Brie, Pear & Caramelized Onion Pizza

There are a million different ways to spice up a regular peperoni and cheese pizza.   One of the most recent recipes I posted was for a smoked salmon pizza (which is amazing ps for those of you who have yet to try that one out) and today, I am going to pass along another 'out of the box' pizza recipe for my fellow foodie readers who want to step out of the pizza box and get a little creative.  Now, before I share this one, I have to given a special thanks to Intern buddy since this baby is alllll hers.  I give her alllll the credit for this pizza gem.

You will need:

- ¾ of a medium wheel of double cream brie

- 1 flat bread (you can make the dough homemade too, but for simplicity sake, we will use a fresh, thin flat bread)

- 1 large onion (or 2 small onions)  - long thin slices

- 2 small bosc pears (sliced)

- 1 tsp sugar

- 1-2 tbsp butter

- pinch of salt

Preheat your oven to 325 degrees.  In a small pan, melt your butter on medium heat and then add your onions and sugar.  Stir frequently letting your onions turn opaque in color and caramelize (about 4-5 minutes).  Top your flat bread with the onions and spread evenly. Next, place your pear in an even layer over then onions.  Using your hands, coarsely rip up your brie cheese in to 1-2 inch pieces and lay them over top the onions and pear.  Sprinkle the pizza with just a small pinch of salt and place in your hot oven for 10-15 minutes or until the cheese has melted.

Cut up - serve & enjoy! :)

A fantastic fresh summer twist on homemade pizza!

Argentinian Flank Steak with Chimichurri Sauce

Since everyone is loving the corn recipe I posted yesterday,  I figure it's only right to complete this dish with a fabulous summery main to go along with the delish corn.

You will need: (Serves 4)
For the Steak / Steak Marinade:
* 1 1/2 lbs flank steak
* 1/4 cup red wine vinegar
* 1 tsp Worcestershire
* 1/4 cup EVOO
* 1/4 cup fresh cilantro (chopped)
* 1 tsp cayenne pepper
* 2 cloves garlic (minced)
*  salt and pepper to taste

For the Chimichurri Sauce:
*1 cup olive oil
*2 tablespoons fresh lime juice
*2/3 cup minced fresh parsley
*3 cloves garlic (minced)
*2 large shallots (minced)
*2/3 cup fresh cilantro (chopped)
*1/2 cup red wine vinegar
*salt and pepper to taste


In a resealable container or a large resealable plastic bag, combine all the ingredients for your marinade.  Add your flank steak and turn to coat evenly.  Let it marinate in the fridge for 2 hours. 

In the meantime, combine all ingredients for the chimichurri sauce in a small blender and mix until everything is uniform - you should end up with a thick, highly aromatic bright green sauce.  Refrigerate until  your meal is ready to serve.


After marinating, remove flank steak from plastic bag or container and let the excess marinade drip off.  Place on a hot grill for about 4-6 minutes on each side (for medium rare). Remove from heat and let stand 3-4 minutes. Slice up your steak (always slice across the grain) and place it on a serving dish.   Garnish with some extra cilantro and/or parsley and serve with your summer-style corn and a bowl of your chimichurri on the side for dipping!

Happy Grilling!

xo

Chef Natty

Summer Style Corn-on-the-Cob

Since we have been graced with this wondrous weather, I can't help but daydream about all the amazing fresh fruits and veggies that come along with the beautiful summer months.  Or in the case of Toronto, the 3.78 days of sunshine we get amidst our version of 'the rainy season'... you know... the season that comes around for a brief stint of time pretending to be summer before it starts to snow again. Ya that time.

However, (sucky Toronto weather aside), this doesn't take away the fact that we get some pretty juicy corn around this time of year. 

The following is a recipe I got from hubs last summer and it has become one of my favorites.

You will need (serves 4):

4 ears of corn in the husk

1/4 cup mayonnaise
1/2 teaspoon cayenne (or more to taste)
1-2 cups crumbled feta
1 tbsp lime juice

To start.... Fire up that grill!


