Do people eat turkey just after Christmas? It is now February and I wonder if people do.
Now I noticed recently at the general store something specific: whole turkey drops in price after Christmas and yet people don't seem to be buying them. Strange really. When you think about how often people eat chicken in a year and contrast that to turkey, you have to wonder what people have against this bird most fowl.
Well, yes, eating turkey makes you drowsy, but so does wine. And do we only drink wine twice a year? Not in this household. If I remember my nutrition classes well, turkey meat contains tryptophans. After eating it, the blood carries it to our digestive system and then to our brains which then gets changed to serotonin. I know this is sleepy material but certainly you must have wondered why we get so tired at Thanksgiving.
Turkey is available whole both fresh and frozen but at any time of year at major grocers; I often buy either the legs or the breasts rather than whole. Depends really on how much time you have to cook it and how many people you intend on feeding. If buying breasts, remember that they come in different sizes and usually feed 4 or 5 people. Unless you're suffering from insomnia. Then all you need to do is eat an extra portion of turkey, start reading my blog and then you'll be over yawnder.
Hazelnut Crusted Breast of Turkey
2 Turkey Breasts
4 Cloves of Garlic, crushed
1 Cooking Onion, roughly chunked
1 Carrot, roughly chunked
1 Celery Stalk, roughly chunked
Small Bunch of Sage, chiffonade
Pinch of Paprika and Allspice
300 g Hazelnuts, finely chopped
400 ml Dijon Mustard, grainy if available
200 ml Maple Syrup
Salt and Pepper to Taste
Drizzle of Oil for Searing
Preheat oven to 350 degrees.
Combine mustard, maple syrup and half the sage in a bowl and set aside.
Coat turkey breasts with touch of oil. Rub paprika, allspice and garlic on top. Let marinate for 10 minutes.
In a large frying pan, heat oil until very hot. Sear breasts on skin side only for 2-3 minutes.
On a roasting pan, lay out veggies evenly. Place seared turkey on top. Cook for 30 minutes. Remove from oven and coat with mustard mixture. Pat hazelnuts on top and cook for another 15 - 20 minutes or, using an instant read thermometer, until 155 - 160 degrees internal temperature.
Let rest for 10 minutes and slice.
Serves 8 - 10.
Variation: if you don't have hazelnuts, use either pecans or walnuts.
A Humble Chef's tip: serve with a sauce using the pan drippings and the Sour Dough Stuffing recipe from this previous post.
Sunday, 7 February 2010
Monday, 1 February 2010
Underground Vegetable Resistance
Yes. Another soup. But where I live, it minus 20 degrees. And soup is what we're having.
It has taken a while but I've finally converted my mother-in-law to no longer be a parsnip hater. It wasn't easy but this recipe did the trick. She discovered that she liked parsnips.
Over the past few years, I have learned to value this lesser known root vegetable. It is far more versatile than people give this under-appreciated, underground veggie credit for. On top of this, parsnips are higher in minerals and vitamins than the famous cousin and bully, the carrot (which everybody eats). Parsnips have their own unique sweet taste and it is usually inexpensive. So why don't more people buy it? Carrots are to blame.
Parsnips apparently grow best in temperate regions because their sugar content increases after a little frost. Having said that, the taste of the parsnip, like the potato, is dramatically affected by the climate. So, don't buy them in the spring or summer when they're out of season.
Like the orange-coloured relative, parsnips can be cooked any number of ways: roasted, sauteed, deep-fried, boiled. It can be eaten raw but it is not entirely recommended. Unlike carrots which many people do eat raw. However, if you eat your carrots for the beta carotene, eating it raw is a waste of time.
Anyways, enough of that. All I'm trying to say is, parsnips taste good. And they're cheap. And they're healthy. And they're easy too cook. And anytime you see a carrot recipe, think about substituting it and see if it works. Which it won't all the time so you'll have to use your culinary judgment.
