Our twist on the French Country classic Coq au Vin (aka Chicken in Wine!). Here we use our melt-in-your-mouth Confit Duck Leg (Quack!) instead of the traditional chicken (Coq). We serve it along with our rich red wine sauce, that contains button and cremini mushrooms, onions garlic and fresh herbs. Two pouches make up this One Pot entree. Try it served over our Portobello Smashed Potatoes, can be purchased as a Dinner Kit.
Inspired by the massive bone-in Rib Eye beef steak...the Tomahawk. This is a long-bone pork loin chop that we cook sous vide with our very own Bacon Butter! Whipped butter, smoky bacon fat, chopped bacon, roasted onions and garlic. Mmmmmm....bacon..... So tasty served with our Poutine Smashed Potatoes.
Heat the chop following the Heating Instructions link above. Once it has been heated, remove them from the pouch, saving all of the juices in the pouch.
Place it in a frying pan and sear over med-high heat for 1-2 minutes per side. Or place on a preheated barbecue for 1-2 minutes per side.
Remove the chop from the pan or barbecue and add the pouch juices/bacon butter from the pouch to the pan. Bring to a boil and reduce until it begins to thicken up. Remove from the heat.
Plate the chop and drizzle the reduced juices and bacon butter over top. Garnish with a sprig of rosemary.
'Quack' au Vin Dinner Kit (aka Duck in Red Wine Sauce)
Our twist on the French Country classic Coq au Vin (aka Chicken in Wine!). Here we use our melt-in-your-mouth Confit Duck Leg (Quack!) instead of the traditional chicken (Coq). We serve it with our rich red wine sauce, that contains button and cremini mushrooms, onions garlic and fresh herbs paired with our delicious Portobello Smashed Potatoes.
Think Spring in Ontario! Barrie Hill Farms’ asparagus is combined with fresh, creamy, tart goat cheese, fresh herbs and a hint of lemon, stuffed into a plump Yorkshire Valley Farms chicken breast then cooked sous vide. Our creamiest stuffing yet!
Asparagus-Chèvre Stuffed Chicken Breast with Wild Rice Pilaf
A great combination of Barrie Hill Farms’ asparagus, fresh creamy tart goat cheese, fresh herbs and a hint of lemon, stuffed into a plump Yorkshire Valley Farms chicken breast. Great when paired with our delicious Wild Rice Pilaf! A staff favourite!
A fillet of our Jail Island Atlantic Salmon is cooked with a very summery blend of fresh lemon juice, lots of fresh Genovese basil, and a hint of garlic. Very refreshing! Great served chilled on a salad (pouch juices can be used as your salad dressing), or heated with a side of our Greek Rice.
A hearty rich French classic stew whose roots are in the Burgundy region of France. This dish was made a household name in North America by Julia Child, whose recipe is indeed a classic and the basis of ours too! Tender beef cooked slowly in hearty red wine with smoky bacon, carrots, onions and fresh herbs. Pairs so well with our Roasted Garlic Smashed Potatoes and a crusty baguette.
We like to think of this as our 'North by Southwest' Chili. We've crossed big tender pieces of lean grass-fed Ontario Bison, dried cranberries and a local coffee stout with a rich Southwestern inspired chili made with tomatoes, black beans and a touch of smoky chipotle chilies. Big flavours, not spicy!
A delicious Bar Five Farms Boneless Prime Rib Roast (approx. 1 kg) seasoned with sea salt and black pepper, seared to lock in flavours, then slowly cooked sous vide at low temperatures to a perfect medium rare every time! Pairs naturally with our Roasted Garlic Smashed Potatoes!
The ultimate comfort food…? Quite possibly! We slow-“braise”, sous vide, our Buschbeck Farms lamb shanks with roasted garlic and onions and a touch of rosemary, to create a truly soul-satisfying combination of flavours and melt-in-your-mouth lamb. The juices in the pouch can be simmered down to make a very rich tasting sauce! Delicious served with our Roasted Garlic Smashed Potatoes...check out our Ontario Farm to Table Dinner Kit.
The flavours of the Tangier markets are captured in the smoky Harissa spices that we rub on our Buschbeck Lamb Shanks. Very slowly cooked, the lamb is fall-off-the-bone tender, succulent, aromatic and delish! Perfect with our Currant and Date Couscous and as part of our Rock the Casbah Dinner Kit!
Think of Persian cuisine and you can almost smell the exotic spices. Cinnamon, cardamom, cumin, saffron..... We combine some of these spices and rub them on our Buschbeck Farms lamb shank before smearing it with some Bedemjan - a traditional thick, slightly tart eggplant-tomato 'stew'. Slow-cooked, sous vide, to a fall-off-the-bone consistency, this lamb shank will transport you back to the Silk Road trade route! Your owe it to yourself to serve this with our Jeweled Persian Rice Pilaf. Noosh-e-jan!
A perfect, hearty Autumn/Winter dish. A slow sous vide "braised" Veal Shank is cooked in a rich wine sauce with tomatoes, sweet peppers, lots of garlic and a hint of lemon zest and rosemary. Don't forget about the hidden delicacy in the centre of the osso buco...the prize in the bone; the smooth as silk marrow. Wonderful served over a bed of our Roasted Garlic Smashed Potatoes, our Portabello Smashed Potatoes or Pappardelle pasta.
Cajun Blackened Chicken Breast Best described as a N’Awlins-party-in-your-mouth! Our Artisan Farms boneless, skinless chicken breast is generously sprinkled with our own blend of Cajun spices (based on Chef Paul Prudhomme's) then seared in a crazy hot cast iron pan – both sides. We vacuum pack it and cook it sous vide to retain all of the moisture.
This combo is a true melting pot of flavours, influences and ingredients. The Rice is combined with sweet peppers, onions and celery, tomatoes and andouille sausage and cooked in a flavourful broth accented with our own blend of cajun spices then topped with our Cajun Blackened Artisan Farms boneless, skinless chicken breast. Finish your dish by pouring the juices from the chicken pouch over your rice. Best described as a N’Awlins-party-in-your-mouth!
We take a fillet of Jail Island Atlantic Salmon, sprinkle it generously with our own blend of Cajun spices and sear it in a hot cast iron pan; not hot enough to blacken....just tan it to a deep bronze! Then we cook it sous vide to ensure a very moist and tasty Cajun experience! Great with our Jambalaya Rice and a squeeze of fresh lemon!
The unofficial ‘national dish of Britain’, due to its overwhelming popularity there! Pieces of our Artisan Farms boneless, skinless chicken breasts and thighs are simmered in a fragrant sauce of yoghurt, tomato, ginger, garlic and spices….the chicken becomes infused with all these flavours. Pairs perfectly with either Coconut Rice or Mumbai Rice and accompanied with a slice of Naan Bread!