Posts Tagged ‘consultant’
March 12th, 2017
Curly or Flat leaf Parsley
Parsley is as synonymous as salt and pepper when it comes to cooking. Recipes often list parsley as an ingredient but rarely suggest whether one should choose from the flat or curly varieties.
Although the curly variety often shows up on plates as a garnish next to a slice of citrus or artfully rained down on a plate of monochromatic coloured food to make it appear more vibrant it is the flat leaf parsley that is preferred to use in recipes as it has a lively peppery flavour that holds up well when cooked. Flat leaf parsley looks very similar to cilantro so be wary as to which herb you are grabbing in the produce aisle because it seems that these two are often mixed together. For gardeners flat-leaf is easier to grow as it exceptionally forgiving to its exposure to varying amounts of rain and sunshine,
Curly leaf has a milder taste than flat leaf, but its flavor diminishes when heated, so it’s best used raw or added at the last minute to prepared food. Its crinkly makes it ideal to use in uncooked salsas, salad dressings and salads. When properly stored; refrigerated, rolled in paper towel and placed in an air tight bag it will stay fresh longer than flat leaf, and it’s easier to bunch into a ball for chopping.
A recipe may list parsley as an ingredient but it rarely will tell you which one to use but regardless of their differences, curly and flat leaf parsley can be used interchangeably. I suggest you experiment with the two and you will find a difference in textures that can impact mouth feel which for some can be the deciding factor as to which parsley they prefer.
Most people use only the parsley leaves and discard the stems but these actually have a stronger flavour than the leaves and can be minced up before adding them to soups or stocks.
Both parsley varieties require a very thorough rinsing as they are best grown in a sandy soil, which if not rinsed will quickly dull your knife and your teeth.
Every so often you will also come across parsley root which looks like a parsnip but tastes more like a potato with parsley and is commonly found in European preparations of soups and stews. Parsnip is parsley’s closest relative.
Whether you choose to forage your parsley from your herb garden or the grocery store, try both flat and curly parsley in the following easy to make recipe for pesto which is great on pasta or with fish and chicken.
Presto Parsley Pesto
Ingredients:
4 cups fresh flat-leaf parsley leaves
1/2 cup sliced unsalted, roasted almonds
1 tbsp. Italian Scallion
½ cup chopped fresh chives
¾ cup extra-virgin olive oil
¾ cup finely grated Parmesan
Method:
Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season to taste with salt and fresh cracked pepper. Without heating the pesto simply toss hot freshly cooked noodles in it before serving.
Store covered in the refrigerator for up to 5 days
Tags: Algonquin Park, Apsley, Canada, Caterer, Chef, Chef Bancroft, Chef Bobcaygeon, Chef Brian Henry, chef Canada, Chef Cottage Country, Chef Haliburton, Chef Hastings, Chef Kawartha, Chef Muskoka, Chef North Kawartha, Chef Northumberland, Chef Ontario, Chef Peterborough, consultant, cooking classes, cooking videos, cottage caterer, cottage country catering, emergency food services, Food, Food Safety Training, food writer, ice carving, ice sculptures, Kawartha, Kawartha Culinary School, Kawartha Lakes, mobile kitchens, Ontario Catering, parsley, Personal Chef, pesto, Peterborough, Private chef, Recipes, restaurant consultant, Restaurant consulting, The Spice Co
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March 7th, 2017
The Humble Onion
One of the most frequently asked questions that I get is “ How do you chop onions without crying?” The answer is simple… don’t chop onions.
Cutting onions can be one of the most miserable of kitchen chores. With our sniffly noses and tears streaming down our cheeks we can easily see why onions sulphurous characteristics were originally designed to repel animals from eating them.
The reason that our bodies react in this way is that when you cut through an onion, you release the chemical contents of the onion’s cells. These chemicals combine and create a sulphur-based gas known as lachrymator, which is also an ingredient, found in Tear Gas. When this gas comes in contact with your nose and eyes it turns into sulphuric acid causing a burning sensation and naturally we begin to cry.
To minimize the tearful effects of chopping onions and keeping snot out of your food I recommend that you place your onions in the freezer for 10-15 minutes, as this will slow down the movement of the tear inducing sulphur elements. Another effective yet somewhat awkward method is to try cutting the ends off of your onions under cold running water. Then allow them to soak in cold water for half an hour before chopping them. If your going to be cooking your onions right away, you can try placing them in the microwave for 2-3 minutes on high as this helps release the gasses prior to chopping. Ultimately if you do not want to cry over onions you will need to wear a pair of goggles and a nose plug in your kitchen. Be sure to remove your protective clothing before your dinner guests arrive.
Onions appear in almost every cuisine found on the planet. There are over 500 varieties of onions of which only twenty are used for culinary purposes. They are most often used as a sub-ingredient to help build the foundation for great tasting soups and sauces. On occasion we see onions being used as the primary ingredient in recipes like French Onion soup, Onion bread or onion rings. In these recipes we get to enjoy the true sweet flavour that onions have to offer.
You can use any variety of onion to make the recipe below but I prefer to use red Italian onions as it has a striking purplish red color that is preserved well by the red wine vinegar.
