Gordon Ramsay's Ultimate Cooker Course: Tomato Rissoto

Hey Everyone,

    For the next segment of the Cookery Course I will be cooking the Tomato Rissoto. "The secret to making a good risotto is to add your hot stock gradually, stirring to make sure it has all been absorbed..."

 Here is the recipe I will be using:
Edits/Notes will be made in ORANGE


Serving 2 as Starter
INGREDIENTS

2-3 tbsp Olive Oil
200g Risotto Rice a nice substitute to rice could be barely that you cooked before!
500ml Chicken or Vegetable Stock
50g Unsalted Butter
250g Cherry Tomatoes, halved
100g Mascarpone Cheese
25g Parmesan cheese, grated
Sea salt and freshly ground black pepper

Method

1. Heat the oil in a large frying pan, add the ruce and stir well to coat the grains in the oil. Bring the stock to a boil and add 1 ladleful of it at a time to the rice, stirring well after each addition, until the liquid is absorbed and the rice is cooked, but still al dente. (This will take about 15-18 minutes).
2. meanwhile, heat the butter in a small saucepa, add the tomatoes and gently cook for about 10 minutes untill soft. Pass through a mouli or a coarse sieve; alternatively , mash with a potato masher.
3. When the rice is cooked, fold in the mascarpone, parmesan and the tomoato mixture, adjust the seasoning and serve.

Good Eats Guys,

S

Gordon Ramsay's Ultimate Cookery Course: Baked Cheesecake

Hey Guys,

    For the next segment of the Cookery Course I will be cooking the Baked Cheesecake, as it is my girlfriends birthday and there is nothing she likes more than a good cheesecake. I'll throw together my own topping that I'll end in after I cook it all up.

 Here is the recipe I will be using:
Edits/Notes will be made in ORANGE


Serving varies on cut-size

INGREDIENTS

Butter For Greasing
550g cream cheese, at room temperature
160g Caster Sugar
3 Eggs, lightly beaten
2 tbsp Plain Flour
Finely grated zest of 1 Lemon
200g Raspberries (I will probably sub out the raspberries with something else)
Try adding a splash of vanilla
Method

1. Preheat the oven to 180C and butter a 23 cm spring-foam cake tin.
2. Beat together the cream cheese and sugar. Add the beaten eggs bit by bit until combined. Add the flour and lemon zest, then fold through the raspberries. 
3. Spoon the mixture into the prepared cake tin, tapping it against the work surface to remove any bubbles and help the raspberries rise up from the bottom. Bake in the preheated oven for 35 minutes until set on the edges but wobbling slightly in the middle. Now I do not know why it was not included in Ramsay's recipe; however, I find a Bain Marie to be rather a necessity for cooking a cheesecake. So add an oven-safe bowl of boiling water from  a kettle into the oven to prevent the cake from cracking.
4. Once cooked, remove from the tin, running knife around the edges to loosen if necessary, and serve. If you use raspberries try serving the cheesecake with a chocolate sauce.

Have fun cooking,

S

The Main: Almonds

Hey Everyone,

     So for this week I will be cooking The Main recipe that focuses on the use of Almonds. 


Here is the recipe I will be using:
Edits/Notes will be made in ORANGE


Serves 4

INGREDIENTS

Ground Lamb with Rosemary and Raisins

1 Tbsp Olive Oil
1/2 cup diced Red Onion
2 cloves Garlic, finely chopped
1 1/2lb ground Lamb
1 sprig Rosemary, leaves only
1 Bay Leaf
1/2 cup Raisins or chopped dried Apricots
1 1/2 cups Red Wine
Salt and Pepper

Almond Flatbread

1 cup warm Water
1 tsp Quick-Rising Yeast
2 cups All-Purpose Flour
1/3 cup ground Almonds
1 tsp whole Cumin seeds
1 tsp Salt

Almond Hummus

One 14oz can Chickpeas, drained and rinsed
1 cup Almond Tahini
1/4 cup Almond Oil
1/4 cup Olive Oil
1/2 clove Garlic, minced
Juice and zest of 1 lemon
Salt

Pickled Red Onions

1 cup Water
1/2 cup Red Wine Vinegar
1/4 cup Sugar
1 Bay Leaf
Pinch of Salt
1/2 Red Onion, sliced

Method

Ground Lamb with Rosemary and Raisins

1. Heat oil in a large saucepan over medium-high heat. Add onion and saute 2 to 3 minutes. Add garlic and saute 1 to 2 minutes, or until fragrant.
2. Add ground lamb, rosemary, and bay leaf. Saute until excess liquid evaporates and meat is lightly browned. Add raisins and stir to combine. Add red wine to deglaze pan, making sure to scrape up brown bits. Remove from heat and season with salt and pepper. Keep warm until ready to serve.

