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Recipes

Kheer – Rice Pudding

jasonhalbauer | posted Tuesday, Jan 19th, 2016

Ingredients:

Milk – 1 litre

Soaked Rice – 300gms

Cardamom powder

Sugar – 200 gms

Saffron – a pinch

Pistachios – for garnish

 

Method:

Pre Soak the rice. Boil the milk and let simmer for 5 minutes. Drain the water from the rice and add the rice to the milk. Bring to a boil and add saffron. Cook on slow heat for 10 minutes and then add sugar. Stir continuously and add cardamom at the end. Cool the kheer in the refrigerator, garnish with chopped pistachios and serve.

Chicken Zalfrezi

jasonhalbauer | posted Tuesday, Jan 19th, 2016

Ingredients:

Chicken- 400 gms – Cut into strips

Green,Red and Yellow peppers- 100gms

Chopped Onions – 50 gms

Chopped Tomatoes– 50 gms

Onion Paste – 50 gms

Tomato puree – 50gms

Coriander powder – 15gms

Turmeric – 10 gms

Red Chilli powder – 10 gms

Fenugreek powder – 10 gms

Garam Masala – 5gms

Salt – to taste

Ginger Garlic paste – 20 gms

Vinegar – 5 ml

Chopped Cilantro – 25 gms

Ginger Juliennes – 20 gms

Oil – as required

 

Method:

Heat oil in a pan and add chopped onions and cook till golden brown, add ginger garlic paste ,red chilly powder, coriander powder ,turmeric powder and cook for a minute.

Add the tomato paste and cook until the oil separates. Add garam masala, fenugreek powder and keep aside.

Heat oil in a a pan and sautee chicken for 3 minutes, add juliennes of bell peppers, onions  and tomatoes paste and cook for 3 minutes. Add ginger, chopped cilantro and cook. Add the sauce prepared before and cook until chicken is done. Finish with a touch of vinegar and chopped cilantro.

Masala Beef Bruschetta

jasonhalbauer | posted Tuesday, Jan 19th, 2016

 

Ingredients:

Beef -200 gms

Mint – 10gms

Cilantro – 10gms

Cloves – 6pcs

Ginger – 15gms

Roasted cumin powder – a pinch

Garam Masala – a pinch

Green Chilli – 5 gms

Salt – to taste

 

Method: Mix all the above ingredients along with the beef and set aside for 4 hours. Mince the beef and make small patties. Toast the bruschetta and keep aside. Cook the patties on a hot plate and serve on the bruschetta garnished with a bit of yogurt flavoured with Indian spices, sprouts and serve.

 

DT Dinner Party!

kevinmaher | posted Monday, Sep 14th, 2015

DT Dinner Party JANUARY 19 guru web

 

Masala Beef Bruschetta

Ingredients:

Beef -200 gms

Mint – 10gms

Cilantro – 10gms

Cloves – 6pcs

Ginger – 15gms

Roasted cumin powder – a pinch

Garam Masala – a pinch

Green Chilli – 5 gms

Salt – to taste

Method: Mix all the above ingredients along with the beef and set aside for 4 hours. Mince the beef and make small patties. Toast the bruschetta and keep aside. Cook the patties on a hot plate and serve on the bruschetta garnished with a bit of yogurt flavoured with Indian spices, sprouts and serve.

Chicken Zalfrezi

Ingredients:

Chicken- 400 gms – Cut into strips

Green,Red and Yellow peppers- 100gms

Chopped Onions – 50 gms

Chopped Tomatoes– 50 gms

Onion Paste – 50 gms

Tomato puree – 50gms

Coriander powder – 15gms

Turmeric – 10 gms

Red Chilli powder – 10 gms

Fenugreek powder – 10 gms

Garam Masala – 5gms

Salt – to taste

Ginger Garlic paste – 20 gms

Vinegar – 5 ml

Chopped Cilantro – 25 gms

Ginger Juliennes – 20 gms

Oil – as required

 

Method:

Heat oil in a pan and add chopped onions and cook till golden brown, add ginger garlic paste ,red chilly powder, coriander powder ,turmeric powder and cook for a minute.

Add the tomato paste and cook until the oil separates. Add garam masala, fenugreek powder and keep aside.

Heat oil in a a pan and sautee chicken for 3 minutes, add juliennes of bell peppers, onions  and tomatoes paste and cook for 3 minutes. Add ginger, chopped cilantro and cook. Add the sauce prepared before and cook until chicken is done. Finish with a touch of vinegar and chopped cilantro.

Kheer – Rice Pudding

Ingredients:

Milk – 1 litre

Soaked Rice – 300gms

Cardamom powder

Sugar – 200 gms

Saffron – a pinch

Pistachios – for garnish

Method:

Pre Soak the rice. Boil the milk and let simmer for 5 minutes. Drain the water from the rice and add the rice to the milk. Bring to a boil and add saffron. Cook on slow heat for 10 minutes and then add sugar. Stir continuously and add cardamom at the end. Cool the kheer in the refrigerator, garnish with chopped pistachios and serve.

 

 

DT Dinner Party Dec 1 El Cortez

The winter weather is upon us now, but we’re going to be heating things up on the inside with our DT Dinner Party. Chef Lindsay Porter from Mexican Kitchen and Tequila Bar will be in our kitchen serving up some spicy cuisine for our studio audience and viewers at home. Check out the recipes below that will be featured on tonight’s show.

