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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Pistachio & Rhubarb Kulfi

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Kulfi is a popular frozen dairy dessert from the Indian Subcontinent, often described as traditional Indian ice cream. It is one of my favourites and evokes delicious memories of hot summers with my siblings and cousins, playing outside in the hot sun and eating cold kulfis, dribbling down our chins with happy grins.

These coveted treats were also the dessert highlight to many family dinners we attended, hoping there would be kulfi with falooda to finish off the meal. It was the perfect sweet combination of sickly sweet with the cool of the pistachio and almond cream, the essence of rose and beautiful saffron threads.

Perhaps this is where my love of desserts first started as a young child and fast forward to today, mixing cultures and recreating desserts with a French twist. Who can resist playing with their food, especially when it comes to ice cream!

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I’ve always loved rhubarb and worked with it quite a bit in Paris and it just felt like a natural fit to pair it with this decadent PC Black Label Pistachio Ice Cream.  It also ties in perfectly with Spring right now as I love to make desserts with available, in-season produce.  It’s the perfect time to make this dessert, especially if you can get your hands on fresh rhubarb stalks this time of year. So come on, let’s play…

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When I opened up this month’s PC Black Label Box I was delighted to see a selection of wonderful products.

 

PC Black Label Pistachio Ice Cream is an artisanal-style ice cream made with whole cream, sugar, egg yolks and pistachio paste that leaves a rich, velvety and luxurious melt-in-your-mouth experience. I was immediately drawn to this and all I could think of was kulfi and what to pair this with to make an outstanding dessert.

PC Black Label Rooibos Tea with Chai Spices is exotic with delicate notes of ginger, cinnamon, cloves and cardamom. It’s a relaxing tea that I have enjoyed both hot and cold.  It also makes a great iced tea!

PC Gorgonzola Dolce is a sweet and creamy cheese that is a milder blue cheese that makes a great addition to any cheese board for the blue cheese lovers or melted over a hot, sizzling steak this summer!

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.

I hope you’ll enjoy the recipe and it becomes your favourite go-to dessert.  I would love to see your recreations using the hashtag, #hautesucre on your social media channels.

I’m excited to be hosting a giveaway for next month’s PC Black Label Collection Black Box on my Instagram feed.  Read on for more information and how to enter below.  Good Luck!

*PC Black Label Collection June Black Box Instagram Giveaway*

Giveaway details will be posted on my Instagram account @hautesucre. Head on over to find the post of this Pistachio & Rhubarb Kulfi to enter via the Instagram comments.

Giveaway Rules:

  • The giveaway will be open for entries on Instagram from Monday May 21, 2018 to Thursday May 24, 2018 11:59PM EST.  Please follow the instructions in the Instagram post to enter.
  • The winner will be chosen randomly on the morning of Friday May 25, 2018 and contacted via Instagram direct message.
  • The giveaway is open to residents of Canada only.

 

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Pistachio & Rhubarb Kulfi Recipe

Makes 6-8 servings

500 mL PC BLACK LABEL PISTACHIO ICE CREAM
2 cups Rhubarb Compote (see recipe below)
1/2 cup sliced pistachios, PC Salted, Dry Roasted California Pistachios
1/4 cup sliced almonds
1 tsp (divided) PC BLACK LABEL SAFFRON THREADS SPICE
1/2 tsp cardamom powder (optional)
6-8 small glass dessert bowls

Rhubarb Compote

Makes 2 cups

4-5 stalks of rhubarb, washed, trimmed, chopped
1 cup sugar
1/8 cup water
pinch of salt
1/8 tsp ground cinnamon
1/2 tsp ground vanilla bean

  1. In a small saucepan, add the rhubarb, sugar, water, salt, ground cinnamon and vanilla bean.
  2. Mix to combine and cook on medium low for approximately 20 minutes, until it has reduced and slightly thickened.
  3. Transfer to a heatproof dish and allow it to come to room temperature.  Refrigerate until ready to use.
  4. Great on ice creams, crepes, waffles and pancakes. Enjoy!

