Archive | September, 2012

Cherry Bomb

12 Sep

Days are cooling off, and this amazing grilled cheese is a tempting way to warm up.

Meet the Cherry Bomb: a brie, bacon and candied cherry tomato creation from Liana Robberecht, the executive chef for the Petroleum Club.

Creamy brie, citrus, smokey bacon, black pepper and sweet candied tomatoes sound like heaven.
It also sounds like a mega fattening calorie bomb, so maybe it’s a sandwich to share!

UPDATE: The candied tomatoes make a great topper for baked brie. So sugary, tho. Nice citrus and herb flavours.

To make it easier to slice the brie, place it in the freezer for 30 minutes.

4 ½-inch (1-cm) thick slices French bread, about 4-[1/2] inches (11-cm) square

2 tbsp (25 mL) butter, softened

1 small wheel of triple cream brie, about 4 oz (125 g), rind cut off, sliced into 4 equal slices

Candied Tomatoes (recipe follows)

6 slices of cooked bacon

¼ tsp (1 mL) fresh cracked black pepper

½ tsp (2 mL) Maldon sea salt

2 cups (500 mL) cherry or grape tomatoes, cut in half and seeded (approx. 24)

1 ½ cups (375 mL) granulated sugar

1 bay leaf

1 sprig of thyme

½ sprig of rosemary

2 slices each lemon and orange

1 tbsp (15 mL) vermouth or white wine

In a glass bowl, combine tomatoes, sugar, bay leaf, thyme and rosemary. Squeeze juice from lemon and orange slices and add along with the rind; toss making sure the tomatoes are covered with the sugar. Cover and refrigerate for 24 hours.

Heat a small skillet over medium-high heat, add tomato mixture and bring to a boil, stirring occasionally. Add vermouth and cook for 1 minute. Strain through sieve into a bowl, reserving the liquid. Discard stems and rinds. Refrigerate candied tomatoes and liquid to cool.

Preheat oven to 350°F (180°C).

Place bread slices on a work surface; butter one side and turn over butter side down. Place one slice of brie on each bread slice. Top two slices evenly with the candied tomatoes and bacon. Sprinkle each slice of bread with pepper. Cover tomato side with the brie side, leaving butter side out.

Heat a large ovenproof skillet over medium heat. Cook sandwiches for 3 minutes on each side or until golden brown. Place skillet in oven, for 5 to 7 minutes or until the cheese is melted.

Meanwhile, prepare Candied Tomato-Lemon Vinaigrette. In a small bowl or measuring cup, whisk candied tomato liquid, lemon rind and juice, vinegar, salt and pepper. Slowly whisk in oil. Taste and adjust seasoning. Place salad in a bowl and toss with enough dressing to coat. Divide among plates.

Let sandwich rest for 1 minute; cut in half and place on plates; sprinkle with salt. Serve immediately.

Serves 2.

Candied Tomato–Lemon Vinaigrette

2 tbsp (25 mL) reserved candied tomato liquid

1 tsp (5 mL) grated lemon rind

1 tbsp (15 mL) lemon juice

1 tsp (5 mL) apple cider vinegar

Pinch each of salt and pepper

¼ cup (60 mL) extra virgin olive oil

2 cups (500 mL) favourite mixed salad


Summery Chimichurri

2 Sep

Cool evenings and mornings are September’s signal that summer is coming to a close.


This chimichurri is perfect for brightening anything off the grill.

6 garlic cloves, peeled and minced
2 jalapenos, seeded and minced
1/4 cup red wine vinegar
1/2 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh oregano leaves
3 limes, juiced
1 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon whole black peppercorns
2 pork tenderloins (about 1 pound each), trimmed of excess fat, patted dry
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
Lime juice, for drizzling
Parsley sprigs, for garnish

Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature.

Reserve 1/2 cup of the chimichurri to serve as a condiment and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes.

Preheat an outdoor charcoal grill or oven broiler to high.

Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing.

Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.