Recipe of the Day Entries
Posted on May 13th, 2012 by ANNA
Teriyaki sauce is so simple to make from scratch, with only a few ingredients from your pantry. Serve with rice and a green salad, and you can have dinner on the table in less than 30 minutes. From “Renew” issue 6.
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4 6-ounce salmon fillets
1 cup soy sauce
1⁄2 cup brown sugar
3 tablespoons molasses
1 tablespoon sesame oil
6 cloves garlic, minced
1⁄4 cup fresh ginger, minced
1⁄4 cup sesame seeds, toasted
Preheat oven to 400°F. Combine soy sauce, brown sugar, molasses, sesame oil, garlic and ginger in a saucepan. Bring to a boil and simmer for 5 minutes. Place salmon fillets skin side down on a baking sheet lined with parchment paper. Pour sauce over salmon and bake for 10 minutes. Slightly roast sesame seeds in pan and sprinkle tops of salmon before serving. Serves 4.
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Posted on May 9th, 2012 by ANNA
The sweetness of apple is perfectly complimented by the bitterness of endive and the richness of Manchego cheese. Spain’s most well-known cheese, Manchego is made of sheep’s milk, aged from 3-18 months and has an inedible rind. The nutty, earthiness of hazelnuts in the dressing is the perfect finish to this delicious salad, from “Balance” issue 12.
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1 head butter lettuce, washed and torn to bite-sized pieces
1 Belgian endive, cored and sliced
1 Fuji apple, cored and sliced
2 ounces Manchego cheese, shaved
Coarse salt and freshly ground pepper, to taste
Hazelnut dressing
1⁄4 cup seasoned rice vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1⁄4 cup toasted hazelnuts, finely chopped
1⁄2 cup olive oil
For dressing, whisk together all ingredients in a small bowl; set aside.
Toss butter lettuce, endive, and apple in large bowl. Pour hazelnut dressing over salad; toss gently. Top with shaved cheese and season with salt and pepper. Serve immediately.
Serves 6 people.
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Posted on May 8th, 2012 by ANNA
This spicy, pickled eggplant is a staple in Italian restaurants and delis. The perfect addition to sandwiches, pasta or pizza you will find endless ways to use these homemade pickles. From “Unforgettable” issue 8.
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6 baby or 3 large eggplants
1 cup coarse salt
White vinegar
Water
6 hot peppers, finely chopped
1 head garlic, peeled and sliced
2 teaspoons coarse salt
Extra virgin olive oil
Peel eggplant and slice thinly lengthwise; then slice again into thin ribbons. Place in colander, layering with one cup salt. Place a weight on top and leave to drain for 24 hours. Rinse eggplant and drain on paper towels.
In large pot, bring to boil one part vinegar with two parts water and drop eggplant into the vinegar-water solution; remove from heat. Allow to steep 10 to 15 minutes, then drain, squeezing excess moisture from the eggplant.
Place in a large bowl with garlic, peppers, and salt. Add enough oil to coat; mix well and pack into hot sterilized jars to just below neck. Pour a little extra oil on top, poke with a wooden-spoon handle to remove trapped air, and screw lids on lightly. Use preferred canning method to seal jars.
Makes 1 jar pickled eggplant.
Note: If not canning, allow eggplant to marinate at least 2 hours at room temperature or 2 to 3 days in the refrigerator before serving. Bring to room temperature before serving.
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Posted on May 7th, 2012 by ANNA
A perfect steak sandwich dressed with homemade horseradish mayo served on a crusty baguette. This classic combination is great for lunch or a casual dinner paired simply with a green salad and homemade french fries or kettle chips. From “Joy” issue 4.
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1⁄2 pound New York steak
Olive oil for brushing
2 large baguettes, sliced in half lengthwise
5 ounces (150 g) aged white cheddar, sliced
4 plum tomatoes, sliced
2 cups baby arugula
Horseradish Mayonnaise
1⁄2 cup mayonnaise
Juice of 1⁄2 lemon
Zest of 1 lemon
4-inch piece of fresh horseradish (or 1⁄2 cup store bought prepared horseradish)
Sea salt and cracked black pepper
For horseradish mayonnaise, in a small bowl combine the mayonnaise, lemon juice, lemon zest, grated horseradish, sea salt and lots of cracked black pepper. This can be made up to 3 days in advance and stored in an airtight container in your refrigerator.
For sandwich, heat a grill pan or barbecue over medium high heat. Brush the steak with olive oil and season generously with sea salt and cracked black pepper. Sear the steak 3 to 4 minutes on each side until medium-rare or until cooked to your likeness. Remove from the pan and allow to sit at least 10 minutes. Slice thinly.
Spread the baguette generously with the horseradish mayonnaise, then layer cheddar, steak, tomatoes, and arugula. Cut each baguette into 4 sections. Serves 4.
