My wife and I have a pretty amazing relationship, and we agree on most things, but when it comes to snacks, she loves salty and I love sweet. One thing we can always seem to agree on, though, is sharing a cheese plate together. In today’s day and age, there are so many options when it comes to putting together a tasty cheese plate that it’s hard to know where to start, and which cheeses are worth making the grade.

My first piece of advice is to consult a master. Where would I find someone who knows heaps about cheese you ask? Look no further than Paddy’s International Cheese Market (12509-102 ave.).  With arguably the city’s best selection of cheeses, and a group of people as passionate as they are, you’ll be certain to find just what you’re looking for, no matter what your palate.

If you’re not will to make the trip, then, at least, heed my next piece of advice. Build your cheese plate with balance.

I like to start with a Hard Cheese. This is usually the easiest one for us North Americans to cross off the list. Maybe it’s some three year old cheddar, or the sweet, but salty, Gruyere, or perhaps it’s the semi-hard Monterey Jack, infused with the flavour of jalapenos or sun-dried tomatoes, or how about Irish Porter, with its beautiful marbling it’s always a welcome addition to any cheese plate. Either way, we are off to a great start!

Then I reach for a Soft Cheese.  Maybe it’s the strong tasting Munster, or the more delicate and creamy brie, with its’ subtle aroma of ammonia, or maybe I reach for some Cambozola, the perfect blend of the French triple crème camembert, and the Italian Gorgonzola, with all its’ blue veined goodness. Which leads me to my next category.

The Blue veined Cheese. No decent cheese plate worth its’ salt is absent of at least one stinky, blue veined masterpiece. There are so many salivating options to choose from, there’s the British classic, Stilton, with its’ pungent aroma and sharp flavour, or Roquefort, it’s French counterpart, or maybe it’s something a little more off the beaten path. How about Bleu D’Auvergnes , which is slightly less salty, has more of a moist and creamy texture than most blues? Yes, that could do the trick just nicely.

Time to round things out with a Fresh Cheese. These are most commonly things  like real mozzarella, or  queso fresco,  or ricotta, but these aren’t typical of a great cheese plate. I am thinking along the lines of a fresh goat’s cheese. I really like sticking with the classic Chevre, but there certainly are a number of great goat’s cheeses out there. Its’ subtle flavour and creaminess lend itself nicely to pairing with many great ingredients. I have been known to crust it with poppy seeds, or pistachios to enhance the flavour and presentation.

Every great cheese plate requires some great accompaniments. The list can go on and on forever, but I suggest starting simply, with some fresh bread, or crostinis, and an assortment of crackers. I really love Raincoast Crisps. They may be a little pricy, but I could easily eat a box of them on their own, they’re that good. The rosemary-raisin are my favourite, but I haven’t tasted one that I didn’t like. Then you need some complimentary items. I recommend fruits and nuts to start. Pecans, walnuts, pistachios, are all great choices, and apples, pears, strawberries, figs, dates, will all enhance the flavours of your cheese. I also recommend trying an assortment of jams, jellies or compotes as well. Just the other day I tried a mango-habanero jelly with triple crème brie, and it was delicious. I also recommend trying the delicious bacon jam that I have shared with you. It is heavenly and easy to make.

On my trip to Paddy’s  to select my cheeses for this cheese plate, Fern, the ever-present owner, reminded me of, perhaps, one of the most important tips, especially when it comes to building a cheese plate for guests. Learn a story about the cheeses you have selected. You’ll be amazed at how most great cheeses have a wonderfully unique story about their history, or their making, and it always makes for fun dinner conversation. Feel free to ask Fern to share a story or two about her cheeses, and you’ll see her love for what she does, as she speaks about each and every one of them with great pride. You can’t get that kind of experience at the bog box grocery store!

Bacon Jam

Prep time: 15 minutes

Cook time: 20-30 minutes

Makes: about a cup

 

6 slices                                     bacon, julienned

1 pc.                         large shallot, julienned

2 tbsp.                    brown sugar

3 tbsp.                    balsamic vinegar

 

1)     In a pan, sauté the bacon slices over medium high heat, until just starting to brown

2)     Add the sliced shallots and continue to cook until soft

3)     Deglaze the pan with the balsamic vinegar, then quickly add the brown sugar

4)     Allow the brown sugar to dissolve and the liquids to reduce to a light syrup

5)     Remove from heat, and puree in a food processor until smooth, and refrigerate

 

Enjoy this spread on a crostinis with some stinky blue cheese, and you’ll never be the same again!

 

Spring is in the air, or well, it’s supposed to be. So maybe Mother Nature isn’t exactly cooperating with us, but that doesn’t mean some of the great things about spring’s arrival aren’t already upon us. One of the things I have really come to enjoy with the arrival the new season is the return of fresh Pacific Halibut. The commercial fishing season closes every November to help ensure the population can be maintained, opening every March.

When fresh from the ocean, especially in early spring, when the ocean water is at its coldest, the flesh of the halibut is firm and flakes at the touch of a fork when cooked right. As the waters warm I do find the fish tends to get a little softer, which is why I like to reach for this versatile and delicately flavored flatfish as the season dawns.

I am sure many of you have dined on halibut in winter, unaware you weren’t being served fresh fish. The reality is you were being served flash frozen filets that were likely caught months earlier and stored in a freezer.

Also look for the Ocean Wise symbol when buying fish and seafood. Ocean Wise is an organization founded in 2005 by the Vancouver Aquarium, in collaboration with C restaurant in Vancouver. Its main purpose is to create awareness about the sustainability of the fish and seafood we eat. At its inception it only had 16 Vancouver-area restaurants involved in the program. Today, they have over 300 partners across Canada at over 2,700 locations. The intention is to work with chefs and business owners to eliminate non-sustainable seafood choices from their menus and businesses, and encouraging the use of fish and seafood that can be harvested in a safe, sustainable way, with as little impact on the environment possible.

In the past decade, thanks to the efforts of the halibut fisheries working in collaboration with the government and groups like Ocean Wise they have managed to make a strong positive impact on the halibut population and now have it at one if the healthiest states of all time, making it a positive example for what all commercial fisheries can do to not only survive, but thrive in their industry.

This week I have chosen a fun play on the classic pairing of peas and carrots. The saltiness and crisp texture of the prosciutto contrasts the delicate, flakiness of the fish. The rich, creamy flavour of the green pea risotto and the sweet, buttery flavour of the carrot and orange beurre blanc pair quite nicely with the mild flavor of the halibut. I hope you enjoy!

