Orange Marinated Grilled Lamb Chop with parsnip puree, roasted potatoes, glazed carrots, grilled asparagus and lamb jus

Chef Coleen Antonio, Recipient of the 2015 Les Marmitons Most Promising Chef Award - May 2016

Orange Marinated Grilled Lamb Chop with parsnip puree, roasted potatoes, glazed carrots, grilled asparagus and lamb jus

GRILLED LAMB

• 8 Racks of Lamb
• 6 pieces Orange
• Olive oil as needed
• Salt / Pepper to taste

Clean the rack of lamb, take off some of the fat and silver skin – French Cut.
Mix orange juice, zest and olive oil, salt and pepper
Marinate the Rack of lamb for 2 hours before grilling.

Cook to desired doneness: 
Rare: 115 to 120°F
Medium-Rare: 120 to 125°F
Medium: 130 to 135°F
Medium-Well: 140 to 145°F
Well-Done: 150 to 155°F

ROASTED POTATOES / PARSNIP PUREE / GLAZED BABY CARROTS

PARSNIP PUREE

• 2 lb Parsnips, peeled, thinly sliced
• 4 cloves Garlic cloves, thinly sliced
• 1 cup Heavy Cream
• 1 cup Whole Milk
• 4 TBSP Unsalted Butter
• Kosher Salt to taste

Bring parsnips, garlic, cream, milk, and butter to a boil in a medium saucepan. 
Reduce heat, cover, and simmer until parsnips are very soft, 10–15 minutes. 
Uncover and cook until liquid is reduced by half, about 5 minutes; season with salt. 
Purée in a blender until smooth.

ROASTED POTATOES

• 3 per Russet Potatoes
• Salt / Pepper as needed
• Oil as needed

Peel the potatoes, cut with a cutter(circular) Coat with oil, thyme, salt and pepper. Roast in the oven, until cooked.

GLAZED CARROTS

• 2 per Baby Carrots
• Honey as needed
• Butter as needed
• Salt / Pepper as needed
• Fresh herbs, chopped

In a saucepan, place carrots in 1 inch of water. 
Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. 
Drain well. 
Add honey and butter to carrots in saucepan. 
Cook, stirring frequently, until butter is melted and carrots are glazed. 
Add chopped herbs, season with salt and pepper.

Vanilla Panna Cotta & Dark Chocolate Mousse with Respberry Coulis

Chef Coleen Antonio, Recipient of the 2015 Les Marmitons Most Promising Chef Award - May 2016

Vanilla Panna Cotta & Dark Chocolate Mousse with Respberry Coulis

DARK CHOCOLATE MOUSSE

• 50g Egg yolks
• 55g Sugar
• 125g Cream
• 220g Chocolate, 64-70%
• 500g Cream

Combine egg yolks and sugar.
Heat cream
Temper egg yolks with hot cream and cook to 85
Add chocolate to make ganache
Whip cream to soft peaks and fold in when ganache is cool but still soft.

RASPBERRY COULIS

• 800g Frozen Respberries
• 1.5 cup Sugar
• Water as needed

Combine all ingredients in a pot and simmer.
You can adjust how sweet you want the coulis to be. Just add more sugar
Strain the coulis and cool.

VANILLA PANNA COTTA

• 500 ml Milk
• 500 ml Heavy Cream
• 1/2 cup Sugar
• 2 pouches Gelatine Powder
• 1 TBSP Vanilla Bean Paste

*bloom gelatine powder*
Combine the first 4 ingredients together in a pot until it boils; take it out of the heat. Make sure you don’t whisk it… as it will create bubbles that we don’t want. Stir with a spatula.
Strain the mixture
Add in the vanilla paste
Cool for 5 minutes
Pour into containers and chill in the freezer for an hour… take it out and put in the fridge for another hour.

Spice Mixes

Chef Cheryl D'Souza - Manitoba Club - January 11, 2016

Harissa
Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan,
Algerian, and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes.

