Soups & Starters

Smokey Kielbasa Corn Chowder

Makes 6 servings

6 slices thick cut Ontario bacon, chopped1 cup (250 mL) cubed Ontario (turkey or regular) kielbasa1 large onion, minced2 garlic cloves, minced1/2 tsp (2 mL) smoked paprika1/2 tsp (2 mL) red chili flakes2 cups (500 mL) frozen corn kernels4 cups (1 L) chicken broth1 cup (250 mL) half-and-half cream1/2 tsp (2 mL) each salt and fresh cracked pepper2 green onions, thinly sliced

Cook bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes. Transfer to a paper-towel lined plate. Cook kielbasa until golden and cooked through, about 10 minutes. Transfer to plate with bacon. Drain all but 2 tbsp (25 mL) of the fat. Add onion and cook, stirring often, until onions are tender, about 6 minutes. Add the garlic, paprika and chili flakes and cook, stirring, for one minute.

Stir in the corn and broth, scraping any brown bits from the bottom of the pan. Stir in the cream and bring to a boil. Reduce heat to maintain a simmer for 15 minutes. Transfer half of the soup to a blender and puree until smooth. Return to pot and add reserved kielbasa, salt and pepper.

Divide soup among warmed bowls and top with bacon and green onions.

Ingredients

Pork PhoMakes about 4 servings

In a large saucepan, over medium high heat, brown pork breaking up the meat with a spatula, 5 to 7 minutes. Drain fat. Add chili sauce, whites of green onion, garlic, ginger, soy sauce and rice vinegar; cook for 2 minutes.

Add chicken stock, star anise (if using) and bring to a boil. Add carrot, mushrooms and reduce heat; let simmer for 10 minutes.

Stir in vermicelli noodles and simmer until noodles are tender, about 5 minutes. Ladle into large soup bowls. Garnish with green onions, bean sprouts, Thai basil, mint and coriander.

Ingredients1 lb (500 g) lean ground Ontario pork1 tbsp (15 mL) garlic chili sauce2 green onions, white and green separated3 garlic cloves, minced2 tbsp (30 mL) minced gingerroot2 tbsp (30 mL) soy sauce1 tbsp (15 mL) rice vinegar6 cups (1.5 L) chicken stock, sodium-reduced1 star anise (optional)1 carrot, shredded1/2 cup (125 mL) sliced mushrooms5 oz (150 g) rice vermicelli noodles, dry1/2 cup (125 mL) bean sprouts (optional)Thai basil, mint and coriander sprigs

Apple, Bacon and Cheddar Soup

Makes about 6 servings

In skillet, cook bacon over medium high until cooked through but not crisp, about 7 minutes. Break into pieces and set aside.

Drain all but 2 tbsp (25 mL) of fat from the pan. Return pan to medium high heat. Add onion, celery and carrot and cook, stirring often until onion is tender and golden, about 8 minutes. Stir in thyme, salt, pepper, bay leaves and apple; cook for 5 minutes. Stir in cider and broth, scraping up any brown bits from the bottom of the pan. Bring to boil, reduce heat to maintain a simmer, cover and cook 15 minutes. Let sit 10 minutes. Remove bay leaves and blend with immersion blender until smooth or transfer to blender in batches and blend until smooth.

Whisk in cheddar until well blended (may need to heat soup to incorporate cheese completely). Serve in warmed soup bowls topped with reserved bacon

Ingredients6 strips Ontario side bacon1 cup (250 mL) each chopped onion, celery and carrot1 tsp (5 mL) dried thyme1/2 tsp (2 mL) each, salt and fresh cracked pepper2 bay leaves4 cups (1 L) chopped peeled tart apples1 cup (250 mL) apple cider6 cups (1.5 L) chicken or vegetable broth2 cups (500 mL) grated old cheddar

