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Recipes

Brussels Sprouts Sliders

BT Toronto | posted Tuesday, Nov 21st, 2017

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Ingredients

  • 6 tablespoons olive oil, divided
  • 2 large sweet or yellow onions, sliced thin
  • Salt to taste
  • 20 large brussels sprouts
  • 1 tablespoon tamari
  • 2 to 3 cloves garlic, pressed
  • a dash of liquid smoke (if desired)
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 8 ounces tempeh, cut into thin slices
  • 5 teaspoons grainy mustard

Preparation

  1. Heat a large skillet over medium heat. Add 2 tablespoons olive oil, heat for a minute, then add the onions and a sprinkling of salt. Stir frequently, making sure to stir from the bottom of the pan up, to dislodge any sticking onions. They will begin to yellow and shrink in volume, as they darken from yellow to more of a caramel color, lower the heat. Keep cooking until they are at the desired state. This usually takes between 25 and 35 minutes. Let cool.
  2. Preheat the oven to 375 degrees.
  3. Cut the brussels sprouts in half from top to bottom, keeping the two halves close together. If you don’t , you will have to search for a pair that fits well together after they have roasted. Mix together two tablespoons olive oil, tamari, pressed garlic, cumin, cayenne and liquid smoke in a bowl to make the marinade. Taking one complete brussels sprouts pair at a time, dip both halves in the marinade. Remove and let sit cut side down on a parchment lined baking sheet. Bake for 12 minutes, then turn the sprouts and bake 7 more minutes.
  4. Prepare a second parchment lined baking sheet. Pour the marinade into a baking pan and let the tempeh sit in it for 20 minutes, then turn all the pieces and let them marinade another 10 minutes. Remove the tempeh and set them up without touching on the baking sheet. If there is any reserved marinade, brush over the remaining pieces.
  5. Bake at 375 for 12 minutes, gently turn, and bake for 5 minutes more. Cool onions, brussels sprouts and tempeh for assembly.
  6. Take one half of a brussels sprout, smear with mustard, add a piece of tempeh cut to fit the size of the sprout, add some onions (I used a melon baller for this). Take the other half of the brussels sprout and position it so the two spouts are like the buns on a burger, with the cut sides facing each other, and secure with a toothpick.
  7. Warm on a baking pan in a 325 degree oven for 10 to 15 minutes.

Courtesy of The New York Times

 

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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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Tomato and watermelon gazpacho with lump crab

BT Toronto | posted Wednesday, Jun 22nd, 2016

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 Chef Jonathan Collins brings a delicious summer dish that incorporates one of summer’s favourite fruits – watermelon.

Ingredients

  • 500g Ripe Tomatoes – rinsed, cored, seeded and large dice

  • 350g Seedless Watermelon – rind removed and sliced into large dice

  • 1/2pc Cucumber – peeled, seeded and large dice

  • 2tbsp Fresh Basil – leaves stripped, reserve small leaves for garnish

  • 2tbsp Red Onion – peeled and large dice

  • 1/2pc Jalapeno Pepper – trimmed, sliced in half and seeded

  • 1pc Garlic Clove – peeled and sliced in half

  • 250g Lump Crab Meat

  • 75ml Extra Virgin Olive Oil

  • 1tbsp Red Wine Vinegar

  • Flaked Sea Salt

  • Fresh Ground Black Pepper

Method

  1. Combine tomatoes, watermelon, cucumber, onion, jalapeno, and garlic in blender, blend until desired consistency

  2. Add vinegar, olive oil and season with salt and pepper, pulse to combine, check seasoning, refrigerate

  3. Serve in chilled bowls, garnish with fine dice of watermelon and lump crab meat

Courtesy of Collins Cuisine

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Grilled root vegetable breakfast hash with crunchy poached egg

BT Toronto | posted Tuesday, Jun 21st, 2016

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With seasonal veggies and a crunchy poached egg, this recipe is the ultimate summer breakfast that is loaded with fibre.

