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Recipes

The Dunbar

BT Vancouver | posted Tuesday, Nov 5th, 2013

MAKES: 12 bars
YOU WILL NEED: (9- × 9-inch) pan buttered and lined with parch¬ment paper (see page 30), small piping bag fitted with a round tip

1 1⁄2 cups all-purpose flour
1 teaspoon baking soda
1⁄2 teaspoon salt
1 cup butter
1 cup dark brown sugar
1 1⁄4 cups large-flake rolled oats
3⁄4 cup dark chocolate chips
1⁄2 cup pecans, lightly chopped
1⁄2 cup unsweetened shredded coconut
3⁄4 cup dulce de leche

1. Preheat the oven to 350°F.
2. Onto a large piece of parchment paper, sift together the flour, baking soda and salt. Set aside.
3. In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium to high speed until light and fluffy. Scrape down the sides of the bowl.
4. Turn the mixer to low and add the dry ingredients and oats and mix until well combined.
5. Divide the dough into two and press half into the prepared pan firmly and evenly. Sprinkle with the chocolate chips, pecans and coconut.
6. Fill the piping bag with the dulce de leche and pipe it over the chocolate chips, pecans and coconut. Use your hands to break the remaining dough into small chunks and sprinkle over the dulce de leche.
7. Bake in the preheated oven for 25 minutes or until golden brown.
8. Remove from the oven and allow the slab to cool in the pan. Run a small knife along the two edges of the pan that do not have parchment handles. Carefully remove the slab from the pan and cut into approximately 2- × 3-inch bars. Make sure to use at least a 10-inch knife

The bars will keep in an airtight container for at least 1 week or in the freezer for up to 1 month.

Black Widow

BT Vancouver | posted Monday, Nov 4th, 2013

1.50 oz Mocha Rooibos influenced Herradura Reposado Tequila
0.50 oz Cherry Heering
0.50 oz Amaro Abano
2 dashes Bittered Sling Kensington Dry Aromatic Bitters

Stir ingredients with ice, serve neat in a chilled cocktail glass, garnish with orange peel.

Night of the Living Dip! A healthy Halloween Graveyard Snack

BT Vancouver | posted Monday, Nov 4th, 2013

1 medium size pumpkin cut in half and the seeds removed to create a bowl like serving vessel
4 cups of cooked chickpeas
2 cups full fat yogurt
4 cloves garlic, minced

2 cups roasted pumpkin puree (you can use organic canned pumpkin)
1/4 cup Bittered Sling Autumn Bog Cranberry bitters
1 cup cold pressed hazelnut oil
2 cups hazelnuts,whole, skin on
12 brown rice crackers
3 tbsp unsalted butter
Assorted raw vegetables cut into tombstone shapes
Assorted dismembered plastic doll arms, heads and legs
1/4 cup parsley, finely minced
1/4 cup chives, sliced thin
1/4 cup apple cider vinegar

In a medium saucepan, melt the butter until it is foamy. Chop the rice crackers into little bits and saute in the pan until the butter turns a light nutty brown. Remove from the pan and allow to cool.
Roast the hazelnuts in a 350ºF oven until medium-dark brow. Allow to cool.
Combine the cooked rice cracker – butter mixture with the hazelnuts in a blender and blitz until you have a coarse looking “soil” – this will be the landscaping of your vegetable cemetery. Place into a bowl and reserve.

Now take your blender and blitz together all of the ingredients to create a beautiful hummus.

Pour the hummus into the hollowed out pumpkin, create a textured landscape. Top the hummus with the hazelnut “soil”.
Randomly decorate with vegetables cut to resemble gravestones and garnish with dismembered Zombie limbs.

CHEESECAKE

BT Vancouver | posted Wednesday, Oct 30th, 2013

Preparation 30 minutes Cook 1 H 30 Refrigerate 4 Hours
Serves 4 Cheesecake freezes well

Cheesecake is something we don’t make often because with a yield of twelve pieces, we seem to be eating it for two weeks! Not only does the slow cooker guarantee a perfect texture to the cake (because the process is very much like a double boiler, which prevents the cake from cracking), but also we use ramekins, which yield four portions. When ready to serve, we add a graham cracker crumble and diced strawberries to make it taste like traditional cheesecake.

Cheesecake
1 package (250 g/8 oz) cream cheese, softened
75 mL (1/3 cup) sugar
1 egg
60 mL (1/4 cup) 35% cream
5 mL (1 tsp) vanilla extract

Crumble
125 mL (1/2 cup) graham cracker crumbs
60 mL (1/4 cup) all-purpose flour
30 mL (2 tbsp) brown sugar
60 mL (1/4 cup) unsalted butter, softened

Strawberries
250 mL (1 cup) fresh strawberries, diced
15 mL (1 tbsp) sugar

1. CHEESECAKE: Place a clean cloth in the bottom of the slow cooker to prevent the ramekins from shifting.

2. In a food processor, purée all the ingredients until smooth. Pour into four 125 mL (1/2-cup) ramekins. Place the ramekins in the cooker and carefully pour in enough hot water to come halfway up the sides of the ramekins.

3. Cover and cook on low from 1 hour and 15 minutes to 1 hour and 30 minutes or until firm and slightly puffed up. Remove the ramekins from the slow cooker and let cool. Cover with plastic wrap. Refrigerate for at least 4 hours or until completely chilled.

4. CRUMBLE: With the rack in the middle position, preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

5 in a bowl, combine the dry ingredients. Add the butter and mix until crumbly. With your fingers, drop the crumble in small pieces on the baking sheet. Bake, stirring twice during cooking, for about 15 minutes or until golden brown. Let cool.

