Veal Marsala with Jumbo Prawns

You will need (serves 4)

8 veal cutlets (about 3 ounces each - tenderized)
12 jumbo prawns (peeled)
2 large shallots (chopped very fine)
4 large garlic cloves (chopped)
1/3 cup of fresh flat leaf parsley (chopped)
1 fresh rosemary sprig (leaves removed and chopped)
Assorted mushrooms (about 3 handfuls) (sliced)
2/3 cup sweet Marsala
3/4 cup of chicken broth
All purpose flour
4 tbsp unsalted butter
Salt and pepper to taste
EVOO

Sprinkle the veal with salt and pepper and then dip them in flour for a very light coating on both sides.  Heat up a drop of EVOO in a pan and melt 1 tbsp of butter into it at medium-high heat.  Add your veal cutlets in batches and cook them until they have a light golden crusting (just over 1 minute on each side).  Place your veal on a plate and set aside

In a seperate pan, heat 1 tbsp of butter and cook your prawns just until they turn pink (do not overcook) - set aside.

In the same skillet you used for your veal, add in your shallots, garlic and parsley and cook until the shallots are slightly opaque (about 45 seconds).  Next, add in your mushrooms, rosemary and 1 tbsp of butter. Once your mushrooms are tender (about 2 minutes), season with a pinch of salt and then add in your Marsala and let it reduce for 2 minutes.  Add your broth and let reduce for another 5 minutes.  Add in 1 tbsp of flour to thicken the sauce and then return your veal back to the pan also adding in your cooked prawns.  Keep the veal and prawns cooking JUST until they are heated through (be sure to turn them) and then stir the final tbsp of butter into the mixture.  Season with some salt and pepper to taste and serve with some extra sauce over each dish!

Best way to serve?

Put your veal on top of a small pile of mushroom risotto (refer to previous blog for recipe) and place 3 prawns per plate.

Happy Cooking!

xo Chef Natty

Pappardelle with Tomato and White Wine Braised Pork Ragu

You will need: (serves 4)

* 2 boneless pork loins
* 1 large spanish onion (chopped)
* 2 large carrots (peeled and chopped)
* 3 sprigs of fresh rosemary (leaves picked and chopped)
* 6 cloves of garlic (chopped)
* 1 bottle of dry white wine
* 1 large can of crushed tomatoes with juices (san marzano is best)
* EVOO
* Kosher salt
* Fresh ground pepper
* Fresh Parmesan or Romano to taste
* 1 lb of pappardelle egg noodles (cooked)

Preheat your oven to 275F.  Heat up some EVOO in a dutch oven over your stove at medium-high heat.  Heavily salt and pepper your pork in a plate (use your hands to press the salt and pepper over the meat - make sure the pork isn't wet - you want the salt and pepper to stick).  Place your pork into the dutch oven and sear the outsides until they are browned (3-4 minutes per side) *note* if your dutch oven is not big enough to sear both loins without crowding them - do one at a time).  You should have a nice slightly crisp light brown coating.  Remove from dutch oven and place back on your plate. 

Next, add your onions, carrots, garlic and rosemary to the dutch oven.  add a tablespoon more EVOO and cook for about 3 minutes until fragrant.  Use a wooden spoon to deglaze the pan while they are cooking - your mixture should have a light brown color.  Add your bottle of white wine and let it slightly reduce (about 3 minutes), next add your can of tomatoes and both your pork loins.  Bring the mixture to a boil and then reduce the heat and place it in your oven.  Let slow cook (stirring only a few times) for 2.5-3 hours.

Once its done - remove the pork from the dutch oven and when cool enough to handle, shred it into small bite size pieces.  Add the pork back to the braising mixture in your dutch oven and add in your pasta.

Plate and serve with fresh parmesan or romano to taste.

another MUST try...

BEST PEAMEAL SANDWICH EVER


Carousel’s peameal sandwich from the st. lawrence market is like heaven on a bun.   
 
feeling crazy? make it a full breakfast sandwich.  it will be a party in your mouth.
 

Raw Food Movement?

Apparently according to Toronto Life, the place to eat lunch this week is the new Cruda Cafe in the St. Lawrence Market.

The two-month-old raw food joint (“cruda” is Spanish for “raw”) is the brainchild of chef Claudia Gaviria, who proudly offers mostly uncooked options to office dwellers who work too far from Rawlicious or Urban Herbivore. Tucked away in the northeast corner of the lower level, Cruda is a welcome reprieve from the market’s long-standing deep-fried lunch options. Don’t be turned off by the “raw” and “vegan” labels; this is satisfying food by any standard.



http://www.torontolife.com/daily/daily-dish/weekly-lunch-pick/2010/04/12/where-to-eat-lunch-this-week-cruda-cafe/

the 5 second rule...

i know each and every one of you have used this rule to justify away a dropped piece of deliciousness on at least one occasion.  You're about to put something in your mouth... it drops... you still want it... so you look around at who saw and then say "5 second rule" as you put it back in your mouth.

Though I know this is not exactly recipe or cooking related - a similar incidence happened to me today that I feel like sharing.

So i'm on my way back to the office from lunch... fresh turkey wrap from freshii in my hand... and I am going through those stupid spinning push doors and my heel gets stuck in those annoying little metal slits that look as though they have been made to terrorize women in stilettos.  Its so stuck I cannot move and the spinny door is slamming me from behind.  These two women rush over to help me and so I ended up having to take off my shoe and I was crouched over pulling it with both hands.  When I finally got it out, there was so much force from my pulling I flew backwards and landed on my back - purse flying - freshii wrap rolling away.....

not the coolest moment of my life BUT luckily the majority of my wrap stayed in its wrapping so it was totally okay (right?)

moral of the story.

freshii is good even if eaten off the floor.

spinny doors are the devil.

