Recipes

Read below to cook your own Toronto Food Tours Recipes!

  • Chevron down Apple-Raisin Bread Pudding
  • Yield: 6-8 servings

    Ingredients:

    • 4 eggs
    • 3/4 cup packed brown sugar
    • 1 tsp ground allspice
    • 1tsp ground cinnamon
    • 1/2 tsp ground nutmeg
    • 3 Tbsp melted butter
    • 1 tsp vanilla extract
    • 2 cups 2% milk
    • 4 cups French or Italian bread, cubed
    • 1 large apple ( Gala, Empire),peeled and chopped
    • 1/2 cup golden raisins

    Directions:

    1. Heat oven to 375°F. Butter an 11X7- inch glass baking dish.
    2. In large bowl, whisk together eggs, sugar, spices, butter and vanilla extract until well blended. Whisk in milk.
    3. Add bread cubes, apple and raisin and toss until bread is evenly coated with milk
    mixture. Spread evenly into prepared pan.
    4. Bake 40-45 minutes or until golden brown, edges are puffed and a knife inserted in the centre comes out clean. Let cool slightly and serve warm.

    TIP:

    Choose dense bread, rather than a fluffy one, for the best texture in your bread pudding.
    Serve with whipping cream flavoured with maple syrup
    In large bowl, whip cream until stiff peaks are just about to form. Beat in 2 Tbsp maple
    syrup until peaks form. Make sure not to over-beat, cream will the butter-like.

  • Chevron down Baked Figs with Goat Cheese
  • Yield: 6 stuffed figs

    Ingredients:

    • 6 medium-sized figs
    • 3 oz. soft goat cheese
    • 1 Tbsp chopped fresh basil
    • 2 tsp lemon zest
    • 1 clove garlic, finely minced
    • 6 slices prosciutto
    • 1/2 cup balsamic vinegar
    • 1 Tbsp maple syrup

    Directions:

    1. Heat oven to 375°F.
    2. Cut off the stems and make an X cut in the top of each fig half way through.
    3. In small bowl combine the goat cheese, basil, lemon zest and garlic. Stuff the figs with the goat cheese mixture using a teaspoon. Wrap each fig with a slice of prosciutto.
    4. Bake 5-8 minutes or until the figs look soft and release juice.
    5. Meanwhile, in small saucepan combine balsamic vinegar and maple syrup. Bring to a boil; reduce to medium and simmer until sauce reduced in half.
    6. Drizzle syrup over the figs. You can serve these baked figs warm or cold.

    How to Choose Perfectly Ripe Figs

    Figs are very fragile, so they are not stored for long. Choose figs with slightly bent stems weary skin, which is a sign of ripeness and rich flavour. Avoid shrunken or squishy figs. They are best stored at room temperature. You can store in the refrigerator for a couple of days.

  • Chevron down Beef Cheeks
  • Makes: 6 servings

    Ingredients:

    • 3 lb/1.5 kg beef cheeks ( 4 large or 6 small beef cheeks)
    • 3 Tbsp canola oil, divided
    • 1 onion, chopped
    • 1 celery rib, diced ( about 1 cup)
    • 1 carrot, diced (about 3/4 cup)
    • 4 garlic cloves, minced
    • 2 Tbsp chopped fresh thyme leaves
    • 3 dried bay leaves
    • 1 cup beef stock
    • 2 cups red wine ( suggest Merlot, Cabernet Sauvignon)
    • 2 tsp salt
    • 1 tsp freshly ground black pepper

    Directions:

    1. Prepare the beef cheeks; cut off any large fatty membrane. Pat dry then sprinkle with salt and black pepper to season the beef cheeks all over.
    2. Heat 2 Tbsp oil in large heavy skillet over medium-high heat. Sear the beef cheeks on each side until nicely browned. If your pan is not large enough, work in batches rather than crowding the pan. Remove the beef cheeks onto a plate; loosely cover with foil to keep warm.
    3. Heat the remaining the oil. Add onion, celery and carrot; cook 3-5 minutes until tender. Add garlic and cook an additional minute.
    4. Place beef cheeks into a 2 L oven proof casserole. Add vegetables and scrape the brown bits off the bottom of the skillet. Add bay leaves, beef stock, wine, salt and pepper.
    5. Put lid and cook in 325°F oven for 3 – 3-1/2 hours until the cheeks are very tender. Turn at least once during cooking.
    6. Remove the beef cheeks and discard the bay leaves, bring the sauce to simmer over medium heat and simmer until it turns a dark brown colour and reduces by about 1/4 to a gravy consistency – about 3 to 5 minutes. Adjust the seasoning
    with salt and pepper.

