Coq au Vinny Burgers With Portobello Mushrooms & Bacon Jam

Coq au Vin Burgers With Portobello Mushroom & Bacon Jam

Taking inspiration from Burgundy’s iconic stewed chicken, we’ve created a burger with the same flavors and Gallic spirit. It features a chicken patty boosted with mustard, shallots and thyme. Underneath, we’ve got a sweet-sour condiment of bacon, onions and red wine. And it’s all tied together with grilled portobellos and a rich brioche bun. 

Ingredients:

Bacon Jam
1 tbsp (15 mL) canola oil
1/2 lb (225 g) double-smoked slab bacon, rind removed, cut into 1/4-inch (5-mm) dice
1 very large red onion, 12 to 14 oz (340 to 395 g), cut into 1/2-inch (1-cm) dice
1/4 cup (60 mL) brandy
1 cup (250 mL) dry, fruity red wine, such as Gamay or Pinot Noir
1/4 cup (60 mL) granulated sugar
1/4 cup (60 mL) red wine vinegar
Salt and freshly ground pepper to taste
Patties:
1 large egg
2 tsp (10 mL) grainy mustard
1 lb (455 g) ground chicken (dark meat)
1/4 lb (115 g) bacon, about four slices, finely chopped
1/4 cup (60 mL) fine dry bread crumbs
1 shallot, finely chopped
1 1/2 tsp (7 mL) finely chopped thyme
1/2 tsp (2 mL) fine sea salt
1/4 tsp (1 mL) freshly ground pepper
Canola oil for forming
Assembling Directions
2 portobello mushrooms, about 4 oz (115 g) each, stems removed
Extra virgin olive oil for drizzling and brushing
Salt and freshly ground pepper to taste
4 brioche hamburger buns, split
Handful of washed frisée (optional)

Directions:
For the bacon jam, heat oil in a medium frying pan over medium-high heat. When hot, reduce heat to medium and add bacon. Cook, stirring occasionally, until browned, 8 to 10 minutes. Transfer bacon with a slotted spoon to plate lined with paper towel.

Drain off all but 2 tbsp (30 mL) fat from pan, saving excess for another use. Add onions to pan. Cook, stirring occasionally, until lightly brown and tender, about 12 minutes. Add brandy. Cook until evaporated, about 30 seconds. Add reserved bacon and red wine. Raise heat to medium-high. Cook, stirring occasionally, until liquid is syrupy, about 5 minutes. Stir in sugar and vinegar. Reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until onions are soft and liquid is a thick syrup, about 15 minutes. Season with salt—you won’t need much—and pepper. Remove from heat and cool completely. Transfer to an airtight container. Refrigerate up to 5 days or freeze up to 3 months.

For the patties, lightly beat egg and mustard in a large mixing bowl. Add chicken, bacon, bread crumbs, shallot, thyme, salt and pepper. Mix thoroughly. Divide into four even balls. Using well-oiled hands, form balls into patties slightly larger than buns. Transfer to an airtight container. Refrigerate at least 4 hours and up to 1 day.

Preheat one side of grill to medium and other side to medium-high. Place mushrooms on a baking sheet. Drizzle gill side and brush domed side with olive oil. Season with salt and pepper.

Clean and oil grate. On medium side of grill, grill mushrooms, gill sides down, for 6 minutes. Flip and cook until lightly charred and tender, about 6 minutes more. Transfer to a cutting board and slice on a sharp bias.

While mushrooms are cooking, grill patties on medium-high side until cooked through— an instant-read thermometer inserted in centres should read 165°F (74°C)—about 6 minutes per side.

When patties are close to being done, grill cut sides of buns until lightly toasted if desired, about 30 seconds. Spread bun bottoms generously with bacon jam, saving rest for another use. Top with patties then divide sliced portobellos overtop. Top with frisée, if using, cover with bun tops and serve immediately.  Serves 4 

Weekday Cassoulet

                                            

Weekday Cassoulet

A cassoulet formerly took days of preparation.  This recipe is quick to prepare resulting in a tasty dish.  Serves 4.

Ingredients

4 Tablespoons EVOO, divided

1 onion, chopped 

4 sweet Italian sausages, about 1 pound total 

1 stalk celery, thinly sliced

2 garlic cloves, smashed and chopped

Kosher salt

Freshly ground black pepper

Two (15.5-ounce) cans cannellini or white northern beans (undrained)

1 cup water

1 teaspoon white wine vinegar

1 cup panko, coarse fresh bread crumbs, or cracker crumbs

1/3 cup chopped fresh parsley

Directions:

Heat 2 tablespoons of the oil in a medium skillet over medium-high heat. Prick sausages all over with the tip of a knife. Add the sausages to the skillet and cook, turning occasionally, until brown all over, 5 to 7 minutes. Transfer to a cutting board.

Add onion, celery, and garlic to the skillet and season with salt and pepper. Cook, stirring often, until softened, about 5 minutes. Add beans and their liquid, the water, and season with salt and pepper. Bring to a simmer. Slice sausages and return to the skillet. Stir in the vinegar and remove from heat.

