This rustic dish from the South of France is a hearty meal-in-one. The flavours stew and marry underneath a deliciously crispy crust of breadcrumbs and Parmesan cheese.

A nice meal idea from our friends at the Ontario Farm Fresh Marketing Association to warm you up this winter.  Enjoy!

Lamb: Don’t let your audience be sheepish about lamb. Teach them about the different cuts and how to roast, braise and grill this fresh, mild and tender meat that is a perfect addition to the holiday meal. Your audience can also source and order delicious Ontario lamb (and many other fresh meats) right from the source from Ontario farms such as Nicholyn Farms in Phelpston and Dingo Farms in Bradford

Ingredients:

5 slices of Homegrown Ontario bacon, coarsely chopped 5
3 lb Homegrown Ontario lamb shoulder, trimmed and cut into bite-sized pieces 1.5 kg
1/2 tsp each, salt and pepper 2 mL
2 cups chopped onion 500 mL
1 cup chopped celery 250 mL
1 cup chopped, peeled carrots 250 mL
4 cloves garlic, minced 4
1 tbsp fresh thyme leaves 15 mL
2 bay leaves 2
2 cups chicken broth 500 mL
1 14 oz (425 g) can diced tomatoes 1
2 tbsp tomato paste 30 mL
1/2 cup dry white wine 125 mL
1 19 oz (540 g) can white beans (navy or kidney), drained and rinsed 1
2 cups fresh breadcrumbs 500 mL
1/2 cup freshly grated Parmesan cheese 125 mL
2 tbsp olive oil 30 mL
1/4 cup fresh chopped parsley 50 mL

Directions:

Preheat oven to 250°F (180°C).

In a heavy large ovenproof pot, cook bacon over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to a large bowl. Discard all but 2 tbsp (30 mL) of drippings from pot. Increase heat to medium-high. Season lamb with salt and pepper. Working in batches, add lamb and cook until brown, about 6 minutes per batch. Using slotted spoon, transfer lamb to bowl with bacon.

Add onions, celery and carrots to same pot. Sauté until vegetables are tender, about 5 minutes. Add garlic and thyme; sauté 1 minute. Mix in bay leaves, broth, tomatoes with juices, tomato paste and wine; bring to boil.

Stir in meats from bowl and add beans. Return to boil. Cover pot and transfer to oven; bake in the centre of the oven until lamb is tender, about 1 hour. Remove bay leaves.

In a small bowl, combine breadcrumbs, Parmesan and oil. Sprinkle crumb mixture over cassoulet. Bake, uncovered, until lamb and beans are very tender and topping is golden and crisp, about 45 minutes. Garnish with parsley.

Makes 8 servings.

Nutritional Information:

Per serving: 473.6 calories, 41.4 g protein, 26.9 g carbohydrates, 5.8 g dietary fibre, 839.3 mg sodium, 22.0 g fat, 1.7 g polyunsaturated fatty acids, 7.2 g saturated fatty acids, 122.7 mg cholesterol.

Celebrate the Holidays at an Ontario Farm

With the holidays just around the corner, now is the ideal time to remind your audience about the flurry of special winter activities offered at Ontario farms. From picking the perfect Christmas tree and buying unique gift baskets to delighting in a sleigh ride and savouring fresh-baked cookies and hot chocolate, farms across the province are sure to add holiday cheer for every member of the family. Remind your audience to use OFFMA’s Find a Farm locator to help plan their festive outing and make the most of the holiday season.

Story ideas for an Ontario Winter Feast

Lamb: Don’t let your audience be sheepish about lamb. Teach them about the different cuts and how to roast, braise and grill this fresh, mild and tender meat that is a perfect addition to the holiday meal. Your audience can also source and order delicious Ontario lamb (and many other fresh meats) right from the source from Ontario farms such as Nicholyn Farms in Phelpston and Dingo Farms in Bradford.

