Check out this gorgeous 8 FOOT grazing board we put together!!
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Congrats to the happy couple on your engagement!! ๐ ๐๐ป๐ฅฐ๐๐ป
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#grazingboard #charcuterieboard #cheeseboard #caterer #stouffvillecaterer #stouffville #uxbridge #cateredevents #christinacookscatering #hoursofgrazing #grazingplatters #food #tooprettytoeat #yummy
Check out our new video!! ๐ฉ๐ผโ๐ณ๐ฅ๐๐ป๐คฉ
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We love working on these videos with @19avenuefarmersmarket, a local, family run farm/business! ๐๐ป๐๐ป
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The next episode of โChristina Cooks at 19 Ave. Farmโ is made with fresh eggplant and tomatoes!
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Enjoy! ๐๐ป๐ฉ๐ผโ๐ณ
CAPONATA
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INGREDIENTS
* 1 large eggplant (cut into cubes)
* 1 zucchini
* ยฝ teaspoon salt
* 4 tablespoons extra-virgin olive oil
* 1 medium white onion, diced
* 1 red bell pepper, diced
* 2 celery stalks, diced
* Freshly ground black pepper
* 2 cloves garlic, minced
* 1 can (14 ounces) crushed fire-roasted tomatoes or 2 large ripe tomatoes
* ยผ cup pitted green olives, roughly chopped
* 3 tablespoons red wine vinegar
* 2 tablespoons capers, drained
* 1 tablespoon honey
* ยผ teaspoon red pepper flakes
* 1 bay leaf
* ยผ cup chopped flat-leaf parsley and/or basil
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INSTRUCTIONS
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1. Place 3 tablespoons olive oil in a fry pan on high heat, add the cubed eggplant Sprinkle it with salt, toss and cook until golden. (Set aside)
2. Warm a tablespoon of olive oil in a medium pan over medium heat. Add the zucchini, onion, bell pepper and celery, salt and pepper. Cook until tender
3. Add the garlic and stir. Add the tomatoes, olives, vinegar, capers, honey, red pepper flakes, and bay leaf. Stir to combine. Simmer on medium-low heat for 10 minutes or so, stirring occasionally.
4. Remove and discard the bay leaf. Stir in the roasted eggplant and cook for another 2 to 3 minutes. Stir in the fresh herbs.
5. Transfer it to a serving bowl and top with the remaining herbs.
6. Serve as an appetizer with fresh crostini, or serve along side your favourite protein.
ENJOY!!
Check out our new video!!
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We love working on these videos with @19avenuefarmersmarket, a local, family run farm/business!
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The next episode of โChristina Cooks at 19 Ave. Farmโ is made from one of my favourite items, zucchini flowers!!
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Enjoy! ๐๐ป๐ฉ๐ผโ๐ณ
PROSCIUTTO AND PECORINO STUFFED ZUCCHINI FLOWERS
โข 8 zucchini flowers/blossoms
โข 1/3 fresh mozzarella, cubed
โข 4 slices prosciutto, diced
โข 1/4 cup fresh pecorino cheese, grated
โข pinch of salt, to taste
โข handful fresh parsley, chopped
For the batter:
โข 1/2 tsp. baking powder
โข 1 cup all purpose flour
โข 1/3 cup vodka
โข 8 oz. sparkling water
โข 2 cloves of garlic, chopped
Vegetable oil for frying
1. To prepare the flowers, rinse them in cold water and then cut the pistils out from the middle of the flowers.
2. Fill a deep skillet halfway with vegetable oil. Heat up over medium-low heat.
3. For the batter; mix the flour, salt, baking powder, garlic and vodka using a whisk. Add the sparkling water, a little bit at a time and whisk until there are no clumps. You want it to resemble pancake batter. Set aside.
4. For the stuffing; in a bowl, mix the mozzarella, prosciutto, parsley and pecorino cheese.
5. Working with one flower at time, grab a handful of the stuffing mix, open the petals and stuff it. Close the petals around the stuffing and set aside.
6. Dip each stuffed zucchini flower into the batter mix and then put it into the oil skillet over medium/low heat. Fry for about 3 minutes on each side or until a golden brown on each side.
