Working on My Zuchinni Body

So, a few weeks ago I posted a recipe for fresh pasta and I'm sure you have practising every weekend. Right? Well, I have. So today I made a stuffed pasta. It's not quite a ravioli, more like an agnolotti for the people who know the difference.

Precooked Agnalotti

The filling can be anything you like: meat, cheese, squash, spinach or whatever. It's usually made into a paste and laid into the pasta and fold it into the desired shape.Here I cubed grilled zucchini and covered a square sheet of pasta with another layer of pasta and sealed it.

It is an easy stuffing that takes minutes to make. If you want to make a cheese filling, you can easily research a recipe or if you want me to post a recipe, please write a comment asking me for a recipe you would like to see.

If you are adventurous enough to make the recipe, this gives you some serious street cred. And with ingredients that costs next to nothing, what do you have to lose?

When adding salt to the boiling water to cook the pasta, be sure to add enough salt to the point where you can actually taste the salt when you try tasting the water. Add a small drizzle of oil to the water so that it is less likely to boil over while cooking the pasta. If you added too much salt to the water, simply press control, salt, delete.

Grilled Zuchinni Stuffed Agnalotti with Caramelized Onions and Spinach

Photos by my totally talented daughter Iris. 

1 Zuchinni, cut into 4 strips
Tsp. Dried Basil
Fresh pasta (see previous post)
1 Red Onion, julienne
2 Cloves of Garlic, crushed
1 Handful of Spinach
A few drizzles of oil
250 ml Tomato Sauce (preferably homemade)
1 tbs Parmigiano-Reggiano and Flatbread for garnish
Salt and Pepper to Taste

Make fresh pasta and lay down on your prep table into long strips.

Preheat your grill to high heat. Toss zucchini in oil and a pinch of salt and pepper and dried basil. Grill 2 minutes on each side. Allow to cool and cut into small cubes.

Using a pizza cutter, cut pasta into approximately 1" by 1" squares. Spoon a small amount of the grilled veg on every second square. Take another square of pasta and cover. Using a fork, press the edges along the side to seal the stuffing into the pasta square. Repeat until stuffing has been used up. This recipe made approximately 12 agnolottis making it 2 portions. Set aside.

Bring salted water to a boil.  

In a frying pan, drizzle small amount of oil and sauté onions for 2 minutes. Add crushed garlic and continue for another 7 minutes or until onions are caramelized. Add spinach, pinch of salt and pepper. Keep warm on low heat.

Throw pasta into the water and cook for 7 minutes. Drain and lightly toss agnalotti in oil to keep from sticking. Heat tomato sauce and spoon small amount of sauce into the base of the bowl. Layer agnolotti on top of the sauce, garnish with onions and spinach, cheese and flatbread.

Serves 2.

A Humble Chef's tip: use lots of water when cooking the pasta. It absorbs a fair amount when cooking.

Uno, Dos, Trays

Do any of you like making hors d'oeuvre? Honestly? Really? Seriously? Come on. No you don't. Maybe you enjoy presenting a tray full of bite sized gems at parties, but making them is such a pain. However I bet you love eating them. Yes, I am sure you do. So, keep your hors d'oeuvre selection simple, light, hopefully inexpensive and definitely full of flavour.

This recipe is the first of three from tonight. The theme was Central American which is often simple, inexpensive and full of flavour. This a super simple recipe that takes moments to assemble and will cost you pennies (if you still have some). 

You can purchase canned beans if you want. I wouldn't. It will taste metallic and mushy. Do yourself the party favour and cook the beans from dry: Soak the beans overnight, drain, cover with fresh water, and boil  for 70 - 80 minutes. Add a pinch salt for last 5 minutes of cooking and drain. That's it. Then, allow to cool and do whatever you want with them (including the next recipe I will post on the blog). You all know the health benefits of beans so I won't even go into it. 

One more note: soaking beans. There are two sides to the coin. Heads: soaking removes flavour and does little to the cooking time and is actually inadvisable. Tails: soaking them removes phytic and enzyme inhibitors which helps with digestion. I still soak them myself. But go ahead and do your own research and decide for yourself which argument is more full of beans.

Tortilla Chip with Black Bean Salsa

150 g Black Turtle Beans, cooked
1/2 Avocado
1 Roma Tomato, diced
1 Garlic Clove, crushed
1 Tbs. Tamarind Paste (if unavailable, use the juice of half a lime)
A Few Spinach Leaves, chiffonade
Corn Tortilla Chips (Que Pasa makes a great Organic Unsalted Tortilla Chip)
A Few Splashes of Tabasco

In a metal bowl, smash avocado to a paste. Add garlic and tamarind and mash for a few minutes. Add tomatoes, beans, Tabasco, salt and stir until blended. Let sit for at least 15 minutes. Check for seasonings.

Dollop a spoonful onto a chip and garnish with spinach chiffonade.

Makes a few dozen appetizers.

A Humble Chef's tip: this is completely vegetarian,dairy free and gluten free. Great for parties where you aren't sure of any allergies. 

I Recommend You Fight Off Disease However You Cancer

Today's recipe was the product of a class I taught this evening at the Gloucester Loblaws Cooking School. It was very simple and was well received. Thanks to all those who attended,including my wife and son who were kind enough to attend and offer support and attention. I hope to see you all again. The original recipe had potatoes as a thickening agent for the soup but we changed it to parsnips and I preferred this final product much more. It added a touch of sweetness and depth to the flavours.

During the class, Donna, the coordinator of the cooking school, offered many of her own tidbits of knowledge. She is one of the most informative people I know when it comes to the nutritional benefits of all types of food. I continue to marvel at her knowledge every time we have a class together.

And so: broccoli is high in dietary fiber and vitamin C. Which I knew.  But it also has many anti-cancer properties - which can be lost if overcooked. Which is fine with me. I like lightly blanched broccoli in lightly salted water as a side veg. And so she told the class that broccoli fights off cancer cells and helps DNA repair. How does one know this stuff off the crown of one's head?