• 10-12 dried red chili peppers
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 teaspoon ground coriander
• 1 teaspoon ground caraway seeds
• 1/2 teaspoon cumin

Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.
In a food processor combine chili peppers, garlic, salt, and olive oil. Blend.
Add remaining spices and blend to form a smooth paste.
Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep fora month in the refrigerator.

Za’atar
Za'atar to Middle Eastern cooking is like what Essence is to Emeril. Za'atar is a spice blend that
is so versatile! It can be used on meats, veggies, rice, and breads.

• 1/4 cup sumac
• 2 tablespoons thyme
• 1 tablespoon roasted sesame seeds
• 2 tablespoons marjoram
• 2 tablespoons oregano
• 1 teaspoon coarse salt

Grind the sesame seeds in food processor or with mortar and pestle. Add remaining ingredients
and mix well.
Store za'atar in a cool, dark place in a plastic zip bag or in an airtight container. When stored
properly, za'atar can be used from 3-6 months.

MIXED SPICES (BAHARAT)

• ½ cup black pepper corns
• ¼ cup coriander seeds
• ¼ cup cloves
• 1/3 cup cumin seeds
• 2 tsp cardamom seeds
• ¼ cup nutmeg powder
• ½ cup paprika
• ¼ cup cinnamon powder

Place first 5 ingredients in a grinder and grind to powder. It may be necessary to combine whole
ingredients and grind ½ cup mixture at a time. Add the last 3 powder ingredient and mix well.
Store in an air tight jar and use as specified.

Roasted Zucchini-Chickpea Dip with Za'atar

Chef Cheryl D'Souza - Manitoba Club - January 11, 2016

Serves 6 to 8
Active time:10 minutes
Total time:30 minutes 

Ingredients

• 3 to 4 medium zucchini, cut into rough dice (about 1 quart) 
• 1 medium red onion, peeled and chopped (about 1 cup) 
• 3/4 cup extra-virgin olive oil, divided 
• Kosher salt and freshly ground black pepper 
• 1 (15 ounce) can chickpeas, rinsed and drained (or use 1/2 cup dried 
• chickpeas, soaked overnight in 3 cups water and simmered until tender) 
• 3 medium cloves garlic, smashed, peels removed 
• 2 tablespoons tahini paste 
• 3 tablespoons lemon juice from 2 lemons 
• About 3 tablespoons water 
• 1 teaspoon za'atar 

Instructions

• Adjust oven rack to middle position and preheat oven to 400°F. Toss zucchini and onion with 3 tablespoons olive oil and season generously with salt and pepper. Turn onto a rimmed baking sheet and roast, stirring once or twice, until vegetables are tender and browned, about 20 minutes. 
• Add chickpeas, garlic, tahini, and roasted vegetables to the bowl of a food processor. Season to taste with salt and pepper. Pulse until well-chopped. 
• With machine running, stream in olive oil, lemon juice, and water, and blend until smooth. Add more water if mixture is too thick. Taste, adding more oil, lemon, or seasoning as needed. 
• Scrape dip into a serving bowl, drizzle with 1 additional tablespoon olive oil and sprinkle with za'atar. 
• Serve with toasted flatbread, pita or crudités. 

Crispy Falafel

Chef Cheryl D'Souza - Manitoba Club - January 11, 2016

Serve the crunchy chickpea bites with a spicy harissa yogurt — 2 tablespoons harissa paste stirred into plain Greek yogurt seasoned with salt. 

