appetizer

Tofu Breakfast Tacos with Orange Slaw

Breakfast is one of my favourite meals of the day and I’m always excited to prepare new and healthy alternatives.

My take on healthy tacos for breakfast include pan fried chipotle spiced tofu with the most amazing orange cabbage slaw.  These are delicious and easy to whip up for a weekday breakfast and a real crowd-pleaser for those big weekend brunches.

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I have partnered with Tropicana Canada for this recipe using Tropicana Pure Premium® Orange Juice. I made the orange cabbage slaw with Tropicana Pure Premium Orange Juice.  It’s the perfect alternative to limes as it gives the tacos the sweetness that matches the spicy tofu perfectly.  It’s a match made in culinary heaven!

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Tropicana Pure Premium Orange Juice is always on my table for breakfast.  With no artificial sweeteners,  flavours or preservatives, I feel comfort in knowing that I am getting my additional vitamins (Vitamin C, Potassium and Folic Acid).  It is also becoming a favourite recipe add-in for me as it’s so versatile and I use it to bake and cook, too.

I hope you’ll try them out and if you do, please share them with me using my hashtag #hautesucre, I would love to see them. Make these for your next brunch, they’re sure to become your new favourite, get the recipe below.

Tofu Breakfast Tacos with Orange Slaw Recipe

Orange Cabbage Slaw:

2 cups sliced purple cabbage
1/4 cup Tropicana orange juice 1 tblsp raw sugar
1 tsp kosher salt

In a large bowl toss the ingredients to combined and set aside.

Chipotle Spiced Tofu:

350g ~ 1 package extra firm tofu, chopped
into small squares
2 tsp olive oil
1 tsp dried chipotle peppers
1/2 tsp red chili powder
1 tsp cumin seeds
1/4 tsp tumeric
1 tsp kosher salt
1/2 tsp ground black pepper
1 tblsp tomato paste

Garnishes :

Cilantro
Sliced avocados
Sour cream
Salsa

6-8 Corn Tortillas

 

Instructions:

  1. Preheat a large skillet and add the olive oil spices, and tomato paste.
  2. Cook for 2 minutes on med high until the cumin seeds start to sputter.
  3. Add the chopped tofu and warm through for about 10-15 minutes.
  4. Transfer to a bowl and garnish with sprigs of cilantro.
  5. Over a flame or in a skillet, warm up the corn tortillas and set aside.

Assembly:

  1. Place one tortilla on a plate and layer with the tofu mixture and top with the orange cabbage slaw.
  2. Add slices of avocado and dollops of sour cream.
  3. Serve immediately. Great to serve family style and everyone can help themselves.

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Swirled Blueberry Pavlovas

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Swirled Blueberry Pavlovas

(This post is sponsored by President’s Choice. I used their PC Black Label Blueberry Syrup to make these beautiful Swirled Blueberry Pavlovas.)

This month’s PC Black Box included three delightful products that I had the opportunity to try. From snacks to desserts, there is such a wide array of PC Black Label products that you can serve for any occasion.

PC Black Label Artichoke Halves

These sun-ripened artichokes are grilled and marinated and they’re packed in a delicious infusion of oils, garlic and spices. My husband loves artichokes and these were a delicious addition to pizza.

These sweet and plump Apricots from Turkey did not disappoint, they were eaten within minutes of opening the bag. My 7 year old son devoured them, they’re that good! Great for a cheese platter or just to snack on, these are a real treat to have around the house.

Made from carefully selected sweet blueberries, this artisan syrup is bursting with fresh berries! It’s an amazing rich syrup which makes delicious cocktails, salad dressings and our favourite breakfast or dessert toppings. One of my favourite products from this month’s PC Black Label Box, read on for my take on a holiday favourite, Swirled Blueberry Pavlovas!
I enjoyed all the products but I particularly favored the PC Black Label Blueberry Syrup for this month’s recipe selection. The first thing that popped into my mind was how well this sauce would go with my one of my favourite holiday desserts, pavlovas!
I swirled this luscious PC Black Label Blueberry Syrup into traditional meringues and slow baked them, get the recipe below.
Swirled Meringues with Blueberry Sauce

Swirled Meringues with Blueberry Sauce

Pavlovas are a holiday favourite in our family and I hope they will become yours, too. This recipe is easy to prepare and the meringues can be baked ahead of time, up to 3 days and stored in an airtight container, layered between parchment sheets.