Preheat broiler with rack in the top position. In a small bowl, stir panko, parsley, and remaining 2 tablespoons olive oil. Season the bread crumbs with a little salt and pepper and scatter over beans and sausage. Transfer the skillet to the oven and broil (watch carefully! Broilers vary like crazy) until the top is golden brown, 1 to 2 minutes. Let cool slightly before serving.

Crispy Quinoa Crab Cakes With Old Bay Mayo.

Crispy Quinoa Crab Cakes with Old Bay Mayo

Adding quinoa to crab cakes extends an expensive ingredient and produces an unbelievably crispy crust. Have patience with the forming process—it’s finicky, but it’s worth the effort for the delicate interior texture. Pasteurized crabmeat is sold in the refrigerator case at better fish counters.  Makes 32 crab cakes 

Ingredients:

Old Bay Mayo
2/3 cup (150 mL) mayonnaise
1 1/2 tsp (7 mL) finely grated lemon zest
1 tsp (5 mL) fresh lemon juice
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) hot sauce
1/2 tsp (2 mL) Old Bay seasoning

Quinoa Crab Cakes 
2/3 cup (150 mL) white quinoa, rinsed 
1 cup + 3 tbsp (250 + 45 mL) water
Salt to taste
1 lb (455 g) pasteurized crab claw meat
1/4 cup (60 mL) finely chopped celery
2 tbsp (30 mL) chopped parsley
1 tsp (5 mL) Old Bay seasoning
Freshly ground pepper to taste
3 large eggs, lightly beaten
1/2 cup (125 mL) panko bread crumbs
Canola oil for frying
Flaky sea salt to finish (optional)
Lemon wedges for serving

Directions:
For the Old Bay mayo, whisk all ingredients in a mixing bowl
until combined. Transfer to an airtight container. Refrigerate
up to 5 days.

For the quinoa crab cakes, rinse quinoa in a sieve. Drain for 5
minutes and place in a medium-size saucepan with water and
a healthy pinch of salt. Bring to a boil over high heat. Reduce
heat to low, cover and cook for 15 minutes. Remove from heat
and let stand 10 minutes. Transfer quinoa to a baking dish.
Cool completely.

Transfer crab to a large baking sheet. Spread out and discard
any stray bits of shell. Blot with paper towel and cut any large
pieces in half. Set aside.

Place cooled quinoa in a large mixing bowl. Add celery, parsley,
Old Bay, pepper and eggs. Mix thoroughly with a silicone spatula.
Fold in crab and panko, working gently to minimize breaking up 
crabmeat.

Form loose, scant 1/4-cup (60-mL) portions into patties about
1 3/4 inches (5 cm) in diameter and 3/4 inch (2 cm) thick.
(First squish mixture to pack, then hold in a circle formed by the
thumb and index finger of one hand and use the fingers and thumb
of the other hand to flatten into patties.) Place cakes in a single layer 

in large, shallow, airtight containers lined with parchment. Cover and refrigerate up to 1 day.

When ready to cook, preheat oven to 200°F (93°C). Place a cooling rack over a large, rimmed baking sheet.  Working in three batches, 

heat a film of oil in a large, nonstick frying pan over medium-high heat. When hot, reduce heat to medium and cook crab cakes until crispy and golden brown, 3 to 4 minutes per side. (Be gentle flipping

— a small, offset spatula works best—and add more oil if pan seems dry.) 

Place cooked crab cakes on baking sheet and keep warm in oven.
Repeat until crab cakes are all cooked. (Crab cakes can be cooked, cooled, transferred to an airtight container and refrigerated up to 1 day. 

To reheat, bake in a 350°F/177°C oven until hot, about 10 minutes.)
Transfer hot crab cakes to a serving platter. If they need salt, season with a tiny pinch of flaky salt. Serve with Old Bay mayo in a small bowl for dipping and lemon wedges.  Makes 32 crab cakes.

Pumpkin Spice Burgers

Pumpkin Spice Burgers

Meet your new favourite fall burger, featuring the unlikely marriage of pumpkin spice and ground pork. The juicy patty is accessorized with warm apple compote, sautéed kale, sharp cheddar and a mustardy maple mayo. If you don’t eat pork, you can swap in ground dark turkey meat.
Ingredients:

Apple Compote
2 Royal Gala apples, peeled, cored, diced
1/3 cup (80 mL) water
1 tbsp (15 mL) fresh lemon juice
1 tbsp (15 mL) sugar
1 tsp (5 mL) pumpkin spice

Maple Mayo
1/2 cup (125 mL) mayonnaise
2 tsp (10 mL) maple syrup
1 tsp (5 mL) Dijon mustard
Pinch black pepper

Burgers
2 tbsp (30 mL) unsalted butter
1/2 cup (125 mL) panko
2 tsp (10 mL) pumpkin spice
1 egg
1/2 tsp (2 mL) salt, plus more for seasoning
1 lb (455 g) ground pork
3 tbsp (45 mL) canola oil, divided
1 bunch curly kale, stems removed, thinly sliced
1 tbsp (15 mL) apple cider vinegar
4 brioche burger buns, split
4 large slices aged white cheddar

Directions:
For the compote, combine apples, water, lemon juice, sugar and pumpkin spice in a small saucepan over medium heat. Cook, stirring occasionally, until apples are softened but not mushy, 15 to 20 minutes. Remove from heat. (Compote can be cooled, covered and refrigerated up to 1 week. Warm in microwave before using.)


