Grapefruit and Pistachio-Crusted Avocado Salad

The warm weather isn’t here to stay for much longer, so we’ve created a fancy summer salad with grapefruit and pistachio-crusted avocado to accompany all your grilled faves at your last summer BBQ.

The juicy grapefruit is not only in the salad, but we’ve made a vinaigrette from the juice too. Grapefruit pairs well with bitter greens like arugula, but you can definitely create a bed of greens to your liking using romaine, kale, mesclun or spinach.

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Ingredients:
(makes 2 entrées or 4 appetizers)

For the salad:
8 cup salad greens
1/4 cup fresh dill
1/4 cup finely chopped basil leaves
1 cup thinly sliced red onion
2 grapefruits
1 avocado
1/4 cup salted pistachios, shell removed

For the dressing:
1/4 cup grapefruit juice (using half of 1 grapefruit from above)
1 Tbsp lime juice
1/3 cup cold-pressed olive oil
1 tsp dijon mustard
1/4 tsp sea salt
1/4 tsp ground pepper

Directions:
1. In a jar, combine all the dressing ingredients and shake well.
2. Mix together salad greens, dill, basil and red onion.
3. Peel and segment the remaining 1 1/2 grapefruits. Using a sharp knife, cut the top and bottom off so the grapefruit can sit flat on a cutting board, and then cut off the peel and pith around the circumference of the fruit. Place the knife between the grapefruit segments close to the membrane and lightly push the flesh out removing it from the membrane.
4. Cut your avocado in half, then in quarters and remove the peel. Finely chop pistachios or run them through a coffee grinder to get a coarse meal. Dredge the quarters of avocado through the pistachio meal.
5. Dress the greens mixed with herbs and red onion with half the dressing. Place grapefruit segments and pistachio crusted avocado on top. Sprinkle with any remaining crushed pistachios and serve immediately.

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Ice Cream Tacos

A fun summer treat that is great for the whole family, these crunchy ice cream tacos will be a guaranteed hit with kids! Get creative with this recipe and add in your garnish of choice.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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Ingredients:
Smallest tortilla shells you can find (white or whole wheat)
1 Tbsp cinnamon
¼ cup white sugar
3 Tbsp melted butter
Tinfoil (create small tubes to use as spacers when baking tortillas)
Any flavour ice cream or frozen yogurt
2 cups chocolate melting wafers (or chocolate chips)
1 Tbsp butter
1 Tbsp corn syrup
Decorating items (nuts, sprinkles, smarties, etc.)

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Directions:
1. Preheat oven to 350°F.
2. Brush the melted butter onto one side of the tortilla shells.
3. Combine cinnamon and sugar together and generously sprinkle over the buttered tortilla shell.
4. Using the tinfoil tubes, fold the tortillas in half, with the cinnamon sugar side to be on the inside, creating the taco shell.
5. Place in oven for 10-15 minutes until golden brown and stiff to touch.
6. Allow your taco shells to cool.
7. Melt chocolate, butter and corn syrup until a nice dipping consistency has been achieved.
8. Take taco shell, pack full with ice cream and smooth around the edges with a spoon or knife.
9. Quickly dip in chocolate and sprinkle with choice of decorations.
10. Place in freezer for 15-20 minutes to allow the ice cream to set.

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How to Crack Open a Whole Lobster

By Colleen Fisher Tully

You’ll need:
• whole cooked lobster, cooled
• kitchen shears
• bamboo skewers
• lobster-shell cracker or nutcracker

1How-to-Crack-Open-a-Lobster-019-Recovered
1. The Tail
Bend lobster tail back slightly and twist to remove—it should come apart easily. Starting at open end, using kitchen shears, cut shell down middle of tail’s underside, as shown. Open up shell like a book; remove meat in one piece. If there is green pasty stuff (the liver and pancreas, called tomalley), wipe it away with a paper towel and discard. The same goes for any tiny eggs.

Editor’s Note: Some Canadians love tomalley! Just remember, Health Canada advises children avoid it and adults to restrict their consumption to no more than the amount found in one lobster.

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2. The Claws, Part A
Twist two front legs off body of lobster. If they don’t twist off easily, use kitchen shears to snip through any cartilage. Bend small pincer back and forth until it breaks off, as shown. Carefully pull shell away from meat to keep claw intact. If meat breaks apart, use bamboo skewer to pull meat out of pincer.

 

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3. The Claws, Part B
Using lobster shell cracker, break into large claw shell at base, as shown. Using fingers or skewer, pull out claw meat. If needed, use kitchen shears to cut into shell further, opening it like a book and lifting out meat. Make sure all hard cartilage has detached from claw meat before setting aside. Don’t forget the knuckle! Break this leg section into pieces and push out meat with skewer.

 

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4. Reserve Shells
Now you have the secret ingredient to the most amazing soups, stocks and flavoured butters: lobster shells. If you can’t use them right away, toss them in a freezer-safe bag or container and store them in the freezer.

Editor’s Note: The skinny leg pieces have very small bits of meat you can extract with a skewer, or many cooks leave them intact to help flavour the next recipe.

Here’s how to make Lobster Butter.

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5. Enjoy!
From lobster rolls to risottos to decadent eggs Benedict, there’s no end to enjoying succulent Canadian lobster meat. Try it in this seafaring chef’s signature dish: Oleg’s Seafood Chowder.

How to Make Spiced Apple Pie Oatmeal

I have been the fortunate recipient of a very large box of crab apples. Unfortunately most of them aren’t ripe and having been picked a couple weeks too early, they’re quite sour. In an effort to use them up, I have been cooking the apples to sweeten them and use them as a sweet and delicious topping for my morning oatmeal. But simply cooking the apples would be boring, so I added some apple pie spice along with brown sugar and water, and then I cooked everything down to create a delicious, syrupy apple pie-inspired topping. Talk about delicious!