Pistachio & Rhubarb Kulfi

Assembly:

  1. Spoon 2-3 tablespoons of the rhubarb compote mixture into the base of each bowl and sprinkle a few almonds and pistachios over top.
  2. Scoop the ice cream into each bowl and sprinkle with remaining almonds, pistachios, a few threads of saffron, and a pinch of cardamom powder.
  3. Let it sit for 5 minutes until the ice cream has slightly softened and serve. Enjoy!

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(This post is sponsored by President’s Choice. I used their PC Black Label Pistachio Ice Cream to to make this delicious Pistachio and Rhubarb Kulfi)

 

 

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

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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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.

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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Orange Tea Cakes

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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.)

I am a big advocate of orange juice, always have been. Not only do I love the refreshing taste but I enjoy the immense benefits it brings such as a daily dose of vitamin C. A lot of love into a 250ml glass of 100% Tropicana Pure Premium® Orange Juice. Each glass contains:

  • Two servings of fruit
  • Full day’s supply of Vitamin C
  • As much potassium as a medium banana

I have been buying Tropicana Pure Premium® Orange Juice for myself and my family for as long as I can remember as it is apart of our healthy diet. I never realized all the added benefits I was getting as we primarily drink it because it tastes good – the additional benefits are a bonus!

I love incorporating ingredients that I trust into my cooking and baked goods and this new recipe for Orange Tea Cakes is no exception. It’s delicious, straightforward and requires little fuss or expertise. As these are petit fours, you can be creative with your choice of molds. I have used mini madeleine molds, but you can also use mini savarin ring molds as well as mini muffin tins.

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.

Orange Tea Cakes Recipe

Makes approximately 25 mini cakes

orange tea cakes

Ingredients:

1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1/4 tsp ground vanilla bean or extract
zest of 1 small orange
1/3 cup Tropicana Premium Orange Juice
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp kosher salt
Confectioner’s sugar for dusting

Instructions:

Preheat the oven to 350F Line a mini madeleine pan or mini muffin tray with butter. If using silicone bakeware, do not coat with butter, but place silicone moulds over a baking sheet for the oven. Best eaten on the day they’re baked.

  1. In a small bowl, combine the flour, baking power, and salt. Set aside.
  2. In a large stand mixer with the paddle attachment, add the butter and sugar and beat on medium high for 3 minutes until the mixture is light and fluffy.
  3. Add the eggs, one at a time and continue to beat for 5 minutes. You want the batter to be light and fluffy.
  4. Lower the speed on the stand mixer and pour in the vanilla, orange zest and orange juice, mix until combined.
  5. Keeping the mixer on the lowest speed, add the dry ingredients and mix until just combined – do not over mix.
  6. With a small teaspoon or cookie scoop, transfer the batter to your mini cake pan and bake at 350F for 15 min or until slightly golden.
  7. Remove and transfer to a wire rack to cool.
  8. Dust with confectioner’s sugar and serve.

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!

Apple Walnut Cake

Apple Walnut Cake
(This post is sponsored by President’s Choice. I used their PC Black Label “00” Farina Fine Wheat Flour to make this Apple Walnut Cake.)

When I received this month’s box I was delighted to see 2 ingredients that I really love, flour and pizza sauce!

PC Black Label Pizza Sauce is made in Italy with a traditional blend of Italian tomatoes, spices, extra virgin olive oil and onions. It’s perfect for those weeknight meals when you want to make a quick dinner. I used the sauce to make flatbread pizza and it made a delicious base with a burst of amazing flavours.

PC Black Label “00” Farina Fine Wheat Flour is a finely milled wheat flour that is ideal for use in pizzas, pastries and pasta. This wheat flour is soft and silky and easy to work with. Also, I love using this product to make my favourite Focaccia recipe.

