-2.3 C
Toronto, Canada
Monday, December 11, 2017

Recipes

Home Recipes

Aubergine/eggplant parmigiana

eggplant
Aubergine/eggplant parmigiana
eggplant
This Italian restaurant classic is a little time-consuming (the grilled eggplant takes a while) but your guests will tell you that it is well worth all the effort.
Write a review
Print
Prep Time
20 min
Total Time
1 hr 15 min
Prep Time
20 min
Total Time
1 hr 15 min
Ingredients
  1. 2 large aubergines/eggplant
  2. 1 kg/2 lb ripe tomatoes (or good bottled or canned crushed tomatoes)
  3. 2 cloves garlic, peeled but left whole
  4. 200g/7 oz mozzarella, ripped into small pieces
  5. 60 g/2 oz Parmesan cheese, freshly grated
  6. Sprig of basil, leaves only
Instructions
  1. Slice the aubergines lengthways into thin (2 mm) slices.
  2. Sprinkle them lightly with salt and leave between two tea towels (dishtowels) for an hour, weighed down with some plates. Any bitter residue should seep out into the cloths.
  3. Brush the aubergine slices with olive oil and grill for 10-15 minutes or until golden brown. Set aside. You will be making several such batches, which will take time to grill!
  4. Plunge the tomatoes into a pan of just-boiled water (switch off the heat) and leave for a couple of minutes. You should then be able to remove the skins easily.
  5. Chop the tomato into small pieces.
  6. Make a sauce by stir-frying the garlic in a little oil and cooking with the tomato for 10 minutes. You can either use a garlic press to press the garlic back into the sauce, or discard it.
  7. In an ovenproof dish, place alternating layers of aubergine slices and tomato sauce. In the last layer and on the top, add the cheeses.
  8. Bake in a moderate oven for 10-15 minutes or until the cheese on the top is golden brown. 5 minutes before the cooking time is finished, sprinkle the torn basil leaves on top.
Notes
  1. If you are pressed for time, you can skip step 2. Modern aubergine varieties have little bitterness. If you do skip this step, remember to add salt to the aubergines as you grill them.
http://nataliemariehart.com/

Simple Tomato Sauce

tomato sauce
Simple Tomato Sauce
tomato sauce
Yields 10
This is a good alternative to a classic tomato and basil sauce. It has more texture and a more subtle, less tart flavour.Great with potato gnocchi, pasta, or any recipe that calls for a tomato-based sauce.
Write a review
Print
Prep Time
10 min
Total Time
30 min
Prep Time
10 min
Total Time
30 min
Ingredients
  1. 2 medium onions
  2. 3 sticks of celery
  3. 2-3 carrots
  4. 4-6 large cloves of garlic (depending on taste)
  5. 1.5 kg (3 lbs) ripe tomatoes, or equivalent in bottled or canned crushed tomatoes.
  6. Extra virgin olive oil, salt, pepper
  7. 25 basil leaves
Instructions
  1. If using fresh tomatoes, roughly chop them. Keep aside.
  2. Coarsely chop the onions, carrot and celery (1-inch pieces). Put in a large pot with a good swirl of olive oil.
  3. Add the tomatoes and cook on a medium flame for 30 minutes (when the carrots are cooked, switch off).
  4. Pass through a food mill (not too fine). If you do not use a food mill, you'll have to skin the tomatoes before you cook them.
  5. Add salt and pepper to taste, and the torn basil leaves. Add a swirl of raw oil when serving.
http://nataliemariehart.com/

Potato Gnocchi and Potato and Spinach Gnocchi

SONY DSC
potato gnocchi with spinach
Potato Gnocchi and Potato and Spinach Gnocchi
potato gnocchi with spinach
Yields 6
The less flour you use, the lighter the gnocchi will be, but the more likely it will be to go mushy while you wait to cook it, handle it and when it is cooking in the water. For a kilo of potatoes, you can use anything from 200g to 300g (from 1 2/3 to 2 1/2 cups) flour.
Write a review
Print
Prep Time
30 min
Total Time
1 hr
Prep Time
30 min
Total Time
1 hr
Potato gnocchi
  1. 1kg (2 lb) potatoes (use old potatoes)
  2. 220g (1 3/4) plain (all purpose) flour
Potato and spinach gnocchi
  1. 1kg (2 lb) potatoes
  2. 300 g (2/3 lb) spinach
  3. 250g (2 cups) plain (all purpose) flour
  4. 1 tsp salt
Instructions
  1. If you are making the spinach version, boil the spinach and leave to cool, squeezing all the water out very, very well. Mince very finely.
  2. Boil, steam or bake the potatoes in their skins, until tender. Leave to cool just a little, then peel.
  3. Use a potato ricer to finely mash the potatoes. Add the spinach if using. Mix well.
  4. Using your hands (you can use rubber gloves - the potatoes are hot!), work in the flour into the potato mixture, thoroughly but with a light touch.
  5. When the flour has been worked in well, roll pieces of the dough into little “eel-like” cylinders, around one inch (1.5 cm) in diameter.
  6. Cut the cylinders into gnocchi, around 1.5 inches (2 cm) in length. Touch each of these lightly with a fork to make grooves for the sauce.
  7. Place on well-floured dishcloths so that the gnocchi does not stick.
  8. Cook in in plenty of boiling, salted water. The gnocchi are ready when they float to the surface of the water. You can add more as you scoop the cooked ones out, but careful not to put too many in at once.
  9. Serve with a simple sauce (sage and butter or tomato) so that you can really taste the gnocchi. Parmesan cheese is a must!
http://nataliemariehart.com/

