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.

 

 



Strawberry Creme Brulee with Rhubarb Compote

12 ounces fresh strawberries hulled and quartered
6 large egg yolks
6 tablespoons white sugar, divided
1 vanilla bean split and scraped
2 cups 35% cream
1/2 cup granulated sugar
1/2 cup Turbinado sugar

Preheat the oven to 325 degrees. In a bowl whisk the egg yolk and granulated sugar together to ribbon stage. In a medium saucepan combine the heavy cream, vanilla bean pulp, and the pod and bring to a boil. Remove vanilla pod. Remove from heat and let cool for 5 minutes before slowly incorporating into the egg yolk sugar mixture.

Fill four 6 to 8 ounce ramekins with equal amounts for strawberry quarters. Carefully fill with the custard just covering the strawberries. Place ramekins in a deep baking dish and place on oven rack then fill dish with hot water half way up. Cover with aluminum foil and bake in the oven at 325 degrees for approximately one to one and a quarter hour until the custard is set.

Remove the ramekins from the water and refrigerate. Pull the Brules from the fridge a good half hour prior to serving. Cover each Brule with a layer of Turbinado sugar and with a torch melt the sugar to a caramel state forming a crisp layer. Let cool for 5 minutes before serving. Top with a fanned strawberry, spoonful of rhubarb compote and a dollop of unsweetened whipped cream. Garnish with a nice sprig of fresh mint and icing sugar if so desired.

Rhubarb Compote Recipe

1/2 cup sugar
1/4 cup water
3 cups chopped fresh or frozen rhubarb

Combine sugar and water 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 and serve at room temperature.

Enjoy! 

 



Tandoori Tofu Recipe

In November The Girls Great Escape enjoyed this dish for lunch at the Old Mill Toronto, so much so they asked us to share the recipe with everyone!

This recipe feeds 8 to 10 people

- Minced Garlic 2 Tbsp

- Minced Ginger 2 Tbsp

- Cumin Ground 1 Tbsp

- Nutmeg Ground ½ Tsp

- Cinnamon Ground 2 Tsp

- Tumeric Ground ½ Tsp

- Chili Powder 2 Tbsp

- Coriander Powder 4 Tbsp

- Cardamom 2 Tbsp

- Coconut Milk 1 can 437 ml

- Yogurt ½ Cup

- Salt and Pepper To Taste

- Paprika 1 Tbsp

- Lemon Juice 2 oz

- Chick Peas – 3 litres (approx 1 large can)

- Tomatoes 3 litres

- Tofu 30 oz Diced

- Tandoori Paste 2 Tbsp

- Curry Powder 2 Tbsp

- Canola Oil 8 oz

Method:

1. In a large sauté pan add 6 oz oil.

2. Saute onion, ginger, garlic until the onion is translucent (about 4 minutes)

3. Add tomatoes, cook for 5 minutes

4. Add Spices, let cook for another 10 minutes

5. Add chick peas and diced tofu

6. Let simmer for another 20 minutes.

7. Stir occasionally

8. Add yogurt and coconut milk. Simmer for another 10 minutes

9. Season with salt and pepper to taste.

This particular dish can be served with the side of your choice. We have done it with saffron basmati rice. You can also serve with warm naan bread or on its own.

 



Spiced BBQ Chicken with Grilled Peaches

This is a great summer time recipe that’s light, healthy, and delicious!

4 skin on chicken supremes
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon clove
2 cloves of garlic minced
1 tablespoon honey
2 sprigs of thyme Chopped

Marinate Chicken in above ingredients for 4 hours. Take 2 peaches, cut in half and remove pits, marinate in 3 oz. of Birch Syrup or Maple Syrup. Remove Chicken and drizzle with Olive Oil. Grill Chicken on a Medium heat grill until160 degrees in the center of the chicken. Grill peaches till soft Serve Chicken with peaches on top and your favorite salad.

ENJOY!



Creemore Spring Marinated Grilled Flat Iron

Creemore Spring Marinated Grilled Flat Iron is served on the Old Mill Toronto Menu  with warm potato salad, pairs great with a nice beer, a perfect indulgence on a summer’s eve!   

1 16 oz. pc Flat Iron Steak
8 oz. Creemore Springs Beer
4 Cloves of Garlic
1/2 bunch Thyme
1/2 bunch Rosemary

Mix beer with Garlic and Herbs, add the Flat Iron and let marinate in fridge over night.

Pre-heat BBQ to a high temperature 450 – 500 degrees

Add salt and pepper to flat iron liberally (or to taste)

Cook 3-4 mins per side until med rare

If you cook the flat iron past med it will become tough and chewy

Serve with warm potato salad and a nice beer, great on a summer’s eve! 