And red peppers? She said green peppers are anemic compared to the nutritional value of the red pepper. Which works for me since they taste so much better. They contain high amount of vitamin C which is very coolis, but it is the anti-oxidants that are really beneficial. I may need to bring a notepad to all the classes we teach together. I shall call it "Who Knew-tricioius?"

Broccoli and Leek Soup with Red Pepper Coulis

Drizzle of Vegetable for frying
3 Cooking Onions, roughly chopped
1 Leek, thoroughly washed and roughly chopped
3 Parsnips, peeled, cut into chunks
3 Cloves of Garlic
Pinch of Dried Marjoram and Oregano
2 Bunches of Broccoli, cut into crowns
2 L Vegetable or Chicken Stock
1 Stick of Butter, cold, cut into cubes
Dollop of Greek Yogurt
Salt and Pepper to taste

Red Pepper Coulis

3 Bell Peppers
Drizzle of Oil
Salt and Pepper to Taste

In a soup pot, heat oil on medium heat. Cook onion and parsnips for 5 minutes. Add leek and garlic and herb blend. Cook for 2 - 3 minutes. Add broccoli and cook for 1 minute. Add stock. Bring to a rapid boil for 1 minute. Reduce to half boil and cook for 15 - 20 minutes.

Reduce heat to simmer and puree. Add butter and whisk in.

For Red Pepper Coulis, coat peppers in oil. Preheat oven to 400 degrees and roast for 10 - 15 minutes or until charred. Place into a bowl and cover with plastic wrap to steam for 10 minutes. Remove from bowl and remove char from peppers and remove seeds. Puree and season to taste.

Garnish with yogurt and drizzle of coulis.

Serves 8 - 10

Looking At the Entire Cholesterol Effect

The last soup recipe I wrote was 2010. Well, I do enjoy making a good soup and I made one recently I think I should share. The response from friends and family was positive including a young baby name Bea. So it passed the test.

I recently had an appointment with a dietician. It was truly an eye opening and gut wrenching experience. I learned much about of my eating habits and what type of eater I am. Turns out I do something that apparently some people do as well; I eat when I'm upset. Especially chocolate. I know right?!  Apparently my serotonin levels have been a little lower than I care to admit. Thankfully I am not a pastry Chef or a chocolatier. That would be a bad recipe. 

I have been given a request for a rice pudding recipe which will come soon. However, I get many requests for root vegetable recipes in the winter time and so I am all too happy to oblige with.

I have to share a part of my conversation with the dietician. She told me that I was the first Chef she had ever consulted with. She was intrigued by this and asked me why this is. My theory is that Chef's have a very know-it-all attitude when it comes to food and cooking. Some of us want feedback and comments, but we generally don't want criticism when it comes to what we choose to feed people or ourselves. "I'm feeding you medium rare Prime Rib" I would say,  "with fluffy mashed potatoes, crispy Yorkshire Puddings and lightly steamed broccoli tossed in garlic butter. Trust me, you will like eating it as much as I do." Sure you can comment on presentation, portion size, texture and, for some Chefs,  even the doneness of the roast and I usually listen with genuine interest. But, at the end of the day I decide what people eat because I am the Chef. That is a very typical mentality of a Chef. Until they discover they are travelling a path that will lead to high cholesterol and a stoke at an early age. Well, I once said that I offer two choices for dinner: eat what I make, or don't. I still offer those two choices for dinner, but from now on I will offer healthy choices. 

The pressure is on for my heart.  

Curried Sweet Potato Soup and Squash Soup with Red Curry 

Bit of Butter

1 Tbs. of Canola Oil

2 Red Onions, diced

1 Lemongrass, smashed

1 Tbs. fresh ginger, minced 

1 garlic clove, minced 

1 Small butternut squash, peeled and cubed

2 Large Sweet Potatoes, peeled and cubed 

1.5 l chicken (or vegetetarian) broth

1/2 tsp. salt, plus more, to taste 

1 tsp.red curry paste

1 Can of  coconut milk 

2 tsp. fresh lime juice 

150 g Almonds, whole (if you don't have a scale, use about 1 cup)

8 Asian Pears, cored and peeled

1 Tbs Sesame Oil

1 Tbs Canola Oil

1 Tsp Ginger, minced

250 ml, white wine

Pinch of Salt

Preheat oven to 425 F.

Toss squash and potatoes in oil and lay on a baking sheet. Roast in the oven for 20 minutes or until golden. Remove and hold.

To core the pears, use an apple corer down the centre and remove core and discard. Cut 1/4 inch off the top and bottom of the pear. In a food processor (blender works but not as well), combine almonds, oils, ginger and salt. Chop mixture until slightly chunky. 

In a glass casserole dish, place pears top of pears facing up. Stuff each pear with the almond mixture. Pour wine into the dish and cover with foil or parchment. Bake for 15 minutes or until tender. Set aside and keep warm.

In a large pot over high heat, warm the butter. Add the onions and cook until softened, 2 to 3 minutes. Add the ginger, lemongrass and garlic and cook about 1 minute more. Add the squash, broth and the 1/2 tsp. salt, increase the heat to high and bring to a boil. Reduce the heat to maintain a simmer, cover and cook until the squash is tender when pierced with a fork, about 20 minutes. Let cool slightly. 

Put the curry paste in a small bowl and stir in the coconut milk until well blended. Remove lemongrass and discard.

In a blender or food processor, puree the soup, in batches if necessary, until smooth. Return the soup to the pot and stir in the coconut milk mixture. Heat the soup until just hot, then stir in the lime juice and adjust the seasoning with salt. Place pear in the centre of the bowl and ladle the soup into warm bowls and serve immediately. 

Serve with grilled pita points.

Serves 8. 

