Pizza brioche

Serves 8-10

If using cuisinart cso-300c divide dough into 4 

Place dough of parchment baking sheet

Bake on convection for 30 minutes

Ingredients

Brioche dough room temperature for 30 minutes

2 onions sliced thin 

3 cups fresh salsa ( my recipe)

1 tbsp. olive oil

1 cup shaved Parmesan cheese

1 cup grated cheddar cheese

1 egg beaten

Preparation 

In sauté pan on medium heat add oil

Add onions and cook for 5 minutes stirring so onions don't burn

Add salsa and cook for 4 minutes

Cool mixture down

Roll out dough on floured work station to 1/4 inch thick and square ( make sure you have a baking pan that it will fit on)

Put parchment paper on baking sheet

Brush top of dough with egg

Let rest until rises double in size

Place onion salsa mixture evenly on top of dough

Sprinkle both cheeses on top of onion salsa mixture

Bake in 350 oven for 30  - 40 minutes until brown and bottom is golden

In cuisinart cso-300c 

Cinnamon buns

Makes 24

If you have cuisinart cso-300 c you can place 6 slices of dough on baking tray for proofing and baking

Ingredients

1 batch brioche dough at room temperature for 30 minutes

2 cups softened butter

4 cups dark brown sugar

4 tbsp cinnamon

2 cups chopped pecans

Preparation

Roll out dough on floured workstation until 1/4 inch thick and square ( you can cut dough in half if not enough space)

Put softened butter on dough spreading it evenly on all of dough to all edge

Put brown sugar on top of butter evenly 

Sprinkle cinnamon on top evenly over the brown sugar

Put chopped pecans on top of brown sugar and cinnamon 

Now roll the dough into a log

Cut log into 1 inch slices

Lay slices of dough on parchment paper covered tray make sure tray is large enough to hold all dough ( you can use two pans if required)

Once all dough slices are on tray press each slice down

Cover and let proof until double in size ( if using cuisinart cso-300c proof at steam 100F for 15 minutes

Once double in size bake in 350 F oven for 15-20 minutes

In cuisinart cso-300c 

Bake on bread setting 350 F for 15 minutes

Turn pan after 7 minutes

Chocolate icing

Ingredients 

1 cup cream cheese

1 cup softened  butter

4 cups icing sugar

4 tbsp. cocoa powder 22% cocoa 

4 tbsp. milk

Preparation

Mix all ingredients in tabletop or stand mixer using whisk until mixed together

Let cinnamon buns cool for 5 minutes

Top with chocolate icing 

Brioche

Makes 4 loaves or 24 cinnamon buns or 4 loaves raisin bread

Step 1

Ingredients

1 cup milk heated in microwave for 50 seconds (110 F )

4 tsp. instant dry yeast

1 beaten egg

1 cup bread flour ( can use all purpose flour) bread flour makes better dough due to higher gluten content

Step 1 preparation

In mixing bowl ( from mixing bowl from table or stand mixer)

Add milk, yeast and milk for 1 minute with fork

Add beaten eggs

Mix for 30 seconds

Add flour on top

Let sit for 30 minutes at room temperature

Step 2 Make the dough

Add to step 1

1/2 cup white sugar

1 tsp. salt

4 large eggs beaten before added

1 1/2 cup bread flour

Mix on low speed for 5 minutes

Add 1 cup flour

Mix on low speed until combined

Mix on speed 8 or just below high speed

Mix for 5 minutes

Step 3  Adding butter

Ingredients 1 cup softened butter ( room temperature) not melting, should keep its shape when on a plate

Add butter 3 tbsp. at a time to the dough on speed 3 medium speed

When butter is incorporated into dough add another 3 tbsp.

When butter is incorporated into dough repeat adding butter until all butter is added

Turn to low speed and add 1/3 cup bread flour mix until flour is mixed in

Mix on medium speed for 5 minutes

Dough should be soft to the touch but not sticky

If sticky add 1/3 cup of flour until dough is not sticky

Turn off mixer 

Remove hook and cover bowl with plastic wrap and let proof for 1- 2 hours until dough doubles in size

When double in size 

Lift dough up from sides of bowl and fold dough on itself

Until dough is back to original size before proofing

Cover with plastic wrap

Place in fridge for 4-6 hours ( overnight)

After dough has been refrigerated it is ready to use

 

