Connecting Culture with Flavour - Cooking Show recipes
Summer Rolls Recipe
- 3 oz (80 g) dried rice vermicelli (the equivalent of 500 ml / 2 cups cooked)
- 16 9-inch (23-cm) round rice paper wrappers
- 1 cup (250 ml) bean sprouts
- 1 small cucumber, seeded and cut into julienne
- 1 carrot, cut into julienne
- 1 small fresh mango, cut into julienne
- 2 green onions, cut into julienne
- 8 large cooked shrimp, peeled and halved horizontally
- 1/2 cup (125 ml) fresh mint leaves
- 1 cup (250 ml) crunchy peanut butter
- 2 tablespoons (30 ml) liquid honey
- 1cup (250 ml) chicken broth
- 1 cup (250 ml) water
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) toasted sesame oil
- 1 pinch Cayenne pepper
- 1 cup (250 ml) vegetable oil
- 1 tablespoon (15 ml) toasted sesame oil
- 1 egg yolk
- 1 tablespoon (15 ml) liquid honey
- 1 tablespoon (15 ml) rice vinegar
- 1 tablespoon (15 ml) soy sauce
- 1 clove garlic, finely chopped
- In a bowl, cover the noodles with salted boiling water and let soak for 5 minutes. Drain and set aside.
- In a large bowl of very hot water, soak two rice paper wrappers at a time until they are lightly dredged in water, about 15 to 20 seconds. Remove from the water, drain well and place on a dry cloth. Pat dry.
- On a work surface, layer two moist wrappers. Place 60 ml (1/4 cup) of noodles and some bean sprouts at one end. Fold the sides toward the centre. Roll up tightly. Add cucumber, carrot, mango, and green onions, always rolling firmly to enclose the filling. Place 2 shrimp halves to cover the length of the roller and continue rolling. Add the mint leaves and complete by folding in the edges.
- Cover the rolls with a damp cloth and repeat with the remaining ingredients. Refrigerate until serving time. Cut the rolls in half diagonally. Serve with the peanut sauce or sesame sauce
Directions for sauces:
Peanut Sauce: In a small saucepan over low heat, combine all the ingredients until smooth. Serve at room temperature.
Sesame Sauce: In a small bowl, whisk the egg yolk and drizzle in the oil, whisking until it form a mayonnaise. Add the remaining ingredients and stir to combine. Serve at room temperature.
Authentic Pad Thai Recipe
Ingredients for Pad Thai sauce:
- 2 oz. palm sugar
- 1/4 cup fish sauce
- 1 tb tamarind concentrate
- 1/4 cup sriracha sauce
Ingredients for Pad Thai:
- 1 tablespoon, sliced shallot
- 1/4 cup fresh chives, cut into one inch long pieces (I mixed both yellow and green chives for added color)
- 1 tablespoon chopped salted radish
- 1/4 cup diced firm tofu
- Rice stick noodles (about a small handful, 2-4 oz. per person) 1/4 cup, plus 2 tablespoons water
- 1 cup fresh bean sprouts
- 1 tb sugar
- 1 egg
- 2 tbs chopped roasted peanut
- Grape seed or canola oil for sauteing
Directions for Pad Thai sauce:
- Prep your mise en place for all your ingredients for Pad Thai sauce.
- Make tamarind juice from the tamarind concentrate by adding 1 tsp concentrate to 1/4 cup water, then stir.
- Measure and set aside fish sauce and sriracha.
- In a small pan, melt the palm sugar on low. Once they the palm sugar has started to soften, add the fish sauce, tamarind juice, and sriracha sauce. Continue to break up the palm sugar and stir. Bring the liquids and melted palm sugar to a boil, then remove from heat.
- Taste the liquid and adjust the amounts as needed to balance the flavours (different brands have different levels of potency and saltiness).
