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Recipes

Brussels Sprouts Sliders

BT Toronto | posted Tuesday, Nov 21st, 2017

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Ingredients

  • 6 tablespoons olive oil, divided
  • 2 large sweet or yellow onions, sliced thin
  • Salt to taste
  • 20 large brussels sprouts
  • 1 tablespoon tamari
  • 2 to 3 cloves garlic, pressed
  • a dash of liquid smoke (if desired)
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 8 ounces tempeh, cut into thin slices
  • 5 teaspoons grainy mustard

Preparation

  1. Heat a large skillet over medium heat. Add 2 tablespoons olive oil, heat for a minute, then add the onions and a sprinkling of salt. Stir frequently, making sure to stir from the bottom of the pan up, to dislodge any sticking onions. They will begin to yellow and shrink in volume, as they darken from yellow to more of a caramel color, lower the heat. Keep cooking until they are at the desired state. This usually takes between 25 and 35 minutes. Let cool.
  2. Preheat the oven to 375 degrees.
  3. Cut the brussels sprouts in half from top to bottom, keeping the two halves close together. If you don’t , you will have to search for a pair that fits well together after they have roasted. Mix together two tablespoons olive oil, tamari, pressed garlic, cumin, cayenne and liquid smoke in a bowl to make the marinade. Taking one complete brussels sprouts pair at a time, dip both halves in the marinade. Remove and let sit cut side down on a parchment lined baking sheet. Bake for 12 minutes, then turn the sprouts and bake 7 more minutes.
  4. Prepare a second parchment lined baking sheet. Pour the marinade into a baking pan and let the tempeh sit in it for 20 minutes, then turn all the pieces and let them marinade another 10 minutes. Remove the tempeh and set them up without touching on the baking sheet. If there is any reserved marinade, brush over the remaining pieces.
  5. Bake at 375 for 12 minutes, gently turn, and bake for 5 minutes more. Cool onions, brussels sprouts and tempeh for assembly.
  6. Take one half of a brussels sprout, smear with mustard, add a piece of tempeh cut to fit the size of the sprout, add some onions (I used a melon baller for this). Take the other half of the brussels sprout and position it so the two spouts are like the buns on a burger, with the cut sides facing each other, and secure with a toothpick.
  7. Warm on a baking pan in a 325 degree oven for 10 to 15 minutes.

Courtesy of The New York Times

 

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Filet mignon with creamed spinach and watercress

BT Toronto | posted Tuesday, Jul 12th, 2016

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Push up your sleeves and get some good food on the table! Graham Elliot wants everyone to cook 5 star quality meals. The celebrity chef brings us a delicious steak dish to feed the whole family.

Prep time: 15 – 20 minutes
Cook time: 45 – 50 minutes
Serves 4 people

Ingredients

Creamed spinach and watercress:

  • 6 tbsp (3/4 stick) unsalted butter
  • 1 shallot, minced
  • ¼ cupall-purpose flour
  • 2 cups whole milk
  • 1 cupheavy cream
  • Salt
  • 2 ounces Gruyère cheese, grated (about ½ cup)
  • 1 poundfresh spinach, stemmed
  • 3 bunches watercress, thick stems removed
  • ¼ tsp freshly grated nutmeg
  • freshly cracked black pepper

Filet mignon:

  • 4 filets mignon (about 7 ounces each)
  • coarse salt
  • crushed peppercorns
  • ¼ cup vegetable oil
  • 6 ounces (1 ½ sticks) unsalted butter
  • 4 garlic cloves
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary

Directions

  1. For the spinach and watercress, in a deep skillet, melt the butter over medium-high heat. When hot, cook the shallot for about 1 minute to soften. Whisk in the flour and cook for about 6 minutes, or until the flour and butter are fully mixed and take on the colour of straw.
  2. Add the milk and cream, season lightly with salt, and simmer, stirring occasionally, for about 20 minutes, until thick and creamy. Whisk in the cheese and cook until the cheese has completely melted. Cover to keep warm and set aside.
  3. Bring a saucepan of salted water to a boil. Put a bowl of cold water and ice cubes near the stove. Add the spinach and watercress to the boiling water and blanch them for about 2 minutes, or until tender.
  4. Lift the greens from the boiling water and immediately plunge them into the ice bath.
  5. Lift the greens from the ice bath and, using your hands or a dish towel, squeeze all the water from the greens. They should be as dry as possible.
  6. Finely chop the spinach and watercress and then fold into the cream sauce.
  7. Set the pot over medium heat and stir until the greens are fully incorporated and the sauce is heated through. Season with salt and pepper and serve, or cover to keep warm while the steaks cooks.
  8. For the filet mignon, preheat the over to 400F. Liberally season the steaks with salt and crushed pepper.
  9. In a heavy, oven-safe skillet, heat the oil over high heat. When hot, sear the steaks in the hot pan for 3 minutes. Let a crust form on the steak by leaving it alone. Do not move it during this time. Flip the steaks and let them cook for 2 to 3 minutes longer. Again, do not move them in the pan but let them cook untouched so they develop a crust. Hey, don’t even look at the steaks during this time.
  10. Transfer the skillet to the oven and let the steaks cook for about 5 minutes. Return the skillet to the stovetop over medium-low heat. Add the butter, garlic, thyme and rosemary and when the butter melts, baste the steaks with the sauce and cook for about 2 minutes longer for medium-rare.
  11. Cover the skillet with a lid or tightly with aluminum foil and let the steaks rest in the pan for about 5 minutes.
  12. Serve with the creamed spinach and watercress on the side.

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One-pot wonders: Turkey chili & spinach pan pie

Cityline | posted Saturday, Jan 31st, 2015

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Spinach and feta pan pie

Prep time: 25 minutes
Total time: 50 minutes 
Serves 6
Ingredients:

  • 2 300-g pkgs frozen chopped spinach, thawed
  • 2 eggs
  • 1 egg, separated
  • 1/2 250-g brick cream cheese, at room temperature, cubed
  • 2 tsp olive oil
  • 1 onion, finely chopped
  • 1 1/2 cups crumbled feta
  • 1 tbsp dried chili
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1/2 450-g pkg frozen puff pastry sheets, thawed

Method:

  1. Preheat oven to 400F. Squeeze spinach well to remove excess moisture. It should measure about 2 cups.
  2. Beat 2 eggs with 1 egg white and cream cheese in a medium bowl, until combined.
  3. Heat a medium (10-in.) oven-safe frying pan over medium. Add oil, then onion. Cook until onion is soft, about 3 min. Stir in spinach, feta, dill, salt and nutmeg. Remove from heat. Stir in egg mixture until evenly distributed.
  4. Cut out holes all over pastry with the large end of a piping tip, or a paring knife, so steam can escape during baking. Cover filling with pastry, stretching dough to the edges of pan. Tuck in corners.
  5. Bake in centre of oven until crust is lightly browned, 20 min min. Beat reserved egg yolk and brush over pastry. Continue baking until golden brown, about 5 more minutes.

Turkey chili with cheddar cornbread

Prep time: 25 minutes
Total cooking time: 45 minutes
Serves: 8

Ingredients:

  • 1 tbsp canola oil
  • 1 onion, finely chopped
  • 1 yellow bell pepper, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp chili powder
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 3/4 tsp salt
  • 500 g ground turkey
  • 796-mL can diced tomatoes
  • 540-mL can bean medley, drained and rinsed

Cornbread:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp granulated sugar
  • 1/4 tsp salt
  • 2/3 cup milk
  • 2 eggs
  • 1/4 cup canola oil
  • 1/4 cup finely chopped chives
  • 1 cup grated cheddar

Method:

  1. Preheat oven to 400F. Heat an extra-large (13-in.) oven-safe frying pan over medium.
  2. Add 1 tbsp oil,  then onion, bell pepper and garlic.
  3. Add chili powder, oregano, paprika and 3/4 tsp salt. Stir occasionally, until  onion is soft, 2 to 3 min.
  4. Crumble in turkey. Cook, breaking up meat with a wooden spoon, until meat is no longer pink, 3 to 4 minutes.
  5. Add tomatoes. Cook for 10 minutes until thickened.
  6. Stir in beans, then remove from heat.
  7. Stir cornmeal with flour, baking powder, sugar and 1/4 tsp salt in a medium bowl.
  8. Stir in milk, eggs and 1/4 cup oil until well combined. Stir in chives.
  9. The batter will be thick. Spoon batter over chili in dollops. Sprinkle with cheddar.
  10. Bake in centre of oven until cornbread topping is golden brown, 20 to 25 min.

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