– courtesy Rousseau House, Ancaster Seared Scallop, Heirloom Tomato & Local Asparagus Salad with Summer Herb Vinaigrette 6 u10 scallops4-5 heirloom tomatoes (depending on size)4 stalks fresh asparagusfresh arugulaSummer Herb Vinaigrette (recipe below) Wash and cut heirloom tomatoes into ½ or ¼ depending on size. Shave the asparagus with a …
– recipe courtesy of Maluca, Oakville Pork & Brandy Terrine (from Maluca's Charcuterie Board) 1 3/4lb pork shoulder 3/4 lb pork liver 2 shallots 2 cloves garlic3 sprigs fresh parsley 25 g fine sea salt 4 g pate spice 2 eggs1/2 cup heavy cream 30 g flour 1 oz Brandy …
Recipe courtesy of Michael's Back DoorPaupiette of Dover Sole & Black Tiger Shrimp with Champagne Roasted Red Pepper Basil Coulis3 Dover sole (size 16-20), de-skinned and filleted (makes 12 filets)12 black tiger shrimp (size 6-8), peeled and de-veined1/4 cup + 2 tbsp (90 mL) chicken stock2 cubes butter2 shallots, …
– courtesy Tavolo Pizza Pasta Wine, Oakville Orecchiette alla Barese12 oz broccoli2 garlic cloves, peeled and chopped4 anchovy filletsfresh chili, sliced200 grams orecchiette pasta200 ml extra virgin olive oil4 tbsp pecorino In a medium sized pot, bring salted water to a boil. (At Tavolo they use kosher sea salt). Add …
Cucci Blizzard-courtesy Cucci Ristorante, Bronte 1 oz Coconut Ciroc.5 oz Frangelico.5 oz Kahlua (bottom of glass)1 oz chilled chai tea1 oz cream.5 oz spiced syrupGround all-spiceOrange zestChocolate hazelnut waffer cookie Combine Coconut Ciroc, Frangelico, Kahlua, tea, cream and spices syrup in a cocktail shaker over ice. Shake and pour into …
Recipe courtesy Rogues, Mississauga 1 tub of crabmeat 1 egg 1 tsp (5 mL) finely diced shallots 1 tsp (5 mL) finely chopped chive 1 tsp (5 mL) shredded horseradish root ¾ cup (180 mL) fresh breadcrumbs 3 tsp (15 mL) olive oil salt and pepper to taste 6-6oz pieces …
Roasted Butternut Squash Risotto with Crispy Pancetta, Pine Nuts & Thyme-courtesy Michael's Back Door Restaurant This is an easy but delicious dish that can be prepared to serve a few, or many. Grilled tortilla shell filled with guacamole, lime slaw, pico de gallo and sautéed shrimp with crumbled queso fresco. …
Apple Cinnamon Walnut Scones-courtesy Foodland Ontario Made with crisp fall apples and sour cream, these moist, spicy wedges are delicious served warm with honey, cream cheese or a slather of creamy maple butter – just the thing to complete your Thanksgiving brunch. They also freeze well. 2 cups (500 mL) …
3 gelatine sheets ½ cup + 2 tbsp (150mL) homogenized milk 1 cup (250mL) whole cream ¼ cup (60mL) white sugar ½ vanilla bean, split lengthwise. 1 lime, zested 2 ¼ oz (80mL) Frangelico liqueur ¾ cup + 2 tbsp (200mL) whole cream, whipped to firm peaks Poached Figs 1 …
Holiday Essence-courtesy Risposta Bistro, Campbellville 5oz David Rocco “Dolce Vita” Extra Dry Prosecco1oz Mount Gay Rum 1oz fresh lime juice1 tbsp elderberry jam For the Eggnog Foam 2 tbsp sugar1 tsp fresh cinnamon4 free range farmers egg ehites 4 oz milk½ oz fresh lime juice In a shaker combine …