  • Chevron down Broccoli and Aged Cheddar Cheese Soup
  • Serves: 4 to 6

    Ingredients:

    • 1 bunch broccoli
    • 3 Tbsp canola oil
    • 1onion, chopped
    • 1 cup chopped carrots
    • 1 cup chopped celery
    • 2 garlic cloves, minced
    • 1-1/2 tsp salt
    • ½ tsp freshly ground black pepper
    • 3 Tbsp all-purpose flour
    • 900 mL no-salt vegetable broth
    • 2 cups 2% milk
    • 1/2 cup 18% cream
    • 1-1/2 cups shredded aged Cheddar cheese, plus more for garnish (optional)
    • 2 Tbsp chopped fresh chives

    Directions:

    1. Trim and finely chop broccoli, keeping stems and florets separate ( you should have 6 cups)
    2. Heat oil in a large Dutch oven over medium heat. Add broccoli stems, onion, carrots, and celery. Cook, stirring occasionally, until stems begin to soften, about 5 to 7 minutes. Add garlic, salt and pepper and cook 2 minutes. Add flour and cook for 1 minute.
    3. Gradually stir in broth and milk Bring to a boil, then reduce heat to medium –low. Simmer until stems are fork-tender, about 4 minutes then add florets and simmer until tender, about an additional 5 minutes. Remove from heat.
    4. Puree soup with immersion blender until smooth. Return pot to heat, reduce to low and add cream and stir in cheese; stir until cheese melts. Ladle into bowls and top with additional cheese if desired and chives.

  • Chevron down Caesar Salad with Parmesan Tuiles
  • Legend has it that chef Caesar Cardini invented his namesake salad in the 1920’s.

    Yield: 4 servings

    Ingredients:

    • 6 Tbsp finely grated Parmesan cheese, divided
    • 4 cups chopped kale, tough stems discarded
    • 1/4 cup cooked, chopped bacon
    • 1 cup croutons (see below)

    Dressing:

    • 2 cloves garlic, chopped
    • 2 tsp each fresh lemon juice and Dijon mustard
    • 1 tsp capers
    • 2 egg yolks
    • 1/3 cup olive oil
    • Salt and freshly ground black pepper, to taste

    Directions:

    1. Heat oven to 400°F. Spoon 1 Tbsp cheese each into 4 mounds, 3 inches
    apart, on baking sheet, sprayed with cooking spray, flatten slightly. Bake 6
    minor until golden brown. Remove to wire racks; cool.
    2. In small bowl, stir together garlic, lemon juice, mustard, capers and egg yolks.
    Slowly whisk in olive oil. Season to taste with salt and pepper.
    3. Toss kale with dressing. Top with croutons, Parmesan tuile and remaining
    Parmesan cheese.

    Make Your Own Croutons

    1. Use any kind of dense bread, such as sourdough, multigrain or rye. Day-old bread is preferable. One slice should yield 3/4 croutons.
    2. Cut bread into 1/2 inch thick slices. Trim off crusts. Brush lightly with olive oil and ground pepper. Cut bread into 1/2 inch cubes. Arrange on rimmed baking sheet. Bake in 350°F oven for 15-18 minutes or until golden and crisp, stirring once or twice.
    3. Let croutons cool; store in airtight container for up to 1 week.

  • Chevron down Carrots with Honey & Smoked Paprika
  • Yield: 4 servings

    Ingredients:

    • 1 lb. carrots
    • 1/4 cup butter
    • 2 Tbsp canola oil
    • 1/4 cup honey
    • 1 tsp smoked paprika

    Directions:

    1. Peel and cut carrots into 2-inch pieces and 1/2 inch wide sticks.
    2. Bring large pot of water to boil; add carrots and cook for 2 minutes. Remove carrots from boiling water; immediately drain under cold water then plunge into an ice bath. Drain thoroughly.
    3. In large non-stick skillet over medium heat add butter and oil. Add carrots, honey and smoked paprika. Cook stirring occasionally until carrots are glazed with the thickened sauce about 4 to 5 minutes.

