Family Fun: Three-Ingredient Peanut Butter Cookies

I’ve seen the three-ingredient recipe for peanut butter cookies all over the internet, but for some reason I’ve been reluctant to try it. How can peanut butter, sugar and an egg generate a real cookie (to be fair, there was plenty of photo evidence online)? Regardless, the day came when time was tight and a playdate loomed, and this recipe popped straight into my mind.

 

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Recipe: Three-Ingredient Peanut Butter Cookies
Makes 12-18 cookies

Ingredients
1 cup peanut butter
1 cup sugar
1 large egg

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Gather 1 cup of crunchy or smooth peanut butter (peanut butter quality makes a difference in this recipe), 1 cup of sugar and 1 large egg.

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In a bowl, combine the ingredients well. The resulting cookie dough will be a bit goopy.

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Form 1″-sized balls; depending on the size consistency, yield should be approx 12-18 cookies. You can also lightly roll the dough balls in some sugar for a sparkly effect. Align the balls on a parchment-lined cookie sheet and press lightly with a fork. Place the sheet in a preheated oven at 350°F for about 12-15 minutes.

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Remove the cookies from the oven when they are brown on top. Cool and transfer the cookies off of the cookie sheet.

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And…voilà — cookies!! Totally kid-friendly (aside from the part involving the oven) and, I don’t mind admitting, pretty darn tasty. Now I just need some vanilla ice cream to serve on the side!

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Recipe: Three-Ingredient Peanut Butter Cookies
Makes 12-18 cookies

Ingredients
1 cup peanut butter
1 cup sugar
1 large egg

Instructions

  1. Preheat oven to 350°F
  2. Combine peanut butter, sugar and eggs to form a batter.
  3. Drop by spoonful onto a parchment lined cookie sheet (approx. 1″ balls). Press down the dough lightly with a fork.
  4. Bake for 12-15 minutes or until the cookies are brown on top.
  5. Cool slightly and remove from baking sheet.

Sue_RiedlSue Riedl is a Toronto-based food writer with a passion for cheese who writes a column called The Spread for The Globe and Mail. She loves to push stinky cheese on her 4-year-old.

 

 

 

 

 

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Food Tour: Whistler

 

If you thought we were hungry in Victoria, you ain’t seen nothin’ yet! Food Network Canada’s west coast tour rolls on, and our next destination kept us salivating but satiated. Whistler, B.C. is a year-round retreat for athletes, hikers and foodies. Nestled in the beautiful Coast Mountain Range, the mountain resort town boasts an impressive collection of good eats; we couldn’t hit all of them, but thanks to suggestions from our hungry followers on Twitter and Instagram, we did our best! Check out the tour in our photo gallery, and let us know your favourite Whistler spot by tagging personal picks with #FNCinBC and follow us on Instagram and Twitter (@FoodNetworkca) to see where we eat next. To cook up west coast flavours in your own kitchen, check out our Pacific-inspired menu in our Canada Day Guide.

Top 5 Indulgent Desserts

top-5-indulgent-desserts

Today is National Forgiveness Day, and to get into the spirit, we’ve rounded up our top 5 indulgent dessert recipes. So tonight, forget about your diet, get comfortable and treat yourself to one of these ooey-gooey, delicious desserts. You know what they say: forgive and forget!

Classic Devil’s Food Cake

Deep-Fried Chocolate Bar

Banana Rum Crème Brulee

Rocky Road Brownies

Chocolate Chip Cheesecake

 

Related:

Top 5 Spicy Recipes

Top 5 Salads

Top 5 Potato Salads

National Catfish Day

Seafood lovers, rejoice! Today is National Catfish Day and we’ve rounded up some of our favourite recipes for you to try out tonight. Whether you like it straight off the barbeque or battered and fried, catfish is always a crowd-pleaser.

national-catfish-day

Blackened Blues Catfish

Catfish Po Boy

Fisherman’s Pie with Potato Gratin

Spiced Catfish with Rice and Beans

Pan-Fried Cajun Catfish with Stovetop Hash

Dark Ale-Battered Catfish and Chips

Cornmeal-Crusted Catfish with Cajun Pan Sauce

Related:

National Garlic Day

National Beverage Day

National Eggs Benedict Day

Food Tour: Victoria

 

Summer’s hot and the travelin’ is easy! We hit the road (air, and ocean) to get a taste of the West Coast and our cameras have come along for the ride. We’ve enlisted the help of our hungry followers for local favourites and hidden gems across BC. Get in on the conversation by following us on Twitter and Instagram (@FoodNetworkCA) to see what we’re sampling and tell us where we should go next! Our first stop was Victoria, BC – a city packed with passionate food producers and crusaders of the local food movement; small town, big flavour! Stay tuned for recipes from the restaurants, shops and foodie destinations we visited to cook up a taste of BC in your own kitchen. For now, celebrate the flavours of Canada by clicking over to our Canada Day Guide for recipes from coast to coast.

Food Network Canada Faves: Jam

jam-recipes

We’re jammin’ and we hope you like jammin’ too!
The radio is on and summer produce is in, so the Food Network Canada chefs have been working away to preserve (literally!) the season’s flavour.

Simmering your favourite seasonal ingredients down to jams, jellies and preserves is an affordable and environmentally-friendly way to taste summer all year long. Give it a try with these staff picks from the FNC recipe archive:

Classic Strawberry Jam

Tomato Ginger Jam

Fig and Pear Jam

Country Apricot Preserve

Vanilla Pound Cake with Peach Vanilla Freezer Jam

Sour Cherry and Pear Jam

 

 

Related:

 

Family Fun: Pickled Onion — The Condiment That Keeps on Giving!

Pickled onions are such a snap to make that rice crispy squares seem difficult by comparison. Plus, the results just keep on giving; throw them on tacos or burgers, put them in sandwiches, or serve them with a cheese and charcuterie plate. I love them on plain chèvre, spread on whole grain toast. And, of course, put them on hot dogs, too. They will last in the fridge for weeks.

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Recipe: Pickled Onion

Ingredients
1 medium red onion, peeled
½ cup white vinegar
¼ cup rice vinegar
3 tablespoons sugar
½ teaspoon salt
10 black peppercorns
2 cloves
1 bay leaf

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You’ll need one medium red onion, peeled and sliced into thin strips.

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An easy way to slice your onion is to cut it in half, put the flat side down on the cutting board and, starting on one side and with your knife angled, cut across.

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Soon, you will have a satisfying pile or onion slices on your cutting board. If you’re like me, you will be weeping from the experience.

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Leave the onion aside and gather a few spices — about 10 black peppercorns, ½ teaspoon coriander seeds, 2 cloves and a bay leaf. In a small pot, combine ½ cup white vinegar, ¼ cup rice vinegar, 3 tablespoons sugar and ½ teaspoon salt. Add the spices and bring to a boil.

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Add your sliced onion to the pickling solution and simmer for about one minute. The onion will have turned pink. Pull the pot off the stove and let everything cool. Once cool, put the onions into a sealed container and store in the fridge until needed — which will be all the time.

Pickled_Onion_Plated.jpg

Recipe: Pickled Onion

Ingredients
1 medium red onion, peeled
½ cup white vinegar
¼ cup rice vinegar
3 tablespoons sugar
½ teaspoon salt
10 black peppercorns
2 cloves
1 bay leaf

Instructions

  1. Slice the onion into thin strips and set aside.
  2. In a small pot combine the remaining ingredients.
  3. Bring to a boil and add the onion. Simmer 1 minute.
  4. Pull off the stove and allow to cool.
  5. Refrigerate in a sealed container.

 

 

Sue_RiedlSue Riedl is a Toronto-based food writer with a passion for cheese who writes a column called The Spread for The Globe and Mail. She loves to push stinky cheese on her 4-year-old.