Prep Time: 5 mins
Cook Time: 10 mins
Serves: 1

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Ingredients:
1/2 cup of chopped apples
1 Tbsp butter
1/2 Tbsp apple pie spice (recipe below)
1 Tbsp brown sugar
1/2 cup of water
1/2 cup quick oats
1 cup water

For the apple pie spice:
*this makes about 1/3 cup of spice, which I store in a jar and sprinkle in things like oatmeal, french toast batter, whipped cream and more.

5 Tbsp cinnamon
1 1/2 tsp nutmeg
1/2 tsp all spice
1 tsp ginger
1 tsp cardamom

Directions:
1. Combine ingredients for apple pie spice in a jar, shaking to combine. If you would rather not use apple pie spice, you could do a simpler version, just using cinnamon.
2. Place a pan on medium heat, adding 1 Tbsp of butter. While pan is heating, chop your apples into small chunks.
3. Place apples in pan, mixing in with butter and cooking for about 5 minutes until they begin to soften.
4. Sprinkle in apple pie spice and brown sugar, mixing into the apples, then pour 1/2 a cup of water into the pan.
5. Cook until most of the water has reduced, turning into a syrup like consistency.
6. While apple mixture is reducing, cook your oatmeal according to the package directions (I used 1/2 a cup of oatmeal, with 1 cup of water and microwaved for about 2 minutes).
7. Once oatmeal and apple mixture is cooked, sprinkle the apples mixture on your oatmeal and enjoy!

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

Asian Noodle Salad with Sweet Ginger Dressing

Think of this beautiful salad as a superfood version of traditional chow mein! It has lots of crunch from bright and colourful veggies, a little comfort food flair with a hearty helping of noodles, and we’re sure the sweet and zesty ginger dressing will soon become a staple in your weekly menu.

Prep Time: 20 minutes
Cook Time: 10 minutes
Makes: 4 salads

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Ingredients:

For the Sweet Ginger Soy Dressing:
¼ cup sunflower oil
3 Tbsp rice vinegar
3 Tbsp water
2 Tbsp sesame oil
2 Tbsp miso paste
1 Tbsp agave nectar
1 1/2 tsp grated ginger

For the Asian Noodle Salad:
1 cup frozen shelled edamame
½ tsp sesame oil (for edamame)
½ lbs (225 g) chow mein noodles or rice noodles
2 Tbsp vegetable oil (for noodles)
1 Tbsp + ½ tsp gluten-free tamari or soy sauce (for edamame & noodles)
10 cups lacinato kale, finely chopped into ribbons/shreds
1 cup shredded carrot
1 cup shredded purple cabbage
1 red pepper, julienned
1 cup bean sprouts
1/3 cup finely chopped green onion
¼ cup sesame seeds

Directions:
1. To make the dressing, combine all the ingredients in a blender until smooth. Refrigerate until ready to serve the salad.
2. Cook noodles in boiling water for 3 minutes or as per cooking instructions. Drain and set aside.
3. Cook frozen edamame in a pan over medium-high heat in ½ tsp of sesame oil and ½ tsp of soy sauce (or gluten-free tamari) for 4-5 minutes. They should appear toasted but still with some bright green colour to them.
4. Remove edamame from pan and keep it on medium-high heat. Add the cooked noodles and toss in the pan with 2 Tbsp of vegetable oil and 1 Tbsp of soy sauce (or gluten-free tamari), frying for 2-3 minutes.
5. Mix the finely chopped kale with shredded carrot, cabbage and green onion, and toss in 2-3 Tbsp of sweet ginger dressing.
6. Divide this mixture amongst your serving dishes. Top the greens with noodles, edamame, julienned red pepper, bean sprouts and sesame seeds. Drizzle a little more dressing on top, if desired. Serve immediately!

Note: The dressed kale mixture can keep for a day in the fridge without becoming soggy.

See more from hot for food on their YouTube channel.

Crispy Artichoke Cakes with Dill Tartar Sauce

These vegetarian cakes are definitely something your guests will be talking about around the dinner table. They’re light, tasty and so similar in look and texture to typical crab cakes that we think you’ll have a hard time convincing people they’re made of artichokes!

Prep Time: 20 minutes
Cook Time: 15 minutes
Makes: 10 cakes

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Ingredients:

For the dill tartar sauce:
? cup vegan mayonnaise
3 tsp horseradish
1 Tbsp lemon juice
1 Tbsp finely chopped fresh dill
¼ tsp ground pepper

For the cakes:
2 cups marinated artichoke hearts
¼ cup finely chopped shallot
½ cup finely chopped celery
2 Tbsp liquid from marinated artichokes
1 tsp lemon juice
½ cup chickpea flour
2 tsp coconut sugar
1 tsp old bay seasoning
¼ tsp ground pepper
¼ tsp sea salt

For the batter:
¼ cup chickpea flour
1 cup multigrain bread crumbs
½ cup almond milk
1 ½ cups vegetable oil (for frying)

Directions:
1. In a small mixing bowl stir together all the ingredients for the tartar sauce until well combined. Refrigerate until ready to serve the vegetarian cakes.
2. Drain the marinated artichokes, reserving 2 Tbsp of the liquid to use in the mix.
3. Finely chop the artichoke hearts and add to a large mixing bowl with the remaining ingredients for the vegetarian cakes. Combine well with a fork.
4. Heat 1 ½ cups of vegetable oil in a large iron skillet to 350-375°F.
5. Set up a dredging station. Add chickpea flour to a wide shallow dish, use another shallow dish for the breadcrumbs, and a bowl for the almond milk.
6. Take ¼ cup of the artichoke mixture and form a round thick patty with your hands.
7. Place the vegetarian cake in the chickpea flour and coat all sides evenly. Quickly submerge in almond milk and remove it from the liquid, then place in breadcrumbs. Using your hands cover the vegetarian cake in breadcrumbs ensuring to get all sides well coated, and then lightly shake off excess. Batter 2-3 at a time right before frying.
9. Delicately place 2-3 breaded vegetarian cakes in hot oil at once, depending on the size of your pan. Fry for 3-4 minutes until golden brown, flipping halfway through.
10. Remove the vegetarian cakes from the frying pan and place onto a plate covered with paper towel to absorb any excess oil.
11. Serve immediately with horseradish dill tartar sauce. Leftovers can be heated over medium heat in a pan that’s lightly coated with vegetable oil.

