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6 tbsp. white vinegar
2 tbsp. minced shallots
1 ea. egg yolk
6 tbsp. maple syrup
4 tbsp. grainy Dijon
1 cup canola oil

• Combine all ingredients but the canola oil
• While whisking vigorously, slowly incorporate the canola oil to create an emulsion
• Season and set aside

This dressing can be kept refrigerated for up to one week

To complete the salad you’ll need the following:

1 lb. arugula
½ cup pistachios
¼ cup goat cheese

12-15 slices Sgambaro’s smoked salmon (pick this local favourite up at the Italian Centre or at the farmer’s market, there is no better smoked salmon, ANYWHERE!)

• Thinly slice the pickled beets into coins and lay on the bottom the plate, lightly season
• Toss the arugula with the dressing, lay on the plate
• Finish the plate with the roasted beets, crumbled goat cheese, pistachios, smoked salmon, and top with some beet chips

As I said, enjoy this tasty display of beets together or on their own. Either way, you’re in for a real treat! The contrast of tart pickled beets and sweet roasted beets, and the creaminessof the goat cheese against the saltiness crunch of the beet chips is something special.

Tomato Salad with Toasted Bocconcini

Prep Time: 20 minutes

Cooking Time: 10 minutes

Special Tools: Pasta roller or rolling pin (optional)

Feeds: 4

Remember, the key to something as simple as this is great ingredients, so take the time to visit a local farmer’s market, or better still, make the trip to Prairie Gardens, it will be well worth the trip! Use a variety of colors, shapes and sizes, as each variety will provide a range of flavors.

1 lb. fresh heirloom tomatoes, ripe

8 pc. bocconcini

2 oz. fresh basil, try some different varieties

2 oz. first press canola oil, I enjoy Mighty Trio Organics

4 slices white bread, Pullman loaf, unsliced if you can

2 oz. clarified butter or cooking oil

Salt and pepper to taste

Using a serated knife, thinly slice the bread into four slices

Using a pasta roller, a rolling pin, or even a bottle of wine, roll the bread slices out as thinly as possible

Slice the bocconcini in half and lay four pieces at one end of each slice of pressed bread

Proceed to roll the bread up, much like you would roll up sushi or a tortilla wrap

Cut the tomatoes into wedges and place in a bowl

Tear the basil leaves gently and place in the bowl

Season the tomatoes well with salt and pepper and then drizzle with oil

Heat a frying pan to medium heat

In stages, add a small amount of to pan and place the “cheese bread” in the pan, browning the bread on all sides, much liking making grilled cheese, I recommend placing the bread in the pan opening side down first to allow it to seal

Remove the “cheese bread” from the pan and slice into 3-4 pieces

Assemble the plate by placing the tomatoes on the plate, followed by the toasted bocconcini, and serve!

Who’s hungry?

 

Prep Time: 1 hour

Cooking Time: 10 minutes

Special Tools: Waffle maker, food processor

This dish is fun and fairly simple to make. If you don’t have a waffle maker anddon’t want the hassle, pick up some good quality waffles and reheat them. You can even skip out on the house-made Nutella if you would rather. That would make this recipe extremely simple to make, but I like the idea of knowing what is going into my meals, and preparing this myself allows me to do so.

House Made Nutella

2 cups hazelnuts, skinned

2 Tbsp.sugar

½ lb.bitter

sweet chocolate

¼ cup unsalted butter, cubed

½ cup heavy cream

½ tsp.salt

•Preheat the oven to 350F

•Spread out the nuts on a baking sheet and roast until deep brown, 13-15minutes, shaking occasionally to allow even roasting, cool completely

•Grind hazelnuts and sugar in a food processor until a fairly smooth,buttery paste forms, about 1 minute

•Place chocolate in a medium metal bowl, place over a double boiler and stir until the chocolate is melted and smooth

•Remove from heat, add the butter, and whisk until completely incorporated

•Whisk in cream, salt, and then hazelnut paste

•Pour into sterilized glass jars and let cool

•Once cooled cover with a lid and refrigerate, it can be stored up to four weeks

Waffles (makes 8!)

