Recipes

Caramelized Onion and Date Chutney Grilled Cheese

Posted March 20, 2015 at 9:31 am

Embrace the last few weeks of cold weather with this simple caramelized onion and date chutney grilled cheese sandwich. Cheesy and flavourful, it is fancy enough for a weekend dinner or cut into smaller squares for a party appetizer!

Recipe by Rachel Barbaro, Friendly Food Snobs

Ingredients

3tbsp Olive Oil

2-3 Cooking Onions, cut into half moons

1/2tsp Brown Sugar

1/2tsp Sea Salt

1tbsp Unsalted butter

4 slices Light Rye or Sourdough Bread

2 heaping tsp McEwan’s Own Date and Raisin Chutney

3/4 cup Aged White Cheddar, grated

Fresh Black Pepper to Taste

Instructions

Heat olive oil on medium low heat in a heavy bottomed skillet. Saute onions slowly for 25 minutes, stirring occasionally. After about 10 minutes, add black pepper. Once you have reached the 25 minute mark, stir in the brown sugar and remove from heat. Season with sea salt and pepper to taste.

Butter the outside of the bread slices.Top each slice of bread with a heaping teaspoon of McEwan’s Own Date and Raisin Chutney, aged white cheddar and caramelized onions. Press together both pieces and cook in a heavy cast iron or heavy bottomed pan for 5 minutes a side or until golden brown.

Blogger Bio

Rachel is the founder and blogger of Friendly Food Snobs. Her passion is eating for how she wants to feel. Still nostalgic forth the cooking of her gandmothers, she tens to cook whole food from sctrach; a little simplicity in the modern world.

Twitter @Rachel_Barbaro

Instagram @rachelbarbaro

Sesame Crusted Scallops with Black Beluga Caviar Lentils Microgreens and Paneer Croutons

Posted February 6, 2015 at 2:46 pm
Ingredients

1 cup Black Beluga Lentils

4 cups Chicken Stock

4 Garlic Cloves, peeled

1/4 tsp Pepper

4 tbsp McEwan’s Own Ice Pressed Extra Virgin Olive Oil

4 large Scallops

1 Egg White, lightly beaten

1/2 cup McEwan’s Own Sesame Seeds

3oz. Paneer, cut into 1/2 inch cubes

1 tbsp Butter

2 cups MicroGreens (arugula, pea sprouts, cilantro)

10 Brussel Sprouts, shaved

4 Radhies, shaved

3 tbsp Mcewan’s Own Caesar Dressing

2 tbsp McEwan’s Own Sweet Mango Relish

Salt and Pepper to taste

Instructions

Place lentils, stock, garlic and pepper in a medium sauce pan on high and bring to a boil. Lower heat and simmer for 30 minutes or until lentils are tender. Drain excess stock.

Puree garlic cloves with 2 tbsp of the olive oil and stir into lentils. Keep Warm.

Pat scallops dry, dip into egg whites and then the sesame seeds. Sear in a hot saute pan with butter for 2 minutes per side.

Place paneer and 1 tbsp olive oil in a saute pan at medium high and cook until each side is golder. Approx. 30 second per side.

Tose Microgreens, brussel sprouts and redish in the caesar dressing. Set ASide.

To plate: Make a small pool of lentils and place 2 scallops in the centre of them and top with 1/2 tsp of the sweet mango relsh. Place microgreens to the side along with the paneer. Very lightly drizzle with a touch more olive oil and season with salt and pepper.

Blogger Bio

Nancy Crocker is a full time caterer, Mom to a bunch of girls ranging in age from 8-24 and a blogger. Her goal is to insire her readers to stop at least once a week, prepare a meal that you sit down and share with your family. With fresh, seasonal ingredients and a little confidence every receipe on her blog is easily created.

Riesling Apple Brown Butter Ricotta Napoleons

Posted December 19, 2014 at 8:53 am

Looking for the perfect dessert to serve over the holidays? These Napoleons couldn’t be easier, make the puff pastry and whipped ricotta a day or two beforehand and just spoon on the McEwan’s Own Riesling Apples straight out of the jar right before it’s time to serve.

Ingredients

2 sheets puff pastry, thawed and rolled out thinly to about 10 inches x 15 inches

2 tablespoons brown butter

475g container smooth ricotta

2 tablespoons honey

1/4 cup powdered sugar

1 jar McEwan’s Riesling Apples

Powdered sugar, as needed

Instructions

Thaw according to the directions on the package and roll out your puff pastry on a floured surface. Cut it into squares or rectangles, depending on how big you want your Napoleons to be.

Lay the rectangles on the larger baking sheet, lined with parchment. Prick the pastry all over with a fork and place in the fridge for 20-30 minutes.

Remove from fridge, cover with another sheet of parchment and place the second smaller baking sheet on top to weigh the pastry down and prevent it from puffing up. Bake for about 25-30 minutes, until golden brown and cooked through. Remove from the oven and transfer the pieces to a rack to cool completely.Repeat with the second sheet of puff pastry.

Melt the butter in a small saucepan until it foams and starts to turngolden brown. Remove from heat and scrape the melted browned butter into a bowl and cool to room temperature.

Add the ricotta, honey and ¼ cup of powdered sugar. Mix well.

Lay one piece of puff pastry down on a small serving plate. Add a couple of tablespoons of ricotta cream and then cover that with a couple of tablespoons of the McEwan’s Riesling Apples. You can serve them just like this with a dusting of powdered sugar and let people pick it up and eat it out of hand.

For a more elegant dessert, add a second piece of puff pastry and sprinkle with powdered sugar. For a real showstopper, add another layer of ricotta and apples and top with a third piece of puff pastry.For the whole shebang, add a second layer of ricotta and apples and top the whole thing with a third piece of puff pastry. Using a fine strainer, sieve some powdered sugar over the top and serve.

Blogger Bio

Carole Brown’s passions for food and family–although not necessarily in that order–are legendary. From her love of blogging in The Yum Yum Factor, including showcasing delicious and unique ethnic and everyday recipes to being regularly profiled Canada-wide in the National Post’s Gastropost feature, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration.

Carole Nelson Brown, The Yum Yum Factor
Blogger, Male-up Artist
Twitter @SMmamashack
Instagram @mamashack