Chocolate Ganache

Chocolate Ganache

                Ingredients                        Yield: 200g (1c) 

• 100g (1/2c)  Chocolate
• 100g (1/2c)  Heavy Cream

                Instructions

1. Chop chocolate if needed.
2. Bring cream to a boil and pour over chocolate.
3. Let stand for 2 minutes.
4. Whisk until smooth.

Check out the video!!
http://youtu.be/nuYu8NiYsLM

Marshmallows

Marshmallows

                Ingredients                Yield: 600g (1.25 lbs)

• 14g (2tsp)           Gelatin
• 160ml (2/3c)       Water
• 230g (1c+3Tbsp)  Granulated Sugar
• 200g (2/3c)         Corn Syrup
• 5ml (1tsp)           Vanilla
• Confectioners Sugar (for dusting)
• Cornstarch (for dusting)

                Instructions

1. Bloom gelatin in half of the water, set aside in stand mixer with whisk attachment.
2. Combine rest of water, granulated sugar, and corn syrup in a pot and bring up to 240 degrees Fahrenheit.
3. Turn mixer onto a medium speed and whip the gelatin for a few seconds.
4. Gradually add the syrup into the gelatin. Once all the syrup is added turn mixer onto high speed until the mix has cooled and thickened.
5. Add vanilla in the final stages of whipping.
6. Spread onto a greased sheet pan dusted with the cornstarch/powdered sugar mix. Dust the top with the cornstarch/powdered sugar mix.
7. Allow to set in fridge for 2-4 hours. (This will depend on thickness).
8. Cut into desired size and dust all edges. Serve with graham crackers and chocolate!
9. Store in an airtight container.

Check out the video!!
http://youtu.be/nZJbv09sSgg

Vanilla Bean Ice Cream

Vanilla Bean Ice Cream

                Ingredients                Yield: 1.5 L (1.5qts)

• 500ml (2c)   Heavy Cream
• 500ml (2c)   Milk
• 200g (1c)     Granulated Sugar
• 2     Vanilla Beans, seeds scraped
• 8     Egg Yolks
• 10ml (2tsp)  Vanilla Extract

                Instructions

1. Combine cream, milk, vanilla beans and extract into a pot. Bring to a simmer over medium-high heat to scald.
2. While cream mixture is heating up, cream egg yolks and sugar until it turns a pale yellow colour. Should also be thicker when mixed enough.
3. When cream has scalded add slowly to egg to temper the yolks. Do not add to fast or you will cook the yolks. When the bottom of the bowl is warm add the yolk mixture back to the pot.
4. Bring up to 165-170 degrees Fahrenheit or until it coats the back of a spoon (nappe).
5. Remove from heat and pass through a strainer. Place into a container and allow to cool for 8 hours or overnight.
6. Churn in ice cream maker. Times will vary depending on the machine so follow manufacturers instructions. Most common home models are 15-30 minutes.
7. Serve immediately for soft serve or place in freezer for at least 4 hours for harder ice cream. 

Check out the video!!!!
http://youtu.be/XKc7lTJ_nuE

Graham Crackers

Graham Crackers

             Ingredients   Yield: 6-10 (depending on size)

• 120g (3/4c +1Tbsp) Whole Wheat Flour
• 25g (3 Tbsp)           All-purpose Flour
• 40g (3Tbsp)            Brown Sugar
• 1/2tsp                    Baking Powder
• 1/4tsp                    Baking Soda
• 1/4tsp                    Cinnamon
• 20g (1Tbsp +1tsp)   Salted Butter
• 30g (2 Tbsp)           Molasses
• 30ml (2Tbsp)          Milk

            Instructions

1. Throw the first six ingredients into a food processor. Pulse until butter is combined. (If doing by hand cut in the butter like you would when making pie dough).
2. Add liquid ingredients and blend until just combined. (You may need to knead lightly to incorporate all the ingredients if doing by hand)
3. Take the dough and place it on plastic wrap. Form into a disc by pushing all the dough together, it will be crumbly.
4. Place in a refrigerator for an hour.
5. Preheat oven to 350 degrees Fahrenheit.
6. Roll out between two pieces of parchment paper until 2-3mm (1/8inch) thick.
7. Cut out shapes and poke holes to prevent bubbling during the baking.
8. Bake for 20-30 minutes until edges start to darken. The crackers will not be crisp until they cool. Best served with chocolate and marshmallows.

Check out the video here!

http://youtu.be/S0737bxrFVE

Pesto Cream Sauce

Pesto Cream Sauce

                Ingredients                    Yield: 500ml (2c)

• 250ml (1c)         Pesto
• 375ml (1 1/2c)  Heavy Cream
• 140g (10 slices) Prosciutto

                Instructions

1. Combine pesto, cream, and prosciutto in a pot on medium-high heat.
2. Bring to a boil and reduce to a simmer.
3. Simmer for 5-10 minutes to thicken the sauce.
4. Season to taste and serve with pasta.

