The DeLish Bite

The holiday season is officially upon us. My first indication was earlier this week when I walked into my local Starbucks and the baristas (adorned in their red holiday shirts) were joyfully passing out festive cups, filled to the brim with holiday themed lattes like Spicy Gingerbread and Eggnog Latte, and Peppermint Mocha. My second indication came early this morning when I walked outside to meet a good 10 cm of snow - Our very first winter wonderland of the season!

Now, I know most people are likely cursing this very snowfall. However, as I have mentioned earlier, I love the winter season. Actually, I should probably say that I love the holiday season, as after New Years day, I too turn into the Grinch until Spring springs, again.

To mark the beginning of this holiday season, I have decided to kick off my DeLish Holiday Season Special a touch earlier than anticipated. Over the next few weeks, I intend to bring you a host of “how to green your holiday season” tips and ideas. These will not only include a variety of easy and delish-ous recipes that will make you the hostess-with-the-mostess, but also simple and inspirational entertaining and wine pairing tips that will make your holiday parties sparkle.

So be sure to stay tuned and check back often! My next entry will kick off my DeLish Holiday Cookie Exchange, in which I will post at least one of my favorite cookies recipes each week!

Oh okay, I can’t resist, here is the first recipe to get you going!

White Chocolate Blondes

Ingredients

8 oz (250 g) best quality white chocolate, chopped
½ cup (125 mL) unsalted butter
2 eggs
1 tbsp vanilla
1 ¼ cup all purpose flour
¾ tsp salt
1/3 cup white sugar
1 cup chocolate, chopped

Directions

1. Preheat oven to 350 F and lightly butter a 9-inch square-baking pan.

2. In a double boiler over simmering water, melt white chocolate and butter. Stir often until smooth and then set aside to cool.

3. Place eggs in a large bowl and using an electric mixer, beat on medium speed until foamy. Add sugar and vanilla and continue to beat for 2 to 3 minutes until well combined. On low speed, gradually beat in chocolate mixture.

4. In a small bowl, combine flour and salt and stir with a fork to combine. With a wooden spoon or spatula, fold flour mixture into chocolate mixture. Add dark chocolate chunks and stir until combined. Pour into your prepared pan and bake for 25 to 30 minutes until a skewer comes out clean. Cool on rack in pan, then cut into large squares.

The other day a colleague of mine asked me what was the one staple ingredient that I could not live (or simply cook) without – My immediate response was sea salt. Well, to be precise, Maldon Sea Salt.

This fabulous pure crystal salt, made in Essex in Southwestern England, has a flaky and crystallized texture, accompanied by a mild, briny and almost sweet flavor, very reminiscent of the sea. It is without a doubt my favorite ingredient and I would say an essential part of my everyday cooking routine.

Maldon sea salt is produced by a family run business, which has been in operation since 1882. It is entirely natural and contains no added chemicals or preservatives. The Maldon crystal salt company also produces some other exciting products including organic whole black peppercorns, Tidman’s rock salt and, most recently, smoked sea salt, which is made using traditional smoking methods to gently cold smoke the salt crystals, ensuring a truly exciting taste.

As designer salts are becoming more of a mainstay in our culinary world, chefs and home cooks alike, are utilizing a variety of different sea salts to create inspiring and delicious recipes. Below is an example of an age-old technique in which salt is used as a preservative to cure (or cook) fish.

Salt Cured Salmon

Ingredients

1 ½ cups rock salt
3 tbsp (45 mL) granulated sugar
2 tbsp (30 mL) vodka
1 tbsp (15 mL) white peppercorns
2 lb side of salmon, bones removed
1 bunch of fresh dill, chopped
Zest of 2 lemons

Directions

Place salt, sugar, vodka and white peppercorns in the bowl of a food processor and pulse until just combined. In a small bowl, combine chopped dill and lemon zest.

Place salmon fillet on a large baking tray and sprinkle allover with dill and lemon zest mixture. Cover whole fillet with the salt mixture. Cover with plastic wrap and then place another tray on top of the salmon to weigh it down. Place in refrigerator for 24 hours.

When ready to serve, thinly slice salmon and serve alongside a selection of fresh bakery breads, capers, red onion and crème fraiche!

Some other sea salts that I have been known to use…

Black Salt
Black salt is an unrefined mineral salt, which is actually a pearly pinkish gray rather than black, and has a strong, sulfuric flavor. It is often used in authentic Indian cooking and is available in very fine or coarse grain.

