Bringing Brunch Goals Home

I’ve talked about Dish Cooking Studio a few times on the blog now, and it is because as I’ve mentioned, over the years it has helped me fall in love with cooking at home while exploring culinary territory that might have been too daunting without their help and guidance. Well, inspired by one of the many classesavailable to those you of you in or visiting Toronto, I wanted to share a Brunch recipe they have created that will wow your guests. Just don’t forget the mimosas!

As mentioned before, these classes are a REALLY fun date night option or something to enjoy with the whole family to get the kids inspired to cook more with you (or for you!) – so I wanted to share one of their delicious recipes with you all because I believe it is such a great way to focus on the positive things in life. Sometimes it’s just about getting into the kitchen and trying something new!

Butternut Squash Rostis with Herbed Creme Fraiche + Smoked Trout served with a Roasted Golden Beet, Apple + Fennel Salad with Honey-Lemon Vinaigrette


One 1-pound butternut squash neck, peeled and coarsely shredded

1 1/2 pounds baking potatoes, peeled and coarsely shredded + dried

1/2 cup cornstarch

2 large eggs

1/2 cup minced onion

Salt Cayenne pepper

Vegetable oil, for frying

In a bowl, combine shredded squash and potatoes with the cornstarch, eggs and onion, season with salt and cayenne. In a large nonstick skillet, heat 1/8 inch of oil until shimmering. Add ¼ cup -size mounds of the mixture to the skillet and cook over moderate heat, turning once, until golden and cooked through, about 5 minutes. Drain on paper towels and repeat, adding more oil to the skillet as needed and wiping out the pan occasionally. Top the rösti cakes with creme fraiche, and chives and serve hot.

Crème Fraiche (makes about 1 cup)

1 cup crème fraîche
or sour cream

1 tablespoon minced fresh chives

1 tablespoon minced fresh dill

1 tablespoon lemon zest

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

Whisk crème fraîche, chives, dill, and lemon zest in a small bowl until smooth. Season with salt and pepper. Cover and refrigerate until ready to serve.

Salad (serves 4-6)

2 medium-size golden beets

1 small fennel bulb, trimmed halved lengthwise and cored

1 medium-size Granny Smith apple halved and cored

4 cups firmly packed arugula

1/4 cup firmly packed fresh flat-leaf parsley leaves

1/4 cup extra-virgin olive oil

2 tablespoons white wine vinegar

1 teaspoon orange zest plus

1 Tbsp. fresh juice (from 1 orange)

3/4 teaspoon kosher salt

1 teaspoon honey

1/4 teaspoon black pepper

Place beets in a medium saucepan, cover with cold salted water. Bring to a boil over high; reduce heat to low, and simmer until beets are tender, 35 to 40 minutes, Drain. and let stand until cool enough to handle, about 15 minutes. Peel beets, and cut into wedges, toss with olive oil and salt and pepper.

Thinly slice fennel and apple using a mandoline or sharp knife. Place in a large bowl with beet wedges.

Whisk together oil, vinegar, zest, juice, salt, honey, and pepper in a small bowl. Drizzle vinaigrette over beets, add in arugula and parsley, toss to coat. Serve with smoked trout and rosti.


The fried cakes can be kept at room temperature for 4 hours. Recrisp in a warm oven.

Smokey Tomato Shakshuka with Homemade Yogurt Flatbread, Quinoa Tabbouleh + Quick Pickle Turnip + Shallot

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 medium onion, thinly sliced

1 large red pepper, seeded and  thinly sliced

1 fresh small hot chili, seeded + thinly sliced

3 cloves garlic, thinly sliced

1 1/2 tablespoons Smoked Spanish paprika

1 teaspoons whole cumin seed

1 (28-ounce; 800g) can whole peeled tomatoes, crushed by squeezing between your fingers

Kosher salt and freshly ground black pepper

Large handful minced cilantro, parsley, or a mix

6 eggs

Sliced black olives + feta cheese, for serving (optional)

Heat olive oil in a large, deep skillet or straight-sided sauté pan over high heat until shimmering. Add onion, red pepper, and chili and spread into an even layer. Cook, without moving, until vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Continue to cook until vegetables are fully softened and spottily charred, about another 4 minutes. Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add paprika and cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine. Reduce heat to a bare simmer and simmer for 10 minutes, add a bit of water to if necessary to maintain a pasta sauce like consistency. Season to taste with salt and pepper and stir in half of cilantro and/or parsley.

Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining 5 eggs, working around pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes.

Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately with flatbread.

Quick Pickles

2 cups water

1 tbsp Kosher salt

2 tbsp sugar

2 bay leaves

3/4 cup white vinegar

2 small turnips, peeled and cut into 1/4 inch thick batons

1 shallot, thinly sliced

1 small beet , cut into 1/8 inch thick batons

2 cloves garlic, smashed

Place sliced turnip, shallot, beet and garlic in a heatproof bowl, set aside.

In a medium sized pot, add the water, vinegar, sugar, salt and bay leaves.

Heat on medium heat, until salt and sugar is completely dissolved.

Pour over turnip mixture and let sit a minimum of 30 minutes.

Give this recipe a try for yourself and join in on the conversation? To learn how to create even more delicious items such as these, don’t forget to try a class at Dish Cooking Studio for yourself.

For those who you who might need a bit more inspiration before you book a class, I encourage you to follow @DishCookingStudio on Instagram and ‘Like’ their Facebook Page. For foodies and first timers, this is one experience that I can basically guarantee you will love based on my experiences. It’s why I can’t wait to book more classes for myself and continue my love of food, cooking and learning in 2019!

For more behind the scenes of this and other amazing brands we are working with around the world, make sure to follow along with the #DoTheDaniel Instagram account.

Photos: Daniel Reyes, Dish Cooking Studio & All Social Media accounts listed above

Don’t forget to be kind & laugh a little more this year

Daniel Reyes

Mobile photos were taken with my #HuaweiP20Pro on the Rogers network