Chive Toasted Bagel with Smoked Trout & Dijon

Take your brunch or afternoon snack up a notch with this simple dish that’s perfect for hassle-free entertaining. We often forget that mustard can bring so many elements to a meal – acidity, saltiness, smokiness and heat. At McEwan you can choose from a wide variety of local and imported mustards sure to impress!

CHIVE TOASTED BAGEL WITH SMOKED TROUT, POACHED EGG, ARUGULA & DIJON  

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Serves 2

Ingredients
2 bagels
3-4 tablespoons of Maille Dijon mustard
2 handfuls of baby arugula
250 grams of smoked trout
4 fresh eggs (poached or fried)
Chives, finely sliced
Salt and black pepper

Toast the 2 bagels and evenly spread the Dijon mustard on each one.

Cover with a handful of arugula and crumble over your smoked trout.

Top each bagel with cooked eggs, sprinkle with fresh chives, cracked pepper & salt.

MIKE WARD, CHEF, FOOD JOURNALIST
OWNER, CHEF MIKE WARD

5 Minute Grilled Flatbread

This delicious flatbread is a perfect quick and easy entrée or appetizer. The soft naan bread is topped with warm and creamy goat cheese and succulent lamb shank. The star of the dish, McEwan’s Own Zucchini and Corn Relish, is what brings everything together adding that little bit of acidity to balance out the other intense flavours.

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1 cup of goat cheese
4 pieces Naan bread
3 braised lamb shanks, removed from bone and shredded
1 jar of McEwan’s Own Zucchini & Corn Relish
½ bunch of fresh cilantro, chopped

Preheat grill to medium heat. Spread a thick layer of goat cheese on the naan bread. Shred the lamb pieces from the bone and place on top of the goat cheese slathered naan bread.

Once barbecue is heated, grill each naan bread for approximately 2 minutes, or until bread and goat cheese are warm.

Remove from the grill and top each flatbread with McEwan’s Own Zucchini and Corn Relish and garnish generously with fresh cilantro.

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Julie Miguel, Daily Tiramisu
A passionate foodie, Host & TV Cook, Food Content Producer, Cooking on The Marilyn Denis Show, Creator of Daily Tiramisu
Twitter: @Julie_Miguel_
Instagram: @Julie_Miguel_

Italian Spiced Peach Trifle

Layers of Italian lady-finger biscuits, preserves, fresh peaches and white chocolate yogurt makes for an enticing culinary indulgence that is perfect for sharing. By adding velvety, sweet yogurt, soaked into delicate biscuits, you will turn an ordinary trifle into a luscious dessert with the right amount of intensity!

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1 Jar of McEwan’s Own Italian Peach Preserves
1 Package of Saviorie Italian Lady Finger biscuits
1 Peach
1 Container of Liberte Greek Yougurt White Chocolate
1 Container of McEwan’s Own shelled pistachios
1 Can of whipped cream

Open jar of McEwan’s Own Italian Peach Preserves, drain liquid and spices from peaches. Remove peach flesh from the pits and set aside.

Using a food processor, pulse the peaches until spreadable or desired texture is achieved.

Cut Saviorie biscuits to the size of the dish you are using (if necessary) and place on the bottom of dish.

Peel and dice ½ of the peach into tiny bit size pieces, set aside. Keep the other half for garnish.

In this order spoon layers on top of the biscuits: Peach liquid*, yogurt, fresh peach pieces.

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Add a second layer of biscuits and repeat the layering process until the top of the dish is reached.

Cover dishes and refrigerate for 2 hours.

Crush pistachios, enough to garnish the dish.

When ready to serve, top dish with whipped cream, crushed pistachio and a peach slice.

Serve immediately.

Tip ~ The leftover peach preserve liquid makes for a delicious ice cream topping!