Pie Crust made with Lard

pie crust
Pie Crust made with Lard
pie crust
Serves 8
Write a review
Print
Prep Time
15 min
Total Time
1 hr 15 min
Prep Time
15 min
Total Time
1 hr 15 min
Ingredients
  1. 2 cups all-purpose flour
  2. 1 teaspoon salt
  3. 2/3 cup lard
  4. 5 tablespoons ice water, or as needed
Instructions
  1. Whisk flour and salt together in a large bowl. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.
http://nataliemariehart.com/

Pie Crust

Pie Crust
Pie Crust
Pie Crust
Yields 9
Write a review
Print
Ingredients
  1. 2 cups all-purpose flour
  2. 1/2 teaspoon salt
  3. 3/4 cup (1 1/2 sticks) unsalted butter
  4. 3 tablespoons butter or chilled vegetable shortening
  5. 1/4 cup ice water
Instructions
  1. Hand Method: In a large bowl, sift the flour and salt. Cut the chilled butter into 1-tablespoon bits and add to the flour. With a pastry cutter, work flour and shortening together until mixture resembles coarse meal. Add the ice water little by little pressing the pastry together into a ball. Wrap and chill for at least 1 hour.
  2. It is very important to work the pastry as little as possible. Don't overhandle. A secret to light, flaky pastry is to keep the mixture cool, add as little water as possible, and mix only as much as necessary.
  3. Food Processor Method: Put flour and salt in bowl of machine. Cut butter into flour. Process a few seconds until mixture resembles coarse meal. Drop by drop add the water, processing very briefly. The whole process would take 20 to 30 seconds. Wrap and chill the pastry for at least 1 hour.
  4. If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling.
  5. Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat each piece of pastry into a flat round. Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.
  6. Using pie plate as a guide, measure rolled-out pastry -- it should be slightly larger than the pie plate and 1-8-inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge. Do not trim the pastry yet.
  7. Fill the pie with filling. Then roll out the second crust in the same manner as for the bottom. Fold circle in half and with a sharp, pointed knife cut little vents in a decorative pattern. Place folded pastry on one half the pie. Unfold, pressing top and bottom pastry together. Trim edges with scissors, leaving a 1/2-inch overhang. Fold bottom pastry overhang over top and press firmly to seal. Crimp rim, using fingers or the tines of a fork.
http://nataliemariehart.com/

Toffee

This recipe is from Chef Maurizo Santin

Biography

Maurizio Santin, son of Ezio Santin of the Antica Osteria del Ponte, two Michelin stars, located at Cassinetta Lugagnago MI, finishing high school is close to the kitchen of his father, where he discovers the great passion for pastry. The thunderbolt that conquered the art of pastry Santin came through “of Jacques Maximin chocolate millefeuille”, it enjoyed during a holiday in Nice, which still Santin remembers as “an incredible thing”. Pastry chef by chance or throat, Santin has become over the years a baker by profession. With the momentum from his father, Ezio Santin, one of the chefs that with Gualtiero Marchesi in the early seventies gave a twist to Italian cuisine, the young Maurizio Santin he moved to France.

18 cm diameter and height 3.5 cm

cake

short pastry with baking

125 g of pastry flour
75 g of soft butter
50g caster sugar
1.5 g yeast
1/2 whole egg (25 g)
a pinch of salt
1/2 vanilla bean

Sift flour with baking powder. Divide it into two parts. To one part add the butter, sugar, salt, egg and vanilla. Mix quickly and when the mixture begins to assemble combine the remaining flour and mix until mixture is well blended. Flatten the pastry and cover with a sheet of film. Let rest a few hours in the refrigerator. Roll out the dough on cookie sheet and bake at about 160-170 ° C until staining.

