Handmade Herb Gnocchi

This Dining Room Special melts in your mouth! Executive Chef Martin Buehner shares the Old Mill Toronto’s Handmade Gnocchi recipe for you to enjoy at home.

Ingredients: (serves 6)

1 Kg Russet Potatoes
250 g (approx 2 cups lightly packed) All-Purpose Flour
1/4 a Bunch each of Herb Thyme and Fresh Rosemary, chopped fine
3 Large Grade A Eggs 
1/4 a Bunch Curly Parsley, chopped fine
100 g (approx 2/3 cup) Parmesan Cheese (Grana Padano or Reggiano)
2 tbsp Kosher Salt  
1 Pinch Ground Black Pepper 

Method:

1. Bake Potatoes with Skin-on in oven @ 375F for approx 20-30 minutes, or until soft on the outside but slightly hard on the inside.
2. Weigh all ingredients. Set aside.
3. Cut Potatoes in half and remove Potato from the inside.
4. Pass through a food mill or fine chinois.
5. Add all ingredients and mix by hand until mixture is thoroughly combined.
6. Roll out about 1/4 of the mixture into a long thin snake-like tube, ensuring even all the way throughout.
7. Cut approx. 1 inch apart using bench scraper or knife. Pinch the middle of each side with fingers.
8. Blanch in hot boiling water, until Gnocchi begins to float.
9. Place on Baking sheet with parchmant paper and oil, Let cool. 

Pan-fry in butter until light-golden brown and serve au natural with a pinch of salt and pepper and chopped fine herbs or with your favourite sauce topped with good quality shredded parmesan cheese.

 



Spring Thyme Recipe

Once again Executive Chef Martin Buehner shares one of his favourite recipes with us. Hoisin Rack of Lamb with Five Spiced Whipped Sweet Potatoes, Steamed Sesame Ginger Garlic Baby Bok Choy, Snow Peas and Candy Cane beets. Chef Martin also shares his secret on the best Plate Presentation to serve this Spring Thyme Recipe to your guests.

Lamb 

1 rack of Ontario spring lamb
1 tbsp vegetable oil
¼ cup hoisin sauce
2 tbsp honey
1 tsp finely chopped fresh garlic
1 tsp finely chopped fresh ginger
½ tsp crushed coriander seeds
1 tsp sambal olek sauce
Kosher salt and freshly ground Szechwan pepper corns to taste.

Method

Season lamb with kosher salt and ground Szechwan pepper corns. Sear the rack of lamb in vegetable oil over medium-high heat in a pan until browned. Roast in a pre-heated 425-degree oven for approximately 15 minutes. In the meantime, to prepare the glaze blend all remaining ingredients together thoroughly. Set aside.

Pull lamb from the oven after 15 minutes and allow cooling briefly so that the glaze does not run off the rack. Brush the semi-cooled lamb rack with the hoisin glaze and return to the oven for another 5 to 7 minutes or until desired internal temperature has been achieved. Pull the lamb rack from the oven and let rest for 3 to 5 minutes before slicing to give the juices a chance to re-absorb into the meat.

Whipped Five Spice Sweet Potatoes 

¾ pound peeled sweet potatoes
1½ Chinese Five Spice blend (found in most grocery stores)
½ tsp ground fresh ginger
2 tbsp salted butter
1 ounce whipping cream
Kosher salt to taste.
1 tbsp table salt for boiling.

Method

Cut peeled sweet potatoes into 1½ inch squares and boil in salted water until just tender (will slide off of a fork easily if pierced). Stain away water, add butter, and mash using a hand mixer on low speed. Add Chinese five-spice blend and all other ingredients and whip on medium speed until light and fluffy. Season to taste with kosher salt.

Steamed Sesame Ginger Garlic Baby Bok Choy (and Snow Pea) 

2 medium sized baby bok choy
¾ tsp finely chopped fresh ginger
¾ tsp finely chopped fresh garlic
½ tbsp sesame oil
Kosher salt to taste

Method

Cut baby bok choy in half lengthwise. Wash very thoroughly in a bowl under cold running water making sure you get all of the sand out. Be careful not to damage the leaves. Allow to dry thoroughly. Toss with ginger, garlic, and sesame oil. Place cut side down in a bamboo (or whatever is handy in your kitchen) steamer and steam over boiling water for about 7 minutes covered with the steamer lid. At the 5-minute mark add 2 ounces weight of tipped and tailed snow peas to the steamer. This can be done over the boiling sweet potatoes if timed correctly. Pull from the steamer and season lightly with kosher salt.

