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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

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Tarte au Chocolat

BT Toronto | posted Friday, Jun 3rd, 2016

Chocolat Tarte

He’s been named “Best Pastry Chef in the World” – Chef Christian Faure shows us how to create luxe wedding shower desserts such as a Tarte au Chocolat.

Ingredients

Pâte sablée aux amandes | Sweet pastry with almonds

  • 150 g beurre / butter
  • 2.5 g sel fin / salt
  • 62 g sucre /sugar
  • 62 g tant pour tant amandes / half-half icing sugar & almond powder
  • 2 g sucre glace vanillé / icing sugar with vanilla
  • 50 g oeufs entiers / egg
  • 75 g farine / flour
  • 175 g farine / flour

Ganache beurrée

  • 235 g lait entier / whole milk
  • 50 g crème liquide 35% mg / liquid cream at 35%
  • 325 g chocolat noir “Force noire” 50 % / dark chocolate at 50%
  • 95 g beurre / butter

Method

  1. Prepare the dough by mixing the flour, icing sugar, salt water, almond powder and eggs.
  2. Wrap in plastic wrap and let it rest in the fridge for 20 minutes. Roll the dough and put it in the mold.
  3. Bake the crust in the oven at 375 degrees farenhight
  4. Prepare the chocolate Ganache, by boiling the cream, the milk
  5. Add the melted chocolate,
  6. Add the butter
  7. Garnish the crust with the cream you just made.
  8. Keep in the fridge for 2 hours

TIP: Using a sheet of premade butter puff pastry makes this tart quick and easy to assemble.

Courtesy of Chef Christian Faure

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Lobster ceviche

BT Toronto | posted Tuesday, May 31st, 2016

IMG_7524

Cactus Club Cafe share a recipe for lobster ceviche. Make this recipe in two simple steps.

Makes: 4 servings

Ingredients:

  • 1 jalapeno, chopped with seeds

  • 2 tbsp fresh ginger, chopped

  • ¼ cup lobster stock (use store bought, or fish stock if lobster stock is unavailable

  • 1 tbsp sugar

  • ½ cup lime juice, freshly squeezed

  • 1 (14oz) can coconut milk, unsweetened

  • 1 ½ lbs cooked lobster, cut into ¾ inch dice (see recipe below, or buy cooked lobster from a quality fish monger)

  • ½ red onion, thinly sliced into halfmoons

  • 2 tbsp green onions, sliced

  • 1 tbsp fresh chives, finely chopped

  • 3 tbsp cilantro leaves, finely chopped

  • ¼ cup red bell peppers, seeded and diced

  • ¼ cup yellow bell peppers, seeded and diced

  • 1 bunch watercress, leaves only

Method:

  1. Place jalapeno, ginger, lobster (or fish) stock, sugar, lime juice and coconut milk in a blender. Puree mixture until smooth.

  2. In a nonreactive bowl, toss lobster with the pureed mixture, then sprinkle with red onion, green onions, chives and cilantro.

  3. Divide the mixture evenly between four plates and garnish with bell peppers and watercress leaves. Serve with baked vegetable crisps.

  4. Drizzle with fine extra virgin olive oil.

    Courtesy Rob Feenie – Executive Chef, Cactus Club Cafe

 

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Roast chicken with tomatoes, roasted peppers, olives and capers

BT Toronto | posted Tuesday, May 31st, 2016

Chicken

Cactus Club Cafe shares a recipe for roast chicken with tomatoes, roasted peppers, olives and capers. Make this recipe in three easy steps.

Makes: 4 servings

Ingredients:

  • 1 red bell pepper
  • 4 large chicken legs thighs attached
  • 1 tsp olive oil
  • 2 cups dark chicken stock
  • 2 Tbsp. drained capers
  • ¼ cup pitted and halved Kalamata olives
  • 1 tsp minced garlic
  • 1/3 cup chopped herbs (equal amounts of parsley, chives and tarragon)
  • 1 Tbsp. extra virgin olive oil
  • 4 butter braised tomatoes, cut in half

Method:

  1. Preheat BBQ to 400 F.

  2. Place bell pepper on BBQ and roast on all sides until skin blisters and turns black.

  3. Place roasted bell pepper in mixing bowl and cover with plastic wrap. This step will help to easily peel skin from the pepper.

  4. When cold, peel pepper, chop coarsely and set aside.

  5. Season each tomato with olive oil, salt and white pepper.

  6. Place a small cube of butter on each half and add some chopped thyme.

  7. Place on very low heat on BBQ and slowly cook for about 15-20 minutes.

  8. Remove from grill and reserve until it’s ready to plate.

  9. Rub chicken legs with olive oil and season generously with salt and white pepper.

  10. Place on grill on high heat, skin side down.

  11. Reduce heat to about 350 F and cook on same side for approximately 78 minutes.

  12. Flip chicken legs over and cook for another 78 minutes on that side. Make sure that BBQ lid is down at all times during this process.

