Chef Emily Watkins And Crisp Egg With Watercress

Chef Emily Watkins
Celebrity Chef In Residence for the Stratford Chefs School

Last week, I was invited to a lunch prepared by Chef Emily Watkins and a class of about 20 culinary focused high school students at the Danforth Collegiate and Technical Institute. I couldn't pass up the opportunity to watch this world class chef work and teach. I hoped that I would be able to also learn from her and I wasn't disappointed.

At 20 years old, Chef Emily Watkins left behind her office job and moved to Italy to follow her passion; cooking. Speaking no Italian, this brave lady walked into a restaurant in Florence and accepted a non paying kitchen job. Within three years, she was junior sous-chef and spoke Italian fluently. She returned to England and worked for Chef Heston Bumenthal at Fat Duck in Bray, and as a private chef in London. Today Watkins is one of England's fastest rising chefs and has her own restaurant, The Kingham Plough in Oxforshire.

This lunch was hosted by the Stratford Chefs School (SCS). Chef Emily Watkins was invited to the Stratford Chefs School and will spend time with their students during her time as Celebrity Chef in Residence. This gives the students access to this chef's amazing talent. Chef Watkins is excited to be working with school as she is a huge believer in Peer training. She also believes she brings a unique perspective to the kitchen - "I think women are quieter and less reactive, which encourages the team to be calmer, rather than running on stress."



For our lunch, the high school students were split up into 3 groups, one group for each course. Each group was lead by a Stratford Chefs School student; Blair Chami (starter), Cortney Zettler (main) and Randi Rudner (dessert). I enjoyed watching the SCS students embrace the leadership/mentoring role with the high school students. The kitchen was a buzz of activity. Each student was focused on their individual tasks while Chef Watkins offered guidance and hands on instruction. Every student I spoke with enjoyed the experience and would do it again.

As much fun as it was to watch the activity in the kitchen, I was getting hungry and couldn't wait to taste this delicious meal.

Our starter course was a Crisp Hens Egg, Watercress Sauce and Bacon. Beautifully executed and delicately flavoured.

Our main was Breast of Duck, Evesham Lentils & Braised Endive. A rich & delicious main. My favourite element was the lentils. One of the best I've ever had.

Dessert was a comforting Warm Chocolate Mousse with Orange Cookies. A perfect ending to an wonderful lunch

Crisp Egg With Watercress Sauce & Bacon
Recipe by Chef Emily Watkins

Serves: 4

Ingredients:
500 gr (1 lb 2oz) watercress, washed and stems removed
Splash of white vinegar
5 Eggs (1 per person, plus 1 extra for breadcrumbing)
Plain flour
300 gr (10 1/2 oz) fresh breadcrumbs
Vegetable Oil, for deep frying
150 gr (5 1/2 oz) unsmoked bacon lardons

Directions:

1. To make the watercress sauce, bring a pan of water to the boil and have a bowl of iced water ready. Blanch the watercress in the boiling water for about 2 minutes until tender but still vibrant and green. Drain and plunge into the iced water. Lift out of the water and whizz in a blender with a little of the cold water until you have a smooth sauce.

2. For the eggs, bring a pan of water to a simmer and add a splash of white wine vinegar. Stir the water around to make a mini whirlpool and crack 4 of the eggs into the pan. Poach the eggs until the albumen is firm and the yolk soft (about 3 minutes). Lift out and place into iced water to chill. Then set them on kitchen paper to dry.

3. Beat the remaining egg. To breadcrumb the eggs, carefully place them one at a time in the flour, then dip in the beaten egg and lastly in the breadcrumbs.

4. Heat some vegetable oil in a saucepan to 180C/350F. Meanwhile, cook the bacon in the frying pan (there's no need to use any extra fat - the bacon will cook in the fat running out of it) until crisp, and warm through the sauce.

