Broccoli, Leek & Anchovy Linguine with Chives

The best recipes tend to be those that are deceptively simple, absolutely delicious and take very little time to prepare. Inevitably, they're also the dishes that we prepare over and over again. This easy and inexpensive Broccoli, Leek & Anchovy Pasta is one of those recipes. The key is to sauté the broccoli, leeks and anchovies in olive oil until they virtually dissolve into a luscious paste that coats the pasta with surprising and enormously satisfying results.



Broccoli, Leek & Anchovy Linguine with Chives
Serves 4

1/3 cup extra virgin olive oil
2 tbsp butter
1 leek, trimmed, washed and finely sliced
1 bunch fresh broccoli, broken into small florets
12 flat anchovy fillets, chopped very fine
1 lb dried pasta, such as linguine, spaghettini, orecchiette etc
1/2 cup freshly grated parmigiano-reggiano cheese
1/4 cup cream, optional
salt and fresh cracked black pepper, to taste
4 tbsp fresh chives, finely chopped plus some whole for garnish


Add the oil and butter to a sauté pan over medium heat. When the oil begins to warm up, add the chopped leeks and cook until soft, about 6-8 minutes. Then place the broccoli florets and chopped anchovies into the pan and cook, stirring and mashing the mixture with the back of a wooden spoon, to dissolve them as much as possible into a paste. You may need to add a little more oil if the mixture becomes too dry. Add some fresh cracked black pepper, then taste for seasoning, adding a wee bit of salt if you like, keeping in mind that anchovies are already quite salty. 

Meanwhile, bring a large pot of salted water to a rapid boil over high heat and cook the pasta until it is 'al dente' - firm yet tender. Drain the pasta in a colander placed into your kitchen sink, shaking off excess water then toss into the sauce and toss to coat. Add half of the grated cheese, and toss thoroughly once again. I added a little cream at the end for some extra richness and finished with a garnish of fresh chopped chives. The pasta should be served immediately with the reserved parmigiano-reggiano on the side, for guests to serve themselves.

Guy's Green Greek Salad with Feta & Pine Nuts

My husband has a few culinary tricks up his sleeve and will often surprise me with a new hidden gem. His riff on a traditional Greek Salad lacks two of the usual suspects: tomatoes and olives, but does highlight salty Greek feta cheese, crunchy pine nuts, cool diced cucumber and a tangy Dijon vinaigrette. Gone too is the predictable romaine or iceberg lettuce, and in its place are Tanimura & Antle Artisan Greens, which are available at Metro. Fully mature but petite in size, these field-packed greens  come as a colourful trio of three leaf varieties and include Petite Oak broad loose heads with ruffled leaves; Petite Gem with dense compact heads, and wide crunchy leaves with a sweet flavour; and Petite Tango, with tight head and incised ruffled leaves with a sharp intense flavour and hint of spice. However, green-leaf or red-leaf lettuce work just as well. A bright, beautiful and flavourful salad, I look forward to Guy's Green Greek Salad every time — it's mouth-puckeringly good!




Guy's Green Greek Salad with Feta & Pine Nuts
Serves 4-6

1 4-head Tanimura & Antle clamshell mixed lettuce, washed and dried
8 oz Greek Feta cheese, crumbled
1 3-inch piece english cucumber, cut into 1/4" dice
2 sprigs fresh mint, leaves only, chopped
1/2 tsp dried oregano

Vinaigrette:
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
2 tsp Dijon mustard
1 large garlic clove, minced
1/4 cup pine nuts
Fresh cracked black pepper, to taste


Add the olive oil, vinegar, Dijon and minced garlic together in a small bowl and whisk until well combined. Season with fresh cracked black pepper to taste. Stir in the pine nuts and set aside.

In a large salad bowl, tear the Tanimura & Antle mixed lettuces into whole leaves, or cut into bite size pieces. Since they're petite heads, Guy usually keeps the leaves whole, however if he uses a head of green-leaf lettuce, he tears the leaves into large pieces. Add the crumbled feta, diced cucumber, chopped fresh mint, dried oregano and dress with the vinaigrette, "so that the leaves all get scrumptious." Season to taste with salt and additional pepper, if desired. 

