GRILLED VEGETABLES - HERE'S A PRIMER

I know it's fall now but I like so many other Torontonian's I refuse to let go of the Summer until the very last moment. Heck, even in the Winter I still think it's BBQ Season, looking for a few hints on how to make the perfect grilled anything? Well, you have found a pretty great place to learn how. Over the next few post I'll be going over some basics to help you through some BBQ basics to keep all year round!

Today, we will begin with grilled vegetables. Simple, easy and quick.

Adding grilled vegetables to your repertoire on the BBQ is simple and a great way to add variety to your diet. Salads are lovely and should be part of any BBQ but I think that grilled vegetables are a great addition not to be overlooked.

When you are planning to head out to your local grocer or farmer's market keep grilled veg in mind. I would suggest the following on the grill anytime:  asparagus, eggplant, mushrooms, peppers and a many more. Once you have them back at home and are ready to cook. Treat them like you would any great piece of meat. Marinating them will boost their flavour, make it easier for you to cook and will make any dinner guest or family member drool with anticipation.

Simple Marinade for Grilled Veg

Olive Oil
Minced Garlic
Thyme - Fresh or Dried
Balsamic Vinegar
Worcester Sauce
Cracked Black Pepper
Kosher Salt


Hints
Eggplant and Mushrooms are like sponges they absorb olive oils and other flavouring very readily. Make sure to use enough so that they cook easily.
Use Zip-Lock Bags for marinating purposes.
Cut the vegetables in to pieces that will help in aiding you to cook them uniformly.
Do not mix vegetables with meat in the same marinade - this could lead to food borne illness.


ENJOY!

What would my last meal be on Earth? Quite possibly this...A Roast Chicken

Whenever, I have ever been asked as a Chef, if I could choose anything at all, what would my last meal on earth be? Invariably, the answer is usually between a really simple yet perfect bowl of pasta like the one that I recently discovered at Briscola restaurant in Toronto or the King of all comfort food…roast chicken.  To be honest, I believe that nothing congers up visions of homey, rustic, delicious food than a simply cooked roast chicken.

Now I am certain that there are as many different preparations of roast chicken as there are days in the week. But for this post, I have decided to break down a few chickens into its component pieces, to expedite the cooking time and to make it applicable to home cooking even on weekdays where time or the lack thereof is always a concern.  I hope that you enjoy this simple, delicious and quick recipe of one of my favourite foods.

Ingredients

1 Whole free-range chicken (chicken legs, drums or breast can also be used)

1 Large Onion

1 Celery stalk

1 Carrot

1 Bunch of Fresh Thyme

1 Bunch of Rosemary

3 Bay leaves

Kosher Salt

Cracker Black Pepper

Fresh flat leaf parsley

3 Garlic cloves

½ Lemon

Olive oil

Method

Preheat oven to 450° F

If using a whole chicken, breakdown it down into pieces OR can use store bought pieces – whichever is easiest.

Place in a large mixing bowl.

Wash hands and sanitize.

Season with whatever you would like – keep it simple.

I used seasoning salt, pepper, paprika and soya sauce to marinate the chicken pieces.

Place in fridge until ready to cook.

Get a baking sheet and line it with parchment paper.

Wash, peel and cut into a small dice the carrot, celery and onion.  This is the holy trinity of roasting, braising and stocks and so much more.  This is called a mirepoix. Place the mirepoix on the tray, a drizzle of olive oil, add thyme, bay leaf and garlic cloves.

Get the chicken out of the fridge and place in a even layer to promote even and thorough cooking.

If your oven is convection turn on the fan and place tray in the oven.

Once chicken is in oven, reduce heat to 400°F and let roast for 25 mines.

After cooking for 25mins, flip the chicken pieces to allow for even browning and crispy skin.  Allow to cook for approximately another 15mins or until the chicken is done. 

Chicken is done when an instant read thermometer reads an internal temperature of 180°C.

Take the chicken out and let sit for a few moments.

When you are ready to serve the chicken squeeze the lemon over the chicken.

Enjoy!

For any suggestions on flavour combinations or advice on how to butcher a chicken please comment or connect with me on @Twitter! Take care and enjoy the recipe!

Roasted Beets, Carrots, Peppers with my Garden Herbs..so simple so delish!

Lately, I’ve been obsessed with beets. When I was a child, my parents would make beet soup with pork. It was rustic, homey and delicious.

Beets are nutritious and packed with flavour. Like carrots, beets have natural sugars that are released when roasted, which makes them so sweet. 

