Recipes with Julie Van Rosendaal: Recreating dishes from Roy's Korean Kitchen, Heartland Cafe and Canela | CBC News (2024)

Julie Van Rosendaal · CBC News

· Posted: Aug 30, 2022 11:00 PM EDT | Last Updated: August 31, 2022

We've been dedicating our summer segmentson theCalgary Eyeopenerto recreating iconic dishes from well-loved restaurants around the city, and this week brought us to Roy's Korean Kitchen,Heartland Cafeand Canela Bakery.

We're finishing thesummer series with a quick braised tofuand some cookies that may be well suited for lunch boxes, a quick breakfast or an after-school snack.

Braised Tofu from Roy's Korean Kitchen

Big thanks to chef Roy Oh for sharing this recipe, which he scaled down for the home cook!

Ingredients

Tofu:

• 1 package firm or medium-firm tofu
• 3 tbspgrapeseed oil
• 1 tsptoasted sesame oil
• 1 tsptoasted sesame seeds

Sauce:

• 1 clove garlic, minced
• ½ medium onion, finely diced
• 2 green onions, chopped (reserve some for garnish)
• 1 tbspsoy sauce
• 1 tspsesame oil
• 1 tspmirin
• 1 tspginger, minced
• 1 tspsugar
• 1 tbspKorean hot pepper flakes (gochugaru)
• ½ cup water

Mix all of the sauce ingredients together.

Dry the tofu with paper towel and cut lengthwise down the middle, then ¼ slices perpendicular to the first cut.

Heat the oil in a large non-stick pan over high heat. Gently add the tofu, laying them out without any overlap. Cook for sevenminutes or until crispy, then flip and repeat.

Once the tofu is crispy, transfer to a plate.

Transfer the remaining oil from the pan to a pot or Korean ceramic bowl (tukbaegi) and place over medium high heat.

Add the tofu and the sauce and mix well so all of the tofu is well coated.

Cover with a lid and cook until the sauce is bubbling.

Remove lid and let the sauce reduce slightly, stirring occasionally. Add a little water if the sauce over reduces.

Garnish with reserved green onion and sesame seeds and serve.

Nutri-Cookies from Heartland Cafe

This recipe halves and doubles easilyif you need more (or fewer) cookies!

• Bookmarkcbc.ca/juliesrecipesto keep up with all of Julie Van Rosendaal's dishes.

Adapted from The Heartland Cafe Cookbook.

Ingredients

• 1 cup butter, softened
• 1 cup packed brown sugar
• 2 large eggs
• 2 tsp vanilla
• 2 cups all-purpose flour (or half all-purpose, half whole wheat)
• 2 cups oats
• ⅓cup bran or oat bran (optional)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 - 1½ cups chopped dark chocolate or chocolate chips
• ¼ cup sliced or slivered almonds
• ¼ cup chopped walnuts or pecans
• ¼ cup sunflower, sesame and/or pumpkin seeds

Preheat the oven to 325 F.

In a large bowl, beat the butter and brown sugar for a few minutes, until pale and fluffy. Beat in the eggs and vanilla.

Add the flour, oats, oat bran, baking soda, baking powder and salt. Stir or mix on low speed until almost blended.

Add the chocolate, nuts and seeds, and stir just until combined.

Drop ⅓cup scoops onto a greased or parchment-lined baking sheet; flatten each to ½-inch thick with your hand.

Bake for 15-20 minutesuntil pale golden around the edges and set, but still soft in the middle.

Transfer to a wire rack to cool.

Makes about 1 ½ dozen large cookies.

Maple AmarettiCookies

These almond cookies were inspired by the ones at CanelaBakery in Inglewood, where they make them using just ground almonds and maple syrup. So easy, and so good!

Ingredients

• 1 cup ground almonds
• ¼ tsp baking powder
• pinch salt
• ¼ cup pure maple syrup
• ½ tsp vanilla

Preheat the oven to 325 F.

In a medium bowl, stir together the almonds, baking powder and salt. Stir in the maple syrup and vanilla —you should have a soft dough.

Roll into balls a bit bigger than a walnut, place on a parchment-lined baking sheet and flatten each one slightly with your hand.

Bake for 15 minutesor until pale golden and set.

Makes ½ - 1 dozen cookies.

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