 

 

 

 

 

Related:

Top 5 Smoothie Recipes

top-5-smoothies

We’re well into National Fresh Fruit and Veggies Month and we’re loving all of the bright colours that have found their way into our diets! If you want a delicious way to eat your fruits and veggies, smoothies are the way to go! No matter which flavour combos you’re into, the blender can be your best friend. Here are some of our favourites:

 

Summer Fruit Smoothie

The Hulk Smoothie

Mango Tango Smoothie

Strawberry and Banana Smoothie

Raspberry Mint Chocolate Silk Smoothie

 

Related:

ACE Bakery Artisan Incubator Workshops

ACE Bakery has brought 20 food artisans from across Canada to Toronto for artisan cooking workshops on June 21 and 22. Tickets to these intimate and interactive events are limited so book your favorites now.

You can learn about chocolate-making, distilling, foraging, fleur de sel infusion, fermenting kimchi and lots, lots more. And you’ll come home with tons of recipes and ideas. It’s all part of ACE Bakery’s 20th Anniversary celebrations.

Here’s a fabulous Prairie Panzenella Salad recipe that Chef Connie DeSousa created using artisan products from the Artisan Incubator. Chef Connie and Chef Lynn Crawford will be at selected workshops to share recipes and pass along some great cooking tips.

ace-bakery

Prairie Panzanella with Cherry Vinaigrette
Serves 4-6

Classic Italian Panzanella finds a use for day-old bread by combining it with juicy tomatoes and vinaigrette. This surprising salad combination is full of sweet and crunchy cranberry focaccia, salty, crispy pancetta, creamy chèvre and fresh crisp asparagus, all brought together with cherry-cider vinaigrette that uses Over The Hill’s Prairie Cherry Spread.

Ingredients:

Vinaigrette:
½ cup (120 mL) extra-virgin olive oil
¼ cup (60 mL) apple cider vinegar
¼ cup (60 mL) shallots, finely chopped
¼ cup (60 mL) Over The Hill Orchard Prairie Cherry Spread or lightly sweetened cherry jam
1 Tbsp. (15 mL) freshly ground black pepper

Croutons:

6 slices of ACE Bakery Cranberry Raisin Focaccia or Calabrese Oval, sliced ¾-inch
(1.9-cm) thick and then cut into
¾-inch (1.9-cm) cubes
¼ cup (60 mL) unsalted butter
2 cloves garlic, peeled and minced
1 Tbsp. (15 mL) fresh sage, chopped
2 tsp. (10 mL) fresh thyme, chopped
½ tsp. (2.5 mL) sea salt
½ tsp. (2.5 mL) freshly ground black pepper

Salad:

1 large radicchio, halved and cored
8 oz. (225 g) pancetta, ¼ inch (6 mm) dice, sautéed until crisp
8 oz. (225 g) asparagus, bias cut into
1-inch (2.5-cm) pieces
4 oz. (112 g) pumpkin seeds, toasted
6 oz. (170 g) soft chèvre, crumbled

Directions:

1. Preheat the oven to 400°F (200°C).

2. For the vinaigrette, whisk the olive oil, vinegar, shallots, cherry spread and pepper together in a small bowl.

3. For the croutons, place the focaccia cubes in a large bowl. Melt the butter in a small skillet over medium heat; add the garlic, sage and thyme and sauté until fragrant but not browned, about 1 minute. Pour the butter mixture over the focaccia cubes and toss to coat evenly.

4. Spread the cubes out onto a baking sheet. Sprinkle with salt and pepper. Bake the croutons until pale golden, about 8 to 10 minutes.

5. For the salad, slice the radicchio into ½-inch (1.2-cm) ribbons and soak in a large bowl of iced water for at least 1 hour. This will crisp up the lettuce and remove any bitterness in the leaves. Drain and dry.

6. Steam or boil the asparagus until tender crisp, about 2 minutes. Drain and plunge the asparagus into a large bowl of iced water to stop the cooking and to keep the bright green colour. When cool, drain and pat dry.

7. Combine the croutons, cooked pancetta, asparagus and pumpkin seeds in a large bowl. Add the radicchio to the salad and enough vinaigrette to coat, tossing to combine. Transfer salad to a large, shallow bowl. Sprinkle with cheese and serve.