See more from hot for food on their YouTube channel.

Healthy Overnight Oats with In-Season Peaches

Overnight oats is something you can make mindlessly, quickly and create so many variations that your daily breakfasts will never get boring. Using frozen fruit is the best because you can just throw it in with the oats the night before and it will melt in nicely by morning.

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Makes: 2 servings

Ingredients:
1 cup rolled oats
1 cup almond milk (or other non-dairy milk)
1/2 tsp cinnamon
1/4 tsp ginger
Pinch sea salt
1/3 cup pecans, finely chopped
1 cup frozen peach slices, chopped (or 2 peaches sliced and chopped)
2 Tbsp + 1 tsp maple syrup
Note: 2 x 8 oz jars was used for this recipe.

888_overnight-oats

Directions:
1. Make this the night before. In a mixing bowl combine oats, almond milk, cinnamon, ginger, and sea salt. Stir to combine well.
2. In each jar place 1/4 cup of the oat mixture in the bottom . Then 1/4 cup of chopped peaches as a layer, half of the remaining pecans on top of the peaches. Then drizzle 1 Tbsp of maple syrup on top of the pecans. And lastly, take half of the remaining oat mixture and pour on top. Note: Leave about 1 Tbsp of pecans and 1/2 cup of chopped peaches aside for the topping in the morning.
3. Place lid on the jars and refrigerate overnight.
4. In the morning top each jar with 1/4 cup of chopped peaches, about half a Tbsp of pecans, and another 1/2 tsp drizzle of maple syrup if desired.

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Quick and Easy Kimchi Fried Rice

Kimchi, that gorgeously-pungent, Korean fermented cabbage condiment that’s ridiculously satisfying and so addictive to eat. Thanks to the palate-crushing combo of spicy and sour and just the right amount of crunch, you’ll be looking for ways to add it to just about everything.

In this dish, I take advantage of all that built-in flavour to create a hearty bowl of fried rice that requires almost no added seasonings. With just a few fresh garnishes, leftover rice gets an umami-flavoured adrenaline shot.

Here, I’ve made it two ways. With a sunny egg that’s fried in sesame oil until crispy, and with a quick fry-up of ground chicken infused with garlic and ginger.

kimchi

Ingredients:
3 cups leftover steamed rice (3 cups), or freshly made rice, completely cooled
1 cup chopped kimchi
2-3 Tbsp Korean red pepper paste (gochujang)
3 tsp sesame oil
1 tsp vegetable oil
1 green onion, chopped
1 Tbsp roasted sesame seeds
1 sheet of roasted seaweed, shredded

Directions:
1. In a large non-stick pan or wok, heat vegetable oil. Add the kimchi and stir fry for about one minute.
2. Add rice and gochujang and stir frequently with a wood spoon for 5-8 minutes. Add sesame oil and remove from heat.
3. Top with chopped green onion, seaweed and sesame seeds to taste.

kimchi_egg2

Kimchi Fried Rice with a Sesame Fried Egg

Ingredients:
4 eggs
2 Tbsp toasted sesame oil
1 green onion, chopped
1 Tbsp roasted sesame seeds
1 sheet of roasted seaweed, shredded

Directions:
1. Heat the oil in a pan and fry eggs one at a time until desired doneness. Remove from heat.
2. Place fried egg over kimchi fried rice and garnish with chopped green onion, seaweed and sesame seeds to taste.

kimchi_chicken

Kimchi Fried Rice with Ginger Chicken

Ingredients:
1 pound ground chicken
3 Tbsp vegetable oil, divided
2 large garlic cloves, minced
1 Tbsp fresh ginger, minced
2 shallots, minced

Directions:
1. Place garlic, ginger and shallots with 1 Tbsp vegetable in a blender and mix until chopped but still chunky.
2. Heat remaining oil in a large skillet and fry garlic/ginger mixture until fragrant, about 1 minute.
3. Add ground chicken and cook, breaking up chicken with the back of a wooden spoon and cook until browned, about 12-15 minutes.
4. Add chicken to kimchi fried rice and garnish with chopped green onion, seaweed and sesame seeds to taste.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at slice.ca.

Soba Noodle Bowl With Garlic Shrimp and Miso Dressing

I don’t know about you, but I’ve become absolutely obsessed with composed bowls. They could be rice bowls, noodle bowls, salad bowls or soup bowls — it doesn’t matter! You can’t get tired of them because each bite has a different taste and texture. Also, they’re so gorgeous; each element is dressed and cared for individually, then arranged in a beautiful way on the serving plate. It’s like having five dishes at the same time.

Fresh_Soba_Noodle_Bowl_w_Garlic_Shrimp-4

This noodle bowl is light and refreshing. You’ve got components that are steamed, marinated, fresh and sautéed, all on one plate. This is a great dish to eat at room temperature but you can eat it warm as well. It’s super easy to make and take for a work lunch. The dressing is tangy and great for salads too. A great way to kick off spring!

