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Homemade Chicken Burgers – A Kickoff to Summer!

30 May

Summer’s here, and it seemed to come on fast. I was just getting used to the no socks with shoes thing when full-on sandals and bare legs weather came out of nowhere.

But I say bring it on.

I love this time of year and I find it inspires me to dream up seasonally appropriate meals meant to be eaten outdoors.

The other night I had a craving for chicken burgers, and we initially went hunting for good quality pre-made ones at a local butcher shop. But when we couldn’t find any, I decided to make them from scratch and I’m so happy I did. It was way less of a big deal than I originally imagined, and it was worth it once we sat down to dig into these juicy and flavorful burgers.

It was Neil’s idea to buy ground chicken breasts and ground chicken thighs. I think that’s what ensured the chicken burgers were so tender and juicy and not dry. 

I’ll admit I’m a bit of a nut when it comes to kitchen safety and bacteria where chicken is concerned. I often avoid cooking it altogether because I’m that paranoid about salmonella poisoning (Yes, there was a traumatic experience in my past that made me this way).

But luckily, with chicken burgers you pretty much only need to use one bowl and one platter to hold the patties once they’re formed. I’m not going to lie though, I did throw on a pair of latex gloves to mix the meat by hand and form the patties. It actually worked beautifully! (If this makes me a freak, at least I’m a cautious freak.)

These chicken burgers are simple enough in flavor that they won’t fight with any toppings, but flavorful enough that you don’t need to heap the toppings on if you don’t want to.

We ate ours with guacamole & spicy greens on one night and with Peri-Peri hot sauce & sweet/spicy preserved shallots on another. They’re pretty versatile and would probably go well with anything you dream up to top them with.

Happy summer!

Communal Table’s Chicken Burgers

1 package ground chicken breasts

1 package ground chicken thighs

2 large shallots, diced

Handful of cilantro, chopped

Garlic powder

Onion powder

Ground cumin

Ground coriander

Sea salt and fresh ground pepper

**All spices to taste (eyeball it!)

Mix all the ingredients really well in a bowl and form into patties. If you’re a paranoid bacteria-phobe like I am, use gloves for this step but either way, make sure you wash your hands well and be careful about cross contamination.

Barbeque the burgers for approximately 6-7 minutes per side on medium-high heat.

Serve on a delicious bun along with your favorite toppings and eat outdoors – it’s summer!  

Spiced Prunes from The Manse Boutique Inn

28 May

Weekend getaways can be so restorative, especially in a place as magical and charming as Prince Edward County.

Neil and I fell in love with the County a few years ago when we first visited for the annual event Taste the County and then again for The Great Canadian Cheese Festival. Every time we’ve been back since we’ve fallen deeper and deeper for this exceptional region of Ontario.

There’s no shortage of things to do and see from visiting wineries, farms and local artisans, to antique hunting, beach-going, walking the main streets of the small towns, and of course, eating. You do not go hungry when you visit the County. 

With so many local farmers and food producers, there’s a real sense in the County that people truly care about good food and using the freshest local ingredients. 

On our most recent trip to PEC, we had the pleasure of staying at The Manse Boutique Inn in Picton only three weeks after its grand opening and it was absolutely spectacular. Aside from the stunning setting in the century old building, the food at The Manse is definitely a draw thanks to Chef Chris Wylie who runs the inn with his wife Kathleen.

Breakfast is included when you book one of their seven lovely rooms and it was a highlight of our weekend. Chef Wylie smokes his own bacon, cures his own salmon and takes a lot of pride in his food, which was apparent to Neil and I through chatting with him.

Chef Wylie’s delicate cured salmon on potato pancake

House-smoked bacon & the most amazing ‘Hoito pancakes’ at The Manse

He was kind enough to share his recipe for his delicious spiced prunes, which he serves at the breakfast buffet along with thick Greek yogurt and a homemade nutty granola – a perfect breakfast in my books.

Thanks to Chef Wylie for sharing this recipe with Communal Table readers!

