Savoy Cabbage Casserole with Fresh Dill

This savoury Cabbage Casserole Pie is loaded with cabbage and fresh dill with an eggy batter that makes this dish almost quiche-like. Adapted from a recipe by Natasha Kravchuk from her blog Natasha's Kitchen, she says "this cabbage casserole is everything I love about Ukrainian and Russian recipes – using simple, basic, inexpensive ingredients to make something completely delicious." Simple and satisfying with a creamy cabbage centre, fresh herbs and crown of golden Mozzarella cheese, this dish was especially easy as we used leftover Savoy cabbage from a few nights before, to make this frugal and fabulous side dish.

Finely sliced leftover Savoy cabbage with fresh chopped dill and green onion

Cabbage mixture tossed with sour cream, mayonnaise, eggs, flour, baking powder, cornstarch and a little Maldon salt

Topped with grated Mozzarella cheese and then baked at 375°F for about 35 minutes

Savoy Cabbage Casserole
Serves 6
Recipe courtesy of Natasha's Kitchen

4 large eggs
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp corn starch
1 lb Savoy or regular green cabbage, finely sliced
1/2 tsp Maldon salt 
2 tbsp fresh dill, chopped
2 tbsp green onion, finely chopped, plus more to garnish
4 oz mozzarella cheese, shredded
Fresh thyme and chives, for garnish


Preheat oven to 375°F and butter a 9-inch round pie dish. In a medium mixing bowl, add the eggs, sour cream and mayonnaise, and whisk until blended. In a small mixing bowl, stir together the flour, baking powder and corn starch, then whisk the flour mixture into the batter and mix until smooth. Place the thinly sliced cabbage into a second medium mixing bowl and sprinkle with 1/2 tsp salt. Scrunch the cabbage with your hands for 30 seconds to soften then stir in the green onion and fresh dill. 

Spread the cabbage mixture into the greased pie dish and pour the batter evenly over top. Sprinkle with shredded mozzarella and a teaspoon of fresh  thyme and bake for about 35 minutes, until the top is golden brown. Garnish with fresh chives and serve as a side dish with grilled pork or chicken. 

Greg Couillard's Persian Chicken & Golden Rice

Long-time Depanneur favourite, Chef Greg Couillard, chose an interesting time to return to Toronto from his winter home in Mexico. After weeks of isolation, he returned to the kitchen of this popular College Street food venue for his 2020 Toronto debut, with a delicious Persian-themed dinner. A showcase for culinary talent in Toronto, Depanneur celebrates the incredible diversity of culinary talent we have in Toronto by hosting hundreds of pop-up food events such as cooking classes, drop-in dinners, table talks, supper clubs, and a weekend brunch. It’s also the birthplace of Newcomer Kitchen, a non-profit social enterprise that helps create social and economic opportunities for Syrian refugee women through food-based projects.

Due to COVID-19, all of their supper clubs and cooking class have understandably been cancelled, but they do offer an inspiring line-up of guest chefs preparing themed pick-up dinners, such as Greg's fabulous 3-course dinner, featuring an aromatic Kale and Leek Soup with Fennel, Persian Chicken with Golden Rice, and Coconut Cream Pie. It would not be hyperbole to suggest that Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot, Stelle, Avec, The Spice Room, and many others including Blue Ocean and Sarkis (where I first met him and fell in love with his culinary palate), his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto, and foreshadowed the eclectic, international menus many Torontonians now take for granted. 

After several years as Chef at a small boutique hotel in Mexico, Greg has returned to Toronto as the Executive Chef of Bellwoods Addiction Treatment Rehab Centre, where his decades of experience contribute to a holistic approach to recovery and wellbeing. How delighted I was to find that in addition to being a guest chef at Depanneur and contributing his enviable culinary skills at Bellwoods, Greg also sells some of his signature dishesonline at Fox Market in Toronto, including his famous Jump Up Soup. One of Greg’s latest project also includes a new line of hot sauces called No Refund Hot Sauce — Too Hot? Too Bad!

