1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Recipes

Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017

chickennnn

Serves 4

4 boneless, skinless chicken breasts

Half a 250mL PC Black Label hatcho miso marinade

1 small bunch broccoli, cut into florets

1 cup grape tomatoes

1 tablespoon canola oil

1/8 teaspoon salt

Toasted sesame seeds (optional)

Sliced green onions (optional)

Combine chicken with miso marinade in a zip-lock bag or shallow dish. Let stand at room temperature 15 minutes or in the fridge up to 24 hours.

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Take the chicken out of the marinade let excess marinade drip off. Place chicken on prepared sheet. Bake 20 min. Combine broccoli and tomatoes with oil and salt in a medium bowl. Take pan out of the oven and place broccoli mixture in and around chicken. Bake 12 to 15 min or until chicken is springy when pressed and cooked through and broccoli is gold. Sprinkle with sesame seeds and green onions if desired.

 

www.clairetansey.com

Tags: , , ,

Quinoa rolls with avocado, hearts of palm

BT Toronto | posted Thursday, Jul 17th, 2014

windsorarms-featured

Quinoa rolls with avocado, hearts of palm

Ingredients:

Rice Flour Batter

  • 180 ml cold water
  • 250 ml rice flour
  • 25 g cornstarch
  • ½ tbsp. garlic brunoise
  • ½ tbsp. thai chili brunoise
  • ½ tbsp. coriander sliced
  • ½ tbsp. fresh ginger chopped
  • 1 tbsp. brunoise green onion

Avocado and hearts of palm

  • 2 avocadoes cut in 16 pieces
  • 8 heart of palm cut in halves
  • 1 head of frisee cut
  • ½ cucumbers sliced
  • ½ cup lemon dressing

Guacamole

  • 1 avocado
  • ½ Spanish onion brunoise
  • 1/4 brunch of coriander
  • 1 thai chili
  • 3 limes-juiced

Quinoa rolls

  • 8 rice paper
  • 2 cups quinoa
  • 1 tbsp chopped parsley
  • 4 tbsp lemon dressing
  • 1 tsp lemon confit

Method:

  1. Mix water, corn starch and rice flour, add all other ingredients.
  2. Dip Avocado and Heart of palm in batter and fry for 45 seconds.
  3. Mix all ingredients together for guacamole, add salt and pepper to taste.
  4. For quinoa rolls, mix lemon dressing, parsley and lemon confit.
  5. Add quinoa to boiled water and put over for 13 mins.
  6. Strain the water and add lemon dressing, parsley, lemon confit mix.
  7. Roll in the rice paper.
  8. To arrange plate, put sliced cucumber, quinoa rolls and guacamole.

Courtesy Executive Chef J.P. Challet, The Living Room at Windsor Arms

Tags: , , ,

Tunisian carrot salad

BT Toronto | posted Wednesday, Jul 16th, 2014

tunisiancarrotsalad-featured

This dish is a classic Tunisian salad. This salad can be served on its own, or is fantastic with fish or a grilled steak.

Tunisian carrot salad

Serves 4

Ingredients:

  • 8 large carrots, peeled
  • olive oil, to coat and to finish
  • ½ cup (125 g) Kalamata olives, pitted and cut into quarters
  • 1 ½ Tbsp (25 g) coriander seeds, toasted
  • 1 ¼ Tbsp (20 g) cumin seeds, toasted
  • 1 ¼ Tbsp (20 g) caraway seeds, toasted
  • 2 red bird’s eye chilies, finely sliced
  • 1/2 bunch cilantro, leaves picked, divided
  • 1 batch Harissa Dressing (recipe follows)
  • kosher salt, to finish

Harissa dressing

  • 5 Tbsp (75 mL) Harissa (see below)
  • 1 clove garlic, peeled
  • 3 Tbsp (45 mL) white vinegar
  •  ½ cup (125 mL) canola oil (approx)
  • kosher salt, to taste

Harissa

  • 4 medium red bell peppers
  • 1 tsp (5 mL) whole cumin seeds
  • 2 Tbsp (30 mL) whole coriander seeds
  • 6 cloves garlic, peeled
  • 20 long red bird’s eye chilies, seeds removed
  • 20 long red bird’s eye chilies (whole)
  •  ½ cup (125 mL) grapeseed oil
  • kosher salt, to taste

Method:

  1. Preheat oven to 180ºC (350ºF).
  2. Cut carrots in half crosswise and then quarter each half, lengthwise. Using a knife, carefully cut the core from each section of carrot. Set core aside for stocks, soups, or feeding to the chooks.
  3. Coat carrots in olive oil and spread carrot batons evenly on a baking sheet. Place in oven, and roast for 15-minute intervals, tossing carrots gently in between, for up to approximately 45 minutes or until tender. Remove carrots from oven and let carrots cool on baking sheet to room temperature.
  4. In a bowl, combine carrots, olives, toasted seeds, chilies and ¾ of the cilantro leaves. Dress liberally with Harrisa Dressing, tossing to coat evenly. Season to taste with salt.
  5. To serve, stack salad so carrots are in a wood stack formation on large flat serving plate. Garnish with remaining cilantro leaves, and lightly dress with olive oil. Serve immediately.