A Humble Chef's tip: when reheating soups back to a boil, constantly stir to prevent burning or use a double boiler. 

Excuse Me, I Need To Make This Cauliflower

Growing up I never liked cauliflower. Actually, truth is, I never really liked vegetables and cauliflower simply just happens to be one.

As with many other vegetables, after learning how to cook them and use them in soups, stews or whatever, I have learned to love this floral vegetable for a number of reasons. Much like broccoli and asparagus, it has a number of ways it likes to be cooked: steamed, blanched, sauteed or roasted. It is usually inexpensive and keeps for a decent amount of time in your crisper. And it is very low in fat and high in fiber and vitamin C. It can be eaten raw but ugh. Not for me.

Now onto Bechamel. All you need to know is that Bechamel is essentially a milk sauce thickened with a roux and flavoured with cloves, onion and garlic.If you're interested, it is also one of the five mother sauces and is also known as White Sauce. Not too many people make this anymore. Reason being is that 35% cream is easier to buy, easier use and it tastes better. I've never ended up with lumps of roux in my 35% cream before. However, Bechamel has two major advantages for me: it is cost effective and it has more of a binding ability than that of 35% cream. Sometimes I use 35% and sometimes I use Bechy. It depends on what you're doing really.

Before I bore everyone with sauce cookery 101, I will mention that this recipe is a derivative of Bechamel called Mornay. Without getting into too much detail, a derivative is simply one of the mother sauces with an added ingredient to make something new. In our case, we are using Emmenthal Cheese to make our creamy sauce.

One last thing. As with many French Classical sauces, the names of the sauces are usually names after some dude. If you ever have to study sauce cookery, then ugh. It sucks. All these names of things that offer no hint or clue to what makes this sauce unique. I wonder, if cooks were still naming sauces after people today, who would have this honour bestowed upon them? Actors? Athletes? Journalists? Politicians? Or how about the Chefs who created them? Naw. No way. If there is one thing that we chefs aren't, that would be vain. Right?


Roasted Cauliflower with Mornay

2 Heads of Cauliflower, cut into florets (if you like the wacky coloured ones, go ahead, though I've learned the orange varietal comes from Ontario!)
1 L of 2% Milk
100 g Butter
100 g All Purpose (A.P.) Flour
1 Small Cooking Onion, rough dice
2 Cloves of Garlic, crushed
2 Cloves (no, not a typo. The spice.)
350 g Emmenthal Cheese, grated
Ice for Ice Bath
Drizzle of Oil
Salt and Pepper, to taste

In a tall stock pot, bring salted water to a simmer. Blanch cauliflower until tender; approximately 4 minutes. Remove and place into ice bath to stop the cooking. Drain and pat dry. Set aside.

Preheat oven to 400 degrees.

In a sauce pan, melt butter until frothy. Add onions, garlic and cloves and cook for 3 minutes. Add flour and stir frequently. Add one third of your milk and whisk vigorously until smooth. Add remaining milk and continue to whisk. Bring to a slight boil. Stir constantly. Once it heats to a scald, remove from heat and strain. Return to heat and whisk in cheese. Season to taste.

Toss cauliflower in a drizzle and lay onto a baking sheet. Roast in oven for 8-10 minutes or until a little golden. Remove and place in a bowl and cover with Mornay sauce.

Serves 8.

Variation: you can use this on broccoli or asparagus or even pasta.

A Humble Chef's tip: make sure you use cold milk when adding it to your aromatic roux.

A Derivative Post with a Derivative Recipe

Spring is nearly here and I have yet another recipe with my favourite vegetable: asparagus. However, in my first recipe, asparagus is used to make a puree soup. The next one we use it in a pasta. Here it is cooked and used in a salad. As many of you obviously know, asparagus is best in spring because only the young shoots are eaten. Extremely healthy with a high amount of fibre, calcium and every vitamin in the alphabet.

There are three basic styles of dressings used for salads: the first is the obvious one where fat is added to an acid and emulsified, creamy dressings such as ranch or mayonaisse and, finally, cooked dressings. Like Hollandaise. I have already talked about Hollandaise in a previous post. And since asparagus is so healthy, then you are required to use something fatty to go with it. Obviously.

Hollandaise has a classic method that can be a little tricky for the first time. However, if you are adventurous, there is an alternative method. Similar to Beurre Blanc, you whip your eggs over simmering water with a pinch of sugar. Once it triples in volume, then you monter au beurre (whisk in cubed butter) and return to heat if it gets a little too cool. With this method, your hollandaise is less likely to split.

This sauce is known as Maltaise; one of the many derivatives from Hollandaise. Thanks to my Professional Cooking textbook, I am able list off some the many derivatives. Bearnaise is with a tarragon reduction. Foyot is with a hint of demi-glace. Choron uses tomato paste. Paloise is similar to bearnaise but uses mint instead of tarragon. Very nice with Leg of Lamb. Suffice to say, there are too numerous to name. Especially since nobody is really going to make any of them. Obviously.


A Bloomin' Sauce with Bloody Oranges on a Hammy Sparrow-Grass Salad

30 Asparagus Spears
3 Belgian Endives (for garnish)
1 Yellow or Orange Pepper, julienne
6 oz. Prosciutto, thinly sliced and cut into strips
1 Box of Spinach
8 Egg Yolks
Splash of White Wine
200 g Clarified Butter, warm
2 Large Blood Oranges, juiced
Pinch of Cayenne
Pinch of Paprika
Ice for Ice Bath
Salt and Pepper to Taste

In a tall pot, bring salted water to a boil. Blanch asparagus until tender. Remove and shock in ice bath. Drain and pat dry. Using prosciutto, tie up asparagus into bundles of 5.

In a frying pan, heat juice of blood orange until it comes to a boil. Remove from heat.

In a steel bowl, combine eggs with wine. Over simmering water, whisk eggs until it triples in volume; about ten minutes. Remove from heat and slowly drizzle in clarified butter while whisking vigorously. When finished, add blood orange juice and cayenne. Reserve for later.

