Tuesday, 29 March 2011

Flour less Chocolate Cake

Flour less Chocolate Cake 

 This cake is great for anyone with Gluten issues. Its a cake that I originally made when working as a chef downtown Toronto.  This version I have here the basic one but I've incorporated walnuts, coconut and other interesting things from time to time. Its fun to make with lots of opportunities to actually lick the mixing beaters.




6 eggs separated
1 cup sugar
1 lbs chocolate
3 oz Kahlua
1 cup cream
Pinch of salt

Step 1
place chocolate on double boiler
Step 2
whip egg whites with touch of salt and half sugar,
Step 3
whip egg yokes with remaining sugar, and Kahlua until ribbon stage or really close to it
Step 4
whip cram until stiff peaks
Step 5
fold step 3 into step 4
Step 6
fold step 2 into step 5
Step 7
fold melted chocolate into step 6


Bake @ 325 degrees until a straw comes out clean, and be sure to line the pan with parchment paper. And in the top after it cools 100% add a gnash.
Finished Product
 Great Job Jonathan, on your first attempt, looks great.

Monday, 28 March 2011

Herbed Dijon Rack of Lamb

There are so many different species of animals out there that humans have brought to the table, and honestly there are many that i could do without. But with the case of Lamb, in my opinion they couldn't have brought a nicer thing.
Here in the picture there is a Rack of Lamb that has been Frenched, which basically means bones cleaned for appearance. The lamb itself was marinated in a rosemary, lemon and olive oil mix, then seasoned well with kosher salt and fresh ground black pepper. In an oven safe pan, sear the rack on all sides and place into the preheated oven at 450 degrees for approximately 4 minutes.
After 4 minutes take the pan out of the oven and rub the lamb with a mix of fresh basil, rosemary, lemon juice,  and Dijon Mustard. Be sure to really rub it in well, just not getting it on the bare bones and fire it back into the oven for another 4 to 5 minutes. Then once again haul it out of the oven and let it rest for about 5 minutes before cutting to serve it.
This dish is a one pan dish that is very easy to execute, and you'll love it so much that you'll want to suck on the bones.Enjoy!

Top of the World in Toronto

Recently, I made a trip to Toronto to visit some very special friends. Together we went for walks and enjoyed great company and good food.
One day in particular, we walked around my old stomping ground in the downtown area of the city. It was nice to walk the markets such as China Town and Kensington again. walking through there brought so many stories back to life, I must have been such a moter mouth.


 Days before walking around the city we had made arrangements to dine at a location where i once worked, at the CN Tower. even though i worked there i was yet to eat there in the 360 Revolving Restaurant.


There was the six of us eating there, and for the most part we had different meals. I started off with a calabrese salad, which is a tomato and fresh mozzarella cheese dish that was drizzled with beautiful  olive oil and a house made marination on the tomatoes. For the main coarse I had a chicken with wild mushroom dish, which i ate before i was able to take a picture of, sorry! The dessert i had was so good, but i should have only ate a bite or so because it was so rich. However my friends had the strawberry short cake and i think they one out!
By the time we had our meal the restaurant revolved around so we could see the whole city one and a half times, and finally i got to see the city from costumers eyes rather then from the kitchen window

Sunday, 27 March 2011

A trip to Mexico

One of the most memorable experiences I've ever had was a trip to Mexico city. I had the most amazing friends to show me around and they gave me an opportunity like no other. There was no resort or special treatment, I was right there with the locals.  I have so many amazing memories from this trip, and i can not tell them all, but i will give you one.