Turkey & SpinachStuffed MushroomsPrep Time: 15 minutes | Cook Time: 30 minutes

30 large cremini mushrooms1 tbsp (15 mL) olive oil1 bag (142 g) spinach6 slices bacon, finely chopped1/2 lb (250 g) ground lean turkey1/2 tsp (2 mL) each salt and freshly ground pepper2 cloves garlic, minced1/4 tsp (1 mL) dried oregano leaves1/4 cup (60 mL) dry breadcrumbs1/4 cup (60 mL) grated Parmesan cheese1/2 cup (125 mL) cream cheese, room temperature1/2 cup (125 mL) crumbled goat cheese2 tbsp (30 mL) chopped fresh chives

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper; set aside. Remove and finely chop the stems from mushrooms; set aside. Heat the oil in a large skillet set over medium-high heat. Add spinach and sauté for 2 to 3 minutes or until wilted. Transfer to fine-mesh strainer; cool. Squeeze dry and finely chop.

Add bacon to the skillet set over medium-high heat. Cook for 3 to 4 minutes or until golden. Crumble in turkey and season with salt and pepper. Cook, stirring occasionally, for 5 to 8 minutes or until golden brown. Stir in the chopped mushroom stems, garlic and oregano. Sauté for 5 minutes or until mushrooms are tender and pan is dry. Cool completely.

Stir in the chopped spinach, breadcrumbs and Parmesan cheese until well mixed. Stir in cream cheese, goat cheese and chives until blended. Spoon a heaping tablespoon into each mushroom cap and place on the prepared pan, leaving 2-inch (5 cm) space between caps. Bake for 20 to 25 minutes or until mushrooms are tender and filling is heated and golden brown. Serve immediately. Makes 30 pieces.

Ingredients

Grilled Flatbreadwith Figs and

ProsciuttoPrep Time: 10 minutes | Cook Time: 10 minutes

1 lb (500 g) store-bought pizza dough1 tbsp (15 mL) olive oil1/2 cup (125 mL) crumbled goat cheese8 slices prosciutto, torn into pieces4 fresh figs, cut into wedges2 tbsp (30 mL) grated Parmesan cheese2 tsp (10 mL) honey1/2 cup (125 mL) baby arugula

Preheat the grill to medium-high; grease the grate well. Lightly dust a clean work surface with flour.

Cut pizza dough in half. Roll out each portion into a 5 x 10-inch (12.5 x 25 cm) rectangle, about 1/4-inch (6 mm) thick. Brush each side with oil.

Grill for 2 to 3 minutes or until bubbles start to form and top and bottom are well-marked. Flip and grill for 2 to 3 minutes more or until bottom is well-marked. Transfer to a baking sheet. Reduce the heat to medium-low.

Scatter the goat cheese, prosciutto, figs and Parmesan over the flatbread. Close the lid and grill for an additional 4 to 5 minutes or until toppings are heated through. Drizzle with honey and top with fresh arugula. Cut each flatbread into 6 pieces.

Ingredients

Pesto & BocconchiniStuffed Turkey

MeatballsPrep Time: 20 minutes | Cook Time: 15 minutes

1 lb (500 g) ground lean turkey1/2 cup (125 mL) prepared basil pesto1/4 cup (60 mL) dry breadcrumbs2 tbsp (30 mL) grated onion1 egg3/4 tsp (4 mL) salt 1/2 tsp (2 mL) freshly ground pepper16 cocktail-size bocconcini 1 1/2 cups (375 mL) tomato sauce

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment. Gently mix the ground turkey with half the pesto, the breadcrumbs, onion, egg, salt and pepper.

Divide the mixture into 16 portions. Roll the turkey mixture around a bocconcini making sure to leave no cracks so the cheese doesn’t melt out. Arrange on the prepared baking sheet. Bake for 15 to 18 minutes or until meat is cooked through and golden brown.

Meanwhile, heat the tomato sauce with the remaining pesto in small saucepan set over medium heat until simmering. Toss meatballs in sauce and serve.

Cook’s Note: Try serving over cooked pasta. If you can’t find cocktail-size bocconcini, cut 1-inch (2.5 cm) bocconcini into quarters. Brie or goat cheese would also work in these meatballs to add a unique twist.

