Strawberry Basil Mojito

Strawberry Basil Mojito

                Ingredients                   Yield: 1 glass

• 5                    Basil Leaves
• 1                    Strawberry
• 1                    Lime, juiced
• 15ml (1Tbsp) Strawberry Coulis
• 60ml (1/4c)   Rum
• 250ml (1c)     Club Soda
• 250ml (1c)     Ice
• Basil Sugar

                 Instructions

1. To make basil sugar combine a few leaves of basil with a bit of sugar in a mortar and pestle and crush together.
2. Rim the glass by taking a lime wedge and running it along the rim of the glass and then dip it in the basil sugar.
3. Crush basil leaves in hand and add to the glass.
4. Add strawberry coulis, lime juice, and rum to the glass.
5. Add the ice and fill the rest of the glass with club soda.
6. To garnish make a strawberry spiral by hulling the strawberry and cutting in a spiral motion without going through the centre of it.
7. Serve and enjoy!

Check out the video!

https://youtu.be/L-8ZbfOkowE

White BBQ Sauce

White BBQ Sauce

               Ingredients           Yield: 250ml (1c)

• 200ml (3/4c+2Tbsp)  Oil (canola)
• 1                                 Egg Yolk
• 5ml (1tsp)                   Cayenne Hot Sauce                              (Frank's/Tabasco)
• 10ml (2tsp)                 Mustard
• 10g (2tsp)                   Mustard Seeds
• 10                               Black Peppercorns
• 1                                 Lemon, juiced
• 30ml (2Tbsp)             Apple Cider Vinegar
• 20ml (1Tbsp+5ml)     Corn Syrup (sugar can be substituted)

                Instructions

1. Combine egg yolk, mustard, and lemon juice and mix together with whisk or stick blender.
2. Next blend in mustard seeds and peppercorns so they break down a bit.
3. Start to add in half of the oil slowly while mixing at the same time to form an emulsion.
4. Once it gets thick, mix in corn syrup, apple cider vinegar, and hot sauce.
5. Add in the rest of the oil while mixing.
6. Season to taste with salt, hot sauce, and corn syrup as it should be a balance of sweet, acidic, savoury, and heat.

Check out the video!

https://youtu.be/luQROJwHHRo

Mushroom Onion Ragu

Mushroom Onion Ragu

                Ingredients              Yield: 375-500ml (1 1/2-2c)

• 100g  (1 box) Mushrooms, quartered                                 (variety of your choosing)
• 1 pkg            Dried Mushrooms, chopped    (rehydrated in the 250ml of water)
• 250ml (1c)    Mushroom Stock (The leftover water from rehydrating the mushrooms)
• 1 large          Onion, julienned
• 2 sprigs         Thyme
• 60ml (1/4c)   Red Wine
• 30g (2Tbsp)   Butter
• 30ml (2Tbsp) Heavy Cream

                Instructions

1. In a saute pan, combine butter with a little bit of cooking oil on medium high heat and start to caramelize the mushrooms.
2. Once the mushrooms have started to caramelize add in the onions and caramelize them too.
3. Once both mushrooms and onions are well caramelized, deglaze the pan with the red wine. Also add in the mushroom stock and thyme. Bring to a boil and reduce to a simmer and cook for 5 minutes.
4. Remove the thyme sprigs after the 5 minutes is up and add cream to the sauce.
5. Season to taste and enjoy!

Check out the video!

https://youtu.be/u4TqvCAO-g4

Green Cauliflower and Spinach Puree

Green Cauliflower and Spinach Puree

                Ingredients             Yield: 250ml-375ml (2c-2 1/2c)

• 1 head             Cauliflower, core removed
• 1 handful         Spinach
• 250ml (1c)       Heavy Cream
• 375ml (2 1/2c) Milk
• 10g (1 1/2tsp)  Baking Soda

                Instructions

1. Bring a pot of water up to a boil and add in baking soda.
2. While waiting for the water to boil, place the cauliflower in a pot with the cream and milk. Also, bring to a boil. Reduce to a simmer once it has come to a boil.
3. Once the water has come to a boil add the spinach and blanch for 15 seconds or until it is a bright green colour. Remove from the water and set off to the side. Squeeze out any extra liquid from the spinach once it has cooled.
4. Once the cauliflower has cooked remove it from the cooking liquid and place it in a blender with the spinach with a little bit of the cream and milk mixture.
5. Blend until smooth adding more milk and cream as necessary and seasoning to taste.
6. Serve warm and enjoy!