Candy Cane Beets  

1 medium sized candy cane beet (not peeled)
1 tsp vegetable oil
Kosher salt to taste

Method

Toss beet in vegetable oil and place in an oven-safe ceramic dish and place in the 400-degree oven at the same time as the lamb. Pull from the oven after 25 minutes. Let cool for a minute or two. Peel the beet scraping with a paring knife and cut into approximately 6 wedges. 

Plate Presentation

Building on two 12-inch dinner plate first place a portion of the whipped five-spice potatoes just off centre. Lean a piece of baby bok choy on either side of the potatoes, leaves pointing upwards. Fan out equal pieces of snow peas in front of the potatoes. Decorate the top of the potatoes with candy cane beet wedges. Cut the hoisin glazed lamb rack into four pieces with two bones in each piece. For one portion take two pieces and interlock the bones together and place directly over the snow peas just in front of the potatoes meat side of rack facing outward and bones pointing straight up. Drizzle plate with chilli oil, extra virgin olive oil, aged balsamic vinegar, or anything to your preference. Enjoy with a nice glass of Beaujolais or for the white wine lover an oaky Chardonnay would also be lovely.

 



Easter Brioche Recipe

 

Ingredients:

400 g strong white bread flour, plus extra for dusting
5 g powdered dried yeast
10 g fine sea salt (I’ve put 8 gr)
90ml warm milk
2 Tbsp caster sugar 100 g butter, softened
4 medium free range eggs, beaten
zest of 2 lemons

To Glaze

1 medium free range egg
2 Tbsp milk
sugar for finishing

To knead by hand: mix all the ingredients in a large bowl, and bring it all together to form a dough. Knead for about 10 mins, until smooth and shiny.

Or, to use a food mixer: fit the dough hook and add all the dough ingredients to the mixer bowl. Mix on low speed until combined, and leave to knead for about 10 mins, until smooth and shiny.

Shape the dough into a round ball, place in a bowl and cover tightly. Leave in the fridge overnight.

The next day, divide the dough in two and form into the shape of your choice. Lightly flour the loaves, lay them on a wooden board or linen cloth and cover with a plastic bag. Leave them somewhere nice and warm to prove until almost doubled in size; this could take 3 or 4 hours, as the dough is cold.

Preheat the oven to 200C/gas mark 6. For the glaze, beat the egg and milk together. Transfer the risen loaves to a baking tray and brush all over with the glaze. Sprinkle with sugar on top. Bake for about 10 mins, then lower the oven setting to 180C/gas mark 4 and bake for a further 20 mins or until golden brown. Cool on a wire rack.

Brioche is best enjoyed the day they are baked, but will keep for a day in an airtight container, or can be frozen for up to 2 months.



Chef Marty’s German Caramelized Apple Pancakes

Ingredients:

6 eggs
½ cup 2% milk
½ cup A.P. flour
3 tbsp sugar
½ tsp ground Ceylon cinnamon
½ tsp kosher salt
¼ lb. melted whole unsalted butter 

Caramelized Apples

3 pcs Braeburn apples, peeled, cored, and sliced ¼ inch thick
2 tbsp unsalted butter
3 tbsp sugar
1 tsp ground Ceylon cinnamon

Whipped Cream

1 cup 35% cream
3 tbsp icing sugar
1 tsp real vanilla extract
½ tsp lemon juice 

Method:

For the Caramelized Apples

Peel and core the apples and slice ¼ inch thick. In a medium sized pan (non-stick preferably) melt the butter over medium-high heat. Toss in the apples and toss to coat with the melted butter. Sauté the apples until nicely browned on all sides turning only often enough to avoid burning. Once a nice browned colour has been reached add the sugar and ground cinnamon. Continue to cook until the sugar become a caramelized syrupy consistency. Remove the apples from the heat and keep in a warm place until needed for service.

