Thanksgiving

If you haven’t thought of Thanksgiving yet, here is a really great recipe from my Fresh Idea’s Spice cookbook, that will help you get through the holiday.

SPICY TURKEY SAUTÉ
6-6 oz boneless turkey breasts
4 tbsp butter
3 minced garlic cloves
1 sliced green bell pepper
1 sliced onion
3 cups peeled, seeded, chopped tomatoes
1/4 cup sherry
1 tsp paprika
½ tsp salt
¼ tsp pepper

(Step 1) In a skillet, fry the turkey in the butter for 4-6 minutes per side (depending on the thickness of the breast). Remove and reserve hot.

(Step 2) Add the garlic, bell pepper and onion to the skillet, sauté until tender. Add the tomatoes and bring to a boil, reduce heat and simmer for 10 minutes. Add the sherry and seasonings, continue to simmer until
the liquid has evaporated.

(Step 3) Place the turkey breasts on a platter, pour the sauce over the turkey and serve.
SERVES 6

Now Thanksgiving is not without the traditional Pumpkin Pie so here's a really good one.

Pate Brisee (Short Crust Pastry):
1 1/4 cups (175 grams) all-purpose flour

1/2 teaspoon salt

1 tablespoon (14 grams) granulated white sugar

1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces

1/8 to 1/4 cup (30 - 60 ml) ice water

Pecan and Gingersnap Layer:
1/4 cup (25 grams) pecans, toasted and ground

1/4 cup (25 grams) gingersnap cookies, crushed

Pumpkin Filling:

3 large eggs

2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin

1/2 cup (120 ml) heavy whipping cream

1/2 cup (110 grams) light brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon salt

Maple Whipped Cream:

1 cup (240 ml) heavy whipping cream

1 1/2 tablespoons pure maple syrup


Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.

Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour.

After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling.

Pecan and Gingersnap Layer: Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and aromatic. Cool and then place the pecans in a food processor and process until finely ground. Combine the ground pecans with the crushed gingersnap cookies. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. Cover and return the pastry to the refrigerator while you make the pumpkin filling.

Increase the oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven.

Make the Pumpkin Filling: In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)

Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator.

Makes one 9 inch (23 cm) pie.

Make the Maple Whipped Cream:

Place the heavy whipping cream and maple syrup in bowl of your electric mixer. With the whisk attachment, whip the cream until soft peaks form.

Fragaria x ananassa

Fragaria x ananassa

Sounds like something everyone might want to stay clear of, can you picture the terrible disease you would suffering from with Fragaria x ananassa, it runs shivers up my spine, and so it should for if serve cold Fragaria x ananassa would not be a threat at all but rather be a real treat. You see Fragaria x ananassa is the scientific name for the strawberry, now you’re seeing red.

It seems that our love affair with the first of springs fruits ventures back to Europe when the explores of the time (1700's) came to both North & South America and returned with a fruit from the Virginia area and from Chile. Once in France this two berries got together and began to reproduce offspring bigger, redder and sweeter than their parents. Today the strawberry is grown in every country around the world, thanks to the America’s it can take it rightful place along with potatoes and tomatoes as our most important original exports.

Strawberries are the only fruit that has it’s seeds on the outside with each berry producing about 200 seeds. A rose by any other name would be called a strawberry as would an apple and the cherry all members of the same family.
Strawberry Shortcake was one of the earlier culinary concoctions thought to have derived from an Indian dish--a slightly sweetened biscuit mounded over with fresh wild strawberries, smothered with layers of fresh warm cream.

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 stick butter, chilled
2/3 to 3/4 cup half and half, milk, or cream
1quart strawberries
1/3 cup sugar
1 1/2 cups whipping cream for topping, or non-dairy whipped topping

PREPARATION:
Rinse the berries under cold water; drain well. Hull and slice the berries; place in a bowl. Sprinkle with the sugar; cover and let stand at room temperature for about 1 hour. Whip the cream (sweeten with 2 or 3 tablespoons of sugar, if desired) until it holds a soft peak. Cover and refrigerate until ready to serve.
Preheat the oven to 425 degrees. Set rack at center level.
In a food processor (you can use a pastry cutter or fingertips) combine the flour, baking powder, salt and sugar and pulse to mix. Cut butter into about 8 pieces and add to the mixture. Pulse until the mixture resembles coarse meal, but with few pea-size chunks of butter left in the mixture. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the cream or milk, just until dough is moist. Be very careful not to overwork. The dough doesn't have to hold together well at this point. Let the dough stand for a minute. Turn the dough out onto a lightly floured surface. Fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky.
Gently pat the dough into a 6 by 12-inch rectangle about 3/4-inch thick and cut into 8 (3-inch) biscuits with a floured round cutter. Transfer to a buttered foil-lined cookie sheet. Brush on a little milk or cream and sprinkle tops with some sugar, if desired. Bake for 10 to 15 minutes, until risen and golden brown. Remove to a platter and split each biscuit horizontally with a serrated knife. Butter the hot biscuits then top with about 1/3 cup of berry mixture. Replace the tops and top with a tablespoon or so of berries. Serve with whipped cream for topping.

Super Easy Strawberry Jam

2 cups of strawberries capped and cut up
1 ½ cups of sugar
2 teaspoons of pectin

Pour the sugar over the berries and let sit for 10 minutes. Mash well. Stir in pectin. Microwave high for 4 minutes. Then, microwave medium for 6 minutes. Pour in hot glasses or cups. Cover with plastic wrap and refrigerate. Keeps for 2-3 months in fridge.

Rhubarb Strawberry Cobbler

Filling:
1 1/4 cups white sugar
3 tablespoons flour
1 1/2 teaspoons cinnamon
6 cups coarsely chopped fresh rhubarb
3 cups sliced fresh strawberries
Topping:
1 1/2 cups flour
3 tablespoons white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons butter
1 cup buttermilk

Directions:

Filling:
In a large bowl combine sugar, flour and cinnamon. Add rhubarb and strawberries and toss to coat.
Spread in a 9 x 13 inch baking dish. Bake at 400 degrees F. for 10 minutes.
Topping:
In a medium bowl combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles small peas.
With a fork, stir in the buttermilk to form a soft dough.
Drop dough by tablespoon over the hot filling. Make 12 mounds.
Bake at 400 degrees F. for about 25 minutes, until topping is golden brown and has risen

Five Course Wine Dinner

Thought y'all would like to see the pic's from a 5 course wine pairing lunch we served last Friday.
Jumbo Ravioli with Prawn

Loster Bisque

Frisee Salad with Cherry Tomato Tartlet

Roasted Veal Loin with Cornbread Stuffed Quail

Chocolate Trio

Greg's Recipes

Every restaurant whether large or small is reliant upon team effort, every so often the team just clicks and when it does food that is fantastic will be produced. Last time I introduced you to Alan Smith my sous chef, this time round I'd like to introduce you to Greg Skolimowski, a young graduate of the Stafford Culinary Arts School. His desire is to run his own kitchen someday and that he will for his drive to learn is very high. I may be a little tough on him but he is learning fast and enjoys knowing that his food (a reflection of himself) is being received well and enjoyed. I share with you some of Greg's winter recipes to warm you up, enjoy.

