Parmesan Cream with Balsamic Honey Syrup
Yield: 4A 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 Parmesan Cream:
- 1 cup of 35% whipping cream
- 10 oz grated Parmesan cheese
- 1 tsp vanilla extract
- 2 sprigs of fresh rosemary
For the Balsamic Syrup:
- 2 cups of balsamic vinegar
- 1/2 cup of honey
Directions:
For the Parmesan Cream:
- Heat cream with vanilla and rosemary. Turn heat down, cover and let infuse for about 10 minutes. Pluck out the rosemary and stir in the cheese until it is thoroughly mixed. Pour into a bowl. Put in fridge to set.
For the Balsamic Syrup:
- Pour into a saucepan and reduce by two thirds, until it reaches a thick syrup-like consistency. Refrigerate until cool. Store in a jar in the refrigerator.
Grilled Caesar Salad
Yield: 4A 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 Dressing:
- 1 cup olive oil
- 1/2 cup white wine vinegar
- 1/4 cup grana padano cheese
- Zest and juice of 3 lemons
- 3 cloves of garlic
- 8 x anchovy filets
- Salt and pepper
For the Salad:
- 8 x thin slices of pancetta
- 1 heads of romaine lettuce cut in half
- 1 x red onion, cut in half
- 1 x baguette, cut in half lengthwise
- 4 tbsp of olive oil
- Salt and pepper
- 1/2 cup of Caesar salad dressing
- 1 inch piece of Parmesan cheese
Directions:
For the Dressing:
- Place all ingredients into a bowl and puree with an immersion blender until smooth.
For the Salad:
- Turn a gas barbeque or grill to high and close lid to preheat.
- Fry pancetta in a large skillet until it shrinks and turns golden, about 3 minutes per side. Drain on some paper towel and set aside.
- Brush romaine, onion and bread with oil.
- Place bread on hot grill and grill until crispy with golden grill marks. Cut into cubes and set aside.
- Place romaine on the grill, season with salt and pepper and grill until it’s outer leaves are wilted and it’s tender all the way through. Slice into bite-sized pieces
- Place red onion onto the grill, season with salt and pepper and grill until the rings start to loosen and char, about 5 minutes per side. Chop into small pieces.
- In a large salad bowl, combine all of the ingredients. Toss well
- Using a vegetable peeler, peel curls off of the piece of cheese. Use to garnish the salad.
Horseradish Gravy
Yield: 6A 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:
Horseradish Gravy
- 2 cups red wine
- 1 cup beef stock
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tbsp horseradish
Directions:
Horseradish Gravy
- Make a slurry by mixing the cornstarch with the water and stirring until smooth.
- Pour pan juices out of the roast beef pan and into a clean jar. If there is a layer of fat on top, pour it off. Pour meat juice back into pan and turn heat up to high. Add red wine and reduce by half while stirring to dislodge any caramelized flavour bits in the pan. Add beef stock, let simmer and then add the cornstarch slurry. Stir until thickened. Add horseradish at the end, to finish the sauce.
Rotini with Red Clam Sauce
Yield: 4A 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 Rotini:
- 600 g of tri-colored rotini
- Salt
For the Red Clam Sauce:
- 8 slices of bacon
- 2 x onions, finely chopped
- 5 cloves of garlic
- 1 can (28 oz) of crushed tomatoes
- 1 can (142 g) of chopped clams
- 2 x bay leaves
- 1/2 cup of fresh basil leaves
Directions:
For the Rotini:
- Put a large pot of water over high heat and bring to a boil. Add a generous amount of salt and when the water has returned to a boil, pour in the pasta. Cook for about 15 minutes, until pasta is tender and just chewy in the centre (el dente). Drain and toss with Red Clam Sauce.
For the Red Clam Sauce:
- Brown bacon and onions in a medium sized saucepan. When the bacon has rendered it’s fat, and the onions are beginning to brown, add garlic and sauté for about 3 minutes or until softened. Add tomatoes, clams and bay leaves. Season with salt and pepper and let simmer for 15 minutes.
- Stir in basil leaves and adjust seasoning just before serving.
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