Chef At Home

Tomato Vodka Salmon

2008-09-27T20:53:00.000-07:00

Michael makes a romantic dinner for two with an emphasis on presentation. He prepares Bloody Mary salmon, salad ‘Bouquet’ with cucumber vase and roasted tomatoes and little vanilla cakes.

Bloody Mary Salmon
Little Vanilla Cakes
Mint and Pea Puree
Salad ‘Bouquet’ with Cucumber Vase and Roasted Tomatoes

Bloody Mary Salmon

Yield: 2

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Bloody Mary Salmon

1 cup tomato juice
2 ounces vodka
1 tsp horseradish
A few splashes of Worcestershire sauce
2 Tbsps lemon juice
Large splash olive oil
1 x stalk celery, chopped
2 x salmon filets, 6 oz each

Directions:

Bloody Mary Salmon

Pour tomato juice, vodka, horseradish, Worcestershire, lemon juice, olive oil and celery into a shallow pan.
Bring to a gentle simmer and add salmon filets.
Cover with a tight fitting lid and let salmon poach in the liquid for about 10-12 minutes, until it is just cooked through.
Serve with Mint and Pea Puree (recipe from this episode).

Little Vanilla Cakes

Yield: 4

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Little Vanilla Cakes

4 x white chocolate
2 ounces butter
2 x eggs
4 Tbsps sugar
1 x vanilla bean, split and seeds scraped
1 tbsp vanilla extract
1/4 cup cup flour

Directions:

Little Vanilla Cakes

Preheat oven to 350°F.
Lightly butter 4 ramekins and then sprinkle with sugar.
Shake so the sugar coats the bottom and sides of each ramekin. Discard excess sugar.
Place the chocolate and butter in a bowl set over a pot of simmering water until melted. Stir until smooth.
In a medium sized bowl whisk together the eggs, sugar, vanilla seeds, vanilla extract and flour.
Pour into prepared ramekins and refrigerate until ready to bake.
Place on a baking sheet and bake for 10-15 minutes, or until cakes are just cooked through.
Un-mold onto serving plates and serve with whipped cream and fresh fruit.

Mint and Pea Puree

Ease of Preparation: Easy
Yield: Approximately 1 cup
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Mint and Pea Puree

1 cup frozen peas
2 tbsp olive oil
1/2 cup water
Salt and pepper
1 x small bunch fresh mint leaves

Directions:

Mint and Pea Puree

Place peas, oil, water and salt and pepper into a small pot and bring to a simmer.
Cook for about 5 minutes, until the peas are bright green and cooked through.
Remove from heat and add mint leaves.
Puree with an immersion blender until smooth, or alternately puree in a blender.

Salad ‘Bouquet’ with Cucumber Vase and Roasted Tomatoes

Yield: 2

Ingredients:

Roasted Tomatoes

2 x plum tomatoes, cut into quarters
Olive oil
Salt and pepper

Vinaigrette

2 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp tomato paste
1 tsp Dijon mustard
Salt and pepper

Salad

6 x Boston lettuce leaves, cleaned
6 x leaf lettuce leaves, cleaned
1 cup mixed baby greens
Sprigs fresh dill
Sprigs fresh basil
Fresh chives
Broccoli or alfalfa sprouts
1 x cucumber, sliced lengthwise, 1/4-inch thick

Directions:

Roasted Tomatoes

Place tomatoes in a small baking dish.
Drizzle with olive oil, salt and pepper and roast at 350°F until softened and caramelized, about 45 minutes.
Cool.

Vinaigrette

Place ingredients into a small bowl and whisk until smooth.
Taste and adjust seasoning as needed.

Salad

Divide salad lettuces and baby greens into 2 piles, with the larger leaves on the bottom and the smaller ones in top.
Roll them into bundles and fold the ends up.
Secure with a finger and wrap a cucumber slice around the base to hold it together.
Secure with a large toothpick.
The bundle should be stable and able to stand on a plate with the cucumber acting as a vase holding the greens like a bouquet.
Stick herbs sprigs and some sprouts attractively into the bouquet and garnish the plate with roasted tomatoes and some vinaigrette.

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Braised Lamb Shanks

2008-09-27T11:52:00.000-07:00

Michael demonstrates how relaxing cooking can be with braised lamb shanks, roasted cauliflower with almonds, orange juice braised sweet potatoes, and roasted pineapple with coconut crusted ice cream.

Braised Lamb Shanks 3
Orange Juice-Braised Sweet Potatoes
Roasted Cauliflower with Almonds
Roasted Pineapple with Coconut Crusted Ice Cream

Braised Lamb Shanks 3

Yield: 4

Ingredients:

Braised Lamb Shanks

4 Tbsps vegetable oil
4 x lamb shanks
4 x carrots, peeled and chopped
4 x celery stalks, chopped
2 x onions, peeled and chopped
1 L apple cider
2 cups raisins
1 tbsp cinnamon
4 x bay leaves
2 x crisp apples, cored and chunked
Salt and pepper
1 x celery rib, sliced
1 x carrot, peeled and sliced
1 x apple, cored and chunked

Directions:

Braised Lamb Shanks

Heat a heavy bottomed stew pot over medium high heat and add oil.
When it begins to smoke, add lamb shanks and brown until they are a deep golden colour on all sides.
Remove from pan and rest on a plate.
Drain excess fat from pot, then return the shanks to the pot.
Add carrots, celery, onions, apple cider, raisins, cinnamon, bay leaves, and the apples.
Season with salt and pepper and bring to a simmer.
Cover tightly and braise for 1.5 to 2 hours, until meat is very tender and almost falling off the bone.
Add sliced celery, carrot and apple during the last 15 minutes of cooking.

Orange Juice-Braised Sweet Potatoes

Yield: 4

Ease of Preparation: Easy.
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Orange Juice-Braised Sweet Potatoes

3 x sweet potatoes, peeled and cut into one inch slices
2 Tbsps chopped rosemary
1 cup orange juice
1 x red onion, sliced thickly
salt and pepper

Directions:

Orange Juice-Braised Sweet Potatoes

Put sweet potatoes into a large sauté pan.
Add rosemary, orange juice, red onion and season with salt and pepper.
Bring to a simmer and cook for about 10 to 15 minutes, until the potatoes are tender.

Roasted Cauliflower with Almonds

Yield: 4

Ease of Preparation: Easy. A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Roasted Cauliflower with Almonds

1 head of cauliflower, cut into florets
1/4 cup olive oil
1 cup sliced almonds
Salt and pepper

Directions:

Roasted Cauliflower with Almonds

Preheat oven to 375°F.
Put cauliflower florets into a 9" by 13" baking pan and drizzle with olive oil.
Add salt and pepper and almonds.
Toss well and roast in oven until golden and tender, about 25 minutes.

Roasted Pineapple with Coconut Crusted Ice Cream

Yield: 4

Ease of Preparation: Easy. A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Roasted Pineapple with Coconut Crusted Ice Cream

1 x pineapple, skin and ends trimmed off and cut into large chunks
3 Tbsps brown sugar
1/2 cup dark rum
1 tsp ground allspice
1 cup flaked coconut
3 scoops vanilla ice cream

Directions:

Roasted Pineapple with Coconut Crusted Ice Cream

Preheat oven to 375°F.
Place pineapple chunks into a large bowl and add sugar, rum and allspice.
Toss well and pour into a 9" by 13" baking pan.
Roast for 1 hour, or until pineapple is caramelized and tender.
Place coconut into a shallow bowl and add a scoop of ice cream.
Roll it around until it is coated in coconut.
Repeat for other ice cream balls.
Spoon some pineapple into a serving dish and add ice cream.
Serve immediately.

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Baked Halibut

2008-09-27T10:06:00.000-07:00

Michael shows off his infinitely modifiable method for cooking any fish by creating baked halibut with tomatoes, onions & a simple sauce, tomato couscous with black olives, cucumber & carrot salad, an avocado tuna fish appetizer and chocolate banana milkshakes for a treat.

Baked Halibut with Tomatoes and Onions
Chocolate Banana Milkshake
Cucumber and Carrot Salad 2
Simple Seafood Sauce
Tomato Couscous with Black Olives and Basil
Tuna Avocado Salad

Baked Halibut with Tomatoes and Onions

Yield: 4

Ease of Preparation: Easy. A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Baked Halibut with Tomatoes and Onions

2 x onions, peeled and sliced
2 x tomatoes, chopped
1 heaping tbsp curry powder
Salt
1/2 cup orange juice
1 lb. fresh halibut
1 tbsp oil
Salt and pepper

Directions:

Baked Halibut with Tomatoes and Onions

Preheat oven to 375 degrees F.
Place onions in an 8" by 8" baking pan and then add tomatoes, curry powder, salt and orange juice.
Rub fish with oil and salt and pepper and place on top of the vegetables.
Bake for 20 minutes, or until the fish flakes and is just cooked through.

Simple Seafood Sauce

Yield: 4

Ease of Preparation: Easy. A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Simple Seafood Sauce

1/2 cup mayonnaise
2 Tbsps ketchup
2 Tbsps marmalade
1 x green onion, sliced
2 Tbsps lemon juice
1 tsp curry powder

Directions:

Simple Seafood Sauce

Whisk together until well blended and serve as a condiment with halibut or other fish.

Tomato Couscous with Black Olives and Basil

Yield: 4

Ease of Preparation: Easy.
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Tomato Couscous with Black Olives and Basil

1 cup couscous
1 1/2 cups tomato juice
1 x 17 ounce can chickpeas, drained
1/2 cup Calamata olives, pitted and chopped
1 bunch basil leaves, sliced thinly
Salt and pepper

Directions:

Tomato Couscous with Black Olives and Basil

Put couscous into a medium sized bowl.
Heat tomato juice to a simmer and pour over couscous.
Cover tightly with plastic wrap and allow to steam for 10 minutes, until couscous is tender.
Remove plastic and fluff with a fork.
Stir in chickpeas, olives, basil and season with salt and pepper.

Cucumber and Carrot Salad 2

Yield: 4

Ingredients:

Cucumber and Carrot Salad

1 x cucumber, sliced thinly
2 x carrots, grated
Half a red onion, sliced thinly
2 x fresh grated ginger
1/4 cup cider vinegar
2 tbsp honey
1/4 cup olive oil
1 bunch fresh mint, chopped
salt and pepper

Directions:

Cucumber and Carrot Salad

Put ingredients into a medium sized bowl and toss well.
Adjust seasoning.

Tuna Avocado Salad

Yield: 4

Ingredients:

Tuna Avocado Salad

1 can tuna, packed in water
1 x avocado, pitted and peeled
2 Tbsps olive oil
2 Tbsps lemon juice
1 x green onion, sliced
1/2 cup chopped parsley
Salt and pepper

Directions:

Tuna Avocado Salad

Place tuna and water into a bowl.
Chop avocado and add along with the rest of the ingredients.
Toss well and serve with crisp bread.

Chocolate Banana Milkshake

Yield: 4

Ingredients:

Chocolate Banana Milkshake

4 x ripe bananas
4 x large scoops vanilla ice cream
4 cups milk
1 tbsp cocoa powder

Directions:

Chocolate Banana Milkshake

Place all ingredients into a blender and puree until smooth and thick.
Serve immediately.

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Hearty Chili

2008-09-26T22:44:00.000-07:00

Michael is hosting poker night and the culinary stakes are high. Spicy chili, cheddar cornbread and “Buffalo” chicken wing salad with blue cheese dressing, and Michael’s own Hard Lemonade completes his hand.

'Buffalo' Chicken Wing Salad with Blue Cheese
Cheddar Cornbread
Homemade Chili Powder
Michael's Hard Lemonade
Spicy Chili

'Buffalo' Chicken Wing Salad with Blue Cheese

Yield: 4

Ease of Preparation: Easy

Ingredients:

Salad

2 chicken breasts, cut into chunks
1/4 cup flour
Salt and pepper
1/4 cup oil
1 batch Spicy Chicken Sauce (recipe from this episode)
1 head of romaine lettuce, washed and sliced
2 ribs celery, washed and cut into sticks
Juice of 1 lemon
8 ounces blue cheese, crumbled

Spicy Chicken Sauce

1/2 cup butter, softened
1/2 cup Franks hot sauce
1/4 cup ketchup

Directions:

Salad

Preheat a large skillet over medium-high heat.
Toss chicken with flour, salt and pepper until well coated.
Pour oil into pan and add the chicken.
Cook on one side until it's golden brown and then flip and cook the other side until the chicken is cooked through.
Remove with tongs and place in a bowl.
Pour Spicy Chicken Sauce over hot chicken, toss well to coat.
Put lettuce, celery and chicken into a salad bowl. Drizzle any excess chicken sauce over the salad and add the lemon juice.
Toss well and garnish with crumbled blue cheese.

Spicy Chicken Sauce

Whisk together the butter, hot sauce and ketchup.

Cheddar Cornbread

Yield: 4

Ease of Preparation: Easy.

Ingredients:

Cheddar Cornbread

1 1/2 cups cornmeal
1 cup flour
1/4 cup brown sugar
1 tbsp baking powder
Pinch salt
1 tbsp chili powder
1 cup milk
4 x eggs
1 cup frozen corn
1/2 cup corn oil
1 cup grated cheddar

Directions:

Cheddar Cornbread

Preheat oven to 400°F.
Oil and flour an 8" x 8" pan.
Place cornmeal, flour, brown sugar, baking powder, salt and chili powder in a large bowl and whisk well to combine.
Blend together the milk, eggs, corn and corn oil.
Pour into the dry ingredients and add the cheese.
Stir just until combined.
Pour mixture into prepared pan and bake until golden on top and cornbread springs back when touched, about 20 to 25 minutes.

Homemade Chili Powder

Ease Of Preparation: Easy
Yield: 1 cup

Ingredients:

Homemade Chili Powder

1 x dried ancho chili
1/4 cup dried oregano
1/4 cup cumin seed
1/4 cup coriander seed
1/4 cup paprika

Directions:

Homemade Chili Powder

Grind ingredients in a spice or coffee grinder and store in a mason jar.

Michael's Hard Lemonade

Yield: 6

Ease of Preparation: Easy

Ingredients:

Michael's Hard Lemonade

Lots of ice
8 ounces vodka
1 cup of sugar
The juice and zest of 8 lemons
Water

Directions:

Michael's Hard Lemonade

Fill a large pitcher with ice.
Pour in vodka, sugar, lemon zest and juice.
Stir well to dissolve the sugar.
Fill the pitcher with water and stir again.

Spicy Chili

Yield: 4

Ease of Preparation: Easy.

Ingredients:

Spicy Chili

1 lb. bacon, chopped
2 x onions, chopped
1 heads garlic, separated, peeled and sliced
2 x red peppers, chopped
3 -5 heaping spoonfuls chili powder
2 pounds ground beef
2 x x 28 ounce cans whole tomatoes
19 oz can black beans
19 oz can kidney beans
Salt and pepper

Directions:

Spicy Chili

Heat a large pot over medium-high heat and add bacon.
Add a splash of water and let the bacon render its fat.
As the water evaporates, the bacon will brown.
Pour off excess fat and add the onions, garlic and peppers.
Cook until they are softened and just beginning to caramelize.
Add chili powder and ground beef and stir well, chopping the beef up with a wooden spoon.
Add tomatoes and beans and season with salt and pepper.
Simmer for an hour.
If you have a chance, make this a day in advance and reheat when needed. The flavours will brighten and meld as it rests overnight.

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Cornflake Crusted chicken

2008-09-26T12:45:00.000-07:00

Beet and Goat Cheese Salad
Cornflake Crusted Chicken
Upside-Down Apple Pie
White Beans with Bacon and Spinach

Beet and Goat Cheese Salad

Yield: 4
Ease of Preparation: Easy

Ingredients:

Beet and Goat Cheese Salad

4 x large beets, washed and ends trimmed
2 tbsp olive oil
Salt and pepper
1/2 cup goats cheese
Olive oil for drizzling
Balsamic vinegar for drizzling
1 bunch of chopped Italian parsley
Fresh ground pepper

Directions:

Beet and Goat Cheese Salad

Preheat oven to 400°F.
Place beets on a sheet of tin foil and drizzle with olive oil and salt and pepper.
Wrap tightly and place on a baking sheet.
Roast for about an hour, or until easily pierced with a fork.
Unwrap and when beets are cool enough to handle, peel them and slice into even wedges.
Place in a salad bowl and drizzle with olive oil and vinegar to taste.
Crumble goat cheese over top and garnish with parsley and fresh ground pepper.
Toss to combine and enjoy!

Cornflake Crusted Chicken

Yield: 4

Ease of Preparation: Easy

Ingredients:

Cornflake Crusted Chicken

1/2 cup whole wheat flour
2 x eggs
1 x Heaping spoonful Dijon mustard
2 cups cornflakes, lightly crushed
4 x boneless skinless chicken breasts
Salt and pepper
2 tbsp olive oil

Curry Sauce

1/2 cup chicken broth
1/2 cup 35% cream
2 tbsp cornstarch
1/4 cup water
1 tbsp curry powder
Salt

Directions:

Cornflake Crusted Chicken

Preheat oven to 375°F.
Put flour into a medium sized bowl.
In another bowl, put in eggs and mustard and whisk well.
In a third bowl, place cornflakes.
Season chicken breasts with salt and pepper and then coat them with flour.
Shake off any excess flour then dip into the egg mixture.
Allow the excess egg to run off then dip into the cornflakes and press to coat well.
Place the breasts on an oiled baking sheet and bake for 25 minutes, or until crust is crispy and chicken is cooked through.
Serve with Curry Sauce or your favourite condiment.

Curry Sauce

Pour stock and cream into a small pot over medium heat.
Stir cornstarch into water and then whisk into the stock mixture.
Add curry powder and continue to whisk until sauce is thickened.
Season to taste with salt.

Upside-Down Apple Pie

Yield: 4

Ease of Preparation: Easy

Ingredients:

The Pastry

1 cup pastry flour
1 tbsp sugar
1/2 tsp salt
1/2 cup frozen butter
4 tbsp ice water

The Apples

1/4 cup butter
1/2 cup sugar
3 x golden delicious apples, cored and sliced into 6 pieces each

Directions:

The Pastry

Put flour into a large bowl and whisk in sugar and salt.
Grate in frozen butter and blend lightly with fingertips.
Add ice water, 1 tablespoon at a time and stir until dough comes together. Pat into a flat disc and refrigerate for at least a half hour.

The Apples

Melt butter in an ovenproof skillet and add sugar.
Swirl pan around to help dissolve sugar and then let it caramelize.
Add apple slices in an attractive pattern and let them cook until they begin to brown and get soft.

Assembly

Preheat oven to 375°F.
Roll dough into a 10-inch round and lay it over the apples in the skillet, tucking edges around apples.
Bake for 30 minutes, until pastry is golden.
Invert onto a serving platter while tart is still warm.

White Beans with Bacon and Spinach

Yield: 4
Ease of Preparation: Easy

Ingredients:

White Beans with Bacon and Spinach

1/2 lb. bacon, chopped
2 x onions, chopped
8 x cloves garlic, peeled and chopped
2 x cups dried navy beans, soaked in cold water overnight
3 x bay leaves
2 x sprigs fresh rosemary
Fresh ground pepper
A few handfuls of baby spinach

Directions:

White Beans with Bacon and Spinach

Brown the bacon in a saucepan over medium-high heat then pour off most of the fat before adding the onions.
Stir and cook until the onions soften and begin to brown.
Add the garlic and stir for a few minutes before adding the soaked beans.
Add bay leaves, rosemary and pepper. Add just enough water to cover the beans.
Simmer until the water has been absorbed and the beans are tender, about 45 minutes.
Stir in the baby spinach and serve.

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Risotto and Prosciutto Pesto Chicken

2008-09-26T12:36:00.000-07:00

Meringue Tarts with Marmalade and Strawberries
Parmesan, Parsley and Pea Risotto
Pesto Stuffed Chicken Wrapped in Prosciutto

Meringue Tarts with Marmalade and Strawberries

Yield: 4

Ease of Preparation: Easy

Ingredients:

Meringue Tarts

4 x egg whites
1 tsp vanilla extract
Pinch cream of tartar
1 cup sugar

Kumquat Marmalade

3 cups kumquats
1 cup sugar
1 cup orange juice

Directions:

Meringue Tarts

Preheat oven to 275°F.
Line baking sheet with parchment paper.
Whip egg whites and vanilla with a hand beater or stand-up mixer until they reach soft peaks.
Add cream of tartar and then start adding the sugar, one-quarter cup at a time and continue to whip until the whites form stiff peaks.
Spoon the meringue into a large Ziploc bag, or a piping bag and cut off one corner.
Pipe 4-inch round 'nests' onto the prepared baking sheet.
Put in oven and bake until meringue is dry and slightly golden, while still soft in the center, about 1 hour.
Let the meringues cool then top with your favourite marmalade, jam or jelly and fresh fruit.
Try using homemade kumquat marmalade with sliced strawberries!

Kumquat Marmalade

Cut kumquats in half and remove seeds.
Place in a medium saucepan and add sugar and orange juice.
Bring to a simmer and continue cooking until the mixture reduces and thickens.
Pour into a clean jar and store in the refrigerator.

Parmesan, Parsley and Pea Risotto

Yield: 4

Ease of Preparation: Easy

Ingredients:

Parmesan, Parsley and Pea Risotto

8 cups chicken stock
3 x onions, peeled and chopped
3 tbsp olive oil
4 cloves garlic, peeled and minced
2 cups Arborio rice
1 cup white wine
1 cup frozen peas
1 bunch chopped parsley
1 cup grated Grana Padano Parmesan cheese
Salt and pepper

Directions:

Parmesan, Parsley and Pea Risotto

Heat chicken stock in a saucepan.
In another medium saucepan, sauté the onions with the olive oil over medium high heat until softened.
Add garlic and Arborio rice and stir until the grains are well coated with oil and slightly toasted, about 3 minutes.
Add wine.
Stir until the wine has been absorbed by the rice.
Begin adding the heated stock, one ladle-full at a time, allowing it to be absorbed by the rice, before adding more.
Continue adding stock, stirring frequently until the risotto is tender and creamy.
Season with salt and pepper and add peas, parsley and cheese. Stir well.

Pesto Stuffed Chicken Wrapped in Prosciutto

Yield: 4

Ease of Preparation: Easy.

Ingredients:

The Pesto

1 bunch large bunch fresh basil
1 cup pine nuts
1 cup grated Parmesan cheese
Salt
Olive oil

The Chicken

4 x boneless, skinless chicken breasts
8 slices prosciutto

Directions:

The Pesto

Puree the basil, pine nuts, cheese and olive oil in a food processor.
Season to taste with salt.

The Chicken

Preheat oven to 375°F.
Lay 2 slices of the prosciutto flat onto a work surface, overlapping them slightly along their long edge, to form a large rectangle.
Place a chicken breast lengthwise at the short end and slit it open along one side to create a wide pocket. Spoon in some of the pesto and then wrap the prosciutto neatly around it. Repeat for the other 3 breasts.
Place on a baking sheet, seam side down and bake until golden and cooked through, about 15 minutes.

Lay 2 slices of the prosciutto flat onto a work surface, overlapping them slightly along their long edge, to form a large rectangle.
Place a chicken breast lengthwise at the short end and slit it open along one side to create a wide pocket.
Spoon in some of the pesto and then wrap the prosciutto neatly around it.
Repeat for the other 3 breasts.

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Salsa Chicken

2008-09-26T12:27:00.000-07:00

BLT Salad
Corn Fritters
Jello Berry Shooters
Maple Butter
Salsa Cheddar Chicken

BLT Salad

Yield: 4

Ease of Preparation: Easy

Ingredients:

BLT Salad

10 slices bacon, chopped
1 heads iceberg lettuce, washed and roughly chopped
A few handfuls of mixed baby greens or baby spinach, washed
1 x pint cherry tomatoes, washed
Half a baguette, cut into one-inch cubes

The Dressing

2 tbsp cider vinegar
2 tbsp honey
4 tbsp oil
1 tbsp Dijon mustard
Salt and pepper

Directions:

BLT Salad

Fry the bacon until is brown and crispy, pour off all the fat. Drain on paper towels.
Put lettuce, greens and tomatoes into a large salad bowl.
Add bacon bits and baguette.

The Dressing

Place dressing ingredients into a small bowl and whisk until emulsified.
Pour over salad and toss well.

Corn Fritters

Yield: 4

Ease of Preparation: Easy

Ingredients:

Corn Fritters

3 ears fresh corn, kernels removed from cobs
3 x eggs
3 tbsp flour
3 tbsp cornmeal
Salt and pepper
2 x green onions, thinly sliced
1 cup cheddar cheese, grated
1/4 cup vegetable oil

Directions:

Corn Fritters

Whisk corn and eggs in a large bowl.
Add flour, cornmeal, salt and pepper and mix well.
Stir in green onion and cheddar.
Heat oil in a large skillet over a medium heat then add batter by the spoonful and flatten to form a pancake.
Cook until golden, flip and cook other side.
Serve with Maple Butter (recipe from this episode).

Jello Berry Shooters

Yield: 6

Ease of Preparation: Easy

Ingredients:

Jello Berry Shooters

1 1/2 cup apple or white grape juice
1 tbsp powdered plain gelatin (1 package)
1/2 cup frozen blueberries
1/2 cup frozen raspberries

Directions:

Jello Berry Shooters

Pour 1/4 cup of the apple juice into a small pot and heat.
Pour 1/4 cup of the remaining apple juice into a small bowl.
Sprinkle gelatin over it and stir.
Pour in the remaining apple juice and stir.
Place frozen berries into 6 glasses.
Fill with juice and refrigerate until they set, about 1 hour.

Maple Butter

Ease of Preparation: Easy
Yield: Half a cup

Ingredients:

Maple Butter

1/4 cup butter, softened
1/4 cup maple syrup

Directions:

Maple Butter

Whisk together until smooth.

Salsa Cheddar Chicken

Yield: 4

Ease of Preparation: Easy

Ingredients:

Salsa Cheddar Chicken

A splash of vegetable oil
4 x boneless, skinless chicken breasts
1 cup or so of salsa
1 cup or so of cheddar cheese, grated

Directions:

Salsa Cheddar Chicken

Preheat oven to 375°F.
Heat a large sauté pan over medium-high heat.
Add oil and when it just starts to smoke, add chicken.
Sear it until it is well browned, flip and sear the other side.
Place browned chicken in a 9" x 13" baking pan.
Spoon the salsa over the breasts.
Sprinkle the cheddar over top and bake for 15-20 minutes, until chicken is cooked through and cheese has melted.

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Beer Stew

2008-09-26T11:47:00.000-07:00

Beer Beef Stew
Butterscotch Popcorn
Cheddar Biscuits
Hot Cocoa with Rum

Beer Beef Stew

Yield: 4

Ease of Preparation: Easy.

Ingredients:

Beer Beef Stew

1/2 cup vegetable oil
3 lb. chuck roast, cut into large chunks
Salt and pepper
1 x large onion, peeled and chopped
6 x garlic cloves, peeled and sliced
1 x small can tomato paste
2 x bottles dark beer
2 x cups beef stock

Directions:

Beer Beef Stew

Preheat oven to 325 degrees F.
Heat oil in a large, heavy-bottomed pot.
Add beef chunks, season with salt and pepper and brown them.
When they are very well browned, remove them with tongs and reserve in a bowl.
Add onions to the hot pot and sauté them until they are golden brown.
Add garlic and tomato paste and cook, stirring, for a few minutes.
Place browned beef back into the pot and add the beer and stock.
Season with salt and pepper and bring to a simmer.
Place a tight fitting lid on the pot and put it in the oven.
Stew slowly until the beef is very tender and the broth has thickened, about 1 hour.

Butterscotch Popcorn

Yield: 4

Ease of Preparation: Easy.

Ingredients:

Butterscotch Popcorn

1/4 cup corn oil
1 cup popcorn
Salt
1 cup sugar
1/2 cup water
1 cup butter, cut into small pieces

Directions:

Butterscotch Popcorn

Pour oil into the bottom of a large pot and add popcorn. Heat over medium-high heat.
Place a tight fitting lid onto the pot but leave a space on one side for steam to escape.
Pop the corn.
When the popping slows down turn off the heat.
When it's all popped, pour into a large bowl and season with salt.
Pour sugar into a small pile in the center of a saucepan and add a half-cup of water around the outside.
Heat the mixture over medium heat.
The sugar and water will form a syrup and begin simmering.
The water will evaporate and leave behind pure sugar syrup which will then begin to brown.
Do not stir during this process, as the sugar may crystallize.
When it has reached a deep golden colour, add the butter.
Whisk until all the butter has been incorporated and the Butterscotch is smooth.
Pour over popped corn and stir well.
Let butterscotch harden and then serve.

Cheddar Biscuits

Yield: 8

Ease of Preparation: Easy

Ingredients:

Cheddar Biscuits

2 cups flour
1 tbsp baking powder
1/2 tsp salt
1 cup grated cheddar cheese
1 1/2 cups heavy whipping cream

Directions:

Cheddar Biscuits

Preheat oven to 450 degrees F.
In a medium-sized bowl, whisk together the flour, baking powder and salt.
Add cheddar and stir.
Add cream and stir until the mixture just comes together.
Knead the dough a few times.
Pat the dough into a flat round about one inch thick and cut into eight wedges.
Place them on a baking sheet and bake for 12 to 15 minutes, until the tops are golden brown.

Hot Cocoa with Rum

Ease of Preparation: Easy
Yield: 1 cup

Ingredients:

Hot Cocoa with Rum

1 tbsp cocoa powder
1 tbsp brown sugar
1 cup milk
1 oz rum, Baileys, Kalhua, Frangelico or your favourite liqueur

Directions:

Hot Cocoa with Rum

Place ingredients in a small pot and whisk well.
Place pot over medium-high heat and bring to a simmer.
Pour in liqueur and serve hot.

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Blue Cheese Crusted Filet Mignon

2008-09-26T11:35:00.000-07:00

Blue Cheese-Crusted Filet Mignon
Horseradish Smashed Potatoes
Pavlova with Orange Marmalade and Orange Whipped Cream
Roast Tomatoes with Baby Spinach

Blue Cheese-Crusted Filet Mignon

Yield: 4

Ease of Preparation: Easy.

Ingredients:

Blue Cheese-Crusted Filet Mignon

4 x x six-ounce filet mignons
Salt and pepper
Olive oil
8 ounces blue cheese
2 x slices whole grain bread, cubed
Half stick butter
2 x sprigs fresh rosemary
Fresh ground pepper

Pan Sauce

1 cup red wine
1/2 cup heavy whipping cream

Directions:

Blue Cheese-Crusted Filet Mignon

Preheat oven to 400°F.
Heat a large skillet over medium-high heat.
Season the filets and rub with olive oil. Place in the hot pan and sear for 1 minute on each side.
Place on a cooling rack fitted over a baking sheet. Reserve the pan.
Puree the blue cheese, bread, butter, rosemary and pepper in a food processor until smooth.
Pack blue cheese crust onto the tops of the filets and bake in oven until meat is medium-rare, about 8-10 minutes.
The meat and crust may be prepared in advance, refrigerated, then baked just before serving. If so, add a little more baking time.

Pan Sauce

Add the wine to the searing pan over medium-high heat.
Scrape loose the brown bits and reduce the wine to a syrup-like consistency.
Whisk in the cream and continue to reduce until the mixture thickens to a sauce like consistency.
Season and serve with the filets.

Horseradish Smashed Potatoes

Yield: 4 servings with leftovers.
Ease of Preparation: Easy

Ingredients:

Horseradish Smashed Potatoes

8 x small or 4 large Yukon gold potatoes, unpeeled, washed and cut into quarters
1 x cup milk
1 x stick butter
2 x heaping spoonfuls prepared horseradish
Salt and pepper

Directions:

Horseradish Smashed Potatoes

Steam potatoes in a stovetop steamer or a pot with a tight fitting lid and an inch or so of water.
Cook for 15-20 minutes until tender when pierced with a knife.
Meanwhile heat the milk, butter and horseradish in a small pot.
Place potatoes in a bowl and pour in hot milk mixture.
Smash well and season with salt and pepper.

Pavlova with Orange Marmalade and Orange Whipped Cream

Yield: 6

Ease of Preparation: Easy.

Ingredients:

Pavlova

6 x egg whites
1 1/2 cups sugar
1 tbsp white vinegar
1 tbsp cornstarch

Topping

1/2 cup heavy whipping cream
2 tbsp Grand Marnier orange liqueur
1/4 cup orange marmalade

Directions:

Pavlova

Preheat oven to 275°F. Fit a piece of parchment paper onto a baking sheet.
Beat the egg whites in a stand mixer until they reach soft peaks.
Gradually add the sugar, a half a cup at a time and continue to whip until the whites form stiff peaks.
Fold in vinegar and cornstarch.
Spoon mixture onto the baking sheet, forming a large round evenly shaped mound. Think of an extra large hockey puck.
Bake for 1 hour, until the Pavlova is crispy on the outside and has a soft, marshmallow center.

Topping

Evenly spread the marmalade onto the top.
Whip the cream with the Grand Marnier and spread it on the marmalade. Enjoy!

Roast Tomatoes with Baby Spinach

Yield: 4

Ease of Preparation: Easy.

Ingredients:

Roast Tomatoes with Baby Spinach

8 x roma tomatoes
2 x onions, peeled and chopped
6 x garlic cloves, sliced
1/4 cup extra virgin olive oil
Salt and pepper
1 lb. baby spinach

Directions:

Roast Tomatoes with Baby Spinach

Preheat oven to 375° F.
Toss the tomatoes, onions, garlic and oil together in a roasting pan and season with salt and pepper.
Toss well and roast until caramelized, about 45 minutes.
Place spinach into a salad bowl and pour in hot tomatoes, along with any juices.
Toss well to wilt spinach and serve immediately.

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Chicken Noodle Soup

2008-09-26T11:22:00.000-07:00

Bumps on a Log
Carrot Raisin Salad
Chicken Noodle Soup
Homemade Brown Sugar Ice Cream

Bumps on a Log

Yield: 1

Ease of Preparation: Easy.

Ingredients:

Bumps on a Log

1 x celery rib, washed and ends trimmed
2 tbsp peanut butter
10 x raisins
10 x chocolate chips

Directions:

Bumps on a Log

Spread peanut butter along celery rib and alternately place raisins and chocolate chips along the top.

Carrot Raisin Salad

Yield: 4

Ease of Preparation: Easy.

Ingredients:

Carrot Raisin Salad

2 x large carrots, washed and shredded on a potato grater
1/2 cups raisins
1/2 cups walnut pieces
Juice of 1 lemon
3 tbsp plain yogurt
1 x bunch fresh mint
Salt and pepper

Directions:

Carrot Raisin Salad

Toss everything together then season to taste with salt and pepper.

Chicken Noodle Soup

Yield: 4

Ingredients:

Chicken Noodle Soup

A roasting chicken, drumsticks and thighs removed
5 x carrots, peeled and chopped
4 x onions, peeled and chopped
2 x celery ribs, chopped
2 x garlic cloves
5 x bay leaves
6 x sprigs fresh thyme
1 head of broccoli, chopped into florets
8 ounces green beans, chopped
1 cup frozen corn
1 cup frozen peas
1 lb. of your favourite pasta noodles
Salt and pepper

Directions:

Chicken Noodle Soup

Put the chicken carcass, thighs and drumsticks into a large soup pot.
Add the carrots, onions, celery, garlic, bay leaves and thyme and cover completely with cold water.
Bring to a simmer and simmer gently for two hours.
Strain off the broth and reserve the chicken.
Once the meat has cooled pick it from the bones and return it to the pot with the broth.
Bring the broth back to a simmer and add your choice of vegetables.
Simmer for a few minutes, and then add noodles and cook just until they have softened.
Adjust seasoning and serve.

Homemade Brown Sugar Ice Cream

Yield: 6

Yield: 6 servings with leftovers. A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Homemade Brown Sugar Ice Cream

4 cups milk
2 cups heavy whipping cream
2 tbsp vanilla extract
12 x egg yolks
2 cups brown sugar

Directions:

Homemade Brown Sugar Ice Cream

Pour milk, cream and vanilla into a large saucepan and bring to a simmer.
Whisk egg yolks with brown sugar, until mixture is thick and pale.
Slowly add the hot milk mixture to the eggs, one ladle-full at a time, whisking continuously until all the cream has been added.
Pour the mixture back into the pot and cook over low heat for just a few minutes longer until the mixture thickens and coats the back of a spoon.
Strain through a fine mesh strainer.
Cool and then chill thoroughly.
It is best to make the ice cream base the day before freezing so it has a chance to thoroughly chill.
Pour into a commercial ice cream maker and follow the manufacturer's instructions for freezing.

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French Onion Soup

2008-09-26T11:16:00.000-07:00

French Onion Soup 2
Homemade Chicken Broth 2
Pan Roasted Chicken Breasts with Speedy Pan Sauce
Spinach Salad with Raspberry Vinaigrette and Candied Walnuts

French Onion Soup 2

Yield: 4

Ease of Preparation: Easy

Ingredients:

Caramelized Onions

3 tbsp butter
3 tbsp oil
5 x large onions, peeled and sliced thinly
Splash of water
Salt

The Soup

1/2 cup brandy
3 sprigs fresh thyme
6 cups Homemade Chicken Broth (recipe from this episode)
Salt and pepper
4 slices slices multi-grain bread, cut into rounds to fit bowls, toasted
2 cups Swiss, Gruyere or emmenthal cheese, grated

Directions:

Caramelized Onions

Toss the butter, oil, onions and water into a large soup pot with a few pinches of salt.
Cover with a tight fitting lid and let the onions soften over a medium high heat, about 10 minutes.
When the water has evaporated, remove the lid, turn heat to low and begin to slowly caramelize onions, stirring frequently. This will take about one hour.

The Soup

When the onions are a deep golden colour and have shrunk dramatically, add the brandy, thyme and broth.
Season with salt and pepper and let simmer for 15 minutes.
Preheat your oven's broiler. Ladle the soup into 4 onion soup or ovenproof bowls and fit a slice of toast over each bowl.
Sprinkle each evenly with the cheese and place bowls onto a baking sheet.
Place under the broiler and broil until the soup is bubbling and the tops are golden brown.

Homemade Chicken Broth 2

Ease of Preparation: Easy
Yield: 2 litres

Ingredients:

Homemade Chicken Broth

1 chicken carcass
1 large onion, chopped
3 carrots, washed and chopped
3 celery ribs, washed and chopped
2 bay leaves

Directions:

Homemade Chicken Broth

Place all ingredients into a large soup pot and cover with cold water so that the liquid level is 2 inches above the carcass.
Bring to a slow simmer, then simmer gently for two hours, occasionally skimming any foam that rises to the top.
Strain and refrigerate broth for up to one week, or freeze.

Pan Roasted Chicken Breasts with Speedy Pan Sauce

Yield: 2

Ease of Preparation: Easy

Ingredients:

Pan Roasted Chicken Breasts

2 tbsp butter
2 tbsp olive oil
Salt and pepper
2 chicken breasts, skin on

Speedy Pan Sauce

1 small onion, peeled and minced
1 garlic clove, peeled and minced
1/2 cup white wine
1/2 cup orange juice

Directions:

Pan Roasted Chicken Breasts

Heat a medium sized skillet over medium high heat.
When the pan is hot, add butter and oil and when it sizzles, season chicken breasts with salt and pepper and add to the pan, skin side down.
Sear until they are well browned, about 10 minutes and then turn them and finish cooking for about 8 minutes.
When they are done, remove to a plate and reserve.

Speedy Pan Sauce

Add onion and garlic to the hot pan, and sauté for a few minutes, until they are softened and begin to caramelize.
Add wine and reduce it by half.
Add orange juice and continue to reduce until the sauce has a syrup-like consistency.
Slice chicken breasts on the bias, and arrange on a small serving platter. Pour the sauce over them and serve.

Spinach Salad with Raspberry Vinaigrette and Candied Walnuts

Yield: 4

Ease of Preparation: Easy

Ingredients:

Raspberry Vinaigrette

2 tbsp raspberry jelly
2 tbsp red wine vinegar
1 tsp Dijon mustard
4 tbsp olive oil
Salt and pepper

Candied Walnuts

1 egg white, whisked until frothy
2 tbsp honey
2 cups walnut pieces
Salt and pepper

Spinach Salad

1 lb. baby spinach
Half a red onion, peeled and thinly sliced

Directions:

Raspberry Vinaigrette

Pour the vinaigrette ingredients into a small jar and shake until smooth.
Alternately, whisk together in a small bowl.

Candied Walnuts

Preheat oven to 375 degrees F.
Whisk the frothy egg whites with the honey.
Add walnuts, salt and pepper and toss well.
Bake until they are golden and crisped, about fifteen minutes. Let cool.

Spinach Salad

Toss the spinach and red onion with the dressing.
Top with the crispy walnuts.

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Split Pea Soup

2008-09-26T11:10:00.000-07:00

French Fries
Greek Salad with Oregano Dressing and Pickled Onions
Speedy Split Pea Soup with Bacon
Spicy Ketchup

French Fries

Yield: 4

Ease of Preparation: Easy

Ingredients:

French Fries

3 litres vegetable or peanut oil, heated to 325°F
3 x russet potatoes, cut into wedges
Sea salt

Directions:

French Fries

Put cut potatoes into a large bowl of cold water while oil preheats.
Drain the potatoes well and carefully place in the hot oil.
Blanch the potatoes until the bubbling ceases, about 3 minutes. They will be soft and have no colour.
Drain well on paper towels.
Increase the heat of the oil to 365°F.
Fry the potatoes until they are deep golden brown and crispy.
Drain on paper towels and sprinkle with sea salt.

Greek Salad with Oregano Dressing and Pickled Onions

Yield: 4

Ease of Preparation: Easy

Ingredients:

Pickled Red Onions

1 cup red wine vinegar
1 cup sugar
1 x large red onion, sliced thinly

Salad

1 x heads iceberg lettuce, washed and torn into pieces
A few handfuls of baby spinach, washed
1 pt cherry tomatoes, washed
1 x cucumber, washed and cut into 2-inch chunks
2 cups Calamata olives
8 ounces feta cheese, crumbled
Sea salt and freshly ground pepper

The Dressing

Zest and juice of 1 lemon
1/2 cup of extra virgin olive oil
1 x clove garlic, mashed
1 x tbsp dried oregano
Salt and pepper

Directions:

Pickled Red Onions

In a small saucepan, bring the vinegar and sugar to a boil.
Once the sugar has dissolved, turn off the heat and add the onion.
Let rest until the onion has softened a bit and begins to turn purple, about 30 minutes.
Refrigerate. These may be made several days in advance and will last a month in your refrigerator.

Salad

Place salad ingredients into a large salad bowl.

The Dressing

Whisk dressing ingredients together until they are smoothly combined.
Sprinkle pickled onions onto the salad, add dressing and toss well.

Speedy Split Pea Soup with Bacon

Yield: 6

Ease of Preparation: Easy

Ingredients:

Speedy Split Pea Soup with Bacon

1 pkg bacon, chopped
1 x large onion, chopped
2 x carrots, peeled and chopped
2 stalks celery, washed and chopped
2 cloves garlic, peeled sliced thinly
2 cups dried split peas
8 cups chicken or vegetable stock
2 x bay leaves
1 tbsp dried rosemary
Salt and pepper
2 cups of frozen peas
1 tbsp of any vinegar

Directions:

Speedy Split Pea Soup with Bacon

Place bacon in a large soup pot over a medium high heat.
When the bacon is brown and crispy drain away the fat, leaving about 2 tbsp in the pot.
Add onion, carrots, celery and garlic to the pot and sauté for a few minutes.
Add the dried peas, stock, bay leaves, rosemary and salt and pepper.
Bring to a simmer and continue cooking until the soup is thick and the peas are completely soft.
Stir in frozen peas and stir to heat through.
Stir in the vinegar and add salt and pepper to taste.

Spicy Ketchup

Ease of Preparation: Easy

Ingredients:

Spicy Ketchup

1/2 cup ketchup
1 tbsp Sirachi Asian hot sauce or your favourite hot sauce

Directions:

Spicy Ketchup

Whisk together until combined.
Serve with French Fries (recipe from this episode).

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Chilli Gazpacho

2008-09-26T11:03:00.000-07:00

Chicken Caesar Salad
Mint Gazpacho
The World's Fastest Chocolate Mousse

Mint Gazpacho

Yield: 4

Ease of Preparation: Easy.

Ingredients:

Mint Gazpacho

8 x ripe tomatoes
Salt
1/2 cup olive oil
1/2 cup tomato juice
2 tbsp tomato paste
1 tbsp red wine vinegar
1 x cucumber, cut into small dice
Half a red onion, peeled and cut into small dice
2 x carrots, peeled and cut into small dice
1 x red pepper, seeded and cut into small dice
1 x bunch fresh mint, chopped

Directions:

Mint Gazpacho

Puree the tomatoes in a food processor or blender until smooth.
Add salt, olive oil, tomato juice, tomato paste and vinegar; then puree again until smooth. Taste and adjust seasoning.
Place vegetables into a large glass bowl and pour gazpacho over them.
Chill well and add chopped mint just before serving.

The World's Fastest Chocolate Mousse

Yield: 4

Ease of Preparation: Easy

Ingredients:

The World's Fastest Chocolate Mousse

8 ounces silken tofu, room temperature
8 ounces bittersweet chocolate, chopped
1 tbsp vanilla extract

Honey Mint Strawberries

1 cup fresh strawberries, cleaned, hulled and quartered
2 tbsp fresh mint, chopped
2 tbsp honey

Directions:

The World's Fastest Chocolate Mousse

Melt chocolate in a bowl set over a pot of simmering water.
Puree the tofu in a food processor until smooth.
Add the melted chocolate and vanilla and puree again until the mixture is very smooth.
Pour into four serving dishes and chill until ready to serve.
Top with Honey Mint Strawberries.

Honey Mint Strawberries

Stir together and spoon onto Chocolate Mousse just before serving. Yield: 1 cup

Chicken Caesar Salad

Yield: 4

Ease of Preparation: Easy.

Ingredients:

Croutons

Half a baguette, cut into 1" cubes
1 tbsp dried oregano
Olive oil for drizzling
Salt and pepper

Dressing

Zest and juice of 1 lemon
1/2 cup olive oil
1/4 cup mayonnaise
5 x anchovies, packed in oil
2 x cloves garlic, peeled
3 x large splashes of Worcestershire sauce

Chicken

3 tbsp olive oil
Salt and pepper
3 x boneless skinless chicken breasts

Salad

1 head of romaine lettuce
1 cup chunk of Grana Padano Parmesan cheese

Directions:

Croutons

Preheat oven to 375°F.
Place baguette chunks in a large bowl and add oregano, oil and season with salt and pepper.
Toss well, making sure they bread is well coated with oil and spread out on a baking sheet.
Toast in oven until they are crisp and golden, about 20 minutes.

Dressing

Place dressing ingredients in a bowl and whisk well or alternately, puree with an immersion blender until smooth.

Chicken

Heat a skillet over medium-high heat and add oil.
When it is hot, season chicken breasts with salt and pepper and then sear them for 8 minutes per side, or until they are cooked through. Let cool slightly.

Salad

Tear romaine into large pieces and put into a large salad bowl.
Add croutons, slice chicken breasts, and then add.
Pour in dressing and toss well.
Garnish with the cheese by slicing it into ribbons with a vegetable peeler.

---

Spanish Paella

2008-08-30T00:02:00.000-07:00

For a special Sunday dinner, Michael makes a simple Spanish paella, grilled asparagus with parsley pesto, watermelon & basil salad, and raspberry lemon parfaits.

Grilled Asparagus with Parsley Pesto
Raspberry Lemon Parfaits
Spanish Paella with Shrimp, Chicken and Sausage
Watermelon and Basil Salad

Grilled Asparagus with Parsley Pesto

Yield: 4

Ingredients:

Grilled Asparagus with Parsley Pesto

1 x large bunch of flat leaf parsley
1 cup parmesan cheese, grated
1 cup sliced almonds
1/2 cup olive oil
Sea salt
1 x bunch fresh asparagus, woody ends removed
Olive oil
Salt and pepper

Directions:

Grilled Asparagus with Parsley Pesto

Puree the parsley, cheese, almonds and oil in a food processor until smooth. Season with salt.
Add a splash or two more of oil if needed to help the mixture puree.
Store pesto in a small jar in the fridge for up to 3 weeks.
Preheat a grill to high. Toss the asparagus spears with a splash of olive oil and salt and pepper.
Place on the hot grill, turning them as they begin to cook. They're done when they're slightly charred and tender.
Place on a serving platter and drizzle with parsley pesto.

Raspberry Lemon Parfaits

Yield: 4

Ingredients:

Raspberry Lemon Parfaits

2 pints fresh raspberries
1 cup orange juice
1 cup 35% whipping cream
1/2 cup sugar
2 tbsp cornstarch
Zest and juice of 4 lemons

Directions:

Raspberry Lemon Parfaits

Divide the raspberries into the bottom of 4 parfait or martini glasses, or small bowls.
Pour orange juice, cream, sugar, cornstarch and lemon zest and juice into a small saucepan.
Bring to a simmer over a medium heat whisking well. Continue to whisk as it begins to thicken.
Pour over the raspberries and cool until firm.

Spanish Paella with Shrimp, Chicken and Sausage

Yield: 4

Ingredients:

Spanish Paella with Shrimp, Chicken and Sausage

2 x chicken breasts, skin removed and cut into large chunks
2 x Italian sausages, cut into 1 inch pieces
2 x onions, peeled and chopped
10 x whole cloves garlic, peeled
28 oz can whole tomatoes
2 cups Arborio rice
3 cups chicken stock
1 cup of your favourite red or white wine
3 x bay leaves
1 sprig fresh rosemary
1 x red pepper, seeds removed and chopped
1 x lb. of shrimp, shelled and deveined

Directions:

Spanish Paella with Shrimp, Chicken and Sausage

Heat a large flat sauté pan or traditional paella pan. Add a splash of oil and begin to brown the chicken and sausages. Once they have browned set them aside on a plate.
Add the onions to the hot pan and a small splash of oil, sauté until golden.
Add the garlic and stir for a few moments.
Add tomatoes, breaking them up with a wooden spoon.
Add rice, stock, wine, bay leaves, rosemary, red pepper, the reserved meat and the shrimp.
Bring to a simmer and cook over medium heat until the liquid has absorbed and the rice is tender, about thirty minutes.

Watermelon and Basil Salad

Yield: 4

Ingredients:

Watermelon and Basil Salad

Half a watermelon, rind removed and flesh cut into 1 inch cubes
1 x large bunch fresh basil, sliced thinly
1/4 cup olive oil
Sea salt and freshly ground pepper

Directions:

Watermelon and Basil Salad

Toss everything together in a large salad bowl.

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Lasagna with Speedy Tomato Sauce

2008-08-29T23:51:00.000-07:00

Michael turns a weekend treat into a simple weekday dinner with his speedy lasagna, Sicilian salad, herb butter bread, and strawberry banana turnovers with cinnamon-crusted ice cream.

Cinnamon Crusted Ice Cream
Roast Garlic Oregano Butter
Sicilan Salad with Orange, Olives, Red Onions and Mint
Speedy Lasagna
Strawberry Banana Turnovers

Cinnamon Crusted Ice Cream

Yield: 4

Ingredients:

Cinnamon Crusted Ice Cream

4 tbsp course sugar
1 tbsp ground cinnamon
4 scoops vanilla ice cream

Directions:

Cinnamon Crusted Ice Cream

Whisk together the sugar and cinnamon and roll the scoops of ice cream in it.

Roast Garlic Oregano Butter

Ingredients:

Roast Garlic Oregano Butter

1 x garlic bulb
1/2 cup softened butter
1 tbsp dried oregano
Salt and pepper

Directions:

Roast Garlic Oregano Butter

Preheat oven to 375°F.
Roast the garlic until juices begin to bubble out of the top, about 45 minutes.
Cut off the bottom of the garlic bulb with a serrated knife and squeeze the soft roasted garlic into a small bowl. Remove any stray garlic peel.
Add the butter, oregano, salt and pepper and mash everything together with a fork until smooth.
Spread on your favourite bread and toast until golden brown.

Sicilan Salad with Orange, Olives, Red Onions and Mint

Yield: 4

Ingredients:

Sicilian Salad

6 x large oranges
1 cup of pitted green olives, sliced
3 tbsp capers
1 x red onion, sliced thinly
1 x large bunch fresh mint leaves, sliced thinly
1/4 cup extra virgin olive oil
Salt and pepper

Directions:

Sicilian Salad

Zest the oranges into a medium-sized salad bowl.
Trim the peel off of the oranges and cut them into half-inch slices.
Toss well with the remaining ingredients.

Speedy Lasagna

Yield: 4

Ingredients:

Tomato Sauce

3 tbsp of olive oil
2 x medium onions, peeled and chopped
10 x cloves garlic, peeled and chopped
1 lb. ground beef
4 x Italian sausages, casings removed
1 x 28 oz can tomatoes, crushed or pureed
1 x small can tomato paste
2 cups beef stock
3 tbsp dried oregano
2 tbsp dried basil
3 x bay leaves
Salt and pepper

Cheese Sauce

2 x eggs, beaten
1/2 cup 35% cream
475 g (1 pound) ricotta cheese
1 cup grated Parmesan cheese
4 cups grated mozzarella cheese
Salt and pepper

Assembly

1 box of ready-to-bake lasagna noodles
1 cup grated Parmesan cheese

Directions:

Tomato Sauce

Heat the oil in a large saucepot and add the onions.
Sauté until they soften and turn golden brown, about 5 minutes, and then add the garlic.
Sauté a few moments more then add the ground beef and sausage meat.
Chop the meats thoroughly with a spoon to break them up into small pieces.
Add the tomatoes and their juice, tomato paste, beef stock, oregano, basil, bay leaves, salt and pepper.
Stir well and heat until the entire mixture is simmering and heated through.
Taste and add salt and pepper to taste.

Cheese Sauce

Whisk eggs and cream together, then stir in the cheeses.
Season with salt and pepper.

Assembly

Preheat oven to 375°F.
Layer the ingredients together in a 9" x 13" x 3" or other baking pan.
Follow this sequence: a cup or so of sauce, a layer of noodles, half of the cheese sauce, one third of the grated Parmesan, noodle layer, meat sauce layer, noodle layer, remaining cheese sauce, one third of the grated Parmesan, noodle layer, remaining meat sauce, remaining Parmesan.
Cover tightly with foil and bake for 1 hour.
Remove foil during last 15 minutes of cooking to allow the top to get golden and crusty.

Strawberry Banana Turnovers

Yield: 4

Ingredients:

Strawberry Banana Turnovers

1 pkg frozen puff pastry, thawed and cut into four squares
1 x banana, peeled and diced
1/2 cup marmalade
1 tsp ground nutmeg
1/4 cup grated or flaked coconut
2 x eggs, beaten
2 tbsp coarse sugar

Directions:

Strawberry Banana Turnovers

Preheat oven to 375°F.
Lay pastry on a flat surface. Cut into 4 squares.
In a small bowl, stir the banana with the marmalade, nutmeg and coconut.
Place a large dollop of the mixture into the center of each pastry square.
Brush the edges with beaten egg and fold one corner over to meet the other, forming a triangle, or alternately a rectangle.
Press edges together with a fork to seal tightly.
Brush tops with more egg wash and sprinkle with course sugar.
Place on a lightly oiled baking sheet and bake until puffed and golden, about 12 minutes.

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Pasta with Black Olive Sauce

2008-08-29T23:42:00.000-07:00

Fast food is on the menu – but not takeout – as Michael prepares pasta with tomato olive sauce, pesto salad and banana muffins with raspberry butter.

Italian Salad with Basil and Homemade Croutons
Penne with Black Olive Sauce
Raspberry Butter 2
Spiced Banana Muffins

Italian Salad with Basil and Homemade Croutons

Yield: 4

Ingredients:

Italian Salad with Basil

1 lb. mixed baby greens, cleaned and dried
1 x bunch or 2 bunches fresh baby arugula, cleaned and dried
Half of a red onion, sliced thinly
1 x large bunch of fresh basil leaves
1/2 cup pine nuts
100 g (4 ounce) wedge of Parmesan cheese

Homemade Croutons

1 x baguette, cut into 1-inch cubes
Olive oil, for drizzling
2 tsp dried oregano or basil
Salt and pepper

The Dressing

1 tbsp any type mustard
2 tbsp red wine vinegar
3 tbsp olive oil
Salt and pepper

Directions:

Italian Salad with Basil

Place salad ingredients in a large salad bowl. Shave the Parmesan cheese over the greens with a vegetable peeler.

Homemade Croutons

Preheat oven to 350°F.
Place bread cubes in a large bowl and drizzle thoroughly with olive oil.
Add dried herb, salt and pepper and toss well.
Pour onto a baking sheet and toast in oven until golden brown, about 15 minutes.

The Dressing

Place all dressing ingredients into a small jar and shake well until emulsified.
Alternatively, place in a small bowl, and whisk well until emulsified.
Put some croutons on top of the salad. Pour the dressing and toss together well.

Penne with Black Olive Sauce

Yield: 4

Ingredients:

Penne with Black Olive Sauce

2 x medium onions, peeled and chopped
1/4 cup olive oil
4 x cloves garlic, peeled and chopped
28 oz can whole or pureed tomatoes
1 cup of black or green kalamata style olives, pitted and roughly chopped
3 x bay leaves
Salt and pepper
1 lb. farfelle or penne pasta
Salt to taste

Directions:

Penne with Black Olive Sauce

Sauté the onions with the olive oil in a medium sized saucepan until they soften and begin to turn golden brown, about 5 minutes.
Add the garlic and cook for another minute or so.
Pour in the tomato juice from the canned tomatoes, puree the remaining whole tomatoes, and then add to the mixture.
Add the olives and bay leaves and season with salt and pepper.
Simmer until slightly thickened, about 10 minutes.
Taste the sauce and season with salt if needed.
Meanwhile bring a large pot of water to a boil.
Add lots of salt and then the pasta.
Stir well and cook pasta until it's just tender - al dente, about 9 minutes.
Drain the pasta - but don't rinse it - then immediately toss with the sauce.

Raspberry Butter 2

Yield: Half a cup.

Ingredients:

Raspberry Butter

1/2 cup softened butter
3 spoonfuls raspberry jelly
5 x fresh raspberries, for garnish

Directions:

Raspberry Butter

Whisk butter and jelly together and spoon into a small bowl.
Garnish with fresh berries.

Spiced Banana Muffins

Yield: 12

Ingredients:

Spiced Banana Muffins

1 1/2 cup flour
1/2 cup bran
1 tbsp baking powder
1/4 tsp salt
1 tsp ground nutmeg
2 x ripe bananas, peeled
2 x eggs
1 cup brown sugar
1 1/2 cup vegetable oil
1 tsp vanilla extract

Directions:

Spiced Banana Muffins

Preheat oven to 375°F.
Whisk together the flour, bran, baking powder, salt and nutmeg.
Mash the bananas and stir in the eggs, brown sugar, oil and vanilla.
Mix well and add to the dry ingredients. Stir until well combined.
Spoon the batter into a prepared muffin pan and bake until the tops are golden brown and a toothpick comes out clean when inserted, about 12-15 minutes.
Serve warm with Raspberry Butter (recipe from this episode).

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Christmas Dinner

2008-08-26T04:15:00.000-07:00

Michael takes easy it for the holidays by adding some new twists to his family’s holiday favourites. Spiced sugar cookies, brined turkey and whole grain stuffing add to the flavourful fest.

Honey Roast Turkey with Gravy
Whole Grain Stuffing

Honey Roast Turkey with Gravy

Yield: 8

Ingredients:

For the Brining Solution:

2 cups of kosher salt
2 cups of honey
2 gal of water
1 x 10 lb. turkey, fresh or thawed

For the Roast Turkey:

2 x whole carrots
2 stalks of celery
2 x onions, skin on, cut in half
1 x bulb of garlic, peeled
Kosher salt
Fresh ground pepper

For the Gravy:

2 cups of red wine
2 tbsp of cornstarch
2 tbsp of water

Directions:

For the Brining Solution:

Stir salt, honey and water together until salt has dissolved.
Place brining solution into a picnic cooler or container large enough to hold the turkey and brine. If using a cooler you’ll need 3 or 4 freezer packs to keep it cool.
Put turkey into the brine and either cover it with the freezer packs and close lid, or place container into a refrigerator. Leave to brine overnight.

For the Roast Turkey:

Preheat oven to 500 degrees.
Take turkey out of brine, rinse and pat dry with a towel. Tie legs together with butcher’s twine.
Assemble carrots, celery, onion and garlic into a roasting pan to form a rack for the turkey to rest on. Place turkey onto the vegetable rack and then place in oven. Roast for 15 minutes at 500 degrees, and then turn oven down to 325 degrees without opening the door. Roast for 20 minutes per pound, or until an internal thermometer reaches 165 degrees.
When finished, take out of oven and place on a platter to rest for at least 20 minutes. Cover with foil to keep warm.

For the Gravy:

Take vegetable rack out of roasting pan and discard. Skim off any fat and reserve the turkey juices in a glass-measuring cup.
Heat the pan over medium-high heat and then pour in wine to deglaze, scraping up any brown bits from the bottom of the pan.
Mix the cornstarch with the water and stir until it is smooth.
Pour turkey juices back into the pan and bring to a simmer. Add cornstarch mixture while stirring and continue to stir until thickened.

Whole Grain Stuffing

Yield: 4

Ingredients:

Whole Grain Stuffing

3 tbsp of olive oil
1 x onion, chopped
1 x carrot, chopped
4 cloves of garlic
1/2 cup white wine
1 cup of raisins
1 cup of dried apricots, chopped
1 tbsp of fennel seed
1 cup of wheatberries
8 cups of chicken stock
2 cups of frozen cranberries
Salt and pepper

Directions:

Whole Grain Stuffing

Place a medium saucepan over medium-high heat. Add oil and then onions, carrots and garlic. Sauté until they begin to soften and caramelize. Add wine, raisins, apricots and fennel seeds. Cook until liquid has absorbed. Add wheatberries, cranberries and salt and pepper and bring to a simmer. Cover with a lid and cook until all of the liquid has been absorbed and the wheatberries are tender. Adjust seasoning and serve.

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Grandma’s Beef Stew

2008-08-26T03:44:00.000-07:00

Michael’s mom is coming for dinner so he jazzes up some of her classics. Beef stew, mashed potatoes and spinach salad with pears, walnuts and raspberry vinaigrette all get a Michael makeover to impress Mom.

Beef Broth
Beef Stew
Brown Butter Mashed Potatoes
Spinach Salad with Pears, Walnuts and Raspberry Vinaigrette

Beef Broth

Ingredients:

Beef Broth

5 kg. of oxtails, short ribs, or beef bones
4 x chopped onions
1 heads of celery, chopped
6 x carrots, chopped
1 lb. of mushrooms, chopped
1 x small can of tomato paste
1/2 bottle of red wine
5 x large sprigs of fresh thyme
2 x large sprigs of fresh rosemary
4 x bay leaves

Directions:

Beef Broth

Preheat oven to 400 degrees.
Roast bones and vegetables in oven until golden brown and well caramelized. Add a splash of water to the roasting pan and dissolve any browned bits in the pan. Place in a large stockpot and add tomato paste, veggies, wine and herbs. Cover with cold water and bring to a boil. Turn down heat and simmer for 4-5 hours.
Strain stock into a clean pot and simmer until reduced by half.

Beef Stew

Yield: 4

Ingredients:

Beef Stew

2 lb. of beef short ribs, cut into 2” pieces
3 tbsp of olive oil
3 x onions, chopped
3 x carrots, sliced
3 stalks of celery
1 heads of garlic, peeled
3 cups red wine
1/4 cup of tomato paste
1 can of beef stock
3 x bay leaves
3 sprigs of fresh thyme
Salt and pepper

Directions:

Beef Stew

Heat oil in a large pot, season ribs and brown evenly and thoroughly. Remove ribs and reserve on a plate, and then add onions, carrot and celery to the pot. Sauté, making sure to scrape up any brown bits on the bottom of the pan until the vegetables are caramelized. Add garlic, wine and tomato paste and stir well. Add beef stock and beef and bring to a simmer, covered, for 2-3 hours, until meat is very tender, and beginning to fall of the bone.
Serve with mashed potatoes.

Brown Butter Mashed Potatoes 2

Yield: 4

Ingredients:

Brown Butter Mashed Potatoes

4 x Yukon Gold potatoes
1 stick of butter
Large pinch of nutmeg
Salt and pepper
1 cup of milk or 1 cup cream

Directions:

Brown Butter Mashed Potatoes

Cut potatoes in half and place in a steamer. Cover with a lid and steam over medium heat for 20 minutes, until potatoes are tender when pierced with a knife.
Melt butter in a small saucepan. Let it foam once and then continue to cook over low heat until it begins to brown. When it is just golden, take it off of the heat and add the milk.
Add brown butter, nutmeg, milk, salt and pepper to the potatoes. Mash potatoes in a bowl with a potato masher.

Spinach Salad with Pears, Walnuts and Raspberry Vinaigrette

Yield: 4

Ingredients:

For the Salad:

1 bag of baby spinach
1 x granny smith apple, cored and sliced
1 x pear, cored and sliced
1/2 of a red onion, sliced thinly
1/2 cup of walnuts

For the Raspberry Vinaigrette:

1/2 cup of red wine vinegar
1 cup of olive oil
1/2 cup of frozen raspberries
dash of hot sauce
Salt and pepper

Directions:

For the Salad:

Place salad ingredients into a salad bowl and toss with the vinaigrette.

For the Raspberry Vinaigrette:

Puree vinaigrette ingredients with an immersion blender, or in a blender.

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Grilled Pizza

2008-08-26T03:21:00.000-07:00

Bored with routine, Michael takes the tried and true out to grill. Grilled pizza, grilled pineapple salad, grilled radicchio and shortcakes with strawberry rhubarb satisfy Michael’s urge for something new.

Grilled Pineapple Salad
Grilled Pizza
Grilled Radicchio
Shortcakes with Strawberry-Rhubarb Compote

Grilled Pineapple Salad

Yield: 4

Ingredients:

Grilled Pineapple Salad

1 x whole pineapple, skinned, cored and cut into 1" slices
2 x red onions, sliced thickly
3 tbsp olive oil
Salt and pepper
Zest and juice of 1 lemon
1 cup of fresh mint leaves

Directions:

Grilled Pineapple Salad

Preheat a gas barbeque or indoor grill.
Brush pineapple and onion with olive oil and season with salt and pepper.
Grill pineapple for about 5 minutes per side, until golden grill marks appear and the fruit softens
Grill onion until soft.
Cut pineapple slices into quarters and chop the red onions.
Toss with lemon zest and juice, mint and adjust seasoning.

Grilled Pizza 2

Yield: 4

Ingredients:

Grilled Pizza

1 ball of store-bought pizza dough, cut in half
1/4 cup of pesto
8 slices of buffalo or 8 slices regular mozzarella
2 x tomatoes, sliced thinly
3 tbsp of garlic infused oil or 3 tbsp olive oil
1/2 cup of feta cheese
Freshly ground pepper
Kosher salt

Directions:

Grilled Pizza

Preheat a gas barbeque or indoor grill.
Stretch and pull a dough ball and form it into a large flat round, or oval. Oil 1 side of the dough and place that side down onto the hot grill. Grill for 2 minutes, until it begins to rise a bit and harden and grill marks appear. Flip it over and spread with pesto and then add mozzarella. Sprinkle with a little salt and pepper and continue to grill until the toppings are heated through and the bottom of the crust is cooked, about 2-3 minutes more.
Repeat for the second dough ball and after the bottom of the dough is cooked, flip it and brush with the flavoured oil, or olive oil. Place the tomatoes on top and then sprinkle with feta cheese. Season with salt and pepper and grill until the toppings have heated through and the bottom is cooked.

Grilled Radicchio 4

Yield: 2

Ingredients:

Grilled Radicchio

2 heads of radicchio, quartered, stem end intact
2 tbsp of olive oil
Salt and pepper
1/4 cup of honey
3 tbsp of balsamic vinegar

Directions:

Grilled Radicchio

Preheat a gas barbeque or indoor grill.
Brush radicchio with oil and season with salt and pepper. Grill until it wilts and begins to brown.
Stir together the honey and balsamic and toss with the radicchio. Adjust seasoning.

Shortcakes with Strawberry-Rhubarb Compote

Yield: 4

Ingredients:

For the Shortbread Biscuits:

2 cups of all-purpose flour
2 tbsp of brown sugar
1 tbsp of baking powder
pinch of salt
1 tsp of nutmeg
1 stick of butter, frozen
3/4 cup of milk, plus 2 tbsp
2 tbsp of course sugar

For the Strawberry-Rhubarb Compote:

4 stalks of rhubarb
1/4 cup brown sugar
1 qt of fresh strawberries, hulled and cut in half
Whipped cream

Directions:

For the Shortbread Biscuits:

Preheat oven to 450 degrees.
Whisk together dry ingredients and then grate the butter (if frozen) or cut cold butter into small cubes and using your fingers, mix into the dry ingredients quickly and evenly.
Pour in milk and stir quickly with the handle end of a wooden spoon just until the dough comes together.
Sprinkle a little flour onto a work surface, and pat out dough into a circle, about one and one half inches thick. Cut into 4 or 6 wedges and place on a baking sheet that has been lightly greased.
Brush wedges with the 2 tbsp of milk and sprinkle with course sugar.
Bake for 12 minutes or so, until tops are golden.

For the Strawberry-Rhubarb Compote:

Put rhubarb into a small pot with the brown sugar. Add a splash of water and bring to a simmer vigorously, until the rhubarb softens and thickens, about 10 minutes.
Toss together with strawberries.
Cut a shortbread biscuit in half, lengthwise through the middle. Spoon the compote over it and place the top of the biscuit over it. Spoon more compote over the top.

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Fusion Fish Cakes

2008-08-26T02:45:00.000-07:00

Michael fuses fun and flavours in the kitchen. Smoked salmon sushi, fusion salmon cakes, Asian noodle salad, iced tea and coconut tarts with chocolate add an international flavour to the menu.

Asian Noodle Salad
Coconut Tarts with Chocolate and Coconut Cream
Fusion Salmon Cakes
Smoked Salmon Sushi
Spiced Maple Ice Tea

Asian Noodle Salad 2

Yield: 4

Ingredients:

Asian Noodle Salad

1 pkg of rice vermicelli, soaked until soft in hot water and drained
Zest and juice of 2 limes
1/4 cup of peanut butter
1/4 cup of marmalade
1 tbsp of soya sauce
dash of hot sauce
2 tbsp of olive oil
3 x green onions, sliced
1 cup of cilantro leaves
1 x carrot, peeled and shredded
1 cup of peanuts

Directions:

Asian Noodle Salad

To make the dressing, whisk together lime zest and juice, peanut butter, marmalade, soya sauce, hot sauce and olive oil until smooth.
Place the rice vermicelli, green onions, cilantro and carrot into a salad bowl and add dressing. Toss well and garnish with peanuts.

Coconut Tarts with Chocolate and Coconut Cream

Yield: 6

Ingredients:

For the Coconut Tart Shells:

2 x egg whites
2 cups of shredded coconut

For the Chocolate and Coconut Cream:

1/2 cup of coconut milk
8 oz of bittersweet chocolate, chopped

Directions:

For the Coconut Tart Shells:

Preheat oven to 350 degrees.
Whisk egg whites lightly and stir in coconut.
Spray a muffin tin with non-stick cooking spray and press a large spoonful of coconut mixture into each cup, pushing it evenly into the bottom and up the sides.
Bake for 12-15 minutes, or until golden brown. Let cool in muffin pan.

For the Chocolate and Coconut Cream:

Heat coconut milk.
Place chocolate into a bowl and pour hot milk over it. Stir until chocolate melts and mixture becomes satiny-smooth.

Fusion Salmon Cakes

Yield: 2

Ingredients:

Fusion Salmon Cakes

8 oz filet of salmon, skin removed, cubed
2 tbsp of ginger, grated
1 tsp of soya sauce
2 tbsp of minced red onion
1 cup of cilantro leaves
3 tbsp of olive oil

Directions:

Fusion Salmon Cakes

Place ingredients into a food processor and pulse a few times just until ingredients come together. Do not over mix.
Form mixture into 2 large patties.
Heat a large skilled over medium high heat. Add oil and when it’s hot, fry salmon cakes. When golden on the one side, flip and brown the other side. Serve alone or on a bun with desired condiments.

Smoked Salmon Sushi

Yield: 4

Ingredients:

Smoked Salmon Sushi

1 cup of canned chickpeas
1 tbsp of Dijon mustard
1 tsp of sesame oil
dash of hot sauce
1 tbsp of soya sauce
3 tbsp of chopped cilantro
16 slices of smoked salmon
4 x sheets of nori paper

Directions:

Smoked Salmon Sushi

Mash chickpeas and add Dijon, sesame oil, hot sauce, soya sauce and cilantro and mix well.
Lay a piece of plastic wrap on a work surface. Place a sheet of nori paper over the plastic wrap.
Cover the half of the nori sheet closest to you with 4 slices of smoked salmon, slightly overlapping them.
Spread a few tablespoons of the chickpea mash over the smoked salmon. Using the plastic wrap to help, begin to roll tightly. Dampen the far edge of the nori with water and then seal the edge. Cut into 1 inch slices

Spiced Maple Iced Tea

Yield: 4

Ingredients:

Spiced Maple Ice Tea

6 x green tea bags
1 tbsp of star anise, cracked or powdered
1/4 cup of maple syrup
1 x lemon, sliced
Ice

Directions:

Spiced Maple Ice Tea

Boil a kettle of water.
Put tea bags, star anise, maple syrup and lemon into a large pitcher. Pour in six cups of hot water and brew for 5 minutes. Chill.
Fill a glass pitcher with ice and pour tea over it. Serve.

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Colorful Halibut

2008-08-26T02:23:00.000-07:00

Paper-baked halibut with julienne vegetables, rice paper tuna salad roll, cherry tomato crisp and curried cauliflower soup with red pepper puree add colourful flavour to Michael’s dinner table.

Cherry Tomato Crisp
Curried Cauliflower Soup with Red Pepper Puree
Paper Baked Halibut with Julienne Vegetables
Rice Paper Tuna Salad Roll
Roast Chicken Broth

Cherry Tomato Crisp

Yield: 4

Ingredients:

Cherry Tomato Crisp

2 lb. of cherry tomatoes, whole
1 x red onion, chopped
6 cloves of garlic, sliced
3 tbsp of olive oil
1/2 loaf loaf of whole wheat bread
1/4 cup of olive oil
1/2 cup of Parmigiano Reggiano cheese, grated
Salt and pepper

Directions:

Cherry Tomato Crisp

Preheat oven to 350 degrees.
Toss tomatoes, onion and garlic with 3 tbsp of olive oil and season with salt and pepper.
Pour into an 8-inch by 8-inch ovenproof baking dish.
Tear bread into bite-sized pieces and toss with olive oil and sprinkle on top of the tomatoes. Sprinkle the grated cheese over the top and bake for 30 minutes. Loosely cover with foil and bake for an additional 15 minutes.

Curried Cauliflower Soup with Red Pepper Puree

Yield: 4

Ingredients:

For the Curried Cauliflower Soup:

1 heads of cauliflower, trimmed into florets
1 x onion, chopped
2 tbsp of olive oil
Salt and pepper
2 cups of orange juice
1 cup of chicken stock
1 tbsp of curry powder

For the Red Pepper Puree:

1 x red pepper, seeds and stem removed and cut into 8 pieces
1/2 cup of tomato juice
2 tbsp olive oil
Salt and pepper

Directions:

For the Curried Cauliflower Soup:

Preheat oven to 350 degrees.
Toss cauliflower and onion with olive oil, season with salt and pepper and place in a roasting pan. Roast for 30 minutes, until well caramelized. Put into a large soup pot and add orange juice, stock, curry powder and check for seasoning. Bring to a boil, turn the heat down and simmer for 15 minutes.
Puree with an immersion blender, or in small batches in a blender.
Reheat just prior to serving. Garnish with Red Pepper Puree.

For the Red Pepper Puree:

Simmer all of the ingredients together until peppers are soft.
Puree in a blender until smooth.
Drizzle into the hot soup.

Paper Baked Halibut with Julienne Vegetables

Ingredients:

Paper Baked Halibut with Julienne Vegetables

4 x 6 oz halibut filets
1 x carrot
1 x red pepper
1 cup of snow peas
Zest and juice of 1 lemon
Salt and pepper
1 tbsp Salt and pepper

Directions:

Paper Baked Halibut with Julienne Vegetables

Preheat oven to 400 degrees.
Cut carrot, red pepper, and snow peas into a julienne. Toss in a bowl with lemon zest, olive oil and salt and pepper.
Fold a 16” by 16” piece of parchment paper in half and cut out a large heart shape, with the fold being the centre of the heart. Open it up and then place some of the vegetables along the fold. Place piece of halibut on top of the vegetables, season with salt and pepper and sprinkle on a little lemon juice.
Fold the other half of the heart over and begin to fold and roll over the edges to create a package. Twist end to seal.
Put on a baking sheet and bake for 15 minutes.

Rice Paper Tuna Salad Roll

Yield: 4

Ingredients:

Rice Paper Tuna Salad Roll

4 x rice paper wraps
1 can of tuna, drained
1 tbsp grainy mustard
1 tbsp of olive oil
Juice of half a lemon
1 x green onion, sliced
1/4 cup of cilantro leaves
1 x dill pickle, cut into long skinny quarters
Salt and pepper

Directions:

Rice Paper Tuna Salad Roll

Pour some water into a shallow dish. Add rice paper wraps and soak for about 2 minutes, until they become translucent and soften. Lay on a kitchen towel and blot to dry.
Toss tuna together with mustard, oil, lemon juice, green onion, cilantro and salt and pepper.
Place a rice paper wrap on a counter top and lay a piece of dill pickle along the edge closest to you. Add one quarter of the tuna salad on top of the pickle and give 1 complete roll. Fold in ends and continue to roll up. Repeat for each wrap.

Roast Chicken Broth

Ingredients:

Roast Chicken Broth

1 kg. of chicken wings
Several carrots, chopped
Several stalks of celery, chopped
Several onions, chopped
4 x bay leafs
2 sprigs of fresh thyme

Directions:

Roast Chicken Broth

Preheat oven to 375 degrees.
Roast chicken wings in a roasting pan or sauté pan until golden brown.
Put roasted chicken wings into a large stockpot, Add a splash of cold water to the roasting pan and stir until all the bits on the pans bottom dissolve. Add vegetables, bay leaf and thyme. Cover with cold water and simmer for 2 hours. Strain.

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Hors d'Oeurves Party

2008-08-26T02:04:00.000-07:00

Great ingredients and lots of friends are the key to any great party. Chewy wine shots, chicken dippers, smoked salmon mousse in tortilla chips, smoked salmon egg rolls, chipotle yogurt dip and savory Parmesan and thyme cookies round out this delectable cocktail party menu.

Balsamic Syrup
Chewy Wine Shots
Chicken Dippers
Chipolte Yogurt Dip
Savory Parmesan Thyme Cookies
Smoked Salmon Egg Rolls
Smoked Salmon Mousse in Tortilla Cups

Balsamic Syrup

Ingredients:

Balsamic Syrup

2 cups balsamic vinegar
1 cup of sugar

Directions:

Balsamic Syrup

Combine and simmer until reduced by three quarters and very thick.

Chewy Wine Shots

Yield: 8

Ingredients:

Chewy Wine Shots

750 ml bottle of red wine
750 ml bottle of white wine
750 ml bottle of pink zinfandel
9 envelopes of powdered gelatin
3 cups of sugar

Directions:

Chewy Wine Shots

Pour each bottle of wine into a separate saucepan. Add 1 cup of sugar and 3 envelopes of gelatin to each pan. Stir over low heat to dissolve sugar and gelatin.
Pour each flavour of wine into a lightly oiled 8 inch by 8-inch pan and place in the refrigerator until set.
To remove, slide a small knife around the edges of the pan, dip the bottom of each pan into hot water and then invert and wine jelly will release. Cut into bite-sized cubes.

Chicken Dippers 2

Yield: 4

Ingredients:

Chicken Dippers

4 x boneless chicken breasts, skin removed
1 cup of cornmeal
2 tsp of ground cumin
Salt and pepper

Directions:

Chicken Dippers

Preheat oven to 350 degrees.
Cut chicken breasts into long thin strips.
Pour cornmeal, cumin, salt and pepper into a resealable freezer bag. Add chicken strips and shake well.
Place on a baking sheet and bake for 15 to 20 minutes.

Chipotle Yogurt Dip

Ingredients:

Chipotle Yogurt Dip

2 cups of yogurt
1 x small tin of tomato paste
2 x whole chipotle peppers in adobo sauce
Juice and zest of 1 lime
3 x green onions
1/2 cup of chopped, fresh cilantro
Salt

Directions:

Chipotle Yogurt Dip

Put everything into a food processor and puree until smooth. Adjust seasoning.

Savory Parmesan and Thyme Cookies

Yield: 12

Ingredients:

Savory Parmesan and Thyme Cookies

1 cup of flour
2 tbsp of fresh thyme (or rosemary)
1/4 cup of butter
1/2 cup of grated Parmesan cheese (or cheddar)
1/2 cup of sour cream
Salt and pepper

Directions:

Savory Parmesan and Thyme Cookies

Preheat oven to 350 degrees.
Place flour, thyme, butter and salt and pepper into the bowl of a food processor. Pulse until combined. Add cheese and sour cream and pulse a few more times, until dough comes together.
Roll out into a log and wrap in saran wrap. Refrigerate for at least 1 hour.
Using a sharp knife, slice discs off of the roll and place on a lined baking sheet. Press an herb leaf into the center of each. Bake for 15 minutes, until they just start to brown.

Smoked Salmon Egg Rolls

Yield: 6

Ingredients:

Smoked Salmon Egg Rolls

4 x eggs
2 tbsp of plain yogurt or sour cream
dash of sesame oil
1 tbsp of vegetable oil
3 x green onions, thinly sliced
pinch of salt
1 pkg of smoked salmon, sliced
1 bunch of arugula

Directions:

Smoked Salmon Egg Rolls

Whisk together eggs, yogurt, sesame oil and salt.
To make the crepes, place a small non-stick fry pan over medium heat and add oil. Pour in a small ladle full of egg mixture and let it roll around the bottom of the pan and cook until the top has set. Repeat until all the egg mixture is gone.
Lay a crepe flat on a counter top. Cover with 2 slices of smoked salmon and then 4 arugula leaves. Roll up and cut in half.

Smoked Salmon Mousse in Tortilla Cups

Ingredients:

For the Mousse:

1/2 cup of cream cheese
500 g of smoked salmon
1 tbsp of chopped, fresh dill
Juice of 1 lemon
Fresh ground pepper
Fresh dill pieces for garnishing

For the Tortilla Cups:

6 x flour tortillas
3 tbsp of olive oil

Directions:

For the Mousse:

Put ingredients into a food processor and puree until smooth. Set aside.

For the Tortilla Cups:

Preheat oven to 350 degrees.
Brush tortillas with olive oil and cut into 3-inch circles with a biscuit cutter. Press into a mini muffin cups and bake until crispy, about 15 minutes. Set on a rack to cool.
Fill a plastic freezer bag with the salmon mousse and squeeze it toward one of the corners. Cut the tip off with a pair of scissors to form a piping bag. Pipe the mousse into the tortilla cups and top with a sprig of dill.

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Lamb Burgers

2008-08-26T01:55:00.000-07:00

After a day on the golf course, Michael prepares some 19th hole refreshments. Grilled lamb burgers, grilled corn and red onion salsa, potato bacon tart and caramel rum pudding are sure to satisfy his golfing buddies.

Grilled Corn and Red Onion Salsa
Grilled Lamb Burgers
Spiced Nuts
Potato Bacon Cheddar Tart 2

Grilled Corn and Red Onion Salsa

Ingredients:

Grilled Corn and Red Onion Salsa

3 tbsp of olive oil
4 x cobs of corn
1 x red onion, thickly sliced
2 x tomatoes, chopped
Zest and juice of 2 limes
1/2 bunch of fresh cilantro leaves
1 x chili pepper, minced
1 tsp of ground cumin
Salt and pepper

Directions:

Grilled Corn and Red Onion Salsa

Heat a grill until hot.
Oil and season corn and onion slices. Place them on the grill and cook until the corn is slightly charred on all sides and the onion softens.
Roughly chop the onions and put into a large bowl. Scrape the kernels off of the cobs and add to the onion mixture. Add the rest of the ingredients and toss well. Serve with lamb burgers.

Grilled Lamb Burgers

Yield: 4

Ingredients:

Grilled Lamb Burgers

1 tbsp of olive oil
1 lb. of ground lamb
1 x small onion, finely minced
1 tsp of ground cumin
Salt and pepper
4 x whole grain hamburger rolls

Directions:

Grilled Lamb Burgers

Mix everything together and form into 4 large patties.
Heat a grill to high and grill the patties for 6 minutes per side. Season.
Serve on rolls with condiments.

Potato Bacon Cheddar Tart 2

Yield: 4

Ingredients:

Potato Bacon Cheddar Tart

3 x baking potatoes, sliced one quarter inch thick
1 lb. of thickly sliced bacon
1 lb. of orange cheddar cheese, grated
Salt and pepper

Directions:

Potato Bacon Cheddar Tart

Preheat oven to 325 degrees.
Line a 6-inch non-stick fry pan with bacon slices, arranging them in a radial pattern and starting with one end of bacon in the centre of the pan and the other end draped over the edge. When the entire surface of the pan has been covered, sprinkle with pepper and add a layer of sliced potatoes to cover the bottom. Sprinkle with grated cheese and pepper and repeat layers until they are slightly above the top of the pan.
Fold the bacon, one slice at a time up and over the potato mound toward the centre. Carefully overlap each slice and repeat until the top is completely and neatly covered with bacon. Press down and cover with a lid.
Place tart on a baking sheet, which will catch any drips during cooking. Bake for 3 hours.

Spiced Nuts

Ingredients:

Spiced Nuts

4 cups of mixed nuts
1 x egg white
1 heaping tbsp of grainy mustard
2 tbsp of sugar
1/2 tsp of cayenne
Salt

Directions:

Spiced Nuts

Preheat oven to 350 degrees.
Lightly whisk egg white and add mustard, sugar, cayenne and salt to taste. Add nuts and toss well to cover. Spread out onto a baking sheet. Bake for 15 minutes, or until nuts are lightly browned.

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Indian Lamb Curry

2008-08-26T01:15:00.000-07:00

An adventurous spirit leads Michael to the bright flavours of India. Lamb curry, aromatic basmati rice, spicy cilantro relish and cucumber mint raita are surprisingly easy to prepare.

Aromatic Basmati Rice
Cucumber Mint Raita
Garam Masala
Lamb Curry
Pea Pancakes
Spicy Cilantro Relish

Aromatic Basmati Rice

Yield: 2

Ingredients:

Aromatic Basmati Rice

1 cup of basmati rice
1 1/2 cups of water
1 tsp of garam masala
pinch of salt

Directions:

Aromatic Basmati Rice

Put rice, water and seasonings into a saucepan and bring to a boil. Turn heat down, cover and simmer for 20 minutes. Turn heat off and let rest 5 to 10 minutes.

Cucumber Mint Raita

Yield: 4

Ingredients:

Cucumber Mint Raita

1 cup of plain yogurt
1 x cucumber
1 x small bunch of fresh mint, chopped

Directions:

Cucumber Mint Raita

Grate cucumber into a small bowl. Add yogurt and mint and season with salt and pepper.
Mix well.

Garam Masala

Ingredients:

Garam Masala

2 tbsp of ground cardamom
2 tbsp of ground cinnamon
2 tbsp of ground cloves
2 tbsp of whole cumin
2 tbsp of peppercorns

Directions:

Garam Masala

Blend everything together in a spice grinder, or by hand with a mortar and pestle.

Indian Lamb Curry

Ingredients:

Indian Lamb Curry

2 x onions, chopped
2 tbsp vegetable oil
5 x cloves of garlic, minced
1 x green chili, minced
3 tbsp curry powder
1 x boneless shoulder of lamb, fat trimmed and meat cut into 2 inch pieces
1 x potato, cubed
1 x turnip, chopped into 1inch pieces
3 x carrots, cut into 1inch pieces
1 x 28 oz can of chopped tomatoes
Salt

Directions:

Indian Lamb Curry

Place a large pot over medium-high heat and add oil
When it’s hot, add onions and sauté for 3 minutes and then add garlic. Continue to sauté and then add chili. Cook until everything has softened and is beginning to caramelize.
Add curry powder and cook out for a few minutes to release its aroma. Add lamb and stir vigorously.
Add the vegetables and can of tomatoes and top up with 1 can full of water.
Season with salt and bring to a simmer. Cover stew with a lid and simmer for 1 hour.

Pea Pancakes

Yield: 4

Ingredients:

Pea Pancakes

1 cup of frozen peas, thawed
1 x large egg
1 x onion, chopped
1 clove of garlic
1 tbsp of chopped cilantro
2 tbsp of water
2 tbsp of oil
1 cup of chickpea or 1 cup white flour
1 tsp of baking powder
1 tsp of curry powder
1 tsp of salt
2 tbsp of oil

Directions:

Pea Pancakes

Put peas, egg, onion and garlic, cilantro, water and oil into the bowl of a food processor and puree.
Add flour, baking powder, curry powder and salt and puree until a smooth batter forms.
Heat a skillet over medium heat and add 2 tbsp of oil. Using a small ladle, add batter to the hot pan to make 3” pancakes. Cook on the first side until bubbles form on top, flip and cook the other side until golden brown.

Spicy Cilantro Relish

Ingredients:

Spicy Cilantro Relish

1 bunch of fresh cilantro
Juice of 1 lemon
2 tbsp of water
1 tsp of cumin seed
1 x small green chili

Directions:

Spicy Cilantro Relish

Place ingredients into a bowl and blend with an immersion blender. Alternately puree in a food processor.

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Backyard Smoked Chicken

2008-08-19T21:16:00.000-07:00

Michael’s quest for flavour leads him down a delicious path. Wood smoke roasted chicken, spaghetti squash salad, brown rice and apples satisfy his flavour craving.

Brown Rice with Apples
Smoked Sardines
Spaghetti Squash Salad
Wood Smoked Roasted Chicken

Brown Rice with Apples

Yield: 4

Ingredients:

Brown Rice with Apples

1 cup of brown rice
2 cups of apple juice
1 tbsp of cinnamon
1/2 cup of raisins
1 x apple, chopped
Salt and pepper

Directions:

Brown Rice with Apples

Put rice, juice, cinnamon, raisins and apple into a medium-sized pot. Bring to a boil and then cover with a tight fitting lid. Reduce heat and let simmer until rice has absorbed all of the liquid and is tender, about 30 minutes.

Smoked Sardines

Yield: 1

Ingredients:

Smoked Sardines

1 can of sardines
1 tbsp of grainy mustard
1/4 cup of alfalfa sprouts
2 tbsp of extra virgin olive oil
Fresh ground pepper

Directions:

Smoked Sardines

Open tin of sardines and leaving them in the tin, spread mustard over top of them. Sprinkle the sprouts on top and drizzle with olive oil. Finish with freshly ground pepper.

Spaghetti Squash Salad

Yield: 4

Ingredients:

Spaghetti Squash Salad

1 x spaghetti squash
1 cup of prepared pesto
1 cup of sun dried tomatoes, chopped
1/4 cup of parsley, chopped
2 tbsp of balsamic vinegar
Salt and pepper

Directions:

Spaghetti Squash Salad

Preheat oven to 400 degrees.
Place squash onto a baking sheet and pierce with a paring knife. Roast it for 45 minutes, until it is very soft. When it’s cool enough to handle, cut it in half and scoop out the spaghetti-like flesh. Place in a large bowl and add the pesto, sun dried tomatoes, parsley, vinegar and olive oil. Toss well and season with salt and pepper.

Wood Smoke Roasted Chicken

Yield: 4

Ingredients:

Wood Smoke Roasted Chicken

1 cup of salt
1 cup of sugar
1 gal of water
1 x whole chicken, weighing about 2 pounds

Directions:

Wood Smoke Roasted Chicken

In a bowl large enough to hold the chicken and liquid, add salt, sugar and water. Stir until dissolved. Place chicken into the brine and let soak in fridge for 2 hours.
Build a large hot hard wood fire in the bottom of an old barbeque and when it’s burned down to the coals, brush them to one side.
Place a rack over the other half of the barbeque.
Rinse brined chicken and pat dry. Place it on the rack and add 2 or 3 fresh pieces of wood to the fire. Smoke roast for 1 hour or until the chicken reaches an internal temperature of 165 degrees. Slice the breast meat, remove legs and serve on a platter.

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