For the maple mayo, place all ingredients in a small bowl. Whisk to combine. Cover and refrigerate up to 5 days.

For the burgers, melt butter in a large frying pan over medium heat. Add panko. Cook, stirring occasionally, until golden, about 5 minutes. Stir in pumpkin spice and toast until fragrant, about 30 seconds. Transfer to a large mixing bowl and cool completely. Stir egg and salt into panko. Add ground pork and mix until combined. Divide into four equal portions and shape into 1/2-inch (1-cm) thick patties. Cover and refrigerate until ready to use.

Wipe pan clean and return to medium heat. Add 2 tbsp (30 mL) oil then kale. Cook, stirring occasionally, until volume has reduced by three quarters, 5 to 7 minutes. Stir in vinegar and season with salt. Cook until vinegar has evaporated, about 30 seconds. Transfer mixture to a bowl.

Wipe skillet clean and place over medium-high heat. Add remaining 1 tbsp (15 mL) oil. Add patties and cook until nicely browned and cooked through, 4 to 6 minutes per side.

While burgers are cooking, toast buns. Spread maple mayo on bottoms then top with some kale (saving rest for another use), patties, apple compote, cheese and bun tops.  Serves 4

Lobster Thermidor Burger

Lobster Thermidor Burger

Classic lobster thermidor is reimagined as a luxurious burger with a lobster-shrimp patty, two cheeses and a divine brown butter-tarragon mayo. Made from 18 herbs and spices, Old Bay is a famous seasoning blend from Maryland that really makes shellfish sing.

Ingredients:

1/2 lb (225 g) shrimp, peeled, deveined
1/2 cup (125 mL) panko breadcrumbs
2 tbsp (30 mL) finely chopped chives
1 egg
1 tbsp (15 mL) sour cream
1 tsp (5 mL) Keen’s mustard or other English mustard
1 tsp (5 mL) brandy 
1 tsp (5 mL) Old Bay seasoning
1 lb (455 g) cooked lobster meat, cut into 1/2-inch (1-cm) chunks
2 tbsp (30 mL) unsalted butter
1/2 cup (125 mL) mayonnaise
1 tsp (5 mL) dried tarragon
1 tsp (5 mL) finely grated lemon zest
1/2 tsp (2 mL) ground black pepper
Canola oil for cooking
1/2 cup (125 mL) grated Gruyère
1/4 cup (60 mL) grated Parmesan
4 brioche buns, halved
4 leaves bibb or leaf lettuce, trimmed to fit bun

Directions: 

Place shrimp in bowl of food processor and pulse until a paste forms, about 30 seconds. Transfer to large bowl, fold in breadcrumbs, chives, egg, sour cream, mustard, brandy and Old Bay until thoroughly mixed. Add lobster and mix until just combined. Form into four equal patties to fit buns. Cover and refrigerate for at least 1 hour, but no more than 8 hours.

Place butter in a small saucepan over medium heat. Cook until brown and foamy, about 3 minutes. Cool 2 minutes. Combine brown butter, mayonnaise,  tarragon, lemon zest and pepper in medium bowl and stir to combine. Cover and refrigerate until ready to serve, up 1 week.

Heat a film of oil in a large ovenproof, nonstick frying pan over medium-high heat. Add burgers and reduce heat to medium. Cook until well browned  and an internal temperature of 165°F (74°C) is reached, about 3 minutes per side.

While burgers are cooking, preheat broiler on low.

When burgers are done, combine Gruyère and Parmesan and divide evenly over burgers. Place frying pan under broiler until cheese is golden brown, about 2 minutes. Remove from oven.

Toast buns and spread mayo mixture on both sides. Top with burgers and lettuce. Serve immediately.  Serves 4

 

 

Bucatini With Sardines

Bucatini With Sardines And Caramelized Fennel

This is sort of a simplified version of pasta con le sarde, a Sicilian dish that blends fennel and sardines with a flurry of other pantry ingredients, spinning any old tin of sardines into a pasta that would be worth traveling for. Some versions include pine nuts, capers and currants. I personally like the sweetness of yellow raisins, and if you chop them before adding, their subtle sweetness will be distributed throughout the dish. I also like to double down on the flavors and textures of fennel, mincing some to cook with the onions and garlic, caramelizing a few wedges and topping the whole thing with fennel seed-flavored breadcrumbs and plenty of lacy green fronds.                 Ingredients:

Kosher salt
3 tablespoons olive oil, divided
2 anchovy fillets, minced
¼ cup panko
¼ teaspoon fennel seeds
1 large fennel bulb, root end trimmed,
fronds trimmed and reserved
1 small yellow onion, chopped
4 cloves garlic
¼ cup yellow raisins, coarsely chopped
¼ cup white wine
1 pound bucatini
2 (3−4 ounce) cans sardines in olive oil, drained

INSTRUCTIONS

 

Fill a large pot with water, add a big pinch of salt and bring to a boil.
In a large skillet, heat 1 tablespoon of the olive oil over medium-low heat. Add the anchovies and stir until they begin to break down and dissolve into the oil. Stir in the panko and fennel seeds. Cook, stirring, for about 4 minutes, until the breadcrumbs turn light brown.