Soak corn in husks in cold water for about 10 minutes. Drain corn and grill on a your grilling rack until the husks are charred - about 10 minutes.  Remove the husks from the corn and then put them back on the grill for another 10 minutes or so - you want the corn to be a little brown in some spots.

While corn is grilling, use a small bowl to whisk together your mayonnaise, lime juice and cayenne pepper. In a separate plate - lay out your crumbled feta.

When corn has cooled enough to handle, brush it with your mayonnaise and cayenne mixture and then roll it in the feta cheese.
Garnish with a few fresh lime slices and then serve and enjoy!

If you do not have a grill:

An alternative is boiling the corn in hot water on a stove (husks removed) for 3-7 minutes, depending on how soft you like your corn.  Remove with tongs and dry.  Follow the rest of the steps the same way you would if you were grilling!

xo Chef Natty

Susur Lee = Foodie Celeb

One of the top things I look for in a good restaurant is consistency.  I dislike going to a restaurant - having something fabulous - going back for the same meal on another day and getting a crappy version of what you remember from the first time.  In my opinion, a restaurant's menu shouldn't be hit or miss depending on the night.  Truly ruins my day.

This is why I am in love with Chef Susur Lee and his Toronto haven of deliciousness - Lee.

Every time hubs and I go there we get a fabulous meal - our regular menu favorites come out perfect every time - and whenever we do venture to try and new dish we are never disappointed.  Our go-to 'must trys' are:

1. Singaporean Style Slaw - this dish has 18 different ingredients - if any of you can recall back to one of my first blog posts you will recall that this is the dish I once attempted to make at home.  The end result was fire alarms, 3rd degree burns and an unhappy hubs.  Refer to picture above - you will understand why it was a disaster.

2. Matchstick potatoes & spiced mayo

3. Caramelized black cod, Cantonese preserves & miso mustard - might be one of my fav black cods in the city - gives Mark McEwans cod at ONE some serious competition.

4. Slow braised beef, sour cream, potato leek purée & crispy shallots - A. MAZ. ING.

5. Duck confit roll, spiced nuts, oven-dried pineapple & goat cheese - my personal fav. i get it every time.

Each dish is designed tapas style for sharing so you get a nice variety of flavors.  Reasonably priced.  Basically I love it - especially when Susur is there himself and makes a quick appearance in the dining room.  He is the foodie equivalent of a 14-year-old girl's Jonas brother siting.

love. love. love.

another Chef Natty 'must try' for sure.

xo

Tip of the Week - Burrata and buffala

When using burrata or buffala mozzarella cheese for any dish - never serve it cold straight from the refrigerator.  Let the cheese sit at room temperature for 30-40 minutes before serving to allow the cheese to develop to its proper texture and flavor.

xo Chef Natty

Heavenly Hor'derve - Bacon Wrapped Stuffed Mushrooms

Whether it's a fancy dinner party for 10, a Tuesday night side dish or a lonely Friday night at home (let's hope not) - these bite-sized pieces of culinary perfection can cater to any occasion.

You will need: (makes approx. 20 - 25 mushrooms):
20 whole fresh mushrooms (centre stem removed)
1 cup goat cheese
1/2 cup cooked spinach
1/2 yellow onion (chopped and cooked on a pan with EVOO)
10-15 strips of bacon
Salt and Pepper to taste

Preheat the oven to 375 degrees.  In a mixing bowl, mix together the onions, goat cheese, spinach, salt and pepper. Stuff mushroom caps with the mixture. Wrap each mushroom with a half-slice of bacon and then hold it all together wit a toothpick.  Place your mushrooms on a baking sheet and bake for about 20 minutes or until the bacon is fully cooked through. 

