• Blue Cheese-Crusted Filet Mignon
• Horseradish Smashed Potatoes
• Pavlova with Orange Marmalade and Orange Whipped Cream
• Roast Tomatoes with Baby Spinach

Blue Cheese-Crusted Filet Mignon

Yield: 4

Ease of Preparation: Easy.

Ingredients:

Blue Cheese-Crusted Filet Mignon

• 4 x x six-ounce filet mignons
• Salt and pepper
• Olive oil
• 8 ounces blue cheese
• 2 x slices whole grain bread, cubed
• Half stick butter
• 2 x sprigs fresh rosemary
• Fresh ground pepper

Pan Sauce

• 1 cup red wine
• 1/2 cup heavy whipping cream

Directions:

Blue Cheese-Crusted Filet Mignon

1. Preheat oven to 400°F.
2. Heat a large skillet over medium-high heat.
3. Season the filets and rub with olive oil. Place in the hot pan and sear for 1 minute on each side.
4. Place on a cooling rack fitted over a baking sheet. Reserve the pan.
5. Puree the blue cheese, bread, butter, rosemary and pepper in a food processor until smooth.
6. Pack blue cheese crust onto the tops of the filets and bake in oven until meat is medium-rare, about 8-10 minutes.
7. The meat and crust may be prepared in advance, refrigerated, then baked just before serving. If so, add a little more baking time.

Pan Sauce

1. Add the wine to the searing pan over medium-high heat.
2. Scrape loose the brown bits and reduce the wine to a syrup-like consistency.
3. Whisk in the cream and continue to reduce until the mixture thickens to a sauce like consistency.
4. Season and serve with the filets.

Horseradish Smashed Potatoes

Yield: 4 servings with leftovers.
Ease of Preparation: Easy

Ingredients:

Horseradish Smashed Potatoes

• 8 x small or 4 large Yukon gold potatoes, unpeeled, washed and cut into quarters
• 1 x cup milk
• 1 x stick butter
• 2 x heaping spoonfuls prepared horseradish
• Salt and pepper

Directions:

Horseradish Smashed Potatoes

1. Steam potatoes in a stovetop steamer or a pot with a tight fitting lid and an inch or so of water.
2. Cook for 15-20 minutes until tender when pierced with a knife.
3. Meanwhile heat the milk, butter and horseradish in a small pot.
4. Place potatoes in a bowl and pour in hot milk mixture.
5. Smash well and season with salt and pepper.

Pavlova with Orange Marmalade and Orange Whipped Cream

Yield: 6

Ease of Preparation: Easy.

Ingredients:

Pavlova

• 6 x egg whites
• 1 1/2 cups sugar
• 1 tbsp white vinegar
• 1 tbsp cornstarch

Topping

• 1/2 cup heavy whipping cream
• 2 tbsp Grand Marnier orange liqueur
• 1/4 cup orange marmalade

Directions:

Pavlova

1. Preheat oven to 275°F. Fit a piece of parchment paper onto a baking sheet.
2. Beat the egg whites in a stand mixer until they reach soft peaks.
3. Gradually add the sugar, a half a cup at a time and continue to whip until the whites form stiff peaks.
4. Fold in vinegar and cornstarch.
5. Spoon mixture onto the baking sheet, forming a large round evenly shaped mound. Think of an extra large hockey puck.
6. Bake for 1 hour, until the Pavlova is crispy on the outside and has a soft, marshmallow center.

Topping

1. Evenly spread the marmalade onto the top.
2. Whip the cream with the Grand Marnier and spread it on the marmalade. Enjoy!

Roast Tomatoes with Baby Spinach

Yield: 4

Ease of Preparation: Easy.

Ingredients:

Roast Tomatoes with Baby Spinach

• 8 x roma tomatoes
• 2 x onions, peeled and chopped
• 6 x garlic cloves, sliced
• 1/4 cup extra virgin olive oil
• Salt and pepper
• 1 lb. baby spinach

Directions:

Roast Tomatoes with Baby Spinach

1. Preheat oven to 375° F.
2. Toss the tomatoes, onions, garlic and oil together in a roasting pan and season with salt and pepper.
3. Toss well and roast until caramelized, about 45 minutes.
4. Place spinach into a salad bowl and pour in hot tomatoes, along with any juices.
5. Toss well to wilt spinach and serve immediately.

---

Colorful Halibut

Paper-baked halibut with julienne vegetables, rice paper tuna salad roll, cherry tomato crisp and curried cauliflower soup with red pepper puree add colourful flavour to Michael’s dinner table.

• Cherry Tomato Crisp
• Curried Cauliflower Soup with Red Pepper Puree
• Paper Baked Halibut with Julienne Vegetables
• Rice Paper Tuna Salad Roll
• Roast Chicken Broth

Cherry Tomato Crisp

Yield: 4

Ingredients:

Cherry Tomato Crisp

• 2 lb. of cherry tomatoes, whole
• 1 x red onion, chopped
• 6 cloves of garlic, sliced
• 3 tbsp of olive oil
• 1/2 loaf loaf of whole wheat bread
• 1/4 cup of olive oil
• 1/2 cup of Parmigiano Reggiano cheese, grated
• Salt and pepper

Directions:

Cherry Tomato Crisp

1. Preheat oven to 350 degrees.
2. Toss tomatoes, onion and garlic with 3 tbsp of olive oil and season with salt and pepper.
3. Pour into an 8-inch by 8-inch ovenproof baking dish.
4. Tear bread into bite-sized pieces and toss with olive oil and sprinkle on top of the tomatoes. Sprinkle the grated cheese over the top and bake for 30 minutes. Loosely cover with foil and bake for an additional 15 minutes.

Curried Cauliflower Soup with Red Pepper Puree

Yield: 4

Ingredients:

For the Curried Cauliflower Soup:

• 1 heads of cauliflower, trimmed into florets
• 1 x onion, chopped
• 2 tbsp of olive oil
• Salt and pepper
• 2 cups of orange juice
• 1 cup of chicken stock
• 1 tbsp of curry powder

For the Red Pepper Puree:

• 1 x red pepper, seeds and stem removed and cut into 8 pieces
• 1/2 cup of tomato juice
• 2 tbsp olive oil
• Salt and pepper

Directions:

For the Curried Cauliflower Soup:

1. Preheat oven to 350 degrees.
2. Toss cauliflower and onion with olive oil, season with salt and pepper and place in a roasting pan. Roast for 30 minutes, until well caramelized. Put into a large soup pot and add orange juice, stock, curry powder and check for seasoning. Bring to a boil, turn the heat down and simmer for 15 minutes.
3. Puree with an immersion blender, or in small batches in a blender.
4. Reheat just prior to serving. Garnish with Red Pepper Puree.