I was really tempted to make Pizza for this month’s recipe but decided against it as I was really curious to see how the flour would turn out in pastries. Generally I use all purpose flour for baked goods but after doing some research and testing, I decided to create a recipe with this season’s generous bounty of apples and paired them with this delicate flour into a wonderful cake.

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This cake has a soft crumb with crunchy bites of walnut and sweet apples that just melt in your mouth. The flour is easy to work with and mixes well with the other ingredients. I’m glad I tried it! It looks like I have a new favourite flour to work with in the kitchen. Stay tuned for more recipes.

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As we roll into the fifth month of the #PlayWithYourFood PC Black Label campaign with President’s Choice, I want to share some exciting news! President’s Choice has offered to giveaway 1 PC BLACK LABEL BLACK BOX for you to win on my Instagram account! You can win 2 delicious PC Black Label products in addition to a $50 gift card! How exciting is that? In order to enter the contest, you will need to go to my Instagram page.

The contest will run until November 22nd – 9pm EST at which time a winner will be selected randomly. Good luck! *This contest is open to Canadian residents only.

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.

Apple Walnut Cake Recipe

Ingredients:

1 1/4 cup sugar
1/2 cup unsalted butter, softened
1/2 tsp ground vanilla bean powder
1 large egg
1 1/4 cups PC Black Label “00” Farina Fine Wheat Flour
1/2 tsp baking powder
1/4 tsp kosher salt
1/4 tsp cinnamon powder
1/2 cup cashew milk* or regular milk
2 apples, thinly sliced and tossed in 1 tblsp lemon juice
1/3 cup walnuts, chopped
1 tblsp sugar, for sprinkling on top

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Instructions:

Preheat oven to @350°F
1. In a large mixing bowl, add the sugar and softened butter and whisk until smooth and fluffy.
2. Add the egg and vanilla and continue to whisk until smooth.
3. In a small bowl whisk the flour, salt, cinnamon powder and baking powder.
4. Alternating with the cashew milk, add half the flour into the large mixing bowl and gently fold to combine. Add the second half of the milk and flour and fold gently with a spatula. Do not overmix.
5. Pour the batter into a parchment lined loaf tin.
6. Arrange the Apple slices from one of the pan to the other end keeping it in a tight row, pushing them down halfway into the batter.
7. Sprinkle with walnuts and 1 Tblsp sugar.
8. Bake at 350°F for approximately 45 minutes.
9. Let the cake completely cool on a wire rack before removing from the pan before placing on a serving dish.
10. Dust with icing sugar, if desired. Serve.

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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

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.

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!

DARK CHOCOLATE TART WITH TOASTED SESAME CARAMEL

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(This post is sponsored by President’s Choice.  I used their PC Black Label Toasted Sesame Caramel Dessert Sauce to make this Dark Chocolate Tart).

Chocolate is one of my favourite ingredients to bake with and this deliciously easy tart is no exception.  I used dark chocolate as it pairs amazingly well with the Toasted Sesame Caramel Dessert Sauce from #PresidentsChoice.

When I received this month’s box I was delighted to see 2 ingredients that I really love, which are Passion fruit and Caramel.  The PC Black Label Passion Fruit Condiment is quite heavenly in the sense that it works well as a vinaigrette poured onto salad or glazed on your BBQ shrimp.

 

The Toasted Sesame Caramel Dessert Sauce is the perfect consistency of a runny caramel speckled with flecks of toasted sesame seeds (genius!) and pairs well with so many desserts including pouring it on your favorite ice cream, spread on crepes and my personal favourite used as a filling for a dark chocolate tart.

When I opened  jar of toasted sesame caramel, I was amazed how smooth the texture was and the right amount of sesame. Instantaneously, a thought of a traditional chocolate tart with caramel center emerged and I became challenged to make a tart that would compliment the sesame flavor. The idea of using dark chocolate was my first option as it is not overly sweet and would complement the sweet caramel. The toasted sesame hardly gets the attention it deserves as it flavor is not overbearing. The caramel sauce inspired me to decorate the tart with a hard set caramel, but can be served on its own or dusted with cocoa powder.