Fat Pasha: Schmaltz, Fattoush & Latkes

Fat Pasha is an eclectic mix of the Eastern European Jewish food with Israeli Middle Eastern flavours, or as the website quips — "Really Good Jew Food! " The restaurant, which opened in 2014 in the former Indian Rice Factory, is the third restaurant from chef/owner Anthony Rose who also runs Rose and Sons and Big Crow, farther east on Dupont Street. The menu, infused with traditional Ashkenazi and Sephardic flavours, features starters such as latkes, falafel and silky smooth hummus to assorted small cold salads called 'Salatim', in addition to five entrées which include a delicious Roast Chicken with Mashed Rutabaga smothered with bright green harissa and their famous Roast Cauliflower with tahini sauce, skhug, pine nuts, pomegranate and halloumi. A traditional Middle Eastern spirit flavoured with anise is the star of the drinks list and comes in a small shot glass with fresh mint, lemon and side dish of ice cubes and pitcher of cold water. The restaurant is small and bustling dominated by a lovely double sided bar, sprawling Jeff Blackburn wall mural, hookah pipes and psychedelic Grateful Dead prints from Rose's own collection. The staff are very friendly and enormously helpful in navigating the culinary and cocktail landscape. For the downtown crowd, Fat Pasha is a little out of the way but it's definitely worth the 'schlep' to Dupont!

The 'deli-style' menu at Fat Pasha

Casual table settings with paper napkins and retro silverware 

A double seated bar allows walk-in patrons each night

Bottle for wine by the glass lined up on the marble bar

Extra Fine Askalon Arak served with lemon and fresh mint

Bonnie’s Latkes with salmon caviar, hard boiled egg, scallions and sour cream

Fat Pasha Hummus with chickpeas, tahini, lemon, smoked chipotle and extra virgin olive oil

2013 Cantine Fontezoppa Verdicchio

Lamb Shank with za'atar cassoulet, truffle fried brussels sprouts and couscous

Fried Crushed Potatoes with chili and lemon garlic dressing, halloumi cheese and oregano

Roast Cauliflower with tahini sauce, skhug, pine nuts, pomegranate and halloumi

Half Roast Chicken with mashed rutabaga and topped with green harissa

A single shot of espresso before seeing Richard III at The Tarragon 

Ed Hillier plays Clarence, Tyrell and Derby in the Wolf Manor Collective's Richard III at The Tarragon

lamb shank - za'atar casso, truffle fried brussels sprou

www.fatpasha.com

Quick Hummus
Makes 2 cups
Recipe courtesy of Chef Kevin Gilmour - Fat Pasha 

19 oz can chickpeas, drained and rinsed
2 cloves garlic, peeled, chopped
1/2 cup well-stirred tahini
1/4 cup each: extra-virgin olive oil and ice water
2 tbsp fresh lemon juice
1 1/2 tsp kosher salt, or to taste


Place the chickpeas in bowl, and if desired, rub off as many skins as possible. To warm and soften the chickpeas, place them in a medium pot and cover with water. Bring to boil over high heat and then reduce heat to medium-low, and simmer for 10 minutes. Drain before placing the chickpeas in food processor along with the garlic and purée 3 minutes until it turns into a thick paste, scraping down the sides with rubber spatula. With the motor running, slowly drizzle in the tahini, oil, water, lemon and salt to taste. Purée until it becomes very creamy, about 1 to 2 minutes. Taste and adjust with salt, lemon or water if desired. Serve immediately with warm pita — it can also be refrigerated in a sealed container for several days, but return to room temperature before eating.

Grilled Lamb T-Bone
Serves 8
Recipe courtesy of Chef Kevin Gilmour - Fat Pasha 

Lamb:
1 cup Kozlik’s Triple Crunch mustard
4 tbsp dried mint
4 tbsp plus 1⁄2 cup extra-virgin olive oil
16 lamb T-bones, about 1 1⁄2-inches thick and about 4 oz each
4 packages organic maitake mushrooms
1 tsp salt
Salt and pepper, to taste

Tzimmes:
4 tbsp extra-virgin olive oil, divided
1⁄2 yellow onion, sliced
2 cloves garlic, thinly sliced
1 cup dried apricots, sliced
4 cups celery root, peeled, diced
1⁄2 cup sugar

1⁄2 cup apple cider vinegar
1 cup water
2 tsp salt
1⁄4 cup butter
1⁄4 cup chopped parsley

Jus:
8 1⁄2 cups lamb, veal or chicken stock
2 cups dry red wine
2 tbsp juniper berries, if available
2 tbsp coriander seed


In a shallow dish, mix the mustard, mint and
 4 tablespoons of olive oil. Add the lamb and marinate in the refrigerator at least 2 hours, or overnight.

