No-Knead Artisan Bread

No-Knead Artisan Bread

Course: Side Dish
Cuisine: French

Ingredients

  • 3 cups flour
  • 1 tsp active dry yeast
  • 2 tsp salt
  • 1.67 cups warm water 45 degrees C
  • 1 tsp fresh rosemary
  • 1 tsp fresh sage
  • 1 tsp fresh thyme

Instructions

  • Combine the flour, yeast, salt, and herbs in a large bowl.
  • Add water until the dough is very sticky.
  • Cover the bowl and leave at room temperature for 18-24 hours.
  • Cover the counter with flour. Fold the dough in half, then form into a ball.
  • Put flour on a kitchen cloth. Put the dough on the cloth, then cover with another floured cloth. Leave for 2 hours.
  • Preheat the oven to 500 degrees F. Put a casserole dish with 2 cm of water on the bottom shelf.
  • Pull the dough out into a baguette and place on a baking tray.
  • Bake for 22 minutes, until the bread is golden brown.
  • Let cool for 5 minutes before slicing.

Bacon-wrapped Asparagus Recipe

Bacon-wrapped Asparagus

Course: Appetizer
Cuisine: Canadian

Ingredients

  • 1 bunch asparagus
  • 454 g bacon thick sliced
  • toothpicks

Instructions

  • Remove the rough end from the asparagus, and cut into 10 cm pieces.
  • Cut the bacon strips in half.
  • Wrap 3-4 pieces asparagus in a piece of bacon, and hold in place with a toothpick through the bacon and several pieces of aparagus.

Turkey Pot Pie Recipe

Turkey Pot Pie

Course: Main Course
Cuisine: Canadian
Servings: 8

Ingredients

  • 2 cups frozen peas and carrots thawed
  • 1 cup mushrooms sliced
  • 2/3 cup butter
  • 2/3 cup onion chopped
  • 2/3 cup flour
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp celery seed
  • 1/2 tsp onion powder
  • 1/2 tsp Italian seasoning
  • 1.75 cups chicken broth
  • 1.33 cups milk
  • 4 cups turkey meat chopped into cubes
  • 1 pie crust top and bottom

Instructions

  • Preheat oven to 425 degrees F.
  • Cook the mushrooms in a saucepan over medium heat until tender.
  • Over medium heat, melt the butter and cook the onion until translucent.
  • Mix in the flour and spices. Slowly add chicken broth and milk, and bring to a boil.
  • Simmer until thickened.
  • Stir in the vegetables and turkey.
  • Fill a 9 inch pie with the thickened sauce. Cut slits in the top to allow steam to escape. Bake for 30-35 minutes, until the top is golden brown and the filling is bubbling.

Poutine Recipe

Poutine

Course: Main Course
Cuisine: Canadian
Servings: 3

Ingredients

Poutine

  • 1/2 bag frozen french fries
  • 1/2 bag cheese curds

Gravy

  • 1.5 tbsp brown Bisto
  • 1 tbsp water
  • 3 tbsp unsalted butter
  • 2 tbsp flour
  • 300 mL beef broth
  • 150 mL chicken broth
  • Pepper to taste

Instructions

Gravy

  • Dissolve the Bisto into the water.
  • Melt the butter in a saucepan. Add the flour and cook for about 5 minutes, until it is golden brown.
  • Add the beef and chicken broths and boil, stirring with a whisk. Slowly add the Bisto mixture, and boil until thickened.
  • Add pepper to taste.

Poutine

  • Bake the fries according to the instructions. Bake them until they are a bit crispier than usual.
  • Cut the cheese curds into small pieces. Place some curds on the bottom of a bowl, the add fries, and finally top with more curds.
  • Pour gravy over the curds and cheese.

Chocolate Chip Cookies Recipe

Chocolate Chip Cookies

Course: Dessert

Ingredients

  • 2.25 cup flour
  • 1 tsp baking soda
  • 1.5 tsp cornstarch
  • 3/4 cup unsalted butter melted and cooled
  • 3/4 cup packed brown sugar
  • 1/2 cup cane sugar
  • 1 large egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 1.25 cup semi-sweet chocolate chips

Instructions

  • Mix together the flour, baking soda, cornstarch, and salt.
  • In another bowl, mix together the melted butter and all the sugar until the lumps are gone.
  • Add the egg, the egg yolk, and the vanilla.
  • Mix the wet ingredients into the dry, adding the chocolate chips.
  • Chill for 3-4 hours in the fridge.
  • Put the dough in small balls (about 45 g) on a baking sheet.
  • Bake for 12-13 minutes at 325 F. The cookies will be golden brown when ready.
  • Let cool for 15 minutes before eating.