Spiced Prunes

500 ml Earl Grey tea

150 ml Marsala wine

100 g brown sugar

Large zest of one orange

1 clove, whole

1 cinnamon stick

1 star anise

250 g prunes

Combine all ingredients, bring to a boil and simmer for 20 minutes. Remove zest and spices. Serve the spiced prunes with the syrup along with yogurt & granola.

Toronto Taste Preview with Chef Roger Mooking

15 May

Roger Mooking Toronto Taste

Less than two weeks to go before Toronto Taste takes over the Royal Ontario Museum! On Sunday, May 27, more than 60 of Toronto’s best chefs and 30 wine, beer and other beverage producers will gather at the ROM to serve Toronto food lovers in support of Second Harvest.

Earlier this month, Communal Table spoke with Chris Zielinski, executive chef at Maple Leaf Sports and Entertainment, about cooking, Toronto and why he’s participating in this year’s Toronto Taste. This time around, we connected with Roger Mooking – Juno Award-winning musician-turned-chef, Food Network personality and this year’s Toronto Taste co-host (with Bob Blumer).

How many times have you participated in Toronto Taste? What do you enjoy most about it?
This is my second year. I most enjoy seeing all the chefs there with their proudest dishes on display, and knowing that we get to hang out once a year and feed many, many people in the process after the event is over.

What makes you, as a chef, want to participate in Toronto Taste?
We play a part in feeding 700,000 meals over the course of a year. That is important. It also showcases the best of the city’s culinary scene in one place. I participate because I’m sympathetic to families in need and we are able to help them and have a fun day all at the same time

What have been the biggest influences on your cooking, in terms of people, places, cuisine styles, etc?
My biggest influence has been curiosity. I’m forever curious about food, ingredients and techniques, and this drives me forward every single day.

Before you became a chef, you were a Juno Award-winning musician with Bass is Base. How is making music like cooking?
Music and cooking are creative outlets. Sometimes the recipe has instruments, musicians, and lyrics. Sometimes the song has ingredients, pots, pans and some knives. In the end, all the artists’ tools are used to make something to consume, either with the ear or your mouth.

Over the past two years, you’ve sold your stakes in both your Toronto restaurants, Kultura and Nyood. Besides Toronto Taste and the Food Network, what other projects are currently keeping you busy and inspired?
My album that I just finished; my show Heat Seekers; new show Man, Fire, Food; recipe testing; and many other things that will be coming out over the next while… can’t let out all my secrets. Stick around – I’ve got a few more tricks up my sleeve.

Eating Raw with Doug McNish + a Giveaway!

22 Apr

Parsnip carrot pesto fettucine

Several factors have prompted me to reconsider how I eat over the past couple of years. The first thing is simple enough: I’m getting older, and if I’m going to continue to eat bacon and foie gras from time to time, I know I need to focus on lighter and healthier meals when I’m not consuming rich foods. Also, I’ve slowly but surely gotten onboard with Jenny’s fascination with vegetarian cooking. And with my sister-in-law embarking on a career as a holistic nutritionist, I’m getting healthy eating info from yet another source.

So when I was sent a copy of Toronto chef Doug McNish’s first cookbook, Eat Raw, Eat Well, my curiosity was piqued. While I can probably count on one hand the number of raw food dishes that I’ve eaten, I’ve been pleasantly surprised by the flavours in most of them (If you haven’t had the jicama fries from Belmonte Raw, for example, you’re missing out.)

Raw food, in a nutshell, is vegan in most cases, and focuses on maintaining as many of the nutrients as possible in the ingredients used. That means that most of the dishes are prepared without heat, and those that do use heat are not heated beyond roughly 105 degrees. Given those parameters, someone who has never eaten raw might be excused for thinking that raw food must be boring and limited in flavour. But as I pointed out above, that doesn’t have to be the case, and the 400 recipes in Doug McNish’s book prove that. There is a wide variety of recipes for smoothies, breakfast foods, soups, mains and desserts that incorporate vegetables, herbs, fruit, grains, legumes and nuts to create flavourful and multi-textured meals.