Almond Flatbread

1. In a bowl of a stand mixer, stir together water and yeast. Let stand 5 minutes, or until a foam develops. Add flour, ground almonds, cumin and salt. Mix with the paddle attachment on low speed until dough pulls away from the sides of the bowl (if dough seems sticky, add more flour 1 tbsp at a time). Switch to dough hook and work for 5 minutes on low speed, until dough becomes smooth and elastic. Cover and allow to rise for 20-30 minutes in a warm place.
2. Preheat oven to 425F
3. Divide dough into 8 pieces. Roll into balls and flatten each with hands or a rolling pin.
4. Place dough onto a baking sheet and bake for 10 minutes. Flip and place directly on oven rack, and bake for another 10 minutes, or until golden brown.

Almond Hummus

1. In a food processor or blender, combine chickpeas, almond tahini, almond oil, olive oil, garlic, lemon juice, and zest together until smooth. Transfer to a bowl and season with salt.

Pickled Red Onions

1. In a medium saucepan, bring water, red wine vinegar, sugar, bay leaf, and salt to a boil. Add red onion, remove from heat, and let cool, covered, for 15 minutes. Drain and serve.

To time this dish: Prepare tahini. Prepare hummus and pickled onions. Make flatbread dough. Prepare lamb and keep warm. Bake flatbread. Assemble and serve.

Cheers,

S

Washington

Hey Guys,

     Just to notify you guys I will be gone till Monday for a rugby tour in Washington. We will be playing 4-5 games over that period and during then there will be no blogs.

See you guys later,

S

Gordon Ramsay's Ultimate Cookery Course: Sea Bass with Fennel, Lemon and Capers

Hey Guys,

    For the next segment of the Cookery Course I will be cooking the Sea Bass with fennel, lemon and capers dish. However to save costs I may switch the fish to something other than Sea Bass - having spent over $70 on a full fillet in my past I do not feel like buying the whole fish ;).

 Here is the recipe I will be using:
Edits/Notes will be made in ORANGE


Serves 4

INGREDIENTS

2 Sea bass, 1.25kg in total (or use 4 small ones, about 300g each), scaled and clean
2 small Fennel bulbs, fronds reserved
3 tbsp small Capers, drained and rinsed
1 Lemon, sliced
2 Dill sprigs
25g Butter
Olive Oil
100mL White Wine
Sea salt and freshly ground black pepper

Method

1. Preheat the oven to 200C
2. Season the fish really well inside and out. Finely slice the fennel and place, along with some fronds, inside the sea bass stomach cavity. Sprinkle in the capers and line the lemon slices on top of the fennel inside the cavity. Top with dill and dot over the butter in small pieces.
3. Drizzle the fish with a little olive oil and then wrap in the foil. Pour the wine into the parcel just before you close up the last corner and make sure the parcel is well sealed, wrapping it in a second piece of foil if necessary.
4. Place the parcel on a roasting tray and bake in the oven - about 20 minutes for the 600g fish, or 8-10 minutes if using the smaller ones - until the fish is just cooked through with the flesh flaking away from the bone.
5. Remove from the oven and leave to rest for a few minutes before serving (be careful of the hot steam when you unwrap the foil). Serve sprinkled with the reserved fennel fronds.

Serve with crushed new potatoes and courgette ribbons.


Good Eats Guys,

S

Things They Never Told You About Being a Chef

Hey Guys,

    So I found another humourous article (If you have been a cook or are one currently) that depicts the lifestyle of cooks and everything that comes with it. DISCLAIMER This is not meant to sway views away from being a cook :). Enjoy it and check it out guys

My favourites are 25 and 37 :D

See ya,

S

View Article Here

The Main: Aged Cheddar

Hey everyone,

     So to start out the series of Anthony Sedlak's The Main I will be starting at the beginning of the cookbook with his dishes involving Aged Cheddar. There is two main components to this main and I will include both of them.