Braised Ox-tail in Port and red wine with potato puree, baby carrots and turnips
Ingredients:
-Ox-tails - Port - Red Wine - Beef Stock - Yukon Gold potatoes - Shallots - Baby Carrots - Baby white turnips - garlic Cloves
- Salt - Pepper - Olive Oil (EVO)
Method:
Cut ox-tails @ the knuckles for even portions. Sear both ends of the meat so that it is golden brown before braising.
Cook beef stock, red wine and port together and reduce by 1/3 so that the flavours of the liquids fortify and blend together.
Place the ox tails in a deep hotel pan with at least ½ inch room in between each piece. Cover with all the braising liquid, shallots and garlic and place into an oven @ 325F.
Braise the tails for at least 1+1/2 hours then check for tenderness. Continue cooking till fork tender.
Once cooked, remove from oven and let them cool. Remove all the tails and put them into a separate hotel pan and take all the liquid used for braising and reduce by ½ into a demi glaze.
Vegetables: The baby vegetables can either be cooked with the braise (but only put into the braise after an hour and a half) or sautéed to order, sliced on a mandoline.
Pomegranate-cured Duck breast and duck crisps with celeriac puree and beef carpaccio with balsamic glaze
Ingredients:
- Pomegranate juice - Duck breasts - Beef tenderloin tips - Chives
- balsamic vinegar - celery root - grenadine - Dijon - salt
-Szechwan pepper - chili powder - paprika - rosemary - thyme
Method:
Duck Cure:
2 cups pomegranate juice
½ cup grenadine
3 tbsp sea salt
2 tbsp Szechwan peppercorns (toasted + crushed)
2 tbsp anise seeds (toasted + crushed)
2 tbsp coriander seeds (toasted + crushed)
½ cup Sherry wine
Combine all ingredients and cook for a few minutes till all aromas are noticeable. Set aside to cool.
Trim duck breasts of skin and fat. Save the skin for duck crisps.
Cut skin into 1 inch pieces and set them to dry in the over @ 325F until it looks like cooked bacon.
Combine cool curing liquid with trimmed duck breasts in a bag that can be sealed water-tight.
Place the sealed bags of duck and cure into a pot of simmering water and cook for 3-4 minutes. Remove them after 5 minutes tops and let them cool before placing into the fridge. They will be purple by the next day.
Set duck breasts to rest for at least 12 hours. Can keep for 1 week.
Reduce balsamic vinegar and make glaze out of it.
Crust beef tenderloin tips in an even mixture of the spices and sear in frying pan on high heat till golden brown on outside. Coat cooked tenderloin in Dijon mustard and wrap tightly in plastic wrap. Put them in the freezer to harden for slicing.
peel and boil the celery root until fork tender. Remove from heat and mash it through a strainer or tammy until it is smooth. Add butter and season. Reserve until needed.
To assemble:
remove duck breasts from bag and grill them gently for 2 minutes a side. They are already cooked, just need to be warmed up and marked.
Slice carpaccio very thinly and drizzle balsamic glaze on plate to garnish it.
Heat up the celery root puree in frying pan with a touch of cream. Should be a little looser then mashed potatoes.
Scallop Ceviche with citrus dressed frisee salad and arugala
Ingredients:
- Scallops - Lemons - Chinese 5 spice - Soy sauce (naturally brewed)
- Tarragon - Basil - Frisee lettuce - limes
- Grapefruit - coarse sea salt - radishes - pure olive oil
Method:
Combine:
¼ cup lemon juice
2 tbsp Lime juice
2 tbsp soy sauce
¼ cup tarragon (whole)
¼ cup grapefruit juice
1 tbsp Chinese 5 spice
1 lb scallops (sliced in ½)
Combine and mix all ingredients but the scallops. Add the scallops when everything is thoroughly mixed. Let it sit at least 12 hours for acid to cook scallops.
Slaw Salad with herbs and Mango dressing
Ingredients:
- cilantro - watercress - basil - chives - celery root - carrots
- Cucumber - radish - daikon radish - mango pulp - red onions
- tarragon - lemons
Pickling liquid:
2 cups rice wine vinegar
2 cups water
1 tsp salt
½ tsp black peppercorns
½ tsp fennel seeds
2 bay leaves
Sprig of thyme
Method:
- Julienne red onion, carrots, daikon radish, celery root. They are to be pickled separately to preserve the colours and not to blend together. Make 1 day in advance
- julienne cucumber, radish and basil the day of for freshness.
Combine mango pulp, lemon juice, lemon zest, salt, pepper and canola oil in food processor to make quick vinaigrette.
To assemble:
Toss all julienned vegetables along with herbs except for chives together in mango dressing. Go light on the dressing so it wont mask the other flavours.
Place them in the middle of the plate and garnish with chives and drizzle the mango dressing on top and around the salad.
1. Cracked Chocolate Earth with Whipped Cream (Flourless Chocolate Cake)
1 pound bittersweet chocolate, chopped into small pieces
1 stick unsalted butter
9 large eggs, separated
3/4 cup granulated sugar, plus 1 tablespoon
1 cup heavy cream, cold
Confectioners' sugar, for dusting
Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.
Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate; then whisk in the rest of the chocolate mixture.
Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan (spray the bottom with nonstick spray) and bake until the cake is set, the top starts to crack, and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then unmold.
While the cake is cooking, make the whipped cream. Whip the cream until it becomes light and fluffy. Dust the cake with confectioners' sugar.
Serve at room temperature with the whipped cream.

Shroom Shroom

Many of us remember the Okanagan fires of 2002 which destroyed so much, but where ever there is darkness something always grows that is good. In this case from the fires grew a bountiful supply of some of the best wild mushrooms, morels, pines and many others. Morels were so plentiful the next year that pickers were selling them to our restaurants for less money than cultivated button mushrooms, amazing when your normally paying over 100.00 per pound.

Everyone who ever dined in a Chef K run restaurant knows I just love to use as many varieties of mushrooms as I can.

Button or white mushrooms, agaricus bisporus, that many historians consider characterless, are the cultivated variety of field mushrooms, agaricus campestris and the most common mushroom grown and sold in the United States. They are strictly cultivated in rich compost in special mushroom houses where heat and humidity are carefully controlled. The process that takes about four months begins with the preparation of the compost made from straw, corncobs, cottonseed, cocoa seed hulls, gypsum, and nitrogen supplements. In two or three weeks lacy filaments called mycelium appear in the compost which is then spread with peat moss. Soon, small white, pin-like protrusions form on the mycelium and begin to develop caps. Mature mushrooms are ready to harvest in about two and a half to three weeks after the peat moss is applied.

Enoki mushrooms, or enokitake, flammulina velutipes, originated in Japan and was gathered in the wild, but in the United States they are strictly cultivated on live or dead tree trunks as well as tree roots and even branches that are covered with soil. Grown in clusters, they develop long thin stems, about four inches, with tiny little caps, the largest being the size of a pencil eraser. With their delicate ivory color and dainty appearance, they're prized for their ability to provide a simple yet dramatic garnish.

Shiitake mushrooms, lentinus edodus, also known as Japanese black forest mushrooms, have been commercially cultivated since their original journey from Japan and are widely available either fresh or dried in supermarkets as well as in Asian markets. Originally harvested from hardwood trees in their native country for at least two thousand years, they are best cultivated on artificial logs. Shiitakes have a medium brown color with a distinctive, thick, umbrella-shaped cap, and offer a rich, distinctly earthy flavor and chewy texture.
Oyster mushrooms, pleurotus ostreatus, remind one of little ears with many tiny, closely formed gills. Color can vary slightly depending on variety, from pale gray, to light beige, and sometimes pink or yellow. Oyster mushrooms are cultivated and grow well on rotted wood in clusters. Once purchased they should be used quickly, within a day or two, to avoid becoming soggy.

Morels, morchella esculenta, have a unique, conical cap about 1" to 5" in height with a mustard brown colored, honeycomb-like appearance. Their stems are usually white but can also become more yellowed as they grow older. Morels appear in the spring and are gathered in the wild in wooded areas. Scandinavians refer to morels as "truffles of the north."

Criminis or Creminis, agaricus bisporus, similar to the white mushrooms, are a brownish color and denser in texture with a pronounced earthy flavor. Another distinguishing feature is their thick, firm stem. Criminis are cultivated just like the white mushrooms. What makes criminis taste so different from white mushrooms is the variety of microscopic spores from which they develop.

Portabellas or Portobellos, agaricus bisporus; With a name like portabellas, you might think these spectacular giant mushrooms come from Italy. Actually, they are just criminis that have been allowed to grow six or seven days longer. Originally a mushroom farmer had overlooked a growing area and discovered the large caps by accident. At first he thought they were unmarketable but soon discovered they were highly sought after. Because of their longer growth time, portabellas have a distinctly pungent, earthy flavor and fleshy texture.

