Tuesday 30 June 2015

Chunky Guacamole


Chunky Guacamole

                Ingredients                Yield: 750ml (3c)
  • 2       Avocados, medium-fine dice
  • 1       Tomato, medium-fine dice and seeds                               removed
  • 1/4    Red Onion, fine dice
  • 1        Lime, juiced and zested
  • To taste  Cumin, seed or powder
  • To taste  Coriander, seed or powder
  • To taste  Chili Powder
                Instructions
  1. Combine first four ingredients into a bowl.
  2. Season with cumin, coriander, chili powder and salt. (If using whole seeds toast them in a pan and crush them into a powder with a spice grinder or mortar and pestle).
  3. Adjusts seasonings until satisfied and let the flavours marry in the fridge for 30 minutes.
Check out the video!

Monday 29 June 2015

Pomme Fondant


Pomme Fondant

                Ingredients            Yield: 4-6 servings
  • 2 large         Russet Potatoes, peeled
  • 8-16             Sage Leaves, fresh
  • 45g (3Tbsp) Butter
  • 250ml (1c)   Stock, of choice
                Instructions
  1. Cut potatoes into 4 discs per potato. Inlay each potato on the presentation side with a sage leaf, press in firmly. Season with salt.
  2. In a skillet on medium high heat, add enough oil to coat the bottom of the pan.
  3. Sear the sage leaf side of the potato in the hot pan. Season the other side with salt as well.
  4. Once golden brown, flip the potatoes over, add the butter and sear the second side. Also season the tops of the potatoes again.
  5. Once second side has seared, add enough stock to come halfway up the sides of the potatoes.
  6. Bake in a preheated 425 degree Fahrenheit oven for 20-25 minutes or until tender. (Cooking times can vary depending on how the potato was cut).
  7. Serve while hot!
Check out the video!

Wednesday 24 June 2015

Lilac Crème Brûlée


Lilac Crème Brûlée

                Ingredients                Yield: 4 150ml (5fl.oz) portions
  • 6g (3 Tbsp)            Lilac Flowers (fresh)
  • 80g (1/3c+1Tbsp) Brown Sugar (optional)
  • 4                            Egg Yolks
  • 60g (1/4c+2tsp)    Granulated Sugar
  • 500ml (2c+2Tbsp) Heavy Cream
  • 5ml (1tsp)              Vanilla Extract
                Instructions
  1. Place cream in a pot on medium-high heat and bring just below a boil.
  2. While waiting for cream to come up to temperature, whip egg yolks and granulated sugar until they lighten in colour and the sugar dissolves.
  3. Once the cream has come up to temperature gradually whisk it into the egg yolk mixture. Whisk in vanilla after cream is added.
  4. Divide equally into 4 custard cups. Place the cups in a pan lined with a wet towel to prevent them from moving. Fill the pan halfway up with boiling water.
  5. Bake in a preheated 325 degree Fahrenheit oven for 20-30 minutes, 25 minutes being the sweet spot. To tell if it is cooked jiggle the cup and if it splashes up the sides it is not cooked. If just the centre wiggles a bit it is cooked.
  6. Remove from the pan of water and refrigerate until cold, 4-8 hours.
  7. While the custard is cooling, lower oven temperature to 150-175 degrees Fahrenheit and dry out brown sugar on a sheet pan lined with parchment paper until it has a similar texture of granulated sugar (or spread brown sugar out a day before and just let it air dry but this will depend on how humid it is). Once the sugar has dried crush it to remove any large lumps. This is an optional step as you can just use granulated sugar.
  8. Once the custard has cooled, sprinkle a thin layer of sugar on top, and by using a torch, caramelize the sugar by heating it up evenly until a layer of caramel covers the top. (Tip: Never leave the flame in one spot constantly move it around) You can also do this under a broiler.
  9. Serve and enjoy!
Check out the video!

Thursday 18 June 2015

Citrus BBQ Sauce


Citrus BBQ Sauce

                Ingredients           Yield: approx. 1L (4c)
  • 369ml (1 can)  Tomato Paste
  • 2                      Lemons
  • 2                      Oranges
  • 2                      Limes
  • 5g (1Tbsp)       Coriander Seed
  • 5g (1Tbsp)       Cumin Seed
  • 20g                  Ginger
  • 250g (3/4c)     Honey
  • 750ml (3c)      Water
  • 4                    Lime Leaves (optional)
                Instructions
  1. In a pot on medium-high heat toast coriander and cumin seeds in a dry pan until fragrant. Throw in the ginger as well so it gets some colour.
  2. Add in tomato paste and lightly roast in pan until a fond develops on the bottom of the pot.
  3. Deglaze the pan with a little bit of water, scraping the bottom with a spoon.
  4. Add remaining water, honey and lime leaves if using.
  5. Bring to a boil and reduce to a high simmer and cook for 25 minutes or until it has reduced by a third in volume.
  6. Add in the citrus zest and juices and cook for another 5-10 minutes until it has reduced to around a litre.
  7. Remove lime leaves and blend in a blender until smooth. (You can add any extra seasonings while blending to create a different flavoured sauce).
  8. Pass through a strainer to remove any large seeds and store in an airtight container!
Check out the video!!

