Zimmy's Nook

@zimmysnook

Appetizers

Sous-Vide Colossal Shrimp Cocktail

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Six shrimp cocktail appetizers on a tray.

Sous-Vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema)

A show stopping appetizer for the holidays!

Wild shrimp this good require something a little more special than being dipped in a mixture of ketchup and horseradish. So, I sous-vide these beauties and served them on a spicy avocado crema.

Two shrimp per person is a very generous appetizer, served with tortilla chips to scrape out every last drop of that smooth, silky crema.

Watch how these make ahead shrimp appetizers were made here.

Prepared using the ZWILLING FRESH & SAVE Vacuum Sous-Vide Starter Set. The instructional video was created in partnership with ZWILLING® Canada. Opinions in this post are always my own.

Sous-vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema)

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

Six shrimp cocktail appetizers on a tray.

Sous-Vide Colossal Shrimp Cocktail

Sous-Vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema)
A show stopping appetizer for the holidays. Wild shrimp this good require something a little more special than being dipped in a mixture of ketchup and horseradish. So, I sous-vide these beauties and served them on a spicy avocado crema.
Two shrimp per person is a very generous appetizer, served with tortilla chips to scrape out every last drop of that smooth, silky crema.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Course Appetizer
Cuisine French, Mexican
Servings 6 People

Equipment

Ingredients
  

  • 12 wild Argentinian colossal shrimp peeled and deveined (size 8-12/pound)
  • ½ teaspoon Kosher salt
  • ½ teaspoon baking soda

Spicy Avocado Crema

  • 3 avocados peeled and pitted
  • ⅓ cup cilantro optional
  • 2 small jalapeños finely diced
  • ½ cup Greek yogurt
  • ¼ teaspoon coarse kosher salt plus more to taste
  • 1 lime juiced (about 2 tbsp)

For serving

  • Cilantro for garnish
  • Tortilla chips optional

Instructions
 

Preparation:

  • Preheat the sous-vide stick to 138°F and set the cook time for 25 minutes.
  • Pat the shrimp dry using paper towels.
  • Sprinkle the shrimp with the baking soda and salt, then toss to evenly coat.
  • Place the shrimp in a vacuum sealed bag (suitable for soups-vide) and use the vacuum pump to remove the air.
  • Place the sealed bag of shrimp in the preheated water and use a weight to completely submerge the shrimp (I use a measuring cup full of water).
  • Cook for 25 minutes, then remove to a bowl full of ice water to cool the shrimp before serving.
  • Refrigerate until ready to serve.

Spicy Avocado Crema

  • Place all the crema ingredients in a food processor and blitz until smooth.
  • Makes approximately 2 ¼ cups.
  • If the crema is too thick, mix in 1 tablespoon of water and blend (continue to add 1 tbsp at a time until desired consistency is achieved).
  • Leftover crema will last 5 days in the fridge. Store it in a small airtight container with plastic wrap or wax paper pressed firmly down on the surface. This will help keep the avocado from browning.

To serve

  • Using a small cocktail glass (or ramekin), pipe in (or spoon in) about 1/4 cup of the crema. Serve 2 shrimp (patted dry with a paper towel) in each glass and garnish with cilantro.
  • Serve with a bowl of the extra crema and tortilla chips. Enjoy.

Notes

  • These make ahead shrimp appetizers can be refrigerated until ready to serve
  • The shrimp can be sous-vide for 25-45 minutes and will still maintain their beautiful plump texture.
Keyword boiling shrimp for shrimp cocktail, holiday appetizers, make ahead shrimp appetizers, shrimp appetizers make ahead, Shrimp cocktail, shrimp cocktail appetizers, Sous Vide Recipes, Sous-vide shrimp, Spicy Avocado Crema, Spicy Avocado Crema recipe
Tried this recipe?Let us know how it was!

Some of our favorite Thanksgiving recipes – appetizers, sides & dessert.

Sweet Potato, Beet, Zucchini Puff Pastry Tart

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A puff pastry with three rows of root vegetables, The tart is cut in six pieces. The table setting is a fall theme.

Sweet Potato, Beet, Zucchini Puff Pastry Tart.

Puff pastry and a mandoline, make this simple tart look like a fancy dish! Perfect appetizer or delicious side dish for all your holiday celebrations (or Saturday night)!

The inspiration of this tart comes from a dish my mother-in-law makes. She wraps a homemade phyllo pastry with a cottage cheese and feta filling, and it is baked to a crispy perfection. It is a family favourite, and we look forward to special occasions to enjoy it.

I have simplified this recipe by using store-bought puff pastry, and added thinly sliced sweet potatoes, beets, zucchini, and crispy fried sage on top of the cottage cheese and feta filling.

Slice it in twelve pieces and serve as holiday appetizers or serve two slices (one beet/zucchini, one sweet potato/zucchini) as a side dish or with a fresh salad for light lunch.

Puff pastry zucchini tart with rows of beets and sweet potatoes on a shiny sheet pan.

Watch how this Sweet Potato, Beet, Zucchini Puff Pastry Tart was made here

Substitutions and Tips

  • When working with beets, wear gloves and wrap your cutting board with plastic wrap to make clean up easier.
  • No mandoline, no problem! Simply slice the vegetables a thinly as possible with a sharp knife. If using a knife, the slices will be slightly thicker, so microwave the sweet potatoes for 4-5 minutes and the beets for 3 minutes.
  • Puff pastry tips: Work quickly. If the puff pastry starts getting warm it becomes harder to use and will not puff up as nicely. Simply place pastry back into the fridge for 5-10 minutes, then continue rolling it out. I used a different brand of puff pastry that did not puff up as much as it should, but do not worry, it still made a beautiful, tasty, crispy, and delicious appetizer, enjoyed by all!
A row of zucchini laid over the cheese layer on the puff pastry.
A row of zucchini and beets laid over the cheese layer on the puff pastry.
A row of zucchini, beets and sweet potatoes layered over the cheese layer on the puff pastry.