Prep Time: 20 minutes
Marinating Time: 30 minutes
Cooking Time: 20 minutes
Serves: 4

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Ingredients:

For the sprouts:
2 1/2 cups soy bean sprouts
1 1/2 Tbsp sesame oil
2 tsp rice wine vinegar
1/2 tsp salt
Pinch or 2 of gochugaru (Korean pepper flakes), optional

For the dressing:
1/4 cup plus 1 Tbsp white miso paste
1/4 cup rice wine vinegar
2 cloves garlic, minced
2 Tbsp grated ginger
2 Tbsp fresh lime juice
1Tbsp mirin
1/4 tsp salt
2 Tbsp sesame oil
1/3 cup grapeseed oil, or other neutral oil

For the soft boiled eggs:
4 eggs

For the noodles:
300 g (10.5 oz) package soba noodles
Salt for boiling water

For the garlic shrimp:
3/4 lb (340 g) shell-on shrimp (head removed)
Salt for seasoning
2 Tbsp olive oil
2 Tbsp unsalted butter
2 cloves garlic, minced

For the bowls:
12-15 steamed asparagus spears
2 radishes, julienned
1 avocado, sliced
Black sesame seeds, to garnish
Maldon sea salt, garnish

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Directions:

For the sprouts:
1. Place the sprouts in a large bowl and season with sesame oil, rice wine vinegar, salt and gochugaru (optional).
2. Toss and marinate in the fridge for 30 minutes, tossing every 10 minutes.

For the dressing:
1. Combine the white miso, rice wine vinegar, minced garlic, grated ginger, lime juice, mirin and salt in a bowl and whisk.
2. While whisking, drizzle in the sesame oil and then the grapeseed oil until the dressing has emulsified.
3. Set the dressing aside in the fridge.

For the soft boiled eggs:
1. Bring a pot of water to a rolling boil and prepare an ice bath in a large bowl.
2. With a push-pin, make a small hole on the large end of each of the eggs. This will prevent them from cracking open.
3. Slowly lower the eggs into the boiling water and boil for exactly 6 minutes.
4. Immediately transfer the eggs into the ice bath and leave them in there for 4 minutes.
5. Peel the eggs carefully and set aside.

For the noodles:
1. Bring a large pot of salted water to a boil.
2. Drop in the noodles and boil for about 4 minutes until the noodles are completely cooked through.
3. Drain the noodles into a colander and run cold water over them to stop the cooking.
4. Once the noodles are cool, transfer them to a large bowl and toss with 1/3 of the miso dressing. Set aside.

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For the garlic shrimp:
1. To devein the shrimp with their shell on, use kitchen scissors to cut along the back and remove the vein with a small pairing knife.
2. Season the shrimp with a generous amount of salt on both sides.
3. Heat the olive oil and butter in a large skillet over medium-high heat.
4. Once the butter has melted into the olive oil, add the shrimp in one layer. Do not over crowd the skillet! Do this in batches if needed.
5. Sear the shrimp for 1 1/2 minutes on each side until just cooked through. Remove them onto a plate.
6. Turn the heat down to medium-low and add the garlic into the residual oil/butter.
7. Sauté the garlic for 30 seconds until fragrant.
8. Remove from the pan onto the shrimp.

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For plating the bowls:
1. Place the noodles into each serving bowl.
2. Beautifully arrange the steamed asparagus, radish, avocado, marinated sprouts, garlic shrimp and soft boiled egg around and on top of the noodles.
3. Drizzle some dressing over the avocado, asparagus and egg.
4. Garnish with black sesame seeds and Maldon sea salt and enjoy!

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Notes, Substitutions, and Shortcuts:
– Gochugaru is used in making kimchi. It’s a bright red Korean pepper flake. This is optional for the sprouts.
– Alternative to whisking the dressing together, you can throw all the ingredients into a blender and purée until smooth.
– You do not have to use shell-on shrimp. I like the flavour it adds while the shrimp cooks.
– Lots of this can be made ahead of time including the sprouts, eggs, and noodles.

100x100_Danielle-Oron Danielle is a chef, bakery owner, and food blogger who thinks she’s Korean, but is actually Israeli. Also, Danielle does not eat like a lady.

Lentil Walnut Burger Buns with Creamy Cashew Pesto

We put a twist on the classic veggie burger by creating these moist, flavourful patties and using them as the bun! Add your favourite veggies along with this creamy cashew pesto spread, and you’ve got a filling and delicious meatless Monday meal.

Prep Time: 15 minutes
Cook Time: 45 minutes
Makes: 4 small burger buns

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Ingredients:

For the creamy cashew pesto:
1 cup raw cashews (soaked for 3 hours)
1/3 cup almond milk
2 Tbsp lemon juice
1 garlic clove
½ cup basil leaves
½ teaspoon sea salt
¼ tsp ground pepper

For the lentil walnut burger buns:
½ cup dried green lentils
2 cups water
¾ cup diced carrot
1 cup finely chopped onion
1 tsp coconut oil
½ cup raw walnuts
¼ cup buckwheat flour
2 Tbsp nutritional yeast
1 tsp dried parsley
1 tsp onion powder
½ tsp sea salt
¼ tsp cumin
¼ tsp paprika
¼ tsp coriander
¼ tsp ground pepper

Directions:
1. Bring lentils and water to a boil, and then reduce to a simmer and cover. Cook for 20 minutes. Drain excess water from the pot once the lentils are tender.
2. Meanwhile, drain and rinse cashews from the soaking water and add to a blender with the remaining ingredients for the cashew pesto. Combine until smooth and refrigerate until ready to serve the burgers.
3. Preheat oven to 375°F
4. Heat coconut oil in a pan over medium heat and cook diced carrots for 3 minutes. Add onions and cook together for another 4-5 minutes until soft.
5. Add cooked onions and carrots to food processor with lentils and remaining ingredients for the burger buns. Combine until a soft dough forms.
6. Form patties with approximately ¼ cup of the mixture and bake on a parchment lined baking sheet for 20-25 minutes, flipping half way through.
7. Spread cashew pesto on one side of a burger bun, add toppings of your choice and place another burger bun on top. Serve immediately.

See more from hot for food on their YouTube channel.

Top 5 Alternatives to Traditional Pizza Crust

Everyone loves pizza. I mean, how could you not? If your love for pizza is strong but are looking for an alternative to regular dough, there are many ways to have your pizza and eat it too. Here are a few of options sure to satisfy your craving while staying health conscious or avoiding an allergy.