Preheat oven to 425°F. For the tzimmes, heat a frying pan over low heat. Add 1 tablespoon of olive oil and cook the onion and garlic until soft and translucent.
In a bowl, mix 3 tablespoons of olive oil, the apricots, celery root, sugar, vinegar, water and salt. Transfer the tzimmes mixture and onion and garlic to a lidded casserole dish and bake 40 minutes. Remove baked tzimmes from casserole dish and let cool on baking tray until ready to use. Turn the oven heat up to 450°F.

Place the mushrooms on a baking tray. Add 1⁄2 cup of olive oil and 1 teaspoon of salt evenly over the mushrooms. Roast for 5 minutes, then remove from the oven and set aside. To make the jus, add the stock to a stockpot and bring to a boil. Add the wine, juniper berries and coriander seed and simmer over medium-high heat until the liquid has reduced to 2 cups, about 1 1⁄2 hours.

Heat a grill to medium. Season the lamb with salt and pepper and cook 4 to 5 minutes per side. Heat up the tzimmes with butter and parsley and a splash of water. To serve, place 2 lamb chops on each of 8 plates. Top one chop with tzimmes. Add the mushrooms to the jus and spoon evenly over the second chop. Serve immediately.

West African Chicken Peanut & Spinach Stew

Groundnut or peanut soups and stews are extremely popular in the cooking of Ghana and Mali in West Africa, where it’s called Hkatenkwan. In fact, some consider African Chicken Peanut & Spinach Stew to be one of the most popular of all Sunday meals. Chicken is usually the preferred meat, but a variety of meats and seafood can also be used, including beef, lamb, smoked fish and crabs. This hearty and delicious stew is full of intoxicating flavours, robust enough for a satisfying meal on its own, or served with some steamed rice for a delicious dinner anytime of the year.



West African Chicken Peanut & Spinach Stew
Serves 6-8
Recipe courtesy Hank Shaw, Simply Recipes

2-3 lb chicken thighs
3 tbsp vegetable oil
1 large yellow onion, sliced
3-inch piece of ginger, peeled and minced
6-8 garlic cloves, chopped roughly
2-3 pounds sweet potatoes, peeled and cut into chunks
1 15 oz can of crushed tomatoes
2 cups chicken broth
2 cups coconut milk
1 cup peanut butter
1 cup roasted peanuts
1 tbsp ground coriander
1 tsp cayenne
1 tsp curry powder 
1/2 tsp Tabasco or hot chilli sauce
Salt and black pepper
1/2 cup chopped cilantro
1 cup chopped spinach


Heat the vegetable oil in a large pot set over medium-high heat. Dry the chicken pieces well, then salt and brown them in the oil, setting the chicken aside as they brown.

Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.

Add the chicken, chicken broth, coconut milk, crushed tomatoes, peanut butter, peanuts, coriander, cayenne, curry powder and stir well to combine. Bring to a simmer and salt to taste. Cover the pot and simmer gently for 90 minutes, or until the chicken meat easily falls off the bone and the sweet potatoes are tender.

Once cooked, remove the chicken pieces and set them in a bowl until cool enough to touch, then remove and discard the skin. Pull the meat off the bones and place the meat back in the pot, along with the chopped spinach. Adjust the seasonings and stir in the cilantro. Serve the stew by itself, or with simple steamed rice.

Corn Fritters with Lemon Cilantro Sauce

Easy and delicious, these plump Corn Fritters make a luscious comfort food appetizer served with a garnish of Lemon Cilantro Sauce, or on their own topped with smoked salmon, creamy guacamole or simple dollop of crème fraîche. All of the dry ingredients: flour, salt, baking soda and cayenne, are placed in a large bowl, followed by the wet: corn, chopped green onions, a beaten egg and buttermilk. The combined mixture is whisked together then using two teaspoons, dropped into a well oiled hot frying pan and quickly panfried until the fritters are puffed and golden brown, about a minute per side. The fritters can be also be served as an hors d'oeuvre, as a side dish for grilled chicken or even for breakfast with runny soft poached eggs and buttery hollandaise sauce.