Check out the video!

https://youtu.be/wY4jwTZjP9g

Mojito

Mojito

                Ingredients                   Yield:  1 serving

• 60ml (1/4c)   Rum, golden, white or dark
• 250ml (1c)     Club Soda
• 30ml (2Tbsp) Lime Juice (1 Lime)
• 10+ leaves     Mint
• 250ml (1c)     Ice Cubes
• 15g (1Tbsp)   Brown Sugar

                Instructions

1. Muddle mint and brown sugar in the bottom of a highball glass.
2. Add in lime juice and stir to dissolve sugar.
3. Add in ice.
4. Pour the rum over the ice and fill the rest of the cup with the club soda.
5. Serve with a lime wedge!

Check out the video!

https://youtu.be/PMGRSVVMetE

Creamy Polenta

Creamy Polenta

               Ingredients                   Yield: 8+ servings

• 1.5L (6c)       Water
• 360g (2c)       Polenta
• 125g (1/2c)   Cream Cheese
• 2g (1Tbsp)     Fresh Thyme, chopped
• 125ml (1/2c) Heavy Cream
• 125ml (1/2c) Milk, not always neccessary
• 60g (1/2c)     Parmesan, grated

                Instructions

1. Bring all water to a boil in a large pot. Season with salt.
2. Whisk the polenta into the boiling water, leaving on medium-high heat to come back up to a boil.
3. Add in thyme. Continue to whisk while at a boil and cook until the corn is not crunchy. (Cooking time will vary depending on the grind of the cornmeal).
4. Once cooked, add in cream cheese and Parmesan and stir until melted.
5. Thin to desired consistency with the cream first. Use milk if needed.
6. Check the seasoning and serve while hot!

Check out the video!

https://youtu.be/4Vaa96GST2I

Cherry Jam

Cherry Jam

                Ingredients            Yield: 180ml (3/4c)

• 100g (3/4c) Cherries, pitted
• 50ml (1/4c) Water
• 50g (1/4c)   Granulated Sugar

                 Instructions

1. Combine all ingredients into a small pot on high heat. Bring to a boil and reduce to a simmer.
2. Cook for 5-10 minutes at least so most of the water evaporates. (15-20minutes for a thicker syrup).
3. Cool down and enjoy!

Check out the video!

https://youtu.be/0keji5z-0Ls

Coffee Crème Caramel

Coffee Crème Caramel

                Ingredients                               Yield: 4 Servings

• 2                           Eggs
• 1                           Egg Yolk
• 60g (1/3c)            Granulated Sugar
• 5ml (1tsp)             Vanilla Extract
• 310ml (3 1/3c)      Milk
• 25g (1/4c+2Tbsp) Coffee, ground
• 120g (2/3c)          Granulated Sugar
• 15ml (1Tbsp)        Water

                Instructions

1. Combine the 120g of sugar and the water in a small pot on medium-high heat and turn into a caramel. (Just keep and eye on it as it will smell slightly burnt when ready).
2. While making the caramel, combine milk and coffee grounds in a pot on medium-high heat and scald. Once it starts to foam remove from heat.
3. While the caramel and coffee milk are heating, whisk together eggs, egg yolk, 60g granulated sugar and vanilla in a bowl until sugar has dissolved. Set aside.
4. By now the caramel should be ready. Remove from heat and pour into ramekins/ small mason jars so that the bottom of each has a coating of caramel. Let cool until the caramel hardens.
5. While the caramel is cooling, gradually whisk in the hot coffee milk into the egg mixture until it is all combined.
6. Pass the mixture through a fine mesh strainer.
7. Take ramekins and place in a 9x13inch pan lined with a wet dishcloth.
8. If the caramel has cooled fill the ramekins up evenly with the custard mixture. 
9. Add enough boiling water to the pan to go halfway up the sides of the ramekins.
10. Bake in a preheated 325 degree Fahrenheit oven for 30-40 minutes until the custard has set. To test, shake the pan and if it has a slight jiggle in the centre they are ready or insert a toothpick and it should come out clean.
11. Remove ramekins from water, cover and refrigerate for 24 hours.
12. To remove from ramekins, slide a knife around the edge of the custard, place a plate over top, invert the plate and shake until it slides out.
13. Serve and enjoy!