  • Chevron down Chef Scott’s Maritime Clam Chowder Soup
  • Makes: 6 servings

    Ingredients:

    • 6 slices bacon, cut into 1/2 – inch pieces
    • 2 celery ribs, finely chopped
    • 1 large onion, finely chopped
    • 2 cans (5 oz/142 g) chopped clams
    • 1 bottle (236 mL) clam juice
    • 1 cup vegetable broth
    • 3 small potatoes, peeled and cubed
    • 1 bay leaf
    • 1 Tbsp chopped fresh thyme leaves
    • 2 Tbsp cornstarch
    • 1 L (35%) whipping cream
    • 2 Tbsp each chopped fresh chives and fresh parsley

    Directions:

    1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside.
    2. Add celery and onion to the drippings and cook 3 to 5 minutes until tender. Stir in clams, clam juice, broth, potatoes, bay leaf and thyme. Bring to a boil, reduce heat; simmer uncovered, for 15-20 minutes or until potatoes are tender.
    3. In a small bowl, combine cornstarch with 1/4 cup water. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
    4. Stir in cream; heat through (do not boil). Crumble the cooked bacon sprinkle over each serving with chives and parsley.

    TIP:

    If you want to use fresh clams (2.25 kg fresh littleneck clams)
    Scrub clams; discard any clams that do not close when tapped. In Dutch oven or large heavy-bottomed saucepan, bring clams and 1 cup water to boil over high heat. Reduce heat to medium, cover and cook until clams have opened, about 10 minutes. Discard any clams that do not open. Using slotted spoon, remove remaining
    clams to bowl. Set aside.

  • Chevron down Cucumber Wrap Salad with Asparagus
  • Yield: 4 servings

    Ingredients:

    • 2 medium English cucumbers
    • 1 lb/500 g asparagus
    • 1/2 cup olive oil
    • 1 Tbsp grainy mustard
    • 1 tsp Dijon mustard
    • 1/4 cup lemon juice
    • 2 cups arugula
    • 4 radishes, cut into matchstick pieces

    Directions:

    1. Using a mandolin slicer or vegetable peeler (please be careful because mandolins are sharp), cut cucumbers lengthwise into very thin strips just until seeds are visible. Discard cucumber core. Shape largest cucumber slices into 4 rings and secure with a toothpick.
    2. Stand cucumber rings upright on 4 serving plates. Place rings in refrigerator until serving the salad.
    3. Break off woody ends from the asparagus. Cut tips and blanch for 1 minute. Set tips aside. Using a vegetable peeler shave the remaining stalks into ribbons.
    4. Make vinaigrette; whisk together olive oil, mustards and lemon juice. Blend well. Taste and adjust seasoning with salt and freshly ground pepper.
    5. In large bowl toss arugula, asparagus ribbons, and radishes with vinaigrette.
    6. Fill each cucumber ring evenly with mixed greens; stand 3 asparagus tips up in the salad.

  • Chevron down Fennel and Orange Salad
  • Yield: 4 servings

    Ingredients:

    • 1/4 cup olive oil
    • 3 Tbsp red wine vinegar
    • 1 Tbsp Kozliks mustard vinaigrette
    • 2 tsp honey
    • 1/4 tsp each salt and pepper
    • 2 navel oranges
    • Half bulb fennel, trimmed, cored and thinly sliced
    • 4 cups baby arugula
    • 1/4 cup pomegranate seeds

    Directions:

    1. In small bowl, whisk together oil, vinegar, mustard, honey, salt and pepper. Set aside.
    2. Working in separate bowl, cut off rind and outer membrane of oranges, cut between membranes and pulp to release sections into bowl.
    3. To assemble; Place 1 cup arugula on plate top with fennel slices, orange segments then drizzle with dressing. Garnish salad with pomegranate seeds.

