Curried Cauliflower and Apple Soup
1 small onion, chopped fine
1 small garlic clove, minced
1 tbsp Pataks Curry Paste
1 tbsp honey
1 1/2 tablespoons unsalted butter
1 large Granny Smith apple
4 cups cauliflower flowerets (about 1 small head)
1 1/2 cups chicken broth
1 cup water
1/4 cup heavy cream
In a 3 1/2- to 4-quart saucepan cook onion, garlic, and curry powder in butter over moderately low heat, stirring, until onion is softened.
Peel and core apple. Chop apple coarse and add to curry mixture. Add cauliflower, broth, and water and simmer, covered, until cauliflower is very tender, 15 to 20 minutes.
In a blender or food processor purée soup in batches until very smooth, transferring as puréed to another saucepan. Stir in cream and salt and pepper to taste and heat over moderate heat until hot
Zucchini and pumpkin soup
3 Cups peeled, cubed pumpkin or squash
3 Cups cubed zucchini
2 Medium potatoes, peeled and cubed
1 Large onion, sliced
2 Cups chicken stock
2 Tbsp. butter
2 Tbsp. chopped fresh basil
2 Cloves garlic, chopped
2 tbsp honey
1 lemon – juiced and zested
Salt and pepper to taste
Directions
In large saucepan, combine pumpkin, zucchini, potatoes, onion, chicken stock, oil, parsley and garlic.
Cover and simmer, stirring occasionally, for 45 minutes or until vegetables are tender.
If stock simmers down, add water to reach original level.
In food processor or blender, puree mixture in batches; return to saucepan.
Arugula and walnut pesto
1 cup toasted walnuts
312 grams (11 oz by weight) clean picked arugula
2 cups Grated parmesan
4 tbsp roasted garlic
2 tbsp lemon zest
2 cup olive oil
1 tsp salt
Using a food processor grind your nuts with arugula, add zest, salt and garlic, drizzle in oil! Add cheese last – it gums up
Please come and join me this weekend as I take the stage at the Ideal Home Show in Halifax!!!
check it out…
Chef Live will be presenting Chef Demos at the Fall Ideal Home Show
Halifax Exhibition Park
200 Prospect Road, Halifax, NS B3T 1P2
(902) 876-8221
Friday September 30@ 7pm & 8pm –
7pm: Zuccini and pumpkin soup with arugula and walnut pesto
8pm: Curried Apple soup with candied pecan and carmel sauce
Saturday October 1st @ 12noon, 1pm & 3pm
12 pm – Curried Apple soup with candied pecan and carmel sauce
1pm – Pasta Smackdown with Bobby Mac!
Join us at the Food Stage as I destroy Bobby Mac from the Q 104 Morning Show is a friendly pasta dish compitition!!!
3pm – Tapas party – whipped FETA WITH cracked pepper and honey, Champiniones al ajillo
Sunday October 2nd @ 12noon & 2:30pm!
12pm – Fresh fig and ricotta PANCAKES, double smoked bacon and potato hash
2:30pm – apple, bacon and leek fritatta with warm bacon hollandaise
C&C Seared Pork Medallions with garlic and Canadian Club whisky Dijon cream
1 whole Pork Tenderloin – trimmed and cut into 8 medallions
½ cup flour
Salt and pepper to taste
2 tbsp. olive oil
For the sauce
½ cup Canadian club
2 tbsp. Dijon mustard
1 tbsp. honey
1 tbsp. roasted garlic paste
6 sprigs of fresh sage
½ cup heavy cream.
Salt and pepper to taste.
Method:
Season the flour and dredge the pork medallions. Heat up a large pan and heat the oil on medium high. Sear the medallions on both sided for about 2 minutes each.
Add whisky, Dijon, honey and sage – cook for 2 minutes
Add roasted garlic paste and cream – cook down until the cream reduces and becomes a sauce.
Remove the medallions – nappe with sauce
Red Stag Black cherry bourbon Panna Cotta
2 cups heavy cream
1/2 cup sugar
1 vanilla bean, split lengthwise
1/4 cup Red Stag Black Cherry Flavoured Bourbon
1 envelope unflavoured gelatine
Put 1 ¾ cups heavy cream, sugar, and vanilla bean in a medium saucepan.
Bring to a simmer over medium heat.
Remove from heat and allow steeping, covered, for 15 minutes.
Place remaining ¼ cup of heavy cream in a small bowl.
Add the gelatine and allow to sit for 5 minutes for the gelatine to soften.
Remove the vanilla bean and scrape the seeds from the pod.
Stir the seeds into the cream mixture. Discard the pod.
Rewarm the cream mixture 2 to 3 minutes, until warm but not hot.
Whisk in the gelatin until blended and dissolved.
Evenly divide mixture among 6 ramekins.
Cover with plastic wrap and refrigerate 4 hours or overnight.
Unmold and serve.
Makers Mark Bourbon Cured Salmon Filets
2 salmon filets
1 cup Makers Mark Bourbon
1/2 cup salt
1 cup dark brown sugar
1 tsp. cinnamon
1 tsp. ground cloves
Mix all ingredients together except the salmon. Spread the mix over both flesh sides of the salmon. Place the salmon on top of one another in a large square vessle. Top with sayran wrap and place a light weight over the fish. Refrigerate for 36 hours.
Wipe away the salt and sugar mix – slice thin and serve!