Parsnip and Ginger Soup
1 Large Cooking Onion, peeled and cut into chunks
2 Cloves of Garlic, crushed
Small Chunk of Fresh Ginger (how much is a small chunk? About a tablespoon size)
Pinch of Clove
8 - 10 Parsnips, peeled and cut into chunks
Drizzle of Oil
Drizzle of Liquid Honey
2 L Vegetable Stock
250 ml Orange Juice
Salt and Pepper to Taste
In a soup pot, heat oil. Add onions and cook for 5 minutes. Add cloves and cloves of garlic (that's the spice and your two cloves of garlic, not a ton of garlic). Cook for 2 more minutes. Add parsnips and ginger and stir until parsnips are coated in fat. Add extra oil if necessary. Cook for another 5 minutes. Add vegetable stock and orange juice and bring to a boil. Liquify using an immersion blender. Season to taste with honey and salt and pepper.
Add desired garnish. Cream, thyme or even Candied Parsnips.
Serves 8.
A Humble Chef's tip: if the parsnips are really skinny, don't bother peeling them. Soak thoroughly and let air dry before using them.
Variation: this is already a variation on the classic Carrot Ginger Soup, which goes to show how easy it is to change it up.
This next recipe is very tricky. Be sure to measure accurately and follow the instructions carefully or the recipe won't work.
Candied Parsnips
Dab of Butter
Handful of Brown Sugar
Drizzle of Maple Syrup
Pinch of Salt
Splash of Rum
1 Large Parsnips, peeled and thinly sliced
Put everything in a pan. Bring to a boil. Reduce to simmer and cook until parsnips are cooked. About 8 minutes.
Serve.
A Humble Chef's tip: don't overcook the parsnips.
Variation: change up the quantities of ingredients.
It has taken a while but I've finally converted my mother-in-law to no longer be a parsnip hater. It wasn't easy but this recipe did the trick. She discovered that she liked parsnips.
Over the past few years, I have learned to value this lesser known root vegetable. It is far more versatile than people give this under-appreciated, underground veggie credit for. On top of this, parsnips are higher in minerals and vitamins than the famous cousin and bully, the carrot (which everybody eats). Parsnips have their own unique sweet taste and it is usually inexpensive. So why don't more people buy it? Carrots are to blame.
Parsnips apparently grow best in temperate regions because their sugar content increases after a little frost. Having said that, the taste of the parsnip, like the potato, is dramatically affected by the climate. So, don't buy them in the spring or summer when they're out of season.
Like the orange-coloured relative, parsnips can be cooked any number of ways: roasted, sauteed, deep-fried, boiled. It can be eaten raw but it is not entirely recommended. Unlike carrots which many people do eat raw. However, if you eat your carrots for the beta carotene, eating it raw is a waste of time.
Anyways, enough of that. All I'm trying to say is, parsnips taste good. And they're cheap. And they're healthy. And they're easy too cook. And anytime you see a carrot recipe, think about substituting it and see if it works. Which it won't all the time so you'll have to use your culinary judgment.
Parsnip and Ginger Soup
1 Large Cooking Onion, peeled and cut into chunks
2 Cloves of Garlic, crushed
Small Chunk of Fresh Ginger (how much is a small chunk? About a tablespoon size)
Pinch of Clove
8 - 10 Parsnips, peeled and cut into chunks
Drizzle of Oil
Drizzle of Liquid Honey
2 L Vegetable Stock
250 ml Orange Juice
Salt and Pepper to Taste
In a soup pot, heat oil. Add onions and cook for 5 minutes. Add cloves and cloves of garlic (that's the spice and your two cloves of garlic, not a ton of garlic). Cook for 2 more minutes. Add parsnips and ginger and stir until parsnips are coated in fat. Add extra oil if necessary. Cook for another 5 minutes. Add vegetable stock and orange juice and bring to a boil. Liquify using an immersion blender. Season to taste with honey and salt and pepper.
Add desired garnish. Cream, thyme or even Candied Parsnips.
Serves 8.
A Humble Chef's tip: if the parsnips are really skinny, don't bother peeling them. Soak thoroughly and let air dry before using them.
Variation: this is already a variation on the classic Carrot Ginger Soup, which goes to show how easy it is to change it up.
This next recipe is very tricky. Be sure to measure accurately and follow the instructions carefully or the recipe won't work.
