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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.”

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Posts Tagged ‘vodka’

Gastronomically yours,

October 7th, 2016

The origins of baking pie lay in the Mediterranean and dates back to the Stone Age when Egyptians began using stone tools to grind grains to be made into crusts. This method of cooking quickly grew in popularity as it allowed foods to be prepared in a pie crust that could be easily transported great distances to feed armies and nomadic peoples on their journeys. It’s no wonder that early Canadian settlers brought the tradition of baking pies with them from Europe as they were easy to transport and store for days on their long voyages to the New World. In short time these traditional recipes were adapted to accommodate the indigenous ingredients of the New World.

Pies plates were originally square and referred to as coffins which referred to a box with a lid. If the pie was baked without a top crust it was called a trap. With the discovery of earthen ware pie plates became round and the phrase “cutting corners” became as common as the pie itself.

Those who know me know my affection for vodka… so naturally it finds its way into my Pie Crust

Vodka Pie Crust

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka ( infused with vanilla bean at least 48 hours)
1/4 cup cold water

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Chef Brian for Hire
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