Prosciutto Wrapped Halibut, Spring Pea Risotto, Carrot & Orange Beurre Blanc

Prep Time: 20 minutes

Cooking Time: 20 minutes

Special Tools: Juicer

Feeds: 4

4 pc. Fresh Pacific Halibut filet, 6 oz. each

8 slices prosciutto, sliced thin

4 Tbsp. canola oil or clarified butter

1 medium carrot, peeled

1 navel orange, peeled

1 Tbsp. chunk of ginger

¼ cup white wine

¼ lb. raw butter, cubed about the size of a sugar cube, cold

1 tsp. honey

1 cup arborio rice

2 Tbsp. shallots, minced

½ Tbsp. garlic. minced

2 Tbsp. canola oil or clarified butter

¼ cup white wine

3 cups stock, chicken, vegetable or fish, your preference

1 cup fresh spring peas, blanched and chilled quickly

1 Tbsp. raw butter

2-3 Tbsp. mascarpone (similar to cream cheese, but try to find the real thing)

¼ lemon, juice only

Salt and pepper to taste

Spring Pea Risotto

In a medium sauce pot, warm the canola oil, add the shallots, and garlic

Cook until translucent, but do not brown

Add the rice, and coat evenly with the oil

Deglaze the pan with the white wine, and reduce

Add the stock, ladle by ladle, stirring constantly to create a creamy, well cooked risotto, al dente, firm, yet tender, the idea is to add a fair amount of stock initially, and then less and less at a time as you get closer to it being cooked. Be sure to season as you go. The end result should be creamy, but not runny, this will take anywhere from 15-20 minutes

Add the blanched peas, lemon juice, butter and mascarpone, stir to completely combine and heat the peas through

Carrot & Orange Beurre Blanc

Using a vegetable juicer, juice the ginger, followed by the orange, and lastly the carrot

If the juice stills seems a little pulpy, quickly pass it through a fine mesh strainer

Place the juice in a small, thick bottomed sauce pot and bring to a simmer

Add the white wine and allow to slowly reduce to about one quarter of it’s original volume, taking on the viscosity of a light syrup

Reduce the heat to low

With whisk in hand, begin to add the butter, cube by cube, whisking quickly to emulsify the butter into the reduction, continue to do so until all of the butter is used, creating an almost cream like sauce, if the surface looks oily, you have overheated the sauce or failed to whisk it in fast enough, causing it to split, and will have to start over

Finish with honey and season

Keep in a warm, but not hot environment until ready to serve over fish, do not make this too early in advance!

Prosciutto Wrapped Halibut

Place a large piece of saran wrap down on your work surface

Lay two slices of prosciutto down on the saran wrap

Place the halibut on the prosciutto, presentation side down, ie fat side up

Fold the saran wrap over the fish, allowing the prosciutto wrap around the fish

Seal the fish in the wrap and refrigerate at least 30 minutes, this will allow the prosciutto to adhere to the fish while cooking later

Heat a medium sized sauté pan to high heat, if you are not comfortable cooking fish without it sticking to the pan just use a non-stick pan

Remove the fish from the wrap and season with salt and pepper

Place the clarified butter or canola in the pan, followed by the fish

Sear on the first side until lightly browned and the prosciutto has crisped up, 3-4 minutes, repeat on the second side

Assembly

Place a bed of spring pea risotto on the plate or bowl

Top with seared halibut

Drizzle the beurre blanc over the fish

Garnish with some fresh pea shoots if you’d like

Who’s hungry?

 

Another holiday weekend has come and gone.

The house has emptied and you are slowly getting back to reality, well, except for one thing, your fridge. Despite your best efforts to pack your parting guests with a doggie bag, your fridge is still packed with leftovers. Bowls of potatoes, plates of turkey, mountains of ham, and countless slabs of pie stacked to the rafters. By now you can’t fathom choking down yet another ham sandwich for dinner. It’s time for something different, but what?

The truth is the options are endless, but what I like to do when dealing with leftovers is thinking of dishes I can make that are versatile and can handle an assortment of ingredients. One option would be a pasta dish. Pasta can be so versatile. Combine some ham, chopped turkey, tomatoes, vegetables in a pan with a spoonful of pesto and some white wine or chicken stock and you have a fantastic dish.

If you are looking for something different though, try a quiche. Quiche can take on a variety of ingredients as long as you understand the basics.

Although known as a classic French dish, the quiche originated in Germany. The word quiche means “cake” which came from the German word Kuchen. Today quiche is considered as typically French, however, savory custards in pastry were known in English cookery all the way back to the 14th century.

The first thing to know about making a quality quiche is that it requires a good quality pastry shell. If you’ve had a busy week, or don’t really have any baking skills, you can settle for picking up a quality, frozen, pie dough, but it’s just not the same as making your own. Here is a great recipe that will work great for a 9-10 inch pie shell and is extremely versatile. It can also be assembled in about 10 minutes or so, with little effort.

Versatile Pie Dough

Prep Time: 20 minutes

Resting Time: 2+ hours

Special Tools: food processor (for ease, but not necessary), non-stick pie pan

1+ 1/8 cups AP flour

2 tsp. sugar

½ tsp. salt

½ cup cold, unsalted butter, cubed

3 Tbsp. cold water

½ Tbsp. lemon juice

Combine dry ingredients in the bowl of the food processor and pulse together just to combine

Place the cold butter cubes in the food processor and pulse to combine with the dry ingredients, mix until it begins to form a small crumble

Combine water and lemon juice, then add to the dry ingedients, pulsing until combined, but do not overmix

Once combined, remove from food processor and roll into a ball, flatten out to a disk and then wrap in saran wrap and place in the refrigerator for at the least 2 hours, you need the dough to be chilled before rolling out

If doing this by hand, combine the dry ingredients, cut in the butter with a pastry knife or a fork, then add your water and combine until a ball forms and then wrap and refrigerate

Once rested, lightly flour the work surface, and begin to roll out the disc to about ½ inch thick, lightly flouring as necessary

Roll it out to about 20% larger than your pie shell, then place in the pie shell and trim away the excess, using a paring knife

In order to avoid the dough from shrinking back while baking, I place it back in the fridge for about 30 minutes before I bake it

This pie dough is easy to work with and versatile. If you wish to use it for sweet pies and desserts, simply double the sugar. Once you have the dough mastered, it’s time to understand how the filling comes together.

A quiche isn’t all that much different than an omelette, the fillings and combinations are only limited by your mind and what’s available in your pantry. I do recommend considering the flavour combinations before just throwing everything together. It might save you a bad meal. I really like to keep my ingredients themed around regions and ingredients that like each other. You can do French, using ham, brie and spinach, or Latin, with turkey, peppers, onions, cheddar, and a little spice, or my personal favourite quiche, Mediterranean.

The last thing to consider is the actual egg filling. Depending on how large your pie shell is, or how many ingredients you put in the pie, it’s a good idea to understand the ratio of your egg mixture so that you can add a little more if necessary. Essentially you are making what chefs refer to as a royale, a combination of whole eggs and heavy cream. For our sake we will simply use four large eggs for every cup of heavy cream. If more is required, simply using ¼ cup of heavy cream for every additional egg you think you need.