In the matter of portabella versus portobello, both spellings are used. However, the Mushroom Council has adopted the two "a" version to establish some consistency.

Chanterelles, cantharellus cibarius, grow in the wild in the Pacific Northwest in forests with pine trees and deciduous trees. Their caps are ruffled and shaped somewhat like cups with colors that vary from yellow, pale orange, and brownish gray to pale ivory. They have a unique peppery taste when eaten raw but lose this quality when cooked. Their texture is slightly rubbery. Beware of chanterelles that have become translucent. These are poisonous.

Truffles, tuber aestivum, are fungi that grow underground in wooded areas. They have never been successfully cultivated and are even a challenge to forage in the wild. Dogs or pigs are specially trained to recognize the scent of the truffle and are taken on gathering events to sniff them out. The shape of a truffle is an irregular spheroid with a lumpy surface, often described as warty, the texture fleshy. Black truffles from France, known as Perigord, are best known for flavoring pate de foie gras. White truffles gathered in Alba, Italy, are highly valued as well. Both are priced well out of affordability for the average person's budget. If you are fortunate enough to encounter the real thing, enjoy it raw, cooked, and in the form of juice or extract.

Gathering in the Wild
Since many varieties of poisonous mushrooms closely resemble edible ones, it's best to fully acquaint yourself before venturing out to gather. Even the common button mushroom has a poisonous cousin that appears harmless.

Of the many thousands of mushroom species existing today, only a few are known to possess a deadly poison. Many, however, are capable of making one very ill.

Educate yourself by reading books on wild mushrooms. When you're a novice mushroom gatherer, take an experienced teacher along until you become fully confident that you have the ability to positively identify safe, edible varieties.

Cultivation
Mushrooms grow all over the globe with a concentration in the Northern hemisphere and fewer in the Southern hemisphere.

Usually one type of mushroom will grow in a specific area and that area becomes known as a place to harvest that species. Because mushroom spores are so tiny and light, it's easy for them to be carried by winds and birds to locations not necessarily typical for that variety.

Some mushrooms, such as shiitake, have been grown for as long as two thousand years up to present time on rotting logs. Others need a parasitic environment such as living trees to survive.

In the mid 1600's, Parisian melon farmers discovered that they could cultivate the common mushroom known today as agaricus in their melon fields. Two hundred years later they learned that caves were the ideal environment because the climate was stable. Louis XIV may have been France's earliest mushroom grower. Today, mushrooms are grown in mushroom houses where the climate is completely controlled.

PREPARATION:
Mushrooms need not be peeled. They should be washed briefly under cool water and allowed a few minutes to air dry. The true mushroom aficionados, however, merely wipe their mushrooms with a damp cloth or use a mushroom brush with a wiping motion to clean them. Never soak mushrooms to clean them. They are porous and will absorb water.

For some preparations you may want to use just the mushroom caps without the stems. To remove stems, give them a gentle push with the thumb and they will loosen easily. As an alternative, give the stems a twist. When they snap loose, simply lift them off the cap.

Some mushrooms spoil quickly while others have a longer life span. Shiitake mushrooms will keep up to two weeks if well refrigerated.

The Mushroom Council provides some helpful information for planning servings. One pound of portabellas with stems equal about 3 to 4 medium mushrooms about 4"in diameter, or 2 large caps about 6" in diameter.

Dried: Some mushrooms such as shiitakes are available in dried form. Drying seems to enhance and intensify their flavor. If they are uncleaned, wash them thoroughly before soaking. Soak clean shiitakes for 30 to 45 minutes in very warm water to cover or pour boiling water over them. Then using a sharp knife or kitchen scissors, snip off and discard the tough stems.

Raw: White button mushrooms, criminis, enoki, portabellas, oyster, and shiitakes can be eaten raw. They can be chopped, sliced, quartered, minced, or pureed. Use a food processor for preparing large quantities or for pureeing.

Prepare mushrooms as a salad with sliced or diced onions, finely minced garlic, diced red bell pepper, extra virgin olive oil, fresh lemon or lime juice, and salt and pepper to taste.

Add sliced mushrooms to a fresh spinach salad along with raw pecans or walnuts, chopped scallions, and finely diced fresh pears. Add balsamic vinaigrette and enjoy.

Combine sliced mushrooms with chopped snap peas, diced jicama, diced red bell pepper, and kernels cut from fresh white corn. Add a pungent dressing and fill scooped out tomato halves. Garnish with fresh herbs and serve as an attractive side dish.

Marinate mushrooms in equal parts of apple cider vinegar, soy sauce or Bragg Liquid Aminos, and water for 2 hours. Drain and fill with seed cheese (a mixture of soaked and sprouted seeds, such as sunflower seeds, combined with minced vegetables and seasonings).

Broiling or Grilling
Portabellas, either whole or sliced, and shiitakes left whole are exceptional when lightly brushed with oil, seasoned with salt and pepper, and broiled or grilled about 3" from the heat source for 3 to 5 minutes on each side. Large portabellas need a full 5 minutes on each side. If desired, marinate in Bragg Liquid Aminos or soy sauce, a little vinegar, minced garlic, minced ginger, and freshly ground black pepper for about 1 hour before broiling.

If you use only the mushroom caps in a special dish, reserve the stems for adding to soups, stir fries, and stuffings.

As a variation to oil basting, try using teriyaki sauce, your favorite pungent salad dressing, hoisin sauce, or peanut sauce.

Grill kabobs by threading whole crimini or white mushrooms on a skewer with vegetables such as zucchini, yellow crookneck squash, chunks of eggplant, colorful bell peppers, and cherry tomatoes. Brush with a tangy dressing and grill, turning skewers frequently, for about 10 to 12 minutes.

Serve the portabella as the centerpiece of the meal and add side dishes such as a grain dish, salad, and steamed or stir-fried vegetables.

White or crimini mushrooms can be sliced and wrapped in aluminum foil (shiny side inside), drizzled with extra virgin olive oil, and seasoned with salt and pepper before grilling on the barbecue for about 7 to 10 minutes.

Sauteing
Using a large skillet or flat bottom wok, combine a half-pound of sliced mushrooms and 1 tablespoon of extra virgin olive oil. Cook over high heat, stirring frequently, until all released mushroom liquid has evaporated, about 5 minutes. Season to taste and enjoy.

Oyster mushrooms should be very briefly sauteed,, about 1 to 1 minutes to best enjoy their delicate flavor. They accept seasoning well and can make a tasty dish when cooked with onions and chopped cashews. The stems become tough on very large oyster mushrooms and may have to be cut away.

Shiitakes need about 3 to 5 minutes of sauteing to bring out their pungent flavors.

Chanterelles are best started on medium heat with a little extra virgin olive oil to help them release their liquid. The heat can then be turned up to saute them for 3 to 5 minutes.

If you plan to cook enoki mushrooms, drop them into the saute pan at the last minute and cook briefly, a minute or two at most. Enokis become tough if overcooked.

As a low fat method of sauteing, use a seasoned vegetable broth or red or white wine instead of extra virgin olive oil.

Create a side dish with sauteed mushrooms combined with nuts and diced vegetables of your choice. Add a pungent dressing and toss to combine flavors.

Roasting
Slice or leave mushrooms whole. Toss about half-pound of mushrooms in 1 tablespoon of extra virgin olive oil. Spread mushrooms out on a large baking pan, season with salt and pepper, and roast at 400 for about 15 to 20 minutes. Check frequently and baste with oil as needed. Portabellas develop a delectable dense, meaty texture when roasted. Slice portabellas thick for a substantial serving. They tend to lose much of their liquid during cooking.

Braising Morels require special attention. Be sure to wash them thoroughly to remove any insects that may be imbedded in the crevices. It's best to saute them briefly in a little extra virgin olive oil and lemon juice. Then, cover the pan and simmer for as long as 1 hour, checking after 45 minutes for tenderness.