Remove from the heat, and use a spatula or slotted spoon to transfer the breadcrumb mixture to a small bowl. Set aside.

Wash a big handful of the fennel fronds and wrap gently in a dish towel to dry. Coarsely chop and set aside.

Remove the outer 3 or 4 layers of the fennel bulb and mince. You should be left with a small bulb—about ½ the weight of the original. Cut into 8 wedges.

Return the skillet to medium-low heat and add 1 tablespoon of the olive oil. Place the fennel wedges gently in the pan, sprinkle with a pinch of salt and cook for 5 minutes, or until they’re golden brown on the bottom. Use tongs to flip and cook for 5 minutes on the other side. Transfer to a small plate.

Add the remaining 1 tablespoon of olive oil to the skillet, still over medium-low heat, and add the minced fennel, onion, garlic and raisins.
Cook, stirring, for about 4 minutes, until the onion and fennel have softened and the garlic has become fragrant. Add the white wine and cook for 2 minutes more. Remove from the heat.

Cook the bucatini in the boiling water according to the instructions on the package until al dente (usually 1 minute less than the recommended time). Drain, reserving ¼ cup of the cooking water.

Return the skillet to medium-high heat and add the pasta and the reserved cooking water. Cook, using tongs to toss the pasta with the aromatics, until the water evaporates and the pasta is perfectly done. Break the sardines apart with your fingers and add them to the skillet. Toss them with the pasta until just heated through and remove the skillet from the heat.

Toss half the fennel fronds and half the breadcrumbs into the pasta and divide among 4 plates. Top with the caramelized fennel wedges, the remaining fennel fronds and breadcrumbs.   Serves 4.

Salmon Burger With Lemon And Dill Sauce

Salmon Burger With Lemon And Dill Sauce

Dill is everywhere! Swedish gravadlax, Persian dill rice. and Ukrainian dill pickled cucumbers. Whether fresh or dried it is a big strong flavor, so you don't need to hold back. The burgers freeze well uncooked but totally defrost in refrigerator before cooking.

Ingredients: 

1 pound Salmon filet
4 teaspoons panko crumbs
1 medium egg, beaten
1 teaspoon sea salt flakes
1 garlic clove, finely grated

1/2 lemon, juiced

1 teaspoon Dijon mustard

5/8 ounce or 20 gram pkg fresh dill, stems removed or use dried dill to taste (reserve 1 tablespoon heaping fresh or 1 teaspoon dried dill weed for the sauce. 

1 tablespoon vegetable oil, for frying

4 brioche burger bun, to serve

4 leaves lettuce to serve

Lemon And Dill Sauce

1/3 cup mayonnaise

1 clove garlic, finely grated

1 heaped  tablespoon dill, finely chopped 

1/2 lemon, juiced

1/2 teaspoon Dijon mustard

2 Tablespoons cocktail gherkins, finely diced1/4 small onion diced

1/2 teaspoon sugar

Directions:

Remove the skin from the salmon.  Lay the filet skin-side down.  Using a sharp knife hold parallel to the board, cut as close to the skin as possible to remove the skin starting at the tail-end.

Place the salmon filet in a large bowl, Add the bread crumbs, egg, salt, garlic, lemon juice, and mustard.  Mix everything to combine thoroughly.

Wet your hands and shape into four equal sized patties.  Place on a platter, cover and refrigerate for 20 minutes to chill.    

Heat oil in a large frying pan over medium heat.  Fry the burgers about 4 minutes on each side or until piping hot and heated through, golden and slightly crisp.   Meanwhile make the sauce.  Mix all the ingredients together and season to taste with salt flakes and   freshly ground black pepper.       

Split your bun and toast.  Generously spread the bottom half with the sauce and add the lettuce leaf and top with salmon burger.  The burgers freeze well, (defrost thoroughly in the refrigerator before cooking)    The sauce will be fine for 2 days.

                                                                                                                                                          

Truffle Mac And Cheese

Truffle Mac And Cheese

This earthy decadent Truffle Mac and Cheese is a mushroom lover’s dream. It’s easier than you think and can be made ahead- perfect for holidays and gatherings.

Ingredients:
16 ounces pasta- small shell or elbow (see notes)

Sauteed Mushrooms 

12–16 ounces mushrooms- cremini, shiitake, oyster, chanterelle, porcini, maitake, sliced or torn.
1/2 an onion, diced
2 tablespoons olive oil
3 tablespoons fresh thyme (divided) or sub 1 tablespoon dry thyme

Truffle Cheese Sauce

1/4 cup butter (or substitute-olive oil)
1/3 cup flour
4 cups whole milk (or sub 1/2 and 1/2 and water, or soy milk)
8 ounces gruyere- or white cheddar ( or a mix, about 3 cups shredded) please see notes.

1/4 cup pecorino cheese
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dijon mustard ( or sub-yellow mustard powder)
pinch nutmeg
Truffle oil to taste 1-3 tablespoons

Crispy Topping 

3/4 cup panko
1/4 cup pecorino or parmesan
1 tablespoon truffle oil

Optional: 2 handfuls chopped spinach

Directions
Preheat oven to 375F.