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Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel. Have a wonderful holiday season!

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Swirled Blueberry Pavlovas Recipe

Ingredients:

4 large egg whites, room temperature

Pinch of kosher salt

1 cup granulated sugar

1 tblsp cornstarch

1/4 tsp ground Vanilla bean

1/2 cup blueberry sauce

Fork or spoon for swirling

Parchment lined baking sheet

Meringues with Swirled PC Black Label Blueberry Syrup ready for the oven

Meringues with Swirled PC Black Label Blueberry Syrup ready for the oven

Directions:

Baking time: 90 minutes

Preheat oven to 255°F

1. In a small bowl, whisk together the sugar and cornstarch ensuring there are no lumps.

2. In a large stand mixer whisk the egg whites on medium for 1 minute until frothy.

3. Add the salt and continue to whisk on highest setting for 2 minutes.

4. With the mixer running on medium high, slowly add the sugar mixture. Once it’s all added, turn the mixture back on high and whisk for 5 minutes until the mixture is glossy and stiff peaks have formed.

5. Spoon out 6-8 mounds on the parchment sheet using 2 spoons to help release the mixture.

6. Spoon 1 tsp of blueberry sauce into each mound and using the tines of the fork, gently swirl the sauce into the meringue.

7. Using the back of a small spoon, make an indent in the centre.

8. Bake at 255°F for 1 hour and 30 minutes.

9. Turn the oven off and leave the meringues inside to cool down, up to 12 hours without opening the oven door.

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Baked Meringues

Pavlova Assembly:

1 cup Whipping cream 35%

2 tblsp sugar

Fresh fruit

  1. In a large stand mixer add the whipping cream and sugar and beat until medium peaks form.
  2. Plate each meringue and top with the fresh whipped cream, fresh berries and drizzle with 1 Tbsp PC Black Label Blueberry Sauce over top. Garnish with fresh mint and serve immediately.

Enjoy!

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Blueberry and Hazelnut Crostata 

Crostata evokes many memories of a summer semester I spent in Bologna, Italy when I was backpacking in Europe as a university student. I spent most of my hard-earned money on eating and sightseeing and I fondly remember all the bakeries serving many variations of this infamous Italian Tart. Plums, berries, apples, grapes all made their way into these traditional crostatas bursting with homemade jams, flaky and buttery crusts liberally dusted with icing sugar.

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I used to walk through the streets sightseeing and eating my crostata with icing sugar dusting my face, a happy memory! I had a sweet tooth and couldn’t resist trying all the delicacies in the dozens of pastry shops that lined the streets.

When E.D.SMITH contacted me to collaborate on their fall campaign to celebrate their 135th birthday, I was delighted as it brought back memories of baking as a child with my mum. We used to love using their pie fillings and their jams were a staple in our house.

E.D.SMITH is an iconic Canadian food brand with roots dating back to 1882 and is currently the #1 pie filling in Canada and the largest Canadian manufacturer of jams and fruit spreads.

For their fall campaign, E.D.SMITH is inspiring the newest generation of Canadian home cooks to look past traditional jam on toast and plain pies to get creative with E.D.SMITH’s products.

My mission is to inspire you to explore the versatility of their products and show you how E.D.SMITH’s pie fillings and Triple Fruits spreads can fit within your lifestyle and today’s food trends.

I love a good challenge and what better way than to recreate one of my favourite desserts, a fruit filled crostata! A traditional crostata is an open-faced fruit tart, often with a decorative lattice top and made with a homemade jam.

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I particularly enjoy E.D.SMITH’s Blueberry Pie Filling and thought it would be a great swap out for a traditional blueberry jam. As we head into the fall season, I made this crostata with the addition of ground hazelnuts as it gives the crust a gently nutty bite and it complements the Blueberry Pie Filling nicely. If hazelnuts are not to your liking, they can easily be replaced with ground almonds.

