Granola Bars

Granola Bars

               Ingredients                            Yield: 10-16

• 80ml (1/3c)    Vegetable Oil
• 80ml (1/3c)    Honey (or Maple Syrup)
• 140g (1 1/2c) Rolled Oats
• 20g (1c)         Puffed Toasted Wheat Cereal                (make sure to use unsweetened cereal)
• 91g (1/2c)     Dark Chocolate
• 67g (1/2c)     Dried Cranberries
• 5ml (1tsp)     Vanilla Extract

                Instructions

1. Combine oil and honey in a small pot and bring to a boil.
2. Mix together the oats, cereal, chocolate and cranberries in a bowl.
3. Once the honey mixture has boiled, remove from heat and add vanilla.
4. Pour over the oat mixture and stir until everything is coat.
5. Place in a greased 8x8 inch pan, and press down to compact the mix. This step ensures that the bars will stick together.
6. Let cool for at least 4 hours.
7. Cut into bars. Store in an airtight container with parchment in between layers.

Check out the video!!!
https://youtu.be/K7lTFSzuPKg

French Toast

French Toast

                Ingredients          Yield: 4 Servings

• 8-16 Slices of Bread (depends on thickness)
• 4 Eggs
• 500ml (2c)     Milk
• 45g (3Tbsp)   Granulated Sugar
• 1g (1/2tsp)    Cinnamon
• 0.5g (1/4tsp) Nutmeg

                Instructions

1. Combine eggs, sugar, cinnamon, nutmeg in a bowl.
2. Whisk in milk.
3. Heat a pan on a medium heat. Add a knob of butter.
4. Once butter has melted dip the bread into the egg mixture and place in the pan.
5. Let brown on one side and flip until other side has browned. Add butter when flipping the French toast.
6. Serve with maple syrup

Check out the video!!
https://youtu.be/3ftL2CQFG8I

Graham Cracker Cupcakes

Graham Cracker Cupcakes

                Ingredients        Yield: 20-24 cupcakes

• 120g (3/4c+2Tbsp)     All-purpose Flour
• 120g (3/4c+2Tbsp)     Graham Cracker Crumbs
• 10g (2tsp)                  Baking Powder
• 240ml (1c)                 Milk
• 120g (2whole+1 yolk) Eggs
• 190g (3/4c+2Tbsp)     Butter, softened
• 200g (1c)                   Granulated Sugar

                Instructions

1. In a bowl of a stand mixer with a paddle attachment, cream butter until fluffy.
2. Add sugar and cream for another minute on medium high speed.
3. While mixer is on medium speed, add eggs one at a time. Crank to high speed to make sure eggs are well incorporated.
4. Combine graham cracker and baking powder and add to the mixer. Mix on a medium low speed until well combined.
5. Mix in half of the milk.
6. On a medium low speed add the flour and while its mixing pour in the rest of the milk.
7. Portion into either lined or greased muffin tins.
8. Bake in a preheated 375 degree Fahrenheit oven for 15-25 minutes. Should be springy to the touch or a toothpick should come out clean when fully cooked.

Check out the video!!!

https://youtu.be/RKzMCxw9jFY

Toasted Marshmallow Fluff

Toasted Marshmallow Fluff

               Ingredients        Yield: approx. 480ml (2c)

• 2                    Egg Whites
• 115g (1/2c)    Granulated Sugar
• 115g (1/2c)    Corn Syrup
• 7g (1 packet)  Gelatin
• 80ml (1/3c)    Water

               Instructions

1. Combine half the water and gelatin in a bowl of a stand mixer with a whisk attachment.
2. Place the rest of the water, sugar and corn syrup in a pot and boil on the stove.
3. While the sugar is boiling whip the gelatin with the egg whites to soft peaks.
4. Once the sugar has a caramel colour remove from the stove.
5. Turn mixer on medium low speed, and gradually add in the sugar. Be fast enough so the sugar doesn't harden.
6. Whip on high speed once all the sugar is in, until it is cool enough to handle.
7. Store in an airtight container until needed.