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1. French Bread Pizzas

2. Twice-Baked Pizza Potatoes

3. Pita Pizza Rounds

4. Gluten-Free Thin Crust Pizza Dough

5. Portobello Pizzas

 

 

Herb Rubbed Pork Sandwich with Salsa Verde

After making the Herb Rubbed Pork Loin the other week, in the spirit of meat and bread I felt obligated to make a sandwich with the leftovers!

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Herb Rubbed Pork Loin
If you don’t have pork on hand, the spice rub would taste equally great on chicken, steak or lamb.

Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Serves: 2-3

Pork-Loin-3

Ingredients:
0.4 kg pork loin
1½ tsp rosemary
1 tsp table salt
1 tsp ground black pepper
1½ tsp fennel seeds
½ tsp crushed red pepper (skip if you don’t want it spicy)
1½ tsp chopped parsley
1 clove minced garlic
Zest of half a lemon
1 Tbsp olive oil

Directions:
1. Combine and grind all dry spices, then add in fresh herbs, garlic, lemon zest and olive oil. Mix by hand or with food processor.
2. Rub mixture onto surface of pork loin.
3. Tightly wrap pork loin in plastic wrap. Let sit in refrigerator for at least 1 hour (the longer the better!).
4. Remove from fridge when ready to cook. Heat oven to 375°F.
5. While oven is preheating, in a pan on med-high heat (hot enough to sear meat), add oil & once heated, sear each side of the pork loin until browned (about 2 minutes per side).
6. Once oven is preheated, place pork loin on baking dish, cooking until internal temperature reaches 145°F. (Can take anywhere from 20-40 minutes depending on the size of your pork loin). I would check temperature at 20 minutes to check progress (mine took about 20 minutes).
7. Allow pork to rest for 10 minutes before cutting.
8. Cut into slices, drizzle with salsa verde if desired (see recipe link below).

Italian Salsa Verde
If you’re serving this for one or two, I would recommend cutting the recipe in half, as a small amount of sauce goes a long way due to its intense flavour!

Prep Time: 10 mins
Total Time: 10 mins
Makes: 1 cup

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Ingredients:
1 garlic clove
½ tsp salt
½ tsp ground black pepper
½ tsp crushed red pepper flakes
Zest of ½ a lemon
Juice of ½ a lemon
¾ cup extra virgin olive oil
¾ cup (packed) chopped Italian parsley
1 Tbsp  capers
¼ tsp anchovy paste

Directions:
1. Combine all ingredients (except olive oil) in a food processor, and process until finely chopped and mixed.
2. Add olive oil and process until mixed.
3. Taste, add more salt,pepper or lemon juice if desired.

Herb Rubbed Pork & Salsa Verde Sandwich
Use up leftover pork loin in this delicious sandwich!

Prep Time: 10 mins
Total Time: 10 mins
Serves: 1

Pork-Salsa-Verde-Sandwich-6

Ingredients:
Herb rubbed pork loin
Salsa verde
2 slices of bread
Mayonnaise
Bacon
Lettuce
Tomato
Salt & Pepper

Directions:
1. Spread mayo on each slice of bread.
2. Slice and spread pork loin on sandwich and drizzle with about 1 Tbsp of salsa verde.
3. Layer your bacon, lettuce, tomato, salt and pepper, add top slice, and enjoy!

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100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

Greek Waffle Nachos with Spiced Lamb

This downright comforting dish combines crispy waffle fries tossed in oregano and lemon juice, piled high with gyro spiced lamb, tzatziki, tomatoes, onions, kalamata olives and feta cheese. It’s a Greek food lover’s dream made at home.

If you don’t have a spit to cook real gyro at home (and I’m assuming most of us don’t), a skillet works fine here. The ground lamb is browned with tons of spices and garlic to really give you all the flavours that come from gyro, but with none of the hassle. My only tip is to serve this hot and with lemon wedges. Squeeze the lemon over top of the lamb and fries. It gives this dish a nice brightness. Enjoy!

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Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 4

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Ingredients:

For the tzatziki:
½ English cucumber
1 cup plain Greek yogurt
1 clove garlic, minced finely
1 Tbsp chopped dill
1 Tbsp fresh lemon juice
2 pinches of salt

For the gyro spiced lamb:
1 lb (454 g) ground fatty lamb
4 cloves garlic, minced
2 tsp dried oregano
1 tsp dried thyme
¼ tsp coriander
¼ tsp cumin
1 tsp salt
¼ tsp black pepper

For the waffle fries:
1 package (22 oz or 623 g) frozen waffle fries, baked or fried as per package instructions
1 Tbsp fresh lemon juice
½ tsp dried oregano
½ tsp salt

Diced tomatoes
Sliced red onions
Crumbled feta cheese
Torn kalamata olives
Chopped dill
Lemon wedges

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Directions:

For the tzatziki:
1. Peel and cut the cucumber in half, length wise.
2. Using a spoon, scrape out the seeds of the cucumber and discard. Then grate the cucumber on the large hole of a box grater.
3. Place the grated cucumber in clean tea towel and sprinkle with a few pinches of salt. Allow the cucumber to sit and release its water.
4. After 10 minutes, pull the corners of the tea towel together and wring out as much of the water as possible.
5. Place the cucumber in a bowl and combine with the yogurt, garlic, dill, lemon juice and two pinches of salt.
6. Set aside in the fridge until you’re ready to serve.

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For the gyro spiced lamb:
1. In a large skillet over medium heat, start to brown the ground lamb while breaking it up. It will begin to release its fat.
2. After 1-2 minutes, mix in the garlic, oregano, thyme, coriander, cumin, salt and pepper.
3. Continue to brown the lamb for another 7-8 minutes until cooked through.
4. Drain off most of the excess fat from the lamb.

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For the waffle fries and plating:
1. As soon as the waffle fries come out of the oven or fryer, toss with lemon juice, oregano and salt in a large bowl.
2. Transfer the fries onto the serving dish. I used a skillet because I thought it was cool.
3. Top the fries with dollops of tzatziki. Pile the lamb on top and garnish with as much or as little diced tomatoes, sliced onions, crumbled feta, torn kalamata olives and chopped dill as desired.
4. Serve immediately with lemon wedges! Enjoy!

