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Recipes

Slow-cooker beef short ribs

Cityline | posted Monday, Nov 24th, 2014

beefshortrib-featured

Simmering meat slowly is a fall-style cooking method. Mairlyn Smith likes to serve this with either mashed or roasted mini potatoes and steamed or roasted Brussels sprouts.

Slow-cooker beef short ribs

Makes: 6 servings
Per Serving: 520 Calories, 22 g Total Fat, 10.7 g Saturated Fat, 0 Trans Fat, 533 mg Sodium, 17.3 g Carbohydrate, 3 g Fibre, 7.8 g Sugars, 44.6 g Protein

Ingredients:

  • 4 lb (1.8 kg) simmering short beef ribs, cut into chunks
  • 1tsp (5 mL) iodized salt
  • 1 tsp (5 mL) freshly cracked pepper
  • ½ tsp (2 mL) ground thyme
  • 5 large cloves garlic, minced
  • One – 796 mL (28 fl oz) can no salt added tomatoes
  • 1 cup (250 mL) red wine (or ½ cup/125 mL)
  • 1 cup (250 mL) no salt added beef broth (or ½ cup/125 mL)
  • 3 large carrots, scrubbed add chopped into chunks
  • 2 onions, chopped
  • 2 large sticks fresh rosemary or more if desired

Method:

Place meat in the slow cooker, sprinkle with salt, pepper, thyme and garlic.

Add tomatoes, wine, broth, carrots, onions and rosemary.

Cover, cook on low for 10-12 hours or until the meat is tender.

Professional home economist tips: This recipe produces a lot of liquid. I use the extra liquid to cook barley in the next day – a two for one recipe. But if you like, reduce the wine and broth to ½ cup/125 mL each. To reduce the amount of saturated fat, make this the day before and refrigerate overnight. The next day remove solid fat on top. Reheat and serve.

Courtesy Mairlyn Smith
www.mairlynsmith.com
@mairlynsmith

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Braised short rib pie

BT Toronto | posted Thursday, Nov 13th, 2014

Braised short rib pie

Serves 4

Ingredients:

Braised short ribs:

  • 5 lbs short ribs
  • 1 bottle red wine
  • 4 stalks rosemary, picked off the stem & roughly chopped
  • 6 cloves garlic, smashed

Root vegetable topping:

  • 1 celery root
  • 1 cup each of roughly chopped carrots, parsnips and leeks
  • Beef or chicken stock
  • Milk (homo is ideal for richness but any milk will work)
  • Butter
  • Salt and pepper

Method:

Mix together bottle of wine, garlic and rosemary in a large dish or leak-proof Ziploc bag. Marinate the short ribs overnight in the wine marinade.

Next day:

Remove the short ribs from the wine mixture and pat dry. Set aside wine marinade for later. Season with salt & pepper and sear ribs in a bit of vegetable oil in a medium sized pot, over medium heat, turning over until golden brown on all sides.

Increase heat to medium-high, add the wine marinade and simmer until liquid is reduced by 3/4. Be sure to continuously scrape any brown bits off the bottom. Add enough beef or chicken stock to cover ribs, and cook on low for 3 to 4 hours OR until the short ribs are VERY soft.

MEANWHILE

Peel and roughly chop 1 celery root, add to a medium sized pan and enough milk to cover, and bring to a simmer. Once soft enough to mash, season with salt and pepper to taste, and mash with a potato masher until smooth & silky. Add as much butter as you need for a nice, creamy consistency – about 1/3-1/2 a cup should do it.

In a pot of salted boiling water, blanch chopped carrots, parsnips & leeks for 3-4 minutes, until soft.

Place vegetables into a baking dish with the braised short rib and top with the wonderful silky celery root mash. Serve with some fresh, warm buttered bread and a nice peppery salad – arugula works well.

Courtesy Matt DeMille, head chef, Drake Devonshire Inn
www.drakedevonshire.ca

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Speedy spaghetti bolognese

Cityline | posted Tuesday, Nov 4th, 2014

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Ingredients:

  • 1 tsp olive oil
  • 2 carrots, finely chopped
  • 2 minced garlic cloves
  • 500 g extra-lean ground beef
  • 1 cup red wine
  • 1 cup low-sodium beef broth
  • 156-mL can tomato paste
  • 1/2 tsp salt
  • 450 g linguine
  • 1/2 cup grated parmesan
  • 1/4 cup chopped parsley

Method:

  1. HEAT olive oil in a large non-stick pan over medium-high. Add carrots and garlic. Cook until carrots begin to soften, 3 to 5 min. Crumble in ground beef. Cook, stirring often, until no pink remains, about 5 min. Add red wine, beef broth, tomato paste and salt. Boil, then reduce heat to medium-low. Simmer until thickened, about13 to 15 min.
  2. COOK linguine in a large pot of boiling water, following package directions but omitting salt, until tender, 7 to 8 min. Drain and return pasta to pot. Add bolognese sauce and stir to coat. Sprinkle with parmesan and parsley.

Courtesy Claire Tansey
www.chatelaine.com
@chatelaine
@tanseyclaire

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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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