Tuscan Style Lemon and Herb Split Chicken

Chef Craig Guenther - Winnipeg Winter Club - March 9, 2015

Tuscan Style Lemon and Herb Split Chicken

• 1 whole chicken about 3 ½ lbs
• Juice of 4 lemons
• 1 tbsp lemon zest
• ¼ cup olive oil
• 1 tbsp fresh oregano, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tsp smoked paprika (pimenton)
• 1 tsp pepper
• 1 tbsp coarse salt, divided
• 2 bricks or large flattish rocks covered with tinfoil
• 2 lemons for garnish

Split the chicken by removing the backbone.  Flip it over onto the breast so that the back is facing you.  Use a sharp knife or sturdy kitchen scissors to cut through one side of the backbone.  Now, cut along the other side of the backbone to remove it completely.  Crack the breastbone with your knife so that the bird lies more or less flat.  Put the chicken into a baking dish or sealable container.

Combine the lemon juice, zest, olive oil, oregano, rosemary, smoked paprika (pimento), pepper and 1 tsp salt.  Pour the mixture over the chicken and rub it in to coat completely.  Cover and refrigerate for at least 4 hours, preferably overnight.

Pre-heat the BBQ to high heat for about 20 minutes (don’t skip this part), then turn down to as low as your BBQ will go, 200 F is perfect.

Take the chicken out of the marinade and sprinkle all over with the remaining 2 tsp salt.  Place the chicken on the BBQ, skin side down.  Place the foil covered bricks or rocks on top of the chicken to completely cover and flatten it.  Put the BBQ cover down and cook the chicken for about 40 minutes.  Remove the bricks and flip the chicken over lifting slowly to avoid tearing the crispy skin.  Place back on the BBQ skin side up and cook for another 30 to 40 minutes.  Check for doness by poking a leg with a skewer.  When juices are clear, it is done.

Pear & Chocolate Truffle Tart

Chef Craig Guenther - Winnipeg Winter Club - March 9, 2015

Pear & Chocolate Truffle Tart

Pears

• 1 32 oz bottle dry red wine
• 1 cup sugar
• 4 whole allspice berries
• 1 vanilla bean split lengthwise
• 6 Anjou pears, peeled but with stems intact

Truffles

• ½ cup heavy (whipping) cream
• 7 oz bittersweet chocolate, cut into small pieces

Filling

• 1 cup all –purpose flour
• 1 cup sugar
• 5 oz (1 ¼ sticks) unsalted butter, melted
• 2 tbsp cocoa powder
• 2 large eggs

Prepare pears:  In a medium saucepan, combine wine, sugar and allspice.  Scrape in vanilla seeds, add pod as well, and bring to a boil over medium heat.  Add pears, reduce heat to low, and cook for about 20 minutes, or until pears soften slightly.  Set aside to cool.  At this stage, the pears can be refrigerated in the wine sauce for up to 2 weeks.

Prepare truffles:  In a small pot, bring cream just to a boil over medium heat.  Remove from heat and mix in chocolate until smooth.  Cool to room temperature, then refrigerate for about 1 hour.  Shape chilled mixture into ½ inch balls.

Prepare filling:  In a medium bowl, mix flour, sugar, butter, cocoa powder, baking powder and eggs until smooth.

Preheat oven to 320F and assemble tarts:  Remove pears from wine mixture.  Insert an apple corer into the bottom of each pear, pushing it upward to remove core but leaving the top of the pear intact.  Make a small cut just below the stem to release the core and provide an opening through which the truffle can bubble out.  Press a truffle into hollowed centre of each pear, and place pears in 1 cup ramekins.  Pour filing evenly into each ramekin.  Arrange ramekins on baking sheet and bake until filing sets, about 20 minutes.  Transfer to wire rack to cool.  Serve warm or at room temperature.

