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