Biscuit cheese cake

275 g of cooked shortcrust
45 g of butter

Crumble the pastry in a mixer. Combine butter made ointment and spread it between two sheets of baking paper to a height of a few mm. Cut pastry dough with a 16-cm band and freeze.

Chocolate biscuit without flour

85 g of egg whites
80 g of dark chocolate 70%
37.5 g of liquid butter *
35 g of egg yolks
20g caster sugar

* I used the liquid butter Valrhona but can be used equally well ghee
Image result for ValrhonaMelt the chocolate at low power to the micro-waves. The Temperature  45-50 ° C add the melted butter and mix. Combine little by little the yolks mixed previously. To froth the egg whites in a planetary then add the sugar a tablespoon at a time. To mount until a glossy meringue. Combine the two mixtures with great care so as not remove the mass. Spread the biscuit at a height of 2.1 cm. I have served a 16 cm high 1 cm ring but I think that, as written by Santin Chef from Italy Milan, is just preferred the half-height. Bake at 160 ° C for about 5 minutes. Cool for good.

caramella2 2Bblog

caramel cream

150 g of fresh cream at 35% fat + a certain volume to compensate
75 g of whole milk
75g caster sugar
75 g whipped cream
4 g of granular gelatin (180-200 Bloom) + 20 g of water to moisturize
1/2 vanilla bean

Hydrate the gelatin with the water indicated. Then, dissolve the microwave. Prepare a caramel with the sugar and add the indicated 150 g of boiling cream. At this point, re-weigh the liquid caramel that will have a lower weight due to evaporation of the hot liquid. Return to the weight of 225 g with the addition of other hot liquid cream. Heat the milk; perfuming with the pulp of vanilla. Add gelatin and mix. Combine milk with caramel cream. Verify that the T is about 50 ° C then add the cream. Pour the cream in silicone moulds with 16 cm high and 1 cm. Freeze.

frothy ganache

385 g of liquid cream at 35% fat
450 g of milk chocolate to 40%
290 g of whipped cream
10 g of granular gelatin (180-200 Bloom) + 50 g of water to moisturize

Hydrate the gelatin with the water indicated; therefore, heat it up slightly to the microwave. Melt the chocolate up to the Temperature of 45 ° C. Boil 385 g of cream; add the gelatin. Pour the cream over the chocolate in 3 times to achieve a good emulsion. Pass the cream mixer. Combine the cream.

soft glaze with caramel and milk chocolate

150 g of water
300g caster sugar
300 g of glucose syrup
200 g of sweetened condensed milk
24 g of granular gelatin (180-200 Bloom) + 120 g of water of hydration
300 g of milk chocolate to 40%

Heat the water with the sugar syrup. Meanwhile, make a dry caramel with the sugar. Add the hot syrup and soften the caramel. Weigh the liquid caramel

caramella4 2Bblog

obtained and ensure that the weight is 750 g. As a share will be lost with the boil, prepare in advance a certain volume of syrup. I have been able to verify that it will be necessary to prepare 120 g of syrup in more ‘(40 g of glucose syrup water + 80 g) to balance the weight of 750 g. Then, pour the caramel on condensed milk. Add the hydrated gelatin. Meanwhile, melt the chocolate in the microwave. Pour the liquid obtained on chocolate and go to the blender. Sieve 2 times. Cover with plastic wrap and keep in contact in the fridge for at least 12 hours.

caramella3 2Bblog

Preparing a mould in 18 cm silicon. Alternatively, a 18 cm height and 3.5 ring coated with a strip acetate. Working backwards. Pour a bottom layer of ganache foamy 1 cm. Cover with freezer. Insert the hard caramel heavy cream. Veil with a little ‘frothy ganache and lay the chocolate biscuit disk. Still a veil of ganache foamy and finally the cookie cheese cake disc. Complete a level with the ganache foamy. Go in the freezer. At the time, place the cake on a wire rack. Heat the icing and take it to about 30-31 ° C. Pass it through a sieve. Pour the frosting around the edge before and then in the middle.  To drop the excess glaze. Allow to cool in the fridge and then decorate it at will. In this case, I used the plates Chocolate 2.5 x 2.5 cm pierced in the center with a pastry rings to heart. The same hearts I called them on the center of the cake in combination with hemispheres of isomalt sugar.
Of course, food gold card …

Classic Tiramisu

Separate eggs. Whisk egg yolks with half of the confectioner’s sugar until pale and fluffy. Add Amaretto and mascarpone. Whisk until smooth.