Nutrition
Depending on the variety, mushrooms contain 1 to 3% protein and all the essential amino acids, making the protein complete. For vegetarians, mushrooms make an ideal meat substitute.

They also have many of the B vitamins. Most cultivated mushrooms contain vitamins C and K, and some vitamin E.

Mushrooms are a rich source of potassium and phosphorous. About 5 raw button mushrooms contain 370 mg. of potassium and 104 mg. phosphorous.

Portabellas are an ideal food for those watching their waistlines. They contain no fat or sodium, are high in fiber, and low in calories (40 calories for a medium size). Also noteworthy is that mushrooms are very low in carbohydrates, making them ideal for diabetics

Chanterelles, with their appealing yellow coloring, are the only mushrooms that contain beta carotene and vitamin D.

Lobster Medallions with Mushrooms

Ingredients:
1-1.5# Lobster tail (thawed)
1-cup dry vermouth
3-cup water
1/4 cup chopped morels
1-cup heavy cream
2-tspoon dry tarragon
1-stick butter, cut into pieces
Preparation:
Bring vermouth and water to low boil in steamer, add lobster tail in shell and steam for 20 minutes. Remove lobster and wrap in damp cloth to retain heat, add morels, tarragon and heavy cream to liquid and allow to simmer for 5 minutes, reducing liquid to ½ . Strain and add butter. Whisk to incorporate and place to side. Remove lobster meat from the shell and slice into 1/4 inch thick medallions. Place on medallions on warmed serving platter and drizzle sauce over and serve.

Note:
This is a thin sauce but may be thickened if desired.

Fresh Lobster Spring Rolls with Lime-Ginger Vinaigrette

Makes 10 rolls
Ingredients:
1 each fresh lobster, about 1-1/2 lbs. cooked
1 head butter lettuce
1 ea. small carrot
1/2 ea. hothouse cucumber
3 oz Enoki
20 ea. basil leaves
20 ea. cilantro sprigs
40 ea. garlic chives
20 ea. mint leaves
1/4 cup toasted peanuts, chopped coarsely
15 Pcs. rice wrappers
1 / 4 cup rice wine vinegar
1 ea. egg yolk
1 tsp. water
1 cup peanut oil
1/2 cup cilantro, basil and mint leaves, loosely packed
2 tbsp. rice wine vinegar
1 ea. juice of lime
1 tbsp. minced fresh ginger
salt and pepper
Preparation:
Prepare the Vinaigrette:

Place the egg yolk and water into the workbowl of a food processor and turn it on. Slowly add half of the oil then add the herbs and ginger then puree until the mixture becomes smooth. Add the vinegar then add the remainder of the oil. Finish with the lime juice then season to taste with salt and pepper.

Prepare the Rolls:

Remove the lobster meat from the shell and dice into 1/2 inch pieces. Keep chilled.

Peel the carrot and wash the cucumber. Cut the cucumber in half lengthwise and scoop out the seeds. Cut both the carrot and cucumber into thin julienne and reserve. Prepare the herb leaves by washing and spinning dry.

Trim the enoki root.

Separate, wash and dry the leaves from the lettuce, discarding the dark green outer leaves. You will need one leaf for each roll. Lay the leaves down, concave side up on a clean work surface and assemble the remaining ingredients in each leaf starting with the herbs and finishing with the lobster and peanuts.

Heat a 5 qt. pot of water to a boil and add 1/4 cup rice wine vinegar. Dip a rice wrapper into the water for a second or two then lay out onto a damp towel. After it becomes soft, place the lettuce cup into the center and roll into a cylinder, tucking the ends in before the final roll.

Chill well, then slice the hard ends off and cut each roll into six equal slices. Drizzle the vinaigrette over the top and serve.

Chicken in Champagne Mushrooms Sauce
Ingredients:
1 1/2 pounds chicken filets
2/3 cup champagne
1 pound oyster mushrooms
2/3 heavy whipping cream
8 tablespoons (1 stick) unsalted butter, softened
salt and cayenne pepper
1/2 cup peanut oil
freshly ground white pepper

Preparation:
Rinse the chicken fillets under cool water and pat them dry with paper towels. In a large non-aluminum saucepan, bring the Champagne to a boil. Add the mushrooms and cook for 3 minutes. Remove the mushrooms from the liquid with a slotted spoon and set aside.

Boil the cooking liquid for about 15 minutes, or until reduced to about 3 tablespoons Whisk in the whipping cream, then remove from heat and whisk in the butter. Set aside.

Preheat the broiler or charcoal grill. Sprinkle salt and cayenne pepper on both sides of the filets and brush with the peanut oil. Broil for 4 minutes on each side. Remove and keep warm. Reheat the sauce gently (Do not boil) and season to taste with salt and pepper.

To serve:

Ladle sauce onto 4 plates. Place the grilled chicken in the center, dividing it evenly. Arrange the mushrooms in a large circle around the chicken.

Dinner With Glen Campbell

Last week Dianna and I had the opportunity to have dinner with our friend Glen Campbell (yes the Country Music legend) with his daughter Debby. What an interesting day it was. First I was amazed to see 5800 people gather on a snowy January afternoon at a little Casino north of Toronto to hear Glen and Debby, but what a concert he gave and no one left disappointed. Afterward we met for dinner in a Italian restaurant in the Casino where the food was okay, but he company great. We talked about his early start, time spend with Frank Sinatra, playing for some of the biggest names in show business amongst other topics. Debby told us about her son who is now a sous chef in South Beach Miami who has had the chance to appear on the Next Great Chef television show but as of yet has not made a decision, but knowing his mother and grandfather whatever he does he'll do it well.

I'll post some of the conversations real soon, but if you get the chance take in one of his concerts, your gonna love it.

Riverbank Mill Sous Chef Alan Smith

Malibu Chicken

Teriyaki Beef Skewers

Roasted Red Pepper & Shrimp Soup

Riverbank Mill Sous Chef Alan Smith

Chocolate Croissant Bread Pudding

Sometimes a cook comes along who has the desire and the will to achieve his goals, Alan is such a cook, the youngest person I have ever promoted to sous chef, Alan not only shows alot of promise to learn but works very hard to put into practice what has learned. Come experience his cuisine which displays his ability to create flavours that are exciting while being visually appealing.

Alan is constantly looking to improve his cuisine and turly desires to see that his plates are what keeps his customerscoming back for more. Look to this blog for his recipes pictured here, coming real soon. Malibu Rum and Crab Chicken with Rum and Raisin sauce, Teriyaki Beef Skewers, Roasted Red Pepper & Shrimp Bisque and A Chocolate Croissant Bread Pudding.

Radio Show

Many people have been upset that we are no longer on the radio and are wondering where can they go to hear the same music we featured on the show. We be of good cheer, I've found a station that that plays all those great old tunes. This is more than a golden oldie station this station really is the music of your life, from all the artist who covered the Great American Songbook to those who found just the right note to get into your heart. From Dixieland jazz to swaying to the tunes of Chicago and New York, everything is here for everyone, your going to love am740.ca let me know what you think on the comments.

Last Meal?

What if you knew that your last meal was the next one, what would you eat? Of course not many people have this insight, condemned prisoners do and many of them settle for the meal that had brought to them their most pleasant dining memory from hamburgers to steaks and everything in between. But what if your not a criminal at all what if in fact you’re a hero what do you want for a last meal, the answer is the same the most pleasant dining memory, take for example legendary hero Kit Carson, a man so was supposed to have killed two bears before breakfast, who has over 16 different places that bear his name, a true American hero, it is rumoured that his last words were "I wish I had time for just one more bowl of chili". Now give yourself over to some thought on these last words, who’s chili, perhaps his wife’s Josefa (Josephine). What was in the recipe that left a dying man longing for just one more bowl, we’ll never know but surely it had to be very good. Thus is the power of cuisine, wether simply fare like chili or that which may take a little for time to prepare food has the power to stay with one foe their entire life, this can only be a good thing. Dying people don’t remember a bad meal, just the one that gave the most blessed memory.
My friend Gail Riddall is reason the lesson, no she is not dying, but she is blind and it is amazing to me how she experiences her food. Whenever she would come to the restaurant she would order her meal from a menu which she could not see (I should have had it translated into braille) her husband (let’s call him Rick, for that’s his name) would read the menu item description to her giving her a mental picture of the meal. When it was presented to her she always commented "look at the presentation" allowing to visualize what the menu had entertained her with. One taste and she would define the colours upon the plate and no matter what she ordered she never once left disappointed, for in her mind and before she even arrived at the restaurant she had decided that this would be a dining experience worth remembering. We live in a world of food critics whose life work is to find fault with what they see and taste, how much better off we would be if we could be Rick and Gail’s food lovers. Here’s looking at you kid’s.