One special experience that brings a smile to my face every time I think of it, is when I was walking through the market with a very passionate girl just looking to help me experience every possible thing. Well we entered into like a food court type of thing and there were hundreds of people buying, selling and eating. The smells were so unbelievable, mmmmm, how i miss Mexico. My mouth now waters like i was there now, and my stomach is growling for taco's! So we stepped into this one little place and I remember I was looking through the glass at the lady who was just whipping out these taco's and her hands were like machines. I to this day have never seen hands go like that.
While I am observing the lady make the orders for her many costumers, this companion of mine was speaking in Spanish, which i have no idea whats being said. Then my friend look at me with her huge smile and laughs. Then I step up to place my, and the lady says "no, you make!" (only in Spanish) well I almost died, My friend told the lady that I was a chef, so now this lady would not cook the order and told me to come around and cook my own. Well the place was full, I was so nervous and very excited all the same time! I had so much fun, this lady even took my hands in hers to teach me how to do it properly. Just let me say that hers was by far much better, but now because of the love shown to me, I can truly say that I made my first taco.

On another occasion with the same girl and her brothers family, I remember going to Tapuzlan, where we walked the cobble stone streets and seen so many people selling their goods in the streets and in local road- side markets.






After walking the streets here in this town, they decided to show me a place that they have been to before. It was a restaurant. There was no roof so we were open to the elements. And let me tell you that we had our selection of visitors. Just after we finished our dinner a very large flying thing landed on the corner of the table. It was a little frightening.
But let me tell you about the dinner. Well I've had "Mexican" food before, but never have i ever had something like this. It tasted absolutely amazing! The name of the dish was Cecina. Its a style of beef were you slice the meat really thin and cure it. Then you would fry it on a hot cast iron pan. You would serve it hot. It came with sides like soft flour tortillas, roasted jalapeno, green tomato salsa, a cheese that I've never had before but taste sooooooo good, a salsa made from the cactus that grows naturally there, guacamole, and a few corn chips if all that wasn't enough. Let me tell you, It was maybe the most amazing meal i had ever eaten.   
 


It was truly humbling to see the way of life of the locals there and let me tell you this last thing, ill never forget that experience in Mexico, and nor will I ever forget the hospitality of those dear companions!

Cook books for inspiration

There are so many ways to get inspiration. One way that I like is to visit the book store. You don't have to spend huge amounts of money for the new and the most popular. Just try flipping through some of the clearance items that you see in the bins at discounted prices.
Like many people, I have a load of books on shelves and in boxes that collect dust. Yes, I am guilty of it as well, but its time to hall some of those down from off the shelves. We all have that  faverate one, or possibly even two.
Some may be writen by famous chefs, and others by some unknown cook in the smallest corner of the earth. But they all deserve to be dusted off now and a few minutes spent with them to spark something in you, that you might have lost over the cold winter. Leave me a note and tell me some of your favorite ones and ill try them myself! So go find those beautifully worn cook books and haul them off the shells and get the imagination going!

Preparation

From the very beginning of starting my journey in the food industry, I've been told that the main way to make it through the evening smoothly was to be well set up. The prep had to be stalked to the gills! You did not want to be "running." Now today i have a set base of ingredients, which i always have plenty to get me through and carry over for the start of the next day. So when you start in your kitchen to prepare the meal for the evening, take the extra few minutes to prepare yourself , it will help you to complete your task well and also help you to get in the zone sort of speak.My personal Staples are fresh cracked black pepper, koshar salt, sundried tomatoes, bacon bits, shallots, garlic, atichokes, dried mixed wild mushrooms, parsley, basil, butter, cream, chicken stock, mushroom broth, beef jus and stock, eggs, red and white wine and finally tomato sauce.

Personal Chef Services by Kenson Catering: East Coast Halibut Cakes

Personal Chef Services by Kenson Catering: East Coast Halibut Cakes: "Being in Newfoundland, is such a wonderful thing when it comes to having the freshest of ingredients only minutes from being in the sea, to..."

East Coast Halibut Cakes


Being in Newfoundland, is such a wonderful thing when it comes to having the freshest of ingredients only minutes from being in the sea, to being prepared and on the plate. One of my fathers favorite fish is Halibut, and that was the inspiration of this dish. The bean casserole was a trial run and an idea from one of my mentors, Chef Michel Fronteddu, owner and operator of Trattoria Timone (http://trattoriatimone.ca/). I took his idea with the beans and twisted it to suit our traditions here at home.


