Sunday, August 14, 2011
Recipes from Executive Chef Chris Velden!
Executive Chef Chris Velden of Ryan Duffy's and co-owner of The Flying Apron Cookery has kindly shared some of his favourite ways to use fresh garden veggies.. For more info, check out http://www.flyingaproncookery.ca/ or http://www.ryanduffys.ca/
Fried Zucchini Blossoms
Make a Tempura Batter :
1 Cup cold water
1 cup ice
1 cup all-purpose flour
1 large egg yolk
Salt, Pepper and some Chinese Five Spice
Mix the water with the Ice Cubs and let sit for 5 min.. Measure out 1 cup of Ice water. Using a fork stir in ¾ cup of flour and egg yolk into the water. The batter will be very lumpy witch is ideal for Tempura
Take your Zucchini Blossoms and inspect them for Bugs. Rinse them with a little cold water. Let dry on a piece of Paper Towel. In the meantime, heat up some sunflower oil or good canola oil in deep frying pan to 360 F. When oil is hot dip the Flowers in the batter, let drip of some excess batter and fry until crispy and golden brown. Take out and place on a paper towel to drain off any extra oil. Sprinkle with Salt (Sea salt preferably) and Pepper and serve as a Vegetable garnish or on your favourite salad
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
1. Preheat oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. Using a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
Sweet and savoury Kale
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon Dijon mustard
4 teaspoons white sugar
1 tablespoon cider vinegar
1 1/2 cups chicken or vegetable broth
4 cups Kale, torn/rinsed and stemmed
1/4 cup dried cranberries, Blueberries, Dates or any other dried fruit you like
salt and pepper to taste
1/4 cup sliced almonds
1. Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
2. Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.
Kohlrabi in Cream Sauce with Parsley
4 kohlrabi bulbs, peeled and cubed
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
3 tablespoons cream
1 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons white pepper
1/2 bunch fresh parsley, chopped
1.Place the kohlrabi and 1/2 teaspoon salt in a saucepan. Cover with water, and bring to a boil over medium-high heat. Cook until kohlrabi can be pierced with a fork, but remains firm, about 5 minutes. Drain, reserving 1 cup of the cooking water. Place kohlrabi in a bowl, and cover.
2.Place the butter into the same saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk and reserved cooking water from the kohlrabi into the flour mixture, stirring until thick and smooth. Stir in the cream, 1 teaspoon salt, nutmeg, white pepper, and parsley until well blended. Continue whisking until sauce thickens, then cook 10 minutes more. Stir in the kohlrabi, tossing to coat evenly with sauce.
6 large ripe tomatoes, cored and cut in half crosswise (about 4 pounds)
1/3 cup sugar
1/3 cup grated onion
3 garlic cloves, minced
2 jalapeño peppers, minced
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1/4 teaspoon salt
Peel tomatoes and core stem end. Place peeled tomatoes in a two-gallon non-reactive stock pot. Do not use aluminum. Start boiling the peeled tomatoes; keep stirring and ladling off the thin tomato juice until what remains is semi-thick. Continue this process until most of the thin liquid is removed. While continuing to stir add all other ingredients. Keep stirring the mixture periodically to keep it from sticking to the bottom of the pot. Continue stirring until jam reaches the consistency you desire.
Let the mixture cool until you are able to pour into sterilized jars. After thorough cooling; seal each jar with paraffin wax or boil sealed jar 5 minutes in a boiling water bath.
Simple Roasted Tomato Sauce
1 kg or about 2lbs of tomatoes
3 garlic cloves, peeled and chopped
3 tbsp olive oil
Sea salt and freshly ground black pepper
**You can also add some fresh herbs before you roast, such as oregano, basil or thyme if you want to spice it up a bit.
Preheat oven to 375F. Halve the tomatoes and lay them cut side up in an ovenproof dish. Mix the garlic with the olive oil and spoon it over the tomatoes and season with salt and pepper. Roast for about 40 minutes or until the tomatoes are softened and begin to char. Using a sieve, press the tomatoes and garlicky mixture through to remove the skins and seeds. Taste the sauce and adjust seasoning as needed.
Pour over cooked pasta and top with fresh grated parmesean.