Tomato Vodka Salmon

Michael makes a romantic dinner for two with an emphasis on presentation. He prepares Bloody Mary salmon, salad ‘Bouquet’ with cucumber vase and roasted tomatoes and little vanilla cakes.

• Bloody Mary Salmon
• Little Vanilla Cakes
• Mint and Pea Puree
• Salad ‘Bouquet’ with Cucumber Vase and Roasted Tomatoes

Bloody Mary Salmon

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:

Bloody Mary Salmon

• 1 cup tomato juice
• 2 ounces vodka
• 1 tsp horseradish
• A few splashes of Worcestershire sauce
• 2 Tbsps lemon juice
• Large splash olive oil
• 1 x stalk celery, chopped
• 2 x salmon filets, 6 oz each

Directions:

Bloody Mary Salmon

1. Pour tomato juice, vodka, horseradish, Worcestershire, lemon juice, olive oil and celery into a shallow pan.
2. Bring to a gentle simmer and add salmon filets.
3. Cover with a tight fitting lid and let salmon poach in the liquid for about 10-12 minutes, until it is just cooked through.
4. Serve with Mint and Pea Puree (recipe from this episode).

Little Vanilla Cakes

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:

Little Vanilla Cakes

• 4 x white chocolate
• 2 ounces butter
• 2 x eggs
• 4 Tbsps sugar
• 1 x vanilla bean, split and seeds scraped
• 1 tbsp vanilla extract
• 1/4 cup cup flour

Directions:

Little Vanilla Cakes

1. Preheat oven to 350°F.
2. Lightly butter 4 ramekins and then sprinkle with sugar.
3. Shake so the sugar coats the bottom and sides of each ramekin. Discard excess sugar.
4. Place the chocolate and butter in a bowl set over a pot of simmering water until melted. Stir until smooth.
5. In a medium sized bowl whisk together the eggs, sugar, vanilla seeds, vanilla extract and flour.
6. Pour into prepared ramekins and refrigerate until ready to bake.
7. Place on a baking sheet and bake for 10-15 minutes, or until cakes are just cooked through.
8. Un-mold onto serving plates and serve with whipped cream and fresh fruit.

Mint and Pea Puree

Ease of Preparation: Easy
Yield: Approximately 1 cup
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:

Mint and Pea Puree

• 1 cup frozen peas
• 2 tbsp olive oil
• 1/2 cup water
• Salt and pepper
• 1 x small bunch fresh mint leaves

Directions:

Mint and Pea Puree

1. Place peas, oil, water and salt and pepper into a small pot and bring to a simmer.
2. Cook for about 5 minutes, until the peas are bright green and cooked through.
3. Remove from heat and add mint leaves.
4. Puree with an immersion blender until smooth, or alternately puree in a blender.

Salad ‘Bouquet’ with Cucumber Vase and Roasted Tomatoes

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:

Roasted Tomatoes

• 2 x plum tomatoes, cut into quarters
• Olive oil
• Salt and pepper
• 
  

Vinaigrette

• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp tomato paste
• 1 tsp Dijon mustard
• Salt and pepper

Salad

• 6 x Boston lettuce leaves, cleaned
• 6 x leaf lettuce leaves, cleaned
• 1 cup mixed baby greens
• Sprigs fresh dill
• Sprigs fresh basil
• Fresh chives
• Broccoli or alfalfa sprouts
• 1 x cucumber, sliced lengthwise, 1/4-inch thick

Directions:

Roasted Tomatoes

1. Place tomatoes in a small baking dish.
2. Drizzle with olive oil, salt and pepper and roast at 350°F until softened and caramelized, about 45 minutes.
3. Cool.

Vinaigrette

1. Place ingredients into a small bowl and whisk until smooth.
2. Taste and adjust seasoning as needed.

Salad

1. Divide salad lettuces and baby greens into 2 piles, with the larger leaves on the bottom and the smaller ones in top.
2. Roll them into bundles and fold the ends up.
3. Secure with a finger and wrap a cucumber slice around the base to hold it together.
4. Secure with a large toothpick.
5. The bundle should be stable and able to stand on a plate with the cucumber acting as a vase holding the greens like a bouquet.
6. Stick herbs sprigs and some sprouts attractively into the bouquet and garnish the plate with roasted tomatoes and some vinaigrette.

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Baked Halibut

Michael shows off his infinitely modifiable method for cooking any fish by creating baked halibut with tomatoes, onions & a simple sauce, tomato couscous with black olives, cucumber & carrot salad, an avocado tuna fish appetizer and chocolate banana milkshakes for a treat.

• Baked Halibut with Tomatoes and Onions
• Chocolate Banana Milkshake
• Cucumber and Carrot Salad 2
• Simple Seafood Sauce
• Tomato Couscous with Black Olives and Basil
• Tuna Avocado Salad

Baked Halibut with Tomatoes and Onions

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 Halibut with Tomatoes and Onions

• 2 x onions, peeled and sliced
• 2 x tomatoes, chopped
• 1 heaping tbsp curry powder
• Salt
• 1/2 cup orange juice
• 1 lb. fresh halibut
• 1 tbsp oil
• Salt and pepper

Directions:

Baked Halibut with Tomatoes and Onions

1. Preheat oven to 375 degrees F.
2. Place onions in an 8" by 8" baking pan and then add tomatoes, curry powder, salt and orange juice.
3. Rub fish with oil and salt and pepper and place on top of the vegetables.
4. Bake for 20 minutes, or until the fish flakes and is just cooked through.

Simple Seafood 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:

Simple Seafood Sauce

• 1/2 cup mayonnaise
• 2 Tbsps ketchup
• 2 Tbsps marmalade
• 1 x green onion, sliced
• 2 Tbsps lemon juice
• 1 tsp curry powder

Directions:

Simple Seafood Sauce

1. Whisk together until well blended and serve as a condiment with halibut or other fish.

Tomato Couscous with Black Olives and Basil

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:

Tomato Couscous with Black Olives and Basil

• 1 cup couscous
• 1 1/2 cups tomato juice
• 1 x 17 ounce can chickpeas, drained
• 1/2 cup Calamata olives, pitted and chopped
• 1 bunch basil leaves, sliced thinly
• Salt and pepper

Directions:

Tomato Couscous with Black Olives and Basil

1. Put couscous into a medium sized bowl.
2. Heat tomato juice to a simmer and pour over couscous.
3. Cover tightly with plastic wrap and allow to steam for 10 minutes, until couscous is tender.
4. Remove plastic and fluff with a fork.
5. Stir in chickpeas, olives, basil and season with salt and pepper.