Mushroom Tenderloin Cubes

Chef Craig Guenther - Winnipeg Winter Club - March 9, 2015

Mushroom Tenderloin Cubes

• 1½ lbs beef tenderloin or Striploin grilling steak
• 2 tbsp brandy
• 2 cups small white mushrooms
• 1 cup fresh porcini mushrooms, sliced
• ½ tsp each salt & pepper
• 3 tbsp butter
• 1 tsp chopped fresh thyme (or ¼ tsp dried)
• 2 tsp soy sauce
• ¼ tsp granulated sugar1 tbsp chopped fresh chives

 Cut beef into 1 inch cubes; place in bowl.  Mix in half of the brandy; let stand for 10 minutes.  Trim stems off white mushrooms, set mushrooms aside.

 In a shallow dish, salt & pepper.  Drain beef, coat a few pieces at a time in salt & pepper.

In a large skillet over medium high heat, melt 1 tbsp of the butter.  In 2 batches, sear beef cubes on all sides, about 1 minute per batch.  Transfer to plate.  Wipe out pan.

In the same pan over medium heat, melt remaining butter, cook stemmed mushrooms and thyme, stirring, for 3 minutes.  Add soy sauce, sugar and remaining brandy; cook, stirring, until mushrooms are glazed and no liquid remains, about 30 seconds.  Let cool.  In the same pan melt the last tbsp butter and sauté porcini mushrooms until tender 2 – 3 minutes.  Stuff each mushroom cap with a little of the porcini.

For each piece, thread 1 mushroom and 1 beef cube onto a toothpick, or small skewer.  Place on rimmed baking sheet.  You can make this ahead and wrap in plastic wrap and refrigerate for up to 8 hours.

Bake in 450F oven until heated through, about 5 minutes.  Transfer to a serving dish and garnish with chives.

Panettone Bread Pudding With Creme Anglaise & Caramel Sauce

Chef Mike Brown, Jan 12, 2015 – De Lucas

Panettone Bread Pudding With Creme Anglaise & Caramel Sauce

• 2ea Panettone – cut into large cubes
• 8 lg Eggs
• 3 cups 2% Milk
• 1 cup 35% Cream
• ¾ cup Sugar
• 2 tbsp Vanilla
• 1 cup Slivered almonds-toasted

Creme anglaise:

• 1 2/3 cup Heavy Cream
• 1 ¼ tsp vanilla
• 7ea Egg yolks
• ½ cup sugar
•  

Caramel sauce:

• 1 cup white sugar
• ¼ cup water
• ¾ cup 35% cream
• 3 ½ tbsp unsalted butter
• 1 tsp sea salt

Bread Pudding

Take your ramekins and coat the inside with butter using your hands and paper towel and set aside. In a medium bowl add you eggs, milk, cream, sugar, vanilla. Whisk until the mixture is combined.

Cube the panettone and place into a large bowl and pour the egg mixture over bread. Stir in the slivered almonds. With an ice cream scoop, portion into buttered ramekins and bake at 300F for 25 min, or until the pudding souffles by a 1/4 in size. Remove from the oven and let rest -10 min in a draft free place.

Creme Anglaise

In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges. While the cream is heating, whisk together egg yolks and sugar until Smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.

Tenderloin with Sun Dried Tomato Chimichurri, Herb Oven Roasted Potatoes & Spicy Rapini

Chef Mike Brown, Jan 12, 2015 – De Lucas

Tenderloin with Sun Dried Tomato Chimichurri, Herb Oven Roasted Potatoes & Spicy Rapini

• 25 ea 6 oz beef tenderloins
• 16 ea garlic cloves
• 20 ea sun dried tomatoes
• 4 cups Italian parsley-washed
• 3 ea lemons-zested and juiced
• 3 cups extra virgin olive oil
• 1.5 cups red wine vinegar
• 4 tbsp chili flakes
• 1 cup fresh oregano

Potatoes:

• 12 lbs red potatoes-washed
• 2 tbsp rosemary -chopped
• 2 tbsp thyme- chopped
• 3 ea garlic cloves- chopped
• 1/2 cup extra virgin olive oil
• TT salt and pepper

Rapinni:

• 7 bundles rapinni
• ¾ cup extra virgin olive oil
• 4 ea garlic cloves- chopped
• 3 tbsp chili flakes
• TT salt

Start with the chimichurri. Place your sun dried tomatoes on a cutting board and chop into small pieces then place them with all other ingredients into a food processor and blend till evenly mixed.