Check out the video here!!
https://youtu.be/TxElRljtF8c

Gnocchi

Gnocchi

                Ingredients                       Yield: 4 servings

• 600g (4-6)      Baked Potatoes
• 1                   Egg
• 1                   Egg Yolk
• 190g (1 1/4c) All-purpose Flour

                Instructions

1. Scoop out potato flesh into a mixing bowl.
2. Add eggs, some salt and most of the flour. (Do not add all the flour at once as the amount needed will depend on the moisture content in the potatoes).
3. Mix until it forms a coarse dough add the excess flour if necessary. 
4. Lightly knead until smooth which should not take long.
5. Portion into thirds. Lightly dust with flour and roll into logs about 1/2 inch thick.
6. Cut each piece with either a knife or pastry scraper and 1/2 inch in width.
7. Take a fork or a gnocchi paddle and roll the little pieces to leave indentations. Repeat until done.
8. Cook in boiling salted water until the rise to the surface of the water. Remove and lightly oil if planning on storing for later use.

Check out the video!!
https://youtu.be/5Q0G1K-kzJw

Mushroom Duxelle

Mushroom Duxelle

                Ingredients          Yield: 250g (4 servings)

• 250g (3c)      Mushrooms, diced
• 100g (3/4c)   Onions, diced
• 15g (1Tbsp)   Butter
• 30ml (2Tbsp) White Wine

                Instructions

1. Melt butter in pan over medium high heat and sweat onions.
2. Once the onions start to turn translucent add the mushrooms.
3. Stir once and a while and cook until a fond builds onto the bottom of the pan.
4. Deglaze with white wine. Adjust seasoning and once all the wine has evaporated remove from stove and cool.

Check out the video!!
https://youtu.be/GjrRFibqgfo

White Bread

White Bread

                Ingredients                          Yield: 1 loaf

• 340ml (1 1/3c+3Tbsp)  Milk
• 10g (2 1/2tsp)             Dry Active Yeast
• 560g (3 3/4c)              All-purpose Flour
• 14g (3tsp)                   Salt
• 20g (2Tbsp)                Granulated Sugar
• 20g (1Tbsp+1tsp)        Butter

                Instructions

1. Combine milk, sugar, and butter. Scald over medium high heat. Let cool down to 105-140 degrees Fahrenheit.
2. Place in a bowl and add yeast. Let activate for 10 minutes.
3. Add flour and salt. Mix until it forms a loose dough. 
4. Place dough on work surface and knead for 10 minutes. 
5. Place in a lightly greased bowl, cover with a damp cloth and let rest until doubled in size. Around an hour.
6. Punch down dough and shape into a loaf. Place in a greased pan and cover with a damp cloth. Proof for an hour or until doubled in size.
7. Bake at 400 degrees Fahrenheit for 20-30 minutes until golden brown all over.

Check out the video!!

https://youtu.be/sp3U_jqq8NY

Pizza Dough

Pizza Dough

                Ingredients                        Yield: 450g (1lb)

• 165ml (2/3c+2Tbsp)  Warm Water
• 4g (1tsp)                   Dry Active Yeast
• 270g (1 3/4c+2Tbsp) All-purpose Flour
• 5g (1tsp)                   Salt
• 3g (3/4tsp)               Granulated Sugar
• 7g (1 1/2tsp)            Vegetable Oil

                Instructions

1. Combine yeast, warm water, and sugar into a bowl and let activate for 10 minutes.
2. Add oil, flour and salt. Mix until it forms a lose dough.
3. Turn dough out onto surface and knead for 10 minutes.
4. Place in a lightly greased bouswl, cover with damp cloth and let double in size for about an hour.
5. Punch down dough and use to make pizza. Add sauce and toppings as desired.
6. Bake once assembled at 425-500 degrees Fahrenheit depending on crust thickness and toppings.

