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Sunday, January 31, 2016

Fig and Raisin Tart






Course Desserts and Sweets
Prep. Time 15 mins
Cooking Time 40 mins
Refrigeration Time 30 mins
Yields 8 to 10 servings


Preparation
What You Need 

Pastry:
1 3/4 cup (228 g) Five Roses Heritage Pasta Flour
1 cup (220 g) ground almonds
1/4 cup (75 g) icing sugar
1/4 tsp (1 ml) salt
3/4 cup (170) cold butter, cubed
3 tbsp (45 ml) Break-Free Liquid Eggs*, well shaken

Filling:
2 cups (220 g) sultana raisins
2 cups (364 g) chopped dry figs
2 cups (500 ml) water
1 cup (200 g) sugar
1/4 cup (57 g) butter, melted
1/4 cup (33 g) Five Roses All Purpose Flour
1/2 cup (125 ml) Realemon Lemon Juice**


Instructions
 
Crust:
Combine flour with almonds, icing sugar and salt in a food processor. Add butter and pulse until crumbly. With motor running, add eggs. Blend just until mixture forms a ball. Press enough pastry into bottom and up the sides of a deep 9-in (23 cm) fluted tart pan or pie plate to make a substantial shell. Refrigerate for 30 minutes. Roll remaining pastry out thinly and cut out a 3-in (7.5 cm) circle or star shape.

Filling:
Combine raisins and figs in a saucepan. Add water and sugar and bring to a boil. Blend melted butter with flour. Stir in lemon juice until smooth. Stir into fig and raisin mixture and bring to a boil, stirring. Cook for 5 minutes or until thickened. Cool to room temperature. Preheat oven to 400 °F (200 °C).

Line chilled pastry shell with foil and pie weights or dried beans. Bake for 10 minutes. Remove weights and foil. Bake for 15 minutes longer or until golden. Place reserved pastry shape on a baking sheet beside tart and bake for 8 to 10 minutes or until golden.

Spread filling into cool shell and place pastry shape on top.


Tips
 
* To replace Break-Free Liquid Eggs with whole eggs, please consult the conversion chart on the manufacturer's Web site:www.burnbraefarms.com

** Realemon Lemon Juice can be replaced with an equal quantity of freshly squeezed lemon juice.

Breaded Seabass with Monterey Jack and Broiled Vegetables

Course Main Dishes
Prep. Time 15 mins
Cooking Time 10 - 15 mins
Refrigeration Time 8 hrs
Yields 4 servings


Preparation
What You Need
2 oz (60 g) Canadian Monterey Jack*, finely grated
1/4 cup (60 ml) breadcrumbs
Zest of half a lemon
4 seabass (or ocean perch) fillets, 6 oz (180 g) each, without skin
2 eggs
1/4 cup (60 ml) olive oil
2 tsp (10 ml) butter
Salt, to taste
Freshly ground pepper

Vegetables:
8 oz (225 g) zucchini
12 fresh asparagus stalks
2 artichokes, cooked and quartered
Fresh thyme
1/4 cup (60 ml) olive oil
2 tbsp (30 ml) balsamic vinegar


Instructions
Cut zucchini in 1/4' (5 mm) thick slices and peel asparagus stems (if they do not seem tender). Place zucchini, asparagus and artichokes in a large roasting pan, sprinkle with thyme and drizzle with olive oil.

Grill on barbecue (or in a cast-iron grill pan or under preheated broiler on a cookie tray) for 5 to 6 minutes until vegetables are slightly charred but still crisp. Cool, cover with plastic wrap and refrigerate overnight.

The next day, drain and reserve vegetable liquid for the dressing. Preheat oven to 350 °F (180 °C).

Mix together grated Canadian Monterey Jack cheese, breadcrumbs, lemon zest, salt and pepper. Season fish fillets on both sides with salt and pepper. Beat eggs in a shallow dish, then dip fish fillets in egg mixture so that both sides are covered. Coat fillets with Canadian Monterey Jack cheese and breadcrumb mixture, pressing firmly.

Reheat vegetables in the oven.

Dressing:
Using a whisk, mix 3 to 4 tbsp (45 to 50 mL) of vegetable juice with balsamic vinegar.

In a large frying pan, heat oil and butter until it foams, then add breaded fish fillets. Cook 3 to 4 minutes on each side, until well browned and crisp.

To serve, arrange grilled vegetables and fish fillets on 4 plates and drizzle with dressing.


Tips
You can replace thyme with rosemary or oregano, and zucchini, asparagus and artichokes with other vegetables that grill well (sweet peppers, eggplant etc.).

*Try this dish with Canadian Cheddar or Colby, Mont St-Benoît or any Canadian Swiss cheese.


Per serving
Energy: 571 Calories
Protein: 43 g
Carbohydrate: 11 g
Calcium: 30 % / 327 mg
Fat: 40 g




 

Cappuccino and Chocolatissimo Cheesecake

Course Desserts and Sweets
Prep. Time 20 mins
Cooking Time 1 hr, 15 mins
Refrigeration Time 3 hrs
Yields 12 to 16 servings


Preparation
What You Need 

Crust:
10 oz (300 g) chocolate wafers (1 1/2 pq)
6 oz (180 g) semi-sweet chocolate, chopped
1/2 cup (110 g) brown sugar
1 Pinch ground nutmeg
1/3 cup (76 g) melted butter

Ganache:
1 1/2 cup (375 ml) 35 % cream
20 oz (600 g) semi-sweet chocolate, chopped
1/4 cup (60 ml) Tia Maria

Cheese:
32 oz (960 g) Canadian Cream Cheese, at room temperature
1 1/3 cup (266 g) sugar
2 tbsp (16 g) all-purpose flour
2 tbsp (30 ml) dark rum
2 tbsp (30 ml) very strong espresso coffee
2 tbsp (30 ml) espresso coffee grains , finely ground
1 tbsp (15 ml) vanilla extract
4 eggs

Garnish:
1 1/2 cups (375 ml) sour cream
1/3 cup (67 g) sugar
2 tsp (10 ml) vanilla extract


Instructions

Crust:
Using a food processor, mix wafers, chocolate, brown sugar and nutmeg. Blend in butter and mix thoroughly. Press mixture on bottom and sides to a height of 1/2 in (1 cm) from top edge of a 10-in (25 cm) springform pan 25 cm.

Ganache:
Heat cream in a saucepan over medium heat. Remove from heat, add chocolate and Tia Maria. Stir until chocolate has melted and preparation is smooth.

Pour 2 cups (500 mL) of preparation in crust and place in freezer 30 minutes.

Cheese:
Preheat oven to 180 °C (350 °F). Place grill at centre height.

Using a food processor, mix all ingredients, incorporating eggs one by one and scraping sides until mixture is smooth. Pour preparation over cold ganache, place pan on a pastry sheet and bake 1 hour and 5 minutes until top is golden, sides crack and centre moves a little when cake is jiggled.