Now that you understand the basics, let’s put a delicious quiche together.

Mediterranean Quiche

Prep Time: 15 minutes

Baking Time: 35-45 minutes

Feeds: 3-4, with a salad

1 cup chopped ham

½ cup creamy goat cheese

½ cup kalamata olives

½ cup cherry tomatoes, halved

1 cup fresh spinach, coarsely chopped

4 eggs

1 cup heavy cream

Salt and pepper to taste

These are just the ingredients that I have chosen to use to fill my quiche. Feel free to add some of your favorites, like mushrooms, peppers, onions, etc, or take out items that you don’t have.

Preheat the oven to 375F

In the bottom of your pie shell scatter the crumbled goat cheese

Place spinach throughout the bottom of the shell, followed by the ham, olives, and cherry tomatoes

In a bowl, combine eggs and heavy cream, season and whisk to combine

Pour the egg mixture over the filling until it reaches just shy of the top of the pie crust

If necessary, add an additional egg and ¼ cup of cream

Place the pie on a baking sheet and place in the middle of the oven

Bake for 35-45 minutes, or until the pastry has browned and the eggs have set firm

Remove from oven and let rest 3-4 minutes, then slice and serve, or you can cool down and reheat again later

Serve with a delicious salad and you have a wonderful meal that uses up your leftovers in a unique and delicious way

Who’s hungry?

 

One of the most enjoyable pleasures of this job is the seemingly endless wealth of knowledge there is to absorb about cooking and food in general.

I have to yet to meet a chef who could tell me he knows everything there is to know about the ingredients of the world and the countless methods and techniques there are to prepare each and every one of them. In fact, most of us could hardly scratch the surface of the possibilities for learning that exist in our field.

From the first time I put on an apron I feel I can learn something new each time I set foot in a kitchen. That is why it is so much fun when I have an opportunity to meet someone who has found his niche in this world and managed to master its art. This past week I had the fortune of doing just that, thanks to the masterful group of chefs at the helm of NAIT’s Culinary Arts department.

Five years ago, as a result of the hard work of the staff and the generosity of the Hokanson family, the Chef in Residence program at NAIT was born. Driven by the desire to set NAIT apart as having the best culinary program in the country, the staff recruited some of North America’s most successful chefs to the school to share their wisdom and experience with their students.

Since its inception in 2009 the school has hosted Chef’s Rob Feenie, David Adjey, Susur Lee and Massimo Capra, all extremely talented and successful Canadian chefs, each offering a unique take on their journey from humble beginnings to leading some of this country’s most successful restaurants.

Showing no sign of letting up on bringing top tiered talent, they recruited celebrity chef Chris Cosentino this year. More than merely a celebrity, enjoying his 15 minutes of fame, Chef Cosentino has earned a strong reputation throughout the culinary community for his nose to tail cooking philosophy. He is passionate about using all of the animal and showcases his resourcefulness for using offal cuts like tongue, heart, liver, tripe, stomach, and virtually everything from, well, nose to tail.

In doing my homework in preparation for meeting Chef Cosentino I began to realize he was so much more than simply the chef who was known for cooking offal. In fact, his first book, Beginnings — My Way to Start a Meal, released in May of 2012, showcases a broad range of Italian inspired dishes, with very little mention of offal cuts. It strikes the perfect balance of rustic Italian simplicity with refinement and innovation that leaves it approachable for the amateur, but enticing enough for the more skilled.

I had a chance to sit down with him shortly before his return home. We spoke of how comparable teaching in a school is to the hands on teaching that goes on every day in the kitchen, agreeing that it made for a fairly easy transition for most chefs to move from their kitchen to a classroom. I asked him how he approached the subject of celebrity, because I knew inevitably the subject had to have come up. He responded by saying, “ I started by knocking the stars out of their eyes, reminding them that you don’t jog around the block on a Wednesday, and then run a marathon on a Saturday. You need to have the legs to stand on, you need to be prepared for this career for the rest of your life, you need to be inspired to survive and have longevity in this career. If TV comes, it comes because you’ve earned it, not because you deserve it.” Perhaps the words that resonated most with me was when he spoke of perfection. He said, “Perfection doesn’t happen, you will never attain perfection, but you should always be striving for perfection.” It wasn’t that his words were so profound and mind blowing, but it was how often I have heard these words spoken. It would seem that the very best in this industry, whether celebrity or not, share the same understanding of just what it takes to make it.

On behalf of the guests who enjoyed Chef Cosentino’s creations, and the students who had the pleasure of learning from him, I’d like to commend the leadership team at NAIT, who continue to raise the bar for the young cooks entering their program by offering them a top level program and introducing them to just how far this career can take them. Keep up the incredible work at developing top level talent and helping to put Edmonton on the map as a top tier culinary destination.

In honor of Chef Cosentino’s succulent lamb dish last week, I thought I would prepare one of my own. I hope you enjoy it!

Pan Seared Lamb Loin, Vanilla Parsnip Puree, Red Currant Reduction

Prep time: 45 minutes

Cooking time: 20 minutes

Feeds: 4

4 lamb loin

¼ cup extra virgin olive oil

2 bulbs garlic, peeled, smashed

8-10 fresh sage leaves

Salt and pepper to taste

1.5 lbs.parsnips

4 Tbsp. raw butter

¼ cup heavy cream

1 Tbsp. vanilla bean paste

1 Tbsp. honey

Salt and pepper to taste

1 cup red wine

½ cup red currant jelly

1 Tbsp. red wine vinegar

Smash the garlic, lightly tear the sage leaves with your hands, place all in a bowl with olive oil

Toss the lamb loins in the marinade and cover evenly, then cover and refrigerate at least 30 minutes

Meanwhile, peel the parsnips, remove stems, chop into large chunks

Place in salted water and bring to a boil, cook until soft but not overcooked

Meanwhile, place the red wine in a small pot and bring to a simmer, slowly reducing, add the red currant jelly, and the red wine vinegar

Once cooked drain all excess water from the parsnips and place in the food processor, or back in the pot to hand mash (I prefer the processor for this recipe because I like it very smooth)

Add the cream, butter, honey and vanilla, and puree until smooth, or mash until smooth, set aside

Now place a medium pan on high heat

Removing excess leaves from the lamb, place the loins in the hot pan

Sear on all sides, allowing it to brown evenly, about 7-8 minutes for medium rare

Remove from the pan and allow the loins to rest for 5-6 minutes

Meanwhile, stir the red currant reduction to ensure it is smooth and the jelly has dissolved, the consistency should be a light syrup

Lay a generous spoonful of the parsnip puree on the plate, then slice the lamb loin on the biase and place it on the parsnip puree

Top with the red currant reduction and serve

I serve this with roasted potatoes. It makes a crispy contrast to the soft puree. Enjoy this with a big glass of red wine.