Recipe courtesy of ACE Bakery.
 

World’s Weirdest Restaurants Season 2 Premiere

worlds-weirdest-restaurants

The day is finally here! Tonight is the season 2 premiere of World’s Weirdest Restaurants and we can’t wait! If there’s one thing we love when it comes to food, it’s creativity, and Bob Blumer is a pro at finding restaurants around the world that dish it up. Tune in to the season premiere tonight at 9pm ET/6pm PT to see some of the most eccentric restaurants on the planet.

Craving an inside look at what’s to come? Check out our exclusive interview with Bob for a taste of the new season:

 

 

Related:

Top Chef Canada Season 3: Taking the Challenge Home – Week 13

There’s a bit of a void in my online life. I mean, now that Top Chef Canada is over, what am I supposed to tweet about?

Jokes aside, now that the show is wrapped up, instead of having a poll with dishes from the finale – those were all a little too fancy for me, anyway – I got to look back through past episodes and pick out a dish myself! Looking back, there were a ton of memorable dishes this season. From Geoff’s blue sprinkle-covered wasabi doughnut to Nicole’s Beaver Balls, there was always something interesting to be found in each episode.

I decided to go with pizza as my last home challenge – Becky’s winning pizza to be exact. The mixture of creme fraiche, radicchio and bacon seemed like an unusual, but interesting combination of flavours to play with on a pizza.

Making basic pizza dough at home is actually quite easy. It’s something that I don’t do enough, so I’m going to change that from now on! I have never really mastered the whole ‘tossing pizza dough into the air’ thing, though, so I need to get on that. Although, I may have had some wine before starting to make dinner, so this didn’t seem like the appropriate time to practice.

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My neighborhood grocery store was out of leeks while I was picking up my groceries, so a combination of red onion, shallot and green onion would have to suffice. I cooked the onion and shallot down in the residual bacon fat until they were nice and caramelized, then pureed them to make them into the base sauce for the pizza. If you’ve never roasted green onions before, you should put that on the top of your ‘to do’ list. They are delicious and sweet, and always a perfect topping for a flatbread!

I decided not to put any cheese on this flatbread – blasphemous, I know – but there would be some nice richness coming from the creme fraiche, so I figured it would be alright. Salty bacon, bitter radicchio, sweet onion puree and a tangy creme fraiche and mustard combo; that pretty much covered all of my bases flavour-wise.

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When I first popped the flatbread into the oven, I may have been a bit too overzealous with the temperature controls and caused a little bit of smoke action. I always seem to have some sort of kitchen mishap while I’m cooking in my friend Chelsea’s house, so it is beyond me why she continues to let me cook for her. Having said that, these Top Chef Canada dish recreations have given us a reason to have a get together with friends almost every week, which is what food is all about, isn’t it?

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The flatbread came out perfectly. The flavours worked really well together, although we all agreed that it needed a little something; maybe some goat cheese sprinkled on top to finish it off. Next time I’ll get it just right!

Here’s a gallery of all of the recreated dishes from this past season of Top Chef Canada. Some worked out splendidly, others were just okay. Like most people in the kitchen, or life for that matter, I’ve had my ups and downs. Whether I cooked something delicious or something just average, the best part of this season for me was being able to interact with all of the competitors and fans of the show.

 

 

I can’t wait to see what culinary talent is selected for season four! Until next year!

Caramelized Onion, Radicchio and Bacon Flatbread
Serves: 3-4
Total cook time: 35 mins

Ingredients:

5 strips bacon (thinly sliced)
1 red onion (diced)
1 shallot (diced)
2 teaspoons smoked paprika
2 teaspoons ground black pepper
? cup creme fraiche
1 tablespoon grainy dijon mustard
½ head radicchio (thinly sliced, approximately 1 cup)
1 bunch green onions (loosely chopped)
salt and pepper (to taste)
1 12” prepared pizza crust

Directions:

1. Cook the bacon in a medium-sized pan on medium-high heat until nice and crispy, about 4-5 minutes. Set on paper towel to absorb excess oil.
2. Cook the chopped onion and shallot on medium heat until caramelized, about 10-12 minutes.
3. Remove from pan and puree in a food processor with paprika and pepper until smooth.
4. Preheat oven to 425F.
5. Spread the onion mixture evenly on top of the prepared pizza crust.
6. Whisk together the creme fraiche and mustard and drizzle on top.
7. Place the bacon, radicchio and green onions evenly on top.
8. Season generously with salt and pepper and let cook in the oven until the crust is golden and crispy, about 15 minutes.
 

