Canadian Dishes

Top food blogs

Thursday, 31 May 2012

Hummus with Sun-dried Tomatoes & Goat's Cheese


By: Miriam Borys
Ingredients:
Base ingredients:
540 ml chick peas – well rinsed
1 garlic cloves              
1 ½ tsp. cumin
1/4 cup olive oil
Cracked pepper & salt
1 juice of 1 lemon
2 tbsp. tahini
¾ to 1 cup vegetable stock depending on desired thickness
Optional but delicious!
¼ cup sun-dried
¼ cup cilantro
¼ cup goats cheese (or more if desired)
2 green onions
1.     Drain chick peas well. Rinse with cold water in a wire mesh sieve and drain well.
2.    Add all ingredients into the processor except vegetable stock.
3.    Process until large pieces are gone. Scrape the sides of the processor bowl down.
4.    Continue to process and add vegetable stock until the hummus is at the desired consistency. This stage is up to you and your personal taste.
5.    Store in the fridge.



Tuesday, 29 May 2012

Mixed Seafood a-la-king


By: Miriam Borys
Ingredients:
Velouté sauce
4 tbsp. butter
4 tbsp. flour
4 cups stock of choice (vegetarian, chicken, turkey, fish)
Cracked pepper
1 pkg.(12 oz.)  Mixed seafood (octopus, squid, clams, cooked mussels, prawns)
1 cup frozen & thawed baby peas or peas & carrots
1.     In a saucepan, melt the butter over a medium heat until it bubbles. Do not burn.
2.    Stir the flour into the melted butter a little bit at a time, until it is fully incorporated, giving you a pale-yellow-colored paste. This paste is called a roux. Cook the roux for 2 minutes until it has turned a light golden blonde color.
3.    Using a whisk add stock to the roux, whisking vigorously to make sure it's free of lumps.
4.    Simmer
5.    The sauce should reduce by about 1/3.
6.    Stir frequently to make sure the sauce doesn't burn
7.    The sauce should be smooth and velvety. If it's too thick, whisk in a bit more hot stock.
8. Rinse the assorted seafood in a wire mess strainer three times to remove sand or grit.
9. When Velouté is reduced add seafood and cook until prawns are pink and seafood is cooked. This takes only three minutes. Do not overcook the seafood.
10. Serve on a bed of rice or in a Vol-au-Vent shell (French name for a puff pastry shell with a lid)

Sunday, 27 May 2012

Hazelnut Oatmeal Chocolate Chip Cookie

By: Miriam Borys
Yield:  48 -  1 oz. cookies
Ingredients:
1 cup  oat flakes (not instant)
¼ lb. butter
½ cup brown sugar
½ cup white sugar
1 egg
1 tbsp. vanilla
½ cup coconut flakes
½ cup all-purpose flour
1 cup toasted hazelnuts
½ cup whole wheat flour
1 tsp. baking soda
¼ tsp. salt
Options:
¼ cup milk chocolate chips
½ bar dark chocolate
1 peanut butter bar

raisins
cranraisins
1.     In processor mix ½ cup white flour with 1 cup of toasted hazelnuts. Combine until small chunks.
2.    In a mixer or by hand cream butter, sugars & egg.
3.    Add dry ingredients including flour/hazelnut mixture and mix until it form cookie dough
4.    Add chocolate of choice.
5.    Scoop or roll in parchment paper to freeze for later use.
6.   Or  Bake cookies at 350° for 10-12 minutes.

Saturday, 26 May 2012

Oatmeal Chocolate Cookie with Peanut Butter Surprise

By: Miriam Borys
Ingredients:
1 cup  oat flakes (not instant) bake for 10 minutes in 350 degree oven first and let cool
¼ lb. butter
½ cup brown sugar
½ cup white sugar
1 egg
1 tbsp. vanilla
½ cup coconut flakes
1 cup flour
1 tsp. baking soda
¼ tsp. salt
½ tsp. cinnamon (optional)
Options:
¼ cup milk chocolate chips
½ bar dark chocolate
1 peanut butter bar
1.     Cream butter in mixer with sugars & egg
2.    Add dry ingredients and mix until it form cookie dough
3.    Add chocolate of choice
4.    Scoop to bake or roll in parchment paper to freeze for later use.
5.    Bake cookies at 350° for 10-12 minutes.