For the Red Pepper Puree:

1. Simmer all of the ingredients together until peppers are soft.
2. Puree in a blender until smooth.
3. Drizzle into the hot soup.

Paper Baked Halibut with Julienne Vegetables

Ingredients:

Paper Baked Halibut with Julienne Vegetables

• 4 x 6 oz halibut filets
• 1 x carrot
• 1 x red pepper
• 1 cup of snow peas
• Zest and juice of 1 lemon
• Salt and pepper
• 1 tbsp Salt and pepper

Directions:

Paper Baked Halibut with Julienne Vegetables

1. Preheat oven to 400 degrees.
2. Cut carrot, red pepper, and snow peas into a julienne. Toss in a bowl with lemon zest, olive oil and salt and pepper.
3. Fold a 16” by 16” piece of parchment paper in half and cut out a large heart shape, with the fold being the centre of the heart. Open it up and then place some of the vegetables along the fold. Place piece of halibut on top of the vegetables, season with salt and pepper and sprinkle on a little lemon juice.
4. Fold the other half of the heart over and begin to fold and roll over the edges to create a package. Twist end to seal.
5. Put on a baking sheet and bake for 15 minutes.

Rice Paper Tuna Salad Roll

Yield: 4

Ingredients:

Rice Paper Tuna Salad Roll

• 4 x rice paper wraps
• 1 can of tuna, drained
• 1 tbsp grainy mustard
• 1 tbsp of olive oil
• Juice of half a lemon
• 1 x green onion, sliced
• 1/4 cup of cilantro leaves
• 1 x dill pickle, cut into long skinny quarters
• Salt and pepper

Directions:

Rice Paper Tuna Salad Roll

1. Pour some water into a shallow dish. Add rice paper wraps and soak for about 2 minutes, until they become translucent and soften. Lay on a kitchen towel and blot to dry.
2. Toss tuna together with mustard, oil, lemon juice, green onion, cilantro and salt and pepper.
3. Place a rice paper wrap on a counter top and lay a piece of dill pickle along the edge closest to you. Add one quarter of the tuna salad on top of the pickle and give 1 complete roll. Fold in ends and continue to roll up. Repeat for each wrap.

Roast Chicken Broth

Ingredients:

Roast Chicken Broth

• 1 kg. of chicken wings
• Several carrots, chopped
• Several stalks of celery, chopped
• Several onions, chopped
• 4 x bay leafs
• 2 sprigs of fresh thyme

Directions:

Roast Chicken Broth

1. Preheat oven to 375 degrees.
2. Roast chicken wings in a roasting pan or sauté pan until golden brown.
3. Put roasted chicken wings into a large stockpot, Add a splash of cold water to the roasting pan and stir until all the bits on the pans bottom dissolve. Add vegetables, bay leaf and thyme. Cover with cold water and simmer for 2 hours. Strain.

---

Summer Salads

It’s a beautiful day for a picnic and Michael improvises cold salads to maximize his time outdoors. A feast of Asian spinach salad with orange dressing, Asian cabbage salad, salsa, and tuna potato salad is made complete with homemade ice cream sandwiches.

• Asian Cabbage Salad
• Ice Cream Sandwiches
• Salsa
• Spinach Salad with Orange Vinaigrette
• Tuna Potato Salad

Asian Cabbage Salad

Yield: 4

Ingredients:

Asian Cabbage Salad

• 3 tbsp canola oil
• 1 heads of red cabbage, sliced thinly
• 2 cups of bean sprouts
• 2 cups of snow peas, thinly sliced
• 2 x carrots, shredded
• 3 tbsp of soya sauce
• 3 tbsp of honey
• dash of sesame oil
• Juice of 2 limes
• 1/2 cup of fresh cilantro leaves
• Salt and pepper

Directions:

Asian Cabbage Salad

1. Heat oil in a large pot and add cabbage. Season with salt and pepper and stir-fry for about 5 minutes, until it begins to get soft. Add bean sprouts, snow peas, carrots and stir fry for about 2 more minutes.
2. Whisk together the soya sauce, honey, sesame oil, lime juice and add to the cabbage along with the cilantro leaves. Toss well and adjust seasoning.

Ice Cream Sandwiches

Yield: 6

Yield: 6 sandwiches (depending on size of cookies)

Ingredients:

Ice Cream Sandwiches

• 1/2 cup of butter
• 1/2 cup of sugar
• 2 x large eggs
• 2 cups of chocolate chips
• 1 1/2 cups of flour
• 2 tbsp of cocoa
• 1 tsp of baking powder
• pinch of salt
• Vanilla ice cream

Directions:

Ice Cream Sandwiches

1. Preheat oven to 350 degrees.
2. Whiz butter and sugar together in a food processor. Add eggs and continue to whiz. Add chocolate chips and whiz until they are ground into small bits
3. Sift together the flour, cocoa, baking powder and salt and add to the food processor. Pulse until incorporated.
4. Roll dough into balls the size of golf balls. Place on a baking sheet and press down to flatten. Bake for about 6-8 minutes. Let cool.
5. Place a cookie on a baking sheet and top with one heaping scoop of ice cream. Put another cookie on top and push down until the ice cream spreads out and reaches the edges. It should be about an inch thick and evenly dispersed. Continue until desired number of sandwiches have been assembled and put in the freezer. You may need to put each sandwich into the freezer immediately after assembly to avoid excessive melting.