But there are clearly some limitations for those not fully invested in the raw food lifestyle. First, the heated dishes sound interesting, but require a food dehydrator (something my cramped kitchen isn’t equipped with). I can get my oven down as low as 170 F, but only a dehydrator can cook at a controlled 105 degrees, the temperature called for in most of these recipes.

The book also doesn’t include cooking times. The recipe we tried, below, was prep-heavy. And while the 25 minutes or so that I spent preparing “noodles” with a veggie peeler was fairly low-stress work, I’m not sure I would have felt the same way on a Tuesday evening as I did on a Sunday afternoon. With cooking times listed, it would be easier to gauge which recipes one should attempt with the time they have available.

Finally, there’s no nutritional value listed for the recipes in Eat Raw, Eat Well. We were concerned with the amount of protein in the dish we prepared, so we ate it alongside salmon.

That said, this book is definitely staying in my kitchen. I can see myself working more raw meals into my diet, and I do think that a lot of the recipes here would also make for amazing side dishes next to fish or egg dishes.

Want to win a copy of Eat Raw, Eat Well? We have one copy to give away to a reader of Communal Table. Just leave a comment below, letting us know why you want to win this book. We’ll pick a winner from all comments left by next Saturday, April 28, and post the winner’s name here as well as letting them know via email. Good luck!

UPDATE 4/30: Congrats to “Onadistantshore,” who won our draw for a copy of Eat Raw, Eat Well. Enjoy the book!

Carrot parsnip fettucine McNish raw

Doug McNish’s Pesto-Coated Carrot and Parsnip Fettuccine (Makes 2 servings)

When Jenny and I made this, we decided to use just two garlic cloves instead of the three called for below, and in hindsight I think I’d use a bit less hemp seed oil than called for (maybe 2/3 of a cup). But we loved the fresh, vibrant flavour of the dish, and we’ll definitely make it again.

3 large carrots, peeled
3 large parsnips, peeled
1 tbsp (15ml) tbsp cold-pressed (extra virgin) olive oil
1⁄4 cup (60 ml) freshly squeezed lemon juice, divided
1 1⁄2 tbsp (22 ml) fine sea salt, divided
3⁄4 cup (175 ml) cold-pressed hemp oil
1⁄2 cup (125 ml) raw shelled hemp seeds
3 cloves garlic
3 cups (750 ml) chopped fresh cilantro leaves

1. Using a vegetable peeler, peel carrots and parsnips into long, thin strips, dropping into a bowl as completed. Add olive oil, 1 tsp (5 ml) lemon juice and 1⁄4 tsp (1 ml) salt and toss until vegetables are well coated. Set aside for 10 minutes, until softened.

2. In a food processor fitted with the metal blade, process hemp oil and seeds, garlic and remaining lemon juice and salt, until somewhat smooth but the hemp seeds retain some texture. Add cilantro and process until chopped and blended, stopping the motor once to scrape down the sides of the work bowl. Add pesto to fettuccine, toss well and serve.

Excerpted from Eat Raw, Eat Well by Douglas McNish © 2012 www.robertrose.ca Reprinted with permission. All rights reserved.

Toronto Taste Preview with Chef Chris Zielinski

17 Apr

Chef Chris Zielinski MLSE e11even Toronto

Toronto Taste is coming. On Sunday, May 27, more than 60 of Toronto’s best chefs and 30 wine, beer and other beverage producers will gather at the Royal Ontario Museum to serve Toronto food lovers in support of Second Harvest.

To help draw attention to one of Toronto’s best food events and most important fundraisers, we’re going to be chatting with some of the participating chefs over the next few weeks. Up first is Chris Zielinski, executive chef at Maple Leaf Sports and Entertainment. With MLSE, Chris is part of the team that oversees game day food at the Air Canada Centre and BMO Field, as well as e11even and Real Sports Bar & Grill at Maple Leaf Square.

