Creme Brulee

Apple Chips

Yield: 8

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Apple Chips

• 1 cup of sugar
• 1 cup of water
• 1 x whole granny smith apple, un-cored and thinly sliced into rounds.

Directions:

Apple Chips

1. Bring sugar and water to a boil, without stirring. Once sugar has dissolved, simmer for 5 minutes. Let cool.
2. Soak apple slices in the cooled simple syrup for a minimum of 20 minutes or overnight. Preheat oven to 300° F.
3. Drain apples and place on a non-stick baking sheet. Bake until golden and crispy.

Caramel Crème Brulee

Yield: 6

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Caramel Crème Brulee

• 1 cup plus 6 tbsp of sugar
• 1/2 cup of water
• 2 cups of milk
• 1 cup of 35% whipping cream
• 1 tbsp vanilla
• pinch of salt
• 8 x egg yolks

Directions:

Caramel Crème Brulee

1. Preheat oven to 325 degrees.
2. Make a caramel with 1 cup of sugar and the water by placing them in a large saucepot and bringing to a boil without stirring. The sugar will dissolve and begin to bubble. Let it boil for about 5 minutes, watching carefully as the water boils off and it begins to turn yellow. Gently swirl until the sugar turns an even golden. Take it off of the heat before it gets brown. Quickly pour the milk and cream into the caramel along with the vanilla and salt and whisk until incorporated.
3. Whisk eggs and then slowly pour the caramel mixture into them, a little at a time, whisking constantly.
4. Pour into 6 ramekins or crème brulee dishes and bake in a hot water bath in the oven for 30 minutes, or until edges are set and centre is slightly jiggly.
5. Just prior to serving, sprinkle with the remaining sugar and caramelize with a blowtorch.

Fennel Apple Salad

Yield: 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

For the Vinaigrette:

• 2 x granny smith apples, quartered and cored.
• 1 cup of cider vinegar
• 2 tbsp brown sugar
• 1 heaping tbsp of Dijon mustard
• 1 cup of olive oil
• Salt and pepper

For the Salad:

• 1 x bulb of fresh fennel, sliced thinly and fronds reserved
• 1 x granny smith apple, sliced thinly

Directions:

For the Vinaigrette:

1. To make the vinaigrette, place 2 granny smith apples, cider vinegar, brown sugar and mustard in a small saucepan and cook until soft. Puree with olive oil and season with salt and pepper.

For the Salad:

1. Put the sliced fennel, fennel fronds and sliced granny smith apple in a large salad bowl and toss with a few spoonfuls of the warm apple vinaigrette.

Pot Steamed Salmon

Yield: 2

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Pot Steamed Salmon

• 2 x 6 oz filets of fresh salmon, skin removed
• 2 cups of orange juice
• 1 x red onion, chopped
• 2 tbsp of olive oil
• 2 tbsp of capers
• Salt and pepper

Directions:

Pot Steamed Salmon

1. Bring orange juice to a hearty simmer. Add chopped onions, olive oil and capers and let simmer for 5 minutes until the mixture reduces by at least half. Add salmon and season with salt and pepper. Cover with a lid and steam for five minutes.

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