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Baked blueberry doughnuts

BT Toronto | posted Monday, Jul 11th, 2016


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


  • 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


  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

Screen Shot 2016-07-08 at 9.27.42 AM

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


  • 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


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


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


  • 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


  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


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


  • 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


  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


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.


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


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


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!


  • 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


  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


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

Makes 1 bowl


  • 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


  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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Rhubarb ginger drop biscuits

Cityline | posted Thursday, Jun 9th, 2016


Need a perfect treat for your afternoon tea? Home economist Mairlyn Smith’s sweet and tart rhubarb ginger drop biscuits will do the trick!

Makes 15 biscuits


  • 1 cup (250 mL) buttermilk
  • 1 omega-3 egg
  • 1/4 cup (60 mL) canola oil
  • 2 3/4 cups (675 mL) whole barley flour
  • 1/4 cup (60 mL) granulated sugar + ½ tsp (2 mL) for dusting
  • 1 tbsp (15 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/4 tsp (1 mL) iodized salt
  • 1/4 cup (60 mL) cold unsalted butter, cut into small chunks approx. 1 inch/2.5 cm chunks
  • 1 1/2 cups (375 mL) thinly sliced fresh rhubarb, the slices should be ¼-inch thick (skinny stalks work best)
  • 2 tbsp (30 mL) finely chopped candied ginger, this is the dried version not the type packed in syrup
  • 1 tbsp (15 mL) grated fresh ginger


  1. Make sure the rack is in the centre of the oven. Preheat oven to 375°F/190°C. Line a large cookie sheet or baking pan with parchment paper, set aside.
  2. In a small bowl whisk together the buttermilk, egg and oil. Set aside.
  3. In a large bowl whisk together flour, sugar, baking powder, baking soda and salt. Using a pastry blender or two knives cut the butter into the flour mixture until it looks like small pieces of oatmeal. Add the rhubarb, candied ginger and fresh ginger. Toss until the rhubarb is covered in flour and the ginger is well distributed. You don’t want to bite into a huge blob of ginger.
  4. Pour in the egg/buttermilk mixture and stir using a large wooden spoon or a spatula until the dough is wet looking and there aren’t any traces of dry flour.
  5. Scoop out 1/4 cup/60 mL portions with either a large spoon or an ice cream scoop. You need to space them so that all 15 scoops will fit on the pan. Gently sprinkle a tiny bit of the ½ tsp/2 mL of sugar on top of each one. Note: its ½ tsp/2 mL for all of them, not for each one. So it’s a hint of sugar as a dusting.
  6. Bake for 22-25 minutes or until they are cooked through and there is a slight golden brown sparkle on the top – its from the sugar dusting. These biscuits are very soft and tender. They are best served the day they are baked, but can be stored in a covered container for up to 2 days. Warm up if desire.

Courtesy of Marilyn Smith

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