A big part of your job at MLSE is creating food that can be eaten while walking around or sitting in a seat. What are the keys to doing this successfully?
At the Air Canada Centre and BMO Field, we are constantly charged with reinventing hand-held cuisine. It has been proven over and over that fans prefer to avoid utensils whenever possible. The keys to success for hand-held foods are not at all unlike the keys to any great dish. The combination of quality ingredients, likeable and recognizable flavours and a variety of interesting textures are the true barometer of any great dish. The other very important piece is to practice it over and over and to make sure that you test it out for other people, not just chefs.

What are you planning for Toronto Taste? What are important things for participating chefs to consider in creating successful dishes?
This year, we will be serving up E11even’s famous Nova Scotia lobster roll. I think, after participating in and attending Toronto Taste so many times, the most memorable moments have come in the form of two bites. Guests have a great deal of food to get through and, unlike a restaurant, you don’t want to have someone hand you a plateful of food, no matter how it tasty it might be. Two memorable bites with layered flavours and contrasting textures always wins!

What do you enjoy most about participating in Toronto Taste?
I have participated at least 10 times, and have attended other years. Toronto Taste continues to be Toronto’s premier culinary event.  As exciting as it is to taste all the great food, my favorite part of the event is the sense of community that comes from getting all the chefs under one roof/tent. As most chefs can attest, we rarely step outside our kitchen and communicate with our peers, and stand beside our city’s top restaurant supporters, the customers!

What drives you to participate in Toronto Taste?
It’s hard to imagine our city without the profoundly important work that Second Harvest does day in and day out. We should be proud that our citizens have taken these matters into their own hands to help the people who need it the most. We should never take their work for granted. There will always be a need for this type of program and hunger will always be an issue. As the chef of one of the largest food outlets in our city, I feel that it’s my civic duty and responsibility to not be wasteful. I would hope all chefs would share that sentiment.

How do the tastes and desires of Leafs, Raptors, Toronto Rock and Toronto FC fans differ in terms of gameday food?
Leafs fans are very tried and true. There is a great mix of business and pleasure, and they love their red meat. The Raptors draw a very multicultural crowd that likes to test the nether regions of our menus. They also seem to be more in tune with some of our healthier options. The Rock crowd is all about family fun. If it’s TFC, it has to go great with beer. The Triple Threat says it all; BBQ pulled pork, smoked beef brisket and grilled peameal bacon all peacefully co-existing on one bun!

What was the draw for you in coming to MLSE?
Over the past 25 years working in fine dining restaurants, I had the opportunity to work with and manage people from all walks of life. It has always been my personal challenge to “make all the pieces fit”. Opportunities to execute that on this scale are few and far between. I’ve always been a fan of the teams, so this was a no brainer. After touring many other sporting facilities, I’ve grown to realize that what we do here, doesn’t really exist anywhere else, and it is a true testament to Richard Peddie’s DIY vision and all the ground work laid out by my predecessors, Brad Long and Robert Bartley.

What have been the biggest influences on your cooking?
Having the chance to work with Susur Lee, back in the day, was a truly eye opening experience. His perspective on food offered a completely different construct that you could never learn from a cooking school. It also was a window on Asian food as a whole. I love the simple magic of Japanese food. So many of my most memorable meals have been based around exceptional pieces of raw fish. Really, any meal that was made with love, from Jose Andre’s insane Bazaar in Beverly Hills, to my Italian mother-in-law’s dinner table in Toronto, are inspiring in their own ways. More than anything, I love to eat!

Chef’s Plate at Royal Playa del Carmen Resort, Mexico

12 Apr

Royal Playa del Carmen Chef's Plate

When Jenny and I decide to treat ourselves to a vacation, my obsession with research inevitably kicks in. Whether we’re headed to a big city like Rome or a small town like Picton, Ontario, I’m determined to track down the best food in a place. And while we love travel, we’re not necessarily all-inclusive resort people. In fact, before I met Jenny I’d never been to an AI. But in our first year together, she convinced me to go to a resort in Mexico’s Riviera Maya, and it turned out to be pretty amazing. Of course, the beach was great, and we were lucky to get good weather. But one of the things that impressed me most was how good the food was at the resort we ended up choosing after my endless hours of research (the Valentin Imperial Maya resort). I was expecting mediocre meat, no veggies and a week of stomach issues, and we got the exact opposite.

