Chocolate Pecan Pie Bars
Only chocolate can make pecan pie even tastier and more luscious. A close-your-eyes-in-pleasure delight.
Makes 24 bars
Ingredients
½ cup [125 ml] unsalted butter (1 stick), room temperature, plus 2 tbsp [30 ml] melted
¼ cup [60 ml] packed light-brown sugar
1¼ cup [310 ml] all-purpose flour
½ tsp [2.5 ml] salt
3 large eggs
¾ cup [185 ml] light corn syrup
½ cup [125 ml] granulated sugar
1 package semisweet chocolate chips (11.5 oz [326 g] – approx. 2 cups [500 ml])
2 cups [500 ml] coarsely chopped pecans
Method
Preheat oven to 350ºF (175ºC). Line the bottom and sides of a 9-by-13-inch [23-by-33-cm] baking pan with aluminum foil. In the bowl of an electric mixer, beat 1 stick room temperature butter, brown sugar, flour, and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom (layer will be thin, make sure to spread and press it up to the four corners).
Bake until lightly browned, 25 to 30 minutes. Let cool, 10 minutes.
Meanwhile, in same bowl, mix eggs, corn syrup, granulated sugar, and melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set and golden, 25 to 30 minutes. Cool completely in pan before lifting out (using foil to lift). Cut into 24 bars.
If the bars are not all devoured straight away, store in an airtight container in the fridge. Always bring back to room temperature before eating – it’s be exponentially better.
Recipe Credit: Everyday Food Magazine
Modernized Caesar Salad
A timeless classic updated with a zesty dressing, creamy avocado, roasted cherry tomatoes and spicy garam masala chicken.
Serves 2 as a main dish or 4 as an appetizer
Ingredients
Caesar dressing
1 small garlic clove, finely chopped
2 anchovy fillets (packed in oil)
¼ tsp [1.25 ml] flaky sea salt (like Maldon)
1 egg yolk
1 tsp [5 ml] Dijon mustard
1 tsp [5 ml] Worcestershire sauce
2 tbsp [30 ml] lemon juice, freshly squeezed
½ cup [125 ml] extra-virgin olive oil
2 tbsp [30 ml] water
Salad components
2 hearts of romaine (about 8 oz [225 g])
10 cherry tomatoes (+ 1tsp [5 ml] olive oil, fine sea salt and pepper)
1 oz [30 g] bacon or pancetta
3 slices of stale whole wheat (or white) bread (+1 tbsp [15 ml] olive oil and pepper)
8 oz [225 g] chicken breast (+1 tbsp [15 ml] olive oil, fine sea salt and pepper)
¼ tsp [1.25 ml] garam masala powder
1 avocado
Shaved Parmigiano-Reggiano cheese (about ¾ oz [25 g])
Method
Make the dressing: In a mini food processor (or a blender), blend the garlic clove, the anchovy fillets and the sea salt together to make a paste. Add the egg yolk, mustard, Worcestershire sauce and lemon juice and pulse to mix everything together. Add the olive oil 2 tbsp [30 ml] at a time, blending on high speed between each addition to make sure the dressing emulsifies. Finish by adding the water and season to taste with pepper and just a little pinch of salt (keeping in mind the salad also contains seasoned chicken, bacon and parmigiano-reggiano). Transfer dressing to a screw-top jar and keep in the fridge until ready to use.
Prepare all the salad components: Preheat oven to 450°F [230ºC].
Trim the hearts of romaine, then cut the leaves into 1-inch thick [2.5-cm] slices. Wash the lettuce thoroughly, then spin dry. Set aside in a large bowl.
Line a baking sheet with aluminum foil. In a medium bowl, mix the cherry tomatoes with 1 tsp [5 ml] olive oil, a pinch of sea salt and freshly ground black pepper. Toss to make sure the tomatoes are well coated, then put the tomatoes on one side of the baking sheet, making sure they don’t touch one another. Don’t put in the oven yet.
Cut the bread into bite-size cubes (remove the crust if you wish) and the bacon (or pancetta) into tiny bites. In the same bowl you used to mix the tomatoes, mix the bread cubes, bacon, 1 tbsp [15 ml] olive oil, and some freshly ground black pepper. Toss everything together then spread the bread/bacon mixture on the other side of the prepared baking sheet, making sure bread cubes are all set in one layer.
