Hilltop Saturday Asian Dinner: General Tso Chicken

 

Saturday evening cocktails and appetizers by the pool as Abigail keeps watch for wayward bunnies, we nibble on Richard's chunky homemade Guacamole and tortilla chips. With a special Asian dinner planned, Cory is busy in the kitchen preparing marinades and seasoning his brand new Lodge cast iron wok, ready to be christened for fragrant Butternut Squash with cumin, coriander and coconut milk and Chinese-inspired General Tso Chicken — the perfect combination of sweet, savoury, spicy and tangy crispy chicken morsels. A Chinese takeout favourite, it's Cory and Richard's favourite dish when going out for Chinese food, and inspiration for this evenings' main course served over fragrant Coconut Jasmine Rice, with stir-fried Bok Choy. Absolutely delicious!

Richard's homemade Guacamole with diced tomatoes and fresh squeezed lime juice

served poolside with Abigail

Fresh Bok Choy  

Stir Fried Bok Choy with oyster sauce

Wok-fried Butternut Squash with cumin, coriander and coconut milk

cooked in Cory's spiffy new Lodge cast iron wok

Butternut Squash garnished with fresh cilantro, peanuts and sliced limes

General Tso Chicken

General Tso Chicken garnished with chopped cilantro

Coconut Jasmin Rice garnished with fresh chopped cilantro

Cory's Sumptuous Saturday Night Asian Dinner

General Tso Chicken

Serves 4

Recipe courtesy of Recipe Tin Eats

Chicken Marinade:

3 tbsp soy sauce, light or all-purpose but not dark

1 tbsp hoisin sauce

1 tbsp rice vinegar 

2 tsp chilli paste, or Sambal Oelak

1 tsp sesame oil

3 tbsp brown sugar

1 tbsp cornstarch

3/4 cup chicken stock, low sodium

Chicken:

1 1/2 lb chicken thighs, boneless skinless, cut into 1" pieces 

1 tsp ginger, finely grated

1 tsp garlic, finely grated

1 cup cornstarch

1-4 cups oil, for frying, such as peanut, vegetable or canola

Stir Fry Sauce:

2 tbsp oil, such as peanut, vegetable or canola

2 tsp ginger, finely chopped or microplane

2 cloves garlic, finely chopped or microplane

1/2 tsp red pepper flakes 

Garnishes:

Finely sliced green onion

Sesame seeds

Mix the soy, hoisin, vinegar, chilli and sesame oil to make the marinade/sauce. Take out 2 tablespoons and mix with the chicken. Add the ginger and garlic to the chicken, mix, then marinate for 30 minutes.

Add cornflour into the chicken and toss to coat, ensuring the pieces are separated so they get fully coated. Tip into a colander and shake to remove excess cornflour, or grab handfuls, shake so cornflour falls through your fingers.

To the remaining marinade/sauce, add sugar and cornflour. Mix, then add the chicken stock and mix. Heat 4/5" oil in a deep skillet or large pot to 390°F. Cook the chicken 3 minutes, turning halfway, until golden and crispy. Drain on a paper towel lined plate.

Discard oil, wipe skillet and return to heat, or use another large skillet, then heat oil over medium heat. Add garlic, ginger, chilli flakes, and sauté 30 seconds until the garlic is light golden. Add the remaining sauce, bring to simmer and stir occasionally until it thickens enough that you can draw a path across pan base.

Add the chicken and toss to coat quickly — the quicker you are, the crispier the chicken stays. Transfer to a serving plate, garnish and serve immediately with your rice of choice.

Sunday Night Family Dinner at Hilltop: A Celebration

 

A wonderful Sunday night dinner with Cory's lovely Mom and Dad is always a high point of our visit. As a special treat, my husband prepared home-made Focaccia made with a sourdough starter he has been cultivating for months which he has christened 'Fred'. Making the dough and stretching it in preparation for making the Focaccia took 2 days, but once smothered with olive oil, dotted with sliced tomatoes, olives and homegrown rosemary and then popped in the oven, the Focaccia was presented — hot, squishy and absolutely delicious. Served with mortadella, prosciutto, cheeses, paté, along with the signature cocktail of the evening, Manhattans, the evening was off to a grand start. 

