Because of the diverse nature of the many different restaurants and chefs Brian Henry has worked under he is highly proficient at a wide range of cuisines.

Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

"Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen". Thanks

Tony Aspler, Wine writer

“Chef Brian Henry puts one hundred percent of his energy into going all the way.”

Birgit Moenke, Editor Stir Media Read More Reviews

Gastronomically yours,

 

Sometimes we have to crack a few eggs when we talk about local food!
Eggs are laid by birds and reptiles alike; and we have been eating them since the beginning of time when we did more gathering than hunting. Since the domestication of jungle fowl in Asia, the chicken has evolved into one of the most commonly consumed egg producing creatures with quail, duck and ostrich eggs rallying for second place depending on one’s taste and geographic location.  Reptilian eggs are still consumed throughout the world but this practise is less common as many of the species involved are on endangered lists.

Although we may never be able to resolve the question of which came first, bird or egg, we can be certain in knowing the evolution of the countless ways to cook an egg. Eggs originally would have been consumed raw upon their harvest. With the discovery of fire we began baking and roasting eggs. Around 13 000 BC water was incorporated into egg cooking methods by boiling and steaming with cooking containers made from animal bladders and leather which was furthered by the use of stone pots around 7000BC. 2000 years later we were able to create pottery, which was succeeded by bronze, then iron.

egg carton photograph

With the evolution of humankind came more sophisticated cooking techniques. No doubt that the first eggs cooked in a pan without water became scrambled eggs which would have quickly evolved into an omelet which originally consisted of numerous eggs beaten and fried until firmly set. It was then sliced into wedges and served like pie. The origins of the omelet are generally thought to have originated in the Middle East around 500 BC. Its commonality travelled to Western Europe and each country created their own regional variation on this giving way to the Italian frittata, Spanish tortilla and the French quiche and omelette.

Nutritionally the egg is usually separated to consider both the yolk and the white. The yolks contain more than half the calories found in eggs and around five grams of fat depending on its size.  The whites are made up of mostly water with a significant amount of protein that is cholesterol free with very little fat if any.

The following recipe is for a simple omelet to which I add cheese curds to increase its flavour profile and give it a rich mouth feel. Pixie Hollow Farm is my egg supplier.
Ingredients:

3 eggs from Pixie Hollow Farm, beaten

2 oz. of Empire cheese curds at room temperature

1 tbsp. Kawartha Dairy butter

Salt and pepper to taste

 

Method:

In a non-stick or well-seasoned omelette pan, heat the butter over medium-high heat. As the butter melts, swirl it around the pan until it starts to bubble.

Pour the beaten eggs into the pan and turn down the heat to a medium-low setting. As the eggs begin to coagulate, push the omelet to one side of the pan with a high heat spatula.

Evenly place the curds along the middle of the omelet and season the omelet with salt and pepper. Once the omelette is completely set, gently slide it out of the pan so that it rolls onto the plate. Serve immediately.

These are my chickens at 3 months of age.Happy and healthy!

These are Pixie Hollow Farm chickens at 3 months of age.Happy and healthy!

Egg-zactley!!
Eggs are one of the most versatile ingredients used in the kitchen. We commonly use eggs from chickens but duck, goose, and quail eggs are used as gourmet ingredients and are generally used around the world by many cultures. Gull eggs are considered a delicacy in numerous countries throughout the EU. Quail eggs are considered a delicacy in many countries. In Japanese preparations they may be served raw or cooked in sushi. In Colombia quail eggs are so commonplace that a single hard-boiled quail egg is often a topping on hot dogs and hamburgers. Although wild birds’ eggs are edible they are often protected by laws which prohibit collecting or selling them.

Chicken eggs intended for human consumption are unfertilized as laying hens are usually kept without roosters. Fertilized eggs can be consumed as refrigeration prohibits cellular growth delaying the development of the embryo.

I remember watching Rocky Balboa drink raw eggs while training for his big fight. If Rocky only knew that humans can only absorb about 50% of the protein in raw eggs, whereas the proteins in a cooked egg have a 90% bio-availability.

Egg yolks are often used as a binder or emulsifier in the kitchen. The albumen, or egg white, is high in protein but contains little or no fat and can be aerated to a light, fluffy consistency. Beaten egg whites are used in desserts such as meringues and mousse.

Sometimes when boiled eggs are overcooked, a green ring can appear around the yolk. This is caused by iron molecules reacting with sulfur compounds within the egg. It is not always a sign of the eggs being overcooked as it can also occur when there is an abundance of iron in the cooking water. The green ring does not affect the egg’s taste.

There is very little difference between white and brown shelled eggs. I personally prefer the brown-shelled eggs, as they are more durable and the shell is harder to break. Locally farmed eggs are usually at most a week old compared to those from large-scale producers, which could age up to two months in cold storage. Fresh eggs have egg yolks that will stand up more firmly when cracked open onto a surface and often surpass the grade “A” standard in yolk form and shape, as well the yolk exhibits a richer mango colour.

Rasi and Eli Cajindos raise laying hens that provide them with free-range brown eggs in Youngs Point.  Pixie Hollow Farm eggs are available at the farm gate or by contacting 705.875.0428.

 

My laying hens enjoy playing in the autumn leaves!

The laying hens enjoy playing in the autumn leaves at Pixie Hollow Farm!

Let the kids make this recipe with some supervision.  It will work well for breakfast lunch or dinner.

 

Easy Breakfast Burrito

Two large potatoes

One cup of sausage or ham diced
Six Pixie Hollow Farm eggs
One red bell pepper diced

One cooking onion diced

Grated cheese
Tortillas as needed
Salsa as needed

Salt
Pepper

Cut the potatoes into bite size pieces and boil in water until soft enough to pierce with fork. Drain the water and reserve the potatoes.

Brown the sausage in a large skillet with bell pepper and onion until sausage is completely browned. Add potatoes to skillet and cook until the potatoes start to brown. Break eggs into large bowl and whisk. Pour the eggs into the sausage mixture. Continue cooking and stirring until the eggs are no longer wet and resemble scrambled eggs. Serve immediately with tortillas, cheese and salsa.

 

 

 

 

 

 

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