Cook pasta: 

Bring a large pot of salted water to boil and cook pasta according to the directions on the package. Cook to al dente. Drain and rinse in cold water, and place this back in the same pot, and coat with a little olive oil to prevent sticking.

Saute Mushrooms: 

Simultaneously, saute the mushrooms and onions in an extra-large skillet with olive oil, over medium heat, stirring occasionally. Season them with salt and pepper and add 1 tablespoon of fresh thyme (or 1 teaspoon dry).

Crispy Topping: 

In a small bowl, mix the panko with ¼ cup pecorino cheese, and olive oil (or use more truffle oil) and remaining thyme.

Make the creamy truffle cheese sauce 

(You can do this also at the same time if you feel confident). Heat butter over medium heat and let it get golden (like brown butter) lower heat if need be. Once it smells deliciously nutty, whisk in the flour and cook for one minute. Add 1 cup of milk, and whisk over medium heat until it thickens noticeably. Whisk in remaining milk, and continue to heat, whisking often to almost a simmer,stirring so the bottom doesn’t burn. Once hot, lower heat to low- stir in the gruyere cheese, pecorino, salt, pepper, dijon and 1 tablespoon fresh thyme ( or 1 teaspoon dry). Whisk until the cheese is completely incorporated and you have a smooth, creamy sauce. Turn off the heat and stir in truffle oil to taste. As all are different, start conservatively adding more as you like. Adjust salt– you want this to taste rich and slightly salty as the pasta will soak much of this up.

Combine: Pour the creamy Truffle Cheese Sauce over the drained pasta in the pot. Stir in 2/3rds of the sauteed mushrooms (saving some for the top). Stir in a handful or two of chopped spinach if you like-somehow this always makes me feel better- up to you. 😉

Taste. Adjust salt, pepper and truffle oil.

Assemble: Pour into a buttered 9 x13-inch baking dish. Sprinkle with the panko mixture.

Bake uncovered in a 375F oven for 15 minutes, add remaining mushrooms to the top, and continue baking until bubbly and golden, another 10-15 minutes.

Notes:
If you like extra creamy Mac and cheese, reduce the pasta down to 12-14 ounces (versus the full pound).

Pre-grated cheese often contains anti-caking agents which can make the bechamel sauce grainy. I grated the gruyere in my food processor and the pecorino in the picture was freshly grated by our local market.

If making this vegan– to add more depth to the truffle cream sauce, consider adding miso paste, nutritional yeast or mushroom powder.

Brussels Sprouts And Crispy, Spicy Crumbs Linguine

                                                       

Brussels Sprouts & Crispy, Spicy Crumbs Linguine

Homemade pasta deserves an elegantly simple treatment. Here, toasted bread crumbs and chili flakes add a fiery flavour boost to a simple sauté of caramelized Brussels sprouts and crisp pancetta. You’ll find lots of bold, contrasting flavours and textures thanks to the bread crumbs and homemade pasta with the addition of lemon and fresh herbs. Our Umami Brodo with Parmesan & Porcini (recipe follows) makes an excellent starter to this meal.  Makes 4 servings 

Ingredients:
3 tbsp (45 mL) olive oil
3 tbsp (45 mL) butter
2 tsp (10 mL) chili flakes
4 garlic cloves, minced, divided
1/2 cup (125 mL) panko bread crumbs
1/4 lb (115 g) pancetta, cut into 1/4-inch (5-mm) strips
2 anchovies, patted dry and finely diced
12 Brussels sprouts, thinly sliced
1 lb (455 g) fresh linguine, made from Rich & Tender Homemade Pasta Dough (recipe follows)
1 lemon, zested and juiced
1 tbsp (15 mL) finely chopped basil

Directions:
Heat olive oil and butter in a large, wide frying pan. When frothy, stir to mix. Add chili flakes and half of garlic. Stir frequently until garlic softens slightly, about 1 minute. Add crumbs. Stir until toasted, about 3 to 5 minutes. Tilt the pan slightly and spoon bread crumb mixture into a bowl leaving excess oil in pan. Pour any excess oil into a separate small bowl and reserve.

Bring a large pot of water to a boil.

Meanwhile, add pancetta to the large frying pan. Set over medium heat. Cook until crisp, about 4 to 5 minutes. Using a slotted spoon, remove pancetta to a paper towel–lined plate. Add remaining garlic and anchovies to pan. Stir until softened slightly, about 30 seconds. Add Brussels sprouts. Pour 1 tbsp (15 mL) remaining oil from bread crumb mixture overtop. Stir occasionally until softened and caramelized, 5 to 9 minutes. Taste and season with salt, if needed.

