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Sour Cream Pastry

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Recipe by Sarah Sweeney
Photography by Shanghoon

Special Food Feature - Turkey and Chorizo Pot Pie

INGREDIENTS
1-¼ cups all purpose flour
1 tsp 
sugar
1 tsp 
salt
1 tbsp parsley, chopped
1 tsp thyme, chopped
1 tsp rosemary, chopped
½ cup 
cold butter
½ cup sour cream
1 tbsp water

DIRECTIONS
In a large bowl whisk together flour, sugar, salt and herbs. Grate the butter into the flour and toss to coat with flour. Using your hands rubs the mixture together to incorporate the butter into the flour.

In a small bowl, mix together the sour cream and water. Drizzle over the flour mixture. Blend with a fork until a rough dough is formed.

Flatten the dough into a disc. Wrap in plastic wrap and allow to chili for 30 minutes before rolling out.

Yields one 9″ pie

Make Sarah’s Chicken & Chorizo Pot Pie from Issue 21

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Coca-Cola Ancho Chili Pulled Brisket Soft Tacos

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Recipe Courtesy Annette Joseph

Entertain Me - Cinco de Mayo2

Photo courtesy Annette Joseph

BRISKET AND BRAISING SAUCE
1 (5- to 6-pound) beef brisket, trimmed of fat (I like to leave a little fat)
1 tbsp sea salt, divided
1 tsp pepper, plus 1 tsp for rubbing on the brisket
1/4 cup olive oil
1 (28-ounce) can crushed tomatoes, with their juices
1 cup ketchup
2 (12-ounce) cans Coca-Cola
1 medium red onion, sliced
1/2 cup (packed) brown sugar
1/4 cup ancho chili powder
1/4 cup chili powder
10 cloves garlic, minced
3/4 cup red wine vinegar to serve
16 flour or corn tortillas
1 cup chopped onion (about 1 medium onion)
1 cup thinly sliced radishes
1 cup chopped fresh cilantro
2 cups crumbled queso fresco cheese
1/2 cup sliced fresh jalapeños
4 limes, cut into wedges

DIRECTIONS
Preheat the oven to 350° F.

Rub the brisket all over with 1 teaspoon of the salt and the pepper. Heat the olive oil in a large skillet over high heat and sear all sides of the brisket until browned, about 5 minutes per side.

In a large mixing bowl, stir together all the remaining sauce ingredients and season with the remaining 2 teaspoons salt and pepper to taste. Pour the braising sauce into a large roasting pan, then carefully add the seared brisket to the pan. Cover the pan with aluminum foil and tightly seal it around the edges. Bake the brisket in the preheated oven for 20 minutes, then reduce the heat to 300° F and continue to bake for 6 to 7 hours, until fork tender.

Remove the roasting pan from the oven, remove the foil, and allow the brisket to rest in the pan at room temperature for 1 hour. Using 2 large forks, shred (or “pull”) the brisket apart. Reserve 2 cups of the sauce from the pan and transfer it to a large mixing or serving bowl. Toss the pulled brisket in the sauce before serving, or serve the sauce on the side.

When you are ready to serve, wrap the soft tortillas in aluminum foil and warm them for 10 minutes in an oven preheated to 200° F. Serve the brisket alongside the warm tortillas and bowls of the assorted toppings

Serves 6 to 8

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Lobster in Champagne Vanilla Sauce

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Dinner Date - Lobster

INGREDIENTS:
2 Lobster Tails
2 oz butter (salted)
1 tbsp lemon juice
1 tbsp chives

FOR SAUCE:
1/2 cup Champagne
1 tsp vanilla
2 thyme sprigs (fresh)
1 tbsp shallots, diced
1 tbsp butter

DIRECTIONS:
Preheat oven to 350°F.

Split along top of each lobster tail (see photo below) and cut 1/4 inch into the meat.

Mix salted butter, lemon juice and chives. Divide mixture evenly and spread into the openings of the lobster shells. Place the lobster tails into a dish and bake for 25 minutes.

The Champagne Vanilla Sauce can be made while lobster is baking. Combine Champagne, vanilla, thyme, shallots and butter in a pan. Simmer on medium heat for 10 minutes.

Divide sauce into two small bowls for dipping and serve on plate next to lobster.

Serve lobster with a side of melted butter and a fresh salad.

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Salmon Stuffed Baked Potato and Apple Cider Peas

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Recipe by Chef Kerry Sear

BLD_KerrySear - Dinner

INGREDIENTS:
4 4oz fillets of salmon (skin off )
4 Russet potatoes
4 tbsp butter
1/2 cup apple cider
2 cups peas
salt and pepper

DIRECTIONS:
Preheat oven to 350°F.

