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Recipes

Jays-inspired Brat-flip hot dogs

BT Toronto | posted Thursday, Apr 7th, 2016

Jays-inspired Brat-flip hot dogs

Ingredients:

  • 4 bratwursts
  • 4 hot dog buns
  • 1 1/3 tbsp. smokey sweet mustard
  • 1 dill pickle
  • 1 vadallia onion
  • 1 bottle Mill St. Organic
  • 1 1/4 tbsp. sherry vinegar
  • 2 1/2 tsp. sugar
  • Salt to taste

Method:

  1. Slice onion crosswise into rings, place in pan on medium heat to caramelize.
  2. Place onions into oven set at 350F for 10 minutes or until tender.
  3. Return to the stove, add the sugar and allow to dissolve, deglaze with vinegar.
  4. Add bottle of beer and reduce liquid to 1/3.
  5. Season with salt.
  6. Grill sausages on a BBQ or roast in the oven.
  7. To assemble spread mustard on the inside of the bun, add sausage garnish with sautéed onions, pickles and fried onions.

Courtesy O&B Canteen

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Pomegranate and spice beef wraps

Chatelaine | posted Tuesday, Aug 18th, 2015

PomBeff

TOTAL 35 MIN | SERVES 4

INGREDIENTS

1 bunch radishes, cut into thin matchsticks
1 tsp salt, divided
1/4 cup rice vinegar
1 tbsp granulated sugar
1 tbsp water
1 tsp olive oil
2 onions, finely chopped
1 red bell pepper, finely chopped
2 garlic cloves, minced
750 g lean ground beef
1 1/2 tsp cumin
1 1/2 tsp cinnamon
1 cup pomegranate juice
156-mL can tomato paste
1/2 cup finely chopped dried apricots
8 leaves iceberg lettuce
1/4 cup chopped parsley

INSTRUCTIONS

  • STIR radishes with 1/2 tsp salt in a medium bowl. Let stand for 5 min. Rinse with cold water. Drain well. Toss with rice vinegar, sugar and water in the same bowl. Refrigerate until ready to serve.
  • HEAT a very large frying pan over medium-high. Add olive oil, then onions, red bell pepper and garlic. Cook until onions are soft, 3 to 4 min. Crumble in ground beef, breaking up meat while stirring. Sprinkle with cumin, cinnamon and remaining 1/2 tsp salt. Cook, stirring occasionally, until no pink remains, 4 to 5 min. Stir in 1 cup pomegranate juice and 156-mL can tomato paste. Boil, then reduce heat to medium-low. Simmer until mixture is thick, 6 to 8 min. Reserve 2 cups of beef mixture for Turkish Pizza. Stir in dried apricots.
  • SEPARATE 8 leaves from 1 head of iceberg lettuce to make lettuce cups. Divide beef mixture evenly among lettuce cups. Sprinkle chopped parsley overtop.

NUTRITION

Calories 319
Protein 21 g
Carbohydrates 29 g
Fat 14 g
Fibre 4 g
Sodium 320 mg
Excellent source of Vitamin C
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Summer corn-pasta salad

Chatelaine | posted Tuesday, Aug 11th, 2015

Corm
PREP 20 MIN | TOTAL 30 MIN |MAKES 8 SERVINGS

INGREDIENTS

1 1/2 cups orecchiette
8 ears husked corn on the cob, broken in half
2 cups shelled edamame
1/4 cup olive oil
3 tbsp white vinegar
2 tbsp lime juice, about 1 lime
1 tbsp honey
1/4 tsp salt
3 green onions, sliced
1 jalapeños, seeded and finely chopped
1/2 cup chopped fresh basil

INSTRUCTIONS

  • COOK pasta in a large pot of boiling water, following package directions but omitting salt, until al dente, about 12 min. Allow plenty of water so that corn and edamame can be added. When pasta has cooked for 10 min, add corn and edamame. Continue cooking for 2 more min. Drain and rinse pasta, corn and edamame under cold running water. Let stand in colander.
  • WHISK oil with vinegar, lime juice, honey and salt in a large bowl. Season with pepper. Slice corn off cobs and add to vinaigrette, along with pasta, edamame, onions and jalapeno. Toss until well coated. Stir in basil. Salad will keep well, covered and refrigerated, up to a day.

NUTRITION

Calories 253
Carbohydrates 36 g
Fat 10 g
Fibre 4 g
Sodium 79 mg
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Make 3-ingredient homemade ice cream

Today's Parent | posted Tuesday, Jul 14th, 2015

IceCream

Let the truck drive on by and instead try this incredibly simple Cookies & Cream Ice Cream recipe—no ice cream maker required!