Ceviche Salad (serves four)

Ingredients:

  • 4 large scallops or 6 medium sized chopped
  • 1 filet fresh lingcod or any preferable fresh whitefish
  • 4 lime juice and zest
  • ¼ chopped red onion
  • 1 avocado
  • 2 chopped Serrano peppers
  • 3-4 cloves garlic minced
  • Salt and pepper
  • 1 oz agave syrup (sub sugar if necessary)
  • 1 oz tequila
  • ½ bunch cilantro
  • 6 large leaves of mint
  • ¼ cucumber sliced into thin rounds
  • 1 cup of greens such as arugula or spring mix

Method:

  • Chop the scallops into four pieces each and chop the lingcod or whitefish into a medium size dice.
  • Squeeze fresh lime juice and zest over fish and marinate for approx. 2 hours until fish has changed colour and is starting the “cooking” process.
  • Once fish is cooked in acidic juices, drain liquid and set to side. Chop red onion, Serrano peppers, garlic, cilantro, mint salt and pepper and mix into the seafood mixture.
  • Once ready to serve, large dice avocado and thinly slice the cucumber. Lay the seafood mixture down on plate and top with sliced cucumber, greens and avocado and serve with tortillas.

Pork Enchilada (serves five to six)

Braised Pork

Ingredients:

  • ½ Pork shoulder
  • 2 Tbsp. ground cinnamon
  • ½ can chipotle peppers
  • Salt and pepper
  • 3 cups water
  • 2 tbsp brown sugar
  • 1 can of tomato paste

Method:

  • Braise pork shoulder in oven at 300 degrees for approx. 4 hours or until soft and falling apart.
  • Pull pork and reserve to make enchiladas.

Tortilla  Dough:

Ingredients:

  • 1 cup wheat flour
  • 1/3 cup corn flour (maseca)
  • 2 tbsp sugar
  • Salt and pepper
  • 2 tbsp shortening
  • 1 cup hot water

Method:

  • Add both flours, shortening, salt pepper, sugar and combined until shortening is mixed in.
  • Add water and mix together until a dough ball forms and starts to pull away from the bowl.
  • Portion to desired size (approx. 8” and press with a tortilla press.  Or roll out with a rolling pin)
  • If not able to make tortilla dough use a store bought flour tortillas but the home made is much nicer!

Mole Sauce

Ingredients:

  • 2 tomatillos
  • 1 banana (or plantain)
  • 4 garlic cloves minced
  • ½ onion chopped
  • 1 jalapeno
  • 1 can approx. of 125 ml tomato paste
  • ¼ cup almonds
  • ¼ cup sesame seeds
  • 1 tbsp ancho powder
  • 1 tbsp guajilla powder
  • 2 tbsp dark chocolate
  • 2 tbsp sherry vinegar
  • 1 oz agave (or sugar)
  • 1 tbsp butter
  • 2 cups water
  • Salt and pepper

Method:

  • In a pot, sauté onions until soft and stating to caramelize. Add tomatillos, banana, garlic, jalapeno (deseed if less spicy, seeds in if more spice) almonds, sesame, chili powders, sherry vinegar and cook for a 10 minutes.
  • Once finished add tomato paste, banana, agave, water and slowly cook down on a low heat until just stating to thicken.
  • Add chocolate and butter. Puree and season with salt and pepper.

To Finish:

Enchilada Shell

Braised pork

Mole Sauce

2 cups Monteray Jack cheese, or mozzarella shredded

  • Take the enchilada shells and stuff it with approx. ¼ cup of shredded cheese and ¼ cup braised pork ( or as much as you would like to fill) roll the enchilada and place in a pan or bake pan making sure its either non stick or sprayed. 
  • Top with mole sauce and remaining cheese, bake in oven at 350 degrees for approx. 12 minutes or until cheese starts to brown.
  • Serve with a side of roasted sweet potato or rice and beans.

Chile Hot Chocolate

Ingredients:

  • ½ cup whipping cream
  • ½ cup of half n half
  • 1 dried ancho pepper
  • 1 cinnamon stick
  • 1 cardamom pod (not necessary)
  • 1 tsp chili flakes
  • ¼ tsp ground cinnamon
  • ¼ cup cocoa powder
  • ¼ cup of dark good quality chocolate
  • Nutmeg just a pinch

Method:

  • Steep together both creams, ancho, cinnamon, cardamom, and chili flakes for approx. 20 min. Taste and it should be spiced with a slight chili after burn. Strain.
  • Bring cream mixture, cocoa, and chocolate to a gentle boil. Turn down heat and cook until mixture thickens and chocolate is melted. Finish with a touch of nutmeg and salt to taste.
  • Serve with churros, homemade shortbread cookies or any other desired dipping cookie available.

Past Dinner Party Recipes

DT Dinner Party Nov 17 PRAIRIE NOODLE

It’s that time of the week again where we feature a local restaurant in our kitchen, before our studio audience. This week, we are ecstatic to have Chef Jason Oliver from Prairie Noodle Shop, cooking up some fabulous dishes on our DT Dinner Party. Feel free to follow and cook along with help of the recipes below.