Here is the recipe I will be using:
Edits/Notes will be made in ORANGE


Serves 4

INGREDIENTS

Aged Cheddar Grilled Cheese

8 slices challah (or other egg-based bread)
4 Tbsp Caramelized Onion Relish (recipe follows)
2 Bosc pears, peeled and thinly sliced
4 slices aged cheddar cheese, cut 1/8 inch thick
2 Tbsp chopped Thyme
Salt and Pepper
3 Eggs
1/2 cup Buttermilk
2 Tbsp Butter

Caramelized Onion Relish

2 Tbsp Butter'
3 Onions diced
3 Tbsp Brown Sugar
3 Tbsp Apple Cider Vinegar

Herbed Mustard Dip

1/4 cup Dijon Mustard
1/4 cup Grainy Mustard
2 Tbsp chopped mixed herbs (rosemary, thyme, parsley, etc.)

Classic French Onion Soup

Soup
1/4 cup Butter
6 medium Vidalia Onions, thinly sliced
1 tsp salt
2 Bay leaves
1 sprig Thyme
1 cup Sherry
3 Tbsp Brandy
6 cups low-sodium beef stock
Salt and Pepper

Croutons
four 1/2 inch-thick slices challah (or other egg-based bread), cut to fit soup bowls
1 Tbsp Olive oil
Salt

Cheese Topping
4 slices Aged Cheddar Cheese, cut 1/8 inch thick

Method

Aged Cheddar Grilled Cheese

1. Preheat oven to 400F
2. On a work surface, lay out 4 slices of bread. Spread 1 Tbsp of Caramelized Onion Relish on each. Top with sliced pears and cheddar cheese. Sprinkle each sandwich with thyme and salt and pepper. Top with remaining 4 slices of bread.
3. Thoroughly whisk together eggs and buttermilk. Pour into a shallow dish and soak sandwiches in a single layer, about 10-20 seconds on each side.
4. In a larger skillet, heat 1 tbsp butter over medium-high heat. Add 2 sandwiches and cook until golden brown, about 2 minutes er side, Cook remaining sandwiches, adding more butter as needed. Transfer sandwiches onto baking sheet and bake in preheated oven for 5 to 8 minutes, or until cheese has melted.

Caramelized Onion Relish

1. In a medium saucepan, melt butter over medium-high heat, until foam subsides. Add onions and cook over low to medium heat until very soft. about 1- to 15 minutes. Add sugar and apple cider vinegar and cook gently, stirring frequently until onions are golden brown, another 10 to 15 minutes. This relish keeps in the fridge for 4 to 5 days.

Herbed Mustard Dip

1. In a small bowl, combine all ingredients until well blended. Serve as a dip for the sandwiches.

Classic French Onion Soup

1. To make the soup, melted butter over medium heat in a heavy-bottomed saucepan. Add onions, salt, bay leaves, and thyme. Cook until onions are softened and start to colour. Reduce the heat to medium-low and continue cooking until onions are very soft and deep golden brown, about 45 minutes.
2. Add sherry and brandy and cook to reduce slightly, about 2 to 3 minutes. Add beef stock and simmer for another 5 to 7 minutes. Season with salt and pepper.
3. To prepare croutons, preheat oven to 350F. Brush challah slices lightly with olive oil and season with salt. Toast until golden, about 2 to 3 minutes per side.
4. To serve, preheat oven broiler. Bring soup to a simmer. Ladle soup into 4 ovenproof bowls, leave 1/2 inch at the top. Place croutons on top of soup. top with cheese. Broil until cheese is melted and bubbling.

To time this dish: Prepare the soup, dip and relish. Assemble the sandwiches and grill. While the sandwiches are toasting, ladle the soup into bowls. Top the soup with the croutons and cheese. Broil until the cheese is brown.

Cheers,

S

Flourless Chocolate Cake

Hey everyone,

     So just some background information on this recipe, it comes from our old Pastry Chef at Cafe Belong who now owns her own bakery off of Gerrard in Toronto. She is a very talented chef and it is honouring to share her recipe.Additionally I will be making this into a cake for my friends birthday, i will share that picture.