Earlier in the day, I prepared Farro Salad with eggplant, red pepper, tomatoes and yellow onions garnished with crumbled feta, fresh thyme and spring onion. Using Umbrian Farro which I brought back from Italy, the vegetables are diced, tossed with olive oil, then roasted for 40 minutes until lovely and soft. Allowed to cool slightly, they are mixed with the cooked farro then mixed with a vinaigrette, then served ambient garnished with crumbled feta or goat cheese, and fresh thyme. 

The first course was chilled Pea and Mint Soup, followed by Lamb Chermoula and sliced zucchini which were grilled on the BBQ and served with homemade Tzatziki and Farro Salad with Grilled Vegetables. For dessert, my annual Summer Pudding. Chilled overnight, it's often tricky to upturn the pudding from the bowl for the final presentation. However, Cory came to my rescue with a hair dryer and proceeded to warm the bowl to coax the pudding from its stronghold, and voilà — the pudding released. Served with crème fraîche, Summer Pudding is one of the ultimate desserts and a delicious end to a perfect evening.

Guy's hand-made Sourdough Focaccia with tomatoes, olives and 

rosemary from our garden as a special appetizer

Sliced Mortadella and Prosciutto with Triple Cream Brie, Oka Cheese and Duck Paté

served with Guy's Focaccia

Farro Salad with Grilled Eggplant, Red Pepper, Tomatoes and Onion

garnished with crumbled feta, fresh thyme and spring onion

Lamb Chermoula garnished with fresh thyme for our garden

Grilled Zucchini

Chilled Pea and Mint Soup garnished with chopped chives from our garden 

and some pepper, was our first course

The main course was Grilled Lamb Chermoula with homemade Tzatziki, 

Farro Salad with Grilled Eggplant, Red Pepper, Tomatoes and Onion and Grilled Zucchini

Cory assisting me with a hairdryer to try and coax my chilled Summer Pudding

from the bowl  — you can't make this stuff up!

My Annual Summer Pudding topped with extra jus and garnished 

with fresh mint picked from our garden

Summer Pudding with Crème Fraîche and a sprig of mint

Lamb Chermoula

Serves 6

1 tbsp ground cinnamon 

2 tbsp coriander seeds

2 tbsp cumin seeds

2 tsp ground cloves

4 tbsp paprika

1 tsp cayenne

6 tbsp olive oil

2 tbsp finely chopped garlic

salt and pepper, to taste

2 8-rib rack of lamb

3 cups chopped cilantro

Using a heavy knife, cut the racks 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 with all the spices, then add the cilantro, and give it all a final toss to coat. Cover the bowl with cling film and chill 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 hot outdoor grill and cook until the chops are grilled evenly on both sides. Serve on a big platter and a bowl of tzatziki on the side.

Summer Pudding

Serves 12

1 lb strawberries

1 lb raspberries

1 lb blueberries

1 lb blackberries

1 package frozen mixed berries

1 cup light brown sugar

1 loaf white bread

1/2 cup framboise

2 cups crème fraîche and fresh mint, for garnish

Remove the crusts from the bread. Wash and trim all the fresh berries, and add them to a large saucepan with the frozen berries, framboise, brown sugar and 1/2 cup of water, and cook over medium heat until the sugar has dissolved and the berries have released their juices, about 15-20 minutes. Let cool slightly, then remove 1 cup of the juice and set aside.

Lightly grease a medium sized bowl with some vegetable oil, then line the bowl with the slices of bread, covering the bottom and the sides. Using a large spoon, ladle the berry mixture into the bread lined bowl, then top with the remaining slices of bread. Lay a flat plate on top with a heavy weight to squash the fruit down, and chill 12-24 hours.

When ready to serve, place a large serving plate on top of the bowl and gently invert. Shake gently to release the pudding onto the plate and spoon the reserved juice over the top, garnishing with some sprigs of fresh mint. Serve cut into wedges, with a bowl of thick crème fraîche on the table. Heaven!

Hilltop Sunday Lunch: Roast Chicken & Couscous

 

A glorious sunny Sunday was the perfect time to wander around the garden admiring hydrangea's in their full glory as well as the impressive vegetable and herb garden. In the kitchen, Cory and Richard are preparing yet another outstanding lunch featuring two delicious recipes by Ina Garten — Roast Lemon Chicken and her fabulous Curried Couscous. With some bottles of Côtes de Provence Rosé chilling in the fridge, we all gathered at the dining room table for another outstanding meal — #6 of our Hilltop culinary journey. 