Ponzu Sake Dressing

  • 30ml of sake
  • 30ml of olive oil
  • 30ml of ponzu soy
  • 2g of basil
  • White pepper to taste

Method:

  • Combine all ingredients and set aside

Slow Poached Egg

Ingredients:

  • 4 eggs
  • 1oz of fat (spray oil)
  • 4 pieces of saran wrap
  • 4 pieces of butcher twine

Method:

  • Get a medium sized pot filled with water and bring to a low boil.
  • Prepare a bowl with water and ice.
  • Tear off a small piece of saran wrap (x4). Should be roughly 4″x4″ squares.
  • Coat each piece of saran with spray oil.  If you have bacon fat or vegetable oil that can be brushed on. Place piece of plastic over a cup.
  • Slightly allow the saran to fall into the glass, crack the egg onto the plastic.  Gather the corners of the plastic making sure that the egg does not fall out.  Creating a bag ( try to make sure there is little air in the bag. Twist the top and tie the twine around the top to secure it. Leave 3″-4″ of string at one end.
  • Holding the string submerge the eggs into the water gently.  You can secure string the eggs to wooden spoon or rod to hold them into the water. 
  • Holding the eggs into the water for 5-7 minutes, you will cook until you see and feel the egg whites firming up. 
  • If you’re serving right away you can remove from plastic and plate.  If you’re preparing ahead of the time you can dip the finished egg into the readied bowl of ice water to cool off and stop the cooking process.  You can serve these cold or hot.  To reheat for serving warm have a pot of hot water going and dip the egg ( still in plastic wrap) into the water for 1 minute.  Pull and remove from bag, plate and enjoy.

Vegetable Curl

Ingredients:

  • 1 large beet, scrubbed clean and trimmed root end cut off
  • 1 large carrot, scrubbed clean and top trimmed off

Method:

  • If you have a vegetable curler… put both vegetables through this process.
  • If you don’t have one you can do thinly sliced with a mandolin or using your peeler create peeled vegetables.
  • Place vegetables into a bowl with water and ice and set aside for a few minutes.
  • You can strain and shake off the water from the vegetables and serve this way or you can do a quick 5 minute pickle of one or both of the vegetables.

Vegetable Curl

Ingredients:

  • 1 large beet, 1 large carrot, scrubbed clean and top trimmed off scrubbed clean and trimmed root end cut off
  • 1 large carrot, scrubbed clean and top trimmed off

Method:

  • If you have a vegetable curler… put both vegetables through this process.
  • If you don’t have one you can do thinly sliced with a mandolin or using your peeler create peeled vegetables.
  • Place vegetables into a bowl with water and ice and set aside for a few minutes.
  • You can strain and shake off the water from the vegetables and serve this way or you can do a quick 5 minute pickle of one or both of the vegetables.

Quick Pickle Brine

Ingredients:

  • 100ml of rice wine vinegar
  • 50g of sugar
  • 2g of salt
  • 150ml of water

Method:

  • Place all ingredients in a pot to a simmer, cook until sugar has dissolved.
  • Once sugar has dissolved cool down then pour over the desired vegetables.
  • Let sit for minimum of 5 minutes on the counter.  If you want a deeper pickling cover and set aside in cooler overnight.

Vegetable Stock – yield 2 liters

Ingredients:

  • 2 liters of water
  • 250g of suey choy, rough chop
  • 200g of leeks, rough chop
  • 125g of carrots, rough chop
  • 50g of dried bean curd sheet
  • 25g of ginger, peeled and rough chop
  • 1tbsp of whole white peppercorn, crushed
  • 1/2 bunch of parsley
  • 40g of kelp, broken down

Method:

  • Rough Chop all vegetables and place into pot large enough to hold the volume. Add in all the remaining ingredients except kelp.
  • Bring contents to a boil then turn down to a simmer.  Simmer 1 hour and turn off heat.
  • Strain the stock through fine mesh into new pot adding in the kelp. Bring to a simmer for 45 minutes.  Strain off stock set aside.

Miso Broth – yield 2 liters

Ingredients:

  • 2 liters of vegetable stock
  • 200g of red fermented rice miso

Method:

  • Bring vegetable stock to a boil.
  • Temper the miso in a large mixing bowl with some of the warming stock and mix well. Do this slowly.
  • Once stock is boiling turn down to a simmer and add in tempered miso.
  • Adjust to taste, keep warm and serve.

Fermented Bean Sprout – yield 500g

Ingredients:

  • 500g of bean sprout
  • 75g of fermented bean curd in sesame oil and chili
  • 1tbsp of sesame oil
  • 50ml of water
  • Salt to taste

Method:

  • In food processor place bean curd, sesame oil and water and mix until incorporated.
  • Adjust seasoning with salt and toss in bean sprouts.
  • Allow to sit at room temp for 30min prior to serving.

Smoked Gouda and Chive – yield 500g

Ingredients:

  • 250g of sylvan star smoked gouda
  • 250g of mozzarella cheese
  • 5 stalks of chive

Method:

  • Finely chop the chive and place to the side.
  • Grate both cheeses and then fold in the chives.  Do not mash together.
  • Place into container and chill in cooler.

Pickled Radish – yield 50g

Ingredients:

  • 50g of preserved radish
  • 25ml of rice wine vinegar
  • 25ml of white vinegar
  • 25ml of Chinese cooking wine
  • 25g of sugar
  • 2g of chili flakes

Method:

  • Mix all liquids into a pot and bring to a boil.
  • Bring down to a simmer and add sugar and chili flakes.
  • Once sugar is dissolved remove from heat.
  • Place radish and liquid into a container and store in cooler overnight.