Cucumber and Carrot Salad 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:

Cucumber and Carrot Salad

• 1 x cucumber, sliced thinly
• 2 x carrots, grated
• Half a red onion, sliced thinly
• 2 x fresh grated ginger
• 1/4 cup cider vinegar
• 2 tbsp honey
• 1/4 cup olive oil
• 1 bunch fresh mint, chopped
• salt and pepper

Directions:

Cucumber and Carrot Salad

1. Put ingredients into a medium sized bowl and toss well.
2. Adjust seasoning.

Tuna Avocado 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:

Tuna Avocado Salad

• 1 can tuna, packed in water
• 1 x avocado, pitted and peeled
• 2 Tbsps olive oil
• 2 Tbsps lemon juice
• 1 x green onion, sliced
• 1/2 cup chopped parsley
• Salt and pepper

Directions:

Tuna Avocado Salad

1. Place tuna and water into a bowl.
2. Chop avocado and add along with the rest of the ingredients.
3. Toss well and serve with crisp bread.

Chocolate Banana Milkshake

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:

Chocolate Banana Milkshake

• 4 x ripe bananas
• 4 x large scoops vanilla ice cream
• 4 cups milk
• 1 tbsp cocoa powder

Directions:

Chocolate Banana Milkshake

1. Place all ingredients into a blender and puree until smooth and thick.
2. Serve immediately.

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Hearty Chili

Michael is hosting poker night and the culinary stakes are high. Spicy chili, cheddar cornbread and “Buffalo” chicken wing salad with blue cheese dressing, and Michael’s own Hard Lemonade completes his hand.

• 'Buffalo' Chicken Wing Salad with Blue Cheese
• Cheddar Cornbread
• Homemade Chili Powder
• Michael's Hard Lemonade
• Spicy Chili

'Buffalo' Chicken Wing Salad with Blue Cheese

Yield: 4

Ease of Preparation: Easy

Ingredients:

Salad

• 2 chicken breasts, cut into chunks
• 1/4 cup flour
• Salt and pepper
• 1/4 cup oil
• 1 batch Spicy Chicken Sauce (recipe from this episode)
• 1 head of romaine lettuce, washed and sliced
• 2 ribs celery, washed and cut into sticks
• Juice of 1 lemon
• 8 ounces blue cheese, crumbled

Spicy Chicken Sauce

• 1/2 cup butter, softened
• 1/2 cup Franks hot sauce
• 1/4 cup ketchup

Directions:

Salad

1. Preheat a large skillet over medium-high heat.
2. Toss chicken with flour, salt and pepper until well coated.
3. Pour oil into pan and add the chicken.
4. Cook on one side until it's golden brown and then flip and cook the other side until the chicken is cooked through.
5. Remove with tongs and place in a bowl.
6. Pour Spicy Chicken Sauce over hot chicken, toss well to coat.
7. Put lettuce, celery and chicken into a salad bowl. Drizzle any excess chicken sauce over the salad and add the lemon juice.
8. Toss well and garnish with crumbled blue cheese.

Spicy Chicken Sauce

1. Whisk together the butter, hot sauce and ketchup.

Cheddar Cornbread

Yield: 4

Ease of Preparation: Easy.

Ingredients:

Cheddar Cornbread

• 1 1/2 cups cornmeal
• 1 cup flour
• 1/4 cup brown sugar
• 1 tbsp baking powder
• Pinch salt
• 1 tbsp chili powder
• 1 cup milk
• 4 x eggs
• 1 cup frozen corn
• 1/2 cup corn oil
• 1 cup grated cheddar

Directions:

Cheddar Cornbread

1. Preheat oven to 400°F.
2. Oil and flour an 8" x 8" pan.
3. Place cornmeal, flour, brown sugar, baking powder, salt and chili powder in a large bowl and whisk well to combine.
4. Blend together the milk, eggs, corn and corn oil.
5. Pour into the dry ingredients and add the cheese.
6. Stir just until combined.
7. Pour mixture into prepared pan and bake until golden on top and cornbread springs back when touched, about 20 to 25 minutes.

Homemade Chili Powder

Ease Of Preparation: Easy
Yield: 1 cup

Ingredients:

Homemade Chili Powder

• 1 x dried ancho chili
• 1/4 cup dried oregano
• 1/4 cup cumin seed
• 1/4 cup coriander seed
• 1/4 cup paprika

Directions:

Homemade Chili Powder

1. Grind ingredients in a spice or coffee grinder and store in a mason jar.

Michael's Hard Lemonade

Yield: 6

Ease of Preparation: Easy

Ingredients:

Michael's Hard Lemonade

• Lots of ice
• 8 ounces vodka
• 1 cup of sugar
• The juice and zest of 8 lemons
• Water

Directions:

Michael's Hard Lemonade

1. Fill a large pitcher with ice.
2. Pour in vodka, sugar, lemon zest and juice.
3. Stir well to dissolve the sugar.
4. Fill the pitcher with water and stir again.

Spicy Chili

Yield: 4

Ease of Preparation: Easy.

Ingredients:

Spicy Chili

• 1 lb. bacon, chopped
• 2 x onions, chopped
• 1 heads garlic, separated, peeled and sliced
• 2 x red peppers, chopped
• 3 -5 heaping spoonfuls chili powder
• 2 pounds ground beef
• 2 x x 28 ounce cans whole tomatoes
• 19 oz can black beans
• 19 oz can kidney beans
• Salt and pepper

Directions:

Spicy Chili

1. Heat a large pot over medium-high heat and add bacon.
2. Add a splash of water and let the bacon render its fat.
3. As the water evaporates, the bacon will brown.
4. Pour off excess fat and add the onions, garlic and peppers.
5. Cook until they are softened and just beginning to caramelize.
6. Add chili powder and ground beef and stir well, chopping the beef up with a wooden spoon.
7. Add tomatoes and beans and season with salt and pepper.
8. Simmer for an hour.
9. If you have a chance, make this a day in advance and reheat when needed. The flavours will brighten and meld as it rests overnight.

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Cornflake Crusted chicken

• Beet and Goat Cheese Salad
• Cornflake Crusted Chicken
• Upside-Down Apple Pie
• White Beans with Bacon and Spinach

Beet and Goat Cheese Salad

Yield: 4
Ease of Preparation: Easy

Ingredients:

Beet and Goat Cheese Salad

• 4 x large beets, washed and ends trimmed
• 2 tbsp olive oil
• Salt and pepper
• 1/2 cup goats cheese
• Olive oil for drizzling
• Balsamic vinegar for drizzling
• 1 bunch of chopped Italian parsley
• Fresh ground pepper

Directions:

Beet and Goat Cheese Salad

1. Preheat oven to 400°F.
2. Place beets on a sheet of tin foil and drizzle with olive oil and salt and pepper.
3. Wrap tightly and place on a baking sheet.
4. Roast for about an hour, or until easily pierced with a fork.
5. Unwrap and when beets are cool enough to handle, peel them and slice into even wedges.
6. Place in a salad bowl and drizzle with olive oil and vinegar to taste.
7. Crumble goat cheese over top and garnish with parsley and fresh ground pepper.
8. Toss to combine and enjoy!

Cornflake Crusted Chicken

Yield: 4

Ease of Preparation: Easy

Ingredients:

Cornflake Crusted Chicken

• 1/2 cup whole wheat flour
• 2 x eggs
• 1 x Heaping spoonful Dijon mustard
• 2 cups cornflakes, lightly crushed
• 4 x boneless skinless chicken breasts
• Salt and pepper
• 2 tbsp olive oil

Curry Sauce

• 1/2 cup chicken broth
• 1/2 cup 35% cream
• 2 tbsp cornstarch
• 1/4 cup water
• 1 tbsp curry powder
• Salt

Directions:

Cornflake Crusted Chicken

1. Preheat oven to 375°F.
2. Put flour into a medium sized bowl.
3. In another bowl, put in eggs and mustard and whisk well.
4. In a third bowl, place cornflakes.
5. Season chicken breasts with salt and pepper and then coat them with flour.
6. Shake off any excess flour then dip into the egg mixture.
7. Allow the excess egg to run off then dip into the cornflakes and press to coat well.
8. Place the breasts on an oiled baking sheet and bake for 25 minutes, or until crust is crispy and chicken is cooked through.
9. Serve with Curry Sauce or your favourite condiment.

Curry Sauce

1. Pour stock and cream into a small pot over medium heat.
2. Stir cornstarch into water and then whisk into the stock mixture.
3. Add curry powder and continue to whisk until sauce is thickened.
4. Season to taste with salt.

Upside-Down Apple Pie

Yield: 4

Ease of Preparation: Easy

Ingredients:

The Pastry

• 1 cup pastry flour
• 1 tbsp sugar
• 1/2 tsp salt
• 1/2 cup frozen butter
• 4 tbsp ice water

The Apples

• 1/4 cup butter
• 1/2 cup sugar
• 3 x golden delicious apples, cored and sliced into 6 pieces each

Directions:

The Pastry

1. Put flour into a large bowl and whisk in sugar and salt.
2. Grate in frozen butter and blend lightly with fingertips.
3. Add ice water, 1 tablespoon at a time and stir until dough comes together. Pat into a flat disc and refrigerate for at least a half hour.

The Apples

1. Melt butter in an ovenproof skillet and add sugar.
2. Swirl pan around to help dissolve sugar and then let it caramelize.
3. Add apple slices in an attractive pattern and let them cook until they begin to brown and get soft.

Assembly

1. Preheat oven to 375°F.
2. Roll dough into a 10-inch round and lay it over the apples in the skillet, tucking edges around apples.
3. Bake for 30 minutes, until pastry is golden.
4. Invert onto a serving platter while tart is still warm.

White Beans with Bacon and Spinach

Yield: 4
Ease of Preparation: Easy

Ingredients:

White Beans with Bacon and Spinach

• 1/2 lb. bacon, chopped
• 2 x onions, chopped
• 8 x cloves garlic, peeled and chopped
• 2 x cups dried navy beans, soaked in cold water overnight
• 3 x bay leaves
• 2 x sprigs fresh rosemary
• Fresh ground pepper
• A few handfuls of baby spinach

Directions:

White Beans with Bacon and Spinach

1. Brown the bacon in a saucepan over medium-high heat then pour off most of the fat before adding the onions.
2. Stir and cook until the onions soften and begin to brown.
3. Add the garlic and stir for a few minutes before adding the soaked beans.
4. Add bay leaves, rosemary and pepper. Add just enough water to cover the beans.
5. Simmer until the water has been absorbed and the beans are tender, about 45 minutes.
6. Stir in the baby spinach and serve.

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Salsa Chicken

• BLT Salad
• Corn Fritters
• Jello Berry Shooters
• Maple Butter
• Salsa Cheddar Chicken

BLT Salad

Yield: 4

Ease of Preparation: Easy

Ingredients:

BLT Salad

• 10 slices bacon, chopped
• 1 heads iceberg lettuce, washed and roughly chopped
• A few handfuls of mixed baby greens or baby spinach, washed
• 1 x pint cherry tomatoes, washed
• Half a baguette, cut into one-inch cubes

The Dressing

• 2 tbsp cider vinegar
• 2 tbsp honey
• 4 tbsp oil
• 1 tbsp Dijon mustard
• Salt and pepper

Directions:

BLT Salad

1. Fry the bacon until is brown and crispy, pour off all the fat. Drain on paper towels.
2. Put lettuce, greens and tomatoes into a large salad bowl.
3. Add bacon bits and baguette.

The Dressing

1. Place dressing ingredients into a small bowl and whisk until emulsified.
2. Pour over salad and toss well.

Corn Fritters

Yield: 4

Ease of Preparation: Easy

Ingredients:

Corn Fritters

• 3 ears fresh corn, kernels removed from cobs
• 3 x eggs
• 3 tbsp flour
• 3 tbsp cornmeal
• Salt and pepper
• 2 x green onions, thinly sliced
• 1 cup cheddar cheese, grated
• 1/4 cup vegetable oil

Directions:

Corn Fritters

1. Whisk corn and eggs in a large bowl.
2. Add flour, cornmeal, salt and pepper and mix well.
3. Stir in green onion and cheddar.
4. Heat oil in a large skillet over a medium heat then add batter by the spoonful and flatten to form a pancake.
5. Cook until golden, flip and cook other side.
6. Serve with Maple Butter (recipe from this episode).

Jello Berry Shooters

Yield: 6

Ease of Preparation: Easy

Ingredients:

Jello Berry Shooters

• 1 1/2 cup apple or white grape juice
• 1 tbsp powdered plain gelatin (1 package)
• 1/2 cup frozen blueberries
• 1/2 cup frozen raspberries

Directions:

Jello Berry Shooters

1. Pour 1/4 cup of the apple juice into a small pot and heat.
2. Pour 1/4 cup of the remaining apple juice into a small bowl.
3. Sprinkle gelatin over it and stir.
4. Pour in the remaining apple juice and stir.
5. Place frozen berries into 6 glasses.
6. Fill with juice and refrigerate until they set, about 1 hour.

Maple Butter

Ease of Preparation: Easy
Yield: Half a cup

Ingredients:

Maple Butter

• 1/4 cup butter, softened
• 1/4 cup maple syrup

Directions:

Maple Butter

1. Whisk together until smooth.

Salsa Cheddar Chicken

Yield: 4

Ease of Preparation: Easy

Ingredients:

Salsa Cheddar Chicken

• A splash of vegetable oil
• 4 x boneless, skinless chicken breasts
• 1 cup or so of salsa
• 1 cup or so of cheddar cheese, grated

Directions:

Salsa Cheddar Chicken

1. Preheat oven to 375°F.
2. Heat a large sauté pan over medium-high heat.
3. Add oil and when it just starts to smoke, add chicken.
4. Sear it until it is well browned, flip and sear the other side.
5. Place browned chicken in a 9" x 13" baking pan.
6. Spoon the salsa over the breasts.
7. Sprinkle the cheddar over top and bake for 15-20 minutes, until chicken is cooked through and cheese has melted.

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Chicken Noodle Soup

• Bumps on a Log
• Carrot Raisin Salad
• Chicken Noodle Soup
• Homemade Brown Sugar Ice Cream

Bumps on a Log

Yield: 1

Ease of Preparation: Easy.

Ingredients:

Bumps on a Log

• 1 x celery rib, washed and ends trimmed
• 2 tbsp peanut butter
• 10 x raisins
• 10 x chocolate chips

Directions:

Bumps on a Log

1. Spread peanut butter along celery rib and alternately place raisins and chocolate chips along the top.

Carrot Raisin Salad

Yield: 4

Ease of Preparation: Easy.

Ingredients:

Carrot Raisin Salad

• 2 x large carrots, washed and shredded on a potato grater
• 1/2 cups raisins
• 1/2 cups walnut pieces
• Juice of 1 lemon
• 3 tbsp plain yogurt
• 1 x bunch fresh mint
• Salt and pepper

Directions:

Carrot Raisin Salad

1. Toss everything together then season to taste with salt and pepper.

Chicken Noodle Soup

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! You can use your choice of any or all of the following vegetables or any others you have on hand: Broccoli, green beans, frozen corn, frozen peas.

Ingredients:

Chicken Noodle Soup

• A roasting chicken, drumsticks and thighs removed
• 5 x carrots, peeled and chopped
• 4 x onions, peeled and chopped
• 2 x celery ribs, chopped
• 2 x garlic cloves
• 5 x bay leaves
• 6 x sprigs fresh thyme
• 1 head of broccoli, chopped into florets
• 8 ounces green beans, chopped
• 1 cup frozen corn
• 1 cup frozen peas
• 1 lb. of your favourite pasta noodles
• Salt and pepper

Directions:

Chicken Noodle Soup

1. Put the chicken carcass, thighs and drumsticks into a large soup pot.
2. Add the carrots, onions, celery, garlic, bay leaves and thyme and cover completely with cold water.
3. Bring to a simmer and simmer gently for two hours.
4. Strain off the broth and reserve the chicken.
5. Once the meat has cooled pick it from the bones and return it to the pot with the broth.
6. Bring the broth back to a simmer and add your choice of vegetables.
7. Simmer for a few minutes, and then add noodles and cook just until they have softened.
8. Adjust seasoning and serve.

Homemade Brown Sugar Ice Cream

Yield: 6

Yield: 6 servings with leftovers. 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:

Homemade Brown Sugar Ice Cream

• 4 cups milk
• 2 cups heavy whipping cream
• 2 tbsp vanilla extract
• 12 x egg yolks
• 2 cups brown sugar

Directions:

Homemade Brown Sugar Ice Cream

1. Pour milk, cream and vanilla into a large saucepan and bring to a simmer.
2. Whisk egg yolks with brown sugar, until mixture is thick and pale.
3. Slowly add the hot milk mixture to the eggs, one ladle-full at a time, whisking continuously until all the cream has been added.
4. Pour the mixture back into the pot and cook over low heat for just a few minutes longer until the mixture thickens and coats the back of a spoon.
5. Strain through a fine mesh strainer.
6. Cool and then chill thoroughly.
7. It is best to make the ice cream base the day before freezing so it has a chance to thoroughly chill.
8. Pour into a commercial ice cream maker and follow the manufacturer's instructions for freezing.

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French Onion Soup

• French Onion Soup 2
• Homemade Chicken Broth 2
• Pan Roasted Chicken Breasts with Speedy Pan Sauce
• Spinach Salad with Raspberry Vinaigrette and Candied Walnuts

French Onion Soup 2

Yield: 4

Ease of Preparation: Easy

Ingredients:

Caramelized Onions

• 3 tbsp butter
• 3 tbsp oil
• 5 x large onions, peeled and sliced thinly
• Splash of water
• Salt

The Soup

• 1/2 cup brandy
• 3 sprigs fresh thyme
• 6 cups Homemade Chicken Broth (recipe from this episode)
• Salt and pepper
• 4 slices slices multi-grain bread, cut into rounds to fit bowls, toasted
• 2 cups Swiss, Gruyere or emmenthal cheese, grated

Directions:

Caramelized Onions

1. Toss the butter, oil, onions and water into a large soup pot with a few pinches of salt.
2. Cover with a tight fitting lid and let the onions soften over a medium high heat, about 10 minutes.
3. When the water has evaporated, remove the lid, turn heat to low and begin to slowly caramelize onions, stirring frequently. This will take about one hour.

The Soup

1. When the onions are a deep golden colour and have shrunk dramatically, add the brandy, thyme and broth.
2. Season with salt and pepper and let simmer for 15 minutes.
3. Preheat your oven's broiler. Ladle the soup into 4 onion soup or ovenproof bowls and fit a slice of toast over each bowl.
4. Sprinkle each evenly with the cheese and place bowls onto a baking sheet.
5. Place under the broiler and broil until the soup is bubbling and the tops are golden brown.

Homemade Chicken Broth 2

Ease of Preparation: Easy
Yield: 2 litres

Ingredients:

Homemade Chicken Broth

• 1 chicken carcass
• 1 large onion, chopped
• 3 carrots, washed and chopped
• 3 celery ribs, washed and chopped
• 2 bay leaves

Directions:

Homemade Chicken Broth

1. Place all ingredients into a large soup pot and cover with cold water so that the liquid level is 2 inches above the carcass.
2. Bring to a slow simmer, then simmer gently for two hours, occasionally skimming any foam that rises to the top.
3. Strain and refrigerate broth for up to one week, or freeze.

Pan Roasted Chicken Breasts with Speedy Pan Sauce

Yield: 2

Ease of Preparation: Easy

Ingredients:

Pan Roasted Chicken Breasts

• 2 tbsp butter
• 2 tbsp olive oil
• Salt and pepper
• 2 chicken breasts, skin on

Speedy Pan Sauce

• 1 small onion, peeled and minced
• 1 garlic clove, peeled and minced
• 1/2 cup white wine
• 1/2 cup orange juice

Directions:

Pan Roasted Chicken Breasts

1. Heat a medium sized skillet over medium high heat.
2. When the pan is hot, add butter and oil and when it sizzles, season chicken breasts with salt and pepper and add to the pan, skin side down.
3. Sear until they are well browned, about 10 minutes and then turn them and finish cooking for about 8 minutes.
4. When they are done, remove to a plate and reserve.

Speedy Pan Sauce

1. Add onion and garlic to the hot pan, and sauté for a few minutes, until they are softened and begin to caramelize.
2. Add wine and reduce it by half.
3. Add orange juice and continue to reduce until the sauce has a syrup-like consistency.
4. Slice chicken breasts on the bias, and arrange on a small serving platter. Pour the sauce over them and serve.

Spinach Salad with Raspberry Vinaigrette and Candied Walnuts

Yield: 4

Ease of Preparation: Easy

Ingredients:

Raspberry Vinaigrette

• 2 tbsp raspberry jelly
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 4 tbsp olive oil
• Salt and pepper

Candied Walnuts

• 1 egg white, whisked until frothy
• 2 tbsp honey
• 2 cups walnut pieces
• Salt and pepper

Spinach Salad

• 1 lb. baby spinach
• Half a red onion, peeled and thinly sliced

Directions:

Raspberry Vinaigrette

1. Pour the vinaigrette ingredients into a small jar and shake until smooth.
2. Alternately, whisk together in a small bowl.

Candied Walnuts

1. Preheat oven to 375 degrees F.
2. Whisk the frothy egg whites with the honey.
3. Add walnuts, salt and pepper and toss well.
4. Bake until they are golden and crisped, about fifteen minutes. Let cool.

Spinach Salad

1. Toss the spinach and red onion with the dressing.
2. Top with the crispy walnuts.

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Split Pea Soup

• French Fries
• Greek Salad with Oregano Dressing and Pickled Onions
• Speedy Split Pea Soup with Bacon
• Spicy Ketchup

French Fries

Yield: 4

Ease of Preparation: Easy

Ingredients:

French Fries

• 3 litres vegetable or peanut oil, heated to 325°F
• 3 x russet potatoes, cut into wedges
• Sea salt

Directions:

French Fries

1. Put cut potatoes into a large bowl of cold water while oil preheats.
2. Drain the potatoes well and carefully place in the hot oil.
3. Blanch the potatoes until the bubbling ceases, about 3 minutes. They will be soft and have no colour.
4. Drain well on paper towels.
5. Increase the heat of the oil to 365°F.
6. Fry the potatoes until they are deep golden brown and crispy.
7. Drain on paper towels and sprinkle with sea salt.

Greek Salad with Oregano Dressing and Pickled Onions

Yield: 4

Ease of Preparation: Easy

Ingredients:

Pickled Red Onions

• 1 cup red wine vinegar
• 1 cup sugar
• 1 x large red onion, sliced thinly

Salad

• 1 x heads iceberg lettuce, washed and torn into pieces
• A few handfuls of baby spinach, washed
• 1 pt cherry tomatoes, washed
• 1 x cucumber, washed and cut into 2-inch chunks
• 2 cups Calamata olives
• 8 ounces feta cheese, crumbled
• Sea salt and freshly ground pepper

The Dressing

• Zest and juice of 1 lemon
• 1/2 cup of extra virgin olive oil
• 1 x clove garlic, mashed
• 1 x tbsp dried oregano
• Salt and pepper

Directions:

Pickled Red Onions

1. In a small saucepan, bring the vinegar and sugar to a boil.
2. Once the sugar has dissolved, turn off the heat and add the onion.
3. Let rest until the onion has softened a bit and begins to turn purple, about 30 minutes.
4. Refrigerate. These may be made several days in advance and will last a month in your refrigerator.

Salad

1. Place salad ingredients into a large salad bowl.

The Dressing

1. Whisk dressing ingredients together until they are smoothly combined.
2. Sprinkle pickled onions onto the salad, add dressing and toss well.

Speedy Split Pea Soup with Bacon

Yield: 6

Ease of Preparation: Easy

Ingredients:

Speedy Split Pea Soup with Bacon

• 1 pkg bacon, chopped
• 1 x large onion, chopped
• 2 x carrots, peeled and chopped
• 2 stalks celery, washed and chopped
• 2 cloves garlic, peeled sliced thinly
• 2 cups dried split peas
• 8 cups chicken or vegetable stock
• 2 x bay leaves
• 1 tbsp dried rosemary
• Salt and pepper
• 2 cups of frozen peas
• 1 tbsp of any vinegar

Directions:

Speedy Split Pea Soup with Bacon

1. Place bacon in a large soup pot over a medium high heat.
2. When the bacon is brown and crispy drain away the fat, leaving about 2 tbsp in the pot.
3. Add onion, carrots, celery and garlic to the pot and sauté for a few minutes.
4. Add the dried peas, stock, bay leaves, rosemary and salt and pepper.
5. Bring to a simmer and continue cooking until the soup is thick and the peas are completely soft.
6. Stir in frozen peas and stir to heat through.
7. Stir in the vinegar and add salt and pepper to taste.

Spicy Ketchup

Ease of Preparation: Easy

Ingredients:

Spicy Ketchup

• 1/2 cup ketchup
• 1 tbsp Sirachi Asian hot sauce or your favourite hot sauce

Directions:

Spicy Ketchup

1. Whisk together until combined.
2. Serve with French Fries (recipe from this episode).

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Spanish Paella

For a special Sunday dinner, Michael makes a simple Spanish paella, grilled asparagus with parsley pesto, watermelon & basil salad, and raspberry lemon parfaits.

• Grilled Asparagus with Parsley Pesto
• Raspberry Lemon Parfaits
• Spanish Paella with Shrimp, Chicken and Sausage
• Watermelon and Basil Salad

Grilled Asparagus with Parsley Pesto

Yield: 4

Ingredients:

Grilled Asparagus with Parsley Pesto

• 1 x large bunch of flat leaf parsley
• 1 cup parmesan cheese, grated
• 1 cup sliced almonds
• 1/2 cup olive oil
• Sea salt
• 1 x bunch fresh asparagus, woody ends removed
• Olive oil
• Salt and pepper

Directions:

Grilled Asparagus with Parsley Pesto

1. Puree the parsley, cheese, almonds and oil in a food processor until smooth. Season with salt.
2. Add a splash or two more of oil if needed to help the mixture puree.
3. Store pesto in a small jar in the fridge for up to 3 weeks.
4. Preheat a grill to high. Toss the asparagus spears with a splash of olive oil and salt and pepper.
5. Place on the hot grill, turning them as they begin to cook. They're done when they're slightly charred and tender.
6. Place on a serving platter and drizzle with parsley pesto.

Raspberry Lemon Parfaits

Yield: 4

Ingredients:

Raspberry Lemon Parfaits

• 2 pints fresh raspberries
• 1 cup orange juice
• 1 cup 35% whipping cream
• 1/2 cup sugar
• 2 tbsp cornstarch
• Zest and juice of 4 lemons

Directions:

Raspberry Lemon Parfaits

1. Divide the raspberries into the bottom of 4 parfait or martini glasses, or small bowls.
2. Pour orange juice, cream, sugar, cornstarch and lemon zest and juice into a small saucepan.
3. Bring to a simmer over a medium heat whisking well. Continue to whisk as it begins to thicken.
4. Pour over the raspberries and cool until firm.

Spanish Paella with Shrimp, Chicken and Sausage

Yield: 4

Ingredients:

Spanish Paella with Shrimp, Chicken and Sausage

• 2 x chicken breasts, skin removed and cut into large chunks
• 2 x Italian sausages, cut into 1 inch pieces
• 2 x onions, peeled and chopped
• 10 x whole cloves garlic, peeled
• 28 oz can whole tomatoes
• 2 cups Arborio rice
• 3 cups chicken stock
• 1 cup of your favourite red or white wine
• 3 x bay leaves
• 1 sprig fresh rosemary
• 1 x red pepper, seeds removed and chopped
• 1 x lb. of shrimp, shelled and deveined

Directions:

Spanish Paella with Shrimp, Chicken and Sausage

1. Heat a large flat sauté pan or traditional paella pan. Add a splash of oil and begin to brown the chicken and sausages. Once they have browned set them aside on a plate.
2. Add the onions to the hot pan and a small splash of oil, sauté until golden.
3. Add the garlic and stir for a few moments.
4. Add tomatoes, breaking them up with a wooden spoon.
5. Add rice, stock, wine, bay leaves, rosemary, red pepper, the reserved meat and the shrimp.
6. Bring to a simmer and cook over medium heat until the liquid has absorbed and the rice is tender, about thirty minutes.

Watermelon and Basil Salad

Yield: 4

Ingredients:

Watermelon and Basil Salad

• Half a watermelon, rind removed and flesh cut into 1 inch cubes
• 1 x large bunch fresh basil, sliced thinly
• 1/4 cup olive oil
• Sea salt and freshly ground pepper

Directions:

Watermelon and Basil Salad

1. Toss everything together in a large salad bowl.

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Lasagna with Speedy Tomato Sauce

Michael turns a weekend treat into a simple weekday dinner with his speedy lasagna, Sicilian salad, herb butter bread, and strawberry banana turnovers with cinnamon-crusted ice cream.

• Cinnamon Crusted Ice Cream
• Roast Garlic Oregano Butter
• Sicilan Salad with Orange, Olives, Red Onions and Mint
• Speedy Lasagna
• Strawberry Banana Turnovers

Cinnamon Crusted Ice Cream

Yield: 4

Ingredients:

Cinnamon Crusted Ice Cream

• 4 tbsp course sugar
• 1 tbsp ground cinnamon
• 4 scoops vanilla ice cream

Directions:

Cinnamon Crusted Ice Cream

1. Whisk together the sugar and cinnamon and roll the scoops of ice cream in it.

Roast Garlic Oregano Butter

Ingredients:

Roast Garlic Oregano Butter

• 1 x garlic bulb
• 1/2 cup softened butter
• 1 tbsp dried oregano
• Salt and pepper

Directions:

Roast Garlic Oregano Butter

1. Preheat oven to 375°F.
2. Roast the garlic until juices begin to bubble out of the top, about 45 minutes.
3. Cut off the bottom of the garlic bulb with a serrated knife and squeeze the soft roasted garlic into a small bowl. Remove any stray garlic peel.
4. Add the butter, oregano, salt and pepper and mash everything together with a fork until smooth.
5. Spread on your favourite bread and toast until golden brown.

Sicilan Salad with Orange, Olives, Red Onions and Mint

Yield: 4

Ingredients:

Sicilian Salad

• 6 x large oranges
• 1 cup of pitted green olives, sliced
• 3 tbsp capers
• 1 x red onion, sliced thinly
• 1 x large bunch fresh mint leaves, sliced thinly
• 1/4 cup extra virgin olive oil
• Salt and pepper

Directions:

Sicilian Salad

1. Zest the oranges into a medium-sized salad bowl.
2. Trim the peel off of the oranges and cut them into half-inch slices.
3. Toss well with the remaining ingredients.

Speedy Lasagna

Yield: 4

Ingredients:

Tomato Sauce

• 3 tbsp of olive oil
• 2 x medium onions, peeled and chopped
• 10 x cloves garlic, peeled and chopped
• 1 lb. ground beef
• 4 x Italian sausages, casings removed
• 1 x 28 oz can tomatoes, crushed or pureed
• 1 x small can tomato paste
• 2 cups beef stock
• 3 tbsp dried oregano
• 2 tbsp dried basil
• 3 x bay leaves
• Salt and pepper

Cheese Sauce

• 2 x eggs, beaten
• 1/2 cup 35% cream
• 475 g (1 pound) ricotta cheese
• 1 cup grated Parmesan cheese
• 4 cups grated mozzarella cheese
• Salt and pepper

Assembly

• 1 box of ready-to-bake lasagna noodles
• 1 cup grated Parmesan cheese

Directions:

Tomato Sauce

1. Heat the oil in a large saucepot and add the onions.
2. Sauté until they soften and turn golden brown, about 5 minutes, and then add the garlic.
3. Sauté a few moments more then add the ground beef and sausage meat.
4. Chop the meats thoroughly with a spoon to break them up into small pieces.
5. Add the tomatoes and their juice, tomato paste, beef stock, oregano, basil, bay leaves, salt and pepper.
6. Stir well and heat until the entire mixture is simmering and heated through.
7. Taste and add salt and pepper to taste.

Cheese Sauce

1. Whisk eggs and cream together, then stir in the cheeses.
2. Season with salt and pepper.

Assembly

1. Preheat oven to 375°F.
2. Layer the ingredients together in a 9" x 13" x 3" or other baking pan.
3. Follow this sequence: a cup or so of sauce, a layer of noodles, half of the cheese sauce, one third of the grated Parmesan, noodle layer, meat sauce layer, noodle layer, remaining cheese sauce, one third of the grated Parmesan, noodle layer, remaining meat sauce, remaining Parmesan.
4. Cover tightly with foil and bake for 1 hour.
5. Remove foil during last 15 minutes of cooking to allow the top to get golden and crusty.

Strawberry Banana Turnovers

Yield: 4

Ingredients:

Strawberry Banana Turnovers

• 1 pkg frozen puff pastry, thawed and cut into four squares
• 1 x banana, peeled and diced
• 1/2 cup marmalade
• 1 tsp ground nutmeg
• 1/4 cup grated or flaked coconut
• 2 x eggs, beaten
• 2 tbsp coarse sugar

Directions:

Strawberry Banana Turnovers

1. Preheat oven to 375°F.
2. Lay pastry on a flat surface. Cut into 4 squares.
3. In a small bowl, stir the banana with the marmalade, nutmeg and coconut.
4. Place a large dollop of the mixture into the center of each pastry square.
5. Brush the edges with beaten egg and fold one corner over to meet the other, forming a triangle, or alternately a rectangle.
6. Press edges together with a fork to seal tightly.
7. Brush tops with more egg wash and sprinkle with course sugar.
8. Place on a lightly oiled baking sheet and bake until puffed and golden, about 12 minutes.

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Pasta with Black Olive Sauce

Fast food is on the menu – but not takeout – as Michael prepares pasta with tomato olive sauce, pesto salad and banana muffins with raspberry butter.

• Italian Salad with Basil and Homemade Croutons
• Penne with Black Olive Sauce
• Raspberry Butter 2
• Spiced Banana Muffins

Italian Salad with Basil and Homemade Croutons

Yield: 4

Ingredients:

Italian Salad with Basil

• 1 lb. mixed baby greens, cleaned and dried
• 1 x bunch or 2 bunches fresh baby arugula, cleaned and dried
• Half of a red onion, sliced thinly
• 1 x large bunch of fresh basil leaves
• 1/2 cup pine nuts
• 100 g (4 ounce) wedge of Parmesan cheese

Homemade Croutons

• 1 x baguette, cut into 1-inch cubes
• Olive oil, for drizzling
• 2 tsp dried oregano or basil
• Salt and pepper

The Dressing

• 1 tbsp any type mustard
• 2 tbsp red wine vinegar
• 3 tbsp olive oil
• Salt and pepper

Directions:

Italian Salad with Basil

1. Place salad ingredients in a large salad bowl. Shave the Parmesan cheese over the greens with a vegetable peeler.

Homemade Croutons

1. Preheat oven to 350°F.
2. Place bread cubes in a large bowl and drizzle thoroughly with olive oil.
3. Add dried herb, salt and pepper and toss well.
4. Pour onto a baking sheet and toast in oven until golden brown, about 15 minutes.

The Dressing

1. Place all dressing ingredients into a small jar and shake well until emulsified.
2. Alternatively, place in a small bowl, and whisk well until emulsified.
3. Put some croutons on top of the salad. Pour the dressing and toss together well.

Penne with Black Olive Sauce

Yield: 4

Ingredients:

Penne with Black Olive Sauce

• 2 x medium onions, peeled and chopped
• 1/4 cup olive oil
• 4 x cloves garlic, peeled and chopped
• 28 oz can whole or pureed tomatoes
• 1 cup of black or green kalamata style olives, pitted and roughly chopped
• 3 x bay leaves
• Salt and pepper
• 1 lb. farfelle or penne pasta
• Salt to taste

Directions:

Penne with Black Olive Sauce

1. Sauté the onions with the olive oil in a medium sized saucepan until they soften and begin to turn golden brown, about 5 minutes.
2. Add the garlic and cook for another minute or so.
3. Pour in the tomato juice from the canned tomatoes, puree the remaining whole tomatoes, and then add to the mixture.
4. Add the olives and bay leaves and season with salt and pepper.
5. Simmer until slightly thickened, about 10 minutes.
6. Taste the sauce and season with salt if needed.
7. Meanwhile bring a large pot of water to a boil.
8. Add lots of salt and then the pasta.
9. Stir well and cook pasta until it's just tender - al dente, about 9 minutes.
10. Drain the pasta - but don't rinse it - then immediately toss with the sauce.

Raspberry Butter 2

Yield: Half a cup.

Ingredients:

Raspberry Butter

• 1/2 cup softened butter
• 3 spoonfuls raspberry jelly
• 5 x fresh raspberries, for garnish

Directions:

Raspberry Butter

1. Whisk butter and jelly together and spoon into a small bowl.
2. Garnish with fresh berries.

Spiced Banana Muffins

Yield: 12

Ingredients:

Spiced Banana Muffins

• 1 1/2 cup flour
• 1/2 cup bran
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 tsp ground nutmeg
• 2 x ripe bananas, peeled
• 2 x eggs
• 1 cup brown sugar
• 1 1/2 cup vegetable oil
• 1 tsp vanilla extract

Directions:

Spiced Banana Muffins

1. Preheat oven to 375°F.
2. Whisk together the flour, bran, baking powder, salt and nutmeg.
3. Mash the bananas and stir in the eggs, brown sugar, oil and vanilla.
4. Mix well and add to the dry ingredients. Stir until well combined.
5. Spoon the batter into a prepared muffin pan and bake until the tops are golden brown and a toothpick comes out clean when inserted, about 12-15 minutes.
6. Serve warm with Raspberry Butter (recipe from this episode).

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Grandma’s Beef Stew

Michael’s mom is coming for dinner so he jazzes up some of her classics. Beef stew, mashed potatoes and spinach salad with pears, walnuts and raspberry vinaigrette all get a Michael makeover to impress Mom.

• Beef Broth
• Beef Stew
• Brown Butter Mashed Potatoes
• Spinach Salad with Pears, Walnuts and Raspberry Vinaigrette

Beef Broth

Ingredients:

Beef Broth

• 5 kg. of oxtails, short ribs, or beef bones
• 4 x chopped onions
• 1 heads of celery, chopped
• 6 x carrots, chopped
• 1 lb. of mushrooms, chopped
• 1 x small can of tomato paste
• 1/2 bottle of red wine
• 5 x large sprigs of fresh thyme
• 2 x large sprigs of fresh rosemary
• 4 x bay leaves

Directions:

Beef Broth

1. Preheat oven to 400 degrees.
2. Roast bones and vegetables in oven until golden brown and well caramelized. Add a splash of water to the roasting pan and dissolve any browned bits in the pan. Place in a large stockpot and add tomato paste, veggies, wine and herbs. Cover with cold water and bring to a boil. Turn down heat and simmer for 4-5 hours.
3. Strain stock into a clean pot and simmer until reduced by half.

Beef Stew

Yield: 4

Ingredients:

Beef Stew

• 2 lb. of beef short ribs, cut into 2” pieces
• 3 tbsp of olive oil
• 3 x onions, chopped
• 3 x carrots, sliced
• 3 stalks of celery
• 1 heads of garlic, peeled
• 3 cups red wine
• 1/4 cup of tomato paste
• 1 can of beef stock
• 3 x bay leaves
• 3 sprigs of fresh thyme
• Salt and pepper

Directions:

Beef Stew

1. Heat oil in a large pot, season ribs and brown evenly and thoroughly. Remove ribs and reserve on a plate, and then add onions, carrot and celery to the pot. Sauté, making sure to scrape up any brown bits on the bottom of the pan until the vegetables are caramelized. Add garlic, wine and tomato paste and stir well. Add beef stock and beef and bring to a simmer, covered, for 2-3 hours, until meat is very tender, and beginning to fall of the bone.
2. Serve with mashed potatoes.

Brown Butter Mashed Potatoes 2

Yield: 4

Ingredients:

Brown Butter Mashed Potatoes

• 4 x Yukon Gold potatoes
• 1 stick of butter
• Large pinch of nutmeg
• Salt and pepper
• 1 cup of milk or 1 cup cream

Directions:

Brown Butter Mashed Potatoes

1. Cut potatoes in half and place in a steamer. Cover with a lid and steam over medium heat for 20 minutes, until potatoes are tender when pierced with a knife.
2. Melt butter in a small saucepan. Let it foam once and then continue to cook over low heat until it begins to brown. When it is just golden, take it off of the heat and add the milk.
3. Add brown butter, nutmeg, milk, salt and pepper to the potatoes. Mash potatoes in a bowl with a potato masher.

Spinach Salad with Pears, Walnuts and Raspberry Vinaigrette

Yield: 4

Ingredients:

For the Salad:

• 1 bag of baby spinach
• 1 x granny smith apple, cored and sliced
• 1 x pear, cored and sliced
• 1/2 of a red onion, sliced thinly
• 1/2 cup of walnuts

For the Raspberry Vinaigrette:

• 1/2 cup of red wine vinegar
• 1 cup of olive oil
• 1/2 cup of frozen raspberries
• dash of hot sauce
• Salt and pepper

Directions:

For the Salad:

1. Place salad ingredients into a salad bowl and toss with the vinaigrette.

For the Raspberry Vinaigrette:

1. Puree vinaigrette ingredients with an immersion blender, or in a blender.

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Grilled Pizza

Bored with routine, Michael takes the tried and true out to grill. Grilled pizza, grilled pineapple salad, grilled radicchio and shortcakes with strawberry rhubarb satisfy Michael’s urge for something new.

• Grilled Pineapple Salad
• Grilled Pizza
• Grilled Radicchio
• Shortcakes with Strawberry-Rhubarb Compote

Grilled Pineapple Salad

Yield: 4

Ingredients:

Grilled Pineapple Salad

• 1 x whole pineapple, skinned, cored and cut into 1" slices
• 2 x red onions, sliced thickly
• 3 tbsp olive oil
• Salt and pepper
• Zest and juice of 1 lemon
• 1 cup of fresh mint leaves

Directions:

Grilled Pineapple Salad

1. Preheat a gas barbeque or indoor grill.
2. Brush pineapple and onion with olive oil and season with salt and pepper.
3. Grill pineapple for about 5 minutes per side, until golden grill marks appear and the fruit softens
4. Grill onion until soft.
5. Cut pineapple slices into quarters and chop the red onions.
6. Toss with lemon zest and juice, mint and adjust seasoning.

Grilled Pizza 2

Yield: 4

Ingredients:

Grilled Pizza

• 1 ball of store-bought pizza dough, cut in half
• 1/4 cup of pesto
• 8 slices of buffalo or 8 slices regular mozzarella
• 2 x tomatoes, sliced thinly
• 3 tbsp of garlic infused oil or 3 tbsp olive oil
• 1/2 cup of feta cheese
• Freshly ground pepper
• Kosher salt

Directions:

Grilled Pizza

1. Preheat a gas barbeque or indoor grill.
2. Stretch and pull a dough ball and form it into a large flat round, or oval. Oil 1 side of the dough and place that side down onto the hot grill. Grill for 2 minutes, until it begins to rise a bit and harden and grill marks appear. Flip it over and spread with pesto and then add mozzarella. Sprinkle with a little salt and pepper and continue to grill until the toppings are heated through and the bottom of the crust is cooked, about 2-3 minutes more.
3. Repeat for the second dough ball and after the bottom of the dough is cooked, flip it and brush with the flavoured oil, or olive oil. Place the tomatoes on top and then sprinkle with feta cheese. Season with salt and pepper and grill until the toppings have heated through and the bottom is cooked.

Grilled Radicchio 4

Yield: 2

Ingredients:

Grilled Radicchio

• 2 heads of radicchio, quartered, stem end intact
• 2 tbsp of olive oil
• Salt and pepper
• 1/4 cup of honey
• 3 tbsp of balsamic vinegar

Directions:

Grilled Radicchio

1. Preheat a gas barbeque or indoor grill.
2. Brush radicchio with oil and season with salt and pepper. Grill until it wilts and begins to brown.
3. Stir together the honey and balsamic and toss with the radicchio. Adjust seasoning.

Shortcakes with Strawberry-Rhubarb Compote

Yield: 4

Ingredients:

For the Shortbread Biscuits:

• 2 cups of all-purpose flour
• 2 tbsp of brown sugar
• 1 tbsp of baking powder
• pinch of salt
• 1 tsp of nutmeg
• 1 stick of butter, frozen
• 3/4 cup of milk, plus 2 tbsp
• 2 tbsp of course sugar

For the Strawberry-Rhubarb Compote:

• 4 stalks of rhubarb
• 1/4 cup brown sugar
• 1 qt of fresh strawberries, hulled and cut in half
• Whipped cream

Directions:

For the Shortbread Biscuits:

1. Preheat oven to 450 degrees.
2. Whisk together dry ingredients and then grate the butter (if frozen) or cut cold butter into small cubes and using your fingers, mix into the dry ingredients quickly and evenly.
3. Pour in milk and stir quickly with the handle end of a wooden spoon just until the dough comes together.
4. Sprinkle a little flour onto a work surface, and pat out dough into a circle, about one and one half inches thick. Cut into 4 or 6 wedges and place on a baking sheet that has been lightly greased.
5. Brush wedges with the 2 tbsp of milk and sprinkle with course sugar.
6. Bake for 12 minutes or so, until tops are golden.

For the Strawberry-Rhubarb Compote:

1. Put rhubarb into a small pot with the brown sugar. Add a splash of water and bring to a simmer vigorously, until the rhubarb softens and thickens, about 10 minutes.
2. Toss together with strawberries.
3. Cut a shortbread biscuit in half, lengthwise through the middle. Spoon the compote over it and place the top of the biscuit over it. Spoon more compote over the top.

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