Pesto Recipe:

http://foodasalt.blogspot.ca/2015/02/sunflower-and-pumpkin-seed-pesto.html

Video Tutorial is available here:
http://youtu.be/6NkXTV3TpxU

Sunflower and Pumpkin Seed Pesto

Sunflower and Pumpkin Seed Pesto

                Ingredients                    Yield: 250ml (1c)

• 28g (1 bunch) Fresh Basil
• 2 cloves         Garlic
• 15g (1/3c)      Parmesan, grated
• 40g (1/3c)      Sunflower and Pumpkin seeds,                             toasted
• 150ml (2/3c)  Olive Oil

                Instructions

1. To toast the seeds if not toasted:  place shelled seeds at 350 degrees Fahrenheit for 20-30 minutes lightly coated in oil.
2. Throw everything into a food processor with half of the olive oil. Blend until a paste consistency. (It is possible to make by hand with a mortar and pestle).
3. Add the rest of the oil while the machine is on. 
4. Season to taste. Store in an airtight container or freeze in ice cube trays for individual portions.

Check out the video:
http://youtu.be/d5hnWyxT9ww

Pasta D'oh II

Pasta D'oh II

                Ingredients                    Yield: 400g (14oz)

• 2 whole Eggs
• 4 Egg Yolks
• 75g (2/3c)  All-Purpose Flour
• 150g (1c)    Semolina Flour
• 10ml (2tsp) Olive Oil

                Instructions

1. Place flour in a mound on a work surface and make a well in the centre.
2. Pour the rest of the ingredients into the well. Start mixing the liquid ingredients around, gradually incorporating the flour from the sides.
3. Eventually the dough will be thick enough to add the rest of the flour a little more aggressively.
4. Once most of the flour is mixed in, start to knead the dough until it is smooth and elastic. Around 5-8 minutes.
5. Wrap the dough in plastic wrap and let it rest in the fridge for at least an hour.

Video tutorial available here:

http://youtu.be/gFY2hkhsndI

Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes

                Ingredients                     Yield: 4 servings

• 570g (2-4)     Potatoes, peeled and halved
• 40g (2 Tbsp) Butter
• 75ml 1/3c)   Heavy Cream
• 1 head         Garlic, roasted

               Instructions

1. Slice the top of the garlic, and peel away any loose skin. Coat in oil, wrap in foil and roast in a 350-400 degree Fahrenheit oven for an hour.
2. Place potatoes in a pot with cold water. Season with salt and bring to a boil. Reduce to a fast simmer and cook until fork tender 30-45 minutes.
3. Remove potatoes from water and place in a food mill(preferable) but a ricer or masher will work fine.
4. Add butter, cream, and roasted garlic. Mix together, taste and season.

Check out the video here:
http://youtu.be/h_2jkuS6IMw

Microwave Brownie

Fudgey Microwave Brownie

        
               Ingredients                           Yield: 1 serving

• 30g   (2 Tbsp) Butter
• 1       Egg Yolk
• 40g   (4 Tbsp) Granulated Sugar
• 10ml (2 Tsp) Water
• 5ml   (1 Tsp) Vanilla
• 12g   (2 Tbsp) Cocoa Powder
• 30g   (4 Tbsp) All-purpose Flour
• 1g     (1/4 Tsp) Baking Powder          

                Instructions

1. Melt butter in microwave for 30 seconds.
2. Whip egg yolk, sugar, water, and vanilla to a pale cream colour.
3. Add remaining ingredients and stir until in just comes together.
4. Place batter in a greased mug.
5. Cook in a microwave for 40-50 seconds if you want a fudgey brownie or 70 seconds for a cakey brownie. (Cooking time may vary depending on your microwave)

Check out the video here:

http://youtu.be/rVoM_wG1NLc

Microwave Vanilla Cake

Microwave Vanilla Cake

                Ingredients                      Yield: 1 serving  

• 1     Large Egg (separated)
• 15g (1 Tbsp) Butter
• 40g (4 Tbsp) Granulated Sugar
• 40g (5 Tbsp) All-purpose Flour
• 5ml (1 Tsp) Vanilla
• 1g   (1/4 Tsp) Baking Powder

               Instructions

1. Melt butter in microwave for 30 seconds.
2. Whip egg white in a bowl until soft peaks and gradually whisk in the sugar. 
3. Add egg yolk, butter and vanilla. Mix thoroughly.
4. Stir in baking powder and flour until just combined. Batter should be smooth.
5. Pour into a greased mug and cook in microwave for 70 to 80 seconds. (Time may vary depending on your microwave.) 
6. When done cake will spring back when touched or a toothpick will come out clean if inserted.

