Category Archives: Shows

Molly Yeh’s Pretty Almond Tarts Are the Perfect Spring Dessert

Many of us have turned to at-home baking projects in recent months, finding comfort in the nostalgia that comes with revisiting classic desserts – and, with spring around the corner, we’re craving bright, bold treats that’ll satisfy our sweet tooth. Enter: Molly Yeh.

Almond meal, granulated sugar, fresh raspberries and colourful sprinkles with sliced almonds come together beautifully in this gorgeous, mouth-watering dessert you can enjoy year-round.

Related: Molly Yeh’s Chocolate Chip Cookie Cake is a Birthday Treat to Remember

Molly Yeh’s Almond Tarts

Total Time: 3 hours, 25 minutes (includes chilling and cooling time)
Yields: 12 servings

Ingredients

1/3 cup (67 grams) granulated sugar
1 3/4 cups (228 grams) all-purpose flour, plus more for dusting
1/2 tsp kosher salt
3/4 cup (168 grams) unsalted butter, cold and cubed
2 large eggs, separated
Nonstick cooking spray, for the pan

Filling:
1 cup (120 grams) almond meal
3/4 cup (150 grams) granulated sugar
1/2 tsp kosher salt
6 Tbsp (85 grams) unsalted butter, softened
1 tsp almond extract
1 large egg

Glaze:
About 1 cup (120 grams) powdered sugar, or more as needed
1/4 cup (60 milliliters) heavy cream, or more as needed, or 2 ounces fresh raspberries
1/4 tsp almond extract
To decorate: sprinkles, sliced almonds

Related: Molly Yeh’s Carrot Cake With Spiced Cream Cheese Frosting is Simply Show-Stopping

Directions

1. For the shells: Pulse together the granulated sugar, flour and salt in a food processor to combine. Add the butter and continue to pulse until mealy. Add the egg yolks (reserve the egg whites for the filling) and pulse until the dough comes together. Press the dough into a disc, then wrap in plastic wrap and refrigerate for at least an hour, or up to overnight.

2. To mold the shells, grease a muffin tin with nonstick spray. Roll out the dough on a floured surface to 1/4-inch-thick, dusting with more flour as needed. Cut out 3-inch circles and press them into the muffin cups so that the dough comes all the way up the sides. (No worries if the dough tears; just patch it up with additional dough.) Freeze the shells for 15 minutes.

3. For the filling: Preheat the oven to 350 degrees F.

4. Combine the almond meal, granulated sugar, salt, and butter, either by blending it in the food processor (no need to clean it out after making the dough, you can just use it immediately for this step), or by stirring it together in a large bowl (I find it’s easiest to get in there with my hands). Add the almond extract, egg and the reserved egg whites from the shells, and continue to blend/stir until smooth and combined.

5. Fill the frozen shells with the filling so that it comes up about 1/4-inch from the top. Bake until the tops and edges are lightly browned; begin checking for doneness at 30 minutes. Let cool in the pans for 10 minutes, then use a small offset spatula or a knife to remove to a wire rack to cool completely.

6. For the glaze: If making the glaze with heavy cream, combine the powdered sugar, heavy cream and almond extract in a bowl until smooth. Add additional powdered sugar or liquid to thicken it up or thin it out so that you get the consistency of a thick glue.

7. To make the glaze with the raspberries, place the raspberries in a fine-mesh sieve and give them a rinse. Place the sieve over a bowl and use a stiff rubber spatula or wooden spoon to smash them through the sieve into the bowl until you’re just left with seeds in the sieve. Be sure to scrape the underside of the sieve to get the stuff that’s sticking to it. (You should be left with about 2 tablespoons seedless puree. If it’s a tiny bit more or a tiny bit less, that’s fine.) Add the powdered sugar and almond extract and mix to make a thick glaze. If it’s too thick, add a few drops of water to thin it out, and if it’s too thin, add a few more spoonfuls of powdered sugar. It should be the consistency of a thick glue.

8. Spread the glaze over the cooled tarts and decorate with sprinkles, almonds and anything else you’d like! These will keep for several days at room temperature or in the fridge.

Related: These Gorgeous Desserts From Molly Yeh Deserve a Standing Ovation

Watch Girl Meets Farm and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Watch the how-to video here.


Composite image of the season 9 cast of Top Chef Canada

This Year’s Top Chef Canada Contestants (Plus Season 9 Predictions!)

We all need nice things in our lives right about now, and what’s nicer than a brand new season of Top Chef Canada? The ultimate culinary competition is back for an anticipated ninth season, with a whole new batch of chefs ready to slice and dice their way to the top.

But first, this diverse group (which for the first time includes a married couple competing against each other) will have to cook their way into the hearts of a notoriously tough judging panel. This year that includes returning judges Mark McEwanMijune PakChris Nuttall-Smith and Janet Zuccarini, along with host-with-the-most Eden Grinshpan. Who will rise to the challenge, and who will fall faster than a collapsed soufflé?

We have a few first-look thoughts and impressions to get you started heading into the brand new season before it premieres on April 19 at 10p.m. ET/PT. Call it our amuse-bouche for all of the fierce competition to come.

Aicia Colacci, Montreal

Previous Gig: Chef de Cuisine at Impasto

First Impressions: This self-proclaimed queen of pasta is going to bring the heat this season, and probably more than a few plates of spaghetti, rigatoni and raviolis in between. Aicia reveals that growing up food was always at the center of everything, and after getting her start in advertising she completely switched gears to the culinary world. Naturally, she’s never looked back.

Our Predictions: Passion in the kitchen can never be understated, but here’s hoping that this pepperoncino can keep her cool when the competition really heats up. As for her penchant for pasta? Well, that will definitely impress the judges at the start, but Aicia will need to prove that she has other bold plates that she can bust out too in order to rise to the ranks of Top Chef Canada.

Alex Edmonson, Calgary

Current Gig: Personal Chef and Owner of AE Chef Services

First Impressions: As a former model and current social media star, Alex is used to all eyes on him. But now he’s out to prove that he’s more than a pretty face (or a pretty food picture on Instagram), by showing that his flavours and techniques are just as impressive. The chef knew he wanted to be in the kitchen ever since he saw the movie Ratatouille in his teens, and now as a personal chef, he brings the restaurant to the people.

Our Predictions: Alex isn’t the least bit nervous about entering the Top Chef Canada kitchen, but maybe he should be. While his multitasking experience as a business owner could serve him well, not being in the pressure cooker environment of a working kitchen for a while could ultimately be a disadvantage.

Andrea Alridge, Vancouver

Current Gig: Chef de Cuisine at CinCin

First Impressions: Being a young chef at a renowned restaurant can come with its share of challenges, but that also means that Andrea is hungry to prove. Meanwhile, although this chef cooks a lot of Italian at her regular gig (where she fell in love with cooking with fire), she is also eager to showcase tons of other flavours—including those from her Filipino-Jamaican heritage.

Our Predictions: Andrea may be our chef to beat in terms of best fusion flavours this season. After all, she herself has said that she’s a rule breaker. But her desire to grow and passion for food could also mean that she will learn from any potential stumbles along the way, which makes her a strong contender in our books.

Emily Butcher, Winnipeg

Current Gig: Chef de Cuisine at Deer + Almond

First impressions: Emily grew up with a strong awareness of the magic that cooking can conjure up. After all her grandfather ran a butcher shop, her grandmother had a pie business, and her dad is “a pretty awesome home cook.” This chef sees cooking like a dance, and is very much looking forward to the day when the magic of dining returns following the pandemic.

Our Predictions: Emily seems fairly driven to become the first Top Chef Canada winner from Winnipeg. But first she may need to loosen her perfect standards just a smidge in order to keep up with the tight timelines and pressure cooker challenges featured on the show. She may also need to take the judges’ criticism to heart without letting it weigh her down, a challenge for any passionate chef on this show.

Erica Karbelnik, Toronto

Current Gig: Head Chef, Elmwood Spa

First Impressions: This fierce competitor is here to prove herself to everyone. That includes her former mentor Mark McEwan, her family, and her husband/fellow Top Chef Canada competitor, Josh. Erica definitely brings a lot to the table this season, but we’re especially excited to see her cooking, which she says will be a mix of Polish, Israeli and Moroccan influences.

Our Predictions: How will husband and wife competitors fare in this kitchen? It’s hard to say because that’s definitely a Top Chef Canada first, but we can’t wait to see how they compete with each other. Meanwhile, we’re even more jazzed to see some of the new flavours and fusion fare that Erica promises to bring—something tells us it’s going to be spicy.

Galasa Aden, Calgary

Current Gig: Executive Chef, Cliffhanger Restaurant

First Impressions: Galasa is all about infusing his plates with heart and soul, whether he’s making a peanut butter and jelly sandwich or whipping up a dinner party for 20. The young chef is excited to showcase his Canadian-Ethiopian cooking style in the competition, a style he started refining as a young guy cooking with his mother in the kitchen.

Our Predictions: Galasa is aware that some of the other chefs may underestimate him because he’s the chef at a golf course, but where you cook is really only a matter of geography. This chef is definitely here to inspire and prove himself, and as a result, the other chefs may pick up a thing or two from this young star along the way.

Jae-Anthony Dougan, Ottawa

Current Gig: Owner, Chef Jae Anthony Pop Up

First Impressions: This seasoned chef has owned restaurants across Canada and cooked for basically every Canadian celeb possible (think Drake and The Weeknd). Now he’s ready to crush it on Top Chef Canada. Jae-Anthony wants to represent underrecognized Black chef talent, and he’s all about changing the game for his community… not to mention for his son.

