Glutenfree

Steak-Frites (Steak with Homemade Fries)

Steak Frites

Happy Spring, everyone! I’m delighted to announce that I’ll be continuing my partnership with President’s Choice this year to bring you some exciting new recipes that I’ve created for their new line up of products for the PC Black Label Collection.

This month’s box brings us an exquisite mix of ingredients from Europe, the Middle East and beyond! Let’s take a look at these wonderful products and scroll through to see which one I used in this Steak-Frites recipe!

PC Black Label Goose Fat has a subtle flavour but has a velvety, luxurious texture, which is great to use in a variety of dishes in the kitchen. Thanks to its high smoking point, in can be used in your favourite recipes that call for oil, my favourite so far has been in the classic roasted potatoes alongside a nice steak.
PC Black Label Black Garlic is an aged garlic that is cooked over a long period of time resulting in a black garlic that gives a sweet, caramelized flavour to pastas, pizzas, and various condiments and sauces. I tried this in my vegetable quiche and it was a nice, subtle garlic flavour.

PC Black Label Ras El Hanout Spice Blend is a Moroccan-inspired seasoning blend of 24 spices that include cinnamon, chilies, coriander, nigella seeds, cardamom and rose petals to name a few. It is warm and pungent and brings great depth of flavours to tagines, vegetables and grain dishes.

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I had the pleasure of trying them all and I was immediately drawn to the Ras El Hanout and was eager to try it out in this steak-frites recipe.

What do you think of when you hear “steak frites”? It immediately takes me back to my first visit to Le Relais de l’Entrecôtea popular Parisian restaurant that serves bistro style steak-frites. Perfectly sliced steaks, frites and a delicious sauce to go with it all.

I am a big fan of a good steak. I ate steak frites every week whilst living in Paris, (ahem, for the sake of research as they say…!) I found a place that I really enjoyed and never tired of it. I was such a regular there that they slowly gave me all of their secrets and tips. After several years of cooking and baking professionally, I have mastered the steak to my liking with little tweaks here and there and now I am going to share them with you.

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I’ve shared a simple preparation for beautiful steaks with the PC Black Label Ras El Hanout Spice Blend seasoning to change things up a bit and give it a little kick. The flavour profile does not disappoint! I hope you’ll enjoy the recipe and it becomes your favourite weeknight meal in rotation. I would love to see your recreations using the hashtag, #hautesucre. Happy cooking!

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.

(This post is sponsored by President’s Choice. I used their to Ras El Hanout Spice Blend to make these delicious Steak Frites.)

 

Steak-Frites Recipe

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(Serves 2 – 3)

Ingredients:

Frites:

3-4 large baking potatoes, peeled, rinsed and dried sliced into 1/4″ thick matchsticks
2 Tblsp olive oil
Fresh sprigs of thyme
kosher salt
fresh ground pepper

Steaks:

2 Tenderloin Steaks, rinsed and patted dry
2 Tblsp PC Black Label Ras El Hanout Spice Blend seasoning mix
1 Tblsp olive oil
4 Tblsp salted butter
Fresh sprigs of thyme
3 cloves of fresh garlic, slightly crused
1 cup wine
2 tblsp heavy cream
salt
pepper

Directions:

Make the Frites:

  1. Preheat oven to 550F and line a large baking sheet with parchment paper.
  2. In a large bowl, toss the potatoes with the oil, salt, pepper and fresh sprigs of thyme
  3. Transfer to the lined baking sheet and Bake at 550F for 30 minutes or until golden.
  4. Set aside and keep warm.

Ras el Hanout Dry Rub Steaks

Make the Steaks:

  1. Transfer the dry steaks to a large plate and coat both sides with 1 tsp neutral oil. Sprinkle 1-2 Tblsp of the Ras El Hanout Spice Blend seasoning mix on each side of the steak coating it well. Set aside.
  2. In a large heavy skillet over medium high heat, melt 2 tablespoon of butter and swirl it until it sizzles, add 1 clove of garlic and a few sprigs of fresh thyme.
  3. Gently add the steaks rub side down, increasing the heat to high to get a nice even crust. Leave them undisturbed for a few minutes to sear. Using a large spoon, collect the butter and herbs and pour them over the steaks, basting them to keep them moist.
  4. When a nice and golden sear has been achieved (you can check after 5 minutes, lifting a corner up with a fork) flip the steaks over and continue to cook for another 5-8 minutes, depending on the thickness of the steak. *I find this timing works for me, for a medium rare steak but it will all depend on the thickness of your steak, your cooking pan and the amount of heat.
  5. Alternatively, after searing the steaks you can transfer them to a 450F oven for 10 minutes for medium well and approx 15 minutes for well done.
  6. Transfer the steaks to a large plate to rest for a few minutes and prepare the jus.