Check out the video!

https://youtu.be/YGTL3EAZDhc

Challah

Challah

               Ingredients                              Yield: 1 loaf

• 120ml (1/2c) Milk
• 6g (1 1/2tsp) Dry Active Yeast
• 300g (2c)       All-purpose Flour
• 60g (4)          Egg Yolks
• 24g (2Tbsp)   Granulated Sugar
• 5g (1tsp)       Salt
• 30g (2Tbsp)   Butter

                Instructions

1. Combine milk, butter and sugar into a pot and scald. Remove from heat and place in a bowl to cool down to 105-140 degrees Fahrenheit.
2. Once cooled add yeast and let activate for 10 minutes.
3. Add egg yolks, flour and salt. Mix together until it forms a loose dough.
4. Place onto work surface and knead for 10 minutes.
5. Place in a lightly greased bowl and let it double in size in a warm place for about an hour.
6. Punch down dough and scale into 175-180g portions which will be three pieces.
7. Roll each piece of dough into long cylinder around 35-40cm (14-16 inches).
8. To braid; place all three strands on lightly greased sheet pan. Pinch together at one end. Take the top strand over the middle strand.(Top strand should now be in the middle meaning it is the new middle strand). Then the bottom strand over the middle strand (bottom strand is now in the middle meaning it is the new middle strand) and repeat until at the end. Pinch the end and tuck it under the loaf.
9. Brush with egg wash as desired, ensuring to get into all the cracks.
10. Bake in a 400 degree Fahrenheit oven for 25-35 minutes.
11. Let cool and serve.

Check out the video!!
https://youtu.be/Xr_Ycub1n8s

Brioche Bread

Brioche Bread

                Ingredients                              Yield: 1 loaf

• 70ml (1/3c) Milk
• 9g (2 1/4tsp) Dry Active Yeast
• 70g (1/2c) All-purpose Flour
• 180g (3+1 yolk) Eggs
• 290g (1 3/4c+3Tbsp) All-purpose Flour
• 18g (1Tbsp+1tsp) Granulated Sugar
• 7g (1 3/4tsp) Salt
• 245g (1c +1 1/2Tbsp) Butter, softened and cubed

                Instructions

1. Combine milk, and sugar. Scald on the stove and cool until it is just warm.
2. Pour into a stand mixer bowl and add the yeast. Let it activate for 10 minutes. (This dough can be made by hand but will get messy).
3. Add flour and mix with paddle attachment until smooth. Let double in size for about an hour.
4. Add eggs gradually into the dough. (The eggs do not always mix in well).
5. Add the flour and salt to form a stiffer dough. (You may have to switch to a dough hook).
6. Add butter gradually, mixing thoroughly in between each addition. 
7. (Switch back to a paddle attachment if switched to a dough hook). Mix the dough on medium high speed until smooth.
8. Form into a loaf shape and place in a greased loaf pan. (For easier removal add a piece of parchment on the bottom of the pan). Cover with a damp cloth and let double in size for an hour.
9. Bake in a preheated 375 degree Fahrenheit oven for 20-30 minutes until a rich golden brown colour.
10. Make sure to let it cool for a few minutes in pan before removing. Also let fully cool before slicing as it tends to fall apart if cut while warm.

Check out the video!!

https://youtu.be/xjRJVo1g688

Ciabatta Buns

Ciabatta Buns

                Ingredients            Yield: 4 buns

Sponge

• 170ml (3/4c)      Warm Water
• 5g (1 1/4tsp)      Dry Active Yeast
• 160g (1c+1Tbsp) All-purpose Flour
• 60ml (1/4c)        Olive Oil

Dough

• 80g (1/2c)         All-purpose Flour
• 5g (1 1/4tsp)     Salt

                Instructions

1. Combine warm water and yeast into a bowl. Let yeast activate for 10 minutes.
2. Mix in the 160g of all-purpose flour and olive oil. Mix until smooth. It will be sticky.
3. Cover with damp cloth and let rise for an hour or until it doubles in size.
4. Once doubled in size add the rest of the flour and salt.Mix in the flour. If needed you can lightly knead the dough until the flour is evenly distributed but not too much.
5. Cover and let double in size again, another hour or so.
6. Remove dough from bowl and shape into a square like shape. Try not to press to hard on the dough or it will lose some volume.
7. Cut into quarters and place onto a greased sheet pan. Lightly dust with flour for a traditional look. Let proof for an hour until double in size.
8. Bake in a 425 degree Fahrenheit oven for 10-20 minutes until the bottoms are lightly browned.