Corn, green onions, beaten egg, buttermilk, flour, baking soda, salt and cayenne all mixed together

Panfried in a little vegetable oil until brown and golden, about 2-3 minutes per side

Corn Fritters
Makes about 30

1 1/2 cups flour
3/4 tsp salt
3/4 tsp baking soda
1/4 tsp cayenne
1 cup corn kernels
5 green onions, minced
1 large egg, beaten
3/4 cup buttermilk
vegetable oil, for frying


Whisk all of the dry ingredients together in a bowl, then add the wet, with the buttermilk at the end. Mix thoroughly to form a stiff batter, then cover and chill until required. Pour some vegetable oil into a frying pan over medium heat and when hot, drop in teaspoons of the batter, and fry in batches, until the fritters are puffed and golden on both sides. Allow to drain on a wire rack or paper towel until the batter is finished. Serve warm or at room temperature as an appetizer with a dollop of Lemon Cilantro Dip on top and curl of lemon zest.



Lemon Cilantro Sauce
Makes 1 1/2 cups

1 cup plain Greek yoghurt
1/2 cup finely chopped cilantro
2 tsp grated lemon zest, plus extra for garnish
1/2 garlic clove, minced
1/8 tsp dried crushed red pepper flakes
salt and pepper, to taste


Combine all of the ingredients in a small bowl and season with salt and pepper to taste. Cover and chill until ready to serve.

Chicken Satays with Spicy Peanut Sauce

A fabulous marinade for poultry, this fragrant Asian-inspired recipe is perfect for satays, cornish hen or bone-in chicken breasts or plump juicy thighs. With a sweet delicate flavour, the marinated chicken caramelizes beautifully on the grill, allowing the intoxicating character of the marinade to shine through. Basting the chicken while on the grill ensures that the chicken stays moist and flavourful, as well as producing attractive grill marks for lovely presentations. A delicious appetizer served on its own or with a spicy peanut sauce, this recipe is one of my absolute favourite marinades fabulous all year round.

Sliced chicken thighs marinated with black pepper, cumin, ground coriander, turmeric, minced garlic, 

sugar, soy, lemon juice fish sauce and vegetable oil

Two or three bit size pieces of marinated chicken are threaded onto the bottom of each skewer

Asian Chicken Satays
Makes about 60 appetizer skewers 

Marinade:
4 lb chicken thighs, boneless, skinless
4 tsp black pepper
4 tsp cumin
4 tsp ground coriander
2 tsp turmeric
4 tsp garlic, minced
4 tbsp white sugar
4 tbsp vegetable oil
4 tbsp soy 
4 tbsp lemon juice
4 tsp fish sauce

Spicy peanut sauce:
2 tbsp vegetable oil
3 scallions, finely chopped
1 garlic clove, minced
1 tbsp finely grated fresh ginger
1 cup water
1/2 cup creamy or chunky peanut butter
1/4 cup soy sauce
1/4 cup white vinegar
3 tbsp brown sugar
1/4 tsp dried hot red pepper flakes


In a saucepan heat the oil over medium heat until hot but not smoking and cook the scallions, garlic and ginger, stirring until fragrant, about 1 minute. Stir in the remaining ingredients and bring to a simmer, stirring until smooth and then cool to room temperature. The sauce, which makes 2 cups, may be made up to 3 days ahead and chilled, covered. If the sauce is too thick after chilling, stir in 1 to 2 tablespoons of hot water until the sauce reaches the desired consistency.

Slice the chicken into bite size pieces and place in a bowl with all of the other marinade ingredients. Cover and refrigerate for at least 2 hours or up to a day ahead. Thread 2-3 small pieces of marinated chicken onto long wooden skewers and grill on the BBQ for about 3 minutes per side, or until golden brown and they have nice grill marks, basting with the leftover sauce while grilling; or cook in a preheated 400°F oven for 8-10 minutes, turning the skewers over half way, until cooked through. Serve warm or at room temperature with the spicy peanut sauce for dipping.

