Fresh & Flavourful ~ Truffled Steak Salad

Embrace the warm weather with this fresh and flavourful Truffled Steak Salad. Sharp little bites of marinated and seasoned steak are nestled among fresh, crisp greens, sweet tomatoes, and crunchy, mild walnuts. Topped with a crumble of tangy chèvre, then drizzled with McEwan’s Own Truffle Vinaigrette, this is a very quick and simple salad designed to impress.

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1 (6oz) steak, cut into bite size strips
1 jar McEwan’s Own Truffle Vinaigrette Salad Dressing
1 cup breadcrumbs
Olive oil, for cooking
1 container McEwan’s Own Arugula Salad Mix
4 tbsp chevre, crumbled
Salt to taste
Fresh cracked black pepper, to taste

Cut the steak into small, bite size pieces. Season with salt and pepper, then toss with 2 tablespoons of the McEwan’s Own Truffle Vinaigrette Salad Dressing, making sure all the meat is coated.

Toss the meat in the breadcrumbs, making sure they’re evenly coated. Heat a tablespoon or two of olive oil in a large frying pan, and quickly fry the meat for two minutes. Flip to ensure both sides are browned and crisp for a medium/medium-rare steak.

Add the steak bites to the McEwan’s Own Arugula Salad Mix, then toss. Add dressing and toss again. Top with the crumbled chevre and some freshly cracked black pepper.

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Katrina Kajganic, Kitchen Trials
Blogger, Designer, Photographer, Recipe Developer
Twitter: @kitchen_trials
Instagram: @kitchen_trials

The Perfect Bottle Contest

There’s nothing better than savouring the warm sunny days outdoors! On his weekends off, Mark McEwan loves to spend time at the cottage entertaining his family and close friends. To start off the evening, he recommends having a bottle of crisp white Stoneleigh Sauvignon Blanc on hand for you and your guests to enjoy with appetizers.

Stoneleigh Vineyards The Perfect Bottle Contest


This summer, our friends at Stoneleigh Vineyards want you to treat yourself and your guests to the best glass of wine, every time. Enter Stoneleigh Vineyards’ The Perfect Bottle contest for your chance to win one of three Jenn-Air Under Counter Wine Cellars valued at $2,300 each: bit.ly/1JXm3MW Don’t miss your chance! The contest closes on May 31.

 

Reimagined Eggplant Parmesan Rolls

Impress your guests with this delicious yet beautiful twist on an Italian classic, Eggplant Parmesan. Crispy eggplant slices rolled around creamy parsley goat cheese stuffed manicotti and served over a bed of flavourful McEwan’s Own Roxy’s Tomato Sauce.

1 garlic bulb
olive oil, to drizzle
4 manicotti shells
1 large eggplant
2 cups bread crumbs
1/2 cup finely grated Parmesan cheese
2 eggs
2 cups all-purpose flour
300gr goat cheese
1 cup chopped parsley
3/4 cup olive oil
1/2 jar McEwan’s Own Roxy’s Tomato Sauce
1 cup micro arugula
8 Parmesan crisps

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Preheat the oven to 400°F. Cut a garlic bulb 1/4-1/2 inch from the top of the cloves. Place the bulb on a small sheet of aluminum foil. Drizzle with olive oil and wrap the foil around the garlic. Bake for 20-30 minutes until the garlic is soft.

Follow the cooking instructions on the manicotti’s package. Set them aside to cool. Once cool, cut each manicotti in half

Slice off the top and bottom of the eggplant. Using a mandolin slicer or a knife, slice the eggplant from top to bottom to create thin rectangular sheets. If the sheets are too wide and you can’t roll them, try trimming the width of the slice until they become rollable.

Mix the breadcrumbs and grated Parmesan cheese in a bowl. In another bowl, whisk together both eggs. Place the flour in a third bowl. Take each eggplant slice, dip in the flour and shake, dip in the eggs, and finally dip in the breadcrumbs mixture. Roll and place in a muffin tin.

Take the roasted garlic out of the oven. Mix the goat cheese, parsley, olive oil, roasted garlic, and parsley. Pipe the mixture into the manicottis and center inside the eggplant rolls. Bake for 20 minutes at 400°F.

Heat McEwan’s Own Roxy’s Tomato Sauce and serve some in a bowl using a ladle. Place the baked eggplant Parmesan rolls in the center of the bowl over the bed of tomato sauce. Garnish the top of the rolls with micro arugula and Parmesan crisps.

Fouad Y. Makadsi, Zero to Gourmet
Cancer Research Data Analyst, Cook, Recipe Developer, Blogger
Twitter @iphouad
Instagram @iphouad

Cooking Up Something Juicy, Jiggly, and Jammy at McEwan

When I was growing up, jam was just a sweet condiment to otherwise boring toast, and a great pal to nut butter for lunch. But chefs and savvy home cooks know that fruit preserves, jellies and jams can shine in a wide range of dishes ~ From savoury to sweet, to everything in between. And standing in with all your sweet sticky needs, McEwan offers an extensive line. From locally produced family-run offerings, to trusted gourmet brands and every imaginable fruit you can dream up ~ McEwan’s make sure your toast, cheese, desserts, and meat are always accompanied by a quality fruit spread.

So what is the difference between a jelly, jam and preserve?

Beginning with the most indulgent, a jelly is a wobbly clear fruit spread made from fruit juice, sugar and sometimes pectin with no solid bits or fibre intact. Jam has the addition of actual fruit pulp and is looser and less giggly then jelly. Finally, preserves have the most actual fruit in them, meaning they tend to be a bit higher in fibre and lower in sugar then the other two spreads. While there is nothing more satisfying then a breakfast bread with a smear of jelly or jam, they still contain a lot of sugar so I like to use them in recipes where even small amounts can lend a huge flavour kick.

Desserts with jams, jellies and preserves are easy to free-style ~ Any flavour you like will work beautifully in a sweet bar, cookie, crepe, or cheesecake. But their success in savoury recipes typically depends on the other ingredients. Chicken is lovely with citrus marmalade, duck is delicious with cherry, beef and lamb can handle richer fruit like plums or currants, while pork- well, you can take your pick with pork. The possibilities are endless.

My go to preserve is Bonne Maman’s Fig Preserves because I love the luscious sweet flavour and the satisfying crackle of the seeds. Here I use it in a super simple Fig Balsamic Chili glaze to top a low fat, high protein pork tenderloin. Serve with some roasted heirloom carrots and steamed asparagus, and you have a colourful well-balanced meal that serves up to four people.

SWEET AND HEAT BALSAMIC FIG PORK TENDERLOIN

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2 tsp olive oil
1 lb pork tenderloin Salt and pepper
2 tbsp balsamic vinegar
5 tbsp Bonne Maman fig preserves
½ tsp Sambal Oelek (or more, if you like it spicy)
8 figs, quartered and stemmed

1. Preheat oven to 375 F.

2. Heat a large skillet over medium high heat and add in the olive oil.

3. Season the pork tenderloin generously with salt and pepper on all sides, then place in skillet and sear all over until is golden brown. Remove from the heat.

4. Meanwhile, combine the balsamic, Bonne Mamam Fig preserves, and sriracha in a small saucepot over medium low heat until it bubbles and melts down.

5. Liberally brush the tenderloin and the quartered figs with the glaze and store any extra glaze. Bake for about 20 minutes or until the pork reaches 145 F ~ About half way through the cooking process, brush again with the remaining glaze.

6. Allow the pork to rest for 10-15 minutes before slicing. Serve with the caramelized figs.

DELICIOUSLY YOURS,

ABBEY SHARP, RD

OWNER, ABBEY’S KITCHEN