Roast tomatoes and bread cubes until the tomato skins burst open, the bread cubes are golden all over, and the bacon bites are browned and crisp, about 8 minutes. During the roasting process, stir the bread cubes every 2 minutes but leave the tomatoes alone. If the tomatoes are ready before the bread cubes, take them off the baking sheet and continue roasting the bread cubes until they are crunchy but not hard. Reserve both components until ready to serve.
Cook the chicken: Cut the chicken breast into long thin slices. In a medium bowl (still the same bowl!), mix the chicken with 1 tbsp [15 ml] olive oil, garam masala powder, freshly ground black pepper and a pinch of fine sea salt. Heat a medium pan over mdium-high heat, then add the chicken. Let the chicken sit and gain some color before moving it around. Once the chicken pieces have a nice golden brown color you can flip them over (about 3 minutes). Remove from the pan as soon as the other side looks similar (about 3 minutes again). Cut into bite-size pieces while hot, then put back into the warm pan (off the heat!) until ready to serve.
Assemble the salad (right before serving – this salad doesn’t like to wait!): Cut the avocado into cubes (you must do this last so it doesn’t brown prematurely). Mix the romaine leaves with some of the dressing (to taste), then add the chicken bites, the bacon croutons and avocado. Carefully toss everything together, then separate in 2 or 4 bowls. Distribute the roasted cherry tomatoes and parmigiano-reggiano shavings. Serve with more dressing on the side. Enjoy!
Recipe Credit: Adapted from Nicole Stich, Delicious Days
Miso Soup with Shrimp and Tofu
A healthy and surprinsingly rich tasting soup that’s made from scratch in 20 minutes flat.
Serves 4
Ingredients
5 cups [1.25 L] water
¼ cup [60 ml] white or red miso
Pinch salt
1 cup [250 ml] frozen shelled edamame
4 oz [115 g] baby spinach (about 4 cups)
¾ lb [340 g] shelled and deveined medium shrimp, cut into ½-in [1¼-cm] pieces
7 oz [200 g] firm tofu, cut into ½-in [1¼-cm] cubes
1 green onion (scallion), thinly sliced
To serve
Steamed short-grain rice and toasted sesame seeds
Method
In a small bowl, whisk 1 cup [250 ml] of the water into the miso. In a medium saucepan, bring the remaining 4 cups [1L] of water to a boil with a pinch of salt. Add the edamame, cover and cook until tender, about 5 minutes. Add the spinach in bunches and stir to wilt. Add the shrimp and tofu. Stir the miso mixture and add it to the soup. Simmer just until the shrimp are cooked through, about 1 minute. Season the soup with salt and stir in the sliced scallion. Ladle the soup into deep bowls and serve with steamed rice and toasted sesame seeds.
Recipe Credit: Grace Parisi, Food & Wine
Onion and Cumin Quiche with Whole Wheat Olive Oil Crust
A quiche with a deep, earthy taste that is garanteed to wow guests.
Serves 8 (1 10-inch tart)
Ingredients
Crust
2 cups [500 ml] whole wheat flour, or a 50/50 mix of all-purpose and whole wheat
1 tsp [5 ml] fine sea salt
1 tsp [5 ml] dried herbes de Provence
1 tsp [5 ml] flaxseeds (optional)
¼ cup [60 ml] olive oil
½ cup [120 ml] cold water
Filling
1 tbsp [15 ml] extra virgin olive oil, plus more for greasing the pan
2 lb [900 g] sweet onions (such as Vidalia), thinly sliced
½ tsp [2.5 ml] fine sea salt
3 large eggs
¾ cup [180 ml] light cream
¼ tsp [1.25 ml]freshly ground pepper
2 tsp [10 ml] whole cumin seeds
1½ cups [375 ml] freshly grated Comté, about 5 oz [140 g] (substitute Gruyère)
Method
Make the crust: Grease a 10-inch ceramic tart pan lightly.