Seared Steak

Make the Jus:

  1. Return the skillet back over medium high heat and add 2 tablespoons of butter until just melted, then add the salt, pepper, garlic, wine and fresh thyme. Cook over high heat until the wine has reduced, approx 5 minutes. Pour in the heavy cream and gently whisk. Set aside until you’re ready to plate.

Assembly:

  1. Transfer each steak to a dinner plate with a serving of the Frites and then pour 1-2 tablespoons of the jus over the steak and frites as desired. Serve with your favourite wine and enjoy!

Steak Frites

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Orange Mousse Cups

These Orange Mousse Cups are the perfect dinner party dessert, yet perfect for a simple weeknight treat.  They are quick and easy to make, light and airy in texture, and refreshing.  You can easily make this ahead of time, with little or no fuss at all. All you need are simple and wholesome ingredients to turn into a magical dessert that your friends and family will love!

Orange mousse cups

I have made these Orange Mousse Cups with Tropicana Pure Premium Orange Juice to give it a nice refreshing taste that really complements this eggless mousse.  I love incorporating nutritious foods into my desserts, so it’s a great feeling knowing Tropicana Pure Premium Orange Juice provides the additional nutritional benefits.  The orange juice gives this mousse the rich and velvety orange flavour and gives off the impression that you spent hours to make it, when in fact it can be ready in under 30 minutes.

Orange mousse cups

I hope you’ll try out this recipe 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 or dinner party, they’re sure to become your new favourite mousse, get the recipe below. Enjoy!

 

Orange mousse cups

 

Orange Mousse Cups Recipe

Makes 4-6 servings

Ingredients:

1/2 cup Tropicana Pure Premium Orange Juice
2 tsp gelatin
1/3 cup sugar
1 1/2 cups 35% whipping cream, chilled
1/4 tsp ground vanilla bean

Fresh fruit for garnishing
4 small dessert cups or small glasses

Directions:

  1.  Place the Tropicana Pure Premium Orange Juice into a small heat proof bowl and sprinkle over the gelatin. Leave it for 5 minutes until it has bloomed.
  2. Microwave the orange juice and gelatin for 1 minute on high heat and stir until it has completely dissolved, set aside.
  3. In a large stand mixer, pour in the chilled whipping cream and ground vanilla beans, whisk on medium.  Pour in the sugar and whisk on high until soft peaks form.
  4. Chill the whipped cream in the refrigerator for 15 minutes.
  5. Prepare your mousse cups – glasses or small shot glasses.
  6. Return the bowl to the stand mixer and whisk on low, pouring in the orange gelatin mixture.  Increase the speed to high and whisk for 30 seconds until the mousse has combined – do not overmix.
  7. Spoon or pipe the mousse into prepared moussse cups and garnish with fresh fruit
  8. Refrigerate until ready to serve.

Enjoy!

Orange Acai Bowl

Acai bowls are a favourite here at our house.  It’s like eating ice cream for breakfast only healthier with the addition of wholesome fruits.  It’s one way to entice your kids to eat a healthy breakfast, chock full of vitamins and daily servings of fruit and vegetables.

Traditionally Acai bowls are prepared with blended acai fruit and bananas and topped with coconut, bananas and berries.  With the recent food trends all over the world, acai bowls have become highly popular and instagram worthy, and why not, these bowls are a healthy addiction to have.

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I have partnered with Tropicana Canada for this Orange Acai Bowl recipe using Tropicana Pure Premium® Orange Juice.  I love the hint of citrus in the smoothie bowl as it gives me that pick me up in the morning and it complements the berries so well.  They are a healthy breakfast option in our house as they’re easy to prepare and the kids love to add their own toppings.

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It is also an excellent addition to your brunch table if you’re having a lot of guests as it allows them to customize their bowls with the own toppings. I always like to set up a little buffet bar of the toppings and everyone can help themselves!  It’s a fun and entertaining way to serve breakfast!

Some of my favourite toppings include my homemade chocolate hazelnut granola , dried coconut, fresh berries, hemp hearts and sliced bananas.

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.

 

Orange Acai Bowl Recipe

(Makes 2 servings)

Ingredients:

1/2 cup Tropicana Pure Premium Orange Juice
2 tblsp maple syrup
1 packet of frozen acai
1 banana
1/2 cup frozen cherries or blueberries

Toppings:

sliced strawberries
granola cereal
mixed nuts
dried coconut
cocoa nibs

Directions:

Add all of the ingredients in a high speed blender and blend on the highest speed of your mixer until smooth.

