What To Do With

Thursday, February 3, 2011

Cooking Group Recipes!

I hosted my first Toronto Branch Cooking group tonight. It was a lot of fun. I had an excess amount of flowers due to a funny little episode at the market today!!
(For the full story please see
My company's website)

More on that later. For now, here are the recipes.

Mushroom Soup
(approximate estimations)
1 head of cauliflower
1 large potato
1 onion chopped
10 oyster mushrooms
15 white cremini mushrooms
10 sprigs of fresh thyme
2 litres of home made chicken broth
drizzle of black truffle olive oil

Lightly suatee onions in olive oil until yellow.
Add thyme Stem removed
add potato
add cauliflower
add broth bring to a boil
reduce heat
add mushrooms cook for about 10 minutes until mushrooms are soft and tender.

When ready let cool.
Heat through and when ready to serve add a drizzle of black truffle oil.

For garnish...

Buy your favorite cheese sticks.
Place in a ziploc Bag and pound until crumbs have been created.

leafy lettuce
toasted almonds
cherry tomatoes
thinly sliced vidalia onion
burrata cheese (at room temperature)
Home made dressing
Assemble all ingredients.
Toss with salad dressing.


6 plum tomatoes
2 large garlic cloves
dried basil
olive oil
sea salt
balsamic glaze
lemon zest from half a lemon

Cut plum tomatoes in half.
Arrange flat side up on a baking dish.
Combine olive oil, dry basil, pressed garlic, salt, pepper, and balsamic glaze.
With a spoon apply vinaigrette to each tomato.
Roast in a 350 degree oven for 2 hours or until reduced by half.
Transfer tomatoes along with their juices to a bowl.
Add lemon zest.
Allow to sit at room temp.

Cook orzo as late as possible it is meant to be served at room temperature.

Add the roasted tomatoes, season and serve.

I often add pine nuts. Delicious!


8 halibut fillets

The Rub:

1 teaspoon granulated onion
1 teaspoon finely chopped fresh dill
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
The Dressing:

2 medium lemons
4 tablespoons extra virgin olive oil, divided
1 tablespoon capers, drained
1 tablespoon finely chopped fresh chives
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

To make the dressing, cut a 1/2″ slice off both ends of each lemon. Cut each lemon in half lengthwise. Lightly brush the cut sides of the lemons with 1 tablespoon of the oil. Grill the lemons over direct high heat until nicely browned, 4-6 minutes, turning once. Remove the lemons from the grill and allow to cool. Squeeze the lemons through a sieve into a small bowl. Discard the rinds and seeds. You should have about 1 tablespoon of lemon juice. Add the capers, then whisk in the remaining 3 tablespoons oil to form a dressing. Whisk in the rest of the dressing ingredients and adjust the seasonings if necessary.
To make the rub, mix the rub ingredients in a small bowl.
Generously brush or spray the halibut on both sides with oil and season with the rub. Grill over direct high heat until the halibut just begins to flake when you poke it with the tip of a knife, 6-8 minutes, turning once. Whisk the dressing one last time. Serve the fish warm with the dressing poured on top.