It was only a couple years later, after more research (and a bad experience at a Punta Cana resort that shall remain unnamed), that I figured out that a lot of Mexican all-inclusive resorts offered dining choices that were generally of a higher quality than in some other countries. And so, when we decided to head back to Mexico for some R&R at an AI this past winter, I was determined to find another great resort with high quality food. We settled on the Royal Playa del Carmen, and it definitely didn’t disappoint. Not only does RPDC have six different restaurants and a coffee shop, but guests also have access to the restaurants at sister resort Gran Porto Real just across the street.

RPDC also has one “exclusive” restaurant for guests staying in oceanfront or higher rooms, called Chef’s Plate, which we were offered the chance to check out. The Chef’s Plate is smaller and more intimate feeling than most large all-inclusive resort restaurants, with an open kitchen that allows diners to see what 28-year-old head chef Felix Dzib May and his team are cooking. The restaurant offers 7 different rotating menus, each focused on a different cuisine: Iberian, Brazilian, Italian, French, Middle Eastern, British and Mexican. The night we had dinner at Chef’s Plate, they were serving the British menu.

Royal Playa del Carmen Chef's Plate Kitchen

Like many molecular gastronomy restaurants, the cohesion here between the main components of the dish and the more science-focused touches was a bit muddied at Chef’s Plate. And some of the elements promised on the menu didn’t actually end up on the plate – a problem we’ve noticed at several otherwise great all-inclusive resort restaurants. But overall, what was served was artfully plated, well-executed and, most importantly, tasted great.

Here’s a look at what we had. We have a general policy of not using flash for restaurant photos – one of the main reasons we don’t do a lot of restaurant reviews on Communal Table. As a result, the first photos are a bit unclear – eventually we gave up and resorted to using our flash in the mostly candle-lit restaurant. RPDC Chef's Plate Ravioli

Course 1: Fried lobster ravioli, served with a light and flavourful tomato consomme and topped lime lime “spheres” that didn’t quite mesh with the rest of the dish.

RPDC Chef's Plate Soup

Course 2:  Cream of leek soup, topped with bacon “powder”. More proof that you really can’t go wrong with bacon.

RPDC Chef's Plate Scallops

Course 3:  Scallops Mousse. To be honest I didn’t really get the connection between the description of this course and what I was actually eating, and I’m not entirely convinced it was the same scallop course promised on the menu. But what we did get was really good. The scallops were nicely cooked, which isn’t always a given in any restaurant.

RPDC Chef's Plate Beef Wellington

Course 4: Beef Wellington. As you can probably tell, this marked the point where we started using the flash on our camera. A wise decision, considering that this was easily the best course of the evening. I loved the presentation of this, along with the fact that the beef was almost perfectly cooked and really tender.

RPDC Chef's Plate Grouper

Course 5: Grouper. Another dish where what was presented didn’t match what was on the menu. But as a take on the classic battered English fish, this was great – really tender fish in a flavourful coating.

RPDC Chef's Plate Dessert

Course 6: Chocolate Souffle. I love souffle, and it’s not something I’d expect to get at an all-inclusive resort restaurant. While this wasn’t the best souffle I’ve ever had, it was certainly moist and chocolatey, and a great end to a surprising and delicious meal.

Ultimately, while I’m not sure I’d pay the extra cost to stay in the room categories that offer access to the Royal Playa del Carmen’s Chef’s Plate (our Oceanview category room was pretty amazing), we loved our meal and the opportunity to get a glimpse at one of the more innovative and high-end dining experiences you’d find at an all-inclusive resort.

The Best Kale Salad with Sweet Sesame Dressing

14 Mar

Kale has become a hot & trendy little vegetable lately, which is fine by me because I love finding it on restaurant menus everywhere I go. But I’ve been a kale admirer for many years and it’ll continue to be my favorite leafy green even when its fifteen minutes of foodie fame are up.