1. Beat 1 cup of 35% cream in a medium bowl, using an electric mixer on medium, until soft peaks form, 2 to 4 min.

2. Reduce speed to low and beat in 300 mL of sweetened condensed milk and 1 cup of crushed chocolate wafers until just combined. Mixture should be smooth and fluffy.

3. Scrape mixture into a resealable container. Freeze until firm, about 6 hours. Makes 2½ cups.

*Recipe courtesy of the Chatelaine Kitchen

A version of this article appeared in our July/August 2015 issue with the headline “Make 3-ingredient homemade ice cream”, p. 93.

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No-bake summer fruit tarts

Chatelaine | posted Tuesday, Jul 7th, 2015

Tart
PREP 30 MIN | TOTAL 2 HOURS | SERVES 6

INGREDIENTS

4 cups graham cracker crumbs
1 1/2 cups unsalted butter, melted
1 cup mascarpone
1 cup  35% cream
5 tbsp honey, divided
1 tsp vanilla
1 tbsp water
2 cups assorted fruit, such as figs, blackberries, plums andcherries
2 tbsp finely chopped pistachios
1 tsp lime zest

INSTRUCTIONS

  • SPRAY 6 4-in. tart pans (with removable bottoms) with oil. Line the bottoms with parchment. Arrange on a baking sheet.
  • STIR cookie crumbs with butter in a medium bowl until moist. Scoop 1/2 cup crumb mixture into each pan. Firmly press up the edges until crust is even with rim. Scoop 3 more tbsp into each pan, and press down to cover bottom. Freeze until very firm, at least 1 hour.
  • BEAT mascarpone with cream, 4 tbsp honey and vanilla in a large bowl with an electric mixer on medium-high until stiff peaks form, 2 to 3 min.
  • STIR remaining 1 tbsp honey with water and fruit in a medium bowl until glossy. 5. Carefully remove firm tart shells from pan by pressing removable bottom up and out from ring. Peel off parchment. Set shells on serving plates. Pipe or spoon mascarpone mixture into shells. Top with fruit. Drizzle with fruit syrup. Sprinkle with pistachios and lime zest.

SERVING TIP

Make smaller tarts by scooping 3 tbsp crumb mixture into cupcake liners set in a muffin tin, then firmly pressing from centre of liner to edges and up the sides until crust is even with rim. Freeze until firm, then fill with mascarpone cream and fruit just before serving. Makes 18 to 20.

NUTRITION

Calories 1
Protein 11 g
Carbohydrates 72 g
Fat 81 g
Fibre 5 g
Sodium 385 mg
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The new classic burger

Chatelaine | posted Tuesday, Jun 9th, 2015

Classicburger
PREP 15 MIN | TOTAL 35 MIN | MAKES 4 SERVINGS

INGREDIENTS

8 slices applewood-smoked bacon
1 egg
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp salt
500 g medium ground beef
4 sesame hamburger buns, cut in half horizontally
4 pieces smoked cheddar, thinly sliced
4 pieces aged cheddar, thinly sliced
1 beefsteak tomato, sliced
1 cup packed arugula
1/2 cup lemon-pepper aioli

INSTRUCTIONS

  • Heat a large non-stick frying pan over medium-high. Cook bacon until crispy, 2 to 3 min. Transfer to a paper-towellined plate. Set aside.
  • Preheat barbecue to medium. Whisk egg with Dijon, Worcestershire and salt in a large bowl. Season with fresh pepper. Add beef. Gently mix together. Shape into 4 burgers, each about 1/2 in. thick. Press a shallow depression in centre of each to help keep their shape while cooking.
  • Oil grill and barbecue burgers, lid closed, 5 to 7 min. Flip burgers, then lay smoked-cheddar slices on burgers. Continue grilling, lid closed, until burgers are cooked and cheese is melted, 6 more min.
  • Place bottom buns, cut-side up, on grill. Lay aged-cheddar slices on buns. Grill, lid closed, until cheese is melted, 2 to 3 min. Stack beef patty, tomato slice, bacon, arugula and Lemon-Pepper Aioli between buns.