1 cup flour

2 tsp.baking powder

¼ tsp.salt

2 Tbsp.sugar

1 egg, separated

¼ cup canola oil

1 cup milk

•Sift the dry ingredients into a large bowl

•Beat egg whites until stiff

•Mix together the egg yolks, milk, and oil, stirring slightly

•Add to dry ingredients and mix well

•Fold in egg whites until combined

•Bake in waffle iron, ensuring they are golden brown before removing 2 cups mixed berries

1 cup Greek yogurt

For assembly

•Smear the Nutella onto the waffles, Cut into four wedges

•Stack the waffles onto one another

•Top with fresh berries and drizzle with yoghurt

Italian Meatball Sub

Prep Time: 30 minutes

Cooking Time: 2 hours

Makes: 24 meatballs, or 8 subs

Meatballs

1 lb.lean ground beef

½ lb.lean ground veal

½ lb.lean ground pork

2 eggs

1 Tbsp.minced garlic

1 cupfresh grated parmesan

1 cup bread crumbs

1 cup chicken or beef stock

1 Tbsp. onion powder

1 Tbsp.dried oregano

1 tbsp.dried basil

½ tbsp.dried thyme

½ Tbsp.chili flakes

Salt and pepper to taste

½ cup olive oil

Braising liquid

1 lt. tomato sauce

½ lt.chicken or beef stock

Sundried Tomato Mayo

¼ cup sundried tomatoes

1 Tbsp. minced garlic

¼ cup tomato paste

1 cup mayonaisse

2 Tbsp. fresh basil

For the subs

8 ciabatta buns

8 oz. arugula

8 oz.fresh parmesan

•In a large bowl combine all of the ingredients together and work to combine with your hands until all of the ingredients are combined

•Roll the meatballs into approximately 1.5 oz. portions

•Place a large pan on high heat and then begin to sear the meatballs in batches, lightly browning them on each side•Drain fat, set meatballs aside

•In a pot combine the stock and tomato sauce and bring to a simmer

•Submerge the meatballs in the sauce and proceed to braise on low for 45-60 minutes. You can also cover the pot and braise them in the oven atabout 300F

•Once the meatballs are braised, it’s time to put the sandwiches together

•Slice the ciabatta buns open and toast in the oven

•Smear the bottom bun with a generous tablespoon of the mayo, then top with 3 meatballs each

•Finish the sub off with shaved parmesan and fresh arugula

•Enjoy

 

Crispy Lobster Corndogs with Sriracha Ketchup & Wasabi Mayo

Prep Time: 40 minutes

Cooking Time: 15 minutes

Special Tools: Deep fryer, saran wrap, wooden skewers, food processor?

Makes: 20 corndogs

 

8 oz.               cooked lobster

6 oz..              prawns, tails removed

1 ea.                egg white

2 cloves         garlic, minced

1 strip            bacon

1 tsp.              ginger, minced

2 tsp.              sriracha

2 tsp.              salt

4 tbsp.            cornstarch

2 tsp.              cilantro

1 ea.                lime, zest only

 

• Using the food processor, puree the prawns with the egg whites, or chop the prawns fine and combine with the egg whites
• Add the coarsely chopped lobster meat, fine chopped bacon, and remaining ingredients and mix to combine
• Place in the fridge and keep very cold until ready
• Preheat a pot of boiling water and prepare an ice bath
• Lay a square of saran wrap down on your work counter
• Place about 1 oz. of the lobster farce on the saran wrap and roll up into a sausage tube about the size and shape of a roll of nickels, packing it tight and tying the ends
• Once all of the sausages are rolled drop them in the boiling water and simmer for 7 minutes, then immediately place in the ice bath to cool
• Unwrap the sausages and skewer with a wooden skewer and then refrigerate until ready

 

Corndog Batter

 