Our Predictions: Winning this competition is quite personal for Jae-Anthony, so we’re fully expecting him to be one of the fiercest chefs out of the gate. His array of Caribbean flavours will be game-changing, and we have a feeling he’ll unknowingly push some of the other competitors to put their own passion and flair on the plate too.

Josh Karbelnik, Toronto

Current Gig: Chef de Cuisine, The Broadview Hotel

First Impressions: This fierce competitor (and former Chopped Canada winner) is all about bringing luxurious and refined plates with big flavours. He saw the power of perseverance firsthand as a young kid when his single mom would work three jobs to take care of the family. And he himself has had to push through, having lost two fingers nine years ago in an ice cream machine accident.

Our Predictions: If anyone can persevere through tough challenges this season it may be Josh. However let’s not forget that one of the people he’s competing against is his high school sweetheart and wife, Erica. Josh seems pretty sure that he and his partner will be the last chefs standing, so if that dream doesn’t come true it will be interesting to see how this couple rebounds.

Kym Nguyen, Vancouver

Current Gig: Sous Chef at Pidgin

First Impressions: Kym is here to put themselves on a plate, whether that means an Asian twist on a Shepard’s Pie or coating everything with soy sauce. The non-binary chef is all about interesting flavour combinations and mixing different culinary experiences together. And, although they didn’t go to culinary school, they definitely represent a new wave of chefs—chefs that leave aggression and anger behind in the kitchen in order to bring light into the industry that they love.

Our Predictions: Kym may seem quiet compared to some of the other competitors, but their food will speak for itself. The former architect student made a commitment when they first started their culinary career to practice civility in the kitchen, so we can probably expect that next-level outlook to be on full display on the show.

Siobhan Detkavich, Kelowna

Current gig: Demi Chef de Partie at Terrace Restaurant at the Mission Hill Family Estate Winery

First Impressions: At 21-years-old Siobhan may be a young competitor, but that doesn’t mean she won’t bring experience. So far in her culinary career, she’s turned heads winning over competitions and palates alike, and she’s definitely not one to be underestimated when things get tough in the kitchen.

Our Predictions: As a young, Indigenous competitor Siobhan admits she feels a bit of pressure to represent. This chef knows what she wants, and what she wants is to win. Even if she doesn’t make it all the way to the finale, it seems like she’ll be taking in every single learning opportunity along the way, which means she has everything to gain from doing this series.

Stéphane Levac, Nova Scotia

Current Gig: Chef, Maritime Express Cider Co.

First Impressions: This self-proclaimed casual-to-fine-dining chef is self-taught and tends to whip up comfort fare in his taproom, but he’s ready to take his bagels and foraged plates to the next level on Top Chef Canada. For him, food is a way of reconnecting with his Indigenous roots, and now he’s ready to share those plates with the rest of Canada.

Our Predictions: Stephane may be this season’s biggest wild card, as self-taught chefs typically are on this show. That isn’t a bad thing—sometimes it’s the chefs that think outside the box that come up with some of the most show-stopping plates. In that vein, we can’t wait to see what tricks Stephane may possibly have up his sleeve.

Watch Top Chef Canada April 19 at 10ep and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Beautiful shot of fresh pastries

5 Expert Food Photography Tips to Show Off Your Baked Goods

The true hero of every food photo is, without a doubt, the food itself. Since you’ve nailed creating the perfect baked goodies, here are my five tips to take the most enticing photos of them, whether you wield a camera or a mobile phone!

Related: Steve Hodge’s Best Tips for a Successful Bakery

Good Light or Bust

This is my first tip for good reason! The light you shoot your subject in is the biggest determinant between a flat, mediocre photo and a stellar one.

• Natural Light: The good news is, natural sunlight is a great light source for food photos and costs nothing—but you must know how to use it right. Study the light available in your home, bakery or studio and observe how the light looks at different times of day, including intensity, colour temperature (cool versus warm) and shadows. If you have windows facing different directions, compare how the light looks next to each of those too.

• Direct Light:  Strong, direct light can be edgy and dramatic, but it’s trickier to master.

• Diffused Light: Indirect light is the easiest to make food appealing. What is “diffused indirect light”?  Think of the light that comes in through your window mid-morning before the sun’s position and intensity casts shadows inside, or an overcast day when clouds disperse its rays. Another element of light is the direction from which it hits the subject: from the side, behind or above. In general, the most forgiving natural light for a beginner photographer is diffused indirect sunlight coming from the side of the subject i.e. placing your subject at or near table-height beside a window where there are no shadows or harsh sunlight.  A north-facing window, if you have one, is favoured by food photographers because of the softer, bluer light.

• Artificial Light: Be sure to turn off every artificial indoor light. No food looks good with even the faintest bit of icky yellow cast.

Related: Explore Bakeries From Project Bakeover

Gotta Hit Them Angles

There are three commonly-used angles to shoot food:  straight-on from the front, three-quarter downward angle, or overhead.  A good exercise is to look through your camera lens or screen as you move around the subject to figure out which angle showcases the attributes you want to highlight. Below are general rules with practical examples, but be sure to explore all three (and angles in between) to find the best one.

• Straight-On: Ideal to showcase height and/or interesting layers for cupcakes, layered cakes, stack of cookies or bars.

• Three-Quarter: Best for showing off items with layers or fillings in bars, macarons, filled tarts, profiteroles, doughnuts, cinnamon rolls.

• Overhead: Perfect for flat foods or foods with interesting shapes, surfaces or toppings e.g. pizzas, galettes, pop tarts, cookies, doughnuts, macarons, cinnamon rolls.

Overhead shot of a cauliflower pizza
Photo courtesy of Sonia Wong

See More: Here Are Our Favourite Bakeries Across Canada

Bring Images to Life

Composition: How elements are arranged in your shot to be aesthetically pleasing. Keep in mind:

Rule of Thirds: Imagine overlaying a grid of nine boxes over your image, then place your points of interest at the four intersecting points of the grid.

Leading Lines: Use lines to lead a viewer’s eye to the focal point e.g. a cake knife pointing toward the confection.

Repetition: Place multiples of the same item or items of similar shape. Grouping in odd numbers is ideal.  

Symmetry and Asymmetry: There is beauty and balance in symmetry, but be careful it doesn’t look boring or manufactured. Asymmetry can evoke interest. Try using negative space as well, in practicing asymmetrical composition.

Layers: Photos are two dimensional. Introducing layers creates depth and texture. Layers can take the form of the backdrop, linens, plate, cooling rack, a sprig of mint atop a cupcake or a sprinkling of powdered sugar on a tart.

Shot of a cupcake with pink buttercream icing on a plate with a mint green
Cupcake from Bluegrass & Buttercream bakery. Photo courtesy of Project Bakeover

• Colour: Different hues evoke different emotions or impressions. Blue feels calm, orange feels warm, green feels fresh and brown feels earthy. There’s also established guidance for mixing colours in visually appealing ways such as complementary, monochromatic and analogous combinations. Complementary tones sit opposite on the colour wheel i.e. pink cupcake set on a green surface. Monochromatic combos use hues, tints and shades of the same colour i.e. red strawberries on pink frosting. Analogous combo involves three adjacent colours i.e. red, orange and yellow heirloom tomato slices arranged on a vegetable tart. Think about the impression you want your food to make and choose your colours intentionally for the props and elements in the frame.

• Props: Anything that helps your image tell a complete story is a prop. You may use glassware, napkins, plates, pinch bowls, baking tins, cake stands, cutlery, etc. to add interest by way of texture, shape and height. You can also use raw ingredients from the recipe as a prop to convey freshness, such as juicy berries, vibrant herbs, a dribble of maple syrup or a dusting of flour on the table. Scatter bits of the food around it to hint at its texture, such as streusel crumbs or bits of chopped nuts. You can place utensils used in preparation, serving or enjoyment of the food to make the viewer feel part of the experience, such as a used whisk or spoon shattered through the sugary crust of a crème brulée tart. Be sure the prop makes sense and relates to the hero food.

Capture Food At Its Freshest

With some exception, many baked goods look their best when freshly prepared. Think about the shine of chocolate chips on a just-baked cookie, the glisten of freshly dripped glaze on a cake or gooey cheese on a hot pizza. These details make them inherently more drool-worthy! This means you should prepare as much of your set up as possible before the food is ready. Pull the table next to the window, set up any surfaces or backdrops, grab all the props you might need, fire up your playlist, and if you’re using one, have the tripod set up with the camera. Arrange props (sans the hero food) in a way you think will look good, and once the hero food hits the scene, ideally you only need to make a few final adjustments before you click away.

Beautiful shot of various pastries
Photo courtesy of Sonia Wong

Editing Magic

Brightness, colour saturation, white balance, contrast, shadows: these are some of the basic adjustments you can tweak in editing software to create a more professional and polished result. You don’t need to be an expert photographer or to shell out big money for software. There are powerful mobile editing apps available, some free to download (Lightroom and Snapseed for example). Taking an excellent photo straight out of camera is always #goals, but that rarely happens. Image editing can save a photo or enhance an already strong one. That said, I caution the impulse to over-edit. It’s easy to get carried away and end up with harsh, fake-looking results, so use a gentle touch!

