Indian Lamb Curry

An adventurous spirit leads Michael to the bright flavours of India. Lamb curry, aromatic basmati rice, spicy cilantro relish and cucumber mint raita are surprisingly easy to prepare.

• Aromatic Basmati Rice
• Cucumber Mint Raita
• Garam Masala
• Lamb Curry
• Pea Pancakes
• Spicy Cilantro Relish
  

Aromatic Basmati Rice

Yield: 2

Ingredients:

Aromatic Basmati Rice

• 1 cup of basmati rice
• 1 1/2 cups of water
• 1 tsp of garam masala
• pinch of salt

Directions:

Aromatic Basmati Rice

1. Put rice, water and seasonings into a saucepan and bring to a boil. Turn heat down, cover and simmer for 20 minutes. Turn heat off and let rest 5 to 10 minutes.

Cucumber Mint Raita

Yield: 4

Ingredients:

Cucumber Mint Raita

• 1 cup of plain yogurt
• 1 x cucumber
• 1 x small bunch of fresh mint, chopped

Directions:

Cucumber Mint Raita

1. Grate cucumber into a small bowl. Add yogurt and mint and season with salt and pepper.
2. Mix well.

Garam Masala

Ingredients:

Garam Masala

• 2 tbsp of ground cardamom
• 2 tbsp of ground cinnamon
• 2 tbsp of ground cloves
• 2 tbsp of whole cumin
• 2 tbsp of peppercorns

Directions:

Garam Masala

1. Blend everything together in a spice grinder, or by hand with a mortar and pestle.

Indian Lamb Curry

Ingredients:

Indian Lamb Curry

• 2 x onions, chopped
• 2 tbsp vegetable oil
• 5 x cloves of garlic, minced
• 1 x green chili, minced
• 3 tbsp curry powder
• 1 x boneless shoulder of lamb, fat trimmed and meat cut into 2 inch pieces
• 1 x potato, cubed
• 1 x turnip, chopped into 1inch pieces
• 3 x carrots, cut into 1inch pieces
• 1 x 28 oz can of chopped tomatoes
• Salt

Directions:

Indian Lamb Curry

1. Place a large pot over medium-high heat and add oil
2. When it’s hot, add onions and sauté for 3 minutes and then add garlic. Continue to sauté and then add chili. Cook until everything has softened and is beginning to caramelize.
3. Add curry powder and cook out for a few minutes to release its aroma. Add lamb and stir vigorously.
4. Add the vegetables and can of tomatoes and top up with 1 can full of water.
5. Season with salt and bring to a simmer. Cover stew with a lid and simmer for 1 hour.

Pea Pancakes

Yield: 4

Ingredients:

Pea Pancakes

• 1 cup of frozen peas, thawed
• 1 x large egg
• 1 x onion, chopped
• 1 clove of garlic
• 1 tbsp of chopped cilantro
• 2 tbsp of water
• 2 tbsp of oil
• 1 cup of chickpea or 1 cup white flour
• 1 tsp of baking powder
• 1 tsp of curry powder
• 1 tsp of salt
• 2 tbsp of oil

Directions:

Pea Pancakes

1. Put peas, egg, onion and garlic, cilantro, water and oil into the bowl of a food processor and puree.
2. Add flour, baking powder, curry powder and salt and puree until a smooth batter forms.
3. Heat a skillet over medium heat and add 2 tbsp of oil. Using a small ladle, add batter to the hot pan to make 3” pancakes. Cook on the first side until bubbles form on top, flip and cook the other side until golden brown.

Spicy Cilantro Relish

Ingredients:

Spicy Cilantro Relish

• 1 bunch of fresh cilantro
• Juice of 1 lemon
• 2 tbsp of water
• 1 tsp of cumin seed
• 1 x small green chili

Directions:

Spicy Cilantro Relish

1. Place ingredients into a bowl and blend with an immersion blender. Alternately puree in a food processor.

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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.

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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.

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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?”