The holidays looked like they'd never get here — and now we're winding down from all the glitz and glamour and excitement. And probably looking for something comforting and delicious to ease us into that long stretch known as the Canadian winter.
Here's a selection of favourites from the past year that are perfect for the cold season and come in handy when Super Bowl comes around!
Bacon Cheese Veal Burgers
Crispy bacon, caramelized onions and tangy goat cheese are mixed with the ground veal for an exciting (and delicious) twist on the basic burger! Recipe courtesy Ontariovealappeal.ca.
- 4 strips bacon, chopped
- 1 lb. (454 g) ground veal (or beef)
- 1 small onion, diced
- 1/2 tsp. (2 ml) each salt and fresh cracked pepper
- 1/2 cup (125 ml) crumbled chevre (goat cheese)
- 1/2 cup (60 ml) finely chopped parsley
- 4 toasted sesame topped burger buns
- 4 pieces leaf lettuce
- 8 tomato slices
In skillet, cook bacon over medium high heat until crisp, about 5 minutes. Transfer to bowl with slotted spoon and cool completely. In same skillet, cook onions until they are well browned and caramelized, about 8 minutes. Let cool completely.
Once cooled, stir in salt and pepper. Mix in veal (or beef), cooled bacon, cheese and parsley, gently with a fork, just to combine (over-mixing makes the burgers tough). Shape into 4 ¾-inch (2 cm) patties.
On a greased grill, cook burgers over medium high heat (or in a skillet over medium high heat), until browned on both sides, reduce heat to medium and grill until no pink remains, about 8 minutes more.
Split burgers buns. Top with lettuce, place burgers on top and garnish with tomatoes and desired toppings.
Makes 4 burgers.
Steak and Brie Quesadilla
Serve up these quesadillas for dinner or a fun appetizer to watch the game. Recipe courtesy of Ontario Goat Cheese.
- 1 boneless veal or beef steak or chop, about 1/2 lb/250 g
- 2 Tbsp. (30 ml) extra virgin olive oil
- 1 Tbsp. (15 ml) wine vinegar
- 2 cloves garlic, grated
- 1 tsp. (5 ml) chopped fresh rosemary
- 1/2 tsp. (2 ml) salt
- Pinch freshly ground black pepper
- 1 Spanish onion, thinly sliced
- 2 Tbsp. (30 ml) chopped fresh parsley
- 1/2 tsp. (2 ml) granulated sugar
- 4 small flour tortillas
- Half a 180 g wheel of triple cream goat brie, sliced
In a shallow dish, whisk together 1 Tbsp. (15 ml) of oil, vinegar, garlic, rosemary, half of salt and pepper. Add steak and turn to coat. Cover and refrigerate for at least 30 minutes (or up to 24 hours.) Meanwhile, heat remaining oil in large non-stick skillet over medium-high heat and cook onions, stirring occasionally until starting to brown. Add parsley, sugar and remaining salt; reduce heat to medium and cook, stirring for about 10 minutes or until golden brown and soft. Set aside.
Place steak on greased grill over medium-high heat and grill for about 6 minutes, turning once or until desired doneness. Place on cutting board and let rest for 2 minutes. Thinly slice steak.
Divide onions among half of each of tortillas. Top with steak and brie and fold tortillas over to close. Place quesadillas on greased grill over medium heat and grill for about 2 minutes, turning once or until golden and crisp.
Makes 4 servings.
Tip: You can substitute regular Goat Brie for the Triple Cream Goat Brie.