Soy Ginger Flank Steak

This is the absolute easiest thing to grill when you have a crowd coming over. Just be sure to plan far enough ahead to let the steak marinate — you need to let those flavours make their way into the meat

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Samarna’s Mutthiya Kebabs

My sister works with plenty of great cooks, but Samarna stands out as a truly exceptional home cook – she invited me to her kitchen earlier this year to cook, and made the most amazing ground meat kebabs – like large meatballs she shaped in the palm of her hands. They were simple, but delicious – you could make them with ground beef or lamb, and mix together a quick tzatziki to dip them in or dribble overtop. The perfect kind of food when you have a few extra people at the table.

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Coca-Cola Ham

ham1
Easter dinner calls for a nice juicy ham and this one, decorated with pineapple and cherries, is worthy of the occasion. The cola and keeps the ham nice and moist without making the meat too sweet.Read More

Sesame Noodles with Pork

SONY DSC

SONY DSC

It’s Chinese New Year this weekend, and while we’d love to brave the crowds at some of our favourite Chinese restaurants, we decided to pick up some ingredients in Chinatown and make a few of our favourite things at home. Noodles are always a hit around here – especially quickly fried with a mildly spicy sesame sauce and tender pork tenderloin.Read More

Bacon Jam

bacon-jam

We love a good bacon jam — it’s so easy to make in the slow cooker. Make a batch over the holidays and serve it with baguette slices as an easy party food and then spread the leftovers on a flatbread crust for a pre-Christmas pizza night. Read More

Our New Favorite Flatbread

Our New Favorite Flatbread
This is really fun to make on family night. Yes, the salad goes on top - use your fingers!
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Ingredients
  1. 4 mild Italian or herb-flavored 4 pork sausages
  2. 3 tbsp olive oil, divided 45 mL
  3. 4 6-inch (15 cm) Greek-style pitas 4
  4. (no pockets), naan or
  5. other flatbread
  6. Salt and freshly ground black pepper
  7. 2 red-skinned apples, thinly sliced 2
  8. 4 oz mild blue cheese, such as 125 g
  9. Cambozola, sliced, or Stilton,
  10. crumbled (see tip, opposite)
  11. 3 cups packed arugula or baby spinach 750 mL
  12. 1⁄4 cup chopped toasted pecans 60 mL
  13. (see tip, opposite)
  14. 2 to bottled honey Dijon 30 to
  15. 3 tbsp salad dressing 45 mL
Instructions
  1. Preheat oven to 375°F (190°C).
  2. Remove sausages from casings and crumble. In a large skillet, heat 1 tbsp (15 mL) of the oil over medium heat. Add sausage and cook, breaking it up with a spoon, for 6 to 8 minutes or until well browned. Using a slotted spoon, transfer sausage to a plate lined with paper towels.
  3. Place pitas on 2 large baking sheets. Brush tops with the remaining oil. Season lightly with salt and pepper. Arrange apple slices on pitas, followed by a layer of cheese. Scatter sausage on top.
  4. Bake in preheated oven for about 15 minutes or until cheese has melted and edges of pitas are browned.
  5. Meanwhile, in a large bowl, toss arugula and pecans with salad dressing. Cut each pita into quarters, then place on serving plates and push the pieces back together. Top each pita with arugula mixture.
  6. Serve immediately. Serves 4.
Notes
  1. Tip: Toasting nuts, seeds and shredded coconut helps to bring out their flavor. Although you can toast them in the oven, we have more success - and fewer burnt nuts - on the stovetop. Spread nuts, seeds or coconut in a dry nonstick skillet and cook over medium heat, shaking or stirring frequently, for 4 to 5 minutes or until fragrant and lightly browned. Tip nuts onto a cold plate to stop the cooking process and let cool completely.
  2. Variation: For more kid appeal, replace the blue cheese with shredded sharp (old) Cheddar. You can also substitute canned peach slices, thoroughly drained, for the apples.
  3. Variation: Mango, tangerine, pear or other fruit-flavored salad dressings also work well with this recipe.
  4. Variation
  5. Orange Dijon Dressing: In a small bowl, whisk together 1 tbsp (15 mL) olive oil, 1 tbsp (15 mL) cider vinegar, 1 tbsp (15 mL) freshly squeezed orange juice, 1 tsp (5 mL) granulated sugar, 1⁄2 tsp (2 mL) Dijon mustard and salt and freshly ground black pepper to taste. Toss with the arugula and pecans instead of the bottled dressing.
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