The Costco Connection
Chef Phil Joy created these exclusive recipes using many ingredients from Costco.
You can find many fine foods for your holiday meals at your local warehouse.
225 g ( 8 ounces) dried ;gs
440 mL ( 1¾ cup) water
7 mL ( 1½ teaspoons) baking soda
125 g ( 4 ounces) butter, at room temperature
225 g ( 8 ounces) sugar
3 large eggs, lightly beaten
225 g ( 8 ounces) ;our
7 mL ( 1½ teaspoons) baking powder
1 mL (¼ teaspoon) salt
65 g ( 2 ounces) chopped walnuts
100 g (3;⁄; ounces) brown sugar
60 mL (¼ cup) half-and-half
65 g ( 2½ ounces) unsalted butter
Prepare the caramel sauce: Place all sauce ingredients into a small, non-stick saucepan. Bring to a boil,
then reduce heat to a simmer. Stir frequently until
mixture reaches a syrupy consistency. Remove from
heat and cool slightly.
Place ;gs, water and baking soda in a medium-size
saucepan. Bring to a boil, then immediately turn off
the heat and allow the ;gs to steep until the water
cools. When cool, drain off the water and, using a pair
of scissors or the point of a sharp knife, snip off the
hard tip of each ;g and discard tips; set ;gs aside.
Preheat oven to 180 C (350 F). Generously grease
a 20 cm (6-inch) square cake tin with butter; set aside.
In a medium glass bowl or food mixer, whip butter
and sugar until light and creamy. Add beaten eggs
a little at a time until incorporated. Add ;our, baking
powder, salt and walnuts, and stir to incorporate.
Gently stir in the ;gs, being careful not to over-stir;
you do not want to break the ;gs into small pieces.
Pour mixture into the centre of a prepared pan and
Bake for 40 minutes or until a tester in the centre
comes out clean. Remove it from the oven; let it rest
in the pan for 10 to 15 minutes before turning it out
onto a serving platter. Serve with caramel sauce and
whipped cream on the side. Makes 9 servings.
1 kg ( 2. 2 pounds) Brussels sprouts
60 mL (¼ cup) good olive oil
5 mL ( 1 teaspoon) sea salt
2 mL (½ teaspoon) freshly ground
Preheat the oven to 205 C (400 F) and place a
baking sheet in the oven.
Trim the root ends off the Brussels sprouts and
remove any discoloured outer leaves. Make a
shallow cut through the middle of the root to
allow the heat to penetrate the inside of the
sprouts while cooking.
Place the trimmed sprouts into a bowl and drizzle
with olive oil, salt and pepper, and mix to coat. Pour
Fig Pudding with Caramel Sauce
sprouts onto the preheated baking sheet and bake
for 35 to 40 minutes until the sprouts are crispy on
the outside and tender on the inside; shake the
baking sheet occasionally to ensure the sprouts
cook evenly. Remove from the oven and serve
immediately. Makes 8 servings.
Oven-Roasted Brussels Sprouts
2 L ( 8 cups) mixed organic salad greens
60 mL (¼ cup) sliced red onion
125 mL (½ cup) dried mandarin sections,
chopped into small dice
250 mL ( 1 cup) fresh mandarin sections
Salt and pepper to taste
125 mL (½ cup) feta cheese, crumbled
30 mL ( 2 tablespoons) balsamic vinegar
15 mL ( 1 tablespoon) grainy Dijon mustard
3 mL (½ teaspoon) minced garlic
1 mL (¼ teaspoon) black pepper
125 mL (½ cup) olive oil
5 mL ( 1 teaspoon) grated lemon zest
Salt to taste
Prepare the vinaigrette: Place the balsamic vinegar,
Dijon mustard, garlic and black pepper in a small
glass bowl. Whisk to incorporate, then add the olive oil
in a slow, steady stream while continually whisking.
Add the grated lemon zest and season with salt.
Place the salad greens, red onion, dried mandarins, vinaigrette, and salt and pepper to taste in
a large glass bowl. Toss to incorporate, then
arrange on a serving platter. Sprinkle with feta
cheese and fresh mandarin sections (optional)
and serve. Makes 8 servings.
Mandarin Orange Salad
WALTER T YCHNO WICZ