Vegetables

White Truffle Pizza (Pizza Bianca)

We’re back with another exciting month of delicious President’s Choice PC Black Label Collection products. Let’s take a closer look at this month’s box.

PC Black Label White Truffle Oil: 
Deep, complex, earthy, and with tantalizing aromas, the prized and renowned flavour of white truffles is blended with sunflower and extra virgin olive oils to create an enticing gourmet infusion. Drizzle a few drops to enhance flavours of roast chicken, grilled fish, sautéed mushrooms and omelettes.

PC Black Label Smoked Paprika Spice:
Popular in authentic Spanish dishes and in recipes from surrounding regions of the Mediterranean, use our aromatic and distinctively tasting sweet-bitter spice to add wood-smoked red pepper flavours and aromas to everything from eggs to meat, and fish to vegetables.

PC Black Label Nero Di Seppia Conchiglie Pasta:
Authentically made from durum wheat semolina and natural spring water, along with an infusion of traditionally Italian cuttlefish ink and a touch of lemon, our dramatically coloured shell-shaped pasta has a lovely, delicate flavour that pairs well with sautéed seafood tossed in creamy or tomato-based sauces. Imported from Italy.

I have had a chance to try these products in various recipes and I must say that my favourite item this month has been the PC Black Label White Truffle Oil.  It has such a delicate flavour that immediately I thought of making pizza bianca so that the flavours would really shine through and be enhanced with equally delicious ingredients.

And who can resist pizza?  I for one, cannot. I could eat pizza everyday – for breakfast, lunch or dinner.  This twist on a classic pizza is comprised with a few key ingredients such as comte cheese, thinly sliced potatoes, mushrooms, onions, and herbs.  Topped with this lovely White Truffle Oil, the pizza just melts in your mouth!

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I make this on fresh, no knead pizza dough which I have linked the recipe to below,  but it can be made on any store bought pizza dough as well if you’re short on time. This meal is perfect for a romantic date night meal if you want to impress your loved one, or can be easy,  nutritious and simple enough to make on a busy weeknight.

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I hope you’ll give it a try and be sure to leave me a comment below if you make it, I would love to hear from you.  You can also use my hashtag, #hautesucre on social media channels. 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. Be sure to stay tuned as I will be doing another giveaway next month!

(This post is sponsored by President’s Choice. I used their PC Black Label White Truffle Oil to make this delicious White Truffle Pizza.)

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White Truffle Pizza Recipe

(makes 1 small 8″ inch pizza, recipe can be doubled for a larger pizza or 2 smaller ones)

Ingredients:

Homemade Pizza dough (or your favourite store bought)

2 Tblsp PC Black Label White Truffle Oil
3 small mushrooms, thinly sliced
1 medium potato, thinly sliced with a mandolin (+ 2 cups of water)
1 small onion, thinly sliced
1/2 cup comté cheese, shredded or sliced
Dried Shallots (optional)
Dried herbs (oregano, basil, parsley)
Olive oil
Sea salt
Fresh cracked pepper
PC Black Label Peperoncini

 

Directions:

Preheat oven to 425F. Line a round baking sheet with a sheet of parchment.

  1. Cook potatoes in a large microwave safe container with 2 cups of water for 4-6 min on high power in microwave. Drain water and let cool completely.
  2. Roll out pizza dough on a lightly floured surface into a 8″ round and transfer to parchment lined baking sheet.  Brush the base with truffle oil.
  3. Sprinkle dried shallots and dried herbs
  4. Layer the potato and mushroom slices overtop, alternating in a fan shape pattern
  5. Add sliced onions and sprinkle with salt and pepper generously. Sprinkle the comte cheese over top.
  6. Drizzle the top with olive oil and bake for 20 min at 425°f
  7. Remove and let cool for a few minutes.  Drizzle with chili oil if desired.  Slice and serve. Enjoy!

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Roasted Cherry Tomato Tart with Asparagus and Greek Feta

Summertime cuisine always reminds me of easy and quick dinners and eating alfresco on the patio, enjoying the outdoors.  How about you?  Do you enjoy cooking in the summer or grilling every meal outdoors?  I must admit that I still look to cook no matter the heat but my focus shifts to meals that can be easily eaten outdoors and are more portable.  Foods that complement a big summer salad and other grilled sides.
Fresh asparagus, tomatoes, and all the summer fruit, I love eating, cooking, and baking with it all!
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I was in for a real treat this month with a beautiful selection of products from Italy and from Indonesia.  I love that every month I get to go on a culinary world tour and try a new condiment or cuisine staple.  It makes cooking all that more exciting and gives new meaning to #PlayWithYourFood with the PC Black Label Collection!  Let’s explore this month’s box:
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Milled specially for pasta dough, this “00” flour is the finest grade of flour cold-milled in Italy. With a silky soft texture, it’s perfect for creating traditional fresh pasta and gnocchi dishes for a taste of Italy from your very own kitchen.