Compliments of Executive Chef Tim Dunnill



Smoked Tomato Soup with Goat Cheese Guacamole & Red Chili Salsa

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4 lbs ripe tomatoes
olive oil
2 onions chopped
1/2 cup fresh chopped basil
1 t. crushed red pepper
1/2 t. cinnamon
1 6oz. can tomato paste
5 cups chicken broth
salt & pepper as needed
1/2 cup sherry or port
3/4 cup extra virgin olive oil
1 t. crushed garlic

Prepare 3 handfuls of wood chips, hickory might be best, by soaking them for 1/2 hour to an hour. Spray the 4 lbs of ripe tomatoes with olive oil and place in a grill basket, preferably one that can be turned. Add 1/2 of the  wood chips over the fire and wait for them to begin to smoke. Roast the tomatoes checking to see when the bottoms begin to blacken.When they have remove the basket and add the rest of the wood chips and roast the other side of the tomatoes until done. This process should take approx. 10 – 20 minutes. The secret is to make sure they get smoke without burning up. They can be covered and used 1 or 2 days later.

Saute 2 chopped onions in olive oil. Add the tomatoes, cut in half, with the tomato juice that has accumulated, 3 bay leaves and 2 t. crushed garlic. Cook together about 10 min. over moderate heat. Add 1/2 cup coarsely chopped fresh basil, 1 t. crushed red pepper, 1 1/2 t. cinnamon and 1 6oz can tomato paste. Cook a few minutes until it becomes fragrant. Add 1/2 cup of sherry or port and 5 cups chicken broth. Adjust the soup with salt & pepper. Simmer uncovered for 30 minutes, stirring occasionally. Cool and then puree in batches. Reheat when ready to serve.

Goat Cheese Guacamole
1/2 cup Goat Cheese
1 Avocado (peeled & pitted)
1 lime juiced
salt & pepper
In a bowl break avocado into small pieces, add goat cheese, lime, salt and pepper. Mix until folded in but still a little lumpy.

Red Chili Salsa
2 tomatoes (deseed and chopped)
1/2 shallot finely chopped
1 serrano chili or red chili chopped finely
salt and pepper to taste
1/2 bunch of cilantro chopped
Mix all ingredients together

Place Guacamole on bottom of bowl, then a large table spoon of salsa, pour hot soup over and enjoy!!!

Antioxidants are present in foods as vitamins, minerals, carotenoids, and polyphenols, among others. Antioxidants have anti-aging effects because they are scavengers of free radicals which are linked with human diseases. Tomatoes are fast becoming one of our favorite modern foods, and for good reason–they can ward off certain kinds of cancer, prevent macular degeneration and cataracts, and help maintain mental function as we age. Tomatoes contain lycopene, a relatively rare member of the carotenoid family, also found in pink grapefruit and twice as powerful as betacarotene. Other studies suggest lycopene can help prevent lung, colon and breast cancers. Tomatoes also contain the antioxidant glutathione, which helps boost immune function.



How to BBQ the Perfect Steak

 

 

 

 

 

 

BBQ – delicious, flavorful, tender, mesquite, heat, outdoors, friends and family, these are the words that come to mind when I think of a BBQ. While at a recent family BBQ, I started to think about the various things you need to consider before you BBQ a perfect steak.

Before you start to BBQ your perfect steak, it is important to allow your steak to reach room temperature, this helps to BBQ a steak faster and more evenly. Don’t forget to season your steak with black pepper and kosher salt, although the seasoning is entirely a personal preference and you can use your favorite seasonings of choice.

Preheat the grill as hot as it will go and before putting on your steaks you should oil the grate. Place each steak on the grill for one minute then turn and grill on the second side for an additional minute. Some BBQ’s have a searing section and this is this is the perfect opportunity to try it out. When placing your steak back on the grill make sure to turn and rotate 45 degrees and grill for half the remaining cooking time turning over only once on the other side for the remaining time to get a nice diamond pattern of grill marks.

Remove your steak from the BBQ when it has reached your desired doneness. You can use the pressure test to check your steak by using your index finger, press down on the middle of your steak, a rare steak will be soft, a medium steak will be firm but will spring back up, a well done steak will be firm with no spring.

Another important trick is to let the steaks rest for 5 minutes before serving. This will allow the natural juices to flow out from the center and redistribute the moisture, leaving you with a perfect, juicy steak.

The tenderness of a steak is another thing to consider before you BBQ your perfect steak. While NY steaks can be seasoned and grilled, other meats, which aren’t as tender, such as flank steak or flat iron steaks need to be marinated a day in advance. Below is a simple marinade you can use the day before barbecuing. Per pound of meat use the following recipe:

• White Balsamic Vinegar 1 L

• Thyme 1 bunch

• Garlic 1 bulb

• Peppercorns Whole 1 oz.

• Bay Leaf 4 Leaves

Allow the meat to marinate overnight in the fridge. When ready to barbecue remove from marinade, season, and barbecue until desired doneness.

A BBQ wouldn’t be complete without The Old Mill Inn’s favorite BBQ sauce recipe to enhance your meat. The great thing about this sauce is its versatility, as it goes well with a lot of different proteins such as chicken, wings, quail, ribs, and pork,

The Old Mill Inn secret BBQ recipe is as follows:

• 1 can of ketchup / 16 FL oz.

• 1 tsp. of mustard seeds

• 5 pcs garlic chopped

• 1 tsp. oregano

• ½ jar chipotle peppers

• 30 grams brown sugar

• 1 Spanish onion chopped

The next time you have friends and family over for a BBQ  keep these suggestions in mind and your guests will be happy and satisfied. Happy barbecuing!