- Pad Thai sauce can be made ahead and refrigerated for several days
Directions for making Pad Thai - Street Vendor Style
- Rinse the radish under cold water, then squeeze out the water. Chop the radish, add a little bit of sugar to it.
- Soak the rice stick noodles in warm water for about 15 minutes. Leave in water until you are ready to use, but do not over soak or you will end up with mushy noodles.
- Add 1 tbsp oil to wok, bring heat to medium-high.
- Add radish, tofu and shallots and saute for a few minutes until the aroma releases.
- Turn up the heat. Add soaked noodles, then add water. Stir-fry until noodles soften, about 5 minutes.
- Push noodles to side of wok, cook egg quickly.
- Add 1/4 cup of Pad Thai Sauce, stir and mix throughout.
- Add sugar, chives, and bean sprouts
- Combine well for another minute or two.
- Place in two shallow bowls or plates. Serve with lime slices, chopped peanuts and additional chili sauce.
Harvest Hungry - Cooking Show recipes
Autumn Vegetable Pakora Pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- 1 cup onions , chopped fine
- 1 ½ cup diced root vegetables, chopped
- 3 tbsp coriander leaves , chopped fine
- 1/2 cup chickpea flour (besan)
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp chili powder (use less if you don't want them too spicy)
- 1/2 tsp turmeric (optional)
- Salt about 1/2 tsp or to taste
- Oil as needed
- Mix all ingredients with enough water to make a batter that's about the consistency of regular pancake batter.
- Coat a cast-iron or nonstick griddle with about 1/2 tsp of oil. Heat until the oil is hot but not smoking.
- With a quarter-cup measure, spread the batter on the griddle in a thin, round pancake, about 4-5 inches in diameter.
- Let it cook without covering until the sides start drying up.
- Lift a corner gently with a spatula. If it lifts easily, and the color is golden-brown, gently ease the pancake onto the spatula and flip over.
- Let the other side cook about a minute until it too turns golden and crisp.
- Serve hot. Yum.
Stovetop Apple Crumble
- 6 tablespoons unsalted butter
- 100g brown sugar
- 50 ml maple syrup
- Juice from 1 lemon
- Zest from ½ lemon
- 500g Granny Smith apples, peeled, cored, cut into 1/2-inch cubes
- 100g granola
- 500ml ice cream cream
- Peel and dice the apples. Toss in the lemon juice and zest.
- Melt butter in large skillet over medium heat; sprinkle sugar over. Stir until sugar continuously begins to turn brown. , about 3 minutes. Add apples. Sauté until apples are caramelized and tender, but not mushy, about 10 minutes. Add maple syrup and cook until syrupy.
- Place the apples over the ice cream.
- Sprinkle granola on top, enjoy!
Variations: Add dried cranberries or chopped nuts, etc.
Creamy Macaroni and Cheese
- 8 oz dry macaroni
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 7 oz/ 200g, Good aged white crumbly cheddar, crumbled
- 2 1/2 - 3 oz of another variety of orange sharp cheddar or cold-packaged cheddar, grated or crumbled.
- 1/2 teaspoon of kosher salt (a little less if using table salt)
- 1/4 tsp regular chili powder
- 1/8 tsp garlic powder
- Add water and a bit of salt to a large pot and place over high heat for the pasta. While it's heating, prepare the cheese sauce.
- For the cheese sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and continue to whisk and cook for about 2 minutes.
- Very slowly add the milk, a little at a time, whisking constantly. Once all the milk has been added, cook, stirring frequently until the sauce thickens, about 10 minutes. (Don't rush this step. The mixture will not be thick, but will noticeably thicken after 8-10 minutes of cooking).
- Remove the saucepan from the heat. Add the cheese, salt, chili powder and garlic powder. Stir until the cheese is melted and all the ingredients are incorporated, about 3 minutes. (If the cheese isn't melted completely after about 3 minutes, you can put the pan back on low heat and stir until it is melted). Set aside for a minute.
