The Stinking Rose - Garlic Season is here!

Driving home from the office last week I stopped by the local roadside market.  This is the best time of year for scoring homegrown produce and our local market is brimming with choices. But the one that always catches my eye is the GARLIC!

My family loves to eat garlic.  We incorporate garlic in everything possible and enjoy it cooked in many different ways.

Buzy Liz is the name of the local farm market and Liz prides herself on her vegetable farm and the bounty it produces - including the garlic.  Liz is always ready to help you start your own veggie patch and has a lot of helpful information; her Garlic Lovers Page is an array of information about garlic: how to grow, tend, harvest and eat.

So after chatting with Liz, I came home and surveyed our garlic patch.  I chose the driest strand and yanked it from the earth.

A lovely dirty garlic.

So what do you do with such a wonderful specimen?  This one ended up in a pasta dish. 

But our favourite is a grilled garlic whole.  We simply take the whole garlic and cut the top off (I use the top "caps" in salad dressings).  Then drizzle olive oil on the cut side of the garlic.  Invert the garlic on the oily side onto a small square of tin foil (if we BBQ I use two layers of foil).  Place the garlic on a cookie sheet in a 425F oven for 15 min or until garlic is golden and soft.

The garlic becomes a soft paste and is delicious warm or cold.  The trend at our dinner table is to smear the cloves onto potatoes, bread, vegetables - your choice.  The roasted garlic takes on a nutty and mellow version of its raw self.

In speaking to a friend whose in the midst of writing a cook book about baking, she tells me that the latest addition to her very comprehensive kitchen is a dehydrator.  What does she plan on dehydrating?  Well among other things, her first order of business is to create garlic powder.  I hope she can master it ... and when she does I will share it with you!

There's a story about the "Stinking Rose" - which is more like a family legend.  It takes us back to a wonderful restaurant in San Francisco called .... The Stinking Rose.  I will save it for another day.



A Birthday Feast for Leo

One of our favourite Leos is Sophia.  Sophia has been working with Liaison College for many, many years and has won several awards for her performance in the Admissions Dept.  Sophia's birthday is August 5th and in honour of her special day we have created a menu featuring her favourite foods!

For the appetizer we are showcasing Ontario MUSHROOMS and share this recipe for:  

Mixed Mushrooms on Crostini

Crostini is Italian for little toasts. For a flavourful mixture, use a variety of mushrooms. If using shiitake mushrooms, discard the woody stems. This is best served warm or at room temperature.

Preparation Time: 15 Minutes
Cooking Time: 10 Minutes
Servings: about 24 pieces

Ingredients:

• 1 skinny baguette
• 1 tbsp (15 mL) olive oil
• 12 oz (375 g) mixed Ontario Mushrooms, including cremini, portobello, shiitake, oyster and white button
• 1 Ontario Onion, diced
• 2 cloves Ontario Garlic, minced
• 1/2 tsp (2 mL) dried basil leaves
• 1 tbsp (15 mL) each balsamic vinegar and water
• 1/2 cup (125 mL) diced smoked ham (such as Black Forest) or prosciutto
• 2 tbsp (25 mL) chopped fresh parsley
• 1/2 cup (125 mL) freshly grated Asiago or Parmesan cheese
• Salt and pepper

Preparation:

Slice baguette into 1/3-inch (8 mm) thick rounds. Brush with a little olive oil and broil until lightly golden in colour.
Clean mushrooms; slice small ones and chop larger ones to make about 4 cups (1 L).
In large nonstick skillet, heat remaining oil over medium-high heat. Add onion and cook until lightly softened, about 1 minute. Stir in mushrooms and garlic; cook for 4 minutes. Stir in basil, then add vinegar and water; cook for 1 to 2 minutes or until liquid has evaporated.
Remove from heat. Stir in ham, parsley and half the cheese. Season to taste with salt and pepper. Spoon mixture onto toasted bread (crostini); sprinkle with remaining cheese.
Make-ahead tip: Cool filling, cover and refrigerate. Before serving, warm briefly in microwave, spoon onto toasted bread (crostini), sprinkle with cheese. Crostini can also be made ahead, cooled and stored in airtight container at room temperature for up to 2 days.

Sophia's favourite entree is Prime Rib and I highly recommend Rowe Farms for purchasing meat products.  You can seek out humane farmers in your area, but if you are near Guelph Ontario, then Rowe Farms will have the best quality for your Prime Rib dinner.

Following is a tested recipe from the Canadian Living kitchens:

Roast Prime Rib with Rosemary Jus Lie

By The Canadian Living Test Kitchen

roll over and click star to rate

Roast prime rib of beef certainly speaks of a grand celebration. The simple, flavourful sauce of slightly thickened pan juices, or jus lie mixed with wine and stock adds a touch of sheer elegance. For a dramatic holiday presentation, choose a roast with at least three ribs.

