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Recipes

Big batch Moroccan chili

Chatelaine | posted Tuesday, Mar 24th, 2015

Chatelainerecipe_Mar23

Big batch Moroccan chili

Ingredients: 

Instructions:

  • HEAT a large pot over medium. Add olive oil, then thinly sliced onions. Cook until onion starts to soften, about 2 min. Add cumin, coriander, pumpkin pie spice and salt. Cook 1 more min. Crumble in beef or lamb.
  • DRAIN one can diced tomatoes. Add to beef, along with second can diced tomatoes, not drained. Season with fresh pepper. Boil, then reduce heat to medium. Simmer, uncovered,until beef is cooked through, 12 to 15 min. Add zucchini and chickpeas. Cook until zucchini is tender, 15 more min.
  • SCOOP half of chili into 4 bowls. Serve with sour cream, grated cheddar and chives. Cover and refrigerate remaining chili for Moroccan Shepherd’s Pie.
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Fried chicken topped with basil and honey lime mayo

Cityline | posted Monday, Mar 16th, 2015

fried chicken

Fried chicken topped with basil and honey lime mayo

Serves: 2

Fried Chicken

Ingredients:

  • 2 cups buttermilk
  • 1 tbsp ground black pepper
  • 1 tbsp kosher salt
  • 2 bone-in chicken thighs
  • 1 chicken breast, cut in half along breast bone
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 cup cornmeal
  • Roger’s secret ingredient: 1 tsp chili flakes

Method: 

Whisk together buttermilk, ground black pepper and kosher salt until combined. Place chicken thigh and breast into buttermilk mixture, ensuring both pieces are covered by the liquid. Cover and store in refrigerator overnight or 24 hours.

In a pot large enough to fully submerge chicken and vegetable oil while making sure the pot is never more than half full, bring oil to 325ºF using a thermometer.

Combine all-purpose flour, cornstarch and cornmeal until mixed well.

Prepare a tray lined with paper towels and set next to deep frying setup.

Remove chicken from buttermilk mixture and shake off excess buttermilk. Completely dredge wet chicken in flour mixture and place immediately into preheated deep frying oil, making sure that the chicken is fully submerged and the pot is never more than half full. Cook until chicken is fully cooked, approximately 12 – 15 minutes. Immediately transfer from hot oil, using tongs, and place on paper lined tray; season with salt, pepper, and Roger’s secret ingredient (chili flakes). Allow excess oil to drain for approximately 2 minutes before plating.

Crispy basil

Ingredients:

  • 8 leaves fresh basil
  • Vegetable oil

Method:

Bring a small pot half filled with vegetable oil to 325ºF using a thermometer. Gently pat basil leaves dry with paper towel. Carefully put basil into hot oil and fry until the bubbles subside, about 20 seconds. Remove basil from oil with spider onto paper towel to remove excess oil. Set aside until ready to plate.

Honey lime mayonnaise

Ingredients:

  • ½ cup mayonnaise
  • 5 ½ tbsp. lime juice
  • 1 ½ tbsp liquid honey

Method:

Whisk mayonnaise, lime juice and liquid honey until smooth and homogenous.

Plating:

Plate each serving with ½ chicken breast and 1 chicken thigh. Top the chicken with crispy basil and plate with a side of honey lime mayo.

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Salmon fillet with garlic eggplant, citrus salad and pistachio nuts

Cityline | posted Monday, Mar 9th, 2015

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Salmon fillet with garlic eggplant, citrus salad and pistachio nuts

Serves: 4

Ingredients:

  • 4 x 7 oz salmon filets
  • 2 tbsp butter
  • 2 cups eggplant, peeled and diced
  • 3 cloves garlic, chopped
  • 2 tbsp lemon juice
  • 3 oranges, segments only
  • 1 lemon, segments only
  • 1 lime, segments only
  • 1 fennel bulb, julienne (reserve the fronds)
  • ½ cup toasted pistachio nuts, lightly crushed
  • Olive oil
  • Salt & pepper

Method:

Sauté the eggplant at medium low heat with the garlic until soft.