Wrap Russet potatoes in foil and place in oven for approximately 40 minutes or until done.

Season salmon fillets with salt and pepper. In a medium sauté pan, sear salmon on both sides.

With a knife, partially cut the cooked Russet potato down the middle, lengthwise. Scoop out a little of the potato inside. Place the salmon fillet inside the potato and cover the salmon with the potato that was scooped out. Pat with 1 tablespoon of butter on each potato. Reform the potato into shape. Place potato in oven for approximately 15 minutes or until salmon is cooked to desired temperature.

Heat the apple cider in a small saucepan. Add peas. Cook until peas are done. Season with salt and pepper.

To serve, take the potato out of the oven, cut in half to show salmon and serve with peas.

Serves 4

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Escovitch Dressing

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Recipe courtesy Cook Like a Jamaican

Escovitch

Originally appeared in Issue 4

 

INGREDIENTS
½ each green and red bell pepper, julienned
1 medium carrot, julienned
1 small onion, sliced in rings
3 tbsp cooking oil (use leftover oil used to fry fish)
⅔ cup vinegar
10 pimento seeds (optional)
½ tsp salt
1 tsp pepper sauce
½ scotch bonnet pepper, seed removed
and chopped

DIRECTIONS
Cut vegetables and put aside.

Put vinegar and oil into a saucepan and bring to a boil. Add carrots and pimento seeds and let simmer for about 1 minute. Add salt, pepper sauce and bell peppers and simmer for 1 minute.

Add onion and simmer for about 3 minutes or until the onion is transparent. Add scotch bonnet pepper and stir.

Place fish into serving dish and spoon dressing on top.

Serves 4

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Eat Like a Cuban: Abuela’s Recipes

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recipe

Recipes and photography by Lena Diaz.

“Frijoles negro” (black beans)

INGREDIENTS:

3 cups dried black beans

1 med onion, finely chopped

3 cloves garlic, minced

1 tsp oregano

salt to taste

splash of olive oil

INSTRUCTIONS:

Soak beans overnight in enough water to cover the beans. Place washed beans in 6 cups of water and bring to a boil. Cover and simmer on medium heat for about 1 1/2 hours or until beans are tender.

Meanwhile, in a pan sauté onion and garlic in a little oil. After a few minutes add oregano and salt.

When beans have softened, add the onion and garlic mixture and keep cooking on low heat for another 20 minutes or until beans reach a stew-like consistency. When ready to serve add a little olive oil. Serve over white rice (arroz).

TIP: To cut cooking time in half use a pressure cooker, an essential utensil in the Cuban kitchen.

cuban3

I love to watch my abuela sort patiently through the rice—a task that seems to occupy hours a day.

“Pescado sobre uso” (fish in tomato sauce)

INGREDIENTS:

4 white fish fillets (cod, sole)

1 clove garlic, minced

1 lemon

salt to taste

For sauce:

1 med onion, finely chopped

2 cloves garlic, minced

1 bay leaf

1 1/2 cups crushed tomatoes

splash of cooking oil

salt & hot sauce to taste

Mix juice of 1 lemon with minced garlic, salt and marinate fish for 30 minutes (up to a full day).

To make sauce, heat oil and sauté onion and garlic for a few minutes. Add crushed tomatoes, bay leaf and hot sauce. Cook on low-medium heat. In the meantime, fry the fish fillets in hot cooking oil for a few minutes on each side. When golden, add to the tomato sauce and cook on low heat until sauce thickens. Season to taste.

A side of “tostones” (fried plantains)

Peel and cut green plantains into 1 inch slices. Fry them in hot vegetable oil for a couple of minutes. Take them out and with a side of a knife lightly squish them to 1/2 inch. Drop the slices in the hot oil again and fry for another few minutes until golden. Season to taste.

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Baked Beecher’s Cheese Sandwich, Applesauce and Apple Fries

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BLD_KerrySear - Lunch

A recipe by Chef Kerry Sear.

 

INGREDIENTS:

8 slices thick white bread

8 ó inch slices of Beecher’s Flagship cheese

4 tbsp softened butter

1 cup panko bread crumbs

4 whole Washington apples (peeled, cored, and sliced)

1/4 tsp cinnamon

1 pinch nutmeg

1/2 cup brown sugar

1 cup dried apple chips

2 Russet potatoes, peeled

 

INSTRUCTIONS:

Preheat oven to 375°F.