Arrange on plates, spinach, peppers, endives and asparagus bundles. Drizzle dressing on top, garnish with paprika and serve immediately.

Variation: instead of spinach, use whatever lettuce you like. With the exception of iceberg. But lollo rosso, frisee and mache. These all work well.

A Humble Chef's tip: to clarify your butter, melt butter, remove milk solid then place in your fridge for an hour. Take out, pierce a hole and drain excess water and heat up again.

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.

Time to Book Your Hollandaise

I believe classics exist in cooking for a reason. Like many works of art, when something strikes a chord with people, the chances of longevity are increased. There are films, operas and symphonies that have passed the test of time and still continue to please it's audience. Cuisine isn't much different. No doubt there are many recipes and dishes from 19th century France that were popular then, but over time fall into obscurity. Chaud-froid sauce is an example of a sauce that is rarely used these days. While others have actually increased in popularity.

Eggs Benedict isn't a classic french recipe (or maybe it is, the origin is in dispute). However, it uses a classic sauce in hollandaise. Which happens to be one of the five mother sauces.

I've recently taught this recipe in a few cooking schools and it seems that not many people make it. In fact, the people who had made hollandaise did not make it recently and had no intention of tackling it again. It appears the sauce may be used in restaurants but is taking a split from popularity at home.

It's not hard to understand why: it's very rich, high in fat, intimidating to make and, without a demonstration, can be incorrectly made. But don't let that stop you! Trust me. You can't make an omelet without breaking a few . . . well, eggs.

There is a drawback of the sauce and it is the shelf life. It should be kept at room temperature and not be either refridgerated or kept hot. Because of this, the sauce is kept right in the middle of the danger zone of bacteria growth. Unfortunately. You have about 2 hours to use it up and then it is discarded. So that means you have to eat it all up. If you want to gain weight, try dipping crispy bacon into it. Hangover cure.

This recipe is a variation on the Benedict with a very simple, yet common twist.

Eggs Florentine

6 English Muffins, halved
1 Bag of Baby Spinach
1 Glove of Garlic
12 Whole Eggs
6 Egg Yolks
Splash of White Vinegar
Splash of White Wine
Juice of 1 Lemon
1/2 lb. Butter, clarified
Pinch of Cayenne
Splash of Worcestershire Sauce
Salt and Pepper to Taste

Place sauce pan on medium heat and bring to a simmer. Add wine to egg yolks and whisk well. Whisk over water back and forth until eggs triple in volume, about 6 - 8 minutes. Remove from heat and slowly add butter while whisking. Add worcestershire sauce, lemon juice and pinch of salt. Hold at room temperature.

In a large frying pan, heat small amount of butter until hot. Add garlic and spinach and saute for 4 - 5 minutes. Remove from heat and let cool.

In sauce pan, add white vinegar and keep on simmer. Add eggs (6 at a time works for me) and poach to desired doneness. 3 - 4 minutes for soft yolks. Toast muffin and top with spinach, egg and coat with hollandaise.

Garnish with cayenne.

Serves 6.

Variation: hmmmm, let me see, there's Eggs Benjammin with smoked salmon, red onion and capers, there's Eggs Neptune with lobster, there's Eggs Commander with Andouille sausage, recently created an Eggs Pope Benedict that I believe uses pumpernickel and Bratwurst sausage. I'm certain many breakfast joints have their own interpretation that only reinforces the idea that you can do whatever you like to the dish.

A Humble Chef's tip: you can poach the eggs then shock them in ice water if you have many people to serve. What I do is lay out the muffins on a baking sheet, untoasted, topped with cooled spinach, ice cold poached eggs and hollandaise. Then place in oven for 8 minutes at 350. Very simple.

A Post Title That Is A Little Thin on Humour

A few years ago, we had a teenage girl from Belgium live with us who watched our kids over two summers. Two things she insisted in taking back to Belgium was licorice and pancake mix. Apparently, neither was available back home. Strange really. Since the crepe is such a staple in France and Belgium. All you need to add is a leavening agent coupled with a nice package with a fictional character.

Strangely, crepes seems to be considered somewhat exotic. Truth is, it is very easy and very fast to make crepes. Eggs, milk, flour. What can be simpler? Since it is so simple and inexpensive, no wonder that every other European (and Latin American, for that matter) have their own name and style of this paper cake. Most famous is the Russian Blini which slightly different because it often has yeast added. My favourite is Pankakka (I think the spelling is correct) from Sweden. Only because it makes me chuckle and was always tempted to purchase these kakkas from the store in IKEA.

Crepes are very adaptable. They can sweet or savoury. Large or small. Hot or cold. Soft or crispy. Yummy or yucky. I personally prefer yummy but to each their own. Truth is, I like all types of food except one; yucky food. I'm typically picky with yucky.You will need a non-stick pan for this. You can purchase specific pans (blue steel) for crepes, but I usually use an 8 inch omelet pan and that usually does the trick.

Savoury Crepes with Bruschetta and Feta Cheese

250 ml Milk
1 Egg, beaten
200 g A.P. Flour
1 Garlic Clove, crushed
1 Small Red Onion, finely diced
Drizzle of Clarified Butter
4 Plum Tomatoes, innards removed, diced
3 Large Basil Leaves, chiffonade
200 g Feta Cheese, grated or crumbled
Splash of Balsamic Vinegar
Salt and Pepper to Taste

Whisk together flour, salt, pepper and half of basil. Create a crevice in flour and add milk, eggs and butter. Slowly whisk in until smooth.

In a separate bowl, combine tomatoes, onion, vinegar, basil and feta.

In a medium non-stick pan, melt small amount of butter. Using a ladle, pour desired amount of batter and move pan around to make the crepe flat. Cook for about 1 minute and flip. Continue cooking for about another 30 seconds. Flip pan over table and lay out crepe.