Michelle Djorsev-Kasubeck, The Wedding Opera
DIY Crafter, Baker and Flower-growing enthusiast
Twitter: @WeddingOpera
Instagram: @WeddingOpera

Shrimp Tacos with Pineapple Chili Salsa

Bring the five star flavour experience to your dinner table in minutes. This Shrimp Pineapple Chili Salsa Tacos recipe is a 15-minute meal that packs a punch of flavour with fresh vibrant colours that give a deluxe seafood feel. Using McEwan’s Own Pineapple Chili Salsa you can add a sweet, tangy and sour finish to the tacos!

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1 cup of rainbow coleslaw (or any shredded slaw)
1 jar of McEwan’s Own Pineapple Chili Salsa
½ bunch of fresh cilantro, chopped
2 lbs of fresh shrimps, peeled and deveined—any count you prefer (I used 21-26 count here)
1/8 teaspoon of salt
1/4 teaspoon of pepper
1 teaspoon of olive oil
1 bag of mini corn tortillas, toasted
2 scallions, thinly sliced
1/4 cup of fresh pineapple chunks (optional)
2 jalapeños, sliced (optional)
Lime quarters (optional)

Set the oven to broil and allow it to heat up for 15 minutes.

In the meantime, toss the coleslaw with 2 tablespoons of the McEwan’s Own Pineapple Chili Salsa and add 1 tablespoon of chopped cilantro to the slaw mix. Set aside.

Toss the shrimps with salt, pepper, olive oil and spread on a single layer in a baking sheet. Place the shrimps on the top most rack of the oven to broil for 3-5 minutes (depending on the size).

Once the shrimps are ready, add 1/3 cup of the pineapple chili salsa to the shrimps and toss them very well to infuse the flavours.

Take a mini tortilla and top it with a couple tablespoons of coleslaw (more or less to taste), the pineapple chilli shrimps, scallions, fresh pineapple chunks, jalapeños, cilantro and a squeeze of lime (more or less of each topping according to your taste). Take a toothpick and secure the tortillas from side to side to hold in the filling.

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Mahy Elamin, Two Purple Figs
Recipe Developer, Food Stylist, Culinary Instructor, Photographer, Wife and Busy Mom
Twitter: @TwoPurpleFigs
Instagram: @TwoPurpleFigs

A Crowd Pleasing Cheesy Brunch with McEwan’s Premium Selection of Cheese

While most foods like candy vs caviar are favoured quite differently from childhood to adulthood, cheese has the amazing power to transcend the ages. We fall in love early on in life and never let go.

Thankfully, McEwan’s offers a wide range of local and imported cheeses to impress the pickiest kid and the most sophisticated adult palates. With the help of their staff, it’s easy to build a perfect cheese platter with selections like St. Agur Blue from France, 18 month aged Manchego from Spain, Grey Owl Goat from Quebec, and one of my personal favourites ~ the Upper Canada Cheese’s Niagara Gold from Ontario. McEwan’s staff can also help you select the right cheese for your recipe.

CHEESY SWISS CHARD PHYLLO MINI QUICHES 

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Serve with a colourful fruit salad, Greek yogurt and a homemade granola, and you’ve got a light yet impressive mid-morning meal.

1 TSP OLIVE OIL
1 CLOVE GARLIC, MINCED
10 CUPS OF SWISS CHARD LEAVES, RIBS REMOVED, FINELY CHOPPED
¾ CUP LOW FAT COTTAGE CHEESE
½ CUP FINELY SHREDDED ITALIAN PARMIGIANO REGGIANO CHEESE, PLUS MORE FOR GARNISH
3 TBSP SUNDRIED TOMATOES, REHYDRATED AND FINELY MINCED
1 TSP LEMON ZEST
¼ TSP SALT
¼ TSP PEPPER
2 LARGE EGGS, BEATEN
1 tbsp olive oil
3 sheets of frozen phyllo pastry, thawed
Parsley, for serving
Hot Sauce, for serving

Preheat oven to 400°F, lightly grease a muffin tin, and place in the oven while the oven warms up.

In a large nonstick skillet, heat the olive oil over medium heat. Add in the garlic and sauté until fragrant, about 1 minute. Add in the Swiss Chard leaves and ¼ cup of water. Cook over medium heat until well wilted and significantly reduced in volume, about 5 minutes. Remove from heat to a medium bowl.

