1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Recipes

Lemony goat cheese-stuffed artichokes

Cityline | posted Monday, Apr 27th, 2015

Lemony goat cheese-stuffed artichokes

Ingredients:

  • 2 artichokes, about 225 g each
  • 1 tsp lemon juice
  • 130-g pkg goat cheese
  • 1 tbsp finely chopped mint
  • 1 tbsp finely chopped basil
  • 2 tsp lemon zest
  • 2 slices white bread
  • 2 tbsp melted butter, divided
  • 1/4 tsp salt

Method:

Line a baking sheet with foil.

Trim and lightly peel stems of artichokes. (Do not cut off stems.) Discard any small discoloured leaves around base of the stem. Cut 1 in. off tops of artichokes using a serrated knife. Using clean kitchen scissors, cut 1/4 in. off tips of spiky leaves around artichokes. Slice each artichoke in half lengthwise. Using a melon baller, scoop out the chokes. Discard any spiky inner leaves. Brush cut edges immediately with lemon juice to prevent browning.

Pour water into a large pot until it reaches 1 in. up the sides. Boil over high, then add artichokes, cut-side up. Reduce heat to medium-low. Simmer, covered, flipping halfway through, until tender, 12 to 15 min. Drain well.

Preheat broiler.

Mash goat cheese with mint, basil and lemon zest in a small bowl until smooth. Season with fresh pepper.

Whirl bread in a food processor until coarse crumbs form. It should measure 1/2 cup. Transfer to a small bowl. Stir in 1 tbsp butter until crumbs are moist.

Arrange artichokes, cut-side up, on prepared sheet. Brush with remaining 1 tbsp butter. Sprinkle with salt. Season with fresh pepper. Divide goat cheese mixture among artichokes. Sprinkle evenly with bread crumb mixture.

Broil in centre of oven until tops are golden, about 1 min. Serve warm.

Serves 4 | Per serving 175 calories, 8 g protein, 8 g carbs, 13 g fat, 2 g fibre, 373 mg sodium. Good source of vitamin A.

 		
Tags: , ,

Curtis Stone’s piri piri chicken with slaw

BT Toronto | posted Wednesday, Apr 22nd, 2015

Ingredients:

6  large red Fresno chilies, (about 5 ounces), coarsely chopped

4 red Thai chilies, stemmed

5 garlic cloves

2 1/2 tsp kosher salt

2/3 cup olive oil

1 pound boneless, skinless chicken thighs, cut into 2 to 3 pieces each

 Bamboo skewers, soaked in water for at least 1 hour, or metal skewers

 grilled flatbreads or 4 purchased naan

Slaw

1/4 small head green cabbage, very thinly sliced (about 2 1/2 cups)

1/4 English (hothouse) cucumber, halved lengthwise and thinly sliced

1/4 white onion, very thinly sliced

1/4 cup loosely packed mint leaves, thinly sliced

1 tbsp finely grated lime zest

2 tbsp extra-virgin olive oil

 Kosher salt

Instructions:

  • To prepare the piri piri chicken, in a food processor, blend the chiles, garlic, vinegar, and salt until smooth. With the machine running, gradually add the oil.
  • In a large bowl, toss the chicken with 2/3 cup of the piri piri mixture to coat. Cover and refrigerate for at least 30 minutes, and up to 1 day. Refrigerate the remaining piri piri sauce.
  • Prepare a grill for high heat. Thread the chicken pieces onto skewers. Grill the skewers, turning frequently and basting with 1/3 cup of the remaining piri piri sauce, for about 12 minutes, or until the chicken is cooked through and charred in spots.
  • Meanwhile, to make the slaw, in a large bowl, combine the cabbage, cucumber, onion, and mint. In a small bowl, whisk the lime zest and juice with the oil to blend. Toss the cabbage mixture with enough dressing to coat. Season to taste with salt.
  • To serve, divide the chicken skewers, slaw, and flatbreads among four plates. Serve the remaining piri piri sauce alongside.

The chicken can be marinated for up to 1 day.

Tags: , ,

Sweet potato gnocchi with sage brown butter

Cityline | posted Tuesday, Apr 14th, 2015

Sweet potato gnocchi with sage brown butter

Serves 4

Ingredients:

  • 2 lbs sweet potato
  • 1 1/2 cup fresh ricotta, drained for 2 hours in cheese cloth or a fine sieve
  • 1/2 cup Parmesan cheese, grated
  • 1 tbsp brown sugar
  • 1 tbsp maple syrup
  • 1 tbsp lemon zest
  • 2 1/2 tbsp sea salt
  • 1/2 tsp cinnamon
  • 1/2 tsp fresh ground nutmeg
  • 2 1/2 cups all-purpose flour
  • 20 sage leaves
  • Unsalted butter
  • Vegetable oil

Method:

Preheat oven to 400F. Pierce sweet potatoes with a fork and bake on a baking sheet lined with parchment until fully cooked and tender, approximately 45 minutes.