Salsa

Ingredients:

Salsa

• 4 x ripe tomatoes
• 1 cup of tightly packed fresh cilantro leaves
• 6 x green onions
• Juice and zest of 2 limes
• 1 x chipotle pepper
• 1 tbsp of ground cumin
• 1/2 cup of olive oil
• Salt

Directions:

Salsa

1. Puree everything in a food processor until smooth. Add salt to taste. Serve with tortilla chips

Spinach Salad with Orange Vinaigrette

Yield: 2

Ingredients:

For the Salad:

• 1 bag of baby spinach leaves
• 1 x red onion, sliced thinly

For the Vinaigrette:

• 2 tbsp of orange juice concentrate
• 2 tbsp of olive oil
• 1 tbsp of Dijon mustard
• Salt and pepper

Directions:

For the Salad:

1. Put the spinach and onion into a large salad bowl and toss with the vinaigrette.

For the Vinaigrette:

1. Whisk ingredients together until emulsified. Season with salt and pepper.

Tuna Potato Salad

Yield: 4

Ingredients:

Tuna Potato Salad

• 2 lb. of baby red potatoes, cut in half
• 1 lb. of green beans, cleaned
• 1 cup of calamata black olives
• 1/2 cup of olive oil
• 1 x heaping tbsp of Dijon mustard
• Zest and juice of 2 lemons
• 1 x 8 oz tuna steak
• Salt and pepper

Directions:

Tuna Potato Salad

1. Steam potatoes in a stovetop steamer until tender.
2. Remove potatoes to a bowl and add green beans to the steamer. Steam until bright green and still slightly crisp. Add to the potatoes along with the olives, olive oil, mustard, lemon zest and juice and season well. Toss to incorporate everything.
3. Begin to heat a cast iron pan or sauté pan over medium-high heat. Rub both sides of tuna steak with salt and pepper. When the pan is hot, sear the tuna for 2 minutes per side. It should be rare in the middle.
4. Slice the tuna and lay over the potato salad base.

---

Chef At Large

7 Chocolate Courses

Dominique and Cindy Duby are Canada’s most notable pastry chefs and sought after "Sweet Ambassadors". They put it all on the line with a 7-course sweet and savoury “molecular gastronomy” meal. Each course features chocolate and the dinner is served at the famous Bel-Air Hotel in Hollywood. Michael travels with them as the Duby’s crusade in the name of science and their food is put to the test.

Luncheon Omelet

Weekends are a time to take it easy, letting weekday tensions fade away. A classic omelet with thyme and cheddar, fruit salad with orange mint dressing and butterscotch breakfast buns make up this simple, tasty weekend brunch.

• Butterscotch Breakfast Buns
• Classic Omelet with Fresh Thyme and Cheddar
• Fruit Salad with Mint
• Yogurt Cheese

Butterscotch Breakfast Buns

Yield: 12

Ingredients:

For the Bread Dough:

• 3 cups of all-purpose flour
• 1 cup of rolled oats
• 2 tsp of salt
• 1 1/2 cups of tepid water
• 1 tbsp yeast
• 1 oz of honey
• 1 oz of olive oil
• 1 oz of dried milk powder
• Zest of 2 oranges

For the Buns:

• 1 cup of sugar
• 1 stick of butter, in chunks

Directions:

For the Bread Dough:

1. Arrange flour, oats and salt in a pile on a work surface. Make a well in the centre and pour in the water. Sprinkle the yeast over it and then the honey, oil, milk powder and zest. Slowly start to bring the flour mixture into the water and yeast mixture until all of the liquid has been absorbed and a dough begins to form. Knead for 10 minutes, until the dough is smooth and elastic. Place in a well-oiled bowl; turn dough to coat and then cover with a kitchen towel. Place in a warm spot and let rise for 1 hour, until it doubles in size.

For the Buns:

1. Preheat oven to 375 degrees.
2. Pour sugar into a 12-inch skillet and pour in an equal amount of water. Bring to a boil and let the sugar dissolve without stirring it. As the water begins to evaporate, the sugar will begin to caramelize. When it has reached a golden brown colour, add the butter and whisk until it is smooth and thickened. Let cool in the pan.
3. Put the risen dough on a cutting board and punch it back. Roll it out into a log and slice into 12 pieces. Place the slices in the caramel pan so that they are just barely touching and set aside to rise again for about 30 minutes.
4. Bake for 25 to 30 minutes and then invert onto a serving dish.

Classic Omelet with Fresh Thyme and Cheddar

Yield: 1

Ingredients:

Classic Omelet with Fresh Thyme and Cheddar

• 2 x eggs
• Splash of water
• 1 tsp of chopped fresh thyme
• 2 tbsp of grated cheddar cheese
• Salt and pepper
• 1 tbsp of butter

Directions:

Classic Omelet with Fresh Thyme and Cheddar

1. Whisk together eggs, water, thyme, cheese and salt and pepper to taste.
2. Heat a non-stick pan over medium-high heat. Add butter and when it begins to foam pour in the egg mixture. Lift the pan and begin to swirl it around so the egg covers the bottom and begins to cook. Continue to move the pan around and lift edges of the omelet to let the uncooked egg run to the bottom. It is done when the top is just cooked and the bottom is beginning to brown slightly. Fold omelet in half and slide onto a serving dish.

Fruit Salad with Mint

Yield: 6

Ingredients:

Fruit Salad with Mint

• 1 x watermelon
• 1 x red delicious apple, core removed and sliced
• 1 x kiwifruit, peeled and sliced
• 12 x strawberries, hulled and quartered
• 1 x orange, segmented
• 1 x mango, cubed
• 1 cup of fresh blueberries
• 1 cup of blackberries
• 1 cup of seedless grapes
• 1 bunch of fresh mint, sliced thinly

Directions:

Fruit Salad with Mint

1. Cut watermelon in half and scoop out about 2-dozen balls from one half of the melon with a melon baller or teaspoon. Scoop out the flesh from the other half and reserve the melon to use as a salad bowl.
2. Toss all fruit together with the mint and spoon into the watermelon bowl.

Yogurt Cheese

Ingredients:

Yogurt Cheese

• 1 L of full fat plain yogurt

Directions:

Yogurt Cheese

1. Line a medium-sized kitchen sieve with 2 coffee filters and place it over a bowl. Pour in the yogurt, cover with plastic wrap and place in refrigerator overnight to drain. Much of the yogurts moisture will drain and it will resemble a soft cheese.

---

Chef At Large

The Art of Achatz

Thirty-one year old culinary whiz kid Grant Achatz has wowed diners across the United States and garnered accolades worldwide, including the prestigious James Beard Foundation Rising Star Chef in America Award. Michael visits Achatz in Chicago at his newly opened ALINEA restaurant to explore the world of molecular gastronomy. The restaurant features a 25 course-tasting menu that defies boundaries of the dining experience. Two new dishes are added to the menu as Michael asks, “Has fine dining become the culinary equivalent of walking through an art gallery?”

