Poached Egg and Kale Toasts


Poached Egg and Kale Toasts
Print Recipe
Servings Prep Time
4 Toasts 15 minutes
Cook Time
12-15 minutes
Servings Prep Time
4 Toasts 15 minutes
Cook Time
12-15 minutes
Poached Egg and Kale Toasts
Print Recipe
Servings Prep Time
4 Toasts 15 minutes
Cook Time
12-15 minutes
Servings Prep Time
4 Toasts 15 minutes
Cook Time
12-15 minutes
Ingredients
Servings: Toasts
Instructions
  1. Heat oil in a medium skillet, add shallots and garlic. Cook on medium for 1-2 minutes, stirring often.
  2. Add kale, red pepper and water. Continue to cook, stirring often until kale is tender but still has some texture and all the water has been absorbed about 10-12 minutes. Stir in white wine vinegar and season with salt and pepper.
  3. While kale is cooking, add 3" of water to a shallow pot. Bring to a gentle simmer and add 1 tbsp of white vinegar and a sprinkle of salt. Crack eggs, one at a time into the water. Cook for 4 minutes for soft eggs. Remove with a slotted spoon to a paper towel lined plate to absorb excess moisture.
  4. Toast bread and butter if desired, top with a generous portion of sauteed kale and top with a poached egg. Sprinkle with chilli flakes if desired. Serve immediately.

Cranberry Almond Roasted Broccoli

Cranberry Almond Roasted Broccoli
Print Recipe
Servings Prep Time
6-8 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
20 minutes
Cranberry Almond Roasted Broccoli
Print Recipe
Servings Prep Time
6-8 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400℉.
  2. Split broccoli spears into large bite-size pieces. Place broccoli and garlic on a large baking tray and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat evenly. Spread out in a single layer.
  3. Roast for 7 minutes. Add almonds and turn broccoli. Continue to roast for another 7 minutes. Add dried cranberries and toss to combine. Return to oven for 5-6 minutes until broccoli is tender and almonds are golden. Serve immediately.

Savory Mushroom Bread Pudding


Savory Mushroom Bread Pudding
Print Recipe
Servings
10-12 people
Cook Time Passive Time
60 minutes 70-75 minutes
Servings
10-12 people
Cook Time Passive Time
60 minutes 70-75 minutes
Savory Mushroom Bread Pudding
Print Recipe
Servings
10-12 people
Cook Time Passive Time
60 minutes 70-75 minutes
Servings
10-12 people
Cook Time Passive Time
60 minutes 70-75 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 375℉ and butter a 13"x9"x2" casserole dish. Slice crust from bread and cut into 1" cubes to yield 10 cups loosely packed cubes. In a large bowl, toss bread with olive oil, thyme, garlic and a sprinkle of salt and pepper. Spread evenly in a single layer on a large baking tray and bake for 18-20 minutes until golden, turning once or twice. Remove from oven and return bread cubes to same large bowl.
  2. Heat butter in a large skillet until foamy. Add celery, onions, green pepper, and mushrooms. Sauté until softened and most of the moisture has been cooked out, about 15 minutes. While vegetables are cooking, whisk together eggs, cream, spinach, salt and pepper.
  3. Pour egg mixture over toasted bread cubes, add sauteed vegetables, parsley and gouda, stir to combine well. Pour into prepared dish, spreading out evenly. Top with grated parmesan cheese, cover and chill for at least an hour (up to one day ahead) to allow bread to absorb the custard.
  4. Preheat oven to 350℉. Bake uncovered for about 60 minutes until set and golden. Remove from oven and allow to rest for 10-15 before serving.

Potato Crusted Halibut


Potato Crusted Halibut
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
6 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
6 minutes
Potato Crusted Halibut
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
6 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
6 minutes
Ingredients
Servings: people
Instructions
  1. Pat fish fillets dry with a paper towel and season generously with salt and pepper on both sides.
  2. Whisk eggs together in a shallow bowl.
  3. Add potato flakes to a separate shallow bowl and season with dried herbs if desired, 1/4 tsp salt and 1/8 tsp pepper.
  4. Heat olive oil in a medium size non stick skillet until hot over medium heat.
  5. Dunk one fish fillet into eggs to coat evenly, then place into potato flakes. Flip to coat evenly on both sides. Add to hot pan and repeat with remaining fish fillets. Panfry for 2-3 minutes per side until golden. Remove from pan and serve immediately with Tomato Relish or your favourite tartar sauce.
Recipe Notes

-Be sure to use potato flakes and not the ground potato meal as typically used for boxed instant mashed potatoes.  I found the potato flakes at my local bulk barn.

-Serve with Tomato Relish

-The thickness of your halibut may vary from mine, which were on the thinner side.  Thicker fillets may require 30-60 seconds more cooking per side.

Tomato Confit


Tomato Confit
Print Recipe
Servings Prep Time
3 cups 45-50 minutes
Cook Time Passive Time
3 hours 1 hour
Servings Prep Time
3 cups 45-50 minutes
Cook Time Passive Time
3 hours 1 hour
Tomato Confit
Print Recipe
Servings Prep Time
3 cups 45-50 minutes
Cook Time Passive Time
3 hours 1 hour
Servings Prep Time
3 cups 45-50 minutes
Cook Time Passive Time
3 hours 1 hour
Ingredients
Servings: cups
Instructions
  1. Preheat oven to 260℉.
  2. Bring a large pot of water to a simmer. Wash and core large tomatoes. Cut a small X through the skin on the bottom of each tomato. Plunge tomatoes into simmering water and allow to sit for 40-60 seconds (you will start to see the skins slough off). Remove tomatoes to a cold water bath to stop the cooking. Repeat with remaining tomatoes. Peel skins off tomatoes by grabbing the flaps of the cut X.
  3. Cut large tomatoes in half horizontally and scoop out seeds. Place tomato halves, cut side up in a roasting pan.
  4. Wash cherry tomatoes and cut in half. Squeeze or scoop out seeds and scatter with larger tomatoes, tucking some in along side the larger ones. Tomatoes should be tightly packed.
  5. Trim herb stalks of any thick woody ends. Scatter herbs and garlic over tomatoes, pressing them down among the tomatoes.
  6. Lightly crush peppercorns and along with the sugar and salt, sprinkle over tomatoes and herbs. Pour olive oil evenly over tomatoes and roast for 3 hours.
  7. Pour boiling water into your sealable jars to help sterilize and warm them. Scoop hot tomatoes, along with herbs and garlic into jars. Top with remaining juice/oil. Screw on lids and allow to cool at room temperature, then refrigerate. If eating cold, allow to come to room temperature first, to allow olive oil to return to its original state.
Recipe Notes

-Seeding  the cherry tomatoes is tedious, but only takes 10-12 minutes once you get going.

-Will keep for a solid week in the refrigerator.

-Makes approximately 3 cups.