Check out the video!!

https://youtu.be/3Cj3gQtERqw

Pretzel Buns

Pretzel Buns

                Ingredients                          Yield: 8 buns

• 260g (2c) All-purpose Flour
• 200ml (3/4c+2Tbsp) Milk
• 3g (3/4tsp) Dry Active Yeast
• 1g (1/4tsp) Salt
• 20g (2Tbsp) Brown Sugar
• 20g (1Tbsp+1tsp) Butter
• Boiling solution : 90g (1/3c) baking soda                                                                                       per litre (quart) of water

                Instructions

1. Add milk, brown sugar and butter to a pot and scald. Remove from heat and let cool down in a bowl until it is around 105-140 degree Fahrenheit.
2. Add yeast to milk and let activate for 10 minutes.
3. Add flour and salt. Mix until the dough is workable by hand on the counter.
4. Turn the dough onto the counter and knead for 10 minutes.
5. Place in a greased bowl and cover with a damp cloth. Let rise in a warm place for an hour.
6. Punch down dough and portion into 55-60g (2oz) pieces. 
7. Roll into smooth balls, place on a greased cookie sheet and cover.
8. Bring baking soda solution to a boil and preheat oven to 400 degrees Fahrenheit.
9. Dunk each roll into the boiling solution for 30 seconds per side and place back onto sheet pan.
10. Brush with egg wash, sprinkle with salt, and slash the tops for a decorative touch.
11. Bake in the oven for 15-25 minutes until golden brown and serve!

Check out the video!!
https://youtu.be/JbAq4LT_YMQ

Apple Crisp Crepe Filling

Apple Crisp Crepe Filling

                 Ingredients            Yield: 2 Crepes

• 2 Crepes
• 1 Small Apple, peeled, cored, cut into eighths
• 5g (1Tsp) Butter
• 5g (1tsp)  Sugar
• Pinch of Cinnamon
• Pinch of Cloves

Streusel Topping

• 30g (2Tbsp) Butter
• 20g (3Tbsp) Rolled Oats
• 30g (2Tbsp) Brown Sugar
• 20g (2Tbsp) All-purpose Flour
• Pinch of Cinnamon

                Instructions

1. Streusel: Mix together butter. brown sugar, flour and cinnamon until well combined. Add oats and mix. Bake in a 350 degree Fahrenheit oven until golden brown.
2. Apple: Melt butter in a saute pan. 
3. Toss apples in the sugar, cinnamon and cloves. Caramelize in the saute pan.
4. Once caramelized place in 350 degree Fahrenheit oven for 5-10 minutes until slightly softened.
5. To assemble: Place half of the apples on the lower third of the crepe, making a line all the way across. Sprinkle with the steusel.
6. Roll crepe by bringing the lower edge over the filling and rolling tight.

Check out the video!

https://youtu.be/TOb0yGihCwQ

Bananas Foster Crepe Filling

Bananas Foster Crepe Filling

                Ingredients                          Yield: 2 Crepes

• 2 Crepes
• 1 Banana, split in half vertically and                                          horizontally
• 15g (1Tbsp)   Butter
• 30g (2Tbsp)   Brown Sugar
• 15ml (1Tbsp) Golden Rum
• 15ml (1Tbsp) Vanilla Yogurt

                Instructions

1. Melt butter in a saute pan over medium high heat.
2. Add sugar and rum to make a caramel. (Be careful when adding rum it is likely to flame up!!)
3. Once the caramel has formed add bananas and cook until soft but not mushy. Remove from heat.
4. To fill crepes place two pieces of banana on the lower third of the crepe. Top with yogurt. 
5. Fold lower third of the crepe over the bananas and roll tight.

Check out the video!!

https://youtu.be/TOb0yGihCwQ

Crepes

Crepes

                Ingredients

• 4 Large Eggs
• 200ml (3/4c+2Tbsp) Milk
• 100g (3/4c+1Tbsp)   All-purpose Flour

                Instructions

1. Combine all ingredients in a food processor and blend until smooth. (If doing by hand, mix everything together with a whisk).
2. Pass through a strainer to remove any lumps and let the batter rest for 1 hour.
3. Melt 5g (1tsp) of butter in a crepe pan or a nonstick pan over medium high heat.
4. Once the pan is up to temperature take a ladle full of batter and drop enough in the pan to coat the bottom. Twirl the pan around while adding the batter until it coats the an in a thin layer.
5. Cook for 30 seconds and flip. Cook for 10 seconds on the other side and stack between layers of parchment paper if intending to use at a later date.
6. Repeat until all the batter is used.
7. For storage wrap the stacked crepes well with plastic wrap and store in freezer for longer shelf life. Just microwave to make the crepes malleable again.

