I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.Read More
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
I had this dish at Otium in Los Angeles and could easily had a second one except we had ordered so much food.
2 cups chopped floury potatoes such as Yukon Gold
1 cup chopped onion
Half a small bulb fennel, chopped (about 1 cup)
1 tsp chopped fresh thyme
3 cups fish or chicken stock
1 cup milk
Salt and freshly ground pepper
2 tbsp clarified butter or olive oil
1 tsp sugar
4 small Belgian endive, cut in half lengthwise
1 tbsp orange juice
1 tbsp fish or chicken stock
Salt and freshly ground pepper
4 4-oz (125 g) fillets Mediterranean sea bass on the skin
2 tbsp olive oil
2 pieces of cooked bacon, finely chopped
Add potato, onion, fennel and thyme to soup pot. Add stock and milk and simmer for 10 to 15 minutes or until potatoes are tender. Drain the broth and reserve. Place vegetables in a food processor or use a stick blender. Add enough broth to blend into a thick puree. Slowly add more broth until the mixture coats the back of a spoon. Season well with salt and pepper. Reserve.
Heat clarified butter in skillet . Sprinkle in sugar and lay Belgian endive cut side down into pan. Cook for 4 to 5 minutes or until a deep brown. Turn over and cook another 3 to 4 minutes. Add orange juice and stock. Gently simmer for about 2 minutes to reduce to a glaze. Season with salt and pepper. Reserve until needed
Preheat oven to 425 F.
Heat oil in oven proof skillet over medium high heat and add fish skin side down. Fry until skin is brown, about 3 minutes, then transfer pan to oven. Bake for 5 minutes or until the fish is just cooked. Reheat chowder and Belgian endive.
If you have a frother, froth chowder. Spoon chowder into four wide soup plates. Top with fish and add two pieces endive per person. Scatter with bacon and dot with any juices left in the endive pan.
The secret behind this soup is the quality of the stock you use. As fish stock is something we don’t regularly make, I would recommend buying it from a fish shop or using a light chicken stock to replace it. Bourride is a silky, clear fish soup flavoured with aioli.Read More
Chef Esposito offered to teach me the correct way to cook pasta and I quickly agreed. The class probably lasted 15 minutes because that was how long it took to prepare and cook the pasta and sauce.Read More
If you aren't careful, turkey breast can be dry, in which case it won't matter how much gravy you pour on it. Baking the meat slowly, however, locks in the moisture, making it juicy, tender and succulent.Read More
Ottolenghi achieves taste in quicker ways by adding interesting spicing and using cooking methods that are not fiddley. These roast baby carrots are richly spiced with harissa while pomegranate seeds add a pleasant crunch and pop of colour to the dish.Read More
These tartlets are best if made with really flavourful tomatoes such as heirloom. Grown from ancient seeds, they have the taste and juiciness that tomatoes are supposed to have. If you can't find them, substitute any locally grown tomato.Read More
I like to use chicken thighs with the bone in for maximum flavour. However I do remove the skin to make sure that the spices are infused in the chicken meat. You can use boneless thighs as well but cook 10 minutes less time. For people who prefer breast meat, cut each breast into 4 pieces and again cook 10 minutes less time.
Concord grapes make a distinctive tart, but any good, juicy grape can be substituted. We tested this with blue-black coronation grapes. Squeezing seeds out can be tedious, but it makes a great filling. (Seedless grapes were deadly dull.)Read More
Lamb on the bone is a favourite in Middle Eastern cuisine, so taking that spicing and slathering it on shoulder chops is a winning recipe. I tested different cooking lengths. The one-hour timing – slightly pink with a more gentle flavour – was my favourite. (I found two hours was a little drier and three was tender and full-flavoured, falling off the bone.)Read More
The quintessential Canadian dessert, butter tarts are the perfect summertime indulgence, although bakers tend to charge a fortune for them and there’s always competition over whose is the best. This long weekend, blow them all out of the water with these easy, decadent bars that put a spin on the classic. For a more traditional homage, omit the caramel drizzle.Read More
Flattened chicken cooks quicker than a whole chicken without losing that great roasted flavour. It is readily available at butcher shops or you can butterfly your own by removing the back and breast bones yourself. I saw this technique for roasting chicken under a weight in California and the juicy crispy product is a superb taste. Serve with creamy mashed potatoes and green beans with walnuts. Smaller chickens bake best. You can use the hot smoked paprika if desired.Read More
Andrew Milne-Allen, owner-chef of Zucca Restaurant in Toronto, makes this delicious pancake as a little snack before dinner. Bake it either on the barbecue, in the skillet or in the oven. Cut into triangles for serving. Serve it with olives on the side.Read More