Recipes

Thai Fried Rice
Yield: 4

I like using basmati rice, so whenever I have leftovers, I make fried rice. Feel free to add whatever veggies you like and add another protein such as chicken, shrimp or tofu. Thai curry paste is great to keep in the pantry – it’s full of flavour and a lot less fuss than trying to make your own.
Ingredients:
Thai Fried Rice

* 3 eggs, beaten
* 2 teaspoons butter (5 ml)
* 1 to 2 tbsp. of vegetable oil (15 to 30 ml)
* 1 tbsp. to 2 tbsp. Thai red curry paste, or to taste (15 to 30 ml)
* 3 cups cooked cold long grain rice (750 ml)
* 3/4 cup frozen peas (175 ml)
* 1/2 cup frozen diced carrots (125 ml)
* 1 tbsp ketchup (15 ml)
* 1 to 2 tbsp. soy sauce or fish sauce, to taste (15 to 30 ml)
* 2 tbsp oyster flavoured sauce (30 ml)
* 1/3 cup ground peanuts, for garnish (75 ml)
* 1 cup bean sprouts, for garnish, optional (250 ml)
* 2 green onions, sliced thin
* 1 lime
* handful of chopped cilantro, optional


Directions:
Thai Fried Rice

1. Heat a wok or sauté pan over medium heat. Melt the butter and add the beaten eggs. Make an omelette or alternately just make scrambled eggs. Remove omelette from pan. Roll and slice omelette. Set aside.
2. Heat 1 tbsp. vegetable oil in a wok or large sauté pan over high heat. Add Thai chile paste and stir fry for 1 minute. Add the cooked rice, breaking up the clumps. Continue to stir fry until heated through, about 3 minutes. Add more oil if need to stir fry rice, if pan looks dry. Add the peas and carrots and stir fry another 1 minute. Add ketchup, soy sauce and oyster sauce, cook for 2 more minutes or until rice is hot throughout. Add eggs and toss.
3. Garnish with the bean sprouts, green onions, peanuts and cilantro. Squeeze fresh lime juice on top. Serve immediately.
Cream of Mushroom Soup
Yield: 6

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Ingredients:
Cream of Mushroom Soup

* 1 stick (4 ounces or 1/2 cup) of butter
* 2 pounds button mushrooms, rinsed and sliced
* 3 x onions, peeled and chopped
* 1/2 bottle Shiraz or other hearty red wine
* 4 cups rich chicken broth
* 1 cup 35% heavy whipping cream
* 1 tbsp or more of chopped fresh thyme
* 3 Tbsps corn starch
* 1/2 cup water
* Salt and pepper


Directions:
Cream of Mushroom Soup

1. Place a large saucepot over medium high heat. Add the butter, mushrooms and onions. Sauté until lightly browned. The mushrooms will initially release a lot of moisture, which will eventually evaporate allowing them to brown. Season with salt and pepper.
2. Add the Shiraz and bring to a simmer, reducing it by half. Add the chicken broth and cream, stir well and bring to a simmer. Add the thyme and continue cooking for a few minutes. Meanwhile stir the cornstarch into a ¼-cup of water. Add the mixture slowly to the simmering soup, stirring until it returns to the simmer and thickens slightly. If you prefer your soup a bit thicker feel free to add more cornstarch. Taste and add salt and pepper as desired.
One Love Corn Soup
Yield: 12

Recipe courtesy of Ras Iville Wright and Ikeila Wright, Leaf of Life Catering.
Ingredients:
One Love Corn Soup

* 24 cup spring water
* 2 cup yellow split peas
* 1/2 cup coconut milk
* 3 vegetable bouillon, cubes
* 6 Yukon Gold or red medium potato, washed, peeled, and, quartered
* 2 cup Jamaican pumpkin or 2 cup butternut squash
* 2 cup frozen vegetable mix
* 3 cobs fresh corn
* 3 carrot, peeled, and, diced
* 1 scotch bonnet pepper, whole
* 1/2 tsp cayenne pepper, preferably Jamaican Bird Pepper
* 1 clove fresh garlic, finely, minced
* seasoning salt, (Mrs. Dash), to taste
* 1 sprig fresh Jamaican thyme