Savoury Crepe Filling ideas:

• Baked Potato, Bacon, Cheddar Cheese
• Ham and Gruyere
• Scrambled Eggs and Smoked Gouda
• Roast Beef, Mushrooms, Mashed Potato, Camembert
• Pulled Pork, Cabbage Coleslaw, Brie
• Shredded Chicken, Caramelized Onions, Fontina Cheese

Don't forget to check out the video!!

https://youtu.be/71HyEUYDNt4

Omelettes and Scrambled Eggs

Omelettes and Scrambled Eggs

                Ingredients                       Yield: 1 portion

• 2 Eggs
• 15ml (1 Tbsp) Heavy Cream

                Instructions

Scrambled

1. Heat a frying pan over medium-high heat and melt 10g (2tsp) butter.
2. Whisk eggs and cream in bowl together until combined.
3. Once pan is up to temperature add the egg mixture.
4. Stir constantly. Scrap the cooked eggs off the bottom of the pan and fold over the raw eggs. Repeat until cooked
5. Garnish accordingly. Serve with bacon, and toast!!

Omelette

1. Turn broiler in the oven on.
2. Heat a frying pan over medium-high heat and melt 10g (2tsp) butter.
3. Whisk eggs and cream in bowl together until combined.
4. Once pan is up to temperature add the egg mixture.
5. Stir constantly. Scrap the cooked eggs off the bottom of the pan and fold over the raw eggs. Continue until the eggs are not running as fast but make sure they are liquid enough the spread out over the whole pan.
6. Place under the broiler just to set the eggs.
7. Remove from broiler and add filling. Return to broiler to warm up the filling.
8. Once heated, serve and enjoy.

Check out the video!!!
https://youtu.be/iUMLO60rKgQ

Eggs Benedict

Eggs Benedict

                Ingredients        Yield: 4 Two Egg Servings

• 4 English Muffins, sliced
• 8 Eggs
• 8 Bacon, slices                                                              (Peameal bacon for classical version)
• 500ml (2c)  Hollandaise Sauce

                Instructions

1. Cook bacon to desired texture and doneness.
2. Toast English muffins in remaining bacon fat.
3. Keep both warm in a low temperature oven until ready until assemble.
4. Decide on desired method to cook your eggs traditionally they are poached.
5. For traditional poaching bring water to a simmer. Add 15ml (1Tbsp) of vinegar per litre of water.
6. Crack egg(s) into a separate bowl and gently drop into the simmering water. Cook for 3-5 minutes for a runny yolk. remove from water with a slotted spoon and drain on paper towel. (To cook sous vide bring water bath to 75 degrees Celsius [167 Fahrenheit]. Drop whole egg in its shell in the water bath gently and secure it in a place so it will not move too much. Cook for 13 minutes, remove and shock in cold water for 1-2 minutes. Crack egg on paper towel to drain.) Be gentle with poached eggs.
7.  To plate: place English muffins on plates, next add 1 slice of bacon per half. Then gently place egg on top and spoon Hollandaise sauce over top to coat each egg.

Check out the video!!
https://youtu.be/m8_b7ITy3fY

Learn how to make Hollandaise here!
http://www.youtube.com/watch?v=Gumv3FfruzA

Hollandaise Sauce

Hollandaise Sauce

                Ingredients                     Yield: 500ml (2c)

• 4  Egg Yolks
• 12 crushed             Black Peppercorns
• 20ml (1Tbsp+1sp)   Lemon Juice
• 35ml (2Tbsp+1tsp)  White Wine
• 35ml (2Tbsp+1tsp)  White Wine Vinegar
• 375g (1+2/3c)         Butter or 300g                                                 (1+1/3c) Clarified Butter
• 4  Parsley Stems
• 25g (1/4c) Shallots, diced
• For seasoning - Lemon, Hot Sauce, Salt and Pepper