Bread crumb topped cauliflower

Serves 4

Make topping first

Ingredients

1/4 cup butter

1/4 cup bread crumbs

Pinch nutmeg

1/2 tsp. salt

Preparation topping

Melt butter on low heat in sauce pan

Add remaining ingredients

Cook until all ingredients are combined 

Prepare cauliflower 

1 large cauliflower 

Cut out core and keep cauliflower pieces as large as possible

2 tbsp salt for boiling water

Bring water to boil add salt

Add cauliflower 

Cook uncovered for 8 minutes

Remove from pot and place in oven proof baking dish

Heat topping until hot and pour on top of cauliflower

Put in oven set at 200 F until ready to serve

franks red hot Bollywood chicken legs

6 chicken legs

1 tsp salt

1 tbsp. Montreal steak spice

3 oz. franks red hot Bollywood 

Preparation

Set cuisinart cso-300c to steam bake 450 F set for 40 minutes

Place chicken on oven rack on baking tray on broiling steaming rack on middle shelf  in oven

Remove after 40 minutes

Baste chicken legs with franks red hot Bollywood sauce

Set cuisinart cso- 300c to convection bake 450 F

Place chicken legs on broiling steaming rack

Cook for 10 minutes

Mexican fusion tabouli

Ingredients

3 cups salsa ( see my recipe for salsa ) drain in a sieve and then put in a clean tea towel and squeeze until no more water comes out it is ready when you open the tea towel and the salas stays in a ball

1 bunch cilantro chopped rough

1 bunch parsley chopped rough

Zest of one lemon

Juice of 1 lemon heat on stove for two minutes ( double the juice from lemon)

 1 tbsp. sea salt

1 cup of flax seed and 1 cup quinoa cooked in pressure cooker for 15 minutes

Preparation 

Cool down quinoa and flax seed

Mix all ingredients together

Pressure cooker short ribs

Ingredients

Wash all vegetables before cutting

2 1/2 lbs beef short ribs cut between bones about 2 inches in size

2 slices thick smoked bacon cut into 1/2 inch pieces

1 large onion dice into 1 inch dice

2 carrots cut into 1 inch dice

3 stalks celery cut into 1 inch dice

1 red or orange pepper diced 1 inch

1 - 1 inch bunch Cilantro stems chopped fine

1 - 1 inch bunch parsley stems chopped fine

10 mushrooms cut into 4

8 oz. cherry tomatoes Cut in half

4 medium russet potatoes skin on

2 cups water

1 tbsp. Himalayan  salt

1 tbsp. Montreal steak spice

1 tsp. roast garlic and pepper flakes

1/2 tsp fresh cracked black pepper

2 tbsp oil

1 tbsp. malt vinegar

2 tbsp. all purpose flour and 2 tbsp. butter mixed together in a bowl that will hold 4 cups of liquid 

( Beurre Manie )

Preparation

Put oil into electric pressure cooker and set to sauté

When the pressure cooker hits hi

Put in half of the beef short ribs and brown 5 minutes on each side

Remove and finish browning the other beef short ribs

Remove beef short ribs and add bacon to pressure cooker

Season short ribs with Montreal steak spice, Himalayan salt

Let bacon cook for 3 minutes

Add celery, carrots, onions, mushrooms,peppers

Cook and stir for 5 minutes

Add beef roasted garlic and pepper flakes

Add beef short ribs and mix up so vegetables and beef short ribs are all mixed together

Add two cups beef stock

Add malt vinegar

Set pressure cooker to stew and cook for 40 minutes

Release steam using the manual steam release

Remove lid and set pressure cooker sauté

Remove potatoes and meat and set aside 

When liquid boils add 3 cups of liquid to the butter and flour (Beurre   Manie) thickening agent

Mix well with whisk

Add thickening agent and liquid back to pot stirring non stop to ensure you do not get lumps

Cook for 5 minutes

Place sauce and vegetables onto plate

Top with meat and add potatoes 

Making long citrus twists

Using a canelling or channeling tool

This tool is used for making long citrus twists

The birthday cocktail

Makes two porthole infusers ( 24 oz)

If not using porthole infuser you can put all fruit ingredients into cheese cloth and submerge in alcohol mixture. To make sure the fruit is at bottom and not floating place small cup right side up on top of cheese cloth bag at bottom of pitcher and then pour alcohol mixture gently on top 

Ingredients

1 lime

1 orange

16 raspberries cut in half

2 oz. southern comfort

2 oz. chambord

2 oz. creme de cacao ( clear)

15 oz. tequila ( silver)

6 oz. Simple syrup ( combine 3 cups water and 2 cups sugar, boil for 20 minutes and cool)

Juice from lime and orange preparation ( see below)

Preparation

Using a canelling tool ( channeling tool)