1 cup              flour

1 cup              cornmeal

1.25 cups      milk

1 ea.                egg

1 tbsp.            baking powder

1 tsp.              salt

2 tbsp.            honey

2 tbsp.            sugar

 

additional flour for dredging the corndogs

 

*note, I tend to make my batter a little thinner, so as to not make them too thick and dense*

 

• Combine all dry ingredients in the bowl
• In a separate bowl combine the wet ingredients and whisk together
• Add the dry ingredients to the wet and stir to combine
• Preheat the deep fryer to 350F
• Pull the skewered lobster sausages from the fridge
• Lightly dredge the lobster with a dusting of flour, then dip the corndog into the batter, coating all sides
• Lower the basket in the fryer and carefully lower the corndogs into the fryer, trying to prevent it from sinking to the bottom
• Cook until the corndogs are golden brown and crispy, remove from the fryer, place on paper towel to remove excess oil and lightly season
• Repeat the process until all of the corndogs are cooked

 

Wasabi Mayo

 

1 cup              mayo

1 tbsp.            wasabi powder

2 tbsp.            cold water

1 tbsp.            chopped cilantro

½ ea.              lime, juice only

 

• In a bowl combine the wasabi powder and water
• Once smooth, add the wasabi paste into the mayo, followed by the remaining ingredients, stir to combine, chill until service

 

 

Sriracha Ketchup

 

1 cup              ketchup

4 tbsp.            sriracha

2 tbsp.            cold water

½ ea.              lemon, juice only

 

• Combine all ingredients, adjust heat to your liking by adding more sriracha
• Chill until service

 

 

 

Smoked Salmon Blinis

 

Prep Time: 30 minutes

Inactive Cooking Time: 2 weeks (this can be avoided by substituting lemon marmalade)

Active Cooking Time: 10 minutes

Makes: 24 blinis

 

1 lb.    smoked salmon, sliced ( I highly recommend Sgambaros)

 

Blinis

 

1.25 cups      Gold Forest Grains Park Wheat Flour

1 cup              milk

1 ea.                egg

1 tbsp.            baking powder

2 tbsp.            cooking oil

1 tbsp.            maple syrup (sugar can be substituted)

½ tsp.                        salt

 

• Combine all dry ingredients and mix together
• Combine all wet ingredients
• Whisk the dry ingredients into the wet until well combined
• Heat a medium flat bottomed pan to medium heat, lightly oil
• Drop one tablespoon of batter into pan, cook until edges bubble lightly and firm up, flip over and cook through
• Once you have cooked one or two and they are the desired size and color then begin to cook a few at a time until the batter is used

 

Horseradish Chive Crème Fraiche

 

½ cup                        sour cream

2 tbsp.            heavy cream

1 tsp.              lemon juice

1 tbsp.            fresh grated horseradish

1 tbsp.            fresh chives, chopped

TT                   S&P

 

• Combine all ingredients in a bowl and adjust seasoning
• Refrigerate until ready to serve

 

Preserved Lemons

 

4 pc.               lemons

1.25 cups      vodka

1 cup              sugar

1 pc.               vanilla bean

 

• Place a pot of water on the stove to boil
• Prepare an ice bath
• Place the lemons in the pot and simmer one minute
• Immediately place the lemons in the ice bath
• Ensure your jar is sterilized, if it is not, submerge it in the boiling water and allow to boil one minute, remove with clean tongs and place on a clean work surface
• Place the vodka and sugar in a pot and bring to a simmer to dissolve the sugar, keep in mind that you are working with alcohol and it might ignite if exposed to open flame and the heat is sufficient
• Meanwhile, cut the lemon into quarters from the blossom end to within one inch of the stem end, but keeping it intact
• Slit the vanilla bean and place it in the jar
• Carefully place the lemons tightly into the jar
• Pour the vodka syrup over the lemons, ensuring they are submerged, adding additional vodka if necessary
• Refrigerate at least two weeks before using, they will last up to 3 months
• Drain liquid and set aside
• Chop the lemons julienned, removing seeds and add back a nominal amount of liquid to keep moist

 

Assembly

 

• Place the blinis on a plate or platter
• Lay a teaspoon of the preserved lemons on the blinis
• Fold the smoked salmon over into a rose and place on the lemons
• Squeeze a dollop of the crème fraiche on the edge of the smoked salmon
• Garnish with micro greens, I like bull’s blood, as it is beet shoots and pairs nicely with the salmon
• Serve

 

Who’s hungry?