Cooked in my Hestan Culinary OvenBond Tri-ply Quarter Sheet Pan. Hestan Culinary Ambassador. Opinions in this post are my own.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

A puff pastry with three rows of root vegetables, The tart is cut in six pieces. The table setting is a fall theme.

Sweet Potato, Beet, Zucchini Puff Pastry Tart

The inspiration of this tart comes from a dish my mother-in-law makes. She wraps a homemade phyllo pastry with a cottage cheese and feta filling, and it is baked to a crispy perfection. It is a family favourite, and we look forward to special occasions to enjoy it.
I have simplified this recipe by using store-bought puff pastry, and added thinly sliced sweet potatoes, beets, zucchini, and crispy fried sage on top of the cottage cheese and feta filling.
Slice it in twelve pieces and serve as holiday appetizers or serve two slices (one beet/zucchini, one sweet potato/zucchini) as a side dish or with a fresh salad for light lunch.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Inactive time 5 mins
Total Time 55 mins
Course Appetizer, Lunch, Side Dish
Cuisine Greek-Canadian
Servings 6 People

Ingredients
  

(When purchasing the vegetables, try to choose similar circumferences)

  • 2 small beets peeled
  • 1 small zucchini
  • 1 small sweet potato peeled
  • 1 10”x10” sheet of puff pastry thawed and refrigerated
  • ¼ cup olive oil
  • 12 sage leaves
  • 2 eggs one is for the egg wash
  • ½ tablespoon oregano
  • 8 oz cottage cheese about ½ cup
  • 3 oz of feta
  • Finishing salt

Instructions
 

  • Set a mandoline to slice at 1/16”. Slice the beets, zucchini, and sweet potato, using the safety guard. * Require 30 – 36 slices of zucchini & beets, and 45 -54 slices of sweet potato.
  • Place the sweet potato slices on a microwave safe plate, then microwave on high for 3 minutes. Set aside.
  • Prepare the crispy sage: Heat olive oil in an 8.5” skillet over medium heat. Add 5-6 sage leaves and cook until crisp, 30 – 60 seconds. Using tongs, remove and place the sage on a paper towel. Sprinkle with salt. Repeat until all the sage is fried. Save the oil for brushing the vegetables.
  • Preheat the oven to 425°F
  • Prepare the filling: In a medium bowl, whisk one egg, then stir in the oregano. Add in the cottage cheese and the feta, stir to thoroughly combine. Set aside.
  • Roll out the puff pastry on a floured surface, to fit a 9″ x 12″ sheet pan. Line the sheet pan with a piece of parchment paper, then place the pastry on the parchment.
  • Using a knife, lightly score a line ¾” from the edge of the pastry on each of the four sides. Spoon the cheese mixture evenly on the puff pastry, inside of the scored box.
  • Layer the zucchini slices into a row down the middle about 1/3 the width of the area covered by the cheese mixture. Over lapping 2 slices wide by 15-18 rows long, should accomplish this. Repeat the process with the beats on one side of the zucchini. Then with the sweet potato slices on the other side. As the sweet potato slices shrink a little when microwaved, I suggest layering them 3 slices wide by 15-18 slices long.
  • Lightly brush the vegetables with the reserved sage oil.
  • Brush the border with a beaten egg
  • Once your tart is assembled, refrigerate it for 15 minutes before baking.
  • Bake in the preheated oven until vegetables are tender and the crust is golden. 25-30 minutes. Cool on the baking sheet for 5 minutes, then slide the tart, still on the parchment paper, onto a cutting board. Slice into 12 portions.
  • Garnish with fried sage leaves and a finishing salt.

Video

Notes

Substitutions and Tips
  • No mandoline, no problem! Simply slice the vegetables a thinly as possible with a sharp knife. If using a knife, the slices will be slightly thicker, so microwave the sweet potatoes for 4-5 minutes and the beets for 3 minutes.
  • Puff pastry tip: Work quickly. If the puff pastry starts getting warm it becomes harder to use and will not puff up as nicely. Simply place pastry back into the fridge for 5-10 minutes, then continue rolling it out.
    I used a different brand of puff pastry that did not puff up as much as it should, but do not worry, it still made a beautiful, tasty, crispy, and delicious appetizer, enjoyed by all!
Keyword fall tart, non traditional thanksgiving sides, puff pastry zucchini tart, sweet potato and beet, sweet potato and zucchini, sweet potato zucchini recipe, Thanksgiving brunch
Tried this recipe?Let us know how it was!

Some of our favorite Thanksgiving recipes – appetizers, sides & dessert.

Savoury Apple-Brie Hand Pies

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Five donut-like apple pies on a tray with one on a black plate. This tray is surrounded with a couple of glasses apples, honey and dishes.

Savoury Apple-Brie Hand Pies.

These 6-ingredient pies were cooked in a wood oven using applewood for a kiss of smoked flavour. Finished with Maldon salt and hot honey. These tasty little packages are ideal for a wine & cheese event, a Thanksgiving dessert with a twist or an afternoon treat for the family with a mug of warm apple cider.