Take 3/4 of the mixture and rub all over the steaks. Cover tightly with plastic wrap and refrigerate for 1 hr 30 min once we are ready to cook pull out 15 min earlier to allow to come up to room temperature. Just before you start to cook season with salt and pepper grill on both sides and place onto a sheet pan bake in 400f oven for 5 min on one side and 3 to 5 min on the other side depending on your desired temperature. Let rest for 5 to 8 min with tin foil covering meat garnish with rest of chimichurri

For the potatoes cut them into wedges and place in cold water for 30 min, once you are ready to cook them remove from water and place into an extra large bowl.  Add your herbs, garlic, olive oil and salt and pepper toss till it is well coated.

Place on to baking sheet and bake in 400f over for 45 min till they are golden brown turning the pan once around the halfway mark with a large pot of water on the stove on high heat, let it come to a boil, season with salt and add your trimmed rapinni let cook for 5 to 10 min then drain and place in Iarge frying pan with olive oil, chilies and garlic.  Cook for 5 min tossing frequently. Season with salt and pepper.

Pappardella with Wild Mushroom Butter Sauce

Chef Mike Brown, Jan 12, 2015 – De Lucas

Pappardella with Wild Mushroom Butter Sauce

• 3 ea pappardella pasta
• 450g salted butter
• 12 ea Sage leafs
• 450g cremini mushroom sliced thick
• 900g wild mushrooms
• 400 ml white wine
• 1/4c parsley- rough chopped
• 1/2c pecorino romano- grated
• 1 pcs pecorino romano-shaved
• TT salt and pepper

In Iarge pot over medium heat place your butter in the pot and allow to melt and slightly brown, then add your sage leaves and let them become crispy then add your sliced cremini and wild mushrooms and once the mushroom come to a boil add your wine and continue cooking for 20 min till mushrooms have reduced in size by 3/4. Season with salt and pepper, just before service add your parsley.

Get a large pot of cold water on the stove and turn the heat to high, once water begins to boil rapidly add salt and drop pasta stirring constantly for the first min or so them once every 3 min just to make sure that the past is not sticking together.

For the pecorino romano use a carrot peeler and shave 25 pieces place in metal bowl and hold till service.

For assembly drain all water from pot and place into a 4inch hotel pan, sprinkle 1/4 cup of grated cheese over pasta and then put 3/4 of the sauce onto the past and begin to mix with wooden spoon being very careful not to break the pasta, once you have the sauce evenly distribute throughout the pasta sprinkle with 1/4 cup cheese and the rest of the sauce toss a final time and serve.  Place good amount into a bowl and garnish with a piece of shaved pecorino romano.

Butternut Squash with Pancetta & Sage Soup

Chef Mike Brown, Jan 12, 2015 – De Lucas

Butternut Squash with Pancetta & Sage Soup

• 6 Butternut Squash-cut in half, seeds removed
• 3 tbsp Extra Virgin Olive Oil
• 6 tbsp Salted Butter
• 2 ea Yellow Onion Fine Diced
• 25 ea Sage Leaves
• 3L Chicken Stock
• 2L 35% Cream
• 25 ea Pancetta- thinly sliced

On baking sheet lined with parchment paper, lay pancetta flat and bake in 350F oven for 6 - 10 mins, twisting the sheet once. Once done, let cool on rack and hold until service.

Wash and dry the squash. Cut in half length wise and remove seeds. Coat with olive oil, season with salt and pepper and place flesh side down on baking sheet.