Remove from heat and allow to cool (top will fall). Keep oven on.

Garnish:
In a bowl, mix sour cream, sugar and vanilla extract. Pour over still warm cake and bake in oven about 10 minutes or until top sets. Remove from oven, allow to cool then refrigerate 3 hours.

Turn cake out by passing a thin-bladed knife around sides and set on a serving plate. Fill a decorating pouch with remaining ganache and decorate by tracing diagonal lines and lines along the edges. Garnish with coffee beans. Refrigerate.


Tips
 
Cake will be better if prepared a day in advance as flavours will have time to blend.

Crepes Camembert

Course Hors D'oeuvres and Appetizers
Prep. Time 15 mins
Cooking Time 25 mins
Yields 8 crepes


Preparation
What You Need
8 wheat crepes (use your favourite recipe)
7 oz (210 g) Canadian Camembert cheese
1/4 cup (57 g) butter
16 asparagus stalks
1/3 cup (37 g) Canadian Chaliberg cheese, grated
1 cup (250 ml) tomato sauce


Instructions
Cook crepes and set aside in a pile.

Preheat oven to 325 °F (160 °C).

Remove rind from the Canadian Camembert cheese, mash with a fork and blend thoroughly with butter.

Place a litle of the cheese mixture in the middle of each crepe, top with 2 asparagus stalks and roll crepes. Place them in a gratin dish and pour over tomato sauce. Sprinkle with Canadian Chaliberg cheese and bake in oven for 15 minutes. Serve very hot.

Eggplant Layered Casserole with Provolone

Course Main Dishes
Prep. Time 45 mins
Cooking Time 1 hr, 5 mins - 1 hr, 15 mins
Yields 6 servings



Preparation
What You Need

3 medium-sized eggplants, sliced thin
1 tbsp (15 ml) olive oil
10 oz (300 g) Canadian Provolone* cheese, thinly sliced
4 oz (120 g) Canadian Parmesan, freshly grated
2 tbsp (30 ml) breadcrumbs
Fresh basil
Salt
Freshly ground pepper

Sauce:
Butter
2 tbsp (28.4 g) olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 can (13 oz/390 mL) diced tomatoes
1 tbsp (12.5 g) sugar
6 leaves fresh basil


Instructions

Put eggplant slices in a colander, one layer at a time, sprinkling each layer with salt. Let stand for about 20 minutes to extract moisture. Rinse, and then dry with paper towels.

Preheat oven to 350 °F (180 °C). Spread eggplant slices on a non-stick cookie sheet. Brush with olive oil and bake 10 to 15 minutes, or until tender.

To make sauce, sauté onion and garlic in butter and oil for 5 minutes. Add tomatoes, sugar, salt and pepper. Bring to the boil, then reduce heat and cook about 10 minutes, or until sauce thickens. Chop basil leaves and add to sauce.

Place a layer of eggplant slices in an ovenproof dish 8 to 12 cm deep. Cover the first layer with Canadian Provolone cheese slices, tomato sauce and Canadian Parmesan cheese. Repeat the process until you've used up all the ingredients, then top with breadcrumbs. Bake in the oven 20 to 25 minutes or until nicely browned. Let cool 5 minutes before serving.



Tips

*This recipe is great with Canadian Fior di latte, Canadian Trecce or Canadian Cacciocavallo.



Per serving

Energy: 433 Calories
Protein: 24 g
Carbohydrate: 28 g
Fat: 27 g
Fibre: 10.4 g
Sodium: 806 mg

Saturday, January 30, 2016

Cranberry Bars






Course Desserts and Sweets
Yields 32 bars


Preparation
What You Need

Topping:
1/2 cup (65 g) each Five Roses All Purpose Flour
lightly packed brown sugar
3/4 tsp (4 ml) cinnamon
1/2 cup (114 g) cold butter, cubed

Cake:
3/4 cup (170 g) butter, softened
1 cup (200 g) granulated sugar
1/2 cup (125 ml) Break-Free Liquid Eggs*, well shaken
1/2 cup (125 ml) buttermilk or plain yogurt
1 tbsp (15 ml) Realemon Lemon Juice**
1 tsp (5 ml) vanilla extract
1 1/2 cups (200 g) Five Roses All Purpose Flour
1 tsp (5 ml) baking powder
1/4 tsp (1 ml) baking soda
1/2 tsp (2 ml) ground allspice
Pinch salt
3 cups (336 g) whole cranberries (if using frozen, thaw completely and bring to room temp)


Instructions
Topping:
Stir flour with brown sugar and cinnamon. Cut in butter until crumbly. Reserve. Preheat oven to 350 °F (180 °C).


Cake:
Cream butter until fluffy. Beat with sugar and eggs. Stir in buttermilk or yogurt, lemon juice and vanilla. Stir flour with baking powder, baking soda, allspice and salt. Stir into butter mixture until well combined.Fold in cranberries.

Scrape into two buttered 8-in (2 L) square pans and smooth. Sprinkle with reservedtopping. Bake for 50 to 60 minutes or until a tester inserted into center of cake comes out clean. Cool for at least 10 minutes before slicing into bars.


Tips
* To replace Break-Free Liquid Eggs with whole eggs, please consult the conversion chart on the manufacturer's Web site:www.burnbraefarms.com

** Realemon Lemon Juice can be replaced with an equal quantity of freshly squeezed lemon juice.



Lemon Blueberry Breakfast Cake






Course Desserts and Sweets
Prep. Time 10 mins
Cooking Time 1 hr
Yields 6 to 8 servings


Preparation
What You Need
2 1/2 cups (325 g) Five Roses All Purpose Flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
2 tsp (10 ml) ground ginger
1 cup (227 g) butter, softened
1 1/4 cups (275 g) brown sugar
1/2 cup (125 ml) Break-Free Liquid Eggs*, well shaken
1 tsp (5 ml) vanilla extract
1/2 cup (125 ml) Realemon Lemon Juice**
1/4 cup (60 ml) milk
1 1/2 cups (255 g) thawed, drained, blueberries
1/4 cup (50 g) icing sugar (optional)


Instructions
Preheat oven to 325 °F (160 °C).

Butter a 7 x 11-in (18 x 28 cm) baking dish or 9-in (23 cm) square baking pan. Combine flour with baking powder, baking soda and ginger.

Beat butter until fluffy. Beat in sugar and add eggs. Stir in vanilla. Add flour mixture to butter mixture in three additions, alternating with lemon juice and milk. Scrape down sides of bowl and stir just until ingredients are well combined. Fold in blueberries.

Spread batter into pan. Bake for 60 minutes or until a tester inserted in center comes out clean. Cool on a rack. Dust with icing sugar if desired.