Makes 40 and keeps nicely in the fridge or freezer

Ingredients

• 1 1/3 cups chickpeas, soaked in water overnight 
• 1/2 cup bulgur wheat, soaked in water overnight 
• 2 tablespoons olive oil 
• 1/3 cup diced red onion 
• 1 tablespoon garlic 
• 1/3 cup chopped parsley 
• 1/4 cup chopped mint 
• 1/4 cup chopped cilantro 
• 1 tablespoon white sesame seeds 
• 1 tablespoon baking powder 
• 1/2 teaspoon cumin 
• 1 tablespoon salt 
• 1 teaspoon harissa paste 
• 1 teaspoon ground black pepper 
• vegetable oil, for frying 
• Chopped fresh herbs to garnish 

Instructions

• Drain the bulgur wheat and chickpeas very well. 
• Saute onions and garlic for 5 minutes, until translucent, then set aside to cool. 
• In a food processor, combine onion and garlic with chickpeas, bulgur wheat, parsley, mint, cilantro, white sesame seeds, baking powder, cumin, salt, harissa and black pepper. 
• Pulse, occasionally scraping the sides of the bowl with a spatula, until the chickpeas are finely minced and everything is well-combined. 
• Roll the falafel mixture into chestnut-sized balls or small patties.
• Arrange on a baking tray and chill for at least 30 minutes, up to overnight. 
• Heat vegetable oil in a deep-fryer to 350F, then fry falafel in batches until deep golden-brown — about 3-5 minutes. They go from perfect to burned in just a few seconds, so keep a close eye on them, then remove from fryer and drain on a layer of paper towels. 
• Plate by spooning a little of the spicy harissa yogurt onto a plate or serving platter, placing a falafel on top, then topping with a little more of the yogurt and chopped fresh herbs or microgreens.

Lamb Biryani Rice

Chef Cheryl D'Souza - Manitoba Club - January 11, 2016

Mamta Gupta 

Biryani is a rich rice dish, where rice is cooked with spicy meat or chicken or prawns or vegetables or fish. Lamb or mutton biryani is perhaps the most popular of all types. It can be a meal in itself or can be served as part of an elaborate Indian meal. Do not be put off by the long list of ingredients, it is an easy dish to cook, once you have assembled them. Make sure that you have all the ingredients, cutting corners spoils the end result. 

Serves 6-8 

For the Rice 

• 750 gm.-1 kg. Basmati rice 
• 1/2 tsp. salt 
• 2 1/2 litre water for rice 
• A small sprig of mint leaves-you must remember to add these to rice water 
• A couple of sprigs of coriander leaves-you must remember to add these to rice water.

For cooking the Meat:

• 1 kg. lamb or mutton leg/shoulder cut into small pieces Meat on bone is good for this dish), washed and drained. Do not use poor quality meat for this dish. 
• 4-5 tbsp. oil or ghee 
• 6 large onions (750gm.), peeled and thinly sliced 
• 3-4 cloves of garlic, chopped finely 
• 1 inch piece ginger, chopped or grated finely 
• 10 cardamoms*, 

• 2-3 inch piece of cinnamon* 
• 4-5 bay leaves* 
• 8-10 black pepper corns* 
• 8-10 cloves* 
• 1 heaped tsp. cumin, 
• 2-3 green chillies- slit lengthways (adjust amount to your taste) 
• 2- 2 1/2 tsp. salt (adjust to taste) 
• 1/2 tsp. chilli powder (adjust amount to your taste) optional
• 1/2 cup thick yoghurt 
• 2 large tomatoes (250gm.), chopped 
• 1 bunch of coriander leaves, chopped 
• 1 small bunch of mint leaves, chopped 
• 1 lime or 1/2 lemon, cut into small pieces 
• A few strands of saffron soaked in a tablespoon of warm water 
• Rose water 
• 1 tbsp. Ghee or clarified butter
• Orange food colour, dissolved in 1 tsp water 
• 1/2 cup cashew nuts or blanched almonds (optional)