Put into 350F oven and bake for 35 - 45 mins. Flesh should be soft and able to be scraped out with a metal spoon. Scrape out the squash and set aside.

In a large stock pot over medium high heat, add the butter and let melt. Add sage and fry until crispy. Add onions and cook until onions become translucent - about -10 mins.

Add your cooked squash, chicken stock and blend with a hand blender. Bring to a boil, and let simmer 45mins to 1 hour.

10 mins before service add your cream and season with salt and pepper. Bring to heavy simmer and serve. With an 8 oz ladle place soup in bowl and garnish soup with pancetta and enjoy.

Mixed Greens with Champagne Vinaigrette Blue Cheese, Pear & Pecans

Chef Mike Brown, Jan 12, 2015 – De Lucas

Mixed Greens with Champagne Vinaigrette Blue Cheese, Pear & Pecans

•  3 ea Mixed Greens-Washed and Dried
• 2 ea Red Pears- Washed
• 800g Cambozola Cheese
• 1 cup Pecans-Halved
• 1 ea Lemon

Dressing:

• 150 ml Champagne Vinegar
• 5 tbsp Dijon
• 3 ea Cloves Garlic- Minced Fine
• 5 tbsp Lemon Juice
• 5 tbsp Honey
• 5 dash Hot Sauce
• 320 ml Extra Virgin Olive Oil
• TT Salt and Pepper

In a small bowl add 1/2 cup water and the juice of your lemon reserve.  With a paring knife, 1/4 you pears length wise and remove the core then julienne the pear and place in to the lemon water, hold till service (this should be done 10 to 20 minutes before they are to be used)

With a hot water near by you will cut the cheese into 1/2 inch by 1/2 inch pieces and place the cut cheese on a sheet pan that has paper towel down on it. After each cut make sure to place your knife back into the hot water and dry it before you cut another piece.

To toast the pecans just place on sheet pan and bake for 5 min at 350f

To make your dressing, in a medium bowl place your vinegar, dijon, garlic, lemon juice, honey and hot sauce whisk together and then in a slow stream pour your olive oil in. Season with salt and pepper to taste.

To assemble, in a large bowl add your mixed greens and 3/4 of your dressing toss with your Washed hands and place on to plate then garnish with 3 pieces of blue cheese, 5 pieces of pecan and finish with the pears right in the center of the salad

Unionville House Carrot Cake

Chef Gord Harris - Tapastry - Nov. 17, 2014
Unionville House Carrot Cake

Carrot cake

• 2 cups flour
• 2 tsp baking powder
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp salt
• ½ tsp grated nutmeg
• ¼ tsp ground allspice
• 4 eggs
• 1 ¼ cups sugar
• ¼ cup honey
• 1 ¼ cups canola oil
• 3 cups shredded carrots
• 1 cup crushed pineapple with juice
• ½ cup raisans
• ½ cup shredded coconut
• ½ cup chopped pecans

Icing:

• 500 grams cream cheese softened
• 1 cup butter softened
• 3 tbsp liquid honey
• 2 tsp Vanilla
• 4 ¼ cups sifted icing sugar. 
•  

Cake:
Grease and flour three 9 inch cake pans. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg and allspice mix well.  In stand mixer beat eggs, sugar and honey for about three minutes.  Add oil and beat foe one minute. Stir in carrots , pineapple, raisins, coconut and pecans.

Gradually add in dry ingredients in three parts, mixing well after each addition with a spoon and scraping down the sides of the bowl.  Pour batter into pans .  

Bake in pre-heated oven at 400 degress for five minutes and then reduce heat to 350. 
Cakes are done when a toothpick comes out clean. . Cool in pans for twenty minutes then turn out of pans onto wire cooling racks. 

Icing:

In standmixer beat together the cream cheese, butter, honey, and vanilla until smooth. Gradually beat in icing sugar add more if need be for consistency. Ice cake layers and stack together, ice the sides and top with the toasted coconut.