5. Gently lower the eggs into the hot oil and cook until crisp and golden. Lift out the eggs and place on to kitchen paper to absorb the excess oil. Place a spoonful of the sauce on to the plate, put some bacon on top and lastly a crisp egg.

Enjoy some more photos from our lunch.

Chef Paolo Lopriore

A Tuscan Dinner

Yesterday, our local weather included thick fog, rain, high winds and snow....welcome to a Canadian winter. When we sat down for dinner at The Prune Restaurant in Stratford, they asked us to forget the weather outside and allow Chef Paolo Lopriore, to transport us to a Tuscan countryside. I smiled and sighed and knew it was going to be a wonderful night. Chef Lopriore did not disappoint me.

Chef Paolo Lopriore’s love of food comes honestly. Kitchen life started out at the foot of his mama- a self-taught and passionate home cook who instilled in Paolo the need for quality local, seasonal ingredients long before either term was a catch-phrase on restaurant menus. After school, his talent caught the eye of the culinary master Gualtiero Marchesi, in Milan. Lopriore worked under Marchesi’s tutelage in Florence and at L’Albereta in Brescia. In 2002, he took over as Head Chef of Il Canto, ranking 39 in the S. Pellegrino World’s 50 Best Restaurants 2011. By experimenting with textures and consistencies, using the raw, seasonal ingredients of Tuscany’s fertile countryside, it’s said a meal at Il Canto is a multisensorial dining experience.

Chef Paolo Lopriore's Dinner

At The Prune Restaurant, Stratford

Hosted by the Stratford Chefs School

We started with an amuse bouche of egg custard topped with tobiko (flying fish roe)..creamy, a little salty, delicious

Our first course was Sweet & Sour Eggplant Caponata with Shrimp.....delicate & refreshing.

2nd course was an amazing Squid Ink Risotto....perfectly cooked & the squid was so tender. It was smiley face good :)

Our main was Venison with a Blueberry Sauce.....pink in the middle & perfect with the sweet/savoury sauce.

Dessert was a Lemon Pudding with Lemon, Honey & Coffee ice cream. I must admit, I enjoyed each component on its own more than when I combined the flavours. I was in the minority this evening as my dining companions loved this dessert just as it was.

We finished with petit fours; white chocolate with tarragon, chocolate with mint & nut tuiles. A lovely end to a lovely dinner.

Cream of Barley Soup

Cream of Barley Soup
Recipe by Dana McCauley

We've entered the second course of the Titanic 1st class menu; Soups! Our first soup is a lovely French country favourite, Cream of Barley. I was surprised by this hearty choice but once I tried it I discovered it had a wonderfully comforting and elegant flavour. This is one of those soups that taste even better the next day. Be aware that if you are not serving this soup right away, the barley will continue to absorb liquid as it sits, so add some extra stock or water to thin it out and adjust the salt & pepper accordingly. Enjoy!

Serves: 6

Ingredients:

1 tablespoon vegetable oil
1/4 cup salt pork or bacon, finely chopped
2 carrots, finely chopped
2 onions, finely chopped
3 cloves garlic, minced
1 bay leaf
1 tablespoon parsley stems, chopped
1/4 teaspoon peppercorns
1 cup pearl barley
7 cups beef stock
1 cup whipping cream
2 tablespoons whiskey
1 tablespoon red wine vinegar
Salt and pepper

Directions:

1. In large pot, heat oil over medium heat, add salt pork and cook, stirring often, for two minutes. Stir in carrots, onions and garlic; cover and cook, stirring occasionally, for 10 minutes or until vegetables are very soft.

2. Meanwhile, wrap bay leaf, parsley stems and peppercorns in cheesecloth, fold over and tie to make bouquet garni. Stir barley into vegetable mixture, cook, stirring, for about 45 seconds. Pour in stock and add bouquet garni.

3. Bring to boil. Reduce heat to low and simmer, covered, for 40 to 45 minutes or until barley is tender. Remove from heat; in blender or food processor, puree soup in batches until almost smooth but still a little chunky. Transfer to clean pot, cook over medium heat until steaming. Whisk in cream, whiskey and vinegar.