Serve and Enjoy!

xo Chef Natty

Sushi Love in Liberty - RAAW

One of the many perks of living in Liberty Village is the convenience factor that plays into almost every daily activity one could want.  You've got your Dry cleaners, your Blockbuster, your local cheese store ' The Village Cheesemonger' (obvi), your Goodlife Fitness (a place that hasn't seen my tush in quite some time), your grocery store and of course... your staple sushi spot.  Now, I have to admit, I am usually not expecting much when I go to little random sushi spots.  You've got your California roll.... your seaweed salad....maybe some spicy tuna here and there - but usually not much that's gunna blow your mind.  Well - I have to say that the fairly new (under a year still makes you a newborn) addition to Liberty Village - Raaw - has really exceeded my expectations.  Hubs and I find ourselves there at least once a week these days and they have really stepped it up when it comes to specialty rolls.

A few favorites to try?
The Kani Salad, The Firecracker Roll and the Crunch Roll.

Definitely worth a try!

xo Liberty Lover aka Chef Natty

Recipe By Request - Gnocchi Revamped

Anonymous said...

Your blog is one of my favs! I am seriously a fat kid at heart so reading it just makes me incredibly happy haha.  My question: do you have a recipe for gnocci? I know they probably aren't that difficult to make from scratch but would love a suggestion on your favourite!
Cheers and happy eating :)

I can totally relate to the fat kid at heart thing.  Trying to keep the fat kid inside my head instead of showing up on my hips is the tricky part.  As for a good gnocchi recipe.  I posted one recipe a while back (its my 5th blog post in March) for Truffled Wild Mushroom Gnocchi.  That one is always a favorite of hubs.  However, I do have another recipe for a totally different gnocchi  for those of you who would like to change it up!
 
You will need: (serves 4)
 
For Gnocchi:
2 lbs russet potatoes (these are starchy and best for baking)
1 large egg, lightly beaten
1/4 cup of fresh ricotta cheese
1/3 cup grated parmesan cheese
1 - 2 cups of all-purpose flour
3 tbsp butter (room temperature)
½ teaspoon nutmeg
Fine grain sea salt and fresh ground pepper to taste

For Gorgonzola Sauce:
1 cup whipping cream
3 cups crumbled Gorgonzola cheese (about 13 ounces)
1/3 cup Grated Parmesan cheese
1 1/2 cups dry white wine   
Salt and Pepper to taste

Preheat oven to 400 degrees C and then cook your potatoes for about 1-1 1/2 hours.  Remove from the oven and let them cool just enough to handle.  Using a knife, cut the potatoes in half lengh-wise and then scoop out the insides using a spoon.  Place the insides in a mixing bowl and mash together with a fork.  Add your egg, ricotta, parmesan, butter, nutmeg, salt and pepper and 1 cup of your flour and mix together.  If your mixture is still too sticky to handle, add a bit more flour.

Sprinkle some extra flour on your working surface and roll out your dough into long 'snake-like' tubes (about 1/2 inch diameter).  Use a knife to cut even 1 inch dumplings and set aside.
Next, boil a pot of water for your gnocchi.  While the water boils reduce your white win in a seperate saucepan over medium heat (reduce it by 1/2).  Add your cream and then take down the heat to low. Reduce your mixture for another 3-4 minutes. Add in your gorgonzola and your parmesan and stir consistently until the sauce is uniform and creamy - keep warm while you quickly cook your gnocchi.

When gnocchi rise to the surface they are ready (sould only take about 5 minutes) and using a slotted spoon or a hand strainer remove them from the water and transfer them to a warm plate or a seperate sauce plan.   Add your warm cream sauce and sprinkle with a tad more parmesan. 

Option: Add some chopped chives and fried chopped panchetta!

Hope this helps!

xo Chef Natty

Recipes By Request - tip for peeling tomatoes

Anonymous said...

Hi Chef! I just recently discovered your blog and love it! This is a bit of a strange question but I have been working with a bunch of recipes that call for peeled tomatoes, but I have NO idea how to peel a tomato. Can't use a regular veggie peeler because the skin is too thin, do you have any suggestions? Thanks!