Dan ClapsonDan Clapson is a food writer and culinary instructor based out of Calgary. He is constantly creating new recipes and striving to expand his culinary horizons. He thinks yam fries are overrated.

 

 

 

 

 

 

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National Eat Your Veggies Day

eat-your-veggies

Today is National ‘Eat Your Veggies’ Day and we’re totally getting behind this movement! Occuring right in the middle of Fresh Fruit and Veggies Month, we love having another reason to load up on greens! To celebrate this healthiest of days, we’ve rounded up some of our favourite vegetable-filled recipes.

You can also see how we’ve been celebrating National Fresh Fruit and Veggies Month by checking out our Top 5 Salads and this month’s delicious Bake Off challenge. Enjoy!

Crunchy Cauliflower Salad
Asparagus Salad with Lemon Vinaigrette
Dill and Cucumber Salad
Grilled Vegetable Kebabs
Cold Vegetable Pizza with Hummus and Havarti
Tabboulleh Salad
Salad 101

 

Related:

 

 

Family Fun: Mango Salsa

Summer is when I really love to use mangoes, due to their sweet and refreshing flavour. Here is an easy mango salsa that takes little time to throw together and can be served simply with tortilla chips, added to tacos, or used as a fresh topping for chicken, pork or fish.

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Recipe: Mango Salsa
Makes about 1 cup

Ingredients
1 cup finely diced mango (about 1 large mango)
½ cup finely chopped red onion
2-3 tbsp lime juice
2 tsp rice vinegar
Pinch salt
1 tsp sugar
3 tbsp freshly chopped cilantro
½ teaspoon chopped chili

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All you need for this quick, healthy snack is one large mango, fresh cilantro, some red onion and a lime. You don’t want your mango too soft — while the flavours will be lovely, it will be more challenging to dice.

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Start by peeling the mango as you would an apple.

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Slice thin slabs off the two widest sides until you get to the pit.

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The slabs get julienned (cut into strips).

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A few more knife strokes and you’ve got your dice!

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To the diced mango (you should get about 1 cup) add ½ cup diced red onion and about 3 tablespoons fresh cilantro.

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Squeeze in the juice of 1 lime — to yield the most juice, try twisting each half around a fork. Now add 2 teaspoons rice vinegar and a pinch of salt. Taste the salsa and if it’s a bit tart add a teaspoon of sugar. Add some chopped chili if you want to give it some spice. You can serve the salsa right away or refrigerate it until needed. Of course, you can easily double or triple the recipe for a larger crowd — or just make a big batch for the weekend and let everyone serve themselves when they’re feeling peckish.

Mango_Salsa_Plated.jpg

Recipe: Mango Salsa
Makes about 1 cup

Ingredients
1 cup finely diced mango (about 1 large mango)
½ cup finely chopped red onion
2-3 tbsp lime juice
2 tsp rice vinegar
Pinch salt
1 tsp sugar
3 tbsp freshly chopped cilantro
½ teaspoon chopped chili

Instructions

  1. In a small bowl, combine mango, red onion and cilantro. Add the lime, rice vinegar and salt, then mix together. Taste and add sugar if needed.
  2. Add some chopped chili if you want to add some spice.

 

Sue_RiedlSue Riedl is a Toronto-based food writer with a passion for cheese who writes a column called The Spread for The Globe and Mail. She loves to push stinky cheese on her 4-year-old.