Celtic Salt
Celtic salt refers to naturally moist salts harvested from the pristine Atlantic seawater off the coast of Brittany, France. These salts, which are rich in trace mineral content, are hand harvested using the Celtic method of wooden rakes allowing no metal to touch the salt. Celtic salts are available in coarse, stone ground fine and extra fine grain.

Fleur de Sel
Fleur de Sel is the premier condiment salt. This artisan sea salt is comprised of “young” crystals that form naturally on the surface of salt evaporation ponds. They are hand harvested under specific weather conditions by traditional “Paludiers” (salt farmers). True Fleur de Sel comes from the Guérande region of France. Like fine wine regions, different areas within Guérande produce salts with their own unique flavors and aroma profiles.

Grey Salt
Grey Salt is a “moist” unrefined sea salt usually found on the coastal areas of France. Its light grey, almost light purple color comes from the clay found in the salt flats. The salt is collected by hand using traditional Celtic methods. Grey Salt has gained great fame in the mainstream culinary world in the last few years and is considered by many to be the best quality salt available. It is available in coarse, stone ground fine and extra fine grain.

Pink Rock Salt
This salt is mined from ancient salt deposits in the Himalayas. Its russet pinkish color us due to the iron content in the deposits. It is slightly less salty than some other salts and is perfect, grinded in a salt mill, for adding a last minute flavor boost to food.

For more information, please visit the Maldon website.

Potatoes. They are without a doubt one of the most versatile vegetables available, especially during the cold winter months when we turn to rustic and hearty recipes to keep us warm and toasty!

Although we often turn to basic roast potatoes or mashed potatoes, there are so many different ways to prepare this delicious vegetable. Below is one of my all time favorite ways to prepare Yukon gold potatoes. These are amazing, straight from the oven, served alongside a juicy and rare steak!

About Yukon Gold’s:

Yukon Gold potatoes have a slightly shorter availability span than other potatoes. They are available from August through February.

Select potatoes that feel firm to the touch, with no bruised or bald spots, cuts, sprouts or green areas.

Store in a paper bag in a cool dark place. Try to use within a week.

Do not wash prior to storing as you will remove the protective coating. Lightly scrub just prior to using to remove and grit.

Yukon Gold Frites with Lemon Mayonnaise

Ingredients

6 large Yukon Gold potatoes
Olive oil or vegetable oil
Red chili flakes
Sea salt
Cracked black pepper

Lemon Mayonnaise

1 cup (250 mL) good quality mayonnaise
Zest of 1 lemon
Juice of ½ lemon
¼ cup fresh chopped herbs (optional)
Sea salt
Cracked black pepper

Directions

1. Preheat oven to 425 F. Slice Yukon Gold’s in half lengthwise and then slice each half into 4 to 5 wedges.

2. In a large bowl, combine wedges, a good glug of olive oil or vegetable oil (they olive oil is more heart healthy but the vegetable oil will give you crispier frites!), a generous pinch of red chili flakes and generous pinches of good quality sea salt (like Maldon) and fresh cracked black pepper. Toss well to coat potatoes.

3. Spread in an even layer (this is important!) on a parchment lined baking sheet (use 2 if you need to). Bake in 425 F oven for 40 to 45 minutes until golden and crisp.

4. For lemon mayo, combine all ingredients in a small bowl and stir to combine. Adjust seasonings and lemon to taste.

Food Styling by Lindsay Evans (www.delish.ca) and photography by Tracy Cox (www.tracycoxphoto.com)

We have been very spoiled the last few days with beautiful early-fall-like weather. However, waking up this morning it was clear that winter really is drawing near.

It seems that most people dread the first true signs of winter like frosty car windows in the morning, the final leaves falling from the trees and the first snowfall. And I guess I understand to some extent…I mean winter does mean shoveling boat-loads of snow (if last year is any indication of what we are in store for this year in Toronto), dreary gray skies, and cold and soggy feet from sludging through the slush and snow.

But I can’t seem to help it. I am one of those people who actually looks forward to winter. I love bundling up warm to go outside wearing cozy and soft sweaters, going for long walks against a wintry landscape, sipping hot cocoa after spending time in the snow and (my personal favorite) snuggly up next to a roaring fire with a glass of full bodied red wine.

