Eggnog Banana Bread

Yields: 1 loaf (12-16 slices)

Ingredients:

• 1 3/4 cups (425 mL) all-purpose flour
• 1 tsp (5 mL) freshly grated nutmeg
• 1/2 tsp (2 mL) baking soda
• 1/4 tsp (1 mL) ground cinnamon
• Pinch salt
• 3/4 cup (175 mL) packed light brown sugar
• 1/2 cup (125 mL) Ontario butter, softened
• 2 large local eggs
• 2 tsp (10 mL) vanilla
• 1 cup (250 mL) mashed ripe bananas (about 3)
• 1/2 cup (125 mL) Ontario produced eggnog (*If eggnog is not available, substitute with Ontario vanilla yogurt)

For Nutmeg Glaze

• 1/2 cup (125 mL) icing sugar
• 1/4 tsp (1 mL) freshly grated nutmeg or cinnamon
• 1 tbsp (15 mL) eggnog or 35% Ontario whipping cream

Directions:

1. Preheat oven to 350°F (180°C). Butter an 8-by 4-inch (20 by 10 cm) loaf pan and line with parchment paper.
2. In a bowl, whisk together all-purpose flour, nutmeg, baking soda, cinnamon and salt.
3. In a large bowl, beat together brown sugar and butter until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Stir in bananas and eggnog. Add flour mixture to banana mixture and stir to moisten. Scrape into prepared loaf pan. Bake for about 1 hour or until a tester inserted in the centre comes out clean. Let cool in pan on a wire rack for 20 minutes, then transfer loaf to the rack to cool completely.
4. In a small bowl, whisk together icing sugar, nutmeg and eggnog until smooth. Add another 1 tbsp (5 mL) of eggnog if too thick. Drizzle over loaf before slicing to serve.

The post Recipe for Eggnog Banana Bread from Dairy Farmers of Ontario appeared first on Toronto Guardian.

Tata’s Panzanella

Yield: 2 Appetizers

Ingredients:

• 1 cup Sourdough Bread
• 1 cup Cherry Tomatoes
• 1/3 cup Red Onion
• 1/3 cup Goldenberries
• 1/2 cup Olive Oil
• 1 + 1/2 cups Fresh Basil Leaves
• Salt and Pepper (to taste)
• 1 cup Fresh Stracciatella cheese

Directions:

For the Basil Olive Oil

1. Bring a pot of water to a boil.

2. Briefly blanch the Basil leaves for 30 seconds, then cool them immediately in an ice bath.

3. Remove the Basil from the ice and gently pat it dry with a paper towel.

4. Blend the Olive Oil and Basil with an immersion blender until smooth.

5. Prepare a larger bowl with ice water and place a smaller bowl on top.

6. Pour the Basil + Olive Oil mix into a coffee filter and let it sift in the smaller bowl. This step enriches the colour of the oil.

7. Keep the blended Basil on the side, as it will be used to season the Panzanella.

8. Store the Basil Oil in the fridge for future recipes.

For the Sourdough Croutons

1. Cut your Sourdough Bread into 1/2-inch cubes (preferably stale).

2. Toss the cubes with 1 tbsp of Olive Oil, Salt, and Pepper until evenly coated.

3. Bake the croutons in the oven at 375°F until they turn golden and crispy.

4. Allow the croutons to cool completely before using.

Final Assembly 

1. Cut the Cherry Tomatoes and Goldenberries into 1/2-inch cubes.

2. Bake the Red Onion cubes for 5 minutes at 375°F to mellow out bitterness and bring out a delicious sweetness.

3. In a mixing bowl, combine the Cherry Tomatoes, Goldenberries, Red Onion, Sourdough Croutons, 2/3 of the Basil Olive Oil, and half of the Basil reserved from the coffee filter. Mix until everything is well combined.