Candied Parsnips
Dab of Butter
Handful of Brown Sugar
Drizzle of Maple Syrup
Pinch of Salt
Splash of Rum
1 Large Parsnips, peeled and thinly sliced
Put everything in a pan. Bring to a boil. Reduce to simmer and cook until parsnips are cooked. About 8 minutes.
Serve.
A Humble Chef's tip: don't overcook the parsnips.
Variation: change up the quantities of ingredients.
Saturday, 30 January 2010
Tactics and Strategies in the Game of Chefs
There are times where I find the simplest combinations to be unbeatable. For example, I'll take a freshly baked chocolate chip cookie and a cold glass of milk over some over priced lamb chop. Yeah, I love grilled lamb chops and all, but it's up against very stiff competition. I could live off freshly brewed black coffee with some swiss chocolate. Just writing about it . . . . well, give me a minute while I run to the kitchen for some chocolate. Okay, I'm back. What is it I'm writing about?
Right. Combinations. I often experiment with combinations in soups, sauces and salads. Here is where you can try different things and see where it takes you. In fact, in a a previous post for a Carrot Cantaloupe Soup I discuss taking risks. However, there are times where you can make a new soup or sauce using a combination that is usually for a different application.
Am I confusing you?
If I am, think of something (not a soup or sauce) you make often. How about breakfast? You have eggs, bacon and homefries. The Sunday Morning Special at any greasy spoon for $5.99. We all know that potatoes and bacon are so good together -- why don't we mash them together? And wait! Sometimes I make potato skins stuffed with mashed potatoes, topped with bacon bits, cheddar and green onions. Can we take that concept and make a soup out of it? Sure you can.
Potato, Bacon and Cheddar (aka Piggyssoise)
8 Russet or Baking Potatoes, peeled and cut into chunks
1/2 lb. bacon, roughly cut
2 Cooking Onions, roughly cut
3 Cloves of Garlic, crushed
Pinch of Allspice
150 g Cheddar (your preference of type), grated
1 Green Onion, cut into rings
100 ml Whipping Cream
3 L Vegetable Stock (recipe here)
Dab of Butter
Salt and Pepper to Taste
In a tall soup pot, melt butter until frothy. Add bacon and cook for 5 minutes. Move bacon to the side and add onion, garlic and allspice. Cook for another 5 minutes or until onions have a little colour. Add stock and potatoes. Bring to a boil then let simmer for 10 - 15 minutes (actually, it depends how small or large you cut your potatoes). Using an immersion blender, carefully puree until desired consistency. Add green onion. Whisk in grated cheddar and add cream. Taste then season. The bacon and cheddar have sodium so use salt sparingly.
Serves 10.
A Humble Chef's tip: if you have leftover mashed potatoes, use them for this recipe.
Variation: Bouneschlupp is a soup from Luxembourg that is very similar. However, add green beans and leave the soup as a chowder. Meaning that you should cut everything more uniformly, cook the potatoes in the soup and skip on liquefying it.
Right. Combinations. I often experiment with combinations in soups, sauces and salads. Here is where you can try different things and see where it takes you. In fact, in a a previous post for a Carrot Cantaloupe Soup I discuss taking risks. However, there are times where you can make a new soup or sauce using a combination that is usually for a different application.
Am I confusing you?
If I am, think of something (not a soup or sauce) you make often. How about breakfast? You have eggs, bacon and homefries. The Sunday Morning Special at any greasy spoon for $5.99. We all know that potatoes and bacon are so good together -- why don't we mash them together? And wait! Sometimes I make potato skins stuffed with mashed potatoes, topped with bacon bits, cheddar and green onions. Can we take that concept and make a soup out of it? Sure you can.
Potato, Bacon and Cheddar (aka Piggyssoise)
8 Russet or Baking Potatoes, peeled and cut into chunks
1/2 lb. bacon, roughly cut
2 Cooking Onions, roughly cut
3 Cloves of Garlic, crushed
Pinch of Allspice
150 g Cheddar (your preference of type), grated
1 Green Onion, cut into rings
100 ml Whipping Cream
3 L Vegetable Stock (recipe here)
Dab of Butter
Salt and Pepper to Taste
In a tall soup pot, melt butter until frothy. Add bacon and cook for 5 minutes. Move bacon to the side and add onion, garlic and allspice. Cook for another 5 minutes or until onions have a little colour. Add stock and potatoes. Bring to a boil then let simmer for 10 - 15 minutes (actually, it depends how small or large you cut your potatoes). Using an immersion blender, carefully puree until desired consistency. Add green onion. Whisk in grated cheddar and add cream. Taste then season. The bacon and cheddar have sodium so use salt sparingly.
