Slow-Roasted Cherry Tomato & Basil Bruschetta

 

Like so many of Italy’s best dishes, bruschetta owes its origins to la cucina povera, a marriage of frugality and ingenuity among Italy’s rural communities who dictated that nothing edible must ever be tossed out. The simple act of toasting and topping the bread with quality ingredients such as sun-ripened, organic tomatoes and an impeccable extra virgin olive oil topped with Maldon salt and fresh chopped basil, positively shouts summer.

Basic bruschetta is remarkably simple, comprised of a toasted or grilled slice of bread – preferably a rustic, hardy kind such as Tuscan or Pugliese – rubbed with fresh garlic while still warm, then drizzled with olive oil and dusted with salt and pepper. In many places, the custom is to brush these ingredients on both sides of the toasted bread, making for a wonderfully heady flavour experience and gloriously messy fingers. Made with our own cherry tomatoes and basil home grown from seed, this bruschetta was an extra special treat.

Slow-Roasted Cherry Tomato Bruschetta
Serves 2

4 large slices of bread, such as rustic sourdough
20 baby cherry tomatoes, sliced in half
2-3 tbsp extra virgin olive oil
2 garlic cloves, peeled and sliced lengthwise in half
4 basil leaves, plus more to garnish
Sea salt & freshly-ground black pepper, to taste

Preheat the oven to 400°F. Toss the tomatoes together in a small bowl with a tablespoon of olive oil, salt and pepper, and toss to coat. Place the tomatoes, cut side up, in one layer on a parchment or foil-lined baking sheet and roast for 20 minutes (45 minutes if using larger Campari tomatoes) until the tomatoes are soft, slightly shrunken and lightly caramelized. Remove from oven and let cool. 

Grill or toast the bread slices until golden on both sides. Rub each piece with the cut sides of garlic (or rub both sides for more zing). Spoon the roasted tomato mixture on top of each slice and top with a drizzle of olive oil, to taste. Season with Maldon salt and garnish with sliced fresh basil leaves.

La Paella: A Taste of Spain in Leslieville

 

La Paella is an absolute gem in the heart of Leslieville. A charming Spanish restaurant with a wonderful menu of delicious tapas and impressive paella made using imported ingredients and by a dedicated paella chef, the warm and friendly staff make dining at this charming neighbourhood restaurant a truly memorable evening. From the moment we entered the restaurant, we were greeted by the chef, owner and George, our charismatic server who burst into song throughout the evening as he serenaded a family celebrating a special occasion. With a menu full of delicious appetizers or raciones, we deferred to George to suggest the best selection, which included enormous Spanish Navarra white pickled asparagus, as well as luscious homemade Spanish style truffle croquettes, a special creation of the chef that evening. Paellas naturally are the star of the show. Made using special stock and bomba rice imported from Spain, La Paella offers ten different paellas on the menu including Paella de Mariscos with mixed seafood, Paella Valenciana with chicken, Spanish chorizo, Jamón Serrano, calamari, shrimp, mussels, green peas and piquillo peppers as well as an impressive Tomahawk Paella which serves four hungry carnivores. With a splendid list of Spanish wines, sherries and cavas, as well as a lovely fruity red Sangria, La Paella is a treasure.

Pretty outdoor dining at La Paella in Leslieville

Planted flowers add colour and privacy to each of the outdoor tables

Lovely outdoor table settings with white tablecloths and elegant glassware,

made dining outdoors at La Paella a wonderful experience

Spanish tiles decorate each table, perfect for serving hot dishes in style

La Paella menu of Spanish inspired dishes

Spanish sparkling water from Catalonia

House made Red Sangria loaded with fruit

Hot sizzling baked bread with rosemary and pequillo peppers

Spectacular Spanish Navarra white pickled asparagus garnished with garlic mayonnaise

were absolutely delicious and the size of thick sausages

Luscious house made Spanish style truffle croquettes topped with rhubarb compote

was a special creation of the chef this evening

Gambas al Ajillo: Sautéed garlic shrimp in Spanish olive oil and a touch of Manzanilla wine