Red Onion Marmalade
3 cups of diced red onions
One cup red wine vinegar
One tbsp. Humble Pie , from The Spice Co. naturally…
2 cups granulated sugar
In a large sized sauce pot combine the diced onions, apple cider, vinegar and sage. Over high heat, bring mixture to a full rolling boil, stirring constantly. Stir in sugar and return to a boil for two to three minutes. Reduce the heat to medium and allow the mixture to simmer for five more minutes stirring occasionally. Remove from heat and allow the onion s to cool. Store the onion marmalade in airtight containers in the refrigerator for up to four weeks.
You can serve the Red Onion marmalade as a condiment to enhance the flavor of a number of dishes. It makes for a light alternative to horseradish in beef dishes and is delicate enough to be served with poached or smoked salmon. I like to pair it with triple creamed Brie some grapes and a baguette.
Humble Pie, from The Spice Co. naturally
Tags: Caterer, Caterer Peterborough Catering, catering Canada, Chef, Chef Algonquin Park, Chef Apsley, Chef Bancroft, Chef Bobcaygeon, Chef Brian Henry, chef Canada, Chef Cottage Country, Chef Haliburton, Chef Hastings, Chef Kawartha, Chef Muskoka, Chef North Kawartha, Chef Northumberland, Chef Ontario, Chef Peterborough, consultant, cooking classes, cooking videos, cottage caterer, cottage country catering, emergency food services, Food, Food Safety Training, food writer, ice carving, ice sculptures, Kawartha Caterer, Kawartha Culinary School, Kawartha Lakes, Kawartha`s Caterer, mobile kitchens, Ontario Catering, Personal Chef, Private chef, Recipes, restaurant consultant, Restaurant consulting, The Spice Co
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March 4th, 2017
Do you want learn how to make a great sandwich?
Alright so the following bits of culinary information and recipes are easy to prepare and perfect for the novice cook, which I assure you will make you look like a master. First and foremost it is important to go easy with the rubs and start off using them lightly as you can always add more, but it is hard to remove them once they are added to your food. If need be go lightly at first… sprinkle them like salt and then add more if your palate says to do so.
We will cover off 3 recipes using a total of 4 products from our retail line of spice rubs under the guise of “The Spice Co.” if you don’t have the products you can order them online at https://www.chefbrianhenry.com/shop If you choose to not use our products in the following recipes I cannot attest to what the flavors in these recipes will work out like for you so good luck with that… you’re on your own.
There will be three recipes in total that when combined together create a balance of flavours and textures that will please most any palate. I recently prepared this dish at a fundraising event and it was bestowed with a people’s choice award. The recipe is for a Slow Fire Roasted Kick Ass Cajun Rubbed New York Striploin with One Stinky Onion Marmalade and Mexican Kitchen Cartel Mayo. Although the recipe calls for beef you can use a pork loin or whole chicken. The recipe will yield enough food for 4-6 dinner guests with a bit left over for a sandwich or two the next day.
To make this award winning meal you will need to start a day before you want to eat. It is also important to read the recipes all the way through before making them. This will ensure you have all the necessary ingredients and tools as well as an overview of the tasks that will be required of you to execute. We first need to start preparing the meal by concocting the accompanying condiments.
First we will prepare the One Stinky Onion Marmalade…
One of the top 10 questions I get is, “how do you chop onions without crying?”
The answer is simple. Don’t chop onions.
Slicing or chopping onions can be among the most miserable of kitchen chores.
Our snotty, running noses and tears streaming down our cheeks make it easy to understand the purpose of onions¹ sulphurous characteristics: to discourage animals from eating them.
Our bodies react to onions as they do because cutting an onion releases chemicals that combine to create lachrymator, a sulphur-based gas, which is also one of the ingredients in tear gas.
This gas reacts to the water in your eyes and nose, producing sulphuric acid, which causes that familiar burning sensation and produces tears and sneezes.
There are plenty of suggestions on-line as to how one may reduce the tearful effects of onions, I suggest that you just suck it up, chop the onions, have a good cry and get over it.
Onions are most often used as a sub-ingredient to help build foundations for great dishes. On occasion, though, they get top billing as the primary ingredient in recipes such as French onion soup, onion bread or onion rings. In these recipes we get to enjoy the true sweet flavour that onions have to offer.
You can use any variety of onion to make the following recipe for One Stinky Onion Marmalade, but I prefer to use Red Italian onions aka: Bermuda Onions, with their striking colour preserved by the red-wine vinegar.
Serve One Stinky Onion Marmalade as a condiment. It makes for a light alternative to horseradish in beef dishes, and is delicate enough to be served with poached or smoked salmon.
One Stinky Onion Marmalade
Ingredients:
2 cups of diced red onions
1-cup red wine vinegar
2-3 cups granulated white sugar
1 tsp. “Humble Pie” Spice Blend, from The Spice Co. (optional)
Method:
In a large saucepot, combine diced onions, apple cider, vinegar and sage. Over high heat, bring mixture to a full rolling boil, stirring constantly. Stir in sugar and return to a boil for two to three minutes.
Reduce the heat to medium and allow the mixture to simmer for 15 more minutes, stirring occasionally. Remove from heat and allow the onion s to cool. Store the onion marmalade in airtight containers in the refrigerator for up to four weeks.
Alright so the next recipe is a bit easier to pull off….
Mexican kitchen Cartel Mayo
Ingredients:
1-2 cups of mayo, the full fat kind
1 – 2 tbsp. “Mexican Kitchen Cartel” Spice Blend, from “The Spice Co.”
