Consommé Olga

Consommé Olga
Recipe by Dana McCauley

The second soup offered as part of the 1st class dinner menu on the Titanic was this lovely, delicate & richly flavoured Consommé Olga.

This was the first time I tried to make a consommé and I won't lie, I was nervous. I wanted a perfect crystal clear broth and I was so excited when it worked! This soup is a lot a work but so worth the effort. It is also a perfect make ahead dish that will keep in the fridge for a few days before serving. Serve the soup in warmed bowls and prepare for the oohs and ahhs. You are going to love this soup! Enjoy!

Serves: 6



Ingredients:
7 cups degreased veal stock or 7 cups beef stock
1 carrot, finely chopped
1 leek, finely chopped
1 celery, finely chopped
1/2 tomato, chopped
1 tablespoon chopped parsley stems
1/4 lb lean ground veal or 1/4 lb lean ground beef
salt and pepper
3 egg whites, beaten until frothy
1/4 cup port wine


For the Garnish
6 large sea scallops
1/2 celeriac, bulb blanched and julienned or 1/2 celery , blanched and julienned
1/4 English cucumber , seeded and julienned
1 small carrot, julienned

Directions:
1. In tall narrow pot, gently heat stock until body temperature. Meanwhile, in a large bowl, stir together vegetables, parsley, and meat until well combined; add salt and pepper; fold in egg whites.

2. Whisk heat stock into egg mixture; return to pot and, whisking, bring slowly to boil. When mixture begins to look frothy, stop stirring to allow egg mixture to rise and solidify into a raft. Lower heat to medium-low. Carefully make a vent hole in raft with spoon handle. Simmer consommé gently for 30 minutes.

3. Leaving pot on heat, carefully push raft down with back of ladle; ladle clarified consommé through cheesecloth-lined sieve into clean pot. Heat until very hot. Stir in Port.

4. Garnish: Slice scallops crosswise into 3 pieces, place 3 discs into bottom of each of 6 warmed bowls. Pour hot consommé over scallops; arrange celeriac (or celery), carrot, and cucumber decoratively in each bowl. Serve immediately.

Ginger, Lemon & Honey Tea

Ginger, Lemon & Honey Tea
Recipe by Dragon

Whenever I'm under the weather I always turn to my Ginger, Lemon & Honey tea to make me feel better. I drink it hot and cold. I always make a huge batch that lasts in the fridge for up to a week. Why ginger, lemon and honey? Each ingredient has medicinal qualities and when combined, they create a soothing tea that can relieve cold/flu symptoms and boost the immune system. I also think it's really delicious so this 'medicine' goes down easy. Enjoy!

Makes: 8 cups

Ingredients:

8 cups water
1/2 cup fresh ginger, peeled, chopped small
Peel of 2 lemons (just the zest not the pith), cut into thick strips
1/2 cup fresh lemon juice
1/2 cup honey (add more or less depending on how sweet you want it)
pinch of salt

Directions:

1. Bring the water to a boil in a large pan.

2. Once it is boiling, add the ginger, lemon peel, lemon juice, honey & salt.

3. Cover it and reduce to a simmer for 20 minutes. Strain the tea.

4. Enjoy the tea immediately or let it come to room temperature then store in the fridge.

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.