Make two separate strips of lemon and orange zest

Using a knife cut away the peel cutting into the orange removing everything including the pith ( white bitter part before the peel) from Orange and lime 

Using a sharp knife cut away the sections of orange and lime ( you are cutting the main part of the orange and lime away from the outer covering) this is the skin that keep the flesh part together

Put all leftovers from making lime and orange sections and squeeze juice out into a bowl straining with a sieve

Mix alcohol, juice from orange and lime and simple syrup together into pitcher

Place porthole on it's side and remove 1 side of glass

Arrange raspberries ( 8 in each one, half of the lime and orange sections

Put lime and orange zest around post

Put glass back on porthole and push down glass to ensure that you have a good seal

Using a funnel pour alcohol mixture into each porthole

Ensure the porthole does not leak ( if they leak tighten screws a little more)

Do not put in stopper in until 30 minutes ( this allows for expansion)

Let infusion at room temperature for minimum of 2 hours

Serve over crushed ice

Stuffed peppers

Serves 7 

Ingredients

14 medium size peppers top stem removed ( I used scissors) 

Cut off about 1/2 inch from bottom

Remove seeds set aside keeping the bottom piece

Stuffing

1 lb ground chicken

1 lb ground pork

2 onions chopped fine

2 eggs

1/2 cup bread crumbs

3 cups cooked brown rice

1 tbsp. Montreal steak spice

1 tbsp. roasted garlic and pepper flakes

1 tbsp. basil

1 tbsp. garlic powder

 1 Tbsp.worchestershire sauce

1 pinch crushed chillies

Mix well

Put stuffing into peppers

Sauce

1 -8 oz package cherry tomatoes

4 kumato tomatoes ( or dark red tomatoes)

1 onion chopped in 4

1 carrot 

1 tbsp. oregano

1 tbsp. Montreal steak spice

1 tbsp. fresh chopped garlic

2 cups water

Thickening agent

1/4 cup cold water 

2 tbsp cornstarch

Mix with hands until smooth

Put in vitamixer and use tamper

Mix for 2 minutes until everything becomes a liquid

Pressure cooking method

Place rack on bottom of insert of electric pressure cookers

Put in 5 peppers

Pour 1/3 of sauce

Put bottom of pepper on top of stuffed pepper

Set electric pressure cooker to manual 10 minutes

When time is done hit cancel and manually release steam

Do three times 

When all peppers are cooked

Place in warm oven or fridge if going to freeze some

Transfer liquid from pressure cooker into a sauce pot and bring to boil

When comes to a boil add cornstarch and water

Once boiled turn off

Place stuffed peppers on place and pour over sauce

Oven method

Place peppers in a pan

Pour sauce over peppers

Cook in oven pre-heated to 350 F

Cook for 1 1/2 hours

Pour liquid from pan into sauce pot

When comes to a boil add cornstarch and water

Once boiled turn off

Place stuffed peppers on plate and pour over sauce

Holandaise hacks

When preparing hollandaise  sauce 

use 1/4 cup of oil 

This helps stabilize the hollandaise and makes it almost separate proof

Preparing peameal bacon

Wash cornmeal off of bacon

Trim off silver skin

Slice bacon into thin 1/8 inch slices

Egg Benedict with a twist

Makes 4 egg Benedict ( serves 2)

Note 

hollandaise is very heat sensitive

Eg. If doing by window that allows cold air in can break the sauce

if hollandaise separates you can fix

Crack an egg into another bowl that will fit over posching water pot

Mix egg well

Add separated holandaise mixture slowly to egg in bowl rover poaching water following same procedure adding slowly 

Follow steps for making holandaise below

Ingredients

4 eggs + 1 for making hollandaise 

1lb. butter melted

1/4 cup oil

2 cups white wine

1 onion medium dice

1 tbsp black pepper

Juice of one lemon

2 English muffins toasted

4 tbsp. cream cheese

4 slices peameal bacon 

Salt and pepper to taste for finishing hollandaise 

3 tbsp. vinegar for poaching eggs

Preparation of white wine reduction

In pot add white wine and 1 tbsp cracked black pepper cook on high heat for 5 minutes until you have two tbsp of liquid ( strain thru sieve and keep liquid reduction) you can do ahead of time

Cook bacon until browned on each side approximately 2 minutes on hot pan ( I use a cast iron griddle)

Bottom of egg Benedict preparation  do 1/2 hour ahead of time

Toast English muffins

Top English muffins with cream cheese

Top with cooked peameal bacon

Place cream cheese and bacon topped English muffins on tray off to side 

Put water in a pot that you can place a bowl on like a double boiler ( bowl to make hollandaise in)

