McEwan’s Microgreens Have Big Flavour

Posted on May 23, 2013 by admin

It was a long time coming, but finally, Spring is here. It’s in our wardrobes (yep, it’s time for that pedicure), our work schedules (extra long patio lunch hour anyone?), and of course, it’s in our lunch bags. Spring to me embodies freshness. It means I get to take a long-awaited hiatus from hearty casseroles and stews, and shift over to healthy light fare! Which is particularly important with bikini season on the way!

Well, this month, I wanted to help you get excited about your Spring lunches, and maybe stir up a little lunch-room jealousy while you’re at it. So I made a B-line to McEwan’s exceptional selection of fresh artisanal microgreens for inspiration. And if the word “microgreens” automatically makes you think of a science experiment, than my Microgreen tutorial is for you!

Sprouts vs. Microgreens

It’s a common misconception that sprouts are the same thing as microgreens- but when you consider how they’re cultivated, you can easily spot the differences. Sprouts are simply germinated seeds that are produced entirely in a contained water environment with low light conditions. There isn’t actually any soil, planting, or sunlight involved. Unfortunately, the dark moist environments are a potential breeding ground for bacterial, which is why Health Canada suggests that people with compromised immune systems (i.e. children, elderly, pregnant women) avoid eating sprouts to be safe.

In contrast, microgreen seeds are planted in soil in an environment with ample light, low humidity and good air circulation. After about 7-14 days, the sprouts are harvested with a sharp knife, and the residual roots and soil are composted for another planting. These growing conditions are far less conducive to bacterial growth.

Microgreens Nutrition

Microgreens are a guilt-free snack that are virtually free of fat and cholesterol, are low in carbohydrates and sodium, contain only 8-38 calories per cup and depending on the variety, are packed with Vitamin’s A, C, E, and K. What’s even more exciting is that early research is suggesting that microgreens can have up to 40 times the nutrients of their mature “big vegetable” counterparts. It just goes to show that even the littlest, cutest foods can be nutritional powerhouses!

How to Eat Microgreens

Like all vegetables, the flavours of microgreens can range from sweet to peppery to nutty to herbaceous, depending on the variety. And not only do they add distinctive pleasant flavour, but they also lend a satisfying light crunch. You can add microgreens to merely any salad, soup, sandwich, pita or wrap.

Check out Executive Chef Andrew Ellerby’s Roasted Garlic Steak Salad recipe.

So there you have it- some delicious and nutritious uses for microgreens that will help you power through to lunch hour in anticipation of what’s waiting in the fridge. I think these dainty greens are a great way to transition out of your comfort-food winter routine, and into something fresh, healthy and light. And considering that McEwan’s incredible selection of Canadian microgreens are available all year round, you might never want to transition back!

For more healthy eating tips and recipes, check out my website www.abbeyskitchen.com, follow me on twitter @AbbeysKitchen, and visit the McEwan blog regularly to catch my next post!

DELICIOUSLY YOURS,

ABBEY SHARP, RD

OWNER, ABBEY’S KITCHEN

Roasted Garlic Steak Salad

Posted on May 23, 2013 by admin

Here’s a healthy and gorgeous recipe from Executive Chef Andrew Ellerby of One, McEwan and Fabbrica.

Serves 4

Roasted Garlic Marinade

3 whole heads of garlic
1 tbsp olive oil
salt and pepper
1 cup quality olive oil
1/2 cup white wine vinegar
1/2 cup rice wine vinegar
1 tbsp liquid honey
leaves from 1/4 bunch of oregano, minced
1 tbsp dried basil
3/4 tsp kosher salt
1/2 tsp black pepper

Steak Salad

4 quality skirt steaks or your favourite grilling steaks, approx.5oz. each
1/2 cup roasted garlic marinate
6 cups lightly packed baby arugula leaves
1/4 cup very thinly sliced fennel
6 yon treviso leaves
4 cups sprouts/micro greens (pea shoots, radish, buckwheat, ruby mustard,
broccoli)
3 tbsp celery leaves
1/2 cup combined, flat parsley, basil, oregano (torn)
4 tbsp quality olive oil
4 tsp quality balsamic vinegar
10-12 pieces oil packed sun-dried tomato
3 tbsp fresh grated reggiano
1/2 cup picked white frisee
1/2 cup shaved reggiano

Slice off and discard the bottom 1/4 inch of each head of garlic. Smear a sheet of foil with 1/2 tbsp of olive oil, arrange the garlic, bottom down and drizzle the other 1/2 tbsp. Fold over the foil, seal it tightly and place on a baking sheet in 325 F preheated oven. Roast until garlic is tender, about 45 minutes to one hour.