Almond Fried Shrimp
12 very large prawns
1 cup seasoned flour
pinch of salt
2 cups cold milk
4 eggs
1 ½ cups almonds
1 ½ quarts safflower oil

Peel, devein and butterfly the prawns, leaving tails intact. Line large baking sheet with waxed paper. Place flour in medium bowl; add salt. Whisk in the milk and eggs in large bowl. Dredge shrimp (not tails) in seasoned flour; shake off excess. Dip shrimp (not tails) in milk mixture. Press almonds over shrimp, coating all but tails. Place shrimp on prepared sheet. Curl tails up over shrimp. Freeze until firm, about 1 1/2 hours. (Can be prepared up to 1 day ahead. Cover with foil.) Heat oil in heavy large saucepan to 350~. Loosen shrimp from paper. Fry the frozen shrimp to oil in batches and cook until deep golden brown, about 3 minutes. Transfer to paper towels using slotted spoon. Let drain. Divide shrimp among plates. Serve with cocktail sauce, tartar sauce and lemon wedges

BRANDY BRAISED TENDERLOIN

1 whole pork tenderloin, about 1 1/4 pounds
Freshly ground black pepper
2 teaspoons butter
1/2 cup minced onion
1/4 cup brandy
1/4 cup beef broth
1/4 cup dried cherries or cranberries
2 tablespoons Dijon-style mustard
1 teaspoon soy sauce
1/4 cup cherry preserves

Cut tenderloin crosswise into 8 medallions, about 3/4-inch thick. Season both sides of medallions generously with black pepper and set aside.Melt butter in large heavy skillet over medium-high heat; sauté onion until soft, about 2-3 minutes. Add medallions, brown on one side, about 3-4 minutesMeanwhile, in small bowl stir together brandy, broth, cherries, mustard and soy sauce. Turn medallions, add brandy mixture to skillet, bring to a boil, then lower heat to a simmer and cover. Cook undisturbed for 6 minutes. Uncover, stir in preserves and cook and stir until sauce is slightly thickened. Serve medallions with pan sauce.

VEAL SCALLOPINI WITH DARK RUM-PORT WINE CREAM SAUCE

2 Tablespoons Shallots -- chopped
2 Cups Mushrooms -- sliced
1 Cup Dark Rum
1 Cup Port Wine
1/4 cup Dijon Mustard
2 Cups Bechamel Sauce
3 Pounds Veal Cutlet (3 - 2 Oz Pieces Per Order)
1/4 cup Olive Oil -- as needed

Saute SHALLOTS & MUSHROOMS in butter.Reduce Rum, Port & Dijon by 1/2, then combine with Mushrooms & shallots Add BECHAMEL and check consistency.Saute Veal in Olive Oil, add sauce to pan and heat, serve at once

RICKS ORANGE-DIJON GARLIC CHICKEN

4 Boneless chicken breasts
2 tablespoons Dijon mustard
1 tablespoon Garlic (minced)
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1/4 cup Olive oil
1 tablespoon balsamic vinegar
1/2 cup orange juice
Salt and pepper to taste

Combine marinade ingredients; season with salt and pepperAdd chicken breast. Refrigerate for 30 minutes to 1 hour. Remove from marinade and grill on a hot grill until cooked throughout.

Chili Vodka

Okay so New’s Years Eve dinner is now over and we get to move on into 2007, here at the restaurant, Riverbank Mill in Cambridge Ontario we served an interesting menu to our guests, some 400 plus people. One of the appetizers we created (Smoked salmon martini) consisted of a wasabi cream parfait topped with BC smoked wild salmon and laced with a chili pepper vodka. As the Ontario government runs all the liquor stores here we found we could not purchase the vodka, no worries, I made it. Simply take a bottle of good quality vodka, place within it 2 dried haberno (Scotch Bonnet) peppers and place in a dark place for 7 plus days. The result a firey hot beverage that can be used in many different ways, a few of which I give you now to lite up your new year.

Chili Vodka Chocolate Chili

1 1/2 pounds Ground beef
2 tbsp Vegetable oil
5 medium Onions -- chopped coarsely
3 stalks of celery chopped coarsely
2 large carrots chopped coarsely
8 cups Tomatoes peeled, seeded and chopped
½ cup Chili vodka
5 tablespoons Chili powder
3 tablespoons Cumin -- ground
3 tablespoons Oregano
3 tablespoons Cocoa powder -- unsweetened
3 tablespoons Cinnamon
2 tablespoons Garlic -- chopped fine
3 tablespoons Masa harina (fine ground cornmeal)

Cook meat about 20 minutes until they lose pink color but not browned. Place in bowl. Strain the fat and reserve 3 tbsp of it.

Heat oil in same pan and Saute vegetables until translucent. Stir meat into vegetables. Add the tomatoes, vodka, the chili powder, cumin, oregano, cocoa, cinnamon, and salt. Blend. Bring to boil, uncovered, for an hour.

In a small skillet heat the reserved beef fat add the cornmeal cook for 2 minutes. Stir into the chili with the garlic and simmer for 10 minutes more, serve at once with chili vodka cornbread.

Chili Vodka Halibut

4 steaks, 6 - 8 oz. each
1 1/2 cups chopped tomatoes
1/4 cup crumbled feta cheese
1/4 cup chopped green onions
1/4 cup chopped olives
3 tbsp Chili vodka
1 garlic clove, minced
1 tablespoon capers
1/4 teaspoon dried thyme
black pepper, to taste

Directions:

Place halibut steaks on well-oiled grill over hot coals. Grill 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn steaks once or twice during grilling. Combine remaining ingredients to make salsa; mix well. Serve with halibut.

Chili Vodka Mussels

2 tablespoons olive oil
2 cups thin sliced hot chorizo sausage
2 onions, thinly sliced
2 garlic cloves, finely minced
12 cups tomatoes peeled, seeded, chopped
1/4 cup chili vodka
6 ounces tomato paste
2 lemons, thinly sliced
2 tablespoons oregano
2 teaspoons dried basil
1/2 teaspoon fresh ground black pepper
1/8 teaspoon crushed red pepper
2 cups red wine
80 mussels in shells, scrubbed, debearded

Directions:
In a large kettle, sauté the sausage, onion and garlic in oil. Add tomatoes, vodka, tomato paste, lemon, oregano, basil and black and red pepper. Cover and simmer over low heat for 25 minutes. Add red wine and simmer uncovered 15 to 20 minutes until sauce thickens. Add mussels, cover and cook over medium-high heat 5 to 10 minutes until the mussels open, stirring occasionally. Discard any mussels that did not open. Ladle mussels and sauce into large soup bowls and serve with hot, crusty French bread.

Drunken Chicken

3 coarsely chopped tomatoes
1 coarsely chopped onion
5 cloves garlic
5 stalks coarsely chopped celery
5 coarsely chopped carrots
1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano
2 cups water
3 tablespoons butter
3 tablespoons white flour
1 cup chili vodka
1 whole chicken

Directions:

In a baking pan, place chopped onions with peels, garlic with peels, tomatoes, celery, carrots and water. Salt and pepper chicken; place on top of ingredients in baking pan and bake for 45 - 60 minutes in 375 F oven. After 20 minutes, baste with vodka. Baste every 1/2 hour. Melt butter in a sauce pan; add sifted flour until it makes a paste. Remove chicken from pan. Strain stock into a bowl. Discard used vegetables, re-heat stock and add to flour paste slowly until thick and creamy. Serve as a gravy over chicken.