  • Chevron down Mushroom Soup
  • Yield: 4 servings

    Ingredients:

    • 2 Tbsp olive oil
    • 1 cup chopped onion
    • 1 cup chopped carrot
    • 1 cup chopped celery
    • 4 cups sliced exotic mushrooms ( such as oyster, shitake, enoki)
    • 3 cups sliced white or cremini mushrooms
    • 1/2 tsp dried thyme
    • 5 cups vegetable or vegetable broth
    • 1 cup 10% cream or milk

    Directions:

    1. In large pot over medium heat add oil. Add onion, carrot, celery; cook for 5
    minutes stirring frequently.
    2. Stir in exotic mushrooms and white mushrooms, thyme; cook stirring often for
    about 20 minutes or until mushrooms start to turn golden and no liquid remains.
    3. Stir in vegetable broth. Cover and bring to boil over high heat. Reduce heat to
    medium-low and simmer for 15 to 20 minutes.
    4. In blender or food processor, puree soup in batches until smooth. Return to pot.
    Stir in cream. Heat over medium heat just until steaming.

    TIP: Special Extra

    Garnish mushroom soup with a drizzle of truffle oil and toasted pepitas, or finely
    chopped chives.

  • Chevron down Orzo with Peppers and Asparagus
  • Yield: Makes 4 servings

    Ingredients:

    • 1 cup orzo
    • 2 Tbsp olive oil
    • 1 cup thinly sliced red bell pepper
    • 1/2 lb. asparagus ends trimmed , cut into thirds
    • 1/4 cup chopped fresh Italian parsley
    • 2 Tbsp lemon zest

    Directions:

    1. Cook orzo according to package directions. Drain, rinse and toss with 1 Tbsp
    olive oil.
    2. Meanwhile, heat remaining 1 Tbsp olive oil in non-stick skillet. Add peppers and
    asparagus; cook 3 to 5 minute, stirring often.
    3. Add warm pepper mixture to orzo; then add herbs and lemon zest.
    4. Serve immediately.

  • Chevron down Oyster Rockefeller
  • Created at Antoine’s restaurant in New Orleans in the late 1890’s , this popular dish was reportedly named for John D. Rockefeller because it’s so rich.

    Yield: 4 servings

    Ingredients:

    • 1 dozen oysters in the shell
    • 1/3 cup butter, melted
    • 1 cup finely chopped spinach
    • 1/2 cup finely chopped parsley (mixed with spinach)
    • 2 cloves garlic, finely chopped
    • 4 slices bacon, cooked crisp and finely chopped
    • 1 cup panko breadcrumbs
    • 1 cup shredded Swiss cheese
    • 2 Tbsp fresh lemon juice

    Directions:

    1. Heat oven to 425°F.
    2. Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off each oyster.
    3. In medium bowl, combine butter, spinach, parsley, garlic and bacon.
    4. In small bowl, combine panko crumbs and Swiss cheese; set aside.
    5. Arrange the oysters in their half shells on a baking pan. Spoon some of the spinach mixture on each oyster. Top each oyster with panko mixture.
    6. Bake 10 minutes until cooked through, then change the oven’s setting to broil and broil until browned on top. Drizzle lemon juice over the oysters.

  • Chevron down Poached Pears in Red Wine
  • Yield: 4 to 6 serving

    Ingredients:

    • 4 to 6 Bosc or Anjou pears
    • 1-1/2 cups red wine
    • 1/2 cup water
    • 1/2 cup sugar
    • 1-1/2 tsp each cinnamon and nutmeg
    • 1/2 tsp cloves
    • Vanilla ice cream or crème fraiche
    • Fresh mint leaves
    • 1/2 cup crushed gingersnap cookies

    Directions:

    1. Heat oven to 375°F.
    2. Core the pears with an apple corer and score the outside of the pear lengthwise in several spots ( this allows the red wine to penetrate the pear)
    3. Combine the red wine, water, sugar, spices in medium bowl. Pour into a 13 X 9- inch pan or 8 cup casserole dish. Place pears cut side down in pan.
    4. Cover the pan with parchment paper, then aluminum foil.
    5. Bake 30-40 minutes or until pears are tender and easily poked through with a paring knife.
    6. Remove pears from pan and cool on a cookie rack.
    7. In medium saucepan bring the wine sauce to a rolling simmer and cook until the liquid has been reduced by half.
    8. To assemble: Place one pear into a shallow bowl. Pour stream of sauce over the ear. Place one scoop of ice cream in hollow of pear. Garnish with fresh mint leaves and crushed cookies.

