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,

Dog Days

As the dog days of summer approach I’m looking forward to some drier weather to allow the cos lettuce in the garden to come into maturity.  Cos lettuce more commonly known as romaine lettuce is an edible member of the daisy family. Its long narrow dark green leaves are rather crisp with a distinctive rib that grows almost to the tip of the leaf.

These thick ribs are most prominent on the outer leaves, which are all too often discarded during the preparation of romaine lettuce but those dark green outer leaves contain more nutrients than the paler inner leaves. It should also be noted that cos lettuce leaves are intended to be served whole because etiquette dictates that the leaves are meant to be lifted by the stem and eaten with the fingers.

It’s these larger ribbed leaves that secrete an abundance of milky sap when cut or torn which gives romaine lettuce its delicate bitter herb taste and when blended with Caesar dressing enhance the overall flavour of one’s salad.

COMING SOON! Check out our line of products! The Spice Co. for all your cooking needs!

COMING SOON! Check out our line of products! The Spice Co. for all your cooking needs!

For some reason Caesar Salad recipes are the ones that people want to share with me the most. Maybe it says something about my Caesar dressing recipe but appears that we all make or know someone who makes the best caser salad in the world. The following recipe is a variation on the traditional that I like to use. I know it is not the best but I do enjoy it in a salad, as a dip or even as a sandwich spread. I will sometimes add some chopped hard boil eggs to my salad along with lots of bacon. I personally avoid using croutons because I do not like the noise they make inside my head when eating them.

Freshly harvested Ontario lettuces are widely available in our produce aisles and farmers markets. With so many food items coming into season remember that all types of lettuce should be stored away from ethylene-producing fruits, such as apples, bananas and pears. These naturally occurring gas emissions cause lettuce leaves to brown prematurely.

 

Caesar Salad Dressing

Ingredients:

Two whole raw eggs, shelled

Two tbsp. Of red wine or Balsamic vinegar

One tbsp. Fresh squeezed lemon juice

One to four cloves of garlic depending on your personal preference

One white of a green onion

One tsp capers

One tsp. Worcestershire sauce

One – two cups of canola oil depending on desired consistency

One quarter cup of grated of parmesan

Salt and Pepper

Method: in a food processor combine the eggs, vinegar, lemon juice and garlic. Puree until smooth on a high speed. With the processor still running on high add the green onion, capers and Worcestershire and continue pureeing until smooth. Continue to operate the food processor on high and gradually pour in the oil. Take your time and allow 3- five minutes to complete this process as we do not want the dressing to separate.

If you prefer a lighter dressing add less oil and for thicker dressings add more. Once the oil has been added, finish by adding the parmesan cheese.

Taste the dressing and adjust the seasonings with salt and pepper. Let the dressing sit for 1-2 hours in the refrigerator before serving.

Additional ingredients to try in your Caesar salad include pancetta, grilled asparagus, almonds and hard boiled eggs.

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