The Qualifirst Blog

Sharing our Passion For Food

  • Salad Dressings DIY Quality: Part III Caesar Salad

    Well spring is finally here and everyone is making salad, hopefully DIY gaining flavour, saving money, and promoting your health. In my last Blog post Salad Dressings DIY Quality: Part II The Basics it was time to expose the myth that bottled salad dressings were cheap. The math is clear, bottled salad dressing is expensive and one look at the ingredients reveal that the quality is not there. So today we are going to talk about the popular Caesar Dressing. No, Caesar Salad was not invented in Roman times but it is fit for an Emperor. A more contemporary quotation using Caesar Salad and life ... by the singer Adele: It's never been an issue for me - I don't want to go on a diet, I don't want ...Read More

  • Six Grain Salad

    Six Grain Salad   Recipe Type: Salad Author: Chef Suman Roy Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 mins Serves: 8 Ingredients 1 tbsp butter 1 cup chopped onion 1 tsp chopped garlic ½ cup chopped carrots ½ cup chopped celery 2 cups 6 Grain Rice Medley 1 tbsp Cajun seasoning 5 cups chicken stock 3 cups Antipasto Rustico 2 cups chopped walnuts, roasted 1 cup crumbled goat cheese Instructions In a pot, over medium heat, melt the butter and add the onions, garlic, carrots and celery, saute till they are soft. Add the Six grain Medley Rice and the cajun seasoning and saute for 2 minutes. Add the stock and cook till the rice is fully cooked and the stock has been ...Read More

  • Warm Canadian Beluga Lentils & Sweet Potato Salad

    Warm Canadian Beluga Lentils & Sweet Potato Salad   Recipe Type: Salad Author: Chef Suman Prep time: 20 mins Cook time: 45 mins Total time: 1 hour 5 mins Serves: 8 Ingredients 1 tbsp butter 1 cup onion, small diced 1 tsp garlic, chopped 2 cups sweet potato, peeled and small diced 1 cup Canadian beluga lentils 1 tbsp Herb de Provence 3 cups vegetable stock 1 cup cherry tomatoes, halved 1 cup pomegranate seeds 1 cup walnuts, chopped 1 tbsp lemon juice ¼ cup parsley, chopped salt & pepper to taste ¼ cup goat cheese, crumbled Instructions In a pot, over medium heat, heat the butter. Add the onion and garlic and saute till the onions are soft. Add the sweet potato, herb de ...Read More

  • Imploding Chocolate Bomb of Hearts

    Imploding Chocolate Bomb of Hearts   Author: Nicole MacVicar Serves: 15 servings*, plus some leftover cake This cake will thrill as the heat of the nutella sauce melts the outer chocolate sphere. Totally worth the effort at Valentine's Day or any special occasion. Ingredients For the Red Velvet Mini Cake Hearts: 1 cup plus 2 tbsp all-purpose flour ¼ cup unsweetened cocoa powder ½ tsp baking soda ¼ tsp salt ½ cup (4oz/1 stick) unsalted butter, softened to room temperature ½ cup cane sugar ½ cup beetroot powder 2 large eggs, at room temperature ½ cup sour cream, at room temperature ¼ cup buttermilk, at room temperature 2 tsp vanilla extract For the White Mini Cake Hearts: 1½ ...Read More

  • Zahtar & Sumac Crusted Flank Steak

    Zaatar & Sumac Crusted Flank Steak   Recipe Type: Main Author: Chef Suman Roy Serves: 6 servings We used a simple sous vide machine (immersion circulator) to cook the flank steak to perfect medium rare. At home, first marinate overnight, pat steak dry then sear in a heavy skillet and finish cooking in the oven at 350F for 15 minutes or until internal temperature reaches 135F Ingredients 3 tbsp Zahtar Spice 1 tbsp Sumac Spice 1 tbsp Garlic Powder ½ tsp Kosher Salt 2.5lb flank steak, cleaned and trimmed Instructions In a mixing bowl, mix together all the spices (zaatar, sumac, .garlic powder & kosher salt) Cut the flank steak in two pieces so it is easier to manage. Dredge ...Read More

