Just click here to watch!

Serves 4

It’s wrapped in bacon… need I say more?

Ingredients

3                                  Belgium endive

12        strips               smoked bacon

2          large                Roma tomato

1/3 cup / 85 mL         olive oil

1 Tbsp / 15 mL            balsamic vinegar

3 oz / 90 g                     Aged Gouda (any mature high fat cheese will work), shaved

2 Tbsp / 30 mL            parsley, roughly chopped

Salt & pepper to taste

Method

1. Preheat barbecue or grill plate and oven to 375°F/190°C
2. Slice endive in half lengthways and then slice each piece in half again lengthways
3. Carefully trim as much of the solid white core from the bottom without allowing the leaves to fall apart (the core can be bitter so this removes that part.). Season the prepared endive with salt and pepper.
4. Brush each side lightly with olive oil and, on a BBQ or grill plate, grill the two cut sides until nicely marked or golden brown. If using a frying pan, add a little olive oil to lubricate the pan.
5. Roll each ¼ of endive with a strip of bacon ensuring that as much endive is covered as possible.
6. Place on a baking sheet and bake for 15 – 20 minutes until the bacon is lightly browned and crispy.
7. Meanwhile, cut tomatoes into ¼ lengthways, remove the seeds and pulp.
8. Place seeds and pulp in a small sieve and press through with the back of a spoon, reserve this liquid for the vinaigrette.
9. Cut the tomato flesh into a small dice and place in a bowl
10. Add the balsamic vinegar, tomato liquid, parsley and salt & pepper to the bowl and stir
11. To serve, place 3 endive pieces on each plate, drizzle over the vinaigrette then scatter with shaved cheese and parsley.

http://youtu.be/sbYne0FIalc

Courtesy of Chef Michael Williams From Country Grocer.

Servings: 3-4
Preparation Time: 15 minutes
Cooking Time: 30 minutes

Now you can never replace a perfectly made risotto, but with health in mind I swapped out the white risotto rice and replaced it with whole grain pot barley. With minimal work to create, you end up with a delicious, creamy and toothsome side dish worth making again and again.

Ingredients

½ cup,  pot barley
1 ½ cups, homemade chicken stock
2 Tbsp, butter
2 cups, mixed mushrooms (oyster, shitake, portabella or button)
½ cup, onion (very small diced)
1 Tbsp, garlic (minced)
2 Tbsp, fresh thyme leaves
½ tsp, sea salt
¼ tsp, fresh ground black pepper
½ cup, coconut milk
½ cup, Parmegiano Reggiano
¼ cup, parsley (chopped) – optional

Method

1. Give the barley a rinse and drain well. Combine the barley and the stock in a medium pot, bring to a boil and then immediately reduce heat to low and cover with a lid. Gently simmer for 25-30 minutes or until most of the liquid has been absorbed.

2. While the barley is cooking, preheat a large fry pan on medium heat. Once the pan is hot, add the butter and half of the mushrooms. Sauté, stirring occasionally.

3. Once the mushrooms have begun to brown, add the remaining mushrooms and sauté, stirring occasionally until lightly browned.

4. Add the onions and sauté for another few minutes, stirring occasionally.

5. Now add the garlic and thyme and sauté for about 1 minute more, stirring frequently.

6. Season with salt and pepper and then add the coconut milk and remove from heat.

7. Once the barley is cooked, combine with the mushroom mixture and the Parmegiano. Stir to combine and serve immediately and garnish with the parsley.

Variations:
*If you don’t have any homemade broth and you are using the store bought, make
sure to get the low-sodium and omit the salt from the recipe.
**If you can get your hands on some wild mushrooms then use them. Morels or
chantrelles would both work well!