Cool garlic for 10 minutes, then squeeze the garlic into a large bowl. Add the quality olive oil, vinegars. honey, oregano, basil and salt and pepper, whisk thoroughly. Set aside to steep for a minimum of two hours before using.

Transfer into a clean container. Before using, whisk again and adjust the seasoning.

Place steaks and roasted garlic dressing in a sealed container and marinate for 24 hours in the fridge. Let sit for 30 minutes at room temperature before grilling.

Remove steaks from the marinade, shaking of excess and season with salt and pepper on both sides. Grill steaks on preheated grill set to high until desired doneness (rare to medium rare). Transfer to a cutting board and let rest for approx. 5-8 minutes.

Meanwhile, in a bowl combine the arugula, sprout mixture, fennel, treviso, frisee, celery leaves, herbs and grated cheese.

Whisk together olive oil, vinegar, season and pour over salad, toss well. Divide salad between 4 plates and top each with some oil packed tomatoesand fresh ground pepper.

Slice each steak against the grain into 1/4 inch strips. Place sliced steaks on top of salad and drizzle meat with juices from the cutting board.

Garnish each salad with shaved reggiano and basil leaves and a scatter of sprouts if you desire.

McEwan’s BBQ Basket Sizzles

Posted on May 17, 2013 by admin

The days are longer and the weather is warmer. Could only mean it’s that time of year to get your grill on.

The items in this basket have been selected to compliment a number of your favourite cuts like pork roasts or chops. They are also available individually and can be purchased from our gourmet grocery store, McEwan.

1. Belvoir Organic Ginger Beer / Belvoir Organic Lemonade belvoirfruitfarms.co.uk
2. North 44 Asian Rub mcewan.mcewangroup.ca
3. Cinnamon Sticks
4. McEwan’s Own Riesling Apples mcewan.mcewangroup.ca
5. McEwan’s Ice Pressed Extra Virgin Olive Oil mcewan.mcewangroup.ca
6. McEwan’s Own Maple Whisky Glaze mcewan.mcewangroup.ca

Contact McEwan to order your basket today. Custom baskets are available upon request.

Add a beautiful flower arrangement from McEwan Floral.

OTG3 & Me

Posted on May 13, 2013 by admin

Being Mark McEwan’s Executive Assistant, I catch a lot of flack for my diet (Taco Bell Tuesday, Mr. Sub Wednesday, McDonald’s Saturday, etc…). But it’s not like Mark cooks lunch for the office everyday — I pick up what I can on the run and flop on the couch at night while the bin under the sink fills with takeout bags.

Here’s the thing, though: I love the idea of being healthy. I just hate how hard it is to fit into my routine. I’ve tried everything — I even volunteered to be the company guinea pig for Eating Pretty, testing all their new plans and products. It was great for a while, but after a long and very busy winter (and the body jiggles to prove it) I needed something to kickstart my metabolism.

I went with the OTG3 nutritional cleanse program, which I was initially drawn to by their promise of nourishment without deprivation.

Ingredients

The juices arrived arrived at my office in their very own cooler bag with a guide to lead me through the cleanse, a daily workout routine, and a week of post-cleanse meals to ease my body back into reality.

There are four fresh, easy-to-drink juices in the package: Lemonade (organic lemons, cayenne pepper and agave), Greens (cucumber, celery, spinach, romaine, parsley, kale, apple and mint), Acai Berry (acai berries, wheatgrass, blueberries, apple, pineapple and mint) and Cashew Milk (cashew, vanilla bean and agave).

The package also comes with a drinking order to get the most from the experience, a pH testing kit to see your ‘pre’ and ‘post’ pH levels, and expiration instructions: drink within a week to benefit most from the enzymes and nutrients.

Recipe

I won’t lie, OTG3 is NOT for people who lack strength in the “will-power” department.

Day #1 was a breeze until I sat down to watch Top Chef Canada and, of course, the quickfire was a pizza challenge. My stomach gurgled and I yearned for garlic dipping sauce, but I made it through.

On Day #2, I woke up feeling the best I’ve felt in a long time. I had a great night’s sleep and the pangs of hunger from the evening before had dissipated. I had a bunch of meetings and a seminar to go to and I felt great about carrying my juices with me everywhere instead of a bag of chips or an overly sugared coffee drink. Then came time for me to head home. I needed something to keep my mind busy but all that was running through my head was “no one will know if I make myself some pasta right now or scoot over to Bar Burrito!”. With the help of laundry and a few other chores I powered through!