Season with to taste with” Chef Salt”, from “The Spice Co.”
Method:
Stir ingredients together until evenly incorporated. Cover and let it rest overnight in the refrigerator so that the flavours have time to develop. Give it a taste the next day and up the amount of “Mexican Kitchen Cartel” Spice Blend if you want to give it more kick.
The final stage of this recipe takes about 15 minutes to prepare and about 3 hours to cook so think about it and plan on when dinner will be.
Slow Fire Roasted Kick Ass Cajun Rubbed New York Striploin
Ingredients:
5lb beef roast like Ny Strip, Prime rib, or pork loin roast, or whole chicken
3 tbsp. “Kick Ass Cajun” Spice Blend, from”The Spice Co.”
3 tbsp. brown sugar
¼ cup apple juice
Method:
Stir together the “Kick Ass Cajun”, brown sugar and apple juice in a non-reactive bowl. Thoroughly rub the spice and sugar mixture all over the roast or birds. For best results cook the roast on a charcoal or wood-fired barbeque at 275 °f for 2 ½ – 3 ½ hours. If you do not have access to a barbeque roast the meat in a roasting pan with a wire roasting rack. Use a meat thermometer / probe to check the internal temperature of the meat. For beef or pork you will want to reach an internal temperature of 135 °f – 140 °f for med-rare. Chicken will need to go a bit higher to 170 °f internal temperature.
To serve slice your steak, pork or chicken in thin slices, like a 1/8th of an inch thick. Pile the slices up on a tossed salad, rice or your favourite sandwich bread. Top the meat with a generous dollop of the One Stinky Onion Marmalade and drizzle a tablespoon or so of the “Mexican Kitchen Cartel” Mayo on top of everything and get to eating.
You can like both The Spice Co. and Chef Brian Henry Private Chef Services on Facebook, write a review or follow us on Twitter, Instagram, G+ and bunch of other ones too
Tags: Caterer, Caterer Peterborough Catering, catering Canada, Chef, Chef Algonquin Park, Chef Apsley, Chef Bancroft, Chef Bobcaygeon, Chef Brian Henry, chef Canada, Chef Cottage Country, Chef Haliburton, Chef Hastings, Chef Kawartha, Chef Muskoka, Chef North Kawartha, Chef Northumberland, Chef Ontario, Chef Peterborough, consultant, cooking classes, cooking videos, cottage caterer, cottage country catering, emergency food services, Food, Food Safety Training, food writer, ice carving, ice sculptures, Kawartha Caterer, Kawartha Culinary School, Kawartha Lakes, Kawartha`s Caterer, mobile kitchens, Ontario Catering, Personal Chef, Private chef, Recipes, restaurant consultant, Restaurant consulting, The Spice Co
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February 27th, 2017
Cabbage Curds
The cabbage family is a diverse group of vegetables whose members include Brussels sprouts, broccoli and cauliflower. Cauliflower is a variety of the common cabbage that has begun to flower but stop growing at the bud stage. In the 17th century these budding growths were observed as a freak occurrence in wild cabbage, but through selective breeding these plants evolved by the 18th century into what we know them as today.
Culinary historians are uncertain in knowing the regional origins of the cauliflower. It’s modern day name comes from the Latin “caulis” meaning stalk and “floris” for flower and is believed to have been introduced to Europe by Arabs after the fall of the Roman Empire however it was referred to as Cyprus cabbage in France and opens arguments that support it’s Cypriotic origins which predates the Roman Empire.
We do know that cauliflower is a large flower-like growth that is comprised of numerous florets that grow on the ends of a maze of stalks nestled in a base of leaves. We often refer to the floret portion of cauliflower as the head as in a “head of cauliflower” but it is properly referred to as the curd.
North Americans typically discard the stems, core and leaves and eat only the florets in raw, steamed or boiled preparations. Although this may seem like a practical approach in preparing cauliflower it is wasteful as the entire plant other than its roots are edible. The stems and core have a slightly stronger taste compared to the flowers but they contain a significantly higher concentration of nutrients such as vitamin C and iron.
Cauliflower is most commonly recognized as a bright white bulbous vegetable with purple or green highlights with light green leaves, but it is also available in green or purple varieties similar to its cabbage parent plants.
When shopping for cauliflower look for tightly formed curds with small florets that are vibrant in color without spots or discoloration. The leaves should be crisp and green, and are a sure sign to tell how fresh the curd is as the leaves begin to wilt and yellow within a couple of days after they have been harvested. Store your cauliflower in the refrigerator tightly wrapped in plastic or in a sealed container for up to 5 days.
I suggest cooking the white variety with a bit of lemon juice or milk in a non-reactivate metal pot to prevent the cauliflower from discoloration during the cooking process. The green and purple varieties should be cooked without acid but be advised that the purple cauliflower will turn green when cooked. Once cooked store cauliflower in your refrigerator for up to 2 days.
I encourage you to try eating the whole curd in the following recipe which can be prepared on your barbecue or in a Dutch Oven.