Tips
* To replace Break-Free Liquid Eggs with whole eggs, please consult the conversion chart on the manufacturer's Web site:www.burnbraefarms.com

** Realemon Lemon Juice can be replaced with an equal quantity of freshly squeezed lemon juice

Marble Cake with Brown Sugar Buttercream






Course Desserts and Sweets
Prep. Time 20 mins
Cooking Time 35 - 40 mins
Yields 10 to 12 servings

What You Need

Cake:
2 eggs
2 tsp (10 ml) vanilla
2 1/2 cups (325 g) Five Roses All-Purpose Flour
1 1/2 cups (300 g) sugar
4 tsp (20 ml) baking powder
3/4 tsp (4 ml) salt
1 cup (227 g) butter, softened
1 cup (250 ml) milk
4 Squares Baker's Semi-Sweet Chocolate, melted

Frosting:
3 egg whites
1 cup (220 g) light brown sugar
1/4 cup (60 ml) water
1 tsp (5 ml) vanilla
1/2 tsp (2 ml) lemon juice
1 1/2 cups (341 g) butter, softened
Baker's chocolate curls (optional)


Instructions
Cake:
Butter three 8-in (20 cm) round cake pans. Preheat oven to
350 °F (180 °C).

Whisk eggs with vanilla. Set aside. Combine flour, sugar, baking powder and salt. Stir butter into flour mixture until well combined. Gradually add milk and beat with electric mixer for 1 minute. Beat in egg mixture. Measure out 1 cup of the batter and stir with melted chocolate.

Scrape remaining batter into prepared pans. Drop a large dollop of chocolate mixture in centre of each pan. Spread using the back of a spoon and then draw a knife from the centre of pan to edge, blending batters. Zig-zag the tip of a knife through batters to integrate.

Bake in preheated oven for 30 minutes or until golden and cakes spring back when lightly touched in the centre. Cool on a rack for 10 minutes. Turn out onto rack and let cool completely.

Frosting:
In large heatproof bowl, beat egg whites, sugar and water. Set bowl over barely simmering water and beat egg mixture until thick, marshmallowy and warm to the touch, for 5 to 7 minutes. Remove from heat and add vanilla and lemon juice.

Beat for about 5 minutes or until cool and very thick. Add butter in dollops, beating well between additions. Ice cake, swirling frosting decoratively. Garnish with chocolate curls (if using).

Pizza mania






Course Main Dishes
Prep. Time 15 mins
Cooking Time 10 mins
Yields 1 large pizza


Preparation
What You Need

Crust:
1 large prebaked thin pizza crust or
2 large tortillas, or 4 small or
4 pita rounds or 4 English muffins, split, toasted

Sauces:
Basil pesto, plain or mixed with sour cream
Bottled barbecue sauce
Ranch dressing or tzatziki or Pizza sauce or meatless spaghetti sauce

Toppings:
Chopped leftover chicken, diced tomato and cooked mushrooms or
Drained canned beans coarsely mashed with salsa and corn or
Sliced black olives, sweet yellow or red pepper and ground oregano or
Sliced wieners or pepperoni, green pepper and cooked mushrooms

Canadian cheese:
Pre-shredded blend of Italian-type cheeses or shredded Mozzarella, plain or smoked or
Pre-shredded blend of Mexican-type cheeses or shredded Monterey Jack
Cheddar or Crumbled Feta
shredded Mozzarella or Shredded Cheddar or Colby


Instructions
Place crust on a large baking sheet. Spread sauce over crust. Sprinkle topping and Canadian cheese (as much as you like) over sauce.

Bake in 450 °F (230 °C) oven 10 minutes or until hot and cheese is melted.

S'mores Slices





Course Desserts and Sweets
Prep. Time 10 mins
Cooking Time 30 - 35 mins
Yields 32 bars


Preparation
What You Need
4 squares Baker's unsweetened chocolate, chopped
3/4 cup (170 g) butter
1/4 tsp (1 ml) salt
1 1/2 cups (300 g) sugar
3 eggs
2 tsp (10 ml) vanilla
1 cup (250 ml) coarsely broken Honey Maid Graham Wafers
1 cup (42 g) mini marshmallows
4 squares Baker's semi-sweet chocolate, chopped


Instructions
Preheat oven to 350 °F (180 °C). Butter a 9-in (23 cm) square baking pan; set aside.

Microwave unsweetened chocolate and butter on medium for 1-2 minutes, or in heavy saucepan set over low heat. Remove from heat and add salt. Stir until smooth. Stir in sugar and eggs, adding one at a time. Stir in vanilla. Gradually stir in flour until well combined. Spread into prepared pan. Bake in preheated oven for 30 minutes.

Toss graham wafers with marshmallows and semi-sweet chocolate. Spread evenly over hot chocolate base. Return to hot oven for 2 to 3 minutes or until marshmallows and chocolate are softened. Press down topping with the back of spoon. Cool on rack and slice into bars.

Friday, January 29, 2016

Holiday Turkey Strata






Course Main Dishes
Prep. Time 45 - 50 mins
Cooking Time 35 - 40 mins
Refrigeration Time 8 hrs
Yields 6 servings


Preparation
What You Need
1 bag (500 g) gourmet frozen mixed vegetables
2 cups (448 g) chopped cooked turkey
4 cups (448 g) seasoned croutons
8 eggs
2 cups (500 ml) chicken broth
1/2 cup (75 g) chopped roasted red pepper
2 tsp (10 ml) dry mustard
1 1/2 cups (168 g) shredded Canadian Havarti, with herbs or Canadian Swiss cheese


Instructions
Place frozen vegetables in a buttered 13 x 9-inch (33 x 23 cm) baking dish. Top with turkey and croutons.

In a large bowl, beat eggs, chicken broth, roasted red pepper and mustard. Pour over croutons. Sprinkle with Canadian Havarti cheese. Cover and refrigerate for at least 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Uncover and bake at 350 °F (180 °C) for 35 to 40 minutes or until knife inserted near the centre comes out clean.

Let stand 10 minutes before serving.


Tips
You can prepare your own croutons using bread that is a day or two old. Lightly toast 4 cups (448 g) bread cubes (1/2-inch / 1.5 cm) in oven. Combine 1/4 cup (57 g) each melted butter and vegetable oil with 1 tbsp (15 mL) fine herb seasoning. Pour over croutons and toss to coat. Place in shallow baking pan.

Bake at 400 °F (200 °C) for 10 to 12 minutes or until golden brown.

Suggestion for Complete Meal: Serve with a glass of tomato juice and a baked apple for dessert.