Another favorite winter weather pastime is creating rustic and hearty homemade soups and stews…this one will be sure to warm you up no matter what kind of wintry weather is happening outside.

Rustic Winter Chorizo and Chickpea Soup

Ingredients

2 tbsp (30 mL) olive oil
5 1/2 oz chorizo sausage, finely chopped
2 shallots, finely chopped
2 cloves of garlic, finely chopped
2 stalks of celery, finely chopped
6 to 8 cups fresh baby spinach
1 28 oz can San Marzano tomatoes
1 14oz can of chickpeas, drained
4 cups (1 L) chicken stock
Sea salt and freshly ground pepper
6 slices prosciutto, finely chopped
Large handful of freshly grated parmesan reggiano

Directions

1. In a large stock pot, heat olive oil over medium high heat. Add the chorizo and cook for 3 to 4 minutes, then add your shallots, garlic and celery. Turn the heat down and cook slowly for 12 to 15 minutes with a lid on, stirring occasionally.

2. Remove lid and add your spinach, tomatoes, chickpeas, and chicken stock. Bring to a boil, then lower the heat and simmer for around 40 minutes.

3. Remove from the heat and stir in the chopped prosciutto. Allow to cook for 3 to 4 more minutes and season to taste with salt and pepper. Divide into bowls and sprinkle with generous amounts of freshly grated Parmesan.

4. Serve with crusty bread!

Food Styling by Lindsay Evans, www.delish.ca and photography by Tracy Cox, www.tracycoxphoto.com

Looking for your kitchen to be safer for your family - and the planet?

Look no further. An exciting new company has launched a 6-piece cookware set called the Green Pan. This ultra modern cooking pan is the first of its kind and represents the latest technology in eco-friendly, high quality and non-stick cookware.

And the launch of this product could not have come at a better time as their is new cause for concern over the chemicals PTFE and PFOA, which are used to make Teflon, and other stain resisting products, found in traditional cooking pans. These chemicals have recently come under the radar as they have been linked to cancer and birth defects in animals, and they have been found to be present in the bloodstream of a large majority of the population, including pregnant women.

The Green Pan has responded to this concern by launching the first cookware to use Thermolon, a non-stick ceramic based coating which does not contain any PTFE or PFOA.

The goal of Green Pan is to bring ‘constainability’ [convenience + sustainability] to the cookware you and your family use in your home. It is convenient as it can be easily incorporated into your lifestyle and it is sustainable as they are preserving the natural resources of the planet in a responsible way.

Hard-core cooking skeptics beware, this resilient pan has been built to withstand heats in excess of 850 F (450 C) without releasing any harmful or toxic chemicals, AND it is dishwasher safe, highly durable and scratch resistant.

Green Pan’s exciting product lines include:

Vienna: Unique design and top quality in every detail

Stockholm: Created for cooks who are serious about frying and cooking

London: Stylish and will fit into any contemporary kitchen

Kyoto: Classic high-end frying pan range – a must for the gourmet cook

Kyoto BIS: Quality and great non-stick pans

New York: Young and dynamic range with stainless steal handles and an ergonomic grip

Nairobi: Basic yet beautiful with high quality, stay cool bakelite handle

Boston: Tradition and functionality combined with newest non-stick technology

For more information on the Green Pan, visit their website at www.green-pan.com

With our newfound appreciation of handcrafted meats and artisanal cheeses, the hot trend of ‘charcuterie’ is capturing the spotlight in many café’s and restaurants across Canada.

Charcuterie (simply put) is the art of salting, smoking, brining, or otherwise curing meats. This age-old culinary specialty has been experiencing a resurgence in popularity due mostly to the current trend of sourcing handcrafted and local ingredients like meats and cheeses.

Examples of Charcuterie inspired dishes might include housemade pâtés and en croûte terrines, spicy sausages like chorizo, cured meats including prosciutto, salami and ham and little tubs of creamy rillettes. These are often accompanied by artisanal cheeses including salty feta, blue cheese or sharp cheddar and roasted or pickled vegetables including roasted baby artichokes, marinated olives or tomato confit.

Typical wine pairings might include Fino Sherry, a Spanish bone-dry sherry which pairs well with salty foods, Gruner Veltliner, Austria’s version of a very dry Riesling which compliments cured meats like prosciutto or a sweet ice wine which pairs beautifully with rich dishes like pâtés and terrines.