4. Season the mixture with Salt and Pepper according to your taste.

5. Use a 4-inch round cookie cutter to create a beautiful round shape. Fill half of the cutter with the mixture and gently apply pressure to compress the salad and give it a pleasing form.

6. Top the salad with the fresh Stracciatella cheese. The Panzanella will be so flavourful that seasoning the Stracciatella won’t be necessary, but feel free to do so if you prefer!

7. Remove the cookie cutter, revealing the delightful shape and colours of the salad.

8. Finish off with a sprinkle of Black Pepper and drizzle Basil Oil for added colour (and flavour!). Buon Appetito!

***

About the Chef:

My name is Gianluca Ruggieri, and I am a Private Chef living in Toronto for the past four years. Although I was born and raised in the enchanting city of Rome, my culinary journey has taken me on a path I could never have imagined.

Food has always been an integral part of my life, as it does for many Italians – it runs in our blood. My culinary adventures began at the young age of 6 when I would eagerly help my Nonna prepare her incredible gnocchi or assist my Dad in rolling out his famous “Crostata Dough.” Little did I know that these early experiences would ignite a lifelong passion for cooking.

By the time I was 11, I couldn’t resist experimenting with food on my own. Instead of simply enjoying the dishes prepared by my parents, I felt compelled to create my own culinary delights. It was then that my true passion for cooking took root and began to flourish.

After completing high school, I chose to study Psychology at university, thinking that it might be my destined career. However, I soon realized that nothing brought me as much joy as preparing delicious food for my family, friends, and myself. Guided by the love and support of my parents, I decided to follow my heart and enrolled in a Culinary Academy in Rome, embarking on a culinary adventure that changed my life forever.

Working in various prestigious Restaurants and Hotels across Rome honed my skills and exposed me to the rich tapestry of culinary experiences. But my journey didn’t end there; Toronto beckoned with its vibrant food scene and the promise of new culinary horizons.

Embracing the opportunity, I moved to Toronto and had the privilege to collaborate with incredible chefs, learning about diverse cuisines that enriched my culinary repertoire. My culinary story continued as I worked in different restaurants, and I even had the opportunity to serve as a Corporate Chef and Culinary Academy Trainer.

However, my passion and love for food led me to take the most significant decision of my career – becoming a full-time Private Chef. It was a defining moment that allowed me to focus on my craft, creating unique dining experiences for my clients and elevating the art of cooking to new heights.

Today, I present to you one of my most beloved dishes, a treasured creation currently on my menu, and adored by my clients. It embodies my dedication, creativity, and unwavering commitment to delivering unforgettable culinary moments.

My journey from Rome to Toronto has been a remarkable one, filled with culinary adventures, and it has allowed me to share my passion with those who appreciate the artistry of food. I’m humbled to be part of Toronto’s vibrant culinary scene, and I look forward to continuing this exciting journey, sharing my love for food with each exquisite creation.

The post Recipe for Tata’s Panzanella from Chef Gianluca Ruggieri appeared first on Toronto Guardian.

Bannock

Ingredients:

• 1/2 cup of Mazola Corn Oil
• 3 cups of flour
• 2 tablespoons of Fleischmann’s baking powder
• 1 teaspoon of salt
• 1 1/2 cups of cold water

Directions

1. Mix flour, salt, and baking powder together.

2. Pour in cold water.

3. Knead dough in a similar fashion as to how you would to make bread.

4. Make sure the dough is an ideal consistency: not too sticky, wet or dry. You may need to adjust the amount of flour or water you add to the recipe.

5. Once you’re done, cut the dough into small pieces the size of your hand.

6. Heat the pan with enough Mazola Corn Oil to cover the entire bottom of the pan.

7. The trick to knowing when the pan is hot enough is by putting a small piece of dough into the oil. Once it’s golden brown you can take it out and add your pieces of dough to the oil.

8. Flip once the corners of the bannock are golden.

9. They are done when the sides are golden brown. Be careful when removing the bannock from the hot oil, and place it onto a paper towel.