Six apple slices with three pieces of Brie on each apple.
Six apple slices with wrapped in puff pastry
A close up of donut-like apple pies on a tray surrounded with a couple of glasses apples, honey and dishes.

Fall is in the air and the aroma of these pies captures it beautifully. Someone should make a candle with these scents!

Puff pastry tip:

Work quickly. If the puff pastry starts getting warm it becomes harder to use and will not puff up as nicely. Simply place pastry back into the fridge for 5-10 minutes, then continue to work with it.

A pan of 6 Savoury Apple-Brie Hand Pies in an Ooni oven with a sunset and trees in the background.
Savoury Apple-Brie Hand Pies in an Ooni with flames in the background.

Watch the Process Video Here

These Savoury Apple-Brie Hand Pies were cooked in the Ooni Karu 16 oven using charcoal & wood. Proud Ooni Ambassador. Opinions in this post are my own.

Inspired by the sweet version created by @al_dante_channel 

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

A close up of six donut-like apple pies on a tray surrounded with a couple of glasses apples, honey and dishes.

Savoury Apple-Brie Hand Pies

These 6-ingredient pies were cooked in a wood oven using applewood for a kiss of smoked flavour. Finished with Maldon salt and hot honey. These tasty little packages are ideal for a wine & cheese event, a Thanksgiving dessert with a twist or an afternoon treat for the family with a mug of warm apple cider.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Course Appetizer, Brunch, Dessert
Cuisine North American
Servings 6 -8 People

Equipment

Ingredients
  

  • 2 large Honey Crisp Apples peeled and sliced into ½” thick rings (6 to 8 rings)
  • 1 package of puff pastry dough 454 g
  • ¼ cup apple cider vinegar
  • 4½ – 6 oz Brie thinly sliced
  • Sprinkle of dried thyme leaves
  • 1 egg beaten

Suggested toppings

Instructions
 

  • Preheat your Ooni pizza oven* to 350°F
  • Peel and slice the apples into ½” thick rings, makes 6-8. Core the center of each ring using a 1 tsp measuring spoon (or an apple corer). Brush with apple cider vinegar to prevent browning.
  • Sprinkle thyme over the apple slices, then top with Brie slices.
  • On a surface dusted with flour, roll out a sheet of the puff pastry until it is 13 to 14-inches long. Cut the puff pastry into ¾” strips. Wrap each ring with the pastry.
  • Brush with the egg wash.
  • Preheat a baking tray or cast iron for 3-4 minutes before adding apples on the tray.
  • Cook for 25-30 minutes or until pastry is browned, crispy and cooked through. Turn the tray every 5-6 minutes throughout the cook (rotate each pie halfway through cooking for even browning).
  • Finish with a sprinkling of salt and drizzle with hot honey.

Video

Notes

Substitutions
  • *These can be baked in an indoor oven at 350°F for 20-25 minutes. Turn once during the cook.
  • Not a savoury fan? Replace the thyme, brie, and salt with cinnamon, honey and a scoop of ice cream!
Keyword apple hand pie recipe, fall baking, honey crispy apple recipes, Ooni oven recipe, Ooni recipe, savoury hand pie recipe, wood-fired recipe, wood-oven recipe
Tried this recipe?Let us know how it was!

More of my favourite Ooni recipes (not pizza) to enjoy!

Roasted Garlic Hummus 

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A bowl of hummus, topped with chickpeas, grated lemon, dill and paprika.

Roasted Garlic Hummus.

This recipe can be substituted with raw garlic, but when roasting the garlic, it caramelizes and adds a deliciously sweet and mellow complexity and depth to the hummus. The prep is minimal and is so worth the effort!

I use this hummus as a dip on its own, in my Roasted Cauliflower with Hummus Yogurt Dip or as a base for my Loaded Hummus with Air Fryer Harissa Sausage Balls.

Three varieties of roasted cauliflower and olives on a bed of hummus with basil and feta.
A platter of Loaded Hummus with Air Fryer Harissa Sausage Balls with a selection of fresh and pickled vegetables and herbs.

What can I do with the Leftover Roasted Garlic?

  • Do not worry about having leftovers. Once roasted, the garlic mellows into a sweet, caramelized spreadable treat that can be used in mashed potatoes, spread on toast, added into hamburger patties, added into guacamole, and can be substituted into a variety of recipes that call for raw garlic.
  • Roasted garlic can be stored in an airtight container for 3-5 days. In our house it gets used way before the five days!

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

A bowl of hummus, topped with chickpeas, grated lemon, dill and paprika.

Roasted Garlic Hummus

This recipe can be substituted with raw garlic, but when roasting the garlic, it caramelizes and adds a deliciously sweet and mellow complexity and depth to the hummus. The prep is minimal and is so worth the effort!
I use this hummus as a dip on its own, in my Roasted Cauliflower with Hummus Yogurt Dip or as a base for my Loaded Hummus with Air Fryer Harissa Sausage Balls.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Appetizer, Game Day Snack, Snack
Cuisine Middle Eastern
Servings 4 -6 as an Appetizer

Ingredients
  

Roasted Garlic

  • 1 bulb of garlic 3 roasted cloves will be used in this recipe
  • 1 teaspoon of olive oil

Hummus

  • 2 cups canned chickpeas liquid reserved
  • ½ cup tahini
  • ¼ cup extra-virgin olive oil plus extra for drizzling (optional)
  • Juice of 1 lemon plus more as needed
  • Salt and freshly ground black pepper to taste

Instructions
 

Roasted Garlic

  • Preheat the oven to 430°F.
  • Slice off the very top of the garlic head. Drizzle with a splash of olive oil and wrap in foil. Place on a sheet tray and bake until tender when pierced with a knife and is fragrant, 40-50 minutes. Remove from the oven and let cool.