Leeks: The subtle, earthy flavour of leeks can add depth to sauces, soups, casseroles and stir-fries. Share recipes, selection, prepping and cooking ideas for this delicious vegetable, which is an excellent source of vitamin C, iron and fibre.

Something familiar for you Hakka food fanatics out there who are craving more Indian Chinese cuisine.  It’s truly the best of both worlds with a fusion of great tastes with traditional Chinese mixed with Indian flavours and spices.

Manchurian Chicken is a favourite for anyone who frequents Lin Garden, Lucky’s, or Fredericks and now you can try to bring that great taste back home without ordering take out.

There are a few thousand variations of this recipe but here’s one that works quite well.

Ingredients:

1 lb of boneless skinless chicken thighs, cut into 1 inch pieces
1 inch piece of ginger, peeled and minced
4 large cloves of garlic, finely minced
1 medium onion, finely chopped
1 tsp chili powder
6 small green chilies, cut in half lengthwise
4 tbsp soy sauce (light or low sodium is fine)
2 tbsp tomato sauce
2 tbsp cornstarch
1 cup of water
½ cup of oil (vegetable or canola)
salt and pepper to taste
cilantro leaves, finely chopped for garnish
toasted sesame seeds for garnish

Instructions:

1. Marinate chicken pieces with pepper, salt, garlic and ginger.
2. Mix and combine everything in a bag for best results.
3. In large oiled pan of skillet on high heat, start adding the water and cornstarch mixing to create a nice smooth consistency.
4. Place the chicken in the pan and stir fry thoroughly mixing everything together – Fry the chicken to a golden brown with crispy ends without burning.
5. Drain the rest of the mixture and place chicken in a resting bowl.
6. Add some more oil to the pan and fry the chillies, onions, garlic, and ginger for about 4 minutes.
7. Add the chicken pieces to the pan and add the chili powder, a bit of soy sauce to flavour, tomato sauce and mix well.
8. Add the cilantro leaves, sesame seeds, and garnish

Title Photograph by SekharV

A seasonal treat that perfectly complements the fantastic autumn weather we’re having. This recipe comes courtesy of our friends at Ontario Farm Fresh.

Enjoy.

Visit Ontario Farm Fresh by clicking HERE

Ingredients:

1 cup whipping cream 250 mL
1/2 cup whole milk 125 mL
1/2 tsp nutmeg 2.5 mL
1/4 cup sugar 60 mL
8 farm fresh eggs yolks 8
2/3 cup Ontario pie pumpkin, cooked and mashed 160 mL
1/3 cup Ontario maple syrup 80 mL
1/2 cup sugar 125 mL

Directions:

Preheat oven to 300°F (150°C). Combine cream, milk and nutmeg in a saucepan over medium low heat. Meanwhile, whisk sugar and yolks together until pale yellow and creamy. Add pumpkin and maple syrup; whisk to blend. When bubbles appear around the rim of the saucepan, gradually add hot cream mixture into yolk and pumpkin mixture, whisking constantly until the hot milk is fully incorporated. Divide custard among six ramekins. Set ramekins into a deep baking pan. Transfer pan to oven. Carefully pour enough hot water into pan to come halfway up sides of cups.

Bake custards in centre of oven until almost set, about 1 hour. Remove from oven and let custards cool slightly in the pan at room temperature for 15 minutes. Remove custards from pan and chill uncovered until cold, about 5 hours. (Custards can be prepared 1 day ahead. Cover and keep refrigerated.) Sprinkle sugar evenly over the top of each. Arrange custard cups on baking sheet. Place under a hot broiler until sugar melts and browns evenly, or burn sugar with a culinary torch.

Title Photography by:  art and chel

Let’s try another Italian inspired favourite recipe of mine with Pesto Linguine!