Ingredients

Roast Beef Salad Rolls with Sweet

Ginger-Chili SaucePrep Time: 45 minutes | Cook Time: 0 minutes

Sweet Ginger-Chili Sauce:2/3 cup (150 mL) water 2/3 cup (150 mL) sugar1/2 cup (125 mL) rice wine vinegar1 tbsp (15 mL) finely minced ginger 1 tsp (5 mL) fish sauce1 fresh Thai chili, seeded and finely chopped

Salad Rolls:12 oz (375 g) thinly sliced leftover roast beef 1/4 cup (60 mL) hoisin sauce 12 rice paper wraps12 large fresh basil leaves2 cups (500 mL) shredded leafy green lettuce1/2 cup (125 mL) chopped mint leaves1 cup (250 mL) shredded carrot1 red pepper, cut into matchsticks1/2 English cucumber, cut into matchsticks1 mango, peeled and cut into matchsticks

Sweet Ginger-Chili Sauce: Whisk the water with sugar, rice wine vinegar, fish sauce, chili and ginger. Set aside.

Salad Rolls: Toss beef with hoisin sauce. Soak a rice paper wrap in hot tap water for 10 seconds or until pliable; carefully transfer to a slightly damp kitchen towel. Arrange a basil leaf just below the centre of the wrap, leaving space on the sides. Top with some lettuce, mint, carrot, red pepper, cucumber, mango and beef.

Firmly fold the bottom half of the wrap over the filling, fold in the sides and roll up to completely enclose filling. Repeat with remaining wraps. Store, tightly covered with plastic wrap, until ready to serve or for up to 2 hours. Cut in half, on an angle, before serving with Sweet Ginger-Chili Sauce.

Ingredients

Veal and Cheesy Arancini

Prep Time: 30 minutes Cook Time: 60 minutes

Meat Filling:1 tbsp (15 mL) olive oil1 tbsp (15 mL) butter1 lb (500 g) ground veal1/2 tsp (2 mL) each salt and freshly ground pepper1 onion, finely chopped2 cloves garlic, minced2 cups (500 mL) diced canned tomatoes1/4 cup (60 mL) finely chopped fresh basil Risotto:7 cups (1.75 L) sodium-reduced chicken broth1/4 cup (60 mL) olive oil1 onion, finely chopped2 cups (500 mL) Arborio rice1 bay leaf1/2 tsp (2 mL) each salt and freshly ground pepper1 cup (250 mL) dry white wine Assembly:1 1/3 cups (325 mL) grated Parmesan cheese8 oz (250 g) buffalo mozzarella, cut into 1/2-inch (1 cm) cubes 4 cups (1 L) dried breadcrumbs1 1/2 tsp (7 mL) each salt and freshly ground pepper2 cups (500 mL) all-purpose flour4 eggs, beatenVegetable oil

Meat Filling: Heat oil and butter in skillet over medium-high heat. Crumble in veal and season with salt and pepper. Cook, stirring occasionally, for 5 to 8 minutes or until golden brown. Reduce heat to medium. Stir in onion and garlic. Cook for 5 minutes or until softened. Stir in tomatoes. Simmer, stirring occasionally, for 20 to 30 minutes or until most of the liquid is reduced and pan is dry. Stir in basil. Cool completely.

Risotto: Pour the broth into a saucepan set over medium heat; bring to a simmer. Reduce the heat to low to maintain heat.

Heat the oil in a Dutch oven set over medium heat. Add the onion. Cook for 5 minutes or until softened. Add the risotto, bay leaf, salt and pepper. Cook for 2 minutes or until well coated.

Pour in the wine. Cook, stirring constantly, until almost all the liquid is absorbed. Add all but 1/2 cup (125 mL) of the broth, 1 cup (250 mL) at a time and stirring constantly for 25 to 30 minutes or until the rice is tender but still slightly toothsome in the center. Stir in the reserved 1/2 cup (125 mL) broth. Cook for 2 to 3 minutes or until heated through. Remove from heat and discard bay leaf.

