Author Archives: mproudlock

Select Late Harvest Candied Nuts

Select Late Harvest Candied Nuts 200 g Walnuts 200 g Pecans 200 g Pistachios 200 g Hazelnuts 1 T Cinnamon 1/4 t Nutmeg 1/2 t Cayenne 1/2 C Select Late Harvest Vidal 2 T Honey Salt & Pepper Preheat oven to 300F. Toos all ingredients together. Place on a parchment lined baking sheet. Roaste for

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New Year’s Flatbread

New Year’s Flatbread Dough: 225 ml Lukewarm Water 1 t Brown Sugar 3/4 T Active Dry Yeast 1 1/2 T Extra Virgin Olive Oil 2 1/2 C All-Purpost Flour 3/4 t Salt Topping: 2 Bosc Pears 1 Upper Canada Comfort Cream 1 C Caramelized Onions 1 C Select Late Harvest Candied Walnuts, chopped 6 Strips

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Icewine Cabbage Slaw

Icewine Cabbage Slaw Slaw: 1 Head Red Cabbage, sliced finely 1 Red Onion, medium, julienned 1 Black Radish, thinly sliced 1 Carrot, julienned 1 Apple, julienned 1 Bunch Chive, chopped Handful Cilantro, chopped Pickling Liquid: 1 C Icewine 1 C White Wine Vinegar 1/4 C Sugar 2 T Salt 1 T Mustard Seeds 2 Sprigs

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Slow Braised Beef Cheek

Slow Braised Beef Cheek 3 lbs. Beef Cheek, cleaned and trimmed 1 Spanish Onion, medium sized, roughly chopped 2 Carrots, peeled and roughly chopped 2 Celery Stalks, roughly chopped 1 Parsnip, peeled and roughly chopped Fresh Thyme 2 pc Bay Leaf 1 T Black Peppercorns 1 T Salt 1 C Red Cooking Wine 1 L

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Roasted Beet Salad with Pingue Prosciutto

Roasted Beet Salad with Pingue Prosciutto 1 lb. Beets, roasted and peeled 12 Slices¬†Prosciutto¬†(I prefer Pingue’s) Handful Candied Pistachios, crushed (Select Late Harvest Candied Nuts recipe) 2 Celery Stalks, roughly chopped 4 Handfuls Frisee Greens For the vinaigrette, add all the ingredients except for the oil, into a blender. Blend, then slowly add the oil,

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Oysters & Mignonette

Oysters & Mignonette 12 East Coast Oysters (I prefer cocktail style) 1 Large Shallot, minced 1/4 C White Wine Vinegar Zest from 1/2 of a Lemon Cracked Pepper & Salt Finely chopped Chives For those of you who have dined in the restaurant for dinner, you are likely familiar with this dish. I often serve

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Basil Pesto

Basil Pesto 2 C Packed, Fresh Basil Leaves 1/2 C Extra Virgin Olive Oil 2 Cloves of Garlic, minced (roasted or raw – your choice) 1/4 t Salt 1/2 C Grated Toscano This super-easy, traditional recipe uses basil, but feel free to use a mixture of greenery – tarragon, spinach, parsley – mixtures add a

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Marinated Skirt Steak

Marinated Skirt Steak 4 Skirt Steaks, cleaned & portioned 2 Cloves Garlic, crushed 1 t Sambal Oelek Bunch Thyme 1 T Dijon Mustard 1 T Maple Syrup 1 T Ketjap Manis 1/4 C Extra Virgin Olive Oil 2 T Balsamic Vinegar Place all ingredients into a seal-able bag, and move everthing around in your hands

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