Here is the recipe I will be using:
Edits/Notes will be made in ORANGE


Serves 8-12 servings, size depending

INGREDIENTS

8 oz Chocolate - at least 65% cocoa, chopped in small pieces\
1 cup Unsalted Butter, cut into pieces
1-1/2 cups Organic cane sugar or granulated sugar
2 tsp pure Vanilla Extract
6 large Eggs, at room temperature
1 cup Unsweetened Cocoa Powder
1/2 tsp Course or Kosher salt

Method

1. Butter 12-cup, non-stick muffin tin (regular or fluted)
2. In top of a double boiler melt the chocolate and butter, stirring until smooth.
3. Remove the bowl form the heat. Whisk in sugar and vanilla. Whisk in eggs  1 at a time.Set fine-sieve over the bowl. Sift in cocoa powder. Stir in salt. Whisk until just combined.
4. Divide among 12 muffin cups.
5. Bake in central of preheated 375F oven until centers are just set and tops are shiny and begin to crack, about 15-18 minutes. Cool cakes in a pan on a wire rack - for 5 minutes. remove cakes to cool.
6. Serve warm. If desired, top with whipped cream and chocolate.

The recipe can be found here

Good eats,

S

Anthony Sedlak's The Main, Series: Introduction

Hey Readers,

 
     So I decided that I'm going to add another series onto my Gordon Ramsay's Ultimate Cookery Course to add some variety and flare into the blog. So as a memorial to my buddy, and the talented chef Anthony Sedlak, from Vancouver BC, I will be cooking through his book The Main. I will start at the beginning of the book and do at least 1 recipe a week in addition to any others I may be doing. I hope you enjoy his food and recipes as much as I do.

     The recipes will begin this week.

Spread the word and I'll see you around,

S

Gordon Ramsay's Ultimate Cookery Course: Shawarma Spiced Chicken Wraps

Hey guys,

     So here's another recipes form Gordon Ramsay's Ultimate Cookery Course. I'll be doing the usual cooking through it and supplying any notes and information that may help and benefit you in the making of this recipe.

Here is the recipe I will be using:
Edits/Notes will be made in ORANGE


Serves 4

INGREDIENTS

4 Boneless, skinless chicken breast
2-4 tortilla wraps Naan bread would also be a tasty substitute 
Olive oil, for frying
2 spring onions, trimmed and finely shredded (This may get nontraditional  however, if you're feeling experimental try making caramelized or sweet and sour onions) Sweet and sour onions are made by putting red onions to a mandolin and flash sauteing them in honey and wine vinegar then put in a sealed container)
1/4 head of pointed cabbage, finally chopped

For the Marinade

1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground coriander
Seeds from 3 cardamon pods, ground in a mortar
Pinch of freshly ground nutmeg
2 garlic cloves, peeled
Juice of 1/4 lemon
Small bunch of coriander, leaves chopped
Oilive oil
Seas salt and freshly ground black pepper

Method

1. First make the marinade. Place the spices, garlic, lemon juice and coriander in a small blender or mortar and grind until smooth. Add 5 tablespoons of olive oil, along with a generous pinch of salt and pepper, and blend again to mix well. Transfer the marinade into a large dish. Add the chicken and rub in the marinade, making sure that all of the chicken is covered. Leave to marinade for up to 2 hours.
2. Preheat the oven to 200C
3. Heat a griddle pan over a medium heat. Remove the chicken from the marinade, shaking off any excess, and cook on the hot griddle for 3-4 minutes on each side until slightly charred but not burnt. Transfer to a roasting tray and finish cooking in the oven for 5-8 minutes. Leave the chicken to rest.
4. Meanwhile, cook the tortilla wraps in batches in a single layer on the cleaned, slightly oiled griddle pan. Toast on each side for 2 minutes or until the wraps are hot all the way through but still pliable. Keep warm.
5. Remove the chicken from the oven and slice into bite-sized chunks (For a more neat tortilla, cut the chicken diagonally into strips). Place some chicken on each warm wrap and sprinkle with spring onions and shredded cabbage. Add mayonnaise and chili sauce to taste, then roll up the wraps to serve.