Lay out about a tablespoon worth of bruschetta mix and roll.

Makes about 6 - 8 crepes.

A Humble Chef's tip: have an omelet pan that you use only for crepes and omelets. Be careful not to scratch your pan by using metal utensils. Use either wood or heat -resistant silicone.

Variation: not a fan of feta, try some decadent Gorgonzola. Also, try serving this with a nice Arugula Salad. Nice combination.

In One Spear, Out The Other

I am a big fan of asparagus. I already posted a great soup that really celebrates this singular speared vegetable. It looks wonderful on a plate and it is so easy to cook. Quite simply blanch in salted water and voila! A wonderful side dish to any meal. Whip up some hollandaise, reduce some balsamic vinegar and create a wonderful little salad.

Harvested in spring, expensive in winter, asparagus should be used in season as much as possible. If you like the white asparagus more than the original, be prepared to spend for it. It is a little more labour intensive to create the the white asparagus. Which is done by denying the asparagus any sunlight.

I like the green variety myself; especially for this recipe. A simple pasta served in a light broth. I think it is a shame that many home cooks feel like they have to have a sauce for pasta. That is simply not true. In fact, "alla olio" refers to a style of pasta that is lightly tossed in oil.

Keep it simple and the results just may amaze you.

Fettuccine with Asparagus and Baby Scallops

12 Asparagus Spears
2 Cloves of Garlic, crushed
1 Cooking Onion, finely diced
Juice of 2 Lemons
1 Small Red Pepper, finely diced
1 Pint of Cherry Tomatoes, quartered
200 ml White Wine (I've used rum and it works too)
Small Bunch of Chives, chopped
About 30 Baby Bay Scallops
Box of Fettuccine
Drizzle of Olive Oil
Dab of Butter
200 g Parmasan Cheese
Salt and Pepper to Taste

In a large pot of salted water, cook pasta as per manufactuer's instructions.

In a medium sauce pan of salted water, cook asparagus until tender. Cooking time varies depending on the thickness of the asparagus. Remove and shock in cold water.

In a large saute pan, heat oil and cook onion and garlic. Cook for 1 minute. Add peppers and tomatoes and continue to cook for 3 - 4 minutes. Add scallops and wine. Bring to a boil and let simmer for one minute. Add lemon juice and asparagus. Bring up to heat and season to taste.

Toss with pasta.

Serves 8.

A Humble Chef's tip: if making right away, don't bother shocking the asparagus and toss in broth. If you like a little more liquid, hold back on seasoning and add a small ladle of pasta water.

Variation: Shrimp, white asparagus, rose sauce. Wonderful.

Hip! Hip! Purée! Hip! Hip! Purée!

For many cooks and chefs, some of our best creations come either by accident or by utilizing up some stuff in your fridge that has to be used up. The latter is more common and is the case for this recipe.

Last night I taught a class in Ottawa. Most of the people attending were friends and colleagues of my Savoury Student also known as my wife. Because of that, I felt like treating them to something that wasn`t on the menu. And so I made an extra recipe using up a vegetable stock I had made from the trimmings of the vegetables and using leftover vegetables the cooking school had in their fridge from a previous class.

That's the great thing about cooking: thinking on the fly and being creative. You see, in baking, you'd have to be very experienced and confident to simply whip somthing up using leftovers. I find that when dealing with breads and pastries, you are usually following a recipe fairly stictly. In making a soup on the other hand, it actually improves your culinary skills because it forces you to learn what ingredients that have an affinity with others. Further, it increases your confidence in cooking without a recipe. Try it and don't be discouraged by the results of your first few times. This is how cooks and chefs increase their skills: combining ingredients you`re unsure about together and taking risks. And when they work and you`ve created something you`re proud of, then you understand one of the reasons why some people become chefs: the gratification of creating a new and different dish.

Carrot and Cantaloupe Purée

8 Carrots, peeled and chunked
Half a Small Cantaloupe, chunked
3 Small Cooking Onions, roughly chopped
2 Garlic Cloves, chrushed
Half a Red Pepper, chopped
A Few Pinches of Dried Ginger
3 l Vegetable Stock
Drizzle of Oil
Salt and Pepper to Taste

In a stock pot, heat oil. Cook onion until slightly golden. Add garlic and peppers and continue to cook for 1 minute. Add carrot and dried ginger and sauté for 2 minutes. Add stock and cantaloupe and bring to a boil. Cook thoroughly until carrot is tender. Using a blender, carefully purée soup until desired consistency. Season to taste while hot.

Serve with desired garnish. e.g. chives, parsley, goat`s cheese wrapped in phyllo, whatver

Serves 12

Variation: I`m sure this would work well with some other type of juice. I you have leftover cranberry, blurberry or fruit cocktail, use up some in this recipe for some added sweetness and depth.

A Humble Chef`s tip: I`ve used this tip in the past but I`ll use it again, if you don`t feel like peeling and chopping all your carrots, feel free and use the baby carrots for added convenience.

I Never Quiche And Tell

I apologize about the converter . . . working on it.

I did a class today and I told the class that I would post the recipe and so here it is. Apparently, I do quiche and tell, but only this once!

I was amazed by how many people why don't know how to make quiche. Well, actually, many simply haven't tried. It is a type of meal that we forget about. I'm not entirely sure who but I have some theories: fear of making the pastry (although, most cooks don't bother making the crust anymore, they purchase them), it takes a little bit of time to cook for breakfast, it's just as easy to make an omelette. However, as I talked about it to the class, it clicked in that quiche has all your basic food groups: protein in the eggs (or meat if ant), dairy in the milk (and cheese if any) and grain in the flour of the crust. It's very well rounded!

I think it's a perfect Sunday brunch item myself. It takes a little more time to cook than scrambled or over-easy eggs, but if you're not in a rush, then there's no problem.

