brunch
#COOKING: SHRIMP SHAKSHUA RECIPE
Shrimp Shakshuka. “Shakshuka” is a Tunisian term for “mixture” and it is one of our favourite brunch items! Fancy, ethnic name aside this dish is incredibly delicious, comforting and real easy to make. Soft-poached eggs in crushed tomatoes, peppers and onions. Topped with some Goat Cheese. And some bread to sop it all up! While this Israeli favourite doesn’t contain shrimp normally, we’re doing it!
Ingredients:
1 28 oz can of crushed San Marzano Tomatoes
12 large shrimp
4-6 eggs
3 Roma Tomatoes, chopped
1 sweet orange pepper, seeded and diced
1/2 red onion, diced
1/4 cup Goat Cheese, crumbled
5 cloves garlic, minced
3 tbsps Cilantro, minced
1 tsp Cumin
1 tsp Paprika
2 Bay Leaves
1/2 tsp Sea Salt
1/2 tsp Black Pepper
1/4 tsp Cayenne Pepper
Olive Oil
Brioche Bread or any bread of choice
Instructions:
1. In large cast iron skillet, sautée garlic and onions in olive oil on medium-high heat.
2. Add chopped tomatoes and peppers, cool for about 3 minutes medium-high heat or until vegetables start to wilt.
3. Add crushed tomatoes, salt, pepper, cumin, bay leaves, cayenne pepper and paprika.
4. Cover and simmer 20 minutes, stirring occasionally.
5. Preheat oven at 375°F.
6. Remove skillet from heat and add cracked eggs, spacing apart evenly.
7. Add-in shrimp. Only add eggs and shrimp right before you are placing skillet in oven.
8. Bake for about 10 minutes or till egg whites are no longer transparent. Yolk should still be soft and runny.
9. Using oven mitts, remove skillet from oven. Sprinkle top with cilantro and goat cheese. Serve Shakshuka with bread and tossed salad.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: PORTOBELLO MUSHROOM CROSTINI RECIPE
Portobello Mushroom Crostini. Got this idea from Lisa and Pandora Vanderpump. An amazing quick-to-prepare, light yet substantial brunch, which you can double if you have more guests! 🍞🍄
Ingredients:
4 slices of French bread200g Smooth Ricotta
4 tbsps Goat Cheese
6 large Portobello Mushrooms, sliced thin
1/2 white onion, minced
4 cloves garlic, minced
2 cloves garlic, halved
3 tbsps red wine
2 tbsps pine nuts, toasted
1/4 tsp Thyme
1 tsp Truffle Oil
Olive oil
Sea salt and pepper
Instructions:
1. Sautée onions on medium-high heat and garlic in olive oil till almost caramelmized. Toss-in mushrooms and cook till wilted.2. Add wine and reduce heat to medium-low. Stir-in Thyme. Do not cook too long. Once wine reduces, add Truffle Oil, salt and pepper and remove from heat.
3. Rub garlic clove halves on bread and toast in oven at 350°F for 5-6 minutes till crisp. Drizzle olive oil on-top.
4. In small bowl, whisk Ricotta, olive oil, salt and pepper.
5. Layer Ricotta onto Crostini. Spoon mushroom mixture on-top. Spoon Goat’s Cheese and toasted Pine Nuts on-top. Garnish with a bit more Thyme and serve with olives. Serves 4.
Gallery:
(Photo credit: Mr. Will Wong)
#RECIPE: BACON OKONOMIYAKI RECIPE
Bacon Okonomiyaki. This popular Japanese street food is a like a savoury pancake-omlette which we have added a Canadian twist to. This one definitely will require a trip to the Asian or Japanese grocery store, but we promise you will love this!
Ingredients:
4-5 cups finely chopped Napa Cabbage
1 cup flour
3/4 cup water
1/2 cup sweet potato starch
1/2 cup Tenkasu (Fried Tempura Bits)/Panko
5 strips bacon, cut in halves
2 eggs
2 stalks green onion, minced
1 3/4 tbsps baking powder
Sea salt and pepper to taste
2 tbsps Aonori (finely shredded seaweed)
Canola oil
Maple-Oknonomi Sauce:
1 1/2 tsps maple syrup
4 tbsps Ketchup
2 tbsps Oyster Sauce
3 tbsps Worcestershire Sauce
Mayonnaise/Kewpie Mayonnaise/Miracle Whip
Optional:
Pickled ginger
Bonito Flakes
Instructions:
1. Heat oil large skillet on medium-high heat.
2. In large mixing bowl, beat flour, starch, baking powder, water, salt and pepper.
3. Beat-in eggs and Tempura Bits/Panko.
4. Add cabbage and green onion. Mix enough to coat, but do not over-mix.
5. Shape mixture onto skillet in disc shape. Pancake should be about 2″ high. Flatten top with spatula. Fry about 3 minutes with bacon strips lined on top.
6. Flip pancake over carefully, using hand to guide if needed.
7. Fry for 5 minutes.
8. In small bowl, prep Okonomi Sauce. Mix sauces together with syrup and allow to stand a few minutes.
9. Flip pancake over again and cook 2 more minutes.
10. Transfer pancake carefully to plate. Dollop or drizzle mayonnaise and Okonomiyaki Sauce on-top. Sprinkle Aonori on-top. Optional: add Bonito Flakes and pickled ginger also. Serve.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: SAVOURY MISO OATMEAL RECIPE
Savoury Miso Oatmeal. Who said Oatmeal had to be boring and basic? Try this amazing recipe for a savoury oatmeal which should leave you with some leftovers so you won’t have to worry about breakfast the next day! This idea came years ago when I interviewed Giada DeLaurentiis and she told me her favourite go-to breakfast was savoury oatmeal. Since then, I’ve been obsessed with the idea! Guaranteed this will leave you starting your day energized and satiated!
Ingredients:
2/3 cup quick cooking oats
6 cups water
8 mushrooms, cleaned and sliced thin
1/2 white onion, minced
1/4 cup corn kernels
10 grape tomatoes
1 heaping tbsp miso paste
1 tbsp olive oil
1 egg
1/4 cup grated cheddar cheese
Sea salt and pepper to taste
Instructions:
1. Soak oats in water till just covered for about 10-15 minutes.
2. Bring water to boil with salt.
3. Add miso paste and oats, boiling on medium-high heat. Reduce to medium-low heat slightly-uncovered.
4. Cook till oats fully expand and mixture is thick.
5. While cooking oats, heat oil in skillet on medium-high heat.
6. Sautée mushrooms, onions, corn and tomatoes till mixture is caramelized. Season with salt and pepper.
7. Once oats are cooked and thick, crack an egg into mixture, stirring gently as wispy egg clouds form. Season with salt and pepper to taste.
8. Turn off heat and let sit for a couple minutes.
9. Scoop mixture into bowls. Top with with mushroom mixture and grated cheese. Serve.
Gallery:
(Photo credit: Mr. Will Wong)
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