Easy Pizza Party

Michael serves up a rich and zesty pizza that appeals to both adults and kids. He starts off with a good tomato sauce base that includes essential ingredients like onion, garlic, tomatoes, tomato paste and of course, oregano. This is a great party meal. Guests can personalize their pizzas from a selection of toppings. Panzerotti and twisty bread with dipping sauce round out this simple but delicious party hit.

• Butterscotch Sauce
• Pink Lemonade
• Pizza Parlor Sauce

Pizza Parlour Sauce

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, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course 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!

A good pizza sauce is dominated by the rich flavours of tomatoes and the bright flavour of oregano. I actually prefer dried oregano to fresh because it seems to have a sharper flavour. This sauce is a good base for any pizza toppings…

Ingredients:

Pizza Parlor Sauce

• 3 tbsp of olive oil
• 1 x onion, finely diced
• 3 x garlic cloves, minced
• 1 can of tomato paste
• 1 can of diced Italian tomatoes
• 2 tbsp of oregano

Directions:

Pizza Parlor Sauce

1. Preheat a saucepan over a medium high heat then add the olive oil and onion. Sauté until the onions soften and begin to turn golden, and then add the garlic. If you add the garlic with the onion, it will burn in the time it takes the onions to begin browning. Continue to sauté for a few more minutes, being careful not to scorch the garlic.
2. Add the tomato paste and canned tomatoes and stir well, crushing them with the back of the spoon. Add oregano, while continuing to stir then bring to a simmer. Let simmer for 30 minutes, until thickened. If you like, puree in the food processor until smooth.

Butterscotch Sauce

Ease of Preparation: Easy
2 Cups

This classic sauce turns anything into instant dessert with its deep caramel flavour. Every time I transform bland white sugar into rich, slightly bitter caramel I get excited. I think it’s magical how much flavour a simple cooking process can add! Your family will too.

Butterscotch Sauce

A cup of white sugar
A cup of water
A stick of butter (four ounces) cut into a few pieces
A cup of cream
A dribble of vanilla

Pour the sugar into a small, tight pile in the middle of a saucepot. Add the water, pouring around the pile then begin heating over a high heat. Don’t stir! The water and sugar will quickly dissolve together and form simple syrup. As the heat increases it’ll begin simmering and steaming and the water will gradually evaporate. Once it’s gone the steam will die down and the temperature will begin to rise leaving behind a pure melted sugar syrup.

As the heat continues to rise the sugar will start to turn pale golden. When you see the first hint of colour gently swirl the pan to keep the colour even. When it’s a deep golden brown add the butter and whisk it in until the sauce is smooth. This will drop the caramel’s temperature out of the sugar browning range.

Add the cream and vanilla and whisk until smooth. Pour into a jar and refrigerate until thickened.

Pink Lemonade

Ease of Preparation: Easy
8 Glasses

This lemonade is just as popular with grown-ups as it is with kids. Its pink color comes from an old bartenders trick, bright red grenadine syrup. The balance of sweet and sour flavours are just the thing on a hot summer’s day and it’s not too sweet for seconds – or thirds!

Pink Lemonade

Eight lemons
A cup of sugar
A splash or two of grenadine syrup
A pinch of salt
Lots of cool, clear water
Lots of ice cubes

For maximum fragrance and strong lemon flavour, zest the lemons. Use a small bowl then vigorously juice the lemons into it as well. Whisk in the sugar and salt. They won’t dissolve perfectly in the juice but will in the water.

Fill a two-quart pitcher halfway with ice cubes. Add the lemon syrup and top up with cold water. Stir in grenadine syrup until you like the color.

Serve immediately and get ready to pass on the recipe!



---

Chef At Large

Army Food

Michael gets more than a taste of the life as an Armed Forces Reservist in a field-training kitchen. In the course of a 15-hour day, the field kitchen makes a company move; it comes under fire; feeds troops in the field; and pulls off a 5-course dinner for VIP’s. The “green” Reservists get pushed to their limits.

Three Meat Pasta

My Favourite Meat Sauce for Pasta

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, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course 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!

If you’re a home cook you need a good meat sauce recipe up your sleeve. This is one of mine. Its secret is that I don’t brown the meat. That way it doesn’t toughen and need hours of braising to tenderize again. I also use a food processor to save a lot of knife work. Quick, easy and tasty!

Ingredients:

My Favourite Meat Sauce for Pasta

• 3 tbsp of olive oil
• 3 x onions, cut into large chunks
• 2 x carrots, cut into large chunks
• 3 x garlic cloves
• 2 cups of button mushrooms
• 3 stalks of celery, cut into large chunks
• 2 tbsp of olive oil
• 6 oz of pancetta or bacon, sliced thinly
• 8 oz of ground beef
• 8 oz of ground pork
• 8 oz of ground veal
• 1 can of tomato paste
• 2 cups of red wine
• 2 x bay leafs
• 1 x large can of stewed tomatoes
• salt and pepper

Directions:

My Favourite Meat Sauce for Pasta

1. Pulse onions, carrots, garlic cloves, mushrooms, celery and olive oil in a food processor until finely chopped. This may need to be done in several batches.
2. Heat a large sauté pan with the olive oil and add pancetta. Fry until golden, aromatizing the oil with the rich flavour of the Italian bacon. Add the vegetable mixture and sauté until it begins to caramelize. Add ground meats and stir vigorously to break apart. Stir in the tomato paste, red wine, bay leaf and stewed tomatoes and continue to stir and break up any chunks of meat. Simmer for about 30 minutes, until the sauce has thickened and all the flavours have blended. Taste and season with salt and pepper.

Italian Basil Salad with Red Wine Herb Vinaigrette

Ease of Preparation: Easy
4-6 Servings (vinaigrette 1.5 cups)

I really enjoy tossing baby salad greens with tender basil leaves. Together, they flavour the salad with bright bursts of flavour and a jazzy herb twist. The rest of the salad picks up the theme and runs with it!