By Day #3 it was almost felt like I had forgotten what chewing felt like. But I had to push through because I had already noticed the change in my energy levels and in the mirror. My body was clearly thanking me.

Results

All in all the experience was great! I found the daily meal planner valuable and I’ve been loving some of their easy-to-prep, post-cleanse meals. I can see myself using the OTG3 program every six months or so, to give my body the boost it needs. And while I can’t say that I’ll cut out fast-food entirely, I’ll try really hard to save it for “special” occasions and continue caring about what I put in my body.

You can purchase the OTG3 juices from McEwan in the Shops at Don Mills or online at www.OTG3.com!

Written by Jordie McTavish. Tweet her @JordieMcTavish.

Freshly Cut : A Colourful Look

Posted on May 9, 2013 by admin

Tucked into a sunny corner of the gourmet grocery store McEwan, this floral boutique feels like an oasis. A full service floral shop, it presents rows of fresh-cut flowers that can be arranged upon request, from small hand-ties to wedding arrangements, even ready-made bouquets for shoppers on the go.

What makes this floral shoppe work is the team of florists behind its artful creations, an eclectic mix comprised of a mother of two, a former tree farmer, and an art teacher.

“We are from different walks of life and bring our own unique touch to our work,” says Dianne Shawcross, the youngest of the crew. She came to McEwan Floral after completing an undergraduate degree in fine art at the University of Toronto and graduating from teachers’ college. Dianne’s arrangements showcase her love of old fashioned garden roses and mimic the charm of a Dutch baroque painting. Flowers loosely arranged in antique glass vessels are this florist’s specialty.

Praveen Johnson’s knowledge of plants and flowers comes from his experience as a tree farmer, who has grown some of the black spruce trees that dot our Ontario landscape. Travelling the world, Praveen has explored various climates and environments, and these travels have led him to have a deep fascination with nature. His floral and terrarium creations always feature something exotic and unexpected.

The heart of the whole operation is Rachel Sherlock, a former stay at home mom who started out arranging wedding flowers from her kitchen. Rachel’s passion for her work as a florist lies in the joy she knows a beautiful flower arrangement can bring. “I just want to make people happy,” she says as she arranges a piece for the lobby of the Hazelton Hotel and confirms a shipment of flowers for the coming week. Her ability to multi task, problem solve, and complete any task with elegance can only come from her skill and experience as a mother, and is complemented by her years of experience creating pieces for the weddings of friends and relatives.

This team comes together like all the ingredients of a signature Chef Mark McEwan dish – fresh and unique with a taste that will have you coming back for more.

A Minute or Two with One Restaurant’s Tim Salmon

Posted on May 2, 2013 by admin

“Working for a celebrity chef brings a very unique clientele with high expectations.” That’s how Tim Salmon, General Manager at One Restaurant, sums up his experience with Mark so far.

Of course, the unique clientele he talks about has its fair share of celebrities too. As the grand poobah of Yorkville’s premiere patio, Tim’s been playing host to the biggest names in film, sport, music and politics since 2007.

As for the expectations, those come straight from Mark and filter down through Tim into everyone who works at One. He attributes his relatively easy relationship with Chefs Matt Beasley and Andrew Ellerby to the exceptionally high standards everyone on the McEwan team are introduced to on day one. The servers are no different; and Tim looks for a very specific kind of person. They have to be mature enough to wait on well-known guests without losing their minds, and experienced enough to deal with a very busy dining room.

Of course, it’s not just the restaurant that Tim is Western union money order responsible for. As the Hazelton Hotel’s feature restaurant, room service is also on his menu. He does a lot of champagne and chocolate dipped strawberries for the upstairs crowd, which he never tires of because, well, “there’s nothing wrong with a little love”.

For a spot on the patio or in the Yabu Pushelberg dining room (one of the most well put together in town), click here or call 416.961.9600.

Tiramisù

Posted on April 25, 2013 by admin

This simple dessert is an indisputable classic of new Italian cuisine. Our take forgoes the standard coffee-sodden ladyfingers in favour a freshly made, coffee-brushed white chocolate sponge cake. The result is more luxurious, and a lot less mushy.