Hummus

  • Squeeze out 3 cloves of garlic into the food processor, then add the chickpeas, tahini, olive oil, lemon juice and salt and pepper in a food processor and begin to process; add the chickpea liquid as needed to allow the machine to produce a smooth puree.
  • Taste and adjust the seasoning (add more lemon juice if desired)
  • Place in bowl as is and drizzle with olive oil (optional) and or add toppings such as chickpeas, your favourite herbs and spices like cyanine or paprika. Enjoy!

Notes

Notes: Leftover Roasted Garlic.
Do not worry about having leftovers. Once roasted, the garlic mellows into a sweet, caramelized spreadable treat that can be used in mashed potatoes, spread on toast, added into hamburger patties, added into guacamole, and can be substituted into a variety of recipes that call for raw garlic.
Roasted garlic can be stored in an airtight container for 3-5 days. In our house it gets used way before the five days!
Keyword easy appetizer recipes, easy recipe, how to roast garlic, hummus recipe, roasted garlic recipe
Tried this recipe?Let us know how it was!

Roasted Cauliflower with Hummus Yogurt Dip

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Three varieties of roasted cauliflower and olives on a bed of hummus with basil and feta.

Roasted Cauliflower with Hummus Yogurt Dip.

Elaine and I got hooked on a version of this appetizer at department store bar during their happy hour(s). There we would be innocently shopping away, when we would walk pass the bar, stop for a glass of wine, and inevitably order their crispy cauliflower with olives & hummus. The flavours and textures work so well together, and we feel less guilty because it’s cauliflower and chickpeas (right?) Like, it’s not a fried chicken sandwich loaded with bacon & aioli (not that we are against a delicious fried chicken sammie, but I am just trying to express how we justify day drinking to ourselves).

So, our version is a little lighter than the original version that got us hooked. Our cauliflower is roasted in a little olive oil. It’s not deep fried crispy but still crispy enough! We use hummus and Greek yogurt to make the dip, lighter and creamier. And of course, there’s a splash of hot sauce, cuz we like a little spice in our lives. Warm kalamata olives, finished with a sprinkle of feta and always fresh basil.

Three types of cauliflower on a sheet pan about to get roasted.
A top down image of purple, orange and caulilini cauliflower that was just roasted on a sheet pan.
A close up of crispy roasted cauliflower with olives on a sheet pan.
Wavy shmears of hummus on a platter.

Delicious with traditional white cauliflower, but when we can find coloured cauliflower, caulilini, or Romanesco, we love to add that pop of colour, especially when we are serving guests!

We’ve also been known to add heirloom carrots, broccoli, or broccolini. All of which are delicious additions.

What is Caulilini?

There’s a new veg in town! As broccolini is to broccoli, caulilini is to cauliflower and is sometimes referred to as baby cauliflower. It’s an Asian-style variety and a member of the brassica family. We love it roasted, grilled and or raw as crudité.

A close up image of Roasted Cauliflower with Hummus Yogurt Dip

Watch the process video here.

A top down image of tri-coloured roasted cauliflower coming out of the oven.

If you get the chance to try this recipe, please drop back and leave a comment and rating. We would love to know what you think.

Cheers! James & Elaine

Cooked on my Hestan Dual Fuel Range. Proud Hestan Ambassador. Opinions in this post are my own.

Three varieties of roasted cauliflower and olives on a bed of hummus with basil and feta.

Roasted Cauliflower with Hummus Yogurt Dip

Elaine and I got hooked on a version of this appetizer at department store bar during their happy hour(s). There we would be innocently shopping away, when we would walk pass the bar, stop for a glass of wine, and inevitably order their crispy cauliflower with olives & hummus.
So, our version is a little lighter than the original version that got us hooked. Our cauliflower is roasted in a little olive oil. It’s not deep fried crispy but still crispy enough! We use hummus and Greek yogurt to make the dip, lighter and creamier. And of course, there’s a splash of hot sauce, cuz we like a little spice in our lives. Warm kalamata olives, finished with a sprinkle of feta and always fresh basil.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Appetizer, Lunch, Snack
Cuisine Middle Eastern
Servings 4 People for an appetizer

Ingredients
  

  • 1½ pounds cauliflower florets about 4 cups of bite sized pieces – I used a combination of purple, orange and caulilini.
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 3 ounces Kalamata olives
  • 1 cup of homemade hummus or your favourite store bought
  • ⅔ cup plain 2% Greek yogurt
  • Zest of one lemon
  • 1 tablespoon lemon juice
  • 1-2 teaspoons hot sauce to taste
  • ⅓ cup feta crumbled
  • 2 tablespoons fresh basil roughly chopped

Instructions
 

  • For best results, dry the cauliflower well after washing
  • Preheat the oven to 450°F
  • Toss the cauliflower in olive oil, then season with salt and pepper. Set aside.
  • Lightly coat the bottom of a metal baking sheet with olive oil.
  • Heat the baking sheet for 2-3 minutes until hot and just beginning to smoke.
  • Carefully add the cauliflower to the hot baking sheet, spacing the florets out, so they are not touching to avoid steaming. Put any cut sides down for a crispier surface area.
  • Flip the cauliflower around 13-15 minutes into cooking. Then cook for 5 minutes more.
  • Scatter the olives around the baking sheet, then cook for 5-7 minutes until cauliflower has crispy edges and olives are heated through.
  • While the cauliflower is roasting, thoroughly mix together, the hummus, yogurt, lemon zest, lemon juice and hot sauce.
  • Spread the hummus mixture evenly over a platter, then add the warm cauliflower & olives.
  • Sprinkle with feta & basil.
  • Serve & enjoy.