Who’s hungry?

With my jobs come some great perks, but it also comes with its share of challenges.

One such challenge is being constantly in front of food. Being a chef you would think that wouldn’t pose a challenge, but it can. There’s an old saying that says to never trust a skinny chef. The logic behind it is that a chef is always tasting and sampling his creations. In doing so, it becomes difficult for a guy like me, who has never been skin and bones, to try to stay  in shape. I go to the gym, I run when I can, but it’s a constant uphill battle to try to maintain any degree of shape.

Rather than depriving myself of the things I enjoy, which include butter, cream, chocolate, bacon, duck, and pretty much anything with carbs in it, I have tried to change my approach and allow myself to enjoy them, but in moderation.

Every once in a while though, I throw it all out the window for indulging in something completely divine without giving my health a second thought.

When I do though, I try to avoid just caving in and eating at a fast food chain. I would rather take the few minutes required to prepare the tempting creation myself. It leaves me feeling a little better about how the food was prepared, what type of quality the ingredients are, and most importantly, what non-food ingredients are packed into the pre-made meals at most of the big box restaurants.

Between the meat packed with growth hormones and antibiotics and the buns packed with so many preservatives they could stay fresh through a nuclear winter, I’d rather take my chances on fresh ingredients that I have chosen myself.

Just the other day a few of us were talking about that occasional craving we get for a certain bucket of chicken restaurant with 11 herbs and spices. For myself personally, its not something I crave all that often, but about once a year it hits me and nothing can hold me back from diving head first into a bucket.

I don’t know if one of the secret spices is tryptophan, but it never fails that within 15 minutes of ingesting the deep-fried birds I fall deep into a food coma. That feeling is usually followed very closely by depression and guilt, and the day is rounded out by nausea. Somehow, after enough time though, usually about a year, I forget about the agony and only remember the sweet taste of that crispy skin hitting my lips. So when the conversation was brought up last week it was all I could do not to head straight for the drive-thru. Not this year though. This year I wasn’t going to succumb to temptation so easily. Well maybe I was, but at least I was going to set about making my own bucket of chicken, so at least I could know what I was consuming.

Here’s what I came up with.

– – –

Buttermilk Fried Chicken

Special Tools: Deep fryer

2 whole chickens OR 16 piece chicken

2 cups buttermilk

2 cups flour

1 tsp. paprika

1 tbsp. garlic powder

1 tbsp. onion powder

1 tsp. black pepper

1 tbsp. salt

1 tsp. thyme

2 litres canola or peanut oil for frying

2 tbsp. honey (optional)

2 tbsp. sriracha (optional)

* To make this fried chicken a little extra special I made a trip to the Old Strathcona Farmer’s Market to pick up some premium ingredients. After all, I was throwing away the discipline for a day to indulge in some “junk” food, but it didn’t mean the food I ate had to be junk.

* I started by grabbing myself a couple of beautiful whole chickens from the great folks at Four Whistle Farm. Their chickens are free range and hormone and antibiotic free, leaving me assured that I am working with some of the best.

* If you have any butchery skills at all I recommend buying your chicken whole. You can break down the chicken into eight pieces for frying, remove the wings and drumsticks for a tasty snack and use the carcass to prepare a chicken stock if you like. It only takes 10 to 15 minutes tops to do so, and it can save you a little money. If you aren’t that comfortable with your knife skills don’t sweat it, you can still buy good quality chicken that is already cut for you. Just try to ensure you are buying pieces with the bone in. I find it ends in a moister and more flavourful fried chicken when all is said and done.

* While at the market I decided to grab a bag of flour from Gold Forest Grains. I figured if I wanted to try to use the best ingredients I might as well try to keep the trend going. Their grains are of heritage varieties, grown on organic land, giving the piece of mind to know that they are free of pesticides and are not GMOs.

* With my key ingredients in tow it was time to put the fried

Prep time: 20 minutes Soaking time: minumum 4 hours Cooking time: 20-25 minutes Feeds: 4-6 people chicken together. Here is how I did it.

* Break down the chickens into eight pieces, removing the legs from the carcass, then cutting in half at the joint, then removing the breasts from the carcass, and then cutting the breast in half. I like to cut the wings and drummettes off to use for an appetizer or snack at some other point, but there is nothing wrong with leaving them on. Keep the remaining carcass to prepare a stock or soup if you wish.

* Once you have the chicken broken down place it in a deep pan or bowl and cover with the buttermilk. Work the chicken around in the buttermilk, coating all sides.

* Cover well with plastic wrap and refrigerate for at least four hours, but overnight is preferable.

* With a little time to spare you might want to prepare something to serve with your fried chicken. Coleslaw is always nice, but I really love the southern classic of serving cornbread with it. Head to my website www.chefpaulshufelt. com and look under recipes for a delicious cornbread recipe. It’s easy to make and will taste delicious.

* Once the chicken has soaked turn on the deep fryer to about 300F. You want it hot enough to fry the chicken, but not so hot that it burns the skin before it cooks the chicken, through.

* Using a very large Ziploc bag, combine the flour and spices.

* Drain the

buttermilk from the chicken, then place some chicken in the bag and seal, three-four pieces at a time. I recommend starting with the breast pieces that are thicker and take a little longer to cook.

* Shake it like no one is looking!

* Knock off excess flour and carefully place the chicken in the fryer.

* Cook the chicken on one side until deep brown and crispy, 10-12 minutes, then flip and repeat for 6-8 minutes

* Repeat with the remaining chicken.

* Once the chicken is cooked through, remove from the fat, drain off excess and season with salt and pepper.

* If you would like to spice it up, drizzle it with honey and sriracha to take your fried chicken to a whole other level.

In last week’s column I shared my experience of exploring the dining scene in Vancouver. Well, this past week I was on the road again. This time my travels took me to Calgary on business, and yet again, I managed to find the time to poke my head into some of the city’s hottest restaurants. From tasty lunches at Clive Burger, Una Pizza, and Market, to memorable meals at Yellow Door, Model Milk, Cucina, and Anju, it certainly was a delicious visit. It wasn’t all indulging and stuffing my face though. I also had the chance to catch up with a couple old friends and colleagues. I went for dinner with one of my first chefs and we shared stories and memories of our time working together, and had a few laughs at just how green I was back then, but it was my visit with another former colleague that was made this weekend special. Chef John Michael MacNeil and I first met in the summer of 2000, when he arrived at Buffalo Mountain Lodge during his practicum semester away from the Culinary Institute of Canada. He was a fresh-faced kid, not even 20 years old, who had a seemingly endless vault of creativity. We hit it off pretty quickly and shared a passion for learning and growing our skills for our craft.