Per serving
Energy: 347 Calories
Protein: 28 g
Carbohydrate: 18 g
Fat: 19 g
Calcium: 15 % / 168 mg
Fibre: 3 g
Sodium: 468 mg


Penne with Salmon, Herbs and Garlic






From the 2003 Milk Calendar
 
Course Main Dishes
Prep. Time 10 mins
Cooking Time 10 mins
Yields 4 servings


Preparation
What You Need
1 lb (500 g) fresh salmon fillet, skinless
12 oz (375 g) penne or other short pasta
1 1/2 cups (375 ml) 35 % whipping cream
8 oz (250 g) herb
Garlic-flavoured Canadian Cream Cheese, (light or regular)
2 cups (252 g) chopped green beans
2 tbsp (30 ml) chopped fresh dill, basil or tarragon
Salt
Pepper


Instructions
Cut salmon into 1-inch (2.5 cm) chunks.

In large pot of boiling salted water, cook pasta according to package directions. Drain and return to pot.

Meanwhile, in a saucepan, heat cream and Canadian Cream cheese over medium heat, stirring, just until steaming and Canadian Cream cheese is melted.

Stir in salmon and green beans; cook, stirring gently, for about 5 min or until sauce is thickened, salmon flakes easily with a fork and beans are tender-crisp.

Pour over pasta in pot and toss gently to coat. Stir in fresh herbs and season to taste with salt and pepper.



Tips
 
In place of fresh salmon, substitute 2 7 oz (210 g) cans salmon, drained for an even faster meal. Frozen vegetables can be substituted for the fresh green beans.

For the Adventurous:
For an elegant dish, add 2 oz (60 g) minced smoked salmon with fresh salmon, substitute 8 oz (250 g) asparagus, cut into pieces for green beans and add 1 tsp (5 mL) grated lemon rind with herbs


Per serving
Energy: 906 Calories
Protein: 37 g
Carbohydrate: 35 g
Fat: 69 g
Calcium: 12 % / 133 mg
Fibre: 2.5 g
Sodium: 282 mg

Shepherd's Pie with Cheesy Mashed Potatoes






Course Main Dishes
Prep. Time 30 mins
Cooking Time 50 mins
Yields 6 servings


Preparation
What You Need
1 1/2 lbs (675 g) lean ground beef
2 cups (154 g) sliced fresh mushrooms
2 cans (7-1/2 oz/213 mL) pizza sauce
1 pkg (about 43 g) spiced mix for spaghetti sauce
2 cups (500 ml) frozen cut green beans
6 medium potatoes, peeled, quartered
3/4 cup (180 ml) warm milk
2 tbsp (28.4 g) butter
1 1/4 cups (140 g) shredded Canadian Cheddar, Colby or Monterey Jack cheese
Salt
Pepper, to taste


Instructions
Preheat oven to 350 °F (180 °C).

Combine beef and mushrooms in large frypan. Cook and stir over medium-high heat until beef is browned and mushrooms are tender. Drain. Stir in pizza sauce, spiced mix for spaghetti sauce and green beans. Spoon meat mixture into 8 cups (2 L) shallow rectangular baking dish.

Cook potatoes in large saucepan of boiling, salted water 15 minutes or until tender; drain. Mash with milk and butter. Stir in 1 cup (112 g) of the cheese. Add salt and pepper to taste.

Spread mashed potatoes over meat and vegetable layer. Sprinkle remaining cheese (1/4 cup/28 g) over top. Bake in oven 30 minutes or until heated through.


This recipe is a courtesy of Dairy Farmers of Ontario
Per serving
Energy: 561 Calories
Protein: 33 g
Carbohydrate: 37 g
Calcium: 24 % / 260 mg
Fat: 32 g

Tipsy Brie






Course Hors D'oeuvres and Appetizers
Prep. Time 5 mins
Refrigeration Time 2 hrs


Preparation
What You Need
A small wheel of Canadian Brie or Camembert
Cognac or Sherry


Instructions
Prick Canadian Brie or Camembert deeply and fill the holes with cognac or sherry. Cover and chill for two days.

Garnish with candied fruit and / or nuts. Put everything in a pretty package.

Zucchini, Corn and Red Pepper with Crispy Pesto Topping







Course Side Dishes
Prep. Time 10 mins
Cooking Time 10 mins


Preparation
What You Need
5 tbsp (71 g) butter
2 tbsp (30 ml) purchased basil pesto sauce or homemade
3 cups (168 g) torn whole wheat bread or coarsely-chopped
4 small zucchini, cut in 1/4-inch (6-mm) slices
2 cups (280 g) fresh corn kernels
1/3 cup (47 g) chopped red sweet pepper
1 large clove garlic, minced
1 1/2 cups (168 g) shredded Canadian Mozzarella cheese


Instructions
Melt 2 tbsp (28.4 g) butter in a large saucepan; stir in pesto. Add torn bread and toss to coat. Set aside.

Melt remaining 3 tbsp (42.6 g) butter in a large non-stick frypan over medium-high heat until foamy. Add zucchini, corn, red pepper and garlic. Stir fry 5 minutes or until vegetables are tender. Add salt and pepper to taste. Transfer vegetables to a shallow ovenproof casserole and sprinkle cheese over top.

Scatter buttered bread pieces over cheese. Broil 5 inches (12 cm) from grill for 4 minutes or until topping is crisp and golden brown.

Variation: Substitute sun-dried tomato pesto for basil pesto. Replace Canadian Mozzarella with Canadian Swiss cheese.


Per serving
Energy: 524 Calories
Protein: 18 g
Carbohydrate: 41 g
Fat: 32 g
Calcium: 296 mg






Thursday, January 28, 2016

Fusilli Cheddar Bake






Course Main Dishes
Prep. Time 20 mins
Cooking Time 30 - 35 mins
Yields 4 servings


Preparation
What You Need
2 cups (266 g) fusilli
1 tbsp (14.2 g) butter, melted
1/4 cup (40 g) chopped green onions
1 can (10 oz/284 mL) cream of mushroom soup
1/2 cup (125 ml) milk
2 cups (224 g) shredded Canadian Cheddar cheese
1 cup (224 g) cooked peas
1 cup (150 g) cooked, diced carrots
Buttered bread cubes


Instructions
Preheat oven to 350 °F (180 °C).

In large saucepan, cook fusilli according to package directions; drain.

In large saucepan, melt butter. Sauté onion until tender. Add soup. Gradually stir in milk. Add Canadian Cheddar cheese; cook and stir over low heat until cheese is melted.

Stir in fusilli, peas and carrots. Spoon into 1 1/2 qt (1.5 L) shallow rectangular casserole. Sprinkle with buttered bread cubes. Bake 20 minutes or until heated through.


