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Recipes

Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017

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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

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20-minute clambake

BT Toronto | posted Wednesday, Aug 3rd, 2016

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Ingredients:

  • 2 large or 3 medium shallots, cut into large wedges
  • 6 garlic cloves
  • 1 bottle of Sam Adams
  • 1 cup water
  • 1 1/2 pounds small new potatoes
  • 1 pound hot dried chorizo, cut into 1/2-inch pieces
  • Coarse salt
  • 3 lobsters (1 1/2 pounds each)
  • 3lbs littleneck clams, scrubbed well
  • 4 ears of corn, husked and halved
  • 2 pounds mussels, debearded and scrubbed well
  • 1 1/2 pounds large tiger shrimp (about 30), shell-on
  • 2 tablespoons unsalted butter
  • 2 lemons, halved
  • 1 bunch of parsley, chopped
  • 1 bunch of oregano, chopped
  • Fresh seaweed, well rinsed, for layering (optional)

Method:

  1. Combine onions, garlic, bottle of Sam Adams IPA and water in a 16-litre Dutch oven or stockpot. Cover with a layer of seaweed.
  2. Add potatoes, chorizo, and 1 tablespoon salt. Bring to a boil.
  3. Add lobsters; cook over high heat, covered, for 15 minutes.
  4. Add clams and corn; cook, covered, for 5 minutes.
  5. Add mussels and shrimp; cook, covered, until clams and mussels open and shrimp are cooked through, approximately 4 to 8 minutes.
  6. Remove seafood, corn, potatoes, and chorizo using tongs, and transfer to large platter.
  7. Discard seaweed and any unopened clams and mussels.
  8. Strain liquid through a sieve into a bowl; add butter, swirling to melt add chopped parsley and oregano.
  9. Squeeze lemons over clambake.

Courtesy of Chef Kevin Castonguay, owner of catering and events company ProvisionsTO

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Lime caipirinhas

BT Toronto | posted Tuesday, Aug 2nd, 2016

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Yield: 1 glass

Ingredients:

  1. 2 oz cachaça (distilled spirit from sugar cane)
  2. 1pc lime, rinsed and quartered, plus thin wedges for garnish
  3. 2 tsp raw or turbinado sugar

Method:

  1. Add 2 quartered lime wedges and sugar in a rock glass
  2. Using a muddler press down and twist the limes to release the juice and the oils from the peel
  3. Add crushed ice, pour Cachaça over ice and stir.
  4. Squeeze a lime wedge into glass and serve

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Orzo salad with roasted Ontario peppers and cucumbers

BT Toronto | posted Wednesday, Jul 27th, 2016

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Serves: Makes 6 cups, 4 to 6 servings

Ingredients:

  • 1½ cups (375 mL) barley or orzo pasta)
  • 2 Ontario Greenhouse Red or Yellow Peppers, halved, and seeded
  • 1 cup (250 mL) diced Ontario Greenhouse Cucumbers
  • ⅓ cup (75 mL) chopped red onion
  • ⅓ cup (75 mL) chopped fresh dill

Dressing

  • 3 tbsp (45 mL) red wine vinegar
  • 2 cloves Ontario Garlic, minced
  • ½ tsp (2 mL) each salt, black pepper and smoked paprika
  • ¼ cup (50 mL) olive oil

Method:

  1. Cook pasta according to package directions and drain well; place in large bowl.
  2. Combine dressing ingredients and toss with hot pasta. Set aside to cool, loosening with a fork occasionally.
  3. Place peppers, cut side down, on greased baking sheet and broil 6 inches
  4. (15 cm) from element until blackened, about 10 minutes. Place in bowl and cover with plastic wrap. Cool enough to handle. Remove skin and coarsely chop.
  5. Add peppers, cucumber, red onion and dill to pasta. Toss to mix well. Serve at room temperature or chilled.