Serves 8-10

Chocolate Caramel Sauce

2/3 cup sugar

2 tbsp corn syrup

2 tbsp butter

1 oz dark chocolate, chopped

Mascarpone Cream

1 leaf gelatine

1 short espresso

1/2 cup icing sugar

10 oz mascarpone

2/3 cup 35% cream, whipped

Frappuccino (Optional)

300 ml condensed milk

2 long espressos

Coffee Syrup

1/4 cup sugar

1 long espresso

Sponge Cake

4 eggs

1 cup all-purpose flour

1 oz Chocolate Caramel Crunch (Optional)

1/2 cup sugar

4 oz white chocolate, chopped

Garnish

Cocoa powder

Whipped cream (Optional)

For the crunch, spread a large sheet of parchment paper on a work surface. Combine the sugar, corn syrup, and ¼ cup (60 mL) cold water in a saucepan. Cook, stirring frequently, over medium-low heat until golden and thoroughly caramelized. Remove from the heat, stir in the butter, and follow with the chocolate, stirring until melted and smooth. Drop the caramel 1 tsp (5 mL) at a time onto the parchment paper, immediately spreading it with a small offset spatula into a long, thin smear. Your goal is for semi-translucent strips of hardened caramel about 1 inch (2 cm) wide and 4 inches (10 cm) long. If the caramel in the saucepan becomes too thick to work with, gently reheat it. When the sheets are done, set aside in a cool place.

If you intend to make the frappuccino, place the can of condensed milk in a small, deep saucepan, cover it com- pletely with water, and simmer on low heat for 3 hours, topping up the water to keep the can covered as required.

For the sponge cake, preheat oven to 350°F (180°C). Butter a 10-inch (25 cm) springform pan.

Place the eggs in a bowl of warm water and set aside for 5 minutes. Meanwhile, sift the flour into a small bowl, crumble the caramel crunch into it, and mix well. Crack the eggs into the bowl of a stand mixer and whisk on high speed until blended and beginning to froth. Add the sugar, and continue whisking until the volume has more than doubled and the mixture forms stiff peaks, about 7 minutes. Melt the chocolate in a double-boiler, stirring until smooth. With the mixer on low speed, add the melted chocolate. Turn off the mixer and use a rubber spatula to scrape the bottom of the bowl and ensure that everything is properly incorporated. With the mixer on low speed, add half the flour mixture, and mix until it is incorporated. Add the remaining flour mixture and fold it in with the spatula. Pour the mixture into the springform pan. Bake until the cake is golden and a skewer inserted into the centre emerges clean, about 20 minutes. Cool the cake on a rack, and then transfer to the refrigerator to chill.

For the mascarpone cream, submerge the gelatine in a bowl of cold water. Combine the espresso and icing sugar in a small saucepan. Stir over low heat until the sugar is dissolved. Squeeze the gelatine, add it to the saucepan, and stir again until dissolved. Transfer to a small bowl, and whisk in a scoop of the mascarpone. Transfer the remaining mascarpone to a large bowl, add the tempered espresso mixture, and whisk together until combined. Follow with the whipped cream, and whisk again. Transfer to the refrigerator to chill and thicken.

For the coffee syrup, combine the sugar with ¼ cup (60 mL) cold water in a small saucepan and stir over low heat until the sugar is just dissolved. Set aside to cool. Stir in the espresso, transfer to a shallow bowl, and chill in the refrigerator.

To finish the frappuccino, whisk together half the simmered condensed milk with the 2 long espressos; refrigerate until cool.

To finish, cut the cake into 8 to 10 wedges. Dip each wedge into the chilled coffee syrup, flipping it in the liquid swiftly to cover. Arrange each dipped slice on a plate. Transfer the mascarpone cream to a piping bag and pipe a layer on top of each piece of cake. Follow with a sheet of caramel crunch, then a second layer of cream, and a final sheet of caramel crunch. If you made the frappuccino, shake it with crushed ice and serve in a small glass on the plate, topped with whipped cream. Sprinkle cocoa over the cake and the frappuccino and serve at once.

Tip: For best results, avoid even remotely granular mascarpone for this recipe and use the finest, smoothest Italian variety (like Foresti).

Shortcuts: While they make enjoyable additions to the finished plate, neither the caramel crunch nor the frappuccino is at all essential to this tiramisù. As well, the white chocolate sponge cake will still turn out admirably without any crumbled caramel in its batter. So feel free to save time by omitting both these elements, and simply serve the dipped cake topped with mascarpone-coffee cream.

