Racines et Bottines

Plus que quelques semaines avant la fin de cet hiver froid et glacial… Il est grand temps de planifier votre menu printanier/estival en utilisant tout ce qui encombre votre congélateur pour faire place à des repas plus légers. Olly Fresco’s est reconnu pour ses salades fraîches et colorées. Nous avons une équipe qui prend son travail à coeur afin de préparer de délicieuses salades à tous les jours. Nous sommes toujours à la recherche de nouvelles idées à offrir dans notre buffet froid et nos salades prêtes à manger. Notre objectif est de vous voir jour après jour en vous offrant ce qu’il y a de mieux. Cette incroyable salade pleine de saveurs est tout ce dont vous avez envie. Quoi de mieux pour faire place au printemps qu’une salade comprenant des rubans de concombres et de carottes, des mangues sucrées et juteuses, des noix de cajou rôties, des graines de sésame et des piments thaï. La vinaigrette est faite de sauce de poisson, d’ail, de piments, de sauce soya, de vinaigre de riz blanc, de jus de lime, de miel, d’huile de sésame et d’huile d’avocat. Faites-en une grande quantité car vous voudrez en boire! Vinaigrette 1 grosse gousse d’ail (écrasée) 1 piment thai rouge (émincé) 1 cuillère à table de miel 2 cuillères à table de sauce de poisson ¼ tasse de sauce soya faible en sodium Jus de 2 limes 2 cuillères à table de vinaigre de riz 1 cuillère à table d’huile de sésame 1/3 tasse d’huile d’avocat Préparation Mettre tous les ingrédients dans un pot masson et agiter jusqu’à ce que le tout soit bien mélangé. Conserver au réfrigérateur jusqu’à une semaine. Salade 5 petits concombres (tailler en rubans avec un éplucheur, rinser à l’eau froide et essorer) 2 carottes (peler et tailler en rubans avec un éplucheur) 1 grosse mangue (peler et trancher des petites allumettes minces) 1 piment thai rouge (tranché finement) 1/3 tasse de coriandre hachée ¼ tasse de noix de cajou (hachées) Lime fraiche Graines de sésame Préparation Mélanger délicatement les légumes avec la mangue et la vinaigrette au goût. Servir dans un bol et garnir de piments, coriandre, noix de cajou, graines de sésame et quelques tranches de lime.

Only a few weeks left of this snowy, icy winter... It's time to start planning our spring/summer menus and using up all of the heavy, rib-sticking foods that fill our freezers. Here at Olly's, we are known for our beautiful, bright, fresh salads. We have a dedicated team of cooks who prepare these salads fresh every day and take enormous pride in their work. We are always on the hunt for new, delicious ideas to add to our cold buffets and salad bowls. Our main goal is to have you coming back for more of the good stuff, so we try to offer our best to begin with. This amazing, intensely flavoured salad is everything. It is a quick salad of crunchy delicate ribbons of cucumbers and carrots, tossed with sweet and juicy mangoes, roasted cashews, sesame seeds and Thai chilies and is the best way to welcome spring back to our doorsteps. The dressing is made with fish sauce, garlic, chilies, soy sauce, rice wine vinegar, lime juice, honey, sesame oil and avocado oil. Whip up a big batch of this stuff, because you will want to drink it! Dressing 1 large clove garlic (pressed) 1 red Thai chili (minced) 1 tablespoon honey 2 tablespoons fish sauce ¼ cup low-sodium soy sauce juice of 2 limes 2 tablespoons rice vinegar 1 tablespoon sesame oil 1/3 cup avocado oil Method Pour everything into a mason jar and shake until combined. Keep in the fridge for up to 1 week. Salad 5 baby cucumbers (shaved into ribbons with a peeler, rinsed with cold water and drained) 2 carrots (peeled & shaved into ribbons with a peeler) 1 large mango (peeled & thinly sliced into matchsticks) 1 red Thai chili (thinly sliced) 1/3 cup chopped coriander ¼ cup roasted cashews (chopped) fresh lime sesame seeds Method Gently toss the veggies with the mango and dressing to taste. Serve piled up in a big bowl topped with chilies, coriander, cashews, sesame and a couple of wedges of lime.