Check out the video!

https://youtu.be/m5HsapGmrV4

Pear Pork Chop with Lime Chili Vinaigrette

Pear Pork Chop with Lime Chili Vinaigrette

               Ingredients                                Yield: 4 servings

• 4                              Pork Chops, pocketed
• 2                              Bosc Pears, peeled, cored                                              and thinly sliced
• 15ml (1Tbsp)           Apple Cider Vinegar
• 1g (1 1/2tsp)           Fresh Rosemary, finely                                                                chopped
• 5g (2Tbsp)               Green Onion, thinly sliced
• 1                              Lime, juiced
• 1g (1tsp)                  Red Chili Flakes
• 90ml (1/3c+2Tbsp) Oil, your preferred type

               Instructions

1. Combine sliced pears, rosemary, and apple cider vinegar in a bowl. Season with a pinch of salt.
2. Stuff the pears into the pork chops.
3. Cook on medium high heat in either a grill pan, fry pan or on the barbecue until juices run clear. 
4. While cooking the chops, combine lime juice, chili flakes and green onion in a bowl. Gradually add in oil while whisking to make a temporary emulsion.
5. Once pork is cooked serve with the vinaigrette over top.

Check out the video!

https://youtu.be/V0ztJ4mZtGs

Chocolate Mousse

Chocolate Mousse

                Ingredients                         Yield: 4 servings

• 225g (8oz)      Dark Chocolate, or preferred                                                         chocolate
• 60g (1/4c)      Butter
• 4                     Eggs, separated
• 35g (2Tbsp)    Granulated Sugar
• 115ml (1/2 c) Heavy Cream

                Instructions

1. Melt chocolate over a double boiler, stirring smooth.
2. Remove from heat once melted and stir butter into the chocolate until melted.
3. Mix in the egg yolk until combined. (The mixture will thicken).
4. Whip egg whites until frothy and gradually add in sugar while whipping the egg whites. Whip until it is between a soft and firm peak.
5. Fold in the whipped egg whites to the chocolate mixture. Mix until it is uniform in colour, scraping the spatula as necessary.
6. Whip the heaving cream until it is between a soft and firm peak. Fold into chocolate mixture until uniform in colour.
7. Portion the mousse into serving dishes with a spoon or a piping bag. Chill in a fridge until set, around 8 hours.
8. Serve and enjoy!

Check out the video!

https://youtu.be/CshfgSDIwFE

Walnut Brittle

Walnut Brittle

                Ingredients                              Yield: 250g (8oz)

• 110g (1/2c+1Tbsp) Granulated Sugar
• 80g (1/4c)               Corn Syrup
• 45ml (3Tbsp)           Water
• 80g (3/4c)               Walnuts, or                                                      preferred nut
• 6g (1tsp)                  Butter
• 2ml(1/2tsp)             Vanilla Extract
• 1g (1/4tsp)              Baking Soda

                Instructions

1. Combine sugar, corn syrup, and water in a pot on medium high heat.
2. Bring to a boil and cook until it reaches 120 degrees Celsius. (If you do not have a thermometer a good way to tell if it reached temperature is to watch the bubbles. Once all the water has evaporated the bubbles get larger than if there was water left. Also there is a slight browning that will occur).
3. While waiting for it to reach temperature prepare a baking sheet with a silicone mat on top.
4. One it has reached temperature, add in nuts and butter and bring up to 150 degrees Celsius. Constantly stir at this stage. (To tell if it reached temperature it should have a nice golden brown colour throughout and a caramelized aroma without any smell of burnt sugar).
5. Once up to temperature stir in vanilla and baking soda.
6. Dump the sugar mixture onto silicone mat and spread out with a greased spatula.
7. Once the mixture has cooled enough that you can handle it, pull and stretch the brittle to make a finer texture candy.
8. Break into pieces as it cools and store in an airtight container!

Check out the video!

https://youtu.be/C_Glj7PMgLs