Harissa dressing

  1. In a blender, combine Harissa, garlic and vinegar. Purée until smooth. Transfer mixture into a bowl. Gently whisk in canola oil to combine. Be careful not to fully emulsify dressing.
  2. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
  3. Makes about 1 cup (250 mL)

Harissa

  1. Over a naked flame, blister the red bell peppers until skin is completely blackened. Place blistered peppers in a bowl and cover bowl tightly with plastic wrap. Set aside and allow peppers to steam while cooling. When peppers have cooled, remove skin and seeds and set peppers aside at room temperature.
  2. In a dry pan, toast cumin and coriander seeds, tossing continually, for approximately 3 minutes over high heat or until aromatic. Remove seeds from pan and set aside at room temperature to cool.
  3. In a spice grinder, finely grind cooled toasted cumin and coriander seeds. Tip: Do not grind while hot as spice will burn.
  4. In a food processor, combine garlic cloves, chilies and ground spices. Process on high until smooth. Add bell pepper flesh and pulse until smooth. Note: Over-puréeing the mixture will turn its colour to orange rather than a desired deep red.
  5. Transfer mixture to a bowl, and add 115 mL of grapeseed oil. Gently stir to combine. Season mixture to taste with kosher salt, and transfer to an airtight container. Seal the surface of the harissa with 10 mL of grapeseed oil and cover with a lid. Store in refrigerator for up to 2 weeks.
  6. Makes about 2 ¼ cups (565 mL)

Courtesy Chef Adam Hynam-Smith, author, Curbside: Modern street food from a vagabond chef (November 2014–Whitecap Books)

Tags: , , , , , ,

The Muskoka breakfast burger

BT Toronto | posted Monday, Jul 14th, 2014

breakfastburger-featured

The Muskoka breakfast burger

Prep Time: 5 minutes

Makes: 1 burger

Ingredients:

  • 1 Ciabatta bun, toasted
  • 2 Bick’s® Sandwich Savers® 50% Less Salt Tangy Dill Pickles
  • 1 cooked beef burger
  • 1 slice tomato, grilled
  • 1 slice back bacon, grilled
  • 1 egg, fried, sunny side up

Method:

  1. Grill burgers, prepare ingredients.
  2. Place pickles on bottom bun and top with burger and remaining ingredients. Enjoy!

Courtesy Matt Basile, Lisa Marie Restaurant & Fidel Gastro Food Truck, www.bicks.ca 

Tags: , , , , ,

Warm summer lamb-loin salad with honey thyme vinaigrette

BT Toronto | posted Tuesday, Jul 8th, 2014

paulboehmer-featured

Warm summer lamb-loin salad with honey thyme vinaigrette

Ingredients:

Vinaigrette

  • 1/4 teaspoon of chopped fresh Thyme
  • 1 tablespoon of chopped shallots
  • 1 teaspoon of Dijon Mustard
  • 1 teaspoon of Honey
  • 6 tablespoons of Extra Virgin Olive Oil
  • 2 tablespoons of White Wine Vinegar
  • Salt and Fresh Cracked Pepper to taste

Salad

  • Mixed Greens or any leafy greens of your preference (washed of any sand and thoroughly dried)
  • Heirloom carrots (peeled)
  • Radishes (washed with cold water)
  • Raw Sheep’s Milk Feta (set aside for final assembly)

Lamb

  • Loin of 1 Lamb from your local butcher (cleaned of any fat or sinew)
  • Extra Virgin Olive Oil
  • Salt and Pepper to taste

Method:

Vinaigrette

  1. In a small mixing bowl combine all the ingredients except for the Olive Oil.
  2. Using a whisk, slowly add the Olive Oil to emulsify the vinaigrette.
  3. Add salt and pepper to taste.
  4. Set aside.

Salad

  1. If the leafy greens are whole, using a knife, chop the leafy greens into bite sized portions (2 inch cubes) otherwise, set aside.
  2. Using a peeler, peel long strands of the heirloom carrots and submerge in ice cold water to keep crisp.
  3. Using a knife or a Japanese mandolin, thinly slice the radishes and also submerge in ice cold water.

Lamb

  1. Pre-heat a skillet over medium heat
  2. Season the Lamb Loin with Salt and Pepper
  3. Add a few tablespoons of Olive Oil to the pre-heated skillet
  4. Sear the Lamb Loin for 2 – 3 minutes or depending on the thickness of the Lamb (times may vary depending on what colour you might want to achieve. For this method, we are looking for a medium-rare doneness)
  5. After the entire Loin is seared, set it aside to rest for approximately 5 minutes.
  6. Slice thinly before serving.

Assembly

  1. On a plate, assemble the mixed greens, shaved carrots and radishes.
  2. Drizzle the vinaigrette around and on top of the mixed green mixture.
  3. Place the sliced Lamb Loin around the salad or mixed on top.
  4. Crumble the Raw Sheep’s Milk Feta around the finished salad.
  5. Serve and enjoy!