Veal Involtine filled with julienne vegetables, prosciutto, and parmesan cheese

Chef Gord Harris - Tapastry - Nov. 17, 2014
Veal Involtine filled with julienne vegetables, prosciutto, and parmesan cheese.  Accompanied with gratin potatoes and vegetable timbale.

Veal Scallopine

• leeks
• carrots
• prosciutto
• fresh parmesan
• Shallots
• garlic
• chopped herbs ( mix of rosemary, thyme and parsley.)
• White wine
• demi glace. 
• Red potatoes
• Heavy cream
• Asiago cheese

Vegetable timbale 

• Broccoli
• cauliflower
• carrot
• onion
• Zucchini
• Eggs
• heavy cream

Arugula salad with oven roasted beets, candied pecans, raspberries and a hemp oil vinaigrette.

Chef Gord Harris - Tapastry - Nov. 17, 2014
Arugula salad with oven roasted beets, candied pecans, raspberries and a hemp oil vinaigrette.

Arugula Salad

• Arugula
• mix of baby beets
• pecans
• Demerara sugar
• raspberries
• hemp oil
• balsamic vinegar
• olive oil
• hemp seed

Roasted Cauliflower and Bacon soup

Chef Gord Harris - Tapastry - Nov. 17, 2014

Roasted Cauliflower and Bacon soup

Cauliflower Soup

• White onion
• Cauliflower
• bacon
• chicken stock
• canola oil
• flour
• heavy cream
• salt and pepper

Ravioli filled with wild mushrooms and goat cheese with a white wine basil cream sauce

Chef Gord Harris - Tapastry - Nov. 17, 2014

Ravioli filled with wild mushrooms and goat cheese with a white wine basil cream sauce

Ravioli dough

• 2 cups flour
• 1 Tsp Salt
• 3 eggs
• 2 Tbsp olive oil

Combine all ingredients into stand mixer and mix with dough hook until smooth. Allow to rest in  fridge.

Wild Mushroom filling.

• 15 cups of a good blend of wild mushrooms, Chanterelle, porcini, oyster, shitake, portabella.  
• Goat Cheese
• Minced Shallots
• Garlic
• Olive oil
• White wine
• Heavy Cream
• basil chiffonade.

Boeuf a la Facille

Chef Melissa Makarenko - Resto Gare September 8, 2014

Boeuf a la facille

• 8 abbey carrots, peeled
• 8 turnips, peeled and cut if needed.
• 2 leeks, white only washed and cut on a long bias.
• 1/2 onion, stubbed with cloves
• 1 bouquet garni
• 3 l of red wine
• Salt and pepper
• 1/2 cup/112 g cornice ones
• 1/2 cup/ 112 g Dijon mustard

1) put all vegetable, wine, herbs and seasoning in a pot and 2 to 3 l of water until all vegetables are cover by the water. Bring to a boil and reduce to a slow simmer. 

Place the beef and cook for 20 min or until the internal temperature is 110 F. 

Remove and allow to rest.

2) Bring the liquid back to a hard simmer skimming occasionally and cook the vegetables until tender. Serve with garnish of cornichons and Dijon.

Garlicky park green beans serves 4 

• 1 lbs fresh green beans, de stemmed
• 2 Tbsp unsalted butter
• 2 cloves , garlic minced
• 1/2 tsp kosher salt
• 1/8 tsp ground black pepper
• 1 Tbsp grated parm

1) using a steamer pot, steam the beans for 6-8 minutes Or until the are tender but not fully cooked. Remove and cool in an ice bath

2) Melt the butter on medium heat in a large skillet and the garlic and cook for 1-2 minutes.

3) Add the beans and toss to evenly coat with the butter and sauté for 5 minutes.  Season to taste

4) Plate and sprinkle with the cheese.