This recipe makes 10 serving(s)

Nutritional information available online.

Ingredients

• 2 2tbsp tbsp(30 mL) (30 mL) chopped fresh thyme, (or 2 tsp/10 mL dried)
• 3 3cloves garlic, minced
• 1/2 1/2tsp tsp(2 mL) (2 mL) salt
• 1/4 1/4tsp tsp(1 mL) (1 mL) pepper
• 1 1pinch pinchcayenne pepper
• 1 1prime rib premium oven roastprime rib premium oven roasts, (5 to 7 lb/2.2 to 3.15 kg)
• 2 2oniononions, thickly sliced
• 4 4Fresh rosemary sprigFresh rosemary sprigs, (or 1 tbsp/15 mL dried)
• 1 1cup cup(250 mL) (250 mL) dry red wine
• 3/4 3/4cup cup(175 mL) (175 mL) beef stock
• 2 2tsp tsp(10 mL) (10 mL) cornstarch
• 2 2tbsp tbsp(30 mL) (30 mL) butter

Preparation:

On cutting board, mix thyme with garlic; sprinkle with salt. Holding knife blade at very low angle, rub many times to form smooth paste. Mix in pepper and cayenne; rub over roast. Wrap in plastic wrap and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Scatter onions and rosemary in greased roasting pan. Place roast, bone side down, on onion mixture. Roast in 325°F (160°C) oven until meat thermometer inserted in centre registers 140°F (60°C) for rare, 1-3/4 to 2 hours, or 150°F (65°C) for medium-rare, 2-1/4 to 2-1/2 hours, or to desired doneness. Transfer to cutting board or warmed platter; tent with foil and let stand for at least 10 minutes or for up to 30 minutes.
Meanwhile, skim fat from pan juices; place pan over high heat. Add wine; cook, scraping up any brown bits from bottom of pan, until reduced by half, about 3 minutes. In small bowl, whisk stock into cornstarch; whisk into pan and bring to boil. Boil for 1 minute; stir in butter. Strain into warmed gravy boat.
Slice bones off meat and separate each rib. Slice meat and arrange on platter along with ribs. Stir accumulated juices into sauce.

And for dessert Sophia's choice is RED VELVET CAKE (click for video and recipe)

Happy Birthday Sophia!  Best wishes from your friends at Liaison College :)

August 4th is Canada Food Day

On August 4th Canada celebrates FOOD DAY.  You may be wondering what this is?  Good question.  Some years ago I met a very dynamic and passionate foodie called ANITA STEWART . Anita is a Canada's premier food ambassador (and 2012 Order of Canada recipient).  I met Anita at a Cuisine Canada conference in Guelph and she is truly an inspiration.

Anita is always trying to conjur up ideas on how to promote Canadian Cuisine and even started Canada's Longest BBQ in 2003

Today foodies can join in the celebration of Canadian Cuisine by posting a recipe and story to her website and sharing with like-minded Canadians and abroad.

One of the very memorable moments with Anita for me was our discussion about the extinction of food.  Who knew?  Anita spends a lot of time promoting Canadian foods that are in danger of being extinct.  Among these is apples; a Canadian staple.  Anita told us about her work with Jeff Crump and creating recipes using apple varieties that were in danger.  Creemore Heritage Apple Society is one of the sites that I discovered checking out the concept of extint foods.

Happy Food Day, Canada!

From Canadian Living here's a winning apple pie recipe: 

Grandma's Favourite

Thanksgiving weekend last year and The Village at Blue Mountain, Ont., was filled with the fragrance of freshly baked apple pies. For the first-ever Quintessential Apple Pie contest, bakers from this apple-growing region that rings Georgian Bay carried their pies – double crust, single crust, lattice top, streusel, Cheddar crust, even a chocolate apple combo – to the judging tables. Collingwood baking enthusiast Brenda Hall took first prize with a classic double-crust pie – a family recipe that's not too sweet but full and juicy with freshly harvested local McIntosh apples.

Ingredients

• 1 Double-Crust Sour Cream Pastry recipe 1 1Double-Crust Sour Cream Pastry recipe
• 1 egg yolk 1 1egg yolkegg yolks
• 2 tbsp coarse sugar 2 2tbsp tbsp(30 mL) (30 mL) coarse sugar
• Filling:
• 8 apples , (such as McIntosh or Northern Spy)about 3 lb (1.5 kg)8 8appleapples, (such as McIntosh or Northern Spy)about 3 lb (1.5 kg)
• 3/4 cup granulated sugar 3/4 3/4cup cup(175 mL) (175 mL) granulated sugar
• 2 tbsp cornstarch 2 2tbsp tbsp(30 mL) (30 mL) cornstarch
• 1 tsp cinnamon 1 1tsp tsp(5 mL) (5 mL) cinnamon
• 1 pinch ground nutmeg 1 1pinch pinchground nutmeg
• 1 pinch salt 1 1pinch pinchsalt
• 2 tbsp butter , softened2 2tbsp tbsp(30 mL) (30 mL) butter, softened

Preparation

Filling: Peel and core apples; cut into 1/4-inch (5 mm) thick slices and place in large bowl. In small bowl, toss together sugar, cornstarch, cinnamon, nutmeg and salt ; add to apples and toss to coat.