                Instructions

1. To clarify butter, melt over medium-high heat. 
2. Boil until it the milk solids separate from the butterfat. Some will stick to to bottom of the pot and some will float on top.
3. Skim any of the milk solids on top with a ladle. then strain through a fine mesh strainer. Make sure the milk solids on the bottom do not go into the strainer or they will pass through. Keep warm.
4. Combine lemon juice, white wine, white wine vinegar, parsley stems, and shallots in a pot. 
5. Bring to a boil and reduce in volume by half. Pass through a strainer and let cool slightly.
6. Whisk egg yolks and reduction in a bowl and place over a double boiler.
7. Whisk continuously and warm egg yolks, touch the bottom of the boil to tell. If it is warm you can start to add butter. 
8. Add butter gradually, whisking constantly until all butter is used. Check the bottom of the bowl occasionally. If it is cooling place over double boiler to warm up. Watch the heat so it does not get too hot or too cold.
9. Season with salt, pepper, hot sauce and lemon as needed. Keep in a warm place until use. 

Check out the video!!!
http://youtu.be/Gumv3FfruzA

English Muffns

English Muffins

                Ingredients                      Yield: 8 Muffins

• 200ml (3/4c+2Tbsp)  Milk
• 275g (2c)                  All-purpose Flour
• 2g (1/2tsp)               Active-dry Yeast
• 4g (1tsp)                   Salt
• 4g (1tsp)                   Brown Sugar
• 4g (1tsp)                   Butter
• Cornmeal for dusting

                Instructions

1. Place milk, sugar and butter into a pot. Scald milk and remove from heat.
2. Add yeast once the milk is between 105-140 degrees Fahrenheit.(Should not be so hot to burn yourself if you dip your finger in). Let the yeast activate for 10 minutes.
3. Pour milk mixture into a bowl. Add flour and salt.
4. Mix together until dough is workable by hand on work surface. (This dough can be made in a stand mixer)
5. Knead by hand for 20-30 minutes.
6. Let rise in a lightly oiled bowl for 2 1/2 - 3 hours until double in sized.
7. Punch dough down to expel gas and portion into 55g (8 in total)  servings. Roll into balls and let rest for 10 minutes.
8. Flatten into 4 inch discs and place on a cornmeal dusted tray.
9. Let rest for 10-20 minutes. Heat a pan or griddle to low-medium heat with a little bit of oil.
10. Place English muffins in pan and cook for 4-7 minutes per side. 
11. Split in half and toast each side. Serve with butter

Check out the video here!!

http://youtu.be/2TgJyk_V4T4

Dark Chocolate Sauce

Dark Chocolate Sauce

                Ingredients                        Yield: 250ml(1c)

• 40g (1/2c)     Cocoa Powder
• 125g (3/4c)   Chocolate of your choosing
• 150ml (2/3c) Water
• 30g (2Tbsp)   Butter

                Instructions

1. Whisk cocoa powder with enough water to make it into a smooth paste. 
2. Bring remaining water to a boil.
3. Once at a boil mix in the cocoa paste until smooth.
4. Add in chocolate and stir until melted.
5. Remove from heat and stir in butter.
6. Store in airtight container. Serve warm or at room temperature.

Check out the video!!

http://youtu.be/AvNtg5ZhQ1A

Berry Coulis

Berry Coulis

                 Instructions                 Yield: 250ml (1c)

• 250g (2c)      Berries (Strawberries, Raspberry,                  Blueberry, etc. or a combination)
• 100g (1/2c)  Granulated Sugar
• 45ml (3Tbsp)Water

                Instructions

1. Combine berries, sugar, and water in a saucepan over medium-high heat.
2. Bring to a boil and cook for 3-5 minutes.
3. Remove from stove and place into a blender. Blend on high speed for 10-20 seconds.
4. Pass the sauce through a fine mesh strainer to remove all the seeds.
5. Cool down and store in an airtight container.

Check out the video!
http://youtu.be/XNe0LaWvpeI

Burnt Caramel Sauce

Burnt Caramel Sauce

                Ingredients                       Yield: 250ml (1c)

• 165g (3/4c)     Granulated Sugar
• 40ml (3 Tbsp) Water
• 165ml (2/3c)  Heavy Cream
• 25g (2 Tbsp)   Butter
• 5ml (1tsp)      Vanilla Extract

                Instructions

1. Combine sugar and water in a pot. Whisk to combine and place over medium high heat.
2. Bring to a boil, keep an eye on it so it does not boil over.
3. Let it get a deep brown colour, should smell like slightly burnt marshmallows.
4. Remove from heat. 
5. Add butter and cream, but be careful of the steam.
6. Stir until smooth and even in colour. Store in an airtight container until use.