Wednesday 17 June 2015

Chicken Dry Rub


Chicken Dry Rub

                Ingredients                      Yield: 133g (1c)
  • 60g (1/4c)   Salt
  • 5g (1Tbsp)   Coriander Seed
  • 5g (1Tbsp)   Dried Thyme
  • 5g (1Tbsp)   Dried Rosemary
  • 5g (1Tbsp)   Dried Oregano
  • 10g (1Tbsp) Smoked Paprika
  • 5g (1Tbsp)   Cumin Seed
  • 15g (1Tbsp) Granulated Sugar
  • 10g (1Tbsp) Onion Powder
  • 10g (1Tbsp) Garlic Powder
  • 3g (1tsp)     Ancho Chile Powder
               Instructions
  1. Toast cumin and coriander seeds on medium high heat until fragrant.
  2. Add the toasted seeds into a spice grinder or mortar and pestle along with dried thyme, dried oregano, dried rosemary, and some of the salt to act as an abrasive. Process until a fine powder.
  3. In a jar or mixing container combine all ingredients including the freshly ground spices. Mix or shake until uniform in texture. Store until needed.
Check out the video!

Tuesday 16 June 2015

Beef Dry Rub


Beef Dry Rub

                Ingredients                 Yield: 150g (1c)
  • 60g (1/4c)      Salt
  • 20g (2 Tbsp)   Onion Powder
  • 20g (2Tbsp)    Garlic Powder
  • 5g (1Tbsp)      Dried Rosemary
  • 5g (1 1/2 tsp) Ancho Chile Powder
  • 1                    Bay Leaf
  • 10g (1Tbsp)    Mustard Seed
  • 5g (2tsp)        Black Peppercorns
  • 15g (1Tbsp)    Granulated Sugar
  • 5g (1Tbsp)      Coffee Beans
  • 5g (1Tbsp)      Sweet Paprika
                Instructions
  1. Toast mustard and peppercorns in a pan on medium high heat until they start to pop/crackle.
  2. while seeds are toasting combine salt, sugar, onion powder, garlic powder, ancho chile powder, and sweet paprika in a jar or container for easy mixing.
  3. Add the toasted seeds to a spice grinder or mortar and pestle along with coffee beans, rosemary and bay leaf. Process until fine in texture. Add to jar with other spices.
  4. Close the jar/container and shake until thoroughly mixed.
Check out the video!

Saturday 13 June 2015

Habenero Whiskey BBQ Sauce


Habenero Whiskey BBQ Sauce

                Ingredients             Yield: 900ml (4c)
  • 270g (3/4c)    Molasses
  • 369ml (1 can) Tomato Paste
  • 180ml (3/4c)  Apple Cider Vinegar
  • 250ml (1c)      Whisky
  • 2 heads          Roasted Garlic
  • 5                    Habaneros, stem removed
  • 5g (1Tbsp)      Smoked Paprika
  • 50g                Onion, diced
  • 500ml (2c)     Water
                Instructions
  1. To roast garlic cut of the top of the head, coat with oil, and season with salt. Wrap in aluminum foil and roast in oven at 350 degree Fahrenheit for an hour or until golden brown.
  2. In a large pot on medium heat, sauté onions  for a few minutes.
  3. Add in tomato paste and cook until a fond develops on the bottom of the pan.
  4. Deglaze the pan with the whisky, be careful to not start a fire.
  5. Once alcohol is cooked out stir in habaneros, water, vinegar, and molasses.
  6. Bring to a boil and reduce to a simmer. Cook for 30 minutes.
  7. Pour into a blender, add roasted garlic and smoked paprika, and blend until smooth.
  8. Season to taste by adding salt, vinegar, and molasses as needed. Blend until combined.
  9. Pass through a coarse strainer to remove and seeds.
  10. Great with pulled pork and ribs!
Check out the video!!