Depanneur on College

Photograph by Sandy Nicholson 

Lineup of Greg Couillard dinners to go at Depanneur

Greg Couillard in the kitchen at Bellwoods

Photograph by Dave Gillespie

Kale and Leek Soup with Fennel and Ginger

Persian Chicken with tomato, butternut squash, onion, yellow and red pepper, okra, lime leaves and sultanas over golden yellow rice

Greg's homemade Mango Chutney

Caramel Coconut Cream Pie from pastry Chef David Kozicky

thedepanneur.ca

Spinach & Ricotta Stuffed Cannelloni with Béchamel

Italian for 'large reeds', cannelloni is a classic dish typical of Sicilian cuisine, where they are called 'canelons' and traditionally consumed on Saint Stephen's Day, which occurs on December 26, a national holiday honouring the martyrdom of Saint Stephen where people head out of their homes to celebrate with family and friends. Early references to stuffed pasta can be traced back to 1770, but the word cannelloni seems to have appeared at the turn of the 20th century when it consisted of pasta sheets wrapped around a savoury filling, however fresh or dried egg pasta stuffed with silky smooth spinach and ricotta now form the bedrock of this modern classic. A match made in heaven, a luscious béchamel sauce with a hint of nutmeg, homemade tomato sauce and plenty of grated mozzarella take these cannelloni to another level. 



Spinach and Ricotta Cannelloni
Serves 6

Tomato sauce:
1 tbsp olive oil
1 brown onion, finely chopped
1-2 garlic cloves, chopped
1 14 oz tin chopped tomatoes
1 tbsp tomato paste
1 tsp sugar
2 tbsp chopped fresh basil

White sauce:
2 oz butter
1/3 cup plain flour
3 cups milk
1/4 tsp freshly grated nutmeg

Filling:
16 oz spinach, stems removed, chopped (trimmed weight 13 oz)
1 tbsp olive oil
1 large onion, finely chopped
2-3 garlic cloves, finely chopped
12 oz ricotta cheese
1 egg, lightly beaten
1/2 tsp freshly grated nutmeg
16 dried cannelloni tubes
1 cup grated mozzarella
1/2 cup coarsely grated parmesan cheese


Preheat the oven to 350°F. Grease an 8 to 10-inch ovenproof dish. To make the tomato sauce, heat the oil in a large frying pan. Add the onion and garlic and cook over medium heat for two to three minutes. Add the tomato, tomato paste, sugar and 1/2 cup water. Simmer for 20 minutes, or until the mixture thickens slightly, then stir in the basil.

To make the white sauce, melt the butter in a saucepan. Add the flour and cook for one minute. Remove from the heat, gradually add the milk and whisk until smooth. Return to the heat and stir until thick. Add the nutmeg and simmer for three minutes, or until the sauce boils and thickens. Season to taste with salt and freshly ground black pepper.

To make the filling, put the spinach and 1/2 cup of water in a large saucepan. Cover and cook for three minutes, or until the spinach has wilted, then refresh under cold water. Squeeze out any excess moisture with your hands and chop finely. Heat the oil in a small frying pan. Add the onion and garlic and cook over medium heat for two minutes, or until soft. Transfer to a large bowl, add the ricotta cheese, egg and nutmeg and combine with a fork. Stir through the spinach. Spoon into the cannelloni tubes.

Spread half of the white sauce onto the base of the dish then drizzle over half of the tomato sauce. Arrange the filled cannelloni tubes evenly in a single layer. Top with the remaining white sauce then tomato sauce and sprinkle on the cheeses. Bake for 40 minutes, or until cooked through. Let stand for 10 minutes before serving.

Egg Salad Sandwich on Homemade Sourdough

A classic Egg Salad sandwich is simple to prepare and uses just a few ingredients, which makes it one of my favourite sandwiches, especially when served on warm homemade sourdough bread pulled fresh from the oven. Served open-face style and topped with a flurry of spicy mustard sprouts, not only is it absolutely delicious, it looks fabulous too.



Egg Salad Sandwich with Mustard Sprouts
Serves 2

2 large Heritage eggs, at room temperature
2 celery ribs, washed and very finely chopped
2-3 tbsp mayonnaise, to taste
1 tsp Dijon mustard
Maldon salt and fresh ground white pepper
Handful of mustard micro green sprouts
4 slices sourdough bread, lightly toasted


Place the eggs in a saucepan of cold water. Bring to a boil then cover and remove from the heat. Allow the eggs to sit for 12 minutes, then drain the saucepan and fill with cold water. Peel the aggs under cold water and place in a medium bowl, and mash with a fork. Add the celery, mayonnaise and mustard and mix well to combine. Season with salt and pepper. Slice the bread and slightly toast. Spoon the egg salad evenly onto 4 slices of toast and sprinkle with spicy mustard sprouts, and serve as open face sandwiches. 