6. STRAWBERRIES: toss the strawberries with the sugar. set aside for 5 minutes to macerate.

7. When ready to serve, garnish each ramekin with graham cracker crumble and strawberries.

Excerpt from Ricardo: Slow Cooker Favourites. Published by HarperCollins Ltd, by arrangement with Les Éditions La Presse Ltée, Montreal, Canada.

Lime Bavette Rolls

BT Vancouver | posted Wednesday, Oct 30th, 2013

Preparation 20 MINUTES
Cook 4 HOURS
Serves 4 TO 6
Steak freezes well

We usually grill our steak on the barbecue. In this recipe we put it directly in the slow cooker with all the seasonings and cook it for 4 hours. It’s as simple as that! All that’s left to do is to put the meat on the table with some nice crisp lettuce leaves and let everybody roll. It tastes of summer. Bavette steak is also sold as bib or flap steak.

15ml brown sugar
15ml all-purpose flour
15ml chili powder
5ml ground cumin
5ml ground coriander
1kg bavette steak, cut against the grain into 5mm thick strips
125ml beef broth
2 green onions, chopped
1 jalapeno pepper, seeded and finely chopped
2 cloves of garlic, chopped
1 lime, grated zest and juice
60ml finely chopped fresh cilantro
salt and pepper

Garnish:
boston lettuce leaves
sour cream
1 or 2 avocados, sliced and drizzled with lemon juice
fresh cilantro leaves

Bavette steak in the slow cooker with brown sugar, flour, and spices. Add the remaining ingredients, except for the cilantro and mix thoroughly. Season with salt and pepper.

Cover and cook on low for 4 hours. If the meat is kept on warm for a number of hours, it will become very tender and shred easily. Add the cilantro and adjust the seasoning.

Garnish. Place the meat and garnishes in serving dishes and set them on the table. Everyone can top their lettuce leaves with sour cream, meat, avocado and cilantro – roll and enjoy!

 

Excerpt from Ricardo: Slow Cooker Favourites. Published by HarperCollins Ltd, by arrangement with Les Éditions La Presse Ltée, Montreal, Canada.

Steamed Salmon with Fennel

BT Vancouver | posted Wednesday, Oct 30th, 2013

250 ml vegetable broth
10 ml anise liqueur
4 thick skinless salmon fillets
1/2 bulb fennel, stalks removed, thinly sliced
30 ml finely chopped fennel fronds
salt and pepper

In a slow cooker, combine the broth and the liqueur. Place the salmon fillets in the cooker and scatter the sliced fennel over them. Season with salt and pepper.

Cover and cook on low for about 1 hour and 15 minutes. Or until the salmon is just pink in the middle. Serve the salmon with the fennel and steamed rice. Garnish with fennel fronds.

 

Excerpt from Ricardo: Slow Cooker Favourites. Published by HarperCollins Ltd, by arrangement with Les Éditions La Presse Ltée, Montreal, Canada.

Orange and Honey Turkey Breast

BT Vancouver | posted Wednesday, Oct 30th, 2013

1 boneless turkey breast
45 ml butter
3 shallots, chopped
3 cloves of garlic, chopped
30ml all-purpose flour
250 ml chicken broth
250 ml orange juice
180 ml honey
1 orange, grated zest only
5 ml chopped peeled fresh ginger
salt and pepper to taste

In large skillet, brown the turkey on all sides in the butter. Season with salt and pepper. Transfer the turkey to the slow cooker.

In the same skillet soften the shallots and garlic. Dust with flour and mix thoroughly. Add the broth and bring to a boil, stirring constantly. Pour into the cooker. Add remaining ingredients and season with salt and pepper.

Cover and cook on low for 7 hours. Slice the turkey and drizzle with the cooking juices. Serve with mashed potatoes and veggies.

 

Excerpt from Ricardo: Slow Cooker Favourites. Published by HarperCollins Ltd, by arrangement with Les Éditions La Presse Ltée, Montreal, Canada.

Blistered Smoky Peppers

BT Vancouver | posted Friday, Oct 25th, 2013

Makes 4 cups; serves 4
1 pound assorted bell peppers, green, red,
orange, yellow, purple—your pick
2 fresh green serrano chiles, stems discarded
2 tablespoons canola oil
2 dried red cayenne chiles (like chile de árbol),
stems discarded
2 dried or fresh bay leaves
1⁄4 cup fi nely chopped fresh dill
1 teaspoon coarse kosher or sea salt
1 teaspoon ground cumin
1⁄4 teaspoon ground turmeric

1 Discard the stem from each bell pepper.
Slice each pepper in half lengthwise and
remove the seeds and ribs (those are the
white, slightly spongy parts that look like
flimsy half-opened partitions). Cut each
pepper half into squares about 1 inch in
size and place them in a medium-size bowl.
Thinly slice each of the serrano chiles
crosswise and add them to the bell peppers.
Do not remove the seeds from the chiles.

2 Heat the oil in a large skillet over
medium-high heat. Once the oil appears
to shimmer, add the dried red chiles andbay leaves. The chiles will blacken almost immediately as you stir them, 15 to 20 seconds.
Add the bell peppers and serrano
chiles to the skillet and continue to stirfry.
You want the peppers to sear (not stew)
and start blistering in spots; you may need
to increase the heat to high. This normally
takes about 5 minutes. Make sure you have
adequate ventilation as you do this lung cleaning
step.

3 Turn off the heat and add the dill, salt,
cumin, and turmeric, stirring once or
twice. The heat from the skillet and its contents
will be just enough to cook the ground
spices without burning them while the dill
will maintain its spritely green brightness.

4 Discard the bay leaves and serve the
pepper medley warm. I leave the dried
chiles in it for the person at the table who
thumps his or her chest with machismo joy
at the challenge of munching them.

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