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Another suggestion if your willing to take a chance is to add espresso and cinnamon to the tart mixture.  I have fond memories of travelling through Italy and being served a dark chocolate square with my shot of espresso. The espresso’s bitterness is followed by a sweet but not having the fatty texture of milk chocolate to remove the after taste of the espresso. In this recipe, I have added both ingredients.

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As we roll into the second month of #PlayWithYourFood #PCBlackLabel campaign with #PresidentsChoice, I want to share some exciting news!  President’s Choice has offered to giveaway a #PCBLACKLABEL BLACK BOX for you to win on my Instagram account! You can win 2 delicious #PCBlackLabel products in addition to a $50 gift card! How exciting is that?  In order to enter the contest, you will need to go to my Instagram page.

The contest will run until June 28th at which time a winner will be selected randomly. Good luck!  *This contest is open to Canadian residents only.

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.

 

DARK CHOCOLATE TART WITH TOASTED SESAME CARAMEL RECIPE

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*  This recipe makes enough for a standard 8 to 9 inch round tart pan.

It’s important to use a spring form pan (or tart ring) with a removal base for easy baking and removal of the tart and source out high quality ingredients as it produces the best flavours and will quickly get noticed by your guests.

The steps are very straightforward and relatively easy to put together.  Just be sure to chill the tart dough until its firm enough for you to roll out. Once it’s baked, be sure it is completely cooled before adding the caramel sauce.  Finally, another important note is to ensure that the caramel is hardened (slightly) or really cold before adding the layer of chocolate ganache otherwise the chocolate will mix into the caramel.

Ingredients:

Tart Shell:

1 cup cold unsalted butter, cut into cubes

1 1/3 cups all purpose flour

1/2 cup cocoa powder
1/2 cup sugar
1/4 tsp fleur de sel or kosher salt
1/2 tsp vanilla extract
Pinch of baking powder
Pinch of ground cinnamon
Pinch of ground espresso

Chocolate Ganache (Recipe below)

1 jar of  PC BLACK LABEL Toasted Sesame Caramel Dessert Sauce

Instructions:

  1. Whisk all the ingredients in a large bowl and set aside.
  2. Chop the butter and add it to the flour bowl mixture, crumbling it into the flour making pea sized crumbs.
  3. Work the ingredients quickly until they come together creating a pliable dough.  Do not over mix, you should still see little pats of butter throughout.
  4. Shape the dough into a disk and flatten
  5. Wrap with plastic wrap and chill until ready to use.

Chocolate Ganache:

1 cup cold whipping cream
2 cups dark chocolate, chopped

  1. In a microwave safe bowl, warm the cream until just boiling – about 1-2 minutes, depending on your microwave.
  2. Carefully remove and add the chopped chocolate.
  3. Let it sit for 1 minute.
  4. Whisk gently until incorporated and set aside.

Bake the Tart:

Preheat oven to 375°F

Butter an 8″ or 9″ spring form pan or tart ring and set aside.

  1. On a floured work surface, roll out the dough to 1″ thickness and line the tart ring or pan. Ensure you bring up the dough on the sides that’s deep enough to hold the caramel filling and the chocolate ganache, approximately 2-3 inches in height.
  2. Use a fork and gently indent the dough all over to create tiny little holes.
  3. Bake for 25 – 30 minutes until cooked through.
  4. With the back of a spoon, push down the base of the tart to ensure it is flat and no holes remain (they should be baked through).
  5. Let the tart shell cool completely.

Assembly:

  1. Pour the caramel in an even layer in the tart base and refrigerate or freeze until set and it’s no longer runny.
  2. Once chilled completely, remove and pour the chocolate ganache over top the caramel and smooth out with a spatula quickly as it will start immediately.
  3. Return to the refrigerator until completely set.
  4. Remove 20 minutes before serving and use a hot knife to slice through the tart.  Rinse the knife and repeat.  This ensures you get clean slices each time you cut into it.