[From: Mark McEwan’s Fabbrica: Great Italian Recipes Made Easy for Home by Mark McEwan. Copyright © General Purpose Entertainment, 2011. Reprinted by permission of Penguin Group (Canada), a Division of Pearson Canada Inc.]

Gluten-Free Doesn’t Mean Flavour-Free at McEwan

Posted on April 18, 2013 by admin

For the estimated 330,000 Canadians with Celiac disease, the sufferers of Non-Celiac Gluten Sensitivity, and even those hopping on the latest celebrity fad-diet, everyone seems to be asking for tasty foods that are Gluten-Free (GF). It really wasn’t long ago that “Gluten” was a term only recognized by rare Celiac sufferers, and that this small patient population thought they’d never taste a decent pasta, cereal or bread. Thankfully, with recent advances in digestive disorder diagnosis, and the endless online, in print and on air diet buzz, the food industry has caught up with demand.

I’m generally not so supportive of fad diets and their ripple effect on food products. But as passionate foodie, I’m thrilled that my clients may no longer need to miss out on their Nonna’s manicotti, their weekend bagel breakfast, or a celebratory slice of cake. Everyone should get to eat cake!

Well, thankfully, with their extensive selection of hand-picked GF products, McEwan is making these eating experiences a reality for everyone. I really appreciate how unlike most grocery stores which often relegate their specialty-diet customers into a small aisle or section, McEwan offers GF items in nearly every department of the store. They also add a large purple label to each of the GF offerings to help guide consumers who purposefully seek these products out. To me, this type of store organization not only helps destigmatize eating GF for some consumers, but I think it also hints at the quality and accessibility of the products to all McEwan customers- gluten restricted or not!

And that’s what I wanted to test out myself so I took home a weeks-worth of GF groceries from McEwan, and meticulously tasted my way through. And while I was shocked to find myself honestly satisfied by everything I sampled, there were definitely some family faves.

Here are some of my top picks:

JENNIFERS ORIGINAL: BROWN RICE BREAD

Gluten-free no longer means bread free! The texture of this bread is moist, soft and bouncy, while the flavour is sweet, and deliciously nutty. With a perfect balance of seasoning already added to the dough, I could easily eat a few slices without any additional spreads.

TINKYADA PASTA JOY READY: BROWN RICE PASTA

Not only does this pasta offer Omega 6 Fatty Acids, Protein, and Fibre, but its flavour and consistency are indistinguishable from regular wheat pasta. And when cooked to al dente in adequately salted water, the noodles retain a nice supple bite, and have a delicious mild nutty flavour. Now, mangia, mangia!

Sarafina Thin Crust Pizza: Funghi

Pizza is a household staple for many families, and Sarafina makes sure this is no different for those who eat gluten-free. While not exactly thin by restaurant standards, the crust on this frozen pizza bakes up golden brown and has a pleasant chewy texture. The pizza also features a pretty distinguishable mushroom flavour and is loaded up pretty generously with mozzarella, parmesan and goats cheese.

Antipastos Kitchen: 3 Cheese and Spinach Manicotti

This frozen pasta entrée has surprisingly restaurant quality flavour. Unlike many other frozen entrees, which Western union online I often find really bland, Antipastos’ 3-cheese filling is creamy, fresh tasting, and seasoned really well. Most importantly, though, the noodles here are neither too chewy nor mushy, and maintain their consistency under the layer of bubbling crispy cheese. Yum!

Bakery on Main: Cranberry, Orange Granola

Crunchy cereals are satisfying cereals, and this one takes the cake- or apple pie if we’re talking about the mildly sweet aromatic baking flavours of this granola. I also love that it’s virtually sodium free, is a source of protein and fibre, and is packed with lots of good for you fats.

Sweets from the Earth: Chocolate Cake

Attention chocoholics- gluten-free or otherwise- meet your new addiction. The cake is remarkably moist and is topped with a generous layer of rich, sumptuously smooth icing. Heck, I don’t even like chocolate that much and I keep returning to the fridge for more.

So as the results of my extensive tasting session suggests, it doesn’t matter if you’re a flavour junkie, a healthy nut, new to the world of GF groceries or looking to upgrade from the old generation of GF goods – McEwan’s impressive GF selection has something to satisfy everyone. So print my list, explore the store, sample the selection, and re-adjust your expectations- McEwan is going to convince you all that GF foods can be great.

For more healthy eating tips and recipes, check out my website www.abbeyskitchen.com, follow me on twitter @AbbeysKitchen, and visit the McEwan blog regularly to catch my next post!