Per serving
Energy: 596 Calories
Protein: 25 g
Carbohydrate: 56 g
Fat: 31 g
Calcium: 51 % / 509 mg
Fibre: 3 g
Sodium: 1212 mg

Garden Court Cheddar Fillets







Course Main Dishes
Prep. Time 20 mins
Cooking Time 15 mins
Yields 6 servings


Preparation
What You Need
1 cup (150 g) julienne of carrots
1 cup (227 g) julienne of zucchini
1/2 red pepper, cut into julienne
1/2 cup (88 g) sliced shallots
2 tbsp (28.4 g) butter
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) pepper
2 tsp (10 ml) dried chervil
Finely grated zest and juice of 1 lemon
1/2 cup (125 ml) white wine
1 1/2 lb (750 g) sole fillets or another white fish variety
1 1/2 cups (169 g) Canadian Medium Cheddar cheese, grated


Instructions
Blanch carrots; set aside. In skillet, melt butter over medium heat; sauté zucchini, red pepper and shallots. Add salt, pepper, chervil and blanched carrots. Combine well and set aside.

Mix wine, lemon juice and zest; set aside.

Butter six individual oval 'au gratin' dishes, place 4 oz (125 g) fish fillets. Sprinkle on about 4 tbsp (60 mL) Canadian Medium Cheddar cheese and 2 tbsp (30 mL) lemon juice and zest-wine mixture.

Top each dish with less than 1/2 cup (125 mL) vegetable mixture. Bake in preheated 450 °F (230 °C) oven for 15 minutes or until fish flakes easily with fork.

Serve an individual dish with rice and a green salad.


Per serving
Energy: 317 Calories
Protein: 32 g
Carbohydrate: 9 g
Fat: 15 g
Calcium: 23 % / 253 mg
Fibre: 1.9 g
Sodium: 475 mg

Hearty Grilled Chicken Salad










Course Salads
Prep. Time 20 mins
Cooking Time 15 - 20 mins
Yields 6 servings


Preparation
What You Need
6 President's Choice Frozen Skinless Boneless Seasoned Chicken Breasts, thawed
2 tbsp (30 ml) President's Choice Splendido Balsamic Vinegar
2 tbsp (30 ml) President's Choice Splendido Cold Pressed Extra Virgin Olive Oil
2/3 cup (160 ml) thick 15 % cream
2 tbsp (10 ml) President's Choice Splendido Balsamic Vinegar
3 cups (378 g) trimmed and halved green beans
1 1/2 cups (372 g) cherry tomatoes, cut in half
6 cups (40.2 g) baby spinach, trimmed
Salt
Pepper, to taste
Canadian Parmesan cheese shavings, optional


Instructions
Preheat barbecue. Place chicken breasts in shallow baking dish. Mix Balsamic vinegar and olive oil. Drizzle with vinaigrette and turn breasts to coat well. Cover and marinate at room temperature for 15 minutes.

In small bowl, whisk together cream and Balsamic vinegar. Season with salt and pepper. In large pot of boiling and salted water, cook beans until tender-crisp, 5 to 6 minutes. Drain, rinse under cold running water and drain again. In bowl, toss beans, tomatoes and creamy dressing.

Place chicken breasts on greased grill over medium-high heat. Cook until cooked through, 4 to 6 minutes per side. Transfer to cutting board. Cover with foil and let rest 5 minutes.

Divide spinach and bean and cherry tomato mixture among 6 plates. Thinly slice chicken lengthwise and place on top of vegetables. Garnish with Canadian Parmesan cheese shavings, if desired.


Per serving
Energy: 236 Calories
Protein: 27 g
Carbohydrate: 10 g
Fat: 10 g
Calcium: 12 %
Sodium: 142 mg


High-Performance Pasta Salad








Course Main Dishes
Prep. Time 15 mins
Cooking Time 10 mins
Refrigeration Time 10 mins
Yields 4 servings


Preparation
What You Need
1 12-1/2 oz (375 g ) package rotini

Vinaigrette:
1/3 cup (80 ml) orange juice
1/3 cup (80 ml) olive oil
1/4 cup (60 ml) rice vinegar
1 tsp (5 ml) zest of orange
1 tbsp (15 ml) liquid honey
1/2 cup (125 ml) chopped dried apricots
1/2 cup (124 g) chopped dates
1/2 cup (50 g) sliced almonds
1 unpeeled apple
7 oz (210 g) Canadian Swiss-type cheese, diced
Fresh mint, to garnish


Instructions
In a saucepan, cook pasta according to package directions. Drain and rinse under cold water. Refrigerate for about 10 minutes.

Vinaigrette:
whisk together orange juice, olive oil, rice vinegar, orange zest and honey, in a bowl.

Combine pasta, apricots, dates, almonds, apples and Canadian Swiss-type cheese. Add vinaigrette and mix well.

Serve garnished with fresh mint if desired.


Per serving
Energy: 568 Calories
Protein: 18 g
Carbohydrate: 67 g
Fat: 26 g
Calcium: 33 % / 364 mg





Stuffed Crepes with Eggs, Cheddar, Ham and Veggies






Course Main Dishes
Prep. Time 20 mins
Cooking Time 10 mins
Yields 6 crêpes


Preparation
What You Need
3 tbsp (42.6 g) butter
1-1/2 to 2 cups (375 to 500 mL) finely diced vegetables (zucchini, peppers, onions, mushrooms, tomatoes, etc.)
8 eggs, beaten
2 tbsp (30 ml) chopped fresh herbs, your choice
Salt
Freshly ground pepper, to taste
6 large, thin crêpes, homemade or store-bought
6 to 12 slices ham
1-1/2 to 2 cups (158 to 224 g) Medium Canadian Cheddar cheese, shredded


Instructions
In a frying pan over medium heat, melt 2 tbsp (28.4 g) butter. Add vegetables and cook for 4 or 5 minutes. In a bowl, stir together beaten eggs, herbs, salt and pepper. Melt remaining butter in same pan and cook egg mixture, as an omelette or as scrambled eggs.

Cover each crêpe with ham. Divide vegetables and eggs among crêpes, placing on one edge of each crêpe. Sprinkle with Medium Canadian Cheddar cheese and roll up. Place in an ovenproof dish lined with parchment paper. Cover and refrigerate.

At serving time, preheat oven to 350 °F (180 °C). Cover stuffed crêpes and reheat for 12 to 15 minutes. Serve with your favourite fresh fruit.


Tips
To keep crêpes soft, brush lightly with water before reheating.

Variations: Replace fresh herbs with dried herbs, using about 1/3 as much.

For a flavour burst, replace Medium Canadian Cheddar with Old Canadian Cheddar.