Curry roasted Cauliflower
Ingredients:
One whole cauliflower
2 tbsp. melted butter
2 tbsp. Cooking oil
Juice of one lemon
1-2 tbsp. Curry in a Hurry
2 tbsp. chopped parsley
2 tbsp. chopped green onion
Method:
Trim the cauliflower curd of its leaves and cut a large X into the bottom of the stem so that its core will cook more quickly. In a large stainless steel bowl, stir together the lemon juice, curry powder and oil to format a paste. Place the curd in the bowl and evenly coat it with the seasoned oil. Next transfer the curd core side down onto a large piece of aluminum foil and wrap the foil around it so that the foil bunches up around the top of the curd. This will allow the cauliflower to cook inside the foil without dripping out any of the oil. Cook the cauliflower in a preheated oven or barbecue for 30 minutes at 400f. Let the foil cool before un-wrapping the curd. Season with salt and pepper and serve whole or cut into wedges. Yogurt makes for a great topping for this dish.
Tags: Algonquin Park, Apsley, Canada, Caterer, Chef, Chef Bancroft, Chef Bobcaygeon, Chef Brian Henry, chef Canada, Chef Cottage Country, Chef Haliburton, Chef Hastings, Chef Kawartha, Chef Muskoka, Chef North Kawartha, Chef Northumberland, Chef Ontario, Chef Peterborough, consultant, cooking classes, cooking videos, cottage caterer, cottage country catering, emergency food services, Food, Food Safety Training, food writer, ice carving, ice sculptures, Kawartha, Kawartha Culinary School, Kawartha Lakes, mobile kitchens, Ontario Catering, Personal Chef, Peterborough, Private chef, Recipes, restaurant consultant, Restaurant consulting, The Spice Co
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February 19th, 2017
A DIY approach to Maple Syrup
When the nights are below freezing and the days are mild you can be sure of some things, like the coming of spring, the deadline for filing your tax returns and a new season of local harvesting. This seasonal change in the weather makes the sap flow and represents the region’s premier crop harvest of Maple Syrup.
Tapped Sugar Maple producing sap for maple syrup
It usually takes about forty years before a Sugar Maple will reach the recommended tappable size of being 10 inches in diameter. The tap hole is usually placed about waist high on the tree, and 3 to 4” from any previous taps. It is bored 3″ into the sapwood. Larger trees may take numerous taps. For every additional 8″ in diameter another tap hole may be added. A tree 26″ in diameter could have up to three taps. I’ve been told that trees with lots of branches are better producers than those trees with smaller tops. During the 4-6 week syrup season, a single tap hole can yield up to ten gallons of sap or about one quart of maple syrup.
After tapping the tree a metal spout called a spile is tapped snugly into the hole, and a bucket is hung from a hook on the spout. A cover is put on the bucket to keep out rain, snow, and debris. If a plastic tubing system is used to collect the sap, a plastic spout is tapped into the hole and is then connected to a network of tubes that creates a pipeline system.
When all of the trees have been tapped, the syrup producer is ready for the “first run,” this is when the sap first starts to flow. Sap flow requires freezing nights and warm days. These must alternate and be in a long enough series to allow the sap to move through the trees. Prolonged periods of either below freezing temperatures or days without freezing nights will stop the sap flow.
Maple sap comes from the tree as a clear, slightly sweet liquid that is approximately 98% water and 2% sugar. When the syrup is finished these ratios change to 33% water and 67% sugar.
When the bucket collection method is used, a sap-gathering tank is mounted on a sled or a wagon that is moved through the sugar bush as the sap is gathered. Tractors are most regularly used, but sometimes teams of horses pull the sleds or wagons. Workers using large gathering pails collect the sap from each tree. These pails are dumped into the gathering tank, which is then taken to a large sap storage tank at the sugarhouse, where it will be boiled down into maple syrup. If the tubing system is being used, the sap drips from the tap hole into a section of tubing. This tubing eventually connects into a larger pipeline called a “mainline.” The mainline carries the sap downhill to a sap storage tank either at the sugarhouse, or at a low spot where it can be collected easily and transported to the sugarhouse.
Maple syrup is traditionally made in a building called a sugarhouse or sugar shack. This name comes from the time when most sap was actually turned into sugar. It wasn’t until the late 1800’s when the drastic price reduction of cane sugar caused maple sugar sales to drop resulting in the production of the more profitable maple syrup.
Each sugarhouse contains an evaporator that is used to boil down the sap into syrup. Evaporators are made up of one or more flat pans, which sit on a type of firebox. Wood or oil, and sometimes gas is burned at the front end, and the flames are drawn along the underside of the pan, heating and boiling the sap as it travels towards the back of the pan. It takes about one cord of wood or sixty gallons of oil to boil down 800 gallons of sap into syrup. Sugarhouses have a vent on their roofs, a cupola, which is opened to allow the steam of the boiling syrup to escape the building. Steam rising from the cupola is a signal that maple syrup season is under way.
An evaporator pan is divided into partitions, so that the sap is continuously flowing through the pan. Fresh sap enters at the back of the pan, where a float valve keeps the sap about an inch deep. As the sap boils the liquid becomes sweeter, and begins to move towards the front of the pan, traveling through the partitions and more fresh sap is allowed into the rear of the pan.
The syrup maker concentrates their attention to the front of the evaporator where the boiling sap is turning a golden colour as it approaches being maple syrup. The temperature of this boiling liquid must be checked regularly for when it reaches 7.5 °f above the boiling point of water, it has reached the proper density and has become maple syrup.