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The addition of nuts in the pastry dough, coupled with the yolks creates a well rounded, rich crust that pairs nicely with the pie filling making you want to savour each bite.

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This Blueberry and Hazelnut Crostata is sure to become your favourite too. It’s a delicious twist on a traditional, familiar dessert with a delicate lattice topping. I hope you enjoy making it as much as I do.

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Blueberry and Hazelnut Crostata Recipe

Pastry Crust Ingredients:

2 cups all purpose flour

1/4 cup ground hazelnuts (or almonds)

3 Tbsp. sugar

1/4 tsp kosher salt

1/4 tsp citrus zest (lemon, orange or grapefruit)

1/4 tsp ground vanilla bean (or extract)

Pinch of ground cinnamon

3/4 cup cold unsalted butter, chopped

1 large egg + 1 yolk

3/4 can of E.D.SMITH Blueberry Pie Filling

Egg wash (1 egg + 2 tsp water)

9″ Fluted round tart pan with a removal bottom

Directions:

  1. In a stand up mixer bowl with the paddle attachment, add the flour, ground hazelnuts, sugar, salt, zest, vanilla and cinnamon. Mix on low until combined.
  2. Add the chopped butter and egg yolk, and mix until combined. Do not overmix as you still want to see bits of butter throughout.
  3. On a clean surface roll out 2 sheets of cling wrap and place the dough in the centre and gently form a disk. Flatten, cover in cling wrap and refrigerate for at least 15 minutes.
  4. Preheat the oven to 350F
  5. Roll out the pastry dough on a floured surface to approximately 14-16″ in diameter and l/2” thickness. Gently transfer it to the tart pan and press into the pan, bringing the dough up to the sides.
  6. With a sharp knife, cut off the excess dough and reserve to make a lattice top.
  7. Add the E.D.SMITH Blueberry Pie Filling into the base.
  8. Roll out the excess dough and using a fluted pastry wheel cut strips to place over top the filled pastry.
  9. In a crisscross pattern overlap the strips and crimp the edges.
  10. *Alternate method; on a flour dusted parchment sheet you can create your lattice top pattern and chill it for 15 minutes. Gently flip it over-top the tart, sealing the edges and discarding any excess dough.
  11. Brush with the egg wash and bake at 350°F for 40-45 minutes or until golden.
  12. Remove and place on a baking rack to completely cool.
  13. Remove the tart ring and dust generously with icing sugar and cut into slices. Enjoy!

*The Crostata will keep for 4-5 days in an airtight container, refrigerated.

Rustic Baby Potatoes with Habanero Aioli and Maple Glazed Spicy Salmon

 

Rustic Baby Potatoes with Habanero Aioli and Maple Glazed Salmon

Rustic Baby Potatoes with Habanero Aioli and Maple Glazed Salmon

This month’s #PresidentsChoice PC Black Label Collection box included a favourite of mine, which is PC Black Label Habanero Aioli Whipped Dressing! This velvety aioli has complex flavours of sweet mango purée, curry, and a subtly hot habanero kick.  It’s a great condiment to eat with french fries, swirled into a salad dressing or used as a side replacing ketchup or mustard.  It’s so versatile that I even serve it with my maple glazed salmon and my kids love it!

Another product that I received this month is the PC Black Label Bacon Marmalade, which is great on a cheeseboard and is a welcomed addition to our pantry.

I have created a simple recipe this month using PC Mixed Little Gems Yellow, Red & Blue Mini Potatoes.  I have sauteed them with butter and olive oil and then tossed with this PC Black Label Habanero Aioli.

 

To make this side dish the perfect accompaniment to your meal, I have also included my recipe for Maple Glazed Salmon below.  I hope you enjoy this recipe and please feel free to tag your recreations with #hautesucre, I would love to see them.

Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel

 

Rustic Baby Potatoes with Habanero Aioli

Rustic Baby Potatoes with Habanero Aioli

Rustic Baby Potatoes with Habanero Aioli and Maple Glazed Spicy Salmon Recipe

 

Ingredients:

1 bag (680g) PC Mixed Little Gems Yellow, Red & Blue Mini Potatoes, washed and sliced into halves

1 tblsp butter
2 tblsp olive oil
Fleur de sel (sea salt)
Fresh cracked pepper
1 tsp herbs de Provence seasoning

1 tblsp maple syrup
1-2 tblsp PC Black Label Habanero Aioli Whipped Dressing (for spicy, use 2 tblsp)

Directions:

1. In a large heavy bottomed frying or sautée pan, add the butter, olive oil and sliced potatoes.

2. Cover and cook on medium heat for 5-6 minutes.

3. Remove the lid and add the salt, pepper, herbs de Provence seasoning and maple syrup.

4. Continue to cook until the potatoes are softened and start to caramelize. About 10-15 minutes, depending on potato size.

5. Add the PC Black Label Habanero Aioli, covering the potatoes completely.

6. Cook on high heat until slightly seared, do nut burn (approx 1 minute). Remove and transfer to a large platter.

Prepare the salmon.

Maple Glazed Spicy Salmon Recipe

4-6 servings

2 small ceramic baking dishes

Ingredients:

1 tblsp sesame oil

4-6 salmon fillets, cleaned and dried

 

Salt
Pepper
1 tsp Mustard seeds
3 tblsp Maple syrup
1 tsp Raw sugar
2 cloves garlic, minced
1 tsp dried parsley
Dash of red chili powder
1/3 cup Soy sauce
Black Sesame seeds (optional, for the top)

{1-2 tblsp Sambal oelek (red chili paste)}

This recipe works best with salmon fillets due to the complementary flavours in this marinade; but feel free to try it with other kinds of fish.

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Directions:

1. Clean and dry the fish fillets and place in a shallow bowl or plate
2. Combine all the ingredients and coat the fish with the marinade. Set aside for about 25 minutes to allow the flavours to meld.

3. Preheat oven to 470F

4. Transfer to a baking dish and place a little sesame oil to coat the bottom. Lay fish in a single layer and pour over remaining marinade.

5. Roast the fish for approx 15 minutes (do not overlook) and put under broil for a few minutes to slightly char the top.

6. Alternatively, you can bbq it or pan fry it.

7. Serve with Habanero Aioli Potatoes and additional Habanero Aioli on the side.

Enjoy!

Spinach and Goat Cheese Tart with a Quinoa Crust *gluten-free 

I love this tart! It’s easy, simple and delicious.  And did I mention it’s vegetarian?

I’ll be honest, I was skeptical of my 6 year old son liking this tart due to the ‘green spinach’ layer under all that goat cheese but he devoured it for dinner alongside a vegetable soup. Yay!

It’s relatively easy if you follow my steps below and the pastry is quick and you can press it into the tart pan without having to fuss about rolling it out.  Easy peasy weeknight dinner sorted, great for meatless Mondays!

It’s the perfect main course served with a nice side salad or sliced into small squares or wedges and served as appetizers.
I hope you’ll enjoy it!

*And don’t forget, if you make this tart using my recipe below, please tag it #hautesucre on your social media accounts as I would love to see it!😊

Spinach and Goat Cheese Tart with a Quinoa Crust Recipe

Ingredients:

Crust:

1 cup quinoa flour

3/4 cup all purpose flour (or gluten-free flour)

3/4 cup cold butter, chopped

3-4 tablespoons cold water

1 tsp salt

1 tsp sugar

1 4×14 tart pan with a removable bottom 

Method:

1. Combine all the ingredients into a small food processor and pulse into a dough has formed.

2. Roll onto a flour surface or press the dough into a tart pan with a removable bottom. Set aside.

3. Preheat oven to 425°F

Filling:

Ingredients:

2 cups baby spinach

3 garlic cloves

1 large egg

1/4 cup cream

Salt

Pepper

Fresh thyme

200 grams fresh goat’s cheese

*Dried shallots (optional garnish or add to filling)

Method:

1. In a small food processor, add the spinach, garlic, egg and cream.  Pulse until the spinach breaks down and the egg is combined. Add the salt, pepper and fresh thyme.