Chipotle Turkey Chili

Prep Time: 20 minutes

Cooking Time: 10 minutes

Inactive Cooking Time: 30-45 minutes

 

1 lb.                lean ground turkey

2 tbsp.            canola oil

½ ea.              red onion, medium dice

1 ea.                sweet red pepper,  seeds removed, medium dice

1 ea.                jalapeno pepper, seeds removed, medium dice

1 tbsp.            minced garlic

1 cup              corn kernels

2 ea.                19 oz. cans mixed beans, or kidney beans

3 tbsp.            tomato paste

1 ea.                can, diced tomatoes

1 tbsp.            chipotle peppers in adobo sauce (more if you like heat!)

1 tbsp.            smoked paprika

½ lt.               chicken stock

3 tbsp.            sugar

TT                   S&P

 

For garnish:

Tortilla chips

Fresh chives or green onions, chopped

Sour cream (optional)

Monterey jack (optional)

Or substitute your favorite chili toppings

 

• Heat a heavy bottomed pot to high heat
• Add one tablespoon of canola oil and ground turkey
• Sauté the ground turkey until cooked through
• Remove from the pot and drain what little fat may have rendered out
• Return the pot to the heat and add the remaining canola, the peppers, red onion and garlic
• Sauté until cooked, but not browned
• Return the turkey to the pot
• Add the tomato paste and stir in to combine, let lightly caramelize
• Deglaze with chicken stock, then add tomatoes
• Allow to simmer for about 8-10 minutes, seasoning as you go
• Add the remaining ingredients and let simmer on medium heat until the chili is nice and thick and the flavors have married together, 20-30 minutes
• Adjust the seasoning and spice to your liking, garnish and serve!

Try this recipe with my delicious Bacon Jalapeño Cheddar Cornbread! 

Who’s hungry?

 

 

 

 

 

 

 

 

Summer Kale Salad

 

Prep Time: 20 minutes

Cooking Time: 20 minutes

Feeds: 4 people

 

For the salad:

1 lb.               fresh kale

¼ cup           pine nuts

1 pint           grape tomatoes

12 slices     pancetta

4 tbsp.         shaved parmesan

 

For the preserved lemons:

1 pc.             lemon, cleaned, sliced thin, about 16 slices

1 cup           rice vinegar

½ cup         sugar

1 pc.            bay leaf

1 tsp.          coriander seeds

 

For the vinaigrette:

1 cup           walnut oil (can substitute canola or EVOO)

½ cup         white balsamic vinegar

1 pc.            egg yolk

1 tsp.           Tabasco

4 tbsp.        honey

TT                S&P

 

• In a blender or food processor combine white balsamic vinegar, egg yolk and honey
• With the machine on high slowly incorporate the walnut oil until combined, do not add too fast, you wish to create an immulsion
• Season and set aside, this can be made up a week in advance and stores nicely
• Preheat the oven to 400F
• Place the pancetta slices down on a baking sheet, lined with parchment
• Bake until lightly browned and crispy, but not overcooked
• Remove from pan, drain any fat and cool
• Place the sugar, rice vinegar, bay leaf and coriander in a pot and bring to a simmer
• Lay the sliced lemons in the bottom of a heat proof bowl
• Once the rice vinegar has come to a simmer and the sugar has dissolved pour the hot liquid over the lemons and let sit until cool, these can be done one or two days in advance and will hold up in the fridge for up to a week
• Place a pan on medium heat, add the pine nuts
• Toss the pine nuts continually to ensure they toast but do not burn
• You will know when they are ready when you can smell the aroma of popcorn cooking, then remove from the heat and set aside
• Wash the kale, removing any large stems, and spin to dry
• Half the grape tomatoes