Stir the Meat Filling with risotto until well combined. Scrape onto a large baking sheet and cool to room temperature. Cover and refrigerate for at least 6 hours or until well chilled (overnight is best).

Assembly: Stir Parmesan cheese into the risotto mixture. Roll 1/4 cup (60 mL) of the rice mixture into a ball. Hollow out the center to create a space for the filling. Place a cube of mozzarella in the center of each ball. Reshape the rice to enclose the filling. Repeat to make 24 rice balls.

Season breadcrumbs with salt and pepper. Coat rice balls first in flour, then dip in the beaten eggs and then roll in breadcrumbs until well coated.

Meanwhile, in a deep fryer or deep saucepan, pour enough oil to come about 4-inches (10 cm) up the sides of the pan and heat to 350˚F (180˚C). Fry rice balls, in batches, for 3 to 4 minutes or until golden brown. Transfer to paper towel-lined tray. Serve warm or room temperature.

Steps

Veal CutletSliders

Prep Time: 40 minutes Cook Time: 20 minutes

Gremolata:1 cup (250 mL) finely chopped fresh parsley 1/3 cup (75 mL) olive oil2 tbsp (30 mL) finely grated lemon zest1 clove garlic, minced 1/4 tsp (1 mL) salt

Veal Cutlet Sliders:1 3/4 cups (425 mL) dried breadcrumbs 1/3 cup (75 mL) grated Parmesan cheese1 lb (500 g) veal scaloppini1/2 tsp (2 mL) each salt and freshly ground pepper 1/2 cup (125 mL) all-purpose flour2 eggs, beaten1/4 cup (60 mL) olive oil 1 cup (250 mL) baby arugula 12 slices tomato 12 slices Buffalo mozzarella 12 slider ciabatta buns, toasted

Gremolata: Stir parsley with olive oil, lemon zest, garlic and salt; set aside.

Veal Cutlet Sliders: Toss the breadcrumbs with the Parmesan cheese; set aside. Season scaloppini all over with the salt and pepper. Coat each cutlet first in flour, then dip in the beaten eggs and then coat with breadcrumb mixture.

Heat oil in a large nonstick skillet set over medium heat. Cook scaloppini, in batches, for 3 to 4 minutes per side or until golden brown, adding more oil as needed. Drain on a paper towel-lined tray. Cut scaloppini to fit buns.

Layer some arugula, veal, tomato, mozzarella and gremolata on each ciabata bun. Serve immediately.

Ingredients

Wild Mushroom & Lachsschinken Crostini

with MascarponePrep Time: 10 minutes | Cook Time: 10 minutes

1/4 cup (60 mL) olive oil, divided24 slices baguette, about 1/2-inch (1 cm) thick1 lb (500 g) mixed mushrooms, thinly sliced, such as oyster, shiitake or portobello2 cloves garlic, minced1/2 tsp (2 mL) salt 1/4 tsp (1 mL) freshly ground pepper 1 tbsp (15 mL) fresh lemon juice1 cup (250 mL) mascarpone 24 thin slices lachsschinken 2 tbsp (30 mL) snipped chives

Preheat the broiler to high. Brush both sides of bread with some of the olive oil. Arrange slices on baking sheet. Broil for 1 to 2 minutes per side or until golden and toasted. Set aside.

Heat the remaining oil in large skillet set over high heat. Sauté mushrooms with garlic, salt and pepper. Cook, stirring occasionally, for 5 minutes or until golden brown. Stir in lemon juice; cook for additional 1 minute.

Spread 2 tsp (10 mL) mascarpone onto each crostini. Top with mushrooms and lachsschinken. Garnish with chives.