Combine the flour, salt, herbs and flaxseed (if using) in a medium mixing bowl. Add the oil and mix it in with a fork. Add the water, mix with the fork until it is absorbed, then knead lightly (I do this with just one hand, in the bowl) until the dough comes together into a ball.
Turn the dough out on a lightly floured work surface. Sprinkle a little flour on the ball of dough and on the rolling pin, and roll the dough out into a circle large enough to fit your tart pan. Turn the dough by 45 degrees (a quarter of a circle) every time you roll the pin and back, adding a little more flour underneath and on the dough when it seems on the verge of becoming sticky. The trick is to do this in quick, assertive gestures to avoid overworking the dough.
Transfer the dough carefully into the prepared pan and line it neatly. Place the pan in the fridge for 30 minutes to rest.
Make the filling: Heat 1 tbsp [15 ml] olive oil in a large skillet over medium heat. Add the onions, sprinkle with ¼ tsp [1.25 ml] of the salt, and stir. Cover, turn the heat down to low, and cook for 30 minutes, stirring from time to time, until the onions are soft and translucent. Remove the lid, turn the heat to medium-high, and cook for another 5 minutes, stirring regularly, unitl most of the liquids have evaporated. (This can be prepared up to a day ahead.) Let onions cool to room temperature.
Take the tart crust out of the fridge. Preheat the oven to 350°F [175°C]. Prick the crust all over with a fork, place a sheet of parchment paper on the bottom of the tart and fill with pie weights. Blind-bake the crust for 10 minutes. Remove from the oven (leave the heat on), remove the pie weights and parchment paper, and reserve until filling is ready.
Assemble and bake the quiche: In a medium mixing bowl, whisk together the eggs and cream. Season with the remaining ¼ tsp [1.25 ml] salt, the pepper and the cumin seeds. Fold in the cheese and onions, and pour into the tart shell.
Bake for 35 minutes, until the top is golden and the center of the quiche is still slightly jiggly (be careful not to overcook it so it doesn’t become dry). Turn the oven off and leave the quiche in the closed oven for 10 minutes, until the filling is set. Serve warm, with a simple green salad.
You can make the quiche a few hours or a day ahead and reheat it for 15 minutes in a 350°F [175°C] oven to revive the crispness of the crust.
Recipe Credit: Adapted from two recipes by Clotilde Dusoulier, Chocolate & Zucchini
Chicken Stir-Fry with Asparagus and Cashews
A heart-healthy and low-calorie delight.
Serves 4
Ingredients
½ cup [125 ml] raw cashews
1½ lbs [680 g] skinless, boneless chicken breasts, cut into 1½-inch pieces
2 tbsp [30 ml] Asian fish sauce
2 tbsp [30 ml] vegetable oil
½ cup [125 ml] chicken stock or low-sodium broth
1lb [450 g] asparagus, sliced on the diagonal into 1-inch thick pieces
1 tbsp [15 ml] oyster sauce
1 tbsp [15 ml] fresh lime juice
Pinch cayenne pepper
½ cup [125 ml] chopped basil
¼ cup [60 ml] chopped chives
Freshly ground black pepper
Method
Preheat the oven to 350°. Spread the cashews in a pie plate and toast in the oven for about 8 minutes, until they are nicely browned and fragrant. Let cool.
In a medium bowl, toss the chicken with 1 tablespoon of the fish sauce. In a wok or large skillet, heat the oil until shimmering. Add the chicken in an even layer and cook over high heat, turning once, until browned and just cooked throughout, about 4 minutes. Using a slotted spoon, transfer the chicken to a clean bowl.
Pour the chicken stock into the wok and bring to a simmer, scraping up any browned bits. Add the asparagus slices, cover and cook over moderate heat until they are crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to the bowl along with the chicken.
Add the remaining 1 tablespoon of fish sauce to the wok along with the oyster sauce, lime juice and cayenne pepper. Simmer until the sauce is reduced to 1/3 cup, about 2 minutes. Return the chicken pieces and sliced asparagus to the wok and toss to heat through. Remove the wok from the heat and stir in the cashews, basil and chives. Season the stir-fry with black pepper and serve right away with steamed rice.