Meanwhile, in a small food processer, puree the cottage cheese with the Parimigiano Reggiano cheese until the cottage cheese loses its curd-like texture.

Add the cheese, rehydrated sundried tomatoes, lemon zest, and salt and pepper, to taste to the chard. Then add in the beaten eggs and mix until well combined.

Cut the three sheets of phyllo in half down the middle. Lightly brush a little olive oil onto each square, then fold it in half, brush a bit more on, then fold again to yield a slightly rectangular square. Press into the muffin tin and trim the excess. Repeat with all 6 pieces.

Fill the phyllo with the cheese and Swiss Chard mixture and top with a light sprinkling of extra Parmigiano Reggiano. Bake for about 20 minutes, until the filling feels set, the phyllo edges are brown and the bottom of the phyllo is light brown.

Serve with finely chopped parsley and hot sauce, if desired. Serves 3-4.

DELICIOUSLY YOURS,

ABBEY SHARP, RD

OWNER, ABBEY’S KITCHEN

Oyster Nights At Bymark

Whether meeting with colleagues afterwork or socializing with friends, Bymark‘s Oyster Nights are the perfect escape from the hustle and bustle of the city.

Every Tuesday at Bymark, from 3-7pm, enjoy 6 shucks for 12 bucks. Think your crowd might be thirsty too? Opt for a crisp round of $6 prosecco or $6 vodka shots to pair with your oysters. So leave the office early on Tuesdays and come rejoice in this refreshing delicacy from the sea with us.

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Make your reservation at Bymark HERE.

Grilled Cheese with Pickled Onions & Arugula

Take your grilled cheese to the next level with a sharp, aged cheddar beautifully balanced by tangy pickled onions and spicy arugula.  It’s quick, simple and completely delicious.

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2 tbsps of butter, softened

2 slices of bread, your choice

1/2 cup of grated Ilchester Cheddar with Malt Whisky

1/4 cup of McEwan’s Own Pickled Onions

A handful of fresh arugula

Butter one side of each slice of bread and lay one slice butter side down.

Top the bread with half of the grated cheddar, McEwan’s Own Pickled Onions and arugula.

Sprinkle on the rest of the cheese and top with the second slice of bread, butter side up.

Heat a pan over medium heat and place your sandwich gently into the pan.

Grill the sandwich until the bottom is just starting to turn golden and the cheese has begun to melt, about a minute or two depending on how hot your stove is.

Carefully flip the sandwich and give it a good press with a spatula. Ensure maximum contact with the pan.

Grill until golden brown on that side (another minute or two) and then flip again. Press the sandwich down with your spatula and grill again for 30 seconds to a minute until the other side is crispy.

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Rasa Fawkes, This Fox Cooks
Enthusiastic Cook, Fashion Lover and IT Geek who loves to dress up, entertain and feed people
Twitter: @ThisFoxCooks
Instagram @ThisFoxCooks

 

McEwan’s Gourmet Salts Enhance & Add Exciting New Flavour

With the continual rise of heart disease and mounting blood pressure concerns, people are becoming more conscious of the amount of salt they consume, and are opting for bolder flavoured quality salts in place of sodium-laden processed fare.

Five years ago your choices were limited to kosher, iodized, or maybe sea salt. Today there is a wide range of ways to not only add seasoning, but to also add an easy hit of flavour to your meal. McEwan stocks an impressive selection of gourmet salts ~ Tentazioni’s Truffle Salt, Terre Exotique’s Cyprus Salt with Saffron, Flor de Sal’s Black Olive Sea Salt, and Wild Hibiscus Flower’s Pyramid Salt Flakes.

This recipe combines sweet shrimp and peaches, sour lime, salty feta and an extra kick from the chili pepper salt. It makes for a perfect weeknight supper served along a light salad, or can be served as a passed hors d’oeuvre for a dinner party.