Pour into a bowl and top with your favourite toppings. Serve immediately. Enjoy!

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Whole Grain Orange Waffles

Waffles are a weekend treat at home and we love gathering around for big brunches with everyone. From sweet to savory, the options are endless. We love these whole grain waffles because they’re a healthy alternative as they’re made with whole wheat flour and our favourite Tropicana Pure Premium Orange Juice.

I feel better knowing I’m feeding my family a healthier option with the addition of Tropicana Pure Premium Orange Juice as it includes two servings of fruit per cup and we get the additional vitamin C and potassium in our waffles.

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But who are we kidding? I love orange juice and any way that I can incorporate it into my meal, I will. My two-year-old daughter will devour an entire waffle for breakfast and I don’t feel guilty serving them to my kids.

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Crowned with our favourite toppings, they’re the perfect cozy weekend brunch meal. To make it even more fun, I like to set up a mini fruit bar station for my kids that includes various berries, sliced oranges, nuts, whipped cream and maple syrup. And of course, we cannot forget the dusting of icing sugar that crowns the top!

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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.

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Whole Grain Orange Waffles Recipe

Makes 6 Waffles

Ingredients:

1 1/2 Organic Whole Wheat Flour

2 tblsp buttermilk powder

½ tsp kosher salt

¼ tsp ground vanilla bean

¼ tsp ground cinnamon

1 ¼ tsp baking powder

¼ tsp baking soda

3 tblsp raw sugar

¾ cup Tropicana Pure Premium Orange Juice

1 large free range egg

3 tblsp unsalted butter, softened or melted

Toppings:

Fresh berries

Whipped cream

Icing sugar

Maple Syrup

Directions:

  1. In a high-speed blender mix all the ingredients in the order listed and mix on medium-high for 1 minute or until the ingredients are combined. Set aside.
  2. Preheat your waffle iron
  3. Add enough batter to the hot waffle iron (approximately ¾ cup) and cook until nice and golden.
  4. Transfer to a cooling rack and continue making the rest of the waffles
  5. Transfer one waffle to a plate and top with your desired toppings such as mixed berries, maple syrup and finish with whipped cream and a dusting of icing sugar.

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This post is sponsored by Tropicana Canada. I have partnered up with Tropicana Canada to bring you delicious new recipes that will highlight the goodness of cooking and baking with Tropicana Pure Premium® Orange Juice and how I enjoy it in my daily life.

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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Winter Spiced Shakshouka (Eggs Poached in Tomato Sauce)

Winter Spiced Shakshouka

(This post is sponsored by the FeedFeed and Vitamix).

My favourite weekend brunch includes this Middle Eastern egg dish called Shakshouka. This dish is a feast for the palate with a myriad of spices simmered in a slow cooked tomato sauce with an abundance of chili’s, and topped with farm fresh eggs poached directly in the pan over this magical sauce. It’s adorned with an assortment of fresh herbs and sheep’s feta cheese.

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The inspiration for this dish came from a recent dinner I have with the FeedFeed and the Vitamix team here in Toronto a few weeks ago. It was a lovely dinner with the entire meal prepared with Vitamix’s Winter Spice Seasoning. Delicious notes of cinnamon, ginger, cardamom, cloves, peppercorns and dried oranges complemented and highlighted each course. It is such a lovely spice mix that I have incorporated it into my Shakshouka recipe and can’t wait to try it next in Indian spiced chai.

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This spice blend was made in my new beautiful A3500 Ascent series Vitamix machine and took less than five minutes to make! This machine is a workhorse and has been an absolute delight to use.

The features for this machine are outstanding, I’ve never had a smoothie so rich and smooth and ready in under 1 minute. My kids love it and with the pre-set program settings it’s so easy for them to use!

I hope you enjoy the recipe and when you make it, please tag me on my social channels with my hashtag, #hautesucre as I would love to see your recreations.

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Winter Spiced Shakshouka Recipe

The Shakshouka sauce can be made ahead of time especially if you’re making it for a large crowd and want to prep in advance. It can be warmed up to a gentle boil, ensuring the sauce is bubbling so that the eggs set. You want the whites to be just set while the yolks are still soft and runny. There’s no other way to serve this other than with a nice chunk of bread to scoop up the sauce.