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Posted on May 6th, 2012 by ANNA
Fresh strawberries and the zing of rhubarb lend this pie the taste of summer and sunshine. From “Happiness” issue 11.
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Pastry
21⁄2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, chilled and cut into small pieces
1⁄4 to 1⁄2 cup ice water
Place flour, salt, and sugar in food processor and pulse to combine. Add butter and pulse until mixture resembles coarse meal. Add ice water with machine running, drop by drop, until dough comes together. Divide into two balls. Press each ball into a flat round; wrap and chill at least 2 hours.
Place one pastry ball onto lightly floured surface; roll to 1⁄8 thickness. Line a 9-inch pie plate and trim pastry; crimp edges. Chill until ready to fill.
Filling
3 cups sliced strawberries
3 cups fresh rhubarb (or frozen, cut into 1-inch slices)
11⁄4 cups sugar
1⁄3 cup all-purpose flour
1 teaspoon fresh lemon juice
1 teaspoon ground cardamom
Glaze
1 egg yolk, beaten with 2 tablespoons 35% cream
Combine fruit in a large mixing bowl and sprinkle with sugar, flour, lemon juice, and cardamom; toss gently. Spoon filling into prepared pie shell. Chill while you prepare lattice top.
The lattice top
Preheat oven to 375°F. Roll out second pastry ball to 1⁄8 thickness for. Cut pastry into 1⁄8-inch strips. Weave strips together over filling; press strip into edges to seal. Brush pastry with glaze. Place pie on large baking sheet. Bake for about 90 minutes, until pastry is golden brown and juices in the centre are bubbling. Let cool on rack.
Serves 6 to 8 people.
Note: If you use frozen fruit, thaw and drain the liquid. Unbaked pastry shells can be refrigerated, well wrapped in plastic, for up to 1 day or can be frozen for 1 month.
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Posted on May 4th, 2012 by ANNA
This yummy torte combines a pastry crust, cheesecake filling, fruit and nuts in a beautiful presentation perfect for entertaining. From “Joy” issue 4.
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Pastry
1⁄2 cup butter
1 cup flour
1⁄3 cup sugar
1⁄4 teaspoon vanilla
Filling
2-8 ounce (250 g) packages cream cheese, softened
1⁄2 cup sugar
2 eggs
1 teaspoon vanilla
Topping
1⁄3 cup sugar, mixed with 1⁄2 teaspoon cinnamon
4 Granny Smith apples, peeled, cored, sliced thinly
1⁄4 cup sliced almonds, toasted
For pastry, with electric mixer combine ingredients, and press into the bottom and up the sides of a 9-inch springform pan, set aside.
In a clean mixing bowl, combine filling ingredients and beat until smooth, about 8 to 10 minutes. Pour into crust.
Arrange apples over filling and sprinkle with the sugar and cinnamon mixture.
Arrange toasted almonds on top and bake at 450°F, about 10 minutes. Reduce heat to 400°F and bake another 30 minutes or until set. Serves up to 16.
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Posted on May 3rd, 2012 by ANNA
We made these ravioli at a fantastic event in support of The Sarah Sommer Chai Folk Ensemble last weekend. The earthy combination of mushrooms with brown butter and sage were a hit! From “Balance” issue 12.
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1 tablespoon olive oil
2 tablespoons unsalted butter
1 tablespoon minced shallots
3 cups cremini mushrooms, finely chopped
1⁄2 cup ricotta cheese
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh parsley
1⁄4 teaspoon coarse salt
1⁄8 teaspoon freshly ground pepper
1 teaspoon flour
1 egg, slightly beaten
48 wonton wrappers (one package)
Brown-butter sage sauce
1⁄2 cup unsalted butter
2 tablespoons fresh sage leaves, plus additional leaves for garnish
For ravioli filling, heat oil and butter in medium skillet over medium-high heat. Add shallots and cook 2 minutes. Add mushrooms and cook 3 minutes, or until softened. Transfer mixture to bowl and let cool. Add ricotta cheese, dill, parsley, salt, pepper, flour, and egg; mix well. Cover and chill 1 hour.
Arrange half the wrappers on counter work space. Place one tablespoon filling in centre of each wrapper. Brush edges with water. Place a second wrapper on top of each, pressing down to seal. Place ravioli packet on baking sheet.
For sauce, melt butter in a small saucepan until golden; add sage. Pour over ravioli and serve immediately.
Fill medium saucepan half full of water; bring water to boil. Add ravioli in small batches and cook for 1 minute, or until they rise to the surface. Transfer with slotted spoon to tea towel to drain, then place on serving dish.
Makes 24 ravioli.