To Serve

Mayonnaise

Chili sauce or sauce of your choice

See you guys around,

S

10 Reasons You Can't Be a Professional Chef

Hey guys,

   
Come check out this read from another blog on what it takes to be a Chef.

10 Reasons You Can't Be a Professional Chef (Even if You Make Really, Really Good Lasagna)


See ya around,

S

Restaurant Review: The Works

Hey guys,

     So I decided to do something different today, and rather than just blogging about recipes I will start to include restaurant reviews as well!

      During my March Break I had walked the Danforth in Toronto and decided to have dinner at The Works. The Works is a gourmet burger joint that has over 70 different possible toppings, numerous patty options, and buns. The drinks are served in measuring cups that add a nice new flare to the restaurant.

     To eat I had an all beef burger on a white bun, topped with bacon, cheese, and peanut butter. I chose the SK8R Boy due to how I was curious in how peanut butter would be in a burger (however I had a good feeling about this combination due to my previous experience with Gordon Ramsay's beef satay with peanut sauce). As for the side I had a classic poutine with gravy and curds.

     The patty itself could have been more moist and flavourful, maybe an elk patty would have worked better with the peanut butter, but maybe next time. The fries were satisfactory, nothing special. The atmosphere could be related to that of a sports bar; however, there was not the loud people/ noise that could come with it. The staff was average, yet helpful towards newcomers in terms of their large menu and all the choices/combinations available.

     

   
   Overall there could be improvements to make the food even better; such as, more moist patties, more peanut butter sauce, a less hidden cheese, and of course more bacon (a bit depress-looking isn't it?). I would  recommend The Works for those who want to explore the World of Burgers, other than that there is not many more reasons for me to recommend it.

Good eats,

S

March Break: Cafe Belong

Hey People of Earth,

     So as you may have previously known I had spent the vast majority of my March Break working again at Cafe Belong in Toronto. I worked a straight 5 days there mainly in the production and catering kitchen (primarily due to the fact in the menu changes I am not accustomed to yet). While I spent my time there I met some of our new kitchen staff: Amis and Kim (she's from England!). Nothing like those "production kitchen life chats."

     However, I'd like to bring recognition to the events of Wednesday the 15th of March. That day our wonderfully talented restauratuer Brad Long was being interviewd for a segment on CBC for the top chefs in Toronto. Good for him!Practically all day they were videotaping, interviewing and taking shots of us cooking and all that. I'll be sure to post the link to the video of it all when I find it/ the time comes,

     Shut out the Laird our Executive Sous Chef for letting me stay at his apartment for the time, and I'll see you guys later,

S

March Break

Hey Everyone,

     So, for the next week I will be off in Toronto working at Cafe Belong to spend my break off of school. I won't be able to post any recipes during this time; however, I may post about what's going on in the restaurant instead (If not I will when I get home next Thursday night).

     Have a safe vacation and I'll see you guys later,

S

Grilled Chicken, Cabbage & Corn Stuffed Tortilla Rolls

Hey Viewers,

     So this recipe comes from my Mentor Brad Long, he gave me this recipe a few years ago for an event I was catering. This recipe is open to many substitutions and changes that you can freely make.

Here is the recipe I will be using:
Edits/Notes will be made in ORANGE


Serves 10

INGREDIENTS
Pesto

4 Bunches Basil leaves, washed and dried
½ cup Grated Parmigiano (or cheddar, old or medium to your taste)
½ cup Garlic cloves
¾ cup Extra Virgin Olive Oil
Juice of one lemon
Salt to taste

Wraps
1 Grilled boneless chicken, marinated with minced garlic, pureed Serrano or Jalapeno pepper and chopped thyme, sage, rosemary, marjoram (all, one or some). (If you want to cut down the heat you can either avoid the use of the peppers or rinse/wipe down the chicken before cooking them.)
Cut into thin strips
1 cup Fine julienne of red, white or nappa cabbage, carrot and sweet onions (If you want to take away some of the bitterness of the onion, place them (cut) in a cold water bath until they are needed for assembly. (patted dry)) 
1 cup Fresh corn kernels, blanched or roasted
1 clove garlic, minced
1 tbsp toasted sesame seeds
1 tbsp honey
½ tsp sesame oil
Juice of 1 lemon
Salt to taste
10 Whole wheat tortillas, at least 6 inches in diameter


Method

Pesto

1. In a food processor or blender, roughly chop the basil, cheese and garlic (don’t let it start to get warm from the friction). With the motor running, slowly add the olive oil, then lemon juice. When mixture appears to be almost smooth, turn off the processor and season to taste. If the mixture becomes too thick or is becoming too thick , add splashes of water until the pesto has proper consistency.

