Recipe courtesy of Saving Thyme Catering & Patisserie and by Chef Alexandra Kinsman. Visit them at savingthyme.ca, or call 905-929-9955
Ingredients
5 brioche slices (1 inch thick)
6 eggs
3/4 cup brown sugar
3 cups whipping cream
1 tsp vanilla extract
1 tbsp cinnamon
Pinch of salt
2 tbsp Hennessy cognac (optional)
Instructions
Preheat the oven to 350 degrees. Butter a 9” x 5” inch glass/porcelain loaf dish. Slice the Brioche into 5 slices, first trimming away the outer heels (crust). Note: Saving Thyme’s Brioche loaves are the perfect size for this recipe.
Crack the eggs into a mixing bowl and whisk continuously while adding the rest of the ingredients in order: sugar, cream, vanilla, cinnamon, and salt. For a little something extra, add 2 tbsp of Hennessy cognac to the custard.
Place the bread slices in the prepared loaf dish, trimming them to fit as needed. Pour the custard evenly over the bread until it is filled to the top and let it rest for 20 minutes.
Cover the dish with aluminum foil, place on a sheet tray and then into the oven and bake the pudding for 60 minutes. The bread pudding should be removed from the oven when only a little liquid is visible after slipping a knife into the centre and pushing the bread aside. If lots of liquid remains, cover the dish again and bake for another 10 minutes. However, be careful not to over-bake the dish as the custard will continue to cook after you remove it from the oven.
Allow the bread pudding to rest for 10 minutes before serving. We garnish our bread pudding with seasonal fruit, butterscotch, and whipped cream but feel free to personalize this dessert by experimenting with your favourite flavours!
Caramelized Rutabaga Agnolotti with Braised Duck Ragu and Aged Balsamic Vinegar
Recipe courtesy of 7 Pizzeria Enoteca. Visit them at the7.ca, or call (905) 842-4777
Ingredients
For the Pasta Dough
12 egg yolks
600 g flour
4 tablespoons water
1 tablespoon olive oil
1 pinch of salt
For the Pasta Filling
1 peeled rutabaga (or swede)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground fennel seed
1/4 teaspoon ground coriander seed
1 teaspoon salt
For the Duck Ragu
4 duck legs
1 onion, finely chopped
1 carrot. diced
2 pieces of celery, diced
4 star of anise pods
4 sprigs of thyme
4 cloves of garlic, crushed
2 litres chicken stock
1 pinch chili flakes
Instructions
For the Pasta Dough
Using an electric mixer with dough hook, incorporate all the ingredients together and knead them until a firm dough has formed. Allow to rest for 1 hour.
For the Pasta Filling
Roast the rutabaga at 375 degrees for 3 hours or until tender. Allow to cool.
Cut away the dark shell and discard, then dice the rutabaga into small pieces and blend with the spices and salt until smooth. Transfer the filling into a piping bag.
For the Duck Ragu
Braise the duck legs and the vegetables until golden brown. Add all ingredients to a casserole pot and cook in the oven at 350 degrees for 3 hours.
Cool the duck and pick it from the bones. Save all the liquid and discard the duck skin and cooked vegetables.
To Serve
Reduce the remaining braising liquid to approx 1/2 litre, and then add the picked duck meat. In a pot of boiling salted water, cook the agnolotti for 2 to 4 minutes. Once cooked, transfer the pasta to the pan of duck ragu.
Toss with butter and chives. Season to taste. Finally, drizzle gently with aged balsamic vinegar. Serves 8 to 10. Enjoy!
Recipe by 7 Enoteca, 216 Lakeshore Rd E, Oakville, Ontario, the7.ca
Recipe courtesy of Yolanda's Spuntino Casa. Visit them at yolandasspuntinocasa.com , or call 289-837-3056
Ingredients
4 oz piece of Albacore CANADIAN tuna
Fresh Vegetables: (tomatoes, celery, fennel, radishes, red onion)
Herbs: Dill, Mint, and Parsley
1.5 oz Yolanda’s extra virgin olive oil
1 oz lemon juice
Instructions
You will need to buy a fresh 4 oz piece of Albacore CANADIAN tuna from your local fish store. Cut it into bite size pieces (about 2”x2”), and season with salt
and pepper.
Choose a colourful selection of fresh vegetables (including tomatoes, celery, fennel, radishes, red onion), wash and dry them, and cut them into bite size rustic pieces.
Pick your favourite herbs from the garden (we suggest dill, mint, and parsley), and chop them finely.
Place everything into a bowl, season with salt and pepper, add 1.5 oz Yolanda’s extra virgin olive oil and 1 oz lemon juice. Toss all the ingredients together.
Arrange on a plate to highlight all the beautiful colours and fresh ingredients and enjoy!
Grilled Salmon with Roasted Corn & Tomato Salsa by Ivy Bar + Kitchen
Ingredients
Roast Corn:
2 cobs of peaches & cream corn
2 tbs vegetable oil
1 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp cracked black pepper
Salmon:
4 fillets (or steaks) Atlantic salmon
Vegetable oil
Kosher salt
Cracked black pepper
Salsa Ingredients:
2 cobs peaches & cream corn
2 roma tomatoes, seeded julienned and rough chopped
1 red onion, small
1 lime, juice and zest of
1 scallion
1 jalapeno pepper
1 clove garlic
1/2 bunch cilantro
1/4 cup extra virgin olive oil
1/8 cup sherry vinegar
kosher salt, as needed
cracked black pepper
Instructions
Roast Corn:
Rub the corn with oil and season all sides with cumin, salt and pepper.
On medium high grill (or BBQ) roast corn until it begins to char lightly on the outside.
Remove corn from heat and set aside to cool.
With a knife, cut the kernels from the cob and place into a mixing bowl.
Salmon:
Lightly brush salmon on both sides with vegetable oil and season liberally with kosher salt and cracked black pepper.
Grill salmon fillet to desired doneness and serve immediately.
Salsa:
Peel and seed 2 Roma tomatoes, julienne and then rough chop the tomato, adding this to the corn.
Peel one small to medium red onion (you will only require 1/4) and fine dice and add 1/4 to the tomato and corn mixture.
With a microplane zest 1 lime, add this to the mix and squeeze the juice of the lime into the bowl.
Chop 1 scallion and add this to the mixture.
Seed and dice 1/4 to 1 whole jalapeno and add this to the mixture.
Chop 1 clove of fresh garlic as well as 1/2 bunch of cilantro and add this to the mixture.
Drizzle in 1/4 cup of extra virgin olive oil and a splash of sherry vinegar, season with kosher salt and cracked black pepper, toss and taste for seasoning.