Chili Oil – yield 250ml

Ingredients:

  • 1 shallot, peeled and minced
  • 2tsp of togarashi
  • 1 garlic, peeled and minced
  • 15g of chili flakes
  • 10g of smoked paprika
  • 250ml of vegetable oil

Method

  • In a pot large enough to hold the volume sauté using a bit of the oil the garlic and shallots until golden brown.
  • Add the remaining oil and spices, heat for 5 minutes then turn off burner and let oil and spices steep for 30 minutes.
  • Once cooled strain oil into squeeze bottles, label and store.

Garlic – yield 200g

Ingredients:

  • 200g of garlic
  • 50ml of olive oil

Method:

  • Set oven to 350f.
  • Place half the garlic and oil into the oven and roast until golden brown.
  • With the remaining garlic and oil place into the food processor.
  • Once garlic is roasted combine both garlic into container and place into cooler.

Torched Citrus Marshmallow with candied beet puree  

Marshmallow – yield 2 bread pan, shelf life 7 days

Ingredients:

  • 17g of powdered gelatin
  • 125ml of water
  • 50ml of cold water
  • 200g of sugar
  • 100g of corn syrup
  • 4 large of egg whites, at room temperature
  • Pinch of salt
  • 2tbsp of citrus zest (lemon, lime, and orange)
  • 1/2 tsp of fresh ginger zest
  • 2 lemon juice
  • 2 lime juice

Marshmallow Dusting Mix

Ingredients:

  • 250g of corn starch
  • 250g of powdered sugar

Method:

  • In a small bowl, sprinkle the gelatin over the 1/2 cup (125ml) of cold water to dissolve and soften. If using leaf gelatin, soak the leaves in about 2 cups (500ml) cold water.
  • In a small saucepan fitted with a candy thermometer, mix the sugar and corn syrup lemon juice, lime juice and orange juice with 50ml of water. Place over medium-to-high heat.
  • In the bowl of an electric mixer, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt.
  • When the syrup reaches about 210ºF (99ºC), increase the speed of the mixer to high and beat the whites until they are thick and fluffy.
  • When the syrup reaches 245ºF (118ºC), while the mixer is running on high speed, slowly pour the hot syrup into the whites, pouring so that the syrup does not fall on the whisk since some of the syrup will splatter and stick to the sides of the bowl.
  • Scrape the gelatin and water into the pan that you used for syrup (There should still be residual heat left in the pan from making the syrup in it to dissolve it).
  • Pour the liquefied gelatin slowly into the whites as they are whipping. Add the vanilla extract and zests; continue to whip for 5 minutes until the mixture is feels completely cool when you touch the outside of the bowl.
  • Dust a baking sheet evenly and completely with a generous layer of the marshmallow mixture.  Make sure there are absolutely no bare spots.
  • Use a spatula to spread the marshmallows in a layer on the pan. Allow to dry for at least 4 hours, preferably overnight, uncovered.
  • Put about 140g of the marshmallow mixture into a large bowl.
  • Dust the top of the marshmallows with some of the marshmallow mixture. Use a pizza cutter or scissors (dusted as well with the marshmallow mixture) to cut the marshmallows into any size or shape pieces that you’d like and toss the marshmallows in the marshmallow mixture. Shake the marshmallows vigorously in a wire strainer to remove the excess powder.

Candied Beet Puree

Ingredients:

  • 250g of beets, peeled and small diced
  • 50g of brown sugar
  • 15ml of lemon juice, fresh squeezed

Method:

  • Heat oven to 425f.
  • Take beets and toss with lemon juice then brown sugar
  • Place into roasting pan lined with foil.  Cover beets with lid or foil.
  • Roast until the beets are soft. Check after 45 minutes; if not complete continue cooking checking every 10-15 minutes.

DT Dinner Party Nov 09 LIGNAN rev

We are excited to have Chef Miles Quon from The Lingnan on our DT Dinner Party on Tuesday, November 10. You can follow and cook along from home by picking up the below ingredients.

Wonton Soup

Ingredients:

  • 1 egg, beaten (seal wontons)
  • 1 pkg. wonton wraps
  • 1 lb. lean ground pork
  • 1 can chicken stock, canned
  • 2 stalks green onion, chopped

Seasoning:

  • ¼ tsp. salt
  • 1 tsp. light Soya sauce
  • 2 tsp. chicken broth mix, powder
  • ¼ tsp. sesame oil
  • ½ tsp. sugar
  • ½ tbsp. cornstarch
  • 1 tbsp. water
  • 1 egg

Method:

  • Mix ground pork with seasoning. Let stand for 15 minutes.
  • Put a small portion into each wrap and seal with beaten egg.
  • Boil water in pot with ½ tsp. salt and a drop of vegetable oil. Add wontons to boiling water.  Bring to boil again or until wontons float for a minute.  Strain water and set aside in bowl.
  • Boil chicken stock and pour over wontons. Top with green onions. 
  • Tip:  Freeze uncooked leftover wontons.  Do not thaw to cook.  Cook when frozen.