In the summer of 2002 I was working in Switzerland and he was looking for a change, so, after a little convincing, he joined me overseas. We spent a few months there together, before I left him high and dry to return home. Over the years we have kept in touch and visited each other when we could, but in recent years it seemed that social media was the only way we could keep track of one another. As I would peak in on his life I was continually more and more impressed the food he was making. After eight long years working in the same kitchen he was finally given the opportunity to become the chef about a year ago, and boy has he made the most of it.

As I arrived on Wednesday he was preparing a series of appetizers for an event for Avenue Magazine. Typically that would be just another catered event, but not in this case. The event was to honour the city’s best restaurants and chefs. John’s restraurant, Teatro, was being honored as Calgary’s best restaurant and the best wine list. As if that wasn’t enough, he was being honored as Calgary’s best chef. That is quite the honour for a chef 32 years of age, having only taken the reigns just over a year earlier.

Having spent a few days in his kitchen I quickly realized why he had been bestowed this honour. His kitchen resembled that of a lab, more than a classic kitchen. In the “chef’s office” is a hydroponic plant set up where they grow their own micro greens and herbs. There are liquid nitrogen canisters lying around and jars filled with chemical compounds to long to name. As I perused the kitchen line I found induction burners, antigriddles, and I even saw the pump of a saltwater fish tank. Somewhere along the way John had become the Willy Wonka of the culinary world. There was one fundamental difference than most modernist cooking I had tasted. It actually tasted good. Somehow John had managed to maintain enough of the classic food pairings and fundamentals of cooking in his experimentation, and despite creating some mind blowing concoctions you could always see his basic understanding of cooking fundamentals. All of his years of preparing classic dishes and fine tuning his techniques allowed him to better understand how food would behave and then look for opportunities to turn those principles on their head.

Working together we prepared fun items like balsamic spheres, Tabasco pearls, and passion fruit marshmallows, but my favorite “experiment” of all was creating liquid nitrogen ice cream. Rather than preparing a classic custard style ice cream mix, then cooling it, and then putting it into an ice cream maker, a process that can take two hours or more, we simply combined cream, sugar and vanilla, then mixed it in a mixer while adding liquid nitrogen. In a matter of less than 5 minutes we had prepared the most delicious and velvety smooth vanilla ice cream I had ever enjoyed. It was so smooth that it felt as though you were spooning butter on your tongue. Liquid nitrogen is stored at nearly -200C, which allows it to freeze the cream almost instantly, creating extremely tiny ice crystals, essentially eliminating any graininess, that can often be found in ice cream. It was so much fun learning from John and having him so willingly share his secrets to success.

The ice cream was truly delectable, but the reality is that John couldn’t experiment with manipulating the ice cream in just right way if he didn’t fully understand the basic principles behind making ice cream. So, with that in mind, this week I will share with you our more conventional recipe for a classic vanilla ice cream, because I am assuming that most of you don’t have easy access to a supply of liquid nitrogen.

French Style Vanilla Bean Ice Cream

Prep Time: 20 minutes

Churning Time: 20-30 minutes

Special Tools: Ice Cream maker- you can pick up a decent home model for

anywhere from $40-300. The Kitchen Aid model is really quite good and can

be found for under $100

1 lt. milk

300 ml. heavy cream

10 egg yolks

250 gr. sugar

1 vanilla bean or 1 Tbsp. vanilla paste.

*you can find vanilla bean paste at Qzina, 12547-129 St NW, I do not

recommend using vanilla extract, it has nowhere near the same flavour

Place a medium pot with about two inches of water on the stove

In a another pot place milk, cream, and vanilla bean or paste, if using the vanilla bean, split open from end to end, and scrape the seeds out into the milk

Bring a slow simmer

Meanwhile, in a metal or glass bowl big enough to sit over the pot of water, place egg yolks and sugar, whisk to combine

Once your milk mixture is hot remove the bean, leaving the seeds behind, if using the paste, don’t worry, you’re all set.

Now, whisking vigorously, slowly add the hot milk to the egg yolks, this is called tempering, you want to slowly bring up the temperature of the yolks, but if you add the milk too quickly you will scramble the eggs

Once the milk and eggs are combined place the bowl on the pot of hot water, this will create a double boiler, allowing you to heat up the custard without overcooking the eggs or scrambling them. Continue to stir vigorously as the mixture thickens, this will take 3-4 minutes

You will know when it’s ready when the mixture will coat the back of a spoon without running down, it will be thick like a warm pudding

Remove from heat and continue to stir until the mixture begins to cool slightly

Once cooled slightly place in the fridge and allow to cool completely,

this step is important, trying to mix this right away from hot will create large ice crystals and very grainy ice cream

Once cool, plug in your ice cream maker and begin to churn, don’t overfill it either, as that will also slow the process and create grainy ice

cream, do it in batches if necessary.

Once you understand this basic ice cream recipe you can begin to experiment and create virtually any flavour combination. Fold in nuts, candies, chocolate chips, even cookie dough if you choose, as the ice cream is just about set. Enjoy!

Once you have this nailed down, head to Teatro in Calgary and compare your ice cream making skills against Chef John’s. Let me know when you think you have him beat!

Who’s hungry?

 

I have really learned to enjoy and appreciate Edmonton as my home, but that doesn’t mean I don’t take great pleasure in the opportunity to travel. Exploring a new city or a new country is always an exciting adventure for me. Hearing about the history, learning about the people and their cultural habits is all quite interesting, but the real draw for me is learning about the food and the restaurant scene. Although the options for dining out in Edmonton has grown in recent years, it still is quite small, and finding inspiration can prove a bit challenging. Visiting another city allows me to explore a different food scene, see what other chefs are doing and look for trends that haven’t made their way into our kitchens yet.

This past week I had the great fortune of visiting Vancouver for business, and although living in Edmonton has left a bitter taste in my mouth for their hockey team, the Canucks, I have to show nothing but respect for their restaurant scene. My last visit out there was over eight years ago, which can be a lifetime in a city with an ever-changing list of restaurants, so I reached to as many people as I could to get some feedback about where to dine. With only four days in town and a limited amount of time to actually try out a few places I had to do my homework before I left. When asking around, the most alarming thing was that everyone had a different list of favorites. So with the long list in hand I began picking and choosing the few spots I would have time to visit, leaving a few spots open to grab a quick lunch if time permitted. There were a few spots that I had to pay a visit to though. It would an embarrassment if I didn’t pay a visit to the infamous Granville Island Public Market, and I definitely wanted to pay a visit to one or more of the Glowbal Group’s restaurant, as their business seems to be modeled very similarly to ours. Then there was a new Italian spot I had been hearing about, The Parlour, that just opened in January. With our group working on the development of a restaurant of the same name for months now, I needed to check out what they were all about.

