At the restaurant, Munn marinates his own sardines by combining 1/2 cup (125 mL) of white wine, 1 cup (250 mL) each of water and vinegar, and 1 Tbsp (15 mL) each of sugar and salt before bringing this mix to a boil, chilling it down, and pouring it over fresh sardines. Two days of pickling makes for perfection!
1/2 English cucumber, diced
1 to 2 large heirloom tomatoes (about 2 cups/500 mL), diced
2 Tbsp (30 mL) tarragon, coarsely chopped
1 cup (250 mL) whole Italian parsley leaves
6 Tbsp (90 mL) extra-virgin olive oil
2 Tbsp (30 mL) red wine vinegar
12 filets marinated sardines, store-bought or homemade
Salt and pepper to taste
Combine cucumber and tomato together with herbs, and toss lightly. Add olive oil and vinegar and season to taste. To assemble, place sardine filets in a shallow soup bowl or deep plate and place tomato-cucumber mix on top.
Divide any extra tomato juices amongst the bowls. (Chef’s tip: We sometimes garnish with a gazpacho consommé made by pureeing tomato, red onion, cucumber, garlic, vinegar, and salt, which is then strained through cheesecloth to get a clear juice or consommé.)
source: "The Spirit of Café Brio", alive #308, June 2008
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!