Note: One serving (without rice) contains 369 calories, 17 g fat, and 2.8 g saturated fat. Cashews contain oleic acid, the same monounsaturated fat that makes olive oil so heart-healthy.
Recipe Credit: Stéphane Vivier, Food & Wine Magazine
Chocolate Dessert Cakes
The ideal combination of a moist chocolate cake and a gooey lava cake. A chocoholic’s dream!
Serves 6
Ingredients
6 oz [185 g] butter, melted
1 cup [250 ml] granulated sugar
1/3 cup [85 ml] brown sugar
3 eggs
1¼ cups [315 ml] all-purpose flour
1 tsp [5 ml] baking powder
1 cup [250 ml] best-quality cocoa powder (such as Valrhona)
6 squares of dark chocolate (about ¼-oz [8 g] each)
Vanilla ice cream, to serve
Method
Preheat the oven to 325°F [160°C]. Place the butter, sugars and eggs in a bowl and mix until combined. Sift over the flour, baking powder and cocoa and mix until combined. Divide half the batter in 6 1-cup [8 fl oz] capacity ovenproof ramekins or coffee cups. Place 1 piece of dark chocolate in each cup, then cover with the remaining batter. Bake for 20 minutes or until fudgy. DO NOT overcook, you want the middle to still be gooey and smooth!
Serve warm in the cups, topped with vanilla ice cream.
Recipe Credit: The Instant Cook, Donna Hay
Peanut Soba with Stir-Fried Beef and Broccoli
A flavorful stir-fry showcasing juicy beef strips, nutritious broccoli and nutty, earthy soba noodles.
Serves 4
Ingredients
3/4 lb [340 g] flank steak, cut across the grain into thin strips
3 tbsp + 2 tsp [45 ml + 10 ml] soy sauce
1 medium navel orange
1 1½-inch [3.75-cm] piece ginger, peeled and sliced
1 large clove garlic, peeled
¼ cup [60 ml] creamy peanut butter
1 tbsp [15 ml] oyster sauce
8 oz [225 g] soba noodles
3 tbsp [45 ml] chopped fresh mint
3 tbsp [45 ml] canola or peanut oil
10 oz [285 g] 1-inch [2.5-cm] broccoli florets (about 4½ cups)
To serve
Crushed peanuts
Thinly sliced hot red pepper
Method
Bring a medium pot of well-salted water to a boil. Toss the beef with 2 tsp [10 ml] soy sauce and ½ tsp [2.5 ml] salt.
Finely grate the orange zest and then juice the orange. Put the ginger and garlic in a food processor and pulse until minced. Transfer all but 1 tsp [5 ml] of the mixture to a small ramekin. Add the peanut butter, zest, 2 tbsp [30 ml] of the juice, and 2 tbsp [30 ml] of the soy sauce to the food processor. Process until smooth, adding 1 to 2 tbsp [30 ml] water so the mixture loosens a bit.
In a small bowl, mix 2 tbsp [30 ml] of the remaining orange juice with the oyster sauce, the remaining 1 tbsp [15 ml] soy sauce, and 2 tbsp [30 ml] water.
Cook the soba noodles in the boiling water, stirring occasionally, until just tender, about 5 minutes. Drain well. Transfer the noodles to a large bowl and toss with the peanut butter mixture and half of the mint.
Meanwhile, in a large skillet, heat 1½ tbsp of the oil with the minced garlic and ginger over medium-high heat until sizzling. Add the beef and cook, stirring, until it just loses its raw color, 1½ to 2 minutes. Transfer to a large plate. Reduce the heat to medium, add the remaining 1½ tbsp oil to the skillet, and then the broccoli. Cook, stirring, until browned in places, 1 to 2 minutes. Add the oyster sauce mixture, cover, and cook until the broccoli is crisp-tender, about 2 minutes. Return the beef and its juices to the pan and cook, stirring, until heated through, about 1 minute.
To serve, portion the noodles among 4 plates and top with the beef and broccoli. Sprinkle with the remaining mint, crushed peanuts, sliced red pepper (if desired) and serve.
Recipe Credit: Tony Rosenfeld, Fine Cooking Magazine
Quick & Easy Mexican Chicken Soup
A zesty and lightly spicy delight that’s a snap to make.