Italian Basil Salad with Red Wine Herb Vinaigrette

For the Salad:

Half a loaf of Italian bread
A few generous splashes of olive oil
A six-ounce bag of baby romaine lettuce or any other salad green mixture
A big handful of whole fresh basil leaves
A thinly sliced red onion or the pickled red onions
A sprinkle or two of salt and pepper

For the Vinaigrette:

One-half cup of red wine vinegar
A cup of extra virgin olive oil
Two heaping spoonfuls of Dijon mustard
Several heaping spoonfuls of grated Romano cheese
A generous spoonful of dried oregano
A generous spoonful of dried basil
A sprinkle or two of salt and pepper

For the Salad:

Preheat your oven to 350 degrees F. Cut the bread into cubes and toss with enough olive oil to coat each one. Spread the cubes in a single layer on a baking sheet and bake until golden brown and crisp, about fifteen minutes.

Tear or chop the lettuce into bite sized pieces. Toss it with the basil leaves, red onion and a generous splash of the vinaigrette. Top with the croutons and season with a sprinkle or two of salt and pepper.

For the Vinaigrette:

Mix everything together until smooth vinaigrette forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!

Roast Garlic Bread

Ease of Preparation: Easy
6-8 Servings with left over butter

If you like garlic bread you’ll love the rich mellow flavour of this version. Because the garlic is roasted first it loses its intense pungency but retains its distinctive taste. It’s just what you need to mop up tomato sauce from a pasta feed!

Roast Garlic Bread

Four heads of garlic
A few drizzles of olive oil
A stick of softened butter (four ounces)
A handful of minced flat leaf parsley
A loaf of Italian bread

Preheat your oven to 350 degrees F. Slice the top half-inch or so off of each head of garlic exposing the cloves within. Use a serrated knife if you have one; it’s easier. Drizzle a bit of olive oil over each head. Bake until golden brown, about thirty minutes. Let the garlic heads rest for a few minutes, until they’re cool enough to handle.

Grasp each head in the palm of your hand and squeeze the soft garlic into a bowl. You’ll probably need to fish out a few stray pieces of peel. Add the butter, parsley and a touch of salt and pepper. Mix thoroughly.

Make a long lengthwise cut into the bread loaf - along one side only - and open it up like a book. Spread half of the butter onto one half of the bread then close the loaf and bake it until it heats through, about ten to fifteen minutes. Save the other half for the next loaf.



---

Chef At Large

Airline Catering

Air Canada is launching a new premium meal service for their business class. Michael visits Air Canada’s R&D in Montreal where they explain the concept and execution of the new menu and its dishes; as well as point out the various elements that did not work. Michael then visits CARA Foods in Toronto, the largest airline kitchen in North America, where they prep 50,000 meals a day. Then it’s onto the plane where Michael tries and comments on the presentation and taste of the new meal service.

Fennel Fish Stew

Starting with fresh halibut and haddock, and a little East Coast inspiration, Michael devises a Mediterranean-style fish stew with the addition of fennel and tomato. He finishes it off with a tangy orange and garlic garnish. A French loaf with anchovy butter and a little zest of lemon perfects the meal.

• Mediterranean Fish Stew

Mediterranean Fish Stew

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, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course 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!

A good fish stew has three basic parts: the flavour base, the broth and the fish. Each is easy to master. This particular version highlights many of the bright flavours of the Mediterranean. Some would call it a bouillabaisse but I don’t because that makes it sound intimidating, fancy and difficult. It also inspires too many conversations about authenticity. Remember its just fish stew!

Ingredients:

Fish Stew

• 1 x fennel bulb, green tops and core removed, white part chopped
• 2 x onions, chopped
• 4 x garlic cloves, sliced
• 3 tbsp of olive oil
• 1 1/2 cups of Riesling or other white wine
• 2 cups of diced ripe tomatoes or canned tomatoes
• 2 tbsp of fennel seeds
• 1/2 tsp of hot pepper flakes
• 2 pinch of saffron threads
• 3 x bay leaves
• 4 cups of fish stock or chicken stock
• Salt and pepper
• Zest of 1 orange
• 12 oz of halibut, cut into large chunks
• 12 oz of haddock, cut into large chunks

Toast

• Half of a baguette loaf, sliced diagonally into 1/2 -inch slices
• 1 can of anchovies
• 1 sticks of butter, soft
• 1/4 cup of parsley, chopped
• The juice and zest of 1 lemon

Directions:

Fish Stew

1. In a large soup pot, sauté the fennel, onions and garlic in the olive oil until they soften and smell wonderful. Pour in the wine and simmer for 15 minutes. Add the tomatoes, fennel seeds, hot pepper flakes, saffron, bay leaves and fish stock then season with salt and pepper simmer for 20 to 30 minutes. This is just long enough for all the flavours to blend together. Add the orange zest and fish to the simmering soup and stir gently. Let simmer for 5 minutes and serve immediately with anchovy toast.

Toast

1. Preheat oven to 325 degrees F (160 degrees C). Put baguette slices onto a baking sheet and toast in the oven for about 15 minutes until they are golden brown. Place anchovies, butter, parsley and lemon juice into the bowl of a food processor and puree until smooth. Using a spatula, scrape butter into a small bowl. Spread the anchovy butter on the toasts and continue to bake for another 10 minutes or so.

---

Chef At Large

Food Critic

Jamie Maw is one of North America’s toughest and most respected food critics. But what does a food critic do? Jamie has selected a newly opened Italian restaurant in Vancouver to be the subject of his latest review. We’ll see how he evaluates Bis Moreno and whether they cut the mustard. Michael takes us behind the scenes to witness the pressure and problems Chef Moreno Miotto encounters as Jamie Maw puts Bis Moreno under his culinary microscope.

Classic Chicken Dinner

Brined Roast Chicken

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, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course 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!

Brining is one of the oldest kitchen techniques in the world; it’s a very common way to preserve food with salt. It’s also an amazingly simple way to make the juiciest chicken you’ve ever had!

Ingredients:

Brined Roast Chicken

• 2 qt of water
• 1/2 cup of salt
• 1/2 cup of sugar
• A fresh chicken
• A chopped onion or two
• A few chopped parsnips
• A few chopped carrots
• A few stalks of chopped celery
• A splash of olive oil

Directions:

Brined Roast Chicken

1. Whisk the salt and sugar into the water until they’re completely dissolved. Place the chicken in a large bowl or pot and cover with the water. Refrigerate it in the brine for an hour or two then remove it and dry well with a clean towel.
2. Preheat your oven to 350°F. Toss the vegetables with the oil and a bit of salt and pepper then pour them into a casserole dish or shallow roasting pan. Sit the chicken on top and roast it until an instant read thermometer registers 160°F in the thickest part of the breast and 165°F in the thigh. Cooking time depends on the size of your chicken.
3. As soon as the chicken is cool enough to handle - and without taking it out of the pan - cut off the legs and slice off the breasts. Cut as much of the meat as possible off the bones and stir into the vegetables. Serve together.