For the Whipped Cream

In a cold stainless steel or glass bowl pour in the heavy cream, vanilla extract, and lemon juice. Whip using a hand blender on medium speed (medium speed will create smaller bubbles in the cream and therefore create a denser creamier whipped cream). Once the cream is half-way whipped add the icing sugar and continue to whip but on low speed at first while incorporating the sugar. Whip until stiff peaks form. Store wrapped in the fridge until needed to serve.

For the Pancakes

In a medium sized bowl whisk all of the dry ingredients together thoroughly. Whisk the eggs together until well blended. Add the milk and vanilla to the eggs. Make a hollow indentation into the center of the flour and slowly whisk in the eggs mixture until a smooth batter is formed.

Heat a large non-stick or very well-seasoned stainless steel pan over medium heat. For each pancake first pour 1 to 2 tables spoons of melted unsalted butter into the pan coating thoroughly (you can use whole cold butter is you so desire but this takes slightly longer and cools the pan each time). Once the pan has been well coated, pour in approximately 3 ounces of batter and lift the pan and tilt in a circular motion until the entire bottom is coated with batter. This needs to be done quickly to ensure the batter is of even thickness throughout. Fry until the top begins to dry slightly. Flip the pancake and fry for another minute or so. Slide the pancake onto the plate and fill with a good portion of caramelized apples and drizzle with a tablespoon of maple syrup before rolling up into a long tub. Repeat the process and serve two rolled stuffed pancakes topped with another drizzle of maple syrup and two nice dollops of whipped cream.

 



Creole Seasoning Mix

 

This Creole seasoning blend is great for seasoning rice, meats, soups and stews, or anything that needs a flavour boost.

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Salmon or Trout Sauce:

1 1/2 tablespoon creole seasoning
2 or 2  1/2 tablespoons miracle whip
1 tablespoon cilantro
1 teaspoon lime juice
1 chili pepper finely chopped– optional

The above ingredients are guidelines/approx. measurements adjust to taste and quantity of fish (the above should do 2 to 3 fillets easily)

Method:

Season fish with Black pepper and oil
BBQ until desired doneness
Remove from heat and apply sauce liberally
Serve and Enjoy!



Old Mill Pumpkin Spiced Root Vegetables

Root Vegetables are often over looked but these treasures are not only found in the winter months but also can be inexpensive.Experiment with turnips, beets, rutabagas and parsnips to learn the difference in their flavours and versatility.

Old Mill Pumpkin Spiced Root Vegetables

Green Zucchini
Parsnips
Carrots
Sweet Potato
Butternut Squash
Olive Oil

Spice Rub

8 gr Cinnamon
8 gr Garlic Powder
7 gr Onion Powder
5 gr Ground Cumin
1 tsp Nutmeg
1 tsp Ground Clove
2 gr Ground Ginger
8 gr Brown Sugar
1 tsp Salt
1 tsp Pepper 

Method:

  1. Cut all vegetables into 1.5 inch pieces.
  2. Combine all Spices in a separate bowl and mix together.
  3. In a large bowl lightly toss all vegetables in Olive oil and sprinkle spice mixture over and toss till all vegetables are well coated.
  4. Place all vegetables on a baking tray lined with parchment paper and bake in oven at 350 degrees for roughly 30 minutes. Check to make sure vegetables are cooked trough. Cooking times may vary with other ovens.


Roasted Chicken Breasts

Because most of the fat in chicken is in the skin, removing it — and its 16 grams of fat — makes chicken a lean choice. The parsley, lemon and garlic topping does the job the skin usually performs, keeping the breasts moist and juicy. Serve with rice pilaf and Honey Acorn Squash. Pop the squash into the oven 15 minutes before adding the chicken.

  • Portion size 4

Ingredients

  • 4 chicken breasts
  • 2 tbsp (30 mL) Dijon mustard
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1/2 cup (125 mL) chopped fresh parsley
  • 1 tbsp (15 mL) grated lemon rind
  • 2 cloves garlic, minced
  • 2 tsp (10 mL) canola oil
  • 1 pinch cayenne pepper

Preparation 

Remove skin from chicken and discard. Brush mustard all over chicken. Place on rimmed baking sheet; sprinkle with salt and pepper.