Enjoy!

If you make this recipe please share and use my hashtag, #hautesucre on the social media channels, as I would love to see them!

 

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(This post is sponsored by President’s Choice.  I used their PC Black Label Toasted Sesame Caramel Dessert Sauce to make this easy Dark Chocolate Tart.)

Dark Chocolate Banana Muffins 

Dark Chocolate Banana Muffins Recipe

Whether you call them muffins, cupcakes or banana bread, they’re all delicious!  We had a debate as to whether or not these classified as muffins and my now 7 year old was quick to point out that there was no icing so indeed these were muffins. Ha ha!  Nothing like the wisdom of a 7 year old to put it straight sometimes.

This is a quick 5 minute, one bowl recipe and you can even have your kids mix it all up together.  It’s best to have all the ingredients ready if you plan to do that.  You can also make this into a quick bread recipe, although the bake time will be doubled .  I like them as muffins as they bake quickly and are great for quick snacks and lunch boxes.

I’ve added the pecans as an additional, optional topping but they taste good without them too as I made half a batch without.  You can also replace with hazelnuts or walnuts for a different flavour.

I used Lindt dark chocolate couveture callets and left them whole as they are wonderful melted through when you take a warm bite, as you can see in the photo below.

I also added Callebaut white chocolate callets that look more like chocolate chips.  I prefer this brand as it has a nice balanced sweetness that goes well with baked goods.  This being said, you can use whatever you have in your pantry i.e. regular chocolate chips, but the taste of the chocolate is really amplified with couveture.

I hope you enjoy them and if you do make this recipe, please share and use my hashtag, #hautesucre on the social media channels, as I would love to see them!

Keep an eye out as I will be hosting a giveaway over the next few days…stay tuned!

Enjoy!

Dark Chocolate Banana Muffins Recipe

Makes 12 

Bake @350°F for 30 min


Ingredients:

2 to 3 very ripe bananas, peeled
1/2 cup unsalted butter, softened
1/4 cup olive oil
1/2 cup sugar
1/2 cup maple syrup
1 large egg, beaten
1/2 teaspoon vanilla extract
1/4 tsp ground cinnamon
1 1/2 cups of all-purpose flour
1/4 teaspoon baking soda
1/2 tsp baking powder
Pinch of salt

1/2 cup dark chocolate, chopped
1/4 cup white chocolate, chopped
Pecans (optional)

Instructions:

  1. Preheat oven to 350°F and line 12 muffin cups
  2. In a large bowl mash the bananas and whisk in the butter, olive oil, sugar and maple syrup.
  3. Add the vanilla extract and ground cinnamon.
  4. Add the flour, baking soda, baking powder and salt and whisk gently until combined.
  5. Fold in the dark chocolate and white chocolate.
  6. Scoop 1/3 cup of batter into each lined cupcake cavity and top with pecans if desired.
  7. Bake for approximately 20 minutes or until a cake tester comes out clean.
  8. Let cool on a wire rack or eat warm with a cold glass of milk. Enjoy!

Brioche French Toast Recipe 


Brioche French Toast Recipe

Ingredients:

1 large egg, whisked

1/3 cup heavy cream

1/4 cup sugar

1/2 tsp ground cinnamon

Pinch of sea salt

3-4 sliced brioche (or reg bread)

Directions:

  1. In a shallow bowl, whisk all the ingredients
  2. let bread soak up mixture and place in a hot, buttered pan.
  3. Cook until crunchy + golden.
  4. Serve with maple syrup, whipped cream and fresh berries

Enjoy!!🍓


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!