HONEY CHILI GRILLED SHRIMP & PEACH SKEWERS 

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1½ tbsp Mcewan’s own olive oil
1½ tbsp lime juice
1 tbsp honey
1 lb large shrimp, shelled and deveined
2 peaches, cut into 8 pieces each
1½ tsp lime zest
Generous pinch of Terre Exotique’s Diamond Salt with Esplette Chilli Pepper
2 tbsp finely crumbled reduced fat feta cheese
Lime wedges, for serving
Cilantro, for serving

Soak skewers in cold water for at least 30 minutes to prevent burning. Prepare outdoor grill for direct grilling on high.

In a medium bowl, combine the oil, lime juice and honey. Add the shrimp and peaches, and toss to coat fully.

Thread shrimp and peach pieces onto 8 skewers.

Grill for 3-4 minutes, turning once, or until browned and the shrimp become opaque throughout.

Pile onto a serving platter and sprinkle with the lime zest, the Esplette Chili Pepper Salt and the crumbled feta cheese. Serve with lime wedges and cilantro. Serves 4.

DELICIOUSLY YOURS,

ABBEY SHARP, RD

OWNER, ABBEY’S KITCHEN

Our TOP 10 Instagrams for Summerlicious 2015

Summerlicious is an annual summer tradition and culinary celebration here in Toronto that we look forward to every year since its inception in 2003. During the month of July, our restaurants were bustling with hungry Torontonians who savoured over three-course seasonal prix-fixe menu offerings from each of our renowned properties.

Here are our top #LiciousTO Instagrams from customers who wined and dined at Chef Mark McEwan‘s restaurants: ONE RestaurantFabbricaNorth 44, and Bymark.

Tuna tacos ☺️ A photo posted by Toronto X Markham (@cfooodie) on

Heirloom beets

A photo posted by Sally Chau-Li (@sallychauli) on

#saturdaylunchwith @artistess #shopsatdonmills #summerlicious #fabbrica A photo posted by Sinji Park (@sinjip0118) on

Salmon

A photo posted by @ashxxpark on

The most unique little pot of #tiramisu. #summerlicious

A photo posted by Selina Wang (@thisissyw) on

At McEwan in the TD Centre, Fine Dining Comes Home in the Heart of the City

McEwan is changing how the downtown crowd does their grocery shopping. Nestled under the TD Tower along the P.A.T.H., our newest McEwan location is serving up 6,000 square feet of fresh, grab & go gourmet plus groceries for every meal of the day.

Open Monday to Friday, McEwan welcomes morning commuters with authentic Italian coffee and espresso, and upscale items like fresh European pastries, quiches, waffles and yogurt parfaits plus gourmet breakfast sandwiches (even a breakfast pizza). Lunch-goers can choose from six freshly made soup features, a customizable Panini station, a 15-foot salad bar, and an impressive 32-foot chef’s hot table.

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Fitting for downtown, McEwan’s new location also features a food-truck-inspired pop-up menu, with mouthwatering daily features like gourmet tacos, poutine, and banh mi. But it doesn’t stop there. Chef de Cuisine Kris Topping, who is running the kitchen, has a lot to play with.

“We want to serve the best of everything in one place. We’re coming in with guns blazing.” ~ Executive Chef Shen Ousmand, McEwan

Downtown shoppers can choose from a sprawling selection of freshly prepared meats like braised short ribs, pulled pork, whole chicken, lamb shank, rabbit, and a range of fresh seafood; paired with an equally large selection of gourmet sides and fresh vegetables. The new location will also feature hundreds of pantry items including homemade sauces, relishes and chutneys, as well as McEwan’s Own marinades, oils and pasta sauces.

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“We’re bringing high-quality, chef-driven prepared food to the downtown core. Our restaurant-style approach is fresh, spontaneous and has nothing to do with traditional retail.” ~ Chef Mark McEwan

McEwan is so much more than a gourmet grocery store. From traditional chicken tikka masala to lobster ravioli to Thai shrimp curry, Executive Chef Ousmand and his team are offering an unmatched selection of authentically prepared cuisine from around the world. And you better believe we cater.

Hours of Operation:
Monday to Friday: 6:30AM-7PM
Saturday and Sunday: CLOSED