6 root vegetables roasted for soup

By: Miriam Borys
Ingredients:
1 carrot
½ fennel
1 onion – large
½ small butternut squash
banana squash – about ½ a pound
1 parsnip
4 large cloves of garlic – do not remove skin for roasting
¾ cup olive oil
salt & pepper to taste
Spices and herb of choice – Italian or bouquet garni from ‘Red Barn’
For soup:
1 onion diced for sautéing.
2 cloves garlic

all roasted vegetables above½ cup white wine
900 ml vegetable broth
1.     Peel carrots, parsnips, squashes, onion, and chop into large pieces.
2.    In a baking dish add vegetables, oil, salt, pepper and herbs.
3.    Toss and roast in oven at 400 degrees for 40 minutes.
4.     In a soup pot heated with 2 Tbsp. oil add the diced onion and 2 cloves of garlic.
5.    Simmer until onion starts to brown.
6.    Add all roasted vegetables and continue to sauté until toasty.
7.    Add white wine to deglaze.
8.    Add stock and bring up to the boil.
9.    Simmer for 15 minutes.
10.  Puree with immersion blender.
11.   Serve with crackers or ‘Donna’s buttered baguettes’.



Friday, 25 May 2012

Cupcakes with lemon zest

By: Miriam Borys
Ingredients:
3 eggs
1 cup sugar
½ warm milk (not hot)
2 T butter
1 cup flour – sifted
1 tsp. baking powder
¼ tsp. salt
1 tbsp. vanilla
Zest of     1 lemon  (optional)
1.     Beat eggs and sugar until light and fluffy with a mixer or by hand.
2.    Warm the milk, add the butter so that the butter melts.
3.    Add warm milk mixture to eggs & mix again.
4.    Remove from mixer.
5.    Sift flour, baking powder, and salt into liquid mixture. Add lemon zest.
6.    Stir by hand so you don’t over mix.
7.    Bake at 325 degrees for 10 – 14 minutes.
8.    Cool and ice with frosting of your choice.



Thursday, 17 May 2012

Gnocchi with Herb Cream Cheese Flavor Bursts


Recipe by:  Miriam Borys

Gnocchi
2        potatoes[i]  - steamed
½ - ¾  cup     flour + extra flour for rolling gnocchi
3 tbsp. herbed cream cheese flavor bursts
1 tsp.  salt

  1. Cook potatoes.
  2. Rice potatoes into a mixing bowl.
  3. Mix in salt, Herb Cream Cheese Flavor Bursts and egg.
  4. Mix well.
  5. Roll out in a sausage shape on a floured board.
  6. Cut into 1 inch length. Coat in flour
  7. Drop into a pot of boiling water.
  8. Garnish with chopped chives & parsley
  9. Serve with herb cream sauce & grape tomatoes.

Cream cheese sauce
1/3 cup                   PHILADELPHIA Cream Cheese – original
1/3 cup                   milk
3                            Herb Cream Cheese Flavor Bursts
½ cup                      grape tomatoes sliced in half (hold till last)
  1. Put these ingredients in a shallow sauce pan and melt.
  2. Just before adding gnocchi, stir in ½ cup grape tomatoes.
  3. When gnocchi is cooked, ladle immediately into herbed cream cheese sauce.
  4. Stir until well coated.
  5. Plate and garnish with fresh parsley & chives cut with kitchen shears.

Herb Cream Cheese Flavor Bursts
1 brick         PHILADELPHIA Cream Cheese – original
¼ tub            PHILADELPHIA Cream Cheese – Herb & Garlic
1 ½               juice of 1 ½ - 2 lemons
½ c               fresh cilantro – loosely packed
½  cup           parsley fresh – loosely packed
1 tbsp.                    onion – cooking
1                   green onion
¼  cup           fresh chives
¼ cup            red pepper
3                  hot sauce – drops
½ c               grape or cherry tomatoes
                    Salt & pepper to taste
  1. Put all ingredients above into the food processor.
  2. Blend until mixed well.
  3. Stop processor and scrape walls. Blend again.
  4. Portion scoop the herb cream cheese into balls and individually quick freeze (IQF).
  5. Once frozen, remove from freezer, bag and store in freezer for easy access.




[i] use a “bakers” potato such as a Russet or an Idaho potato because they contain higher starch levels than moister levels. This will help keep the potato together when boiling for the recipe.

Wednesday, 16 May 2012

Buffalo Burger with Portabella Mushroom

It's that time of year where we drag the BBQ out and start to enjoy warmer weather and cold beer. It is also time to re-introduce my buffalo burgers that I created last year.  I first tasted buffalo while on a summer road trip with my girlfriend Maggie Dickey. We drove out to Saskatchewan to see her family and I was introduced to 100's of buffalo by her brother Marshal who raises buffalo. This was the first time I tasted buffalo meat and it is so lean and tasty, that I was looking forward to a burger in my own back yard.  Enjoy with a cold beer.