Brown Butter Mashed Potatoes

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, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course 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!

Everybody knows how good mashed potatoes are but if you really want to impress your friends and family try them with brown butter. You won’t believe how much flavour is locked into a stick of butter but you will believe these are the best-mashed spuds you’ve ever had!

Ingredients:

Brown Butter Mashed Potatoes

• 2 lb. or so of unpeeled potatoes (about four large)
• 1 stick of salted butter (four ounces)
• A few pinches of nutmeg
• A sprinkle or two of salt and pepper

Directions:

Brown Butter Mashed Potatoes

1. Cut the potatoes into large chunks then steam, boil or microwave them until they’re tender. Drain well.
2. Meanwhile, toss the butter into a small saucepot and heat it until it melts over medium heat. Because butter contains as much as twenty percent water it will then begin to steam and foam. Once the water has evaporated the foam will subside and the butter’s temperature will begin to rise. The milk fat solids that are one or two percent of the butter will then begin to brown. Continue watching as it begins foaming a second time. Swirl it gently, watching the colour, until it turns golden brown and releases the aroma of toasting nuts. Immediately pour the browned butter into a bowl to stop it from browning further.
3. When the potatoes are tender mash in the butter, nutmeg and seasonings. Taste and season a bit more if needed. Then watch the bowl empty!

Power Smoothies

Ease of Preparation: Easy
1 Serving

A well-crafted smoothie tastes so good you’ll forget it’s good for you! It’s one of my favourite ways to fill a glass with energy, nutrients and flavour. Use it to kick off your day – everyday – with the goodness of fruit. At heart, it’s just flavoured fruit puree so it’s easy to make. It’s also easy to jazz up with other healthy goodies like flax seed oil, yogurt or berries.

Power Smoothies

Orange, grapefruit, cranberry or apple juice
Yogurt, preferably active culture - alive and kicking!
Ripe bananas
Frozen blueberries or other frozen berries
Other ripe seasonal fruit, fresh or frozen
Flax seed oil
Vanilla extract
Honey

Orange, grapefruit and cranberry are the best juice choices. They’re not as calorie rich as apple juice and tend to be higher in nutrients. Active culture yogurt is full of real live goodness; it’s a much better choice than sugar-laden substitutes. Bananas add reliable body and smoothness and they’re full of nutrients like potassium. Blueberries are packed with anti-oxidant blood scrubbers that are good for you – even if you don’t know what an anti-oxidant does. Flax seed oil is loaded with a laundry list of good stuff including a high concentration of the same omega-3 fatty acids found in fish.

Orange Banana Berry
Toss a banana or two into a blender with a handful of frozen berries. Pour in orange juice until it’s almost level with the fruit. Add a large spoonful or two of yogurt, a splash of flax seed oil and a dribble of vanilla. Puree until smooth. Drink with a big smile on your face!

Berry Blaster
Toss a handful of frozen blueberries into a blender with a handful of frozen strawberries. Pour in enough cranberry juice to almost cover the fruit. Add a large heaping spoonful or two of yogurt, a small spoonful of honey, a splash of flax seed oil and a dribble of vanilla. Puree until smooth.
Feel your body sing!

Raspberry Peach
Toss a handful of frozen raspberries into a blender with a handful of peach slices. Pour in enough orange juice to almost submerge the fruit. Add a large heaping spoonful or two of yogurt, a splash of flax seed oil and a dribble of vanilla. Puree until smooth. Mix with champagne for a special brunch treat!

Chocolate Chip Cookies

Ease of Preparation: Easy
Makes about 18 cookies. (depending on size)

This is probably the most important recipe in my repertoire because it impresses my son Gabe more than anything else I cook! It’s a favourite of my family’s and I’m sure yours will love it too.

Chocolate Chip Cookies

A heaping cup of all-purpose flour
One-half spoonful of salt
A small spoonful of baking powder
A stick of cold salted butter
One-third cup of brown sugar
One-third cup of white sugar
A spoonful of corn syrup
An egg
A splash of vanilla
A cup of chocolate chips

Preheat your oven to 375 degrees F. Whisk the flour, salt and baking powder together. Set aside.
Cream the cold butter and sugars together by beating them until they’re smooth in a stand mixer. If you don’t have a stand mixer beat vigorously by hand in a large mixing bowl or combine them in a food processor. Add the corn syrup, egg and vanilla and continue beating until well combined. Scrape down the bowl and gradually add the flour mix, beating just until combined. Stir in the chocolate chips and any optional nuts with a spoon.

Using a spoon scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat leaving lots of room in between the balls for the cookies to expand. Bake for ten to twelve minutes. Cool for two minutes on the cookie sheet then remove and cool further.



---

Chef At Large

Bon Appetite Magazine in LA

We’ll investigate the reality behind creating the fully realized recipes for this best selling magazine. The output of this state-of-the-art facility’s intense test kitchens and bright photography studios can be found found in homes across the country.

Spicy Barbequed Lamb

Michael takes his cooking outdoors and grills a leg of lamb over a wood fire when a friend and fellow chef comes to visit. Michael completes the Mediterranean-inspired feast with sun-dried tomato/olive/mint salsa, grilled polenta and roasted vegetables.

• Corn Polenta
• Grilled Lamb with Dried Tomato Mint Tapenade

Grilled Lamb with Dried Tomato Mint Tapenade

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, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course 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!

Few things I cook are as good as grilled lamb. I always take the time to build a wood fire because nothing else compares to its flavours. This marinade is very simple and features the strong flavour of oregano. The mustard helps the lemon juice and oil combine into a smooth marinade.