4. Season with salt and pepper to taste. Do not boil.

Cheddar Cornbread

Cheddar Cornbread
Recipe adapted from Ina Garten

There is something so comforting when you dig into a piece of warm, slightly sweet cornbread. You can't help but smile and take another bite, then another, then another. Ina's basic cornbread recipe is really good and it allows for tweaking to add your own personal spin.

I decided to use buttermilk instead of milk and added one more egg to the batter. I also added a sweet red pepper, scallions and sweet corn. For heat, I added cayenne. This cornbread is just about perfect and I will be making this again and again. Enjoy!

Makes: 1 9x13 inch pan

Ingredients:

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
1 teaspoon cayenne pepper (or to taste)
2 teaspoons salt
2 cups buttermilk
4 large eggs, lightly beaten
1 cup unsalted butter, melted, plus extra to grease the pan
4 scallions, chopped
1/2 large red pepper, chopped
1 ear of corn, cut off the cob
zest of one lime
8 ounces aged extra-sharp Cheddar, grated, divided

Directions:

1. Combine the flour, cornmeal, sugar, baking powder, cayenne and salt in a large bowl.

2. In a separate bowl, combine the buttermilk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't over mix!

3. Mix in 2 cups of the grated Cheddar, the scallions, red peppers and corn. Allow the mixture to sit at room temperature for 20 minutes.

4. Meanwhile, preheat the oven to 350 F. Grease a 9x13x2 inch baking pan.

5. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar.

6. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Canapés à l'Amiral

Canapés à l'Amiral
Recipe by Dana McCauley

I'm excited to be getting back to the Titanic Dinner project! Up next is the second of the two Hor d'oeuvres offered as part of the first course from the 1st class dinner menu on the Titanic (along with Oysters à la Russe).

These canapés are incredible and the shrimp butter is out of this world delicious. I made these for a potluck dinner party and they were gone in no time. I'm going to make this shrimp butter again and toss it in some angel hair pasta...how good does that sound? Each component of this dish can be prepared in advance and assembled at the last minute. Don't skip the dash a vanilla in shrimp butter, it is the secret to making these unforgettable.

Enjoy!

Makes 20 hors d’oeuvres

Ingredients:
1/2 thin baguette
1 teaspoon lime juice
10 small shrimp, halved lengthwise, cooked
Fresh flat-leaf parsley
2 tablespoons fish roe

SHRIMP BUTTER
1 tablespoon vegetable oil
1 large shallot, minced
1 clove garlic, minced
8 oz. shrimp in shell
1/4 cup brandy
4 oz. cream cheese, softened
2 tablespoons. butter, softened
1 tablespoon tomato paste
1/4 teaspoon each salt and pepper
Dash vanilla

Directions:

1. In skillet, heat oil over medium heat; add shallot and garlic; cook, stirring often, for 5 minutes or until softened.

2. Increase heat to high, add shrimp and sauté, stirring, for 3 to 4 minutes or until shells are pink and flesh is opaque.

3. Transfer shrimp and vegetables to bowl of food processor. Return pan to stove and pour in brandy; cook, stirring, for 30 seconds or until brandy is reduced to a glaze; scrape into shrimp mixture.

4. Puree shrimp mixture until finely chopped. Add cream cheese, butter, tomato paste, salt, pepper, and vanilla. Process until almost smooth. Press shrimp mixture through coarse sieve set over bowl; discard shells.

5. Slice baguette into 20 thin slices. Place on baking sheet and toast under broiler for 1 minute per side or until lightly golden. Reserve.

6. Drizzle lime juice over cooked shrimp halves; stir and reserve.

7. Place shrimp butter in piping bag fitted with star tube. Pipe shrimp butter onto toasts. Top with a cooked shrimp half and a parsley leaf. Top each canapé with an equal amount of fish roe.