Meanwhile, boil pasta until tender and floating up to the top of the water, 1 to 3 minutes. Carefully scoop 1 cup (250 mL) cooking water and set aside. Drain pasta. Turn pasta into pan with Brussels sprouts mixture. Stir in reserved pasta water until nicely coated. Taste and season with salt, if you like. Add pancetta. Divide between bowls. Squeeze lemon juice overtop. Sprinkle bread crumb mixture overtop. Garnish with basil and lemon zest.  Makes 4 servings 

Rich And Tender Homemade Pasta Dough

Spend the afternoon leisurely rolling out your own homemade pasta. It’s a process well worth the time and effort. This basic recipe can be used for traditional shapes like spaghetti, linguine and pappardelle nests or used as a base for making stuffed shapes like our Zesty Cheese Tortellini (recipe follows). You’ll need a pasta roller for this endeavour.
Ingredients:
2 cups (500 mL) all-purpose flour, plus extra for dusting
1 1/2 tsp (7 mL) kosher salt
3 eggs
1 yolk
Semolina or all-purpose flour, for dusting

Directions:
Whirl flour with salt in a food processor. Add eggs and yolk. Whirl just until mixed and crumbly. Turn onto a lightly floured surface. Bring dough together, kneading into a fairly smooth ball and forming into a flattened round disc. Wrap tightly in plastic wrap. Let rest 30 minutes at room temperature.

Cut disc into four equal pieces. Work with one piece at a time, rewrapping the rest tightly with plastic wrap. Using your hands, shape that piece into a small, flattened disc. Dust pasta dough and pasta roller with flour. Using the widest setting on pasta roller, roll out dough 2 or 3 times. Continue to feed the sheet through the roller, reducing the thickness of each round until you have a very long piece about 1/16-inch (1-mm) thick (ideally 6 or 7 on the pasta roller or thinner). Cover with plastic wrap then a dampened cloth (not too wet). Repeat with remaining pieces of dough.

Cut into long spaghetti or linguine noodles by hand-cutting to your desired thickness. Or roll through a noodle attachment to your preferred width, dusting with flour periodically. Hang dry noodles on a pasta rack. (If you don’t have one, try using your oven door handle.) Let dry 10 to 15 minutes before cooking.

To cook, bring a large pot of water to a boil. Salt until it tastes like the sea, approximately 1 to 2 tbsp (15 to 30 mL) kosher salt. Gently add pasta, swirling with a wooden spoon to separate the noodles. Boil until pasta is al dente; this usually happens once pasta floats to the surface, about 1 to 3 minutes. Drain well before tossing with sauce.
Makes 1 lb (455 g) pasta for 4 servings

Baked Mushroom Parmigiana 5*****

Baked Mushroom Parmigiana 5*****

Create a truly comforting casserole by breading and baking ample-sized caps then layering with loads of cheese and tomato sauce. This style of tomato sauce can be applied to other recipes like classic lasagna. Want a side of pasta? Simply double the sauce.

Ingredients:

Quick Tomato Sauce:

2 cans (each 875 g) 28 oz. whole San Marzano tomatoes

½ cup (125 mL) extra virgin olive oil
10 garlic cloves, thinly sliced
½ tsp (2 mL) chili flakes
2 tsp (10 mL) granulated sugar
1 basil sprig including stem
Breaded Mushrooms
3 tbsp (45 mL) extra virgin olive oil
1½ cups (375 mL) panko bread crumbs
¾ cup to 1 cup (175 to 250 mL) all-purpose flour
4 eggs, beaten
12 medium-large or large portobello mushroom caps (stems removed) I used "stuffing" mushrooms from Costco 1 cup (250 mL) finely grated 
   Parmigiana- Reggiano
3 cups (750 mL) coarsely grated mozzarella, about 340-g ball
½ cup (125 mL) fresh basil leaves
Directions:

Open canned tomatoes so you can quickly add and avoid burning the garlic while fiddling with an opener. Pour ½ cup (125 mL) oil into a large wide pot. Set over medium heat. When shimmering or hot, add garlic and chili flakes. Stir frequently until lightly golden, 1 to 2 minutes. Carefully add tomatoes. Using a wooden spoon or potato masher, gently break up the tomatoes. Add sugar. Stir often over medium until sauce comes to a simmer. Reduce heat so sauce gently simmers but isn’t splattering (likely low or medium-low). Add basil. Cook, stirring occasionally until thickened and flavourful, 35 to 40 minutes. Remove basil from sauce.

Preheat oven to 400°F (200°C).

Bread mushrooms. Pour 3 tbsp (45 mL) olive oil into a frying pan and set over medium-high heat. Add bread crumbs. Stir until toasted, 3 to 4 minutes. Cool completely. Place flour, eggs and toasted bread crumbs in separate pie plates or wide shallow dishes. Dust mushrooms with flour then dip in egg. Coat with bread crumbs. Set on a large rimmed baking sheet.

Bake in preheated oven until crispy-coated, about 12 minutes.

Spoon about 1 cup (250 mL) tomato sauce into a 9 x 13-inch (3-L) baking dish, spreading to evenly coat base of dish. Add 6 breaded and baked mushroom caps. Dollop with half of remaining sauce. Sprinkle with half of cheese. Repeat with a second layer, ending with cheese.

Reduce oven temperature to 375°F (190°C).

Bake in centre of preheated oven until mushrooms are very tender, 45 to 50 minutes. Scatter basil overtop. Serve a stack of 2 caps for each serving alongside pasta or a hearty green side such as steamed broccolini or roasted asparagus.    Makes 6 servings

Veggie Burgers

Veggie Burger

Veggie burger essentials

Al dente beans: Choose beans that have a firm texture and cook them from scratch until they’re just al dente to solve the problem of a mushy texture. Try Negro, Bayo, or Ayocote Morado.