NUTRITION

Calories 898
Protein 50 g
Carbohydrates 31 g
Fat 63 g
Fibre 2 g
Sodium 1457 mg
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Tres leches coconut cake

Chatelaine | posted Monday, May 25th, 2015

Cake
PREP 25 MIN | TOTAL 1 HOUR 55 MIN PLUS CHILLING TIME |  MAKES 9 SERVINGS

INGREDIENTS

1 cup all-purpose flour
1 1/2 tsp baking powder
5 eggs, separated
1 cup granulated sugar, divided
1/3 cup 2% milk

1/2 tsp vanilla

COCONUT SYRUP

1/2 400-mL can coconut milk
1/2 300-mL can sweetened condensed milk
1 tsp vanilla
1 tbsp rum, optional

 

INSTRUCTIONS

  1.  PREHEAT oven to 350F. Spray a metal 8 x 8-in. cake pan with oil. Line bottom with parchment.
  2.  STIR flour with baking powder in a medium bowl.
  3.  BEAT egg whites in a large bowl, using an electric mixer on high, until foamy. Gradually add 1/4 cup sugar and continue beating until whites are glossy and stiff peaks form when beaters are lifted, 2 to 3 min. Using same beaters (no need to wash), beat yolks with remaining 3/4 cup sugar in a large bowl until pale yellow, 1 to 2 min. Reduce mixer speed to low. Gradually beat in flour mixture, then milk and 1/2 tsp vanilla, until smooth.
  4.  STIR a third of egg whites into yolk mixture, using a rubber spatula, then carefully fold in remaining egg whites until no streaks remain. Pour into prepared pan.
  5.  BAKE in centre of oven until springy and a skewer inserted into the centre of cake comes out clean, 30 to 35 min. Cool completely on a rack, about 1 hour.
  6.  WHISK coconut milk with condensed milk, 1 tsp vanilla and rum in a small bowl until combined. Poke top of cake all over with a skewer. Pour half of coconut syrup over cake and let stand 5 min. Run a knife around edges of cake and invert onto a rimmed serving platter. Remove parchment. Poke bottom of cake all over with skewer. Pour remaining syrup all over cake, spooning any excess drippings back onto the cake until it is absorbed, about 5 min. Refrigerate until fully chilled before serving, 1 to 2 hours
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Black oak beer, jalapeños, & cheddar sausages

BT Toronto | posted Monday, Oct 27th, 2014

Black oak beer, jalapeños, & cheddar sausages

Ingredients:

  • 3 lb organic beef, medium ground
  • 2 lb organic pork, medium ground
  • 1 tbsn salt
  • 0.5 tbsn pepper
  • 1 tbsn ground mustard seed
  • 1 tbsn chili powder
  • 200 grams of grated cheddar
  • 2-3 chopped jalapenos
  • 0.25 cup of chopped parsley
  • 0.25 cup of garlic
  • 1 bottle of Black Oak Nut Brown Ale
  • 1/4 cup honey
  • 1 pork casing

Method:

  1. Your pork casing will likely have been sold to you packed in salt. Rinse off all the salt, and put the casing in a bowl of luke warm water for a few minutes while you do the rest of the prep.
  2. Mix together all of the ingredients in a large bowl. Your goal is to ensure all ingredients are thoroughly mixed together. The last thing you want to do is bite into a pocket of black pepper for example. Make a little patty with the mixture, and cook it up in a frying pan. How is the flavour? If it needs a bit more of some ingredient, salt for example, now is the time to add it and mix again.
  3. Fill your sausage stuffer, and then punch down the meat to eliminate any air pockets. Sausage stuffers range in size and quality. The Healthy Butcher sells a decent quality 5lb sausage stuffer for $150, and also rents out sausage stuffers for very little cost for people wanting to host their own “sausage party.”
  4. Lubricate the horn of your sausage stuffer with a bit of vegetable oil, then apply the pork casing.
  5. Fill your casings by applying a bit of pressure at the end of the horn with one or two fingers. Your goal is to nicely fill your sausages; but be careful, if you fill them too much they will burst!
  6. Link your sausages by pinching the sausage at the desired length, then twirling the sausage 3 or 4 times in a forward direction. Move along the casing the same distance, pinch the sausage, then twirl it in a backward direction. continue twirling forward, then backward, then forward, etc. until all of your sausages are done.
  7. Leave the long length of sausages uncut and refrigerated for 12-24 hours before you cut individual sausages. This will give the sausages time to hold their shape and ensure that when you cut individual links, the casing won’t unwind.
  8. Cook your sausages by pan frying, roasting, or grilling! Enjoy.

Courtesy The Healthy Butcher, www.thehealthybutcher.com

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