Ingredients

  • 2 medium beets
  • 2 parsnips or carrots, sliced in half, quarters, or lengthwise
  • 2 white, red or Russet potato or sweet potato
  • 1 medium size onion, leaving the stem attached, slice half and then each half for 4 quarters
  • 2 cup kale leaves with stems
  • 1 tbsp caraway seeds
  • 1 tbsp fennel seeds
  • 1 tbsp sesame seeds
  • ¼ cup Kellogg’s* All-Bran Original* cereal, ground
  • ¼ cup Kellogg’s* All-Bran Buds* cereal
  • 1/2 tsp Tobasco (optional)
  • 3 tbsp maple syrup
  • 2 tbsp browned butter
  • 1 tbsp clarified butter
  • 1/2 cup olive oil
  • ¼ cup sherry vinegar
  • Juice of 1/2 a lemon
  • ½ tsp kosher salt
  • Black pepper
  • 4 eggs

Method

  1. Preheat oven to 400 ° F.
  2. Puncture the potatoes in a few spots and wrap each in foil with a pinch of salt.
  3. Place the beets in separate foil with a pinch of salt and 1 tsp olive oil and wrap.
  4. Place the parsnip or carrot slices along with the onion in a separate piece of aluminum foil and drizzle with olive oil and a little salt and pepper. Wrap to seal.
  5. Place all vegetable packages in the hot oven and roast the beets and potato about 40 minutes. Remove the carrot and onion after about 15-20 minutes.
  6. Turn on the BBQ Grill. Remove the beets from the foil and slip off the skins. Cut into quarters.
  7. Remove the potatoes and cut in half and then quarters and toss in olive oil.
  8. Remove the carrots and onion from the foil.
  9. Toast the caraway, fennel and sesame seeds in a dry sauté pan. Cool and toss with 1 tbsp of clarified butter, 2 tbsp ground Kellogg’s* All-Bran Original* cereal and 2 tbsp Kellogg’s* All-Bran Buds* cereal. Set aside to cool.
  10. In a blender, combine the Tobasco, maple syrup, browned butter, olive oil, sherry vinegar, juice of half a lemon, salt and pepper to taste.
  11. Grill the potatoes, carrots, onions and beets on the BBQ Grill for a couple minutes on each side to get some char and smoke.
  12. Grill the kale leaves quickly or cook in a cast iron pan on the grill just to wilt slightly.
  13. Bring a pot of water to a boil and add 1 tbsp white wine vinegar . Poach eggs and remove with a slotted spoon. Allow to dry on a clean dish cloth or paper towel.
  14. Divide the vegetables among four plates.
  15. Divide the kale on each plate.
  16. Drizzle some of the vinaigrette over each plate.
  17. Set a poached egg on each plate and finish with the Kellogg’s* All-Bran Buds* cereal seed crunch and a little finishing salt. Serve immediately.

Courtesy of Elizabeth Falkner

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Crispy chicken and egg wafflewiches

Cityline | posted Monday, Jun 20th, 2016

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Skip the reservation for brunch and make a delicious dish at home. Claire Tansey’s crispy chicken and egg wafflewich is sure to hit the spot. Makes about 6 waffles.

Ingredients

Cheddar waffles

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1  egg
  • 1 cup buttermilk, well shaken
  • 2 tbsp melted butter or canola oil
  • 1/2 cup grated strong or smoked cheddar

Crispy baked chicken

  • ½ cup all-purpose flour
  • ½ tsp salt
  • 1 egg, beaten
  • 1 cup panko breadcrumbs
  • 6 boneless, skinless chicken thighs, trimmed of fat

Smoky fried eggs

  • 1 tsp butter
  • 1/2 tsp smoked paprika (optional)
  • 3 eggs
  • 1/4 tsp salt

Method

For cheddar waffles:

  1. Preheat waffle iron.
  2. Stir flour with baking powder, baking soda and salt in a medium bowl.
  3. Whisk buttermilk with egg and melted butter in a small bowl.
  4. Add to dry mixture and stir a few times.
  5. Add cheddar and stir again until just combined.
  6. Cook in batches in waffle iron according to manufacturer’s instructions.