Video

Keyword cauliflower recipe, Caulilini recipe, copycat recipe, easy appetizer recipes, hummus, Loaded hummus
Tried this recipe?Let us know how it was!

Hope you enjoy this Roasted Cauliflower with Hummus Yogurt Dip Recipe!

If your try our recipe, we would love it if you leave us a comment and a rating.

Have a delicious day! James (aka Zimmy) & Elaine

Homegrown Tomato Confit Toast

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Two large half loaves of toast with tomato confit topped with grated parmesan and basil. A block of cheese and grater are beside the toast.
Tomato Confit Toast

Homegrown Tomato Confit Toast.

Elaine loves to grow tomatoes and this year she grew 17 heirloom varieties that all ripened at the same time! Although we share as much as we can with friends and family, we always end up with an over abundance, and we are always looking for new ways to enjoy them. Hence the big loaf of confit toast!

A very colourful display of a variety of heirloom tomatoes.
A sampling of Elaine’s 17 Heirloom Tomato Varieties.

For this confit recipe we used her smaller tomato varieties, but you can use any fresh, ripe, and delicious tomatoes you can find!

A round pan filled with tomatoes and garlic for confit.

Preparation for this confit recipe is minimal. Simply toss them in the oven with the garlic, olive oil and seasonings, then allow the slow cooking process to intensify the flavour of the tomatoes.

A round pan filled with cooked confit tomatoes and garlic.

Serve on a toasted loaf of French stick, calabrese loaf, baguette, or flatbread for delicious spin on bruschetta.

Confit can be stored in an airtight container in the fridge for two to three weeks. Bring to room temperature before serving. Tomato confit is delicious in pasta, on pizza, with whipped ricotta or burrata on toast, alongside grilled meat, or fish. The possibilities are endless.

Do you have a favourite way to enjoy confit tomatoes? We would love to know, leave a comment below!

Watch the process video here.

Two large half loaves of toast with tomato confit topped with grated parmesan and basil. A block of cheese and grater are beside the toast.

Homegrown Tomato Confit Toast

Preparation for this confit recipe is minimal. Simply toss them in the oven with the garlic, olive oil and seasonings, then allow the slow cooking process to intensify the flavour of the tomatoes.
Serve on a toasted loaf of French stick, calabrese loaf, baguette, or flatbread for delicious spin on bruschetta.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 35 mins
Course Appetizer, Side Dish, Snack
Cuisine French
Servings 8 -12 as an appetizer

Ingredients
  

  • 4½ lbs tomatoes a mix of cherry & small tomatoes, or cut larger tomatoes into smaller pieces
  • 1 head of garlic cut in half
  • 1 cup plus 2 tablespoons extra-virgin olive oil
  • 1 tablespoon garlic minced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon chili pepper spread aka, crushed chili peppers in oil, or Pepperoncini Picante
  • kosher salt and freshly ground pepper to taste
  • 1 loaf of bread – French stick or calabrese (24oz)
  • Freshly grated Parmesan
  • Fresh basil
  • Finishing salt

Instructions
 

  • Preheat oven to 300°F
  • Place tomatoes and head of garlic onto a large baking sheet. Place the cut tomatoes and garlic cut side up.
  • In a bowl whisk together the olive oil, garlic, thyme, chili pepper spread, then season with salt & pepper. Pour the mixture over the tomatoes and garlic.
  • Cook tomatoes until they are tender and wrinkled, about 2 – 2 ½ hours. Then remove from the oven.
  • Turn the oven to the broil setting.
  • Slice the loaf of bread in half, then place on a sheet pan and drizzle with a little olive oil. Toast the bread until it is golden brown.
  • Squeeze the confit garlic onto each half of the loaf and spread across the bread.
  • Next, spoon the tomatoes onto both halves in an even layer.
  • Finish with freshly grated Parmesan, basil and finishing salt.
  • Slice into individual portions, serve and enjoy!

Video

Notes

Do you have a favourite way to enjoy confit tomatoes? We would love to know, leave a comment below!
Keyword easy appetizer recipes, elegant appetizers, heirloom tomatoes, tomato confit, tomato recipes
Tried this recipe?Let us know how it was!

If your try our Homegrown Tomato Confit recipe, we would love it if you leave us a comment and a rating. Have a delicious day! 

Cooked on my Hestan Dual Fuel Range. Proud Hestan Ambassador. Opinions in this post are my own.

Sous-Vide Carrots with Hummus

by 4 Comments

A platter of sous-vide carrots in a row on a bed of hummus.

Sous-Vide Carrots with Hummus.

Perfectly cooked carrots, flavoured with a hint of spice, a pop of freshness and drop of sweetness.

Whether served as an appetizer or a side, this dish is sure to impress. The sous-vide carrots retain their natural sweetness, while soaking up all the flavours of the other ingredients. The slight spiciness is tempered by the creamy hummus.

Full disclosure… this has been our dinner for 2, on more than one occasion. That is how seriously good it is!

Tip: Sous-Vide ahead of time, then just pan-fry before serving.

Ingredients for carrots and hummus with a SV pump and bag.
Zwilling sous-vide starter kit boxes with a tray of carrots.
Vacuum sealed carrots with a sous-vide stick.
A vacuumed sealed bag of carrots in a water bath.

Disclaimer, I am a Zwilling Affiliate Partner and opinions in this post are always my own! To receive 15% off ANY Enfinigy item at Zwilling Canada use code: zimmysnook15.