Deep-fried Mediterranean sea bass Andalucia style

Paella de Langosta with 2 Cuban Lobster tails, scallops, and shrimp cooked in Cava, 

prepared by the restaurants designated paella chef and using imported broth and rice

Paella de Mariscos with monkfish, calamari, shrimp, clams, mussels, scallops, 

green peppers and piquillo peppers

Tomahawk Paella

Strawberry and Blueberry Cheesecake

lapaella.ca

Mixed Greens with Blueberries, Pumpkin Seeds & Feta

 

Local Ontario blueberries and plump red field tomatoes provide the base for this simple and healthy summer salad. Combined with tangy feta, crisp celery and crunchy pumpkin seeds with a couple of handfuls of salad greens tossed with a simple vinaigrette, this quick and easy salad pairs perfectly with grilled fish, chicken or lean pork souvlaki. 

Mixed Greens with Blueberries, Pumpkin Seeds, Celery, Tomato & Feta
Serves 2

Salad greens or mesclun mix for 2 people
2 stalks of celery, washed and finely sliced on diagonal
1 large field tomato, cut into small wedges
1/2 cup Ontario blueberries
1/8 cup raw natural pumpkin seeds
1/8 cup Greek feta, crumbled
Maldon salt and fresh cracked black pepper

Vinaigrette:
1/2 tsp Dijon mustard
1/2 tsp minced fresh garlic
1 tbsp white wine vinegar
1/4 cup good olive oil

In a small bowl, whisk together the mustard, garlic and vinegar. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Place the mesclun greens and sliced celery in a salad bowl and toss with the vinaigrette, to taste. Garnish with the pumpkin seeds feta and blueberries, then arrange the tomatoes around the perimeter of the bowl. Sprinkle with a little Maldon salt and few grinds of black pepper, and serve.

Churrasqueira Martins: A Portuguese Seafood Gem

 

Churrasqueira Martins is a neighbourhood gem. Relaxed and informal with an impressive menu of over 60 Portuguese classic dishes and extensive wine list including their own brand of house red and white wine, Martins sensational cuisine is only surpassed by their warm, friendly and attentive staff. Owned and operated by Carlos and Samantha Martins since 1992, Martins is famous for its excellent fish which they import twice a week from Portugal, and serves quite possibly the best grilled fish and seafood in the city. Cordon Bleu-trained chef Steven Martins, who is Carlos’s son, works his magic in the kitchen and on the open grill. Open for inside dining for the first time in months with Ontario having entered stage 3 of its COVID-19 economic reopening plan, we were thrilled to finally be able to dine at Martins on a sunny summer afternoon, much like visiting an old friend after a very long time. 

A delicious bottle of Monção e Melgaço Alvarinho

Martins serves all their wine in their personalized glasses

Lula Grelhada - Grilled Squid topped with parsley infused olive oil

Amêijoas à Bulhão Pato: Clams in white wine and cilantro butter

Slow-Roasted Charcoal-BBQ Chicken served with a pot of chili-laced Piri-Piri sauce, 

the iconic blend of chili, lemon and oil, and fresh cut french fries

Dorada Grelhada: Grilled Whole Sea Bream served with broccoli, carrots, broccolini

and smashed roast potatoes

Bacalhau à Lagareiro: Grilled Salted Cod served with roasted potatoes and seasonal vegetables

Pastéis de Nata - Warm Portuguese Custard Tart, freshly baked per order

Café Macchiato

www.churrasqueiramartins.com

Grilled Lamb Chermoula: A Moroccan Feast

 

Grilled Lamb Chermoula is one of my favourite recipes. Fabulously fragrant and wonderfully aromatic, it's best grilled outdoor on the barbeque, making it a perfect dish for the warm summer months. 'Chermoula' is a classic marinade used in Algerian, Moroccan and Tunisian cooking, and is made using a robust mixture of aromatic spices such as cinnamon, coriander seeds, cumin seeds, cloves, paprika and cayenne. The spices are then tossed with a well-trimmed rack of lamb that has been cut into single or double chops, and mixed together with a handful of garlic, some olive oil and a handful of fresh cilantro. It's that easy. 