On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang; fold under and flute edge. Scrape filling into pie shell; dot with butter.

Roll out remaining pastry. Whisk egg yolk with 1 tbsp (15 mL) water; brush over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. Brush egg mixture over pastry. Cut steam vents in top; sprinkle with coarse sugar.

Bake in bottom third of 450°F (230°C) oven for 10 minutes. Reduce heat to 350°F (180°C); bake for 65 minutes or until bottom is deep golden and filling is bubbling and thickened. Let cool on rack. (Make-ahead: Set aside for up to 24 hours.)
Source : Canadian Living Magazine: October 2007

Flavour of the Olympics - Taste Tour of the Danforth

The Olympics are on in full swing and it brings Greece and all of its wonders to mind!  The photo below is actually a scene from the Danforth near Pape.  A bust and memorial to Alexander the Great is a prominent feature of the neighbourhood and offers a wonderful resting place with fountain and shade.

On a hot, sunny Saturday you can take a tour of Toronto's cultural food districts and learn about food and history in unique way.  I did just that with my friend Anne last week in Toronto.  We joined up with The Culinary Adventure Company and our tourguide Peter from www.kalofagas.ca a notable Toronto foodie and blogger.

Our first stop is a sampling of Turkish Olives with store and olive grove owner Mehmet Uzel.  His array of olives and olive products is astonishing.  A sampling quickly determines that we are tasting fresh, flavourful olives and oil that are a must buy.  Mehmet does his own seasoning on site and will vacuum pack your purchase for you.  Delicious.

Next a trip to Meditarrenean pizza called Pide.  We ordered the combo slice.  While you wait for your personal pizza order, you can watch the interesting video on how the dough and pizza are assembled.  The finished product is nothing short of fantastic.  All of the ingredients are fresh and so is the "onion on the side" that Peter recommended to complement the food.  Totally delicious.  One Pide is enough to feed two for lunch.  FYI.

We continued to food fest to a colourful bakery called Akropolis Bakery where the baked goods on display are enough to make even the most staunch dieter relent.  Peter recommended that we try the Galaktoboureko (click for a recipe) which is a baked egg custard with phyllo and syrup to create the irresistable blend of sweet and mild.  Absolutely delicious. And what a bustling fun atmosphere.  As soon as we walked in my friend Anne said it feels like we are in Europe!

Final stop was Pan Restaurant where we enjoyed a "sampler platter" of appetizers and a glass of red Greek wine.  What an amazing way to finish a wonderful afternoon.  I have never had such tasty tzaziki and dolmas.  The selection was a good variety and the wine was very complementary.

Thank you Peter for a wonderful taste of the Olympics.   "Ευχαριστώ"

Canadian Chef Educators in PEI

A summer get away to PEI is never a bad thing.  And when the Canadian Chef Eduacators Association held their annual conference at the Culinary Institute of Canada (at Holland College ) I was excited and eager to attend.  Visions of fishing and potatoes and Anne of Green Gables occupied my thoughts and I was not disappointed.

We arrived to be greeted by the college team and were "shucked in" to the island - this is a tradition where you slurp an oyster, down a shooter of local shine and then kiss the potatoe!  You are now an official visitor and friend of PEI.

The highlight of the conference (there were so many great aspects it's hard to narrow it down to one!) was the tasting menu dinner featuring Michael Smith as the guest speaker.  Michael Smith speaks so eloquently about culinary training and the importance of "teaching food" to students.  He is such a wonderful ambassador for his home province and the food industry.  The menu was extensive and included wine pairing with each course.  Followed by a book signing

Flavours of PEI is a collection of recipes written by three of the chef instructors at the Holland College.  The forward is by Michael Smith.  At last year's Culinary Book Awards this book won the gold.  A definite must have for any culinary collection.

Thank you to the organizers of the conference for a superb taste of PEI!

Spring Inspirations on the Menu

Last week at the Chef of the Day luncheon the students introduced a menu fit for spring (and the weather to go along with!).  We were joined at the table by Susanne & Georgia The Wine Ladies and Paul & Ross from Delft Blue Veal along with other foodies.  The menu of the day was a colourful and flavourful combination suitable to the season.  As Chef David Bakker explained, menus will change this time of year in favour of items that are more suitable to our lighter palates in the warmer days and building up to fresher and seasonal produce.