Quiche is also great because it is so adaptable. You have leftover spinach? Heat it with some garlic and clove and poof! Quiche Florentine. Or, leftover roast beef? No problem: heat some chopped onions, mushrooms and a few drops of horseradish and . . . oh. My. God. Prime Rib Dinner Quiche complete with built-in Yorkshire Pudding.

Point is, it's great. You eat it.

Broccoli and Cheddar Quiche

2 Broccoli Crowns, washed and cut into florets
200 g Cheddar Cheese, grated
6 Eggs
250 ml 2% Milk
1 Large Pie Crust
Salt and Pepper to Taste
Ice for Ice Bath

Preheat oven to 328 exactly.

Just kidding. It's actually 329 exactly.

In a bowl, whip eggs with milk and seasonings and place into a picture. Well, that might be messy. Maybe try a pitcher. Let come to room temperature.

In a pot of salted water, cook broc in water for 1 minute and shock in ice bath.

Place the broc in the crust, cover with egg wash and top with cheese.

Cook in oven for 30 - 35 minutes.

Let rest for 5-6 minutes.

Serves 6ish.

Leek and Peameal Bacon Quiche

1 Leek, rinsed well and julienne
2 Pieces of Bacon, cut into squares
1 Garlic Clove, crushed
1 Small Red Onion, finely diced
150 g Oka, grated
6 Eggs
250 ml 2% Milk
Pinch of Dried Sage and Thyme
1 Large Pie Crust
Drizzle of Oil
Salt and Pepper to Taste

Preheat oven to hot.

In a bowl, whip eggs, milk and seasoning. Place in a jug and let come to room temperature.

In a saute pan, heat oil on high heat. Sweat leeks and onion for 1 minute. Add garlic and herbs. Add bacon until opaque.

Place filling in crust, top with egg wash and top with Oka. OK?

Cook in hot oven, preset at 325 for about 30 to 35 minutes.

Let rest for 5-6 minutes.

Serves around 6 Grandmothers.

A Humble Chef's Tip: make sure you dehydrate the filling as much as you can on the bacon recipe. Let it evaporate for a minute or two to dry out. It can get soggy if it's too wet.

Variation: are you kidding me? There are so many that there are some restaurants that have quiche of the day! Go nuts!

The True Test

In any art form, it is a rare thing to make something completely original. After all, originality is the art of concealing your original source. To be innovative in baking can be difficult for me (and many chefs) because it requires several testings and I simply don't have the time to test one idea several times over to perfection. Or, I can do some research through some cookbooks or the internet and use some recipe that a test kitchen made several times over to perfection.

Besides, I am the type of cook to take classic stuff and interpret it. A sort of a Shakespearean Chef.

This recipe was from a cooking class I taught recently. It collected an excellent reception and I know that I would have never even thought of this recipe completely on my own.

Double Chocolate Zucchini Cake

500 g A.P. Flour
125 g Cocoa Powder
10 g Baking Powder
7 g Baking Soda
Pinch of Salt
Pinch of Cinnamon
400g Chocolate Chunks
125 ml Oil
125 ml Buttermilk
500 g Sugar
3 Eggs
3 Zucchinis, grated
10 ml Vanilla
1 Zest of an Orange

Orange Glaze

350 g Icing Sugar
Juice of Two Oranges

Preaheat oven to 350 degrees. Prepare baking dish 0f your desire: muffin tins, bundt pan, 8" springform, whatever.

In a mixing bowl, sift together flour, cocoa, baking powder, baking soda, salt and cinnamon.

In a separate bowl, whisk together the oil, buttermilk and eggs, Add sugar and whisk well. Add zucchini, vanilla and zest. Pour wet ingredients into the dry and stir to combine. Add chocolate and pour batter into pan and bake. 35 minutes for muffins or 50 - 60 for a cake. If you're not sure, stick a toothpick in the centre and it should come clean.

In a sauce pan, bring juice to a boil. Add sugar and whisk. Let cool and brush glaze on top of cake.

Makes 12 muffins or 1 cake.

Variation: I used yellow zucchini instead of green. It tasted the same but the yellow added some nice colour. A small handful of pecans add a very nice crunch.

A Humble Chef's tip: grate the zucchini as freshly as possible. Also, be sure to use fresh vegetables.

The Prancing Pony's Soup of the Day

My goodness. I was on a roll there for a while. But, as summer came, writing was the last thing I wanted to do. Besides, my hard drive failed and I am currently sans laptop. Nevertheless, I am still cooking (unfortunately at times) and still experimenting.

I am making soups for a local business in the small town I call home and today I made something different. In this part of the world, some people like to cook to season. Sometimes I do. In this case, asparagus has come to town from local farmers and so I am obliged to help out the local economy and use what they grow.

Asparagus is my favourite vegetable. It has a nice natural tang, it goes well with everything, it looks great on a plate (height, contrast, appearance) and it's really easy to cook. On top of that, you can eat raw, steamed, blanched, sautéed or cooked and served cold. Brilliant.

This soup (another soup I know) is essentially a variation on the standard theme. I imagine you may start seeing a reoccurring theme.

With the asparagus, trim only bit of the woody part. After liquefying the soup, it adds to the flavour and helps thicken the soup.

Asparagus Purée with the Village of Brie

2 Shallots, roughly cut
1 Clove of Garlic, crushed
2 Bunches of Asparagus, roughly cut (save one spear for garnish)
1 Sprig of Basil
3l Vegetable Stock
20g Brie (basically two slivers; one for thickening, one for garnish)
Salt and Pepper to Taste

In a soup pot, sauté the garlic and the shallots until golden. Add chopped asparagus and cook for one minute. Add stock and basil. Bring to a boil and reduce heat to a simmer for ten minutes.

Add half of the brie and stir. With a hand blender, liquefy the soup until desired texture. Season to taste.

In a separate pan, sauté the remainder of the asparagus and add so the soup. Chop up remainder and add to the soup.