Check out the video here!!

http://youtu.be/nuTcKkYLyAI

Beef and Bacon Fat Beef Gravy

Beef and Bacon Fat Beef Gravy

                Ingredients

• 70g (1/3c)        Fat of your choosing                                          (Butter, Bacon, Beef etc.)
• 80g (1/2c)        All-purpose Flour
• 1.25L (5c)        Stock of your choosing                                       (Vegetable,Beef, Turkey etc.)
• 200g (1/2c)     Mirepoix medium -small dice                              (50% Onion, 25% Carrot, 25% Celery)
• 2 sprigs           Fresh Thyme

                Instructions

1. Melt desired fat on medium-high heat and caramelize the mirepoix, 5-10 minutes.
2. Remove mirepoix with slotted spoon, leaving as much fat in the pan as possible.
3. Add flour to the pot and combine with wooden spoon into a roux.
4. Cook roux, stirring constantly, until a rich brown/chocolate milk colour, 10-15 minutes)
5. Using a whisk, add the stock gradually and stir smooth between each addition. There will be lots of steam so watch out!
6. Once all the stock is added throw in caramelized mirepoix and thyme sprigs.
7. Bring to a boil and reduce to a simmer for 30 minutes. Stir occasionally.
8. Remove from heat and season to taste with salt and pepper. Use on poutine or serve it with a roast!!

Check out the video! 

http://youtu.be/QNaNeWTebXo

High Tech French Fries

High Tech French Fries

                Ingredients        Yield: 1-2 servings 

                                                  (depending on use)

• 600g (3-5 medium) Russet Potatoes,                                                      cut into fry shape
• 500ml (2 c)            Water
• 5g (1 tsp)               Salt
• 1g (1/4 tsp)           Baking Soda

                Instructions

1. Preheat sous vide to 185 degrees Fahrenheit.
2. Mix together water, salt, and baking soda. Stir until dissolved.
3. Place potatoes into a bag, packing them in a single layer. Divide the salt solution among each bags equally. Then seal the bags using a vacuum sealer.
4. Drop into water bath for one hour.
5. Remove from water bath and drain off excess salt solution.
6. Remove fries from bags and place on a cooling rack over a sheet pan. Dry in a 200 degree Fahrenheit oven for 10-20 minutes.
7. Bring oil up to 260-270 degrees Fahrenheit. Make sure to use a large enough pot if frying on stove top.
8. Blanch fries for 5-8 minutes in batches so the fryer is not overcrowded. Remove once it starts to develop a golden colour and the edges start to brown.
9. Place back onto the cooling rack on top of sheet pan. Place into the freezer for 30-60 minutes until fully cooled.
10. Bring oil up to 375-400 degrees Fahrenheit. Drop fries for 3-5 minutes until golden brown and crisp.
11. Toss into a bowl lined with paper towel and season with salt.

Check out the video here!!
http://youtu.be/bsQK3RlIyt4

Toasted Marshmallow Ice Cream

Toasted Marshmallow Ice Cream

                Ingredients                  Yield: 1.5L(1.5qt)

• 170g (3c) Marshmallows
• 60g (1/3c) Granulated Sugar
• 8 Egg Yolks
• 500ml (2c) Milk
• 500ml (2c) Heavy Cream

                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). Remove from heat and place in blender.
5. Toast marshmallows, scrape off toasted bits and place in blender. Repeat until there are no marshmallows left. Make sure to heavily toast the marshmallows to ensure the strongest flavour.
6. Place lid on blender and thoroughly blend. Pass through a strainer to remove and large bits and refrigerate until cool.
7. Once cool place in ice cream machine and freeze according to manufacturers instructions. Serve right away or freeze for 4 hours for harder ice cream. To make it S'mores ice cream and some chocolate bits and crushed graham crackers.

Check out the video here:

 http://youtu.be/4A4-38MjG3E