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!😊

Brown Butter Chocolate Krispie Squares 

Guys! I thought I’d share this quick recipe, it only takes 5 minutes!  I literally made these just before heading out the door for school pick up this afternoon and they made the best after school snacks.😋
I’ll be the first to admit I have a pet peeve – leftover cereal boxes piled up drive me crazy! My son loves buying cereal but after one bowl, he’s done with it!  Something about soggy cereal and milk…haha 😂

I took a mix of glutenfree cereals such as Choco Chimps by Nature’s Path Organic, Kellog’s Cocoa Rice Krispies and good ol’ Cheerios!  I didn’t add any chocolate to make these but if you feel the need, you could give them a good drizzle of melted dark chocolate or add in a handful of dark chocolate chips.  Enjoy!

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

Brown Butter Chocolate Krispie Squares Recipe 

Makes 16 squares

Ingredients:

1/3 cup salted butter

2.5 cups marshmallows

Pinch of fleur de sel

1/2 tsp ground vanilla bean or extract

4-5 cups of mixed chocolate cereals of your choice or *as noted above

Method:

1. In a large bowl combine the mix of cereals and set aside.

2. Line a 9×9 square pan with parchment and set aside.

3. In a heated saucepan melt the butter until just golden and set off the heat, then add the vanilla, salt and marshmallows and mix quickly leaving a few marshmallows whole.

4. Pour the mixture into the bowl of cereals and mix quickly.

5. Transfer to the lined pan, pressing the mixture down evenly with the spatula.

6. Let cool and cut into squares. Enjoy!

 

Chocolate Zucchini Cupcakes

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Chocolate Zucchini Cupcakes
(Makes 12)

Ingredients:

Wet Ingredients:

1 zucchini, shredded
Pinch of fleur de sel (sea salt)
1 cup sugar
1 large egg
1/2 cup olive oil
1/3 cup plain 2% yogurt

Dry Ingredients:

1 1/3 cup all purpose flour
1 cup cocoa
1/2 tsp cinnamon powder
1/2 tsp ground vanilla bean (or extract)
1 tsp baking powder
Pinch of fleur de sel (sea salt)

1/2 cup Guittard super cookie chips or any other dark chocolate,  chopped

Method:

Preheat oven to 350°F, prepare 12 baking cups or cupcake liners

1. In a large bowl, combine all the wet ingredients and whisk well.

2. Slowly incorporate dry ingredients and mix slowly, careful to not create any air bubbles.

3. Add the chocolate chips or chopped chocolate and gently fold into the batter.

4. Measure 1/4 cup of batter into each baking cup for 12.

5. Bake for 25 minutes. Remove and let completely cool.

6. Dust with powdered sugar or top with your favourite buttercream.
Enjoy!

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Aquafaba Meringue:

1/2 cup of strained chickpea water (from a can)
3/4 cup powdered sugar
Pinch of salt
1/4 tsp cream of tartar
1/4 tsp ground vanilla bean

1. In a stand mixer, whisk the aquafaba, salt and cream of tartar on medium until frothy.

2. Slowly add the powdered sugar and continue mixing on high speed until you reach a meringue consistency, approximately 15 minutes.

3.Add the vanilla and whisk until combined.

4. Pipe or spoon the meringue over the tops of the cooled cupcakes.
Enjoy!

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Blueberry and Lemon Muffins

 

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Lemon + Blueberry Muffins Recipe:

Wet Ingredients:

1 large egg
3/4 cup sugar
1/3 cup olive oil
1/3 cup Greek yogurt
Zest of 1 lemon or 1 clementine
1 tsp lemon extract
Pinch of ground vanilla bean or 1/4 tsp pure vanilla extract

Dry Ingredients:

1 1/4 cup flour
1 1/4 tsp baking powder
1/4 tsp fleur-de-sel (or kosher salt)
Pinch of baking soda
1 cup blueberries

Preheat oven to 350°F and line muffin tin with 9 liners.

1. Whisk wet ingredients well until the batter has doubled in volume.

2. Slowly fold in the dry ingredients and then the blueberries.

3. Divide amongst your baking cup liners and sprinkle the tops with raw sugar.

Bake at 350°F for 20 min.

Let cool + serve or serve warm with a dusting of icing sugar and some clotted cream and jam.