  • Black Barley Beef Soup

    Black Barley Beef Soup   Recipe Type: Soup Author: Chef Suman Roy Serves: 8 Servings This is one of the best winter soups we have ever tasted! The rich beef base, the nutty flavours of the black barley and then perfectly balanced with the balsamic vinegar. The ultrasperse 3 adds sheen to the soup without having to add additional oil. Ingredients 1 tbsp canola oil 2 cups diced stewing beef 1 cup diced onion 1 tbsp minced garlic 1 tsp finely chopped rosemary 1 tbsp cajun seasoning ¾ cup black barley, rinsed ½ cup diced carrots ½ cup sliced celery 1 tbsp balsamic vinegar 2 tbsp beef base 10 cups water 2 tsp ultrasperse3 ½ cup chopped parsley Instructions In a large heavy bottom ...Read More

  • Maple Bacon Scone

    Maple Bacon Scone   Author: Nicole MacVicar Serves: 1 Dozen Ingredients 2 cups gluten free flour 4 tsp baking powder ½ tsp kosher salt 4 tbsp butter 2 tbsp shortening ¾ cup heavy cream (35%) 1 egg, beaten 2 cups chopped crisp bacon, divided ½ cup granulated maple, divided Instructions In a large mixing bowl combine flour, baking powder and salt. Mix well. Cut in the butter and shortening. In a separate bowl, mix together the cream and egg. Add to dry ingredients. Stir in half the bacon and granulated maple. Turn the dough into a floured surface. Roll the dough and cut into biscuit size rounds. Sprinkle the rest of the bacon and granulated maple on top of the scones. Bake the ...Read More

  • Coconut & Knight Rice Pudding

    Coconut & Knight Rice Pudding   Recipe Type: Dessert Author: Chef Suman & LeeAnne Wright Serves: 6-8 Servings When cooked with a natural sweetener like agave nectar, knight rice develops a chocolate-like flavour. We used ultrasperse3 to thicken and add a velvety smoothness to the pudding. Ingredients 1 cup knight rice, rinsed 4 cups 2% milk 2 cups coconut milk 1 cup 1 tsp vanilla paste 1 stick cinnamon 1 tsp Ultrasperse 3 1 cup chopped dried figs 1 cup almond slivers 1 tbsp clarified butter Instructions In a large pot mix together rice, milk, coconut milk, agave, cinnamon and vanilla paste. Bring it to a boil and then simmer covered, stirring occasionally until the rice ...Read More

  • Salad Dressings DIY Quality: Part II The Basics​

    With spring arriving soon it is time to re-visit the DIY concept of making your OWN salad dressings and eliminating all store bought dressings. In last year post "SALAD DRESSINGS DIY Part I: French Dressing" we explored together the history of French Dressing and the early development of bottled dressings sold in stores. Although 'French Dressing' was never made by the French, as usual it is fair game to blame the French for inventing mayonnaise, which was the first step towards bottled dressings sold conveniently in stores. These early bottled dressings were delicious, full of excellent ingredients, and convenient. Today most bottled dressings are just a waste of money, with the cheapest ingredients ...Read More

  • Applewood Smoked Cheddar Cauliflower Au Gratin

    Applewood Smoked Cheddar Cauliflower Au Gratin   Recipe Type: Main Author: Chef Suman & Leeanne Wright Serves: 6 servings The smokey cheddar combined with the spice from aleppo chili wrap the cauliflower in a silky cheese sauce thanks to our secret ingredient ultrasperse3. This molecular ingredient allowed us to make a super creamy sauce without the added cost and calories of 35% whipping cream. Ingredients 1 cauliflower, cut into florets (approx. 6 cups) 1 red pepper, cut into medium dice 1 cup beer 1 tbsp ultrasperse3 2 cups grated applewood smoked cheddar 1 tbsp herb de Provence 1 cups panko bread crumbs 1 cup shredded parmesan 1 tbsp aleppo pepper crushed 1 tbsp parsley, chopped Instructions Preheat ...Read More

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