In small bowl, stir together parsley, lemon rind, garlic, oil and cayenne; press onto chicken. (Make-ahead: Cover and refrigerate for up to 8 hours.) Roast in 375°F (190°C) oven until crusty, golden around edges and no longer pink inside, about 30 minutes.

Additional information :

Side Dish Savvy - Honey Acorn Squash:

Cut 2 acorn squash (2 lb/1 kg total) in half; scrape out seeds. Arrange, cut side down, on rimmed baking sheet. Roast in 375°F (190°C) oven for 30 minutes. Turn cut side up. In each cavity, place 1 tsp (5 mL) each butter and liquid honey; roast until tender and golden, about 15 minutes.

Makes 4 servings.

Per serving: about 125 cal, 1 g pro, 4 g total fat (2 g sat. fat), 24 g carb, 4 g fibre, 10 mg chol, 44 mg sodium. % RDI: 5% calcium, 9% iron, 9% vit A, 23% vit C, 11% folate

 

Source: Canadian Living Magazine

 



Short Bread Takes The Cake & Health Benefits Of Tea

Short Bread Cookies are traditionally a Christmas cookie  blending Butter, Sugar and Flour. The Old Mill Toronto Pastry Chef has decided to share a buttery delicious Shortbread Recipe with you.

Traditional Shortbread

275g Unsalted Butter (softened)
140g Sugar
1tsp Vanilla Extract
410g All Purpose Flour
5g Salt
Zest of 1 lemon, 1 lime (optional)

Method:

1. Using a wooden spoon or the paddle attachment of an electric mixer, cream the butter and sugar together until light and fluffy.

2. Add vanilla and citrus zest (if desired).

3. Add flour and salt, mixing well until a soft dough forms.

4. Refrigerate at least one hour before rolling out and cutting, as the dough will be very soft and difficult to work with immediately after mixing.

5. Roll out approximately 1/3 of an inch in height on a well-floured work surface and cut into desired shapes. Alternately, roll into smooth cylindrical logs or rectangles, chill, and slice. 

6. Bake at 325 degrees for approximately 10-15 minutes, until the edges just begin to colour. May be dipped in chocolate or decorated with royal icing.

Health Benefits of Tea

A spot of tea in the afternoon with friends has more benefits than just good company, and relaxation. Tea drinking is beneficial in many ways and goes great with a fresh shortbread cookie! 

Boost your immune system and help reduce the risk of cancers Camellia sinensis (Tea) contain catechins, an antioxidant that boosts the immune system. Vitamin H, also known as biotin, is present in teas which also contributes to a healthy immune system . In addition, tea contains flavonoids, a type of antioxidant that assists in the prevention of cellular damage, cardiovascular disease, skin disease and UV-induced DNA damage.

Protect your heart  with the antioxidant found in green tea, EGCg, speeds up the recovery of heart cells and minimizes cell death after a heart attack or stroke. Green tea is also associated with a reduced risk of coronary artery disease because its high quantity of antioxidants, namely flavonoids, may reduce the amount of cholesterol in the artery wall. Tea acts as an anti-inflammatory and improves blood vessel function.

Reduce your risk of ovarian cancer - A Swedish study published in December 2005 claims that drinking two or more cups of tea a day can reduce your risk of developing ovarian cancer by 46 per cent. The 15-year study involved just over 60,000 Swedish women.

Tea protects your bones - It’s not just the milk added to tea that builds strong bones. One study that compared tea drinkers with non-drinkers, found that people who drank tea for 10 or more years had the strongest bones, even after adjusting for age, body weight, exercise, smoking and other risk factors. The authors suggest that this may be the work of tea’s many beneficial phytochemicals.

Tea is calorie-free – Tea doesn’t have any calories, unless you add sweetener or milk. Consuming even 250 fewer calories per day can result in losing one pound per week. If you’re looking for a satisfying, calorie-free beverage, tea is a top choice.

Enjoy Afternoon Tea at the Old Mill Toronto.



Roast Turkey with Herb Stuffing & Gravy

 

If you’ve never tackled stuffing and roasting a whole turkey before, or if you just need a refresher on cooking that perfect bird, this 101 cooking lesson is for you. A fresh turkey really does have a superior texture and flavour and it’s usually best to order ahead from your butcher or meat department to make sure you get the right size. If you are using a frozen turkey be sure to allow for plenty of thaw time to thaw in the refrigerator and never thaw at room temperature. The turkey for this recipe would take 2 1/2 – 3 days to thaw completely. Any stuffing you can’t fit in the bird can be cooked in a buttered casserole dish after the turkey comes out of the oven.