  • eggs
  • 30 confectioner’s sugar
  • tbsp Amaretto
  • 250 mascarpone
  • large bowl
  • hand mixer with beaters

Beat egg whites with a pinch of salt until stiff peaks form. Slowly whisk in the remaining confectioner’s sugar.

 

  • salt
  • 30 confectioner’s sugar
  • large bowl
  • hand mixer with beaters
  • Beat egg whites with a pinch of salt until stiff peaks form. Slowly whisk in the remaining confectioner’s sugar.

Now, carefully fold beaten egg whites into mascarpone cream.

  • rubber spatula

Now, carefully fold beaten egg whites into mascarpone cream.

Combine espresso and remaining Amaretto in a shallow dish. Dip ladyfingers in espresso mixture and then layer soaked ladyfingers in bottom of the serving dish.

  • 100 ml espresso
  • tbsp Amaretto
  • 250 ladyfingers
  • shallow dish
  • serving dish

Combine espresso and remaining Amaretto in a shallow dish. Dip ladyfingers in espresso mixture and then layer soaked ladyfingers in bottom of the serving dish.

Cover with a layer of mascarpone cream and top with a fine layer of grated chocolate.

  • tbsp chocolate
  • fine grater

Cover with a layer of mascarpone cream and top with a fine layer of grated chocolate.

Repeat layering process until all ingredients are used up. Finish up with a layer of mascarpone cream and dust with unsweetened cocoa powder. Refrigerate for at least 3 hours before serving.

  • tbsp cocoa powder
  • refrigerator
  • small sieve

Repeat layering process until all ingredients are used up. Finish up with a layer of mascarpone cream and dust with unsweetened cocoa powder. Refrigerate for at least 3 hours before serving.

tiramisu
Classic tiramisù
tiramisu
Write a review
Print
Prep Time
30 min
Total Time
3 hr
Prep Time
30 min
Total Time
3 hr
Ingredients
  1. 250 g mascarpone
  2. 250 g ladyfingers
  3. 2 eggs
  4. 60 g confectioner’s sugar
  5. 100 ml freshly brewed espresso (cold)
  6. 3 tbsp Amaretto
  7. 1 tbsp chocolate (grated)
  8. 1 tbsp cocoa powder (unsweetened)
  9. salt
http://nataliemariehart.com/

Chocolate lava cake

Chocolate lava
Chocolate lava cake
Chocolate lava
Serves 4
Write a review
Print
Prep Time
30 min
Total Time
1 hr 30 min
Prep Time
30 min
Total Time
1 hr 30 min
Ingredients
  1. For the chocolate lava cake
  2. 175g/6oz butter, plus extra for greasing
  3. 200g/7oz dark chocolate, chopped
  4. 3 large free-range eggs
  5. 125g/4½oz caster sugar
  6. 30g/1oz plain flour
  7. For the ice cream
  8. 40g/1½oz butter
  9. 75g/2¾oz breadcrumbs
  10. 4 bananas, chopped and frozen
  11. 3 tbsp smooth peanut butter
Instructions
  1. Preheat the oven 180C/160C Fan/Gas 4. Grease a 20-25cm/8-10in baking dish with a little butter.
  2. For the cake, melt the butter in a saucepan. Remove from the heat and gently stir through half the chocolate until melted.
  3. In a mixing bowl, whisk the eggs and sugar until they become pale and thick. Pour in the chocolate mixture, then sift in the flour. Add the remaining chocolate and using a spatula, fold the mixture together until it is evenly combined. Pour into the prepared dish.
  4. Bake for 20 minutes. When cooked, the pudding should be slightly firm around the sides but the centre should still be wobbly.
  5. Meanwhile, for the ice cream. Melt the butter in a frying pan, add the breadcrumbs and cook until golden-brown. Set aside to cool.
  6. Put the bananas and peanut butter in a food processor and mix until smooth and creamy. Put in a bowl with the breadcrumbs and fold through.
  7. Serve the lava pudding immediately with the ice cream.
http://nataliemariehart.com/

Chocolate Fondant with Mascarpone Cream

Cioccolatini al fondente con crema di mascarpone

To realize the chocolates fudge with mascarpone cream started to chop the dark chocolate with the knife (1), heat the chocolate in a double boiler (2) until it is completely melted (3).

Cioccolatini al fondente con crema di mascarpone

At this point brush the inner part including the edges of the small cups (4). Place them on a tray and let harden for 1 hour in the refrigerator. After this time resume the cups, make sure the chocolate is very hard and then pull them out by gently cups (5). Meanwhile, Take Charge of the cream: also chopped milk chocolate (6),

Cioccolatini al fondente con crema di mascarpone

place it in a water bath (7) until it is completely dissolved. Separately in a bowl place the mascarpone, flavour with seeds from the vanilla bean extracts (8) and the Rum (9) mixed with a spatula to mix.