Friday 12 June 2015

Pork Dry Rub


Pork Dry Rub

                Ingredients              Yield: 293g (1 3/4c)
  • 150g(3/4c)   Brown Sugar
  • 60g (1/4c)    Salt
  • 20g (2Tbsp)  Garlic Powder
  • 20g (2Tbsp)  Onion Powder
  • 10g (1Tbsp)  Sweet Paprika
  • 3g (1tsp)      Chipotle Powder
  • 10g (1Tbsp)  Ginger Powder
  • 10g (1Tbsp ) Ancho Chile Powder
  • 3g (1tsp)      Smoked Paprika
  • 5g (1Tbsp)   Dried Oregano
  • 2g (1tsp)      Dried Thyme
                Instructions
  1. With a spice grinder (or mortar and pestle) break dow the oregano and thyme into a powder, using some of the salt as an abrasive. You can add other ingredients in as well but not necessary.
  2. Once it has turned into a powder. throw everything into a bowl or mason jar, mix thoroughly and it is done!
  3. Great for ribs and pulled pork!
Check out the video!

Wednesday 10 June 2015

Cream Cheese Brownie


Cream Cheese Brownie

                Ingredients          Yield 1- 9x13inch pan
  • 230g (1c)         Butter
  • 100g (1c)         Cocoa Powder
  • 300g (1 1/2c)  Granulated Sugar
  • 4                      Eggs
  • 200g (1 1/3)    All-purpose Flour
  • 5g (1tsp)          Baking Powder
  • 250g (1 block)  Cream Cheese
  • 5ml (1 tsp)       Vanilla Extract
  • 100g (1/2c)      Granulated Sugar
  • 1                       Egg Yolk
                Instructions
  1. Melt butter in a medium sized pot on medium heat on the stove.
  2. While butter is melting, using a paddle attachment in a standmixer, cream the cream cheese and the 100g of sugar until smooth.
  3. Add egg yolk and vanilla to cream cheese and combine until smooth, set aside.
  4. Take a brush grease a  9x13inch pan by using some of the melted butter, set aside.
  5. Turn off the heat and add the cocoa and 300g of granulated sugar and combine until smooth.
  6. Add eggs into the brownie batter, stirring to make sure they do not cook. Mix until the batter is uniform in consistency.
  7. Finally add in baking powder and flour and stir until it is one uniform batter, do not over mix.
  8. Spread the batter into the greased pan.
  9. Plop the cream cheese mixture on top of the brownie base, and using a knife/toothpick/spatula swirl the cream cheese into the brownie base.
  10. Bake in a preheated 350 degree Fahrenheit oven for 20-30 minutes. (20 minutes for a fudgier brownie, 30 minutes for a cakier brownie).
  11. Cool in pan, cut into squares and serve!
Check out the video!!

Tuesday 9 June 2015

Honey Raspberry Sorbet


Honey Raspberry Sorbet

                Ingredients         Yield: 1L (4c)
  • 180ml (3/4c)    Honey
  • 250ml (1c)       Water
  • 360ml (1 1/2c) Raspberry Puree                                                 (or 300g (2 1/2c) raspberries                             blended with water and                                     strained to remove seeds. Add                          water to bring up to 360 ml).
                Instructions
  1. Combine honey and water in a pot and bring to a boil.
  2. Boil for a couple of minutes and remove from heat.
  3. Whisk in raspberry puree, and chill until fridge temperature. (If needed as soon as possible, cool it down in a cold water bath by filling your sink up with water).
  4. Once chilled, pour into ice cream churner and freeze according to manufacturer's instructions. Approximately 20 minutes for most.
  5. Once frozen, place in a container and allow to freeze for two more hours in a freezer to harden the sorbet.
  6. Scoop and serve!
Check out the video!!

Monday 8 June 2015

Orange Ancho Chile Geleé


Orange Ancho Chile Geleé

                Ingredients           Yield: varies according to shape

  • 300ml (1 1/4c)  Orange Juice
  • 2g (1Tbsp)         Agar Flakes
  • 2g (2Tsp)           Ancho Chile Powder
                Instructions
  1. Combine half of the orange juice, agar, and chile powder in a small pot and let bloom for 10 minutes.
  2. Once bloomed, place on the stove on medium high heat and bring to a boil. Boil for two minutes.
  3. Remove from heat and pour into a blender. Add the rest of the orange juice and blend for at least thirty seconds.
  4. Pass through a fine mesh sieve into a loaf pan (or another pan  of similar size) And place in the fridge until set. Thirty minutes should be long enough in most cases.
  5. Turn the geleé out onto a cutting board covered in plastic wrap. Cut into desired shape and use as a garnish.
Check out the video!!