Serves 10.
A Humble Chef's tip: if you have leftover mashed potatoes, use them for this recipe.
Variation: Bouneschlupp is a soup from Luxembourg that is very similar. However, add green beans and leave the soup as a chowder. Meaning that you should cut everything more uniformly, cook the potatoes in the soup and skip on liquefying it.
Wednesday, 13 January 2010
When You Are In A Curry, Paste Yourself
I am no expert on using curry spices. I did not get formally trained with them nor did I ever work for an Indian or south Asian restaurant. I do know some basics having worked with the many Sri Lankans in Toronto. And so, I often experiment for myself and keep to what I know when serving.
Curry refers to a mixture of spices. We here in Canada have our own standard of what we think is curry; typically a blend of tumeric, cumin, coriander and a few others. Yet, abroad in countries like India and Bangladesh, this is not the case. Some chefs I've worked with make their own curry that often include spices like ginger, mace, cinnamon, clove and many others. It does take practice blending these spices to a desired taste. Which is why manufacturers have typically three types of curries at your disposal: mild, medium and hot.
For those unfamiliar to curry, stick to the mild for a while until comfortable. Then, experiment on your own.
This recipe uses a red curry paste which is more frequent in Vietnam and Thailand. The red paste is usually a blend of red chili peppers, onion (or shallots), lime zest, lemongrass, garlic and coriander. Though they range from manufacturer to manufacturer just like they would range from home to home. The green is virtually the same but uses green chilies instead.
Braised Root Vegetables in a Coconut Curry Sauce
4 Slices of Bacon, cubed
1 Garlic Clove, crushed
1 MacIntosh Apple, cored and grated
1 Red Onion, finely diced
1 Butternut Squash, cubed
1 Carrot, cubed
1 Sweet Potato, cubed
1 Parsnip, cubed
Pinch of Dried Ginger
Pinch of Tumeric
Dollop of Red Curry Paste
1 Green Onion, diced
2 Cans of Coconut Milk
Drizzle of Sesame Oil
Juice of Half a Lime (or lemon)
1 Sprig of Cilantro, chopped (optional)
Drizzle of Honey
Salt and Pepper to Taste
In a large saute pan, heat sesame oil. Add bacon until fat renders (about 2 minutes). Add ginger, onion and garlic. Cook for 1 minute stirring frequently. Add apples, tumeric and curry paste. Cook for 2 minutes stirring frequently. Add all root veggies and cook until all veggies are coated with fat and are slightly caramelized.
Add coconut milk and bring to a boil. Cover and reduce to a simmer. Cook for 8-10 minutes. Uncover and check for doneness: the veggies should whole but tender when pricked with a fork. Add lime juice, honey and, if you want, cilantro.
Serves around 6 people.
Variation: you can keep this vegetarian and omit the bacon. If you don't like cilantro, and I know many of you do, use basil at the last minute.
A Humble Chef's tip: use a small amount of the paste at first. Especially if you are unsure of how spicy the paste is. If the amount you put doesn't cut it, in a separate pot, ladle some of the curry broth out and add extra. Whisk in until blended and then add to original dish.
Curry refers to a mixture of spices. We here in Canada have our own standard of what we think is curry; typically a blend of tumeric, cumin, coriander and a few others. Yet, abroad in countries like India and Bangladesh, this is not the case. Some chefs I've worked with make their own curry that often include spices like ginger, mace, cinnamon, clove and many others. It does take practice blending these spices to a desired taste. Which is why manufacturers have typically three types of curries at your disposal: mild, medium and hot.
For those unfamiliar to curry, stick to the mild for a while until comfortable. Then, experiment on your own.