HERB STUFFING
1/4 cup (60 ml) butter
4 stalks celery, chopped
2 cloves garlic, minced
2tbsp (30 ml) chopped fresh sage
1 tsp (5 ml) chopped fresh rosemary
1/2 tsp (2 ml) celery seeds
1/2 tsp (2 ml) dried savoury (optional)
salt & freshly ground pepper
1 cup (250 ml)approx. turkey or chicken stock
14 cups (3.5 ml) cubed day old bread

TURKEY
1 Turkey, 12 – 14 lbs (5.5 to 6.5 kg) 
1/4 cup (60 ml) butter, melted
1 tbsp (15 ml) chopped fresh sage
1/4 tsp (1 ml) chopped fresh rosemary
salt and freshly ground pepper 

GRAVY
2 cups (500 ml) approx. turkey or chicken stock
1 small onion, finely chopped
1 tsp (5ml) chopped fresh sage
1/3 cup (80 ml) all-purpose flour
 1/3 cup (80 ml) dry white wine
salt and freshly ground pepper 

 1. For the stuffing, melt butter over medium heat in a large skillet. Add celery, onion and garlic and saute for 5 minutes or until starting to soften. Add sage, rosemary, celery seeds, savoury (if using) and 1/2 tsp (2 ml) each salt and pepper; saute for 5 minutes or until onions start to turn golden. Pour in about 1/4 cup (60 ml) of the stock and scrape up brown bits.

2. Transfer vegetables to a large bowl and mix with bread. Add enough stock to moisten stuffing (when you squeeze it, a handful should just hold together). Season with salt and pepper, let cool completely.

3. Preheat oven to 325F (160C).

4. Remove any giblets and parts tucked in cavity of turkey and reserve for the stock if desired. Rinse turkey inside and out with cool running water and pat dry with paper towels. Place breast side up on a rack in a large roasting pan. You want at least 1 inch  (2.5 cm) of space between the turkey and the sides of the pan.

5. Fill cavity with the stuffing, packing lightly, but not to tight, in order to leave room for expansion when cooking. Bring legs together towards the opening of the cavity and tie with kitchen string. Lift the flap of skin at the neck and stuff the smaller cavity, if desired.

6. Combine melted butter, sage, rosemary and about 1/2 (2 ml) each of salt and pepper in a small bowl. Brush all over the outside of the turkey.

7. Insert the probe of a meat thermometer between the leg and the breast with end of the probe into the thickest part of the thigh and without touching the bone.

8. Roast for 3 1/2 to 4 hours until thermometer for both meat and stuffing reads 180 F (82C). Transfer turkey to a large cutting board and cover loosely with foil to “tent”.

9. For the gravy, remove rack from roasting pan. Pour pan drippings into a large liquid measuring cup. Let stand for 2 minutes. Spoon off the fat that floats to the top of the cup, (an idea to speed up this process is to add ice cubes which will solidify the fat faster). Reserve 1/4 cup (60 ml); discard remaining fat. Pour in enough stock to remaining pan juices to make 3 cups (750 ml) total liquid.

10. Place the roasting pan on the stovetop over medium heat. Return the reserved fat to roasting pan and heat until sizzling. Add onion and sage and saute for 3 minutes. Sprinkle with flour and cook, while whisking to make sure flour is incorporated with the fat, for one minute. Gradually pour in the wine, while whisking. Gradually pour in the stock, keep whisking to prevent lumps. Bring to a boil then reduce heat and simmer whisking often for about 10 minutes. Season with salt and pepper.

11. To carve the turkey, untie the legs and spoon stuffing out of the cavities into a warm serving bowl, cover and keep warm.

12. Cut legs from turkey, inserting knife between the thigh joint and the body and using the knife to cut the meat while slightly wriggling the leg to loosen the joint. Carve meat from the thigh and serve drumstick whole if desired. To cut the breast meat position the turkey so the neck is farthest away from you. Make a cut along the breast down the centre of the turkey starting from the neck and working towards you an dkeeping the knife blade as close to the bone as possible, carfully cutting themat away from the bone in one large piece. Transfer the large piece of breast to a cutting board, then cut cross wise into slices. Repeat on the left side. Cut wings loose from the body, wiggling loose as you did the legs.