By: Miriam Borys
Ingredients:
Servings: 1
1/2 pound(s) of buffalo ground meat
1/4 cup(s) of Sundried Tomato & Basil PHILADELPHIA Cream Cheese
1/4 cup(s) of Herb & Garlic PHILADELPHIA Cream Cheese
1/4 cup(s) of mayonnaise
1 tbsp. of grainy mustard
1 'pesto flavor burst' (see recipe below)
1 slice tomato
1 slice white onion
1 slice fresh pineapple
1 Portobello mushroom – stem and spines removed
Cream Cheese Burger sauce: use up leftover little bits of cream cheese
¼ cup sundried tomato PHILADELPHIA Cream Cheese
¼ cup herb & garlic PHILADELPHIA Cream Cheese
1 tbsp. grainy mustard
¼ cup mayonnaise
Miriam’s original ‘pesto flavor burst’[i] - 1

Prep:
  1. Form buffalo meat into 2 thin patties.
  2. Cube 2 tbsp. cream cheese
  3. Place cubes of cream cheese into the center of 1 pattie and cover it with a second buffalo pattie.
  4. Seal edges to prevent the cream cheese from oozing out.
  5. Grill on BBQ on medium heat until internal temperature is over 165 degrees.
  6. Meanwhile cut 1 thick (1 inch) slices each of fresh pineapple, beefsteak tomato, and white onion.
  7. Brush with oil and grill on BBQ until golden brown.
  8. Clean Portobello mushroom, removing stem & gills, coat with oil and grill.
  9. When buffalo burger reaches an internal temperature over 165 degrees remove from grill.
  10. Assemble as you wish or use a burger bun if desired.
  11. Top with grilled vegetables and pineapple and cream cheese burger sauce



[i] Flavor bursts:
In a process combine the following until smooth:
3 cups of cream cheese - plain
1 pound of basil - fresh, washed & trimmed
4 garlic cloves
Scoop into small scoop size and freeze individually. Store in a sealable bag until needed.

Saturday, 12 May 2012

Salsa with Rhubarb & Corn

Recipe Title:  Salsa with Rhubarb & Corn
By: Miriam Borys
Ingredients:
3 roma tomatoes
1 corn on the cob
¼ cup red onion
1 lime – juice
½ cup rhubarb
1/3 cup diced tomatoes with chilies (optional. I bought these tomatoes in the USA but I find stewed or diced tomatoes add to salsa)
1 T serrano pepper
1 cup cilantro (or more)
Pinch salt & cracked pepper

1.     Cook corn on the cob until just tender. Cool immediately in cold water ice bath so it doesn’t continue to cook. When cool and cut corn off the cob.
2.    With a Mandoline[i] dice tomatoes and red onion.
3.    Into a large bowl add diced tomatoes, corn, cilantro, canned tomatoes, serrano peppers & onion.
4.    Peel and dice rhubarb. Add to the bowl.
5.    add the juice of 1 lime.
6.    Salt and pepper to taste and let sit in cooler to marinate.



[i] user-friendly Mandoline slicer, making uniform, precise slices of apples, potatoes, cucumbers, carrots, tomatoes, onions. Quick way to prepare vegetables.

Rhubarb Strawberry Pinwheels



By: Miriam Borys
Ingredients:
¼ cup Philadelphia Cream Cheese – spreadable
¼ cup sugar
2 eggs yolks (save the whites for egg wash at the end)
1 tsp. vanilla
1 cup rhubarb
1 cup strawberries
2 sheet of puff pastry cut into 4-5 inch rounds
2 cups icing sugar & drops of water to make a thin glaze
1.     In a bowl over a pot of simmering water melt the cream cheese.
2.    Add ¼ cup sugar & vanilla and whisk until well blended
3.    Add egg yolks and continuously whisk until the mixture turns thick like custard ( this is similar to making a sabayon which is made with egg yolks, sugar and sweet wine) Careful not to overcook.
4.    Remove from the heat and add rhubarb and strawberries.
5.    Let sit off the heat while you prepare the puff pastry.
6.    Cut 8 rounds out of the puff pastry sheets.
7.    Make a slit in each round at 12 o’clock, 3, 6 & 9 o’clock. Each slit should be about 1 inch long only.
8.    Using the egg whites, egg wash the centers of the rounds (this prevents the pastry from becoming soggy.
9.    Dock the bottom of the egg washed surface (prick tiny holes)
10.  Add 2 generous tablespoons of the filling to the middle of each prepared round
11.   Fold up the 4 corners so it resembles a pinwheel
12.  Bake at 400 degrees for approximately 14 minutes until golden brown
13.  Glaze with icing sugar mixture when the pinwheels are hot.

