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Recipes

Banana-Pear Muffins

BT Toronto | posted Thursday, Aug 17th, 2017

20170817_081236

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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Hoisin salmon with ginger slaw

BT Toronto | posted Wednesday, Sep 28th, 2016

Salmon

Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

Slaw

  • 1/4 cup orange juice
  • 1 Tbsp rice wine vinegar
  • 4 tsp hoisin sauce
  • 2 tsp sesame oil
  • 2 tsp minced peeled fresh ginger
  • 1 tsp liquid honey
  • 1 1/2 tsp hot sauce
  • 1/4 cup chopped fresh cilantro leaves
  • 4 cups pre-packaged coleslaw

Salmon

  • 4 salmon fillets (skinless; 6 oz)
  • 2 Tbsp hoisin sauce
  • 2 tsp toasted sesame seeds

Method

1. Preheat the oven to 425°F.

2. Make the coleslaw: In a large bowl, whisk together the orange juice, vinegar, hoisin, sesame oil, ginger, honey, Sriracha and cilantro. Add the coleslaw and toss until well coated. Set aside.

3. Make the salmon: Place the salmon on a baking dish lightly sprayed with vegetable oil. Brush the hoisin sauce over top. Bake in the preheated oven for 10 minutes per inch of thickness, until the salmon flakes easily with fork.

4. To serve, divide the prepared slaw among serving plates. Arrange a piece of salmon on top of each serving and sprinkle with sesame seeds.

Nutritional Information (per Serving)

  • Calories 363
  • Carbohydrates 13.9 g
  • Fibre 2.4 g
  • Protein 40.2 g
  • Fat 15.8 g
  • Saturated Fat 2.4 g
  • Cholesterol 108 mg
  • Sodium 351 mg

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Cedar-planked salmon with pickled fennel salad and horseradish cream

BT Toronto | posted Tuesday, May 17th, 2016

cedar-planked-salmon

This tasty dish can be made in under one hour, making it a perfect summer barbecue meal for your hungry guests.

Prep: 30 minutes
Grilling time: 15 to 20 minutes

Makes: 4 servings

Ingredients:

Kosher salt

½ large fennel bulb, cored and cut into 1-inch strips

½ small head radicchio, cored and cut into 2-inch strips

2 tablespoons prepared horseradish

1½ teaspoons finely chopped fresh dill

½ cup crème fraîche or sour cream

Freshly ground black pepper

1 center-cut salmon fillet (with skin), about 2 pounds and 1 inch thick, pin bones removed

Extra-virgin olive oil

1 small bunch watercress, torn into small sprigs

Pickling Liquid

1 cup dry white wine or vermouth

¾ cup white wine vinegar

2 tablespoons granulated sugar

2 teaspoons fennel seed

8 juniper berries

2 small garlic cloves, crushed

Method: 

  1. Soak the cedar plank in water for at least 1 hour.
  2. In a small, nonreactive saucepan combine the pickling liquid ingredients, including 2½ tablespoons salt.
  3. Bring to a boil over medium heat on the stove, add the fennel strips, and simmer until tender but not mushy, 3 to 4 minutes.
  4. Using a slotted spoon, transfer the fennel strips to paper towels to dry.
  5. Add the radicchio to the simmering pickling liquid and cook for 1½ minutes only, just until wilted. Using a slotted spoon, transfer the radicchio to paper towels to dry.
  6. Whisk the horseradish, dill, and crème fraîche, and season lightly with salt and generously with pepper.
  7. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  8. Cut the salmon fillet into four equal portions, cutting down to, but not all the way through the skin.
  9.  Brush the salmon with oil and season evenly with salt and pepper.
  10. Drain the cedar plank.
  11. Place it over direct medium heat and close the lid. When the plank begins to smoke and char, turn it over. Place the salmon, skin side down, on the plank. Grill over direct medium heat, with the lid closed, until cooked to your desired doneness, 15 to 20 minutes for medium rare.
  12. Carefully transfer the fillet on the plank to a heatproof surface. Slide a spatula between the skin and flesh and transfer individual portions of the salmon to serving plates.
  13. In a bowl combine the pickled vegetables, watercress, and 1½ tablespoons oil and toss gently until evenly coated. Serve the salmon warm with the salad and horseradish cream.