This recipe uses a red curry paste which is more frequent in Vietnam and Thailand. The red paste is usually a blend of red chili peppers, onion (or shallots), lime zest, lemongrass, garlic and coriander. Though they range from manufacturer to manufacturer just like they would range from home to home. The green is virtually the same but uses green chilies instead.
Braised Root Vegetables in a Coconut Curry Sauce
4 Slices of Bacon, cubed
1 Garlic Clove, crushed
1 MacIntosh Apple, cored and grated
1 Red Onion, finely diced
1 Butternut Squash, cubed
1 Carrot, cubed
1 Sweet Potato, cubed
1 Parsnip, cubed
Pinch of Dried Ginger
Pinch of Tumeric
Dollop of Red Curry Paste
1 Green Onion, diced
2 Cans of Coconut Milk
Drizzle of Sesame Oil
Juice of Half a Lime (or lemon)
1 Sprig of Cilantro, chopped (optional)
Drizzle of Honey
Salt and Pepper to Taste
In a large saute pan, heat sesame oil. Add bacon until fat renders (about 2 minutes). Add ginger, onion and garlic. Cook for 1 minute stirring frequently. Add apples, tumeric and curry paste. Cook for 2 minutes stirring frequently. Add all root veggies and cook until all veggies are coated with fat and are slightly caramelized.
Add coconut milk and bring to a boil. Cover and reduce to a simmer. Cook for 8-10 minutes. Uncover and check for doneness: the veggies should whole but tender when pricked with a fork. Add lime juice, honey and, if you want, cilantro.
Serves around 6 people.
Variation: you can keep this vegetarian and omit the bacon. If you don't like cilantro, and I know many of you do, use basil at the last minute.
A Humble Chef's tip: use a small amount of the paste at first. Especially if you are unsure of how spicy the paste is. If the amount you put doesn't cut it, in a separate pot, ladle some of the curry broth out and add extra. Whisk in until blended and then add to original dish.
Friday, 11 December 2009
A Dessert to Mull Over
I haven't done a dessert in a while and so here we are. A cook's dessert that is easy to make, better when you let it set and fairly inexpensive.
Panna Cotta is a straight forward dessert that takes no time to make. The only catch is that you have to let it set in the fridge for a few hours before you serve. If you have the time to make it in advance for your party, it is well worth the patience.
Panna Cotta is strictly cream, milk, sugar and gelatin to let it set. An easy foundation that is highly adaptable.
Gelatin is available at all major grocers and is very inexpensive. If you are not aware, gelatin is a meat by-product that comes from the bone marrow. It can be purchased as a powder or as a clear, brittle sheet. It is usually found in, obviously, JELL-O, marshmallows, candies such as gummy bears and low-fat yogurt. When making a homemade chicken stock, if reduced too much, the stock becomes thick from the gelatin in the bone marrow. In fact, Demi Glace is a classic sauce, that essentially is a reduction of either beef or veal stock, that is so naturally thick from gelatin, that it is barely pourable. Very flavourful and usually very expensive.
Mulled cider has become a bit of a staple for me. Prior to working for a retailer that sampled Mulling Spices, I was not too familiar with the idea of spicing up cider or wine. And yet, I now appreciate the blend of spices for what they offer: a rich combination of flavours and an intoxicating aroma that spreads through the house. Mulling spices is basically a blend of whole cloves, cinammon sticks and allspice. However, that is strictly a base that you can expand from.
This recipe I recently taught in a cooking class and I was very happy with the final product. It had a nice appearance, vibrant flavours and a creamy texture that all came together.
Mulled Spice Panna Cotta
8 g Gelatin, powder (1 packet)
150 ml 2% Milk
350 ml 35% Cream
Mulling Spices (2 cinammon sticks, 4 whole cloves, pinch of ground allspice, zest of an orange)
Splash of Vanilla Extract
100 g Sugar
Drizzle of Maple Syrup
Berries and Mint for Garnish
In a stainless steel bowl, pour milk and sprinkle gelatin on top. Mix with a fork.
In a sauce pan, heat cream with spices and sugar. Bring to a scald and let her simmer for a minute. Strain spices. Add cream to milk. Add vanilla and stir. Pour cream into 4 ramekins (buttered is optional) and let set for at least 4 hrs.