Check out the video tutorial!
http://youtu.be/ufOdFRSrkGY

Chocolate Microwave Cake

Chocolate Microwave Cake

            
                Ingredients                          Yield: 1 serving

• 1     Large Egg (separated)
• 10g (2 Tsp) Butter
• 40g (4 Tbsp) Dark Chocolate
• 30g (3 Tbsp) Granulated Sugar
• 30g (4 Tbsp) All-purpose Flour
• 1ml (1/4 Tsp) Vanilla
• 1g   (1/4 Tsp) Baking Powder

                Instructions

1. Melt butter and dark chocolate in a microwave for 30 seconds and stir until smooth.
2. Whip egg white in a bowl to soft peaks and gradually add in the sugar.
3. Add vanilla, egg yolk, melted butter and chocolate to egg white mixture. Mix thoroughly.
4. Stir in flour and baking powder until just combined and batter is smooth.
5. Pour into a greased mug and cook in microwave for 70 to 80 seconds. (Times may vary depending on your microwave.)
6. Cake is done when springy to touch or when a toothpick comes out clean when inserted.

Check out the video here!

http://youtu.be/grjuhgFNep0

Warm Raisin Pudding (British Style)

Warm Raisin Pudding (British Style)

             
                Ingredients                         Yield:1 serving

Pudding

• 15g    (1 Tbsp) Butter
• 30g    (4 Tbsp) Flour
• 10g    (1 Tbsp) Granulated Sugar
• 2g     (1/2 Tsp) Baking Powder
• 25ml (1 1/2 Tbsp) Milk
• 10g   (1 Tbsp) Raisins

Sauce

• 30g   (2 Tbsp) Brown Sugar
• 8g     (1 1/2 Tsp) Butter
• 60ml (4 Tbsp) Hot Water

                Instructions

1. Melt butter for 30 seconds in microwave.
2. Add all the other pudding ingredients in with the butter and stir until a smooth batter forms. 
3. Stir together all the ingredients for the sauce until the brown sugar is fully dissolved.
4. In a greased mug place the batter on the bottom and pour the sauce over top.
5. Cook in the microwave for 90 seconds. (Cooking time can vary depending on your microwave.)

Check out the video here!

http://youtu.be/5SsExAI_73w

Arancini

Arancini

                Ingredients        Yield: 12 (4 servings of 3)

• 400g (2 1/2c)  Risotto (leftover)
• 55g (1/2c)      Fresh Mozzarella (cubed)
• 25g (1/4c)      Green Peas
• 30g (2Tbsp)    Capers (with juice)
• 250ml (1c)     Tomato Sauce

                Breading Station

• Flour (as needed)
• Egg Wash = 1 egg + 45ml (3Tbsp) water
• Bread Crumbs (as needed)

                Instructions

1. Combine risotto, mozzarella and green peas in a bowl. If it is too crumbly you can add an egg to help as a binder, but shouldn't be necessary.
2. Shape into 3-4cm spheres, pressing firmly so the balls don"t fall apart when breading.
3. Dredge the spheres in flour, followed by a dip in the egg wash and finally into the breadcrumbs.
4. Heat oil for frying to 350 degrees Fahrenheit.
5. While waiting for oil to heat up combine tomato sauce and capers. Bring to a simmer and season if necessary.
6. Drop the arancini into the fryer and cook for 2-3 minutes.
7. Take out of the fryer and drain on paper towel. Season with salt and serve along with the sauce. 

Check out the tutorial here:
http://youtu.be/cpz0nQNdSJs

Tomato Sauce

Tomato Sauce

                Ingredients                    Yield: 500ml (2c)

• 3 (350g)        Tomatoes, peeled                                                    (charred optional)
• 100g (1/2c)   Onion (diced)
• 50g  (1/4c)   Celery (diced)
• 50g (1/4c)    Carrot (diced)
• 3 cloves        Garlic (sliced)
• 30g (2 Tbsp) Tomato Paste
• 225ml (1c)    Stock (any)
• 1      Sachet (containing thyme, bayleaf, oregano)

                Instructions

1. To peel tomatoes make a shallow X-mark on the bottom of the tomato and either simmer them in water for 30 seconds until the skin becomes loose, or throw under a broiler until the skin blisters, or use a blowtorch. To char place them under the broiler or even on a grill.
2. Sweat off onion, celery, and carrots for a few minutes on medium-high heat in a pot with a couple tablespoons of oil. Add garlic and stir for a couple more minutes.
3. Throw in tomato paste and roast it off to get rid of the acidic/canned tasted. About 3-5 minutes Should turn to a orange-reddish colour.
4. Deglaze with the stock, scraping along the bottom to remove any fond (brown sticky bits stuck to the pot.
5. Add in chopped tomatoes and sachet. 
6. Bring to a boil and reduce heat to a simmer. Cook for at least 30 minutes, flavour fuller develops at 45 minutes to an hour. Stir occasionally. 
7. Remove from stove and blend until desired consistency with a immersion blender, full size blender, or a food mill. 
8. Season to taste, and freeze any extra to extend shelf life.