Hydrangeas in all their glory at Hilltop

The beautiful vegetable garden with tomatoes, daikon, radishes, potatoes

lettuces and and fresh herbs

Ina's sensational Curried Couscous

Ina Garten Roast Lemon Chicken with 9 cloves of garlic

Sliced Warm Baguette served with salted butter

Chilled Mimi Côtes de Provence Rosé

Lovely Roast Chicken Sunday Lunch

The Barefoot Contessa Cookbook features Ina Garten's Curried Couscous

Curried Couscous
Serves 6

Recipe courtesy of Ina Garten

1 1/2 cups couscous
1 tbsp unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 tsp white wine vinegar
1 tsp curry powder
1/4 tsp ground turmeric
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants, raisins or cranberries
1/4 cup blanched, sliced almonds
2 scallions, white and green parts, thinly sliced
1/4 cup small-diced red onion


Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork. Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

Ina's 'How Easy Is That?' cookbook features her Lemon Roast Chicken

with 9 cloves of garlic

Lemon Chicken Breasts

Serves 4

Recipe courtesy of Ina Garten

1/4 cup good olive oil

3 tbsp minced garlic, about 9 cloves

1/3 cup dry white wine

1 tbsp grated lemon zest, about 2 lemons

2 tbsp freshly squeezed lemon juice

1 1/2 tsp dried oregano

1 tsp minced fresh thyme leaves

Kosher salt and freshly ground black pepper

4 boneless chicken breasts, skin on, about 6 to 8 ounces each

1 lemon

Preheat the oven to 400°F. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Hilltop Friday Dinner: An Asian-Thai Inspired Feast

 

Friday evening, and our third meal at Hilltop. This time it's our turn to create a culinary feast featuring my popular Grilled Asian-Style Chicken Thighs. A sensational marinade for poultry, this fragrant Asian-inspired recipe is perfect for satays, Cornish hen, 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. One of my favourite summer recipes, this Asian-Style chicken was delicious served grilled asparagus and my Thai Noodles Salad with Peanut Sesame Sauce. To start things off were Jean White's Reuben Spirals, a treasured recipe from a remarkable lady, followed by Guy's Gazpacho garnished with sliced scallions, for a fresh start to a hot and humid Canada Day Weekend.

Jean's Reuben Spirals as an appetizer

Baked spirals made with Dijon mustard, pastrami, Swiss cheese and topped with caraway seeds

Gazpacho topped with sliced scallions

Thai Noodle Salad with Sesame Peanut Sauce

My Grilled Asian-Style Chicken Thighs are one of my favourite summer recipes,

and are best when grilled on an outdoor BBQ

BBQ Asian-Style Chicken Thighs garnished with sliced lemon and home grown thyme 

with grilled local asparagus

Apple Caramel Pecan Pie from Eve’s Temptations in Toronto's St. Lawrence Market,

my favourite bakery in Toronto 

Slice of Apple Caramel Pecan Pie with Cory's whipped cream which he finessed 

with a wee bit of sugar and a splash of Grand Marnier

Thai Noodle Salad with Sesame Peanut Sauce

Serves 6

Recipe courtesy of MacKenzie Smith

For the Sesame Peanut Sauce:

1/4 cup soy sauce

1/4 cup sweet chili sauce

3 tbsp sesame oil

1/4 cup smooth peanut butter, or more to taste

2 tbsp rice vinegar

1 tbsp hot chili oil

4 cloves garlic, minced

1 lime, juiced

For the Thai Noodle Salad:

1 lb linguini 

1 red bell pepper, finely chopped

1 cup shredded carrots, finely chopped

1 bunch cilantro, finely chopped

1/2 cup scallions, finely chopped

1/2 medium red onion, finely chopped

Begin by preparing your noodles al dente according to the directions on the box. When the noodles are done, strain and rinse them with cold water. Meanwhile, whisk together the soy sauce, sweet chili sauce, sesame oil, peanut butter, rice wine vinegar, hot chili oil, garlic, and lime juice until it’s smooth and creamy. Let it rest.

Add the cooked noodles to a large bowl and top with diced red pepper, carrots, cilantro, scallions, and red onion. Pour the sauce on top and toss everything together until each noodle is coated. Serve immediately or put in the fridge until chilled.