Tune into Project Bakeover Thursdays at 9 p.m. ET/PT. Watch and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Contemporary chocolate mini mousse cakes with matcha green tea cream insert and mango jam, covered with chocolate velvet spray and chocolate gourmet glaze, decorated with whipped chocolate ganache, on a texture background.

5 Unconventional Chocolate Pairings That Steve Hodge Loves

From sweet and delicate white chocolate to rich, indulgent dark chocolate and everything in between, it’s no secret that chocolate is incredible on its own. But this sweet favourite also makes for the perfect flavour pairing in dishes of all kinds: savoury, sweet or spicy. Just when you think you’ve been around the block and tried all the possible complementary cocoa combinations, a new trend that’s as surprising as it is delicious comes out. Steve Hodge shares five new chocolate pairings that will shock you with how much they just work.

Steve Hodge on the set of Great Chocolate Showdown

Related: Chocolate Pairings: 10 Unexpected Flavours That Are a Perfect Match

Parmesan Cheese and Chocolate

Chocolate and cheese are both beloved flavours, so why not try them together? The saltiness and texture of the cheese and the bitterness of the chocolate are an amazing combo. Bonus: if the chocolate is in temper, it adds a satisfying crunch.

Matcha Tea Powder and Chocolate

The bitterness and earthiness of the matcha work well with semi-sweet chocolate. The flavours of the chocolate and tea complement each other — and that little added sweetness from the chocolate balances out the matcha well.

Contemporary chocolate mini mousse cakes with matcha green tea cream insert and mango jam, covered with chocolate velvet spray and chocolate gourmet glaze, decorated with whipped chocolate ganache, on a texture background.
Credit: Getty Images

Related: Expert Chocolate Techniques to Master Now

Crickets and Chocolate

This pairing is all about texture and earthiness. Crickets will pair best with semi-sweet chocolate — and if you don’t tell anyone what it is, they’ll say, “I know that flavour…”.

See More: Tasty Food Trends We’ll Be Devouring in 2021

Salt and Vinegar Chips and Chocolate

It’s no secret that salt and chocolate work very well together, but the added acidity and tang from the salt and vinegar chips gives the chocolate pop, plus the crunch adds the perfect texture.

The Pioneer Woman recipe for chocolate-covered ruffled potato chips

Get the recipe for Chocolate-Covered Potato Chips

Beef Jerky and Chocolate

You’ve heard of a chocolate mole sauce, but this pairing takes savoury chocolate to the next level. The sweet and salty flavours work surprisingly well together and the texture is similar to fruit leather, enrobed in chocolatey goodness.

Watch Great Chocolate Showdown Mondays at 9 p.m. ET/PT. Watch and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Ree Drummond’s 30-Minute Vegetarian Pasta Makes Peppers the Star

This veggie-forward recipe with a boozy kick is one of Ree Drummond’s all-time best pasta dishes, and it’s easy to see why! Serve up this creation from The Pioneer Woman when you need a 30-minute stress-free meal that’ll also immediately brighten your dinner table.

Ree starts mini sweet peppers, garlic, onion, red and orange bell peppers, poblano and jalapeno in butter and olive oil over medium-high heat for a flavourful base. For a bit of a boozy kick, she adds 1/2 cup clear tequila and serves it all up with fresh cilantro and reserved mini pepper rings for toppings.

Related: 16 Minutes Until Dinner With The Pioneer Woman’s Honey-Garlic Shrimp Skewers

The Pioneer Woman’s Six Pepper Pasta

Total Time: 30 minutes
Yields: 4 servings

Ingredients

Kosher salt
1 lb fettuccine
2 Tbsp salted butter
2 Tbsp olive oil
6 multi-colored mini sweet peppers, sliced into rounds, a few rounds reserved for garnish
3 cloves garlic, minced
1 medium yellow onion, diced
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 poblano pepper, seeded and thinly sliced
1 jalapeno pepper, seeded and thinly sliced
Freshly ground black pepper
1/2 cup clear tequila
2 cups vegetable broth
1 cup heavy cream
3 Tbsp adobo sauce from canned chipotle peppers, plus more if needed
1/4 cup fresh cilantro, chopped

Related: The Pioneer Woman’s Fast White Chicken Chili Will Become a Weeknight Staple

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, then drain and set aside.

2. Meanwhile, in a large skillet, heat the butter and olive oil over medium-high heat. Add the mini sweet peppers, garlic, onion, red and orange bell peppers, poblano and jalapeno and season with a pinch of salt and pepper. Cook, stirring, until the onions and peppers begin to darken, about 3 minutes. Transfer the vegetables to a plate and set aside.

3. Return the skillet to the heat and allow it to come back up to temperature. Turn off the heat and pour in the tequila. Turn the heat back on and let it cook for 1 minute while scraping the bottom of the skillet to loosen any browned bits. Add the broth, bring to a simmer and simmer until reduced slightly, 3 to 5 minutes.

4. Reduce the heat to medium low and pour in the cream. Add the adobo sauce, stirring constantly. Cook until the sauce starts to thicken, another 4 to 5 minutes.

5. When the sauce is thick, add the vegetables to the skillet, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Taste and add salt, pepper and/or adobo sauce if needed.

6. Add the drained pasta to the sauce and toss to combine. Transfer to bowls and garnish with fresh cilantro and a few reserved mini pepper rings.

Watch the How-To video


For more inspiration, check out The Pioneer Woman’s 16-minute dinners.

Watch The Pioneer Woman and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Beauty shot of Molly Yeh's Kung Pao Chicken, as seen on Girl Meets Farm, Season 6.

Skip Takeout With Molly Yeh’s Saucy and Spicy Kung Pao Chicken

Whether it’s scrumptious chicken shawarma tacos or a hearty zucchini pizza, Molly Yeh is an expert when it comes to comfort food classics. This is why it’s no surprise that we’re obsessed with the Girl Meets Farm star’s saucy, spicy twist on this Chinese takeout staple.

Boneless chicken thighs are cut into cubes, seasoned and mixed together with garlic, ginger, hoisin sauce, bell peppers, green beans, dried red chile peppers and Sichuan peppercorn powder for a hot and delicious one-dish meal you’ll want to eat on repeat.

Related: Molly Yeh’s Zucchini Pizza With Fresh Pesto Will Be Your New Go-To Pie

Beauty shot of Molly Yeh's Kung Pao Chicken, as seen on Girl Meets Farm, Season 6.

Molly Yeh’s Kung Pao Chicken

Total Time: 1 hour
Yields: 4 to 6 servings

Ingredients

2 tsp cornstarch
3 Tbsp soy sauce
3 Tbsp rice vinegar
1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch cubes
2 Tbsp hoisin sauce
1 tsp sugar
2 cloves garlic
One 2-inch piece ginger
2 Tbsp neutral oil
2 to 3 dried red chile peppers
1/2 lb green beans or Chinese long beans, sliced on a diagonal into 1-inch pieces
1 small red bell pepper, seeded and sliced
1/2 bunch scallions, trimmed and sliced on a diagonal
1/2 tsp Sichuan peppercorn powder or crushed black peppercorns and coriander seeds
1/2 cup unsalted roasted peanuts, plus more for garnish
Cooked white rice, for serving

Beauty shot of Molly Yeh's Kung Pao Chicken, as seen on Girl Meets Farm, Season 6.

Related: 25 Tasty Chinese Takeout Dishes You Can Master at Home

Directions

1. Whisk together the cornstarch, 1 tablespoon soy sauce and 1 tablespoon rice vinegar in a medium bowl. Add the chicken, then toss to coat and let marinate at room temperature, 20 minutes.

2. Combine the hoisin, sugar, remaining 2 tablespoons soy sauce, remaining 2 tablespoons rice vinegar and 2 tablespoons water in a small bowl. Grate the garlic and ginger into the sauce. Stir and set aside.

3. Heat a wok or large skillet over medium-high heat. Add the oil, then add the chicken. Stir-fry until browned on the outside, 3 to 5 minutes. Add the chiles, green beans, red pepper, scallions whites, Sichuan peppercorn powder and peanuts. Stir-fry until fragrant and the veggies are crisp-tender, 3 to 5 minutes. Add the sauce and simmer until thickened slightly and the chicken is completely cooked through, 2 to 4 minutes. Garnish with the scallion greens and additional peanuts. Serve with the rice.

Related: 15 Recipes From Around the World That’ll Help Fill Your Travelling Void

Watch Girl Meets Farm and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Watch the how-to video here.


Steve Hodge on the set of Project Bakeover

Steve Hodge Shares His Best Tips on How to Run a Successful Bakery

The life of a small business owner can be a challenging one, with small profit margins, fickle clientele and staffing issues looming as potential issues just over the horizon. The COVID-19 pandemic in particular put many small businesses in peril, and the hospitality industry was particularly hard hit (according to industry association Restaurants Canada, 10,000 restaurants closed between March and December 2020).

Steve Hodge and Tiffany Pratt discuss renovation plans for OMG Baked Goodness on the set of Project Bakeover

Steve Hodge knows these challenges like the back of his baking pan — as the owner of Temper Chocolate & Pastry in Vancouver, he has built up his business from a single location to one that sells treats in retail stores across the country. Now, on Project Bakeover, Steve brings the lessons he’s learned from his own success to small bakeries across North America.

We caught up by phone with Steve, who shared some of his best tips from the early episodes of this season for struggling entrepreneurs and bakery owners.

