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,

Going Cold Turkey

 

Looking in your refrigerator the days after Thanksgiving may be akin to an archaeological dig as you unearth all of the remnants of the previous day’s or week’s meals. It’s like an adult version of waking up after a college party and trying to chronologically piece together the recent events of your life. We tend to go a bit overboard with holidays and Thanksgiving rules with sovereignty like no other.

Coming down from any holiday is  a crash for some and to finish the binge a la cold turkey can be a rough ride. Trying to make sense out of the leftovers piled precariously in your fridge, garage or out of desperation for food salvation on the back deck can be a daunting task.

Presence of mind and the simple understanding that eating is a bodily function, not an Olympic event may assist us in transitioning ourselves and warding off symptoms of withdrawal. Cold turkey is archetypal as a Thanksgiving leftover, which ends up being reincarnated in sandwiches, soups, stews and the ever foreboding casserole for a few days after its sole intended feast. These culinary creations often become littered with bits of ham, mashed potatoes, stuffing, or cranberry sauce found sitting in the refrigerator, next to the turkey covered with torn bits of foil and plastic wrap.

The fate of your leftovers depends on when the food was prepared, how it was served, how long it sat out on the kitchen counter without being refrigerated and how you reheat them. Ultimately it is best not to produce so much food that you have leftovers. If your left-overs were left out on the counter for more than four hours, they are no longer leftovers, they are garbage. If your leftovers were properly stored in the refrigerator and cooled down to an internal temperature of 4°C or colder within 4 hours then you can reheat and serve them but only once. So do not pull out all of the food for leftovers and reheat them, just use what you need. When reheating your leftovers make sure that they reach an internal temperature of 74°C and discard the food if it does not reach that temperature within 2 hours and most importantly never add reheated food to fresh food.

Get a reliable kitchen thermometer and learn how to store, use and calibrate it properly. Use it for more accurate cooking results and as a tool in assisting you to serve safe and healthy foods to your family and friends.

 

Roasted Stuffed Squash

 

Ingredients:

1 butternut squash

Cooking oil

Stuffing

Salt and pepper to taste

Cheese

 

Method:

Cut the butternut squash in half, and scoop out the seeds and discard. Brush the squash with olive oil, sprinkle with salt and pepper then roast it on a parchment lined baking sheet at 350°f for 20 minutes or until the squash becomes soft. Scoop out most of the cooked squash flesh, leaving a shell around the edge. Mash the cooked squash with the leftover stuffing until evenly incorporated and then spoon the mixture back into the squash shells. Sprinkle with some grated cheese and bake the squash for another 20-25 minutes and it reaches an internal temperature of 74°C. Yields will vary depending on amount of people vs leftovers.

 

 

 

Turkey Pot Pie

 

Ingredients:

1/2 pkg frozen rolled butter puff pastry, thawed

1 egg, beaten

2 tbsp. butter

1 onion, diced

1 rib celery, diced

2 cups acorn squash, peeled and cubed

1/4 cup all-purpose flour

2 cups chicken stock or white wine

3 cups shredded cooked turkey, white and dark meat

1 tsp. dried sage

1 pinch nutmeg

2 cups fresh baby spinach coarsely chopped

1/2 cup 10% cream or milk

Salt and pepper to taste

 

Method:

On a parchment line baking sheet, unroll the pastry and cut it into 4 equally sized pieces. Brush the pastry with the beaten egg and then bake them at 400°F until puffed and golden, about 15 minutes. Set aside to cool.

In a large saucepan, melt the butter over medium heat and stir in the onion, celery, and squash. Cook the vegetables until the squash is tender. Next stir in the flour and let it cook while continuously stirring for  a minute or so. Gradually stir in the stock and bring the mixture to a gentle boil. Reduce heat let the sauce simmer until it has thickened. Stir in all remaining ingredients and serve once all ingredients are heated through. Season with salt and pepper, ladle into bowls; top with the cooked puff pastry. Feeds 4

 

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