Ingredients:

Lamb

• A boneless leg of lamb, boned
• 1 cup of olive oil
• 1/4 cup of dried oregano
• 8 x garlic cloves, minced
• the zest and juice of 2 lemons
• 1/2 cup of grainy mustard
• Ground pepper
• Salt

Tapenade

• 1 cup dried tomatoes, preferably oil packed
• 1 cup Calamata style black olives, pitted
• 3 x garlic cloves
• 2 tbsp of capers
• Zest and juice of 1 lemon
• 3 x anchovy fillets, more if you like
• 2 bunch of mint

Directions:

Lamb

1. Build a fire with a hard wood like maple or birch. Don’t use a soft wood such as pine because it produces a noxious tasting resinous smoke. If you can find it, use a fragrant fruitwood like cherry or apple. Let it burn down to glowing coals. Fit with a grill. Alternately, heat a gas barbeque to medium-high heat.
2. Butterfly the lamb by cutting it open into one piece through the center hole where the bone was removed. You may end up with two pieces, which is fine. The point is to make it easier to grill by making it thinner.
3. Whisk together the olive oil, oregano, garlic, lemon zest and juice, grainy mustard and pepper in a dish large enough to hold the leg of lamb. Mix well then add the lamb. Rub mixture over lamb and cover with plastic wrap. Put in the refrigerator to marinate for 1 hour. For maximum flavour marinate overnight. You may also make the marinade in a smaller bowl and pour into a large Ziploc bag with the lamb, less mess!
4. Season the lamb with salt and place on the hot grill. For medium rare - grill for 15 minutes on one side then turn and grill on the other side for a further 10 minutes or so. The lamb should be medium rare. To double check feel free to cut a small slit into the thickest part and have a peek! Rest on a rack for at least 10 minutes before slicing. This will allow the meat that’s stressed out from the heat of the grill to relax and reabsorb the juices that are driven to the center of the cut. By letting it rest you won’t end up with a platter of juice and dry meat!
5. Slice thinly and serve with Dried Tomato Tapenade.

Tapenade

1. A tapenade is just a paste of seasoned olives. This version complements the brininess of the olives with salty anchovies and the bright flavours of dried tomatoes and airy mint. Place all ingredients in a food processor and puree until the mixture is well combined but not smooth. Store in a clean mason jar.

Corn Polenta

Ease of Preparation: Easy
4-6 with left overs

Polenta is a traditional Italian pudding thickened with cornmeal. Freshly made it has a soft creamy texture but it hardens when cool and is then easily cut into slices that can be grilled or pan seared. This method cuts the traditional hour-long stirring time in half by finishing the polenta in an oven.

Corn Polenta

A splash of vegetable oil
A chopped onion
Two cups of milk
Two cups of chicken broth or two more cups of milk
A cup of coarse yellow cornmeal
A cup of frozen corn
One-half cup of top-notch Parmesan cheese
A sprinkle or two of salt and pepper

Preheat your oven to 350 degrees F. Heat the oil in a large saucepan over a medium heat. Add the onions and cook, stirring, until they just begin to turn golden brown, about five minutes. Add the milk and broth and bring them to a simmer.

Add the cornmeal in a slow steady stream, whisking constantly to prevent lumping. Switch to a wooden spoon as soon as all the cornmeal is in the broth. It will quickly thicken beyond the point that a whisk is useful. Lower the heat and continue cooking, stirring constantly, until the mixture really thickens, about ten minutes.

Stir in the corn, cheese, salt and pepper then pour into a loaf pan or baking dish. Bake for fifteen minutes then rest five minutes before serving while hot and creamy. Alternatively, refrigerate until firm then reheat by cutting it into slices and grill them. You may also toss the slices with more cornmeal and pan-fry them.



---

Chef At Large

Unilever Test Kitchen

How do you achieve the successful marketing of your favorite recipe? Join Chef Michael as he attempts just that. There is more to this than greets the taste buds. Michael must survive the rigors of testing, tasting, sizing, coloring, marketing, and general appeal, if he wants this product to sell!

Homemade Sushi

Michael shows how mainstream the flavours of Asia have become with orange ginger broth with soba noodles, sushi, spicy pineapple salad, coconut sticky rice pudding, and sun tea.

• Coconut Sticky Rice Pudding
• Orange Ginger Broth with Soba Noodles
• Spicy Pineapple Salad
• Sun Tea 2

Coconut Sticky Rice Pudding

Yield: 4

Ease of Preparation: Easy
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:

Coconut Sticky Rice Pudding

• 1 can coconut milk
• 2 x eggs
• 3 Tbsps sugar
• 1 tbsp chai tea leave blend
• 1 cup raisins
• 1 cup flaked coconut
• 2 cups of leftover sticky rice (1 cup sushi rice or other white rice cooked with 2 cups water)

Directions:

Coconut Sticky Rice Pudding

1. Preheat oven to 325°F.
2. In a large bowl, whisk together the coconut milk, eggs, sugar and tea.
3. Add raisins, coconut and rice and stir well.
4. Pour into a 2 qt baking dish and place into a roasting pan.
5. Pour enough water into the roasting pan to come halfway up the side of the baking dish and then place in the oven and bake for 45 minutes.

Orange Ginger Broth with Soba Noodles

Yield: 4

Ease of Preparation: Easy
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:

Orange Ginger Broth with Soba Noodles

• 1 x small package soba noodles
• 2 cups orange juice
• 2 cups chicken stock
• 2 inch piece of ginger, frozen
• 1 tbsp soya sauce
• 1 cup sliced green onions
• 2 cups baby bok choy, chopped
• 1 cup bean sprouts
• 1 x carrot, grated
• 1 tbsp sesame seeds

Directions:

Orange Ginger Broth with Soba Noodles

1. Bring a large pot of water to a boil.
2. Season with salt and then add soba noodles.
3. Boil just until they have softened, about 3-5 minutes.
4. Drain and rinse.
5. Bring orange juice and chicken stock to a simmer.
6. Grate in frozen ginger, reserving some for garnish and add soya sauce, green onions, bok choy, sprouts and carrot.
7. Stir until bok choy is wilted.
8. Place some soba noodles into soup bowls.
9. Ladle in some broth and vegetables and garnish with sesame seeds and grated ginger.