I was at a local market the other day and saw these beautiful deep purple beets and thought to myself, “what can I do with these?” This is a simple, quick recipe that I created consisting of roasted beets with carrots, red peppers, onions and fresh herbs are so easy to make and hard to resist!

 

Lovely locally sourced beets, carrots, red peppers - treated simply, when cooked the natural sugars caramelize and make them hard to resist!

Ingredients

3 Beets

3 Carrots

3 Red Peppers

1 Bunch of Thyme

1 Large Onion

3 Cloves of Garlic

Olive Oil

Kosher salt

Cracked Black Pepper 

Method

Preheat oven to 400° F

Prepare the baking sheet by lining it with parchment paper.

Peel and slice the onion.

Wash, peel the Beets, Carrots and Peppers.

Cut them into wedges keeping in mind the differing time required to cook the ingredients evenly. Carrots and beets take longer than peppers to cook.

Crush the cloves of garlic.

Combine in a large mixing bowl with the thyme.

Drizzle the olive oil and mix thoroughly.

Season with salt and pepper.

Lay out the mixture on the baking sheet evenly and place in the oven to cook.

Roast in oven for approximately  35 mins or until the beets and carrots are fork tender.

Enjoy!

One Pot Wonders Equal Comfort Food for the Soul

Kale, Cabbage, Beer and Smoked Sausage One Pot Meal

Ingredients

Olive Oil

Bay Leaf

Garlic Cloves (3)

Bunch of fresh Kale (wash and de-rib)

Green Cabbage 1/2 (wash and cut into uniform chunks - about an inch wide)

Bottle of your favourite Beer, Stout, Bitter or Lager

Chicken Stock (1 cup)

Heavy Cream (1/2 cup)

Smoked Pork Sausage 

Dijon Mustard (1 tbsp)

Kosher Salt

Black Pepper

Heavy pot – preferably Le Creuset for even heat distribution and supreme cooking

Dijon Mustard

Instructions

Wash and de-rib the kale, drain

Wash and cut the cabbage in to uniform chunks about an inch wide, drain

Place Le Creuset on the range on high heat

Once things get going things are going to get done in pretty quick order…get ready!

Add olive oil, bay leaf and garlic cloves to the pot. Note do not burn the garlic

Add Kale – stir, let it sweat for a few minutes, kale takes quite a while to soften.  Make note to ensure that Kale does not burn!

Reduce heat to Med-High on a gas range – if you have electric…manage your heat so that the bottom does not burn!

Add Cabbage – stir, let it sweat as well for a few minutes, like Kale cabbage is a harder vegetable, takes longer to soften but is ideal for stews and casseroles

Now time for the beer – this adds flavour, steam, complexity to the end result.  The alcohol will cook out. Reduce. To reduce means that the water evaporates from the liquid  you added, intensifying the flavour. Make sure that it boils.

Add chicken stock. Reduce as well. IF you don’t have chicken stock…lord knows why not…just add a dry white wine.  Make sure that if you wouldn’t drink it…why would you cook with it?

Add heavy cream. Reduce and simmer.

Now for the Smoked Sausage. Place on top. Cover the Le Creuset.

Leave it alone now on a Med-Low Heat and let the sausage cook up and the juices flow over the vegetable mixture. Stirring occasionally.

Add Dijon Mustard at the end just before you are going to serve. Just a tablespoon or so…it is to taste.

Seasoning is important! I always season as I go and so should you.  

Enjoy!

Recipe created by baguettes and butterscotch and heavy influences from mentor and friend Master Chef Robert Orsi

The Pork Belly Experiment - Confit of Pork Belly

Beautiful pork belly from our local butcher, note that the top skin is still on but it has been de-boned.

I carefully remove the top-skin and set it aside, do not discard.

All the ingredients prepared to cure the pork belly. Star Anise, Juniper berry, Bay leaf, Kosher salt, Brown sugar & wine.

Lovely cinnamon sticks.

Detail shot of the curing mixture on the pork belly in preparation to store in the fridge for two days.

Another shot of the mixture on top of the pork belly in preparation to store in the fridge.

I love pork belly!

Place in the deepest, coldest part of your fridge. Use the top-skin as a blanket to prevent from drying out too soon.

Note how compact the pork belly has become, the colour has also intensified. The pork has become more dense.

Pork belly in the pot covered in olive oil in preparation to be poached for 5 hours.

Detail shot of the pork belly cut into pieces to fit the pot. Note that the top-skin is lining the bottom of the pot.

Make sure that you use enough olive oil to cover the pork.

Once ready bring the pork belly up to a simmer. Do not cook covered, do not rush this process.