Add the lemon juice and season to taste with salt and pepper, cook until eggplant are mushy.

Place the fennel, fennel fronds and all the citrus segments into a bowl and dress with salt and olive oil. Mix well and set aside while cooking the salmon.

Season the salmon with salt and pepper and place in a preheated skillet with some butter. Sauté for a few minutes on each side until done to your liking.

Place the eggplant on a plate, top with the salmon filet and place some salad on top of the salmon. Drizzle the juice from the salad over the fish and drizzle some more olive oil. Add a sprinkle of finishing salt and the pistachio nuts.

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Stout-braised beef stew with steel-cut oat risotto & Emerald Island greens

Cityline | posted Saturday, Mar 7th, 2015

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Stout-braised beef stew

Prep time: 15 minutes
Total time: 3 hours

Ingredients:

  • 1.5 kg boneless beef blade or chuck roast, trimmed and cut into 1 1/2-in. cubes
  • 1/4 cup all-purpose flour, divided
  • 1 tsp salt
  • 3 tbsp canola oil, divided
  • 1 medium onion, chopped
  • 2 carrots, cut into 1-in. pieces
  • 3 celery stalks, cut into 1-in. pieces
  • 2 440-mL cans dark stout, preferably Guinness or Murphy’s
  • 3 bay leaves

Method:

Toss beef with 3 tbsp of flour and salt in a large bowl until coated.

Heat a large pot over medium. Add 1 tbsp canola oil, then half of beef. Cook, turning meat occasionally until brown on all sides, 3 to 5 minutes. Transfer to a plate. Add another 1 tbsp oil and repeat with remaining beef.

Add remaining 1 tbsp oil, then onion, carrot, celery and remaining 1 tbsp flour to pot. Season with fresh pepper. Cook until onion starts to soften for 3 minutes. Pour in stout. Using a wooden spoon, scrape up and stir in any brown bits from pot bottom. Return beef and any juices to pot. Add bay leaves. Boil for 2 minutes, then reduce heat to medium-low. Simmer, uncovered, until liquid has reduced slightly. This will take about 30 minutes. Cover and reduce heat to low. Continue simmering until meat is tender, for about 2 hours and 15 minutes.

Serves 4 | Per serving 641 calories, 69 g protein, 16 g carbs, 32 g fat, 2 g fibre, 858 mg sodium. Excellent source of vitamin A.

Steel-cut-oat risotto

Consider this an easier, nuttier version of rice-based risotto. The oats maintain a slight chewiness even when fully cooked. We used store-bought beef broth; if you use homemade, season the risotto generously with salt.

Prep time: 10 minutes
Total time: 40 minutes

Ingredients:

  • 1 1/2 cups steel-cut oats
  • 3/4 cup white wine
  • 900-mL carton beef broth
  • 1 cup water
  • 2 tbsp butter

Method:

Heat a medium saucepan over medium. Add oats and cook, stirring often, until lightly toasted for 2 minutes. Add wine and stir until liquid is gone, this will take 2 minutes.

Add broth and water. Boil, then reduce heat to medium-low. For 20 minutes, simmer, partially covered, until most of the liquid has been absorbed.

Remove lid and continue cooking, stirring constantly, until liquid is completely absorbed and oats are tender, 5 to 7 minutes. Stir in butter. Serve immediately.

Serves 4 | Per serving 217 calories, 7 g protein, 27 g carbs, 8 g fat, 3 g fibre, 827 mg sodium.

 

Emerald Island greens

Lacinato kale is also called black, dino or Tuscan kale. Its leaves are smaller and more delicate than regular curly kale’s. Either type works for this recipe.

Prep time: 10 minutes
Total time: 20 minutes

Ingredients:

  • 2 bunches lacinato kale (about 700 g)
  • 1/3 cup butter
  • 1 garlic clove, thinly sliced
  • 1/4 tsp salt

Method:

Boil a large pot of water. Cut tough stems away from kale leaves with a paring knife and discard. Add kale to boiling water. Boil until kale is tender, 3 to 5 minutes. Drain, then rinse well with cold running water. Pat dry.