Dear Foodie Friend,

Thank you for loving my blog!  Peeling tomatoes can be tricky but if you follow these simple steps you should end up with a perfectly peeled tomato ready for any dish!

First you are going to want to cut a small 'x' into the bottom end of the tomato with a sharp paring knife (this will help you in the peeling process later on).

Next, fill a bowl with some ice water and set aside.  Bring a pot of water to a boil on the stove and once the water is boiled place your tomato(s) in the boiling water for about 30 seconds (you should see a bit of the skin start to peel off).  Quickly remove the tomato(s) and put them in the ice bath for at least 5 minutes (this stops the cooking process that the boiling water started).

Once it has been chilled remove it.  Your tomato should be firm with the skin quite loose and it should easily peel off.  If there are some areas that are tougher to peel - just use your paring knife to take off the skin in that area but be careful not to squish the tomato when you do it.

Let me know how it goes!

xo Chef Natty

Recipe By Request: Double Baked Potato

Recipe by Request

Hi Chef,

I love your blog. My girlfriend is getting married and we are having a country style bachelorette party. I want to prepare something delicious for the girls. I would love to see a double baked potato or potato casserole. Any recommendations what to serve for the party?

Thanks!
J

Thanks for your comment!  I happen to make a mean double baked potato and would  be happy to help you out with your country style bachelorette.  Fortunately, a baked potato side goes perfectly with a main of male stripper so you're in luck.

Since I do not know how many people this is for - I will use a recipe that can serve 4 people - and then all you need to do is increase everything according to the number of people you will be serving.

You will need:
4 large baking / russet potatoes

1/3 cup milk
6 strips of bacon (cooked crispy on a fry pan and chopped)
2 tbsp butter
4 tbsp green onions, plus some extra for garnish (chopped)
2 cups montery jack or cheddar cheese (grated)
4 tbsp sour cream
salt and pepper to taste

Preheat oven to 400. Wrap potatoes in aluminum foil and arrange them on a baking tray and bake for about 50 minutes (or until the centre is tender enough to easily penetrate with a fork).


When cool enough to handle, use a knife to split potatoes in half lengthwise.  Using a spoon, scoop out the insides of the potatoes (be sure to keep the skins in tact) and place the insides into a mixing bowl.  Add your milk, butter and green onions and half of your cheese (1 cup) and mash together. 

Using care, put your potato mixture evenly back into its skins and top each one with your bacon and then the rest of your cheese.  Arrange them back on your baking tray and bake them again until the top cheese is melted (4-5 minutes)

Garnish each with a dollop of sour cream and some extra chopped green onion and serve!
xo Chef Natty

Recipes by Request - What do YOU want me to cook?

To all my devoted readers (there's got to be a few of you right?),

This week I'd like to open up the blog to anyone that has a special recipe request for me.

It can be anything from a small cooking question - to a full out dish that you would like a recipe for.  Just comment on this message and I will respond in a separate post accordingly.

So let's gooooooooooo foodies - gimme you best shot!

xo

Tip of the Week - Scallops

Always be sure to watch them closely when cooking to make sure you do not to overcook scallops. They toughen easily. As soon as they loose their translucency and turn opaque, they are done.

Asuka = Asucka

Last week's lunchtime fiasco.

Last week in an effort to expand out from my usual work lunch sushi place (Itchiriki) -I searched "best sushi in Toronto" on google for my lunchtime date with intern buddy.  Asuka in Yorkville came up as a top 10 pick so we decided to give in a try - especially since I had heard good things about it from numerous friends. 

Now,  I am not usually one to give a reso a public bad review unless they deserve it - and this one deserves it big time.

Not only was the food less than mediocre - the service was terrrrrible.  I ended up late back to work because somehow a seaweed salad and a spicy tuna roll mission took over an hour and fifteen minutes from start to finish. 