Related: Here’s What You Need to Know About Steve Hodge

Think Outside the Store

The first thing Steve does before even entering a bakery is to eyeball the signage outside. If the word “bakery” isn’t front and center, customers can get the wrong first impression (at Mrs. Joy’s Absolutely Fabulous Treats in Episode 1, the word didn’t even appear on the signage, but “classes” and “parties” were highlighted. “This could be a party store,” said Steve). Often, the customer’s decision as to whether to enter the shop is based on curbside appeal and a clear sense of the store’s direction.

See More: Mrs. Joy’s Absolutely Fabulous Treats Gets a Bold New Look

Out of Sight, Out of Mind

If the customer can’t see what your shop is selling, then they are less likely to buy. In Episode 2, Steve recommended that OMG Baked Goodness’ poorly organized and half-empty counters be loaded full of bright lights and inviting products. Remember to spotlight the best sellers and popular products.

Close up shot of the baked goods at OMG Baked Goodness

Bigger is Not Always Better

Sometimes customers want a big over-the-top treat, but more often, they are looking for a small indulgence. As soon as Steve bit into Mrs. Joy’s cream puff, he knew it was too large and a waste of her ingredients. “She’d get a bigger bang for her buck if she cut it down a bit,” he says. Consider that customers have varying appetites and budgets, and plan accordingly.

See More: We Share Our Go-To Bakeries Across Canada

Be Ready to Change on the Fly

Especially during pandemic times, where rolling lockdowns can mean an open dining space one day and a closed storefront with takeout only the next, flexibility is essential. At Temper Bakery, Steve and his team were ready to make some quick changes to adapt when the COVID-19 lockdowns began. “As bakeries, we can change the way we run our business — we can be a dine-in or grab-and-go,” he says. “At Temper, we now sell more frozen bake-at-home products than we sell fresh from the store. It was a matter of simplifying our business model and streamlining the elements to maximize profitability.”

Keep It Simple

In the same vein, Steve advises bakery owners to think outside the box, but not to hold onto inventory because they’re too attached to it or think they’ll need it later on. “This is a great time to simplify,” he says. “At Temper, we took 20 per cent of our menu off when the pandemic first hit, and we’re never returning to the old way.” The worst mistake he saw at the bakeries he visited was an overabundance of product choice, which led to the bakery owners being overwhelmed and working day in and day out.

Related: Watch Steve Hodge’s Video Bio

Harness Social Media

“If you’re not online, get online,” says Steve, who recommends that bakery owners use social media to identify and spotlight their hero items. “When I was in culinary school, there was no social media. Now, home cooks around the world can pick up the phone and take a picture of their baked goods. Social media changed the world of pastry in terms of who we knew were the best, and you learn more by inventing and creating.”

Take It Outside

Putting tables outside for curbside pickup is a perfect opportunity to draw traffic and boost curb appeal, says Steve. “It will draw you out of the kitchen and make you more interactive as a business owner,” he says. “If you haven’t been involved in [the] community, go outside and say hello and stay safe to your customers. Really take the chance to interact with them — they’ll remember it.”

To Make Money, You Have to Spend Money

Even if margins are tight, Steve recommends some low-cost ways to garner some publicity, such as contacting the local paper and buying a small ad, or running a contest on social media. “It can be as simple as saying ‘if you like this picture, send to this person, or recommend it for a gift and you have a chance to win a gift box’,” he says.

Put Your Logo Out There

Think beyond flyers when it comes to logos. “If you sell coffee in your shop and don’t logo your cups, go buy a $20 stamp with your logo and stamp away,” says Steve. “The majority of stuff for takeout that people carry around outside is in paper cups. You want your logo everywhere: on stickers, poles, and in peoples’ hands.”

Steve Hodge at OMG Baked Goodness

Keep an Open Mind to New Ideas, Even After the Pandemic Ends

Don’t just innovate in terms of trend chasing, advises Steve.  “We ask ourselves as business owners, ‘why didn’t we think of this before?’ — well, we didn’t always have to think of that next step,” he says. “But out of the pandemic, we’ve learned a lot of great things as to how to run a business, and we’ll keep doing them.”

Watch Project Bakeover Thursdays at 9 p.m. ET/PT. Watch and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Leftover Grits, Ham & Gruyere Cheese = The Ultimate Fried Snack From Kardea Brown

Can a bite-sized fried recipe really be the snack of your dreams? As Kardea Brown proves time and time again with her mouth-watering comfort food on Delicious Miss Brown, the answer is yes with a capital Y.  Ready in 45 minutes, these crispy balls have all the goods thanks to the combo of ham, cheese, paprika, breadcrumbs and leftover cooked grits. It’s the afternoon snack we’ve all been waiting for.

Related: Kardea Brown’s Pan Fried Collard Greens Are the Garlicky, Bacon-y Vegetable Side Dish of Your Dreams

Kardea Brown’s Cheesy Country Ham Grit Balls

Total Time: 45 minutes
Yields: 10 to 12 servings

Ingredients:

Canola oil, for frying
1/2 cup diced country ham
2 1/2 cups leftover cooked grits
1 cup grated smoked Gruyere cheese
1/2 cup all-purpose flour
1/2 tsp paprika
1/8 tsp cayenne pepper
3 large eggs, lightly beaten
1 cup panko breadcrumbs
Kosher salt

Miss Kardea Brown rolls her Cheesy Country Ham Grit Balls with Spicy Mayo in breading, as seen on Delicious Miss Brown, Season 3.

Related: 32 Easy Air Fryer Recipes That Are Simply Delish

Directions:

1. Fill a large Dutch oven two-thirds full with oil and heat over medium-high heat to 360°F.

2. Add 2 tablespoons oil to a large heavy-bottomed skillet over medium-high heat. Add the ham and cook just until browned, 4 to 5 minutes. Remove with a slotted spoon to a large bowl. Add the grits and cheese to the bowl and stir until combined. Using wet hands, scoop 1/4 cup of the grit mixture, roll it into a ball and place on a platter or large plate. Repeat until all the grit mixture is used.

3. Whisk together the flour, paprika and cayenne in a shallow bowl. In a separate shallow bowl, add the eggs. Add the panko to another separate shallow bowl. Dip each grit ball into the flour mixture and shake to remove any excess before dipping into the eggs and then into the panko, spinning to coat completely.

4. Add the grit balls to the Dutch oven in batches, frying until brown on all sides, about 5 minutes. Remove to a sheet pan lined with a wire rack and immediately sprinkle with salt.

Looking for a Southern-style finish to your fried snack? Kardea Brown’s Caramel Apple Cake should hit the (sweet) spot.

Watch Delicious Miss Brown and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Watch the how-to recipe video here:


Tiffany Pratt’s Top Tips for Giving Bakeries New Life

We all love freshly baked goods, but who doesn’t love a visual feast to accompany those mouthwatering croissants, cookies, and sky-high stacked deli sandwiches? HGTV Canada designer (and everyone’s favourite Queen of Pink) Tiffany Pratt gets it, which is why she’s here to help struggling bakery owners with her new series Project Bakeover. In each episode she teams with master chocolatier Steve Hodge to give new life to rundown places, tackling one bakery at a time.

Headshot of Tiffany Pratt smiling on the set of Project Bakeover

Of course, resto-design is something that Pratt is passionate about, having transformed numerous GTA eateries in the past. We sat down with the designer to pick her creative brain on what it takes to give any bakery (or restaurant for that matter) a whole new visual life.

Related: Gorgeous Restaurant Designs By Tiffany Pratt

Attract Customers at the Curb

Before a customer even walks into your establishment, it’s important to set the tone and mood with plenty of curb appeal. Go for a warm and welcoming vibe that gives patrons an idea of what they can expect when they step inside. “The space being welcoming doesn’t start when you walk in the door, it starts before you actually walk through the door, on the sidewalk from the street,” says Tiffany. “Create impact to get people inside. How I do that is with colour and shapes and textures and prints.”

Whether that’s a bright façade, a watercolour fence, or graffiti on the walls remains up to you, just make sure that it stands out and that it speaks to the vibe you’re going for.

Embrace What Makes Your Business Unique

Nothing gets customers more excited than knowing they have the option to try something new, even when you’re talking about the comfort fare featured at most bakeries. In terms of design, Tiffany says that means looking at different shapes, colours and textures that stand out and alert people that what you have going on at your space is unique and special. Of course, adding a different type of food or a daily special doesn’t hurt either. “It’s really about giving people an experience,” Tiffany adds.

See More: Mrs. Joy’s Gets a Dramatic Makeover

Maximize the Takeout Experience

These days with takeout being more necessary than ever, it’s a chance for eateries to appeal to customers on a whole new level. Because let’s face it: everyone could use a little more joy in their lives, and what’s more joyful than feeling like your regular old Tuesday night takeout is an entire experience?

“I’ve had a few people that, instead of having a door, they just did a temporary cloud window, and made it a fun little pickup window,” Pratt says. “Cafes that I’ve designed turned their diner into one of those 1950s drive-in style places. And they actually did it so that people didn’t even have to leave their cars. They brought their food outside, drive-in style. There are so many fun ways to package things.”

Put Care Into Packaging

Speaking of takeout and delivery, Tiffany says it’s just as important to think about how you package your food as it is to think about how you design your space. Because that takeout is travelling away from your eatery, with every potential to bring new and returning customers back. “We focus less on what the space looks like right now as how the food is packaged,” she explains. “How can we take pictures of this fun takeout food? This comes into the conversation about branding and stickers and bags and logos, because if people can’t go into the restaurant or the bakery, they still want an experience.”