Pepper Corn Beef

Ingredients:

  • 1 ½ tsp. coarse black pepper
  • 1/8 tsp. black pepper, powder
  • ½ green pepper
  • ½ red pepper
  • ½ small onion
  • 14 oz. flank steak
  • 1 tsp. Chinese cooking wine

Seasoning:

  • 1 tsp. chicken broth mix, powder
  • 1 tsp. light Soya sauce
  • 1 tsp. oyster sauce
  • ½ tsp. sugar
  • 1 tbsp. cornstarch
  • 2 tbsp. water
  • Dash of black pepper
  • 2 drops sesame oil
  • 1 tbsp. oil (add in last)

Method:

  • Cut flank steak into thin slices across the grain and add seasoning. Mix well.  Add the 1 Tbsp. oil and marinate for 20 minutes.  Strain and set aside.
  • Cut peppers and onion in thick slices length wise.
  • Put 3 Tbsp. oil in heated wok. Fry the beef until almost cooked.  Strain oil and set aside.
  • Put 1 Tbsp. oil in heated wok. Sauté onions with coarse black pepper on medium heat until you can smell the peppercorns.  Add peppers, black pepper powder and stir fry.  Add beef, cooking wine, 1 tsp. sugar, ¼ tsp. chicken broth, 2 tsp. sesame oil, and 1 Tbsp. oyster sauce.   Pour in 2 oz. chicken stock.  Thicken sauce with cornstarch mixture.  (1/2 tsp. cornstarch and 1 Tbsp. water)  Turn off heat and mix a little more.  Ready to serve.
  • TIP:  Make sure to sauté onions and peppers “good” to bring out the flavor.

Mango Pudding

Ingredients:

  • 1.5 cup of evaporated milk
  • 1 cup of hot water
  • 1.5 cup of mango puree
  • 2 pkgs. Mango Jell-O powder

Method:

  • Mix mango Jell-O powder with hot water and stir until dissolved.
  • Stir in mango in puree first, evaporated milk.
  • Pour mixture into a bowl and chill in fridge until set (About 1.5 hr).

Past Dinner Party Recipes

DT Dinner Party OCTOBER 27 red piano

You have been invited to our next DT Dinner Party on Tuesday, October 27 with Executive Chef Tim Barath from The Red Piano Bistro & Dueling Piano Bar. Feel free to follow and cook along from home by checking out the recipes below that will be featured on the show.

Venison Leg Tartare

Ingredients:

  • 500 g.                         Venison Leg
  • Salt and Pepper       To taste.

Method:

  • Clean silver skin, tendons, and excess fat from venison leg.
  • Chop finely, combine with salt and pepper.

Braised Short Rib

Ingredients:

  • 2kg                  Beef Short ribs
  • ½ lb                Carrots
  • ½ lb                Yellow Onion
  • ½ lb                Celery
  • ½ L                 Crushed Tomato
  • ½ L                 Red Wine     
  • 5ea                  Bay Leaf
  • 1 L                   Beef Stock, unsalted.

Method:

  • Sear short ribs well on all sides, add to braising pan.
  • Caramelize vegetables well. Add to pan.
  • Apply crushed tomato, place in oven until tomato has turned rust-color.
  • Add red wine and veal stock.
  • Cover with foil and allow to braise for 6 hours at 325°F.

DT Dinner Party OCTOBER 20 japanese village

We’re excited to welcome Teppanyaki Chef Carl Black from Japanese Village to our Dinner Party this evening. He’ll be cooking up some wonderful Japanese cuisine dishes on our show, while you can cook and follow along from home.

Yaki Yaki Shrimp

Ingredients:

  • 12 Shrimp
  • ½ tbsp. of butter

Method:

  • Pan fry 12 shrimp in 1/2 tablespoon of butter until 80% cooked.
  • Add misonaise sauce and finish cooking until the misonaise sauce is warm.

Misonaise Sauce

Ingredients:

  • 2 eggs
  • ½ tsp. of lemon juice
  • ½ tsp. of miso paste
  • Dash of salt
  • Vegetable Oil

Method:

  • Mix 2 egg yolks with 1/2 tea spoon of lemon juice, 1/2 tea spoon of miso paste and a dash of salt.
  • Then slowly add vegetable oil till it’s fluffy like hollandaise.

Sirloin beef with Teriyaki sauce

Ingredients:

  • Thin slices of beef
  • Butter
  • Roasted chicken bones
  • Carrots
  • Celery
  • Onions
  • Soy Sauce
  • Sugar
  • Corn Starch

Method:

  • Take thin slices of beef
  • Pan fry with butter till halfway cooked
  • Add the Teriyaki sauce cook the sauce until it’s noticeably thicker.
  • Teriyaki sauce takes 3 days to make.
  • Boiling roasted chicken bones, carrots, celery, onions in soy sauce to make a stock the adding sugar and you finish it by using corn starch to thicken it up.

DT Dinner Party OCTOBER 13 zinc restaurant

You’ve been invited to join us for our weekly DT Dinner Party this evening with Chef David Omar from Zinc Restaurant. You can follow and cook along by picking up the below ingredients to the dishes he will be preparing live on our show.