After intern buddy and I waited patiently for 5.....10.....15...and then 20 minutes for our bill (asking for it repeatedly at each of those intervals), we decided to get up and walk over to the cash to pay for it ourselves. 

After about 45 seconds of standing in that line-up, I was then yelled at by a man who complained that I was apparently standing too close to him (ps this restaurant is the size of my cubicle)... After another looooooong wait (and a few elbows to the head from their staff since obviously their debit/credit machine is placed in a 4 inch wide pathway that leads to the kitchen)  I finally am able to pay for my sorry sushi.
... Oh but wait...not before an irritated woman behind me gets pissed off  because I am paying with a credit card (which to her means its my fault the machine is slow).   She advised me to leave and go get cash... I continued on silently while secretly mind punching her in the face....

All in all - a stressful, unsatisfying & cramped lunch with mean groucho patrons and incompetent staff.  The only positive? The cute little man that made my sushi was very smiley and polite.  We like him and him only.

Itchiriki, I am sorry for doubting you.

xo Chef Natty

Oven Roasted Lemon, Garlic, Thyme Chicken with Root Vegetables

This chicken is amazing.

That is all.

You will need (serves 4):

For the chicken:
1  4-5 lb whole chicken (hollowed out)

7-10 garlic cloves (slightly mashed down)
2 lemons (thickly sliced)
7-10 sprigs of thyme (full sprigs)
EVOO
Salt and pepper

Preheat the oven to 400 degrees C.

Using a sharp non-serrated knife, cut a slit in the skin towards the bottom end of the chicken and use your fingers to separate a space between the skin and the meat around the whole body.  Next, stuff the cavity and the space you created under the skin with the garlic, lemon and thyme sprigs.  Slightly brush your chicken with some EVOO and then heavily salt and pepper the bird, pressing down so the salt and pepper really sticks.  Use toothpicks to close the open end of the chicken where you sliced the skin.

** sometimes I use a special spice rub for chicken as well - but this is not necessary for this recipe**

For the vegetables: (use as many or as little as you please!)
Baby carrots
Mini new potatoes (halved)
Cioppino onions

Spread the vegetables on a baking sheet and drizzle with EVOO, salt and pepper.

You can bake both the chicken and the vegetables at the same time but be sure to keep an eye on your veggies and they will be done in about 35-40 minutes while your chicken should take just over an our (depending on the exact weight of the chicken).  When your veggies are done - remove from heat and cover with tin foil to keep warm.  When the chicken is ready, you should have a nice juicy white centre and a slightly brown and crisp outside with alot of natural juices infused with your lemon, garlic and thyme flavours (YUM!)- carve and serve!

xo Chef Natty

Phyllo Wrapped Halibut Stuffed with Arugula, Mushrooms and Goat Cheese

In the spirit of spicing up regular generic recipes.  Let's take a typically baked halibut dish to another level shall we?

You will need (serves 2)

2  5-6 ounce halibut filets (skin removed)
6 phyllo pastry sheets
6 tbsp goats cheese
2 cups raw arugula
2 cups cremini mushrooms (chopped)
1 stick butter
2 tbsp lemon juice
salt and pepper to taste

Start by generously salt and peppering your halibut and squeezing a touch of lemon juice on them for a slight marinade.

Preheat your oven to 425 degrees C

In a fry pan, use 1/2 stick of your butter and melt on medium-high heat to cook your mushrooms for 4 minutes.  Add a dash of salt and pepper before removing from heat.

Next, lay out one phyllo sheet and lightly brush with butter (use the other 1/2 of your stick of butter for this process - slightly melt the butter before brushing).  Place your second phyllo sheet on top of the first and brush again with butter, place your third phyllo sheet and again, brush with butter.  Next spread 3 tbsp of goats cheese on the top phyllo layer, put one halibut filet over the cheese and  then top with 1/2 of your mushrooms and 1/2 of your arugula.  Fold in the ends of the phyllo and then roll it up! (folding in the ends before rolling prevents the ends from spilling out all your stuffed goodness inside).  Lightly brush the outside with some more butter and then set on a non stick baking sheet.  Repeat the process for the second filet.