  • Chevron down Pork Tenderloin with Blackberry Sauce
  • Yield: 4 servings

    Ingredients:

    • 1 pork tenderloin ( 3/4 lb)
    • 2 Tbsp canola oil, divided
    • 1/8 tsp salt and freshly ground pepper
    • 1/2 cup vegetable stock
    • 1/4 cup blackberry sauce
    • 1 cup chicken stock
    • 1/2 cup blackberry jam
    • 2 Tbsp brandy

    Directions:

    1. Heat oven to 375°F.
    2. Trim any fat from pork. Rub pork tenderloin with 1 Tbsp oil; sprinkle with salt and pepper. In large non-skillet, heat remaining oil. Sear pork all over about 5 minutes. Place on rack on rimmed foil-lined baking sheet. Bake 10-12 minutes, or until pork tenderloin reaches 145°F. (should still have a hint of pink) Remove pork from oven; tent with foil and let rest for a few minutes.
    3. Deglaze skillet with chicken stock; bring to boil on high while you stir and scrape the browned bits until they dissolve into the sauce. Add blackberry jam and brandy; simmer for about 10 minutes to reduce the sauce Keep warm as the pork finishes cooking.
    4. Slice the pork to serve. Place 3 to 4 pork slices, topped with blackberry sauce.

  • Chevron down Quinoa Stuffed Chicken Thighs
  • Yield: 4 -6 servings

    Ingredients:

    • 6 boneless, skinless chicken thighs
    • 3/4 cup quinoa, rinsed
    • 1 Tbsp canola oil
    • 1 cup each chopped onion, carrots and celery
    • 100 g chorizo finely chopped
    • 1 tsp each dried rosemary and thyme
    • 6 slices of prosciutto

    Directions:

    1. Heat oven to 350°F.
    2. Cover each chicken thigh with plastic wrap and gently pound out into an even thickness. You don’t need a lot of force. Just gently pound chicken thighs so they are in an even shape.
    3. Meanwhile, bring 1-1/2 cups water to a boil over high heat. Add quinoa; reduce heat to medium-low and cook 10-12 minutes until water is absorbed. Set the quinoa aside to cool.
    4. In large non-stick skillet heat oil over medium heat. Add onion, carrots, celery and chorizo; cook for 5 minutes.
    5. Transfer quinoa to large bowl and stir in vegetable mixture, rosemary and thyme. Mix well to combine.
    6. Stuff each boneless chicken thigh with about 3 Tbsp quinoa mixture and roll up. Wrap one slice of prosciutto around each chicken thigh. Place in 6 cup muffin tin and bake 20-25 minutes or until chicken reaches 170°F. Remove chicken from oven, transfer to cutting board and let rest 2 to 3 minutes. Serve with orzo and carrot side dishes.

  • Chevron down Rhubarb and Strawberry Crisp
  • Serves: 4 to 6

    Ingredients:

    • 1 lb (500 g) rhubarb stalks, trimmed and sliced into 1/2 inch pieces
    • 1 lb. (500 g) strawberries, hulled and quartered
    • 1/2 cup granulated sugar
    • 2 Tbsp cornstarch
    • 1 Tbsp lemon juice
    • 3/4 cup large flake oatmeal (do not use instant or quick cooking oats)
    • 1/2 cup crushed ginger snap cookies
    • 1/2 cup all-purpose flour
    • 1/2 cup packed brown sugar
    • 1 tsp cinnamon
    • 1/3 cup cold butter, cubed

    Directions:

    1. In large bowl combine rhubarb, strawberries, sugar, cornstarch and lemon juice. Stir until fruit is evenly coated with sugar mixture. Transfer fruit mixture to 2 L baking dish or 8 inch square pan.
    2. In bowl combine oatmeal, crushed cookies, flour, brown sugar and cinnamon. Cut in butter until crumbly.
    3. Bake in 350°F (180°C) oven for 30 -35 minutes or until topping is golden brown and fruit is tender.

  • Chevron down Roasted Carrots with Dill
  • Yield: 4 servings

    Ingredients:

    • 12 carrots, peeled
    • 3 Tbsp olive oil
    • 1 tsp kosher salt
    • 1/2 tsp freshly ground black pepper
    • 2 Tbsp butter
    • 2 Tbsp minced fresh dill

    Directions:

    1. Heat oven to 400°F.
    2. Cut carrots into quarters and cut into sixths depending on the size, then into 2-inch lengths.
    3. Toss the carrots in a bowl with the olive oil, salt and pepper. Spread in an even layer on a sheet pan covered with foil and place in oven for 20-25 minutes, until browned and tender.
    4. Toss the carrots with butter and dill, season to taste, and serve.