 

 

 

 

 

Related:

Bake Off: Coconut Carrot Cake

It’s National Fresh Fruit and Veggies Month, so to celebrate, this month’s Bake Off recipe is a delicious Coconut Carrot Cake. Courtesy of the Spice Goddess herself, Bal Arneson, this flavourful cake is sure to be a hit among your party guests! Follow the recipe or add your own flair, and show us your baking skills!

coconut-carrot-cake

Ingredients

Coconut Carrot Cake

  • 4 eggs
  • 1 3/4 cups sugar
  • 1 cup grapeseed oil
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground fennel
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1 pinch salt
  • 3 cups carrots, shredded
  • 1 cup sweetened, shredded coconut
  • Spiced Mascarpone Frosting (see recipe)

Spiced Mascarpone Frosting

  • 4 ounces cream cheese, room temperature
  • 4 ounces mascarpone cheese, room temperature
  • 2 tablespoons butter, room temperature
  • 3 1/2 to 4 cups icing sugar
  • 1 pinch salt
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1 tablespoon lemon juice
  • 1/2 cup toasted coconut for garnish

Directions

Coconut Carrot Cake

  1. Preheat oven to 350°F. Grease 2 8-inch round cake pans and line bottoms with a round of parchment paper.
  2. Beat eggs and sugar together until smooth and pale. Slowly beat in the oil, scraping the sides of the bowl so it is evenly blended. Sift flour, baking soda, spices and salt together and add to eggs. Continue to beat until it is just combined. Stir in the carrots and coconut and pour batter into prepared pans. Bake for 35-40 minutes, until cake is firm to the touch and a toothpick inserted into the center comes out clean. Let cool and remove cakes to a cooling rack. Cool completely before frosting.

Spiced Mascarpone Frosting

  1. Beat cream cheese, mascarpone and butter together until smooth and creamy. Add icing sugar, salt and lemon juice and beat until light and fluffy. If icing seems a little runny add a little more icing sugar until it reaches desired consistency. Place a cake layer on a cake platter and cover with a layer of frosting. Place the second layer on top of it and frost the rest of the cake. Scatter the toasted coconut on top.
  2. Freeze any unused frosting for another use.

 

Here’s how Bake Off works:

•You make the recipe (follow it or add your creative flair)
•Email us (giveaways@foodnetwork.ca)  a picture and short descriptive blurb before July 17th at 9am ET for your chance to win! We are giving away cookbooks and fun Food Network Canada swag!

 

Related:

 

Anna Olson’s Bake Off: Summer Fruit Flan Results

My goodness, I think these were the best entries yet!  The care in presentation was definitely apparent, and it was a treat to see everyone’s inner pastry chef come through.  I would pay big bucks for any of those tarts at a patisserie.

I have to choose 2 winners, but before that, special notes go to:

Alison T – you really impressed yourself – well-deserved!
Colleen & Marie S – who made making these tarts a family affair
Katie P – who also has found that having a little one at home is a great time for connecting with baking
Esther C – great Dragon fruit carving!
Julia P – lovely raspberry rectangle tarts – you certainly have an appreciative audience
Nicole B – I know exactly what you’re feeling, having ditched a banking career for professional cooking.  Embrace every delicious moment of your stage in France (you won’t be sleeping much, though)
Sandy T – for recovering from over-baked pastry shells to that beautiful final result

 

 

And now for the winners…

First place: Maureen R.  Your individual adaption of the recipe looks stunning, and I can tell that time and thought went into the fruit composition.  I can tell that the pastry was beaustifully done, and your story is lovely.  Thanks so much for sharing this!

Second place: Angelina L. – what a stunning photo, and I like how you integrated the specialty fruit of your home country, Philippines.  Having been there (Manila & Pampanga) 3 times, I can attest to how good the mangoes are.  Your tart is gorgeous and I can tell is was “MASARAP” (for those who don’t speak Tagalog, that translates to “delicious”).
SUMMER FRUIT FLAN

Any summer fruit make this a classic showstopper dessert.