Heating cream cheese and peameal bacon topped English muffins

When you start to boil water for poaching eggs place cream cheese, bacon topped English muffins tray in oven set to 200 F ( preheat oven)

Bowl for hollandaise preparation ( do before you start poaching eggs)

In bowl add 1 egg, whisk until foamy

Add white wine reduction ( made with onions, wine and cracked pepper)

Add juice of 1 lemon 

mix well

Poached egg preparation

Have tray lined with paper to be used to dry poached eggs

Add vinegar to water and bring to boil

Turn water down to simmer 

Add eggs to water to poach  and then turn water off 

Place bowl for hollandaise preparation on top of pot poached eggs are in

Slowly Add 1 cup melted butter (skimming butter from top avoiding the milk solids on bottom) this should take 1 minute ( adding butter to fast will cause sauce to separate )

Mix butter into bowl stirring constantly 

Add another cup of melted butter

Add 1/4 cup of oil stirring constantly 

Remove bowl 

Continue to add melted butter until finished constantly stirring

Add salt and pepper to taste

Finishing egg  Benedict  

Remove eggs from poaching water and place on paper lined tray

Place poached egg on top of cream cheese bacon topped English muffin

Top with hollandaise 

Serve immediately 

Snow peas

Ingredients 

8 oz snow peas washed

1 tsp. Salt

2 tbsp. butter

1tsp. Olive oil

Vacuum seal ensuring that peas are flat and not on top of each other

You need to use two vacuum sealed bags for this amount of peas

Set immersion circulator to 135 F

Cooked for 1 hour

Asparagus

Ingredients

1 lb. asparagus ( break ends off because they are tough, bend asparagus until they snap and break. The tough part will break off)

1 tbsp. roasted red pepper and garlic flakes

1 tsp. sea salt

1 2 tsp. Olive oil

2 tbsp. butter

1 lime cut into 6 wedges

Place in vacuum seal bag

When sealing ensure that asparagus all lay flat

Set immersion circulator to 135 F

Cook for 1 hour

Sous vide ribeye steak

Ingredients

1 ribeye steak 1/2 inch thick ( approximately 10 oz.)

1 tsp. Montreal steak spice 

1 tsp olive oil

Set immersion circulator to135 F

Cook for 80 minutes

Remove and sear in hot gastrolux pan or cast iron griddle without fat for 1 minute on each side until browned for rare

Dry meat on both sides before cooking

Cook 2 minutes each side for medium rare

Sous vide ribs

Ingredients 

2 lbs. pork back ribs

1 tbsp. Montreal steak spice

1 tbsp. paprika

1 tsp. Asian five spice

1 tsp. Cumin

1 tsp. Salt

2 tbsp. olive oil

4 tbsp. brown sugar

3 tbsp. red wine vinegar

Mix spices, sugar and oil together

Rub the seasoned oil above on the ribs

Cut ribs in half and vacuum seal

Set immersion circulator to138 F 

Cook for 36 hours

Remove from vacuum seal bag

Dry ribs with paper towel

Finishing 

Broil in oven

Set oven to broil and broil until brown on top and bottom approximately 5-8 minutes

 

Cook on BBQ  

Cook on BBQ until browned

Dulce de leche

Place can of sweetened condensed milk on it side in pressure cooker ( not flat side up)

Pour water over can until can is just covered with water ensuring that water is not over the amount allowed by your pressure cooker

Set manual for 40 minutes

When cooking time ends release steam manually and make sure all pressure has been released

Remove lid from pressure cooker

Remove inside container with can in it and place on counter ( make sure to place container on heat resistant pad )

Let sit at room temperature for 3 hours ( remember can is under pressure so let it cool down)

remove from water and place on counter

When you can hold the can for 1 minute in your hand you can open and enjoy

Flank steak

 Marinade

Zest of two lemons

Juice of two lemons ( after zest is removed place lemons on burners ( gas) and heat for 3 minutes)

2 tbsp. chopped garlic

2 tbsp. salt

1 tbsp. Montreal steak spice

1 cup Meyer lemon oil. (20 Meyer lemons cut into four squeezed juice into and put lemon wedges in 1 litre of oil.  cook for 30 minutes on high heat. Let sit overnight and strain. Store in fridge).