White Chocolate Crème Brulee with Fleur De Sel Caramel

Serves 6

Ingredients

2 cups / 750 mL    Whipping cream

1 tsp / 5 mL             Vanilla extract (a vanilla pod may be used for superior flavour, split & place into cream while heating)

1/3 cup / 85 mL     Granulated Sugar

10                               Egg yolks

½ cup / 125 mL     White chocolate, chopped

¼ cup / 60 mL      Demerara sugar (or white sugar as a substitute)

2 tsp / 10 mL          Fleur de sel, (flaked sea salt)

Method

Place cream in a heavy bottom saucepan and sprinkle half of the sugar over top, DO NOT STIR!

Heat liquid over high heat until it JUST begins to simmer then remove from the heat.

Add vanilla & white chocolate then stir until fully melted and uniformly incorporated

Beat egg yolks and remaining sugar thoroughly until creamy.  Slowly pour in the cream mixture.

Pour mixture through a fine strainer, add the white chocolate and stir until fully melted, then pour the smooth mixture into 6 ramekin dishes.

Place the ramekins into a shallow oven proof dish or roasting pan and fill the dish/pan with hot water to come at least halfway up the ramekins.  Lay a sheet of aluminum foil LOOSELY over the ramekins.

Bake in a slow oven (300^oF/150°C) until just set, which should be about 50 minutes.  Tap the edge of a ramekin with a knife or spoon, the surface should jiggle but not create ripples.

Remove ramekins from the water bath and place on a tray to cool then place in the fridge until completely chilled, at least 2 hours.  They are actually best when you make them the day before, but you can eat them as soon as they’re completely chilled.

Sprinkle each dish with 2tsp/10ml of  sugar and a generous pinch of fleur de sel then glaze under a very hot broiler or use a blow torch to melt the sugar.  Allow the sugar to set and then serve immediately.

Enjoy the decadence.

(found in his cookbook series Everyone Can Cook)

Indian-style Seared Scallops with Raita

Hot scallops paired with cool and tangy condiment. Serve as an appetizer, or as a main-course with steamed rice and stir-fried vegetables. The curry paste used in this quick cooking dish is available in the Asian foods aisle of supermarkets. I used Patak’s brand.
Preparation time: 10 minutes
Cooking time: About 2 to 4 minutes
Makes: 4 servings as appetizer; 2 servings as main course

For the raita:
1/3 cup thick yogurt
1/4 cup grated English cucumber, squeezed of excess moisture
1/4 tsp. minced fresh garlic
1 tsp. lime juice
pinches salt and ground cumin
2 tsp. chopped fresh mint, cilantro or basil
Combine all ingredients in a small bowl. Cover and refrigerate until needed.

For the scallops:
1 1/2 to 2 tsp. mild, medium or hot Indian-style curry paste
1 Tbsp. lime juice
10 to 12 large sea scallops, patted dry
2 Tbsp. vegetable oil

Lime slices for garnish

Combine the curry paste and lime juice in a shallow bowl. Add the scallops and toss to coat. Cover, refrigerate and marinate the scallops 20 minutes.
Heat the oil in a non-stick skillet set over medium-high. Add the scallops and cook 1 to 2 minutes on each side, or until just cooked through.
Plate scallops and serve raita; garnish with a few lime slices.

Baked Scallops with Sparkling Wine and Butter

Here’s a decadent scallop dish that serves two. Served with steamed rice or small potatoes and your favourite vegetables.
Preparation time: 5 minutes
Cooking time: 10 minutes
Makes: 2 servings

2 Tbsp. butter
1 small shallot, finely chopped
1 garlic clove, finely chopped
1/4 cup sparkling wine
1/4 tsp paprika
pinch cayenne pepper
10-12 large sea scallops, patted dry
salt and pepper to taste
2 tsp chopped fresh parsley

 
Preheat the oven to 450°F. Melt the butter in a small pot set over medium heat. Add the shallot and garlic and cook 2 minutes. Mix in the wine, paprika and cayenne, bring to a simmer, and then remove from the heat. Divide and place the scallops in a single layer in 2 small baking dishes (I used large scallop shells, sold at some kitchenware stores). Spoon the wine/butter mixture over the scallops; season with salt and pepper. Bake for 10 minutes, or until the scallops are just cooked through. Sprinkle with the parsley and serve.