Ahhhhhh, January in Canada. Nothing like a wintery breeze to freeze your eyes, nostrils and earlobes first thing in the morning. All bundled up in scarves, down-filled coats and puffy mittens, you wander outside still bracing against the cold. Now is the time for winter sports, like skiing, tubing and tobogganing where you launch yourself down snow-covered mountain sides hoping not to be flung into the air or run into a tree. Or snowshoeing and cross-country skiing, where you will find yourself gliding along sparkling, snow covered lakes, listening for the cracks and booms of the ice beneath you while you wave to the ice fishers who keep catching that one fish that keeps having to be thrown back. You could also quite easily find yourself curled up in a heap, at home, with a book or your favourite television program, in full hibernation mode, under every single blanket you own. As cold as you are, as warm as you would like to be, it still seems like the perfect time to eat your weight in ice-cream and junk food as you slowly but surely pack on the winter five, ten or fifteen, but hey…who’s counting. We know what that’s like, and that’s why at Olly Fresco’s you will find a delicious mix of comforting foods and healthy snacks to grab when you need a pick-me up on a frigid, blustering day. One of the favourites in our stores are our roasted root vegetables, lightly seasoned with a blend of garlic, chili flakes and brown sugar. Root vegetables are notoriously nutrient dense, filling and contain high concentrations of vitamins and antioxidants. These colourful, delicious vegetables provide your body with slow-burning energy that can help you feel full and satisfied for longer. Below is a great recipe to try out at home! Roasted Roots Serves 4 1 large beet, peeled & cut into medium sized cubes 2 parsnips, peeled & cut into medium sized pieces 2 large carrots, peeled & cut into medium pieces ½ lb Brussel sprouts, trimmed & halved Extra-virgin olive oil, to coat Pinch of chili flakes 2 cloves garlic, minced 1 teaspoon dried thyme ½ teaspoon dried sage 2 tablespoons brown sugar, optional salt & pepper to taste handful of pecans, roughly chopped 150 - 200 g soft goats cheese, crumbled Method Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Toss the vegetables with the spices, oil and sugar. Roast for 30-45 minutes until the vegetables are golden brown, tossing the veggies around halfway through the cooking process. Serve warm, sprinkled with pecans & goat's cheese, as an accompaniment for your favourite main dish

Saveurs indiennes et plats réconfortants pour combattre le froid.

 As winter quickly approaches and wraps its icy arms around us, we begin to crave foods that warm us from the inside out. Like creamy, rich curries, slow braised cuts of meat and hearty stews; dishes that instantly envelop you like a big, fluffy blanket. Now is the time to explore wonderful warm flavours, brought forth with long and leisurely cooking times allowing every bit of their aromas to release. The plethora of comforting, inviting dishes, beckon to the home-chef in us all.  At Olly Fresco’s, your comfort is our priority, so our chefs lovingly prepare homemade, delicious curries to offer on our hot buffets. One of our in-house favourites is Chicken Tikka Masala. This super satisfying, rich curry is slow-simmered to perfection, with sweet aromas of ginger, garlic and warm Indian flavours to warm the soul.  