Instructions

• Prepare the Meat for Biryani
• Peel, wash slice onions thinly. 
• Peel, wash and grate ginger and garlic finely. Measure all whole spices*. Crack brown and green cardamoms a little with a rolling pin/pestle. Keep all whole spices aside together. 
• Measure/prepare all other ingredients as listed. 
• Heat oil/ghee in a large pan and fry onions, until quite dark brown. Take out & keep aside. I put them in a wire sieve, to drain of excess oil. 
• In the same oil (if there is too little left, add another tablespoon or two), add all the whole spices; cloves, cardamoms, cinnamon, black peppers, cumin, bay leaves and then ginger and garlic. 
• Fry for a couple of minutes. You will get a distinct aroma of fried garlic and spices. 
• Add meat pieces, salt and chilli powder. Stir fry on moderate heat, until meat is nicely browned on all sides. 
• Add yoghurt, tomatoes, 2/3rd of coriander and mint leaves, sliced green chillies, pieces of lime and 2/3rd of the fried onions, keeping 1/3rd onions aside for garnishing later. 
• Cook, stirring frequently, until meat is nearly done and only a little gravy is left. This may take 30 minutes to an hour, depending on the cut and quality of meat. 
•  

Boiling the rice

• While meat is cooking, boil the water for rice with mint and coriander leaves and salt. 
• Add rice and boil briskly, with the lid off, until 2/3rd done (2 grains felt, when rice is pressed and squashed between two fingers). 
•  
• Drain the water off by transferring the rice to a colander/large sieve. Run cold water over it to stop it from cooking further while resting. Leave in the colander for a few minute for the water to drain out completely. The grains should be separate. 

Putting the Biryani together or layering the biryani

• Grease a large oven proof dish or a pan with ghee. Spread 1/3rd of the rice at the base of the pan. Sprinkle 1/3rd of the saffron soaked in water and a few drops of kewra (screw pine flower) water/rose water on top of the rice. 
• Now layer with 1/2 of the meat. 
• Next, cover with the second 1/3rd of the rice. Sprinkle 1/3rd of saffron and rose wateron top of rice. 
• Now spread the remaining 1/2 of the meat on top of the rice. 
• Finish with the last 1/3rd of the rice layer on top. 
• Dot with the remaining saffron and rose water on top. 
• Sprinkle fried onions on top evenly. You can spread some of the fried onions on each layer of rice, from step 12 onwards, if you wish. This adds to the flavour. But you will have to fry more onions at the beginning. 
• Dot with a little ghee and a few drops of liquid orange colour here and there . 
•  
• If dry colour powder is used, dissolve it in a teaspoon of water. These drops of ghee and colour will trickle down into the rice and when you serve, they will give you a nice flavour, as well as a few dark orange coloured rice grains interspersed in the rest of the white rice. This looks very nice when served. 
• Sprinkle the cashew on top. 
• Cover the pan with a tight lid. 
•  

Finishing off

• Put it in a medium hot oven, 170o-180° C, on the centre shelf, for 20 minutes or so, until the rice is fully done. It can be cooked directly on the hob, on a low flame, with the lid tightly closed (Dum). This will take 20-30 minutes*. 
• Serve hot with yoghurt, pickles and papodoms. Traditionally, it is served with Mirchi ka Saalan (A kind of chilli curry) or a curry gravy, sliced onions and yoghurt.

Notes

• If you would like a richer biryani, add another 500 gm. of lamb. Remember to increase all other ingredients required to cook the lamb, accordingly. 
• Biryani can be pre-prepared up to step 19, cooled quickly and then kept in the fridge. 
• Cooking time in oven will be increased by 10 minutes when cooking chilled Biryani straight from the fridge. Do not leave cooked rice lying around at room 
• temperature, it is a health hazard. 
• Biryani freezes reasonably well. Defrost fully. Sprinkle a little water on top, cover and heat in a microwave, or an ordinary oven at low-medium heat or in a heavy bottomed pan, on low heat for 20-30 

Jeweled Couscous Salad

Chef Cheryl D'Souza - Manitoba Club - January 11, 2016

This recipe is an adaptation of the classic Persian jeweled rice, traditionally served at weddings and other celebrations, and usually containing pomegranates, herbs and nuts for color and texture. This couscous recipe follows the same lines. 
In this salad, the jewels are the nuts, carrots, cucumber and pomegranate seeds. Don’t worry if one element is missing — for example, you can swap the pomegranate for dried apricot, the cucumber for blanched chopped green beans or the pine nuts for flaked almonds or pistachios. Just make it colorful! 