 Pommes fondant

• 4 large potatoes scrubbed
• 2 Tbsp duck fat
• 1/2 cup / 110 ml light chicken stock
• 2 cloves of gRlic thin sliced
• 1 sprig of thyme plus a generous pinch for garnishing
• Salt and pepper as needed.

1) cut each potatoe to desired presentation look. We will be turning them for this menu. Foot ball shaped with six sides place ing each one in water.

2) Remove from water and pat dry with paper towel. Heat a sauté pan over high heat and add the duck fat. When hot add the potatoes and cook for 4-5 min, tossing occasionally until golden brown. Remove the pan from heat and add the chicken stock garlic sprig of thyme and bring to a boil cook for 2 min reduce the heat and simmer for 12 min or until the potatoes are tender . Bring back to a boil to reduce and season and sprinkle with the thyme leaves

Horseradish bechamel

• 60 g of butter, unsalted
• 50g onion, diced
• 60 g flour
• 1 l milk, scaled
• 125 ml heavy cream
• 3 dash l&p
• 3 dash of srirach
• Horseradish 
• S&p 
• 2 bay leaves

1) melt the butter add the onions, bay leaves and sauté until translucent.

2) Add flour and form a roux, cook for 2-3 min

3) Add the scaled milk and cook for 20 min

4) Strain and add the horseradish, cream and season. 

Blueberry clafoutis

Chef Melissa Makarenko - Resto Gare September 8, 2014

Blueberry clafoutis, makes 8

• 1 1/2 cups or 675 g fresh blueberry
• 3 oz lemoncello 75 ml
• 1tbsp /112g sugar
• 6 eggs
•  4oz / 112 g flour
• 1tsp/5ml vanilla
• 1tbsp /14g confectioners sugar

1) place the blueberries in a small bowl and toss with the lemoncello.

2) Preheat oven to 450F/230C Greece the baking dish with the butter and coat with a pinch or two of sugar. Place the pan in the refrigerator.

3) In a large mixer bowl beat the eggs with a whisk, add sugar and beat until fully incorporated ( ribbon stag). Mix in the flour and vanilla extract, stirring enough so all ingredients are homogenous, but don't over mix. Using a spatula fold the fruit and there accumulated juices into the flour and eggs mixture. 

4) Pulled the prepared baking pan from the fridge and turn the mixture into the pans.

5) Bake for 40 min or until golden brown and crust has formed on top. Serve warm.

Serve with sugared whip cream.

Garnish with ice cream or whipped Chantilly

For this event we substituted the blueberries for plums. This recipe is very versatile.

Roast Raddish and orange salad

Chef Melissa Makarenko - Resto Gare September 8, 2014

Roast Raddish and orange salad

• Whole Raddish, cleaned and quartered 
• Orange segments
• Chèvre 
• Mâché or other micro greens
• Olive oil for garnish
• Buttermilk green goddess dressing
• Mayo 1/4 cup
• Buttermilk 1 1/3 cup
• Chives chopped or green onions 1 cup
• Parsley, coarse chopped 1 cup
• 4tbsp tarragon chopped
• 8 whole anchovies
• 4 whole garlic cloves
• Salt and pepper

1) In a food processor purre all ingredients until smooth, season to taste

2) Roast the cut Raddish in a pan with butter until slightly translucent but tender.

3) Plate

Pumpkin Gnocchi

Chef Melissa Makarenko - Resto Gare September 8, 2014

Pumpkin Gnocchi

• 3 lbs of pumpkin purre also us purée roast yams.
• 1/4 tsp nutmeg, ground
• 2 oranges, zest end only
• 1 lemon, zest end only
• 2 eggs, whole
• 2 l all purpose flour, maybe more
• 70 ml kosher salt
• 1/4 cup of sage. Chifffonade
• 1/4 parsley, chiffon add

1) by hand mix all ingredients except for the flour. Add the flour in stages be sure to fold in not over mixe. Once combine the dough should be spiky but not liquid.  Sprinkle generously with more flour and allow to rest for 20 min. Mean while get a  pot of salted water, large and a deep bottom.