Mexican Wedding Cookies

Mexican Wedding Cookies
Recipe by Dragon

I first made these cookies for a Latin food inspired party this past summer. People went crazy for them, including a Mexican chef who insisted that the next time I visit his restaurant, I am to bring him another batch of these cookies.

I didn't expect that reaction but I was definitely pleased. Since then, several people have requested these delicious cookies and after one bite, you'll know exactly why. Enjoy!

Makes: 4 dozen cookies

Ingredients:
1 1/2 cup unsalted butter, softened
1 cup confectioners sugar
2 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1/4 teaspoon of salt
1 1/2 cup walnuts, finely chopped

Confectioner sugar (for rolling baked cookies)

Directions:

1. In the bowl of an electric mixer, cream together butter and confectioners sugar until light and fluffy.

2. Add the vanilla, mix.

3. Whisk together the flour and salt. Add the flour mix to the butter mixture. Mix until just combined, don't over mix.

4. Stir in walnuts with a spoon. Cover and chill the dough for 1/2 hour.

5. Preheat oven to 325F.

6. Shape balls of dough into 1 1/2 inch crescents. Place on parchment lined baking sheets and bake for 12-15 minutes or just until the cookies start to turn light golden-brown.

7. Remove the cookies from the oven and allow to cool slightly until they are cool enough to handle. Roll each cookie in powdered sugar until evenly coated.

8. Cool cookies completely on wire racks. Once the cookies have cooled completely, roll the cookies in powdered sugar a second time once.

Southern Fried Chicken

Southern Fried Chicken
Recipe by Art Smith

Sometimes you just need say what the heck and indulge in some sinfully rich food. It's always better when you indulge with a little company so Peter from www.kalofagas.ca and I decided to try our hand at Art Smith's decadent Southern Fried Chicken. We didn't just settle for fried chicken, oh no, we decided to do an entire traditional southern feast.

That's right, ladies and gentlemen...our southern comfort feast included fried chicken, collard greens, cream mac n' cheese and cheddar buttermilk biscuits. For dessert we decided on my Chocolate, Banana & Peanut Butter Milkshakes. What? Did you really think we'd have fruit salad after this meal? Enjoy!

Serves: 4

Ingredients:
1/2 cup plus 1 teaspoon kosher salt
4 quarts cold water
One 4-pound chicken, cut into 8 pieces
1 quart buttermilk
2 tablespoons Tabasco
2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons Old Bay Seasoning
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
Vegetable oil, for frying

Directions:

1. In a pot, dissolve 1/2 cup of the salt in the water. Submerge the chicken in the brine; refrigerate overnight.

2. Drain and rinse the chicken. Rinse out the pot. Add the buttermilk and Tabasco, submerge the chicken in the buttermilk and refrigerate for 8 hours or overnight.

3. In a shallow bowl, mix the flour, baking powder, garlic powder, Old Bay, cayenne, black pepper and the remaining 1 teaspoon of salt. Shake the excess marinade off the chicken, then dredge in the flour. Dip the chicken back into the buttermilk and coat again in the flour.

4. Meanwhile, in a large cast-iron skillet, heat 1 inch of vegetable oil to 375°. Fry the chicken in batches until golden and cooked through, about 6 minutes per side. Drain on paper towels and serve.

Collard Greens

Serves: 4

Ingredients:
1 bunch of collard greens
2 Tbsp. butter or olive oil
1 large onion, peeled & sliced
2-3 cloves of garlic, smashed
1 smoked turkey leg or ham hock
chicken stock (or 1/2 tsp. of chicken bouillon (cube) + hot water)

Directions:

1. Lop-off the stalks from the collard greens and discard then place the leafy greens in a your sink and fill with water. Allow to soak for a few minutes then drain. Repeat until sand/grit is removed.