 

For assembly:

• Place the washed kale in a bowl, ensuring it is dry
• Toss with an appropriate amount of the vinaigrette and season
• Place the greens on a large platter, or four plates if you prefer
• Generously garnish the salad with the fresh shaved parmesan, followed by the pine nuts, tomatoes, sliced pancetta, and the preserved lemons
• Serve immediately

 

Enjoy this delectable summer salad and feel great about the choice you made! You can even serve this with seared salmon or some delicious sliced strpiloin and make it a meal.

 

Who’s hungry?

 

Steak Bite ‘Sandwiches’

This is a simple little throw together dish that is sure to please anyone. It’s also a great opportunity to use up trim of tenderloin or striploin if you happen to butcher your own beef. Often times when cutting steaks from a whole tenderloin you end up with end pieces that are perfectly good beef, but not large enough or uniform enough to serve as a steak.

Prep Time: 20 minutes

Cooking Time: 10 minutes

Makes: 1 dozen bites

12 oz. tenderloin or striploin

½ inch cubes, this must be a tender cut

1 tbsp. Cajun seasoning

1 tbsp. canola oil

12 slices baguette, sliced ½ inch thick

2 tbsp.butter

¼ cupmayo

2 clovesgarlic

1 tbsp.Worcestershire

2 oz. fresh arugula

2 oz. shaved parmesan

TT S&P

A handfulbeet chips (for garnish, you can buy these, or make your own!)

•Peel and mince the garlic

•Stir into the mayonnaise

•Add the Worcestershire, stir to combine, season

•Preheat the oven to 450F

•Preheat a frying pan to high heat

•Butter and season the sliced baguette and place on a baking sheet

•Bake in the oven until toasted nicely, 3-4 minutes

•Toss the beef with the Cajun seasoning, salt, and pepper

•Lightly oil the pan with canola oil and sauté the beef quickly, tossing regularly, cook for 1-2 minutes

•Place a teaspoon of the garlic mayo down on the baguette slices, then top with the beef

•Shave the parmesan over the beef•Top with fresh arugula and garnish the plate with beet chips, or alternatively, use your favorite chip

•Enjoy!

Who’s hungry?

Spring Asparagus & Heirloom Tomato Salad

Feeds: 3-4

Prep Time: 10 minutes

Cooking Time: 10 minutes

This dish is painfully simple, but the key is starting with incredibly fresh, local ingredients!

1 bunch fresh spring asparagus (about 1 lb.)

1 pint heirloom baby tomatoes

4 oz. fresh arugula

2 oz. fresh ricotta (store bought or you can your own)

4 slices Irvings Farm Fresh bacon

4 farm fresh eggs

1 lemon, juice and zest

4 Tbsp. extra virgin olive oil

2 Tbsp. balsamic vinegar

¼ cup croutons, make these fresh in a little butter, they taste so much better

Salt and pepper to taste

Heat a large pot of water on the stove, salt

Prepare an ice bath

Slice the asparagus lengthwise, and cut away the bottoms where it begins to become woody

Place the asparagus in the water and blanch for one minute, then immediately place in the ice bath to cool quickly, keep the hot water, as you will be poaching your eggs in it

In a pan, cook the bacon until crispy, set aside

Slice the tomatoes in half

Place the tomatoes and blanched asparagus in a bowl, season well, then drizzle with olive oil and balsamic, lemon zest and juice

Stir the water and drop the eggs in to poach, poach to your liking, I recommend soft, as the yolk will help bring everything together

In a separate bowl toss the arugula with olive oil, balsamic and seasoning

Lay the arugula out on a large platter

Top with asparagus, tomatoes, croutons

Tear the bacon and place on the salad

Finish the salad with the fresh ricotta and the poached eggs

Drizzle with a little extra olive oil and serve!

Enjoy the flavors of the spring garden!

Who’s hungry?