Prep Time: 30 minutes
Cook Time: 15 minutes
Serving Size: 4 as a side dish 

Ingredients

• 1 1/4 cups couscous 
• 1 1/4 cups chicken or vegetable stock 
• 2 heaping tablespoons pine nuts 
• 1 tablespoon sunflower or pumpkin seeds 
• 2 tablespoons extra-virgin olive oil 
• juice of 1 lemon 
• a pinch or 2 of sumac (optional) 
• 1/2 large cucumber, diced 
• 1 carrot, grated 
• seeds from 1 pomegranate 
• a handful of mint leaves 
• a handful of flat-leaf parsley 
• 1 1/4 cups feta, crumbled (optional) 

Instructions

• Put the couscous in a bowl, then pour in the boiling hot stock, cover with plastic wrap and leave to fluff up for 5 minutes. 
• Meanwhile, toast the pine nuts and sunflower or pumpkin seeds in a dry pan and leave to cool for 10 minutes. 
• When it’s ready, add the oil and lemon juice and some seasoning to the couscous and use a fork to stir and separate. 
• When cool, add all the remaining ingredients, stir together and serve.

Turkish Ravani Cake

Chef Cheryl D'Souza - Manitoba Club - January 11, 2016

Semolina cake with ground pistachios and zesty orange syrup

• 5 Medium Eggs, Separated
• 1 Tbsp Sugar, Plus 1 Pinch Extra
• 1 Orange zested
• 50g Fine Semolina
• 50g Plain Flour
• 100g Ground Pistachios

Syrup:

• 600ml Fresh orange Juice
• 1 Orange zested
• 500g Sugar

To Serve:

• 300ml Cream
• 300ml Greekstyle Yoghurt
• 2 Oranges

Instructions

• Preheat the oven to 180c. Butter a muffin tray that has 6 large moulds.
• In a large bowl beat the egg whites with a pinch of sugar until stiff.
• In a separate bowl, beat the egg yolks with 1 tbsp of sugar and the 0range zest until pale.
• Add the semolina, flour and pistachios to the egg whites and partly mix through.
• Add the egg yolks and fold through until combined. Spoon into the muffin tray and bake for 30 Min.
• Meanwhile, make the syrup. Place the orange juice, zest and sugar in a saucepan and bring to the boil over medium heat, mixring until the sugar dissolves.
• Simmer for 10 minutes or until syrupy and lowerd by half. Leave to cool.
• Whip the cream until thick and mix in the yoghurt.
• Segment the oranges by sliceting off the peel with a small sharp knife, making sure you remove all the white pith.
• slice on either side of each segment, removing wedges of flesh but leaving the membranes.
• When the cakes are cooked, ladle over some of the cooled syrup and leave to soak for at least 10 minutes.
• Serve the cakes with the whipped cream and yoghurt, orange segments and a little extra syrup.

Grilled Shrimp With Lime Powder

Chef Cheryl D'Souza - Manitoba Club - January 11, 2016

This rustic Turkish-style parsley sauce unlocks not only the flavor of seafood but of grains, vegetables and chicken, too. The shrimp get a dose of intense citrus flavor from bittersweet dried lime powder. 
If you have dried limes, you can grind them in an electric spice grinder. You can also substitute the zest and juice of 2 to 3 fresh limes, if necessary. Use a good-quality extra-virgin olive oil in the sauce and serve with rice or another grain. 