Seared tuna

Ingredients:

  • One pound tuna
  • ¼ cup sesame seeds
  • ¼ cup black sesame seeds
  • 1 tbsp. cracked black pepper
  • 3 tbsp. canola oil

Method:

  • Cut tuna into long pieces in two inch by two inch as long as the filet will allow.  Mix sesame seeds and black pepper together and coat each side of each piece to cover.
  • Wrap tightly in plastic wrap and allow to rest in cooler for 24 hours to set seeds.
  • Heat a small amount of the oil in a hot pan and seared each side of the tuna to cook the filet to an internal temp of 120. Remove and allow to rest. Slice into ½ inch thick pieces and serve four pieces with condiments from the recipe.

Confit potatoes & salmon

Ingredients:

  • 6 lb Yukon gold potatoes, pre peeling
  • 1 liter olive oil
  • 1 oz whole garlic cloves
  • 1 sprig rosemary
  • Pinch kosher salt

Method:

  • Peel potatoes and place into a container with water to ensure no oxidization. Slice into half inch thick pieces that are large enough for a 3 inch round cookie cutter to make a full circle. Punch out a round from each potato slice. (Reserve the trimmings for mashed potato)
  • Carefully arrange the potatoes in a large enough pot to create a single layer on the bottom, make sure they do not overlap or there will be pieces that are not cooked. Add rest of ingredients and adjust olive oil as required to make sure all potato is covered. Simmer until potatoes are fork tender.
  • Remove the potatoes to a lined baking sheet and cool.
  • At service heat a sauté pan with the garlic rosemary oil and brown one side of each potato.

Poached pears with sour cherry compote

Ingredients:

  • 10 Bartlett pears
  • 1 cup white wine
  • 4 cup water
  • ½ cup white sugar
  • 1 cinnamon stick
  • 2 star anise

Method:

  • Wash and peel pears using a small knife. Ensure that the round shape of the pear is maintained. Remove even strips from stem to bottom. When pear is completely peeled, run the edge of the knife along each cut edge to smooth it off. Ensure to have the stem remain if possible.
  • Trim the small piece of skin remaining around the stem by running a small knife under the skin but not cutting all the way to the stem, be very careful when doing this.
  • Place sugar, wine, water, star anise and cinnamon stick in a large enough pot to ensure the pears will be tight together when poaching. Heat this to dissolve the sugar.

Garnish (sour cherry jus and cinnamon sugar tuile)

Sour cherry compote

Ingredients:

  • ½ lb Okanagan sour cherry
  • 4 tbsp powdered sugar
  • Pinch salt
  • Zest and juice 1 orange
  • 1 cinnamon stick

Method:

  • Place all ingredients into a heavy based stock pot and simmer until reduced to heavy syrup stage.
  • Remove to a container, label and date.
  • Portion one ounce at a time and use with poached pears.

Cinnamon sugar garnish

Ingredients:

  • ½ tsp cinnamon ground
  • 1 cup white sugar
  • 2 tbsp sugar

Method:

  • Place all ingredients into a heavy based sauté pan and caramelize. This requires that you watch the pan and swirl on a constant basis. The sugar will burn really quickly and is EXTREMELY HOT, so be very careful when handling. Use a spoon and drizzle onto a parchment of silicon lined baking sheet in abstract lines to create a spider web effect.
  • Allow to cool at room temperature and coarsely break into 3 inch pieces.
  • Use with poached pears.

Whipped vanilla mascarpone (pear filling)

Ingredients:

  • 250 ml mascarpone cheese
  • 125 ml 36% whipping cream
  • 2 tbsp honey
  • 1 vanilla bean (seeds only, reserve pod in a jar with sugar to make your own vanilla sugar)
  • Zest and juice one lemon

Method:

  • Soften mascarpone cheese at room temperature for 20 minutes. Place all ingredients into a table top mixer and whip to a smooth consistency.
  • Chill briefly and place into a piping bag with a large star tip.

Past Dinner Party Recipes

DT Dinner Party OCTOBER 6

Please join us for our DT Dinner Party on Tuesday, October 6 with Chef Andrew Cowan from Packrat Louie Kitchen & Bar. You can follow and cook along by picking up the below ingredients and tuning in at 5 p.m. for our next DT Dinner Party.

Spaghetti sqaush and farro salad

Ingredients:

  • One spaghetti squash (split and roasted ahead of time)
  • 1 cup of farro (or barley if farro is hard to find) cooked ahead of time and cooled down
  • Cold pressed canola oil or good olive oil
  • Honey
  • 1 small bag of spinach
  • Apple cider cinegar
  • Salt and pepper

Method:

  • Cut squash in half, take out all the seeds and guts, sprinkle with salt and pepper and roast for 45-50mins until tender. Cool and set aside.
  • Bring 4 cups of water to a boil, cook farro for about 15 mins until cooked. Should be tender but still holds its shape. Lay out on baking tray to cool.
  • Peel the squash and cut into small cubes.
  • In a bowl, mix squash, cooked farro, spinach, season with cold pressed canola, apple cider vinegar and a little bit of honey, add salt and pepper to taste.