Chicken Tikka Masala is an Indian-style curry made by grilling or roasting yoghurt-marinated chicken and slow-simmering the chicken in a curry sauce made from tomatoes, cream and spices. While its origins are unclear, this delicious dish is thought to have been created by migrant Bangladeshi chefs in Britain or in Scotland, created by Pakistani chef Ali Ahmed Aslam as an improvisation. His son is quoted as saying: “On a typical dark, wet Glasgow night, a bus driver coming off shift came in and ordered a chicken curry. He sent it back to the waiter saying it's dry. At the time, Dad had an ulcer and was enjoying a plate of tomato soup. So he said why not put some tomato soup into the curry with some spices. They sent it back to the table and the bus driver absolutely loved it. He and his friends came back again and again and we put it on the menu.” – BBC Hairy Bikers’ of British Series 2:5. Food and the Empire. Shown on April 5, 2013.  One thing is clear, wherever the dish came from, whomever is credited with its conception, it is delicious. The complexity of spices, cooked together with tangy tomatoes and cream is a masterpiece that has gained immense popularity over the last few years and will continue to grow in popularity as more people discover how truly comforting a great Chicken Tikka Masala is. Below is our recipe for our Chicken Tikka Masala, we hope you give it a try and enjoy its warming qualities during the upcoming cold winter months, Chicken Tikka Masala Serves 4 Ingredients 300 g chicken breast, cut into cubes 400 g chicken thighs, cut into cubes Marinade: 2 tablespoons lemon juice 2 tablespoons garlic, minced 2 ½ tablespoons fresh ginger, minced 1 teaspoon cumin ½ teaspoon ground coriander ½ teaspoon garam masala 1 teaspoon chili powder ¼ cup plain yoghurt salt & pepper to taste Method Whisk all of the ingredients for the marinade together in a bowl, toss with the chicken, cover with plastic wrap and let marinate in the fridge overnight. Curry: 1 tablespoon vegetable oil 2 teaspoons fresh ginger, minced 1 large onion, finely chopped 1 teaspoon turmeric 1 ½ teaspoons ground coriander 1 teaspoon paprika 1 ½ teaspoons chili powder 1 ½ teaspoons lemon juice 1 teaspoon garam masala 3/4 cup canned ground tomato puree 1 cup 35% cream salt & pepper to taste Garnish Fresh coriander leaves Steamed basmati rice Warm naan bread Method 1. After chicken is marinated, preheat your broiler to HIGH and line a baking sheet with parchment paper. 2. Scatter the chicken pieces over the baking sheet in one even layer and broil chicken until deep golden brown and a little bit charred, turning once to brown all sides. This should take 5-8 minutes depending on the strength of your broiler. 3. Meanwhile heat oil in a large pan over medium heat. 4. Add onions and sweat for 2-3 minutes or until lightly browned. 5. Add ginger and cook until aromatic. 6. Add the spices and cook out for 2 minutes. 7. Now add in the tomatoes. Bring to a boil, reduce heat and simmer for 2-3 minutes. 8. Add lemon juice and cream. Add in enough water to make a thick sauce. 9. Season with salt. 10. Simmer, stirring occasionally, for 3-4 minutes. Add more water if needed. 11. Stir in the grilled chicken. 12. Garnish with coriander leaves. Serve with steamed basmati rice and warm naan bread.