At this stage a valve on the front of the pan is opened and some of the finished boiling syrup is drawn off the pan and is filtered. After filtering, the syrup is bottled and is ready for a fresh pile of warm pancakes.
Last year I spent $200 on equipment and $60 on propane and was able to produce over 4-gallons of my own maple syrup. Considering that a gallon of syrup costs around $60 this is a very economical approach to enjoying maple syrup. The amount of work involved in making these 4-gallons was rather shocking and makes purchasing locally produced syrup seem like a bargain at $60 a gallon.
Homemade Maple Syrup
If you have a few sugar maple trees, you can make your own maple syrup. I strongly recommend not boiling sap inside your house.
You will need the following
Cordless drill with a 7/16” bit
Spigots and metal or plastic pails with lids. Felt syrup filter. Available at TSC stores
Large plastic pails for storing freshly gathered sap
Outdoor cooker with pot available at hardware stores
Full propane tank and a back up tank
Candy thermometer.
Clean glass jars that will seal for storing your syrup
How to make your own syrup
Be sure your trees are sugar maples
Drill a 7/16″ hole 3″ deep at waist height into unblemished bark. Drive the spigot in so that it is tight and cannot be pulled out by hand, but don’t over do it and split the tree. Hang your bucket on the hook of the spout. Be sure to cover the bucket with a lid.
Once the sap has started to run and you have enough in your buckets to fill your boiling pot two-thirds full, you are ready to fire up the burner. Do not overfill your pot, as it will boil over. As the water evaporates, add more sap to the pot. Do not have less than an inch of liquid in the pot as it may burn. You can add cold sap right into the boiling sap. It will take a lot of boiling to get it to become syrup. Remember that 40 gallons of sap make one gallon of maple syrup. Do not leave an accumulation of sap in the collecting buckets especially in warm weather, as the sap will sour. Keep the sap as cold as possible and boil it as soon as you can. Finished maple syrup will be 7.5 °f. above the temperature of boiling water at your elevation, check this with your candy thermometer. I like to use a hydrometer to tell me when my syrup is done. Proper syrup will weigh at least 11 pounds per gallon. Do not go beyond 11 1/4 pounds per gallon or it may form crystals in the bottom of the storage container.
Pour finished hot syrup through a felt syrup filter or strainer. Sediment will settle to the bottom of the jars and clearer syrup may be carefully poured off the top. I leave the sediment in my syrup, as it is a concentration of calcium and other minerals.
Pour the hot syrup into the clean, sterile canning jars and seal. Fill them full so that very little air will be in the jar. If laid on their side while cooling a better seal will result. Store syrup in a cool place. The freezer is ideal and properly prepared syrup will not freeze and a poor seal will not be as important when stored in a freezer.
If proper taping procedures are followed, tapping will not endanger the health and vitality of your trees as a healthy sugar maple can provide sap every year for a hundred years or more.
Tags: Caterer, Caterer Peterborough Catering, catering Canada, Chef, Chef Algonquin Park, Chef Apsley, Chef Bancroft, Chef Bobcaygeon, Chef Brian Henry, chef Canada, Chef Cottage Country, Chef Haliburton, Chef Hastings, Chef Kawartha, Chef Muskoka, Chef North Kawartha, Chef Northumberland, Chef Ontario, Chef Peterborough, consultant, cooking classes, cottage caterer, cottage country catering, emergency food services, Food, Food Safety Training, food writer, ice carving, ice sculptures, Kawartha Caterer, Kawartha Culinary School, Kawartha Lakes, Kawartha`s Caterer, maple sugaring, maple syrup, mobile kitchens, Ontario Catering, Personal Chef, Private chef, Recipes, restaurant consultant, Restaurant consulting, The Spice Co
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February 18th, 2017
Kibbeling Walleye
This weekend is perfect for embracing winter and celebrating all it has to offer and what better way to do it than to enjoy an Ontario Family Fishing Event like the one hosted by Ontario Anglers and Hunters Association on Chemong Lake as the provincial government offers a province-wide opportunity to go fish without the mandatory licence outdoors card.
I have been ice fishing only a few times in my life and that was more than enough for me. Family and friends of mine habitually go ice fishing. Me? I’m happy to stay at home with my fillet knife ready to prepare dinner.
My favorite fresh water fish to prepare is walleye. Yes I said walleye. It is at this point that people take it upon themselves to correct me with “You mean Pickerel!” with which I reply “No, I mean walleye.” My response is typically followed by an awkward silence, and then I usually get accused of being an American; which I defend proudly as being a Canadian.
Generations have handed down this tradition of calling walleye wrongly pickerel. Walleye are related to the perch family and pickerel are related to pike. The difference in identification can be seen in the dorsal fins. Walleye and perch have two dorsal fins and members of the pike-pickerel family have one.
The name walleye comes from the way the fish’s eyes reflect light like those of a cats. This is the result of a light catching layer of tissue in the eyes. This genetic adaptation allows the fish to see well in the low-light conditions found in deeper waters where walleye escape from the warm waters of summer. Walleye are also nocturnal feeders so their eyes are designed to assist with their night vision.
Genetically, walleyes vary greatly depending on their watershed due to the fact that the species has been artificially propagated for over a century. The resulting farmed fish has been introduced to existing populations or simply introduced into ecosystems that never held walleye before.