Note: White mushrooms can be used if cremini (brown button mushrooms) are not available. Wonton wrappers are found in the Asian section of your grocery store. Ravioli can be refrigerated for one day or frozen for one month. You can make the ravioli ahead of time and reheat in a preheated 300°F oven for 10 minutes, adding the sauce just before serving.
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Posted on April 30th, 2012 by ANNA
This not too sweet cheese cake recipe is delicious with ripe fresh strawberries, but can easily be made with your own choice of topping. From “Happiness” issue 11.
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Crust
11⁄2 cups all-purpose flour
1⁄3 cup sugar
1 tablespoon lemon zest
1⁄2 teaspoon salt
3⁄4 cup unsalted butter, cubed
2 egg yolks, beaten with 1 teaspoon water
Preheat oven to 350°F.
For crust, in a food processor, combine flour, sugar, lemon zest, and salt; process 5 seconds. Add butter and egg yolk mixture; process until dough forms, about 20 seconds. Press half the dough onto bottom of a 6-inch springform pan. Press remaining dough onto sides of pan. Bake 15 minutes, until crust is golden; cool completely in pan. Set aside.
Filling
3 (8-ounce) packages cream cheese, softened
3⁄4 cup sugar
4 large eggs, room temperature
1 cup sour cream
1 tablespoon vanilla
1 tablespoon fresh lemon juice
3 cups fresh strawberries, washed
Beat cream cheese in a large mixing bowl until smooth. Gradually beat in sugar. Add eggs one at a time, beating well. Blend in sour cream, vanilla, and lemon juice. Pour batter into prepared pan. Lower heat to 300°F and bake 1 hour. Turn heat off and let cheesecake cool in oven for 1 hour. Remove from oven and cover. Refrigerate overnight.
To serve, remove sides from springform pan and garnish with strawberries.
Serves 8 to 10 people.
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Posted on April 28th, 2012 by ANNA
The addition of banana makes this cake wonderfully moist and flavourful, perfect with mango and strawberry. From “Happiness” issue 10.
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Cake
1⁄2 cup unsalted butter, room temperature, extra for pan
3⁄4 cup firmly packed brown sugar
2 eggs
1⁄3 cup sour cream
11⁄2 cups all-purpose flour
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄8 teaspoon salt
2 Large mashed bananas
Preheat oven to 350°F. Grease 2 9-inch round cake pans. Line bottoms with parchment paper.
In the bowl of an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in sour cream. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add to butter mixture and beat on low speed for 1 minute. Stir in bananas until combined. Spread batter evenly into prepared pans. Bake for 50 to 55 minutes, or until skewer inserted in centre comes out clean. Remove from oven and let cool completely.
Filling
2 cups 35% cream
1⁄2 cup icing sugar
1 teaspoon vanilla
2 cups sliced strawberries
2 mangoes, peeled, pitted, and sliced
In a large bowl, whip cream until soft peaks form. Beat in sugar and vanilla; set aside.
To assemble
Cut each cake into 2 layers. Place 1 layer on a serving plate and spread with whipped cream and top with 1⁄2 cup strawberries and mango slices. Repeat with remaining layers. Spread top layer with whipped cream, strawberries, and mango slices. Refrigerate until ready to serve.
Serves 8 to 10 people.
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Posted on April 27th, 2012 by ANNA
Not your average burger! This pork burger packs a real punch with a sweet and zesty maple dijon glaze and caramelized onions. Topped with blue cheese and apples, this special burger is perfect for a weekend barbecue. From “Happiness”, issue 11.
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1 pound Canadian lean ground pork
2 cloves garlic, minced
1 tablespoon Dijon mustard
1 egg, slightly beaten
½ cup dry breadcrumbs
½ teaspoon coarse salt
½ teaspoon freshly ground pepper
4 soft rolls, split
2 ounces crumbled blue cheese
2 Granny Smith apples, thinly sliced
Maple Dijon glaze
¼ cup maple syrup
2 tablespoons Dijon mustard
Caramelized onions
2 tablespoons canola oil
1 tablespoon butter
1 large onion, sliced
In a large bowl, combine pork, garlic, Dijon mustard, egg, breadcrumbs, salt, and pepper. Form mixture into 4 ¾-inch-thick patties. Cover and chill 1 hour.
For glaze, whisk together maple syrup and Dijon mustard in small bowl. Set aside.
For caramelized onions, melt butter and oil in a skillet over medium-high heat. Add onions and cook 3 minutes. Reduce heat to low and cook, stirring occasionally, until onions are very soft and golden, 25 to 30 minutes. Remove from heat and cool; set aside.
Oil the grill and preheat to high; reduce to medium heat. Place burgers on grill and cook until well done, 5 to 10 minutes per side. Brush with maple Dijon glaze.
Place grilled burgers on bottom rolls. Top each with blue cheese, apples, and caramelized onions. Cover with top rolls.
Serves 4 people.
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