Per serving
Energy: 439 Calories
Protein: 30 g
Carbohydrate: 26 g
Fibre: 0.6 g
Fat: 24 g
Sodium: 1284 mg


Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*

Calcium: 34 % / 371 mg
Vitamin B12: 77 %
Phosphorus: 48 %
Thiamin: 47 %
Vitamin C: 45 %
Riboflavin: 45 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Wednesday, January 27, 2016

Exotic Mahi-mahi Chowder






Course Soups and Creams
Prep. Time 20 mins
Cooking Time 25 mins


Preparation
What You Need
2 tbsp (28.4 g) President's Choice Normandy Style butter
1 medium onion, chopped
3 carrots, sliced, about 1 cup (450 g)
1 fennel, chopped, about 2 cups (500 mL)
2 garlic cloves, chopped
3 potatoes, cut in small cubes
2 10 oz cans (2 x 284 mL) President's Choice Organic Condensed Chicken Broth, non diluted
1 cup (250 ml) thick 15 % cream
1 tbsp (15 ml) cornstarch
1 cup (250 ml) milk
1 cup (224 g) President's Choice Frozen Small Sweet Peas
2 pkgs (280 g) President's Choice Frozen Skinless Boneless Mahi-Mahi Fillets, cut in cubes
2 tbsp (30 ml) fresh coriander, chopped or fresh parsley
Salt
Pepper, to taste


Instructions
In a large saucepan, sauté onion, carrots, fennel and garlic in butter for 2 minutes. Season with salt and pepper. Add potatoes and chicken broth. Bring to boil, cover and continue cooking until vegetables are cooked, about 5 minutes. Add cream.

Mix cornstarch with milk. Stir into vegetables. Continue cooking until mixture thickens.

Add green peas and mahi-mahi. Cook until fish turns opaque, about 3 minutes.

Add coriander or parsley.

Garden Vegetable Velouté






Course Soups and Creams
Prep. Time 25 mins
Cooking Time 25 mins


Preparation
What You Need
2 cups (182 g) leek, sliced
1 tbsp (14.2 g) President's Choice Normandy Style butter
1 shredded iceberg lettuce
1 bunch trimmed watercress
5 1/2 oz (170 g) pkg trimmed spinach
2 cups (300 g) President's Choice Organic Baby-cut carrots
1 cup (250 ml) President's Choice Organic Condensed Chicken Broth, non diluted
3 cups (750 ml) milk
7 1/2 oz (227 g) 1 pkg fresh mushrooms, sliced
1 tbsp (15 ml) President's Choice Normandy Style butter
Salt
Pepper, to taste


Instructions
In a large saucepan, over medium heat, sauté leek in butter, 2 minutes. Add lettuce, watercress, spinach and carrots. Season with salt and pepper. Add chicken broth and bring to boil. Cover and cook over low heat until carrots are tender, 10 to 15 minutes. Add milk and purée in blender.

Pour back into saucepan and warm up. Adjust seasoning.

In a skillet, over medium-high heat, cook mushrooms in butter until liquid has evaporated and mushrooms are golden.

Serve soup and garnish with sautéed mushrooms. May be served hot or cold.

Lemon Wafers






Course Desserts and Sweets
Prep. Time 15 mins
Cooking Time 10 - 15 mins
Refrigeration Time 30 mins
Yields 48 wafers


Preparation
What You Need
1/3 cup (47 g) flaked hazelnuts
1 1/2 cups (341 g) softened butter
1 cup (300 g) icing sugar
2 tbsp (25 g) sugar
Pinch salt
3 tbsp (45 ml) Realemon lemon juice or fresh lemon juice
3 cups (390 g) all-purpose flour


Glaze:
1/4 cup (50 ml) Realemon lemon juice or fresh lemon juice
1 1/2 cups (450 g) icing sugar
1 tbsp (14.2 g) softened butter
Yellow food colouring (optional)


Instructions
Preheat oven to 350 °F (180 °C). Spread hazelnuts onto a baking sheet and toast lightly for about 3 minutes. Cool to room temperature.

Cream butter until fluffy. Beat with icing and sugar. Stir in salt and lemon juice. Add hazelnuts and flour and stir until well combined. Press dough into two flat disks and wrap tightly. Refrigerate for 30 minutes.

Roll dough between two sheets of wax paper. Cut into circles or other shapes. Place on parchment paper-lined baking sheets and bake for 10 minutes or until the bottoms of the cookies are pale golden. Cool on a rack.

Glaze:
Blend lemon juice with icing sugar. Blend in butter , stirring until very smooth. Stir in a drop or two of yellow food colouring, if desired. Dip the top of each cookie in the glaze; shake off excess. Dry on a rack for 30 minutes.


Tips
Decorate edges of Lemon Wafers with coloured decorating sugar.

Seafood au Gratin à la Canadienne

 





Course Hors D'oeuvres and Appetizers
Prep. Time 15 mins
Cooking Time 15 mins
Yields 6 servings



Preparation
what you need
  
4 tbsp (57 g) butter
2 cups (154 g) sliced mushrooms
1/2 medium onion, finely chopped
1 1/4 lbs (625 g) fresh large shrimp or frozen, peeled and deveined
1 1/4 lbs (625 g) fresh small scallops or frozen
1 cup (250 ml) dry white wine
1/4 tsp (1 ml) dried thyme leaves, crushed
3 tbsp (24 g) flour
1 cup (250 ml) milk
1 1/2 cups (168 g) shredded Canadian Sharp Cheddar
2 cups (500 ml) coarsely torn sourdough or baguette bread


Instructions
 
Melt 1 tbsp (15 mL) butter in a large non-stick saucepan over medium-high heat. Add mushrooms and onion; cook and stir until tender. Add shrimp, scallops, wine and thyme to the pan. Bring to boil, reduce heat and simmer 2 minutes or until seafood is cooked. Drain, reserving 1 cup (250 mL) broth. Set seafood mixture aside.

Melt 2 tbsp (30 mL) more butter in the same pan. Remove from heat and blend in flour; gradually stir in reserved broth and milk. Cook and stir over medium-high heat until mixture boils and thickens. Remove from heat, add 1 cup (250 mL) of Canadian Sharp Cheddar and stir until melted. Fold in cooked seafood mixture. Add salt and pepper to taste.

Melt remaining 1 tbsp (14.2 g) butter and toss with torn bread and remaining 1/2 cup (56 g) Canadian Sharp Cheddar. Spoon seafood mixture into 6 individual baking dishes, sprinkle with cheese and bread mixture and broil until topping is toasted.



Tips
 
Make seafood and sauce early in the day and refrigerate Sprinkle with cheese and crumb mixture and broil just before serving.

Variation: Reduce seafood to 1 lb (500 g) each of shrimp and scallops. Cook and stir 1/2 cup (70 g) each chopped green pepper and celery in a little butter. Add 3/4 cup (175 mL) diced seeded tomato and cook until heated through. Fold into cheese sauce along with seafood mixture. Season to taste with hot pepper sauce or cayenne pepper. Serve over hot cooked rice or pasta.

For a change of taste, try Canadian Gouda, Canadian Swiss or Canadian Old Cheddar cheeses.



