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Recipes

Perfection in a jar

BT Toronto | posted Wednesday, Oct 28th, 2015

Perfection-in-a-Jar

This fresh salad looks beautiful layered in a jar, plus it stores and travels easily, too!

Perfection in a jar

Ingredients:

  • 4 Mason jars or 4 of your nicest medium-sized drinking glasses
  • 3 cups (750 mL) cherry or grape tomatoes, red and yellow
  • 1 to 2 heirloom tomatoes
  • 1 to 2 avocados
  • Two 8–10 oz (225–300g) balls of burrata cheese
  • 1 cup (250 mL) Basil Cashew Pesto
  • 1/2 cup (125 mL) toasted pine nuts
  • Cracked black pepper to taste
  • Fresh basil for garnish

Method:

Roast the cherry (or grape) tomatoes and set aside.

Slice the heirloom tomatoes and cut the avocado in half-moon wedges.

In the Mason jars, begin to layer the ingredients. Start with the tangy roasted tomatoes, a little bit of the fresh tomatoes, some burrata cheese, avocado, and then a dollop of the Basil Cashew Pesto. Keep layering until you get to the top.

Top each jar with toasted pine nuts, some cracked black pepper, and fresh basil. It looks and tastes beautiful.

Courtesy Mary Jo Eustace
www.maryjo.tv
Click HERE to buy the book.

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Rib steak with scalloped‎ potato & mint cucumber salad

Cityline | posted Tuesday, Mar 31st, 2015

Recipe_Mar30

Rib steak with scalloped‎ potato & mint cucumber salad

Prep time: 15 minutes
Cook time: 40 minutes
Total cost: $40
Serves: 4

Ingredients:

  • 1 24oz rib steak
  • 2 large Yukon gold potatoes
  • 2 shallots
  • 1 cup chicken stock
  • 1 cup 35% cream
  • 1/2 cup cheese curds
  • 6 baby cucumbers
  • 6 radishes
  • 1 handful fresh mint
  • 1 lime
  • Splash of olive oil
  • Salt and pepper
  • Splash of vegetable oil

Method:

Preheat oven to 425F. Thinly slice potatoes and shallots and add to a medium-sized stainless steel bowl. Toss in chicken stock, cream, and cheese curds and season with salt and pepper. Place in a 6-inch baking vessel so the mixture is 1-inch thick. Foil and bake for ‎30 minutes. Remove foil and remain baking for 10 minutes or until golden.

Season steak aggressively with salt and pepper. In medium hot pan, bring vegetable oil to soft smoke and sear steak for 4 minutes. Turn and place in oven for 4-8 minutes depending on thickness. Bring inner temperature to 120F and let rest for 10 minutes.

Carve against the grain in 1-inch pieces.

Slice cucumbers and radishes into coin size and thickness. Chop mint and toss in medium size bowl. Add lime zest and juice, olive oil and salt and pepper.

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Tunisian carrot salad

BT Toronto | posted Wednesday, Jul 16th, 2014

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This dish is a classic Tunisian salad. This salad can be served on its own, or is fantastic with fish or a grilled steak.

Tunisian carrot salad

Serves 4

Ingredients:

  • 8 large carrots, peeled
  • olive oil, to coat and to finish
  • ½ cup (125 g) Kalamata olives, pitted and cut into quarters
  • 1 ½ Tbsp (25 g) coriander seeds, toasted
  • 1 ¼ Tbsp (20 g) cumin seeds, toasted
  • 1 ¼ Tbsp (20 g) caraway seeds, toasted
  • 2 red bird’s eye chilies, finely sliced
  • 1/2 bunch cilantro, leaves picked, divided
  • 1 batch Harissa Dressing (recipe follows)
  • kosher salt, to finish

Harissa dressing

  • 5 Tbsp (75 mL) Harissa (see below)
  • 1 clove garlic, peeled
  • 3 Tbsp (45 mL) white vinegar
  •  ½ cup (125 mL) canola oil (approx)
  • kosher salt, to taste

Harissa

  • 4 medium red bell peppers
  • 1 tsp (5 mL) whole cumin seeds
  • 2 Tbsp (30 mL) whole coriander seeds
  • 6 cloves garlic, peeled
  • 20 long red bird’s eye chilies, seeds removed
  • 20 long red bird’s eye chilies (whole)
  •  ½ cup (125 mL) grapeseed oil
  • kosher salt, to taste

Method:

  1. Preheat oven to 180ºC (350ºF).
  2. Cut carrots in half crosswise and then quarter each half, lengthwise. Using a knife, carefully cut the core from each section of carrot. Set core aside for stocks, soups, or feeding to the chooks.
  3. Coat carrots in olive oil and spread carrot batons evenly on a baking sheet. Place in oven, and roast for 15-minute intervals, tossing carrots gently in between, for up to approximately 45 minutes or until tender. Remove carrots from oven and let carrots cool on baking sheet to room temperature.
  4. In a bowl, combine carrots, olives, toasted seeds, chilies and ¾ of the cilantro leaves. Dress liberally with Harrisa Dressing, tossing to coat evenly. Season to taste with salt.
  5. To serve, stack salad so carrots are in a wood stack formation on large flat serving plate. Garnish with remaining cilantro leaves, and lightly dress with olive oil. Serve immediately.

Harissa dressing

  1. In a blender, combine Harissa, garlic and vinegar. Purée until smooth. Transfer mixture into a bowl. Gently whisk in canola oil to combine. Be careful not to fully emulsify dressing.
  2. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
  3. Makes about 1 cup (250 mL)

Harissa

  1. Over a naked flame, blister the red bell peppers until skin is completely blackened. Place blistered peppers in a bowl and cover bowl tightly with plastic wrap. Set aside and allow peppers to steam while cooling. When peppers have cooled, remove skin and seeds and set peppers aside at room temperature.
  2. In a dry pan, toast cumin and coriander seeds, tossing continually, for approximately 3 minutes over high heat or until aromatic. Remove seeds from pan and set aside at room temperature to cool.
  3. In a spice grinder, finely grind cooled toasted cumin and coriander seeds. Tip: Do not grind while hot as spice will burn.
  4. In a food processor, combine garlic cloves, chilies and ground spices. Process on high until smooth. Add bell pepper flesh and pulse until smooth. Note: Over-puréeing the mixture will turn its colour to orange rather than a desired deep red.
  5. Transfer mixture to a bowl, and add 115 mL of grapeseed oil. Gently stir to combine. Season mixture to taste with kosher salt, and transfer to an airtight container. Seal the surface of the harissa with 10 mL of grapeseed oil and cover with a lid. Store in refrigerator for up to 2 weeks.
  6. Makes about 2 ¼ cups (565 mL)

Courtesy Chef Adam Hynam-Smith, author, Curbside: Modern street food from a vagabond chef (November 2014–Whitecap Books)

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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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Cucumber-potato salad

Chatelaine | posted Tuesday, Jun 17th, 2014

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This simple and yummy side dish is the perfect complement to any picnic or BBQ.

Cucumber-potato salad

Ingredients:

  • 750 g fingerling potatoes, sliced into 1/4-in. rounds
  • 3 mini cucumbers, sliced  into 1/4-in. rounds
  • 3/4 tsp salt, divided
  • 1/4 cup canola oil
  • 3 tbsp white-wine vinegar
  • 1/4 cup chopped parsley
  • 1 tbsp chopped dill

Method:

Boil potatoes in a large saucepan of water set over high just until fork-tender, 12 to 15 min. Drain and cover with cold water until cool, about 5 min.

Massage cucumbers with 1/4 tsp salt  until thoroughly mixed in a large bowl. Let stand until liquid begins to seep out, 10 min. Scoop cucumbers into a strainer and squeeze out excess liquid.

Whisk oil with vinegar and remaining  1/2 tsp salt in same bowl. Season with fresh pepper. Add parsley, dill, cucumbers and potatoes. Toss until well coated.

Prep 10 min | Total 40 min
Serves 6 | Per serving 177 calories, 2 g protein, 22 g carbs, 9 g fat, 2 g fibre, 228 mg sodium. Good source of vitamin B6.

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Rib-eye steak salad with pear, blue cheese & potatoes

Cityline | posted Monday, Jun 9th, 2014

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A salad has never tasted so good with this delicious savoury dinner your family will love!

Rib-eye steak salad with pear, blue cheese & potatoes

Ingredients:

  • 32oz Rib-Eye steak
  • 1 pear semi firm
  • 1 bunch watercress
  • 1 bunch radishes
  • 1/2 bulb fennel
  • 1 bunch chives
  • 1lb cups baby potatoes (boiled to tender)
  • 1 cup blue cheese
  • 2 tbsp capers with brine
  • 1 tbsp grain mustard
  • 1 cup  Greek yogurt
  • ½ grapefruit
  • Salt pepper
  • Olive oil

Method:

Season heavily with salt and pepper. Sear in large pan at high heat for 4 min per side.

Remove from heat and leave in pan to rest.