Beef Tenderloin with Horseradish-Dill Sauce

Although mild in flavour, nothing beats the extravagantly buttery texture of a perfectly cooked beef tenderloin. This sensational Beef Tenderloin with Cool Horseradish-Dill Sauce recipe, inspired by my friends Cory and Richard who served it as an appetizer at a cocktail party earlier this year, was adapted from one of their issues of 'Fine Cooking'. Creating a menu of elegant hors d'oeuvres for a special birthday celebration last week, this recipe was at the very top of my list. The best way to cook beef tenderloin is a two-step process: sear, then roast, but restraint is the key — this exquisite cut of meat is best served rare or medium rare, so allowing the tenderloin to relax after roasting, gives the meat a chance to reabsorb all the juices, ensuring a succulent and mouthwateringly tender result. Accompanied with a cool and creamy horseradish and dill sauce, this dish is guaranteed to be the culinary highlight of any special celebration.




Beef Tenderloin with Horseradish-Dill Sauce
Serves 30-40 as appetizer
Recipe adapted from 'Fine Cooking'

Sauce:
5 whole scallions, sliced
1/4 cup coarsely chopped fresh dill
1/4 cup extra-virgin olive oil
1/4 cup prepared horseradish, drained
2 tsp Worcestershire sauce
1 tsp fresh lemon juice
Kosher salt and freshly ground black pepper
1 cup sour cream or crème fraîche
1 hard-cooked large egg, finely chopped

Beef:
1 trimmed whole beef tenderloin, about 3-1/2 to 4 lb
Kosher salt
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 medium clove garlic, mashed to a paste
1 tsp honey
1 tsp soy sauce
1 tsp finely chopped fresh thyme
Freshly ground black pepper
2 tbsp olive oil


To make the sauce, pulse the scallions and dill in a food processor until finely chopped. Add the olive oil, horseradish, Worcestershire sauce, lemon juice, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper and pulse until just blended. Transfer to a bowl, stir in the sour cream, and then fold in the egg. Refrigerate for at least 1 hour to let the flavours meld. Season to taste with more salt, pepper, lemon juice, or Worcestershire.

To prepare the beef, fold the thinner end of the tenderloin under to create an evenly thick roast, and secure with twine. Rub the beef all over with a tablespoon of salt. Wrap it up in plastic wrap, place it on a rimmed baking sheet, and refrigerate for at least 2 hours. Remove the beef from the refrigerator and let sit for about an hour before roasting. Meanwhile, position a rack in the centre of the oven and heat the oven to 475°F.

In a small bowl, combine the mustard, Worcestershire sauce, garlic, honey, soy sauce, thyme, and a few grinds of pepper, and set aside. Heat a flame-proof roasting pan over medium-high heat, using 2 burners if necessary. Add the oil, swirling the pan to coat, and then add the beef. Cook, turning with tongs, until well browned on all sides, about 10-12 minutes total. Transfer to a cutting board, and wipe out the pan.

Brush the glaze over all of the beef, return to the roasting pan, and roast to an internal temperature of 120°F for rare, 16 to 20 minutes, or 125°F for medium rare, 22 to 26 minutes. Transfer to a cutting board, tent with foil, and let rest at least 10-15 minutes. If serving cold, wrap the tenderloin in plastic wrap once it has cooled and refrigerate for up to 24 hours, which is what I did and the results were perfect! If serving at room temperature, slice the tenderloin 1/8 inch thick and pour any juices that have accumulated over the sliced beef. Serve on a platter with the horseradish-dill sauce and sliced baguette on the side for guests to assemble hors d'oeuvres themselves, or prepare as canapés to be passed around to guests.



MAKE AHEAD TIPS
The sauce can be made up to 2 days ahead and refrigerated. Let it sit at room temperature for at least 15 minutes before serving, as cold can mute flavours. Season again just before serving; the tenderloin can be tied and salted up to 2 days ahead; keep it wrapped in butcher paper or plastic in the refrigerator; the tenderloin can be cooked, cooled, and refrigerated, wrapped in plastic wrap, for up to 24 hours.