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I love this time of year, as it challenges us to really dig deep into our culinary creativity. Favourite cold-weather fare gets spun around into a new twist to celebrate the hot weather season we'll be enjoying soon. Pizza's good any time of year, as is bread, and you can never tire of a new eggs Benedict recipe. Here's a selection of really delicious plates courtesy of the Independent Ontario Meat Processors (OIMP), an award-winning 30-year non-profit organization. They offer some mighty fabulous recipes at OntarioMeatProducts.ca.
FLATBREAD PIZZA FOR TWO
A simple yet elegant flatbread pizza, made with salami, mushrooms and rich nutty Asiago, and topped with peppery arugula. Perfect with an amber or dark lager or a merlot.
1 7 oz (200 g) pre-baked flat bread
2 tsp. (10ml) olive oil
1/2 cup (125ml) tomato sauce
8 slices mild salami
1/2 cup (125ml) sliced fresh mozzarella
1/2 cup (125ml) sliced mushrooms
2 Tbsp. (30ml) fresh shaved Asiago cheese
1/4 tsp. (1ml) fresh cracked pepper
1/2 cup (125ml) arugula
Preheat oven to 400F (200C). Arrange flat bread on rimmed baking sheet. Brush oil lightly over entire bread.
Spread sauce over pizza. Top with salami, mozzarella slices and mushrooms. Bake in centre of oven until cheese is melted and golden, about 15 minutes. Remove from oven. Sprinkle with Asiago, fresh cracked pepper and arugula. Cut into wedges. Serve immediately.
Serves 2.
TIP: Fold the pizza in half after topping with arugula and cut in half to make two "sandwiches".
BEER AND BACON CHEESE BREAD
A new twist on an old classic, this mouth-watering bread is made with smoked bacon -- serve warm with your favourite soup or stew.
8 strips thick cut smoked bacon
2 cups (500ml) grated old cheddar
3 cups (750ml) all-purpose flour
4 tsp. (20ml) baking powder
1/4 tsp. (1ml) salt
1/4 tsp. (1ml) cayenne pepper
112 fl oz (341 ml) bottle of pale ale
3 Tbsp. (45ml) liquid honey
2 Tbsp. (30ml) melted butter
Preheat the oven to 375F (190C). Grease a 9 x 5 inch (22.5 x 12.5 cm) loaf pan. Set aside.
In large skillet, cook bacon over medium high heat until crisp. Transfer to paper-towel lined plate and let cool. Crumble all but one piece (to make about 1 scant cup/250 ml)
In large bowl, whisk together cheese, flour, baking powder, salt and cayenne. Pour in beer and honey. Stir just until combined. Fold bacon into batter. Spread into prepared pan. Brush top with melted butter and push remaining strip of bacon in the top.
Bake until loaf is golden and a cake tester comes out clean when inserted into the center, about 60 minutes. Let cool in pan for 5 minutes and turn out onto a rack to cool. Serve warm with your favourite stew or soup.
Makes one loaf (12 slices).
EGGS BENEDICT WITH PORKETTA
The basis of great eggs Benedict is a perfect hollandaise, and this version makes a lighter sauce. Paired with a classic poached egg and a slice of porketta, it can be a special breakfast or brunch. When making it, keep the water at a simmer so the egg yolks are perfectly soft.
8 eggs
Hollandaise:
4 egg yolks
1/4 cup (50ml) water
1/4 tsp. (1ml) pepper
1/4 cup (50ml) butter, softened
1 Tbsp. (15ml) lemon juice
4 English muffins, halved and toasted
16 asparagus spears, blanched and halved
8 pieces, thinly sliced porketta
1Tbsp. (15ml) fresh chopped chives
Pour enough water into a shallow saucepan to come 2 inches (5 cm) up side; bring to boil. Reduce heat to simmer. Break each egg into a small dish; gently slip into water. Cook for 3 to 5 minutes or until desired doneness. Remove with slotted spoon and drain well; keep warm on a towel-lined platter.
In small heavy saucepan, whisk together yolk, water and pepper; cook, whisking constantly, over medium low heat for about 5 minutes or until pale and thick enough to coat the back of a spoon. Remove from heat. Whisk in butter and lemon.
Arrange English muffins, cut sides up, on four warm plates. Top each muffin with 4 pieces of asparagus, one slice of the porketta and one poached egg. Spoon warm hollandaise sauce over top and sprinkle with chives. Serve immediately with a fresh green salad and warm roasted potatoes.
Serves 4.
TIP: Substitute the asparagus with fresh baby spinach when not in season.
BACON WRAPPED PORK MEDALLIONS WITH PORT SAUCE
Wrapped with country-style bacon, these medallions are an easy entree that can be made any night of the week. Crispy on the outside, tender and juicy on the inside, the port sauce complements the flavour and texture of the bacon.
1 pork tenderloin (about 1 1/2 lbs/1.25 kg) cut crosswise into six pieces
6 strips thick-cut bacon
1/2 tsp. (2ml) fresh cracked pepper
1/2 cup (125ml) minced shallots
1 cup (250ml) port
1 cup (250ml) chicken broth
2 tsp. (10ml) fresh chopped thyme or parsley
Preheat oven to 400F (200C). Arrange pieces of pork in between two sheets of plastic wrap. Using bottom of a heavy pan, flatten slightly to about 1-inch (2.5 cm) thickness. Wrap bacon around edges and secure with a toothpick. Repeat with remaining pork and bacon. Sprinkle with fresh cracked pepper.
In large heavy ovenproof skillet, over medium high heat, sear both sides of pork, about 2 minutes per side. Transfer to oven and cook until just a hint of pink remains in pork and bacon is cooked, about 15 to 20 minutes. Transfer to platter and keep warm.
In same skillet, drain all but 1 Tbsp. (15 ml) of fat. Over medium high heat, cook shallots until tender and golden, about 10 minutes. Pour in port and chicken broth, bring to boil; cook, until reduced by half, about 5 minutes. Sprinkle with thyme or parsley. Serve drizzled over pork.