Grilled Asian-Style Chicken Thighs
Serves 8

12 chicken thighs, bone-in and skin-on
5 tsp black pepper
5 tsp cumin
5 tsp ground coriander
3 tsp turmeric
4 tsp garlic, minced
5 tbsp white sugar
5 tbsp vegetable oil
5 tbsp soy 
5 tbsp lemon juice
5 tsp fish sauce

Trim the thighs of any excess fat then place into a large bowl with all the marinade ingredients. Cover and refrigerate at least 2 hours, or up to 48 hours. Preheat an outdoor BBQ to high and grill the chicken thighs skin side first for about 6-8 minutes depending on the size, then turn them over for another 6-8 minutes, or until cooked through and deep golden brown with nice grill marks. Serve immediately with your favourite side dishes.

Richard's Friday Lunch: Creamy Shrimp Alfredo

Our dear friends Richard and Cory are both great cooks and unrelentingly spoil us with mouthwatering dishes whenever we come to visit. Without a doubt, Richard makes the best pastas and treated us to a sensational Creamy Shrimp Alfredo for our Friday lunch, inspired by one of his favourite chefs at the moment, Natasha Kravchuk, creator of the wildly popular recipe and cooking platform, Natasha's Kitchen, and author of a cookbook of the same name. Served with Ina Garten's Caesar Salad, Richard's absolute favourite culinary doyenne, Friday lunch was absolutely delicious — Natasha and Ina would be proud.

Grilled shrimp for the pasta dish

Richard's Caesar Salad

Creamy Shrimp Alfredo with fettuccine 

Natasha's Kitchen by Natasha Kravchuk

Creamy Shrimp Alfredo

Serves 6

Recipe courtesy of Natasha's Kitchen

3/4 lb fettuccine or penne pasta

1 lb shrimp, peeled and deveined

1 tbsp oil

1 small onion, finely chopped

2 tbsp unsalted butter

1 garlic clove

1/3 cup white wine,

2 cups heavy whipping cream

1/3 cup parmesan cheese

Salt and pepper, to taste

Sprinkle of paprika

Parsley or basil for garnish if desired

Cook 3/4 lb of fettuccini noodles in salted water according to package instructions and drain. Don't rinse, as this helps the sauce stick to the noodles better.

Lightly season the shrimp with salt, pepper and paprika. Preheat a large skillet to medium-high and add 1 tablespoon of oil. Once the oil is hot, add the shrimp in a single layer and cook 1-2 minutes per side, or just until fully cooked and no longer translucent. They should be golden-pink on the outside and opaque white on the inside. Don't over do it or they will become rubbery. Remove the shrimp to a separate bowl.

In same pan, over medium-high heat, add 2 tablespoons of butter and onion and sauté onion till golden. Stir in the garlic and sauté another minute. Stir in 1/3 cup white wine and reduce to 25% scraping the bottom to deglaze the pan. Stir in the cream and simmer for 2 minutes. Next, sprinkle the top with 1/3 cup parmesan and stir just until creamy and smooth, then remove from the heat. Don't boil or the cheese will separate from the cream. Add about 1/4 tsp paprika and season with salt and pepper to taste. Add the cooked shrimp and drained un-rinsed pasta. Garnish with parsley, basil, extra parmesan or freshly cracked pepper if desired, and serve immediately.

Ina Garten's Caesar Salad

Serves 4-6

2 large heads romaine lettuce

1 extra-large egg yolk, at room temperature

2 tsp Dijon mustard

2 large cloves garlic, chopped

8-10 anchovy fillets 

1/2 cup freshly squeezed lemon juice, from 3 lemons — Richard uses slightly less

2 tsp kosher salt

1/2 tsp freshly ground black pepper

3/4 cup good mild olive oil

3/4 cup canola oil

1 1/2 cups freshly grated Parmesan cheese

2 cups croutons (store-bought or homemade)

Separate the lettuce leaves, discarding the cores, wash them carefully, and spin-dry in a salad spinner. Stack the leaves on a cutting board and cut them crosswise into 1 1/2-inch slices. Place them in a large mixing bowl.

For the dressing, place the egg yolk, mustard, garlic, anchovies, lemon juice, 2 teaspoons salt, and 1/2 teaspoon pepper into the bowl of a food processor fitted with a steel blade, and process until smooth. Pour the olive oil and canola oil together in a 2-cup glass measuring cup. With the food processor running, slowly pour the oil mixture through the feed tube, as though you were making mayonnaise, and process until thick. Add 1/2 cup of the grated Parmesan cheese and pulse 3 times.

