Official Liaison College Blog

Wednesday, October 26, 2011

From Paris with Love ... and Pumpkins

We can find recipes in interesting places if we are always on the look out.  The following great find came from my obsession with celebrity gossip and Hello Canada Magazine (the Oct 17 edition).  This yummy recipe is an excerpt from Around My French Table by Dorie Greenspan.  Who knew that a magazine devoted to lifestyles of the rich and famous would also be a source for recipes.  The other recipes from the book look equally delicous and worth a try.  But with Hallowe'en around the corner and pumpkins in tremendous supply, this seems like a good place to start.

I might experiement with the cheese as well .... gorgonzola sounds fantastic, but I'm going to ask the experts at Sam's cheese at the Hamilton Farmers market for some other options.  Some people are shy about their cheese and I think a less robust variety might work, too. 

Pumpkin-Gorgonzola Flans
Prep: 20 minutes
Cook: 35 minutes
Makes: 6 servings
Greenspan likes serving these flans in their cups, but you can unmold them. While the French would garnish this flan with creme fraiche, Greenspan prefers a tiny drizzle of honey or maple syrup. The flans are best served the day they are made. Keep, lightly covered, at room temperature for about 6 hours before serving.
1 can (15 ounces) pumpkin
3 eggs
2 egg yolks
1/2 cup whipping cream
1/4 teaspoon salt
Freshly ground pepper
3 1/2 ounces Gorgonzola, crumbled (generous 1/2 cup)
2 tablespoons chopped roasted walnuts
Heat oven to 350 degrees F. Butter six custard cups or ramekins. Line the bottom of a roasting pan that’s large enough to hold the cups comfortably with a double layer of paper towels. Put the custard cups in the pan. Put a kettle of water on to boil.
Put the pumpkin, eggs, yolks and cream in a food processor or blender. Process to blend. Season with salt and pepper; pour the custard into cups. Divide the Gorgonzola among the flans, poking the cheese into the custard a little bit, just to distribute it. Sprinkle the tops of the flans with the walnuts. Pour enough hot water into the roasting pan to come halfway up the sides of the cups.
Bake until a knife inserted into a custard comes out almost clean, 35-40 minutes. Transfer the roasting pan to a rack; let the flans cool in the water bath to just warm or room temperature.

Stay tuned for reviews as I try this recipe on my unsuspecting friends tomorrow night. 

Friday, October 21, 2011

Delicious Food Show - Oct 20 - 23

Calling all "foodies"!  The DELICIOUS FOOD SHOW is underway at the Better Living Centre at the Toronto Exhibition Place.  Visit hundreds of vendors dedicated to tempting your palate.  And while you take a rest, watch your favourite celebrity chefs on the Food Network Stage.  Liaison College is presenting along with LIFE EXPERIENCES.CA in booth number 724.

At the opening night for VIP's last night the samples were flowing.  Mark McEwen was signing his latest cookbook and the celebrity stage was cooking.  Everything from organic CSA farmers to decadent chocolates in the shape of designer shoes.  There is something there for everyone.  Get great ideas and recipes from the vendors with new sauces and dips.  Perfect for the holiday season just around the corner.

Come and visit us this weekend!

Here's Chef Tracy from our new SouthCoast Campus with Chef Lynn Crawford:

Thursday, October 13, 2011

Fall Food Spectacular

This time of year the bounty of the fall harvest gets even the most timid of foodies out of their shell to taste the delicious yield.  We are so fortunate to have access to the farms and fields who provide us with such good, tasty products.
Along with the fall harvest come the fall showcases of food.  Here are some of the events we are participating in (recent and upcoming) that might "tickle your food bone"!

Taste Local Taste Fresh
October 2011
Foodstock 2011
Delicious Food Show

There are so many great and tasty events to choose from ..... venture out before the snow flies!

brown sugar
unsalted butter
brown sugar
cream cheese
pumpkin puree
To Decorate
1/4  cup pecans chopped
2.5  tbsp Brown Sugar

In a food processor pulse to chop the gingersnap cookie and 1/3 cup pecans, set aside. Melt the 2 oz butter in a saucepan, add the cookie and nut crumbs with 1/4 cup Brown sugar. Line a 9" cake pan with parchment paper and place the cookie crumble onto base and flatten. Chop the 1/2 cup pecan to a fine dice, set aside. In a mixer with the paddle attachment cream together the cream cheese and brown sugar, add all spices and pumpkin puree, beat together for 2 min. Add one egg at a time and continue to beat until all 3 eggs are incorporated. Add in the chopped pecan and mix together, pour batter into lined mold  and bake at 350 F.  for 1 hr. or until firm on the top. 
To decorate, mix together the finely chopped pecans with the brown sugar and pour on top of the cheesecake

Monday, October 03, 2011

A "Follie" Good Time in Hamilton

On the evening October 1st the Hamilton Campus of Liaison College turned into a fabulous rock 'n' roll venue complete with live band Jacke de Keyzer (award winner!) and refreshments.  Oh, I mean, gourmet delights to tempt the most discerning palate!  Including upscale grilled cheese, pear and brie on crostini, potato puffs, mini beef wellingtons (to name a few!) and a dessert table to make even the crustiest heart melt.  What a feast.  Paired with local WINE and BEER for a total gourmet package.
The Chefs and students were working feverishly in the kitchen and the office staff were busy taking care of the front of the house.
Proceeds from the event will support the Hamilton area Geritol Follies which is a show not to be missed.

A wonderful evening .....

First Annual Baking & Sweets Show

The first annual Baking & Sweets Show was held Sept 30 - Oct 2, 2011 at the International Centre.  The show featured everything sweet ... from cupcakes, to chocolate, to icings, to shortbread ... there was no shortage of sugary delights. 
The entrance included access to the demonstation stage where celebrities and experts shared their secrets to baking.  Redpath Sugar was a major sponsor and their booth featured a photo opportunity where visitors could don a chef coat and pose holding a LARGE scale baking utensil (my friend Gail chose the rolling pin).  There was also a spooky cake competition and some of the entries were downright scary!

Most of the booths had samples galore (which was a bit of a challenge if you were counting calories) and there was a good steady crowd.  Perhaps you will see Liaison College there next year.

For more information about the Show check out the link.