Method for potatoes:

Barely cover the potatoes with water, then add capers with brine, and simmer until tender.

Strain, season and add mustard, yogurt and blue cheese. Chill.

Method for salad:

Finely slice pear, radish, fennel, chives and toss with watercress.

Season add olive oil and 1/2 grapefruit.

Assembly:

Slice steak against the grain and lay over potatoes on a long cutting board top with salad and graze away!

Serves 4

Courtesy of Randy Feltis

www.thefarmhouse.ca

@chefrandyf

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Quinoa and grilled asparagus salad

BT Toronto | posted Monday, May 26th, 2014

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Quinoa, native to South America, is combined with Ontario grilled vegetables in this easy-to-prepare salad bursting with refreshing flavour. This vegetarian salad is a great option for brunch and outdoor celebrations, as a main dish salad or as a side salad to accompany grilled meat, chicken or fish.

Quinoa and grilled asparagus salad

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serves 6 to 8

Ingredients:

  • 1 cup (250 mL) quinoa, rinsed
  • 1 lb (500 g) Ontario Asparagus, trimmed
  • 1 Ontario Greenhouse Sweet Pepper (any colour), seeded    and quartered
  • 1 large Ontario Onion, cut into 1/2-inch (1 cm) thick slices
  • 2 tbsp (25 mL) vegetable oil
  • 1 can (19 oz/540 mL) chickpeas, drained and rinsed
  • 1/2 cup (125 mL) chopped flat-leaf parsley
  • 1 tsp (5 mL) grated orange rind
  • 1/4 cup (50 mL) orange juice
  • 1 tbsp (15 mL) Ontario Liquid Honey
  • 1 tbsp (15 mL) each red wine vinegar and Dijon mustard
  • 1 small clove garlic, finely minced
  • 1/4 tsp (1 mL) each salt and pepper

Method:

  1. In medium saucepan, bring quinoa and 2 cups (500 mL) water to boil; reduce heat to low, cover and simmer 15 minutes or until most of the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Place in serving bowl; let cool.
  2. Meanwhile, place asparagus, sweet pepper and onion on rimmed baking sheet; brush with 1 tbsp (15 mL) of the oil. Place vegetables directly on greased grill over medium-high heat; close lid and grill, turning occasionally, until tender-crisp and lightly marked, 5 to 10 minutes, transferring back to baking sheet as they are done.  Let cool slightly. Cut into bite-size pieces; stir into quinoa along with chickpeas and parsley.
  3. In small bowl, whisk together remaining oil, orange rind and juice, honey, vinegar, mustard, garlic, salt and pepper; pour over quinoa mixture and toss to coat. Serve at room temperature.

Tips: For a Brazilian flair, substitute black beans for chickpeas. For a Chilean twist, use cilantro instead of parsley.

Courtesy Mairlyn Smith/Foodland Ontario, www.foodlandontario.ca

Click to buy the book.

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Lentil and hulless oats salad

BT Toronto | posted Friday, May 16th, 2014

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Lentil and hulless oats salad

Makes – 5 cups (1.25 L)

Serves – 4 – 1 ¼ cup (300 mL)

Ingredients:

The night before or earlier in the day:

  • 1 cup (250 mL) hulless oats
  • 2 cups (500 mL) water

Salad:

  • ¼ cup (60 mL) apple cider vinegar
  • 2 tbsp (30 mL) cold pressed canola oil or extra virgin olive oil
  • 1 tsp (5 mL) grainy Dijon mustard
  • ¼ tsp (1 mL) cinnamon
  • Pinch of cayenne
  • 1 – 19 fl oz. /540 mL can lentils, drained and rinsed
  • 2 cups (500 mL) cooked hulless oats
  • 1 cup (250 mL) coarsely chopped fresh parsley, loosely packed
  • ¾ cup (175 mL) diced red onion
  • 1 cup (500 mL) dried cranberries
  • ¼ cup (60 mL) finely chopped fresh mint

Method:

  1. In a medium saucepan add oats and water. Bring to the boil; reduce to simmer,  and gently boil for 25-35 minutes. Remove from heat, let sit covered for 10 minutes, remove lid and cool. Store in a covered container overnight or let cool to room temperature and add to the salad.
  2. In a large bowl whisk together vinegar, oil, Dijon, cinnamon and cayenne. Add drained and rinsed lentils. Toss.
  3. Toss in cooked oats and toss until just combined.
  4. Add parsley, red onion, dried cranberries and mint. Toss until just combined. Serve. Store any leftovers covered in the fridge for up to 3 days.

Courtesy Mairlyn Smith, www.mairlynsmith.com

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