I absolutely love this powerhouse vegetable. Every time I eat raw kale I feel amazing inside. It’s the only food that has an almost instant effect, making me feel like I’m doing my body good by eating it. And it tastes amazing! It’s so earthy and hearty and the flavor changes and intensifies based on what you do with it.

I love it roasted, steamed, sautéed, juiced, baked, and, of course, in ‘chip’ form, but the best way to eat kale is most definitely raw.

I sometimes like to just toss it with olive oil, sea salt, lemon and a touch of maple syrup; but this easy sesame dressing is one of my all-time favorites and it stands up to and pairs so nicely with the boldness of kale.

I make this sesame dressing often. When I feel like cleaning a slightly bigger mess, I use a blender to mix it, which gives a really nice, smooth and creamy consistency. But when I don’t have the patience, I just whisk it up in a small bowl and add the hot water in a little bit at a time while whisking to smooth it out.

The photos here show a dinner salad that I made last week with a mix of red and green kale, raw cauliflower and crunchy bean sprouts. Kale is a great green to eat as a meal because it’s so filling and full of goodness. And it holds up nicely as a weekday take-to-work lunch salad because it doesn’t really get soggy like other lettuces when it’s dressed. 

This dressing would also be amazing on sautéed or steamed spinach with some sesame seeds sprinkled on top.

Kale Salad with Sweet Sesame Dressing

Bunch of kale, washed & torn into bite sized pieces

¼ cup tahini

2 tbsp tamari soy

2 tbsp agave

Hot water, to taste (to thin out the dressing)

Sesame seeds – optional, for sprinkling

Use a blender or a small mixing bowl and whisk. Mix the tahini, tamari soy and agave until blended. Add in hot water a little bit at a time until you get a consistency that you like.

Toss kale with sesame dressing and sprinkle with sesame seeds. 

* I did find this general recipe online somewhere a few years ago but I can’t remember where it came from so I can’t source it properly. 

Eggs, Butternut Squash and Zucchini for Meatless Monday

12 Mar

poached egg braised zucchini butternut squash puree

As I mentioned in a recent post, I’ve been thinking a lot more lately about cooking interesting vegetable-based meals. When I cook, my default is usually to start with meat, because most meats are full of flavour and provide a good base around which to build a satisfying dish. But with the right amount of attention and care, vegetables can also star in some amazing meals.

Recently, Jenny and I had the chance to eat at Ursa, a new restaurant in Toronto that’s being talked about because of the kitchen’s focus on using innovative techniques – dehydration, compression, sous vide – to create big flavours while still retaining as much of the nutrients as possible in each ingredient. We split a selection of appetizers and mains in order to taste as much as possible. It was an amazing meal, but my favorite dish – and one of the best restaurant mains I’ve ever eaten – turned out to be little more than a plate of seasonal vegetables. In fact, the dish was simply called “Seasonal Vegetables” on the menu. But what that description didn’t convey was that the textures and tastes of the vegetables on the plate were surprisingly, mind-blowingly bold. The ingredients in the dish still tasted like the vegetables that they were, but each was treated with so much care that the finished product had as much flavour as any great meat dish. Here’s an iPhone shot of the dish, which doesn’t do it proper justice, as it was as beautiful to look at as it was amazing to eat:

Ursa Toronto restaurant

If my meat-free experience in January was an awakening, my vegetarian main at Ursa was a revelation. I’m never going to fully give up meat, but I’m determined to experiment more in my kitchen with the potential to build great recipes around vegetables – and that determination is where the idea for this recipe came from. By preparing different vegetables – in this case, butternut squash, zucchini, kale and tomatoes – using different cooking methods and flavourings, I hoped to create a composed vegetarian dish that was healthy and satisfying, with different tastes and textures on the same plate.