Courtesy of Mairlyn Smith

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Bake-ahead french toast loaf

BT Toronto | posted Thursday, Jul 21st, 2016

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Hiking. Kayaking. Chilling on a floatie. No matter what’s on the camping itinerary, it’s got to start with a feast around the firepit. This recipe is a cinch to prepare and can feed the whole family.

Prep Time: 15 minutes Total: 1 hour 15 minutes Serves: 6 people

Ingredients:

  • 3 eggs
  • 3/4 cup 35% cream
  • 3/4 cup milk
  • 1/2 cup granulated sugar, divided
  • 1/2 tsp cinnamon
  • 1 loaf of French bread, about 600 g
  • 1/4 cup melted butter
  • Maple syrup
  • Assorted nuts and berries, for garnish

Method:

  1. Position rack in bottom third of oven. Preheat to 375F.
  2. Line the bottom of a 9 × 13-in. baking dish with parchment.
  3. Whisk eggs with cream, milk, 1/4 cup sugar and cinnamon in a medium bowl.
  4. Cut loaf into 1-in. slices, stopping 1 in. from the bottom so the loaf stays intact. Arrange loaf in prepared pan.
  5. Gradually pour egg mixture between slices, opening up loaf to let mixture soak in evenly.
  6. Flip loaf over and let stand for 15 min.
  7. Flip loaf back, cut-side up, and drizzle butter overtop. Sprinkle with remaining 1/4 cup sugar.
  8. Bake in bottom third of oven until golden brown, 35 to 40 min.
  9. Serve with maple syrup and fresh fruit or nuts.

Camp prep tip: Cool baked loaf. Double-wrap with foil and store in a resealable bag. Refrigerate until ready to take to camp. Store in a cooler. Reheat foil-wrapped loaf over medium heat, turning often, until warmed through, 15 to 25 min. Courtesy of Chatelaine 

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Strascinati alla carrettiera (Cart driver’s pasta)

BT Toronto | posted Monday, Jul 18th, 2016

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Total Time: 1¾ hours (includes resting dough)
Serves: 4

Ingredients:

For the pasta:

  • 350g durum wheat flour
  • 150g mineral water
  • 15g extra virgin olive oil

For the “cart driver’s sauce”:

  • 400G ripe cherry tomatoes halved
  • 20g peeled garlic
  • 10g chopped parsley
  • 10g pickled and chopped marjoram
  • 50g extra virgin olive oil
  • 2 fresh peperoncini or thai bird chilis
  • Salt
  • Pecorino

Method:

  1. Dump flour on a wooden board and hollow out a well in center.
  2. Pour mineral water into well, then oil.
  3. Using a fork as if scrambling eggs, gradually incorporate flour from inner walls of well into liquid. Once you reach a pancake batter-like consistency, use a bench scraper or knife to transfer remaining flour, a little at a time, into well and incorporate.
  4. As dough comes together, press it into a loose, shaggy mass. Wash your hands and move dough to a clean surface, scraping up and transferring any flour and dough bits left on board.
  5. Begin kneading dough by folding far edge toward you and pushing dough down and away with the heel of your hand. Rotate dough a quarter turn and repeat, continuing to turn, fold and push for 2-3 minutes. Dough will gradually come together into a semi-smooth mass, with all flour and dough bits incorporated.
  6. Clean work surface of any dried dough flakes and continue to knead dough gently until it is smooth and supple and springs back when poked, 10-15 minutes more. Wrap dough ball tightly in plastic wrap and refrigerate at least 30 minutes, ideally 24 hours.
  7. Remove dough from refrigerator and slice off a 1-inch section, then slice that in half.
  8. Roll pieces against a wooden surface to form snakes as thick as your pinkie. Cut snakes into segments as long as your thumb.
  9. To begin shaping the strascinati, place the dough pieces onto a textured surface ( sushi mat, woof board etc.), form a hook with your index, middle and ring finger. Maintaining even pressure, apply your three fingers to the front third of the piece of dough. Pull backand up across the textured surface. The dough should spring up and form around the finger nails. Use a bench scraper or knife to transfer the strascinati to a baking sheet covered in parchment paper and sprinkled with semolina, making sure no pieces of pasta touch. Continue until all dough is used. Let pasta dry slightly, 30-45 minutes.
  10. In a large pot, bring lightly salted water to a rolling boil and drop in cavatelli. Boil until pasta pieces float to surface and remain there for about 30 seconds. (Pasta should cook 1½-2 minutes total).
  11. In a mortar and pestle combine the garlic, chili, parsley, marjoram, a quarter of the cherry tomatoes and a pinch of salt
  12. Work the ingredients with the pestle until the garlic is crushed into small pieces and the tomatoes release their juice.
  13. Drizzle in half the olive oil and mix thoroughly, reserve.
  14. In a mixing bowl combine the cooked pasta, garlic herb mixture, remaining cherry tomatoes and olive oil and a pinch of salt.
  15. Toss vigorously, adjust seasoning. Serve warm with abundant grated pecorino