2. Now add the olive oil/butter into a large pot and add the onions, garlic, smoked meat sweat for 6-7 minutes. Slice/chop your collards and add into the pot and cover. The steam will render the water in the collards and after about 5 minutes, stir and cover and steam for another 5 minutes. Now add enough stock (or water plus seasoning) to just cover the collard greens and simmer on medium heat with the lid ajar for about 30-40 minutes or until fork tender. Remove the smoked meat and cut up and stir-in. Adjust seasoning with salt and pepper and serve as a side with your fried chicken along with some mac & cheese and biscuits.

"Southern Comfort Dinner"

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Shrimp Mozambique

Shrimp Mozambique
Recipe by Dragon's Family

This is a popular Portuguese dish that originated from Mozambique, a former Portuguese colony that borders the Indian Ocean where there are plenty of shrimp.

This spicy dish makes a perfect appetizer or dinner. You can serve it over steamed rice, pasta or even couscous. My favourite way to serve it is on it's own with lots fresh crusty bread to soak up the delicious sauce.

You'll be able to find different variations on this recipe throughout Portuguese kitchens but this is my favourite. Enjoy!

Serves 2-4

Ingredients:
4 cloves garlic, chopped finely
1 teaspoon saffron, crushed and soaked in 2 tablespoons of water for 10 minutes
3 dried piri piri peppers, crushed (more or less depending on how hot you want it)
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 cup butter
2 tablespoons olive oil
1 medium onion, finely chopped
1/2 - 2/3 can/bottle of beer
1 1/2 lb of raw, cleaned but unpeeled shrimp
1/4 cup parsley, chopped
1/2 tablespoon of butter to finish
squeeze of lemon


Directions:

1. Combine and gently mix; garlic, saffron, crushed piri piri peppers, salt and pepper in a small bowl. Set aside.

2. Over medium heat, melt the butter and olive in a large saute pan. Add the onions and cook until they are soft (about 3 minutes)

3. Add the garlic/saffron mixture and cook for another 2 minutes.

4. Add the beer, increase the heat and bring the mixture to a boil. Reduce heat to medium and cook for another 2 minutes.

5. Add the shrimp and 1/2 of the parsley. Cook until the shrimp are pink. Don't overcook or they will be tough.

6. Remove the pan from the heat and stir in the 1/2 tablespoon of butter.

7. Add the squeeze of lemon. Taste the sauce and adjust the salt and pepper if needed. Sprinkle the remaning parsley over the shrimp.

8. Serve immediately in a bowl with crusty bread to sop up the sauce.

Almond, Dried Cherry & Vanilla Granola

Almond, Dried Cherry & Vanilla Granola
Recipe adapted from bonappetit.com

I love granola and this particular flavour combination is my favourite. It's healthy, light and a little sweet. It makes a great breakfast or anytime snack treat. My favourite way to enjoy this granola is combined with warm milk. Yum! Everyone that has tried this granola falls in love. It's been called addictive and one gentleman called it "Crack Granola"....it's THAT good. Enjoy!

Makes About 8 Cups

Ingredients:
Nonstick vegetable oil spray
4 cups old-fashioned oats
1 1/4 cup sliced almonds
3/4 cup dried cherries
1/2 cup (packed) golden brown sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/3 cup vegetable oil
1/3 cup honey
2 tablespoons white sugar
4 teaspoons vanilla extract

Directions:
1. Position 2 racks in middle of oven and preheat to 300°F. Lightly spray 2 large baking sheets with nonstick spray.

2. Combine oil, honey and white sugar in small saucepan; bring to simmer over medium heat. Remove from heat; let cool for 2 minutes then stir in vanilla.

3. Mix together oats, almonds, dried cherries, brown sugar, salt & cinnamon in large bowl.

4. Pour hot liquid over oat mixture; stir well. Using hands, toss mixture until thoroughly mixed.

5. Spread granola on prepared baking sheets. Bake until golden brown, stirring every 10 minutes, about 30 minutes. Transfer sheets to rack; cool completely before breaking up the granola.