Guy's Creamy Potato Onion Soup with Chives

The perfect soup for a weekend lunch is my husband's luscious Potato Onion Soup. He used to make it as a bachelor, because the ingredients were relatively inexpensive, was easy to make and tasted great. Of the chillier weather soups, it's one of the ultimate comfort foods, and thanks to the starch content, potatoes make a creamy soup all by themselves, so you don't even have to add milk or cream unless you want to! It can also be 'tarted up' with a swirl of sour cream, some chopped chives and a dollop of sautéed leeks for a bit more pizzazz. Leftover mashed potatoes can also be used, which makes the soup even easier to make. It also freezes well, so it can be made ahead of time, and simply reheated when needed. Leeks can be used instead of onions for a Potato Leek Soup, but that would have been pretty fancy cooking for a bachelor!



Guy's Potato Onion Soup
Serves 4

2 tbsp butter
1 large onion or 2 small leeks, peeled and chopped
3 baking potatoes, peeled, chopped or 2 cups mashed potatoes
4 cups vegetable of chicken stock
Maldon salt and fresh ground white pepper, to taste 
1/2 cup whole milk or light cream, as desired
fresh chives, for garnish


Heat the butter in a large saucepan over medium-low heat. Add the onion and season with Maldon salt and white pepper. Cook, covered, stirring occasionally, for 20 minutes or until the onion is soft but not coloured. Add potato and stock. Increase heat to high. Bring to the boil. Reduce heat to medium. Cook, partially covered, for 20-30 minutes or until potato is very soft, or if using leftover mashed potato, simply cook uncovered for 5-6 minutes until warmed through. Uncover, and set aside to cool slightly. Use a stick blender to blend until smooth, then taste and adjust the seasoning. Stir in the milk or cream as desired, heating the soup through over medium-low. To serve, pour into warmed bowls and garnish with a fresh chopped chives. Serve immediately.  



  

Luscious Butter Chicken: Indian Murgh Makhani

Murgh Makhani, also known as Butter Chicken, is one of my favourite Indian dishes, and which one I'll always order when dining out at Indian restaurants anywhere in the world. Rich, buttery and creamy, the recipe is actually a dual recipe: one of Tandoori Chicken and Makhani Gravy, which comes from the word 'makhan' - Punjabi for butter. Called Murg Makhani in Hindi, Butter Chicken was invented by Kundan lal Gujral, the founder of Moti Mahal restaurant in Old Delhi. Famed for creating Tandoori Chicken — he was the first to bake chicken in a tandoor — he also invented Makhani gravy, "the mother of North Indian gravies", thus transforming Tandoori Chicken into delicious Butter Chicken, the unwavering star of the Moti Mahal repertoire. Legend has it that the cooks used leftover chicken juices in the marinade trays by adding butter and tomato. This sauce was then mixed with the tandoor-cooked chicken pieces, and the rest is culinary history, for Kundan not only changed the face of Indian cooking but also put Indian food on the international gourmet map. 

Murgh Makhani: Indian Butter Chicken

Serves 8

2 lb chicken thighs, boned and skinless

2 tbsp fresh ginger, grated

2 tbsp fresh garlic, minced

1 tsp cardamom powder

2 tsp dried fenugreek leaves 

2 tbsp chili powder

4 tbsp lemon juice

3 cups Greek yoghurt

2 tbsp canola oil

1 tsp garam masala powder

2 tbsp gram flour (chickpea flour)

4 tsp turmeric powder

4 tsp salt

6 tbsp melted ghee or butter

Makhani Masala Sauce:

4 yellow onions, finely chopped 

4 tbsp fresh grated ginger

2 tbsp fresh garlic, finely minced 

2 tsp fenugreek seeds 

30-40 cashew nuts, coarsely chopped

2 tsp chili powder 

2 cups tomato purée 

4 tbsp ghee or butter, or to taste

6 tbsp heavy cream, or to taste

salt to taste 

1 bunch fresh cilantro, washed and chopped for garnish

Cut the boneless chicken thighs into large bite-size pieces and pat dry. In a large bowl, combine the yoghurt, ginger, garlic, cardamom, fenugreek leaves, chili powder, garam masala, oil, gram flour, turmeric, lemon juice and salt, and mix well to form a thick consistency. Add the chicken pieces to the mixture and let marinate, covered and refrigerated overnight, or for at least 4-5 hours.