Melt butter in an extra-large frying pan over medium. Add garlic and cook for 3 minutes. Add reserved kale. Cook until warmed through, 1 to 2 minutes.

Serves 4 | Per serving 196 calories, 3 g protein, 9 g carbs, 18 g fat, 2 g fibre, 302 mg sodium.

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Kale Pesto Pasta

Cityline | posted Monday, Feb 23rd, 2015

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Prep time: 10 minutes
Total time: 20 minutes
Serves: 5 

Ingredients:

  • 1/2 bunch kale, ribs removed (about 9 cups)
  • 375-g pkg tagliatelle
  • 1 1/2 cups grated parmesan, divided
  • 1 cup walnut halves, toasted, plus more for garnish
  • 1 cup frozen shelled edamame, thawed
  • 1 garlic clove
  • 1 tsp salt
  • 3/4 cup olive oil

Method:

  1. Boil a large pot of water. Chop kale into smaller pieces then add to boiling water. Cook for 30 seconds. Scoop out with a slotted spoon and transfer to a strainer; rinse well under cold water. Drain well.
  2. Add tagliatelle to boiling water and cook, following package directions but omitting salt, until tender, 10 to 12 minutes.
  3. Whirl kale with 1 cup parmesan, walnuts, edamame, garlic and salt in a food processor until finely chopped. Season with fresh pepper. With motor still running, slowly add oil, stopping and scraping down sides of bowl with a spatula when necessary.
  4. Drain pasta, reserving 1/3 cup cooking water. Return pasta to pot. Scrape pesto into pasta and stir until coated. If pasta is dry, add pasta water, 1 tbsp at a time, until creamy. Sprinkle with remaining 1/2 cup parmesan and additional walnuts.

Per serving 881 calories, 29 g protein, 66 g carbs, 57 g fat, 6 g fibre, 937 mg sodium. Excellent source of zinc.

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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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Braised short rib pie

BT Toronto | posted Thursday, Nov 13th, 2014

Braised short rib pie

Serves 4

Ingredients:

Braised short ribs:

  • 5 lbs short ribs
  • 1 bottle red wine
  • 4 stalks rosemary, picked off the stem & roughly chopped
  • 6 cloves garlic, smashed

Root vegetable topping:

  • 1 celery root
  • 1 cup each of roughly chopped carrots, parsnips and leeks
  • Beef or chicken stock
  • Milk (homo is ideal for richness but any milk will work)
  • Butter
  • Salt and pepper

Method:

Mix together bottle of wine, garlic and rosemary in a large dish or leak-proof Ziploc bag. Marinate the short ribs overnight in the wine marinade.

Next day:

Remove the short ribs from the wine mixture and pat dry. Set aside wine marinade for later. Season with salt & pepper and sear ribs in a bit of vegetable oil in a medium sized pot, over medium heat, turning over until golden brown on all sides.

Increase heat to medium-high, add the wine marinade and simmer until liquid is reduced by 3/4. Be sure to continuously scrape any brown bits off the bottom. Add enough beef or chicken stock to cover ribs, and cook on low for 3 to 4 hours OR until the short ribs are VERY soft.

MEANWHILE

Peel and roughly chop 1 celery root, add to a medium sized pan and enough milk to cover, and bring to a simmer. Once soft enough to mash, season with salt and pepper to taste, and mash with a potato masher until smooth & silky. Add as much butter as you need for a nice, creamy consistency – about 1/3-1/2 a cup should do it.

In a pot of salted boiling water, blanch chopped carrots, parsnips & leeks for 3-4 minutes, until soft.

Place vegetables into a baking dish with the braised short rib and top with the wonderful silky celery root mash. Serve with some fresh, warm buttered bread and a nice peppery salad – arugula works well.

Courtesy Matt DeMille, head chef, Drake Devonshire Inn
www.drakedevonshire.ca

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