Ingredients:

• 1 lb linguine
• 2 cups packed basil leaves
• 2 tbsp pine nuts
• 1 walnut
• 2 small garlic cloves
• 1/3 cup extra virgin olive oil
• 2 tbsp freshly grated parmesan
• 2 tbsp grated pecorino romano cheese

Instructions:

1. Blend garlic in food processor then add the pine nuts and walnuts and blend some more.
2. Add the basil and a pinch of salt then blend a bit at a time by pulsating the food processor.
3. add the oils again
4. When the pesto is smooth put it in a bowl and add the cheese
5. Just before the pasta is finished cooking add a few spoons of foam from the pasta water and mix it.   Add enough water or mil to make it creamy.
6. Add the cooked pasta to the pesto, mix well and serve immediately.

Recipe from Cookingwithpatty.com
Title photo by:  speedM

Best Butter Chicken recipe ever?   This might be the most loved and well known Indian dish of all time and can be found all over the world with varying tastes from restaurant to restaurant.

Ingredients:

2 chicken breasts, cut into chunks
2 tbsp vegetable oil
2 tbsp butter
¼ tsp cinnamon
1 tsp garlic, crushed
1 tsp ginger, crushed
½ tsp ground turmeric
1 tsp chilli powder
2 tbsp ground almonds
220 g can of whole peeled tomatoes
1 tbsp tomato paste
1 tbsp natural yoghurt
2 tbsp fresh coriander or spinach, chopped
salt
pepper
1 large frying pan
1 spoon
1 tray

Directions:

1. Begin by seasoning the chicken with a generous sprinkling of salt and pepper.
2. Using a large frying pan, heat the vegetable oil and add the chicken.
3. Fry the chicken for 3-4 minutes until it turns a golden-brown colour.
4. Take the chicken out of the frying pan and put it aside.
5. Use the same frying pan to melt the butter.
6. Now add the cinnamon and fry together in the pan.
7. At this point add the crushed garlic, crushed ginger, turmeric, chilli powder, almonds, peeled tomatoes, tomato paste and the natural yoghurt. Stir all of the ingredients together and mix thoroughly.
8. Bring the ingredients to a boil and stir for 4-5 minutes. Season with salt and pepper to taste.
9. Put the chicken back into the pan and combine with the other ingredients.
10. To compliment the dish, add the coriander (or fresh spinach if you prefer) and mix with the sauce.
11. Spoon the chicken and the sauce onto a large serving dish and serve with rice and naan bread. A perfect curry dish that goes down well with an icy Asian beer.

Title Photograph by:  RiceyRice

Now, it’s little bit early for Halloween or Christmas but this recipe will get some attention if you bake them for a crowd!

Have fun!

INGREDIENTS

* 1/2 cup butter, room temperature
* 1 cup creamy peanut butter
* 1/2 cup packed light brown sugar
* 1/2 cup white sugar
* 1 egg
* 1 teaspoon vanilla extract
* 1/2 teaspoon baking soda
* 1 1/2 cups all-purpose flour
* 1 cup peanut halves
* 1/4 cup green candy sprinkles
* 60 3-inch pieces red shoestring licorice

DIRECTIONS

1. In a large bowl combine butter and peanut butter; beat until creamy. Add brown and white sugar and beat until fluffy. Beat in egg, vanilla extract and baking soda until well blended. With mixer on low, mix in flour just until blended. Cover and chill for 1 hour, or until firm.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Shape 1 level tablespoon of dough into 1 inch balls. Taper each ball at one end into a teardrop shape. Press flat on one side. Place flat sides down, 2 inches apart on ungreased cookie sheets. Press the sides of the dough in to raise the ‘backs’ of the mice, as dough will spread slightly during baking.
4. Gently push 2 peanut halves in each ‘mouse’ for ears, and 2 pieces of green candy for eyes. With a toothpick make a hole 1/2 inch deep in the tail ends.
5. Bake in preheated oven for 8 to 10 minutes, or until firm.
6. Transfer to a cooling rack and insert licorice pieces as tails.

Recipe and Photo by:  Sashertootie

BBQ season isn’t over yet, so before you guys bring out the BBQ covers and disconnect the propane tanks try out this recipe!