Many Toronto restaurants have gotten on this bandwagon and the following are definitely worth a visit:

Cowbell: 1564 Queen St. West, 416-849-1095

Gilead Café: 4 Gilead Place, 647-288-0680

Atelier Thuet: 171 East Liberty St, 416-603-2777

Pic Nic: 747 Queen St. East, 647-435-5298

Perigee: 55 Mill Street (Distillery District), 416-364-1397

Reds Bistro & Wine Bar: 77 Adelaide St. West, 416-862-7337

Interested in learning more about Charcuterie or throwing your own charcuterie inspired dinner party? Pick up Michael Ruhlman and Brian Polcyn’s latest cookbook, Charcuterie: The Craft of Salting, Smoking and Curing. This book offers a selection of classic and modern recipes inspired by charcuterie and also provides readers with a wonderful break down of this age-old culinary specialty.

Yesterday, as I was out and about shopping and visiting friends in my old hood, Little Italy, I happened to come across Pantry, a brand new fine food take-out and gourmet grocery store on College Street West.

Now, I have to admit that initially, as I browsed around this wonderful little shop, I had several stabs of jealousy as, anyone who knows me can attest that I have always dreamt of creating sometime exactly like Pantry (in fact, my sister and I were extremely close this time last year, to doing just that).

However, once I got over these initial pains of regret, and had a chance to really look around, I could see what a wonderful job co-owners (and spouses) Liz Dnieper-Bolton and Greg Bolton have done with Pantry.

Pantry represents a new take on take-out, one that uses quality, organic (sometimes) and local (whenever possible) ingredients to create affordable take away meals that are not only healthy, but delicious (think corn and herb stuffed farm raised chicken, sweet potato and caramelized onion puree and a delectable array of house made treats like brownies and cookies).

An added bonus for those of us who are on the green bandwagon? They use guilt-free eco-friendly containers to cart your bundles of food home.

Interested in learning more? Visit their website at pantry.to.

It is hard to believe that it is coming up to the end of October, and I have yet to write about apples – one of my favorite fall ingredients.

I am sure that I have indicated earlier that my mum was a fantastic baker. Like 2 curious cats, my sis and I, were always following her around the kitchen, getting up to our elbows in whatever treat she happened to be whipping up that day. Her recipes were always simple and delicious and made lovingly, using the best ingredients of the season.

One of the earliest recipes I can remember learning was my mum’s gorgeous apple crisp. It was, and continues to be, one of our family’s favorite desserts, perfectly paired straight from the oven with a scoop (or 2 or 3…) of vanilla ice cream.

Mum’s Apple Crisp

Ingredients

Filling

10 to 12 large Granny Smith, Spy, Mutsu or Macintosh apples
Sugar
Ground cinnamon
Ground nutmeg
Ground cloves
2 tbsp unsalted butter

Topping

6 tbsp unsalted butter
6 tbsp quick cooking oats
6 tbsp brown sugar
½ cup all purpose flour
1 tsp ground cinnamon

Directions

1. Preheat oven to 350 F. Then butter a large casserole dish and set aside.

2. Peel and core apples, then slice into ½ inch thick wedges. Put a layer of apples in the bottom of the dish and sprinkle layer with sugar, cinnamon, nutmeg and cloves. Continue to add each layer, sprinkling with sugar and spices between each, until bowl is full. Dot the top of the apples with the butter.

3. In a medium bowl, combine oats, brown sugar, flour and cinnamon. Using your fingers, rub in butter until mixture resembles coarse breadcrumbs. Sprinkle topping over top of apples to cover.

4. Bake in oven for 45 minutes or until topping is golden and apples are tender and bubbling. Serve alongside vanilla ice cream!

Food Styling by Lindsay Evans (www.delish.ca) Photography by Jodi Pudge (www.jodipudge.com)

It is hard to ignore it. The mornings are getting colder and the evenings frostier. Winter, it seems, is definitely drawing near. If you are looking for the perfect way to share a toasty evening with friends or family, my ultimate Chili Con Carne is the perfect choice.

One of the best things about this recipe is that it couldn’t be easier, and it makes a really large portion. Therefore, we usually invite a few friends round to enjoy it the night we make it, and then we freeze the leftovers for later in the week, when we are craving the warmth it brings again. And, once you have chucked everything in the pot, it really is a matter of leaving it to bubble away on the hob, while you enjoy a glass of your favorite red wine.