Once I got to Vancouver it didn’t take long for me to realize why everyone each had their own list of places that I must visit. I knew the food scene was large in Vancouver, but I had forgotten just how large it was. From the high end eateries of downtown, to the trendy little spots in neighborhoods like Gastown and Yaletown, or the short cab rides over to Kitsilano, there were countless gems to be found in virtually every corner of the city.

Throughout the week I managed to make it out for three lunches and three dinners. My lunchtime stops included checking out Coast, The Flying Pig, and Romer’s Burger Bar. The burger and fries were good, but it was the service at Romer’s that was most memorable. It was really warm and friendly, with my server even going out of her way to write down her (very long!) list of favorite eateries throughout the city. Coast, of Glowbal Group, was a recommendation of a colleague in Vancouver and it didn’t disappoint. The fresh shucked oysters were lovely, but how could they not be with the ocean a stone’s throw away? The sushi also hit the spot quite nicely. The Flying Pig, on the other hand, was a bit of a disappointment. There was nothing at all memorable about the food, and the place was filled with hipsters. I got the feeling this place was overhyped.

My dinner stops, on the other hand, more than lived up to the hype. We started by visiting The Parlour, a trendy little Italian eatery in Yaletown, that served up some delicious buratta and salmon tartar appetizers, and some seriously delicious pies. The next night we visited Black+Blue, another location in the Global Group, and an ode to the classic steakhouse, while keeping with their contemporary style. The appetizers were delicious, but the tableside service of classics like Caesar salad and Chateaubriand, and the tableside martini preparation were what really made the night. With having only one night left, I was really torn about where to go. Throughout all of my inquiries, I kept hearing one name several times, Fable. In a pleasant twist of fate the chef from Fable, Trevor Bird, of Top Chef Season 2 fame, was doing a cooking demo on the same stage I was, just prior to me. After being introduced I asked if there was any way that he could sneak me in for dinner that night. He went out of his way to personally get me a table right then and there, letting me know that he would actually be dining there himself for the first time as a guest with his family, rather than at the stove, on a very rare Saturday night away from work. I could see the look in his eye and know what he was feeling. I too have been there, that first big night away from the restaurant, wanting to take a moment to catch your breathe, but also extremely reluctant to let go of control.

As we arrived that night, we were greeted by a warm smile at the door and quickly taken to our table, despite it being a packed house. Chef Trevor, seeing our arrival, left his family to come say hi and offer some recommendations. That was a real touch of class, and showed just how dedicated he was to his restaurant. After taking his suggestions, we started with the Canned Tuna, and the Spaghetti & Meatballs. The tuna dish was warm poached albacore tuna, with lemon, olive oil and herbs, served with a demitasse spoon of sea salt that was to be stirred in. The aroma was delightful, and the flavor was even better, truly the highlight on my trip. The entrees were delightful and the lemon tart was the perfect ending to a wonderful meal.

These restaurants were merely a drop in the bucket of all the places I could have visited, but that’s what makes dining in a new city so much fun. It’s like the tiny appetizer that is so delicious it leaves you craving more. I’ll be back before you know it Vancouver, as I know there is still so much to explore! The next time you are away, I encourage you to do the same. I know it’s easy to stick with what you know, but step out of your comfort zone, and try something different. Ask your concierge, your cabbie, someone you meet at the bar, talk to your server, explore the city and try different things. It can be delightfully memorable!

I won’t even attempt to recreate Chef Trevor’s tuna dish, because I’m not sure I could do it justice. Rather, I will share with you my take on the salmon tartare we enjoyed.

Spicy Tangerine Salmon Tartare

Prep Time: 20 minutes
Feeds: 3-4 as an appetizer
12 oz. Lois Lake steelhead salmon filet, or wild salmon
**ensure that you are using very fresh fish, and that the skin and pin bones are removed, to ensure it’s fresh pick it up at Fins Seafood in Sherwood Park
1 pc. fresh tangerine
1 tbsp. fresh ginger
½ pc. fresh lime, juice and zest
1 tsp. sambal oelek
1 tbsp. cilantro
TT S&P

• Peel the tangerine, place in blender and puree into a pulp, you can use a hand blender or even a magic bullet, set aside
• Coarsely chop the cilantro, removing all stems
• Peel and mince the ginger
• Using a sharp knife, carefully slice, and then, mince the salmon, chopping into small dice, but do not over chop it
• Place the salmon in a small and combine with other ingredients
• Season well!
• Serve with some fresh tortillas or crispy toast points

Who’s hungry?

I have never paid too much attention to awards and prizes, especially when it comes to mainstream pop culture, like music, television and the movies. Maybe I have bad taste, but it would never seem that the artists I feel worthy of winning get recognized. Rather, the completely obscure and off the wall movies are rewarded. You know, the film you watch because you heard so much about because it has been so acclaimed, so you make some popcorn, cuddle up on the couch to rent it, only to be thinking ten minute in that you would rather stab yourself in the eye with a fork then sit through another three hours of this “epic tale”. What? Just me? Well, maybe that’s the case, because clearly a large part of the world tunes in each and every year for these awards ceremonies, the pinnacle of which would be the Academy Awards. I have recently come to learn that people actually throw parties to celebrate Oscar night, doing up their hair, dressing up in elaborate gowns and fancy jewelry. Maybe it’s an attempt to live like their favorite celebrity for a night, I’m not sure, because I can’t really wrap my head around it. What I do know is, if you’re going to throw an Oscar party, or any party for that matter, you need to serve some appetizers, because a party just isn’t a party without some tasty treats.

In honor of celebrating the movies, what better way to start the evening off with then the classic movie pairing, popcorn! This isn’t your plain old stale movie theater popcorn though. This is something special. It’s a balance of salty and sweet, with the earthiness of truffles and aroma of thyme.

Truffle-Honey & Thyme Cracker Jacks

Prep Time: 10 minutes
Cooking Time: 5 minutes
Feeds: 3-6 people
Special Tools: Air popper, you can find these for about $20

½ cup corn kernels
3 tbsp. truffle oil
¼ cup melted butter
1 cup pecans
½ cup liquid honey
3 tbsp. fresh thyme
TT salt

• Coarsely chop the pecans
• Gently remove the thyme leaves from the stems
• Melt the butter and combine with the truffle oil
• Pour the corn kernels into the popcorn maker and turn it on
• Once the popcorn is popped into a bowl, quickly pour the butter and truffle oil over, followed by the salt, thyme, and the pecans, mix
• Lastly, while stirring, drizzle the honey over the popcorn, try to do this fairly quickly, while the popcorn is still warm
• Stir to combine evenly and then serve while warm

You can never go wrong with popping some fresh oysters for any party, they are always a sure hit. Adding the classic pairing of a bloody Caesar is a great touch.