Cioccolatini al fondente con crema di mascarpone

Pour the milk chocolate melted in the bowl with the mascarpone cheese (10), mix again until you have a smooth paste (11). Transfer the cream into a sac-a-few with starry nozzle and place

in the refrigerator to firm up for about 1 hour. After this resume time both the chocolate baskets that the cream, squeeze a tuft of cream on each chocolate (12). Once filled all the chocolates, quarters half with chopped hazelnuts and half with the chopped pistachios.

cioccolatini
Chocolate Fondant with Mascarpone Cream
cioccolatini
Write a review
Print
Ingredients
  1. dark chocolate (to form the casings) 100 g
  2. Milk Chocolate 120 g
  3. Mascarpone 250 g
  4. 2 tablespoons rum
  5. Vanilla pod 1
  6. 20 g chopped pistachios
  7. Chopped hazelnuts 20g
http://nataliemariehart.com/

Ragu Meat and Vegetable Sauce

meatragu
Ragu Meat and Vegetable Sauce
meatragu
Yields 6
Write a review
Print
Prep Time
20 min
Total Time
1 hr 30 min
Prep Time
20 min
Total Time
1 hr 30 min
Ingredients
  1. There are dozens of versions of ragù which are favourites in different regions of Italy. During our cooking classes in Tuscany, we teach this Tuscan version (using not much tomato). You can use this basic recipe, then experiment with quantities of wine, tomato and spices (replace the nutmeg with cinnamon for a completely different sauce!) and create your own ragù repertoire.
Instructions
  1. 250 g (1/2 lb) good quality ground (minced) beef
  2. 1 Italian sausage (or a handful of minced pork if you can't get an Italian sausage)
  3. 3 medium carrots, peeled
  4. 3 large sticks of celery, strings removed if stringy
  5. 2 large onions, peeled
  6. Handful of parsley, stalks only
  7. Good bunch of sage, leaves only (around 20 large leaves)
  8. 2 cloves of garlic
  9. 1 whole nutmeg
  10. Olive oil
  11. 650 g (1 1/2 lb) good quality crushed tomatoes
  12. A cup or two of white OR red wine OR vin santo – for different effects!
  13. Vegetable stock as needed (a cup or two)
  14. A good handful of Parmesan cheese
  15. Pasta quantities are very subjective, but for a relatively heavy sauce such as this one, calculate 60-80 g/2-3 oz as a starter, or 140- 160 g/5-6 oz as a main course.
Notes
  1. Chop the carrots, celery, parsley and onions finely, using either a mezzaluna or a food processor (careful that you don't form a mush!) Separately, chop the herbs and garlic finely.
  2. Heat a little oil in a saucepan and fry the above on a gentle heat until the vegetables are soft.
  3. Add the ground beef and fry until the meat is very brown (10 minutes or so). Add salt and pepper. (If you wish, for a different, drier texture, you can fry the beef separately with a little garlic until it is well browned and then add to the vegetables).
  4. Add the garlic, herbs and half the grated nutmeg. Fry a little longer, being careful that the garlic does not burn.
  5. Add the wine, mix well and cook further, allowing it to evaporate.
  6. Add the crushed tomatoes, mix well and allow to cook on a low heat for at least an hour, adding wine or stock if the sauce looks as though it is drying out. The longer you cook it, the better it will be!
  7. Cook the pasta in plenty of boiling water, salted just before you add the pasta. Cook it al dente (a good minute or two less than the packet instructions, until it is cooked but still firm to the bite). Keep some cooking water aside.
  8. In a warmed bowl, combine the pasta with the pasta sauce. Add some cooking water if the result seems too dry. Either add freshly grated Parmesan cheese now or at the table.
http://nataliemariehart.com/

Great Places

Olive Your Favourites

  Olive Favourites Located in Stafford, Ontario they specialize in unique and exceptional quality extra virgin olive oils and balsamic vinegar. The extra virgin olive oils...

The Best Cakes Ever in Toronto Shirini Sara

The best cakes that I have ever eaten have come from Shirini Sara, who was known as one of the five top patissiers of...

Phipps Bakery and Cafe

They love food. Good, honest, homemade, comfort food all made by hand and all from scratch. They serve hearty soups, panini sandwiches, and homemade...

Montreal Style Bagels

Canadian bagels are the best tasting bagel you will ever eat. Born and bread in Quebec, the Montreal-style bagel from Habs Town has become a Canadian...

RECIPES