February • 2022
FOOD HEROES & FEEL GOOD RECIPES
Crack into Romance this February When you think of Valentine’s Day, what comes to mind? Hearts, chocolates, and flowers for sure, but why not include fresh Ontario eggs? While you might think that sounds ridiculous, picture this; a beautifully set table for two with freshly made Runny Yolk Ravioli! Since every celebratory meal should end with an equally
memorable dessert, finish things off with an exquisite Custard Brûlée. The best part is both recipes are simple to make and can be easily prepared using eggs from your grocery store. Eggs in Ontario are produced by over 500 egg farm families across the province and go from the farm to your grocery store in just four-to-seven days! Now that’s what we call fresh.
ADVERTORIAL
Ontario eggs are not only fresh—they are versatile! They can be baked into casseroles and desserts or used inmore traditional recipes, such as quiche, omelettes, and frittatas, they can be baked into casseroles, desserts, and more! Visit getcracking.ca for more recipe inspiration.
CUSTARD BRÛLÉE With its caramelized sugar crust, this dessert looks like crème brûlée. Not only is it simple and delicious, but it can be made ahead. PREP TIME: 5 MINUTES • COOKING TIME: 15 MINUTES PLUS OVERNIGHT • YIELD: 4 TO 6 SERVINGS
INGREDIENTS
heat; gradually whisk about ½ or six 4 oz (125 mL) ramekins cup (125 mL) half & half into or custard cups. Let cool, then egg mixture. cover and store in the refriger3 Whisk egg and half & half ator for a few hours or overmixture into remaining cream night. Custard will thicken a in saucepan. Return saucepan little more as it cools. to stovetop. Stir constantly, 5 Just before serving, sprinkle 1 over medium-low heat, untsp (5 mL) brown sugar over til mixture thickens slightly, top of each custard. Use a about seven to nine minutes. mini butane torch to melt and DIRECTIONS (Do not overcook or custard caramelize the sugar. Or place 1 Whisk together eggs and sugar may become curdled-lookthe custards briefly under the in a small bowl; set aside. ing). Remove from heat; stir broiler, watching closely, until 2 Heat cream in a saucepan over in vanilla extract. tops are lightly browned. medium-low heat until bub- 4 Pour or ladle custard into four bles form around edge (will 7 or 8 oz (220 or 250 mL) www.getcracking.ca/recipes/ look like foam). Remove from custard-brulee ramekins or custard cups, • 3 eggs • ¼ cup (50 mL) granulated sugar • 2 cups (500 mL) half & half cream (10% MF) • 1 tsp (5 mL) vanilla extract • 4 to 6 tsp (20 to 30 mL) brown sugar
RUNNY YOLK RAVIOLI Treat yourself to this elegant ravioli! It makes a superb appetizer or try it as a main course with a lemony green salad. Your guests will love you for it. SERVES: 4 TO 8 • PREP TIME: 60 MINUTES • COOK TIME: 7 MINUTES
INGREDIENTS
knead dough for five minutes or place dough in the bowl of a stand mixer, fitted with the dough hook attachment, and knead on medium speed for three minutes. Wrap dough in plastic wrap and let rest.
PASTA
• 1 cup (140g) all-purpose flour • 1 cup (140g) semolina flour • 3 eggs FILLING
• 1½ cups (375 mL) ricotta cheese • 1 cup (250 mL) fresh grated Romano cheese • ⅓ cup (75 mL) chopped fresh basil • 16 egg yolks
1 2
BUTTER SAUCE
• ½ cup (125 mL) salted butter • fresh sage leaves • microgreens to garnish DIRECTIONS PASTA
© ALL PHOTOS COURTESY OF EGG FARMERS OF ONTARIO
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1 In a large bowl, whisk together flours. Place in a mound on a clean surface. Make a well in the centre; add eggs. With a fork, whisk eggs while gradually incorporating the flour until mostly combined. Work remaining flour in with hands; 4
to same thickness. Carefully place on top of first sheet, pressing firmly around the filling to remove any air bubbles. Cut ravioli with a 3½ to 4-inch (9 to 10 cm) round cookie or pasta cutter. Re-roll pasta dough and repeat steps FILLING to make all 16 ravioli. In a medium bowl, combine 5 In a large pot of salted boiling ricotta, Romano cheese, water, cook ravioli, three to and basil. four at a time, stirring occaUnwrap dough and cut sionally until ravioli float to in half; rewrap other half. surface, about two minutes. Work dough with hands With a slotted spoon, remove into a rough ½-inch (1cm) ravioli and set aside on a plate. thick rectangle. With pasta sheet roller or rolling pin, BUTTER SAUCE roll dough to 1 mm thickness, 1 In a large non-stick skillet, over dusting with flour as needed. medium, brown butter and On a well-floured surface, sage, about seven minutes or making four ravioli at a time, until leaves are slightly crisp. spoon about 2 tbsp (30 mL) Spoon over cooked ravioli, top of filling onto the pasta sheet with microgreens and serve. spaced 3 inches (8 cm) apart. Make a well in the centre TIP: Brush bottom pasta sheet with of each to form a ring large a bit of water if dry or sheets are enough to tightly fit an egg not sticking together to seal ravioli. yolk; place yolk in each well. www.getcracking.ca/recipes/ Roll out remaining dough runny-yolk-ravioli
. S R E M R A F REAL . S E P I C E R L A RE
ipes & more c e r e s e th r Fo king.ca visit getcrac