Lamb Chermoula seasoned with spices, oil, garlic and chopped fresh cilantro

Lamb Chermoula served with grilled home-grown zucchini

Lamb Chermoula
Serves 2

1 8-rib rack of New Zealand lamb, at room temperature

1/2 tbsp ground cinnamon 
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp ground cloves
2 tbsp paprika
1/2 tsp cayenne
3 tbsp olive oil
1 tbsp finely chopped garlic
salt and pepper, to taste
1 cup chopped fresh cilantro, about 1/2 bunch

Using a heavy knife, cut the rack of lamb into single chops and set aside. Add each of the spices in a food processor and grind 2-3 minutes. In a large bowl, stir together the chopped garlic and olive oil, then add the lamb and toss to coat. Season with salt and freshly ground black pepper, then add the spice mixture. Toss it all together to ensure the lamb is thoroughly coated, then add the cilantro, and give it all a final toss to coat. Cover the bowl with cling film and chill for at least 2 hours or even overnight, or toss it all in a big plastic baggie which makes storing it in the fridge very easy. 

When ready, place the lamb on a preheated barbecue set on medium high, and cook until the chops are grilled evenly on both sides, about 3-4 minutes per side for medium, depending on the size of the chops. Serve on a big platter with grilled vegetables, such as zucchini with boiled and buttered fingerling potatoes.

Peach and Triple Berry Crisp with Buttery Crumble

 

On a hot summer evening, there’s nothing better than a warm homemade crisp with cold vanilla ice cream. A berrylicious adaptation of my Mom's sensational Peach Crisp recipe, this peach and mixed berry crisp is the perfect use for wonderful in-season berries, such as strawberries, blueberries, blackberries or raspberries. Like most family recipes, it holds a special place in my heart. Mom's topping is a sweet mixture of oats, flour, brown sugar, cinnamon, nutmeg and melted butter, and bakes into a delicious buttery crispy fruit crumble. 

Peach and Triple Berry Crisp
Serves 8

4 small peaches, peeled and sliced

1 pint strawberries, washed, hulled and quartered

1 cup blueberries

1/4 cup blackberries
1/4 cup butter, melted
3/4 cup all-purpose flour
3/4 cup brown sugar
1/2 cup rolled oats
1 tsp cinnamon
1/2 tsp fresh grated nutmeg

Preheat oven to 350°F. Place the peaches, strawberries, blackberries and blueberries in an 8" buttered baking dish. For the topping, mix together flour, sugar, oats, cinnamon and nutmeg in a medium bowl. Pour the melted butter over the mixture and stir well to combine. Sprinkle the topping over the mixed fruit and bake for 35-40 minutes, until the fruit is cooked and the topping is golden brown. Serve warm or cold with a scoop of vanilla ice cream.

Meringues with Whipped Cream & Strawberries

 

Few desserts say summer like Eton Mess. Its sublime proportions of crunchy meringue, softly whipped cream and marinated strawberries are a winning combination. The beauty of this delicate dessert is in its simplicity. First mentioned in 1893, it is commonly believed to have originated at Eton College where it was served at the annual cricket match against Harrow School. Whether its creation was a happy accident or divine design, this thoroughly English dessert is heaven in bowl, and as easy to make as it is impressive. Ideal for celebrations, my husband created this fabulous pud for my birthday a few days ago.