For an appetizer the Chef introduced a Rillette of Rabbit which was served with pickled beets and pistachio paste (both in its raw form and also dehydrated as a chip).  The sprigs of fresh sprouts finished the colourful presentation.

The Main Course features Veal wrapped in Napa Cabbage and served with Tomatoes simmered in Plum Sauce and a Pave of Potatoes

The Dessert featured a decadent chocolate mousse covered in tempered chocolate (giving it a shiny hard looking surface .... but it was soft and gooey ... perfection) with a beignet, raspberry jelly and icecream.

Canadian Chef Educators Conference Welcomes Chef Michael Smith

This year's Canadian Chef Educators Conference is being held in lovely PEI Canada at the Holland College Culinary Institute at Charlottetown.
While these conferences are always interesting (not to mention delicious!), this year promises to be even more exciting when you consider the guest speaker at the Gala Dinner will be Chef Michael Smith.

According to Wikipedia, Chef Michael Smith has an extensive background as a professional chef working around the world and finally settling into the east coast of Canada.  He's over 2m tall which makes him an imposing presence anywhere not just in the kitchen.

I wonder what will be on the menu at the dinner .... enough to impress Michael Smith!

Are you a Cooking Star?

So many people are in awe of the culinary talents regularly on display at shows both live and on TV.  Liaison College has a lot of ways for students and graduates to get in on the show.  There are many competitions and contests held every year; some are for bragging rights, some for recipe development and some for serious prizes like cash!

Competitions can be found in many different venues and for a wide variety of culinary skills.  Everything from the Iron  Chef ultimate cook off to the cooking stage at the local market.  Which brings me to the event happening at the St. Lawrence Market in Toronto on March 17.  Check out St. Lawrence Market Grads Market Competition to see the full details.

Liaison College Downtown will be entering two teams into the competition.

Here's an Article about competition and another Liaison College winner - Best Emerging Chef, Miles Suhaimi.

Are you a winner? or a shining star?

Campus Open House

A lot of times prospective students want to get a better feel for a training facility by seeing it in action; they also want  a chance to share the experience with their support team (family, friends) before making a decision about continuing education.  A school Open House is a great way for students to check out the happenings, see the kitchen in action, talk to instructors and current students and meet others who have a passion for cooking and food.

And it's funny who you can bump into at an Open House ..... Like The Mayor!  Indeed, at a recent Open House in Liaison College Durham (located in Whitby) the Mayor of Oshawa (John Henry) and wife were in attendance.  It seems they share a joy of cookery and attend some of the evening amateur classes.

And talk about creativity!  The LC logo is done entirely in chocolate and handmade at the school.  Check out this Video - Chocolate Symphony to see the chef in action.  If it looks good enough to eat, it's probably chocolate.

Liaison College campuses offer an Open House experience at regular intervals.  Make sure you check the websites regularly or contact the campus nearest to you for more details.  Feed your passion!

Chef of the Day - Advanced Level Students

From the minute that I read the menu, I knew I was in for something special.  Sometimes you just get a feeling that your food experience will be almost a lesson in science.  When science meets food there's a definite reaction - YUM!
Advanced Level culinary students and their instructor, David Bakker CCC, created a menu for a student luncheon - Chef of the Day. The menu featured a Pork Belly Dish, a Tomato Salad and a Sea Bass entree followed by a dessert trio.  At a first glance, it seemed "normal" enough, however, the kitchen equipment in use was a sign for me that I was in store for something unique and anything but "normal".
To start we were served with a tomato salad.  The small heritage tomatoes were peeled and marinated and served with a syringe dropper of tomato water (made from hanging seasoned tomatoes from a cheesecloth sac and draining the "water" into a bowl beneath) and a dollop of tomato water cloud (made from whipping the tomato water into a merengue and frozen - turning it into a "cloud").  Delicious.

The next course consisted of an array of pork belly - not only the slow cooked belly, but also the crisps made from the fried fat and a "bacon consomme" - the pork was complemented by a 1hr poached egg (an egg poached in the shell at a temp below boiling for an hour minimum to create a yolk with the creamy consistency of peanut butter) and a smear of squash puree - the result was a flavourful plate of taste sensations combining the fatty with the acid in a perfect synergy.

The main entree was an extraordinary combination of Chilean Sea Bass served with veal cheeks and a savoury gnocchi along with beets.  The flavour combination is hard to describe - wonderful.

Saving room for dessert was not easy.  The trio presented a carrot cake, custard flan and house-made creme fraiche ice cream was colourful and delicious.  Just the right level of sweetness and tartness to finish the meal.