Walleye tastes great compared to other North American fishes as I find some of them to be overly swampy in flavor. Locally we have an abundant supply of walleye swimming in many of our lakes and can easily be harvested through the ice now or wait until summer.
As mentioned I’m not much into ice fishing which is why the following recipe comes to you from the Dutch Virgin Islands and has been adapted for use with Kawartha Walleye instead of Caribbean white fish. This tasty snack food is available at local food stalls and food trucks throughout the islands.
Kibbeling: Deep Fried Battered Fish Pieces
Ingredients:
2 lbs walleye cleaned and cut into bite size pieces
1 cup flour
1 cup milk
¼ cup beer
2 eggs
1 tsp salt
1 tsp pepper
Lime and lemon wedges
Oil for deep frying
Method:
In a medium size mixing bowl whisk together the flour milk, beer, eggs, salt and pepper. Preheat your deep fryer to 170-180C. Pat the pieces of dry with paper towel. Using a fork dip the fish in the batter and coat it on both sides. , stir around gently. Carefully transfer the fish pieces one by one into the hot oil. Do not use a fryer basket as it is better to free float the fish. Don’t overcrowd the fryer; this will drop the temperature of the oil too much, causing the batter to be soggy instead of crisp.
Turn the pieces of fish while they are frying to allow them to cook evenly. When the pieces are golden brown, scoop them out with a slotted spoon and let them rest on a paper towel lined plate to remove excess oil.
Serve immediately with the lemons and limes, fried chips, mayonnaise and some hot pepper sauce.
Tags: Caterer, Caterer Peterborough Catering, catering Canada, Chef, Chef Algonquin Park, Chef Apsley, Chef Bancroft, Chef Bobcaygeon, Chef Brian Henry, chef Canada, Chef Cottage Country, Chef Haliburton, Chef Hastings, Chef Kawartha, Chef Muskoka, Chef North Kawartha, Chef Northumberland, Chef Ontario, Chef Peterborough, consultant, cooking classes, cottage caterer, cottage country catering, emergency food services, Food, Food Safety Training, food writer, ice carving, Ice fishing, ice sculptures, Kawartha Caterer, Kawartha Culinary School, Kawartha Lakes, Kawartha`s Caterer, mobile kitchens, Ontario Catering, Personal Chef, Private chef, Recipes, restaurant consultant, Restaurant consulting, The Spice Co
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February 11th, 2017
Seth McGinn and his CanCooker
As a boy in the 1970s, CanCooker inventor Seth McGinn helped brand and vaccinate cattle on his grandparent’s Nebraska ranch. A roundup is hard work; you start at dawn, and by lunchtime, you’ve built up quite an appetite.
In eastern Nebraska, area ranchers would gather together to pitch in with each rancher’s roundups to vaccinate and brand cows and calves. At the start of the day, each family would drop portions of vegetables and meat into an old steel cream can that was placed on a fire to cook while they worked.
At lunchtime, stomachs were grumbling. The ranchers and their children would come back to a hot, hearty, homemade meal—cooked to perfection—that easily fed the entire group.
Decades later, McGinn tried to reproduce this cooking method for a family gathering, but the cream can that he used fell apart in the fire, ruining 50 pounds of food. McGinn realized that modern cream cans are primarily decorative, as compared to the durable cans of the ’60s and ’70s. After trying numerous alternatives, McGinn decided to create an improved design that was safe, durable, easy to use and easy to clean. The result was the CanCooker.
Introduced in 2009, the CanCooker is a unique cooking device that quickly and easily steam-cooks a complete high-quality meal for a large group of diners. Constructed of thick-walled, food-grade anodized aluminum, the CanCooker efficiently converts heat into steam that circulates inside to tenderize and cook the ingredients without boiling away the nutrients. In as little as an hour on just about any heat source—from a stovetop to a campfire—you can create an amazingly delicious dinner for family and friends
The CanCooker will cook just about any meal you can think of from cakes to ribs to omelets.
CanCooker on the Fire!
The US Midwest is a region that saw a great influx of immigration from Germany, Italy Hungary, and Scandinavia during the 1700’s. With them came beer, sausages, potatoes, pasta, sauerkraut and goulash. This combination of foods and cooking styles quickly led the way to Milk Can Suppers.
CanCooker making a steaming hot dinner
Cooking in a milk can is perfect for use in outdoor kitchens and for feeding large groups of people. They can be used like a slow cooker or a steamer. I have tried Italian dishes and Cajun Jambalaya but the following recipe is a bit more traditional with respect to its roots and can be prepared using all local ingredients.
Before you go digging an old milk can out of your garage there are a few things to consider about your milk can cooker. Often antique milk cans were not made from galvanized metals which means that they will have an adverse effect on your food and your health if you use one of these. CanCooker is the modern version of milk can cooking and are available for through their Facebook page. They come in a variety of sizes, are made with stainless steel and are easy to use.
They are perfect for tailgating, camping and any outdoor adventure
CanCooker Jambalaya
CanCooker Supper
Ingredients:
1 – 6-pack of beer, something light
12 ears of sweet corn, shucked
12 medium red potatoes, washed and quartered
2-3 pounds of carrots, peeled and coarsely chopped
3-4 large cooking onions, peeled and coarsely chopped
6 red peppers, seeded, coarsely chopped
1 head green cabbage, cored, quartered
2 heads of celery, coarsely chopped
4 small zucchini squash, coarsely chopped
12-18 chorizo sausages
3-4 sprigs of Rosemary
3-4 sprigs thyme
Method:
Place all ingredients in the milk can in the order as they are listed starting from the top, so pour in the beer, place corn in beer, topped with the potatoes and so on down the list, with the sausages on top with the lid.