Just a shot of the pork belly on my range.

Just a detail shot of the pork as it cooks. Once the colour changes and deepens you are getting close to being done.

Beautifully cooked and cooled pork belly. Store in air tight container. 

When you are ready to serve. Cut into portions. Sear in a pan and serve with a celery root, yukon potato mash.

Ingredients

Pork Belly – boned and top skin removed

Cinnamon Sticks

Star Anise

Juniper berries

Peppercorns

Dark brown sugar

Kosher salt

Bay leaf

Olive oil

White wine

Methodology

Day One

To prepare the pork belly make sure that it has the rib bones removed. If you have a good butcher ask them to remove for you. The top skin should be removed as close to the time that you are going to prepare the dish.

Remove the top skin. Do not discard the skin.

Prepare the ingredients and combine:  star anise, cinnamon, juniper berries, peppercorns, dark brown sugar, bay leaf and kosher salt

Dry the pork belly and place in a shallow tray.

Pour the mixed ingredients all over the pork belly and rub the mixture into the meat.

Pour the wine over the pork belly.

Blanket the top skin over the whole pork belly and place in the coolest part of your fridge. Store over night.

Day Two

Check the progress of the pork belly – you will notice that there is a significant amount of liquid. Drain it.

Flip the pork belly and re-position the top skin on the top to blanket the curing pork belly.

Place the pork belly back into the fridge.

Day Three

Remove the pork belly from the fridge.

Place in a large pot that allows for the pork belly to fit without too much spare room as you will be using olive oil as the poaching liquid. You do not want to waste too much unnecessarily.

If you need to cut as I have with this one please try to maximize the size of the pork – keeping in mind what is the planned portion size.

Pour enough olive oil to cover the whole pork belly completely.

Bring up to a simmer and leave it at a good low simmer. Step away – keeping temperature at about 120 – 130F.

The planned poaching time is a bit hard to judge – it is a matter of colouring and tenderness.

I anticipate that the required time is a minimum of 4 -5 hours.  Please see the colour in the final photos to compare with your end results.

Remove from the olive oil poaching liquid. Do not discard. You can reuse after you strain the sediment.

Cool and then store in the fridge until you are ready to serve.

I would suggest that you cool and store over night before you serve.

How to Serve

Once you have decided to indulge and serve this confit of pork belly to yourself or your guests.  I would suggest that you have some mash prepared, a reduction of basalmic or a gastric to glaze.

Cut the pork belly into the desired portion size and heat a pan and then sear on all sides and serve immediately.

Enjoy!

Delectable Reading - Plate to Pixel by Hélène Dujardin!

Plate to Pixel Promo Video HD from Taylor Mathis on Vimeo.

Available for order through your favourite online bookstores. It is a must for those who are interested in learning how to make your photos look delicious and for those who simply enjoy beautiful photography!

How can I help you? Grilling explained....

How to get perfect grill marks on the BBQ? Simply & easily…all the time!

Answer, it is as simple as 10 o’clock  and 2 o’clock. Just like your driving instructor told you while you were first learning to drive. I’d like to give you a few hints on how to impress yourself and your friends with your BBQ prowess.

First, the most important thing about getting great grill marks on any kind of meat, fish or vegetable is to make sure that you pre-heat grill!

Scrape and brush clean your BBQ grill. Once its nice and hot get what you are cooking ready!

Lightly oil your grill and get ready to cook!

After you have decided what you are going to cook first.  Chicken before beef..you know...to time everything so that everything finishes at the same time. 

Place what you are cooking on to the side that you would like to mark first.  We call this the “presentation side” it is the side we chefs choose to present to our hungry diners.

If you can imagine the face of a clock.  You want to place(the chicken breast in my case) at an angle from the 2 o’clock  position to 8 o’clock. Let sit, I know the temptation to lift it up and check is strong but you must resist!  If you are impatient and lift the chicken too early it may have a tendency to stick.

If you are judging that you will be cooking a chicken breast on each side for 8mins depending on thickness.  I would decide to turn the chicken at the 4 minute mark.

Once time is up change its position on the grill. Imagine that clock face again and turn the chicken to a 10 o’clock direction to 4 o’clock orientation on the grill. 

Wait the remaining allotted time on the first side and then flip it over.  I usually mark one side and flip and cook whatever it is that I am cooking on the other side to the desired doneness.  

Once you flip it over you will see perfect grill marks and it will always garner you compliments  and  will make for a great photo for your blog!

Keep posted for other simple and quick tips soon!  Get out and get cooking!

Salads Part Two

How to dress the perfect salad?