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100x100_Danielle-Oron Danielle is a chef, bakery owner, and food blogger who thinks she’s Korean, but is actually Israeli. Also, Danielle does not eat like a lady.

Healthy Vanilla Latte Smoothie

This delicious and nutritious smoothie really does taste like an ice-cold vanilla latte! Plus, it’s got one shot of espresso for that occasional caffeine boost you might need mid-day or mid-week.

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Ingredients:
1 cup non-dairy milk
2 pitted medjool dates
1 Tbsp black chia seeds
1 Tbsp raw cacao nibs
1 Tbsp raw almond butter
1 tsp raw vanilla powder (or pure vanilla extract)
1 espresso shot, cooled
1 Tbsp maple syrup (optional)
2 cups ice cubes

Directions:
– In a Vitamix or high-powered blender combine and blend all ingredients until smooth.

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8 Must-Try Poutineries From Coast to Coast

A Canadian classic, poutine is always at the top of our comfort food list. And although there are tons of casual chains offering up plates of cheesy, gravy-soaked fries, here are 8 eateries that add a bit more pizzazz to this iconic dish.

Below Deck Tavern (Calgary, AB) – Good Ol’ Fashioned Poutine
For East Coasters looking for a little taste of home in Western Canada, this is the spot to be. Revel in deliciousness with dishes such as deep-fried pepperoni and cottage pie. But for something a little extra special, opt for Below Deck’s spin on a poutine. They season skinny fries with old bay seasoning and top with the regular curds and gravy. Add on some donair meat while you’re at it.

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Caplansky’s (Toronto, ON) – Smoked Meat Poutine
Food Network Canada personality, Zane Caplansky, has built a big brand for himself in Toronto creating a successful delicatessen-style business. Try his version of the poutine, chock full of quality, kosher smoked meat.

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La Banquise 24th (Montreal, QC) – Hot Dog Poutine
Open 24 hours for all your post-bar, drunken food cravings, this popular spot for poutine in the heart of poutine land — Montreal — serves up more variations on this theme than you can imagine. Naturally, after a hard night out, you’re not always thinking, so skip the brain work and just go for the hot dog option. I mean, who’s counting calories at 3 am?

La Pataterie Hulloise (Gatineau, QC)
Most Ottawans will tell you that if you’re really interested in finding a great poutine, then you need to take a short drive over the river from Ottawa to Gatineau. This no frills spot keeps their offerings simple because sometimes, you just don’t need to mess with a good thing.

Peasant Cookery (Winnipeg, MB)
There’s something nice and homey about this restaurant in the exchange district of downtown Winnipeg. The menu is all about good ol’ home cooked food, but taken up a notch. Crispy fries are topped with curds from a local producer, Bothwell Cheese and a bacon gravy. We’ll order two please.

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The Reef (Vancouver, BC) – Jerk Chicken Poutine
I guarantee that you’ve never had Caribbean jerk in this application before. Sure, the cheese curds and fries are pretty average, but the pulled chicken in this dish is great and the gravy is sweet and spicy with hints of cinnamon. Out of every dish on this list, this bastardization (if you will) of poutine is one of the most interesting.

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Schryer’s Smoked BBQ Shack (Saskatoon, SK) – Smoked Mozza Poutine
I’m still a little shocked there’s not a poutine-inspired perogy dish in my hometown (maybe there is and I’m just out of the loop) and even more shocked that a good poutine is still hard to come by in Saskatoon, but thankfully this top notch barbecue joint is saving the day. If you’ve never had smoked mozzarella, you haven’t lived. Add this gooey delicacy into a poutine equation and you’ve got something really worth forking into.

Willy’s Fresh Cut (Halifax, NS)
Like I mentioned earlier with Below Deck Tavern, donair meat in a poutine is an East Coast favourite and Willy’s can definitely verify that fact. If donair meat isn’t your cup of tea, try Willy’s stuffing poutine, or one with a big helping of pulled pork on top.

Dan-Clapson-Avatar Dan 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.

Creamy Stovetop Macaroni and Cheese

A giant pot of gooey, stovetop mac and cheese is exactly what we need to get us through the final days winter. With just six simple ingredients, chances are you may already have everything on hand to make this this hearty meal. So go ahead and indulge in this creamy, dreamy dish.

Mac n Cheese recipe

And since everything tastes exponentially better with bacon, I’ve added a generous dose of the salty pork along with some chopped jalapeños for a variation you can’t resist.

Extra cheese mac n cheese recipe

Stovetop Macaron and Cheese

Ingredients:
4 Tbsp butter
4 Tbsp cornstarch
2 cups milk
1/2 Gruyere, grated
Salt and pepper to taste
2 cups macaroni noodles or elbow noodles

Directions:
1. Cook noodles to al dente according to package directions.
2. In a medium saucepan, melt butter. Add cornstarch and stir with a wooden spoon until you have a lump-free paste. Continue to stir for 1-2 minutes. This will help cook out that raw cornstarch taste.
3. Slowly add milk while whisking constantly. Simmer until the mixture thickens and coats the back of a spoon. Add Gruyere and stir until melted.
4. Add drained cooked noodles to cheese mixture. Add salt and pepper to taste.