Duck No I mean Duck

1 large duck
1 cup onions, minced
1/2 pound bacon, cut in small pieces
2 tablespoons celery heart, minced
3 tablespoons green bell peppers, minced
1/2 cup chili vodka
1 tablespoon tomato paste
1 teaspoon basil
1 cup olives, pitted, split

Directions:

Split the ducks, rinse and pat dry. In a large pan, brown the duck halves in oil, skin side down and turn and brown the other side. Pour off all but 2 tbs of drippings (the duck will render some extra fat) and add the onions, garlic and bacon. Cook slowly until the bacon is brown and pour off the extra fat again. Add the carrots, celery and bell pepper. Cook for a minute or two and add the stock, vodka, mustard, tomato, bay leaf, basil and thyme. Bring to a boil and reduce heat to a simmer. Cover and cook for 30 minutes and add the olives. Cover and cook very slowly until the duck is very tender (time depends on size of duck). Serve with wild rice.

Tuscan Chowder

Okay after receiving so many requests in the past few days for this recipe, I decided to post it for your enjoyment. To story goes like this, friends decided to take Dianna and I to lunch one day and they chose a chain restaurant. Seeing the soup of the day called "Tuscan Chowder" I thought it sounded good and ordered some. It was terrible but I liked to idea and returned the next day to my restaurant and recreated as follows. Nothing new under the sun, but who says you can't rework it a little.

TOMATO SAUCE

2 tbsp olive oil
2 minced garlic cloves
1 diced green bell pepper
1 diced onion
2 diced celery stalks
4 oz sliced mushrooms
1 tsp salt
½ tsp pepper
1 tsp basil leaves
½ tsp oregano leaves
½ tsp thyme leaves
½ tsp paprika
¼ tsp cayenne
3 lbs peeled, seeded, and chopped tomatoes

In a sauce pan heat the oil. Sauté the garlic, green pepper, onion, celery and mushrooms until tender. Add the seasonings and tomatoes. Simmer for 3 hours or until desired thickness. Use as required.

MEATBALLS

½ lb Ground Beef
½ lb ground pork
1/4 lb ground veal
2 tbsp Milk
1 Egg
1 tsp Worcestershire Sauce
1/4 cup Onion -- chopped
1/3 cup Bread Crumbs -- Dry
2 Tbsp Parmesan Cheese
1 tsp Garlic, very finely minced
1/2 tsp Oregano
3/4 tsp Salt
1/8 tsp Pepper

Mix all the ingredients together. Shape mixture by Tablespoonfuls into 1 1/2-inch balls.

TO COOK IN A SKILLET: Heat 1 Tbsp salad oil in a large skillet.Cook the meatballs over medium heat until brown, about 20 minutes. Drain off excess fat.

TO COOK IN THE OVEN: Place the meatballs in a lightly greased baking pan, Bake, uncovered, in a 400 degree F. oven until light brown, about 20 minutes. Drain off the excess fat


TUSCAN CHOWDER

½ lb. diced Italian sausage (mild)
1 large onion finely diced
3 large carrots finely diced
3 stalks celery finely diced
4 tbsp butter
4 tbsp flour
4 cups chicken broth
1½ cups cream
1 lb cooked diced chicken
2 tbsp fresh chopped basil
2 cups tomato sauce
16 meatballs
salt and pepper to taste

In a large kettle fry the sausage, add the onion, carrots and celery and sauté until tender, drain all excess fat. Add the butter and flour and cook over low heat for 3 minutes. Pour the chicken broth over and simmer until thick. Add the cream, chicken, basil, tomato sauce and meatballs and continue to simmer for 10 minutes. Season with salt and pepper if required.

SERVES 8

2007 It's Here

Have you ever wondered what could happen if you actually knew what was about to happen, therein lies the mystery of numbers. Every year we celebrate the passing of an old and spent year while welcoming a new and unused one. But what within this new year lies in store, maybe more than we hope for and less than we desire, but will it be all we want it to be.
Looking at the year itself could help us set the course we choose to steer through it, 2007!

2 has the meaning of balance, balance of course could mean many things, balance in lifestyle, balance in justice received or given out, balance in what we see and do.

0 often referred to as a symbol of perfection, a double 0 then would symbolize an opportunity to get it right should we fail the first time, do what’s right, do it because it’s right and then do it right, so to speak. The 0 speaks to us of having no bounds, something limitless and complete, never ending.

7 of course is the number of perfection, but it is also the number of goodness and completeness.

So then 2007 should be a year of balancing what will be prefect for our lives leading us into what is good and bring to completion the same. This then would be my hope, wish and desire for all my reader, Happy New Year.

What’s For New Years Dinner

Tomato Basil Soup
4 cups fresh tomatoes - peeled, cored and chopped
4 cups good chicken stock
10 (about) fresh basil leaves
1 cup heavy cream
1/4 pound unsalted butter
salt and pepper to taste

Combine tomatoes and stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in a blender or food processor. Return to saucepan and add cream and butter, while stirring over low heat. Garnish with extra basil leaves and serve with your favourite bread.

Smothered Beef Short Ribs

1/2 cup olive oil
4 pounds beef short ribs
salt and pepper to taste
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
2 tablespoons minced garlic
3 bay leaves
1 tablespoon dried thyme
1 cup red wine
8 cups beef stock
1/4 cup chopped fresh parsley

Heat the oil in a large pot over medium high heat. Season the ribs with salt and pepper to taste and dredge them in flour. Fry the ribs in the oil in small batches, adding oil as needed, to sear the meat. This should take 2 to 3 minutes per batch. Set ribs aside.

In the same pot, add the onions and saute for 2 minutes. Add the celery and carrots and saute for 1 more minute. Season with salt and pepper to taste, and then stir in the garlic, bay leaves and thyme and cook for 1 more minute.

Deglaze the pot with the red wine, scraping up all the bits on the bottom. Add the stock, bring to a boil, reduce heat to low and simmer. Add the ribs and continue to simmer for 2 hours, until the sauce thickens. Stir in the parsley and serve.


Red Potatoes and String Beans

2 1/2 lbs. Red Potatoes
2 lbs. frozen String Beans, thawed
1 lb. Red Onions
4 oz. Olive Oil
3 oz. White Wine Vinegar
1 teaspoon Oregano
1 tablespoon Salt
1 teaspoon White Pepper

Wash potatoes and cut in half. Place in large pot and cover with water. Bring to a boil. Cook for about 15-20 minutes or until soft. Drain and place on a flat pan. Cool in refrigerator for 1 hour.
Meanwhile, bring quarts of water to a boil. Add string beans and cook for 3 minutes. Drain and cool in refrigerator.

Peel onions and cut in half. Slice halves the long way into 1/4 inch slices.
Combine cooled potatoes, string beans, and onions in a large bowl. Mix remaining ingredients as a dressing, and pour over all. Mix well being careful not to break potatoes.

Life With Chocolate

1 (18.25 ounce) package German chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 2/3 cups milk
3/4 cup strong brewed coffee
1 (12 ounce) container frozen whipped topping, thawed
6 (1.4 ounce) bars chocolate covered toffee bars, frozen and crushed

In a 9x13 in pan, bake cake according to package directions. Cool and crumble. Make pudding, according to package directions, with milk.

In a large trifle or other glass serving bowl, place half of the crumbled cake. Pour half of the coffee over the cake, and spread half of the pudding over that. Top with half of the whipped topping, sprinkled with half the crumbled candy bars. Repeat layers in the same order.

Refrigerate until serving.

On The Road Again!

There comes a time, or times, in everyone’s life when a tough decision has to be made, and about mid-October that time came for myself, and my wife Dianna.

After 3

½ years in Penticton running our restaurant, Chef K’s on Main, we decided in May that we must make a move and close up the restaurant as our lease was expiring anyway.