Prepare a hot fire between two cinder blocks or something similar that will hold can above and close to the fire. If the wind is blowing, prepare something to protect the fire. Set the can on the blocks and tend the fire for approximately 1 1/2 hours.
Have two people armed in insulated gloves remove the can from the fire and set it on the ground for 20 minutes to cool. Carefully remove the lid while being mindful that the escaping steam can cause serious burns. Either serve supper strait from the can with ladles or pour out the contents into large serving bowls.
Remove the can from the fire and carefully remove the lid. Two individuals, wearing insulated gloves, should then pour the can’s contents into waiting large bowls. Add serving spoons and have guests serve themselves.
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February 11th, 2017
Valentine’s Day, Food and Sex
As Valentine’s Day approaches many people are ordering flowers, buying chocolates and making dinner reservations in pursuit of romance. For some romance means sex and what we eat on Valentine’s Day can ruin the mood. Eroticism and foods have long been paired together, even before pairing food with wine.
Numerous foods are considered to be aphrodisiacs, something that increases sexual desires which historically people believed foods that resemble genitalia were the best catalyst for arousing desires. This saw people consuming clams, oysters, bananas, asparagus, eggs, avocados and caviar in pursuit of increased sexual drives. Others choose foods based upon texture, for which I will forgo discussing and leave this to your imagination.
Kick Ass Cajun, from The Spice Co. naturally
Sharing a meal is like a slow seduction, anticipation builds upon seeing a particularly inviting meal. It can cause us to salivate, our eyes widen, and our pulse quickens, just like a sexual response.
Modern day science has been able to determine that it isn’t so much the food but what is in the food that gets us going. Oysters contain zinc and amino acids that trigger production of sex hormones, chili peppers stimulate endorphins which quicken your heart rate and make you sweaty, chocolate increases our dopamine levels, bananas contain bromelain triggering testosterone production, strawberries are loaded with Vitamin C which improves blood flow to all body parts, Pumpkin seeds are high in magnesium which helps raise testosterone levels, watermelon contains similar ingredients as Viagra increasing blood flow and your libido and vanilla for its sensual scent and exotic taste.
Humble Pie, from The Spice Co. naturally
Trying to combine all of these foods into a meal could see you leaving the table and heading to the bedroom for the nap and nothing else. So I developed the following recipe to include as many sensual ingredient in a manner that is mutually satisfying and falls under the hashtag food porn.
Aphrodite Ganache Tart
Ingredients:
For the crust
3/4 cup chocolate cookie crumbs
¾ cup raw pumpkin seeds, chopped fine
1/4 cup butter at room temperature
2 tbsp. Humble Pie, from The Spice Co. naturally
Method:
Combine crumbs, chopped seeds, butter, and sugar in a medium sized bowl and mix until evenly incorporated. Press the crust mixture firmly and evenly into a 9 inch pie or tart pan. Bake in a preheated oven at 375 °f for 10 minutes. Cool on a rack before filling.
For the filling
12 oz. bittersweet dark chocolate chopped
1 tbsp. butter
1 ¾ cups light whipping cream
2 tbsp. ginger peeled and coarsely chopped
1 tsp. pure vanilla extract
1/4 tsp. Kick Ass Cajun, from The Spice Co. naturally
Method:
Place the chocolate and butter into a medium sized bowl. Separately in a medium sized sauce pan heat the cream, ginger and cayenne pepper over low-medium heat, do not let it boil! Immediately pour the cream mixture through a fine meshed sieve into the bowl of chocolate. Discard the remnants. Allow the cream and chocolate to stand for about 2-3 minutes, and then stir with a wooden spoon until the chocolate is melted and the mixture is smooth and shiny. Pour the chocolate mixture into the cooled crust. Refrigerate for at least four hours before serving. Serve with fresh strawberries, water melon pieces and whipped cream.
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February 8th, 2017
Getting married? Think twice about throwing rice…
Here Comes the Bride
The ritualistic trading of nuptials throughout society carries many traditions. From the ring to the veil and the colour of the brides dress all of these traditions have a story behind them. All evolved over time depending on many historical influences.
Wheat and grains are considered by some to be symbols of fertility. Often wheat sheaths would find their way into the wedding ceremony or grains were tossed in the air over the newly wedded couple’s heads to promote fertility. Over time as the world evolved we discovered how to use wheat to bake wedding cakes. Some cultures then began to take pieces of the cake and drop crumbs over the bride and groom. As well as tossing grains sometimes well-wishers tossed flower petals.
When the price of grains and flowers began to rise, people switched to throwing confetti and rice at the newlyweds. The novelty of confetti quickly wore off, as it is impossible to clean up the mess. Oh yeah and that guy who got the paper cut on his eye and sued the confetti company for millions is urban legend, but it had an effect on confetti sales.
A handful of rice thrown at point blank range by an overzealous newly met in-law is enough to make one never eat rice again let alone meet the rest of the family. Rice on church steps is the equivalent of marbles on the church steps.