2) On a flour surface press out the dough bad cut into desired shape and size. Toss in more flour and spread out on sheet pan. Drop into simmering water and cook for 2 minutes. Pull form water plunge into and ice bath, once cool pull from ice bath and toss with oil. Allow to dry on a sheet pan. 

3) In a hot fry pan sauté gnocchi with oil and butter. Deglaze with white Finish gnocchi with wilted Kate Parmesan and cambonzola and butter.

Celery Root Soup

Chef Melissa Makarenko - Resto Gare September 8, 2014

Celery Root Soup

• 3 Tbsp olive oil
• 1 cup sliced leek 
• 2 1/2 pound of celery root, cut into chunks
• 12 ounces Yukon gold potatoes
• 1 apple , Granny Smith, peeled cored diced
• 1 tsp green fennel seed
• 2 large cloves garlic, smashed
• 3 tsp kosher salt
• Salt and pepper
• 2 cups of water 
• 1 cup of beer
• 2 cups veg stock
• Srirach to taste.

1) using a pot with a lid. Sauté leeks in oil, until sift and translucent, about 2 min. Add  celery root, potatoes apples, garlic salt and pepper. Stir to coat vegetables with oil,  add water and beer bring to a boils reduce heat and cook on simmer until  vegetables just give when pierced about 20-25 min.

2) Remove 1 cup of the liquid from the pot, set aside. Using a blender purée soup until  smooth. If the soup is to thick add the reserved liquid. Season to taste.

White wine gastrique

• 1/2 cup of sugar 
• 1/2 cup white wine vinaigrette.
• 1/2 cup of white wine.

 1) place all ingredients and bring to a boil until desired thickness.

Apple bacon chutney

• 3 large Granny Smith apples, cored diced.
• 1/2 cup white onion, diced
• 1tbsp minced ginger
• 1/2,cup orange, juice
• 1/3 cup cider vinegar
• 1tsp hot pepper flakes
• 1/2tsp salt
• 1/2 of raisins and bacon bits.

1) combine all ingredients, bring to a boil then reduce heat and simmer 30 min.

For the soup we served with pan seared pickeral. But it is only optional.

torteau de chevre with strawberries

torteau de chevre with strawberries

crust

• 1 cup flour
• 1⁄2 cup cold butter
• 1 tbsp sugar

Cut butter into dry ingredients, press into cake pan

Bake at 325 for 10 mins

filling

• 5 eggs separated
• 1⁄2 cup 2 tbsps sugar
• 1⁄2 tsp salt
• 9 oz goat cheese
• 3 tbsps cornstarch
• 1⁄2 teaspoon vanilla

Combine egg yolks, goat cheese, 1⁄2 cup sugar, cornstarch and vanilla. whip well to combine

In a separate bowl, whip egg whites with salt, when they are frothy, add 2 tbsp sugar whip to stiff peaks

Fold egg whites into egg yolks

Pour into crust.

Bake at 400F for 10 minutes

Turn down to 3025F and bake for 35 minutes

strawberries

• two pints strawberries
• 1⁄2 cup sugar

prairie maki (beef tenderloin with wild rice)

prairie maki (beef tenderloin with wild rice)

beef tenderloin, thinly sliced

season

• wild rice, cooked
• mayonaise
• horseradish
• green onion
• sprouts
• cashews, finely chopped (optional)
• beets, cooked, thinly sliced and pickled in vinegar
• beef jus

Slice beef and arrange on parchment. roll out thin

Combine wild rice, mayo, green onion, some horseradish 

Arrange a long tube of rice along center of beef

Roll beef around rice, arrange sprouts at end,

Cut like for sushi

Serve sushi style, with horseradish for wasabi, 

Beets for ginger and beef jus for soy sauce