Bake your fish in the oven at 425 for about 12-15 minutes. 

Serve and Enjoy!

xo Chef Natty

Garlicky Caesar Salad

Other than the exception of maybe ONE Toronto restaurant, hubs takes the cake for making the best caesar salad I have ever tasted in my life.  We've spent many nights chowing down on a large bowl of this delicious salad.  The following recipe isn't exactly the same as his, but its very close with a couple of my own tweaks.

Enjoy!

For the Dressing you will need (serves 2)
1 head romaine lettuce (full leaves)
1 tsp Worcestershire
1 egg
1/2 cup grated Parmesan cheese
1/4 cup EVOO
2 anchovy filets
4 large garlic cloves (peeled)
2 tbsp red wine vinegar

In a mixing bowl (preferably a wooden one), mash down your garlic with a fork or spoon until you create a paste.  Add your anchovies and mash down the filets into the garlic paste (this will take a little bit of muscle).  Next, whip in your egg, vinegar and worchestershire.  While you are continuously whipping, start to slowly pour in some EVOO.  You must do this slowly at a continuous stir in order for the EVOO to thicken the dressing.  Add in your Parmesan cheese about half way through the EVOO pouring process.  Add some salt and pepper to taste and refrigerate for 20 minutes.

For the Croutons you will need
country style bread (cut into 1 inch cubes)
1 garlic clove
EVOO
salt and pepper

Preheat your oven to 325 Degree C and then lay your cubes on a baking sheet. Drizzle some EVOO, salt and pepper oven your cubes and toss.

Bake in the oven (turning once) for 12-15 minutes or until slightly light brown.  Once cool enough to handle, rub your garlic clove on two sides of each bread cube.  Set aside.

For your "bacon" you will need
1  1 inch cut piece of panchetta (chopped)
EVOO

Heat some EVOO in a fry pan at medium-high heat and fry your panchetta for about 4-5 minutes (there should be a slight browning when finished)

Plate your romaine lettuce, drizzle with your dressing and top with your garlic croutons and panchetta.  Add some freshly shaved Parmesan before serving and voila! A delicious Caesar salad.

Sides with a Twist!

The vast world of side dishes truly can be endless.  You can literally take any vegetable, rice, potato, pasta etc... and develop hundreds of options to compliment a main dish.  Two of my favorite side dishes are buttery mashed potatoes and pan fried green beans.  But --- who wants to eat the same potato or bean dish over and over again?

This is why i've twisted these two common side dishes up to create something even more delish.

For the Green Beans you will need: (serves 4)
4 large handfuls of fresh green beans (ends trimmed off)
1 large spanish onion (chopped)
100 grams prosciutto (chopped)
2-3 tbsp lemon juice
EVOO
salt and pepper to taste

To begin, bring a pot of water to boil and cook your green  beans for about 5-7 minutes.  Drain and set aside.

Next, heat up some EVOO in a pan and add your onions.  Cook for 3 minutes or until slightly soft.  Add in your green beans, prosciutto, lemon juice and a generous pinch of salt and pepper and saute on medium heat for another 5-7 minutes.

Serve and Enjoy!

For the Mashed Potatoes you will need: (serves 4)
4 large yukon gold potatoes (cut in quarters - skins on)
1 cup of chives (chopped)
1 stick unsalted butter
1 cup milk
salt and pepper to taste

To  begin, bring a pot of water to a boil and cook your potatoes (around 30 minutes).  They should be soft enough to easily cut through with a fork when finished.  Drain the potatoes and then return to pot adding in your chives, butter, milk, salt and pepper.  Use a potato masher to mix all ingredients.  When finished you should be able to evenly see your potato skins and chives interspersed between your buttery potato mash.

Serve and Enjoy!

xo Chef Natty