Garnish with berries and mint.
Serves 4.
A Humble Chef's tip: it is easier to remove spices if you have a large infuser.
Variation: to keep it festive, try a Cranberry Orange Panna Cotta by subbing the milk with cranberry and orange juice.
Panna Cotta is a straight forward dessert that takes no time to make. The only catch is that you have to let it set in the fridge for a few hours before you serve. If you have the time to make it in advance for your party, it is well worth the patience.
Panna Cotta is strictly cream, milk, sugar and gelatin to let it set. An easy foundation that is highly adaptable.
Gelatin is available at all major grocers and is very inexpensive. If you are not aware, gelatin is a meat by-product that comes from the bone marrow. It can be purchased as a powder or as a clear, brittle sheet. It is usually found in, obviously, JELL-O, marshmallows, candies such as gummy bears and low-fat yogurt. When making a homemade chicken stock, if reduced too much, the stock becomes thick from the gelatin in the bone marrow. In fact, Demi Glace is a classic sauce, that essentially is a reduction of either beef or veal stock, that is so naturally thick from gelatin, that it is barely pourable. Very flavourful and usually very expensive.
Mulled cider has become a bit of a staple for me. Prior to working for a retailer that sampled Mulling Spices, I was not too familiar with the idea of spicing up cider or wine. And yet, I now appreciate the blend of spices for what they offer: a rich combination of flavours and an intoxicating aroma that spreads through the house. Mulling spices is basically a blend of whole cloves, cinammon sticks and allspice. However, that is strictly a base that you can expand from.
This recipe I recently taught in a cooking class and I was very happy with the final product. It had a nice appearance, vibrant flavours and a creamy texture that all came together.
Mulled Spice Panna Cotta
8 g Gelatin, powder (1 packet)
150 ml 2% Milk
350 ml 35% Cream
Mulling Spices (2 cinammon sticks, 4 whole cloves, pinch of ground allspice, zest of an orange)
Splash of Vanilla Extract
100 g Sugar
Drizzle of Maple Syrup
Berries and Mint for Garnish
In a stainless steel bowl, pour milk and sprinkle gelatin on top. Mix with a fork.
In a sauce pan, heat cream with spices and sugar. Bring to a scald and let her simmer for a minute. Strain spices. Add cream to milk. Add vanilla and stir. Pour cream into 4 ramekins (buttered is optional) and let set for at least 4 hrs.
Garnish with berries and mint.
Serves 4.
A Humble Chef's tip: it is easier to remove spices if you have a large infuser.
Variation: to keep it festive, try a Cranberry Orange Panna Cotta by subbing the milk with cranberry and orange juice.
Thursday, 10 December 2009
Do Yourself a Party Favour Endive Right In
I often get asked what would be an easy yet elegant hors d'oeurve they can serve at New Years. I try to keep the work at a minimum when it comes to little bit sized app's. Because the work itself will be painstaking no matter what recipe you do: you will end up making all of your app's one by one. It's usually not as much fun when you have to make 2.5 pieces of everything you make.
It is common for catering companies to make 2.5 app's of each type per person. For example, you have 20 people. And you intend to make 4 types of hors d'oeuvre, then 2.5 times 4 making 10 multiplied by how many people there are; in this case 20. 200 pieces in total. Seems like a lot but when you figure that each one is intended only to be a bite size portion, it really isn't.
Doing little party snacks often don't get the appreciation they deserve. A ton of work usually go into it and most people consider them as a filler before dinner. Shame really. But that's the way things go. And so, in the industry, many establishments will outsource their hors d'oeurve from another business who would specialize in the production of this type of dish.
Endives are wonderful little vegetables. They have a unique flavour to them, can be easily used for garnishes and are great additions for salads. They are also great for hors d'oeurve as well. Unlike crostinis or crackers, there is no work involved in prepping them. Simply break the leaves off the core and serve.
To avoid confusion, endives are cone shaped and have layers that easily break off. In Canada, we call them Belgian Endives. I've worked with several cooks who called it something different (chicory, which we in Canada know it as something else, and witloof) but we all eventually understood each other. I've even worked with someone from Sri Lanka who referred to frisee as an endive. Suffice to say, we were both confused at first.