Makes 4 hearty servings
Ingredients
1 12 oz [355 ml] jar of salsa verde
3 cups [750 ml] cooked chicken pieces from a left over rotisserie or home cooked chicken
1 15 oz [445 ml] can cannellini beans, rinsed and drained
3½ cups [875 ml] chicken broth
1 tsp [5 ml] ground cumin
To serve
Green onions
Sour cream
Grated cheese
Fresh coriander
Tortilla chips
Method
Empty the salsa jar into a large saucepan. Cook 2 minutes over medium-high heat then add the chicken, beans, broth and cumin. Bring to a boil, lower heat to a simmer and cook for 10 minutes, stirring occasionally. Add a bit of salt and some freshly ground black pepper to taste.
To serve, top each bowl with a sprinkling of onions, a dollop of sour cream, diced avocadoes and fresh coriander. Each with a spoon or with tortilla chips, it’s a pretty hearty soup, almost like a stew or a chili. You can add more broth if you prefer a soupier dish.
Recipe Credit: Adapted from Real Simple Magazine.
Endive, Pear and Duck Gratin
A very elegant gratin that equally impresses served for brunch or dinner.
Serves 4
Ingredients
1 lb [454 g] endives
2 tbsp [30 ml] butter
2 shallots, chopped
2 duck leg confits, bones and skin removed
2 cups [500 ml] dry white wine or chicken broth
2 pears, peeled and cut into quarters
3 cups [750 ml] homemade or store-bought bechamel sauce
3.5 oz [100 g] Gruyere or Swiss cheese, grated
¼ cup [65 ml] bread crumbs
Salt and pepper, to taste
Method
Preheat oven to 350°F [180°C]. Butter one large or 4 individual baking dishes.
Cut endives in half and remove tough base. Set aside.
In a large pan over medium heat, melt butter. Add shallots and duck meat, cook 1 minute. Add in white wine, endives and pears. Season with salt and pepper. Cover and cook 8-10 minutes.
Meanwhile, blend bechamel sauce and half of the cheese.
Transfer endive and duck preparation to baking dish(es). Pour over bechamel sauce, sprinkle with bread crumbs and remaining cheese. Bake the single large baking dish for 45 minutes or the 4 individual baking dishes for 20 minutes, or until bubbly and golden. Serve very hot with a green salad.
Variation: Replace duck confit with chicken, ham or roast pork leftovers.
Recipe Credit: EndivesDiva.com
Mini Greek Lamb Burgers
A different way to enjoy burgers, paired with a tasty and surprisingly easy-to-make tzatziki.
Serves 4
Ingredients
Tzatziki
½ English cucumber, peeled, seeded and grated (¾ cup [180 ml])
½ cup [125 ml] plain Greek-style yogurt
2 tsp [10 ml] fresh lemon juice
2 tsp [10 ml] chopped fresh mint
1 small garlic clove, minced
Sea salt and pepper
Lamb Burgers
1½ lb [680 g] ground lamb
½ small red onion, minced (¼ cup [60 ml])
¼ cup [60 ml] chopped fresh flat-leaf parsley
2 tsp [10 ml] chopped fresh oregano (or 1tsp [5 ml] dried)
Salt and pepper
4 pita breads (6-inch [15-cm])
2 medium beefsteak tomatoes (or other plum and ripe variety), sliced, for serving
Method
Make tzatziki: in a colander set over a larger bowl, put the grated cucumber and sprinkle with 1 tsp [5 ml] sea salt. Let rest for 10 minutes. Rinse and dry very thoroughly. in a medium bowl, combine cucumber, yogurt, lemon juice, mint and garlic; season with salt and pepper. Cover and refrigerate until ready to use.
Make burgers: In a medium bowl, use a fork to gently combine lamb, onion, parsley, and oregano; season with salt and pepper. Gently form mixture into 16 small patties, about ¾-inch [2-cm] thick. Grill patties on a grill pan or on the BBQ over high heat until medium-rare, 2 to 3 minutes per side.
To serve, warm pitas in the oven or on the grill; halve, and fill with burgers, tzatziki, and tomato.
Recipe Credit: Everyday Food Magazine