  • Chevron down Roasted Squash Soup
  • Yield: 4-6 Servings

    Ingredients:

    • 1 large butternut squash (about 3 pounds), halved vertically and seeded
    • 1 tablespoon olive oil, plus more for drizzling
    • 1 cup chopped onion
    • 1 cup chopped carrot
    • 1 cup chopped celery
    • 1 garlic cloves, minced
    • 1 Tbsp curry powder
    • Freshly ground black pepper, to taste
    • 4 cups chicken or vegetable broth
    • 1/4 cup maple syrup
    • Freshly ground black pepper, to taste

    Directions:

    1. Heat oven to 400°F. Line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 tsp each). Rub the oil over the inside of the squash and sprinkle it with salt
    and pepper.
    2. Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until its cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
    3. Meanwhile, in large pot heat olive oil over medium heat. Add onions, carrots and celery and cook 5 minutes stirring frequently. Add the garlic and curry powder cook until fragrant, about 1 minute, stirring frequently. Stir in the squash, and vegetable broth. Cover and bring to boil over high heat. Reduce heat to medium-low and simmer about 15 to 20 minutes.
    4. In blender or food processor puree soup in batches until smooth. Return to pot. Stir in maple syrup. Add freshly ground pepper. Ladle soup into bowls.

  • Chevron down Steamed Mussels with Coconut Milk
  • Ingredients:

    • 2 lbs. fresh mussels, scrubbed and beards removed
    • 1/3 cup fresh lime juice
    • 1 (400 mL) can unsweetened coconut milk
    • 1/3 cup dry white wine
    • 1-1/2 Tbsp Thai red curry paste
    • 1 clove garlic, minced
    • 1 Tbsp Asian fish sauce
    • 1 tsp sugar
    • 2 cups chopped fresh cilantro

    Directions:

    1. In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat; boil for 2 minutes. Add mussels. Cover and cook, stirring occasionally, until mussels are opened, about 5 to 8 minutes.
    2. Remove from heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

    Mussels 101

    • Always buy fresh mussels.
    • Look at each mussel before you buy it. Make sure that the shell isn’t cracked and it closes tightly.
    • Mussels have beards – Pull this out before you cook them. Rinse each mussel under cold water and pull out the beard with a firm tug.
    • Store mussels in an unsealed container. Mussels are alive and need to breathe.
      • You can not freeze mussels, you should keep them cool prior to cooking. … Store your mussels in a cool (but not freezing) environment. Leave the packaging open, with air vents so that oxygen can flow through the shellfish. Do not soak the mussels in water, as fresh water will quickly kill mussels
    • Mussels cook very quickly so stay by the pot when you’re cooking. As soon as the shell pops open, they’re done. Take each mussel out of the pot as soon as the shell opens. This way, you don’t risk overcooking the mussels.
  • Chevron down Triple Crunch Mashed Potatoes
  • Yield: 4 servings

    Ingredients:

    • 1-1/2 lbs. Yukon Gold potatoes, peeled and cut lengthwise into quarters
    • 1/2 tsp salt
    • 2 Tbsp butter, melted
    • 2 Tbsp Kozlik’s Triple Crunch mustard
    • 1/2 cup cream or milk
    • Salt and pepper

    Directions:

    1. Cover potatoes with cold, salted water in medium saucepan. Bring to boil on high heat; reduce heat to medium low and simmer for 15 to 20 minutes or until you can easily poke through the potatoes with a fork.
    2. Drain potatoes and mash with a potato masher. Add butter, mustard and cream. Don’t over-beat the potatoes or the mashed potatoes will end up gluey.
    3. Add salt and pepper to taste.

    TIP

    Always put potatoes in cold water to start, and then bring to a boil. That way the potatoes cook more evenly. Most people use starchy Russets for mashed potatoes. With their high starch and low water content, they are perfect for baking or French Fries. Use Yukon Golds for the most perfectly creamy, buttery mashed potatoes.