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Filet mignon with creamed spinach and watercress

BT Toronto | posted Tuesday, Jul 12th, 2016

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Push up your sleeves and get some good food on the table! Graham Elliot wants everyone to cook 5 star quality meals. The celebrity chef brings us a delicious steak dish to feed the whole family.

Prep time: 15 – 20 minutes
Cook time: 45 – 50 minutes
Serves 4 people

Ingredients

Creamed spinach and watercress:

  • 6 tbsp (3/4 stick) unsalted butter
  • 1 shallot, minced
  • ¼ cupall-purpose flour
  • 2 cups whole milk
  • 1 cupheavy cream
  • Salt
  • 2 ounces Gruyère cheese, grated (about ½ cup)
  • 1 poundfresh spinach, stemmed
  • 3 bunches watercress, thick stems removed
  • ¼ tsp freshly grated nutmeg
  • freshly cracked black pepper

Filet mignon:

  • 4 filets mignon (about 7 ounces each)
  • coarse salt
  • crushed peppercorns
  • ¼ cup vegetable oil
  • 6 ounces (1 ½ sticks) unsalted butter
  • 4 garlic cloves
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary

Directions

  1. For the spinach and watercress, in a deep skillet, melt the butter over medium-high heat. When hot, cook the shallot for about 1 minute to soften. Whisk in the flour and cook for about 6 minutes, or until the flour and butter are fully mixed and take on the colour of straw.
  2. Add the milk and cream, season lightly with salt, and simmer, stirring occasionally, for about 20 minutes, until thick and creamy. Whisk in the cheese and cook until the cheese has completely melted. Cover to keep warm and set aside.
  3. Bring a saucepan of salted water to a boil. Put a bowl of cold water and ice cubes near the stove. Add the spinach and watercress to the boiling water and blanch them for about 2 minutes, or until tender.
  4. Lift the greens from the boiling water and immediately plunge them into the ice bath.
  5. Lift the greens from the ice bath and, using your hands or a dish towel, squeeze all the water from the greens. They should be as dry as possible.
  6. Finely chop the spinach and watercress and then fold into the cream sauce.
  7. Set the pot over medium heat and stir until the greens are fully incorporated and the sauce is heated through. Season with salt and pepper and serve, or cover to keep warm while the steaks cooks.
  8. For the filet mignon, preheat the over to 400F. Liberally season the steaks with salt and crushed pepper.
  9. In a heavy, oven-safe skillet, heat the oil over high heat. When hot, sear the steaks in the hot pan for 3 minutes. Let a crust form on the steak by leaving it alone. Do not move it during this time. Flip the steaks and let them cook for 2 to 3 minutes longer. Again, do not move them in the pan but let them cook untouched so they develop a crust. Hey, don’t even look at the steaks during this time.
  10. Transfer the skillet to the oven and let the steaks cook for about 5 minutes. Return the skillet to the stovetop over medium-low heat. Add the butter, garlic, thyme and rosemary and when the butter melts, baste the steaks with the sauce and cook for about 2 minutes longer for medium-rare.
  11. Cover the skillet with a lid or tightly with aluminum foil and let the steaks rest in the pan for about 5 minutes.
  12. Serve with the creamed spinach and watercress on the side.

