Chef Live will be featured in the Spring Issue of Eastcoast Living Magazine with some Rhubarb recipes – Carrot and Rhubarb soup-arugula walnut pesto, pickled Rhubarb, rhubarb, apple and onion relish with Arctic Chard, and good
Strawberry Rhubarb Pie…more details soon!
Un-Sheppard’s Pie
1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 pound ground lean pork
1 cup good quality chicken broth
1 tablespoon tomato paste
2 tbsp. chopped fresh oregano
1 tablespoon chopped Italian parsley
1 cup pinto beans – cooked
2 pounds yams, peeled and cut into chunks
6 tablespoons becel
1/2 cup skim milk
Kosher salt to taste
Preheat oven to 375°F.
In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
Drain the fat and add the broth, tomato paste, beans and herbs. Simmer until the juices thicken, about 10 minutes.
Pour the mixture into a 1 1/2-quart baking dish; set aside.
Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
Mash the potatoes with the becel, milk, and salt.
Spread them over the meat mixture
Bake until golden, 30 to 35 minutes.
Fennel Onion Relish
1 341 ml bottle of Rickards Dark
6 onions peeled and julienned
1 cup brown sugar
1 cup apple cider vinegar
2 tbsp mustard seed
1 tbsp fennel seed
2 bay leaves
2 tbsp salt
2 tbsp molasses
Measure all ingredients into a pot. Cook on medium heat until au sec
*Roasted Butternut Squash Soup with arugula walnut pesto
Ingredients:
2 tbsp olive oil
1 kilo of peeled cubed butternut squash
¼ cup of butter
2 medium sweet onions – peeled and chopped into small pieces
1 red pepper – seeded and chopped in small pieces
5 peeled garlic cloves – sliced
2 bay leaf
¼ cup Manuka honey
1 lemon – juiced and zested
2 litres of good quality chicken stock
Method:
For the soup:
Pre-heat oven to 425 F
Prepare a baking sheet with parchment paper
Toss squash with oil and spread evenly over baking sheet , roast for 20 minutes.
In a large pot melt butter on medium heat, when butter melts and foams add onions, red pepper, and garlic.
Sweat vegetables stirring occasionally for 10 minutes – season
Add honey and brown vegetables for 2 minutes
Add zest and lemon juice, and bay leaf
Add stock and simmer for 5 minutes
Add squash and simmer for 20 minutes
Remove bay leaf and purée soup with an immersion blender
Arugula 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.
Optimyze Live Health Fitness and Lifestyle Show- Chef Live: Chef Richard Julien Cooking Demonstrations on the Nutrition Stage
Click here – for all chef live recipes at the show
Saturday January 21, 2012
12:05-12:25pm
The Culture of Cooking: Chef Richard dives into the inside world of cooking in professional kitchen over his past 20 years as a culinary artist, mentor, teacher and student. Recently back from his tour of Italy he will compare the culture of our North American cooking style vs our European cousins.
Recipe and cooking Demo for this Session: Seared Sea Scallop with fennel onion relish and bacon jam
2:15pm – 2:35pm
Flavor Boot Camp: Chef Richard brings his personal philosophy of cooking to the table. Learn the 3 basic concepts that open the door to creative cooking, flavours and the elements of taste!
Recipe and cooking demo for the session: Butternut Squash Soup, arugula and walnut pesto
Sunday January 22, 2012
12:05pm – 12:25pm
Guilt Free Comfort food: Enjoy a session with Chef Richard Julien as he creates healthier alternatives to famous comfort food classics.
Recipes and cooking Demon for this Session:
Un-shepherd’s Pie, filled with bean, pork and yams
Whole Wheat Linguini, seared lentils, spinach and mushrooms, creamy Balkan and basil sauce with grated asiago cheese
3:45pm – 4:05pm
Chef Live and Interactive: Chef Richard discusses the challenges associated with live off site catering events. The organisational method on making this look easy.
Recipe and cooking Demo for this Session: Seared Sea Scallop with fennel onion relish and bacon jam