Ingredients:

3 Tbsp extra-virgin olive oil
2 chiles or 1jalapeños, finely chopped
1 small onion, chopped
1 tbsp sugar
4 cloves garlic, crushed
1/2 tsp cumin seeds
1 1/2 tsp Winter Spice Seasoning
1 tsp kosher salt
1/2 tsp black pepper
1 tsp. ground cumin
1 1/2 tsp red chili powder (spicy kind)
1 tbsp. paprika
2 cups crushed tomatoes (passata)
2 cups cooked chickpeas, drained
1/4 cup water
4-6 large eggs
2 tbsp cilantro, dill, parsley, chopped

2 Tblsp Sheep’s Feta Cheese
Fresh crusty bread or pita

Directions:

  • In a deep skillet, heat the olive oil, add onions and sugar and cook about 6 minutes until translucent (do not brown)
  • Add crushed garlic, chopped chillies, and cumin seeds ~ fry 2 minutes.
  • Add the Winter Spice mix and the rest of the ground spices and cook 3 minutes, stirring to incorporate everything.
  • Add the crushed tomatoes, chickpeas and 1/4 cup water (if using passata, do not add additional water). Cover and cook for about 10-15 min.
  • Smooth mixture into base of skillet and gently crack 4-6 eggs on top. Spoon some of the tomato sauce over and around the eggs. Immediately cover and cook approx 4-5 min or until eggs are cooked through to your desired preference (runny or semi solid yolk).
  • With a large spatula, gently remove sauce and eggs onto plates and top with chopped herbs and serve with crusty bread or pita. Enjoy!

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Buckwheat & Chocolate Hazelnut Cookies (Gluten-free)

Buckwheat cookies are an amazing alternative for those with gluten intolerance. Made with healthy and hearty wholesome ingredients such as medjool dates, coconut, and my favourite – hazelnuts!

Hazelnuts can be substituted in this recipe, but these go nicely with the buckwheat and chocolate. These are so tasty you won’t miss a thing, my 7 year old loves them and we’ve made them many times.

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 cookie exchange or holiday brunch, they’re sure to become your new holiday favourite, get the recipe below.

Buckwheat Chocolate Hazelnut Cookies (gluten free) Recipe

Ingredients:

8 Medjool Dates

2/3 cups hazelnuts

2/3 cups maple sugar (or raw turbinado sugar)

Pinch of sea salt

Pinch of ground cinnamon

1 large free range organic egg

2 tblsp almond milk (or other dairy/non dairy liquid)

1 cup Buckwheat flour

1/3 cup coconut manna (dried coconut)

1/4 cup cacao nibs

1/4 tsp baking powder

1/2 tsp ground Vanilla bean

1/2 cup dairy free chocolate chips

Topping:

1 cup dairy free chocolate Cacao nibs

Fleur de sel

Instructions:

1. In a high speed blender or food processor, pulse the hazelnuts and dates until broken down. You should still see chopped pieces of nuts – you don’t want hazelnut flour.

2. Add the remaining ingredients and pulse until the mixture comes together. Do not over process.

3. Transfer the batter to a small bowl and work it with your hands for a few minutes, ensuring it’s evenly distributed.

4. Refrigerate overnight or for at least 4 hours.

5. Preheat the oven to 350°F.

6. Line a baking sheet with parchment paper.

7. Remove the mixture from the refrigerator and scoop out the mixture into mid size balls.

8. Gently roll and flatten them slightly so that they bake evenly.

9. Bake for 12 minutes. Let them rest for 2 min and transfer to a rack to completely cool.

10. Melt 1 cup of chocolate into a small heatproof bowl and set aside.

11. When the cookies have cooled, dip each half cookie into the bowl of melted chocolate, shaking off the excess and laying it flat onto the parchment sheet to dry. Repeat with remaining chocolate.

12. Sprinkle the tops of the cookies with raw cacao nibs and fleur de sel. Let the chocolate harden until set.

Enjoy!

Spicy Shrimp Scampi with Hot Cherry Peppers

Shrimp Pasta

(This post is sponsored by President’s Choice.  I used their PC Black Label Hot Cherry Peppers to make this Spicy Shrimp Scampi.)

After a nice long summer break, I’m back in the kitchen experimenting with my new October PC Black Label black box where I received two jars of condiments that can be eaten tapas style or included in a recipe.

PC Black Label Hot Cherry Peppers marinated in oil are the perfect accompaniment for pizzas, pastas, grilled meats and seafood.  I was particularly fond of this as I love using a wide variety of peppers in various dishes and this one is the perfect addition to this Spicy Shrimp Scampi recipe that I’m sharing with you.

PC Black Label Borettane Onions  are tasty and can be used with many dishes or served as apart of an antipasto platter.  I have tried them on their own and in a quiche and they have a unique balsamic vinegar flavour that isn’t too overpowering, but very pleasant and mild.