Mix well

Pour enough water to cover flank steak

Let sit at room temperature in marinate for 1 1/2 hours

Put flank steak in sealable bag, pour in marinade and put in fridge for 2 days

Cooking

Place flank steak and marinade in pressure cooker

Cook on meat setting for 20 minutes

Remove from pressure cooker

Remove 

Turn on broiler 

Cook on rack in oven set 2 inches below flame

Glaze with Sweet Thai chillie sauce

Broil until browned

Pressure cooked cocoa crusted short ribs

1 1/2 lbs short ribs cut into three pieces each having 1 bone

Sprinkle short ribs with 1 tbsp. Montreal steak spice, 1 tsp. Cumin, 1 tbsp salt, 1tbsp Cocoa powder

Rub all the spices all over all of each short rib

1 tbsp olive oil in hot gastrolux pan

Brown each short rib on all sides until browned

Remove from pan

Deglaze pan with 1 cup beef stock to pan, add 1 cup ketchup and 1/2 cup brown sugar stir until all ingredients are combined and set aside for pressure cooker

Cut leek into half and then half again along the length of the leek ( remove top 2/3 of greens and save for stock) this part is tough) wash leeks and then cut into 1/2 inch pieces

Cut carrots 1/2 " dice

1 onion chopped 1/4 " dice

In electric pressure cooker add 2 tbsp. olive oil

Set pressure cooker to sauté

Sauté vegetables for 5 minutes

Add beef short ribs

Add sauce from pan

Set to manual and cook for 45 minutes

Press cancel and release steam

Serve with pressure cooked farro and pressure cooked beets

Pressure cooker beets

10-15 small beets

1 cup water

Place beets on wire rack 

Sprinkle beets with 1 tsp. Salt, 1 tsp. Sugar

Set to steam

Ten minutes

When timer goes of press cancel

Release steam

Put beets into ice water until cold which makes peeling easier

Peel beets

Slice in half 

Add 2 tbsp. olive oil to hot gastrolux pan

Cook until brown 

Season with salt and pepper 

Brush butter on then on the plate

Pressure cooker pasta

2 cups penne

5 cups water

Set for steam 

Set for ten minutes

After finished cooking

Press cancel

Release steam quick release method

Strain and cook

Or serve immediately with your favourite sauce

Double the juice

Double your citrus juice

Place lemon, limes or oranges on a burner on high heat for 2-3 minutes

Use a juice press

The heat allows you to extract double the amount of juice

Sous vide southern fried chicken

Sous vide Southern fried chicken

Serves 4

Ingredients

4 chicken legs with thighs

Brine

2 tbsp ginger powder

1 tsp. Salt

1 tbsp Montreal steak spice

1 tbsp. oregano

1 tbsp. basil

½ tsp. Fresh cracked black pepper

Water enough to cover chicken

Mix above ingredients in large enough container that you can add chicken and cover with water

Let soak overnight in fridge ( at least 8 hours)

Sous vide process

Remove chicken from water and place on kitchen towel, cover with another kitchen towel and let dry for 1 hour

Place 2 legs in each vacuum bag and seal ( repeat until all chicken is vacuum sealed

Place in sous machine  or immersion circulator 

Cook for 2 hours at 145 degrees Fahrenheit 

Remove and chill in cold water bath for ½ hour

Let chill in fridge overnight

Breading

2 cups flour( add 1 tsp salt, 1 tsp ginger, ½ tsp fresh cracked pepper)

2 eggs and 2 cups milk

2 cup corn flake crumbs, 1 cup corn meal ( add ½ tsp. Salt, ¼ tsp fresh cracked pepper)

Breading the  chicken

Cut chicken leg into pieces separating leg from thigh

Dredge chicken in flour, then cost with egg mixture then cost with bread crumbs

Repeat process until all chicken is breaded

Dip breaded chicken in egg mixture and cost with bread crumbs ( double breaking)

Double breaking makes for a better crust

Cooking chicken

Fry in deep frying pan with oil heated to 325 Fahrenheit 

Fry for 2 minutes on each side or until chicken is light golden

Place fried chicken on baking tray

Cook in 350 pre-heated oven for 30 minutes or until chicken has internal temperature of 175 Fahrenheit 

Comforting vitamixer mocha hot chocolate

Serves 2

Ingredients

1 3/4 cups 2% milk

1 cup coffee

1/2 cup melting chocolate 

3 slices orange zest ( using a peeler)

2 tbsp. Carmel flavoured syrup

1 tsp. Pure vanilla extract

1/2 whole chili ( add more to make spicy )

1/8 tsp. Cocoa powder ( high quality) for garnish

Place in sauce pot and heat until it is hot ( not boiling) stirring until chocolate is melted

