Chef Roger Featured in The Kitchen Series
Ontario Culinary has been doing a series called The Kitchen Series, wherein they have conversations with their Feast On Certified Chefs and ask personal questions so you get to know the Chefs behind the great food. Grateful to be asked to participate, join me, Chef Roger, this month as I talk with Ontario Culinary’s writer, Andrea Hodgins about Feast On, what it means to Hawley Crescent, and where my favourite restaurants are to go when I am not the one wielding the chef’s knife! Maybe you’ll find out my favourite restaurant is yours, too.
Feast On is important to us because it allows us to stand behind what we truly believe in and now we have a community. It is one thing to say you use fresh ingredients, it is another to live and breath this philosophy. It is a commitment and we were really thrilled that Feast On was created. It represents who we are perfectly and opened the door to so many other great vendors!
Read the full Ontario Culinary article here.
Hey there and welcome to another installment of the Meal Plan. First off, I’d like to apologize for the delay in getting this latest blog out, we’ve been extremely busy during the month of November and celebrated American Thanksgiving with family who made the trip up from the States. Now that we are into December, the focus will obviously be in Christmas and the holiday season, but we can’t forget about some favourite delicious winter-time foods. This week, I’m going to focus on meat pies.
A meat pie is, as the name says, a pie crust that has been filled with meat and other rich, savoury ingredients, generally in the form of mixed vegetables. The most common types of meat pie are pork, beef, and chicken pies, but any kind of meat can be used. The earliest record of meat pies date back to 9500 BC, and they were heavily featured in Egyptian, Greek, and Roman cuisine.
As with many old foods, every culture has its own variation of the dish, resulting in dozen of delicious and savory options. One of the most commonly seen version of meat pies is the pot-pie, which is distinguished by its round, dome shaped top crust that vaguely resembles the lid of a pot. Generally, pot-pies are filled with beef, chicken, lamb, or turkey, and potatoes, onions, carrots, peas, and gravy for stuffing. In Quebec and Montreal, the local meat pie is called the Tourtière, which is usually made from veil, pork, or beef, though wild game is often added to enhance the flavor.
Another popular version of the meat pie is the cottage pie, also known as shepherd’s pie if the filling is made with lamb instead of beef. Unlike normal pies, this dish uses mashed potatoes as the pie crust instead of the usual wheat based pie crusts. For some reason, we North Americans tend to refer to the beef version (cottage pie) as shepherd’s pie, so I won’t muddle things up for you – just know that a real shepherd’s pie contains lamb, not beef. The British ar known for having a vast array of pies and pasties – we could spend an entire blog just talking about the different varieties and variations depending on region.
Since American Thanksgiving has recently passed, I figured it’d be fitting to take a look at a meat pie from our neighbors down south. This particular dish, the Natchitoches, is the official state food of Louisiana (I learned something new while researching for this blog). This recipe from allrecipes.com should help you fulfill any southern cravings you might be having and would work great for any holiday party that you may be hosting / invited to. I know that I’m going to be giving this recipe a try while entertaining over the holidays. Enjoy!
Natchitoches Meat Pies
- 1 tablespoon vegetable oil
- 1 tablespoon all-purpose flour
- 1 onion, chopped
- 1 pound bulk pork sausage
- 1 pound ground beef
- 1 teaspoon Cajun seasoning
- 1 pinch garlic powder
- 1 (15 ounce) package store-bought refrigerated pie dough, at room temperature
- 1 quart vegetable oil
- Heat 1 tablespoon oil in a large skillet over medium-low heat; whisk in flour, and cook until flour turns from white to a nutty brown color, 2 to 3 minutes.
- Stir in onion and cook until transparent, about 5 minutes. Add meats and brown until no longer pink, 10 to 12 minutes; stir in Cajun seasoning and garlic powder; drain fat. Cool to room temperature.
- On a lightly floured surface, roll out the dough to a thickness of ¼ inch. Use a 5 inch diameter round cookie cutter or cut around a saucer to make a round of dough. Place a heaping tablespoon of meat filling in the center of each round. Fold dough over filling and seal edges closed by pressing with a fork or fingers. Repeat to make 15 pies, re-rolling dough scraps as needed.
- Heat oil for frying in deep fryer to 375 degrees F (190 degrees C).
- Deep fry pies in small batches until golden brown, 3 to 4 minutes. Drain on paper towels. Or bake pies on greased cookie sheets in preheated 350 degree F (175 degrees C) oven 15 to 20 minutes, or until golden brown.
- Makes 15 servings.