A platter of carrots on a bed of hummus.
A platter of sous-vide carrots and hummus.

Sous-Vide Carrots with Hummus

Perfectly cook carrots, flavoured with a hint of spice, a pop of freshness and drop of sweetness.
Whether served as an appetizer or a side, this dish is sure to impress. The sous-vide carrots retain their natural sweetness, while soaking up all the flavours of the other ingredients. The slight spiciness is tempered by the creamy hummus.
Full disclosure… this has been our dinner for 2, on more than one occasion. That is how seriously good it is!
Tip: Sous-Vide ahead of time, then just pan-fry before serving.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 10 mins
Course Appetizer, Side Dish, Snack
Cuisine North American
Servings 4 People

Equipment

Ingredients
  

  • 1 pound of carrots peeled and rinsed (approximately 15 – 5” carrots)
  • 1 tablespoon butter
  • 1 tablespoon crushed hot chili pepper spread
  • 1 tablespoon honey
  • 1½ inch piece of ginger peeled and sliced
  • ¼ tablespoon pepper
  • Pinch of salt

Suggested Serving

  • 2 cups of hummus homemade or store bought
  • 2 tablespoons fresh chopped mint
  • A few mint leaves optional

Instructions
 

  • Set the Sous-Vide Stick to 185°F for one hour and preheat the water bath.
  • Place the carrots, butter, crushed chillies, honey, ginger, salt & pepper, into a vacuum bag, seal and vacuum the air out. Add the bag to the preheated water and cook for one hour.
  • Note: if making ahead, at this point, the carrots can be stored in the refrigerator for up to 4 days.
  • Empty the entire contents of bag into a 12-inch skillet and cook over medium-high heat, turning occasionally, until the liquid has reduced to a shiny glaze, about 4 to 5 minutes.
  • Spread a layer of hummus on a platter, place the carrots on top, pour over anything left in the skillet, then sprinkle with the chopped mint. Garnish with mint leaves. Serve warm. Enjoy!
Keyword barbeque side dish, carrot recipes, side dish recipes, Sous Vide, sous vide carrots, Sous Vide Recipes
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Hope you enjoy my Sous-Vide Carrots with Hummus recipe!

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Have a delicious day! James (aka Zimmy) & Elaine

Slow Cooker Poutine With Meatballs

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A top down view of poutine with meatballs. A red and white check snack bowl if filled with potato wedges and cheese curds which are covered in gravy and meatballs.

Slow Cooker Poutine With Meatballs.

Canada Day is right around the corner eh, and what better way to celebrate than Poutine! Baked potato wedges, covered with cheese curds, hot gravy and meatballs, then finished with chopped tomatoes, parsley, and parmesan. A Canadian classic made simple using my Crockpot™ Slow Cooker.

I made the gravy in the Crockpot™ Design Series 3-Quart Manual Slow Cooker a day early, left it in the removeable stoneware and put it in the refrigerator until it was time to reheat it. The mini meatballs were also made the day before and reheated in the hot gravy. Everything was kept piping hot and ready to serve when the wedges came out of the oven. Easy peasy!

Ingredients measured and laid out beside a copper slow cooker.
Spooning meatball gravy onto potato wedges and curds.
Two red and white check lined paper bowls are filled with poutine in the foreground. Potato wedges, poutine toppings and a copper slow cooker are in the background.
A close up view of poutine with meatballs. A red and white check snack bowl if filled with potato wedges and cheese curds which are covered in gravy and meatballs.

The 3 temperature settings on the slow cooker is perfect for cooking, reheating, and keeping the gravy warm. Plus, clean-up is a breeze, because the removeable stoneware and glass lid are both dishwasher-safe!

Substitute for Cheese Curds in Poutine:

If you ask someone from Quebec, they would tell you there is no substitute! Me, I would try your favourite melting cheese cut/torn in cubes like Fontina, Gouda, Asiago, Gruyere and/or Mozzarella.

Interested in getting your own Crockpot™ Design Series 3-Quart Manual Slow Cooker so you can try this fun and easy recipe? Check out the link here for a convenient way to purchase your own. 

Disclosure: I have participated in a paid partnership with Crockpot™. However, all opinions in this post are my own.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

A top down view of poutine with meatballs. A red and white check snack bowl if filled with potato wedges and cheese curds which are covered in gravy and meatballs.

Slow Cooker Poutine With Meatballs

Canada Day is right around the corner eh, and what better way to celebrate than Poutine! Baked potato wedges, covered with cheese curds, hot gravy and meatball, then finished with chopped tomatoes, parsley, and parmesan. A Canadian classic made simple using my Crockpot™ Slow Cooker.
I made the gravy in the Crockpot™ Design Series 3 QT Manual Slow Cooker a day early, left it in the removable stoneware and put it in the refrigerator until it was time to reheat it. The mini meatballs were also made the day before and reheated in the hot gravy. Everything was kept piping hot and ready to serve when the wedges came out of the oven. Easy peasy!
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 4 hrs
Total Time 4 hrs 45 mins
Course Main Course, Side Dish, Snack
Cuisine French Canadian
Servings 6 People

Equipment

Ingredients
  

Meatballs (Make Ahead)

  • 1 lb lean ground beef
  • ½ cup Panko breadcrumbs
  • ¼ cup freshly grated Parmesan
  • 1 large egg
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ¼ teaspoon garlic powder
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon granulated onion

Gravy (Make Ahead)