In a standing mixer, egg whites, salt and lemon juice are beat on low speed until foamy 

Then beat at high speed until firm peaks form when the beaters are lifted; sugar is added 2 tablespoons at a time until shiny

Meringues are dolloped in 1 1/2-inch mounds onto parchment lined baking sheet 

Baked at 225°F until firm, about one hour and 15 minutes

Classic Meringues

Serves 4

Recipe courtesy of Françoise Bernard

2 large egg whites

Pinch of salt

1 tsp lemon juice

1/2 cup sugar

Preheat oven to 225°F and line a baking sheet with parchment paper. In a medium bowl, beat the whites with salt and lemon juice at low speed until foamy, then beat at high speed until firm peaks form when the beaters are lifted. Beat in the sugar 2 tablespoons at a time until shiny.

Spoon the meringue onto the parchment lined baking sheet in 1 1/2-inch mounds. Transfer to the oven and bake until firm, about 1 hour and 15 minutes. Let cool before serving. 

Guy's Meringues with Strawberries and Whipped Cream

Serves 4

1 pint fresh strawberries, washed, hulled and quartered

1 tbsp Grand Marnier

2 tsp sugar

16 oz cold Whipping Cream

6 oz Clotted Cream, optional

Place the strawberries in a medium bowl, and toss with the sugar and Grand Mariner, to taste. Mix well, then cover and set aside and allow to macerate until needed. Just before serving, whip the cream in a standing mixer using the whisk attachment on medium-high speed until medium peaks form, about 3-4 minutes. Spoon in the clotted cream, and mix well to combine. 

To serve, add a large dollop of whipped cream on each dessert plate then top with a meringue, followed by a large spoonful of marinated strawberries. 

Traditional Red Spanish Gazpacho from Andalucia

 

Gazpacho is a seasonal soup that originated in southern Spain, where it was served chilled during the summer months to combat the intense heat in the region. There are many different styles of gazpacho but all are made with a base of garlic, bread, olive oil, and vinegar. This traditional red Andalucian Gazpacho, made with tomatoes, sweet green or red bell peppers, cucumber, red onion, garlic, vinegar, and stale bread, which is puréed to a smooth consistency, is the most popular preparation. Low fat, vegetarian and wonderfully refreshing, this is truly the ideal summer soup.

All the chopped vegetables for the Gazpacho: tomatoes, cucumber, 

green bell pepper, red onion and garlic; plus the oil, vinegar, cumin, plus salt and pepper

Add half a small white baguette, crusts removed then soaked in water,

and squeezed "dry"

Mixed all together 

Placed in a food processor

Puréed for 2-3 minutes until smooth

Traditional Spanish Gazpacho
Serves 4-6

2 lb ripe Roma tomatoes, halved and cored
1 small (1/2 lb) cucumber, peeled and seeded
1 medium green bell pepper, cored
1/2 small red onion, peeled
2 small garlic cloves, or 1 large clove, peeled
3 tbsp olive oil
2 tbs sherry vinegar
1 tsp fine sea salt
1/2 tsp freshly-cracked black pepper
1/2 tsp ground cumin
1 thick slice of white bread, crusts removed, soaked in water then squeezed "dry"

Optional Garnishes:

Homemade croutons

Chopped fresh herbs

Fresh seafood, such as clams, lobster or shrimp

Drizzle of olive oil, or any leftover chopped gazpacho ingredients

Combine all of the ingredients together in a blender or food processor. Purée for 1 minute, or until the soup reaches your preferred consistency. Taste and season with additional salt, pepper and cumin, if desired. Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled. Serve cold, topped with your favourite garnishes.

Spicy Asian-Style Chicken with Scallions

 

This is my absolute favourite marinade for chicken. It can be used for satays, cornish hen or simple bone-in chicken breasts. It has a delicate sweet flavour but when the sauce caramelizes on the grill, the real depth and character of the marinade shines through, without overpowering the chicken. Slashing the chicken breasts prior to marinating ensures that the marinade saturates each piece and enhances the grill marks for optimum pizzazz. Wonderfully moist and flavourful, this recipe is delicious served with Curried Couscous and Grilled Zucchini, or reduced in half and used to marinate chicken satays for a fabulous appetizer served with a spicy peanut sauce.