Sauteed veggies: Sauté the veggies beforehand to remove moisture and add depth of flavor.

Smoky flavor: Chipotle chiles or smoked paprika kicks the flavor up a notch.

Coarsely ground nuts: Make for a hearty bite.

Panko bread crumbs: Perfectly binds the ingredients together.

Crumbled salty cheese: Adds moisture and seasoning right into each patty.

Serves: 6   Time: 30 minutes (plus bean cooking and chilling)
Cookware: medium skillet, food processor, grill or large cast-iron skillet

Ingredients:
Patties
⅓ lb dried beans (makes ~2-⅓ cups cooked), flavored to your liking (see our cooking guide)
1-½ tbsp vegetable oil, plus more for cooking the patties
½ cup finely chopped onion (any color) or scallions
Up to 1 cup veggies (grated or very finely chopped): fresh peppers, roasted red peppers, mushrooms, beets, carrots, sweet potato, zucchini, etc.
3 cloves garlic, minced
1 chipotle chile in adobo sauce, finely chopped, or 1-½ tsp smoked paprika
¾ cup toasted nuts, pulsed in a food processor into small pieces: cashews, walnuts, almonds, etc.
½ cup finely crumbled feta or cotija cheese (optional)
2 tbsp mayonnaise (or substitute with vegan mayonnaise)
1 egg (or substitute with 1 tbsp ground flax mixed with 2-½ tbsp water)
¾ cup panko breadcrumbs
¾ teaspoon coarse salt
½ tsp freshly ground black pepper

Burger fixings
6 hearty hamburger buns
Sliced cheese: muenster, Swiss, sharp cheddar, pepper jack
Condiments: mayonnaise, ketchup, mustard, hot sauce, BBQ sauce, etc.
Toppings: crisp lettuce, juicy sliced tomato, thinly sliced onions, pickled onions, smashed avocado, dill pickles, pickled jalapeños, fried egg, etc.

Directions:
Prepare the beans: Cook beans according to our guide in the cooking vessel of your choice. Reduce the cooking time by 5 minutes (pressure cooker), 20 minutes (stove top) or 1 hour (slow cooker) so that the beans are nearly tender, but not quite cooked through. Once cooked, strain very well and allow to cool.

Sauté the veggies: Meanwhile, heat 2 tbsp of the oil in a medium skillet over medium heat. Add vegetables (minus garlic) and sauté about 5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 2 minutes. Add chipotle or smoked paprika and stir until fragrant, about 30 seconds. Transfer mixture to a large bowl and allow to cool.

Pulse the ingredients: Place nuts in a food processor and pulse until chopped into small pieces (stop before nuts become a smooth meal). Add to the bowl with vegetables. Transfer strained beans to the food processor and add cheese. Pulse just until beans are roughly chopped. Transfer mixture to the bowl with the other ingredients.

Mix everything together and chill: Add mayonnaise, egg, bread crumbs, salt, and pepper to the ingredients in the bowl. Mix thoroughly with a wooden spoon or your hands. Divide mixture into 6 equal portions and form each portion into a patty about ¾ inch thick and roughly as wide as the buns you are using. Cover in plastic wrap and refrigerate for at least 2 hours (and for up to 3 days) to let everything firm up before cooking.

Cook the patties: For the grill: Heat the grill and brush the patties with oil. Grill over a low to moderate flame for 4-6 minutes per side, until well browned and cooked through, topping with cheese at the end if desired. If they start to burn before they’re fully cooked, move them to the sides of the grill to finish cooking over indirect heat. For the stovetop: Heat 2 tsp oil in a cast-iron skillet over medium-low heat. Cook 2-4 patties at a time (depending on how many will fit comfortably) until well browned and cooked through, about 6 minutes per side, adding more oil as necessary in between batches.

Dress up and serve: Toast the buns if desired. Spread top and/or bottom buns with condiments, place patties on bottom bun, and top as desired. Enjoy immediately.

 

Coconut Cauliflower Bites With Creamy Honey Mustard Yogurt Sauce, Vegan

Coconut Cauliflower Bites With

Creamy Honey Mustard Yogurt Sauce

Ingredients:

For the Coconut Cauliflower bites: 

1 medium (or half) cauliflower head, leafy parts 

   trimmed, and cut into bite size florets.

1 14 oz. can unsweetened coconut milk

1 cup unsweetened coconut flakes

1 cup Panko breadcrumbs

1/2 cup all-purpose flour

1 tsp salt

1/2 tsp freshly ground black pepper

2 eggs lightly beaten with 1 Tbsp water

Creamy Honey Mustard Dipping Sauce:

1/2 cup plain Greek yogurt

2 Tbsp yellow or Dijon mustard

2 Tbsp honey

1 Tbsp juice from a fresh lemon

salt and pepper to taste

Directions:
For the Coconut Cauliflower bites:
Add your cauliflower florets into a medium glass bowl or ziplock bag and pour in the coconut milk (reserving any cream that has formed in the can for another use). Toss and set aside to marinate for two hours, tossing every 30 minutes or so to get any pieces not submerged mixed in.