6. Store in an air tight container for up to a week.

Pumpkin Bourbon Cheesecake with Walnut Bourbon Caramel

Pumpkin Bourbon Cheesecake with Walnut Bourbon Caramel
Recipe by Dragon, Inspired by Epicurious.com

I made this cheesecake for Thanksgiving dinner this year and it was a hit. A creamy dream that looked and tasted of fall. It takes a bit of time to make and but this cheesecake is worth it. I think I'll make it again at Christmas...or maybe just again on the weekend. ;) Enjoy!

Ingredients:

For crust
1/2 cup graham cracker crumbs
1/4 cup ginger snaps crumbs
1/2 cup walnuts, finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick unsalted butter, melted and cooled
1 tablespoon bourbon

For filling
1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
2 tablespoons bourbon
1/4 cup granulated sugar
zest of half an orange
1 tablespoon cornstarch
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
3 packages cream cheese, at room temperature

For Walnut Bourbon caramel sauce:
1/2 cup cream
1 tablespoon vanilla
3 tablespoons bourbon
1 1/2 cups sugar
2 tablespoons unsalted butter
1/2 cup walnut pieces, toasted and chopped

Directions:

Make crust:
1. Preheat oven to 400°F. Butter the bottom of a 9 inch springform pan. Stir together crumbs, walnuts, sugars, and butter in a bowl until combined well.

2. Press crumb mixture evenly onto bottom of pan, bake in the center of the oven for 6-8 minutes then cool crust for 1 hour. Sprinkle the top of the crust with the tablespoon of bourbon (I used a spray bottle).

Make filling and bake cheesecake:
3. Put oven rack in bottom third position and preheat oven to 350°F.

4. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and bourbon in a bowl until combined.

5. Stir together granulated sugar, orange zest, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.

6. Pour filling into crust, smoothing top. Set the springform pan on a sheet of foil wrap and wrap the foil around up the sides of the pan. Put springform pan in a "bain marie". Fill with enough boiling water to 2/3 the way up the sides of the springform pan. Bake until center is just set, 60-70 minutes.

7. Cool cheesecake completely in pan on rack, about 3 hours.

8. Chill, covered, until cold, at least 4 hours or overnight.

To make caramel sauce:
9. Combine the cream, vanilla and bourbon. Set aside.

10. In a dry heavy saucepan cook sugar over moderate heat. When the sugar begins to lightly brown here and there, gently swirl the pan until all of the sugar is a deep golden brown.

11. Remove pan from heat and carefully add the cream mixture to the pan and whisk until smooth. Stir in butter until then add the toasted walnuts. Sauce may be made ahead then cooled, covered and chilled. Reheat sauce to warm before serving.

12. Remove the cheesecake from the pan and place on serving platter. Pour enough of the warmed caramel to cover the top of the cheesecake and let it drip over the sides. Serve the rest of the sauce on the side.

Cakestar Bakery

CakeStar Bakery
3431 Lake Shore Blvd W, Toronto

It's no secret that I like to bake...just take a look at this blog and it's easy to see. I admire bakers, they are artists and scientists rolled into one. To me, they are rock stars and two of my favouites have finally opened up their own bakery.

Last month, I was excited to go to the opening of CakeStar in Etobicoke. The bakery is owned and run by sisters Barbara Accogli and Monja Chiaravalloti (aka @CakeStarGirlz on twitter). Barbara is the baking goddess and Monja is the decorating artist. Together they create delicious cake magic.

From the simplest cupcake, to cake pops to custom cakes that are works of art, these ladies do it all and they do it amazingly. At the opening, the Barbara & Monja let us try our hand at decorating cannoli, red velvet cake pops and rum balls. They have an easy instructing style and everyone had fun. I am really looking forward to is attending their decorating classes. My first one starts in November and I can't wait to show you what I've learned....so stay tuned!

In the meantime you can find Cakestar Bakery at 3431 Lakeshore Blvd., Etobicoke, ON (at Kipling) and online here.

"Cakestar Show"

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