Related: Watch Full Episodes of Project Bakeover

Take Your Clientele Into Consideration

When Tiffany designed the dining room at Piano Piano, she knew that customers would be sitting down to a long and lengthy meal—as you do at nice Italian restaurants. Add in the fact that some meals would be heavy, and she wanted to ensure that people would be more than comfortable for extended periods of time. The designer says that taking the menu and clientele into consideration when designing any space is super important, and it’s one of the first conversations she has.

“I’ll say to myself as a designer, ‘OK, well, this is the food, this is what people are expecting.’ And then what can I do that is unexpected that no one has done yet that would make more people come here instead of anywhere else?” she explains.

Create An Overall Vibe

Whatever vibe you create with your eatery’s exterior, be sure to continue that feeling on the inside. Tiffany says that she always brings samples back to the spot itself in order to see how natural light affects her selections, and then she creates her famous colour combos in order to evoke all those feelings.

“Combining colours for me is about how I want the person who’s sitting in the space to feel,” she says, pointing to her dusty pink, teal, blue and mustard yellow design at Café Cancan as an example. “I just felt like that was making a more masculine clientele feel happy by that deep teal. The orange is very playful, but the pink always no matter who you are, makes everyone feel cozy,” she adds.

See More: Explore Bakeries From Project Bakeover

 

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A post shared by Café Cancan (@cafecancanto)

Don’t Forget the Instagram Crowd

These days everything is visual, and customers who are inspired to take a photo of your space to share with their social media crew creates a great opportunity for more publicity. Tiffany always ensures that she has such a space in her designs, whether that’s a fun dresser by the restrooms with inexpensive props, a colourful wall, or fun accessories on the tables.

“My favourite is to have something else to take pictures of. That’s what everybody—influencer or not—gets excited about,” Pratt says. “This is a very visual culture that we live in. If we give people beautiful things to experience, to try, and to look at and take pictures of, that becomes a trifecta of the commercial bakery industry, in my opinion.”

Last But Not Least, Don’t Focus on Perfection

Looking ahead, Tiffany predicts waste-free design trends with less expensive finishes. She also thinks people will continue to be excited by colour and things that spark joy and creativity. But she also says that we’re learning to be more forgiving with ourselves, and that extends to design as well.

“We have to be less attached to perfection and doing things perfectly and spending tons of money on things,” she says. “Often just opening the doors and creating great food and creating a fun, inviting atmosphere is more important than anything. Don’t focus on perfection, focus on fun. Focus on creating an environment that people want to be in. That’s the most important thing.”

Watch Project Bakeover Thursdays at 9 p.m. ET/PT. Watch and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Molly Yeh’s Zucchini Pizza With Fresh Pesto Will Be Your New Go-To Pie

Our all-time favourite Girl Meets Farm recipes often include Molly Yeh’s healthier comfort food classics – think bagel salads and chicken shawarma – and this mouth-watering zucchini-forward pizza is no exception. Whether you’re looking for a hearty lunch or family-friendly dinner main, this pie is a slice of pizza heaven.

Make use of all that luscious basil and mint growing in your indoor herb garden by combining it with toasted pine nuts, garlic, crushed red pepper, zucchini and cheese for a meal you’ll want to eat on repeat. Find more tips and recipes with our ultimate herb guide.

Related: Molly Yeh’s One-Pot Wonder Taco Hot Dish

Molly Yeh’s Zucchini Pizza With Basil Mint Pesto

Total Time: 1 hour, 5 minutes
Yields: 4 servings

Ingredients

Pizza Dough:
500 grams (3 1/4 cups) all-purpose flour
2 tsp fine sea salt
1/4 tsp active dry yeast

Pizza Toppings:
1/2 cup pine nuts, toasted
4 cloves garlic
1/2 cup fresh basil, plus more for serving
1/2 cup fresh mint
1/4 tsp crushed red pepper, plus more for serving
1 lemon, halved
Kosher salt and freshly ground black pepper
1/2 cup shredded Parmesan, plus more for serving
1/2 cup olive oil
All-purpose flour, for dusting
1/2 lb fresh mozzarella, torn
1 small or 1/2 large (6 ounces) zucchini, cut into 1/8-inch-thick slices

Related: Molly Yeh’s Flaky Dill Bread: The Perfect Use for Leftover Herbs

Molly Yeh's Zucchini Pizza with Fresh Basil Mint Pesto

Directions

1. For the pizza dough: Mix together the flour, salt and yeast in a bowl, then stir in 350 grams (1 1/2 cups) water until combined. Cover with plastic wrap and put it down for an 18- to 24-hour nap at room temperature until it’s doubled in sized and bubbling.

2. For the pizza toppings: Preheat the grill with a pizza stone over medium-high heat. (If you don’t have a pizza stone, you can use a baking sheet.)

3. Combine the pine nuts, garlic, basil, mint, crushed red pepper, juice of half a lemon, 1/4 teaspoon salt, a few turns of black pepper and the Parmesan in a food processor and pulse to a coarse crumb. With the processor running, drizzle in the olive oil and blend until smooth. Taste and adjust the seasonings as desired.

4. Divide the pizza dough in half. On a floured pizza peel or baking sheet, flatten out one half of the dough into a 10- to 11-inch round. Spread with a thin layer of the pesto and top with half of the mozzarella. Bring it out to the grill. Grill the zucchini and remaining lemon half on the grates until charred, a few minutes. Add half the zucchini to the pizza and slide it onto the pizza stone. Close the grill and cook until the bottom is browned and cheese is melty, 6 to 9 minutes. Drizzle with more pesto, squeeze with juice from the charred lemon and add more Parmesan, crushed red pepper and basil and serve.

5. Repeat with the other half of the pizza dough and ingredients.

Related: The Best Homemade Pizza Recipes (Including Dough From Scratch)

Watch Girl Meets Farm and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Watch the how-to video here:


 

Carolina Smothered Chicken with Creamy Mustard Sauce, as Seen on Delicious Miss Brown, Season 3.

This Kardea Brown Creamy Carolina Smothered Chicken Recipe is a Must-Try

As Kardea Brown has proven time and again on Delicious Miss Brown, truly crave-worthy comfort food involves a familiar favourite (chicken, chicken and more chicken) combined with a thick, mouth-watering sauce that will make you want to lick your plate clean. Trust us, you’ll want to introduce this hearty dish into your regular meal rotation.

Related: Kardea Brown’s Beef and Okra Stew is the Warming Dinner You Didn’t Know You Were Craving

Kardea Brown’s Carolina Smothered Chicken with Creamy Mustard Sauce

Total Time: 1 hour, 10 minutes
Yields: 4 servings

Ingredients

Chicken:
1 cup all-purpose flour
1 Tbsp House Seasoning, recipe follows
4 bone-in chicken thighs
1 cup canola oil

Sauce:
1 medium onion, diced
2 Tbsp unsalted butter
4 cloves garlic, minced (about 1 tablespoon)
1 tsp dried thyme
1/2 tsp dried rosemary
1/3 cup low-sodium chicken stock or broth
1 1/2 cups heavy cream
1/2 cup Dijon mustard
1 tsp ground mustard
2 Tbsp chopped fresh parsley

House Seasoning:
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup sweet paprika
1/4 cup kosher salt
1/4 cup freshly ground black pepper

Related: Kardea Brown’s Pan Fried Collard Greens Are the Garlicky, Bacon-y Vegetable Side Dish of Your Dreams

Host Kardea Brown, Carolina Smothered Chicken with Creamy Mustard Sauce, Roasted Broccoli Salad with Bacon Dressing, as Seen on Delicious Miss Brown, Season 3.

Directions

1. For the chicken: Whisk together the flour and House Seasoning in a large bowl. Add the chicken and toss to coat.

2. Add the oil to a large cast-iron skillet over medium-high heat. Remove the chicken from the flour mixture, shaking to remove any excess, and add to the hot oil. Fry until the chicken is golden brown on all sides, about 5 minutes per side. Remove to a plate and set aside.

3. For the sauce: Add the diced onions to the hot oil in the skillet and cook until the onions are slightly softened and translucent, 2 to 3 minutes. Add the butter, garlic, thyme and rosemary and cook until fragrant, about 1 minute more. Whisk in the stock, scraping up any bits from the bottom of the pan. Simmer until thickened, 3 to 4 minutes. Whisk in the cream, Dijon and ground mustard and bring to a simmer again until thickened, 2 to 3 minutes. Add the chicken, turning to coat with the gravy. Cover and cook, turning the chicken occasionally, 25 to 30 minutes. Sprinkle with the parsley before serving.

4. House Seasoning: Yields 1 1/4 cups. Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months.

Related: Skip the Drive-Thru With Kardea Brown’s 30-Minute Fish Fillet Sandwich

Watch Delicious Miss Brown and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Watch the how-to video here:


Two grilled tuna tacos filled with a mix of veggies and fresh salsa sit atop a crispy homemade corn tortilla

The Best Tacos in North America in 2021: John Catucci’s Bucket List Picks

Originating in Mexico sometime in the 18th century, today’s taco craze proves these simple tortilla snacks have serious lasting power. And with good reason; tacos are cheap, versatile and undeniably delicious. This hand-held street food packs intense flavour in just one bite and boasts the ability of entirely new tastes depending on your salsa of choice.  Whether you’re grabbing some late-night eats off the street corner or indulging in the diverse flavours at a high-end restaurant,  a taco simply never disappoints.  Why not make your New Year’s resolution to try the best tacos with one of food expert John Catucci’s picks of 2021!


