toronto recipes

If you are a chocolate lover, this recipe is for you! This cake has a fudgy bottom with a silky smooth, rich ganache on top. The result of this cake is actually a single round layered cake but in the photo here, you can see two slices laid side by side, giving the illusion of ...

Flourless Chocolate Cake

(170 grams) semisweet or bittersweet chocolate chips

(113 grams) unsalted butter, room temperature

(113 grams) heavy cream

(149 grams) granulated sugar

salt

espresso powder (optional)

vanilla extract (optional)

eggs

(43 grams) Dutch-process cocoa

Preheat the oven to 375°F. Lightly grease a metal 8&quot;-inch round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. 

To make the cake, using a bain-marie, place 1 cup chocolate chips and 8 tablespoons butter in a metal bowl and rest over a pot of simmering water (the bottom of the bowl should not be touching the water). Stir until melted and smooth.

Stir in the sugar, salt, espresso powder and vanilla. You can add an additional teaspoon of espresso powder if you want a mocha flavor.

Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at at least 200°F on an instant-read thermometer inserted into its centre.

Remove it from the oven, and cool it in the pan for 5 minutes.

Loosen the edges of the pan with a table knife and turn it out onto a serving plate. The top will now be on the bottom; that&#39;s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

To make the glaze, place 1 cup chocolate chips in a heatproof bowl. In a small pot, heat the cream until it&#39;s not quite at a simmer. Pour the cream over the chocolate, stir very briefly to combine, and let rest for 5 minutes until the chocolate is completely melted and the glaze is smooth. 

Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake. Slice and enjoy on its own or with ice cream!

Beef stew: a bastion of comfort foods that seems to exist in every culture across the world. Bò Kho, which literally translates to beef stew, is the Vietnamese people’s contribution to the conversation. The broth here is scented with Bò Kho seasoning, a warm and aromatic spice...

Bò Kho Short Ribs

black pepper

fish sauce, divided

Thai basil leaves

Bò Kho seasoning, divided

Cilantro sprigs

sugar

Lime wedges

yellow onion, sliced

Fresh chilies

vegetable oil

Vietnamese Baguettes (or crusty bread of choice)

lemongrass

tomato paste

garlic,

unsweetened coconut water

beef stock

star anise

carrots,

daikon radish, peeled and cut into ½ inch half moon pieces

Cut in between each split short rib bone to separate into individual pieces, you should have 8 total.

In a small bowl, combine 1 tablespoon of the fish sauce with 1 tablespoon of the Bò Kho seasoning, the granulated sugar and stir to combine until a paste forms. In a large mixing bowl, combine the short rib pieces with the sliced yellow onions, and mix the fish sauce -spice mix all over and massage well into each piece of beef. Cover and refrigerate for 4-6 hours.

Warm a large Dutch oven on medium to medium high heat, add in the vegetable oil. Scrape off and reserve the onions from the marinated beef. Working in batches to avoid overcrowding, begin searing the short rib pieces for approximately 3-4 minutes per side or until deeply browned, remove and set aside.

Once all of the beef has been browned, drain off and discard most of the fat in the pot leaving just enough to lightly coat the bottom. Add in the marinated onions, turn the heat to low and cook covered for approximately 5 minutes until the onions have softened and the browned bits from the bottom of the pot begin lifting when scraped with a wooden spoon.

Use the back of a knife or a meat mallet to pound the lemongrass stalks to release aromas and oils, then cut into 3 inch pieces. Add the lemongrass pieces along with the tomato paste, minced garlic as well as the remaining 1 tablespoon of Bò Kho seasoning and cook for 3-4 minutes.

Add in the coconut water and using the wooden spoon, scrape up all browned bits from the bottom of the pot.

Add in the beef stock, star anise, and browned short rib pieces. There should be enough liquid to ensure that the beef is just covered, add in more broth or water if needed. Bring to a simmer, cover with a lid and cook for 1 hour skimming fat and impurities from the surface as needed.

After 1 hour, add in the carrot chunks. Cover with a lid and continue to simmer for 30 minutes.

After 30 minutes, add in the daikon radish pieces and return to a simmer for another 30-45 minutes or until the beef is tender.

Fish out the lemongrass stalks and adjust seasoning with additional fish sauce. Serve in warm bowls topped with freshly cracked black pepper, Thai basil leaves, cilantro sprigs, lime wedges, red chilies as well as crusty bread for dipping.

Fried rice is the perfect way to use leftover rice and veggies in the fridge! You can step up your fried rice game by adding some extra proteins on the side with this surf and turf fried rice. This recipe is composed of three recipes amalgamated into one. It is not as difficul...

Surf and Turf Fried Rice (Shrimp and Steak)

New York striploin steak

lb shrimp, peeled and deveined

mushrooms (like portobello)

tbsp extra virgin olive oil

garlic cloves,

onion diced

eggs,

tbsp kosher salt

lemon juice (optional)

scallions (white and green), thinly sliced

tbsp black pepper

red chili flakes (optional)

tbsp butter

garlic clove, minced

thyme

red chili flakes

rosemary

ginger

soy sauce

sesame oil

rice

Salt and pepper,

peas

Melt 1 tablespoon of butter in a skillet set over medium-high heat. Add the shrimp and cook, stirring often until it just begins to turn pink.

Remove steak from refrigerator and pat dry with paper towel. Salt liberally on all sides and let rest at room temperature for one hour to come to room temperature.

Heat 1 tablespoon of vegetable oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. 

Stir in the minced garlic, remaining butter, red chili flakes and parsley, continue to cook until the shrimp is fully pink and opaque, about 3 minutes. Add lemon juice (optional).

Add onions to pan and sautée until softened and translucent. Add mushrooms and sautée until cooked. Remove onions and mushrooms into a small bowl and set aside.

Serve steak and shrimp over fried rice and enjoy this indulgent feast!

Place cast iron skillet on stove and heat up on medium before beginning to cook (roughly 5 minutes).

Pour eggs into pan and scramble until just done. Remove into a small bowl and set aside.

Add oil to pan, swirl to coat and turn to high heat. 

Wipe out pan with paper towel and heat remaining tablespoon of vegetable oil over high heat. Add scallions and any desired veggies and stir fry for one to two minutes. Add the onions, mushrooms and eggs back into the pan. Add chili, garlic, and ginger, stir fry for 1 minute more. Add soy sauce, sesame oil and rice and stir fry for 2 to 3 minutes. 

Season steak on all sides with freshly cracked black pepper and place steak down in pan.

Taste and adjust seasoning with soy sauce, salt and pepper.

Add butter, minced garlic, thyme sprig and rosemary sprig to the pan. Baste the steaks with the melted butter for 3 minutes.

Remove skillet from stove and place in preheated oven for 2 to 4 minutes, depending on desired doneness (3 minutes will yield a medium steak).

Remove skillet from oven and place on stove. Cover and let rest for 5 to 10 minutes then slice

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Flourless Chocolate Cake

Bò Kho Short Ribs

Surf and Turf Fried Rice (Shrimp an...

Top 3 toronto recipes recipes from across the web

The most viewed toronto recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Flourless Chocolate Cake

Bò Kho Short Ribs

Surf and Turf Fried Rice (Shrimp an...

The most viewed toronto recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine