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?”

Pan Roast Pork Chops

• Apple Stuffed Pork Chops
• Cumin Seed Oil
• Pork Stuffed Apples
• Southwestern Rice

Apple Stuffed Pork Chops

Yield: 4

Ingredients:

Apple Stuffed Pork Chops

• 2 x fresh Italian sausages, chopped
• 2 x onions, sliced
• 2 x apples, chopped
• 1 1/4 cups of apple cider
• 1 tbsp of fennel seeds
• 4 slices of whole grain bread, toasted and cubed
• 1 tbsp of grainy mustard
• 2 tbsp of olive oil
• 4 x centre cut pork chops, 1 and one half inch thick
• Salt and pepper

Directions:

Apple Stuffed Pork Chops

1. Brown sausages in a skillet over medium-high heat. Add onions, cover with a lid, and cook for 5 minutes, until onion has softened. Add apples, one-quarter cup of the apple juice and fennel seeds and let simmer until apples have softened. Add bread and stir until it’s moistened and absorbed the liquid.
2. Cut a deep pocket into the side of each pork chop and fill with stuffing. Reserve any leftover stuffing.
3. Place a large skillet over high heat and add olive oil. When hot, season the chops with salt and pepper and then sear them for 3 minutes on each side. Cover the pan with a lid, turn the heat down to low and cook for 5 additional minutes. Remove chops and rest on a plate.
4. Reheat the pan and then deglaze it with the remaining cup of apple cider, scraping any brown bits from the bottom of the pan. Let it boil and reduce until thickened. Stir in grainy mustard. Serve over pork chops.

Cumin Seed Oil

Ingredients:

Cumin Seed Oil

• 1 cup of vegetable oil
• 3 tbsp of cumin seeds

Directions:

Cumin Seed Oil

1. Put oil and cumin seed into a mason jar. Put the jar in a water bath on top of the stove and gently heat through. Shake and leave to infuse for 24 hours.

Pork Stuffed Apples

Yield: 4

There will be leftover stuffing from the pork chops. Use it to stuff apples as a side dish for the pork.

Ingredients:

Pork Stuffed Apples

• 4 x Cortland apples

Directions:

Pork Stuffed Apples

1. Preheat oven to 350 degrees.
2. Slice the tops off of the apples and scoop out much of the flesh. Fill with leftover pork stuffing, place the tops back on and put into a baking dish. Bake for 20 minutes, until the apples soften and the filling heats through

Southwestern Rice

Yield: 4

Ingredients:

Southwestern Rice

• 1 cup of basmati rice
• 2 cups of tomato juice
• 1 tbsp of cumin seed oil
• 1 x small red onion, diced
• 1 x red pepper, diced
• 2 x cobs of corn, kernels removed and cobs discarded
• 4 x green onions, chopped
• 1/4 cup of fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper

Directions:

Southwestern Rice

1. Put rice and tomato juice into a saucepan and bring to a boil. Turn heat down, cover with a lid and simmer until all of the liquid has been absorbed, about 15 minutes. Toss with fork and let cool slightly.
2. Heat cumin seed oil in a large skillet. When it begins to smoke, add onions and peppers and sauté quickly until they are softened and slightly caramelized. Add corn and continue to cook for about 3 minutes. Add rice, season with salt and pepper and stir-fry until incorporated. Stir in green onions, cilantro and lime juice and adjust seasoning.

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Asian Chicken Salad

Michael shows how to take leftovers and make them into something new with Asian chicken salad wrapped in rice paper, potato pancakes with smoked salmon & herb sour cream dressing, baked tomatoes "Provencal", and flambeed bananas served with ice cream.

• Asian Chicken Salad Wrapped in Rice Paper
• Baked Tomatoes ‘Provencal’
• Flaming Bananas
• Potato Pancake with Smoked Salmon and Herbed Sour Cream Dressing

Asian Chicken Salad Wrapped in Rice Paper

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 Dressing

• Juice of 2 limes
• 2 tbsp soy sauce
• Dash hot sauce
• Dash sesame oil
• 2 tbsp honey
• 1/4 cup peanut butter
• 
  

The Salad

• 1 x small bundle of rice vermicelli noodles
• 2 x cooked chicken breasts, shredded
• 1 cup snow peas, thinly sliced
• 1 x carrot, peeled and shredded
• 1 bunch cilantro, leaves picked
• 4 x large rice paper wrappers, soaked until soft

Directions:

The Dressing

1. Whisk the dressing ingredients together until they form a smooth dressing.

The Salad

1. Cover the noodles with boiling water.
2. Soak until noodles are softened. Drain noodles well.
3. Place shredded chicken into a large bowl, add noodles, peas, carrot and cilantro leaves.
4. Add dressing and toss well.
5. Place a softened rice paper wrapper onto a kitchen towel and blot dry.
6. Carefully transfer it to a flat work surface and place a large spoonful of the chicken salad at the edge closest to you.
7. Fold edge over the filling, and then fold in the two ends.
8. Continue to roll up, securing loose edges so that it is sealed. Repeat for other three rolls.

Baked Tomatoes ‘Provencal’

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:

Baked Tomatoes 'Provencal'

• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 4 x cloves garlic, minced
• 3 tbsp chopped parsley
• 4 Tbsps olive oil
• 1 tsp dried oregano
• Sea salt
• 4 x ripe tomatoes

Directions:

Baked Tomatoes 'Provencal'

1. Preheat oven to 350 degrees F.
2. Place breadcrumbs, cheese, garlic, parsley, olive oil, oregano and sea salt into a bowl and mix well.
3. Cut a cone shape out of the top of each tomato and then scoop out most of the seeds carefully.
4. Stuff with breadcrumb mixture and place in an 8" x 8" baking pan.
5. Bake until stuffing is golden brown and tomatoes are softened, about 20-25 minutes.

Flaming Bananas

Yield: 2

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:

Flaming Bananas

• 2 tbsp butter
• 2 x bananas, peeled and sliced into 6 pieces each
• 2 tbsp sugar
• 1/4 cup dark rum
• Vanilla ice cream

Directions:

Flaming Bananas

1. Heat a large skillet over medium-high heat.
2. Add butter and when it begins to foam, add bananas and sugar.
3. Sauté and let bananas caramelize.
4. When they are golden and while the pan is hot ignite them.
5. Tilt the pan away from you, pour in rum and hold a match over the simmering mixture. Be careful!
6. When the alcohol has burned off, the flame will die down.
7. Serve over vanilla ice cream.

Potato Pancake with Smoked Salmon and Herbed Sour Cream 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 Pancake

• 3 x baked potatoes
• Half of an onion, grated on box grater
• Salt and pepper
• 2 tbsp butter
• 2 tbsp canola oil
• 
  

The Dressing

• 1/4 cup sour cream
• 2 Tbsps capers, lightly chopped
• 2 Tbsps chopped dill

Garnish

• 12 slices smoked salmon
• Handful of baby greens

Directions:

The Pancake

1. Grate potatoes into a large bowl.
2. Add onions and season with salt and pepper.
3. Heat a large skillet over medium to low heat and add butter and oil.
4. Add potato mixture and pat down into the pan so the bottom of the pan is completely covered and the cake is about 1 inch thick.
5. As the cake cooks, pat it down along the edges to compact it.
6. Cook for about twenty minutes, until it has formed a thick, golden crust.
7. Flip pancake by inverting it onto a large plate and then sliding it uncooked-side down back into the hot pan.
8. Cook the other side until golden and firm.
9. Slide pancake onto a serving plate and garnish with slices of smoked salmon and sour cream dressing.
10. Place the greens on top and serve.

The Dressing

1. Mix ingredients in a small bowl.

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