2 lbs English or pickling cucumbers
3 whole Anaheim chilies (remove seeds if you prefer it less spicy)
3 cups apple cider vinegar (or your favourite vinegar)
3 cups water
2.5 tbsp sea salt or pickling salt
2 tbsp sugar
pinch of mustard seeds, cloves, allspice & coriander (or any spices you like)
Thinly slice the cucumbers and place into ice water. Let it sit for at least 15 minutes.
For the pickling liquid, combine chilies, vinegar, water, salt, sugar and spices in a large saucepan, then bring to a boil.
Allow the pickling liquid to cool down until it is warm, but not hot. Pour the warm pickling liquid over the chilled cucumbers and let it sit for at least 10 minutes.
Serve chilled or at room temperature.
Recipe by: Executive Chef John Horne, Canoe
Want more Winterlicious recipes? Check out Chef Michael Hay's recipe for Canteen's Hungarian goulash and Chef Amanda Ray's recipe for Biff's chili jam!
1 1/2 lbs Roma tomatoes (approx. 6)
3/4 lbs onion, finely diced
2 1/2 lbs red peppers (approx. 12)
1/4 lbs Anaheim peppers, seeded and chopped (approx. 14)
2/3 cup brown sugar
1 tsp mustard seeds, toasted and ground
1 tsp cumin, toasted and ground
1/4 cup garlic, chopped
1/8 cup ginger, chopped
1/8 tsp turmeric
2/3 cup red wine vinegar
salt and pepper, for seasoning
Preheat oven to 350°F.
Cut the tomatoes into halves and drizzle with olive oil. Roast in a preheated oven until the skins begin to blister.
Heat a bit of olive oil in a large pot over low heat. Add the onions and cook until translucent. Add the Anaheim peppers to the onions and continue cooking until the peppers are tender.
Add the liquid from the roasted peppers and tomatoes. Add the brown sugar to caramelize. Add the spices and stir well. Add the ginger turmeric, and garlic. Deglaze with the red wine vinegar.
Add the roasted peppers and tomatoes to the pot and reduce the heat to very low. Cook for 1 to 2 hours, season with salt and pepper.
Once all ingredients have cooked down, allow the mixture to cool then purée in a food processor.
Recipe by: Chef de Cuisine Amanda Ray
, Biff's Bistro
Want more Winterlicious recipes? Check out Chef John Horne's recipe for Canoe's hot and sour pickles and Chef Michael Hay's recipe for Canteen's Hungarian goulash!
2 lbs beef chuck, cut into 1 ½ inch cubes
2 medium yellow onions, finely diced
2 medium carrots, grated
2 medium potatoes, grated
4 tbsp Hungarian sweet paprika
1 tbsp hot paprika
2 tbsp caraway seeds, lightly crushed
2 bay leaves, broken
2 tbsp tomato paste
5 cups stock or water (can use beef, chicken or vegetable stock)
vegetable oil for frying
salt and black pepper to taste
Preheat oven to 325°F.
Remove the beef from the fridge 15 minutes ahead of time. Season well with salt and pepper. Pat the beef dry with a paper towel right before browning.
Brown the beef over high heat in a heavy-bottomed Dutch oven. Transfer the browned beef to a separate bowl. Continue browning the meat in batches. Do not overcrowd the pan.
Reduce heat to medium. Heat approximately 4 tbsp of oil in the Dutch oven. Add the onions and carrots, cook until slightly softened. Add the grated potato.
Mix in the paprika, caraway seeds and bay leaves. Continue cooking and stirring constantly for approximately 3 minutes, or until the spices have released their aroma.
Add the meat back into the Dutch oven. Stir in the tomato paste. Continue stirring firmly, scraping the browned bits off the bottom of the Dutch oven. Bring to a simmer and cook down for another 10 minutes or so. Add stock or water.
Place cover on Dutch oven and set into preheated oven for 2 to 2 ½ hours, or until the beef is tender and the vegetables have broken down. Stir the stew midway through to ensure nothing is sticking to the bottom of the pot. Adjust seasoning as needed.
Can be served with Chinese egg noodles, bread and butter-fried sauerkraut or spaetzle.
Recipe by: Chef de Cuisine Michael Hay
, O&B Canteen
Want more Winterlicious recipes? Check out Chef Amanda Ray's recipe for Biff's chili jam and Chef John Horne's recipe for Canoe's hot and sour pickles.
This is how you dine in style.
On January 21st, the who's who of the design and events community came together for Monogram Dinner by Design
- an extravagant gala at the Design Exchange (DX)
, in support of Casey House
This year's event showcased extraordinary exhibits from Toronto's hottest designers, with a VIP dinner led by our very own Chef Amanda Ray
) and Chef Rene Rodriguez from Ottawa (and season four's Top Chef Canada winner).
140 guests enjoyed passed beautiful canapés, each paired with its own wine in a lovely cocktail reception, before being seated within the actual exhibits for a four-course dinner served by Chefs Amanda and Rene. Here are some of our shots from the incredible evening.
Chef Amanda's Foie Torchon + Brioche + Lingonberry + Cacao Nibs
Chef Amanda's Socca + Ratatouille + Goat Cheese Mousse + Black Olive Dust
Chef Rene's Ahi Tuna Sashimi + Serrano Chile + Orange + Avocado Gel
Chef Rene's Trout Tartare + Ají Amarillo + Chives + Chicharrón + Pickled Capers
Mi-Cuit Salmon + Horseradish Crème Fraiche + Beets + Du Puy Lentils + Split Beet Vinaigrette
Chicken "Pot-Au-Feu": golden potatoes, truffle & leek broth, tarragon aïoli
WinterFixe at O&B Oakville
Starting this Thursday, January 30th and running until February 27th*, Chef Matthew Foote
at O&B Oakville is cooking an array of seasonally inspired dishes to warm you up during this cold season. Here are the menus for our three-course prix fixe: $18 Lunch
(PDF) and $28 Dinner
*WinterFixe will not be available from February 13-16th - we'll be offering a special Valentine's Day menu instead!
Feast your eyes on these dishes.
Roasted Heirloom Beet & Baby Kale Salad: crisp parsnip, Pecorino & borscht vinaigrette
Red Lentil Masala Soup: black sesame, cilantro & pickled shallot raita
Cantonese-Style Barbecued Calamari: ginger honey, dark soy sauce & chili
Grilled Bacon & Radicchio Farfalle: roasted garlic cream & lemon pepper crumbs
Seared Atlantic Salmon: Parisienne gnocchi, wilted spinach & sauce vierge
Braised Beef Short Rib: mushroom gravy, creamy polenta & crispy shallot