Courtesy Michael P. Clive, Webers

 

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House smoked salmon with maple glaze

Cityline | posted Monday, Apr 6th, 2015

SalmonReci_Apr6

House smoked salmon with maple glaze

Makes4 portions

Ingredients:

  • 1 large piece salmon filet (around 2lbs with the skin on)
  • 1/2 cup maple syrup
  • 1/2 cup apple cider
  • 1 tbsp Dijon mustard
  • 1 tbsp chopped tarragon
  • 2 cups wood chips for smoking
  • 1 whole pear (cut into large julienne)
  • 1 bulb Belgium endive (cut into leaves)
  • 1 head curly endive
  • 1 cup baby arugula
  • 1/4 cup toasted walnuts
  • 2 tbsps white wine vinegar
  • 6 tbsps olive oil

Method:

Soak the wood chips in water for a least one hour. Strain and place the wood chips in the bottom of a turkey roaster.

Then place the rack on top of the wood chips and lay the salmon skin side down on the rack.

In a bowl, mix the maple syrup, apple cider, mustard and tarragon with a pastry brush or small spoon. Spread the mixture over the flesh of the salmon.

Put the lid on the turkey roaster and place on a burner with medium to high heat. After a few minutes the wood chips should start to smoke.

Check on the salmon from time to time to make sure it is not burning, but don’t check on it so often that you let all the smoke out of the roaster. The salmon should be cooked through when finished. Timing may vary depending on the thickness of the roaster and the temperature of the burner. The salmon once removed should flake of the skin easily.

In a bowl, mix the white wine vinegar, curly endive, endive leaves, pear, toasted walnuts and baby arugula. Season with salt, pepper and serve topped with flaked smoked salmon. Salmon can be served warm or cold.

		
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Salmon fillet with garlic eggplant, citrus salad and pistachio nuts

Cityline | posted Monday, Mar 9th, 2015

salmonfillet-featured

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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Vikram Vij’s Indian salmon and potato cakes

BT Toronto | posted Tuesday, Apr 29th, 2014

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Vikram Vij’s Indian salmon and potato cakes

Ingredients:

  • 1 Tbsp coriander seeds
  • 1 egg
  • 1 lb fresh, wild salmon
  • a little over ½ lb russet potatoes, boiled and mashed (about 1 potato)
  • ¼ lb boiled yams, mashed (about 1 yam)
  • 3 Tbsp all-purpose flour
  • ⅓ cup finely chopped onions
  • 1 Tbsp finely chopped jalapeño peppers
  • ¼ to ½ cup chopped cilantro
  • 1 ½ Tbsp garam masala or 1 Tbsp ground cumin
  • ½ tsp ajwain seeds
  • 1 Tbsp salt
  • ½ cup canola oil for frying pan

Method:

  1. Lightly pound coriander seeds in a mortar or on a plate with a heavy spoon. (You just want to break the seeds in half.) Set aside.
  2. Beat eggs in a small bowl.
  3. Bring a large pot of water to a boil. Immerse salmon and cook for 5 minutes. Remove from the heat, drain and allow salmon to cool. Peel off the skin.
  4. Thoroughly combine all ingredients except the oil in a large mixing bowl. With your hands, form round cakes about 2 inches in diameter and 1 inch thick. Set them on a baking tray.
  5. Heat 1 Tbsp of the oil in a shallow nonstick frying pan on high heat. Once the oil is hot, reduce the heat to medium so that the cakes don’t stick to the bottom of the pan or burn. Place 2 cakes in the pan and cook for 2 to 3 minutes. Turn cakes over and cook for another 2 to 3 minutes.The cakes should be brown and crispy on both sides.
  6. Repeat, using 1 Tbsp of oil for 2 cakes, until all cakes are cooked. Serve cakes as they cook or keep cooked cakes warm on a plate in the oven while the remaining ones are cooking.

Courtesy Vikram Vij, www.vijs.ca

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Seattle-smoked salmon tartar

BT Toronto | posted Thursday, Jan 30th, 2014

smokedsalmon-featured

Seattle-smoked salmon tartar

Ingredients:

  • 4 ounces smoked salmon, finely chopped
  • 3 tablespoons finely chopped red onion
  • 1 tablespoon capers, finely chopped
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • freshly ground black pepper to taste
  • 2 teaspoons chopped fresh dill
  • 20 slices English cucumber

Method:

  1. Place the first 8 ingredients in a bowl and gently mix to combine.
  2. Use a small spoon or melon baller to scoop out some of the centre portion of each cucumber slice.
  3. Mound 2 tsp of the salmon tartar in the centre of each cucumber slice. Arrange these bites on a serving tray.
  4. Cover and store in the fridge until ready to serve. Can be made several hours in advance of serving.

Courtesy Chef Michael P. Clive, @michaelpclive

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