I've never seen endives grown myself, but like the white asparagus, it is deprived of sunlight to reduce the chances of it opening or turning green. A good rule of thumb for me when purchasing endives are to pick out the whitest ones. If there is chlorophyll, chances are it will be slightly bitter. Not better.
Crab and Watermelon Salad on an Endive
1 Can of Cooked Crab, chopped
1/2 Small Watermelon, medium dice
1 Small Red Onion, finely diced
Splash of Lemon Juice
Small bunch of Basil, chiffonade
Drizzle of Olive Oil
3 Endives
Salt and Pepper to Taste
In a large bowl, combine crab, watermelon, red onion, lemon juice and basil.Mix well and season to taste. Lat marinate for 15 - 20 minutes and drain.
Preplatter endives on large plates. Spoon desired amounts on endive and serve quickly.
Makes about 20 hors d'oeurve.
Variation: no crab? Try lobster. No watermelon? Try mango. No Basil? Try a new store.
A Humble Chef's tip: you can buy crab frozen instead and thaw it and poach it and cool it and break it and clean it and chop it and season it and serve it. Or buy the can and open it.
It is common for catering companies to make 2.5 app's of each type per person. For example, you have 20 people. And you intend to make 4 types of hors d'oeuvre, then 2.5 times 4 making 10 multiplied by how many people there are; in this case 20. 200 pieces in total. Seems like a lot but when you figure that each one is intended only to be a bite size portion, it really isn't.
Doing little party snacks often don't get the appreciation they deserve. A ton of work usually go into it and most people consider them as a filler before dinner. Shame really. But that's the way things go. And so, in the industry, many establishments will outsource their hors d'oeurve from another business who would specialize in the production of this type of dish.
Endives are wonderful little vegetables. They have a unique flavour to them, can be easily used for garnishes and are great additions for salads. They are also great for hors d'oeurve as well. Unlike crostinis or crackers, there is no work involved in prepping them. Simply break the leaves off the core and serve.
To avoid confusion, endives are cone shaped and have layers that easily break off. In Canada, we call them Belgian Endives. I've worked with several cooks who called it something different (chicory, which we in Canada know it as something else, and witloof) but we all eventually understood each other. I've even worked with someone from Sri Lanka who referred to frisee as an endive. Suffice to say, we were both confused at first.
I've never seen endives grown myself, but like the white asparagus, it is deprived of sunlight to reduce the chances of it opening or turning green. A good rule of thumb for me when purchasing endives are to pick out the whitest ones. If there is chlorophyll, chances are it will be slightly bitter. Not better.
Crab and Watermelon Salad on an Endive
1 Can of Cooked Crab, chopped
1/2 Small Watermelon, medium dice
1 Small Red Onion, finely diced
Splash of Lemon Juice
Small bunch of Basil, chiffonade
Drizzle of Olive Oil
3 Endives
Salt and Pepper to Taste
In a large bowl, combine crab, watermelon, red onion, lemon juice and basil.Mix well and season to taste. Lat marinate for 15 - 20 minutes and drain.
Preplatter endives on large plates. Spoon desired amounts on endive and serve quickly.
Makes about 20 hors d'oeurve.
Variation: no crab? Try lobster. No watermelon? Try mango. No Basil? Try a new store.
A Humble Chef's tip: you can buy crab frozen instead and thaw it and poach it and cool it and break it and clean it and chop it and season it and serve it. Or buy the can and open it.
Sunday, 6 December 2009
Food Pearing
Today we have two recipes. I've decided to provide two side dishes that you may want to serve during the holidays. These recipes are extremely simple yet add a little elegance to the norm.
Apple sauce has always been a staple for large pork roasts. Personally, I am a fan of combining a little sweetness to a savoury roast. Though, there is no need to limit to pork. I'm sure many of you serve Cranberry Sauce with your turkey dinner. But, for a change I have a recipe that will certainly make your guests raise one eyebrow with the name, then both eyebrows with the taste.