Hey there and welcome to another installment of the Meal Plan. Well we’ve officially passed the midway point of November and only ten days away from United States Thanksgiving. Unfortunately, this time of year is also the start of the cold and flu season, so we thought that it would be a good idea to talk about a great comfort food to both prevent and nurse us in the event that we do get sick. And when you’re sick, the number one go-to food is soup.
The word soup is used to describe any food that primarily consists of liquid, with a few solid masses inside. They are generally classified into two main bodies—clear soups and thick soups—and each one has various sub-categories based on ingredients and preparation. Soups are often compared to, and sometimes confused with stews, but the main way to tell them apart is that stews are thicker and generally have more solid food than soup.
Clear soups are named after the fact that their broth is clear or mostly-clear to look in, so you can see the other ingredients. Classic examples of clear soups include beef soup, chicken soup (including the popular home remedy chicken-noodle soup) and vegetable soups. There are two main kinds of clear soups—Bouillon and Consommé. A Bouillon soup is a soup whose broth comes from boiling various herbs and beef together before serving. A consommé is prepared from a bouillon that has been clarified, which uses egg whites and shells to remove fats and sediment from the broth. Nowadays most soups are prepared from pre-made broths found in any supermarket, typically chicken and beef based ones.
A thick soup is the category that most soups fall under. They are classified by being very thick and opaque, with textures that can be borderline chunky. Two examples of thick soups are chowders and cream soups. Chowders are soups mixed with cream or milk, and served with all manner of seafood or vegetables. Sometimes the chowder is thickened further with crushed crackers, which are also used to sop up the mixture. Cream soups are, as the name says, pureed soups that have had large amounts of cream added to the broth. One of the most popular forms of cream soup is Cream of mushroom soup, which includes diced mushrooms and/or mushroom broth, though there are other recipes that can include vegetables, meat, fish, and grains. Other examples of thick soups include pureés—vegetable soups put through a food processor or blender—or any soup that has been thickened with starch or a slurry, a mixture of water and starch added to the broth.
There are countless possibilities and combinations available when making soup. They can be a simple vegetable based soup that can be ready in as little as a half hour from scratch or as complex as a consomme that takes a couple of days to properly prepare. For today’s recipe, I’m going to take the simple approach and provide you with a delicious potato soup recipe from food.com that anyone can make with very little prep time and simple ingredients guaranteed to be found in most homes.
Unbelievably Easy Potato Soup
- 1 large potato, per person
- 1⁄4 cup chopped celery, per person (include leaves)
- 1⁄4cup chopped onion, per person
- 1⁄4 to 1⁄2cup milkor 1⁄4 to 1⁄2 cup half-and-half or 1⁄4 to 1⁄2 cup cream
- salt and pepper
- Peel and cube potatoes. Mix in a saucepan along with the onions and celery.
- Add enough water to cover the saucepan, but don’t quite cover the vegetables. Bring to a boil on lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.
- Using a potato masher, coarsely crush the potatoes, but don’t mash them—you’ll want chunks left.
- Add enough milk or cream to thin to desired thickness and add salt& pepper to taste.
- Makes one serving.
Hey there and welcome to another installment of the Meal Plan. This week has been an exhausting one here at Hawley Crescent; we’ve had a number of events to cater for, including a wedding and a couple of other wedding related affairs. Needless to say weève been hopping and could use a little rest to recharge the bateries. In light of this, we’re going to talk about a simple to make food that, in keeping with our themes of this month, has all sorts of recipes that encourage experimentation. And today that food is stew.
A stew is any kind of food item that’s comprised of solid food ingredients cooked in liquid, then served in the resulting gravy. On the surface they resemble soup, but the stew generally has less liquid than a soup, and requires a longer cooking time. Sometimes stews are so thick you can even serve them overtop other dishes as a solid-ingredient sauce, or eat it on its own with a fork.
Stews are one of the oldest kinds of foods in existence, so it’s natural that many recipes have been created in its long lifespan. The most common ingredients are meat and vegetables, particularly ones that require longer cooking times that result in more tender foods. To use beef as an example, you’ll want a well marbled cut of meat with a lot of connective tissues, such as a chuck roast or a brisket. But you don’t have to limit yourself to beef or pork; nearly all kinds of sea foods can find their way into a stew with little to no hassle. As for vegetables, your best choices are thick ones who’ll become soft and tender once the cooking is done, like potatoes, carrots, onions, celery, beats, beans, and radishes. Finally, most people like to use water to cook their stews, but I like to consider different liquids that can add flavour to the finished product. Among the best options include beer, wine, or various stocks.