  • 4 cups 750 mL beef broth
  • 1 cup concentrated beef broth
  • 3 tbsp 15 mL butter
  • ½ onion chopped
  • ¼ cup 60 mL cider vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon freshly ground pepper
  • 3 tablespoons cornstarch
  • 2 tablespoons water

Potato Wedges

  • 3 pounds small Russet potatoes
  • 3 tablespoons olive oil
  • Salt to taste

Potato Seasoning

  • 2 teaspoons paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne

Poutine Toppings

  • 200 g Cheddar Cheese Curds
  • 2 small tomatoes seeds and wet part removed, chopped (1 cup)
  • Grated Parmesan
  • Chopped parsley

Instructions
 

Meatballs (Make Ahead)

  • In a large bowl, combine ground beef, Panko, Parmesan, egg, oregano, basil, parsley, garlic powder, salt, pepper, and granulated onion. Using a wooden spoon or clean hands, stir until well combined.
  • Roll the mixture using a 1 teaspoon measure to form the meatballs, forming about 54 meatballs.
  • Drizzle with olive oil and lightly coat each meatball, then place on a parchment lined sheet pan and cook for 8-10 minutes. Shaking the meatballs halfway through the cook.
  • Transfer to a paper towel-lined plate and refrigerate when cooled.

Gravy (Make Ahead)

  • Pour beef broth and concentrate into the slow cooker, turn on high and cover.
  • Meanwhile, in a skillet, melt butter and brown onions on medium heat for 4-5 minutes.
  • Add cider vinegar and brown sugar. Bring to a boil and let boil for 3–4 minutes. Then add a ladle of the beef stock to the skillet.
  • In a small bowl mix the flour, tomato paste, Worcestershire sauce, soy sauce and black pepper. Then whisk into the skillet until combined.
  • Add the skillet mixture to the slow cooker, cover and cook on high for 3 hours.
  • Once the slow cooker is bubbling, in a small bowl, mix a ‘slurry’ of the cold water and cornstarch. When the cornstarch mixture is smooth, whisk it into the bubbling slow cooker.
  • Cook for another hour (whisking occasionally) until the gravy has thickened. ** If using the gravy immediately, add meatballs 30 minutes after the cornstarch. **
  • If making ahead, let cool and refrigerate until ready to reheat.

Potato Wedges

  • Wash the potatoes.
  • Cut each potato in half lengthwise, then cut each half into 4 wedges (8 wedges per potato). Larger potatoes will need to be cut into additional wedges. (They should be about 3/4 thick.)
  • Place the wedges into a large bowl. Fill the bowl with cold water and soak the potato wedges for at least 20 minutes. Dry the potatoes thoroughly before baking.
  • Preheat oven to 425°F. Line a large baking sheet with parchment paper.
  • Combine seasoning ingredients (no salt). Add olive oil to the seasoning mixture and stir well to combine. Drizzle over the potato wedges and use your hands to toss until evenly coated.
  • Place wedges on the baking sheet, leave space between the wedges to get crispy edges. Sprinkle with salt to taste. Bake for 20 minutes. Flip each over and bake for approximately 20 more minutes. Wedges should be golden brown and cooked through.

Assemble the Poutine

  • Divide potato wedges into six individual ‘boats’ or bowls.
  • Layer on the cheese curds and pour/spoon the hot gravy with meatballs over the curds and wedges.
  • Top with fresh chopped tomatoes, grated Parmesan, and parsley.
  • Hope you enjoy it, eh!

Notes

*** If the gravy was made ahead of time, reheat in the slow cooker on high at least 3 hours before you plan to serve it. Add the meatballs to the hot gravy about an hour before serving.
Keyword Canada Day Inspiration, Canada Day Recipes, cheese curds, comfort food, French Fries and gravy, meatball recipe, potato wedges, Poutine, Slowcooker poutine, Slowcooker recipe
Tried this recipe?Let us know how it was!

Wedge Salad with a Gorgonzola Dressing

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A round platter with six wedge salads topped with dressing, cheese, tomatoes and a strip of bacon. Served with rose wine.

Wedge Salad with a Gorgonzola Dressing.

Damn, this was good! Cucumbers, bacon, tomatoes, radishes, chives, chive flowers and lotza Gorgonzola!

This crisp and refreshing steakhouse classic is delicious and so easy to assemble. It’s the perfect side to any grilled meat or as is on its own. Steak is obviously a perfect pairing but adding leftover grilled chicken and boiled eggs are also a great way to enjoy this salad.

A round platter with six wedge salads topped with dressing, cheese, tomatoes and a strip of bacon. Served with rose wine.
A round platter with six wedge salads topped with dressing, cheese, tomatoes and a strip of bacon. Served with rose wine.

Wedge Salad with a Gorgonzola Dressing

This crisp and refreshing steakhouse classic is delicious and so easy to assemble. It’s the perfect side to any grilled meat or as is on its own. Steak is obviously a perfect pairing but adding leftover grilled chicken and boiled eggs are also a great way to enjoy this salad.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Appetizer, Salad, Side Dish
Cuisine North American
Servings 6 people

Ingredients
  

  • 1 large iceberg lettuce
  • 6 slices bacon cooked
  • 1 cup cherry tomatoes quartered or sliced
  • 2 mini cucumbers thinly sliced lengthwise on a mandoline
  • 3 radishes thinly sliced on a mandoline
  • 2 tablespoons chives, thinly sliced
  • 2 ounces Gorgonzola cheese crumbled

Dressing:

  • ½ cup buttermilk
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp garlic powder
  • 1 tsp apple cider vinegar
  • 2 ½ ounces Gorgonzola cheese crumbled

Instructions
 

Dressing

  • Add all of the dressing ingredients to a food processor and pulse to combine (should be chunky). Refrigerate until ready to use.

