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Recipes

Chicken meatballs

Cityline | posted Monday, Jan 5th, 2015

meatballs-featured

You can put it in soup, your next bowl of pasta or in a sub! Chef Massimo Capra‘s meatball recipe is delicious no matter how you eat it!

Chicken meatballs

Ingredients:

  • 1 lb ground chicken
  • 1 cup cooked chicken breast, diced small
  • ½ cup Ricotta cheese, dry
  • ½ cup parsnips, diced small
  • 1 tsp garlic, minced
  • 2 tbsp butter
  • 1 tbsp parsley, chopped
  • 1 tsp sage, minced
  • ½ cup Asiago cheese, diced small
  • 2 eggs
  • Salt to taste
  • Pepper to taste
  • ½ cup bread crumbs + more for rolling

Method:

Sauté the parsnips and the garlic in butter, cooking until the parsnip is tender.

Add the sage and cook to develop the aroma, then drain and set aside to cool.

Place the ground chicken, cooked chicken, ricotta, parsley, eggs and bread crumbs in a large bowl, and mix together all ingredients by hand.

Now add the parsnips, season with salt and pepper, add the cheese and mix well. Set aside for 30 minutes.

Form the meatballs about the size of a golf ball and roll them into the bread crumb. Then place them on a tray and refrigerate for 30 minutes.

Sauté the meatballs in a frying pan with some oil, rolling them around to seal the surface all around.

Bake in a preheated oven at 325F until cooked through, for about 20 to 30 minutes.

Courtesy Massimo Capra
www.massimocapra.com
@chefcapra

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Braised pork shoulder with onions

Cityline | posted Monday, Dec 15th, 2014

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Get your holiday cooking started with this delicious, melt-in-your-mouth entrée! Ricardo shows us a wonderful alternative to the traditional turkey.

Braised pork shoulder with onions

Ingredients:

  • 1 boneless pork shoulder, about 4 lbs (1.8 kg), not tied
  • 1/3 cup olive oil
  • 4 large Spanish onions, diced
  • 2 tbsp unbleached all-purpose flour
  • 3 cups white wine
  • 3 cups chicken broth
  • ¼ cup Dijon mustard
  • ¼ cup whole-grain mustard
  • Salt and pepper

Method:

With the rack in the middle position, preheat the oven to 350F.

In a large oven-proof pan, brown the meat in 30 mL (2 tablespoons) of oil. Season with salt and pepper. Set aside on a plate.

In the same pan, gently brown the onions in the remaining oil until well caramelized.

Season with salt and pepper. Sprinkle with the flour and stir to combine. Add the wine and bring to a boil.

Return the meat to the pan and add the remaining ingredients. Bring to a boil. Cover and braise in the oven for 2 hours. Remove the lid and continue cooking for about 1 hour or until the meat falls off easily with a fork.

Serves 8

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

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Ultimate roast beef & gravy

Cityline | posted Monday, Dec 8th, 2014

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A roast beef dinner will wow your guests, and it’s not as hard to make as you might think! Claire Tansey shows us how it’s done. (And don’t forget all of the delicious side dishes, too!)

Ultimate roast beef & gravy

Prep time: 15 minutes
Total time: 4 hours
Serves 8
Per serving: 493 calories, 40 g protein, 3 g carbs, 33 g fat, 852 mg sodium

Ingredients:

  • 2-kg bone-in prime rib roast
  • 1/4 cup Dijon mustard
  • 1 tbsp fresh thyme leaves
  • 2 tsp kosher salt
  • 3 tbsp all-purpose flour
  • 3 cups low-sodium beef broth

Method:

Arrange roast, bone-side down, on a rack in a large roasting pan. Stir Dijon with thyme in a small bowl. Rub roast with salt. Season with fresh pepper. Brush mustard mixture over meat. (Don’t coat bottom.) Let stand, uncovered, until meat comes to room temperature, about 2 hours. While roast is standing, preheat oven to 350F.

Roast in centre of oven, uncovered, until a meat thermometer inserted in centre of meat reads 120F. This should take 1 hour to 1 hour and 45 minutes.

Transfer meat to a carving board  and loosely cover with foil. Let stand 45 minutes before carving.

Discard fat, leaving 3 tbsp in roasting pan with pan juices. Set pan over 2 burners on medium-high or pour liquid into a large, wide saucepan. When liquid starts to simmer, add flour, stirring constantly. Gradually whisk in broth. Stir constantly until gravy starts to simmer. Reduce heat and continue simmering, stirring often, until thickened, about 5 minutes. Serve with roast beef.

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

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Ultimate meatloaf

Cityline | posted Monday, Dec 1st, 2014

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Chef Jason Parsons re-imagines a classic diner dish with this delicious meatloaf.

Ultimate meatloaf

Meatloaf ingredients:

  • 3 lbs lean ground beef
  • ½ cup finely chopped herbs (parsley, tarragon, chives)
  • ¼ cup finely chopped onions
  • ¼ cup hoisin sauce
  • 2 tbsp finely chopped garlic
  • 1 tbsp Worcestershire sauce
  • 1 cup chopped bacon
  • 2 whole hens eggs
  • ½ cup bread crumbs
  • 3 tsp salt
  • 3 tsp ground white pepper

Glaze ingredients:

  • ½ cup barbecue sauce
  • ¼ cup hoisin sauce
  • 2 tbsp honey
  • 1 tsp ground cinnamon

Goat cheese potato ingredients: 

  • 2 cups cooked, mashed potato
  • 1 cup soft goat cheese
  • 12 very thin slices of bacon

Method:

Combine the soft goat cheese and mashed potato. Roll in cling film to form a cylinder approximately the size of a quarter in diameter. Chill until firm.

In a large bowl combine the beef, herbs, onions, ¼ cup hoisin sauce, chopped garlic, Worcestershire sauce, eggs, breadcrumbs, salt & pepper.

In a fry pan, cook the bacon and add to the beef mix including the bacon fat.

Mix all the ingredients very well and chill.

Butter a loaf pan and line it with the sliced bacon. Make sure the slices of bacon are slightly overlapped.

Press half the meatloaf mix into the loaf pan and using your fingers form a channel down the center of the mix.

Unwrap the goat cheese potato from the cling film and lay the roll down the center of the channel.

Use the remaining meatloaf mix to cover the potatoes and filing the loaf pan. Wrap the top with the bacon and the brush the top of the meatloaf with the glaze.

Place the meatloaf in a 350F degree preheat oven and bake for approximately one hour.

Once cooked remove from the oven and allow to rest for 10 minutes. Remove from the loaf pan and slice. Serve immediately.

Courtesy Jason Parsons
www.peller.com
@chefparsons

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Slow-cooker beef short ribs

Cityline | posted Monday, Nov 24th, 2014

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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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