Wraps

1. Preheat the oven to 250˚ F
2. In a large bowl, combine the remaining ingredients except the tortillas (duh). Season to taste.
3. Divide mixture equally between the pesto smeared tortillas and roll up bottom third, fold in both ends and continue to roll the remainder into a tube or large spring roll shape; 
4. Mark and warm on a medium heat grill or toast under a broiler and allow to rest for 1 or 2 minutes in an oven.

Serve: Cut diagonally in half with any leftover pesto for dipping.

I hope you enjoy this dish, as well as any house guests,

S

Yukon Gold Blini, Salmon Tartare, with a Lemon-Truffle Vinaigrette

Hello Everyone,

     So for a quick background on this recipe, it was a dish I had made for a cooking contest a couple years back. The dish was primarily inspired by Thomas Keller's recipe and views on Blini's in his restaurant The French Laundry. It is best to have as an appetizer for a heavy-themed course or as finger food at a party.

Here is the recipe I will be using:
Edits/Notes will be made in ORANGE


Serves 4

INGREDIENTS

Tartare
Sushi-grade Salmon, finely diced
1 Shallot, minced
1tbsp Capers, chopped
1 small bunch Chives, chopped
1 small bunch fresh Dill sprigs, chopped
2tbsp Olive Oil
A squirt of Lemon Juice to taste

Blini
0.5lb Yukon Gold Potatoes
1tbsp All-Purpose Flour
1-1.5tbsp Creme Fraiche, room temperature
1 Large Egg
1 Egg Yolk

Vinaigrette
1 garlic clove
1tsp Dijon Mustard
1/2 tsp Truffle Oil
Juice of half a Lemon
100ml Cider Vinegar
250ml Extra Virgin Olive Oil (EVOO)

Method

Tartare

1. Mix all of the salmon tartare ingredients together in a bowl, and before serving add the squirt of lemon juice. (This prevents the acidity form the lemon to gray and slightly cook the salmon)

Blini

1. Place the potatoes in a saucepot filled with cold water 2 inches above the potatoes, bring to a boil, and then reduce to a simmer until thoroughly cooked.
2. Press the potatoes through a tamis or a fine sieve, than quickly whisk the flour into the potatoes, then creme fraice, egg then the yolk. Season with salt and pepper
3. Heat non-stick skillet over med-low heat. Spoon 1 1/2 - 2 teaspoons of batter onto the gridle, Cook until bottom is browned, 1-2minutes, then flip to brown the other side.

Vinaigrette

1. Mix garlic paste, dijon mustard, lemon juice and cider vinegar together, Emulsify EVOO and truffle oil into the mixture. Season with salt and pepper.

I hope you enjoy this recipe and have fun cooking,

S

SCS Dinner by Carl Heinrich

Hey Readers,\

     So ,as you may know last night I had attended the last dinner hosted by the Stratford Chef School with Carl Heinrich as their Chef of the Night. The dinner was nothing but fantastic and I would highly recommend everyone to at least try one of their dinners in thier life time. This dinner was done communal with 6 - 10 people at a table in order to make a family atmosphere.


The Menu





Carl Heinrich and Myself



     Every dish was fantastic; however, myself and the others at my table found the bread pudding to be too heavy and did not seem to fit into the theme of the other dishes. All in all we all enjoyed the dinner and would enjoy to have any dish again.