Now here is the all-time urban legend that has affected the wedding rice trade… Don’t throw rice at your wedding because birds will eat it and explode.
I’ve heard this numerous times from all demographics and each time I laugh harder than before. If this were true you would be able to watch wild life shows on migrating birds stopping off for a nosh in patches of wild rice fields and then the poor unsuspecting birds would explode on film. There would be large groups of angry people trying to stop the senseless cruelty of the systematic self-inflicted genocide committed by the noble Chickadee. We would be hanging bird sized rice cookers from trees in an attempt to reverse the damage caused by years of rice emissions around the world.
No wonder we can’t figure out which came first, you know the chicken or the egg problem that has plagued the brilliant minds of time we’ve been trying to feed Alka-Seltzer to seagulls which from my childhood experience I can say is urban legend as well.
Here is an idea of what I like to do with rice
Creole Dirty Rice
Ingredients:
1 lb. chicken livers, chopped fine
4 tbs. vegetable oil
1 cup onion diced
1/2 cup celery, chopped fine
1/2 cup red bell pepper diced
1 tsp. garlic, chopped fine
1/2 tsp. Kick Ass Cajun seasoning, from The Spice Co. naturally
6 cups-cooked long grain or Jasmine rice, HOT
1/4 cup green onions, chopped fine
1/4 cup parsley, chopped fine
Method: Sauté chicken livers, onions, celery, red peppers, and garlic with vegetable oil until lightly browned and add our Kick Ass Cajun. In a large bowl combine liver mixture with the cooked rice. Stir in the chopped green onions and parsley. Serve immediately.
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February 7th, 2017
Chocolate Duck
Mexico is full of many secrets but none are as great as the seven secret sauces known as Mole (moh-lay) that I learned about while travelling in Mexico.
I like to use a brown Mole with duck as it quite rich and combining duck and chocolate into the same recipe is guaranteed to delight the palate and is perfect to serve on Valentines Day.
Pekin duck is a breed of duck bred from the Mallard duck in China. Its domestication was primarily for egg and meat production. In 1873 nine Pekins were exported to Long Island, New York which explains why some refer to this breed as Long Island duck. Since this time the Pekin duck has become the most consumed commercially available source of duck meat.
Peking Duck is a method of cooking duck which similar to the Pekin breed has its origins in China. This Imperial era dish originated during the Yuan Dynasty and was further developed and refined during the Ming Dynasty. The preparation of this dish focuses its attention on the crisp air injected skin preparation of the duck that is coated with seasoned honey and Hoisin sauce.
Enough about that… lets head to the kitchen and get to work on this recipe for Southwest Mole Marinated Duck with chocolate drizzle
Mexican Kitchen Cartel from The Spice co. naturally
Southwest Mole Marinated Duck
Two tomatillos husks removed and roasted (optional)
One half cup toasted sesame seeds
One half cup vegetable oil
Twelve dried Ancho chillies, stemmed, seeded and chopped
Four cloves garlic
Two thirds cup pine nuts
Two thirds cup chopped dried apricots
Three cups chicken stock
One half tsp. cinnamon
One quarter tsp. ground pepper
One eighth tsp. ground cloves
Two oz bitter sweet chocolate chopped
One tsp bread crumbs
One eighth tsp. cardamom
One half cup sugar
Six boneless duck breast
Use a spoon to scoop the pulp and juice from the tomatillos into a medium sized stock pot. Discard the skins. Add the sesame seeds to the tomatillos. In a separate pot over medium heat, heat the oil. Using a slotted spoon cook the Ancho’s in the oil until lightened in color. Transfer the Ancho’s to the tomatillo mixture. Cook the garlic and pine nuts in the oil until golden brown and add to the tomatillo pot. Remove the oil from the heat and let it cool for safe disposal. Add all remaining ingredients to the tomatillo sauce mixture excluding the duck. Cook the sauce over medium heat for half an hour.
Using an immersion blender puree the sauce until sooth and continue cooking it over low heat for another one to two hours until reduce to a thick paste. Remove sauce from heat and allow it to cool to room temperature.
Once cooled marinate the duck breasts in the mole for twelve hours covered in the refrigerator.
Remove the duck from the marinade and place fat side up onto a baking sheet.
Roast the duck at 350°f for seven minutes for medium doneness.
Remove duck from oven and cut into slices for serving fanned out onto plates.
Drizzle the duck with chocolate sauce. Serve with a medley of julienne vegetable.
Tags: Caterer, Caterer Peterborough Catering, catering Canada, Chef, Chef Algonquin Park, Chef Apsley, Chef Bancroft, Chef Bobcaygeon, Chef Brian Henry, chef Canada, Chef Cottage Country, Chef Haliburton, Chef Hastings, Chef Kawartha, Chef Muskoka, Chef North Kawartha, Chef Northumberland, Chef Ontario, Chef Peterborough, chocolate, consultant, cooking classes, cottage caterer, cottage country catering, culinary educator, duck, Food, Food Safety Training, food writer, Ghost Chef, ice carving, ice sculptures, Kawartha Caterer, Kawartha Culinary School, Kawartha Lakes, Kawartha`s Caterer, Mexican Cuisine, Mexican Kitchen Cartel, mobile kitchens, Ontario Catering, Personal Chef, Private chef, Recipes, restaurant consultant, Restaurant consulting, The Spice Co, Valentine's Day
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