Makes 1 9-inch tart
Serves 8 to 10

Ingredients:

Pastry:
½ cup unsalted butter at room temperature
¼ cup sugar
2 egg yolks
½ tsp vanilla extract
1 cup all-purpose flour
¼ tsp salt
2 oz white chocolate, chopped

Pastry cream:
1 cup milk
2 eggs
¼ cup sugar
2 1/2 Tbsp cornstarch
2 tsp vanilla extract
2 Tbsp unsalted butter

For assembly:
4 cups seasonal summer fruits, such as strawberries, raspberries, blueberries and blackberries, apricots or peaches, in any combination

3 Tbsp apple jelly

Directions:

1. Beat the butter and sugar together until fluffy.  Stir in the egg yolks and vanilla.  Stir in the flour and salt until the dough comes together. Shape the dough into a disc, wrap in plastic wrap and chill for at least 2 hours, until firm.

2. Preheat the oven to 350F.  Knead the pastry dough on a lightly floured surface to soften enough that it can be easily rolled.  Dust the pastry a little and roll it out to just over 11-inches in diameters and just under a ¼-inch thick.  Line a 9-inch removable-bottom fluted tart pan and trim the edges.   Chill the pastry for 20 minutes in the fridge, or 10 minutes in the freezer.

3. Dock the bottom of the pastry shell with a fork and bake it for 16 to 20 minutes, until just the edges are golden brown and the centre of the shell is dry looking.  Cool completely before filling.

4. Keep the baked tart shell in its pan.  Melt the white chocolate in a bowl placed over a pot of barely simmering water, stirring until melted.  Brush the bottom and sides of the cooled tart shell to coat and chill the shell while preparing the pastry cream.

5. Heat the milk in a heavy-bottomed saucepot until just below a simmer. Whisk the eggs, sugar and cornstarch in a small bowl.  Whisk half of the hot milk into the egg mixture, then pour this entire mixture back into the pot with the remaining milk.  Whisk the custard constantly over medium heat until it thickens and just begins to bubble, about 3 to 4 minutes.  Strain the custard into a bowl, stir in the vanilla and butter until melted and then cover the bowl with plastic wrap so that the wrap directly covers the surface of the custard.  Cool the custard to room temperature, then chill it for at least 2 hours.

6. To assemble the tart, spoon the custard into the tart shell and spread it evenly. Top the custard with the fresh fruit, creating an appealing design.  Melt the apple jelly over low heat, and then brush it over the fruit.  Chill the tart until you are ready to serve.

The tart can be stored chilled for up to a day.

 

 

Anna_OlsonProfessionally trained pastry chef Anna Olson is the host of Food Network’s Bake with Anna Olson. Anna’s culinary philosophy is based on a common-sense approach of cooking and baking with the seasons, as well as respecting the ingredients, the technique and the process of sharing with others through food. Most of all, cooking and baking should be fun!

 

 

Related:

 

10 Succulent Steak Dinners for Father’s Day

There’s no Dad around who doesn’t appreciate a juicy, tender steak any day of the week. This Father’s Day, treat him to a classic homemade meal that he won’t forget.

hickory-smoke-steak-recipe

Here are 10 delcious steak recipes to choose from:

Bobby Flay’s Grilled Steak with Papaya Salad

Butter Steak

Teriyaki Flank Steak 

Hickory Smoke Strip Steak

BBQ Steak with Stuffed Potatoes and Broccoli

Seafood Steak Roll

Rib-Eye Steak in Beurre Blanc with Duck Fat Fries

Perfect Pan Steak with Red Wine Sauce

Striploin Steak Fondue

Steak Medallions with Mushroom Sauce

Donut Showdown Winning Creation Now Available at Tim Hortons

Exciting news, Donut Showdown fans! As you may recall, one talented chef from the show was granted the opportunity to create a doughnut that would be added to the Tim Hortons menu.

tim-hortons-donut-image

Now, the Apple Cobbler Donut, inspired by Chef Trista Sheen, is available at Tim Hortons restaurants across Canada, for a special introductory price of $1.99 with a small coffee! The doughnut is a bloom doughnut dipped in vanilla fondant, with an open-faced spiced apple filling, topped with cobbler crumbs. Getting hungry yet? Head over to your neighbourhood Tim Hortons to give it a try! Make sure you also check out the episode that introduced viewers to this delicious treat.

 

Related:

Father’s Day Picnic Menu

If you’re looking for the perfect occasion to have your first picnic of the summer, look no further than Father’s Day. Treat your old man to some of these great outdoor snacks.

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SIDES

Cold Pasta Salad

Super-Quick Guacamole Dip

Creamy Coleslaw

Green Bean and Potato Salad

Picnic Tabbouleh

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MAINS

 

Make Your Own Sub Sandwiches

Chuck’s Fried Chicken

Hot Southern Mess

Rolled Sandwiches

Grilled Kebabs

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DESSERTS

 

Fruit Salad with Mint

Chewy Chocolate Chip Cookies

Sunshine Lemon Bars

Spiced Banana Muffins

Praline Brownies

Matt Stowe Crowned Canada’s Top Chef!

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He’s stewed, steamed and sliced his way to victory; Vancouver’s Matt Stowe took the title of Canada’s Top Chef in last night’s nail-biter finale. The King of the Cactus Club Café banked $100,000 from SpongeTowels® paper towels, a GE Monogram kitchen worth $30,000, a custom installation by Caesarstone Quartz Surfaces worth $25,000, and (perhaps best of all) the season’s bragging rights!

Stowe currently serves as product development chef at Cactus Club Cafe,  crafting the menu for Cactus’ cross-country expansion plan. A graduate of New York’s Culinary Institute of America, Stowe honed his craft at famed French restaurant, Lutèce. He went on to serve as Executive Chef at Sonora Resort in Richmond, British Columbia, where he helped nab the coveted Relais & Châteaux designation in 2009. During that same year, he also penned his first cookbook, The Tastes of Sonora Resort.

Check out his winning menu and crowning moment in the finale episode; click over to our video centre to watch Top Chef Canada online and catch up the entire season!
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Top Chef Canada – Finale Recap

Well, Top Chef Canada fans, last night was the moment of truth! The big finale has come and gone, and we can’t believe we’ve got another season of Top Chef Canada under our belts! If you missed last night’s episode, you can always watch Top Chef Canada online. Needless to say, beware of major spoilers below.

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The competition started with 16 chefs and after twelve weeks, it was down to 3 in the Calgary-based finale: Danny, Jonathan and Matt. For the final Quickfire Challenge, the chefs had to create and execute food truck concepts. Each truck had two dishes, and to help the finalists prep and cook, the three eliminated Top Chef Canada Calgarian contestants showed up, ready to work. With Nicole, Geoff and Chris S acting as sous chefs, the food truck challenge was underway! Danny chose a grilled cheese theme for his truck, while Jonathan and Matt both went with Mexican. All three chefs prepared creative dishes, but one person had to go. It was the end of the road for Jonathan, after the judges thought he played it too safe.

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For the Elimination Challenge, Danny and Matt each prepared a 5-course meal that represented who they are as chefs. Stepping in as guest judges were Calgary-based songstress Jann Arden, and Top Chef Canada Season 1 alum, Connie DeSousa. Danny and Matt were, once again, assigned sous chefs, to help them execute their elaborate meals. This time, Season 1 winner Dale Mackay and Season 2 winner Carl Heinrich stepped up to help the chefs out. Staying true to their cooking styles, Danny presented the judges with a Quebecois-inspired meal cooked from the heart, and Matt served up 5 intricate but personal dishes that demonstrated his technical abilities.

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So who walked away with the grand prize and the title of Canada’s Top Chef? If you haven’t seen the episode yet, turn away now! It’s not too late! The winner of Top Chef Canada Season 3 is the immensely talented Matt Stowe! If the finale wasn’t emotional enough already, Matt was finally reunited with his wife and son, his inspiration for entering the competition in the first place. We’re tearing up just thinking about it.

We hope you enjoyed this season as much as we did! See you next season, readers!

 

 

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