Fried chicken, bacon cream corn and pickles

Ingredients:

For the chicken:

  • 1-2 Whole fryer chickens
  • 1L Buttermilk (3%)
  • 2 Cups flour
  • 1 TBLS cayenne pepper
  • 1 TBLS garlic powder
  • 1 TBLS onion powder
  • 2 TBLS kosher salt
  • 2 TBLS cracked pepper
  • 3 cups canola oil
  • 1 Large skillet
  • Hot sauce and or chili oil if you like the chicken to be a bit spicy

Method:

  • Cut chicken into 10 pieces (two wings, two thighs, two drumsticks, and two breasts split in half).
  • Soak pieces of chicken in the buttermilk for at least 6 hours and for as long as 24 hours.
  • In a stainless steel bowl mix together flour, cayenne, garlic powder, onion powder, cracked pepper and salt. This will be the breading for the chicken.
  • Heat up skillet on medium to high heat with the canola oil, Make sure the canola oil doesn’t go more than half way up the sides of the skillet.
  • When oil is hot dredge the chicken pieces in flour and slowly fry them a few at a time. Flip halfway through. Make sure internal temperature is 165 using a meat thermometer.
  • If you want it to be spicy you can brush it with chili oil or hot sauce when they come out of the skillet. Make sure to season well with salt and pepper.

For the cream corn:

  • 12 cobbs of corn
  • ½ lb bacon
  • 1L 35% cream
  • Salt and pepper

Method:

  • Cut bacon into small pieces (lardons) on medium to low heat slowly cook the bacon to render out all the fat. Cook until just starting to crisp up.
  • Cut the corn off the cobbs using a knife, saute the corn with the bacon for about 2-3 mins, you can remove some of the bacon fat from the pot if you wish but not necessary.
  • Add the whipping cream and slowly reduce on low heat. This can take anywhere form 45mins- to one hour.
  • Season with Salt and pepper.

Jars of pickles (bread and butter pickles are best).

Banana Bread Pudding and Toffee Sauce:

  • 2 loaves banana bread
  • 12 eggs
  • 3 cups cream
  • 1 TBLS cinnamon
  • 1 tsp salt

Method:

  • Cut banana bread into large cubes, spread out onto a tray and allow to dry for a couple of hours.
  • In a stainless steel bowl mix together your eggs cinnamon and salt whisk until frothy.
  • Put 3 cups of cream in a pot and bring to a boil.
  • Very slowly whisk the hot cream into the egg mixture, this will be the custard mix for the pudding.
  • Place banana bread pieces into a rectangle cake pan and cover with the custard.
  • Bake at 325 for half an hour.

For the sauce:

  • 2 cups brown sugar
  • ¼ lb butter
  • 1 cup  35% cream

Method:

  • Melt butter in a pot.
  • Add sugar and stir until dissolved.
  • Add cream and bring to a boil.
  • You can add whiskey, salt or anything else you like at this point if you wish to flavor your toffee sauce.

Vanilla ice cream to serve with it.

 

DT Dinner Party SEPTEMBER 29 rev

You have been invited to our next DT Dinner Party on Tuesday, September 29. We welcome Chef Martin Flint from Padmanadi Vegetarian Restaurant on our show as he will be cooking up three vegetarian inspired dishes that you at home can follow and cook along.

Breaded cauliflower bites (serves 6-8 people)

Ingredients:

  • 1 head of cauliflower

Wet mix:

  • 1 cup of egg replacer
  • 1/3 cup of corn starch
  • 1/2  tbsp of salt
  • 1 tsp of peppers

Dry mix:

  • 2 cups of panko bread crumbs
  • 1 tbsp of oregano
  • 1/2 cup of nutritional yeast

Method:

  • In a big bowl mix the wet mix with 1/2 cup of water.
  • Dip the cauliflower into wet mix then dry mix.
  • Medium heat oil, deep fry the cauliflower bites. Enjoy!

Indonesian style “beef” rendang

Ingredients:

  • 1 cup of Brazil nut
  • 1 cup of oil
  • 3 stalks of lemongrass
  • 1 galangal
  • 4 lime leaves
  • 1 tsp of turmeric
  • 1 tsp of coriander
  • 2 tsp of paprika power
  • 1 tsp of cayenne pepper
  • 2 tsp of salt
  • 1 cup of shredded unsweetened coconut flakes
  • 2 cans of coconut milk

Method:

  • In a food processor, grind the Brazil nut until it turns pasty, do not add water.
  • In a pan, pour oil and Brazil nut paste until golden brown.
  • Put all of the spices and shredded coconut in medium heat for 20 minutes.
  • Pour the coconut milk and let it shimmer.
  • You can use Gardein beefless strips as meat substitute. Enjoy!

Vegan coconut panna cotta

Ingredients:

  • 2 can of coconut cream
  • 2 tsp of tapioca starch
  • 1/2 cup of sugar
  • Vanilla bean
  • 1/4 tsp of salt

Method:

  • Put all ingredients into a put a pot and whisk it until you see bubbles
  • Pour into glasses and let it chill overnight.
  • Serve with mango puree and berries. Enjoy!

 

DT Dinner Party

Join us on Tuesday, September 22 on Dinner TV as Chef Shane Chartrand of River Cree Resort & Casino will be in studio cooking up some amazing dishes for our DT Dinner Party. You can follow and cook along Chef Shane Chartrand, by picking up the following ingredients and tuning in to Dinner TV on September 22.