Bacon Mac N Cheese recipe 1

Bacon Jalapeño Mac and Cheese

Ingredients:
4 butter
4 Tbsp cornstarch
2 cups milk
1/2 Gruyere, grated
Salt and pepper to taste
2 cups macaroni noodles or elbow noodles
5 to 6 strips of thick-cut bacon, chopped
2 jalapenos, sliced or chopped

Directions:
1. Cook noodles to al dente according to package directions.
2. Cook bacon until desired tenderness. Drain on paper towels and set aside.
3. In a medium saucepan, melt butter. Add cornstarch and stir with a wooden spoon until you have a lump-free paste. Continue to stir for a minute or two. This will help cook out that raw cornstarch taste.
4. Slowly add milk while whisking constantly. Simmer until the mixture thickens and coats the back of a spoon. Add gruyere and stir until melted.
5. Add drained cooked noodles to cheese mixture.
6. Stir in bacon and chopped jalapeno. Add salt and pepper to taste.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s 1 Dish, 2 Ways column. She’s also a contributing editor over at slice.ca. For more recipe ideas, visit bonniemo.ca, or catch her on Instagram @bonniemo

How to Make a Classic Lobster Roll

I’ve got a confession — I have never had a lobster roll. Lobster roll’s aren’t something you see in a small prairie city like Saskatoon. But of course, having watched more then enough Diners, Drive-Ins & Dives, I’ve seen and drooled over a lobster roll or two (or ten)! Feeling rather deprived, while also having leftover lobster in my fridge, I knew it was time to change my sad lobster roll-less existence. It was simple, easy and delicious. I only hope I can taste a fresh Maine lobster roll one day to know true bliss!

Prep Time: 5 mins
Cook Time: 5 mins
Serves: 1

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Ingredients:
1 thick slice of french bread
Butter
¼ cup chopped lobster meat
1 Tbsp mayonnaise
1 tsp chopped green onion
1 Tbsp chopped celery
3 cherry tomatoes (quartered)
A few drops of lemon juice (to taste)
Salt & pepper to taste
Romaine lettuce

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Directions:
1. Get a pan and put on medium heat.
2. Cut a thick slice of french bread (about an 1 1/2 thick), then cut 3/4 down the middle of the slice, forming a bun.
3. Generously butter the outside of of bread, frying both sides in the pan until golden brown.
4. In a bowl mix lobster, mayo, green onion, celery and tomatoes. Add in lemon juice, salt & pepper to taste.
5. Place leaf of romaine lettuce in the center of your roll.
6. Place lobster filling into your bread and enjoy!

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

 

12 Great BBQ Joints in Canada

There isn’t a time of year where a good plate of barbecue doesn’t feel right. Here are a few spots to hit up across Canada where you can find authentic Southern-style barbecue and some smoky, finger-lickin’ good meals.

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Brisket Burnt Ends (left) and Pecan Pie (right) from Barque Smokehouse

Barque Smokehouse (Toronto, ON)

There’s a lot to love about Barque — from their lively yet family-friendly atmosphere and wide array of Southern-inspired dishes that aren’t afraid to step outside the box (try the Cuban corn, that’s grilled and finished with feta and lime). The Sunday night dinners offer up an abundance of barbecued goods perfect for sharing with friends. And their brunch? Well, who could say no to Barque’s spin on eggs benny with cornbread, barbecue hollandaise and beef brisket?

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John Catucci Visits Big T’s BBQ and Smokehouse on an Episode of You Gotta Eat Here!

Big T’s BBQ and Smokehouse (Calgary, AB)

A Calgary favourite (and You Gotta Eat Here! alum owned), this barbecue spot now has two locations, as well as a stand at the Calgary Farmers’ Market. You can buy all sorts of Big T’s smoked meats like sausages and bacon or, in my opinion, one of the best breakfast sandwiches in the city, topped with brisket, homemade barbecue sauce and all the fixings.

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Burnt End Poutine from Boneheads BBQ

Boneheads BBQ (Halifax, NS)

What do you mean there’s no lobster on the menu? This is Halifax! Some may scream East Coast blasphemy, but I’m sure if we stuffed some pulled chicken or bacon-wrapped jalapeno peppers in their mouths, there wouldn’t be much complaining. Save some room for dessert here, as the lemon lime icebox pie will call out to you like the sirens to Odysseus.

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Pile of Ribs via Bookers Barbecue + Crab Shack

Bookers Barbecue + Crab Shack (Calgary, AB)

Bookers’ fairly extensive menu goes well beyond the sandwich or smoked meat platters, covering everything from appetizers (like deep-fried pickles!) to crab and shrimp boils, and jambalaya. Any Calgarian will tell you that Sunday night is the best day of the week to visit Bookers, where you can opt for either all-you-can-eat crab or ribs.

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Electric Mud via BlogTO

Electric Mud (Toronto, ON)

Sister restaurant to the taco-centric Grand Electric, Mud is all about embracing Southern cuisine and having a little fun with it. Shrimp and grits, pork ribs and smoked sausage links make for a perfectly meaty start here, but don’t forget to order a side of pickled green tomatoes and charred broccoli salad with red eye gravy for something a little less conventional.

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Kitchen Sink Spud from Hogtown Smoke 

Hogtown Smoke (Toronto, ON)

With a bricks and mortar location on Queen Street East, as well as a food truck by the same name roaming the streets, chances are you’ve stumbled by Hogtown more than once this summer. While the food truck can only offer so much on the menu, look to the restaurant to get a more intense barbecue fix with dishes like the Jack Daniels pulled pork grilled cheese, brisket and pulled pork chili and gigantic beef ribs.

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Pig Out Platter from Hogtown Smoke

Le Boucan Smokehouse (Montreal, QC)

If you find yourself in Montreal and craving some smoked meat (not the deli kind that the city is famous for) and whisky, then Le Boucan should be on your dining agenda. Expect to be served fairly traditional barbecue in a hipster-chic environment, with a nice selection of whiskies and bourbons to choose from.

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Lovey’s BBQ via Bake Eat and Grow/Wordpress

Lovey’s BBQ (Winnipeg, MB)

Head to Lovey’s for a casual meal or grab some barbecue to take home for the family. The smoked chicken wings, brisket, pulled pork, farmer’s sausage and “burnt ends” (essentially the really crispy bits found on the edges of a well-smoked brisket), are all available by the pound to go.