See More: Browse the Restaurants Featured on Big Food Bucket List

Al Pastor Tacos with refried beans and a salad

Based on the lamb Shwarma brought to Mexico by Lebanese immigrants, the Al Pastor taco combines aromatic Middle Eastern spices with those indigenous to South America. A mainstay staple, this beef or pork-based taco can be found at just about any authentic taqueria, but for the ultimate plant-based take you’ll want to head to Tumerico in Tucson, AZ.  Prepared with smashed jackfruit, deep-fried then sauteed with pineapple for a sweet, caramelized finish. Top it all off with fresh corn, pico de gallo, onion, cilantro, a drizzle of cashew cream, and restaurant signature – a dusting of Tumeric. Beloved by meat-eaters, vegetarians and vegans alike for it’s spicy, smokey flavour.

Get the recipe for Al Pastor Tacos

 

Over at Tacos Chiwas, Chef Nadia Holguin shares the flavours of her families home state of Chihuahua, Mexico. The smoked brisket Deshebrada Roja Gorditas is the supreme hand-held food; slow-cooked shredded beef and refried beans fill a homemade flour tortilla pocket. Chef Nadia makes the 12-hour trip home each month to bring in the dried red hatch chile used to make the savoury Roja sauce, so you know she is passionate about bringing her guests the absolute best.

Related: 50 Tasty Taco Recipes You’ll Crave Every Day of the Week

 

John Catucci and Chef Nick Liu smile at one another while cooking in the kitchen at DaiLo

At the height of their popularity, the traditional taco took on a whole new delicious dimension when chefs began cooking them in a fusion style. At Toronto, Ontario’s Dailo, Chef Nick Liu creates predominantly Chinese fare with signature flair, including his exquisite Crispy Octopus Tacos.  The self-titled Ninja Chef begins by substituting your standard corn tortilla with thin slices of crunchy, sweet jicama and follows up with layers of salty pork belly, crispy fried octopus and an Asian vegetable garnish. The result, as John demonstrates, is a bite worthy of three first pumps of pure joy.

 

Related: From Competitor to Judge: Nick Liu Returns to Food Network Canada on Wall of Chefs

If you’re intrigued by a new blending of flavours but aren’t ready to give up a corn base, Primal Kitchen & Bar has you covered with their Tuna Tacos.  This Halifax kitchen fills their tortilla with a seared, pink tuna steak, topped with avocado crema, pickled vegetables and delicate shavings of dried seaweed.  Not that it needs selling, but John Catucci does call it “the best fish taco” he’s ever had.

Get the recipe for Tuna Tacos

 

Now that you’ve dipped your toes in the experimental side of things, it’s time to up the ante with a true original; Abe Fisher’s Veal Schnitzel Taco, found in the heart of Philadelphia. These decadent tacos are uniquely prepared with chunks of braised veal, which are then breaded and deep-fried. Finished with a salty anchovy mayo and sweet and spicy pickled red cabbage for the perfect bite every time.

Get the recipe for Veal Schnitzel Tacos

 

If you’re looking to really surprise your taste buds, Hamilton’s own Rapscallion Rogue Eatery is slinging sweetbread tacos, made with a less conventional, but seriously amazing, buttermilk fried pancreas. This buttery, rich meat is complemented by a drizzle of smokey, poblano aioli, spicy mango salsa and garnish with pickled red onion and fresh cilantro. Meat lovers everywhere- add this to your bucket list!

Watch full episodes of Big Food Bucket List onlineYou can also stream your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Your New Favourite Fish Dish: The Pioneer Woman’s Crispy Cerveza Battered Cod

We love a classic fish and chips recipe as much as the next person — but if you’re looking to up your kitchen (and seafood) game, make this crispy, battered fish dish from Ree Drummond herself.

Two pounds of fresh cod is simmered in Mexican lager-infused spicy seasonings, while homemade charred lime crema is the perfect topper in addition to the napa cabbage, onions, flour tortillas and lime wedges. Although it might take a little longer than the average dish, go ahead and break out that deep-frying thermometer and get started! Bon appetit!

Related: The Pioneer Woman’s Tex-Mex Recipes Will Satisfy Your Cheesy, Meaty Cravings

The Pioneer Woman’s Crispy Cerveza Battered Fish

Total Time: 1 hour
Yields: 6 servings
Special Equipment: a deep-frying thermometer

Ingredients:

Crispy Battered Fish

Vegetable oil, for frying
2 1/2 cups all-purpose flour
1/3 cup cornstarch
1 Tbsp kosher salt
2 tsp cayenne pepper
1 tsp smoked paprika
1 tsp baking powder
1 tsp freshly ground black pepper
Two 12-ounce bottles Mexican lager
2 lbs cod, cut into 1/2-by-1 1/2-by-3-inch sticks

Related: This Bold 5-Ingredient Sheet Pan Steak Supper From The Pioneer Woman Will Brighten Your Table

Serving

12 flour tortillas (7-inch)
2 cups shredded napa cabbage
1 cup finely diced red onion
1 cup fresh cilantro sprigs
1 cup lime wedges
Charred Lime Crema, recipe follows

Charred Lime Crema

2 jalapenos
1 small white onion, peeled and cut into 1/4-inch rounds
2 Tbsp olive oil
1 cup fresh cilantro leaves, plus more for garnish
Kosher salt and freshly ground black pepper
1 cup Mexican-style crema
1 lime, zested and juiced ‘

Related: The Pioneer Woman’s Fast White Chicken Chili Will Become a Weeknight Staple

Close-up of Crispy Cerveza Battered Fish

Directions:

1. For the crispy battered fish: Preheat the oven to 200°F. Fit a wire rack in a baking sheet; set aside.

2. In a large pot, heat 2 inches of vegetable oil over medium-high heat to 375°F.

3. Make the batter: In a large bowl, whisk together the flour, cornstarch, salt, cayenne, paprika, baking powder and pepper. Add the beer and whisk until smooth.

4. Working in 2 to 3 batches, coat the fish in the batter. Carefully transfer the battered fish to the hot oil. Fry each batch for 4 minutes, flipping halfway through. Remove the fried fish to the wire rack on the baking sheet to allow the oil to drain away. This will ensure it stays crispy. Transfer the baking sheet with the fish to the oven to keep warm while you get everything else ready. The fish can sit in the oven up to an hour staying warm.

5. For serving: Wrap the tortillas in foil and place in the oven to warm for 10 minutes.

6. Unwrap the tortillas and serve alongside the fish and all the fixings: cabbage, red onion, cilantro, lime wedges and Charred Lime Crema.

Charred Lime Crema

1. Heat a grill or grill pan over medium-high heat.

2. Toss the jalapenos and onion rounds in the olive oil in a bowl. Grill the jalapenos and onion rounds until charred all over, turning as needed, about 5 minutes total. Place the jalapenos in a bowl and cover tightly with plastic wrap for 10 minutes. Set the onions aside.

3. Cut the jalapenos in half, remove the stems and seeds and gently scrape off the charred skin. Roughly chop the grilled onion rounds.

4. Combine the jalapenos, onion, cilantro and some salt and pepper in a food processor. Pulse in 2-second increments until finely minced.

5. Whisk together the crema and lime zest and juice in a medium bowl. Add the jalapeno-onion mixture to the bowl with the crema and fold everything together until fully incorporated.

6. Pour into a serving dish and garnish with cilantro leaves. Serve as a flavorful topping on your favorite tacos.

Watch the full how-to video:


Want to spend less time in the kitchen and more time with your family? The Pioneer Woman’s top cooking tips for easier weeknight dinners will help you get started.

Watch The Pioneer Woman via stream Live and On Demand on the new Global TV App and on STACKTV. Food Network Canada is also available through all major TV service providers.

Kardea Brown’s Big Apple Crumb Cheesecake is the Dessert You Deserve Right Now

Kardea Brown’s hearty, creamy, apple-forward cheesecake may be a little more time-consuming than the average baking session, but it’s absolutely worth the wait. From the graham cracker crust and cream cheese filling to the tart and tangy apple crumb topping, there’s no need to wait for a special occasion to relish every last bite.

Related: Our Most Excellent Cheesecake Recipes for Total Dessert Bliss

Related: Kardea Brown’s Pan-Fried Collard Greens Are the Garlicky, Bacon-y Vegetable Side Dish of Your Dreams

Kardea Brown’s Big Apple Crumb Cheesecake

Total Time: 5 hours, 10 minutes (includes cooling and chilling time)
Yields: 8 to 10 servings

Ingredients:

Nonstick cooking spray, for the pan
15 graham crackers (or 2 cups crushed graham cracker crumbs)
3 Tbsp packed light brown sugar
1/4 tsp kosher salt
5 Tbsp unsalted butter, melted and cooled

Apple Crumb Topping:
1 1/2 cups all-purpose flour
1/2 cup packed light brown sugar
1 tsp ground cinnamon
1/4 tsp kosher salt
1 stick unsalted butter, melted and cooled
1 tart apple, peeled, cored and diced

Cheesecake Filling:
1 cup granulated sugar
2 Tbsp cornstarch
Pinch kosher salt
Three 8-ounce packages cream cheese, at room temperature
1 cup sour cream
3 large eggs plus 1 large egg yolk, at room temperature
2 tsp vanilla extract
Store-bought caramel sauce, for serving

Related: Kardea Brown’s Beef and Okra Stew is the Warming Dinner You Didn’t Know You Were Craving

Directions:

1. For the graham crust: Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with nonstick cooking spray and place on a baking sheet.