In the end, I think I achieved what I set out to do. Jenny – who loves all things vegetarian – talked about how much she liked the meal, and I really didn’t miss the lack of meat at all. I’m sure I’ll be making this again, and will continue to experiment with vegetables in my cooking.

Poached Egg on Butternut Squash Puree with Braised Zucchini

For the braised zucchini:

Preheat oven to 350 degrees

Cut two zucchinis lengthwise into spears

In a bowl, mix together 2 tablespoons of honey, half a teaspoon of cumin, the juice of 1/4 of an orange, and a grind each of pepper and salt

Place the zucchini spears in a small oven-proof dish and toss with the honey marinade

Bake for about 30 minutes, turning spears halfway through cooking time (the goal is to cook the zucchini until it’s slightly limp but not too soft)

For the butternut squash puree:

Empty 1 can of butternut squash puree into a saucepan over medium-low heat

Stir in half a teaspoon of fennel pollen, a grind of pepper and a pinch of salt

Stir in 2 tablespoons of ponzu soy sauce

 

Poach one egg per person. Place some of the butternut squash puree in the centre of a plate, top with a poached egg and four or five of the braised zucchini spears. Serve alongside a dark, leafy green salad – I made a simple salad of kale and cherry tomatoes tossed with a tahini dressing.

Mushroom & Kale Polenta Hash with Eggs

11 Mar

Image

I cherish my weekends. I try to savor every minute of the two glorious days where I can shed (most) responsibility & stress and just be. And savoring them over a delicious brunch is pretty much as good as it gets. 

But Neil and I have made a promise to eat out less and cook at home way more, and that means brunch falls in my hands. 

For some reason, despite being an amazing cook, Neil’s intimidated by breakfast. His creative ideas cease to flow pre-coffee, and just the thought of having to figure out what to eat seems to push him over the edge. Though I don’t mind because breakfast and brunch is definitely my domain. 

I love thinking of interesting breakfast creations, brewing up a pot of good coffee, turning on some weekend-appropriate music and getting to work in the kitchen. 

As much as I love meeting friends for brunch and having someone else cook for me in my down time, taking the time and care to make something beautiful myself and then sitting down with my husband at our own kitchen table to enjoy it, is a bit of weekend bliss. 

Here’s a quick and delicious brunch that I made yesterday, using what we had in our fridge. 

When I spotted the polenta and mushrooms, I imagined an earthy, savory hash to go with eggs. I cooked the eggs medium so that the yolks were still rich and runny but not too thin or liquid-ey when they broke. There’s something so satisfyingly perfect about breaking a rich egg yolk overtop of savory ingredients and taking a bite of everything together. 

With a cup of dark coffee, I think this brunch stands up to the best of them. 

Oh, and it took about 12 minutes to throw together. Way less than standing in a brunch lineup!

Mushroom & Kale Polenta Hash with Eggs 

1 log of Italian-style pre-cooked polenta

Bunch of kale (I used a mix of red and green)

Cremini mushrooms (I used 2 medium-sized ones for two people)

1 large shallot

Olive oil

Thyme-infused olive oil or fresh or dried thyme

Sea Salt

Pepper

Red chili flakes

Eggs

Image

Cut off a few rounds of the polenta (I used three) and then chop them into small cubes.

Chop the shallot and mushrooms into small pieces and tear the kale into small bite-sized pieces as well.

Heat a bit of olive oil in a pan over medium heat and sauté the shallot for a few minutes, seasoning with a bit of salt. Add in the kale and mushrooms and cook for a few more minutes before adding in the polenta cubes. Sautee everything together, season with pepper and a few chili flakes.

I drizzled just a little bit of Nudo’s thyme-infused olive oil into the hash, which added such a great earthy compliment to the mushrooms and kale. You could use some dried or fresh thyme instead, but only use a little bit so as not to overwhelm.

Cook on medium-low heat until the polenta cubes are a bit crispy on the outside.

Meanwhile, heat another pan and cook a few eggs sunny-side up. I cooked ours to medium so the yolk was still gloopy and runny, but not too liquid-ey.