Prep Time: 45 minutes
Cook Time: 10 minutes
Serving Size: 4 

Ingredients

• 2 cups tightly packed fresh flat-leaf parsley 
• 6 cloves garlic, minced 
• 3 tablespoons freshly squeezed lemon juice 
• 3/4 cup good-quality extra-virgin olive oil 
• sea salt 
• 2 teaspoons dried lime powder 
• 2 tablespoons Grapeseed oil 
• freshly ground black pepper 
• 2 pounds jumbo shrimp, peeled and deveined 
• 2 cups warm freshly cooked rice or whole grain, such as millet, quinoa or freekeh 

Instructions

• Coarsely chop the parsley and place it in a large bowl with the garlic, lemon juice and extra-virgin olive oil, and stir to combine. 
• Season to taste by adding 1/2 teaspoon salt at a time, until the flavors pop. 
• Add pepper to taste. 
• Prepare a hot grill. 
• In a large bowl, whisk together the lime powder, grapeseed oil, 1 teaspoon salt and a few grinds of pepper. 
• Add the shrimp and toss to coat evenly. 
• Grill the shrimp for 5 to 6 minutes on each side, until they’re opaque in the middle. 
• Spoon the shrimp over the rice and season to taste with salt and pepper.
• Top with the parsley sauce and serve immediately.

Warm Chocolate Cake, Chocolate Mousse, Peanut Butter Ganache, Salted Peanuts

Jessica Young - Buffalo Stone Cafe - April 13, 2015

Warm Chocolate Cake, Chocolate Mousse, Peanut Butter Ganache, Salted Peanuts

Cake 

• Flour – 675 g
• Sugar – 610 g
• Cocoa – 70 g
• Baking soda – 3 tsp (32 g) 
• Canola oil – 270 ml
• White vinegar – 45 ml
• Vanilla – 10 ml
• H2o – 750 ml
• Salt – 5 g

- Combine dry ingredients. Combine wet ingredients. Whisk the two together. Bake in a hotel pan, lined with parchment paper at 325 F for approx. 20 min, till stick comes out clean, rotate half way through.

Peanut Butter Ganache 

• Dark chocolate callets – 454 g
• Peanut butter – 90 g
• Heavy cream – 250 ml

- Scald cream; pour over chocolate, let stand for a minute, whisk till smooth. 

Whisk in peanut butter.

Salted peanuts

• Peanuts raw – 200 g
• Salt Maldon – 3 g
• Olive oil – 15 ml

- Toss together, bake till golden.

Chocolate mousse

• Dark chocolate calletes – 400 g
• Heavy cream – 400 ml
• Sugar granulated – 400 g
• Egg whites - 8 each
• Banana – 2 each

- Melt chocolate over double boiler. Let cool slightly. While that’s happening, whisk egg white and sugar, in clean bowl till firm peaks, whisk whip cream till firm. Stir in a small amount of egg whites, then fold in whites, then cream, puree banana, fold in. you may only need one banana. 

- Plate with passion

Roast Chicken, Parisian Gnocchi, Tomato Love, Roasted Shallot

Jessica Young - Buffalo Stone Cafe - April 13, 2015

Roast Chicken, Parisian Gnocchi, Tomato Love, Roasted Shallot 20 ppl

Roast chicken

• Chicken – 3 whole or 3 kg of skin on breast, or 3 kg boneless skin on thigh
• Olive oil – 250 ml
• Salt – 30 gr
• Pepper – 20 gr
• H2o – 250 ml

- Oil salt and pepper chicken. Depending on what cut we are using some more may need to be done. Place in a hotel pan, water in pan, cook at 375 f till thigh bone area reaches over 160 f.

Gnocchi

• Emmenthaler – 250 g
• Dijon – 35 ml
• Flour – 625 g + 4 cups
• Salt – 12 g
• Milk – 1250 ml
• Butter – 375 g
• Eggs – 12 each
• Herbs – 20 gr

- In an aluminum pot heat butter and milk till a scald. Add flour, stir to combine, it’s going to be stiff. Let it cook out slightly, continually stirring.  Put into a mixer fitted with a paddle. Mix on med speed a few minutes to release some heat. Add herbs, chees, and salt. Add eggs slowly. The mixture should slowly slide off the paddle; depending on how big the eggs are you may not need all of them.

- Place mixture into piping bag, tying end with elastic.