Commonly used in Balinese cuisine, this intensely flavourful sambal matah is a sweet chili condiment made with cherry peppers, shallots, garlic and lemongrass. Excellent in curries, it also lends rich, spicy flavour to coconut rice and grilled fish. Imported from Indonesia.

PC Roasted Cherry Tomatoes:

When sweet Italian-grown cherry tomatoes are slow-roasted in the oven for eight hours, the bright juices concentrate into deep, rich savoury flavours. Bottled in extra virgin olive oil and sunflower oil with garlic oregano and basil, these roasted cherry tomatoes make a mouthwatering addition to pizzas, salads, panini sandwiches or antipasti platters.
Eating seasonal produce is easy to do in Canada and we are spoiled with such beautiful produce in the summer months that is grown right here in our backyards, and what

better than to pair in-season asparagus with this month’s PC Roasted Cherry Tomatoes .

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This is an easy summer tart that truly shows off beautiful produce and it’s the perfect meal.  I have paired the PC Roasted Cherry Tomatoes with creamy Greek feta cheese, crisp asparagus and fresh oregano and thyme all nestled into a buttery puff pastry tart.  I encourage you to play with your food and experiment in the kitchen with these wonderful products.

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I hope you enjoy the recipe and as always, I would love to see your recreations. Simply hashtag your creations #hautesucre on social media channels.

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 PC Roasted Cherry Tomatoes to make this beautiful Roasted Cherry Tomato Tart.)

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Roasted Cherry Tomato Tart with Asparagus and Greek Feta Recipe20180607154231_IMG_6811

Ingredients:

 1 sheet PC Butter Puff Pastry
1 bunch asparagus, trimmed and thinly sliced
1 cup goat/sheep’s feta PC Goat’s Milk Feta Cheese
1/2 cup PC Roasted Cherry Tomatoes
1/2 cup heavy cream
1 large organic egg
2 garlic cloves, minced
Kosher salt
Fresh cracked pepper
Fresh oregano
Fresh thyme

Directions:

Preheat oven to 450°F

1. Line an 8″ pie tray or tart ring with the puff pastry sheet, trim the edges to fit. Reserve the excess dough for a braided crust, if desired.

2. Layer the thinly sliced asparagus into the base of the tart.  Sprinkle over the feta cheese.

3. Arrange the roasted cherry tomatoes over top and drizzle 1 tblsp if the reserved oil from the jar over top.

4. Sprinkle fresh oregano and thyme leaves over the tart. Refrigerate for 15 minutes.

5. In a small bowl, whisk the cream, egg, garlic cloves, salt and pepper.

6. Remove the tart and pour over the whisked cream mixture.

7. Transfer to a preheated oven 450°F and bake for 30 minutes until the pastry is cooked through. Let it rest for 10 minutes before cutting.

8. Serve with a side salad. Enjoy!

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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.

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.

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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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

Spicy Eggs with Peperoncini Piccanti

(This post is sponsored by President’s Choice.  I used their PC Black Label Peperoncini Piccanti to make these Spicy Eggs)

If you know me, spicy eggs are my favourite!  I can eat them for breakfast, lunch, or dinner. I love eggs! But this post isn’t about my love of eggs but of a recipe I created just for you using this amazing #PCBlackLabel Peperoncini Picante. The heat in these chili’s is unbelievably hot and complements this egg dish superbly.

When #PresidentsChoice asked me to partner with them for their #PCBlackLabel products, I knew it would be a good fit as I love to try new products and incorporate them into new recipes.  It allows me to be CREATIVE and it’s always fun to #PlayWithYourFood!

As I opened the PC Black Label black box, I was delighted to see Caponata Eggplant Antipasto and Peperoncini Chopped Hot Chili Peppers.  I was immediately drawn to the Peperoncicni Piccanti as I love chili peppers.

Spicy Eggs with Peperoncini Piccanti

 

INGREDIENTS

  • 1 large potato, diced
  • 1/4 tsp cumin seeds
  • 1 tblsp olive oil
  • 1/4 tsp raw sugar
  • 1 small shallot, diced
  • 1 cup spinach, chopped
  • 1 clove garlic, crushed
  • 1 tblsp PC Black Label Peperoncini Piccanti Chopped Chili Peppers in Oil
  •  1 tblsp heavy cream
  • 2-3 large eggs, organic or farm fresh, if possible
  • salt and pepper to taste

INSTRUCTIONS

  1. In a large skillet add the olive oil, cumin seeds and diced potatoes and cook for 10 minutes on medium heat or until cooked through.
  2. Add the raw sugar and shallots and cook 5 more minutes.
  3. Lower the heat and add the spinach, crushed garlic clove,  PC Black Label Peperoncini Piccanti Chopped Chili Peppers in Oil and heavy cream. Cook for 2 minutes and mix thoroughly.
  4. Lower the heat to the minimum setting and spread the mixture evenly in the pan, creating 2-3 wells or indents for the eggs.
  5. Crack the eggs into the indents and cover the pan with the lid. Poach the eggs on low heat for 3-4 minutes until the eggs are cooked though but the yolks are still runny. Transfer to a plate and enjoy!