2. Add the graham crackers to a food processor and pulse until fine, then add the brown sugar and salt and pulse until well combined. Drizzle in the melted butter and stir until the mixture resembles damp sand. Press the crumbs into the bottom of the prepared springform pan in an even layer. Bake the crust until firm, about 10 minutes, then let cool.

3. For the apple crumb topping: Stir together the flour, brown sugar, cinnamon and salt in a medium bowl. Drizzle in the butter and stir until the mixture resembles wet sand, using your hands to form some clumps. Fold in the diced apple.

4. For the cheesecake filling: Stir together the granulated sugar, cornstarch and salt in a small bowl. Pulse together the cream cheese and sour cream in a food processor until smooth. With the processor running, add the sugar mixture 1/2 cup at a time until the mixture is smooth. Add the eggs and yolk one at a time, pulsing until well combined, then add the vanilla, scraping down the sides of the processor and giving it another pulse to make sure everything is incorporated. Pour the cheesecake filling over the top of the graham cracker crust.

5. Sprinkle the crumb topping over the filling. Bake the cheesecake until it is mostly set but still has a bit of a jiggle in the center, 60 to 70 minutes. Turn off the oven and leave the oven door slightly open for 1 hour. Remove the cheesecake from the oven and allow to cool to room temperature, about another hour, then refrigerate for 1 hour more. Run a paring knife around the outside before unmolding and slicing. Serve drizzled with the caramel sauce.

Watch the how-to video here:


Watch Delicious Miss Brown and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Host Jeff Mauro arrives, as seen on Kitchen Crash, Season 1.

Getting to Know Kitchen Crash’s Jeff Mauro: From Comedy To Cooking

Jeff Mauro’s worn a lot of hats during his career — from a chef’s toque to a ball cap — but he’s best known for his cooking shows. From the love of the humble sandwich to a hard-won place in the Food Network Canada roster, Jeff’s sampled a smorgasbord of skills on his way up. Here are 10 things you may not know about the host of the new Food Network show Kitchen Crash.

He’s Been a Comedian From Childhood

Born and raised in Chicago, Jeff’s been joking around since he was a kid — he started doing plays and comedies in the second grade and began honing his improv chops at Second City youth classes the next year. He even did standup comedy (briefly) in his 20s.

He’s Studied the Art of Television

Jeff’s ease with the camera comes through some serious studying: he has a degree in communications, radio, and television production from Bradley University in Peoria, Ill. and was the valedictorian of his graduating class in 2000.

He Cooked His Way Through College

As the kitchen steward at the Sigma Chi fraternity house at Bradley, Jeff paid for his room and board by practicing his cooking skills on his fellow students. “I remember making everyone sit down and enjoy a nice dinner with wine,” he said in an interview with Spoon University. “It was pretty funny turning this crazy animal house into a place where we enjoyed a civil supper.”

 

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He Has Professional Training in Cooking

During a stint in Hollywood pursuing his comedy and cooking career, Jeff made his bones the old school way — by enrolling in Le Cordon Bleu culinary program to hone his cooking chops, according to his bio.

Deli Runs in His Blood

After moving back to his hometown of Chicago, he opened up Prime Time Deli & Catering in Westmont, Ill., with his older cousin Dave, a chef. Jeff was also behind the now-defunct Pork ’n Mindy’s and now builds sandwich kits for his brand, Mauro Provisions.

Chef By Day, Actor By Night

Jeff split his time between slinging sandwiches and singing on stage at Piper’s Alley Theatre as Tony in the Chicago production of the interactive and kitschy musical, Tony and Tina’s Wedding. “I auditioned as a waiter and worked my way up to the Tony role,” he told Love In The Time Of Coronavirus.

He Has a Podcast With His Sister, Emily

One of four siblings, Jeff gets in lots of family time — especially with his sister Emily, with whom he does the podcast Come On Over (which has recently been spun off into a cookbook). Jeff jokes about the high ratings amongst his family members: “We are the ‘#1 New Podcast hosted by siblings’ as voted on by at least 6 of my 9 Aunts,” he posted on Instagram.

 

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He’s No Stranger to the Food Network Canada Audience

Although Jeff auditioned three times for The Next Food Network Star before ultimately winning season 7, he’s making up for lost time. He’s made appearances on Chopped, Beat Bobby Flay, Guy’s Grocery Games, and judged Chopped Junior and Cupcake Wars. He also spun off his niche from The Next Food Network Star into three seasons of Sandwich King and currently co-hosts The Kitchen and his new show, Kitchen Crash.

He Has Two Mini Golden Doodles Called Jojo and Pinot G

Jeff’s fallen in puppy love with his two tiny doggos, who have their own Instagram account (@jojoandpinot) which currently sits at over 6,300 followers. The pups apparently prefer yak bones and turkey to sandwiches, however.

 

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His Family Sometimes Acts As His Camera Crew

During pandemic times, Jeff’s wife Sarah and son Lorenzo helped out with camera and styling duties during socially distanced filming for some of his television appearances.

 

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And Once More With Feeling: Jeff Loves to Belt Out the Classics

Whether he’s serenading a ballpark with an enthusiastic version of “Take Me Out To The Ballgame” during a Cubs game or taking a happy birthday wish to operatic heights, Jeff isn’t afraid to attack each song with gusto.

Watch Kitchen Crash January 10 at 10ep and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Fill Your Bread Basket With Ina Garten’s Mini Brioche Rolls

The Barefoot Contessa’s warm, comforting mini brioche rolls may be a little more time-consuming than what you’re accustomed to when baking, but they’re well worth the wait once you take a bite of these melt-in-your-mouth gems. Perfect for a special occasion or to make-ahead for a mid-day snack, Ina Garten’s mini brioche rolls are bursting with flavour.

Related: Ina Garten’s Fresh Whiskey Sours Will Be Your Go-To Cocktail

Ina Garten’s Mini Brioche Rolls

Total Time: 12 hours, 5 minutes
Yields: 20 rolls

Ingredients:

1/2 cup warm water (110 to 120 degrees F)
1 package dried yeast
3 Tbsp sugar
6 extra-large eggs, at room temperature
4 1/2 cups unbleached flour
2 1/2 teaspoons kosher salt
12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature
1 egg mixed with 1 tablespoon milk, for egg wash

See More: Dinner Etiquette Tips That Would Make Ina Garten Proud

Directions:

1. Combine the water, yeast, and sugar in the bowl of an electric mixer fitted with the paddle attachment. (If the bowl is cold, start with warmer water so it’s at least 110 degrees when you add the yeast.) Mix with your hands and allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for 1 minute, until well mixed. With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 1/4 more cups of flour and mix for 5 more minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.

2. The next day, allow the dough to sit at room temperature for 1 hour. Meanwhile, grease 20 mini brioche tins. Set aside.

3. Place the dough in the bowl of an electric mixer fitted with the dough hook, add the softened butter in chunks, and mix for 2 minutes, adding additional flour as needed to make a ball. Turn the dough onto a lightly floured board and divide the dough into 20 (1 3/4-ounce) balls and place them in the tins. Cover the tins with a damp towel and set aside to rise at room temperature until doubled in volume, about 2 hours.

4. Preheat the oven to 350°F. When the rolls have risen, brush the top of each with the egg wash and bake for 20 minutes, or until the tops spring back and it sounds slightly hollow when tapped. Turn the rolls out onto a wire rack to cool.

Related: How to Make Ina Garten’s Make-Ahead Mashed Potatoes

Watch Barefoot Contessa: Back to Basics and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

This Venison Carpaccio With Cedar Jelly and Sea Buckthorn Jam is the Perfect Appetizer

Not only does cooking reflect culture, but it also reveals the resources found in a community’s surrounding environment. I discovered a love for food as a child, later combining my passion for cooking with the desire to know the history and cuisine of the First Nations peoples better. This is the inspiration behind my dishes.

I work with foragers and hunters in northern Québec who supply me with exceptional products such as wild cattails and currant leaves. My venison carpaccio recipe, which includes cedar jelly and a sea buckthorn jam, is a great example of my cooking technique. Slices of the freshest venison are garnished with the boreal flavours of cedar and sea buckthorn, a tart vitamin C–rich berry that can be found fresh or frozen at specialty markets.

At its essence, my work is focused on adapting the traditional pantry of an ancient culture to modern tastes. For the First Nations, respect for Mother Earth is paramount. By staying in harmony with nature, my recipes permit me to rediscover forgotten flavours that long served as a cuisine of survival. The Canadian wilderness has so much to offer: spices, herbs, flowers, mushrooms and roots, plus boreal nutmeg, peppery green alder (or dune pepper), wood cardamom, serviceberry, wild celery root and the Labrador tea, a tisane of local herbs. These are the colours in my palette of Indigenous cuisine.