Per serving
 
Energy: 482 Calories
Protein: 49 g
Carbohydrate: 22 g
Fat: 22 g
Calcium: 348 mg

Soup au Gratin






Course Soups and Creams
Prep. Time 10 mins
Cooking Time 15 mins
Yields 4 servings


Preparation
What You Need
1 large chopped onion
2 cloves garlic, minced

Butter
1 large potato, peeled and diced
1 baguette bread, sliced
Canadian Provolone, shredded

Broth:
5 cups (1.25 l) your choice: Tomato juice or vegetable, chicken or beef broth

Vegetables:
4 cups (1 l) vegetables, your choice: Sliced carrots, zucchini and celery or
Chopped broccoli, cauliflower and leeks or Sliced mushrooms and (19 oz/540 mL) can drained lentils

Herbs, your choice:
Marjoram, thyme, ground cumin or bay leaf


Instructions
In a large saucepan, cook chopped onion and garlic in a little melted butter until soft. Add potato, broth, vegetables and herbs to taste. Simmer, uncovered, 10 minutes.

Process half of the mixture in blender until smooth. Stir purée back into saucepan. Ladle soup into ovenproof bowls, top with toasted slices of baguette bread and Canadian Provolone. Broil until cheese is melted.


Tips
Replace Canadian Provolone with any of the following: sliced Canadian Brie or shredded Canadian Cheddar, Monterey Jack, Gouda, Colby

Tuesday, January 26, 2016

Abracadabra Mussels







Course Hors D'oeuvres and Appetizers
Prep. Time 15 mins
Cooking Time 10 mins
Yields 4 servings


PreparationWhat You Need
 
2 lb (1 Kg) 1 bag mussels
1/4 cup (57 g) President's Choice Normandy Style butter
2 small onions, chopped
4 cloves garlic, minced
1 cup (250 ml) President's Choice Splendido Original Italian Magic Sauce
1 cup (250 ml) dry white wine
1 cup (250 ml) thick 15 % cream
1/2 cup (14 g) finely chopped fresh basil or parsley
Salt
pepper, to taste


Instructions
 
Rinse mussels and remove beards. Discard any open mussels. Set aside. In large, heavy bottomed saucepan, sauté onions and garlic in butter until onions are soft, 2 to 3 minutes. Stir in Italian Magic Sauce and white wine. Boil for 1 minute. Add mussels; cover and cook until mussels open, 2 to 4 minutes.

Remove from heat and discard any that do not open. With slotted spoon, transfer mussels to serving dish.

Stir cream and basil into cooking liquid and warm up without boiling, about 2 minutes. Season with salt and pepper. Pour liquid over mussels and serve.

Chocolate Cinnamon Walnut Coffeecake






Course Desserts and Sweets
Prep. Time 1 hr
Cooking Time 50 mins
Yields 10 to 12 servings


Preparation
What You Need
3 1/2 cups (455 g) Five Roses Unbleached Bread Flour (approx)
1 cup (112 g) Fry's Cocoa
1/2 cup (100 g) sugar
2 pkg (8 g each) quick rise yeast
1/2 tsp (2 ml) salt
1 cup (250 ml) warm milk
1/2 cup (125 ml) butter, softened
1/2 cup (125 ml) Break-Free Liquid Eggs*, well shaken
2 tbsp (30 ml) liquid honey

Filling:
3/4 cup (165 g) packed brown sugar
1/4 cup (28 g) Fry's Cocoa
2 tbsp (30 ml) cinnamon
3/4 cup (75 g) California Walnuts, chopped
2 tbsp (30 ml) butter, melted


Instructions
Mix 3 cups (390 g) flour with cocoa, sugar, yeast and salt. Blend in milk, butter, and eggs using an electric mixer. Sprinkle a little flour over work surface and turn out dough.

Knead remaining flour into dough until smooth and elastic, adding a little extra flour if needed. Place in a buttered bowl and cover tightly. Let rest for 10 minutes.

Filling:
Combine brown sugar, cocoa, cinnamon and walnuts. Preheat oven to 375 °F (190 °C).

Roll dough into a large rectangle. Brush with enough melted butter to coat. Sprinkle 1/3 of the filling down center of dough. Fold one side of dough over filling and brush dough with butter. Sprinkle with more filling. Fold over remaining side. Brush with remaining butter and sprinkle with remaining filling. Fold top third down over center and bottom third up to make a neat package.

Slice dough into 1-inch (2.5 cm) strips. Twist each strip and arrange in a buttered angel food or tube pan. Let rest for 20 minutes. Bake for 50 minutes or until cake sounds hollow when tapped. Brush with honey and cool in pan for 15 minutes.


Tips
* To replace Break-Free Liquid Eggs with whole eggs, please consult the conversion chart on the manufacturer's Web site:www.burnbraefarms.com

Creamy Graham and Jam






Course Desserts and Sweets
Prep. Time 5 mins
Yields 4 servings


Preparation
What You Need
8 graham crackers
1/4 cup (70 g) Canadian Cream Cheese*
1/4 cup (84 g) strawberry jam


Instructions
Spread Canadian Cream Cheese and strawberry jam on 4 graham crackers. Top with remaining crackers.


Tips
*Use Canadian Brie instead of Canadian Cream Cheese. Add kiwi slices

Creamy Linguine and Smoked Salmon Surprise






Course Main Dishes
Prep. Time 10 - 15 mins
Cooking Time 15 mins
Yields 4 servings


Preparation
What You Need
1 1 lb (500 g) pkg President's Choice Splendido Linguine Pasta
1 tbsp (14.2 g) President's Choice Normandy Style butter
4 shallots, finely sliced, about 1/2 cup (125 mL)
1 bell pepper, cut in small cubes
2 cups (500 ml) thick 15 % cream
1/2 cup (57 g) grated Canadian Swiss style cheese
1 5 oz (150 g) pkg President's Choice Wild Sockeye smoked Pacific Salmon, thawed
Lemon rind
2 tbsp (30 ml) caviar, optional
Pepper, to taste


Instructions
Cook pasta according to package directions and drain. Set aside.

Sauté shallots and bell pepper in 3,4 minutes. Stir in cream. Reduce heat and cook over low heat, stirring constantly, until sauce slightly thickens, about 2 minutes. Gradually add Canadian Swiss cheese and cook until melted, 1 to 2 minutes.

Pour pasta in large bowl, add sauce and toss well. Garnish with smoked salmon, lemon rind, and caviar, if desired. Season with pepper.


Tips
Try this recipe with Canadian Emmental cheese.