Remove from heat

Strain liquid into vitamixer

Remove top where tamper goes

Place a clean cloth over the opening

Mix on 4 and slowly turn to 10

Mix for 2 minutes

Pour into large coffee mugs

Sprinkle top with cocoa powder

Swirl cocoa into drink using the hadle end of spoon

Cheese stuffed strawberry French toast

Serves 5

Ingredients 

1 loaf fresh baked bread sliced into 10 slices and dry slices overnight on tray

3 large eggs 

1 cup milk

1 cup 18% cream

1 tsp. Pure vanilla extract

1 pinch salt

3 tbsp brown sugar

3 fresh strawberries chopped fine for filling

9 strawberries sliced thin 

1 pinch pepper fresh ground fine, 1 tsp white sugar,1 tsp. Pure vanilla ( add to sliced strawberries )

2 tbsp oil for cooking French toast

10 tbsp. mascarpone cheese 

5 tsp. Strawberry jam

2 tbsp oil for cooking French toast

1 tbsp. Icing sugar

Pure maple syrup

Serving options 

Serve with whipping cream

Serve with cooked bacon

Preparation

Mix eggs, milk, cream, 1 tsp. Vanilla,salt, brown sugar in bowl to make dipping liquid

Put 1 tbsp. mascarpone cheese on each slice of bread 

Put 1 tsp strawberry jam on top of five slices in the middle

Divide equally and place the 3 chopped fine strawberries on top of the strawberry jam

Place the other slice of bread mascone cheese side down on top of strawberry topped bread

Pre heat pan or cast iron griddle on medium heat

Add oil

Dip the bread into egg milk mixture on both sides making sure bread absorbs egg milk mixture

Place French toast in pan or on griddle and turn pan / griddle to low heat

Cook for three minutes

Flip and cook for three minutes

Cook until golden on each side and when you press lightly on French toast if cheese and strawberries 

Start to come out it is done

Remove

Cut in half place on plate

Garnish with sliced strawberry pepper, vsnilla , sugar mixture

Dust French toast with icing sugar

Serve with pure maple syrup

Optional

Bacon, whipping cream

Spicy herb cheese corn bread

Makes 1 -12" pan

Ingredients

Dry ingredients 

1 1/2 cup corn meal

1 cup all purpose flour

2 tbsp. sugar

1 1/2 tsp sea salt

2tbsp. Baking powder

3 tbsp fresh washed and chopped fine cilantro 

3 tbsp fresh washed and chopped fine parsley

Mix until all ingredients until combined together

Wet ingredients 

2 1/2 cups fresh corn kernels ( can use frozen kernel corn defrosted)

1 cup milk

Mix above ingredients in vitamixer until smooth

Add 1 jalapeño veins and seeds removed, diced fine

Cook above milk, corn diced jalapeños mixture on medium heat in non stick skillet for 12 minutes

(I use a gastrolux pan)

to above cooked corn and milk mixture

Add 3 large eggs, 1 cup shredded cheddar,1/2 cup Parmesan cheese, 1cup milk

Final mixing

Add wet ingredients to dry 

Wash gastrolux pan 

Melt 1 tbsp butter in clean gastrolux pan 

Add batter

Bake in pre-heat oven set at 400 F for 32 minutes or until toothpick comes out clean

Brie topped apple pancakes ( Apple cheese cake pancakes)

 Serves 2

Ingredients

2 apples washed skin on core removed ( can be shredded if you don't have a vitamixer)

2 eggs ( if watching calories or cholesterol you can use whites only) 

3 heaping tbsp. all purpose flour

1tsp. Pure vanilla extract

2 oz. Brie cut into 3 small wedges

Pure maple syrup

For cooking 

2 tbsp. olive oil

Vitamixer instructions

Place everything except flour in vitamixer

Set on 5

Use tamper and push down until all ingredients are puréed

Add flour and pulse 5-6 times until mixed well

Bowl mixing method

Place all ingredients in bowl and mix until ingredients are combined

Cooking on stove

Heat oil in non stick pan on medium heat ( I use a cast iron griddle on gas stove)

Heat pan / griddle until smoke comes off then turn to low heat

Scoop 1 heaping tbsp. of batter on pan/griddle for each pancake ( I use a ice cream scoop)

Cook for 1 - 2 minutes and flip cook other side

The pancake is cooked when you press down and the pancake springs back

Place on plate and immediately place 1 slice of Brie on each pancake while pancakes still hot

Top with pure maple syrup

Cooking in waffle maker

Use enough batter to cover waffle surface ( see waffle maker instructions for amount of batter required if not sure how much batter to use)

Cook until crispy ( most waffle makers have a green indicator light that identifies waffles are cooked)

