Chef de Party Recipes April 2020

Chef de Party Recipes April 2020

Beef Stew with Dumplings - April 1st, 2020

Ingredients

1 lb stewing beef
4 tbsp canola oil
1 medium yellow onion, chopped 
2 celery sticks, diced
2 carrot, peeled and cut into 1 inch sticks 
6 cloves garlic, minced
¼ cup all-purpose flour
4 tbsp tomato paste
¼ cup red wine
3 cups beef stock
10 oz can diced tomatoes
½ cup pearl onions, peeled
Salt and pepper

Instructions

  • In a heavy bottom pot, heat 2 tbsp of canola oil
  • Pat dry beef with paper towel, salt and pepper beef, in 2 separate batches saute beef (to not overcrowd pan), if pan gets dry add more oil to pan 
  • Remove beef and place off the side, in the same pot, add onions and celery, saute for 2-4 minutes
  • Add garlic, saute for 1 minute, add flour and stir, add tomato paste and stir, cook for 4 minutes until you get some added colour 
  • Add wine, beef stock and tomatoes, bring to a boil, add beef back into pot, bring it up to a simmer, lid and turn temperature down to low-medium heat, simmer for 2 hours
  • Add pearl onions, carrots and simmer until the beef becomes fork tender

Dumplings

Ingredients

1 cup all-purpose flour
2 tsp baking powder
2 tbsp butter
½ cup milk
1 tsp salt

Instructions

  • Put flour, baking powder and salt into a medium bowl, mix
  • Cut butter into the dry ingredients with a fork
  • Add milk, mix until the dough is just combined
  • Form into 6 balls (approx golfball size), add to completed beef stew recipe, cover and simmer for 20 minutes on low heat

Lemon Curd Tart

Ingredients

Lemon Curd:
3 lemons, zested and juiced
110g white sugar
4 eggs
250ml whipping cream
 
Basic Sweet Dough:
338g all-purpose flour
25g corn starch
200g butter, presoften
212g icing sugar
Pinch of salt 
1 egg

Instructions

Sweet Dough:

  • Sift flour and cornstarch onto table and form a well
  • Place egg, icing sugar and butter into well and quickly work mixture into paste by hand, saran wrap and rest dough for 15 minutes or until required
  • Preheat oven to 350℉, roll out into 12 inch tart shell, lightly poke dough with a fork (dock it) to get our air bubbles
  • Blind bake with beans/parchment or weights for about 18-20 minutes (check on it halfway through), pull out as it’s just starting to brown and let cool with weights still in it
  • Remove weights and fill with curd

Curd:

  • Zest and juice lemons, combine both with sugar in a pot, heat juice and sugar on medium heat and make syrup, stirring to dissolve sugar
  • In a medium bowl, crack eggs and whisk, very slowly add syrup to bowl to temper the eggs 
  • In a new pot bring cream to a boil, add cream to egg mixture
  • Using a fine sieve, strain mixture into a bowl and skim off foam from the top of the mixture
  • Pour mixture into tart shell
  • Bake for 20-25 minutes at 350℉, pull out (should have a slight jiggle still) and allow to cool, wrap and chill in fridge
  • Dust with icing sugar, garnish and serve 

Bread Rolls

Ingredients

1 tbsp sugar
1 packets active dry yeast or 2 1/4 teaspoons instant yeast
¼ cup warm water 
2 cups warm milk 
1 tbsp vegetable oil
1 tsp salt
3 to 4 1/4 cups all-purpose flour
Egg wash: 1 egg beaten with 1 tbsp whipping cream 

Instructions

  • In a stand mixer, add sugar, yeast, water and let sit for 10 minutes till it develops a foam
  • Add 2 cups of flour to the mix, begin mixing with dough hook
  • Slowly incorporate the rest of the flour 1/4th of a cup at a time until the dough pulls away from the sides of the bowl
  • Turn dough out onto floured surface, kneed for 10 minutes
  • Place dough into oil bowl, cover, refrigerate overnight
  • Pull dough and punch dough down, on a work surface divide into 8 balls, put into buttered pan (I used a circular pan) and pat down on top, cover with damp cloth and let rise till they double in size 9about 1 hour)
  • Egg wash and sprinkle with coarse salt, bake at 400 ℉ for about 20 minutes or until golden brown on top, remove from pan onto wire rack to cool

 

Banh Mi Sandwiches - April 2nd, 2020

(serves 4 sandwiches, 2 meat, 2 vegetarian)

Ingredients 

1 lb pork shoulder chop, cut up
½ pack or 4 slices extra firm tofu (for vegetarian version)
4 tbsp canola oil
4 demi baguettes
2 tbsp hosin
 
Part A (marinade):
1 tbsp fish sauce
2 tsp sesame oil
2 tsp soy sauce
2 tbsp rice vinegar
1 tsp maggie seasoning (optional)
1 tsp ginger, peeled and minced
1 tsp garlic, minced
½ tsp chili flakes
Part B (pickling liquid):
2 tbsp salt 
4 tbsp sugar
4 peppercorns
½ cup rice wine vinegar 
¼ cup water
Part C (sandwich veggies):
1 handful cilantro
1 handful of mint
¼th of a carrot, julienned 
1/4th of a cucumber, deseeded and julienned
1/4th of a jalapeno, thinly sliced into coins
¼ cup daikon, julienned
Part D (aioli): 
½ cup mayo
2 tbsp sambal oelek or sriracha 
1 tsp sesame oil
1 green onion, chopped
1 clove garlic, smashed and pasted
1 tbsp lime juice
 

Instructions

  • Add all of part A to a bowl, mix, split into two bowls, add pork to 1 bowl and add tofu to another bowl, marinate for 2 hours
  • To a medium pot, on medium heat, mix all of part B, until sugar and salt is dissolved to make pickling liquid
  • Prep part C
  • In a bowl, add pickling liquid to daikon for 1 ½ hours minimum
  • In a small bowl, combine all of part D
  • Heavy bottom pan, add 2 tbsp canola oil, on medium-high heat, add pork, cook for about 5 minutes on each side (min internal temperature 145℉)
  • In a saute pan, add 2 tbsp canola oil, add tofu and sear on each side, remove from heat and toss in hosin
  • Build sandwiches

