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Recipes

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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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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Apple and smoked gouda grilled cheese

BT Toronto | posted Tuesday, Oct 14th, 2014

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Apple and smoked gouda grilled cheese

Makes 4 sandwiches

Ingredients:

  • 8 slices of rustic bread
  • 100 to 200 grams thinly sliced smoked gouda
  • 1 apple, halved, cored and thinly sliced
  • Butter

Method:

  1. Heat a large non-stick frying pan over medium-low heat.
  2. Layer 4 slices of bread with cheese and apple. Top with remaining slices of bread.
  3. Spread both outside pieces of bread with butter.
  4. Working in batches, add sandwiches to frying pan and cook until crispy and golden, then flip.

Kary’s Helpful Hints:

  • The key to a perfect golden crust and melted centre is low and slow heat.
  • You can substitute pear for apple.
  • Arugula would add a nice peppery bite to this sandwich.
  • The apple adds a nice sweetness eliminating the need for ketchup.

Courtesy Kary Osmond, www.karyosmond.com | Twitter: @KaryOsmond

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DIY pumpkin spice latte

Cityline | posted Tuesday, Oct 7th, 2014

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It’s so easy to make your own latte that you can have your guests pouring their own drinks at your next dinner party! Shoana Jensen shows us just how easy it is to do it yourself.

DIY pumpkin spice latte

Ingredients for the syrup:
  • 2 cups granulated sugar
  • 2-3 cinnamon sticks
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup canned pure pumpkin

Method:

In a saucepan over medium heat, bring the sugar and water to a simmer and stir, until the sugar dissolves.

Add the rest of the ingredients (cinnamon sticks, pumpkin pie spice and pumpkin) and stir to incorporate.

Simmer for about 5 minutes.

Use right away, adding about an ounce of syrup to steamed milk and espresso, or cool and store in an airtight container for up to 1 month.

Tip: Consider adding whipped cream and a little sprinkle of raw sugar or pumpkin spice to the top of your latte to make it extra special!

Courtesy Shoana Jensen
www.shoanajensen.com
@ShoanaJ

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Asian-style sheet pan chicken

Cityline | posted Monday, Sep 22nd, 2014

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Try this Asian-inspired chicken with rice by Chef Ricardo — a perfect weeknight dinner with great leftovers for tomorrow’s lunch!

Asian-style sheet pan chicken

Serves: 6

Ingredients for rice:

  • 4 cups chicken broth
  • 2 cups parboiled rice

Ingredients for chicken:

  • 6 skinless and boneless chicken thighs
  • 2 cups shredded green cabbage
  • 1 onion, thinly sliced
  • 1 red bell pepper, cut into strips
  • 1 broccoli, cut into large florets
  • ¼ lb snow peas, trimmed and halved
  • 3 tbsp olive oil
  • 1/3 cup hoisin sauce
  • ½ tsp Tabasco sauce
  • Salt and pepper
  • Sambal oelek

Method:

To cook the rice, bring the chicken broth to a boil in a saucepan then add the rice. Cover, reduce the heat and simmer for about 18 minutes or until the liquid has been absorbed.

Remove from the heat. Stir and let rest covered for 3 to 5 minutes, until the rice is tender.

For the chicken, preheat the oven’s broiler with the rack in the highest position.

Place the chicken opened flat on one half of a baking sheet.

Place the vegetables on the other half. Drizzle the oil over the vegetables and toss lightly, then season with salt and pepper.

Broil for about 15 minutes or until the chicken and vegetables are cooked. Remove from the oven.

Cut the meat into thin strips. Combine the chicken and vegetables with the hoisin sauce and sambal oelek. Serve with the rice.

Optional: If desired, keep 1 ½ cups of the rice and 1 ½ cups of the chicken for Leftover Chicken Fried Rice.

Courtesy Ricardo Larrivee
www.ricardocuisine.com/en
@ricardorecipes

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Roasted butternut squash and sweet pear soup

Cityline | posted Friday, Sep 5th, 2014

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The Sweet Potato Chronicles ladies bring us a lunchbox-friendly soup packed with all our favourite fall flavours!

Roasted butternut squash and sweet pear soup 

Ingredients:

  • 2lb. butternut squash, peeled, seeded and cut into 2 inch chunks
  • 3 shallots, quartered
  • 3 heirloom carrots, cut lengthwise and then in half
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt, divided
  • 3 cup vegetable broth
  • 1 cup milk
  • 1/2 cup apple cider or water
  • 3/4 cup pear purée
  • Sour cream or Greek style yogurt for garnish

Method:

Preheat oven to 400F.

Place squash, shallots, carrots and garlic in a large bowl and toss with the olive oil and 1/4 teaspoon salt.

Spread vegetables in a single layer on a large, rimmed baking sheet and roast in the oven for 50 to 55 minutes, or until vegetables are fork tender. Let cool for 5 minutes.

Place vegetables and 2 cups of the vegetable broth into a blender or food processor and purée until smooth. Pour the purée into a large sauce pan over medium-low heat and stir in the last cup of broth, milk, water or apple cider, pear purée and the remaining salt. Allow the soup to cook until hot for about 10 minutes, stirring occasionally.

Serve with a dollop of Greek style yogurt or sour cream mixed into soup.

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Spanish-style clams with fava beans, Iberico ham and sherry

BT Toronto | posted Monday, Aug 11th, 2014

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Spanish-style clams with fava beans, Iberico ham and sherry

Serves 4

Ingredients:    

  • 1 kg  fresh clams, cleaned
  • 2 garlic cloves, crushed
  • 1 onion, finely chopped
  • 1 tsp spanish paprika
  • 100g Iberico ham, diced
  • 200g fresh fava beans
  • 100ml dry sherry
  • 2tbsp fresh parsley, finely chopped
  • 2tbsp olive oil
  • Juice of one lemon
  • Seasoning

Method:

  1. Heat the olive oil over a gentle flame.
  2. Add the garlic, onions, ham and cook for 2-3 minutes until the onion starts to soften.
  3. Add the clean clams, stirring so they are evenly coated in the vegetable mixture.
  4. Add the sherry, cover with a lid and steam until the clams just begin to open (about 2-3 minutes).
  5. Add the fava beans, paprika, lemon juice and parsley.
  6. Cover with the lid and cook for a further minute.
  7. Bring the saucepan to the table, remove the lid and serve.

Courtesy Chef Rob Bragagnolo, executive chef, Marben Restaurant, www.marbenrestaurant.com

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Grilled pound cake and peaches

BT Toronto | posted Thursday, Jul 31st, 2014

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Grilled pound cake and peaches

Ingredients:

  • 1 store-bought pound cake, cut into 1-inch thick slices
  • ¼ cup melted butter
  • 5 peaches, halved, stone removed
  • 1/3 cup maple syrup
  • Vanilla ice cream

Method:

  1. Preheat BBQ to medium heat.
  2. Brush both sides of cake slices with melted butter. In a bowl, toss together peach halves and maple syrup.
  3. Grill cake slices, uncovered, until grill marks appear, about 1 to 2 minutes per side. Grill peach halves, skin side down until grill marks appear, about 3 minutes. Flip peaches and grill for an additional minute.
  4. Top each slice of grilled cake with grilled peach halves and a scoop of ice cream.

Kary’s Tips:

  • Use just ripe peaches for grilling; they’ll hold their shape better when cooked.
  • Whipped cream can be substituted for ice cream.
  • You can use any fruit topping in place of grilled peaches.

Courtesy Kary Osmond, www.karyosmond.com

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