I use a cuisinart single waffle maker

Remove waffle and place 3 Brie wedges on top and serve immediately

Top with maple syrup 

Nachos

Serves 2

Ingredients

Toppings

1  small onions sliced thin

1 sweet red peppers washed diced 1/4 inch

1 medium size bag small round corn chips

16 oz shredded three cheddar cheese

Fresh salsa ( see on previous post)

Meat filling

1 tbsp. olive oil

10 oz lean ground beef 

1 tsp. Chopped garlic

2 tbsp chilli powder ( you can make yourself) 1 dried chilli, 2 tbsp cumin seeds, 1 tbsp dried oregano, 1 tsp sea salt. Place in coffee grinder and grind until fine powder

1/2 onion diced fine

2 tbsp. all purpose flour

Place pot on medium heat

Add ground beef cook for two minutes stirring frequently

Add onions and chilli powder

Cook for two minutes

Add garlic Cook until meat is cook through and brown

Add flour and cook for two minutes

Remove from heat

Putting nachos together

Place approximately 10 -15 corn chips on plate

Top with 1/4 onions, peppers and meat

Top with 1/4 shredded cheese

Repeat and make a second layer

Set microwave at 2 1/2 minutes  on high 

Heat one plate at a time in microwave 

Serve with fresh salsa

Fresh salsa

Makes approximately 1 gallon of salsa

Ingredients

12 large fresh tomatoes washed and diced 1/4 inch

2 large sweet onions diced fine

4 peppers assorted colours washed diced 1/4 inch

1 large seedless cucumbers washed diced fine with skin on

4 parsley root washed peeled diced fine

4  lemons washed ( fine zest )using the juice and zest of the four lemons then put into the mixture

1  small bunch cilantro washed start at the stems and dice fine using all the stems and all of the leaves

 ( always place in  and remove the herbs from the water allowing dirt to fall to the bottom)

1 small bunch parsley washed using the stems and leaves dice fine

2 tsps sea salt ( add more or less depending on your taste)

1 jalapeño pepper washed and diced fine using seeds and veins ( if you want less heat remove seeds and veins)

Place all ingredients in bowl and mix well

After mixing let stand at room temperature for 1/2 hour

Then place ingredients in a collander inside a bowl  and put in fridge ( this will remove water from the mixture) remove at much liquid as you desire 

This is ready to used

If you want to make a traditional salsa you can take 1/3 of the mixture and blend in a blender ( I use a vitamixer)

Return blender mixture to fresh salsa and mix well

Smoked prosciutto

1 pork shoulder deboned weighed ( approximately 5 -7 kg)

2 cups Montreal stork spice

Ready cure curing salt ( 20 g per 1 kg of meat)

2.5 kosher salt or coarse salt

5 oz white sugar 

Mix all dry ingredients in mixer 

Then rub dry mixer into meat on inside and out side

Pour remaining dry mixture on top of pork shoulder  ensuring meat is completely covered 

Place meat in container on a rack that allows liquid to drain off off

On top of meat place a clean dry cloth

On top place a rubber container that will hold 20- 30 lbs of water ( used for weight to press meat)

Place in fridge or cool place like a fruit cellar for ten days

Remove and wash of all dry mixture in cold water  and soak for 4 hours in the cold water in rubber container used for weight 

Remove meat from water and place meat in new cold water and soak over night for at least 8 hours

Remove meat and pat dry with clean cloth

Place meat in smoker preheated to 130 degrees F set damper at 1/4 open and 2 oz Apple chips

Dry meat for 48 hours

Set smoker to 140 degrees F and smoke meat raising temperature 20 degrees every 30 minutes until reaching 180 degrees F

Lower smoker temperature to 100 degrees F and smoke for 30 days rotating meat from top to bottom every other day

Remove and wrap in cheese cloth and hang in 38-45 F ( fridge or fruit cellar) 