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Baked blueberry doughnuts

BT Toronto | posted Monday, Jul 11th, 2016

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Blueberry season is here and it’s a great time to support Canadian growers by buying Canadian blueberries. Pay Chen shares a tasty ways to enjoy blueberries with a doughnut recipe from BCblueberry.com.

Makes: 6 doughnuts

Ingredients

  • 1 250-g butter puff pastry sheet, defrosted¾ cup (110 g) B.C. blueberries, fresh or frozen (unthawed)
  • ¾ cup (100 g) All purpose unbleached flour, plus ½ tsp
  • ¼ cup (50 g) Extra fine granulated sugar
  • 1 tsp (5 ml) Baking powder
  • ½ tsp (2.5 ml) Cinnamon
  • ¼ tsp (pinch) Ground nutmeg
  • ¼ tsp (pinch) Salt
  • 1 (50 g) Large egg
  • ⅓ cup (80ml) Milk
  • ½ tsp (2.5 ml) Pure vanilla extract
  • 2 tbsp (30 ml) Salted butter, melted and slightly cooled

Maple Icing:

  • ¼ cup (60 ml) Maple syrup
  • ½ cup (65 g) Icing sugar- sifted

Directions

  1. Pre-heat oven to 350°F/160°C with rack positioned in the centre. Generously butter a non-stick doughnut pan.
  2. Toss a ½ tsp of flour with the blueberries and set aside. Do not thaw if using frozen blueberries.
  3. In a large bowl, mix the flour, sugar, baking powder, cinnamon, nutmeg and salt.
  4. In small bowl whisk the egg, milk and vanilla, slowly mix in the melted butter, add the blueberries.
  5. Stir the wet mixture into the flour mixture until just combined. Do not over mix.
  6. Carefully spoon the batter into the doughnut pan and bake for 14-16 minutes, until a toothpick comes out clean.
  7. Allow to cool on a wire rack.
  8. To make the icing, whisk the maple syrup and icing sugar until well blended.
  9. Pour the glaze over the cooled doughnuts and allow to set.

Courtesy of BC Blueberry

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Taco fish

BT Toronto | posted Friday, Jul 8th, 2016

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In this week’s City Eats, we get a taste of the fresh Mexican bites being served at the newly transformed Oasis Rooftop Taqueria at Wayne Gretzky’s.

Yield: 6 tacos

Ingredients

  • 1 head Romaine lettuce, chopped with 6 large pieces set aside
  • 6 cod fillets, bone off, skin off

Baja crema:

  • 1/4 ltr sour cream
  • 1/4 mayo
  • 2 oz lime
  • 2 oz chopped capers
  • 2 oz jalapeño diced
  • Cilantro

Crispy bits:

  • 1 cup gluten free flour
  • 1 cup corn starch
  • 1 teaspoon gf baking powder
  • 1 teaspoon cayenne
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 12 ounce water
  • 1/2 ltr of oil

Method

Baja crema:

  1. Process sour cream, mayo, lime, chopped capers, diced jalepenos, and cilantro in food processor.

Crispy bits:

  1. Mix dry ingredients in ziplock bag and add 12 ounces of water. Place ziplock bag in a squeeze bottle
  2. Heat shallow pan over medium heat adding about 1/2 ltr of oil and bring to medium to high temperature.
  3. From about six inches from oil slowly drop the batter into oil.
  4. Fry to crisp and place in paper towel to dry.

For fish: 

  1. Heat non-stick pan over medium to high heat and spray with pan or coat with butter.
  2. Place fish scale side down first, fry until cooked and set aside.
  3. In mixing bowl place chopped lettuce with 3 spoon fulls of crema mixture.
  4. Place inside large pieces of romaine, add crispy bits and set fish on top. Sprinkle with more crispy bits.

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