BBQ Grilled Corn Salad Recipe

BBQ Grilled Corn Salad

Ingredients

  • 8 cobs of corn still on the cob with husk
  • 3 bell peppers
  • 1/4 cup sun-dried tomatoes diced
  • 1 jalapeño pepper diced
  • 2 tbsp. fresh chives chopped
  • 2 tbsp. cilantro chopped
  • 1 small chipotle pepper
  • 2 cloves garlic
  • 2 tbsp. red wine vinegar
  • 2 tbsp. orange juice
  • 1/2 cup olive oil
  • Salt and pepper

Instructions

  • Soak the corn in cold water for 20 minutes.
  • On high heat, barbecue the bell peppers, rotating to char them on all sides.
  • When the bell peppers are done, remove to a tray to cool. Remove the skin and seeds, and chop the peppers.
  • Reduce the BBQ heat to medium, and barbecue the corn for 20 minutes with the husks on, rotating every 5 minutes.
  • Once the corn has cooled enough, remove the husk, and sear on the BBQ at high heat for 1 minute on each side.
  • Cut the corn off the cob with a knife.
  • Mix the corn, bell peppers, sun-dried tomatoes, jalapeño, chives, and cilantro together.
  • Mix together the chipotle pepper, garlic, red wine vinegar, and orange juice. Gradually whisk in the olive oil. Add salt and pepper to taste.
  • Serve the salad, drizzled with vinaigrette.

BBQ Peanut Chicken Satay Recipe

BBQ Peanut Chicken Satay

Ingredients

  • 1 tbsp. brown sugar
  • 1 tbsp. curry powder
  • 2 tbsp. peanut butter
  • 1/2 cup soy sauce
  • 1/2 cup lime juice
  • 2 cloves garlic minced
  • 1/8 tsp. crushed red peppers
  • 6 boneless skinless chicken breasts
  • Peanut butter
  • Hoisin sauce
  • Sriracha sauce

Instructions

  • Combine all ingredients except the chicken breasts together in a container.
  • Marinate the chicken overnight.
  • Put the chicken on skewers in a zigzag pattern, and barbecue at 500 F for 6 to 8 minutes.
  • Mix together equal amounts of hoisin sauce and peanut butter. Add sriracha sauce to taste, and add water until the desired consistency is reached.

BBQ Chicken Shawarma Recipe

BBQ Chicken Shawarma

Ingredients

  • 1 kg boneless skinless chicken breasts and thighs
  • 1/4 cup olive oil
  • 2 tsp. cumin
  • 1 tsp. allspice
  • 3/4 tsp. turmeric
  • 1/4 tsp. garlic powder
  • 1/4 tsp. cinnamon
  • 1 pinch cayenne
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 tbsp. cooking oil
  • Tomatoes sliced
  • Cucumbers chopped
  • Lettuce chopped
  • Rice
  • Yogurt plain

Instructions

  • Whisk together 1/4 cup olive oil and the spices.
  • Cut the chicken breasts into 5-6 pieces, and the thighs into 3-4.
  • Marinate the chicken at least 1 hour, but preferably overnight.
  • Barbecue the chicken for 20 minutes, turning every 5 minutes. Remove and let cool.
  • Cut the chicken into shawarma-like pieces.
  • Saute the chicken in the cooking oil until it begins to crisp.
  • Serve chicken over rice, with tomatoes, cucumbers, and lettuce. Top with yogurt.

Tandoori Chicken Recipe

Tandoori Chicken

Course: Main Course
Cuisine: Indian

Ingredients

  • 12 chicken thighs
  • 3 tbsp ginger chopped
  • 1 small onion chopped
  • 6 cloves garlic
  • 1/3 cup olive oil
  • 1.25 cups plain yogurt
  • 2 tbsp cumin
  • 1.5 tbsp garam masala
  • 1.5 tsp turmeric
  • 1 tsp paprika
  • 1 tsp cayenne
  • 1/2 tsp salt

Instructions

  • Blend the ginger, onion, and garlic until they are finely minced.
  • Add oil, yogurt, and spices, and blend until combined.
  • Pour over the chicken, and marinate 4-24 hours.
  • Cook chicken on the barbecue.

Broccoli and Ham Quiche Recipe

Broccoli and Ham Quiche

Course: Breakfast
Cuisine: French
Servings: 6

Ingredients

  • 5 eggs beaten
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 cup milk
  • 1 crown broccoli chopped
  • 1.5 cup cheddar shredded
  • 1.25 cup ham cubed
  • 1 tsp paprika
  • Salt
  • Pepper

Instructions

  • Preheat the oven to 350 °F.
  • Cook garlic, onion, salt, and pepper in oil.
  • Place in a 9" pie plate.
  • Cook the ham and broccoli. Add to the pie plate.
  • Whisk together the eggs, milk, and paprika. Pour into the pie plate.
  • Top with cheddar.
  • Place the pie plate on a cookie tray and bake for 45 to 55 minutes, until top is golden.