- When the pasta water is boiling, add the macaroni and cook for 2 minutes less than the package directions indicate. (The noodles will finish cooking in the sauce in the oven). When the pasta is cooked, drain and immediately rinse well with cold water. Make sure your pasta is well drained.
- Add the cooked pasta and to the cheese sauce and mix gently, but thoroughly. (It might look like too much sauce or too little pasta, but trust me, it will all be good in the end.)
Curry Pumpkin Soup
2 tbsp pumpkin seeds (optional)
2 tbsp butter
2 tbsp all-purpose flour
2 tbsp curry powder
4 cups vegetable broth
4 oz coconut milk
Salt and Pepper to taste
1 can (29 oz) pumpkin
1 cup half & half cream
2 tbsp soy sauce
1 tbsp white sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
- Preheat oven to 375 degrees F. Arrange pumpkin seeds in a single layer on baking sheet. Toast in oven for about 10 min until light brown.
- Melt butter in a large pot over medium heat. Stir in flour and curry powder, ginger and cinnamon until smooth. Cook, stirring until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin, coconut cream and ½ & ½ cream. Season with soya sauce, sugar, salt & pepper.
- Bring just to a boil, then remove from heat. Garnish with pumpkin seeds.
Ontario Harvest Kale & Potato Soup
- 1/2 lb. fresh Chorizo sausages
- 1/4 cup olive oil
- 1 large onion (diced)
- 2 large garlic cloves (minced)
- Freshly ground black pepper
- 6 cups vegetable stock
- 1/4 cup apple juice
- 2 tsp. salt
- 3/4 lbs. green kale (stems removed)
- Poke sausages with fork, place on baking sheet and bake at 375°F until cooked (20-25 minutes), cool and thinly slice.
- In a large saucepan, warm oil over medium heat. Add onions, and stir for 8 minutes. Add potatoes and garlic and cook for 2 minutes. Add stock, apple juice and 2 tsp of salt.
- Cover, reduce heat to low. Simmer until potatoes are very soft, around 25 minutes. Mash potatoes to puree and add sausages. Cook for 5 minutes.
- Stir kale in batches, simmer greens. They should stay bright green and slightly crunchy.
- Season to taste!
Parsnip and Cheddar Soup
- 2 oz. butter
- 1 onion (diced)
- 1 lb. (10 oz) parsnip, diced
- 12 oz potatoes (diced)
- 2 garlic cloves (minced)
- 1 bay leaf
- 10 oz. vegetable stock
- 4 oz. crème fraiche
- 4 tbs. chopped parsley
- 3.5 oz. smoked cheddar cheese (shredded)
- Heat the butter in a saucepan. Add the onions, parsnips and potatoes and gently cook for 15 minutes stirring occasionally. Add the garlic and cook for another two minutes.
- Add the bay leaf and vegetable stock. Bring to a boil and simmer for 15 minutes until perfectly tender. Mash until smooth. Stir in the crème fraiche, the parsley and ½ the cheddar, adjust seasoning
- When serving drizzle some crème fraiche and cheddar.
Roasted Vegetable Quinoa Bowl
- 1 cup quinoa
- 6 cups assorted vegetables (Squash, beets, onions, cauliflower, carrots, zucchini, peppers, chickpeas)
- 4 tbs. olive oil
- 1/2 cup cherry tomatoes
- 1/4 cup green onion
- 1/2 cup diced cucumber
- 1/2 cup guacamole
- 1/4 cup chopped cilantro
- Lemon or lime wedges
- Cook quinoa according to package.
- Cut vegetables of your choice and toss with olive oil, salt and pepper.
- Place on pan and roast in oven for 20 minutes at 400°F.
- While vegetables are roasting, cut cucumber, tomato, green onion and cilantro.
- Start layering bowl with quinoa, roasted vegetables, raw vegetables, then top with cilantro, guacamole and lemon or lime.