  13. Check chicken for doneness by inserting paring knife close to the bone. You are looking for clear juices to run out. If BBQ has a warm holding rack transfer chicken onto it until ready to plate.

  14. To make the sauce, place stock, roasted bell peppers, capers, olives and garlic into a medium saucepot and heat on medium heat from BBQ side burner.

  15. Bring to a boil and cook for 3 minutes or until liquid is reduced by half.

  16. Stir in fresh herbs, tomatoes and extra virgin olive oil.

  17. Place grilled chicken legs onto platter and spoon sauce over them.

  18. Drizzle with fine extra virgin olive oil.

Courtesy Rob Feenie – Executive Chef, Cactus Club Cafe

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Asparagus, wild leek and fiddlehead salad

BT Toronto | posted Thursday, May 26th, 2016

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The 3 Chefs share a recipe for a healthy salad using seasonal spring vegetables!

Makes: 4 servings

Ingredients:

  • 32 spears green asparagus (blanched and chilled)
  • 32 wild leeks (cleaned and trimmed)
  • 1 cup fiddleheads (cleaned, trimmed, blanched and chilled)
  • ½ cup rhubarb sliced
  • 2 cups baby arugula
  • 1 cup goat cheese

Dressing:

  • 2 tbsp sugar
  • 2 tbsp white wine vinegar
  • 1 cup chopped rhubarb
  • ½ tsp fresh grated ginger
  • 2 tsp lemon juice
  • 1 tsp fresh grated lemon zest
  • 1 cup extra virgin olive oil

Method:

  1. Mix the sugar, white wine vinegar in a pot and warm.
  2. In a bowl mix the chopped rhubarb and ginger.
  3. Once the sugar has dissolved pour the warm liquid over the rhubarb and set aside to cool.
  4. Puree the chilled pickled rhubarb in a blender and pass through a strainer into a large bowl.
  5. Add the grated lemon, ginger and lemon juice and olive oil. Whisk together, season with salt, pepper and then pour over the asparagus, leeks, fiddleheads, sliced rhubarb and baby arugula.
  6. Gently toss the salad, and then add small pieces of the goat cheese.
  7. Again season with salt, pepper to taste and serve immediately.

Courtesy Jason Parsons

 

Creamy macaroni salad

Chatelaine | posted Tuesday, May 24th, 2016

CreamyMacaroniSala_660x660

What’s a picnic without a heaping helping of creamy macaroni salad? Our version comes together in a snap.

Prep: 15 minutes
Grilling time: 15 minutes

Makes: 4 servings

Ingredients:

  • 2 cups elbow macaroni
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1 tbsp Dijon mustard
  • 1/2 tsp curry powder
  • 1/4 tsp salt
  • 1 carrot, peeled and grated
  • 1 celery stalk, very finely chopped
  • 6 sweet pickles, very finely chopped

Method: 

  1. Cook pasta in a large pot of boiling water until tender for 7 to 8 minutes.
  2. Drain pasta.
  3. Stir mayo with yogurt, Dijon, curry powder and salt in a large bowl.
  4. Stir in pasta, carrot, celery and pickles.
  5. Season with fresh pepper.
  6. Refrigerate until ready to use.

Courtesy Chatelaine 

 

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Cedar-planked salmon with pickled fennel salad and horseradish cream

BT Toronto | posted Tuesday, May 17th, 2016

cedar-planked-salmon

This tasty dish can be made in under one hour, making it a perfect summer barbecue meal for your hungry guests.

Prep: 30 minutes
Grilling time: 15 to 20 minutes

Makes: 4 servings

Ingredients:

Kosher salt

½ large fennel bulb, cored and cut into 1-inch strips

½ small head radicchio, cored and cut into 2-inch strips

2 tablespoons prepared horseradish

1½ teaspoons finely chopped fresh dill

½ cup crème fraîche or sour cream

Freshly ground black pepper

1 center-cut salmon fillet (with skin), about 2 pounds and 1 inch thick, pin bones removed

Extra-virgin olive oil

1 small bunch watercress, torn into small sprigs

Pickling Liquid

1 cup dry white wine or vermouth

¾ cup white wine vinegar

2 tablespoons granulated sugar

2 teaspoons fennel seed

8 juniper berries

2 small garlic cloves, crushed

Method: 

  1. Soak the cedar plank in water for at least 1 hour.
  2. In a small, nonreactive saucepan combine the pickling liquid ingredients, including 2½ tablespoons salt.
  3. Bring to a boil over medium heat on the stove, add the fennel strips, and simmer until tender but not mushy, 3 to 4 minutes.
  4. Using a slotted spoon, transfer the fennel strips to paper towels to dry.
  5. Add the radicchio to the simmering pickling liquid and cook for 1½ minutes only, just until wilted. Using a slotted spoon, transfer the radicchio to paper towels to dry.
  6. Whisk the horseradish, dill, and crème fraîche, and season lightly with salt and generously with pepper.
  7. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  8. Cut the salmon fillet into four equal portions, cutting down to, but not all the way through the skin.
  9.  Brush the salmon with oil and season evenly with salt and pepper.
  10. Drain the cedar plank.
  11. Place it over direct medium heat and close the lid. When the plank begins to smoke and char, turn it over. Place the salmon, skin side down, on the plank. Grill over direct medium heat, with the lid closed, until cooked to your desired doneness, 15 to 20 minutes for medium rare.
  12. Carefully transfer the fillet on the plank to a heatproof surface. Slide a spatula between the skin and flesh and transfer individual portions of the salmon to serving plates.
  13. In a bowl combine the pickled vegetables, watercress, and 1½ tablespoons oil and toss gently until evenly coated. Serve the salmon warm with the salad and horseradish cream.