Courtesy Paul Boehmer, Boehmer Restaurant, www.boehmer.ca

Tags: , , , , ,

Stewed rhubarb with ice cream and granola

BT Toronto | posted Wednesday, Jun 25th, 2014

strawberryrhubarbicecream-featured

Stewed rhubarb with ice cream and granola

Ingredients:

  • 1 pound rhubarb, cut into 1 inch pieces (about 3 cups)
  • 1/3 – 2/3 cup sugar (depending on how tart or sweet you like it)
  • 2 tablespoons water
  • touch of vanilla extract (optional)
  • Ice cream
  • Granola

Method:

  1. Place rhubarb, sugar, and water in a medium pot. Cook over medium heat, stirring until sugar dissolves and liquid starts to boil, about 3 minutes.
  2. Reduce heat to low; cook, stirring occasionally until rhubarb is saucy and tender, about 10 to 15 minutes. Stir in vanilla. Taste and add more sugar if you like it sweeter. Let cool.
  3. Serve over ice cream and top with a little sprinkle of granola.

Courtesy Kary Osmond, www.karyosmond.com

Tags: , , , ,

Grilled portobello mushroom burgers

BT Toronto | posted Wednesday, Jun 25th, 2014

portabelloburger-featured

Grilled portobello mushroom burgers

Ingredients:

  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon grainy Dijon
  • Salt
  • 4 large Portobello mushrooms, stems removed
  • Sliced red onion
  • 2 handfuls baby arugula
  • 4-8 tablespoons Boursin cheese
  • 4 buns

Method:

  1. Heat BBQ to medium heat.
  2. Whisk oil, balsamic vinegar, honey, Dijon and a pinch of salt in a medium bowl. Brush on both sides of mushrooms. Toss arugula in leftover vinaigrette, set aside.
  3. Grill mushrooms, stem side up, until liquid starts to bubble in the centre, about 4 minutes. Flip mushrooms and grill for 1 minute. Remove and set aside.
  4. Grill buns until toasty.
  5. On the bottom bun, place dressed arugula, sliced red onion and grilled mushroom (stem side up) and 1 to 2 tablespoons of Boursin. Cover with top bun and enjoy!

Courtesy Kary Osmond, www.karyosmond.com

Tags: , , , , ,

Indonesian-style pork kebabs

BT Toronto | posted Monday, Jun 23rd, 2014

porkkebab-featured

Indonesian-style pork kebabs

Yield: Serves 8
Cooking Time: 10 minutes

Ingredients:

  • 2 lbs (1 kg) Ontario pork loin, boneless, cut in 1-inch (2.5 cm) cubes
  • 1/4 cup (50 mL) smooth peanut butter
  • 1 tbsp (15 mL) brown sugar
  • 2 green onions, finely chopped
  • 1/4 cup (50 mL) dry sherry
  • Juice from half lemon
  • 1 tsp (5 mL) each coriander, cumin, salt
  • 1/2 tsp (2 mL) ground black pepper
  • 1/4 tsp (1 mL) cayenne pepper

Method:

  1. Place pork in a non-metal sealable container. Combine remaining ingredients and mix well. Pour over pork and toss to coat well. Cover and marinate 2 hours or overnight in the refrigerator.
  2. If using bamboo skewers, presoak in water 1 hour. Thread pork on skewers with 1/4 inch (6 mm) space between cubes.
  3. Preheat barbecue on high; reduce temperature to medium. Place skewers on grill; close barbecue cover and grill 10 to 12 minutes, turning often. Serve over rice or in pita breads.

Courtesy Emily Richards, www.ontariopork.on.ca

Tags: , , , , , ,

Cucumber-potato salad

Chatelaine | posted Tuesday, Jun 17th, 2014

potatosalad-featured

This simple and yummy side dish is the perfect complement to any picnic or BBQ.

Cucumber-potato salad

Ingredients:

  • 750 g fingerling potatoes, sliced into 1/4-in. rounds
  • 3 mini cucumbers, sliced  into 1/4-in. rounds
  • 3/4 tsp salt, divided
  • 1/4 cup canola oil
  • 3 tbsp white-wine vinegar
  • 1/4 cup chopped parsley
  • 1 tbsp chopped dill

Method:

Boil potatoes in a large saucepan of water set over high just until fork-tender, 12 to 15 min. Drain and cover with cold water until cool, about 5 min.

Massage cucumbers with 1/4 tsp salt  until thoroughly mixed in a large bowl. Let stand until liquid begins to seep out, 10 min. Scoop cucumbers into a strainer and squeeze out excess liquid.

Whisk oil with vinegar and remaining  1/2 tsp salt in same bowl. Season with fresh pepper. Add parsley, dill, cucumbers and potatoes. Toss until well coated.

Prep 10 min | Total 40 min
Serves 6 | Per serving 177 calories, 2 g protein, 22 g carbs, 9 g fat, 2 g fibre, 228 mg sodium. Good source of vitamin B6.

Tags: , , , , ,
Page 23 of 33« First...10...2122232425...30...Last »