Thursday, 10 May 2012

Rhubarb Strawberry Yorkshire Cream Scone


By: Miriam Borys
Ingredients:
2 cups all-purpose flour
1 tsp. salt
4 tsp. baking powder
1/2 cup sugar
¼ pkg. Philadelphia Cream Cheese Original (approximately 65 g)
5 tbsp. butter – cold
1/4 cup cold milk plus 2 tbsp.
½ cup rhubarb (fresh from garden)
1/8 cup sugar to add to diced rhubarb
1 cup strawberries (frozen)
1 egg (for egg wash)
Prep:
1.     Dice rhubarb into tiny chunks. Put into a small bowl & sprinkle with  1/8 cup sugar. Set aside and hold.
2.    In another bowl or with the stand mixer, combine flour, baking powder, salt & ½ cup of sugar
3.    Add cold butter to flour mixture.
4.    Break apart with a pastry cutter or with the paddle of a mixer
5.    Continue to mix until mixture is mealy (the butter is incorporated and is now approximately pea size)
6.    Add cream cheese and blend in.
7.    Add 1/4 cup milk. Because of the frozen strawberries the batter will be too wet if too much milk is added.
8.    Mix well but do not over work or the scones will be dense and hard
9.    If too dry add the remaining tbsps. of milk.
10.  Roll out onto a floured board
11.   Cut with a cookie cutter of your choice
12.  If using a 2 ½ inch cutter the yield is 15 scones.
13.  Bake at 375 for 12- 15 minutes
Note: if adding fresh strawberries, use more milk to bring the dough together.

Wednesday, 9 May 2012

Marinated Lemon chicken with Thyme


Recipe Title:  Marinated Lemon chicken with Thyme
This delicious recipe was inspired by You +1'd this publicly. Undo
Ina Garten ‘The Barefoot Contessa.
Ingredients:
4 chicken breasts
1 shallot
1 garlic bulb  (10 cloves)
1 lemon for lemon zest & juice
1 T fresh dried thyme
½ cup olive oil
½ cup white wine
cracked pepper & salt

Prep:
1.     Rinse chicken under cold running water to remove surface pathogens[i]
2.    Heat olive oil in a saute pot.
3.    Add diced garlic and shallots and simmer until just cooked
4.    Add thyme & dash of salt & cracked pepper
5.    Add zest & juice of 1  lemon
6.    Add white wine & cook for 5-8 minutes more to slightly reduce
7.    Pour olive oil sauce into the bottom of a baking dish
8.    Place chicken breasts onto sauce
9.    Cut up 1 lemon into chunks and add to baking dish.
10.  Cover and store in cooler overnight or as long as you want
11.   Remove from fridge and store at room temperature for a least ½ an hour before cooking time.
12.  Roast chicken in a 375 degree oven for 30-35 minutes until the internal temperature (use a probe thermometer) is 165 degrees.
13.  Serve on a bed of quinoa or rice with steamed carrots.


[i] Pathogens are disease causing microbes that cause foodborne illness

Sunday, 6 May 2012

Pesto Cream Cheese Scone

By: Miriam Borys
Ingredients:
2 cups all-purpose flour
1 tsp. salt
4 tsp. baking powder
1/8 cup sugar
¼ cup  Pesto
1/8 cup sour cream
Dash cracked pepper
¼ pkg. Philadelphia Cream Cheese Original (approximately 65 g)
5 tbsp. butter – cold
2/3 cup cold milk plus 3 tbsp.
1 egg (for egg wash)
Few grains of salt on top egg washed scones before baking
Prep:
1.     Combine flour, baking powder, salt & sugar in a bowl  or with a mixer.
2.    Add cold butter to flour mixture.
3.    Break apart by hand with a pastry cutter or with the paddle of the mixer
4.    Continue to mix until mixture is mealy (the butter is incorporated and is now approximately pea size)
5.    Add cream cheese and blend in.
6.    Add sour cream and pesto sauce and mix only until partly combined.
7.    Add milk.
8.    Mix well but do not over work or the scones will be dense and hard
9.    If too dry add 2 tbsp. more milk.
10.  Roll out onto a floured board
11.   Cut with a cookie cutter of your choice
12.  If using a 2 ½ inch cutter the yield is 15 scones.
13.  Bake at 400 for 10 - 12 minutes