Bloody Caesar Oysters

Prep Time: 10 minutes
Makes: 12 oysters
Special Tools: Oyster shucker

12 pc. fresh oysters
1 oz. Absolut Citron vodka
8 oz. Clamato juice
1 tbsp. horseradish
1 tsp. celery salt
1 tsp. Tabasco
1 tsp. Lea & Perrins
12 pc. celery leaves (garnish)
coarse salt or crushed ice for bed

• In a large glass combine vodka, clamato juice, horseradish, celery salt, Tabasco, Lea & Perrins, and stir. Chill
• When ready to serve, place the crushed ice or coarse on platter to create a bed to place your oysters on
• Using your oyster shucker, carefully open the oysters, gently twisting rather than stabbing, once the shell is loosened, pop the top and carefully separate the muscle from the shell without damaging it
• Keeping the oyster level and preserving as much of the delicious brine, carefully place the oysters on the bed
• Top the oysters with a tablespoon of the Caesar mixture
• Garnish with a small celery leaf and serve

Here is another fun and playful appetizer that can work for just about any event.

Crispy Coconut Prawn Lollipops

Prep Time: 20 minutes
Cooking Time: 5-6 minutes
Special Tools: wooden skewers, deep fryer (optional)

12 pc. prawns, sized 16-20, peeled and deveined
½ cup flour
2 pc. eggs
¼ cup milk
1 cup shredded coconut, unsweetened
TT S&P

• Soak wooden skewers in cold water to prevent burning
• Remove the remaining tail shell from the prawns, pinching carefull, not to leave any meat behind
• Curl the prawn into a round and then skewer them, leaving them towards the end of the skewer, like a lollipop
• Now we will set up a breading station
• In a shallow bowl place the flour and season with salt and pepper
• In a second bowl combine the eggs and milk, whisk to combine thoroughly, season
• In a third bowl place the shredded coconut
• Moving from left to right, lightly dredge the prawns in flour, shaking off the excess
• Then, quickly dip the prawns into the egg wash, coating it evenly, but shaking off excess
• Then, place the prawn in the coconut, coating all sides and patting it on
• When it comes time to cook them you can bake them in the oven or you can deep fry them, I prefer them deep fried as they crisp up nicely, but they are also good baked
• If choosing to fry them, I recommend a double breading, meaning that after the first round, you will return the prawn to the egg wash, and then again into the coconut, it will provide a thicker, crispy outer shell
• These can be prepared in advanced up to this point, you can even freeze them and serve them at a later date
• Preheat the oven to 375F or the deep fryer to 350F
• Place on a baking sheet and bake for 8-10 minutes, or fry in the deep fryer 5-6 minutes
• Serve with a sweet and spicy dipping sauce

I hope these recipes help to spice up your Oscar party and may the best movie win!

Alright gentlemen, this one is for you. Last year at this time my column fell on February 15^th, the day after Valentine’s and I wrote about saving your bacon after forgetting to do something special for your significant other. This year, you’re a year older and a year wiser. You’ve learned from your missteps last year, and hopefully your better half stuck around long enough for you to make it right this go around. Thanks to the leap year I get the chance to put this out the day before the big day and help to steer you in the right direction. What? You don’t remember how bad you messed up last year? You don’t have a reservation at one of our restaurants for the big night? Don’t worry, I ‘ve got you covered.

Instead of scrambling to call every restaurant in town desperately trying to find the last possible table available try something different to impress her this year. Make dinner yourself. I know, I know, you don’t know how to boil water. Relax, cooking is not that hard, and she will greatly appreciate the effort you went through to create a unique and memorable experience for the two of you, rather than simply filing into a packed restaurant like virtually everyone else out there.

Every good evening together should start with a beverage, and what better way to celebrate your love than to share in some sparkling wine. This year though, try something different, instead of simply picking up a bottle of bubbly prepare for her a tasty sparkling cocktail. Here is one of my favorites.

The Red Stiletto

For each cocktail:

1 oz. frozen strawberry puree, I prefer the Boiron variety, but Oasis, or anything similar will do
½ oz. pineapple juice
½ oz. Chambord royale
4 oz. champagne, or sparkling wine
1 pc. lemon twist, for garnish

• Ensure all of the ingredients are well chilled
• In a champagne flute place strawberry puree, pineapple juice and Chambord royale, stir to combine with a spoon
• Top with 4 oz. of sparkling wine
• Garnish with a lemon twist
• Enjoy!

Now that you have a cocktail to set the mood handled it’s time to set about figuring out dinner. In order to determine what to make for her it’s going to have to start with knowing a little bit about what she likes to eat. Chances are if you listened to her at all throughout your relationship she might have shared some clues about things she likes and doesn’t. Think back to your recent restaurant visits, what did she rave about, and more importantly, what did she not enjoy? You do listen while she talks don’t you? No? Well, there may be no hope for you after all. If that’s the case the only thing that may save you is to head to the nearest jewelry store and pick up something with a lot of carats.

If you have been paying attention and you have some clue, piece together what you think you are capable of creating. Don’t overthink it either. It could be as simple as putting together a picnic type meal, with an assortment of cheeses, charcuterie, olives, nuts and some fresh baked breads and crackers. It could be as elaborate as beef wellington. It will depend on your level of comfort in the kitchen. Remember, she will appreciate the fact that you took it upon yourself to create a special experience for her, rather than simply sticking with the standard flowers or box of chocolates.

A personal favorite for me to start any great meal is to shuck some fresh oysters. If you have it in you to use an oyster shucker then this can end up being a simple, yet tasteful way to set the mood for the evening. A little squeeze of fresh lemon and splash of Tabasco is all you need to compliment these supple gifts of the ocean, and there is something to be said about their powers as an aphrodisiac.

I will leave the main course up to you. After all, I can’t do all the work for you. Do keep in mind that you want to keep things light and fun. There is nothing that can kill the mood more than sitting down to a heavy meal. Serving something hands on can help to make things a little more enticing too. Don’t forget to save a little room for dessert because I’ve got something simple enough that even you can’t screw up and is sure to make your lady melt.

You would be hard pressed to find a lady who doesn’t love a classic chocolate dipped strawberry, after all, both chocolate and strawberries happen to be aphrodisiacs, which might really help to end the evening off just the way you hoped it would. Let’s take the classic pairing of chocolate and strawberries and crank it up a bit though.

Cheesecake Stuffed Chocolate Dipped Strawberries

Prep time: 30 minutes at most
Feeds: 2 silly!

½ pint strawberries
100 gr. dark chocolate, I recommend Callebault or Valrhona
2 slices New York style cheesecake

The cheesecake is the kicker. You can make this yourself, but if the idea of baking a cheesecake is completely out of the question then don’t sweat it. Your neighborhood grocery store likely has a good quality cheesecake ready to go for you. They probably have a small, or personalized sized cheesecake so that you don’t even have to buy a full one.