Spicy Asian-Style Chicken

Serves 8-10

8 chicken breasts, bone-in and skin on
2 tsp black pepper
2 tsp cumin
2 tsp ground coriander
1 tsp turmeric
2 tsp garlic, minced
2 tbsp white sugar
2 tbsp vegetable oil
2 tbsp soy 
2 tbsp lemon juice
2 tsp fish sauce

Garnish:
1 lemon, cut into wedges
4 scallions, sliced into 1/2-inch diagonal pieces

Cut the chicken breasts in half place and using a sharp knife, make 2 incisions into the top of each piece, then place into a bowl with all the ingredients and toss to coat well. Cover and refrigerate for at least 2 hours or up to 24 hours. Preheat and outdoor BBQ to medium high and arrange the breasts on the grill and cook until golden brown with nice grill marks, about 8-10 minutes per side.

Blueberry, Radish & Boston Bibb Salad with Vinaigrette

 

This simple salad made with Boston Bibb and Red Oak lettuce, sweet blueberries, and sliced radishes all tossed with a light and tangy citrus vinaigrette, is a quick and satisfying salad that is easy to make and goes well with just about anything.

Green Salad with Radishes, Blueberries & Citrus Vinaigrette
Serves 2

1/2 head red oak lettuce
1/2 head Boston Bibb lettuce
1/2 cup blueberries

2 large radishes, thinly sliced

Citrus Vinaigrette:
1 tbsp Dijon mustard
1/4 cup olive oil
2 garlic cloves, minced
1 tbsp white wine vinegar
Juice of 1 orange
salt and pepper to taste

Prepare the citrus vinaigrette by adding all of the ingredients into a food processor and blend until emulsified, then set aside. Wash and dry the lettuce in a salad spinner and add to a salad bowl. Top with the blueberries and sliced radishes, and dress the salad with the citrus vinaigrette. 

Fusilli with Basil & Walnut Pesto

 

This foolproof recipe from my dog-eared copy of The Silver Palate Cookbook by Julee Rosso and Sheila Lukins say this sauce is "more Mastroianni than DeNiro: suave, mellow, even elegant. Walnuts and heavy cream add sophistication to the basil garlic duo — a pesto that is equally at home on pasta, fluffed into hot rice or stirred into homemade mayonnaise as a sauce for cold poached fish or crudités". It's also right at home with spaghettini, linguine or fusilli, a corkscrew-shaped pasta which holds the sauce beautifully and makes it a delicious choice for homemade Basil and Walnut Pesto.

Fusilli with Basil & Walnut Pesto
Serves 4
Recipe adapted from The Silver Palate Cookbook

1 lb Fusilli
1/2 cup heavy cream
1 cup pesto
Freshly ground black pepper
Freshly grated Parmigiano-Reggiano or Romano cheese, optional

Pesto: (makes 2 cups)
2 cups fresh basil leaves thoroughly washed and patted dry
4 good-size garlic cloves, peeled and chopped
1 cup shelled walnuts
1 cup best-quality olive oil
1 1/2 cup freshly grated imported Parmigiano-Reggiano
1/2 cup freshly grated imported Romano
salt and freshly ground black pepper, to taste

Combine the basil, garlic and walnuts in the bowl of food processor and chop. Leave the motor running and add the olive oil in a slow, steady stream. Shut the motor off, add the cheese, a big pinch of salt and a liberal grinding of pepper. Process briefly to combine, then scrape out into a bowl and cover with a thin film of olive oil on top, until ready to use; freezes well.

Bring 4 quarts of salted water to a boil in a large pot. Add the pasta and boil until tender but firm. Stir in 2 tablespoons of hot pasta water and heavy cream into 1 cup of the pesto. Drain the pasta in a colander and return to the hot pot. Stir in the pesto and toss well to combine. Serve immediately in warm pasta bowls and garnish with additional pepper or cheese, if desired.