Here are the 3 recipes Chef Tony Lacroix demonstrated as part of the food demonstrations at Food Lovers Field Days 2016 at Upper Canada Village on August, 21, 2016.

Harissa Baked Goat Cheese

Harissa Baked Goat Cheese as demonstrated by Chef Tony Lacroix at Food Lovers Field Days at Upper Canada Village on August 21, 2016

Harissa is a spicy and aromatic chile (often smoked) spice blend or paste that’s a widely used staple in North African and Middle Eastern cooking. Other key ingredients include; garlic, olive oil and other spices, like cumin, coriander, caraway and mint. Tomatoes and rose petals are also common ingredients.  Even if you’re a “make it extra spicy” kind of person, harissa packs quite a punch… a little goes a long way. 

8 to 11 ounces goat cheese, softened
8 ounces cream cheese, softened
2-3 tsp of harissa spice blend (many spice levels available)
1 cup of diced tomatoes (or crushed)
1 cup cherry tomatoes, quartered
2 Tbs fresh cilantro, minced
2 Tbs dried parsley
Salt, to taste
Black pepper, to taste
1 bread baguette, thinly sliced on the diagonal

Preheat oven to 350°F.
In a medium size bowl, stir together goat cheese and cream cheese.
Spread mixture in the center of a small baking dish or 8-inch cast iron skillet.

Mix Harrisa spice blend with tomatoes (diced or crushed), spoon Harissa mixture around the edges of the cheese and top with the cherry tomatoes.

Bake cheese for 15-20 minutes or until hot and soft. The Harissa will be fragrant and bubbling. Remove cheese from oven and sprinkle with cilantro, a pinch of kosher salt, and pepper. Serve bread with baked goat cheese.


Sausage Ratatouille with Harvest Vegetables

The magic of this recipe is that it can be made a few days in advance, but most importantly the vegetable ingredients are flexible, put what you have on hand in there!

1/2 cup of olive oil
1 Tbs of duck fat
1 medium chopped onion, roughly chopped
2 cloves garlic, thinly sliced
6-8 fresh tomatoes, skinned and chopped
4 carrots (peeled and chopped into 1/2” rings)
3 cups of peeled and cubed squash (buttercup, acorn, kobacha)
1/2 cabbage chopped thinly
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
3-4 Italian sausages (smoked ones work also)
4 sprigs of thyme (dried: 1 tsp)
1 sprig of rosemary (dried 1 Tbs)

Preheat oven to 425°F.
In a large bowl combine all ingredients, toss together to cover evenly all the ingredients. Place mixture in 9 x 13 pan. Cover with foil.

Bake at  425°F for 1 to 1.5 hours. When a fork can easily go through the vegetables the dish is ready. Serve with crusty bread.


Amaretto Peach Cobbler

You can replace the peaches in this cobbler with most fruit, strawberries, blueberries, raspberries)

1 1/2 cups rolled oats
1 1/2 cups sifted pastry flour
1/4 teaspoon salt
3/4 teaspoon baking soda
1 cup packed brown sugar
3/4 cup butter, softened
2-3 cups of peaches (peeled and wedged)
1 Tbs corn starch
1 Tbs of Amaretto
1/2 tsp cinnamon
1/2 cup packed brown sugar

Preheat oven to 350°F.
In a medium size bowl, stir together oats, flour, 1 cup of brown sugar, salt, baking soda. To this mixture add the softened butter and mix till well combined. In a separate bowl, combine peaches, corn starch, Amaretto, cinnamon and 1/2 cup of brown sugar, mix well and transfer to lightly buttered 9” x 13” pan (or dutch oven, you may need to add 5-10 minutes to your baking time).

Take oat mixture and cover the fruit mixture. Tap the top lightly. Bake uncovered at 350°F for 30 minutes. Allow dish to cool for 15 minutes before serving.