• Remove the two slices cheesecake from the fridge and slice away the crust, preserving only the cream cheese portion
• Place in a bowl and allow to soften at room temperature
• Using a fork, work to spread the cheesecake in the bowl to make it spreadable, if you find it a touch dry you can easily add a teaspoon of cream, or even milk to help smooth it out
• Now, using a paring knife slit the strawberry from the bottom to the top, stopping short of cutting it through, the intention is to create a clamshell effect
• Now, gently open the strawberry, being careful not to break it apart
• If you have one, place the cheesecake puree in a piping bag and gently pipe a tablespoon into the opening of the strawberry
• Not confortable using a piping bag, don’t sweat it, use a spoon to gently smear the cheesecake filling inside the strawberry using a spoon
• Set on a plate and place in the fridge
• Place a small pot which about an inch of water on the stove and bring to a boil
• Coarsely chop or grate the chocolate and place into a metal bowl
• Cover with plastic wrap and place over the top of the pot of boiling water
• Allow the chocolate to melt, 4-5 minutes
• Remove the plastic, being careful not to let any water into the chocolate
• Place the chocolate in a small round cup, something deep enough to allow you to dip the strawberries, and not so large that the chocolate doesn’t fill the cup up high enough
• Remove the strawberries from the fridge and dip into the chocolate one at a time and then place on a platter
• Set aside to cool and get ready to enjoy some yummy goodness 

If this tasty finish to the evening doesn’t go about earning you some much needed brownie points, then there is nothing more I can do for you! Happy Valentines everyone!

Who’s hungry?

We are half way through the first month of the year and your resolution is either going well, or, and much more likely, life has gotten in the way and you have already forgotten about your plan to change.

Well, if you haven’t completely thrown in the towel yet and need a little convincing to give up your master plan to get in shape, this column should go a long way to pushing you over the edge. This week we discuss the food group that probably causes us to have to make resolutions in the first place.

That food group is the burger. Okay, okay, I know, it’s not actually a recognized food group on Canada’s food guide, but given our insatiable appetite for them, maybe they should be.

Where to start with making a great burger though? Well, you have to start with the meat. Whether you favour a classic beef burger or prefer a little more variety in your patties, the key is to start with top quality meat. What you choose is almost limitless. We have featured bison, Kobe beef, ostrich, venison, chicken, turkey and lamb just to name a few, but you can create a patty out of virtually any meat you choose. You can even prepare a vegetable patty.

I’m not suggesting you grind up tenderloin to make your burger better. That would be a pointless waste of great tenderloin. I am referring to the calibre of meat you choose. For example, rather than simply buying grade A Alberta beef, which would probably do a decent job for making a burger, we work with exclusively use Heritage Angus Beef from Spirit View Ranch for our burgers. They pride themselves on raising hormone and antibiotic free beef that are raised naturally, as was intended.

When preparing a top-quality beef burger, it is also imperative to consider the blend. I am referring to the various cuts that one can choose from to prepare your ground beef. Just because it’s all beef, it doesn’t mean it’s all the same tasting and texturally. Each cut provides its own unique addition to our blend. After much testing and sampling, we have concluded that the best blend for our burgers is as follows.

Sirloin- 40% by weight: although it lacks some flavour on its own, it’s very tender and binds quite well once it has been ground

Short Rib- 30% by weight: with its rich and nutty flavour and high degree of fine marbling (intramuscular fat) it helps to pack the flavour in and keep the patty moist

Brisket— 30% by weight: providing a distinct aroma and flavour of iron and liver and with its moderate to low-fat content, it provides the right balance to round out the burger

Grinding these three cuts together allows us to have a nice balance of flavor and texture and helps us achieve our desired 85% lean blend. This is crucial because too lean and it will result in a dry burger, but if it’s too fatty the result will be a great deal of flare-ups over the open flame and a greasy tasting end result.

The next priority: the bun. The balance of burger patty to bun needs to be just right. Too much bread and the taste of the beef and condiments is lost. Not enough bun and your burger won’t hold together. This can also be the case with a bun that is too soft, without enough structure to stay together as the juices of the burger permeate into the bun. I tend to be a traditionalist when it comes to my bun choice, sticking with a good quality classic hamburger bun, but sometimes, when I am really indulging, I lean towards a brioche bun. Its buttery goodness almost melts in your mouth, but the bun manages to hold together.

From there, it comes down to selecting the toppings. There is one simple key to keep in mind. How will all of the flavours work together? I try to stick to a theme or focus when putting my creations together. If I am feeling spicy I might throw some hot sauce in the patty mixture, jalapeno havarti, and salsa for toppings, and round it out with a nice chipotle mayo. They are all ingredients that work well together.

Here is a Classic Burger Recipe and I’ll let you make your own decisions about just how far you want to take it.

 

Classic Burger Recipe

Makes: Six 6 oz. burgers
Prep Time: 15 minutes
Rest Time: 30 minutes
Cooking Time: 8-10 minutes
Special Tools: meat grinder or grinder attachment for Kitchenaid

400 gr. fresh sirloin
300 gr. fresh short rib
300 gr. fresh brisket
2 eggs
¾ cup panko bread crumbs
1 tsp. fresh thyme
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. Worcestershire
1 tsp. Tabasco
Salt and pepper

You may be surprised to see the bread crumbs in the burgers. If you don’t have a small amount of bread crumbs acting as a binding agent in your patties you are asking for trouble when grilling your burgers. If you are pan searing them you can get away without it, but decrease the eggs to one.

Cube the meat into manageable sized pieces to feed into your grinder

Using the grinder attachment on your Kitchenaid, or a grinder, work the meat through the grinder with a medium sized extruder attachment

Once blended,place in a large bowl with the remaining ingredients and using your hands, work to combine everything evenly, without overworking the mixture

Place in the refrigerator for 30 minutes to allow the mixture to bind

Split the mixture into 6 equal portions and then form into patties

If you are confident your meat is fresh and from a reliable source then you can safely serve these less than well done, even cooking them to medium if you choose, do not attempt to do this if the beef has been in your fridge overnight, or if it is not the absolute freshest

Cook them to your desired liking and then begin to put your very own Resolution Buster burger!

To help you take your burger to the next level, try preparing a little bit of chipotle mayo to go with it.

 

Chipotle Mayo

1 Tbsp. chipotle peppers in adobo sauce, pureed
1 cup mayonnaise
¼ cup ketchup
1 Tbsp. honey
salt and pepper to taste

Combine ingredients and mix until homogenous

Prepare this at least 30 minutes in advance and refrigerate to allow the flavours to come together