I heart McEwan

Seriously, Mark McEwan knows his stuff.  Gotta give the guy credit because I don't think i've ever tasted one of his dishes that I have not really enjoyed. Case in point - my 8 month wedding anniversary dinner last night with hubs at Bymark. (Yes, 8 months requires a celebration ...shush).

Some special dishes to mention...

***Calamari and octopus salad with carrot, chorizo and chili citrus dressing
***Crisp frites with butter braised lobster and classic béarnaise “poutine style”
***Sesame crusted Yellow Fin tuna sashimi with Niagara apple and miso mustard sauce

***Free-formed lasagna with spiced pork sausage, buffalo mozzarella, stewed tomatoes and basil
***Bymark burger; 8 oz. U.S.D.A. prime beef with Brie de Meaux, grilled king mushroom, and crisp onion rings
***Pan seared black cod with seafood chowder, roasted garlic and pepper crostini

great food, great service, cozy yet trendy atmosphere.

a must try for sure.

Nutty for Sundaes

What?  Ridiculously amazing banana split.

Where? Harbour 60 Steakhouse, 60 Harbour Street, Toronto.

When? Anytime and always.

Why? Because I said so.

loves it.

Proscuitto and Arugula Salad

You will need:

Proscuitto (thinly sliced)
Arugula
Lemon Juice (freshly squeezed)
EVOO
Fresly shaved parmesan cheese
salt and pepper

Lay out prosciutto slices on a plate, top with mound of arugula. Sprinkle salt and pepper, a drizzle of lemon juice and EVOO and then place your parmesan shaving on top.
 
Options:
1.  You can also use a balsamic reduction drizzle instead of the lemon juice adding a nice sweet contrast to the salty procuitto.
OR
2. Use truffle oil instead of EVOO
 
xo Chef Natty

Mighty Man's Meal - Sirloin Burger with Leeks, Lobster Aioli and Truffle Parmesan Frites

Though Ive labeled this baby a "man's meal" lets not underestimate the fact that I could also down one of these tasty licks just about as easily as hubs.

And for all you ana's who order three leafs of lettuce when eating with your loves.  Man up girls. Live a little.  I promise you this one is worth it.

Ingredients (makes 4 burgers)

For the Burgers:

1 lb AAA ground sirloin
2 tbsp worchestershire
2 cloves of garlic (minced)
1/2 spanish onion (chopped very small)
1 egg (beaten)
1 cup breadcrumbs
salt and pepper to taste
Vegetable oil for cooking
4 fresh kaiser buns (slightly buttered)

For the Leeks:

1 large leek (sliced horizontally into thin strands)
EVOO

For the Lobster Aioli:

1 head of garlic
1 sprig of fresh thyme
EVOO
Pepper
1 tsp lemon zest
Cooked lobster pieces *you can get these at any grocery store*
3/4 cup mayonnaise
3/4 cup sour cream


For the Frites:

3 large russet potatoes (peeled and cut into 1/2 inch strips)
A few tbsp of truffle oil
Salt
EVOO
1/3 cup chopped italian parsley
Fresh shaved parmesan cheese

Directions:

Begin by roasting your garlic.  Preheat your oven to 400F and then remove the top of your head of garlic exposing just the top. Prick top with a fork and drizzle with olive oil, thyme and pepper and then wrap in foil. Place in oven for approximately 15 minutes or until tender. Remove.

In a medium bowl add some of the roasted garlic (without skin) that has been smashed with a fork and then mix in all ingredients for the aioli and season to taste with salt and pepper. Cover and refrigerate for 45 minutes (this allows the flavors to combine and amplify).
 
In the meantime, heat some EVOO in a small pan and cook your leeks until they are soft.  Remove from heat and let sit.
 
When your aioli has refrigerated for 45 minutes, remove it and let it sit at room temperature.
 
Next, reheat your oven back to 400F and in a large mixing bowl (with your hands!) mix together your beef, worchestershire, garlic, onions, egg, breadcrumbs and some salt and pepper.  If the mixture feels too wet to form patties add a little more breadcrumbs.  Form into thick patties making a SLIGHT pit in the centre of each burger (this ensures even cooking).
 
Next, spread your cut potatoes on a baking sheet, toss with some EVOO and salt and place them in your hot oven to cook for around 15-20 minute or until cooked through (aka taste one!) - toss and rotate half way through cooking.
 
While your frites are cooking away - heat up some vegetable oil (splatters less than EVOO) in a large fry pan at medium-high heat.  Cook your burgers in batches (do not crowd them) for about 4 minutes per side (for medium) or to your liking.
 
Once your burgers are done - cover and set aside. Remove your frites from the oven and in a large mixing bowl toss them with a pinch of salt, truffle oil, parsley and some shaved parmesan cheese.  Pop your buttered buns into the oven on broil until slightly toasted (keep an eye on them! They will only take a minute or two.)
 
Plate your burgers!  Top each patty with a your lobster aioli and a dollop of leeks (save some aioli for your frites - it also makes a great dipping sauce!).  Plate your frites and add some extra parmesan shavings on top for presentation.
 
Take a big bite - and then thank me later.
 
xo Chef Natty
 
 

Heirloom Tomato and Buffalo Mozzarella Salad

Ingredients (serves 2)

2 ripe heirloom tomatoes (washed and thickly sliced)
1 large buffalo mozzarella ball (sliced thickly)
Good quality EVOO
Fresh basil leaves (washed and sliced in long strands)
salt and pepper to taste

Arrange your tomatoes on a plate and top each one with a slice of your buffalo mozzarella.  Drizzle some EVOO, your basil and S&P and serve!

Be sure to wait until right before serving before you assemble your salad. 

xo Chef Natty