Finally you are ready to serve the turkey with the hot gravy and stuffing alongside. Refrigerate any leftovers within 1 hour.  Enjoy this meal with a nice Pinot Noir, the soft tannins and earthy, berry fruit notes provide the right combination of flavours for this dish or a nice Chardonnay, another favourite with a turkey dinner.

Enjoy!



Rosemary Lamb Loin Recipe

Rosemary Lamb loin recipe with rhubarb chutney served with fiddleheads, white asparagus wrapped with prosciutto, Jerusalem artichoke gratin.

Rosemary Lamb Loin Recipe

4 loins of Ontario Lamb approximately 5 to 7 ounces each
2 sprigs fresh rosemary, chopped
2 cloves fresh garlic, chopped
Olive oil for frying
Port wine for deglazing and reduction
Kosher salt and freshly ground black pepper to taste

Heat olive oil in a sauté pan over medium heat and brown loins evenly on all sides. Add chopped garlic and rosemary and transfer to the oven and roast for 8-10 minutes or until cooked to desired colour. Remove the lamb from the oven and allow to rest. Season to taste. Deglaze sauté pan with a generous amount of port wine and allow to reduce over medium heat until the liquid has reached a syrupy consistency. Set aside but keep lukewarm. Drizzle finished lamb dish with rosemary port reduction. Serve with prosciutto wrapped white asparagus, butter sautéed fiddleheads, Jerusalem artichoke gratin, and minted rhubarb chutney.

 

Sautéed Fiddleheads Recipe

8 ounces fresh Fiddleheads (may substitute with frozen)
1 garlic clove, minced very fine
3 tbsp butter
2 tablespoons finely chopped fresh parsley
Kosher salt to taste

Trim any brown ends of the fiddleheads and pull off any remaining skin. Wash very thoroughly under cold water. Blanche in boiling water for approximately one minute. Pull from water and strain and pat dry with paper towel. In a sauté pan over medium heat sauté the fiddleheads in butter and garlic. It’s okay if the butter browns slightly. Season to taste with kosher salt and freshly ground black pepper.

Minted Rhubarb Chutney Recipe

1/2 cup sugar
1/2 cup cider vinegar
1 tbsp Fresh spear mint chopped fine
3 cups chopped fresh or frozen rhubarb

Combine sugar and cider vinegar and bring to a simmer over low heat, stirring occasionally until sugar dissolves. Add rhubarb and bring to a soft boil. Cook until rhubarb is tender and mixture thickens to a jam-like consistency. Cool, incorporate chopped spearmint, and serve at room temperature.

 

Prosciutto Wrapped White Asparagus Recipe

8 large spears white asparagus
4 thin slices of Prosciutto ham
Cracked black pepper to taste
Olive oil for roasting

Trim the tough ends off the asparagus. Blanche in boiling water for approximately one minute. Pull from water and apt dry with paper towel. Season asparagus with cracked black pepper and roll two spears each in a single slice of prosciutto leaving the tips exposed. Line in an olive oil greased roasting dish and roast until prosciutto has become browned. Remove from the oven and serve hot.

 

Jerusalem Artichoke Gratin Recipe

1 pound Jerusalem Artichokes
1/8 cup butter cut into small cubes
1 tsp butter for greasing baking dish
1/4 cup 35% cream
1/2 tsp fresh sage chopped fine
1/2 cup breadcrumbs
2 tbsp grated parmesan cheese
Kosher salt and freshly ground black pepper to taste

Scrub the Jerusalem artichokes and boil them in salted water until they are fork tender, about 10 to12 minutes. Drain, cool, and then cut into 3/8 inch slices and toss with chopped sage and salt and freshly ground black pepper to taste. Butter an appropriate sized baking dish and fill with the Jerusalem artichokes. Dot the artichokes with butter cubes and drizzle with cream. Combine breadcrumbs and grated parmesan cheese and sprinkle over the artichokes. Bake at 400 degrees until the breadcrumbs are nicely browned, approximately 20 minutes.