Cette automne, nous nous préparons à offrir de nouvelles saveurs qui réchauffe dans les restaurants. Lorsque la température commence à baisser, les feuilles vert émeraude changent en couleurs riches de sienne brûlée, d’ambres et d'érable. Nous sortons nos chandails d'automne préférés et nous nous emmitouflons dans des écharpes en buvant des vins chauds et du chocolat chaud velouté. Le rythme de la vie change et nous nous tournons vers nous-même alors que nous pensons à des dîners tranquilles avec des délices saisonniers qui réchauffent nos cœurs pendant que nous regardons avec étonnement la nature qui change sa palette estivale. L'été est fier de ses saveurs de fruits tropicaux juteux et acidulés qui étanchent notre soif et attaquent nos papilles avec excitation. Les repas sont composés de légumes incroyablement verts, de textures croquantes, de viandes grillées et sont faits aussi légers que possible - tandis que l’automne adoucit et calme la saveur profonde des légumes-racines, de l’orange sanguine, des noix et des pommes. Bien que leur saveur ne soit pas aussi prononcées que les fraises fraîchement cueillies ou les cerises si charnues que leurs jus coulent sur votre menton, l'automne vous offre la chance de découvrir la profondeur des saveurs en les faisant rôtir, cuire et braiser pour transformer des ingrédients humbles en pièces de résistance. La palette romantique d'automne comprend certains de ces ingrédients : des citrouilles oranges et sucrées, panais blanc comme neige, chou-rave vert pâle, betteraves fuchsia foncées qui tachent tout ce qu'elles touchent, aubergines violettes et champignons qui ajoutent de l'umami à vos plats préférés. Non seulement ces ingrédients durent plus longtemps mais ils sont aussi extrêmement polyvalents et faciles à transformer dans votre cuisine. La nature autour de nous est en état de décomposition et la nourriture en train de cuire deviennent un reflet et un exemple de « l’art imitant la vie », avec de grosses casseroles de fruits caramélisés et des légumes-racines rôtis en profondeur. Nous détournons instinctivement notre attention des soupes froides et des légumes croquants blanchis pour nous concentrer plutôt sur les saveurs de sucre brun en faisant sauter des pommes dans du beurre noisette, ou la douceur intense apportée par la courge musquée rôtie, assaisonnée de pignons, de sauge et de parmesan. Cette saison évoque des souvenirs nostalgiques de tartes aux pommes chaudes, de soupes copieuses et de ragoûts braisés qui embrassent l'âme et font disparaître le cafard de fin d’été. Voici une de nos recettes les plus appréciées que vous pouvez cuisiner durant un dimanche après-midi de détente. Cette soupe veloutée déborde de saveurs automnales avec la courge musquée, les pommes, les croutons et son trésor d'épices chaleureuses, qui font d'elle tout ce dont vous avez besoin afin de vous préparer pour l'hiver qui s'en vient. Soupe à la courge musquée rôtie et aux pommes Donne 6 bols Ingrédients 1 grosse courge musquée (3 lbs), pelée, épépinée et coupée en gros cubes 3 pommes Granny Smith, évidées et coupées en quartiers 2 cuillères à soupe d'huile d'olive extra vierge 1 gros oignon jaune, pelé et coupé en quatre 4 gousses d'ail entières 1 cuillère à thé de sel casher 1/8 cuillère à thé de noix de muscade 1 cuillère à thé de cannelle 1/8 cuillère à thé de sauge séchée 1 cuillère à thé de thym séché Poivre noir fraîchement moulu, au goût 4 tasses de bouillon de légumes 1 feuille de laurier 1 tasse de noix de Grenoble grillées et hachées grossièrement Instructions 1. Préchauffez le four à 425 degrés Fahrenheit, alignez deux grandes plaques à pâtisserie avec du papier sulfurisé. 2. Mélangez la courge, les pommes, l'oignon, l'ail, les épices et les herbes avec de l'huile d'olive, du sel et du poivre. 3. Faites rôtir les légumes pendant 40 à 50 minutes en les remuant après 20 minutes pour les rendre dorés uniformément. 4. Entre-temps, versez le bouillon de légumes dans une grande marmite et laissez mijoter avec la feuille de laurier. 5. Lorsque les légumes sont bien caramélisés et rôtis, versez-les dans le bouillon et portez à ébullition. Cuire 5 minutes jusqu'à ce que les légumes soient très tendres. 6. Retirez la feuille de laurier. 7. Versez la soupe dans un mélangeur; allumez lentement le mélangeur en augmentant doucement la vitesse. Mélangez la soupe jusqu'à ce qu'elle soit complètement lisse et soyeuse. Goûtez et ajustez l’assaisonnement en conséquence. 8. Servez la soupe chaude avec des croutons saupoudrées sur le dessus.