For crispy baked chicken:  

  1. Preheat oven to 400F.
  2. Line a large baking sheet with foil.
  3. Stir flour with salt in a shallow bowl. Season well with fresh pepper.
  4. Whisk egg in another shallow bowl.
  5. Pour panko into a third shallow bowl.
  6. Working one thigh at a time, dip chicken in flour until coated and gently tap off excess.
  7. Drop into beaten egg then lift out, letting excess egg drop off.
  8. Transfer to panko, pressing and sprinkling with panko until entire chicken thigh is coated.
  9. Place on prepared sheet. Bake for 20 to 25 minutes or until lightly golden and cooked through.

For smoky fried eggs:

  1. Heat butter in a medium non-stick frying pan over medium heat.
  2. Add paprika and swirl to combine.
  3. Crack eggs over the pan and gently place in the pan.
  4. Sprinkle with salt and season with fresh pepper.
  5. Cover pan and cook 1 min or until whites are set.
  6. Separate eggs from each other and shape them using a heat-proof spatula.
  7. Cover and cook another 2 to 4 minutes or until cooked as desired.

To assemble: Stack 2 chicken thighs on top of each other on a waffle. Top with an egg and another waffle. Drizzle with hot sauce if desired. Courtesy of Claire Tansey

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Penne with prawns, pancetta and peas

Cityline | posted Monday, Jun 13th, 2016

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Pasta is quick to make and great for the whole family. Chef David Rocco shows us how to make a simple prawn, pancetta and pea penne that is bursting with flavour!

Ingredients

  • 5 tbsp extra-virgin olive oil
  • 2 cloves garlic, whole
  • 100 g pancetta
  • 1 cup fresh sweet peas
  • 12 large raw shrimp, chopped
  • 1 cup dry white wine
  • 1 bunch mint leaves, chopped
  • Zest of 1 lemon
  • Freshly grated parmigiano cheese for sprinkling
  • Penne pasta
  • Salt

Method

  1. Heat olive oil in a large saucepan. Add garlic and pancetta and sauté until slightly brown. Then, add shrimp, peas and wine and let simmer and reduce heat by half.
  2. Add the chopped mint.
  3. While the sauce is cooking, cook the pasta in a pot of boiling salted water. Stir to prevent from sticking together.
  4. Drain the pasta when it’s al dente and add to the saucepan with the pancetta, prawns and peas.
  5. Remove from heat, sprinkle with Parmigiano cheese and mix well.
  6. Transfer to serving bowl and add mint, lemon zest and more Parmigiano.

Courtesy of Chef David Rocco

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Pork spicy garlic ramen

BT Toronto | posted Friday, Jun 10th, 2016

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Kinton Ramen shows us how to make their most popular dish.

Makes 1 bowl

Ingredients

  • 2 cups (500ml) pork stock
  • 4 oz (110 g) fresh, frozen or dried thick ramen noodles, cooked as per package instructions
  • 0.1 oz (2g) rock salt
  • 0.3 oz (10g) Sriracha
  • 0.3 oz (10g) gochujang
  • 0.5 oz (17.5g) doubanjiang
  • 2 tsp (4ml) oyster sauce
  • 1 tsp (2ml) soy sauce
  • 1 tsp (2ml) rice vinegar
  • 1 tsp (2ml) sesame oil
  • 16 oz (46g) miso dare 
  • 0.1 oz (2g) white sesame
  • 0.1 oz (2g) fine chilli pepper
  • 2 tsp (4ml) coarse chilli pepper

Toppings per serving:

  • 2 oz (60g) pork slices
  • 1 handful of beansprouts
  • 1 heaping tbsp (15 mL) of thinly sliced green onions
  • 1 heaping tbsp (15 mL) of grated garlic

Method

  1. Bring pork stock to boil with all ingredients except for toppings. Mix soup well.
  2. Put the hot soup in large, deep bowl. Add cooked noodles, stir with chopsticks.
  3. Arrange toppings in small piles on top of ramen, starting with pork slices, bean sprouts, green onion and grated garlic.
  4. To eat, taste soup with spoon, then use chopsticks to thoroughly mix in toppings.

 

Courtesy of Kinton Ramen

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