Toronto Home Show Cooking Demo Recipes

What a fun day at the Toronto Home Show yesterday, so much fun I'm going back today for more! I walked around and checked out the amazing new ideas for homes inside and out!
Always makes me wish that I had an endless stream of money that I could pull from, maybe that money tree will grow soon enough!
I also did a cooking demo at the Eat & Entertain Stage where Liaison College is organizing some fun demos as well as other culinary demonstrators. It is a perfect little set up with somewhat of a bar in behind. So of course I encouraged people to grab a drink and sit back and relax while I cooked up a storm! My focus was weeknight meals, 3 different dishes to help you out to get dinner on the table.
Here are the recipes, once you have the ingredients at home you will be sure to make them for your family!

Salmon Fillets with Wine

White wine is widely used throughout different countries to enhance many dishes. Here it is the ingredient used to help produce a flavourful sauce to cook the salmon in. Paired up with rice this makes a quick elegant meal.

1 tbsp (15 mL) extra virgin olive oil

4 ripe plum tomatoes, chopped

1/3 cup (75 mL) dry white wine

2 cloves garlic, smashed

12 fresh tarragon leaves

1 sprig fresh thyme

4 fresh salmon portions

1 tbsp (15 mL) chopped fresh Italian parsley

Salt and pepper

In large shallow saucepan, heat oil over medium heat and cook tomatoes for 5 minutes or until starting to become soft. Add wine, garlic, tarragon and thyme; bring to a boil. Reduce heat and simmer for 10 minutes.

Add salmon into tomato mixture, cover and cook for 5 minutes. Turn fillets over and cover and cook for about 5 minutes or until fish flakes when tested with fork. Sprinkle with parsley, salt and pepper to taste.

Makes 4 servings.

Maple Roasted Squash Soup

Just a touch of pure maple syrup adds a wonderful bit of Canadiana to this squash soup. You can enjoy the roasted squash as a sidedish or continue on with this recipe to make the soup for an easy starter to dinner or lunch.

1 butternut squash, peeled and chopped (about 2 lb/1 kg)

2 tsp (10 mL) canola oil

1 tbsp (15 mL) pure maple syrup

2 tsp (10 mL) chopped fresh thyme

1 clove garlic, minced

1/4 tsp (1 mL) each salt and fresh ground pepper

4 cups (1 L) vegetable broth

1 small red bell pepper, diced

2 tbsp (30 mL) chopped fresh parsley

In a large bowl, toss squash with maple syrup, oil, thyme, garlic, salt and pepper. Spread onto parchment paper lined baking sheet. Roast in 400 F (200 C) oven for about 25 minutes or until tender and golden.

Scrape squash into soup pot and add broth. Bring to a simmer and puree soup with immersion blender until smooth. Alternatively, puree in batches in blender. Stir in red pepper and parsley and simmer for 5 minutes to heat through.

Makes 5 servings.

Tip: This soup will freeze well in airtight containers for up to 2 weeks.

Alsatian Green Bean and Chicken Salad

This unique way to serve up chicken is a wonderful way to retain the juiciness in the chicken and add flavour and texture to green beans. A great recipe for a luncheon or weeknight meal.

1 bag (400 g) trimmed French green beans

1 tbsp (15 mL) extra virgin olive oil

1 tbsp (15 mL) white wine vinegar

Salt and pepper to taste

1lb (454 g) thin sliced chicken breasts 

2 cloves garlic, minced

1 tbsp (15 mL) chopped fresh parsley

Pinch each salt and fresh ground pepper

2 tbsp (30 mL) butter

2 tbsp (30 mL) canola oil

5 slices bacon, chopped

1 vine ripened tomato, chopped

1/2 tsp (2.5 mL) anchovy paste

1/2 cup (125 mL) white wine

2 tsp (10 mL) Dijon mustard

In a saucepan of boiling water, cook green beans for 5 minutes or until tender but firm. Drain well and place in platter or serving bowl. Toss with oil, vinegar, salt and pepper to taste.

Toss chicken cutlets with garlic, parsley, salt and pepper. Melt butter and oil in large nonstick skillet over medium heat and cook cutlets, turning once for about 8 minutes. Remove to plate.

Add bacon and cook for about 5 minutes or until starting to crisp. Stir in wine and deglaze pan while simmering. Add tomatoes and anchovy paste to combine; simmer for 5 minutes or until slightly thickened. Whisk in mustard.

Slice cutlets into thin strips and stir into sauce to coat well. Pour over green beans and toss well to combine. 

Makes 4 servings.