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Meat via Eating is the Hard Part

Meat (Edmonton, AB)

Located just off of the busy strip that is Whyte Avenue, this slightly upscale meat-centric restaurant (if the name didn’t tip you off) serves up those big, smoky flavours of the south in a slick-looking room. No matter what you decide to eat, make sure to slather it in their house-made sauces, and wrap your meal up with one of Meat’s popular Bourbon Banana Splits.

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Memphis Blue Barbeque House via Sean’s Adventures in Flavor Town/Wordpress

Memphis Blues Barbeque House (Kelowna, BC)

Okanagan wineries may steal the limelight in this area of the country, but downtown Kelowna has got some gems too. Just a few blocks from the water, you’ll find this busy establishment serving up their take on Southern barbecue with big, messy brisket and pulled pork sandwiches with sides of pit beans. Grab some food to go and enjoy the sunshine on the beach — but remember to bring some napkins with you!

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Re-Up BBQ via Sean’s Adventures in Flavor Town/Wordpress

Re-Up BBQ (New Westminster, BC)

Originally a food cart in downtown Vancouver, Re-up BBQ made quite the name for itself before relocating and upgrading to a food counter/commissary outside of the city centre. Pop by for a big bucket of fried chicken, some Southern sweet tea, house-made cola (say, what?) and much more.

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Schryer’s Smoked BBQ Shack vua Facebook

Schryer’s Smoked BBQ Shack (Saskatoon, SK)

You’ll have to drive through the North industrial area of the city to enjoy these barbecued goods, but once you arrive, you’ll see it was worth the journey. Find anything to fit your appetite here, from pulled pork to smoked chicken and everything in-between, including their signature Schryer’s Fries that are topped with smoked meat, barbecue sauce and slaw.

Dan-Clapson-Avatar Dan 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.

Hong Kong-Style Macaroni Breakfast Soup

Soup for breakfast? Absolutely! This easy-to-make (and kind of trashy) breakfast dish is such a staple in Hong Kong that not only is it found at every diner, you can order it at the local McDonald’s in the morning.

Basic macaroni soup typically comes with ham (the luncheon meat variety, never the thick-sliced Thanksgiving kind) or Spam (hence its trashy reputation) as well as a fried egg, but feel free to make it your own by adding vegetables like steamed broccoli or replace the ham with poached chicken. The broth is kept rather light since the ham is plenty salty, but you can also add a splash of sesame oil to punch up the savoury flavour.

I grew up eating macaroni soup and this has become my go-to for a quick and filling dinner that can be made in 15 minutes.

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Ingredients:
1 cup dry elbow pasta
3 cups no salt-added chicken broth
1 tsp light soy sauce
2 slices black forest ham
1 egg

Directions:
1. In a pot, combine the chicken broth and the soy sauce to a boil. Add the pasta and cook until al dente.
2. Meanwhile in an oiled pan, fry the egg until the yolk is just slightly runny.
3. Pour the cooked pasta and broth into a bowl. Top with egg and ham slices. Serve immediately and pair with a cup of Hong Kong-style milk tea.

734863_10151322355189438_2070375187_n Karon Liu is a freelance food writer based in Toronto who is slightly lactose intolerant but will otherwise eat and cook anything.

Vegan Cashew Cheese Toasts with Poached Pears and Thyme

This recipe might look ambitious, but after one bite you’ll realize it was worth it. Besides, fancy toast is so trendy and impressive!

These delectable toasts combine a vegan smoked cashew “cheese” with juicy poached pears and crispy fried thyme for the perfect sweet and savoury bite. Try serving it alongside dinner, as part of an array of appetizers or make it for an indulgent weekend brunch.

Prep Time: 30 minutes
Cook Time: 40 minutes
Makes: 14 small toasts

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Ingredients:

Smoked Cashew Cheese:
1 cup raw whole cashews (soaked and refrigerated in water for 3 hours)
1 Tbsp lemon juice
1 Tbsp nutritional yeast
½ tsp miso paste
½ tsp sea salt
¼ tsp smoked paprika
1/8 tsp white pepper
Powder from 1 vegan source probiotic capsule (10 billion CFU)

Poached Pears:
3 bosc pears
3 cups water
2/3 cup raw sugar
1 Tbsp lemon juice
½ tsp cinnamon
2-3 thick slices of peeled ginger

Fried Thyme:
30 sprigs of thyme
1 tsp olive oil (for frying)

Extras:
Loaf of sourdough bread, thinly sliced (or your preference)

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Directions:
1. Drain the soaking water from the cashews and then rinse them in fresh water.
2. In a high-powered blender, combine cashews, lemon juice, nutritional yeast, miso paste, sea salt, smoked paprika, white pepper and probiotic powder. You’ll need to stop the blender frequently to move the mixture around with a spatula and scrape it off the sides to get it smooth.
3. Wrap the cashew cheese mixture in a double layer of cheesecloth and place in sealed container to achieve a round shape or scoop the mixture into a jar with a lid and let it set in the fridge for at least 24 hours (up to 36 hours for a stronger flavour).
4. For the poached pears, bring water, lemon juice, sugar, cinnamon and peeled ginger to a boil in a pot.
5. Meanwhile, peel the pears, cut them in halves and remove the core and seeds.
6. Once the poaching liquid is boiling, place pears in the pot and let simmer at a rolling boil for 20 minutes. To prevent pears from poking out of the liquid you can cut a circle of parchment paper (the same circumference of your pot), cut a small hole in the centre and place it on top of the liquid in the pot.
7. The pears are done when you can easily poke a fork in them and they slide off. Remove them from the liquid and allow to cool.
8. Just before serving the toasts, heat a pan over medium heat with oil and thyme sprigs. Fry for 1-2 minutes until crispy, but still contain some colour.
9. Prepare your toast to your liking in the oven or toaster. Meanwhile, thinly slice the cooled poached pears.
10. Spread smoked cashew cheese on pieces of toast, place 3 thin slices of pear on top and garnish with fried thyme. Serve immediately.

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