Friday 5 June 2015

Lemon Curd Squares


Lemon Curd Squares

                Ingredients                     Yield: 24+
  • 800ml (3 1/3c)  Water
  • 400g (2c)           Granulated Sugar
  • 8                        Egg Yolks
  • 90g(2/3c)          Cornstarch
  • 100g (1/2c)       Granulated Sugar
  • 3                        Lemons, juiced and zested
  • 60g (1/4c)         Butter
  • 1 prebaked        Shortbread crust, 9x13
                Instructions
  1. Combine water and 400g of sugar in a pot and place on the stove on medium high heat. Bring to a boil.
  2. In a boil whisk the egg yolks until they just break apart.
  3. Combine the cornstarch and other amount of sugar and sieve over egg yolks. Mix together until thick and smooth.
  4. Once sugar water comes to a boil, temper egg yolks by gradually adding some of the water to the egg yolk mixture and whisking at the same time. Do this until the bottom of egg bowl is warm then whisk the warm egg mixture back into the pot with the rest of the water.
  5. Bring to a boil on medium high heat so the cornstarch fully activates and thickens the mixture.
  6. Remove from stove and stir in butter, lemon juice, and zest until butter has melted.
  7. Pour over top a prebaked shortbread crust and place plastic wrap directly on top to prevent a skin from forming.
  8. Chill in the fridge for 4 hours or until set, cut into squares and enjoy!!
Check out the video!!!

Shortbread Crust:

Thursday 4 June 2015

Shortbread


Shortbread

                Ingredients                  Yield: 1-9 x13 crust or 2-3 dozen cookies
  • 170g (3/4c)    Butter
  • 60g (1/4c)      Granulated Sugar
  • 1                     Egg
  • 10ml (2tsp      Flavoured Extract (Optional)
  • 250g (1 2/3c)  All-purpose Flour
                Instructions
  1. Cream together butter and sugar wit a mixing implement. (i.e. food processor, stand mixer, wooden spoon)
  2. Mix in the egg until light and fluffy.
  3. Add flour and mix until just combined and dough is smooth.
  4. Place the dough between two pieces of plastic wrap, flatten and refrigerate the dough for an hour.
  5. Remove dough from fridge and roll out to desired thickness and cut into shape if necessary. (If too cold and it keeps cracking, let it warm up a bit so that it is malleable again).
  6. Bake in a preheated 350 degree Fahrenheit oven for 10-15 minutes for cookies or 15-20 minutes for a crust. (If making a crust poke holes with a fork to prevent rising).
  7. Cool completely for desired usage.
Check out the video!!!

Wednesday 3 June 2015

Candied Kumquats


Candied Kumquats

                Ingredients            Yield: depend on slicing thickness
  • Kumquats, as needed
  • Granulated Sugar, as needed
  • 100g (1/2c)             Granulated Sugar
  • 100ml(1/3c+1Tbsp)  Water
                Instructions
  1. Combine water and 100g of granulated sugar in a small pot and bring to a boil. Once it has boiled remove from the heat and set aside.
  2. Slice the kumquats to desired thickness and remove the seeds.
  3. Add the kumquats to the simple syrup (the water sugar mix) and let soak for 2 minutes.
  4. Drain kumquats from the syrup an coat with more granulated sugar. (The simple syrup will have a citrus flavour, which would be great in cocktails).
  5. Place the coated kumquats on a sheet pan lined with a silicon mat or parchment paper.
  6. Let air dry for a day or two until sugar has crystallized or in a low temperature oven around 150 degrees Fahrenheit until the sugar crystallizes. 
  7. Store in an airtight container.
Check out the video!!

Tuesday 2 June 2015

Tuile Cookie


Tuile Cookie

                 Ingredients            Yield: depends on size and shape
  • 1                          Egg White
  • 40g (1/4c+1tsp)  Confectioner's Sugar
  • 30g (2Tbsp)         Butter
  • 35g (1/4c)           All-Purpose Flour
  • 5ml (1tsp)            Flavouring Extract (Optional)
               Instructions
  1. Soften butter in microwave and combine with confectioner's sugar in a bowl. Cream until smooth.
  2. Whisk in egg white until batter is smooth and lump free. Add any flavourings at this point as well.
  3. Finally stir in flour with a wooden spoon until dough is smooth.
  4. On a sheet pan lined with a silicone mat or parchment paper, place desired stencil and drag some of the dough over top with a spatula to form an even cookie. Repeat. (You can free form these cookies but usually consistency is important).
  5. Place in a preheated 350 degree oven and bake until golden brown, 5-10 minutes.
  6. Once they come out of the oven, loosen the cookies by dragging a mini spatula underneath them. Press them over any mold to give it some shape. (i.e. over a rolling pin do give it some curl)
  7. Use to garnish a plate!
Check out the video!!