Ingredients

Wonton Taco Cups

Prep Time: 10 minutes Cook Time: 10 minutes

24 small square wonton wrappers2 tbsp (30 mL) canola oil1 lb (500 g) ground beef1 tsp (5 mL) chili powder1 tsp (5 mL) ground cumin1/4 tsp (1 mL) dried oregano leaves1/4 tsp (1 mL) onion powder1/4 tsp (1 mL) garlic powder1/4 tsp (1 mL) each salt and freshly ground pepperPinch allspice1 1/2 cups (375 mL) salsa, divided 2 tbsp (30 mL) lime juice1 1/2 cups (375 mL) finely shredded Cheddar cheese1 cup (250 mL) finely shredded lettuce1 cup (250 mL) sour cream2 green onions, thinly sliced

Preheat oven to 400°F (200°C). Place a wonton wrapper in each cup of a 24-cup mini muffin tin. Gently press to shape into cup. Bake for 10 to 12 minutes or until golden brown.

Heat oil in large skillet set over medium high heat. Crumble in ground beef. Add chili powder, cumin, oregano, onion powder, garlic powder, salt, pepper and allspice. Cook, stirring occasionally, for 8 to 10 minutes or until cooked through.

Stir in 1/2 cup (125 mL) salsa. Cook for an additional 8 to 10 minutes or until most of liquid has evaporated and pan is dry. Stir in lime juice.

Fill each wonton taco cup with some of the meat mixture. Top with cheese, lettuce, remaining salsa and sour cream. Sprinkle with green onion.

Ingredients

BeefMaki Rolls

Makes about 24 Servings

1 lb (500 g) *thinly sliced Outside round Ontario beef, about 3 pieces , 1/8-inch (2 mm) thickness3 green onions, trimmed12 thin slices red pepper12 thin slices ripe mango2 tbsp (30 mL) soy sauce1 tbsp (15 mL) rice wine2 tsp (10 mL) sugar1 tbsp (15 mL) vegetable or canola oil1 tbsp (15 mL) sesame seeds

Arrange 3 beef slices (about 7x 4 in, 18 x10 cm) on 3 separate sheets of plastic wrap. Divide onions, pepper and mango evenly among each piece of beef and lay slices across beef at end closest to you; tightly roll up meat around vegetables to form a log, using plastic wrap as an aid. Refrigerate in the plastic wrap for 30 minutes or up to 1 day.

Stir together soy sauce, rice wine and sugar in a small bowl until sugar is dissolved.

Remove rolls from plastic wrap. Put rolls in a small baking dish and pour soy marinade over them, turning to coat. Marinate, turning occasionally, 15 minutes.

Heat a 10-inch (25 cm) heavy skillet over moderately high heat until hot, 1 to 2 minutes. While skillet is heating, lift rolls out of marinade and pat dry. If rolls won’t stay closed, secure at regular intervals with toothpicks or tie with butcher’s string. Add oil to skillet, swirling to coat bottom, then cook rolls with any extra marinade, turning with tongs, until well browned on all sides, 2 to 4 minutes total (depending on thickness of beef) for medium-rare.

Transfer rolls to cutting board and let sit for 5 minutes. Sprinkle sesame seeds over rolls. Using a sharp knife, slice each roll crosswise into 8 pieces. Serve with sweet chili sauce.

Ingredients

Prosciutto Wrapped Figs with Honey

Makes about 4 servings

16 small, thin slices Ontario prosciutto or other premium dry cured meat*2 oz (56 g) goat cheese4 large ripe figs, quartered *Half larger slices lengthwise2 tbsp (25 mL) good quality liquid honey1/2 tsp (2 mL) each, coarse salt and fresh cracked pepper1 tbsp (15 mL) balsamic glaze

Divide goat cheese over slices of prosciutto. Place a piece of fig on one end of each piece of meat and roll up. Drizzle with honey and sprinkle with salt and fresh cracked pepper.

Drizzle balsamic glaze decoratively over four plates and top each with four pieces.

Ingredients

For more recipes, nutritional information, and where to buy Ontario Meat & Poultry

please visit www.OntarioMeatandPoultry.ca

Support Ontario, buy local.

This booklet is brought to you by the Ontario Independent Meat Processors (OIMP).The OIMP is an association that is committed to supporting the promotion of

Ontario meat and poultry products through a family of programs.

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