Per serving
Energy: 399 Calories
Protein: 17 g
Carbohydrate: 35 g
Fat: 22 g
Calcium: 30 % / 296 mg
Fibre: 2.5 g
Sodium: 610 mg

Decadent Baked Alaska






Course Desserts and Sweets
Prep. Time 20 mins
Cooking Time 10 mins


Preparation
What You Need
14 oz (425 g) 1 can President's Choice Devon Custard
1 cup (250 ml) milk
6 slices pound cake, each 1/2 in (1 cm) thick
1/4 cup (84 g) President's Choice Over 50% Fruit Wild Blueberry & Concord Grape Jam
Concord Grape Jam
3 cups (750 ml) President's Choice Vanilla Ice Cream
3 egg whites
1 tsp (5 ml) cream of tartar
1/3 cup (80 ml) sugar


Instructions
Preheat oven to 450 °F (230 °C). In small saucepan, heat Devon Custard and milk over medium heat while stirring, until mixture is hot, 4 to 5 minutes. Set aside.

Place pound cake slices on baking sheet and spread top of cake slices with jam. Place a scoop of ice cream on top of each slice of pound cake. Place baking sheet in freezer.

Using an electric mixer, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, beating until stiff peaks form. Spread meringue evenly over ice cream.

Bake in centre of oven until golden, 3 to 5 minutes. Pour custard sauce onto dessert plates and place Baked Alaska on top. Serve immediately.


Per serving
Energy: 426 Calories
Protein: 10 g
Carbohydrate: 64 g
Fat: 15 g
Fibre: 0.6 g
Sodium: 277 mg

Monday, January 25, 2016

Gaspacho with Bocconcini

Course Soups and Creams
Prep. Time 1 hr, 15 mins
Yields 6 servings


Preparation
What You Need
5 lb (2.5 Kg) ripe tomatoes
2 red bell peppers
1 greenhouse cucumber, peeled
1 red onion
3/4 cup (180 ml) olive oil
A few drops of Tabasco sauce
2 cloves garlic, chopped
1 small bunch fresh basil, chopped (set aside a few whole leaves to decorate)
2 tbsp (30 ml) red wine vinegar
Salt
Pepper, to taste
Tomato juice
Soft breadcrumbs (optional)


Garnish:
2 tbsp (30 ml) balsamic vinegar
2 tbsp (30 ml) olive oil
4 x 1 1/2 oz (50 g) Canadian Bocconcini cheese, in very thin slices


Instructions
Crudely chop tomatoes, bell peppers and onion (1 cup (250 mL) of these mixed vegetables should be cut into small dice and set aside to garnish).

Place chopped vegetables in a bowl. Mix in olive oil, Tabasco sauce, garlic, basil and red wine vinegar. Marinate for one hour. Keep a few basil leaves for garnish.

Puree vegetables in blender or food processor, then strain.

You may dilute gaspacho with tomato juice, then add soft breadcrumbs to bind ingredients.

Pour gaspacho into soup bowls. Place reserved vegetable dice in the middle and surround with thin slices of Canadian Bocconcini.

Season with salt and pepper and drizzle cheese slices with a little olive oil and balsamic vinegar.

Gravlax Napoleon on buckwheat pancakes

Course Hors D'oeuvres and Appetizers
Yields 12 to 16 servings


Preparation
what you need
 
Gravlax:
1/4 cup (60 ml) Salt
1/4 cup (50 g) sugar
2 tbsp (30 ml) ground white pepper
2 1-1/2 lb (2 x 675 g) salmon fillets, skin on
1 bunch fresh dill

Sour cream mixture:
1/2 cup (112 g) sour cream
1 tbsp (15 ml) chopped fresh dill
1 tbsp (15 ml) chopped fresh chives
Salt
Pepper, to taste

Buckwheat Pancakes:
1 cup (150 g) buckwheat flour
1/2 cup (70 g) whole wheat flour
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) baking soda
1 1/2 cups (375 ml) milk
1 egg, beaten
1 tsp (5 ml) cream of tartar
1 tsp (5 ml) melted butter
Salmon caviar
Dill sprigs to garnish


Instructions
Gravlax:
Combine salt, sugar and pepper in a bowl. Lay salmon fillets flat. Distribute the sugar, salt and pepper mixture evenly over one fillet. Lay the whole sprigs of dill on top of salt, sugar and pepper mixture, covering most of the surface of the fish. Press the flat sides of fillets together, flesh inside, as if you were closing a book.

Cover with plastic wrap and place between two serving plates or baking sheets with sides (to collect the draining liquid). Put a 10 lb weight on top or large cans of juice, bricks, etc.

Refrigerate for 2 to 3 days, draining off liquid as it collects in the bottom of the pan and turning the fillets once a day.

When flesh appears firm and no longer looks raw, remove the weights and separate the two fillets.

Rinse salmon fillets thoroughly to remove excess salt and pat dry with paper towels. Slice thinly and set aside for the Napoleons.

Sour cream mixture :
Mix all the ingredients together and set aside.

Buckwheat Pancakes :
Mix flour, salt and baking soda. Add milk, egg, cream of tartar and melted butter. Mix thoroughly to make a runny batter.

Melt some butter on a hot griddle. Ladle spoonfuls of batter onto griddle to form 2 inch rounds. Cool before serving with gravlax and garnish.

Napoleons :
Take one pancake, spread some of the sour cream mixture and add a slice of gravlax. Repeat process 3 times until you have a layered Napoleon.

Garnish with a dollop of sour cream, a small dollop of salmon roe and a sprig of dill.

Serve immediately or refrigerate until ready to use.


Jean Soulard, Executive Chef, Le Château Frontenac
TipsGravlax requires 2 to 3 days to prepare, keeps 2 weeks in fridge or 6 weeks in freezer, if sliced and wrapped well.

Grilled Chicken Breast with Mediterranean Feta Salsa

Course Main Dishes
Prep. Time 15 mins
Cooking Time 15 mins
Yields 6 servings


Preparation
What You Need
1 cup (112 g) crumbled Canadian Feta*
1/2 cup (75 g) diced greenhouse cucumber
1/2 cup (124 g) diced seeded tomato
1/4 cup (35 g) chopped black olives
2 tbsp (30 ml) chopped parsley
2 tbsp (30 ml) vinaigrette dressing
4 boneless skinless chicken breast halves , (about 1-1/2 lb/750 g)
1/4 cup (60 ml) vinaigrette dressing


Instructions
Combine Canadian Feta, cucumber, tomato, olives, parsley and the 2 tbsp (30 mL) vinaigrette; toss well. Salt and pepper to taste; set salsa aside.

Brush chicken breasts with part of the 1/4 cup (60 mL) vinaigrette and place directly on preheated grill. Cook, with lid closed, over medium heat until chicken is cooked and no longer pink inside, about 15 minutes, turning and basting occasionally with remaining vinaigrette.

To serve, top chicken breasts with Feta salsa.


Tips
*For a change of taste, use finely diced Canadian Bocconcini cheese.


Per serving
Energy: 331 Calories
Protein: 35 g
Carbohydrate: 4 g
Fat: 19 g
Calcium: 24 % / 242 mg
Fibre: 0.5 g
Sodium: 611 mg