Venison-Carpaccio-With-Cedar-Jelly-and-Sea-Buckthorn-Jam_888embed

Venison Carpaccio With Cedar Jelly and Sea Buckthorn Jam

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

Sea Buckthorn Jam
1 lb (600 g) sea buckthorn berries, rinsed
14 oz (400 g) apples, diced
17½ oz (500 g) sugar

Venison
12 thin slices venison
2 Tbsp (30 ml) cedar jelly
2 tsp (10 ml) duck fat
Fleur de sel and freshly ground pepper to taste
Microgreens for garnish (optional)

Related: Holiday Party Appetizers Your Guests Will Love

Directions:

1. In a saucepan with splash of water, cook sea buckthorn berries over low heat until they burst.

2. Strain through a fine-mesh sieve into clean saucepan then discard seeds. Add apples to berry mixture and stir in sugar. Cook over medium heat for 20 minutes, skimming any foam that forms on the surface. Let cool to room temperature.

3. Place venison on serving dish. Brush each slice with cedar jelly and duck fat, then sprinkle with fleur de sel and pepper. Garnish with sea buckthorn jam and microgreens.

Published October 13, 2015, Updated December 28, 2020

Eggs benny with peameal bacon

The History of Peameal Bacon — Plus Our Favourite Recipes

Canadians know peameal bacon as an iconic national breakfast food, but the back bacon’s backstory is even richer than its flavour. For those who don’t know, peameal bacon is wet-cured pork loin from the back of the hog that has been trimmed of fat and rolled in cornmeal, creating a yellow crust.  Originally, it was rolled in crushed yellow peas, hence the name peameal. It is much leaner than regular bacon.

White plate with three pieces of peameal bacon

Peameal bacon holds a spot in 1001 Foods You Must Taste Before You Die and it’s easy to understand why. The brining process makes it nearly impossible to overcook and it’s both leaner and juicer than regular bacon. A uniquely Canadian product, it’s often confused with Canadian bacon. What is Canadian bacon? A smoked back bacon that’s popular in the US — and isn’t Canadian at all.

These days, it’s hard to find peameal bacon outside of Canada, making it a favourite with tourists at Toronto’s St. Lawrence Market. The Carousel Bakery, which has occupied the same spot in the market since 1977, is a city landmark famous for its fresh peameal bacon sandwiches.

Related: The History of Cakes: From Red Velvet to German Chocolate

Robert Biancolin, who co-owns the bakery with his brother, dubs peameal bacon Toronto’s most original food. “It wasn’t brought here from somewhere else,” he says. “It is very uniquely Torontonian. Of course, like poutine was uniquely Quebecois, it spread across the country. It is one of those dishes that encompasses being Canadian. It is part of our tradition.”

Unlike Canadian bacon (which is, let’s not forget, American) peameal bacon must be cooked. Biancolin says the best way to prepare it is by griddling, although it can also be baked, barbecued or roasted.

Related: How to Make French Toast and Other Easy Big Breakfast Recipes

Peameal bacon is delicious, iconic and Canadian, but culinary historians have struggled to identify its origins with absolute certainty. “I don’t think that you’ll find a single origin story,” says Daniel Bender, director of Culinaria Research Centre and University of Toronto history professor. “There are and have been for centuries many ways of curing pork — ways of making it last through lean months. Smoking is one. Salting is another. Corning (curing through brine) exists in numerous locations and recipes.”

Toronto’s oral history offers a clue by naming pork baron William Davies the inventor of peameal bacon. This is the story that’s been passed down through muddy stockyards, told over deli counters and posted across the blogosphere — and while the well-told tale has likely changed over the years, that doesn’t mean it’s hogwash. What we do know is that William Davies forged an empire on bacon and other pork products.

William Davies stall, St. Lawrence Market, 1911

William Davies’ stall in the St. Lawrence Market, 1911.
City of Toronto Archives

By the early 1900s, with the help of business partner Joseph Flavelle, Davies had built what was believed to be the largest pork plant in the British Empire, processing nearly half a million hogs a year at his Front Street plant near the mouth of the Don River and earning Toronto its nickname: Hogtown.

Davies couldn’t have had better timing. By the Victorian era, bacon was considered a necessity and demand for the Canadian export was high. Canadian cured pork continued to be an important food product in Britain well into the Second World War, when the Bacon Agreement stipulated that the UK would accept no less than 5.6 million pounds of Canadian ham and bacon each week.

William Davies Store, interior, 1908

William Davies store interior, 1908. Sources differ on the store’s location, which was either in City Hall Square or on Queen Street West, between Bay and Yonge streets.

Changing dietary attitudes and demographics mean that Canadian pork isn’t as popular with Brits — or Canadians — as it once was. Still, Davies’ legacy lives on. His company would eventually become today’s Maple Leaf Foods, which still produces peameal bacon for national consumption.

Meanwhile, the St. Lawrence Market remains a hub for cured meats and other delicacies. Locals, tourists and celebrities continue to flock to the market,  going hog wild for Toronto’s most original food.

Peameal eggs benny

Feeling inspired? Here are some of our favourite recipes that use peameal bacon: Anna Olson’s Eggs Benedict With Peameal Bacon on Scallion Waffles and Tomato Cream, Great Canadian Breakfast Sandwich and Maple Bourbon Peameal Bacon Sliders.

Published March 29, 2016, Updated December 20, 2020

Photos courtesy of Getty Images and City of Toronto Archives

Kardea Brown’s One-Pan Cheesy Baked Eggs Make Brunch a Breeze

Looking for a new recipe to add to your regular brunch rotation? As Kardea Brown shows us with this mouth-watering cheesy baked dish, it’s easy to elevate the humble egg with just a few basic ingredients. Chopped mustard greens, hash browns and various cheeses are tossed into a casserole dish alongside eggs for a hearty comfort food that’ll leave you belly full.

Related: Kardea Brown’s Pan Fried Collard Greens Are the Garlicky, Bacon-y Vegetable Side Dish of Your Dreams

Kardea Brown’s One-Pan Cheesy Baked Eggs

Total Time: 1 hour, 30 minutes
Yields: 8 to 10 servings

Ingredients:

4 Tbsp unsalted butter, at room temperature
3 cups chopped mustard greens
1 clove garlic, minced
Kosher salt and freshly ground black pepper
12 large eggs, lightly beaten
1/2 cup milk
1/2 cup baking mix, preferably Bisquick
2 cups grated sharp yellow Cheddar
2 cups grated Monterey Jack cheese
2 cups frozen hash browns

Related: Kardea Brown’s Beef and Okra Stew is the Warming Dinner You Didn’t Know You Were Craving

Directions:

1. Preheat the oven to 350°F. Grease a 9-by-13-inch baking dish with 1 tablespoon softened butter.

2. Melt the remaining 3 tablespoons butter in a skillet over medium heat. Add the mustard greens, garlic and a pinch of salt and pepper and saute just until wilted, 2 to 3 minutes. Remove from the heat and cool slightly.

Miss Kardea Brown finishes her Cheesy Baked Eggs as seen on Delicious Miss Brown, Season 3.

3. Whisk together the eggs, milk, baking mix, 1/2 teaspoon salt and some pepper in a bowl until well incorporated. Stir in the mustard greens, cheeses and hash browns. Pour into the greased baking dish. Bake until puffed lightly, golden brown and soft-set in the middle, 45 to 50 minutes.

4. Cool slightly before slicing and serving warm.

Related: The Best Ways to Prepare Eggs Around the World, From France to Japan

Watch Delicious Miss Brown and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Ham and Collard Greens Star in This Tasty Soup From The Pioneer Woman

Ever wonder how to cook collard greens? We’ve got the perfect comforting dish for your first attempt. Collard greens have seen a resurgence in popularity of late, and The Pioneer Woman herself has an easy soul food recipe you can quickly whip up on a busy weeknight.

Crisp bunches of collard greens, diced ham, navy beans and a spicy kick from minced jalapeno simmer together in a chicken broth for a must-try soup that is the ultimate example of comfort food. Sprinkle with fresh Parmesan cheese and consider grabbing a crusty artisan baguette for serving. Voila! This simple Ree Drummond masterpiece is one of our favourite Pioneer Woman recipes.

Related: The Pioneer Woman’s Tex-Mex Recipes Will Satisfy Your Cheesy, Meaty Cravings

The Pioneer Woman’s Ham and Collard Soup Recipe

Total: 35 minutes
Yields: 8 servings

Ingredients:

2 Tbsp salted butter
2 Tbsp olive oil
2 cloves garlic, minced
1 large yellow onion, thinly sliced
1 jalapeno, stemmed, seeded and minced
2 quarts (8 cups) chicken stock
2 lbs ham, diced
2 tsp kosher salt
1 tsp freshly ground black pepper
3 bunches collards, stems removed, chopped
Two 15.5-ounce cans navy beans, drained and rinsed
1 Tbsp apple cider vinegar
1 cup freshly grated Parmesan
1/4 cup fresh parsley, chopped
Crusty artisan baguette, torn into pieces, for serving

Related: The Pioneer Woman’s Top Cookie Recipes to Satisfy Your Sweet Tooth

Directions:

1. Heat the butter and olive oil in a large Dutch oven over medium-high heat. Add the garlic, onion and jalapeno and cook, stirring, until softened, 3 to 4 minutes. Add the stock, ham, salt, pepper, collards and beans. Bring to a boil and reduce to a simmer. Cook until the collards have softened and the flavors have come together, about 20 minutes.

2. Stir in the vinegar and taste. Adjust the seasonings as needed. Serve in bowls and garnish with the Parmesan and parsley. Serve each bowl with a chunk of crusty baguette.


Related: The Pioneer Woman’s Fast White Chicken Chili Will Become a Weeknight Staple

Watch The Pioneer Woman via stream Live and On Demand on the new Global TV App and on STACKTV. Food Network Canada is also available through all major TV service providers.

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