In small saucepan, add apples, cinnamon, nutmeg and brown sugar. Cook until soft. Blend in a food processor until smooth. Refrigerate to cool.

In a food processor, blend the apple chips until they reach a powder consistency.

Cut Russet potatoes into wedges. Lay on a greased baking sheet, sprinkle with salt and pepper. Bake at 375 degrees for approximately 20-30 minutes until the potatoes are crispy and cooked through. When they come out of the oven, sprinkle with apple powder.

Spread the softened butter on all slices of bread. Place the cheese slices between two with buttered side facing out, then coat the sandwich in panko bread crumbs.

Heat an oven-safe sauté pan with butter. Place the sandwich in the sauté pan and brown on both sides. Place sauté pan in the oven at 350 degrees until cheese is melted.

Serve sandwich with cold applesauce and fries.

Serves: 4

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Jamaican Rice and Peas

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Recipe courtesy Cook Like a Jamaican

Growing up in a family where food is the great connector, I’ve learned the unspoken rules of eating like a Jamaican. One, you always have soup on Saturday. Two, you must always eat rice and peas on Sunday.

 

INGREDIENTS:

1 can (19 oz) kidney beans with liquid

2 cups water

1 can (14 oz) coconut milk

2 cloves garlic, chopped

1 small onion or 2 stalks scallion, chopped

1 tsp dried thyme

1 tsp salt

1/2 tsp pepper

2 cups long grain rice, rinsed and drained

 

INSTRUCTIONS:

Pour kidneys beans and liquid in large sauce pan and add water. Add coconut milk, chopped onion, garlic, and dried thyme. Add salt and pepper to taste. Bring to a boil.

Add rice and boil on high for 2 minutes. Turn heat to low, cover pot and cook until all water is absorbed. Fluff with fork before serving.

Serves 6 to 8

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Ultimate Burger

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Jason's Ultimate Burger

Recipe by Jason Parsons.

 

INGREDIENTS:

Burgers:

3 lbs lean ground beef

2 cups diced aged cheddar cheese

1/2 cup finely chopped herbs

1/4 cup chopped onion

1/4 cup hoisin sauce

2 tbsp finely chopped garlic

1 tbsp Worcestershire sauce

2 cups chopped bacon

2 eggs

1/2 cup breadcrumbs

3 tsp salt

3 tsp ground white pepper

Glaze:

1/2 cup barbecue sauce

1/4 cup hoisin sauce

2 tbsp honey

1 tsp ground cinnamon

Garnish:

8 burger buns

1/4 cup grape mustard (or Dijon)

16 leaves watercress

16 slices tomato

8 slices red onion

 

INSTRUCTIONS:

Burgers:

In a large mixing bowl, combine the ground beef, cheddar, herbs, onion, hoisin, garlic and Worcestershire.

Sauté the bacon over medium heat until cooked through. Add the warm bacon, including the fat, to the beef mix. Stir in the eggs, breadcrumbs, salt, and pepper. Once it’s well combined, form the mixture into 8 evenly sized burgers and chill.

Glaze:

Combine the barbecue sauce with the hoisin, honey and cinnamon.

Assembly:

Cook the burgers on a very hot grill, brushing with the glaze each time they are turned. Warm the buns on the side or on the top rack. Once the burgers are cooked through, remove from the grill and brush once more with the glaze.

Spread the mustard on the bottom layer of the bun. Add the burger, watercress, sliced tomato, and onion; cap with the bun top.

Cook’s note: The chopped herbs can be any mix of your favourite seasonings. I like tarragon, parsley and chives.

 

For more recipes from Jason Parsons, check out 3 Chefs: The Kitchen Men.

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Seared Lamb Shanks

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Dabble Chef - Lamb

 

INGREDIENTS:

2 tbsp olive oil

2-3 lamb shanks

1 carrot, peeled and diced

2 onions, diced

2 strips of celery, diced

2 tbsp of tomato paste

2 cups red wine

3 sprigs of thyme, washed

2 sprigs rosemary, washed

2 oregano, washed

2 bay leaves

6-7 black peppercorns

3 tbsp salt

1 litre of water

 

INSTRUCTIONS:

In a large saucepan, heat oil on medium to high heat. When the oil reaches its smoking point, add the lamb shanks and sear each side for approximately 5-6 minutes. Remove the lamb from the pan and set aside. Add carrots, onions and celery to the saucepan and sauté for 10 minutes or until golden brown.

Stir in the tomato paste and cook for 5 minutes. Deglaze the pan with the red wine until it is reduced by half. Add the remaining ingredients and the lamb and bring to a boil. Turn the heat down to low, cover the pot and let simmer for 3 hours.