Serves 6.

A Humble Chef's tip: Don't forget to not cover the vegetables when they're cooking through.

Variation: If brie is unattainable, go ahead and use camembert (everybody has camembert in their fridge for back-up).

Beans To Bundle Up With

This is a quick post because I have a photo I am excited to use. This is the veg I served with the previous post (Rack of Lamb in Puff Pastry) and if you are looking to make this dish, then here is a nice veg on the side.

Do these in advance and re-heat to serve.

Green Bean Bundles

15 - 20 Green Beans, trimmed
1 Stalk of a Green Onion, cut in half
Sesame Oil
Sprinkle of Paprika
Salt and Pepper to Taste







In a large sauce pan, bring salted water to boil. Add drizzle of sesame oil. Blanch green beans for 1 minute then refresh in ice bath. Repeat with green onion. Use the picture as a guide.

Reheat in a steam insert or your microwave or whatever you feel comfortable with.

Sprinkle salt and paprika just before serving.

Serves 4.

Variation: Toast some sliced almonds and sprinkle on for Haricot Almandine. You can drizzle some hazelnut oil if you have some and then these are very tasty.

I've Always Preferred Squash Over Raquetball

Fall is upon us. At least here in the upper hemisphere. Cooking outdoors gets a little scarce when the temperature starts to drop in the temperate region so we can make the things we miss from last winter.

One of the most requested recipes is probably one of the easiest: Butternut Squash Soup. I find that people either love it or hate it. Some people love it because it is so smooth, creamy, hearty and comforting. I find others hate it because it is often made too sweet or with too many spices. There is a trick I like to use that people usually really love and are surprised that I've added this ingredient.

Truth be told, apples are a no brainer. It's tartness cuts down on the sweetness of the squash and further adds richness to the soup.

There are two ways to prep the soup: peel squash and cut into chunks and then roast (which is my preferred method) or cut squash in half, score flesh and remove seeds and then roast. Either way the final product will be the same. So it's up to you to decide how to roast the squash.

One might ask, why bother roasting the squash? Why not cook in the stock? A perfectly good and easy way to do it; if you like to serve orange water. However, roasting the squash adds colour, flavour from the caramelization of the sugars and the roasting of the spices.

Butternut Squash Soup with Apple Purée

2 Medium Sized Butternut Squash, peeled and cut into chunks
1.5 l Stock (Chicken or Vegetable, check for recipe)
4 Tart Apples (Red Delicious, for example), peeled and quatered
1 Large White Onion, finely diced
3 Cloves of Garlic, peeled
Pinches of Cinnamon, Allspice and Clove
20 ml Maple Syrup
Salt and Pepper to Taste
10 ml 35% Whipping Cream for Garnish (optional)

Preheat oven at 400 degrees.

Peel squash and cut in half. Remove seeds with a spoon. Cut into chunks and place into a large bowl. Drizzle some olive oil and throw on spices and salt. Toss well and place in a baking sheet. Let roast for 10 minutes or until squash is a little brown.

In a large soup pot, saute onion, apple and garlic in some butter. Let cook for 2 minutes. Add stock and roasted squash and bring to a boil. Reduce heat to medium and cook squash through, 10 minutes. Using a stick or bar blender, puree the soup. If too thick, add stock to desired consistency.

Season with salt and pepper to taste. When serving, drizzle a little cream for garnish.

Serves 8.

A Humble Chef's Tip: If you whip 35% to stiff peaks, add rum or calvados to enhance the flavour of the apples and add some zing to the soup.

Honey, What's an Eleven Letter Word For Vegetable Stew?

Some things are a classic for a reason: Creme Brulee, Caesar Salad, Carrot-Ginger Soup (Potage Crecy), Coquille-St.-Jacques to barely scratch the surface. Old recipes continue to enthrall taste buds because they are often so simple, so easy, so practical. For the professional kitchen, some staples continue to be staples because they are either in demand, or cheap to make, or able to utilize leftovers or all the above. Minestrone soup for example utilizes leftover pasta, leftover cooked beans, a few vegetables and some watered down tomato sauce. Make a batch for nothing and all of a sudden you're making dollars from pennies.

I really enjoy making Ratatouille because it is so simple, so cheap and so delicious (not because there's a Pixar Film with the same title). What makes Ratatouille so easy is that it is braised (remember that word?) in it's own juices rather than having a liquid added to it. Some cooks may call this a Confit: something that is cooked in it's own juices. However, strictly speaking, a Confit is something that is cooked with either acid (for vegetables), alcohol and sugar (for fruit, like a Confiture) or fat (for poultry, especially duck).

Not that this is vital information, but knowing the technique is useful and knowing allows you to build on your gastronomic repertoire. My style of cooking is simple: taking classical cuisine and throwing a modern twist to make it fresh. Rustic elegance.

Ratatouille

1 Green Zucchini, innards removed, cut in small cubes
1 Yellow Zucchini, innards removed, cut into small cubes
Half an Eggplant, cut into small cubes
1 Large Red Onion, fine dice
1 Red Bell Pepper, small cubes
1 Green Bell Pepper, small cubes
2 Cloves of Garlic
3 Tomatoes, roughly cut
1 Bunch of Basil, chiffonade
1 Bunch of Thyme, finely chopped
Salt and Pepper to taste

In a large stock style pot, on medium heat, sweat onions in some olive oil. Add peppers and garlic; cook until vibrant. Add eggplant and zucchinis and stir until they decrease in size by one third. Add tomatoes and cover, stirring occasionally. Let cook for approximately 15 minutes. Add herbs and seasonings. Keep on low heat, covered until served.

Serves 6.

A Humble Chef's tip: Try soaking the cubed eggplant in a salt water solution for about 10 minutes before cooking. When draining, notice how dark the water is. The salt removes the bitter flavour and prevents the eggplant from going black.