Will keep for 1 year

Breakfast frittata

Mini breakfast Frittata 

Serves 2

Ingredients

1 whole large egg

1 white from large egg

¼ red pepper diced fine

½ small onion diced fine

1 medium size potato shredded 

2 oz. smoked ham diced fine

2 tbsp oilve oil

Pinch salt and pepper

2 small ciabatta buns toasted and buttered

Preparation

In gastrolux pan add 1 tbsp olive oil

Sauté onions,peppers for three minutes

Add ham cook for 2 minutes

Add shredded potato

Cook for 4 minutes on medium heat

Mix eggs in bowl with whisk until eggs area foamy

Add peppers, onions, ham, potatoes to egg mixture

Add 1tbsp oilve oil to pan on medium heat

Using ice cream scoop add egg mixture to frying pan

Fry on each side for 2 minutes

Place on ciabatta bun

I like to add hot sauce 

Walnut carob butter

nut butter

1cup almonds

1cup walnuts

1cup oil

1/4 cup carob  

1/4 cup water

1/4 cup molasses

pulse until smooth

On setting 6

Store in fridge keeps for one month

Sous vide pork loin

Ingredients

3 -1/2 cut boneless pork loin

1 tbsp Montreal steak spice

Preparation

Rub spice on both sides of pork loin

Vacuum seal 

Sous vide 

Settings

140 F 

Cook for 3 hours

Remove from sous vide

Remove from bag

Cook in 1 Tsp olive oil or butter until brown on both sides

Smoked sous vide boneless pork loin

Ingredients for smoked pork loin

1 cup brown sugar
2 tbsp Montreal steak spice
1 lb boneless pork loin

Rub pork loin with sugar and spices and rest in fridge for 24 hours

Wash off rub with cold water before smoking

Smoking
Preheat smoker to 140 F
Damper 1/2 open
Add smoking chips
Smoke for 12 hours
Cool over night

Sous vide preparation

Vacuum seal smoked pork loin
Cooking setting
140 F 12 hours
Remove and place in cold water bath for 30 minutes

Garnish
1/4 Granny Smith Apple diced into 1/4 inch pieces
2 tbsp butter
1 pinch cinnamon
2 drops pure vanilla extract
Sauté all ingredients for three minutes

1 -1/4 inch top slice of mushroom
1 tsp butter


Serving instructions

1/2 cup mashed potatoes heated ready to use ( served shaped into quenelles) shaped using two
Have apple garnish warm and ready to use
In frying pan on medium heat with 1 tsp butter add 1 -1/4 slice smoked sous vide pork loin
Add mushroom top
Cook on both sides for 30 seconds
Place mashed potato quenelles on each plate
Top with pork loin
Place apples in cup
Place mushroom cap top on side of mashed potato quenelles

Citrus halibut

Ingredients

8 oz halibut cut into two pieces

1pinch sea salt

1pinch fresh cracked pepper

Zest peel 1/4 orange

Zest peel 1/4 lemon

1/2 tsp chilli oil

Place all ingredients except halibut in vacuum bag

Mix well

Add halibut

Place lemon and orange zest on top of halibut before vacuum sealing ( this will partially cook fish ala ceviche)

Vacuum seal 24 hours before using

Garnish 

1 inch carrot, 1 inch zucchini, 1/16 red pepper diced brunoise

3 tbsp butter

Melt butter and sauté vegetables for 3 minutes

Preparation

Remove halibut from vacuum bag and pat halibut dry with paper towel

Dust halibut in 2 tbsp of flour

2 tbsp oilve oil

Fry halibut in olive oil on preheated medium heat browning on all sides about 30 seconds

Place on plate top with garnish of butter and vegetables

Serve with small wedge of lemon

Serve with lemon and salt powder

Deer taco

First step

2 lbs smoked deer

1c brown sugar

2 tbsp Montreal steak spice

2 tbsp course salt

Rub deer with above ingredients

Let sit in fridge  for 12 hours

Remove from fridge and was off rub

Put in smoker pre heated to 140 f

Smoke until 135 degrees internal temperature damper half open

Add chips twice once at beginning once half way through smoking

Remove deer from smoker

cool overnight in fridge

Step 2

Deer sous vide

Vacuum seal smoked deer

Cook using immersion circulator

Settings 

 135 F 

Cook for 12 hours

Remove and cool in water bath

Step 3

Make tacos

2 ounces smoked deer

2 taco shells ( warmed in 300 F oven)

1/2 onion slice thin

1/8 head of lettuce sliced thin

1/3 cup salsa

1/4 cup shredded jalapeño havarti   cheese

1tbsp jalapeño diced fine

1 green onion chopped fin1 tsp olive  oil

Preparation

In pan on medium heat add oil

Add deer and onions

Cook for 1 minute

Place deer and onions inside the two taco 

Add cheese to tacos

Add lettuce

Top with jalapeños and onions

Serve salsa on the side

Caprese salad

Serves two

10 mini boccocini
10 multicoloured cherry tomatoes cut in half
1 green onion chopped fine
5 strips of chive chopped fine
1 tbsp oilve oil
3 tbsp sushi seasoning vinegar
Pinch Maldon salt
Pinch fresh cracked black pepper
4 sprigs parsley chopped fine

Mix above and let sit for one hour at room temperature

Serve  with  2 small ciabatta bread loaf sliced in half toasted then cut into triangle