A Bountiful Harvest of Recipes
E-Mail to a Friend Print Article Comment Smaller Larger Share on Facebook
TWO CHEESE PROSCIUTTO PEACH PIZZA WITH HONEY GINGER BALSAMIC AND FRESH BASIL
(Recipe courtesy of Denise Tucker of the Barrie Olive Oil Company)

INGREDIENTS:
1 pizza dough (homemade or store bought)
Salt and Pepper, to taste
1 Tbsp Extra Virgin Ultra Premium Olive Oil, plus extra for brushing 
3 to 5 slices prosciutto, torn into pieces
1/2 cup mozzarella, fresh (cut into small bite-sized pieces or grated)
1/3 cup goat cheese
1 clove garlic, minced
1-1/2 medium fresh peaches, sliced with skin left on  
1/3 cup slightly packed fresh basil
Traditional Balsamic Condimento, to taste
Honey Ginger White Balsamic Vinegar, to taste

PREPARATION:
Preheat oven to 425F.
On a floured surface, roll out your pizza dough. Brush olive oil onto pizza dough, evenly disperse the garlic and sprinkle with salt and pepper.
Lay down the prosciutto, followed by the mozzarella, dollops of goat cheese and the peach slices. Drizzle with 1 Tbsp Extra Virgin Ultra Premium Olive Oil.
Place on a lightly oiled pizza pan.
Place in oven for about 14 to 18 minutes (cooking time will vary depending upon dough thickness). Pizza is ready when cheese is melted and edges are lightly golden brown. Remove from oven and sprinkle with fresh basil and drizzle with both Traditional Balsamic Condimento and Honey Ginger White Balsamic Vinegar, to taste. Season to taste with salt and pepper. Enjoy!


BARRIE OLIVE OIL COMPANY
51 Collier Street, Barrie
barrieoliveoil.com
705-503-6457(OILS)

The Barrie Olive Oil Company is a gourmet tasting bar, specializing in olive oils and artisanal balsamic vinegars. The downtown Barrie business serves up more than 40 flavour varieties of pure, fresh, extra virgin olive oils and balsamic vinegars. The luscious liquids are never pre-bottled. Instead, they're stored in stainless steel Italian fustis (vessels with spouts) that line the shop's shelves.


SWEET POTATO GNOCCHI WITH BACON & ONIONS IN A BOURBON GORGONZOLA CREAM

(Recipe courtesy of the Library Restaurant in Midland)

INGREDIENTS:
1 large peeled sweet potato, cut in half
1 large peeled white potato, cut in half
olive oil
salt and pepper
1 egg
2 tsp cinnamon
1 tsp nutmeg
4 cups all-purpose flour
2 slices thick cut smoked bacon, diced
1/2 large white onion, sliced 1/8-inch thick
1 oz of your favourite bourbon
2 cups heavy cream (35 per cent)
2 Tbsps Gorgonzola cheese
fresh chives, for garnish

PREPARATION:
Preheat oven to 425F.
Toss potatoes in olive oil, sprinkle with salt and pepper. Spread potatoes onto a baking pan and bake until tender, about 20 to 30 minutes. Remove and let cool.
Scrape potatoes out into a medium bowl. Add egg, cinnamon, nutmeg, 1 teaspoon salt, 1 teaspoon pepper and mix until combined. Add flour, mixing in 1/2 cup at a time, until dough forms.
Flour a counter surface and roll out dough into a rope of 1/2-inch diameter. Cut rope into
1/3-inch coins. Lightly flour coins.
Bring pot of salted water to boil and boil batches of coins until coins float. Remove, drain and lightly toss in oil. Set aside.
Lightly oil a large skillet. On medium heat, add bacon and cook until crisp. Remove bacon and pour off most of the bacon fat. Reduce heat and slowly cook the onions until caramelized. (Do not increase the heat, or you will burn the onions — you want them totake on a caramel colour and they should be soft, not mushy.)
Remove onions. Add coins to pan and toss and coat. Add bacon and onions back in the pan. Add bourbon to deglaze pan, and carefully light the bourbon (in the pan) with a lighter. Once the flame has burnt out, add cream and cheese. While stirring, reduce cream until thick.
To serve, top warmed gnocchi with cream mixture and garnish with fresh chives.
Serves 3 to 4.