Once the lamb shanks are cooked, take them out of the liquid and set aside. With a ladle or a spoon, skim the f at off the top of the liquid. Strain the stock into a small saucepan, making sure all of the vegetables and herbs are strained out. On medium to high heat boil the liquid for 5-10 minutes or until it thickens. Add lamb shanks to the sauce until warm.

Serve the lamb shanks with the sauce, mashed potatoes and sautéed julienne vegetables.
Dabble Chef - Lamb2

Chef Corey’s Tips

  • Use the entire onion: onion skin has immense flavour, so use it for the stock.
  • Cook lamb shanks in the oven. Preheat the oven to 375° and wrap the pot with tin foil. Cooking time remains the same.
  • When skimming the fat, use a paper towel to catch the bits of fat. Lightly place the paper towel on top of the stock and pull to one side.
  • To thicken the sauce stir together 3 tablespoons of cornstarch and 1/2 cup cold water. Pour into the boiling stock.
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Sticky Honey-Ginger Chicken

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Wondering what to make for dinner tonight? Check out the amazing collection of dinner ideas at Chatelaine.com like this mouthwatering summer dish.

Prep time 15 minutes
Barbecuing time 20 minutes
Makes 4 Servings

Ingredients
3/4 cup orange juice, about 2 oranges
1 tbsp orange zest
1/3 cup honey
4 tsp minced ginger
1/2 tsp salt
4 skinless, boneless chicken breasts
2 oranges, halvedDirections

1. Preheat barbecue to medium.
2. Whisk juice with zest, honey, ginger and salt in a large shallow bowl. Pour half into a small bowl and reserve. Add chicken breasts to juice mixture in large bowl. Let stand at room temperature for 15 min, flipping halfway.
3. Oil grill, then barbecue chicken, with lid closed, basting often with marinating liquid, for 6 min. Flip and continue grilling, without basting, until springy when pressed, 6 to 8 more min. Add oranges to the grill, cut-side down, for the last 5 min. Drizzle reserved orange mixture on chicken and serve with grilled oranges and Minted zucchini salad.Click here for the side dish recipe: Minted Zucchini Salad.To find out this recipe’s nutritional facts or a great wine pairing, visit Chatelaine.com.
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Samosa Patties

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Dabble Chef - Samosa

Potato Patties


INGREDIENTS:

1 medium onion, diced

1 tsp salt (kosher)

1 tbsp oil

5 cloves garlic, finely chopped

1-2 chili peppers (to taste)

1 can chickpeas, drained and rinsed

1/4 cup lemon juice (or lime juice)

1 tbsp turmeric

3 tbsp Garam masala

1 tbsp cinnamon

1 tbsp paprika

3 cups day old mashed potatoes

1 1/2 cups cilantro, finely chopped

2 tbsp honey

 

INSTRUCTIONS:

On medium to high heat, sauté onions in oil until they become transparent. Add salt to onions to bring out natural sugars. Add garlic, chili and chickpeas. Sauté for 5 minutes.

Lower the temperature, then add lemon juice and all of the spices. Stir in mashed potatoes, cilantro and honey and cook for 5 minutes, making sure everything has been combined. Spread evenly on a baking sheet and place in the fridge to cool.

Remove from fridge. Take 3 large spoonfuls of the mixture and form a ball in your hands. Form the ball into a patty by pressing down on it evenly with your palm. Place patties on a baking sheet and return to fridge.

Makes 12 patties

 

Almond Cream Sauce


INGREDIENTS:

1 medium carrot, shredded

1 tbsp oil

1/4 tsp salt

4 tbsp sugar

500ml of 35% cream

1 cup sliced almonds

 

INSTRUCTIONS:

In a small saucepan, sauté the carrots in oil at medium heat. Add salt to bring out the natural sugars in the carrots. Add remaining ingredients and bring to a simmer. Cook for approximately 10 minutes or until the sauce thickens. Remove from heat.

 

Samosa Patties with Almond Cream Sauce


INSTRUCTIONS:

Preheat oven to 325F.

On medium to high temperature, heat 1 tbsp of oil in a large sauté pan. When oil gets to its smoking point, slowly add in samosa patties. Cook for approximately 2 minutes on each side, then place each patty on a baking sheet. Place the baking sheet in the oven for 5 minutes.

Take the patties out of the oven and place them directly onto a plate. Drizzle some savoury Almond Cream sauce on top and garnish plate with cilantro.

Tip: Serve as an appetizer or side dish for a meal. Patties can be sealed in a zip lock bag and frozen for a later date.

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