Variation: If you have time, you can use the Ratatouille as a filling in Phyllo or Puff Pastry. Roll out the dough and drain the vegetables. Wrap it up and bake to directions. The leftover liquid can be reduced and thickened with a syrup or a puree of some sort and used as a sauce for the strudel.

5 Minutes To Cook Dinner? No Prob!

Having tried a no carb diet for two weeks, my inspiration has been pretty geared towards salad and cold food with a twist. Since it is summer time, you can have some variety and not have to pay an arm and a leg for the ingredients. Besides, lighter fare is usually easier to make and digest. I love rich foods but in the summer, who wants to have cream sauces or rich desserts all the time? Well, maybe some crazy French people might.

This is a salad that I would never have thought of unless I was on a restrictive diet and forced to do some research. My co-dieter found a recipe that seemed simple enough but with a little variation we turned it into something that worked for us.

When cooking vegetables, keep it simple. Blanch in boiling salted water. That's it. Don't complicate it. Also, it is important to note that when blanching any green vegetable keep the lid off. This prevents acids from condensing and dripping back into the water. Unless you want your vegetables to look like the way your mother cooked them (perhaps you feel a sort of nostalgia towards shitty looking, mushy, over cooked veg), then by all means allow the chlorophyll to bleed and consume yuck. Or, you can simply bring water to a boil, add salt, cook your vegetable no more than 4 minutes and a enjoy crunchy, tasty salad.

My tone of voice may seem slightly sarcastic, however, if you grew up the way I did hating vegetables, then you may understand my annoyance.

Vegetable Salad

2 Broccoli Crowns, cut into florets
1/2 Head of Cauliflower, florets
About a Dozen Waxed Green Beans, washed and trimmed
50 g Pinenuts, toasted
50g Dried Cranberries
150 ml Ranch Dressing (Recipe follows if you are keen)
Salt and Pepper to Taste

In a large soup pot, bring water to a boil. Add salt and taste water; it should be a little salty but not overpowering. Have an ice bath ready to refresh the cooked vegetables. Start blanching with cauliflower, then beans and finish with broccoli. They should not take more than 4 minutes to cook through. After blanching, place vegetables in ice bath and chill through. Drain and pat dry.

Place them into a large bowl and garnish with pinenuts and cranberries. Drizzle dressing and serve immediately.

Serves 4.

Ranch Dressing

250ml Mayonnaise
400 ml Sour Cream
300 ml Buttermilk
40 ml Vinegar
20ml Lemon Juice
Pinch of Worcesteshire Sauce
Small Bunch of Chives, finely chopped
20 g Garlic Powder
Salt and Pepper to Taste

In a large bowl, whip all ingredients together until mixed well.

Chill overnight.

Makes about 1 Liter.

Variation: If you feel indulgent you can change the dressing to Chantilly Dressing. Since most vegetables are over 90% water, then feel free and treat yourself. 100ml Whipping Cream whipped and folded into 400 ml of Mayo, Tobasco, Worcesteshire 1 lemon sqeezed. Mmmm.

I'm On A Cabbage Roll

Like the Maple Glazed Carrots, here is a recipe that entitles you to add anything you like. It is a variation of a recipe I learned from school that is a good recipe for any novice or prefessional to practice. It is cheap, tasty and easy. And it also allows you to practice your braising abilities.

Apple Glazed Braised Cabbage
1 Small Red Cabbage, fine jullienne
2 Granny Smith Apples, grated
1 Small Red Onion, fine brunoise (dice)
250 ml apple juice or cider
50 ml Maple Syrup
Dab of Butter for saute
1 Sprig Fresh Mint, chiffonade
1 Lemon, juiced
Salt and Pepper To Taste

Preheat oven at 350 Celsius. On medium heat in a soup pot, melt butter until frothy. Add onion until translucent. Add apple until slightly brown. Add cabbage and cook for about 2 minutes. The cabbage should deflate as you cook. Deglaze with juice and maple syrup. Bring to boil and cover. Place in oven and cook for 1 hour. Remove from oven and taste, the cabbage should be sweet and tender. Add lemon, mint and seasoning. On stove top, bring to boil and serve.

Serves 8.

Variations are plentiful once again. Whatever you think goes with apples might just work. You can omit mint and add sage and bacon, or remove maple syrup and use rum or you can add leek and raisins.

Like Playing With LEGO

Cooking is building flavours. If you can grasp the concept then sky's the limit. This recipe is so simple, that I'm almost embarrassed to include it. However, I have been asked to add this side veggie dish by someone who enjoyed this dish and also because it is the perfect example of building flavours for a recipe.

This is such a simple recipe, I guarantee you will make this again and again. And I am willing to bet you will add the things you have leftover in your fridge until you have made your own signature side dish.

Maple Glazed Carrots
4 Carrots, Batonnet (or a bag of baby carrots to make life easy)
1 Medium Red Onion, Fine Brunoise (dice)
1 Orange, Squeezed
40 ml White Wine or Vegetable Stock or Water
40 ml Maple Syrup
1 Lemon, Squeezed
Pinch of Ginger Powder
Dab of Butter for Saute
Salt and Pepper to Taste

In a saute pan on medium heat, melt butter until frothy. Add onion and cook until translucent. Add ginger powder and carrots and cook for one minute. Deglaze with orange juice, wine and maple syrup. Bring to boil and cover and turn off heat. After five minutes, remove carrots and reduce stock until syrup. Add carrots back to glaze. Just before serving, add lemon juice and salt and pepper.

Serves 4.

Variations are too numerous to give. However, add anything from pineapple juice to lime juice to tequila to sesame oil to vanilla extract . . . whatever. Feel free to be adventerous with this simply because it is so simple!


When you are making this dish, try tasting the carrots as you go and notice how much they change in flavours. Ask your inner chef what can make this different and appealling to you. Add the ingredients one at a time if you like (the juice, wine, maple syrup, etc.) and concentrate how much flavours blend together.