With the fall season right around the corner, we are gearing up to offer new, warm flavours to add to our hot and cold buffets. As the temperature starts to drop, leaves begin to turn from bright emerald greens to rich hues of burnt sienna, buttery ambers, crimson and deep velvety maple browns. We break out our favourite fall sweaters and bundle up in oversized scarves as we sip on mulled wines, hot toddy’s and sinfully sweet hot chocolate. The rhythm of life changes and we turn inward, as we indulge in leisurely lunches complete with seasonal delectations that warm the cockles of our hearts and watch in awe as nature turns over its summery palette to one of autumn at its finest. Summer proudly boasts flavours of juicy, bright, tangy tropical fruits that quench our thirst and assault our taste buds with sticky sweetness. Meals consist of impossibly green veggies, crunchy textures, grilled meats and are made as light as possible – while Autumn mellows and calms with the deep warmth of root vegetables, blood orange, nuts and apples. While not as overwhelming in flavour as a freshly picked strawberry, or a cherry so plump the red juices run down your chin, Autumn’s offerings rely on building depth of flavours by roasting, searing, baking and braising to transform humble ingredients into show-stopping centrepieces. Autumn’s romantic pallet of colours include some of those quintessential ingredients like fat Cinderella-esque pumpkins, parsnips white as snow, pale green kohlrabi, dark fuchsia beetroots that stain everything they touch, deep purple eggplant and earthy mushrooms that add umami to your favourite dishes. These ingredients not only last longer but are extremely versatile and easy to transform in your kitchen. The slowly and beautifully decaying organic life around us and the food being cooked becomes a mirrored reflection and example of “art imitating life”, with big pans of caramelized stone fruits, bursting with juice, and browned root vegetables complete with little burnt bits hiding in pan edges. We instinctively turn our attentions away from cold soups and crunchy blanched veggies and focus rather on retrieving the flavour of brown sugar by sautéing apples in foaming brown butter. Or the intense sweetness brought forth by slow-roasting butternut squash before blending it with a touch of cream for a luxurious soup that satisfies every sense. This season conjures nostalgic memories of warm apple pies, hearty soups and braised stews that hug the soul and usher away the end-of-summer blues. Here is one of our most-loved recipes to whip-up on a lazy Sunday afternoon in. This velvety smooth soup is bursting with fall flavours like roasted butternut squash, apples, croutons and a veritable treasure trove of warm spices that make this into a winning dish. The beauty of soup prep, is that you can make a big batch and portion it for the freezer so that you always have a meal ready with minimal effort on your part. Roasted Butternut Squash and Apple Soup Makes 6 bowls Ingredients 1 large butternut squash (3 pounds), peeled, seeded and cut into large cubes 3 Granny Smith apples, cored and chopped into quarters 2 tablespoons extra-virgin olive oil 1 large yellow onion, peeled and quartered 4 garlic cloves, whole 1 teaspoon kosher salt 1/8 teaspoon nutmeg 1 teaspoon cinnamon 1/8 teaspoon dried sage 1 teaspoon dried thyme freshly ground black pepper, to taste 4 cups vegetable stock 1 bay leaf 1 cup croutons, toasted Instructions 1. Preheat oven to 425 degrees Fahrenheit, line two large baking sheets with parchment paper. 2. Toss the squash, apples, onion, garlic, spices and herbs with olive oil, salt and pepper. 3. Roast the veggies for 40-50 minutes, stirring them after 20 minutes to get them evenly golden brown. 4. Meanwhile, pour the vegetable broth into a large soup pot and bring to a simmer and drop in the bay leaf. 5. When the veggies are nicely caramelized and roasted, scrape them from the pan into the simmering stock and bring to a boil. Cook for 5 minutes until the veggies are very soft. 6. Remove the bay leaf. 7. Pour the soup into a blender and slowly turn the blender on, increasing the speed slowly. Blend the soup until it is completely smooth and silky. Taste for seasoning and adjust accordingly. 8. Serve the soup piping hot with toasted croutons sprinkled over top.