MATE CREME BRULEÉ
*Required* - A blow torch, 5 3/4 cup ramekins
Cream - 530g
Sugar - 120g (plus more for the bruleé)
Egg yolks - 5
Mate powder - 12g
1. Preheat the oven to 170°F.
2. Put the cream in a pot with half the sugar and the mate, bring to a boil while stirring occasionally.
3. Take the cream off the heat once it...
SPRING PEA SOUP with MINT
The key to the vibrant green colour and fresh flavor of this pea soup is to only cook the peas for a few minutes, and to not cover the pot as you do. The accents of the mild leeks and the spring herbs of thyme, mint and tarragon that are first to peek out of our gardens, make for an updated version of this classic.
Serves 10 to 12
Prep Time: Under 15...
4 cans chickpeas or dried chickpeas
2 cloves garlic
1Tea spoon lemon juice
2 Tea spoon tahini
2 Tea spoon olive oil
Salt and pepper to taste
Drain chickpeas, reserving some liquid. (If using dried, soak overnight, drain and reserve some
Mash garlic with the flat of a knife, and mince. (You can also use a microplane or grater.)
In a food processor combine all ingredients except...
Red Curry Cod from The Social Bar + Table Port Hope.
Serves 44 6oz cod loin8 bok choyCilantro for garnish
Black Rice1 ½ cups of black rice3 cups of water6 cilantro stems½ shallot
Red Curry Sauce2 tbsp canola oil½ medium onion diced2 cloves garlic minced1 tbsp ginger minced1/3 cup red curry pasteJuice of 1 lime2 kaffir lime leaves minced¼ cup of cilantro leaves minced1 plum tomato roughly...
Pinot Noir Braised Beef Short rib
with Glazed Vegetables and Pain Rustique by Scott Royce, Karin Devaux and John Schneeberger
Why this recipe works:
This dish is perfect for cozy evenings by the fire. It’s all about when fall is turning to winter.
Glazed vegetables can easily be adjusted with whatever is on hand. Though this dish is prep heavy, much can be done the night before. It’s...