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

In either a high speed blender or food processor, pulse the coconut flakes until ground into small crumbs. Transfer to a shallow bowl and add in the panko breadcrumbs. Toss to combine and set aside.

In another shallow bowl, toss together the flour, salt, and a dash of pepper. Set aside.

In a third shallow bowl, add the beaten egg.

Remove the cauliflower florets from the coconut milk and dip into the flour mixture to thoroughly coat. Next, dip into the egg mixture to thoroughly coat and then dip into the breadcrumb mixture to coat. Place coated cauliflower pieces onto your prepared baking sheet, making sure to leave a little space between each floret, and repeat the dipping steps with the remaining florets.

Bake for 30 minutes or until starting to brown all over, tossing halfway through. Serve warm with the Creamy Honey Mustard dipping sauce.

Creamy Honey Mustard Dipping Sauce:

Whisk together the yogurt, mustard, honey, and lemon juice. Taste and season with salt and pepper.

Asiago-Crusted Chicken and Creamy Tomato Angel Hair Pasta

Asiago-Crusted Chicken And 

Creamy Tomato Angel Hair Pasta

Ingredients:
4 oz. Cremini Mushrooms
1 oz. Light Cream Cheese
2 Tbsp. Italian Panko Blend
2 Garlic Cloves
5 oz. Angel Hair Pasta
1 oz. Shredded Asiago Cheese
6 fl. oz. Marinara Sauce
2 Green Onions

Options

13 oz. Boneless Skinless Chicken Breasts

12 oz. Filets Mignon

13 1⁄2 oz. Organic Boneless Skinless Chicken Breasts

12 oz. Antibiotic-Free Boneless Skinless Chicken Breasts

12 oz. Sirloin Steaks

You will need:

Olive Oil, Salt, Pepper

Colander, 2 Medium Non-Stick Pans, Medium Pot

Directions:

Prepare Ingredients and Toast Panko

Cut mushrooms into 1⁄4” slices.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Mince garlic.

Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and half the garlic (reserve remaining for sauce) to hot pan. Cook until fragrant, 30-60 seconds.

Add panko and stir often until golden brown, 2-3 minutes.

Remove from burner and remove garlic-panko mixture to a plate. Season with a pinch of salt. Wipe pan clean and reserve.

Customize It Instructions

If using steaks follow same instructions as chicken in Step 3, cooking until steaks reach minimum internal temperature, 5-7 minutes per side. Rest at least 3 minutes.

If using filets mignon follow same instructions as chicken in Step 3, cooking until filets reach minimum internal temperature, 4-6 minutes per side. Rest at least 3 minutes.

Cook the Pasta:

Once water is boiling, add pasta and cook until al dente, 3-5 minutes.

Reserve 1⁄2 cup pasta cooking water. Drain pasta in a colander. Set aside.

Cook the Chicken:
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan. Cook undisturbed on one side until browned, 4-6 minutes.

Flip, and top with Asiago cheese. Cover and cook until cheese is melted and chicken reaches an internal temperature of 165 degrees, 5-7 minutes.

Remove from burner.

While chicken cooks, make sauce.

Return pan used to cook panko to medium heat and add 2 tsp. olive oil. Add mushrooms, remaining garlic, white portions of green onions, and 1⁄4 tsp. salt to hot pan. Stir occasionally until browned, 4-6 minutes.

Add half the pasta cooking water, marinara sauce, and cream cheese. Stir until cream cheese is melted and combined. If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.

Stir the pasta in sauce and stir for 1 1/2 to 2 minutes until heated through.

Finish the Dish:

Plate dish as pictured garnishing each chicken breast with 1 Tbsp. panko, and topping pasta with green portions of green onions.  Bon appétit!

Spinach Salad With Stuffed Mushrooms

Spinach Salad With Stuffed Mushrooms

Ingredients:

Mushrooms:

12 large Cremini mushrooms

8 large scallops cut in chunks

4 teaspoons Saki

1 medium egg, beaten

3/4 teaspoon grated lime rind

2 teaspoons light soy sauce

salt and freshly ground white pepper

4 teaspoons cornstarch

1/2 teaspoon sugar

3 tablespoons panko bread crumbs

2 tablespoons vegetable oil

Salad:

6 cups baby spinach

1/2 cup chopped red onion

Dressing:

1 tablespoon seasoned rice vinegar

1 tablespoon soy sauce

2 tablespoons vegetable oil

Directions:

Score the tops of the mushrooms with a knife in the crosshatch pattern.  Place scallops. sake, egg, grated lime rinds sauce, salt and pepper, cornstarch and sugar in the food processor.  Process until mixture is smooth. 

Fill mushroom caps with about 2 tablespoons paste rounding it very slightly in center.  Press mushrooms paste side down, firmly into mixture, making sure the whole top is coated.  Reserve.

Preheat oven to 400*F degrees.

Heat an oven-proof skillet on a medium heat and add oil.  Fry mushrooms coated side down for 30 seconds, just until coating is golden.  Turn over and place skillet in oven.  Bake for 5 minutes or until mushrooms are tender.

Combine spinach and red onions.  Whisk together rice vinegar, soy sauce, and oil.  Toss the salad.

Slice the mushrooms into three or four slices each.  Place in a circle on plate.  Top with a twist of spinach salad.  Serves 4