10. Enjoy!

The post Recipe for Bannock from Stephanie Vainer appeared first on Toronto Guardian.

Gluten Free Toffee Pecan Banana Bread

Ingredients:

• 1/2 cup brown rice flour
• 1/2 cup gluten-free oat flour
• 1/2 cup almond flour
• 1/3 cup tapioca starch
• 1/2 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mashed banana (about 2 large bananas)
• 1/3 cup melted unsalted butter
• 1/3 cup brown sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla
• 2 tablespoons maple syrup
• 1/2 cup chopped pecans, plus more for topping
• 1/2 cup Skor toffee bits, plus more for topping

Directions:

1. Preheat oven to 325°F (165°C). Grease an 8.5×4.5″ pan.

2. In a large bowl, whisk together all of the dry ingredients (brown rice flour, oat flour, almond flour, tapioca starch, xanthan gum, baking powder, baking soda, and salt) until well combined.

3. In another bowl, mash the bananas. Add the melted butter, brown sugar, eggs, vanilla, and maple syrup. Whisk until smooth.

4. Pour the wet ingredients into the dry, and mix with a spatula. Make sure to fold from the bottom of the bowl and scrape down the sides to ensure all the flour is incorporated. Fold in the chopped pecans.

5. Scrape half of the batter into the prepared pan. Sprinkle on the Skor toffee bits in one even layer. Scrape the remaining half of the batter on top. Smooth the top with a spatula and top with a few more pecans and Skor bits.

6. Bake for 45-50 minutes, until the center looks and feels firm. If the top is browning too much, cover loosely with a piece of aluminum foil (after about 20-25 minutes).

7. Remove from the pan and let cool on a cooling rack. Let cool completely before serving.

Note: for the full instructional video, printable PDFs, notes, substitutions, and more, visit Gluten-free Baking Courses.

The post Recipe for Gluten Free Toffee Pecan Banana Bread from Robyn Harrison appeared first on Toronto Guardian.

Panzanella Salad is a popular and rustic Italian dish made from toasted bread, ripe tomatoes, onion and fresh basil, and soaked in a light dressing; while delicious on its own, Panzanella makes for a wonderful accompaniment to grilled shrimp, as well as herbed chicken, but it’s light, bright flavours make for an essential summer-certified staple.

Panzanella Salad

Ingredients:

● 4-5 medium size tomato, cubed
● 3 cups day-old bread, cubed
● 1⁄4 cup red onion, thinly sliced
● 1⁄4 cup basil leaves, roughly chopped
● 240g fresh mozzarella (fior di latte)
● 2 cloves garlic, minced
● 3⁄4 cup olive oil
● 1⁄4 cup red wine vinegar
● 1 tsp Dijon mustard
● Salt and Pepper

Directions:

1. Preheat oven to 375°F.

2. Add tomato to a mixing bowl with 1 tbsp of salt and mix to combine. Place into a colander or strainer over the mixing bowl, letting tomato juices drain for 15 minutes.

3. Place bread in a mixing bowl, drizzle with 2 tbsp olive oil and a pinch of salt and pepper, and toss to combine. Transfer to a lined sheet pan. Bake for 10 minutes until golden brown then set aside to cool.

4. To make the vinaigrette, combine the reserved tomato juice, red wine vinegar, Dijon mustard and minced garlic in a bowl. Whisking constantly, drizzle in remaining olive oil. Season dressing to taste with salt and pepper.

5. Combine toasted bread, tomatoes, red onion, mozzarella and dressing in a large bowl. Add chopped basil. Toss everything to coat and season with salt and pepper to taste. Let rest 15 minutes before serving, tossing occasionally until the dressing is absorbed by the bread. Garnish with more chopped basil and a drizzle of olive oil to serve.

The post Recipe for Panzanella Salad from Chef Rocco of Pizzeria Libretto appeared first on Toronto Guardian.