Check out the tutorial! I even plate up some ravioli!!

http://youtu.be/RJoxW5-_13g

Lemon Basil Ricotta Pasta Filling

Lemon Basil Ricotta Pasta Filling

                Ingredients                Yield: 275g (1 1/2c)

• 1 zested      Lemon
• 60ml (1/4c) Lemon juice
• 12g (1/4c)   Parmesan, grated
• 13g (1/4c)   Fresh Basil
• 200g (3/4c) Ricotta
• 2 cloves      Garlic 

                 Instructions

1. Throw all ingredients into a food processor and mix. Season to taste.
2. Alternative: finely chop garlic and basil, then combine in a bowl with other ingredients.
3. Store in a sealed container or in a piping bag for ease of use.

Check here to see me make the filling as well as shape agnolotti, ravioli, and tortellini: https://www.youtube.com/watch?v=5uauMC9Skl0

Pasta D'oh

Pasta D'oh (For stuffed pasta)

                Ingredients                  Yield: 400g (14oz) 

• 2   Whole Eggs
• 4   Egg Yolks
• 225g (1 2/3c) All-purpose Flour
• 10ml (2 tsp)   Olive Oil

                Instructions

1. Place flour in a mound on a work surface and make a well in the centre.
2. Pour the rest of the ingredients into the well. Start mixing the liquid ingredients around, gradually incorporating the flour from the sides.
3. Eventually the dough will be thick enough to add the rest of the flour a little more aggressively.
4. Once most of the flour is mixed in, start to knead the dough until it is smooth and elastic. Around 5-8 minutes.
5. Wrap the dough in plastic wrap and let it rest in the fridge for at least an hour.

Watch me make the dough here: https://www.youtube.com/watch?v=qccI6ElGJBw

Smoked Tomato Risotto

Smoked Tomato Risotto

                Ingredients                        Yield: 4 Servings

• 240g (1 1/4c) Arborio Rice
• 25g   (1/4c)   Onion (diced)
• 1 clove          Garlic (diced)
• 60ml (1/4c)   White Wine
• 10g (2tsp)      Butter
• 45g (2Tbsp)   Tomato Paste
• Smoked Paprika (for seasoning)
• 15g (1/2c)     Parmesan (grated)
• 30ml (2Tbsp) Heavy Cream
• 1L (4 1/4c)    Stock

               Instructions

1. Bring stock to a simmer. Meanwhile, in a wide pot, add enough oil to coat the whole base of the pot. Sweat onions and garlic for a minute over medium-high heat.
2. Add in rice and stir constantly to coat each grain with oil. Cook until the grains turn a white colour and you can hear some popping. Be careful to not toast the grains too much.
3. Deglaze with white wine, stirring vigorously to scrape of the brown bits on the pan and until it is all absorbed.
4. Now you an add stock a ladle at a time, letting the stock mostly absorb between additions. Repeat this for 15-20 minutes, until rice is cooked.
5. Once the rice is cooked you can reduce the heat to medium and add the rest of the ingredients. Should be creamy, if not just add a bit more stock or cream.
6. Season with salt, pepper, and smoked paprika.

Here is the video tutorial: http://youtu.be/HXSl7mfEedY

Measurement Conversions

Measurement Conversions

                Weight                                                                              Volume      
           

      1 gram = 0.035 ounce                                                   5 millilitres = 1 teaspoon

      1 kilogram = 2.2 pounds                                               15 millilitres = 1 tablespoon

      1 ounce = 28.35 grams                                                 30 millilitres = 1 fluid ounce 

      1 pound = 0.45 kilogram                                               0.24 litre = 1 cup

                                                                                            0.47 litre = 1 pint

                Temperature                                                     0.95 litre = 1 quart

                                                                                            3.79 litre = 1 gallon

      Celsius (temperature) x 9/5 +32 = Fahrenheit                    

      Fahrenheit (temperature) - 32 x 5/9 = Celsius                  

                Cup Measures

      

      1 tablespoon = 3 teaspoons    

      1 fluid ounce = 2 tablespoons = 6 teaspoons

      1 cup = 8 fluid ounces = 16 tablespoons = 48 teaspoons

      1 pint = 2 cups = 16 fluid ounces

      1 quart = 2 pints = 4 cups = 32 fluid ounces

      1 gallon = 4 quarts = 8 pints = 16 cups = 128 fluid ounces