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Recipes

Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017

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Serves 4

4 boneless, skinless chicken breasts

Half a 250mL PC Black Label hatcho miso marinade

1 small bunch broccoli, cut into florets

1 cup grape tomatoes

1 tablespoon canola oil

1/8 teaspoon salt

Toasted sesame seeds (optional)

Sliced green onions (optional)

Combine chicken with miso marinade in a zip-lock bag or shallow dish. Let stand at room temperature 15 minutes or in the fridge up to 24 hours.

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Take the chicken out of the marinade let excess marinade drip off. Place chicken on prepared sheet. Bake 20 min. Combine broccoli and tomatoes with oil and salt in a medium bowl. Take pan out of the oven and place broccoli mixture in and around chicken. Bake 12 to 15 min or until chicken is springy when pressed and cooked through and broccoli is gold. Sprinkle with sesame seeds and green onions if desired.

 

www.clairetansey.com

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Champagne risotto

BT Toronto | posted Monday, Oct 27th, 2014

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Adding champagne produces the most delicate of flavours and imparts a lightness of texture that is unsurpassed.

Champagne risotto

4 servings

Ingredients:

  • 5 tbsp (75 ml) butter, divided
  • 2 tbsp (30 ml) canola oil
  • ¼ cup (50 ml) finely diced Spanish onion
  • 1 cup (250 ml) Superfino Arborio or Carnaroli rice
  • 1 bay leaf
  • 2 cups (500 ml) dry Champagne
  • 8 cups (2 L) simmering water
  • ¼ cup (50 ml) freshly grated Parmesan cheese
  • 2 tbsp (30 ml) extra virgin olive oil (approx.)
  • Salt and freshly ground black pepper

Method:

  • In a large, heavy-bottomed saucepan set over medium-high heat, melt 1 tbsp (15 ml) of the butter with the oil. When the butter begins to foam, add the onion and sauté for 2 to 3 minutes or until soft and translucent.
  • Add the rice and sauté, stirring and scraping the bottom with a wooden spoon continuously, until the rice begins to toast and the edges become slightly translucent.
  • Stir in the bay leaf and Champagne and wait for the first bubbles to appear around the edge of the pan.
  • Begin adding the simmering water, 1 cup (250 ml) at a time. Between each addition of water, stir the mixture with a wooden spoon for 2 to 4 minutes or until the water is almost completely absorbed. Repeat this step until all but the last 1/2 cup (125 ml) of water is used (this process should take approximately 20 minutes).
  • Stir in the Parmesan, extra virgin olive oil, and remaining butter.
  • Cook, stirring, until heated through, about 1 minute, until the risotto flows like hot lava.
  • Season to taste with salt and pepper and serve immediately.

 Courtesy Chef Martin Kouprie, Pangea Restaurant, www.tgwhf.ca

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