No matter which meat you decide to use, be sure to get a good sear on the meat before adding the braising liquid and subsequently the remaining ingredients. This is the key to making a good stew. The seared meat will add flavour and ensure that the meat doesn’t toughen up or break down too much during the stewing process. Also, add your vegetables later in the stewing process to ensure that they keep their texture and don’t simply turn to mush. There’s nothing worse than a mushy stew. Check out this great little instructional video from BonAppetit on browning:
Because of its simplicity and the fact thatrecipes are customizable, stew has found its way into ancient cultures all over the world, each one taking some of their native flair into the equation. In light of this, today’s recipe, from allrecipes.com, hails from Hungary.
Pork Porkolt (Hungarian Stew)
- 5 slices bacon, diced
- 2 large onions, diced
- ¼ cup Hungarian paprika
- 1 ½ teaspoons garlic powder
- ¼ teaspoon ground black pepper
- 5 pounds boneless pork chops, trimmed
- 1 large yellow bell pepper, seeded and diced
- 2 (14 ounce) cans diced tomatoes, with liquid
- 2/3 cup beef broth
- 2 cups reduced fat sour cream
- 2 (6 ounces) packaged wide egg noodles
- Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain and reserve the drippings.
- Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.
- Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed.
- Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
- Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.
- Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.
- Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.
- Makes 14 servings.
I hope that you’ll give this recipe a try. Fall / Winter is stew season – I’d love to get feedback from our readers regarding some of their favourite stew recipes, tips, tricks and special ingredients used by you. Who knows, perhapse we can concoct ourselves one killer hybrid-stew based on your feedback. Until next week, keep on cooking!!!
Hey there and welcome to another installment of the Meal Plan. Can you believe that we are already into November and are only a little more than a month away from the beginning of winter and Christmas. The months have flown by this year. And since by this point I’ve covered some of the most popular autumn foods, I figured that we should take a look at some of the other foods enjoyed around this time of year, similar to the chili newsletter released last week. This week, I am feeling in the mood for Pot-Roast.
Pot-roast is the American variation on the French dish Boeuf à la mode (beef in the style). The dish is made by slow-cooking a beef roast inside of broth, usually with some vegetables and herbs alongside. This results in a tender meat that pulls apart like the layers of an onion when it’s done.
When choosing the right kind of beef, my advice is to always go for the toughest cuts, or lean one with lots of connective tissue. Once you start slow-cooking it, those connective tissues dissolve away, leaving behind flavourful meat that’ll peel away at the slightest touch. These can include shoulder cuts, chunk roasts, briskets, rump roast, or bottom rounds.
It’s also important to take into consideration which vegetables and broths you cook alongside your roast, as their flavours will be added to the meat. The most popular vegetables cooked in pop-roast are carrots, onions, peas, potatoes, and corn, but celery, garlic, tomatoes, tomatoes, parsnip, and thyme can also be added. As for broths, most people will just use beef or chicken broth mixed with vegetable oil. But if you’d like some more flavour, you can spice it up with some vinegar, beer, and white or red wine.
If you’d like to try your hand at a pot-roast this November, myrecipes.com has a relatively simple recipe for your to cut your teeth on. Or for those of you who’re pot-roast veterans, maybe it’ll give you some ideas to play around with in your own recipes.
- 1 (2-pound) boneless chuck roast, trimmed and cut in half
- ¼ cup lower-sodium soy sauce
- 2 garlic cloves, minced
- 1 cup beef broth
- 1 package dried morels
- 1 tablespoon cracked black pepper
- 3 tablespoons sun-dried tomato paste
- 2 medium onions, quartered
- 1 package carrots, cut into 2-inch pieces
- 16 small red potatoes, halved
- 1 tablespoon canola oil
- 1 ½ tablespoons all-purpose flour
- 3 tablespoons water
- Rosemary sprigs
- Combine roast, soy sauce, and garlic in a large zip-top plastic bag; seal bag, and marinate in refrigerator at least 8 hours, turning bag occasionally.
- Bring broth to a boil in a small saucepan. Add mushrooms. Remove from heat and cover and let stand 20 minutes. Drain mushrooms through a cheesecloth-lines colander over a bowl, reserving broth mixture.
- Remove roast from bag, reserving marinade. Sprinkle roast with pepper, gently pressing pepper into roast. Combine reserved marinade, mushroom broth mixture, and tomato paste; stir well, and set aside.
- Place mushrooms, onion, carrot and potato in a 6-quart electric slow cooker; toss gently.
- Heat oil in a large skillet over medium-high heat. Add roast, browning well on all sides. Place roast over vegetables in slow cooker. Pour tomato paste mixture into pan, scraping to loosen browned bits.