Meanwhile, soak the coarsely chopped cashews in some warm water to cover, for about 45 minutes. Then drain and process in a blender, adding 1 tablespoon of water at a time as needed, to make a smooth paste; cover and set aside.

Pre-heat oven to 400°F. Place the chicken pieces on a foil lined baking tray and cook 10 minutes. Turn the chicken pieces over and baste with melted ghee, cooking an additional 10 minutes until chicken is nicely browned. 

In a large skillet, add 2 tablespoons of vegetable oil over medium heat and once the oil starts to simmer, add the chopped onions and fry 30 - 40 minutes, until they're golden brown and well caramelized. Add the fenugreek seeds, and when they start to sizzle, add the ginger-garlic paste and fry, sprinkling a little water now and then as necessary, until the oil separates. Add the cashew paste, chili powder, tomato purée and cook 10 minutes. Season with salt to taste. 

To finish, add the butter, cream and chicken. Mix well and cook over low heat until warmed through. The Butter Chicken can now sit covered over low heat for a while, or taken off the heat and gently re-warmed when ready to serve. Spoon the Butter Chicken into a large bowl, preferably a 'Kadhai', a traditional Indian copper-plated bowl, and garnish with a splash of cream and fresh cilantro or Kasari Methi. Serve over basmati rice with lovely warm Naan bread or crispy pappadam on the side.

Dorie Greenspan's Chewy Chocolate Chip Cookies

This Chewy Chocolate Chip Cookie recipe is from Dorie Greenspan’s cookbook, 'Everyday Dorie', who says her cookies are "chewy and a bit crunchy on the edges. That it’s got oatmeal is almost a secret — there’s not much, it’s not really visible and until the cookie’s a day old, its taste is in the background — but it’s part of what makes the chewiness so winning." Does the world need another chocolate chip cookie recipe? "The world cannot possibly have too many chocolate chip cookies," says Greenspan.

Dorie Greenspan making her Chocolate Chip Cookies

Dories fabulous cookbook with lots of great recipes

Dorie Greenspan's Chewy Chocolate Chip Cookies
Makes 4 dozen cookies

1 2/3 cups all-purpose flour
1 cup rolled oats
1/2 tsp baking soda
3/4 cup sugar 
3⁄4 cup packed light brown sugar
1 tsp fleur de sel or 3⁄4 tsp fine sea salt
1/2 tsp ground cinnamon 
2 large eggs, at room temperature
1 1/2 tsp pure vanilla extract
14 tbsp or 1 3/4 sticks unsalted butter, melted and still warm
3/4 lb semisweet or bittersweet chocolate, chopped into irregular bits
      or use store-bought chocolate chips


Position a rack in the middle of the oven and preheat it to 375°F. Line a baking sheets with parchment paper or a silicone baking mat. Whisk together the flour, oats and baking soda. Working in a large bowl with a flexible spatula, stir together both sugars, the salt and cinnamon. Drop in the eggs one at a time and beat with the spatula to blend, then stir in the vanilla. Pour in the melted butter — do this in two or three additions — and stir until you have a smooth, shiny mixture. Add the flour and oats all at once and stir gently until they’re almost incorporated. Add the chocolate bits and stir until the dry ingredients are fully blended into the dough.

Portion out the dough using a rounded tablespoon, and place about 2 inches apart on the sheets — these are spreaders. Bake for 10 to 12 minutes, until the cookies are golden and somewhat firm around the edges but still soft in the centre — they’ll set as they cool. Let the cookies rest on the baking sheets for about 3 minutes before carefully transferring them to racks to cool to just warm or room temperature. Repeat with the remaining dough, always using a cool baking sheet. The cookies can be kept at room temperature for about 5 days or frozen for up to 2 months.