Remove from oven, halve and allow to cool.

Remove flesh to a mixing bowl and add strained ricotta cheese. Blend with a hand blender until smooth.

Add cheese, sugar, maple syrup, lemon zest, salt, cinnamon, and nutmeg and mix well.

Mix in flour in batches until soft dough forms.

Turn dough out onto a floured surface and divide into 4 pieces. Use your palms, parallel to surface, to roll out gnocchi to a 1-in. diameter and cut desired size pieces.

Bring a large pot of salted water to a boil, add gnocchi in batches and boil for approximately 3-4 minutes, or until they float.

Remove to a clean-rimmed baking sheet.

In a large frying pan on medium heat, add 2 tsp vegetable oil and a couple handfuls of gnocchi. Sauté for one minute prior to adding a tbsp of butter, season with salt and pepper.

Sauté gnocchi until golden brown and finish with a handful of sage leaves for every cup of gnocchi.

Tags: ,

House smoked salmon with maple glaze

Cityline | posted Monday, Apr 6th, 2015

House smoked salmon with maple glaze

Makes4 portions

Ingredients:

  • 1 large piece salmon filet (around 2lbs with the skin on)
  • 1/2 cup maple syrup
  • 1/2 cup apple cider
  • 1 tbsp Dijon mustard
  • 1 tbsp chopped tarragon
  • 2 cups wood chips for smoking
  • 1 whole pear (cut into large julienne)
  • 1 bulb Belgium endive (cut into leaves)
  • 1 head curly endive
  • 1 cup baby arugula
  • 1/4 cup toasted walnuts
  • 2 tbsps white wine vinegar
  • 6 tbsps olive oil

Method:

Soak the wood chips in water for a least one hour. Strain and place the wood chips in the bottom of a turkey roaster.

Then place the rack on top of the wood chips and lay the salmon skin side down on the rack.

In a bowl, mix the maple syrup, apple cider, mustard and tarragon with a pastry brush or small spoon. Spread the mixture over the flesh of the salmon.

Put the lid on the turkey roaster and place on a burner with medium to high heat. After a few minutes the wood chips should start to smoke.

Check on the salmon from time to time to make sure it is not burning, but don’t check on it so often that you let all the smoke out of the roaster. The salmon should be cooked through when finished. Timing may vary depending on the thickness of the roaster and the temperature of the burner. The salmon once removed should flake of the skin easily.

In a bowl, mix the white wine vinegar, curly endive, endive leaves, pear, toasted walnuts and baby arugula. Season with salt, pepper and serve topped with flaked smoked salmon. Salmon can be served warm or cold.

 		
Tags: , ,

Rib steak with scalloped‎ potato & mint cucumber salad

Cityline | posted Tuesday, Mar 31st, 2015

Rib steak with scalloped‎ potato & mint cucumber salad

Prep time: 15 minutes
Cook time: 40 minutes
Total cost: $40
Serves: 4

Ingredients:

  • 1 24oz rib steak
  • 2 large Yukon gold potatoes
  • 2 shallots
  • 1 cup chicken stock
  • 1 cup 35% cream
  • 1/2 cup cheese curds
  • 6 baby cucumbers
  • 6 radishes
  • 1 handful fresh mint
  • 1 lime
  • Splash of olive oil
  • Salt and pepper
  • Splash of vegetable oil

Method:

Preheat oven to 425F. Thinly slice potatoes and shallots and add to a medium-sized stainless steel bowl. Toss in chicken stock, cream, and cheese curds and season with salt and pepper. Place in a 6-inch baking vessel so the mixture is 1-inch thick. Foil and bake for ‎30 minutes. Remove foil and remain baking for 10 minutes or until golden.

Season steak aggressively with salt and pepper. In medium hot pan, bring vegetable oil to soft smoke and sear steak for 4 minutes. Turn and place in oven for 4-8 minutes depending on thickness. Bring inner temperature to 120F and let rest for 10 minutes.

Carve against the grain in 1-inch pieces.

Slice cucumbers and radishes into coin size and thickness. Chop mint and toss in medium size bowl. Add lime zest and juice, olive oil and salt and pepper.