Toss the lettuce with enough dressing to moisten well. Add the remaining one cup of grated Parmesan and toss. Divide the salad among 6 to 8 plates and serve.   

Hilltop Culinary Long Weekend: Food & Love

 

Our dear friends Cory and Richard have enormous hearts and when they entertain they do so with warm generosity, surprising guests with wonderful recipes and signature culinary creations. Invited for six glorious days at their country oasis, we arrived at Hilltop just in time for cocktails and Richard's sensational Sweet Ontario Strawberry and Ricotta Crostini drizzled with balsamic glaze and garnished with julienned basil from the garden — simply delicious. Dinner featured Cory's 3-week aged steaks from esteemed local butcher, Highgate Tender Meats. Beautifully seasoned and grilled to perfection, along with Richard's decadent Twice-Baked Potatoes and his delicious Strawberry Salad with Local Honey Vinaigrette. Accompanied by delicious bottles of Tuscan Chianti, Cory and Richard's dinner was outstanding from beginning to end, with a decadent sweet finale — Strawberry Custard Pie from Park's Blueberries, a family run blueberry farm and country store in south western Ontario. 

Family owned and operated since 1977, Highgate Tender Meats sells family farm raised beef with no antibiotics or hormones and aged for 3 weeks giving it optimum flavour and tenderness

Three gorgeous steaks from local Highgate Tender Meats, seasoned, 

perfectly cooked and being expertly sliced by Cory

Juicy pink perfection

Richard's decadent Twice Baked Potatoes with sour cream, green onions, bacon bits, 

cheddar cheese and half and half cream

It's strawberry season in Ontario and nothing shouts 'Summer' than 

luscious sweet local strawberries and Richard's Strawberry Salad with Honey Vinaigrette

Tossed and ready to be served

The ultimate Thursday Night dinner for our first evening at Hilltop

Strawberry Custard Pie from Park's Blueberries

Natasha's Kitchen by Natasha Kravchuk

Strawberry Salad with Honey Vinaigrette

Serves 6

Recipe courtesy of Natasha's Kitchen

For the Strawberry Salad:

5 oz spring mix salad greens

1/2 lb strawberries, hulled and sliced (Ontario Strawberries)

1/2 cup feta cheese, crumbled, or goat cheese

1/4 cup red onion, thinly sliced

1/2 cup sliced almonds, toasted

For Honey Vinaigrette:

1/4 cup extra virgin olive oil

1/4 cup red wine vinegar, or added to taste

2 tbsp honey

2 tsp dijon

1/2 tsp salt, or to taste

1/4 tsp black pepper, or added to taste

Place a medium skillet over medium heat. Add the sliced almonds to the dry skillet and toast, tossing the nuts frequently until fragrant and golden, about 5-7 minutes. Transfer to a bowl and set aside to cool. In a measuring cup or mason jar, combine the dressing ingredients and whisk until well blended.

Add salad greens to a large serving bowl. Top with sliced strawberries, red onion, almonds, and feta cheese. Just before serving, drizzle dressing over the salad to taste and toss to combine for the flavours to meld.

Richard's Twice-Baked Potatoes

Serves 4

Recipe courtesy of Natasha's Kitchen

4 russet potatoes, about 2-pounds

1/2 cup sour cream

1/2 cup half and half, or whipping cream

2 tbsp green onions, diced

1/4 cup cooked bacon, chopped

1 1/2 cup cheddar cheese, grated

1 tsp garlic salt

Preheat the oven to 400°F. Wash the potatoes under cold water and pat them dry. Place them on a baking sheet, leaving a bit of space between each. Poke each potato in several places with a fork. Bake potatoes at 400°F for about 60-75 minutes or until they are easily pierced with a fork and give a little when pressed. Cut the potatoes in half lengthwise and scoop out the insides, leaving about 1/4” in the shell, and transfer into a large bowl. 

Mash the potatoes with a potato masher or fork. Add the sour cream, half and half, and parsley salt to the bowl with the potato insides. Mash the mixture together until creamy. Add the green onions, bacon bits, and 1 cup of cheddar cheese and stir to combine. Fill the potato skins with the potato mixture and sprinkle the tops with the remaining cheddar cheese. Reduce the oven temperature and bake at 350°F for 15-20 minutes or until the top is golden brown and the potatoes are heated through.