THE LIBRARY RESTAURANT
526 Hugel Avenue, Midland
thelibraryrestaurant.ca,
(705)528-0100

Located in downtown Midland, the popular casual dining establishment resides in the original Carnegie Library, built in 1915.


FALL HARVEST CRUBLE
(Recipe courtesy of Warwick Hughes Food Market)

FRUIT FILLING
4 Bartlett pears (ripe but not soft), cored and chopped in large chunks
3 apples (of your choice, I enjoy Royal Gala), cored and chopped (same size as your pears)
1 cup fresh cranberries.
Juice of 1/2 a lemon
1/2 cup granulated sugar
1-1/2 Tbsp cornstarch
1 tsp cardamom

CRUMBLE TOPPING:
1 cup all-purpose flour
1 cup oats (not quick cook)
1 cup brown sugar
3/4 cup cold salted butter, grated

PREPARATION:
Fruit Filling: In a greased 2 – 2-1/2 quart casserole dish combine cut pears, apples and cranberries. In small bowl mix together lemon juice, sugar, cornstarch and cardamom. Sprinkle over fruit and mix together.
Crumble Topping: In medium bowl, mix together flour, oats and brown sugar. Using a box grater (yes, you read correctly — a cheese grater) grate the butter into the flour mixture and combine it with your hands to break up any large chunks of butter.
Pack your crumble mixture on top of the fruit filling and bake in a preheated 375F oven for 45 minutes, or until the top is golden brown and the edges are bubbling. Put your casserole dish on a cookie tray in case of any boil over from the fruit.


WARWICK HUGHES FOOD MARKET
34 Ross Street, Barrie
705-725-0600

Located in a quaint century home in downtown Barrie, Warwick Hughes Food Market specializes in made from scratch baked goods, light lunches and prepared food. Grocery staples are also available.


APPLE STRUDEL
(Recipe courtesy of the Collingwood
Cooking Academy)        
Chef Philip Tarlo of the Collingwood Cooking Academy teaches this recipe (along with other apple delights) at his Apple Pie Trail cooking series.

The Apple Pie Trail (www.applepietrail.ca) is your guide to locally produced apple edibles in and around The Blue Mountains. Along with the Collingwood Cooking Academy, the Apple Pie Trail family includes wineries, art galleries, a cheese gallery, museums, restaurants, cafes, bistros, U-Pick orchards, coffee shops and more.
 
INGREDIENTS:
35 g (about 1/4 cup) golden raisins
35 g (about 1/4 cup) dried currants
455 g (about 4 cups) sweet apples — peeled, cored and thinly sliced
1 tsp ground cinnamon
25 g (about 1/8 cup) granulated sugar
2 slices brown bread, toasted and crumbled into small pieces
224 g (about 8 sheets PC brand) phyllo dough
55 g (about 1/4 cup or 1/2 stick) butter, melted
1 egg
1 Tbsp water, for egg wash

PREPARATION:
Preheat oven to 400F (200C).
In small bowl, combine raisins and currents. Cover with hot water and let soak for 5 minutes. Drain.
In medium bowl, combine apples, raisins, currants, cinnamon, sugar and bread pieces. Stir well.
Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. Brush with melted butter. Place another layer on top and generously brush with butter. Repeat this process until all layers are stacked.
Place all stacked sheets on a large parchment lined baking sheet. Spread the fruit mixture evenly onto the centre sheet (lengthwise). Roll up the sheets to form a log shape. 
Fold in edges. Brush with egg wash (to make egg wash, whisk together 1 egg and 1 Tbsp of water).
Make 6 diagonal cuts through phyllo top.
Bake in preheated oven 30 minutes, or until pastry is golden brown and fruit is tender.



THE COLLINGWOOD COOKING ACADEMY
collingwoodcookingacademy.com 
7833 Poplar Side Road705-445-9003


Surrounded by apple orchards and the beauty of Grey-Bruce County, chef Philip Tarlo runs the Collingwood-area cooking school and on-site bed and breakfast with his wife Leanne Calvert. 
Catering to all taste buds, the local cooking school offers various different courses including: Thai, Asian, cooking 101, a tour of Italy, healthy soups, appetizers and hors d'oeuvres, pasta, healthy cooking made easy, fish and shellfish 101, bread making, gluten-free, vegetarian, chocolate, date night dinners, apple recipes (part of the Apple Pie Trail), custom courses and so on. 

Comments

Be the first to comment on this story!