Tags: , , ,

Big batch Moroccan chili

Chatelaine | posted Tuesday, Mar 24th, 2015

Big batch Moroccan chili

Ingredients: 

Instructions:

  • HEAT a large pot over medium. Add olive oil, then thinly sliced onions. Cook until onion starts to soften, about 2 min. Add cumin, coriander, pumpkin pie spice and salt. Cook 1 more min. Crumble in beef or lamb.
  • DRAIN one can diced tomatoes. Add to beef, along with second can diced tomatoes, not drained. Season with fresh pepper. Boil, then reduce heat to medium. Simmer, uncovered,until beef is cooked through, 12 to 15 min. Add zucchini and chickpeas. Cook until zucchini is tender, 15 more min.
  • SCOOP half of chili into 4 bowls. Serve with sour cream, grated cheddar and chives. Cover and refrigerate remaining chili for Moroccan Shepherd’s Pie.
Tags: , , , ,

Fried chicken topped with basil and honey lime mayo

Cityline | posted Monday, Mar 16th, 2015

Fried chicken topped with basil and honey lime mayo

Serves: 2

Fried Chicken

Ingredients:

  • 2 cups buttermilk
  • 1 tbsp ground black pepper
  • 1 tbsp kosher salt
  • 2 bone-in chicken thighs
  • 1 chicken breast, cut in half along breast bone
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 cup cornmeal
  • Roger’s secret ingredient: 1 tsp chili flakes

Method: 

Whisk together buttermilk, ground black pepper and kosher salt until combined. Place chicken thigh and breast into buttermilk mixture, ensuring both pieces are covered by the liquid. Cover and store in refrigerator overnight or 24 hours.

In a pot large enough to fully submerge chicken and vegetable oil while making sure the pot is never more than half full, bring oil to 325ºF using a thermometer.

Combine all-purpose flour, cornstarch and cornmeal until mixed well.

Prepare a tray lined with paper towels and set next to deep frying setup.

Remove chicken from buttermilk mixture and shake off excess buttermilk. Completely dredge wet chicken in flour mixture and place immediately into preheated deep frying oil, making sure that the chicken is fully submerged and the pot is never more than half full. Cook until chicken is fully cooked, approximately 12 – 15 minutes. Immediately transfer from hot oil, using tongs, and place on paper lined tray; season with salt, pepper, and Roger’s secret ingredient (chili flakes). Allow excess oil to drain for approximately 2 minutes before plating.

Crispy basil

Ingredients:

  • 8 leaves fresh basil
  • Vegetable oil

Method:

Bring a small pot half filled with vegetable oil to 325ºF using a thermometer. Gently pat basil leaves dry with paper towel. Carefully put basil into hot oil and fry until the bubbles subside, about 20 seconds. Remove basil from oil with spider onto paper towel to remove excess oil. Set aside until ready to plate.

Honey lime mayonnaise

Ingredients:

  • ½ cup mayonnaise
  • 5 ½ tbsp. lime juice
  • 1 ½ tbsp liquid honey

Method:

Whisk mayonnaise, lime juice and liquid honey until smooth and homogenous.

Plating:

Plate each serving with ½ chicken breast and 1 chicken thigh. Top the chicken with crispy basil and plate with a side of honey lime mayo.

Tags: , , , , ,

Salmon fillet with garlic eggplant, citrus salad and pistachio nuts

Cityline | posted Monday, Mar 9th, 2015

Salmon fillet with garlic eggplant, citrus salad and pistachio nuts

Serves: 4

Ingredients:

  • 4 x 7 oz salmon filets
  • 2 tbsp butter
  • 2 cups eggplant, peeled and diced
  • 3 cloves garlic, chopped
  • 2 tbsp lemon juice
  • 3 oranges, segments only
  • 1 lemon, segments only
  • 1 lime, segments only
  • 1 fennel bulb, julienne (reserve the fronds)
  • ½ cup toasted pistachio nuts, lightly crushed
  • Olive oil
  • Salt & pepper

Method:

Sauté the eggplant at medium low heat with the garlic until soft.

Add the lemon juice and season to taste with salt and pepper, cook until eggplant are mushy.

Place the fennel, fennel fronds and all the citrus segments into a bowl and dress with salt and olive oil. Mix well and set aside while cooking the salmon.

Season the salmon with salt and pepper and place in a preheated skillet with some butter. Sauté for a few minutes on each side until done to your liking.

Place the eggplant on a plate, top with the salmon filet and place some salad on top of the salmon. Drizzle the juice from the salad over the fish and drizzle some more olive oil. Add a sprinkle of finishing salt and the pistachio nuts.

Tags: , , , , , ,
Page 20 of 34« First...10...1819202122...30...Last »