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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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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.


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


  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


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

Makes: 4 servings


  • 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


  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


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


  • 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


  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


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

Makes: 4 servings


  • 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


  • 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


  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


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


  • 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


  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


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


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


  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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