2. Pour the filling into the prepared crust and smooth evenly.

3. Crumble the goat cheese over top the filling covering completely.

4. Bake for 30 minutes.

5. Remove and let cool 15 minute before cutting.

Enjoy!😊

Apple & Castello® Blue Cheese Fritters

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Friends! My recipe for these delicious Apple and Castello Blue Cheese Fritters is apart of the Melt Recipe Blogger Challenge!  Please help me WIN by clicking the link below and please share this link with your friends and family! Thank You!!!

http://meltrecipechallenge.com/vote.php?rcp=1

http://meltrecipechallenge.com/recipe.php?rcp=1#.VcNYU8tZTqA

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Apple & Castello® Blue Cheese Fritters

1/3 cup 75 mL all-purpose flour
1 tsp 5 mL baking powder
1 large russet potato, peeled and shredded
1 granny smith apple, shredded
1 shallot, finely diced
1 green onion, thinly sliced
2 tbsp 15 mL fresh parsley, chopped
2 tbsp 15 mL fresh dill, chopped
2 egg whites, lightly whipped
1/3 cup 75 g Castello® Blue Cheese, crumbled
1 tsp 5 mL sea salt, or to taste
1 tsp 5 mL fresh cracked black pepper, or to taste
Vegetable oil for frying

Recipe:

In a large bowl combine all the ingredients and gently fold in the Castello® Blue Cheese.

Add 2 inches of vegetable oil to a large skillet. Heat until just smoking, and then reduce to medium low.

Using a tablespoon, scoop the mixture into the hot oil and slightly flatten with the back of a spoon.  Cook until golden and flip the fritters to cook the other side. Work in small batches and do not overcrowd the pan.

Drain on paper towels to soak up excess oil.

Pairs well with a cool dip of Greek yogurt and fresh dill.

Makes approximately 20 fritters.

Please Vote! 🙂

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Tips for Hosting a Successful Dinner Party

I recently held a backyard bbq dinner party to celebrate the changing of the seasons in partnership with Cascade Platinum #sparklingclean.

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I had the opportunity to put the product to the test and I must say, I’m impressed! Not only did it remove the hard, cooked on food residue, it left all of my dishes sparking clean!

In order to host a successful dinner party, there are a few rules that are important to follow in my repertoire.  I’ve hosted numerous parties, whether they’re fancy affairs or simple gatherings, it all boils down to a few essential steps and making sure you’re always prepared.  I share my views with fellow Chef, Michael Smith who offers a few essential entertaining tips below:

1. Spend Time To Save Time:
Prep as much as you can in advance, from setting the table to prepping food. This allows you      to spend more time with your guests entertaining, instead of being in the kitchen.

2. Make Your Guests Feel Special:
It’s important to go the extra mile in making your guests feel special.  I love to decorate the house with fresh flowers, music, lovely table setting and sparkling dishes.

3. Clean As You Go:
While cooking, load the dishwasher so that you don’t have to do all the clean up after. This saves time and with Cascade Platinum, you don’t need to worry about pre-rinsing.

4. Share The Work:
Lighten the load and enlist the help of your guests if possible, this will help ensure the party runs smoothly between courses.

5. Grand Finale:
End the evening with a bang! Perhaps with a spectacular dessert, sparkling Champagne or a little gift for your guests, making the night memorable.

Here are a few highlights from our delicious backyard bbq dinner party. I’m so happy that my cleanup was made easy with the help of Cascade!

Rhubarb Lemonade:
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Marinated Garlic and Rosemary Lamb:
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Roasted Potatoes:
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Papaya Chicken with Roasted Cashews:
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Roasted Vegetables:
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Mexican Corn:
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Fire Grilled Jumbo Shrimps with Cilantro and Chipotle:
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Fresh Feta Salad:
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Mint and Cilantro Gremolata:
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*This post was sponsored by Cascade. All opinions are my own.

Sweet Ricotta Fritters with Brie Cheese and Cara Cara Oranges

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Fritters! Who doesn’t love a fresh and piping hot donut, sprinkled with cinnamon sugar on a cold day! Yum!