In the meantime, a new development was being planned for Penticton which included three new restaurants of differing tastes, and I was contracted to manage the food service operation once the complex was complete.

Then, in mid October, the bomb dropped.

The project was being seriously delayed, or possibly even cancelled, and I was left holding a worthless piece of paper in the form of a contract which the developer has chosen not to honor although he hold himself up as a man of honor. We had to make a decision once again, and move on!

By early November, I had located a Head Chef position in Cambridge, Ontario (my home province), and by the following weekend I was ‘on the road again’. This time to Ontario and The Riverbank Mill Restaurant in Cambridge Sure are lots of stairs here though, but they’re helping to me to become slim and trim.

To all of our friends, customers, and acquaintances in the Penticton/Summerland area, we are sorry to leave, but hope we may one see you again if you have an opportunity to visit me at The Riverbank Mill here in Cambridge, Ontario.

I’d also appreciate receiving messages, or comments, from you right here on the Blog (just click the link below). It’s a way we can keep in touch, as we do miss you all. A very special thanks to Rick & Gail Riddall and Gary West for all thier help over this period, watch next week for exciting Christmas recipes.

The Boat House Sails Away

The Power of The Five P’s

So it was our 30th wedding anniversary last week, we decided that as we were in Vancouver we would go to a good restaurant to celebrate taking along another couple. We chose the Boat House in New Westminister. A good seafood and steakhouse chain owned by the Spectra Group of Restaurants.

We were sat promptly at our table, the hostess letting us know who our server would be, before long he came and we placed our drink order then within a minute a second server came by for our food order, things were looking good.

Within a reasonable amount of time our food arrived, the plates were hot, the presentation looked good, we were ready to enjoy our meal. That’s when it all fell apart, the food was stone cold, I had a steak and crab claw dish, the crab should have been in a garlic butter sauce, mine was so cold the butter had congealed on the bottom of the dish, the vegetables were ice cold and the potato barely luke warm, the steaks were however cooked to our preference and were hot. We requested our server to remove the food and have the cold items corrected, he ushered them into the kitchen and they were returned to us in a matter of minutes. This time the potatoes were hot the vegetables barley warm but now our steaks were very cold, however this no one would come around to check the re-cook, so we ate what we could and tried to enjoy our conversation. A different server would eventually come round to clear the plates not inquiring as to how the meal was.

It took a manager 45 minutes to show at the table having heard about the first cold meal, she apologized and looked shocked to find out that re-cook was far below standard and that no-one would bother checking how the second meal was. She removed the meals from our check and we departed, disappointed a special occasion was marked with a negative meal.

We’ll get over it, but what cost to the restaurant? For most they would never return and at minimum it influenced this blog.

A restaurant's reputation is everything, the customer is king and when that customer has a poor experience the restaurant pays a dear price. All restaurants must attend to the five P principal, simply they are, Proper Preparation Prevents Poor Performance .

It would be impossible for a restaurant such as the Boat House to ignore the preparation required to manage a busy establishment like the one we attended. As a chain they have policies and procedures, check lists and management to ensure the evenings service is stress free as possible.

The kitchen mise en palce would be enforced, station chefs (chef de partie) would be instructed by the chef de cuisine as to what would be required for the evenings service. The expectation by the chef de cuisine would be demanding and the stations chefs would meet the demands, a high volume restaurant cannot operate with anything less. The proper preparation would have to be seen to, but somewhere someone let the system down and the result was a poor performance.

The kitchen placed in front of customers cold food on hot plates, this indicates that one station chef did not communicate with the others. Most likely the entremetier (vegetable chef) plated the food before the saucier was ready for it, so it sat under heating lamps, in the mean time the crab claws were placed where they would get very cold and no-one double checked to see if they were hot upon service, which should have been done when the grill cook plated the steaks and the saucier applied the final touches to plate, finally the chef de cuisine should have caught all this when the plate was permitted to leave the kitchen.

The service staff we equally at fault, a server has a responsibility to the customer to serve them what they ordered in manner that is friendly and courteous. A simple visual check of the plate would have prevented a poor performance, the server would had seen the solidified butter on the crab claws indicating they were not hot, so even if they surmised that the rest of the meal was hot they would know that a part of it was not and should have refused it at the kitchen before it arrived at the table. What is more after the meal was re-cooked the server should have been back to the table within a minute to ensure it was now proper, this did not occur and so the overall meal was rated "poor".

The manager did try to make things right but arrived after the fact and really had little options. She did the right thing in not charging for the meals (but a free poor meal is not what most customers are looking for).

The question then is, would I go back, the answer may be surprising, as it is yes, I believe a restaurant of good reputation gets it by very hard work and by applying the five P principal and there is no doubt Boat House restaurants do both. One poor experience should not form the final opinion of the customer (that’s for the food critic), if the customer has also applied the five P principal then they would know this group of restaurants tries very hard to please, sometime everyone falls short. Get up and do it again because that after all is what we do. Give the restaurant of good standing a second opportunity, next time they will do it better. If they do not then never return again.

Coupled with the five P’s is another of my favourite saying "do what’s right, do it because it is right, then do it right" this means some mistakes may happen but if we look at the mistake as a gift to learn we will eventually prefect what we do.

The Most Popular Food In The World

What is the world’s most popular food? If you said pizza, pasta or burgers you would be wrong. The facts speak for themselves and the answer is (drum roll please) RICE. There are just over 40,000 varieties of rice many of which are grown on every continent of the globe except Antarctica. In North America the average consumption is about twenty five pounds of rice per person per year this may seem like a lot of rice but compared to a person in Burma (most likely where cultivated rice began) the average consumption balloons to better than 500 pound per person per year. With fairly recent moves into the culinary worlds of Japan, Thailand, Vietnam, Indonesia and China rice based dishes have seen at sharp increase in popularity. Rice is one of the few foods in the world which is entirely non-allergenic and gluten-free. More than 50% of rice that is cultivated is consumed within 8 miles of where it is grown. (Photo by from WiseGeek)

Toyota means 'bountiful rice field', while Honda means 'the main rice field'. Louis Armstrong signed his autograph "Red beans and Ricely yours..."

Mirin is a sweet Japanese rice wine (saké), sometimes just called rice wine. Mirin is used for cooking, only, mainly in sauces and glazes. It gives a nice glaze to grilled foods.

Most rice is consumed in the country where it is produced. Only 5 percent of the world’s total is exported. Thailand ships the most: about 5 million tons a year. The United States is second with nearly 3 million tons, and Vietnam third, with 2 million tons.

Most common varieties are:

LONG: Long slender kernels which produce light, fluffy rice.
MEDIUM: Short, wide kernels which are moist and tender when cooked.
SHORT: Short, round kernels which are soft and cling together when boiled.
ARBORIO: Large tan grains with white dots in the center, similar in side to medium grain white rice. Arborio is most often used in risotto because of its creamy, chewy texture.
AROMATIC: Medium sized slender grains which often have the aroma and flavor of roasted nuts or popcorn.
WAXY: Also known as "sweet" rice, kernels are short and plump, and produce a thick, starchy product when cooked. Waxy rice is most often used as a binder for gravy, sauces or fillings.

Wild rice is a coarse grass (and not really a true rice) considered a delicacy in many parts of the world. North American Indians are attributed with the introduction of wild rice into mainstream society. Grown in shallow waters, like marshes, man-made paddies, and stream beds in North America, the wild rice plant is 3-10 feet tall, holding the traditional rice flower at its peak. American wild rice is medium to long grained and has a nutty flavour.

Cooking Rice:

ALWAYS measure rice and water and cook according to timed instructions for perfect, non-sticky rice.

COOK rice with a lid on to prevent steam from escaping.

RICE always triples in volume, so be sure to take this into account when choosing an appropriate cooking pot.

WHEN rice is done cooking, fluff with a fork to avoid sticky or hard rice kernels.

IF YOU like non-sticky rice, sauté in a small amount of butter before cooking. Add liquid to sauté pan and cook per instructions.

