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Embed code for: June 29-July 5 Everyday
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Theme Name: Strawberries and Beef
Dates: June 29th – July 5th, 2017
Recipe: Strawberries and Arugula on Puff Pastry
1 sheet Puff pastry
2 Tbsp Melted butter
4 Tbsp Goat Cheese, crumbled
2 C Strawberries, hulled and sliced
4 C Arugula
1 C Pecans, toasted
¼ C Red onion, very very thinly sliced
2 Tbsp Lemon juice
3 Tbsp Olive oil
1 Tbsp Lemon zest
Roll out the puff pastry slightly, on a floured surface. Using a cookie cutter, cut out 6’’ circles.
Place cut puff pastry onto a parchment lined baking sheet and brush lightly with butter and season with salt and pepper.
Bake at 400F until lightly golden brown, 10 - 12 minutes.
Remove from the oven and top with goat cheese and sliced strawberries. Return to the oven for another 5 minutes.
Meanwhile, whisk together the lemon juice, zest and olive oil.
Toss the arugula, pecans and onion with the dressing.
Top warm pastry with the salad and season to taste with salt and pepper.
Tips: Feel free to change up the cheese. A fresh mozzarella would be a great addition to this dish.
Recipe: Steak Tacos with Corn Relish and Mushroom/Tomato Salsa
600g Top Sirloin Steak (or Striploin, or Ribeye)
1 Tbsp Kosher salt
1 Tbsp Finely Ground Coffee Bean
1 tsp Brown Sugar
1 Tbsp Smoked Paprika
2 tsp Ancho chili powder (or other chili powder)
2 Tbsp Canola oil (if pan roasting)
1 Tbsp Butter (if pan roasting)
4 Tbsp Corn Relish (recipe to follow)
4 Tbsp Mushroom & Roasted Tomato Salsa (recipe to follow)
1 C Smoked Cheese (cheddar, gouda or jack works great)
½ C Sour Cream
4 (or more) Tortillas
Combine salt, coffee, sugar, paprika and chili powder to form a rub. Season your steaks generously with this.
Preheat your grill to high, and oil well. Cook steaks until your preferred doneness is reached. About 4 minutes per side for medium rare.
If pan roasting, preheat a heavy pan with canola oil over medium high heat. Add your steaks to the pan just before the oil begins to smoke. Cook for 4-5 minutes per side, adding butter to the pan for the last few minutes. Baste the steaks often with the pan drippings.
Let steaks rest for at least five minutes before slicing thinly across the grain.
To assemble the tacos, spread each tortilla with some sour cream, a sprinkle of cheese and a handful of the sliced steak. Top with a heaping tablespoon of salsa and relish. Finish with a good shot of hot sauce, if you like it hot.
Tip: If you’re not a fan of beef, this recipe works great with pork or chicken.
Tip: Both the relish and the salsa can be refrigerated for up to 1 week.
Recipe: Corn Relish
1 C White wine vinegar
¼ C Sugar
1 Garlic clove, peeled and minced
1 Tbsp Fresh Ginger, grated
2 Thyme sprigs
2 tsp Olive oil
1 small Red onion, minced
1 tsp Salt
2 C Fresh corn kernels
3 Tbsp Chives, sliced
In a small saucepan, bring vinegar and sugar to a boil, stirring to dissolve sugar. Reduce heat and add garlic, ginger, and thyme. Simmer 10 minutes, until mixture is reduced to 3/4 cup. Remove pot from heat .
Heat oil in large saucepan over medium heat. Add onion and salt. Cook, stirring, until onion softens. Stir in corn. Cook 2 minutes longer. Add vinegar mixture to corn mixture; simmer 5 minutes or until most of the liquid has evaporated.
Top with chives.
This can be served hot or cold.
Recipe: Mushroom & Roasted Tomato Salsa
3 Roma tomatoes, halved
3 Portabella mushrooms, cleaned and chopped
1 Tbsp Ginger, grated
1 clove Garlic, grated
1 Tbsp Butter
2 Tbsp Rice Vinegar
1 Tbsp Olive oil
2 Tbsp Fresh Parsley, chopped
Roast tomatoes cut side down in a 450F oven or on a well oiled grill, until skin chars . Cool, peel and chop.
Sauté mushrooms, garlic and ginger in butter over medium heat until golden brown and no liquid remains.
Add vinegar and cook until pan is dry.
Combine mushrooms and tomatoes and let cool.
Season with salt and pepper, add parsley and olive oil.
Recipe: Strawberries, Balsamic and Ice cream
4 C Strawberries, washed, hulled and quartered
4 Tbsp Balsamic Vinegar (use the best quality vinegar you can find)
1 Tbsp Sugar
4 scoops Sensations Natural Vanilla Ice Cream
2 Tbsp Lemon Zest
1 Tbsp Mint, thinly sliced
Black Pepper, ground, for seasoning
Combine the strawberries, vinegar and sugar and let sit for 30 minutes.
Place each ice cream scoop into a bowl and divide the strawberry mixture, along with any juices, over the ice cream.
Top each bowl with some lemon zest, mint and a crack or two of black pepper.
Courtesy of Chef Jeremy Gillmore, Sobeys #783, Moncton, NB
a, pecans and onion with the dressing.
Add vinegar and cook until pan