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If you have tried a version of fritters made with ricotta, then you’re in for a real decadent. I decided to up the ante and play with the flavours by adding Cara Cara oranges which are currently in season and some velvety Castello Brie cheese.
It’s a sinfully delicious combination, one that will have you and your guests hurrying to finish your meal so that you can share these after dinner treats.
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The fritters are best served immediately after they’re fried (as is usually the case with homemade fritters).  The addition of the Brie cheese and oranges make them extra soft, they also pair well with gelato or a silky crème anglaise sauce.
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These serve a small crowd as they make approximately 15-18 fritters, I used a small cookie scoop for measure.  If you cannot find Cara Cara Oranges, you can substitute it with a another variety of sweet oranges or clementines. Be careful when working with hot oil and melting cheese, these don’t take very long to cook and you’re looking for a nice golden brown colour and a quick toss in the cinnamon sugar.  Enjoy!
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Sweet Ricotta Fritters with Brie Cheese and Cara Cara Oranges

45g all purpose flour
26g raw sugar
1 Cara Cara orange, (just the zest + 2 tblsp juice)
145g (3/4 cup) full fat Ricotta cheese
1 extra large egg
40g Castello Brie Cheese, diced (rind removed)
Pinch of kosher salt
Pinch of baking powder
Pinch of vanilla bean powder or (3 drops of vanilla extract)
Vegetable oil for frying

Cinnamon Sugar

1/2 cup granulated sugar
1 tsp cinnamon

Method

1. In a large bowl, mix the ricotta and the egg until combined. Slowly add the remaining ingredients and set aside while you get your deep fryer or pot of oil ready.

2. Test the oil by dropping a spoonful of the batter in, it should float to the top and you should see tiny bubbles around it. Fry for approx 2 minutes or until golden.

3.Repeat with the remaining batter using a small cookie scoop measure for the remaing fritters, taking care not to overcrowd the pot. Fry and drain on paper towels and quickly toss into a bowl with sugar/cinnamon and serve immediately. Enjoy!

*Disclosure: This post is sponsored by Castello Cheese. I received a free sample of the product for the purpose of this review. All opinions are my own.

Almond Butter

Have you always wanted to make your own Almond Butter? Well now you can with a few simple steps + ingredients. It’s so delicious your first batch won’t last long! Enjoy! 🙂

Almond Butter Recipe:

1 cup of raw almonds (preferably organic)
1/2 tsp fleur de sel or Cyprian sea salt
1 tblsp almond oil (or coconut oil)
1 tblsp honey
1/4 tsp ground vanilla beans

*high speed blender such as a Vitamix or Nutribullet.

1 cup measure glass jar/bottle (such as a mason jar) sterilized, dry

Blend the almonds to a smooth paste, add the salt, almond oil, honey, and vanilla beans and blitz again until incorporated and completely smooth.
Transfer it to a sterilized jar and refrigerate.

Tastes great with toast, in your favourite smoothie or as a substitute for peanut butter. Healthy and delicious. Enjoy!

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Gougères with Gruyère Cheese

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Gougères Recipe

Choux:

125 ml milk
125 ml water
100g room temp butter, diced
5g salt
15g sugar
150g flour
4 eggs
2 tsp fresh thyme or very finely minced fresh rosemary

1 tsp fresh ground black pepper

1/2 tsp red chili powder (you may omit)

Good sea salt (to sprinkle on top)

1 cup grated Gruyère cheese (or any other hard cheese you like – but, it should have a pronounced flavour)

Preheat oven 425°F and line 2 sheets with parchment or silpats

1. In a saucepan, combine milk, water and cubed butter.  Combine and stir in salt and sugar – bring to a rolling boil.

2. Sift flour into a separate bowl

3. Crack eggs into a small bowl

4. Once mixture has boiled, add flour and stir vigorously to form a paste. (Do this in intervals on/off the heat). When the paste dries out (no longer sticks to spatula), it’s ready. Do not brown

5. Add paste to stand mixer bowl and add eggs one by one, on med speed – approx 3 min (when it’s all combined)
6. Add in black and red pepper, thyme or rosemary and cheese.

7. Add to piping bag and pipe 1″mounds, 1/2 ” high onto sheets
Brush with eggwash and slightly flatten tops with a fork – sprinkle tops with rosemary and sea salt.

8. Bake for approx 25 – 30 min ~ until they have doubled and are golden brown.
Makes approx 30 Gougéres.

*can be filled or served warm as is.  They also freeze well.

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