Toronto Restaurants

Great Recipes

We are collecting several recipes that are from many of your favorite restaurants. All our recipes are divided up and are searchable based on the name of the recipe and their ingredients. So when you look at our main recipe page you will see our latest recipe post. If you like to search for a specific recipe or ingredient just type it on our "Recipe Search Bar" and presto, you'll easily find it. If you would like to contribute, please let us know. We hope you enjoy this collection of recipes.

Spicy Lentil Dahl

Posted By: JoshCrate on march 14, 2011 09:20am

1 finely chopped white onion
2 cloves garlic, finely chopped
1 tsp. finely chopped fresh ginger
4 cups water or vegetable broth
1 cup dried red lentils, rinsed and picked over
1 tsp. sesame oil or, alternatively, olive oil
1 tsp. cumin
1 tsp. tumeric
1 tsp. coriander
¼ tsp. cinnamon
¼ tsp. cayenne pepper
¼ tsp. cardamom
1 tsp. salt, or to taste

In a medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic and ginger. Cook, stirring often, until the onions are translucent, for about 5 to 8 minutes.

Stir constantly, add the water or broth, lentils, spices and salt. Bring to low boil, then turn down the heat to low, cover and let the soup simmer for about 25 minutes, or until lentils are very tender.

3. Stir in tomato paste until well combined. Cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the Dahl if needed.

Canadian Maple Salmon

Posted By: JoshCrate on january 18, 2011 09:49am

A great restaurant quality recipe. Be proud to be Canadian.

Ingredients

1/4 cup Canadian maple syrup
2 tablespoons Worcestershire sauce
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 pound fresh Atlantic salmon

Directions

In a small bowl, mix the maple syrup, Worcestershire sauce, garlic, salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 45 minutes, turning once.
Preheat oven to 395 degrees F (200 degrees C).
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Holiday Eggnog

Posted By: JoshCrate on december 20, 2010 08:42am

Ingredients

6 eggs
2 extra egg yolks
4 cups of 2% milk
1 cup bourbon or rum
3/4 cup heavy cream
1/2 cup plus 2 tablespoons of sugar
1/2 teaspoon grated nutmeg
1/4 teaspoon salt
1 Tablespoon vanilla extract

Makes 14 servings.

Directions

Start by whisking the eggs, egg yolks, sugar, and salt in a large pan until well-blended. Keep on whisking while you slowly pour in the milk until it has completely mixed-in. Set the pan on your burner and turn it to the lowest possible setting. Continuously whisk ingredients for 25-30 minutes or until the mixture reaches 160°F and will coat the underside of a spoon.

Remove the mixture from heat and strain it into a large-sized bowl, making sure to get out any pieces of cooked egg. Now stir in the bourbon or rum, vanilla, and nutmeg, and transfer your mixture to a covered dish. Refrigerate the mix for at least 4 hours before proceeding.

Finally, when you're ready to serve your eggnog with alcohol, grab the heavy cream and whip it well. Now just fold in the chilled mix, pour and serve

Vegetarian Sushi

Posted By: JoshCrate on november 18, 2010 08:13am

½ cup rice vinegar
2 tablespoons sesame oil
4 nori seaweed sheets
2 cups cooked short-grain rice
1 cup cucumber strips
1/2 cup carrot strips
1/2 cup red pepper strips
2 tablespoons toasted sesame seeds

Directions:

1. In a large mixing bowl, combine the rice vinegar with the sesame oil. Add the cucumber, carrot and red pepper strips, stirring gently, and allow to marinate for about 4 hours. Remove from the marinade and drain.

2. Lay a piece of plastic wrap on a flat surface. Place half a cup of rice on the plastic wrap and press to the size of a sheet of nori. Place a sheet of non on top of rice, then sprinkle with sesame seeds.

4. Place cucumber, carrot and red pepper strips in the middle.

5. Roll up from the outside and dampen the edge to seal (the rice will be on the outside of the roll).

6. Allow to chill for at least 3 hours before slicing. Slice with a damp knife into half-inch thick slices. Serve cold.

Fried Calamari

Posted By: JoshCrate on october 15, 2010 08:24am

1 cleaned thawed squid
1/2 cup (125 mL) all-purpose flour
1/4 cup (50 mL) cornstarch
1/2 tsp (2 mL) cayenne pepper
8 cups (2 L) vegetable oil
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) black pepper
1 lemon, cut in wedges

Cut tentacles off the squid; cut tubes crosswise into 1/2-inch (1 cm) thick ringlets. Dry. In large bowl, shake together flour, cornstarch and cayenne pepper and black pepper.

In deep-fryer or deep heavy-bottomed pot, heat oil to 425°F (220 C).

All at once, add ringlets and tentacles to flour mixture; shake to coat.

Fry, in batches, until golden, 30 to 45 seconds. Using slotted spoon, transfer to paper towel-lined plate to drain; sprinkle with salt. Serve with lemon wedges.