Build the Salad

  • Remove the outer leaves from the lettuce. Cut the lettuce in half through the stem. Then cut each half into three equal wedges. Cut the end to remove the stem from each wedge.
  • Layer the cucumber slices on a platter or 6 individual plates, then add the wedges. Top with the Gorgonzola cheese dressing, tomatoes, radishes, chives, more Gorgonzola cheese crumbles and a bacon slice per wedge.
  • Serve with extra dressing and enjoy!
Keyword Gorgonzola Dressing, iceberg lettuce salad, Quick salad recipe, Salad Dressing, steakhouse salad recipe, Wedge Salad, Wedge Salad dressing recipe, Wedge Salad recipe
Tried this recipe?Let us know how it was!

Hope you enjoy this Wedge Salad with a Gorgonzola Dressing Recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like these other salad recipes here.

Have a delicious day! James (aka Zimmy) & Elaine

Grilled Asparagus Caprese (inspired) Salad

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An oval platter with grilled asparagus 'rafts' topped with roasted tomatoes, mozzarella, basil and balsamic vinegar. This platter is surrounded by a platted portion and more ingredients.

Grilled Asparagus Caprese (inspired) Salad

The asparagus was bathed in olive oil and balsamic vinegar before being grilled. The tomatoes are pan roasted, then combined with fresh mozzarella, basil, and a splash of balsamic.
I have skewered the asparagus to make “rafts” which are easier to flip on the grill and are the perfect size for individual servings. Use one raft per person as a side dish or two rafts for a delicious light lunch.

Ontario Asparagus is ready to eat and available now at local farmer’s markets, produce markets and grocery stores. Local asparagus is fresh, nutritious, healthy, and most of all, really tasty!
Did you know that asparagus has only 20 calories per 1⁄2 cup? It is a good source of dietary fiber, potassium, iron, manganese, selenium, and wide range of important vitamins. Asparagus is high in vitamin C and has more folate than any other veggie.

Recipe created in partnership with The Ontario Produce Marketing Association. Opinions in this post are my own.

Watch the video here.

An oval platter with grilled asparagus 'rafts' topped with roasted tomatoes, mozzarella, basil and balsamic vinegar. This platter is surrounded by a platted portion and more ingredients.

Grilled Asparagus Caprese (inspired) Salad

The asparagus was bathed in olive oil and balsamic vinegar before being grilled. The tomatoes are pan roasted, then combined with fresh mozzarella, basil, and a splash of balsamic. I have skewered the asparagus to make “rafts” which are easier to flip on the grill and are the perfect size for individual servings. Use one raft per person as a side dish or two rafts for a delicious light lunch.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer, Brunch, Entree, Lunch, Salad, Side Dish
Cuisine Italian
Servings 4 – 8 People

Ingredients
  

  • 40 Ontario Asparagus Spears medium thickness – approximately 1.2 kg stalks trimmed
  • 4 tablespoons extra virgin olive oil divided
  • 5 tablespoons good quality balsamic vinegar divided
  • salt and pepper to taste
  • 568 grams grape or cherry tomatoes
  • 125 g ball of fresh mozzarella
  • 24 small basil leaves or 16 larger ones, torn, for garnish
  • 16 x 10 cm 4-inch wooden skewers, soaked for at least 60 minutes

Instructions
 

  • Preheat the grill on medium-high (400°F-425°F)
  • Separate the asparagus into groups of five, equal thickness, spears.
  • Skewer each group of five asparagus using two skewers to create “rafts”. Slide the first skewer through all five spears, 3-4 cm from the bottom of each spear. Then slide the second skewer through each spear about 4 cm above the bottom skewer.
  • Place the asparagus rafts on a baking sheet in a row, drizzle the top of the asparagus with 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, then sprinkle with salt and pepper (to taste). Set aside.
  • Place a high-heat-tolerant skillet on the grill. Heat the skillet for a minute, then add 2 tablespoons of olive oil and the tomatoes. Sprinkle with salt and pepper (to taste) and toss to combine. Close the grill lid and cook the tomatoes for 5-6 minutes.
  • Add asparagus rafts and grill the rafts for 3-6 minutes until charred and just tender. The thinner spears will cook quickly, and the thicker spears will take a few more minutes.
  • Remove the asparagus and tomatoes from the grill and arrange the asparagus rafts on a platter or individual plates. Divide the tomatoes equally across the rafts, tear the mozzarella and sprinkle evenly over the platter (or plates). Add the basil and drizzle with 3 tablespoons of the balsamic vinegar. Enjoy!

Video

Notes

Ontario Asparagus is ready to eat and available now at local farmer’s markets, produce markets and grocery stores. Local asparagus is fresh, nutritious, healthy, and most of all, really tasty!
Did you know that asparagus has only 20 calories per 1⁄2 cup? It is a good source of dietary fiber, potassium, iron, manganese, selenium, and wide range of important vitamins. Asparagus is high in vitamin C and has more folate than any other veggie.
Recipe created in partnership with The Ontario Produce Marketing Association.
Yield: serves 4 as a primary dish or 8 as a side dish
 
Keyword asparagus, asparagus recipe, caprese salad, grilled asparagus, grilled caprese salad
Tried this recipe?Let us know how it was!

Hope you enjoy this Grilled Asparagus Caprese (inspired) Salad recipe!

Did you try this recipe or have any comments? If so, we would love to here from you! Please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine