sausages on a BBQ or roast in the oven.
  7. To assemble spread mustard on the inside of the bun, add sausage garnish with sautéed onions, pickles and fried onions.

Courtesy O&B Canteen

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Black oak beer, jalapeños, & cheddar sausages

BT Toronto | posted Monday, Oct 27th, 2014

Black oak beer, jalapeños, & cheddar sausages

Ingredients:

  • 3 lb organic beef, medium ground
  • 2 lb organic pork, medium ground
  • 1 tbsn salt
  • 0.5 tbsn pepper
  • 1 tbsn ground mustard seed
  • 1 tbsn chili powder
  • 200 grams of grated cheddar
  • 2-3 chopped jalapenos
  • 0.25 cup of chopped parsley
  • 0.25 cup of garlic
  • 1 bottle of Black Oak Nut Brown Ale
  • 1/4 cup honey
  • 1 pork casing

Method:

  1. Your pork casing will likely have been sold to you packed in salt. Rinse off all the salt, and put the casing in a bowl of luke warm water for a few minutes while you do the rest of the prep.
  2. Mix together all of the ingredients in a large bowl. Your goal is to ensure all ingredients are thoroughly mixed together. The last thing you want to do is bite into a pocket of black pepper for example. Make a little patty with the mixture, and cook it up in a frying pan. How is the flavour? If it needs a bit more of some ingredient, salt for example, now is the time to add it and mix again.
  3. Fill your sausage stuffer, and then punch down the meat to eliminate any air pockets. Sausage stuffers range in size and quality. The Healthy Butcher sells a decent quality 5lb sausage stuffer for $150, and also rents out sausage stuffers for very little cost for people wanting to host their own “sausage party.”
  4. Lubricate the horn of your sausage stuffer with a bit of vegetable oil, then apply the pork casing.
  5. Fill your casings by applying a bit of pressure at the end of the horn with one or two fingers. Your goal is to nicely fill your sausages; but be careful, if you fill them too much they will burst!
  6. Link your sausages by pinching the sausage at the desired length, then twirling the sausage 3 or 4 times in a forward direction. Move along the casing the same distance, pinch the sausage, then twirl it in a backward direction. continue twirling forward, then backward, then forward, etc. until all of your sausages are done.
  7. Leave the long length of sausages uncut and refrigerated for 12-24 hours before you cut individual sausages. This will give the sausages time to hold their shape and ensure that when you cut individual links, the casing won’t unwind.
  8. Cook your sausages by pan frying, roasting, or grilling! Enjoy.

Courtesy The Healthy Butcher, www.thehealthybutcher.com

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Grilled pound cake and peaches

BT Toronto | posted Thursday, Jul 31st, 2014

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Grilled pound cake and peaches

Ingredients:

  • 1 store-bought pound cake, cut into 1-inch thick slices
  • ¼ cup melted butter
  • 5 peaches, halved, stone removed
  • 1/3 cup maple syrup
  • Vanilla ice cream

Method:

  1. Preheat BBQ to medium heat.
  2. Brush both sides of cake slices with melted butter. In a bowl, toss together peach halves and maple syrup.
  3. Grill cake slices, uncovered, until grill marks appear, about 1 to 2 minutes per side. Grill peach halves, skin side down until grill marks appear, about 3 minutes. Flip peaches and grill for an additional minute.
  4. Top each slice of grilled cake with grilled peach halves and a scoop of ice cream.

Kary’s Tips:

  • Use just ripe peaches for grilling; they’ll hold their shape better when cooked.
  • Whipped cream can be substituted for ice cream.
  • You can use any fruit topping in place of grilled peaches.

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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Grilled portobello mushroom burgers

BT Toronto | posted Wednesday, Jun 25th, 2014

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Grilled portobello mushroom burgers

Ingredients:

  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon grainy Dijon
  • Salt
  • 4 large Portobello mushrooms, stems removed
  • Sliced red onion
  • 2 handfuls baby arugula
  • 4-8 tablespoons Boursin cheese
  • 4 buns

Method:

  1. Heat BBQ to medium heat.
  2. Whisk oil, balsamic vinegar, honey, Dijon and a pinch of salt in a medium bowl. Brush on both sides of mushrooms. Toss arugula in leftover vinaigrette, set aside.
  3. Grill mushrooms, stem side up, until liquid starts to bubble in the centre, about 4 minutes. Flip mushrooms and grill for 1 minute. Remove and set aside.
  4. Grill buns until toasty.
  5. On the bottom bun, place dressed arugula, sliced red onion and grilled mushroom (stem side up) and 1 to 2 tablespoons of Boursin. Cover with top bun and enjoy!

Courtesy Kary Osmond, www.karyosmond.com

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Indonesian-style pork kebabs

BT Toronto | posted Monday, Jun 23rd, 2014

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Indonesian-style pork kebabs

Yield: Serves 8
Cooking Time: 10 minutes

Ingredients:

  • 2 lbs (1 kg) Ontario pork loin, boneless, cut in 1-inch (2.5 cm) cubes
  • 1/4 cup (50 mL) smooth peanut butter
  • 1 tbsp (15 mL) brown sugar
  • 2 green onions, finely chopped
  • 1/4 cup (50 mL) dry sherry
  • Juice from half lemon
  • 1 tsp (5 mL) each coriander, cumin, salt
  • 1/2 tsp (2 mL) ground black pepper
  • 1/4 tsp (1 mL) cayenne pepper

Method:

  1. Place pork in a non-metal sealable container. Combine remaining ingredients and mix well. Pour over pork and toss to coat well. Cover and marinate 2 hours or overnight in the refrigerator.
  2. If using bamboo skewers, presoak in water 1 hour. Thread pork on skewers with 1/4 inch (6 mm) space between cubes.
  3. Preheat barbecue on high; reduce temperature to medium. Place skewers on grill; close barbecue cover and grill 10 to 12 minutes, turning often. Serve over rice or in pita breads.

Courtesy Emily Richards, www.ontariopork.on.ca

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Grilled lamb chops with almond, green olive and mint pesto sauce

BT Toronto | posted Wednesday, May 28th, 2014

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Grilled lamb chops with almond, green olive and mint pesto sauce

Serves 4-6 

Ingredients:

For the lamb chops:

  • ¼ cup finely minced parsley
  • 1 garlic clove, finely minced
  • 1/3 cup olive oil
  • 8 lamb chops, with bone
  • Salt and freshly ground black pepper

For the almond and mint pesto:

  •  ¾ cup almonds, peeled and toasted
  • 1 cup fresh mint leaves
  • ¼ cup green olives, pitted
  • 1/2 – ¾ cup olive oil
  • ¼ cup freshly squeezed orange juice
  • ½ teaspoon hot chilli powder
  • ½ teaspoon smoked paprika
  • Salt and pepper

Method:

  1. Put the parsley, garlic and olive oil in a large bowl. Add the lamb chops and cover with the marinade; refrigerate for 1-2 hours or overnight.
  2. Prepare the pesto: put all the ingredients for the pesto in a blender and process until a smooth purée. Pour the sauce in a bowl and reserve.
  3. Preheat the grill at medium heat, take the lamb chops out of the marinade and grill 4-6 minutes per side, or until the desired doneness. Brush with the reserved marinade once and a while. Serve the grilled lamb chops with the almond-mint pesto, grilled cherry tomatoes or mixed vegetables and a rice pilaf (optional).

Courtesy Ruth Van Warebeek

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