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Breakfast Television Toronto

Recipes

Bake-ahead french toast loaf

BT Toronto | posted Thursday, Jul 21st, 2016

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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Tarte au Chocolat

BT Toronto | posted Friday, Jun 3rd, 2016

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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Slow cooker French onion soup

Cityline | posted Tuesday, Feb 17th, 2015

Slow cooker French onion soup

Prep time: 30 minutes
Total time: 7 hours 30 minutes
Serves: 4

Ingredients:

  • 1.75 kg cooking onions, thinly sliced (about 14 cups)
  • 3 tbsp butter, cubed
  • 1/4 tsp salt
  • 4 1/2 tsp all-purpose flour
  • 3 tbsp vermouth or dry white wine
  • 900 mL beef broth
  • 1/3 cup water
  • 1 demi-baguette
  • 1 tbsp butter, at room temperature
  • 2 cups grated gruyère or emmental cheese

Method:

  1. Combine onions with butter and salt in slow cooker insert. Season with fresh pepper. Cover and cook on high until onions are soft and dark brown, about 6 hours.
  2. Stir in flour until well combined. Stir in vermouth. Scrape up brown bits from bottom. Add broth and water. Cover and continue cooking on high for 1 1/2 hours.
  3. Position rack in top third of oven. Preheat broiler. Cut bread into 8 slices, each 1/2 in. thick. Butter both sides and place on a baking sheet. Broil until lightly golden, about 1 minute per side.
  4. Arrange 4 oven-safe soup bowls on a baking sheet. Ladle soup into bowls. Top each with 2 toasts. Sprinkle with cheese. Broil until cheese is bubbly, 2 to 4 minutes.

Make-ahead tip: Soup (without toasts) keeps well up to 3 days in the fridge or up to 2 months in the freezer. Flavour will improve as it sits.

For a stovetop version: Caramelize the onions and salt over medium until dark golden. Add flour, then vermouth, broth and water, and simmer, covered, for at least 30 minutes.

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Niçiose chicken terrine

BT Toronto | posted Thursday, Jan 15th, 2015

Niçiose chicken terrine 

Ingredients:

  • 1 whole chicken
  • 61 carrots
  • .25 large Spanish onion
  • 1 stock celery
  • 1 sprig thyme
  • 1 clove garlic
  • 1 bay leaves
  • pinch black peppercorns
  • 1 ltrs chicken stock
  • 1 tbsp Nicoise olives, halved
  • 1 tsp semi-dried tomato, finely chopped
  • 1 sprig thyme, picked and chopped
  • 2 – 3 tbsp. celery salt
  • 1 tbsp. cracked black pepper

Method:

  1. Break down chickens into legs, crowns and wings. Place each in separate hotel pans in one layer ready for braising. Set aside any offcuts or trim.
  2. Cut mire poix into 2cm dice, sauté in a rondeaux for 5 – 10 minutes, then add thyme, bay, pepper and chicken offcuts.
  3. Cook for a further 5 – 10 minutes then add chicken stock. Bring to a boil and simmer for 10 minutes.
  4. Pour braising liquid and vegetables evenly over all 3 trays of chicken. You should be able to see the tops of the chicken poking out of the braising liquid.
  5. Braise uncovered @ 350*F for 45mins to one hour, until the chicken is cooked through and tender – leg meat should be falling from the bone, breast should be just cooked and juicy. You may have to remove from oven at different times.
  6. Let chicken rest for 10 minutes before removing from braising liquid to cool slightly. Strain the braise into a pot, remove any fat, and reduce the liquid by half.
  7. Once the chicken is cool enough to handle, pick the meat, shedding rather fine as you go. Discard any skin, fat or bones.
  8. Transfer to a large bowl and season the meat with the celery salt and black pepper. Taste. Once happy, add the chopped thyme, black olives and semi-dried tomatoes. Add enough reduced braising liquid to moisten the chicken quite liberally – at least 100 ml.
  9. Line a half baking sheet with cling film. Distribute chicken evenly pressing it into the tray with your hands. Line the top with cling film, and use another ½ tray and press the terrine in the fridge overnight.

Courtesy Paul Benallick, Executive Chef, Cluny
toronto.ca/winterlicious | Twitter: @LiciousTO; @clunydistillery

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