Ingredients

3 (12 inch) untreated cedar planks
1/3 cup vegetable oil
1 1/2 tablespoons rice vinegar
1 teaspoon sesame oil
1/3 cup soy sauce
1/4 cup chopped green onions
1 tablespoon grated fresh ginger root
1 teaspoon minced garlic
2 (2 pound) salmon fillets, skin removed

Directions

Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

A great recipe from a really amazing food blog – La Tartine Gourmande

Ingredients:

1/3 cup walnuts

2 tablespoons butter + to butter mold

3 to 4 medium-sized apples

1/4 teaspoon cinnamon

2/3 cup blond cane sugar + 2 tablespoons

1/2 cup plain yogurt

1 vanilla bean, cut in halves, seeds scraped out

3 eggs

1/2 cup minus 1 Tablespoon olive oil

Pinch of salt

1 teaspoon baking soda

2 teaspoons baking powder

*1/2 cup quinoa flour

1/3 cup cornstarch

*1/2 cup brown rice flour

4 tablespoons almond flour

*Or replace these two flours with 1 cup all-purpose flour total.

What to do:

1. Preheat the oven at 350 F. Butter a round 9 inch mold — preferably non stick.
   
2. Place the nuts on a baking sheet and roast them until fragrant (about 5 to 7 minutes). Remove and cool them; chop coarsely and set aside.
   
3. Wash the apples and slice them finely (do not core them but remove the seeds).
   
4. In a non-stick frying pan, heat 2 tablespoons butter on medium heat, and add the apple slices with the cinnamon and 2 tablespoons sugar. Toss well and cook for about 4 minutes, or until slightly tender.
   
5. Arrange the apple slices at the bottom of the mold.
   
6. In a large bowl, pour the yogurt with the sugar. Add the vanilla seeds, and mix well. Add the eggs, and then the olive oil.
   
7. Finish with the flours, cornstarch, salt, baking powder, baking soda and nuts.
   
8. Pour this batter over the apples and bake the cake for about 30 to 35 minutes, or until the blade of a knife inserted in the cake comes out dry. Let the cake cool and then unmold on a rack.

When you’re all done it should look like this

Dijon Garlic Salmon for lunch?

Ingredients

4 (6 ounce) salmon fillets
1/3 cup Dijon mustard
4 large cloves garlic, thinly sliced
1 red onion, thinly sliced
1 teaspoon dried tarragon
salt and pepper to taste
Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray a 9×13 inch pan with cooking spray.
2. Arrange the salmon skin side down in the prepared pan, and lightly coat with the Dijon mustard. Place the garlic and onion slices on the salmon fillets. Season with tarragon, salt, and pepper.
3. Bake 20 minutes in the preheated oven, or until salmon is easily flaked with a fork.

Photo review by: « Joseph »

A vegan certified soup that’s wholesome and delicious that doesn’t take too long.

Enjoy!

Serves: 4
Prep time: 10 minutes
Cook time:  30 minutes

Ingredients:

1 tbsp extra virgin olive oil
2 cups chopped spanish onion
1 cup chopped celery
4 cups peeled and chopped russet potatoes
2 cups chopped leeks, white part only
5 cups water
1/2 cup soaked cashews
salt and freshly ground black pepper

Directions:

1. Heat a saucepan over medium heat
2. Add the olive oil and heat until hot but not smoking.  Add the onion and saute until translucent.
3. Add the celery, potatoes and leeks and heat, stirring often, until the vegetables begin to soften.
4. Add the water and bring to a boil.  Reduce to a simmer.  Cook until the vegetables are tender.
5. Remove the pot from the heat.  Place the soup in a blender or food processor along with the cashews and puree until smooth.
6. Strain through a fine mesh sleve and season to taste with salt and pepper.

Recipe by Chef Tal Ronnen |  See more of Tal Ronnen at www.talronnen.com

Title Photo by:  sezohanim

A few different variations:

Photo by susannah * photobird