Now, I know that some people shy away from ground beef, thinking that it is high in fat and not healthy for us. However, with so many options to choose from now, it is easier than ever to make healthy choices. You can find extra lean ground beef from your local grocery store, or, if you have an organic butcher close by, you will be sure to find freshly ground beef from an exceptional source.

Not a fan of beef? This recipe is also excellent with ground chicken or turkey and it can easily be translated into a veggie version.

Don’t forget the grated aged cheddar, sour cream and diced avocado for a truly special treat!

Ultimate Chili Con Carne

Ingredients

2 large onions, chopped
4 cloves garlic, crushed
3 tbsp olive oil
2 tsp ground cumin
1 tbsp dried oregano
Sea salt and cracked black pepper
3 bay leaves
1 lb organic ground beef
2 tbsp hot paprika
4 tbsp hot chili powder
5 tbsp malt vinegar
3 tbsp sundried tomato puree
3 tbsp tomato puree (or just use 6 tbsp tomato puree if don’t have sundried tomato paste)
2 14 oz cans of diced plum tomatoes
1 19 oz cans red kidney beans
1 19 oz can black beans
300 ml good quality red wine
2 cups fresh cremini mushrooms, sliced
1 red pepper, diced
Dash Tabasco
2 cups long grain rice
Aged cheddar, grated

Directions

Heat 3 tbsp olive oil in a large heavy saucepan or casserole dish. Add garlic and onion and sauté until softened. Add cumin, oregano, sea salt, cracked black pepper, and bay leaves and cook for 2 minutes. Add ground beef and brown all over.

In a small bowl, mix malt vinegar, paprika and chili powder together. Add to beef and stir for 1 minute longer. Add tomato puree, diced tomatoes, red kidney beans and wine. Add mushrooms, red pepper and red chili and season again.

Bring to a boil, then reduce heat and allow to simmer for 1.5 to 2 hours, stirring often. Serve alongside boiled long grain rice, grated aged cheddar, and Tabasco and crème fraiche.

There are few foods that have the ability to elicit a true passion like chocolate.

Now, I am not a huge dessert fan, but I have to say that I do have a weakness for really good chocolate. I have recently discovered an exciting company called Green & Black’s, which obviously shares my passion.

They create superb chocolate and I have started to use it religiously in my baking. They are dedicated to creating a wide range of intensely flavorful organic chocolate including bars, bags, baking products, hot chocolate and ice cream.

Usually, I don’t need a ton of it to satisfy my sweet craving, but sometimes, when I find something that I really love, I have a tendency to devour it.

That is just what happened when I made this cake….

Double Chocolate Fudge Cake

Ingredients

100 g package of peeled cooked chestnuts (vacuum packed)
10 ounces bittersweet chocolate (green and blacks)
½ cup (125 mL) unsalted butter, at room temp
6 eggs
1/4 cup granulated sugar
1 tsp (5 mL) vanilla extract
½ tsp (2 mL) salt

Chocolate Ganache

6 ounces semi-sweet chocolate, coarsely chopped
1/2 cup (125 mL) whip cream

Directions

Preheat the oven to 350F. Line a 8 - inch springform pan, greased and lined with parchment paper.

Using a food processor, blast chestnuts to fine crumbs. Place a heat proof bowl over simmering water and add chocolate and butter. Stir frequently until smooth and set aside to cool slightly.

Meanwhile, separate egg yolks and whites into 2 bowls. Add sugar to bowl with yolks and using an electric mixer, beat until pale and fluffy, about 4 to 5 min. Add the melted chocolate and beat well. Then add the pureed chestnuts and beat until combined.

Using an electric mixer beat the egg whites until soft peaks form and then fold into the chocolate mixture. Add the vanilla and salt and mix until combined. Pour into prepared pan and place in preheated oven for 25 to 30 min. Cake should be set but still moist and dense. Place on a wire rack and allow to cool for 10 min. Then unclip tin and remove cake to cool completely.

Ganache Glaze

Bring the whipping cream to a boil and add the chopped chocolate all at once. Remove from the heat and stir briskly, using a wire whisk, until all the chocolate melts and you have a thick glaze or sauce-like topping.

Pour the glaze over the cake, using a metal spatula to even the glaze out and spread it along the sides.