Cheers,

S

Deconstructed Cherry Cheesecake

Hey Everyone,

     So, I got rather bored today and decided to whip up a new recipe to play around with. I decided to deconstruct a dish and make it unique. Now I have not made the dish at this moment; however, I'll add in any notes and make any corrections as I go along it. Leave a comment if you think there should be any changes or any way the dish can be escalated as I'll love to hear other's opinions

Here is the recipe I will be using:
Edits/Notes will be made in ORANGE


Serves 3

INGREDIENTS

1 tbsp Agar Agar
2 cups Pitted Cherries
50g White Caster Sugar
Juice of half a lemon
Dash of Amaretto or Disaronno

2 Limes, juiced and finely grated
1 tbsp Granulated Sugar

3/4cup Whipping Cream
1 ounce Cream Cheese

1/4 cup Crushed Graham Crackers
1/2 tsp Honey

Method

Cherry Gelatin

1. Preheat the oven to 170C.
2. In a small pot, boil down the pitted cherries with the sugar, lemon juice and liquor until most of their juices have broken down.
3. Blend the cherries and the sauce and then pass through a fine sieve.
4. Bring back to a simmer and whisk in the Agar Agar. Simmer for 4 minutes.
5. Blitz again and pass through the sieve into a shallow container.
6. Refrigerate for about 2 hours then cut into 1.5' x 3'

Lime Sauce

1. Finely grate and juice the limes into a saucepan.
2. Add the sugar and mix until it is at a properly dissolved into the juices.

Cream Cheese Infused Whipped Cream Graham Cracker Crumbs

1. Combine the cream cheese and whipping cream into a bowl and mix together until hard peaks are formed. Store in the refrigerator until platting.

Graham Cracker Crumbs

1. In a bowl mix the honey and the graham crackers together. 
2.  Spread the mixture across a line baking sheet and bake for 5-8 minutes.
3.  Remove from the oven and crush the mixture into pieces. 

Plating

Place the cherry gelatin in the middle of the plate. Add the crushed graham crackers on the top of the gelatin. Beside the gelatin add a gallop of the whipped cream. Drizzle the lime sauce around the dish.

 

Have fun trying out this recipe, and I hope you enjoy it.

Cheers,

S

Gordon Ramsay's Ultimate Cookery Course: Slow-Cooked Beef Short Ribs

Hey guys,
     This week I'll be completing a recipe from Gordon Ramsay's Ultimate Cookery Course. As usual I will add in any special notes on cooking the dish and any tips that will help you out.

Here is the recipe I will be using:
Edits/Notes will be made in ORANGE


Serves 2

INGREDIENTS

Olive oil for frying
6 thick-cut meaty beef short ribs
1 large head of garlic, cut in half horizontally
1 heaped tbsp tomato puree
1 x 750ml bottle red wine Half a bottle will usually do.
1L beef stock
150g pancetta lardons
250g small chestnut mushrooms, trimmed and halved
Sea salt and freshly ground black pepper
Chopped flat leaf parsley, to garnish

Method

1. Preheat the oven to 170C.
2. Heat a deep-sided roasting tray on the stove-top and add a glug of olive oil. Season the short ribs thoroughly, then fry for 10-15 minutes to brown really well on all sides. If you do not have a deep roasting tray that can go on the stove, do steps 2 and 3 in a skillet and then add it to a roasting tray that's been heated in the oven.
3. Add the halved garlic head, cut side down, pushing it to the bottom of the pan. Add the tomato puree and heat for a minute or two to cook it out. Pour in the wine to deglaze the pan, scraping up the bits at the bottom. Bring to a boil and cook for 10-15 minutes until the liquid is reduced by half, then add the stock to nearly cover the ribs (you'll need less stock if your roasting tray isn't very large). Bring to a boil again, basting the ribs with the juices.
4. Cover the roasting tray with foil and cook in the preheated oven for 3-4hours, basting now and then until the meat is tender and falling away from the bone.
5. About 10 minutes before the short ribs are ready to come out, fry the pancetta for 2-3 minutes until crisp and golden. Add the mushrooms and cook for 4-5 minutes until tender. Drain off any excess fat. Adding a splash of the previously used red wine is a nice addition.
6. When the short ribs are ready, remove from the oven and transfer to a serving dish. Squeeze the garlic cloves out of their skins and pass through a sieve. Spoon off any excess fat form the beef cooking liquid, then strain it through the sieve and mix with the garlic (reduce if needed) A trick to spoon off any of the excess fat is to take some paper towel and briefly lay in on the top of the liquid and skim around the top.
7. Serve the short ribs topped with the hot pancetta and mushrooms and the sauce poured around.
8. Garnish with chopped flat leaf parsley.