For the Cake

Fresh Halibut                     large diced
Yukon Gold potatoes         boiled and still warm
Carrot                               brunoise      
Celery                               brunoise
White onion                       brunoise
Garlic
White wine
Eggs
Sour Cream
Fresh herbs                       Chive, Basil, and scallion ( finely chopped )
Tabasco sauce
Bread crumbs
Flour for dusting

Boil the potatoes in salted water, mash, and place to the side. Place a non-stick pan on the stove and heat with a touch of oil. Lightly sear the fish on all sides. Remove the fish without breaking it up to much. In the same pan place the carrot, onion, garlic, and celery and slightly saute it, (do not brown). deglaze the pan with wine. Add the fish once again and cook until the fish is 3/4 cooked. Put the potato in with fish. Add the eggs, sour cream, fresh herbs and Tabasco sauce. Only if the mix is too moist would you add any bread crumbs.

Form into small puck shapes, dust with flour and sear until golden brown and place in 350 degree oven for five minutes.

For the bean casserole

White beans
Carrot                               brunoise
Onion                                brunoise
Celery                               brunoise
Garlic
Salt meat                           Left over from a Sunday jiggs dinner
Chicken Stock
Double Smoked Bacon       finely diced
Fresh basil
Freshly Ground Black pepper

Soak beans overnight. In a sauce pan saute the bacon and remove access fat. Then through in the vegetables, the garlic, and the left over salt meat. Add the beans and totally cover the beans with chicken stock and cook on a low simmer until the beans are tender, adding more chicken stock only as needed. When the beans are cooked there should be minimum liquid, basically just a sauce with a nice consistency. Add the fresh herbs and grid the fresh black pepper to taste. For a finishing touch splash the casserole with olive oil.

Enjoy my take on a fish cake.

Saturday, 26 March 2011

Personal Chef Services by Kenson Catering: Braised Beef Short Ribs

Personal Chef Services by Kenson Catering: Braised Beef Short Ribs: "This is one of my staple dishes. I truly love to prepare it and especially eat eat it. Its easy to make with not a lot of time having to be ..."

Braised Beef Short Ribs

This is one of my staple dishes. I truly love to prepare it and especially eat eat it. Its easy to make with not a lot of time having to be spent in the kitchen. So get up in the morning and do the small amount of prep, then do your service for the day then come home and in 30 min your done.

Beef short ribs      cut at 2 a inch thickness
Onion                   large diced
Carrot                  large diced
Celery                  large diced
Tomato juice
Red wine              A wine that you like
Beef stock
Fresh Thyme, Rosemary
Salt / pepper

Be sure to sear the short ribs really well on both sides. place all ingredients in a large roasting pan. Cover and place in oven on 200 degrees, and leave the kitchen. come back in about 3.5 - 4 hours time. Through your sweet potatoes on the boil, and take out the short ribs. Take the ribs out of the braising liquid so they have a good resting period before eating them. Put the braising liquid through a strainer and reduce until a nice consistency is reached. I like to have baby carrots and asparagus with this meal and even some parsnip. when the sweet potato is cooked, take them out of the water and lightly mash them up with a little butter.
Plate and Enjoy!

Friday, 25 March 2011

Personal Chef Services by Kenson Catering

Its time to start enjoying things again, only this time with a fresh twist. After 13 years of building a solid foundation of experience and knowledge within the food industry, I have decided to bring a long time goal of mine to life.
Now that i have returned to my native Newfoundland,  I am looking forward to becoming more intimate with the local community. I want to give back and to show them what I have come to love. With "Personal Chef Services by Kenson Catering, " I am bringing to their tables, the beautiful fresh ingredients that are found right here at home, whether in the soil or just off our shores.
With all the many amazing dishes that are found here, from the fruits on our trees, the vegetable's in our soils, the wild game in our forest, and the abundance of seafood just a rod throw away, ill have many of recipes to post and share with you.
I look forward to seeing you, sharing recipes with you, and perhaps maybe even coming over to cook for you.