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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

Posts Tagged ‘Flavour Festival’

Gastronomically yours,

April 29th, 2013

I’ve had the pleasure of judging many food related competitions over the year’s but none of them compares to judging yesterday’s Butter Tart Taste-Off at the Flavour Festival held in Peterborough, Ontario.

Searching for the best crust, best filling, most creative and best overall was a daunting task.  Ontario.choose the best crust, best filling, the most creative butter tart, and the overall best Butter Tart.


Round one had 11 butter tarts

The judging panel was


Dan Duran and Linda Kash of Magic 967 FM

1297121905299_AUTHOR_PHOTORita DeMontis

Carol Ann 2Carol-Ann Eason

stuStu Harrison

Jay Thuler Magic 96.7


and yours truly .

The winners were…

Best Crust: Argyle Country Mart

Best Filling: Doo Doo’s

Best Creative Tart: Doo Doo’s

Overall Best Tart: Betty’s Pies & Tarts

People’s Choice: Cravings Bakery

Full details can be seen at http://ptbocanada.com/journal/2013/4/29/ptbopics-coverage-winners-of-2013-butter-tart-taste-off-at-f.html

Curried Goat

Pemeal Beef Bacon from Traynor Farms



Can I tweet this cheese?

Here are some suggested recipes for making your own Butter Tarts

remember to fill unused muffin cups halfway with water to prevent them from drawing too much heat.

Butter Tart

Version 1


5 1/2 cups all purpose flour

2 tsp salt

1 egg

1 tbsp vinegar


Mix flour and salt in a large bowl.

In a measuring cup, beat the egg and the vinegar, then add enough cold water to make one cup.

Add one pound of Tenderflake or shortening (whichever you like) to flour/salt mixture. Mix just until the flour looks moist, not too much. Add the liquid and use your fingers to toss it together — do not mix or knead.

Chill the pastry while you make the filling

Butter Tart Filling

1/2 cup butter

1 cup brown sugar

2 cups corn syrup

2 tsp vanilla

2 tsp lemon juice

6 eggs

Beat together the butter and sugar.

Add the next three ingredients and beat again. Beat the eggs, and add to the mix.

Preheat oven to 375°F.

Roll and cut the pastry, and place in tart pans. In the bottom of each shell, put a few raisins or pecans or walnuts — whatever your taste buds like.

Pour in liquid filling to within half an inch of the top.

Bake for 18 minutes. Take the pan out, turn it around and return it to the oven for a few minutes longer — until golden brown and not really runny.

Let tarts cool before removing from pan. Makes two dozen.




Version 2


2 cups cake & pastry flour

1/4 tsp salt

1/2 cup cold unsalted butter, cut in pieces

3 tbsp cold shortening, cut in pieces

2 tsp lemon juice

4 to 6 tbsp ice water


1/2 cup sultana raisins

1/2 cup corn syrup

1/4 cup packed brown sugar

1/3 cup unsalted butter, at room temperature

1/4 tsp salt

1 large egg, lightly beaten

1 tsp pure vanilla extract

For pastry, stir together flour and salt in medium bowl. Using pastry blender or large fork, cut in butter and shortening until pieces are about the size of peas.

In measuring cup, stir lemon juice into 4 tablespoons ice water. Stir into flour mixture with fork. Add remaining ice water 1 tablespoon at a time, as needed, to just moisten dry ingredients. Using hands, press mixture into ball. Flatten into disc. Wrap in plastic and refrigerate at least 30 minutes.

Roll out dough about 1/8-inch thick. Using 4-inch diameter cookie cutter or top of drinking glass, cut out 12 circles. Place circles in lightly greased cups of 12-cup muffin tin, ruffling edges to fit. Refrigerate while you prepare filling.

For filling, in small bowl or measuring cup, cover raisins with hot water. Set aside.

In medium bowl, using back of wooden spoon, blend corn syrup, sugar, butter and salt, until smooth, with no butter streaks. Blend in egg and vanilla.

Drain raisins well. Divide among tart shells. Top with equal amounts of sugar mixture.

Bake about 18 minutes in preheated 400F oven, until pastry is golden and filling is puffy and brown.

Cool in pan on rack 15 minutes. Remove tarts to rack to cool completely. Store in covered container. Makes 12.



Who cut the cheese?



Gastronomically yours,

April 11th, 2013

Baaad to the bone…


As a kid growing up in Ontario I came to associate the goat as a satanic symbol that could be found scavenging their meals from discarded garbage. I remember hearing stories of goats eating licence plates, garbage and tin cans.  Little did I know that goat meat is the most commonly eaten red meat in the world and the goat itself were the second animal after the dog to be domesticated over 12 000 years ago.

Goat meat still carries the reputation for being tough in texture with a strong, gamey flavour much like lamb use to be, but breeding, feeding and harvesting practices have changed greatly over the years and today’s menus see goat meat being served in a variety of ways which include braising, stewing, grilling, roasting and frying. It is also consumed raw similar to beef in tartar and Carpaccio preparations or dry cured as jerky.

Goat meat is leaner than both lamb and beef, making it a healthier red meat choice for consumers concerned with their cholesterol and fat intake.

The breed of goats most commonly used for meat production are the Boer goat which hails from South Africa. This breed of goat differs from dairy goat breeds like the Saanen, Alpine and Lamancha as it was bred for meat production and is a short legged stocky goat with a broader chest and thicker rump. Boer goats are traditionally harvested around six months of age and yield a 50 pound carcass with meat that is exceptionally mild as the animals have not reached sexual maturity. Goat meat is also referred to as cabrito, and kid.

Crosswind Farms in Keene is a reputable producer of dairy based goat products and also sells goat meat which I suggest trying in the following recipe for Curry Goat. For the adventurous types I urge you to attend this year’s 2nd Annual Flavour Festival where I will be hosting the Culinary Theatre with a series of seminars which will include demoing this recipe. Details are available http://flavourfestival.net/ and at http://www.chefbrianhenry.com/events/

View Crosswind Farms on-line at http://www.crosswindfarm.ca/


Curry Goat


3 lb. Goat Meat cut into bite sized pieces

2 tbsp. cider vinegar

6 whole allspice berries

½ tsp. thyme leaves

1 ½ cups diced yellow onion

2 cloves Garlic minced

1 Scotch Bonnet pepper, seeded and minced (optional)

2-3 tbsp. Curry Powder

2 tbsp. Canola oil

2 cups potato cut into bite size pieces

Salt and pepper to taste



In a glass or non-reactive metal bowl combine together the vinegar with the allspice, thyme, onion, garlic, and Scotch bonnet pepper. Add the goat meat to the vinegar mixture and mix it together to coat all of the meat with the seasonings. Refrigerate the meat mixture, covered for 2 hours.

In a deep saucepan or large cast iron skillet heat the oil with the curry powder over med-high heat, stirring frequently until the curry powder becomes fragrant. Add the goat meat to the pan. Stir the meat while its cooking until it begins to brown. 3-5 minutes.

Reduce the heat to medium- low setting and stir in 3 cups of water. Cover the pot and let it simmer for 30 minutes.

Add the potatoes and let the mixture simmer for another 20-30 minutes until both the meat and potatoes soften. Serve immediately with fresh bread. Serves 6-8 people.





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