 When I began my apprenticeship at a boutique hotel in Toronto, I started my kitchen career at the ‘garde manger’ position. That meant it was my responsibility to take care of preparing the cold appetizers, desserts, hors d’oeuvres and salads. It was hard work, but I learned a lot very quickly.

One of the most useful and valuable skills that I learned was how to dress a salad. I can’t think of a worse first impression than a poorly done salad. If a salad is over or under-dressed, it gives me a bad first impression and it makes it difficult for me to enjoy the rest of a meal. A salad, as with any other appetizer, is supposed to awaken my taste buds and wet the appetite for what hopefully is a great meal to come.  However, many times the salad is not well executed…and there is really no excuse.  Just follow these simple steps to salad glory!

 

 Here are some tips to follow:

1.       Wash your greens in cold running water and then toss into a salad spinner (or use paper towels to dry)

2.       Rip the leaves! Do not cut with a knife; this ultimately leads to dark edges and bruising of delicate greens

3.       Prep your other ingredients – be as creative as you want i.e. tomatoes, spring onions, fresh basil leaves, etc…

4.       Prep your vinaigrette (pictured here is my Horseradish Dijon Vinaigrette – see previous post for recipe)

5.       In a cold clean bowl, add ½ of the vinaigrette that you would normally use to dress your salad.  Most people tend to add too much dressing.  Remember that you can always add more as opposed to take away afterwards.

6.       Add your washed greens to the bowl and toss. You can use tongs or your fingers. Be gentle!

7.       Taste, adjust and season. Yes, I did say season the salad. The dressing gives flavour but sometimes a pinch of salt and a few cracks of pepper will make a world of difference. Even a squeeze of lemon or lime can spark up the flavour.

8.       Add your other ingredients.  Taste again and enjoy!

9.       Serve immediately! Do not let your dressed salad sit for longer than necessary as the vinaigrette begins to “cook” the greens almost immediately and the result is less than tasty.

Speaking about salad, it’s dinner time for my wife and I so please excuse me!  Hope these tips come in handy and be sure to visit again for more tips and techniques!

Salads Part One

Horseradish Dijon Vinaigrette

Spring has sprung and I am busily tending to our little garden in the city.  My thoughts are filled with visions of sprouting fresh greens, arugula and vine ripened tomatoes. Now anyone who knows me knows that I am a total carnivore and live by the BBQ even when the weather gets close to the freezing mark…I’ll save that for another story. With all this meat and BBQ goodness I still need - and yes even crave - a great salad.

  

Today I am going to share one of my new favourite vinaigrettes. I got my inspiration from Chef Lynn Crawford and her restaurant Ruby Watch Co.  It was during a recent birthday celebration that I was served a very lovely, yet simple, salad with panko crusted goat cheese fritters. The fritters were excellent, but it was the vinaigrette that stole the show for me. Chef Lynn created a very simple vinaigrette that had horseradish as an ingredient, which I thought was exquisite.  Below is my own rendition of this very tasty dressing.

What you will need:

1 cup (250mL) - Olive oil or a good light flavoured salad oil (i.e. sunflower seed)

⅓ cup (75mL) - White wine vinegar or Apple cider vinegar

1 tbsp (15mL) - Freshly grated horseradish or prepared (hot or mild your choice)

1 tbsp (15mL) - Dijon mustard

1 tsp (15mL) - Honey

1 tsp (5mL) - Worchester sauce

1 clove - Garlic (grated or minced very fine)

2–3 sprigs - Fresh thyme

½ - Lemon, juice (use the zest if you like more bite)

To taste - Sea salt and cracked black pepper

Directions:

1.       Combine horseradish, honey, garlic, Dijon, Worchester and lemon juice (zest) into a bowl and gently mix with a wire whisk.

2.       Add vinegar keeping in mind that for the desired amount of dressing, the ratio should be 1 part vinegar and flavouring ingredients to 3 parts oil.

3.       Once evenly combined, slowly add oil to the bowl. Whisk oil gently and then more vigorously once all the ingredients have been added.

4.       Once dressing is thoroughly mixed – taste and adjust to your liking.

5.       Add thyme (stems removed) and then mix, taste and adjust again.

6.       Enjoy with your favourite salad greens or anything else you can use a vinaigrette for – i.e. a marinade for chicken.  The vinaigrette will last a couple of days refrigerated. (Note: If using olive oil, give the dressing a good shake when you take it out of the refrigerator as olive oil tends to clump when cold).

 

I hope that you will enjoy my twist on a traditional vinaigrette. Wishing you a great summer and happy salads!  Until next time…