Rice is high in complex carbohydrates, contains almost no fat, is cholesterol free, and is low in sodium, unless you add salt to the cooking water. Generally all rice - both brown and white - is considered a good source of vitamins and minerals. A half cup of cooked white rice provides 82 calories; an equal amount of brown rice provides 89 calories.

ARROZ CON POLLO

Serving Size: 6

1/4 Cup Olive oil
1 Chicken, Whole, cut up
1 Each Green Pepper, chopped
1 Large Onion, chopped
3 Cloves Garlic, minced
1 Whole Bay Leaf
Salt And Pepper, to taste
5 Threads Saffron
2 1/4 Cups Chicken broth
2 Whole Tomatoes -- chopped
1 Cup Rice
1 Cup Peas --
Pimientos -- garnish

Heat oil and brown chicken on both sides. Add green pepper, onion and garlic, and cook for about 5 minutes, Add tomato, saffron dissolved in chicken broth, bay leaf, salt and pepper to taste. Cover and cook for 20 minutes. Add rice, stir well, cover again and simmer for 20 - 30 minutes longer, or until all liquid has been absorbed and chicken is tender. Garnish with peas and pimientos.

NOTES: Really of Spanish origin, Arroz con Pollo (Rice with Chicken) is a specialty in many Latin American and Caribbean countries, including Cuba.

CARIBBEAN RICE

Makes 10 servings.
1 medium sweet potato or 1 (15 oz.) can* sweet potatoes, drained and diced
1/4 cup water
4 cups cooked rice
1 (15-ounce) can black beans, rinsed and drained
1/2 cup green onions (scallions)
1/2 cup chopped red bell pepper
1 cup chopped fresh pineapple
1/4 cup pineapple juice
2 tbsp. vinegar
2 tbsp. olive oil
1/2 tsp. ground ginger
Dash cayenne pepper
Salt and pepper to taste
2 tbsp. chopped peanuts,
optional* Canned sweet potatoes are precooked.

Place sweet potatoes and water in microwave-safe dish, covered, and microwave for about 3 to 4 minutes until done. Drain and dice. In a large bowl, combine cooked rice, sweet potatoes, green onions, red bell pepper, and pineapple. In a small bowl, whisk together pineapple juice, vinegar, olive oil, ginger, cayenne, salt and pepper. Carefully toss with rice mixture; sprinkle with peanuts, if desired. Refrigerate until serving

Paella
The national dish of Spain literally means "for her".

1 pound extra-large shrimp (21 to 25 per pound), peeled and deveined
Salt and ground black pepper
Olive oil
8-9 medium garlic cloves, minced or pressed through a garlic press (2 generous tablespoons)
1 pound boneless, skinless chicken thighs, each thigh trimmed of excess fat and halved crosswise
1 red bell pepper, stemmed, seeded, and cut pole to pole into 1/2-inch-wide strips
8 ounces Spanish chorizo, sliced 1/2 inch thick on the bias
1 medium onion, chopped fine (about 1 cup)
1 (14.5-ounce) can diced tomatoes, drained, minced, and drained again
2 cups Valencia or Arborio rice
3 cups low-sodium chicken broth
1/3 cup dry white wine
1/2 teaspoon saffron threads, crumbled
1 dried bay leaf
1 dozen mussels, scrubbed and de-bearded
1/2 cup frozen peas, thawed
2 tablespoons chopped fresh parsley leaves
1 lemon, cut into wedges, for serving

Adjust an oven rack to the lower-middle position; heat the oven to 350 degrees.

Toss the shrimp, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon oil, and 1 teaspoon of the garlic in a medium bowl; cover with plastic wrap and refrigerate until needed.

Season the chicken thighs with salt and pepper; set aside.

Heat 2 teaspoons oil in a large Dutch oven over medium-high heat until shimmering but not smoking. Add the pepper strips and cook, stirring occasionally, until the skin begins to blister and turn spotty black, 3 to 4 minutes. Transfer the pepper to a small plate and set aside.

Add 1 teaspoon oil to the now-empty Dutch oven; heat the oil until shimmering but not smoking. Add the chicken pieces in a single layer; cook, without moving the pieces, until browned, about 3 minutes. Turn the pieces and brown on the second side, about 3 minutes longer; transfer the chicken to a medium bowl. Reduce the heat to medium and add the chorizo to the pot; cook, stirring frequently, until deeply browned and the fat begins to render, 4 to 5 minutes. Transfer the chorizo to a bowl with the chicken and set aside.

Add enough oil to the fat in the Dutch oven to equal 2 tablespoons; heat over medium heat until shimmering but not smoking. Add the onion and cook, stirring frequently, until softened, about 3 minutes; stir in the remaining garlic and cook until fragrant, about 1 minute. Stir in the tomatoes; cook until the mixture begins to darken and thicken slightly, about 3 minutes. Stir in the rice and cook until the grains are well coated with the tomato mixture, 1 to 2 minutes. Stir in the chicken broth, wine, saffron, bay leaf, and 1/2 teaspoon salt. Return the chicken and chorizo to the pot, increase the heat to medium-high, and bring to a boil, uncovered, stirring occasionally. Cover the pot and transfer it to the oven; cook until the rice absorbs almost all of the liquid, about 15 minutes. Remove the pot from the oven (close the oven door to retain heat). Uncover the pot; scatter the shrimp over the rice, insert the mussels hinged-side down into the rice (so they stand upright), arrange the bell pepper strips in a pinwheel pattern, and scatter the peas over the top. Cover and return to the oven; cook until the shrimp are opaque and the mussels have opened, 10 to 12 minutes.

When  soccarat is desired, set the Dutch oven, uncovered, over medium-high heat for about 5 minutes, rotating the pot 180 degrees after about 2 minutes for even browning. (Soccarat, a layer of crusty browned rice that forms on the bottom of the pan, is a traditional part of paella.)

Let the paella stand, covered, about 5 minutes. Discard any mussels that have not opened and the bay leaf, if it can be easily removed. Sprinkle with the parsley and serve, passing the lemon wedges separately.

In Louisiana the Monday dinner is always what Louis Armstrong signed his autograph with: 

"Ricely Yours"

Red Beans N Rice

1 pound spicy smoked sausage
1 large onion, diced 
2 celery ribs, diced
3 garlic cloves, minced 
2 teaspoons Chef K Cajun seasoning, divided 
2 cups uncooked long-grain rice 
3 1/2 cups chicken broth 
2 (15-ounce) cans kidney beans, rinsed and drained 
1 (15-ounce) can diced tomatoes 
2 bay leaves object
1/2 cup chopped fresh parsley 
Hot sauce (optional) 

Cut smoked sausage into 1/4-inch-thick slices. Cook in a large Dutch oven over medium-high heat 8 to 10 minutes or until slices are browned. Remove sausage, and drain on paper towels, reserving 1 teaspoon drippings in pan.

Sauté onion and celery in hot drippings in Dutch oven over medium-high heat 4 to 5 minutes; stir in garlic, 1/2 teaspoon Cajun seasoning, and rice; sauté 3 minutes. Stir in broth, next 3 ingredients, and remaining 1 1/2 teaspoons Cajun seasoning. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes.

Remove from heat; stir in sausage and parsley; let stand, covered, 10 more minutes or until rice is tender. Serve with hot sauce, if desired.

RICE PUDDING

1/2 cup long grain rice 
1 1/2 cups water 
1 lemon peel 
1 cinnamon stick 
1 quart milk 
3/4 cup sugar 
1/4 tsp salt 
1 tsp vanilla 
powdered cinnamon 

Using a 3-quart pot, boil rice, cinnamon stick and the lemon peel in cold water at medium high heat. Continue to cook until rice is soft and most of the water has evaporated. Remove the cinnamon stick. Add the milk, sugar, salt and vanilla extract. Continue cooking at medium low heat, stirring often until it reaches your desired thickness. Remove the lemon peel.

Serve in 8 dessert dishes, sprinkle with powdered cinnamon when serving.