Directions:
One Love Corn Soup

1. In a large pot bring the water to a rolling boil. Add split peas and cook until soft. Add coconut milk and vegetable bouillon cubes. Allow liquid to boil again. Peel and cut pumpkin into large cubes. Put potatoes, pumpkin and frozen mixed vegetables in the pot. Cut up 2 cobs of corn into wheels and shave the kernels off of the remaining cob. Add the corn and diced carrots to the pot. Simmer soup on medium heat for approximately 20 minutes, stirring occasionally. Add Scotch bonnet pepper, cayenne pepper, garlic, seasoning salt and thyme. Stir until seasoning is mixed through. Simmer for 5 more minutes to allow the flavour of the seasoning to be released into the soup.
Carlo Rota's Mushroom Soup
Yield: 4

Recipe courtesy Carlo Rota.

This recipe is one from Carlo’s parents. This mushroom soup was served at both of his father’s restaurants. It’s also a big family favourite.
Ingredients:
Mushroom Soup

* 1/2 large onion, diced
* 1/2 clove garlic, minced
* 1 lb. cremini mushrooms (454 g)
* 1 lb. button mushrooms (454 g)
* 2 oz butter (56 g)
* 2 oz flour (56 g)
* 1 cup milk (250 ml)
* Pinch freshly grated nutmeg
* 1 tbsp olive oil (15 ml)
* Few pinches of thyme, fresh or dried
* Fresh parsley, chopped, for garnish
* Salt and pepper, to taste
* Whipping cream, to finish soup


Directions:
Mushroom Soup

1. To make to bechamel: start by adding butter to a large heavy bottomed pot over medium high heat then sift flour into butter and stir. Once flour becomes pasty. Slowly add milk that has been brought just to the boil. Continue to stir until comes to a boil and thickens, about 5 to 10 minutes. Add nutmeg. Season with salt and pepper. Set bechamel aside.
2. Add mushrooms to a food processor in batches. Process until finely chopped.
3. Heat up skillet with olive oil over medium heat. Add onions, garlic and thyme. Let cook until soft and golden. Add mushrooms and toss. Season with salt and pepper. When mushrooms start to release their juices, add the béchamel. Let simmer for about 10 to 15 minutes on low heat. This is the base of the soup. You can refrigerate at this stage.
4. To finish the soup, add whipping cream to base. Let soup heat through. Mix with a wooden spoon. Serve hot in bowl. Garnish with parsley.
Orange Ginger Beef
Yield: 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you'll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Blade steak plays the starring role in this easy to make one-pot supper. Braising transforms this 'simmering steak' into a richly flavoured, Asian inspired meal.

Timing Hints: 15 minutes to prep, 1 hour to simmer; can be made a day or two ahead and easily reheated...

Equipment Hints: A thick bottomed stewing pot large enough to fit the steak with a tight fitting lid...
Ingredients:
Orange Ginger Beef

* 2 tbsp of vegetable oil
* 1 x blade simmering steak, boneless, about 1 pound or .5 kg
* 2 x onions, chopped
* 1 knob ginger, rinsed well, unpeeled, sliced thinly
* 2 tbsp of Soy sauce
* 1 x 10 oz can of beef stock
* 1 cup of orange marmalade
* 1 cup of orange juice
* 1 tbsp of five-spice powder (optional)
* 1 bunch of cilantro
* 1 bag of baby spinach
* 1 cup of bean sprouts
* 1 bunch of green onions, chopped


Directions:
Orange Ginger Beef

1. Preheat the pot over a medium high heat then add the oil. Sear the steak on both sides until evenly browned. Add the onions and ginger and stir for a few minutes until lightly browned. If the pan starts to burn, add a splash of water and continue…
2. Add the soy sauce, orange juice, marmalade, beef stock and five-spice powder. Rinse the cilantro well then thinly chop the root end of the bunch, add to the pot. Reserve the leaves. Bring all the ingredients to a boil, reduce the heat to low, cover with a tight fitting lid and continue simmering until tender, about 1 hour.
3. When the meat is tender enough, break it into smaller chunks. Split the spinach and bean sprouts evenly between four bowls. Stir the green onions into the broth then ladle into each bowl. Top with a sprinkling of the reserved cilantro leaves. Enjoy!