- Piping into lightly boiling water, you’re going to cut nubs about an inch long with a paring knife into the water. Small batches at a time. Dip the knife into water often so it doesn’t stick.

- Cook for approx. two min; agitate them if there clumping together. Skim out onto a sheet pan to cool.

Shallots

• Salt – 4 g
• Sugar – 4 g
• Olive oil – 40 ml
• Shallot whole – 200 g

- Clean shallots. Cut into quarter or half-length wise. Toss with ingredients, and tinfoil in half hotel pan, roast for approx. 15-20 min. uncover, cook till browned.

Tomato Love

• Tomato fresh – 3.5 kg
• Olive oil – 100 ml
• Thyme – 15 g
• Nicoise olive – 80 g 
• S+p – to taste

- Dice tomatoes, pit and half olives. Add everything together and cook slowly till it is ready to serve and lovely. 

Banh Mi Pork Meatballs, Pickled Slaw, Lime Aioli

Jessica Young - Buffalo Stone Cafe - April 13, 2015

Banh Mi Pork meatballs, pickled slaw, lime aioli 20 ppl

Meatballs 

• Ground pork – 3 lbs (1.362 kg)
• Thai basil – 40 gr or so (regular basil is good too)
• Garlic – 10 gr (about ten cloves)
• Lemongrass – 10 gr 
• Fish sauce – 45 ml
• Cornstarch – 30 gr
• Siracha – 45 ml
• Honey – 45 ml
• Salt – 10 g
• Pepper – 5 g

- Mince garlic and lemon grass. Ensuring to not use the woody part of the lemongrass. Julienne basil.

- Mix all ingredients well, a mixer fitted with a paddle works best. Test for seasoning.

Slaw 

• Cucumber – 200g
• Carrot – 200g
• Daikon – 200g
• Cilantro – 1 bunch
• Mirin – 1 cup
• Salt – 15 ml
• Rice wine vinegar – 1 cup
• Sesame oil – 45 ml

- Julienne daikon, carrot, and cucumber. Pick the cilantro leaves.

- Mix mirin, vinegar, salt and oil. Test for seasoning. Dress slaw half an hour before service. Finish with cilantro.

  Aioli 

• Canola oil – 750 ml
• Eggs – 3 yolks
• Salt – 5 g
• Dijon – 10 ml
• Lime juice – 20 ml
• Thai chilies – 5 
• Garlic – 5 g

- Mince garlic and chilies, minus the seeds.

- In a metal bowl place yolks, Dijon, juice, garlic, and chilies.

- Whisk together. Slowly whisk in oil, if it gets too thick add alittle water. 

Season to taste with salt.

Roasted Carrot Salad

Jessica Young - Buffalo Stone Cafe - April 13, 2015

Roasted Carrot Salad 20 ppl

• Medium sized carrots – approx. 3 kg
• Chives – 10 g
• Pistachios – 200 g
• Sultana raisons – 200 g
• Fresh dill – 80
• Fresh parsley – 100
• Sour cream – 1200 ml
• Honey – 200 ml
• White wine vinegar – 100 ml
• s+p – to taste
• Olive oil – 100 ml

- Peel, quarter turn cut carrots (bite size), toss with olive oil and salt and pepper.  Oven roast at 350 f for approx. 45 min, cool.

- Whisk together honey and sour cream, season.

- Pick herbs, finely cut chives.

- Toast pistachios

- Coat carrots in a appropriate amount of the sour cream dressing. Toss with remaining ingredients, reserving some of the chives for final garnish.

Salted Cheese

Jessica Young - Buffalo Stone Cafe - April 13, 2015

Salted cheese 20 ppl

• Cheese (emmenthaler or something sharp) – 1.8 kg (approx. 90 g per person)
• Baguette – 3 whole
• Shallots sliced – 3 each 
• Apple sliced – 2
• Maldon salt – 2 tbsp
• Fresh cracked pepper – 4-5 tsp
• Olive oil – 1 cup

- Slice baguette on a bias approx. ¼ inch thick, toss with enough olive oil to coat evenly. Lightly grill on each side.