  • Chevron down Strawberry Shortcake
  • Ingredients:

    • 2-1/2 cups all-purpose flour
    • 1/4 cup sugar
    • 2-1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1/2 cup cold butter
    • 1 cup buttermilk

    Filling:

    • 1-1/2 cups whipping cream (35% M.F.)
    • 2 Tbsp maple syrup
    • 4 cups sliced strawberries

    Garnish:

    • 1 Tbsp icing sugar
    • 10-12 whole strawberries

     

    Directions:

    1. Heat oven to 425°F. Line a 15X10-inch (40X25 cm) rimmed baking sheet with parchment paper; set aside.
    2. In large mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
    3. Cut in butter with pastry blender or two knives until mixture looks like coarse crumbs ( size of peas) ( see note below)
    4. Add buttermilk; stir with fork to make light and soft dough. Gather into a ball.
    5. Roll or pat dough to 3/4 inch thickness. Cut into 3 inch rounds.
    6. Place on baking sheet; bake 10 to 12 minutes or until golden brown.
    7. In bowl, whip cream with maple syrup to soft peaks. Split each biscuit and spread with whipping cream, then strawberries. Top with top of biscuit, spread with 1 Tbsp whipped cream, top with berry. Dust with icing sugar just before serving.

    SERVES: 10 -12

    TIP:  Place butter in freezer and use box grater to grate butter into the dry ingredients to make extra fluffy biscuits.

    Brush the scones with buttermilk and sprinkle with sugar before baking

  • Chevron down Orzo With Mushrooms and Blistered Tomatoes
  • Serves 4 to 6

     

    Ingredients:

    • 2 cups cherry tomatoes ( 1 pint)
    • 2 Tbsp olive oil, divided
    • Kosher salt, pepper
    • 1 lb. (500 g) mixed mushrooms ( brown, cremini, oyster, shitake), sliced
    • 1 Tbsp chopped fresh thyme leaves
    • 1/2 lb. (225 g) orzo pasta
    • 1/4 chopped fresh Italian parsley

     

    Directions:

    1. In large skillet, heat 1 Tbsp olive oil over medium heat. Add cherry tomatoes; cook until most of the tomatoes burst, 6 to 7 minutes, stirring occasionally. Remove to bowl.
    2. Add remaining oil to skillet and heat over medium heat. Add mushrooms and thyme; cook, stirring occasionally until mushrooms are lightly browned, 9 to 12 minutes.
    3. Meanwhile, in a pot of salted water, cook orzo pasta10 minutes or until it has a firm, chewy texture, stirring occasionally to prevent it from sticking. Drain orzo in a colander.
    4. Add orzo and tomatoes to mushrooms; heat over medium heat 2 to 3 minutes until warmed. To serve; sprinkle with parsley.
  • Chevron down Avgolemono: Greek Egg-Lemon Soup - Spring Menu
  • Serves: 6 to 8

    INGREDIENTS:

    • 2 Tbsp canola oil
    • 1 cup chopped onion
    • 1 cup chopped carrot
    • 1 cup chopped celery
    • 1 each yellow and green zucchini, diced
    • 1 L low sodium chicken broth
    • 2 cups water
    • 2 bay leaves
    • 1/2 cup rice or orzo pasta
    • 3 eggs ( room temperature)
    • 2 tsp lemon zest
    • 3 Tbsp lemon juice
    • 2 Tbsp finely chopped chives

     

    DIRECTIONS:

     

    1. In large pot, heat oil over medium heat. Add onion, carrot, and celery; cook for 5 minutes, stirring frequently. Add zucchini and cook an additional 3 minutes or until vegetables softened.
    2. Add the chicken broth, water, bay leaves and rice. Bring to boil over high heat. Reduce heat to medium-low and simmer uncovered, for approximately 15 to 20 minutes until tender.
    3. While the soup is cooking, prepare the egg-lemon mixture. Using a whisk beat the eggs until frothy in a small bowl. Add the lemon zest and lemon juice in a steady stream while continuing to whisk.
    4. Turn off the heat on the soup. Ladle about 1 cup or broth into a bowl or large measuring cup. Slowly add the hot broth to the egg-lemon mixture while continuing to whisk. This will temper the eggs and prevent them from curdling once they are added to hot broth.
    5. Stir the egg-mixture into the pot and heat over very low heat for approximately 5 to 10 minutes until heated through. Be careful not to boil the soup once the eggs have been added.
    6. Adjust your seasoning with salt and freshly ground pepper.
    7. Remove bay leaves. Ladle soup into bowls and top with lemon slices and chopped chives.