Plate the polenta ‘hash’ and top with eggs.

Happy weekend!

Thrown Together: Spinach Salad with Pomelo, Seared Scallops & Calamari

21 Feb

Life is busy. That is one constant in my life that I don’t see shifting anytime soon. Even without kids, it often feels like my head is spinning all day long just trying to get everything done.

So despite loving to cook, we more often than not scramble to get dinner on the table and during a busy week it can feel like more like a chore than a pleasure. Some nights a bowl of cereal looks mighty appealing when weighing the effort, time and thought that has to go into making anything else.

But we often find on those unmotivated nights that when we push ourselves to think of/create easy dishes that don’t require a ton of time or clean up, we feel so much happier in the end that we resisted pulling out the cereal boxes (or our even-worse habit of just going out to eat instead). 

Last week we had just that kind of night. Leaving work after a long and brain-draining day (followed by an even more draining yoga class), the last thing I wanted to do was stop at the grocery store and wrack my brain for what to make for dinner. But somehow I pushed myself to go.

I was in one of those no-mood-in-particular moods (read: totally indecisive) and when I called Neil to try to force him to tell me what to buy, I found him to be in exactly the same state.

There was talk of buying frozen pizza (yes, we have been known to go for that kind of lazy convenience – we are human, after all) or defaulting to our usual go-to eggs for dinner, but when I walked by the fish counter I was reminded how easy it is to quickly cook up fish and seafood, and I finally got a spark of inspiration.

I bought four scallops and a few pieces of calamari. I remembered that I had a beautifully sweet pink pomelo waiting for me at home (a bit of an obsession this time of year – they smell amazing and taste even better!) which sparked the idea of throwing together a really easy salad. I grabbed some fresh spinach – earthy spinach, sweet pomelo, meaty seafood, tangy dressing – the only thing missing, in my mind, was something pickle-y. So after grabbing a few pickled hot peppers from the antipasti bar (they were hot yet sweet) I raced to the checkout and then home.

Neil was skeptical about how this meal was going to come together (fish? fruit? pickled peppers?). But once we threw it all together – Neil in charge of searing the fish, me in charge of prepping everything else – and sat down to the first bite, we were immediately happy that we saved the cereal for breakfast and opted for this quick, beautiful, fresh and balanced home-cooked meal.

Here’s what we used:

4 large scallops

3 pieces of raw squid and a few tentacles

1 pink pomelo, peeled with the white membrane removed and flesh cut into small pieces

Handful of hot/sweet pickled peppers

1 garlic clove, minced

Juice of 1 lime

Really good, strong & fruity olive oil

Salt and pepper

Here’s how we did it:

Neil brushed the scallops and calamari with a bit of olive oil and seasoned the scallops with salt, pepper and some fennel pollen. You can use any combo of spices to season up your scallops. He heated a cast iron pan until it was pretty hot and then seared the scallops for about 2-3 min per side, then removed them and cooked the calamari in the same pan until it was cooked but not overdone (a couple minutes per side should do it). 

Meanwhile, I opened a bottle of white wine, tore into the pomelo and cut up the sweet flesh into small bite sized pieces. (**Note – the pomelo is a deliciously sweet citrus fruit that taste like a more mild version of grapefruit. It’s so refreshing and lovely but with it’s abundantly squishy/spongy peel and coarse membrane it’s a total pain in the butt to peel. Here’s a great step-by-step on how to tackle it)

I then made a quick dressing mixing the olive oil, garlic and lime juice until really well-incorporated. I chopped up the pickled peppers into small pieces and added them to the spinach. I tossed the spinach and peppers with the dressing, plated big portions onto two plates, and added the pomelo on top.

Neil cut the calamari into small bite-sized pieces and placed a handful onto each plate along with 2 scallops each.

We sat, we ate, we drank wine, we talked and enjoyed each other’s company at the end of a long day. And after we reveled in how well the flavors of this cobbled-together salad came together in the end, we thanked each other for not giving into the cereal/frozen pizza trap and opting for something unique and fresh instead. 

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