- Thinly slice cheese, shallots, and apples. Layer all three hap hazzardly, drizzling with oil and sprinkling with Maldon and pepper.

- Annnnnd eat!!!

Wild Mushroom Strudel

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

Wild Mushroom Strudel

FILLING

• 1 tbsp olive oil
• 1 small yellow onion, chopped
• 2 shallots, chopped
• 3 cloves garlic, chopped
• 1 cup red wine
• 4 cups sliced wild mushrooms
• ½ cup freshly grated parmesan cheese
• 1/3 cup soft, mild goat cheese or ricotta
• ¼ cup toasted unseasoned bread crumbs
• 2 tsp chopped fresh basil
• 1 tsp chopped fresh rosemary
• ½ tsp cracked black pepper

Strudel

• 4 sheets phyllo dough
• 4 tbsp unsalted butter, melted

Roasted red bell pepper & Chipotle sauce

• 2 knobs of butter
• 1 cup fine dice yellow onion
• 1 teaspoon fine chop garlic
• 1 cup can chopped roasted red peppers
• 1 tblsp chipotle paste
• 1 cup whipping cream
• Salt to taste

Melt butter, sauté onions, and garlic till soft, add chopped red peppers and chipotle paste, sauté 3-4 min. Add cream and boil 5-10 min. then puree till smooth keep warm

Preheat the oven to 350 F.  Line a baking sheet with parchment paper.

To make the filling, heat the olive oil in a large sauté pan over high heat until very hot.  Add the onion, shallots, and garlic and sauté until fragrant, about 1 minute.  Add the red wine and reduce by 1.2 about 4 minutes.  Add the mushrooms and cook until just tender and most of the liquid is reduced, 4 to 5 minutes.  Remove the pan from the heat and allow the filling to cool slightly.  Transfer the filling to a large bowl and allow it to cool completely.  Fold in the Parmesan and goat cheeses.  Add the bread crumbs, basil, rosemary, and black pepper.  Mix well, season to taste with salt, and then set aside.

Place 2 sheets of the phyllo dough on a clean dry work surface and generously brush the top sheet with melted butter.  Place two more phyllo sheets on top and again brush the top sheet with butter.  Spoon the filling into the centre of the dough, spreading it to form a rectangle while leaving a 2 inch border.  Fold one of the short ends of the dough about 1 inch over the filling.  Fold one of the long ends over about 1 inch of the filling and gently roll into a log.  Place the strudel, seam side down, on the prepared baking sheet and cut ¼ inch deep vents along the top.  Bake in the oven for 25 to 30 minutes, or until golden brown.

Remove the strudel from the oven and cool on the pan.  Using a serrated knife, slice the strudel into 8 pieces.  Serve warm with the sauce on the side.

Warm Red Cabbage Salad with Pancetta and Goat Cheese

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

Warm Red Cabbage Salad with Pancetta and Goat Cheese

• 1 tsp olive oil
• 1 cup pancetta, or bacon, diced
• ½ head of red cabbage, shredded finely, like coleslaw
• 1 small head of radicchio, thinly sliced
• ½ red onion, thinly sliced
• ½ cup olive oil
• ¼ cup red wine vinegar
• 2 cups arugula
• 1 cup fresh basil, julienned
• 4 ox soft goat cheese, crumbled
• ½ cup pine nuts, toasted

Heat 1 tsp oil in a large wok or pan over medium high heat.  Add pancetta and sauté until crispy and the juices have run out, about 10 minutes.

Add cabbage, radicchio and red onion and cook for about 10 more minutes, until slightly wilted and soft.  Turn off heat and add the remaining olive oil and vinegar and toss to coat.  The oil and vinegar will be absorbed into the hot cabbage.  Add the arugula, basil, goat cheese and pine nuts and give it a gentle toss.

Transfer to individual plates and serve right out of the hot pan.

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.