Courtesy Michael P. Clive, Webers

 

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Hasselback potatoes with garlic butter and parmesan

BT Toronto | posted Tuesday, May 17th, 2016

hasselbeck-potatoes

These potatoes have been dazzling guests at barbecues for the past few years. Learn how to make them, so you can pair this fantastic side dish to any main course.

Prep: 45 minutes
Grilling time: 1 hour 5 minutes to 1 hour 10 minutes

Makes: 6 servings

Ingredients:

  • 6 russet potatoes, each about 12 ounces, scrubbed and dried
  • 6 tablespoons (¾ stick) unsalted butter
  • 6 garlic cloves, smashed and peeled
  • 1½ teaspoons kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 2 ounces parmigiano-reggiano cheese, finely grated
  • 2 tablespoons finely chopped fresh italian parsley leaves

Method: 

  1. Prepare the grill for indirect cooking over medium-high heat (400° to 450°f).
  2. Cut off a very small piece (¼ inch or less) on the widest side of each potato, which will now be the bottom side.
  3. Then, using a very sharp knife, starting 1 inch from the end, cut slits crosswise into each potato, ⅛ to ¼ inch apart, stopping just before you cut through so that the slices stay connected at the bottom.
  4. In a small skillet over medium heat on the stove, melt the butter.
  5. Add the garlic and cook until lightly browned, 1½ to 2 minutes, stirring occasionally.
  6. Remove the skillet from the heat and add the salt and pepper.
  7. Fan out the layers of each potato enough that you can get some butter and seasonings inside the layers.
  8. Brush the potatoes, including the bottoms, with half of the butter mixture.
  9. Grill the potatoes over indirect medium-high heat, with the lid closed, for 30 minutes. Brush the potatoes with the remaining butter mixture, making sure some of the butter drips down inside the slices. Continue grilling, with the lid closed, until the potatoes are almost cooked through, 30 minutes more.
  10. Top the potatoes evenly with the cheese and cook until the cheese is melted and slightly browned and the potatoes are crisp on the outside and tender on the inside, 5 to 10 minutes more. Garnish with the parsley and serve hot.

Courtesy Michael P. Clive, Webers

 

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Smoked Louisiana chicken wings with cajun rub

BT Toronto | posted Tuesday, May 17th, 2016

smoked-chicken-wings

A delicious chicken wing recipe for the summer, which uses a spicy rub to kick things up for your next barbecue.

Prep: 15 minutes
Grilling time: About 30 minutes

Makes: 6 servings

Ingredients:

Rub

1 tablespoon packed brown sugar

2 teaspoons smoked paprika

1½ teaspoons kosher salt

1 teaspoon onion powder

1 teaspoon dried oregano

¾ teaspoon garlic powder

½ teaspoon dried thyme

½ teaspoon freshly ground black pepper

½ teaspoon ground cayenne pepper

Sauce

¼ cup ketchup

¼ cup Louisiana-style hot sauce

2 tablespoons packed brown sugar

2 teaspoons cider vinegar

1 teaspoon hot pepper sauce

½ teaspoon Cajun spice blend (optional)

3 tablespoons unsalted butter

Method: 

  1. Soak the wood chips in water for at least 30 minutes.
  2. In a large bowl combine the rub ingredients.
  3. Add the chicken wings and turn to coat. Allow the wings to stand at room temperature for about 30 minutes.
  4. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
  5. In a medium saucepan combine all the sauce ingredients, except the butter, and bring to a simmer over medium heat on the stove. Cook until slightly thickened, 3 to 4 minutes, stirring occasionally.
  6. Remove from the heat, add the butter, and whisk until the butter is melted.
  7. Drain and add one handful of the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid.
  8. When smoke appears, grill the wings over direct medium heat, with the lid closed, for 5 minutes, turning once.
  9. Move the wings over indirect medium heat and continue grilling, with the lid closed, for 10 minutes.
  10. Drain and add the remaining wood chips to the charcoal or smoker box.
  11. Brush the wings with some of the sauce, turn, and grill until crisp, deeply browned in spots, and tender, about 15 minutes more, brushing the wings one more time with the sauce.
  12. Remove the wings from the grill and serve warm with sour cream on the side, if desired.

Courtesy Michael P. Clive, Webers

 

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