Baguette (French) Bread

Ingredients

Starter (poolish): 
56g room temperature water
Pinch of yeast
60g unbleached all-purpose flour
Dough:
5g active dry yeast
128g lukewarm water
Starter
210g unbleached all-purpose flour
10g salt 

Instructions

  • Mix all of starter into small bowl until you make a soft dough, cover and rest at room temperature for 12 hours (or overnight)
  • Mix all ingredients together by hand or with dough hook until you have somewhat of a smooth dough, place onto floured work surface, kneed for 6-10 minutes
  • Place dough in a greased bowl, cover, let dough rest for 1 hour or until dough has doubled in size
  • Gently punch down the dough, reshape into ball, place back into greased bowl, cover and let rise for 1 hour
  • On a lightly oiled work surface, cut into 4 portions, shape into rectangles
  • Working with one piece of dough at a time, from the top of your rectangle, fold the dough in half lengthwise, and seal the edges with the heel of your hand. 
  • From the bottom of your rectangle, fold slightly over your first fold and seal again 
  • From the top of your rectangle, fold the dough in half lengthwise again, seal again
  • Flip dough with last seal facing down on your board and roll out to desired size
  • Place onto parchment lined baking sheet, cover with damp towel and let rise until doubled in size
  • Preheat oven to 450℉, place on bottom oven rack a metal or cast iron pan 
  • Bring 1 cup of water to a boil
  • Sprinkle dough with flour, cut 3-4 slits on a bias on the dough
  • Working fast, place bread in oven and add the 1 cup of boiling water to the metal or cast iron pan, close oven door ASAP, bake for 20 minutes, check on and rotate the bread in the oven until you get an even crispy crust on the outside and the bread sounds hollow when you tap it
  • Remove from oven and place onto wire rack to cool

Banana Bread 

Ingredients

½ cup butter, softened
1 cup white sugar
2 eggs
3 medium (approx 1 cup) mashed ripe banana
2 cups flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt

Instructions

  • Cream butter and sugar together, add eggs one at a time, beating until smooth, mix in bananas
  • In a separate bowl, mix flour, baking powder, baking soda, and salt. Add to the banana mixture, stirring just until combined. 
  • Pour into a greased loaf pan (9x5x3 inch), bake at 350℉ for about 1 hour
  • Let stand 10 minutes, remove from pan and place on a cake rack to cool

Paella - April 3rd, 2020 

Ingredients

4-6 chicken thighs, bone-in, skin on 
1 link wine-cured chorizo, sliced on a bias
2 tbsp canola oil
2 roma tomatoes, grated
1 small yellow onion, grated
2 cloves of garlic, minced
2 1/4 cups chicken stock
Pinch of saffron 
1 cup paella rice
20 green beans, trimmed
¼ cup peas
1 lemon, quarted 
2 tbsp cup parsley, chopped (optional)
Salt and pepper

Instructions

  • In a paella or heavy-bottomed pan, heat canola oil, sprinkle chicken with salt and pepper, add to pan, cook about 5 minutes on each side (until chicken is about 90% cooked thru)
  • Remove chicken from pan, place aside, remove all but 2 tbsps of oil from the pan (chicken will have released additional fat/oil), add chorizo and cook until golden brown (about 2 minutes), remove from pan and set aside
  • To the same pan, add tomato, onion, garlic, and cook until a paste is formed
  • In another pot, combine chicken stock and saffron and heat
  • Add rice to pan, toast rice for 2 minutes, add chorizo back, add stock mixture, bring up to a boil, stir ONCE, add chicken back skin side up, turn down to medium-low heat (rice is gently simmering) for about 15 minutes
  • Add green beans by poking into rice, try not to disturb bottom layer of rice, sprinkle on peas, let cook for 5 minutes
  • Remove from heat, garnish with lemons and parsley

Spanish Green Salad

Ingredients

1 small clam shell of pre washed arugula
1 radicchio, roughly chopped
1 endive, roughly torn
¼ cup parmesan cheese, shaved
 
Dressing:
2 tbsp red wine vinegar
1 clove garlic, minced
2 tbsp shallot, minced
¼ cup olive oil
1 tbsp smooth dijon mustard
2 tbsp liquid honey
Salt and pepper

Instructions

  • Combine dressing components, mix
  • Dress salad components and garnish with parmesan 

 

Mapo Tofu - April 5th, 202

Ingredients

¼ cup canola oil
6 dried red chilis
1 tsp crushed szechuan peppercorns
1 lb ground pork (or meat of your choice)
4 tbsp ginger, minced
4 tbsp garlic, minced
½ medium yellow onion, medium chop
¼ cup green onion, chopped
Part A: 
¼ cup sambal oelek 
3 tbsp soy sauce
1 tbsp fish sauce
2 tsp sesame oil 
1 tsp maggie sauce
1 cup chicken stock
1 tbsp cornstarch in 2 tbsp of cold water, mixed
3 tbsp spicy black bean paste
1 cup extra firm tofu, chopped
1 tsp sesame seeds
Sprig of cilantro
Chili threads (optional)

Instructions

  • In  a heavy bottomed pan or wok, heat oil to medium-low heat, add dried chili, heat for about 2 minutes. Strain oil out of dried chilis and set aside oil
  • Had half the oil to the wok, add peppercorns, saute for 1 minute on medium - high heat 
  • On high heat, add ground pork, add ginger, garlic, onions and half of the green onions, 2 minutes
  • Add all of part A, cook till meat is fully cooked and the sauce starts to thicken about 5 minutes
  • Add tofu, heat till cook thru, remove from heat and garnish with seasame seeds and cilantro

Peanut Butter Cookies

Ingredients

1 ¼ cup flour
½ tsp salt
1 tsp baking powder
½ cup unsalted butter 
½ cup sugar
½ cup peanut butter
½ cup light brown sugar, packed
½ tsp vanilla extract
1 egg
Garnish: Skor bits or peanuts (optional)

Instructions 

  • In a stand mixer, cream butter and boths sugars, add egg and vanilla, mix
  • Then add flour, salt, baking powder
  • Shape into ¾ inch balls (ice cream scoop is easiest), place on greased or parchment lined bake sheet, flatten with fork, dip fork in flour occasionally to prevent sticking, add ganish
  • Place sheets in the fridge for ½ an hour
  • Preheat oven to 375℉, bake for 10-12 minutes
  • Remove and let cool on a wire rack

Roasted Red Pepper and Tomato Soup - April 6th, 2020

Ingredients

8 roma tomatoes 
½ cup + 2 tbsp olive oil
1 medium onion, rough chop
8 cloves of garlic, chopped
2 ribbons celery, diced
1 chipotle in adobo sauce
1 300ml jar roasted red peppers
2 sprigs sage
1L chicken stock
Salt and pepper

Instructions

  • Cut tomatoes in half, place in bowl, coat with 2 tbsp olive oil, salt and pepper, place cut side up on a baking sheet and roast for 1 hour at 350℉
  • In a medium pot, heat oil on medium to low heat, add onions, garlic, celery, and chipotle, saute for 15 minutes
  • Add sage, roasted red peppers, tomatoes from oven, stock, salt and pepper, simmer for 15 minutes
  • Strain thru a sieve, serve (can garnish with sour cream, olive oil, etc)

Fish and Chips - April 7th, 2020

Ingredients

Beer Batter:
2 cups all-purpose flour
1 tsp baking powder
1 tsp salt 
1 tallboy can of beer
1 egg 
¼ cup canola oil 
 

Instructions

  • Place all ingredients in a bowl and mix
  • Dredge fish (or onions, pickles etc) in flour, dip in batter, shake off excess batter
  • Fry in 350℉ deep fryer or pot with fryer basket till fish reaches internal temp of 160℉

 

Za’atar Tartar Sauce

Ingredients
1 tbsp capers, chopped
1 tbsp celery, minced
1 tbsp shallot, minced
1 tbsp lemon juice
1 tbsp za’atar (this makes more than one tbsp! Save and use later or adjust amounts): 
¼ c sesame seeds, toasted
¼ c ground sumac
2 tbsp dried thyme
1 tbsp dried oregano
¼ cup mayo
1 tbsp parsley, chopped 
 
Instructions

  • Mix in bowl

Potato Burger Buns - April 8th, 2020 

Ingredients

Dough: 
180g all-purpose flour
22g potato flour
18g milk powder
12g white sugar
½ tsp salt
1 tsp yeast
27g butter
½ cup water
 
Egg wash: 1 egg + 2 tbsp whipping cream
Garnish of your choice (poppyseeds, sesame seeds, flour)

Instructions

  • Mix everything for dough in bowl until combined
  • Throw out on floured surface, kneed for 8 minutes
  • Place into an oiled bowl, cover with a damp cloth, until doubled in size (45 minutes - 1 hour) 
  • Remove from bowl, divide into 2, roll into balls, put onto parchment lined baking tray, gently pat balls down, cover with damp cloth again, let rise until double in size (45 minutes - 1 hour)
  • Brush with egg wash, garnish with desired topping (flour, poppy seeds, or sesame seeds), bake 375℉ oven for 12-18 minutes, rotating the tray halfway through 

 

Secret Sauce

Ingredients

¼ cup mayo
1 tbsp ketchup
1 tbsp yellow mustard
1 tbsp relish
1 tbsp worcheshire 
1 tbsp capers, chopped

Instructions

  • Mix in bowl, apply to burger bun 

Veggie Chow Mein  - April 9th, 2020

Ingredients

¼ cup canola oil
¼ cup water
Chinese stream fry noodles, cook as directed
¼ cup green onion, chopped
4 baby bok choy, cut in quarters
Small pack of bean sprouts
2 carrots, chopped
3 cloves garlic, minced
3 tbsp ginger, minced
6 cremini or white button mushrooms, sliced
Part A:
3 tbsp soya sauce 
¼ cup brown sugar
1 tbsp sesame oil
3 tbsp sambal oelek or sriracha
1 tsp fish sauce
2 tbsp hoisin sauce 
1 tbsp white and/or black sesame seeds 

Instructions

  • Heat oil in heavy bottom pot or wok on high heat, add mushrooms, saute for 2-3 minutes, add ginger, garlic, carrots, bok choy, green onions, add water, lid and let steam for 1 minutes 
  • In a bowl combine part A, set aside 
  • Remove lid, add bean sprouts, add part A, add cooked noodles, toss, garnish with sesame seeds and more green onion if desired

Orange Chicken 

Ingredients

2 chicken breasts
canola oil to fry 
Part A: 
1 cup orange juice
2 tbsp soya sauce
1 tsp chili flakes 
2 tbsp rice wine vinegar 
1 tsp brown sugar
2 tbsp ginger, minced
2 cloves garlic, minced
1 tbsp cornstarch 
2 tbsp water
Dredging:
¼ cup flour
½ cup cornstarch
1 egg + water
Salt and pepper
Sesame seeds

Instructions

  • In a saucepan over medium heat, heat 1 tbsp of canola oil, add garlic and ginger, cook for 2 minutes, add part A, bring to simmer
  • Once simmering, mix cornstarch and water, slowly add to pan, stirring, simmer for 5 minutes until you get syrupy consistency
  • Set up dredging station, 1 bowl egg and water, 2nd bowl cornstarch and flour, 
  • Cut chicken into cubes, season chicken pieces with salt and pepper, and dip in egg mixture, dip in flour mixture
  • In a large pot heat canola oil, fry chicken in batches until golden and crispy, remove a put on baking rack
  • Toss fried chicken in sauce, garnish with sesame seeds

Bagels - April 10th, 2020

https://www.cbc.ca/life/greatcanadianbakingshow/recipe-montreal-bagels-1.5051491
Instead of using honey for both the dough and the water we used maple syrup

Mac and Cheese - April 11th, 2020

Ingredients

Part A:
1L homo milk 
1 sprig of thyme
1 sprig of rosemary
4 cloves of garlic, smashed
2 cloves
6 peppercorns
½ white onion 
100g butter
100g flour
About 2 1/2 cups of macaroni (fill your desired dish and estimate for the pasta to double) 
1 ½ cups of medium orange cheddar, grated
½ cup mozzarella, grated
¼ cup parmesan, grated
Salt and pepper
 
Topping:
3 tbsp butter
1 ½ cups panko
1 sprig rosemary, finely chopped
1 sprig thyme, finely chopped
2 cloves garlic, minced

Instructions

  • In a small pot add all of part A and bring to a simmer, turn off and let steep for 5-10 minutes
  • In a medium pot, melt 100g butter, add flour and whisk till combined with minimal lumps
  • Strain off the milk and add to flour/butter mixture slowly while whisking, stir for 20 minutes on low heat to thicken
  • Add 1 cup of orange cheddar, mozzarella and parmesan cheese, taste and adjust seasoning, add more cheese if desired 
  • In a large pot bring water to a boil, cook pasta for 5 minutes and strain, mix pasta with cheese sauce, put in casserole dish, top with remaining cheddar
  • In a small pan, melt butter, add garlic, rosemary, and thyme, saute for 1 minute, add panko, stir for 1 minute remove from heat, top casserole 
  • Bake in the oven at 350℉ for 45 minutes

Fruit Crumble 

Ingredients

Topping:
1 cup oats
½ cup brown sugar
½ cup butter
½ cup flour
1 tbsp cinnamon 
 
Filling:
¼ cup white sugar
2 tbsp cornstarch
2 tbsp lemon juice
Fruit of your choice

Instructions

  • In a small pan melt butter, in a bowl combine dry ingredients and stir, add melted butter
  • Chop desired fruit (we used apples and strawberries), toss in white sugar, cornstarch and lemon juice, place in casserole dish, add topping and bake at 350℉ until golden brown 

Scalloped Potatoes - April 12th, 2020 

Ingredients

4 medium Yukon gold potatoes, thinly sliced
½ medium yellow onion, fine dice
3 cloves garlic, minced
¼ cup all-purpose flour
2 cups whipping cream 
½ cup butter
2 cups cheddar cheese, grated
Salt and pepper 

Instructions

  • Build like a lasagna: bottom layer of potatoes, then butter, flour, onion, garlic, salt and pepper, repeat layering until out of ingredients or to the top of the casserole dish
  • Pour whipping cream over the casserole, top with cheddar cheese
  • Cover with lid or tin foil, bake at 350℉ for 45 minutes - 1 hour (until you can poke with knife and there is no resistance - potatoes are cooked thru)
  • Remove tin foil or lid and broil to get crispy cheese layer on top

Butternut Squash Risotto - April 13th, 2020

Butternut Squash Ingredients:

½ butternut squash, divided into half cubed and half puree
2 tbsp olive oil
Salt and pepper

Instructions

  • In a bowl, toss your cubed butternut squash in 1 tbsp of olive oil and salt and pepper
  • On a parchment lined bake sheet, roast in the oven at 350℉ for 10 minutes or until soft through 
  • With your remaining piece of butternut squash, de-seed, add 1 tbsp olive oil to fleshy side, season with salt and pepper
  • Place skin side down on a parchment lined baking sheet, roast in the oven 350℉ for 45 minutes or until the thickest part of the squash is soft, remove and let cool
  • Scoop out flesh and puree in a blender or food processor (if too thick add a few tbsps of water to thin out)

 

Risotto Ingredients:

½ yellow onion, diced
4 cloves garlic, minced
1 cup arborio rice
¼ cup white wine
1L chicken stock
2 sprigs thyme
¼ cup parmesan cheese
¼ cup butter, dived into two portions
Salt and pepper

Instructions

  • In a heavy bottom pan, on medium heat, add butter, once melted, add onions and garlic, cooking until onions are opaque (3-5 minutes), add rice and thyme, saute for another minute 
  • Deglaze with wine, sitr a few times and cook off wine until almost all the wine has evaporated
  • In a small pot, warm chicken stock to a simmer
  • Ladle in chicken stock slowly, stir and let rice absorb most of the liquid, then add more chicken stock, repeat until rice is al dente (about 20 minutes)
  • Add butter, parmesan, salt and pepper (if you made butternut squash add both the puree and the cubes here) 

Hummus

Ingredients

Part A: 
1 can of chickpeas
½ cup olive oil 
3 tbsp tahini 
2 tbsp lemon juice
1 tbsp cumin powder
3 cloves garlic
Salt and pepper 
¼ cup parsley, rough chop

Instructions

  • Place all of part A into a food processor and blend, garnish with parsley and more olive oil if desired 

Homemade Ranch - April 14th, 2020

Ingredients

¼ cup mayonnaise
¼ cup sour cream
¼ cup buttermilk
2 cloves garlic, minced into a paste
2 tbsp parsley, chopped
1/2 lemon, juiced
Salt and pepper

Instructions

  • Whisk all ingredients together until smooth 
  • You can also add other herbs and seasoning as desired, ex. Dill-Ranch, Green-peppercorn ranch etc. 

 

Gnocchi - April 15th, 2020

Ingredients

3 large russet potatoes, poked with a fork all over
2 egg yolks
1 whole egg 
2 cups all-purpose flour
¼ cup parmesan cheese
Salt and pepper

Instructions

  • Place potatoes on baking sheet, bake at 375℉ until potatoes are fork tender
  • While roasting, get a pot of boiling salted water on the stove
  • Scoop the flesh out into a food mill or mash (without the skin)
  • Add all remaining ingredients, mix until just combined into a dough, do not over work it!
  • Portion out into desired thickness as long ropes of dough, cut into little pillows for your desired size. We did ½ inch pieces. If you have a gnocchi board, roll them. 
  • Blanche gnocchi off in batches, stir once and when they float to the top they are done. Add immediately to sauce or cool off with ice cold water and toss in a little bit of olive oil. 

Ratatouille

Ingredients

¼ cup olive oil
½ medium yellow onion, minced
½ eggplant, small diced
½ zucchini, small diced 
½ orange pepper, diced
½ red pepper, diced
4 cloves garlic, minced
4 sprigs of thyme, chopped
½ spring rosemary, chopped
1 can diced tomatoes
Salt and pepper

Instructions

  • Heat olive oil in a heavy bottom pan, saute onions and garlic until onions are translucent 
  • Add eggplant, cook for 2-4 minutes, add zucchini, cook for 2 minutes, add peppers, cook for 2 minutes, add tomatoes, herbs, salt and pepper
  • Simmer for 10-15 minutes, serve

Cioppino - April 16th, 2020

Ingredients

¼ cup + 2 tbsp olive oil
1 yellow onion, rough chop
4 cloves of garlic
1 large carrot, rough chop
1 fennel bulb, rough chop, fennel fronds saved and set aside in a bowl of water
¼ cup of Pernod liquor or white wine 
2 cups clam nectar
1L fish stock
1 large can of tomato juice
2 tsp peppercorns
4 bay leaves
6 sprigs of thyme
6 sprigs of parsely
Seafood of your choice 
¼ cup white wine

Instructions

  • Heat ¼ cup oil in a large heavy bottom pot, add onions, garlic, carrot, fennel and saute until onions and fennel are golden brown
  • Deglaze with Pernod, once alcohol is cooked off, pour in clam nectar, fish stock and tomato juice, and all the herbs, simmer until volume has been reduced by half
  • Strain your broth, in a separate pan or pot heat remaining oil saute off seafood, deglaze with wine, add your strained broth, heat and serve

Stuffed Mushroom Caps

Ingredients

8 button mushrooms, stems removed
Part A: 
¼ cup pesto
¼ cup panko, toasted
¼ cup feta, crumbled 
Salt and pepper

Instructions

  • Mix all of part a and stuff in mushrooms, bake at 350℉ for 15 minutes or until cheese is golden, serve

Pesto

Ingredients

1 cup basil, destemed
1 tbsp pecans
2 cloves garlic
2 tbsp parmesan cheese
¼ cup olive oil 
Salt and pepper
 
Instructions

  • Place everything into a food processor and blitz until you get a nice paste

Tuscan Loaf 

Ingredients

Sponge:
½ tsp yeast
⅔ cup or 152g lukewarm water
1 ⅓ cup or 160g whole wheat bread flour
Dough:
1 ½ tsp yeast
301g lukewarm water
3 ¾ or 450g all-purpose flour (unbleach if you can)

Instructions 

  • Mix spong ingredients until combined, cover and let sit overnight at room temperature
  • Next day, combine everything in a stand mixer with a dough hook, mix for 10 mins until you get a nice elastic dough
  • Turn out onto a floured work surface, roll out into a ball, place into a greased bowl, cover and let proof for 45 minutes - 1 hour until doubled in size
  • Turn dough onto lightly floured work surface, punch down into a square, fold multiple ends into the centre creating a ball, turn it over (seam side down), gently shape into a football shaped loaf
  • Option 1: If you have a pizza stone, place it in the oven at 450℉, parchment line a baking sheet

Option 2: if you DON’T have a pizza stone, sprinkle a bit of cornmeal onto a baking sheet

  • Move the dough onto baking sheet, cover with lightly greased plastic wrap and let rise until doubled in size (about 1 hour)
  • Slash the top in a tic-tac-toe pattern
  • If using option 1: take parchment/dough and slide onto pizza stone

If using option 2: place tray in oven at 450℉

  • For the first 15 minutes of baking, mist it 3 times at 5 minute intervals with a spray bottle of water, then lower the temperature to 400℉ and bake for 20-30 more minutes, while rotating the bread
  • Bread should sound hollow when tapping it

Meatloaf - April 17th, 2020

Ingredients

2 tbsps canola oil
1 small yellow onion, diced 
4 cloves of garlic, minced
¾ cup bread crumbs
½ cup milk
Part A: 
2 lb ground beer 
2 eggs
1 tbsp paprika
1 tsp smoked paprika
1 tbsp ground mustard
1 tsp rosemary, chopped
1 tbsp thyme, chopped
Salt and pepper
Glaze: 
¾ cup ketchup
1 tbsp white wine vinegar 
3 tbsp brown sugar
1 tsp garlic powder
1 tsp onion powder
½ tsp powdered cumin
Salt and pepper

Instructions

  • In pan heat oil, sweat off onions and garlic, once onions are opaque, remove from heat and let cool
  • In a large bowl mix bread crumbs and milk, then add all of part A and your onions and garlic
  • Place into a loaf pan and bake at 350℉ until meatloaf internal temperature is 165℉ in the middle
  • Mix glaze ingredients in a bowl, halfway through cooking meatloaf add to the top

Mojo Cuban Pork - April 19th, 2020 

Ingredients

2 lb pork shoulder, skinless and boneless
Part A: 
½ cup cilantro, lightly packed
1 cup of OJ
½ cup of mint leaves, lightly packed
¼ cup lime juice
4 cloves of garlic, whole
2 tsp cumin powder
Salt and pepper

  • 1 onion

 

Instructions

  • Pour all of part A into a blender until herbs are finely pureed, pour over pork in a large ziplock bag and marinate overnight
  • Next day, preheat oven to 325℉, pull your pork out of the marinade (save marinade!)
  • In a heavy bottom pot (that will fit your pork piece), slice 1 onion about 1 inch thick and layflat cut side down to elevate your pork
  • Add pork to the pot, cover, let sit till room temperature and place in oven and bake for 2 hours, remove lid and cook for an extra 30 minutes to brown the meat 
  • Pour leftover marinade in small saucepan, add roasting liquid that came off the pork, simmer until reduced by half, add salt and pepper to taste
  • Let pork rest for 30 minutes, serve with rice or beans

Cuban Bread - April 20th, 2020 

Serves 2

Ingredients

241g all-purpose flour 
7g sugar
1 tsp salt
1 ¼ tsp instant yeast or active dry yeast
28g butter OR 21g lard
142g lukewarm water

Instructions

  • Mix all ingredients in a mix bowl with dough hook, mix until dough is smooth and supple
  • Transfer to a lightly greased bowl, cover and let rise for 30 minutes - 1 hour
  • Remove from bowl, lightly punch down, divide in two and shape each piece into a hot dog bun shape, place on parchment lined bake tray, cover and let rise again until doubled in size
  • Preheat to 375℉, bush buns with water and bake for 15 minutes, pull tray out, brush with water again, rotate tray and place back into the oven for another 15 minutes or until bread is golden brown

Cubano

Ingredients

Mojo pork (see above)
Ham
Swiss cheese
Pickles
Yellow Ballpark Mustard
1 tbsp canola oil
 

Instructions

  • Assemble sandwich, in a heavy-bottom pan on medium-low heat, add oil, heat, place sandwich in pan and press with another heavy bottom pan or sandwich press, cook for about 3-5 minutes
  • Flip and press again until nicely toasted on the outside and cheese is melted on the inside, cut in half and serve (with more pickles!)

Pasta Dough - April 21st, 2020

Ingredients

400g 00 flour
4 egg yolks
2 whole eggs
1 tbsp oil oil
1 tbsp water
 

Instructions

  • Weigh out flour, divde eggs up, make a well in your flour (in a bowl on on a wood surface), add eggs, olive oil and water into the well and start mixing your dough
  • Once dough has combined, kneed for 4-5 minutes until it has an elastic consistency, wrap in plastic wrap and place in fridge to rest for at least 30 minutes
  • Cut and shape to desired pasta shape 

Ricotta

Makes about 2 cups

Ingredients 

2L whole milk, NOT ultra pasteurized (organic if possible)
¼ cup lemon juice
Cheesecloth
Salt 

Instructions

  • In a heavy bottom pot, bring milk up to almost a simmer, add lemon juice, add salt, stir, let simmer for 5 minutes, strain thru cheesecloth and separate whey from curd
  • Let hang and drain for at least 1 hour, place ricotta in a container in fridge and will keep for 2-4 days

Melted Leek and Ricotta Filling for Stuffed Pasta

Ingredient

About 2 cups ricotta (used recipe above)
1 cup leek whites and light green part ONLY, sliced
2 cloves garlic
4 tbsp butter
¼ cup cooked peas
2 tbsp mint, chiffonade 
100g mascarpone

Instructions

  • Melt butter in a pan, saute leeks and garlic until leeks are translucent, add peas and heat through
  • In a food processor add mascarpone, add saute pan contents, puree 
  • Fold puree and mint into ricotta, salt and pepper to taste, fill pasta

Sticky Buns

Ingredients

Dough:
98g brown sugar
7g salt
84g butter
2 eggs
1 ¼ cup warm water
½ cup milk
840g flour
37g dry yeast
Filling:
56g butter 
2 cups brown sugar 
¼ cup cinnamon 
 
Sticky Mix:
602g brown sugar
140g butter
31ml honey
125ml whipping cream
62ml cold water

Instructions

  • In a small bowl, mix water and yeast, let foam develop 
  • Start dough, cream with a paddle attachment brown sugar, salt and butter, then add eggs, mix, then add yeast-water, mix and room temperature milk, mix
  • With a stapula, scrape down bowl sides and paddle, switch to a dough hook, add flour and mix for about 6 minutes
  • Remove from stand mixer cover and let rest for about ½ hour
  • Start sticky mix, cream brown sugar, butter, honey and whipped cream for 3-5 minutes, slowly drizzle in water and mix until it fluffs up, set aside 
  • On a lightly floured surface, roll out into a rectangle (approx 18 x 12 inches)
  • Take filling butter and spread evenly, then add brown sugar and cinnamon, on the far side of your dough rectangle, lengthwise, leave about 1 inch plain (this is for rolling up to have the dough stick back on itself)
  • Roll up your dough, divide into 16 equal portions
  • In a casserole dish, spread ½ cup of sticky mix on the bottom, add buns 4 x 4, bake at 350℉ for 30 minutes, rotate pan and bake for about 10 minute more or until golden brown
  • Remove from oven, flip out onto a parchment lined tray, heat remaining sticky mix and pour over top of buns, serve

Focaccia

Ingredients

11.25g sugar
8.75 compressed active yeast (fresh yeast)
250 ml warm water 85℉
375g bread flour
7.5g kosher salt
7.5ml olive oil
1/4th sprig rosemary, chopped

Instructions

  • With a dough hook, combine sugar, yeast, water, and stir in flour and salt slowly
  • Mix half of the rosemary into the dough
  • Place dough into an oiled bowl, let rise till doubled in size, punch down 
  • Oil baking sheet, roll out dough onto baking sheet, proof until doubled in size (about 20 minutes), sprinkle with the rest of rosemary on top
  • Bake at 400℉ for half an hour, rotating pan occasionally, drizzle olive oil on top, serve

Meatballs

See March 2020 Recipes for marinara recipe 

Ingredients

¼ cup bread crumbs
2 tbsp milk
1 egg
½ pound ground beef
½ onion, chopped
3 cloves garlic, minced
2 tbsp olive oil
2 sprigs thyme, minced
¼ sprig rosemary, chopped 
Salt and pepper

Instructions

  • In a saute pan, add olive oil, onion and garlic, sweat until onions are opaque, set aside to cool 
  • In a bowl, add breadcrumbs and milk and let soak, once onions are cooled add to bowl, add ground beef, herbs, and salt and pepper, mix
  • From balls, place onto parchment lined bake sheet, bake at 375℉ until you reach an internal temperature of 165℉

Pie Dough - April 22, 2020 

Ingredients

188g pastry flour
3.3g salt
116g lard
76ml water

Instructions

  • Sift flour, add salt and fat, mix by hand until coarse crumb
  • Add water, mix, form ball, cover in plastic wrap and let rest for 1 hour in the fridge

Quiche

Ingredients

4 tbsp olive oil
½ medium sized onion, diced
10 button mushrooms, quarted
1 small wheel of brie (about 400g), cubed 
½ cup chopped herbs
6 eggs
1 cup whole milk
Salt and pepper

Instructions

  • In a frying pan, heat 2 tbsp oil, add mushrooms, saute until moisture has evaporated from mushrooms (about 10 mins), remove from pan, set aside
  • In the same pan, add 2 tbsp of oil, add onions, sweat off until opaque, set aside and let cool
  • In a medium bowl add eggs and milk, whisk
  • Roll out pie dough, place into pie pan (10 inch), layer mushrooms, then onions, then brie, the herbs, salt and pepper
  • Preheat oven to 350℉, place pie pan on baking sheet, place baking sheet on oven wire rack, pull out wire rack slightly and fill pie pan with egg mix, bake for 40 minutes until crust is golden brown and eggs are fully cooked through

Fried Chicken Spice Blend - April 23, 2020

Ingredients

Spice Mix:
1 tsp dried mustard powder
½ tbsp onion powder
½ tbsp garlic powder
½ tbsp turmeric
½ tbsp cayenne
½ tbsp paprika
½ tbsp dried dill
½ tbsp cumin
½ tbsp MSG
½ tbsp white pepper
1 tbsp kosher salt
1 tsp celery salt
1 tsp sugar
 
Batter:
1 cup all-purpose flour
2 tbsp cornstarch
½ tsp baking soda
¼ of total volume of spice mixture
 
Marinade:
1 cup buttermilk
2 tbsp pickle brine
1 tbsp Louisiana-style hot sauce
Salt
 
4 chicken breasts
 

Instructions:

  • Combine marinade ingredients in a bowl, mix, add chicken, let sit in fridge for 2 hours or overnight
  • Mix spices in a bowl
  • Mix batter in a bowl
  • Take chicken out marinade, dredge in batter, fry at 320-350℉ until it reaches an internal temperature of 160℉, remove from oil, add additional spice mix if desired

Tabouli Salad - April 25, 2020

Ingredients

2 cups pearl couscous
1 ½ cups water
Part A:
½ cup cucumber, diced and deseeded
¼ cup fresh tomato, diced
¼ cup red pepper, diced
¼ cup orange pepper, diced
¼ cup red onion, diced
1 cup parsley, chopped
¼ cup dill, chopped
Part B:
¼ cup olive oil
2 tbsp lemon juice
2 tbsp red wine vinegar
Salt and pepper
 
Instructions

  • Treat couscous as you would rice, bring water up to a boil, add couscous, lid and reduced to low heat, cook for about 18 mins, place aside and let cool 
  • In a large bowl, mix all of part a
  • In a small bowl, mix all of part b, dress part a, add couscous, adjust seasoning, serve

 

Lamb Marinade

Ingredients

Part A:
Peel of 1 lemon 
1 sprig of rosemary
3 sprigs of oregano
2 cloves garlic, smashed
2 tbsp red wine vinegar
2 tbsp olive oil
Salt and pepper
200g lamb, cubed

Instructions

  • Combine part a in a bowl, mix, add lamb, marinate for 2 hours minimum or overnight

Pita Bread

Ingredients

1 cup warm water
2 tsp active dry yeast
1 tsp honey
180g whole wheat flour
180g all-purpose flour
1 tsp salt
3 tsp olive oil

Instructions

  • In a mixing bowl add water, yeast and honey, let sit for 10 minutes or until form starts
  • Add both types of flour and salt, mix with dough hook on medium speed for 5 minutes until dough has pulled away from the bowl
  • Remove from bowl, kneed for 2 - 3 minutes on a floured surface, form ball, place in a greased bowl and cover with damp cloth or plastic wrap, let proof until doubled in size
  • Turn out onto work surface, punch down dough, divide into 8 balls
  • Working with one ball at a time (other balls are covered with damp cloth or plastic wrap), roll out to ¼” thickness into a circle, cover, repeat until all rolled out, let rest for ½ hour to proof
  • With a cast iron pan, add a tsp olive oil, on medium heat, fry on pita at a time, cook for 3-5 minutes or until golden brown, flip, cook for 2 minutes or until golden brown, serve 

Tzatziki

Ingredients

1 cup plain greek yogurt
2 tbsp cucumber, deseeded and grated cucumber
2 cloves garlic, minced
1 tbsp lemon juice
1 tbsp dill, chopped
1 tbsp red onion, chopped
2 tbsp olive oil
Salt and pepper

Instructions  

  • In a small bowl add ingredients and mix, serve

Hummus 

See April 13th
 

Cassoulet - April 26, 2020

Bean Cookery

Ingredients

2 cups dried cannellini beans
1 carrot, peeled and rough chopped
1 stick celery, rough chopped
1 medium onion, peeled and cut in half
1 ½ liters water
Part A:
4 cloves garlic
1 bay leaf
2 sprigs rosemary
2 sprigs thyme
5 peppercorns

Instructions

  • Take a piece of cheese cloth, twine and make bouquet garni with part A
  • Add all ingredients to large pot, bring to a simmer, and cook for 1 hour

Cassoulet

Ingredients

1 carrot, peeled and diced
1 stick celery, diced
1 onion, peeled and diced
4 cloves of garlic, minced
4 strips bacon, chopped
1 sprig of rosemary, finely chopped
4 sprigs of thyme, de-stemmed and chopped
400ml canned diced tomato
2L chicken stock
3 tbsp tomato paste
2 links sausage of your choice (I used Italian sausage)
2 skin-on, bone-in chicken thighs 
Garnish (optional - I used watercress)
Salt and pepper

Instructions 

  • From bean recipe above, strain off and using your hands discard everything but beans, set aside 
  • In a cast-iron dutch oven, saute off chicken thighs (no oil), skin side down on medium heat for 7 minutes, when ready the skin will release from pot, flip and cook for additional 2 minutes, remove and set aside in fridge
  • Add sausage to dutch oven and sear on each side, remove, set aside in fridge 
  • Add bacon to dutch oven, cook until crispy, add onions, garlic, celery, cook for 2 minutes, add carrot, herbs, tomatoes, tomato paste, beans and chicken stock, cook for 2 hours at a simmer with lid on or in the oven lid on at 300℉, or until you get a nice stew like consistency
  • Add chicken and sausage back, cook for 10-15 minutes until proteins are fully cooked through, serve 

Sloppy Joes - April 27th, 2020

For potato buns see April 8th recipe and double the recipe

Ingredients

1 tbsp canola oil
2 lbs lean ground beef
½ green bell pepper, fine dice
½ large yellow onion, fine dice
4 cloves garlic, minced
Part A: 
2 tbsp tomato paste
⅔ cup ketchup
½ cup water
1 tbsp brown sugar
2 tsp ball-park mustard
1 tsp chili powder
1 tsp worcestershire sauce
1 tsp kosher salt
½ tsp red pepper flakes
½ tsp cracked black pepper
2 dashes hot sauce
½ tsp fish sauce

Instructions

  • Heat oil in a large, heavy-bottom skillet on medium-medium/high heat, add meat to brown, breaking it apart in crumbles and cook for about 5 minutes
  • Depending on the amount of fat in the meat, you might need to remove meat and drain excess fat off
  • With the meat still in the skillet, add onions and bell pepper to the skillet and cook until the onions are opaque, add garlic and cook for 1 minute, add all of part A and cook on medium to low heat for 10-15 minutes until it has thickened to you liking
  • Remove from heat and serve on potato bun

Pretzels - April 28th, 2020

Ingredients
360g warm water
1 tbsp salt
1tbsp sugar
7g active dry yeast
565g all-purpose flour
2 tbsp canola oil 
⅓ cup baking soda
1 egg, beaten
Coarse salt (garnish)
 
Instructions

  •  In a mixing bowl, mix water, sugar and yeast, let rest for 5 minutes or until the yeast starts to foam 
  • Add flour, salt, oil and mix with a dough hook on medium speed until a nice dough ball forms that is pulling away from the bowl 
  • Remove dough and knead for 5 minutes, place in a oiled bowl and cover with plastic wrap, leave in a warm place for about 1 hour or until the dough has doubled in size
  • Fill a large pot with water and bring to a rolling boil, add baking soda, preheat oven 450℉
  • Remove from bowl, cut into 8 pieces, roll them out into thin ropes, twisting them to form pretzel shapes, and recover
  • While you are making your pretzels, the first one will have reproofed enough to start boiling. Make sure your “newer pretzels” reproof for 10-15 minutes
  • Place pretzels into boiling water (about 3 at a time) and let boil for 30 seconds on each side, remove from water and place on a wire rack to remove all the water, repeat until all are boiled
  • Place onto parchment lined baking sheet, brush with egg, sprinkle with coarse salt and bake for 10 - 15 minutes (rotating the tray throughout), remove from oven and place on wire rack to cool 

Cheese Sauce

Ingredients

50g butter
50g all-purpose flour
1L whole milk
2 cups cheddar, shredded
Salt 
 
Instructions

  • In heavy-bottom pot, on medium heat add butter, once the butter has melted add flour and stir for 30 seconds - 1 minute
  • Once the roux has formed, slowly and in batches add the milk, stirring constantly to get lumps out, Ii recommend using a silicone spatula, until all the milk is added
  • Cook for 20 minutes, add cheddar cheese, stir, add salt to your taste

Rigatoni

Serves 4

Ingredients

4 cups semolina
1 cup water
2 tsp salt

Instructions

  • Combine and put into a pasta press, can let dry on a wire rack or cook immediately 
  • Cook in boiling, salted water until al dente 

Italian Sausage

Serves 4 

Ingredients

1lb ground pork 
1 tsp fennel seeds, toasted
1 tsp ground mustard
1 tsp paprika
1 tsp chili flakes
1 tsp cayenne
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
2 tbsp salt
1 tsp cracked black pepper 

Instructions

  • Combine all ingredients into a bowl and mix 

 

Italian Sausage Rigatoni in Butter Sauce

Serves 4

Ingredients

Rigatoni (see above)
Italian sausage (see above)
2 tbsp olive oil
4 roma tomatoes, deseeded and diced
10 leaves basil, torn 
4 cloves garlic, minced
1 medium shallot, minced
½ cup white wine
1 cup chicken stock
¼ cup butter
Parmesan cheese for garnish 
Salt and pepper

Instructions

  • In a heavy-bottomed pot, heat olive oil, cook off italian sausage and stir breaking it apart into a crumble, for 5 minutes
  • Add shallots and garlic, saute for 2 minutes, deglaze with wine, let simmer until wine has reduced by half, add chicken broth, let that reduce down by half
  • Add tomatoes, add butter and emulsify, add pasta, basil, toss and season with salt and pepper 
  • Plate and garnish with parmesan cheese and extra basil leaves 

Chorizo - April 29th, 2020

Ingredients

1lb ground pork
2 tbsp kosher salt 
1 tsp sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano (preferably mexican oregano)
1 tsp cumin ground
1 tbsp chipotle peppers in adobo sauce, chopped
1 tsp cayenne 
1 tsp ancho chili powder
1 tsp ground black pepper

Instructions

  • Mix all ingredients and form into sausage patty 

Cheesecake

Make 10 inch cheesecake 

Ingredients

2 packs of cream cheese
½ cup sugar
1 tsp vanilla extract
¼ cup sour cream 
2 eggs 
3 cups Oreo Cookie crumb
¼ cup butter
2 tbsp sugar

Instructions

  • In a bowl, add 2 tbsp sugar, Oreo crumbs and butter, mix until combined
  • Place into a greased, 10 inch springform pan, and pat down with bottom on spoon or hands into an even layer, bake in a 350℉ oven for 5 minutes, remove and let cool
  • In a stand mixer, place cream cheese, sugar, sour cream and cream together, spreading down the sides of the bowl 
  • Add vanilla and add your eggs one and a time, mix
  • Wrap your springform pan in tinfoil at the base (to protect from water bath), pour cheesecake mix into the pan,
  • Make a water bath for your cheesecake: place springform pan into a larger pan/baking dish and in a kettle boil 4 cups of water
  • Preheat oven 325℉, place your pan in a pan into the oven, pour boiling water into the larger pan, the water bath should be 3/4ths the height of your cheesecake
  • Bake for 40 minutes or until the centre has almost set (just a small about of jiggle to it)
  • Remove from oven and place in fridge for 4 hours
  • Remove from springform pan, cut and serve, garnish with fresh fruit or make a berry preserve

Latke - April 30th, 2020

Ingredients

2 russet potatoes, peeled and shredded
2 green onions, sliced
1 egg
¼ cup flour
Salt and pepper
Canola oil to fry
 

Instructions

  • Take shredded potatoes and soak in cold water for ½ an hour to remove as muchs tarch as possible, drain and pat dry
  • Place potatoes in bowl, add remaining ingredients, combine
  • In a heavy-bottom pan, fry with oil until crispy on each side

Cabbage

Ingredients

2 tbsp butter
½ savoy cabbage, sliced
½ yellow onion, sliced
3 cloves garlic, minced
½ cup white wine 
1 cup whipping cream 
3 tbsp dijon mustard
Salt and pepper
 

Instructions

  • In a pot, melt butter, saute off onions, garlic and cabbage for about 7-10 minutes on medium heat
  • Deglaze with white wine, once wine has evaporated off, add dijon, cream and salt and pepper, braise until cream has reduced by 3/4ths and serve

Apple Sauce

Ingredients

2 golden delicious apples, peeled, cored and chopped
1 tsp cinnamon 
¼ cup white sugar
1 tbsp lemon juice 
¼ cup water

Instructions

  • In a heavy-bottom pot, add all ingredients and bring to a simmer
  • When the liquid reduces by half and the apples begin to breakdown, remove from heat and puree

Edible Cookie Dough

Ingredients

140g all-purpose flour
115g unsalted butter, soften
110g light brown sugar
40g white sugar
¼ tsp salt
1-2 tbsp milk
½ tsp vanilla extract
80g chocolate chips

Instructions

  • On a baking sheet, spread an even layer of flour and cook at 350℉ for 3-5 minutes until flour reaches 165℉
  • In a mixing bowl, cream butter and sugar, add flour, salt, vanilla extract and milk (just enough to form a dough), mix, fold in chocolate chips

 

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