If you want this dish to be more of a main, add roasted aspargus and celery root puree to the plate for a fantastic meal.

This recipe can be found in Gordon Ramsay's Ultimate Cookery Course

See you guys later,

S

Neil Matthews: Butternut Squash Soup

Hey Readers,

    So my girlfriend is not feeling that well today, so rather than completing one of Gordon's recipes from the Ultimate Cookery Course, she has rather requested Butternut Squash Soup to be made for dinner. I decided to grab a recipe I found online instead of just messing around, due to a lack of motivation (my bad); however, I will edit in any notes or tips that should be shared after I have finished the process.

    Here is the recipe I will be using:
Edits/Notes will be made in ORANGE

Serves 4

INGREDIENTS

1/2 butternut squah, peeled, deseeded and diced into large chunks
2 tbsp olive oil
2 cloves garlic, crushed
1 pinch chili flakes
2 sprigs oregano, stalks removed
1 small onion, diced
300g potato, peeled and rough chopped
1 litre vegetable stock
1 star anise
50ml single cream

Method

1. Preheat oven to 180C
2. Place the squash in a roasting tray with a tablespoon of olive oil add a little salt and pepper. Roast for 25 minutes, then add half the garlic, the chili flakes and oregano leaves Thyme or Sage also works as a nice substitute/addition, and cook for a further 10-15 minutes until the squash is crispy on the outside and soft in the middle.
3. Now I believe that it's always great to find more ways to add flavour into preparing ingredients. So instead of just sauteing the onions, I started to caramelize the onions before roasting the squash. Heat and remaining olive oil in a pan over medium heat, add the onion and the rest of the garlic and fry for around 5 minutes until they start to soften and become translucent. Toss in the potato and cook for a couple more minutes. Add the roasted squash, vegetable stock and star anise and allow to cook for around 20 minutes until the potatoes are soft.
4. Remove the star anise and blend the soup with a hand blender until it has a smooth silky consistency. Pour in three quarters of the cream Make sure the cream is hot to ensure that the cream does not curdle upon being mixed in and allow to come back to a simmer.Check the seasoning - adjust as needed
5. Serve with a little more cream and a twist of black pepper Try adding something else to add texture, such as candied chunks of bacon.

For the recipe

I'll keep you posted and i will make sure to edit in notes later on.

Cheers,

S

Gordon Ramsay's Ultimate Cookery Course

Hey Readers,

    I just wanted to announce that I will soon be having a mini-blog-series on this page going through the recipes of Gordon Ramsay's Ultimate Cookery Course (Available for mobile devices). This 'series' will be focused on sharing my experiences of making and tasting the recipes and any notes that should be expressed to whom wants to give the recipes their own go.

     I do not know what recipe I will be starting with at this moment, but expect it to be shared this week.

For show times check out

For the Android App

For the Cookbook

Cheers,

S

Events of February 28, 2013

Hello Internet,

     Just to keep you posted on future events, the 28th of February myself and my family will be attending a dining experience created by last years Canada's Top Chef - Carl Heinrich. Currently I am unaware of the menu, but I will be sure to share all the details the following day. At a discounted $60 a person (due to me being a student), I am intrigued into what will be served that night for us to indulge.

I'll keep you posted on the experience,

S

Introduction

Good afternoon,

     My name is Steven Vick. I am currently a student at Brantford Collegiate Institute and in the following school year I will be attending Stratford Chef School. As predicted from my future education, I am an aspiring chef and restaurateur. I have a true passion for food and everything about it.
 
    My current experience in the culinary field includes; numerous catering events up to 150 people, Cold Apps. Cook at F.I.N.E. Restaurant in Grandbend, ON, Prep Cook at Veritas, Toronto, ON, and Line Cook at Cafe Belong, Toronto, ON. I am still working part -time at Cafe Belong as an apprentice to Brad Long, the owner.

     This blog will be dedicated to my experiences, adventures, creations relating to cuisine and dining. I will hopefully be able to include new recipes and ideas that you can utilize on your own for others to enjoy.

See you around,

S