Displaying items by tag: vegetables

Michelin-starred chef Maria Jose San Roman of Monastrell in Alicante, Spain was in Toronto recently for the Campo Viejo Streets of Spain dinner. It was designed to raise awareness of the great food and remarkable wine of Spain. Spanish products are woefully under-represented in Canada, which is sad because they are some of the best in the world. Their olive oil (a particular favourite of mine) is aromatic and rich, their white anchovies are silkily spectacular and their bellota ham has a wonderful nutty taste. Added to my list of Spanish must-haves are smoked paprika and great cheeses such as the ever-popular manchego.

Working with chef Stu Cameron from Toronto’s Patria restaurant, Maria produced an authentic and flavourful dinner for Streets of Spain. Her fiery personality comes through in her food and each dish had an interesting storyline. To start, she made this seasonal twist on gazpacho with local strawberries and white asparagus (if the latter is unavailable, use thick stalks of the green variety). Although she cooked her egg yolks sous-vide, I found I could create exactly the same effect by lightly poaching my yolks in water.

06.08.2014
Published in Recipes

The perfect veggie sandwich for summer.

06.08.2014
Published in Recipes

This is one of my favourite dishes to serve with grilled chicken. It also works well as part of a vegetarian Indian meal. I would add a chickpea dhal and tomato and onion salad. As a main, serve over steamed rice or red lentils.

06.08.2014
Published in Recipes

For this dish, you can use any cheese you please. I opted for caciocavallo, a melty, mozzarella-like Italian cheese, which is made in a club shape and then is sold in pieces. Its nuttiness matched the cauliflower perfectly. Blue cheese is also excellent.

06.08.2014
Published in Recipes

This warm potato salad is very versatile. Serve it with Cauliflower with Cheese Crumble as a vegetarian dinner or as a side with grilled chicken, fish or even hamburgers. It is also perfect for a buffet table. If you don’t like feta you can use goat cheese.

06.08.2014
Published in Recipes

This fresh salsa has a little bite to it. It is sensational with Dinosaur Bones but also with raw vegetables or vegetable chips and as a summery sauce for fish or chicken.

15.07.2014
Published in Recipes
A summery, soft green soup garnished with chives and chive flowers (if available). Serve hot or cold.

 

09.07.2014
Published in Recipes

If only thick stalks of asparagus are available, peel the stalks. Blanch in boiling water for 2 minutes, drain and run under cold water until cold. If you have thin stalks, do not peel them, and blanch for only 1 minute.

02.07.2014
Published in Recipes

This is the perfect salad to serve with chicken. It’s crisp, soft, rich and cool.

02.07.2014
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This simple roasted asparagus is highlighted by an orange dressing.

 

04.06.2014
Published in Recipes