Spicy Pineapple Salad

Yield: 4

Ease of Preparation: Easy
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:

Spicy Pineapple Salad

• 1 x pineapple, skin and core removed and cut into chunks
• Juice of 2 limes
• 2 tbsp soya sauce
• 1 tbsp of Sambal style hot sauce or your favourite hot sauce
• 2 tbsp brown sugar
• 1 bunch fresh cilantro, chopped
• 1 x small red onion, thinly sliced

Directions:

Spicy Pineapple Salad

1. Place pineapple into a salad bowl.
2. Whisk together the lime juice, soya sauce, hot sauce and brown sugar.
3. Add to the pineapple, along with the cilantro and red onion and toss well.

Sun Tea 2

Yield: 4

Ease of Preparation: Easy
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:

Sun Tea

• 6 bags of Rooibos chai tea, or your favourite tea flavour
• 1 bunch fresh mint leaves
• Zest and juice of 1 lemon
• 3 tbsp honey
• 2 tbsp grated ginger
• 1 can coconut milk

Directions:

Sun Tea

1. Place tea bags, mint leaves, lemon zest and juice, honey and ginger into a large jar and fill with water.
2. Cover with a lid and place in direct sunlight for about 3 hours.
3. Fill glasses with ice and pour about two thirds full with the sun tea.
4. Top with coconut milk and serve.

---

Rum Raisin Pork

Molten chocolate cakes with coffee whipped cream headline this dinner of allspice-rubbed pork tenderloin with rum raisin sauce, pear salad with garlic oat crunch & blue cheese dressing, and sautéed spinach with nutmeg.

• Allspice Rubbed Pork Tenderloin with Rum Raisin Sauce
• Chocolate Molten Cakes with Coffee Cream
• Pear Salad with Garlic Oat Crunch and Blue Cheese Dressing
• Sautéed Spinach with Nutmeg

Allspice Rubbed Pork Tenderloin with Rum Raisin Sauce

Yield: 4

Ease of Preparation: Easy
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:

Allspice Rubbed Pork Tenderloin with Rum Raisin Sauce

• 2 x pork tenderloins, silver skin removed and thin end removed and reserved for sauce
• 1 tbsp ground allspice
• Salt and pepper
• Oil
• 1/2 cup water
• 1/2 cup dark rum
• 1/2 cup heavy whipping cream
• 1/2 cup raisins

Directions:

Allspice Rubbed Pork Tenderloin with Rum Raisin Sauce

1. Cut each tenderloin in half yielding four total pieces.
2. Sprinkle with allspice, salt and pepper, rubbing all over the pork.
3. Heat oil in a large skillet over medium high heat and sear pork on all sides, letting it cook for a total of 15 to 20 minutes for medium to medium well.
4. Remove from the pan and let rest on a rack, covered with foil until ready to serve.
5. Remove excess oil from skillet and then place back over heat.
6. Add pork scraps and sear.
7. Add water and deglaze the pan, scraping up any brown bits.
8. Simmer until the water has reduced and dissolved the brown bits into a quick flavourful broth.
9. Remove large pork scraps and pour in rum, cream and raisins.
10. Reduce again until the sauce has thickened.
11. Slice pork in half, on an angle and serve with the sauce.

Chocolate Molten Cakes with Coffee Cream

Yield: 6

Ease of Preparation: Easy
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:

The Cakes

• 8 ounces bittersweet or dark chocolate
• 2 sticks butter (1 cup)
• 4 x eggs
• 4 tbsp brown or white sugar
• 1 tbsp pure vanilla extract
• 1 tbsp cocoa powder
• Pinch salt
• 6 x ramekins or a muffin pan
• 1 tbsp butter
• 2 tbsp sugar

The Coffee Whipped Cream

• 1 tbsp sugar
• 1 cup 35% whipping cream
• 1 tbsp instant coffee

Directions:

The Cakes

1. Preheat oven to 400°F.
2. Fill a medium-sized pot one third full with water and bring to a simmer.
3. Fit a medium-sized bowl over the simmering water, add the chocolate and butter and let melt.
4. Meanwhile beat the eggs with brown sugar, vanilla, cocoa and salt.
5. Pour in melted chocolate and mix well.
6. Rub each ramekin or the inside of each muffin mold with a thin film of butter.
7. Lightly sprinkle each with sugar and shake to coat the inside.
8. Pour in the cake batter and place on a baking sheet.
9. Bake for 10 to 12 minutes, until the outside of the cakes are baked through but the centers are still a bit runny.
10. Let cool for a few minutes, the cakes will shrink a bit and pull away from the mold.
11. If necessary, run a paring knife around the edges of the cakes to loosen them.
12. Invert onto a plate or all at once onto another baking pan.
13. Garnish with a spoonful of coffee whipped cream.

The Coffee Whipped Cream

1. Whip together the sugar, whipping cream, and instant coffee, until stiff.

Pear Salad with Garlic Oat Crunch and Blue Cheese Dressing

Yield: 4

Ease of Preparation: Easy. 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:

The Garlic Oat Crunch

• 5 cloves garlic, minced
• 1 cups rolled oats
• 3 Tbsps honey
• 1/4 cup olive oil
• 
  

The Blue Cheese Dressing

• 4 ounces blue cheese
• 4 ounces olive oil
• 2 ounces white wine vinegar
• 2 ounces honey
• Salt and pepper

The Salad

• A few handfuls of mixed baby greens, washed
• A few handfuls of baby arugula, washed
• 1 x small bunch watercress, washed and ends trimmed
• 2 x pears, cored and sliced thinly

Directions:

The Garlic Oat Crunch

1. Preheat oven to 325°F.
2. Combine ingredients in a bowl and toss well.
3. Spread out on a baking sheet and bake until golden and crispy, about 10-12 minutes.
4. Let cool.

The Blue Cheese Dressing

1. Place dressing ingredients in a small bowl and puree with an immersion blender or puree in a blender until smooth.
2. Adjust seasoning.

The Salad

1. Place salad ingredients into a large salad bowl and sprinkle with garlic oat crunch.
2. Drizzle with blue cheese dressing and toss well before serving.

Sautéed Spinach with Nutmeg

Yield: 4

Ease of Preparation: Easy
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:

Sautéed Spinach with Nutmeg

• 2 Tbsps butter
• 1 x onion, minced
• 1 lb. baby spinach
• 1 tsp ground nutmeg
• Salt and pepper

Directions:

Sautéed Spinach with Nutmeg

1. Melt butter in a large sauté pan and then add onions.
2. Sauté until they are softened, then add spinach.
3. Stir until it wilts and then stir in nutmeg and season with salt and pepper.

---