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,

Hearty Bud the Spud Soup

The average Canadian consumes 60 kg or 130 lbs of potatoes annually mostly as fries or chips. Potatoes are indigenous to Peru and since their discovery they have been distributed throughout the world and have become a staple in many cultures diets. The International Potato Center in Peru has over 7 500 known varieties of potatoes 63 of which were developed in Canada. One of the most famous Canadian bred potato varieties is the Yukon Gold. This potato was created at the University of Guelph in conjunction with Agriculture Canada in 1980.

A single medium sized, skin on potato contains more potassium than a banana, 45% of your daily needed vitamin C and 20% of your daily vitamin B6 needs. Spuds are also praised for being cholesterol, fat and sodium free. The unhealthy reputation of potatoes has nothing to do with the potato but everything to do with the amounts of butter, sour cream and salt that we slather our potatoes in before eating them.

Currently last year’s potato harvest has been resting in cold storage deprived of light for a few weeks now. This method of storage promotes a change in the potato’s enzymes creating the perfect balance between the naturally occurring sugars and starches in the potato. This metabolic shift creates a fuller and somewhat fruity flavoured potato.

By spring the extended storage of these potatoes will cause a further metabolic shift in which the starch will further break down and turn to sugar. As these sugars become more concentrated, we will find that these older potatoes will take on a overcooked or burnt appearance especially when we fry them, as the sugars will quickly caramelize and burn on the outside of the potato, resulting in a bitter-tasting exterior and an undercooked interior.

To avoid this situation, one should store potatoes in the dark at temperatures from 7 and 10°c for up to three months.

Potatoes fall into one of two categories — mealy or waxy. Mealy potatoes (russets, purple) have thick skin and high starch content, but they’re low in moisture and sugar. Waxy potatoes (red, new) are just the opposite. They’re low in starch with a thin skin. They’re high in both moisture and sugar. Choosing the right type of potato to cook with can make or break a recipe.

Mealy potatoes are best for deep-frying. Because they’re low in sugar, they can be fried long enough to cook them fully in the center without burning the outside. They’re also the best choice for mashed potatoes because they fall apart easily when they’re boiled which makes them the perfect choice for making the following hearty potato soup recipe.

 

Chunky Potato Soup

Ingredients:

6 slices smoked thick sliced bacon, cut in bite size pieces

1 cup of diced cooking onion

1 ½ cups diced carrot

1 cup diced celery

5 cups peeled and diced Russet Potatoes

2 litres chicken or vegetable stock

1 cup milk

1/2 cup heavy cream

1 tsp. minced parsley

1 cup aged cheddar cheese

 

Method:

In a large soup pot over medium heat cook the bacon until cooked to desired doneness, Remove some of the bacon fat but leave some in the pot and add the onions, carrots, and celery. While occasionally stirring the vegetables let them cook until the onions begin to become transparent about 3-5 minutes. Add the potatoes and continue cooking in the bacon fat for 5 more minutes

Stir in the stock and increase heat to medium-high, letting it come to a gentle boil. Cook the potatoes until they start to get tender and reduce heat to low. Using an immersion blender pulse the soup until it is pureed but not smooth as you still want it to have some chunky bits in it. Stir in milk, cream, and parsley and then season to taste with salt and pepper.

Serve immediately topped with the grated cheese.

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