Lamb sausage and bison ragout- stinging nettle and toast

Ingredients:

  • 1 kg lamb sausage (Merguez if possible)
  • ½ Kb bison shoulder (beef is a fine substitute)
  • 2oz garlic
  • 4oz white wine
  • 2 red peppers
  • 1 leek
  • 1 white onion
  • TT salt and fresh cracked pepper
  • 4oz volume nettles (parsley is a fine substitute)
  • 1oz garlic
  • 4oz canola oil
  • 1 rustic rye bread loaf

Method:

  • Heat up oil in a pan.      
  • Cut leeks, onions and garlic to brunoise (very small dice).
  • Cut sausage and beef into the same size cuts as vegetables.
  • Chop up the stinging nettles (or parsley and toss with the vegetables).
  • Add meat to the pan and brown.
  • Quickly take out and strain off the fat.
  • Heat up the pan again with oil and brown all of the vegetables.
  • Add the meat and keep on high.
  • Add chicken stock turn down and cover for 15-20 minutes.
  • Add white wine and season to taste.
  • Toast the bread.
  • Ready to serve- portion the ragout into bowls and put rustic toast alongside… enjoy!

Seared salmon with pickled carrots, cracked wild rice and bee pollen:

Ingredients:

  • 1 cup Split wild rice
  • 3 cups Chicken stock
  • TT Salt
  • 1oz cut Butter
  • ½ cup white wine vinegar
  • ½ cup water
  • 3 oz honey
  • 1oz sugar
  • 2 large carrots
  • 1 side salmon, Chinook
  • 1 cup bee pollen

Method:

  • Rinse rice and let soak in water for a few hours.
  • Put the rice and stock into a pot with a pinch of salt, cook rice on medium high until fork tender.
  • Peel carrots to create “shavings” with a peeler and put into a bowl.
  • Separate pot, add vinegar, water, honey, sugar and bring to a boil. Reduce to half and pour over the carrot shavings.
  • Put carrots and pickling liquid in fridge to cool.
  • Cut the salmon into 3 to 4oz pieces and season with salt and pepper.
  • Sear in a pan until golden brown and finish in the oven (around 4 to 6 minutes) cook in between medium rare and medium (continual cooking will occur, which if cooked to medium will over cook the fish).
  • Season the rice and finish with butter, place on a platter.  Arrange the salmon on top of rice. Finish by piling the fresh pickled carrot peels on top of the fish… enjoy!

Fry bread with Saskatoon berries:

Ingredients:

  • 3 cup flour
  • 1.5 cup water
  • 2.5 tbsp sugar
  • 2.5 tbsp baking powder
  • ½ cup Saskatoon’s fresh
  • 4oz maple syrup

Method:

  • Mix dry ingredients.
  • Slowly add water.
  • Turn on to a floured table and work until mostly smooth.
  • Do not over work the dough.
  • Sit in warm area for 30 minutes.
  • Cut 2oz portion and shape into an oval.
  • Push 2 holes through the dough and drop in fryer at 300F.
  • Flip until fully cooked.
  • Toss fresh Saskatoon’s cold water and sugar.
  • Drizzle with warm maple… enjoy!

 

Cook along with Dinner Television’s celebrity chef Sergio Turlione of Rigoletto’s on Tuesday, September 15.

Below, you will find the dishes and their ingredients that you will need to follow and cook along with us on Dinner Television. Head on over to your favourite grocery store to pick up these ingredients so you can cook along with us for our first ever DT Dinner party!

Tomato Bruschetta

Ingredients: 

  • Four chopped tomatoes
  • Half chopped red onion
  • Two tablespoons of Italian parsley chopped
  • Two tablespoons red wine vinegar
  • Five tablespoons of extra virgin olive oil
  • One talblespoon fresh chopped oregano
  • Salt & pepper to taste

Method: 

  • Mix all ingredients in a bowl large enough to toss.
  • Marinate for thirty minutes.
  • Serve over bruschetta salt & pepper to taste.

Penne with bacon & onion

Ingredients:

  • 6 slices of smoked bacon chopped
  • 1 tablespoon of olive oil
  • ¼ cup chopped onions
  • 1 cove of garlic chopped
  • 1 oz. of dry white wine
  • 2 tablespoons chopped Italian parsley
  • Salt & pepper to taste
  • 11/2 cups tomato sauce
  • ¼ cup of grated parmesan cheese
  • Box of penne De Cecco pasta
  • Pinch Chilly pepper flakes

Method:

  • Cook pasta according to package.
  • Fry bacon in a olive oil until crispy, add onion, chilly flakes & garlic and cook for 1 minute, add wine, tomato sauce and summer for another minute or so.
  • Add cooked pasta in to a frying pan & tossed together, seasoned it with salt & pepper.
  • Pour in to a serving bowl, topped with parmesan cheese & chopped parsley.

Breaded Chicken Breast Parmigiana

Ingredients:

  • 2 boneless skinless chicken breasts (pounded between  saran wrap)
  • 2 cups plain breadcrumbs
  • 2 tablespoons graded parmesan cheese
  • ¼ cup tomato sauce
  • ½ cup flower
  • 2 eggs beaten
  • Salt & pepper to taste
  • 4 slices of mozzarella cheese
  • Vegetable oil (for frying)

Method:

  • Seasoned pounded chicken breast, coat chicken in a flour then in a egg wash and again in bread crumbs.
  • Firmly padded on both sides.
  • Heat frying pan with oil and cook chicken until golden brown on both sides.
  • Transfer chicken to an oven proof pan, topped with tomato sauce parmesan & mozzarella, bake in 375 oven until cheese is melted.

 

DT Dinner Party