- Pour tomato paste mixture over roast and vegetables. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 8 hours or until roast is tender. Place roast and vegetables on a serving platter; keep warm. Reserve liquid in slow cooker; increase to high-heat setting.
- Place flour in a small bowl. Gradually add water, stirring with a whisk until well blended. Add flour mixture to liquid in slow cooker. Cook uncovered, 15 minutes or until slightly thick, stirring frequently. Serve gravy with roast and vegetables.
- Makes 8 servings.
Hey there and welcome everyone to another installment of the Meal Plan. And so we’ve come to the last week of October. Halloween is this Saturday, and come Sunday we’ll be into November and getting ready for Remembrance Day. So for our final blog in the tenth month of the year, we’ll be following a similar style as our Thanksgiving blog. We’ll start off talking about Halloween itself before finishing off with some information about Halloween’s signature gourd, the pumpkin.
The history of Halloween, also known as All Hallows Eve, traces its roots back to ancient Celtic culture. The ancient Celts held a holiday known as Samhain, which was celebrated at the end of their harvest season on November first, and consisted of harvesting their crops en mass. This is because they believed that, on October 31st, the worlds of the dead and living overlap, and the dead would come to their homes to ruin their crops, spread sickness, and other suck havoc.
To appease the spirits, the ancient Celts would leave food and wine outside their doors, or carved faces into turnips—known as Jack-o’-Lanterns—in the hopes of scaring the spirits away from their homes. The people also wore masks whenever they left their house so that they would be mistaken for spirits as well. This way the Celts kept their houses, crops, and themselves safe from the spirits mischief. Then, on Samhain, the Celtic druids would light huge bonfires and offer sacrifices to their gods, and in return they would be gifted with insight about the coming year.
When Christianity came to England and overtook the Celts, they turned Samhain into All Saints Day, or All Hallows Day. The day before became known as All Hallows Eve until it was shortened to Halloween as we know it today. In the 19th century, Irish and Scottish immigrants to America revived several of the then forgotten traditions of Halloween, such as Souling and Guising. Souling involved saints traveling door to door asking for pastries called soul cakes, and if given, they would pray for the people’s dead relatives. With Guising, children would dress up and accept gifts such as food, wine, and money from people in exchange for entertaining them with jokes, poetry, song, and dance. These two traditions would be combined into Trick or Treating as we know it today.
These days, Halloween is the second most profitable commercial holiday after Christmas. It’s estimated that the United States spends approximately six-million dollars on costumes, candy, and decorations. And among those decorations is the North American replacement for the turnip in the carving of Jack-o’-Lanterns: the pumpkin.
Pumpkins are among the largest members of the gourd family, generally growing between 4 to 6 kilograms in weight, and the largest usually weighing in at 25kg. Generally a pumpkin is orange in colour, but it can also develop green, brown, white, or even red colourings depending on the species. It is one of the most popular commercial crops grown around the world, both for its use in Jack-o’-Lantern carvings, and as a food source.
There are many health benefits in pumpkins to consider while you’re carving them this year. For starters, pumpkins are pretty low in calories. 100 grams of pumpkin flesh provides approximately 26 calories. It’s also rich in dietary fibers, which help in digestion and balancing out your blood sugar and cholesterol levels. Pumpkins are also rich in Vitamin A, C, and E, which aid in vision, fighting off sickness, and strengthening your circulatory system respectively. Finally, the seeds of the pumpkin contain their own cornucopia of nutrients, including high protein contents and mono-unsaturated fatty acids.
I’m positive that everyone who has ever worked with pumpkins has tried either pumpkin pie or roasted pumpkin seeds at some point. Let’s face it, they are both amazing! However, these are just scratching the surface of pumpkin related foods. We could do soups, pastas, loaves, cakes, muffins or cheesecakes, as proven in today’s recipe from food.com. The Cheesecake Factory makes amazing cheese cakes. I hope you give this recipe a try and enjoy!
Pumpkin Factory – Pumpkin Cheesecake
- Preheat oven to 350 degrees F.
- Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
- Put foil partway up the outside part of an 8-inch springform pan. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. Bake the crust for 5 minutes, and then set aside until you are ready to fill it.
- In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
- Pour the filling into the pan and bake for 60 to 70 minutes, or until the top turns dark. Remove from the oven and allow the cheesecake to cool.
- When the cheesecake has come to room temperature, put it into the refrigerator. Once chilled, remove the pan sides and cut the cake into 8 equal pieces.
- Serve with a generous portion of whipped cream on top.
- Makes 8 servings.
This past weekend I made some pumpkin cheesecake tarts using this very recipe – they were delicious!
Have a safe and happy Halloween – see you next week!