As for the potatoes, during a busy time I like to keep things simple and still tasty. For large groups of people, I don't recommend a complex sides like Pomme Dauphine. But, you could go for my Mashed Potatoes and have it done in advance. However, roasting your potatoes is easy, tasty and a little more elegant than mashed. Well, at least, I think so.
Kiwi Pear Sauce
4 Kiwis, peeled and roughly chopped
8 Bosc Pears, peeled and roughly chopped
100 g Sugar
100 ml Water
Pinch of Cinammon
1/2 Stick of Butter
In a sauce pan, combine everything but the butter. Cover and bring to a boil. Reduce heat to a simmer and cover for 12 - 15 minutes.
Remove from heat.
In a frying pan, melt butter until golden and frothy. Here you want to caramelize the milk solids to make a Beurre Noisette. Fold into sauce and serve.
Serves 8 - 10.
Herb Crusted Potatoes
16 Mid-Sized Yukons, cut into 8's, in cold water
Small Bunch of Fresh Thyme, finely chopped
Small Bunch of Fresh Rosemary, finely chopped
Small Bunch of Fresh Parsley, finely chopped
1 Clove of Garlic, crushed
Pinch of Cayenne and Paprika
Drizzle of Peanut Oil
Salt and Pepper to Taste
Preheat oven to 400.
In a tall sauce pan, fill with water and table spoon of salt. Bring to slight boil. Blanch potatoes until three quarters cooked. Remove from water and let cool slightly.
In a large bowl, combine oil, salt and pepper, seasonings and herbs and mix. Add potatoes and toss. Lay out evenly on a baking sheet with parchement.
Cook in oven for 10 minutes.
Serve immediately.
Serves 16. Two if they're Irish.
A Humble Chef's tip: if you have a food mill, don't bother peeling and seeding the pears when cooking. Then run your mix and puree through the mill.
Variation: for the potatoes, go ahead and try some of your herbs leftover from the summer garden. Oregano, sage, savory. Whatever you have.
Apple sauce has always been a staple for large pork roasts. Personally, I am a fan of combining a little sweetness to a savoury roast. Though, there is no need to limit to pork. I'm sure many of you serve Cranberry Sauce with your turkey dinner. But, for a change I have a recipe that will certainly make your guests raise one eyebrow with the name, then both eyebrows with the taste.
As for the potatoes, during a busy time I like to keep things simple and still tasty. For large groups of people, I don't recommend a complex sides like Pomme Dauphine. But, you could go for my Mashed Potatoes and have it done in advance. However, roasting your potatoes is easy, tasty and a little more elegant than mashed. Well, at least, I think so.
Kiwi Pear Sauce
4 Kiwis, peeled and roughly chopped
8 Bosc Pears, peeled and roughly chopped
100 g Sugar
100 ml Water
Pinch of Cinammon
1/2 Stick of Butter
In a sauce pan, combine everything but the butter. Cover and bring to a boil. Reduce heat to a simmer and cover for 12 - 15 minutes.
Remove from heat.
In a frying pan, melt butter until golden and frothy. Here you want to caramelize the milk solids to make a Beurre Noisette. Fold into sauce and serve.
Serves 8 - 10.
Herb Crusted Potatoes
16 Mid-Sized Yukons, cut into 8's, in cold water
Small Bunch of Fresh Thyme, finely chopped
Small Bunch of Fresh Rosemary, finely chopped
Small Bunch of Fresh Parsley, finely chopped
1 Clove of Garlic, crushed
Pinch of Cayenne and Paprika
Drizzle of Peanut Oil
Salt and Pepper to Taste
Preheat oven to 400.
In a tall sauce pan, fill with water and table spoon of salt. Bring to slight boil. Blanch potatoes until three quarters cooked. Remove from water and let cool slightly.
In a large bowl, combine oil, salt and pepper, seasonings and herbs and mix. Add potatoes and toss. Lay out evenly on a baking sheet with parchement.
Cook in oven for 10 minutes.
Serve immediately.
Serves 16. Two if they're Irish.
A Humble Chef's tip: if you have a food mill, don't bother peeling and seeding the pears when cooking. Then run your mix and puree through the mill.
Variation: for the potatoes, go ahead and try some of your herbs leftover from the summer garden. Oregano, sage, savory. Whatever you have.
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