7. Remove from the oil and place over a dish covered with paper towels to absorb the excess oil.
8. Let rest for a couple of minutes.
We have been working with @19thAvenueFarmersMarket. We are starting a series of cooking demos/videos with items in season! ๐๐ป๐ฉ๐ผโ๐ณ๐ฟ
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This second instalment of the videos is all about strawberries! Freshly picked from 19th Avenue Farmers Market field!
ENJOY!! ๐๐ ๐ฉ๐ผโ๐ณ ๐๐ป
Seared Salmon with Strawberry Salsa
Serves 4
* 1 pint fresh strawberries, diced
* ยพ cup cilantro, chopped
* 1 jalapeno, seeded and diced
* 1 lime, juiced
* ยฝ red onion, diced
* ยผ teaspoon salt, or to taste
* ยผ teaspoon pepper, or to taste
* 4 pieces 6oz salmon
For the salsa, add all ingredients in a bowl and carefully mix together.
In a pan over high heat, add 1 tsp. of oil. Season salmon with salt and sear for 3-4 minutes per side. Let rest. Top with salsa and serve.
What are we cooking up today with @19thavenuefarmersmarket? ๐ค๐ฏ๐คค๐
Stay tuned for another awesome recipe!!!!
MARKHAM MAIN STREET FARMERS MARKET today, (132 Robinson Street) from 9am-1pm selling our gourmet stone baked pizza!!
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Come by and say hello!!
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We sold out last week so weโve come prepared with more!! ๐๐ป๐๐ป
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#pizza #soupson #christinacookscatering #farmersmarket #markhammainstreet #markhammainstreetfarmersmarket
Ok, so weโve been hinting the past couple days about something weโve been working on! ๐We are super excited for this.....๐๐ป
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We have been working with @19thAvenueFarmersMarket. We are starting a series of cooking demos/videos with items in season! ๐๐ป๐ฉ๐ผโ๐ณ๐ฟ
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This first instalment of the videos is cooking with asparagus! Made from locally grown asparagus right from @19avenuedarmersmarket field!
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Beautiful asparagus and Israeli cous cous salad!! ๐ฟ๐
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Enjoy and stay tuned for the next video....
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Asparagus salad with Israeli Cous Cous
โข 1โ 2 bunches asparagus, trimmed
โข 2 tablespoons olive oil
โข salt and pepper to taste
โข 1 ยฝ cups dry Israeli Cous Cous (uncooked)
โข ยฝ cup kalamata olives ( pitted, sliced)
โข ยฝ cup feta cheese
โข ยฝ cup toasted pine nuts
โข ยฝ cup Italian parsley, chopped
โข 2 tablespoons basiil
โข 3 scallions, sliced at a diagonal
โข Zest from one lemon
Dressing:
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cup olive oil
โข 3 Tablespoons whole grain mustard
โข 2 Tablespoon Red wine vinegar
โข 2 Tablespoon lemon juice
โข 1 tsp salt
โข 1 teaspoon pepper
1. Trim the tough ends of the asparagus off. Lay them on a baking sheet and drizzle with 1-2 T olive oil, salt and cracked pepper. Roast in the oven at 325, until just tender, about 20-25 minutes. Cut into bite size pieces. You can also grill the aspragaus.
2. Bring a large pot of salted water to a boil. Add Israeli Cous Cous, and cook until al dente. (8-10 minutes.)
3. Make the dressing. In a small bowl, stir all ingredients together.
4. Drain couscous, and place in a large bowl. Toss it with the dressing, olives, asparagus, feta, pine nuts, fresh herbs , scallions and lemon zest.
5. Taste and adjust salt and lemon to your liking.
6. Serve warm, or chill and serve as a salad.
What a fantastic time we had today at Markets by Dream Day
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The pizza was a huge success!! Thank you everyone for your support! ๐๐ So amazing meeting everyone today!!
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We will be โpopping upโ at various locations over the next few months!! ๐โบ๏ธ๐ฉ๐ผโ๐ณ๐๐ป
Let us know if youโd like us to pop up at one of your events, corporate event, party and more!! ๏ฟผ
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Keep a look out for our posts! ๐ฃ๐ข
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Ps. We really LOVE our NEW TENT!! Thank you @sidekixmedia