I decided to shake up my favourite shrimp scampi recipe and added the PC Black Label Hot Cherry Peppers into the mix, it takes the dish to a whole new level!  It is simple, quick and packed with flavour,  its perfect for an easy weeknight meal or for a romantic date-night dinner served with your favourite wine.

I used the PC Gigantico Raw Zipperback Black Tiger Shrimp as I prefer the larger variety of shrimp in this recipe as it carries well as a main dish.

Spicy Shrimp

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.

Spicy Shrimp Scampi with Hot Cherry Peppers Recipe

Serves 3-4

Spicy Shrimp:

Ingredients:

  • 2 tblsp olive oil
  • 2 tblsp butter
  • 25 large sized shrimp, deveined and dried, tails left on (PC Gigantico Raw Zipperback Black Tiger Shrimp)
  • 3 fresh garlic cloves, minced
  • 2 tblsp tomato paste, double concentrate
  • Salt
  • Pepper
  • 1/4 cup fresh parsley, chopped

Ingredients

Directions:

  1. In a large skillet, melt the butter with the olive oil over high heat.
  2. Add the tomato paste and cook for 5 minutes
  3. Add the garlic cloves and mix thoroughly.
  4. Now add the shrimp and stir the mixture a few times to ensure the shrimps are coated with sauce, about 3 minutes.
  5. Flip the shrimp over and cook a few more minutes until they’re done.
  6. Transfer to a bowl and set aside.

Spicy Shrimp

Scampi Sauce:

Ingredients:

  • 3 tblsp olive oil
  • 3 tblsp butter
  • 2 tsp raw sugar
  • 1 cup cherry tomatoes
  • 6 fresh garlic cloves, minced
  • PC Black Label Hot Cherry Peppers chopped
  • Salt
  • Pepper
  • 1 Tblsp tomato paste
  • 1 cup white wine
  • Handful of fresh parsley, chopped
  • 500g of spaghetti cooked in salted water

Butter and garlic

Directions:

  1. In the same large skillet, add the olive oil, butter and tomato paste. Stir to combine.
  2. Add the cherry tomatoes and raw sugar and cook 5 minutes until they burst open.
  3. Add the garlic and chopped cherry peppers and cook for 2 minutes.
  4. Add the salt, pepper, and white wine. Cook on medium heat and reduce the wine to cook out the alcohol, about 3-4 minutes.
  5. Set aside and boil your pasta. Do not wash the skillet.
  6. Boil 500g of spaghetti in salted water
  7. Once the pasta is cooked, transfer it to the skillet along with the chopped parsley. Toss to coat the pasta completely with the sauce. Cover and let it rest for 5 minutes to absorb the flavours.
  8. Transfer the pasta to a platter or to individual plates and top with the shrimp.
  9. Drizzle over the leftover sauce from the shrimp and serve.  Enjoy!

Scampi

Chocolate Hazelnut Granola

Granola is one of my favourite things to eat in the morning with fresh homemade yogurt or thick Greek style yogurt. I didn’t always like yogurt or granola, it all started 7 years ago when I was pregnant with my son…talk about cravings!

I was visiting my friend Penny in Chicago and quickly got addicted to a local made chocolate granola. Needless to say, I packed up a suitcase worth to take home and to eat for the duration of my pregnancy haha and she was nice enough to mail me a quick fix when I ran out.

Eventually I started making my own with a newborn in tow, in between naps and feedings. I have so many recipes 7 years later but this one is a definite favourite. I love hazelnuts and I love chocolate, so what could be better! Even my son loves it!😉

Chocolate Hazelnut Granola Recipe

Preheat oven to 350°F

Line a baking sheet lined with parchment

Ingredients

3 cups rolled oats

1/2 cup dark cocoa powder

1 tsp ground vanilla bean

1 tsp cinnamon powder

1/4 tsp kosher Salt

2 tblsp almond oil

1/2 cup maple syrup

1/8 cup water

1/2 cup hazelnuts, chopped

1/2 cup dark chocolate, chopped

Instructions:

In a large bowl combine the oats, cocoa powder, cinnamon, vanilla and salt. Mix well.

Add the almond oil, maple syrup and water. Mix until all the oats are saturated.

Place on a lined baking sheet and bake for 10 min.

Remove and add the chopped hazelnuts.

Return to the oven and bake another 10 minutes.

Turn the oven off and leave in for 5-10 minutes more.

Remove and let it cool completely.

Add the chopped chocolate and transfer the granola to a large mason or weck jar.

Enjoy with milk, yogurt or with your favourite dessert as a topping.

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!