Candied Root Vegetables

1 carrot

2 parsnips

1/4 turnip

1 red onion

Butter

Cinnimon

All spice

Nutmeg

Brown sugar

Salt

Pepper

Cut all vegetables into batons. Cut the onion into small wedges.

Blanch the carrot, turnip and parsnips all together in a large pot until half cooked. In a non-stick pan place the butter, and saute the red onions. Then add your spices and brown sugar. When spices and sugar mix is well mixed add in the root vegetables. Coat the vegetables well, and then place the pan into the oven and roast them for about 15 minutes or until tender.

Be careful when you go to eat them, they are extremely hot at first. They are also good to eat when cold.

Cod au Gratin

• 1 lb cod fillets, cubed
• 1/4 cup butter
• 1/4 cup flour
• 1 1/4 cups milk
• 1 tsp salt
• Pepper to taste
• 1 small onion, finely chopped
• 1/2 cup breadcrumbs
• 1/2 cup cheddar cheese, grated

Preheat oven to 375º F. Place cod in a greased baking dish. Make the béchamel sauce in a heavy saucepan by first melting butter, then stirring in the flour until smooth. Remove from heat and gradually stir in half the milk. Return to heat and beat until smooth and shiny. Gradually add remaining milk, salt, pepper and onion. Cook, stirring, until sauce is smooth and thickened. Pour sauce over fish and sprinkle breadcrumbs and cheese over the top. Bake uncovered for 15-30 minutes until sauce bubbles and cheese begins to brown, and fish is completely cooked. 

Personal Chef Services by Kenson Catering: For the love of food

Personal Chef Services by Kenson Catering: For the love of food: C ulinary talent Trevor Adams, says “an inquisitive mind is a great asset in the kitchen! And as an apprentice I would stick my nose into ...

For the love of food

Culinary talent Trevor Adams, says “an inquisitive mind is a great asset in the kitchen! And as an apprentice I would stick my nose into every little smell around any corner possible, always ready to taste something new. I guess that's one of the trade secrets." As a teenager, Trevor discovered the restaurant business through the Tourism Career for youth program, offered through Hospitality Newfoundland and Labrador. "It was a perfect learning experience," he explains." In my first job, as a dish washer, I was able to discover abundant opportunities to pick up new skills, as well as watching the chef do his thing, every chance I got."

Throughout his journey, Trevor has enjoyed a variety of jobs with increasing responsibilities. Having had the opportunity to travel with his work he gained a wealth of experience and an abundant of talent. Recently the chef decided to fulfill a long time goal of his, and becoming an author, in releasing his own short cook book! "Cooking with Passion" is a collection of recipe's that Trevor uses on a daily base.

Trevor and his Fiance, Leah Robertson, are now taking the steps to bring what he developed over the last thirteen years to your table, in your home with his very own flavor, Personal Chef Services by Kenson Catering! "It's a great time in my life to start this new project." At 33, Trevor's creative ingenuity and love for cooking have not gone unnoticed. This chef has been subject to several media stories. Also, during the time of being the Chef at two of Toronto's fine restaurants, he has been critiqued in many papers, had the opportunity to work for and alone side of some of the familiar faces on Canada's food network, as well as cooking for countless celebrities. "It's time to take it to the next step!"

Now with their new project, both Chef Trevor Adams and Leah Robertson are bringing the hospitality that only Newfoundlander's are know for, right to your tables at home. 

Chef Trevor Adams and Leah Robertson

 

Maple Walnut Pumpkin Pie

Ingredients

• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can Sweetened Condensed Milk
• 2 eggs
• 1 teaspoon maple
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
•  
• Walnut Topping:
• 1 (9 inch) Graham cracker pie crust or unbaked pie shell
• 1/3 cup firmly packed brown sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 3 tablespoons butter
• 1/2 cup chopped walnuts

Directions

1. Preheat oven to 425 degrees F.
2. In large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, maple, ginger, nutmeg and salt; mix well. Pour into pie shell.
3. Bake at 425 degrees F for 15 minutes. Reduce oven to 350 degrees F; continue baking 30 minutes.
4. In medium mixing bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in nuts.
5. Remove pie from oven; top evenly with crumb mixture. Return to oven 10 minutes. Cool. Garnish as desired. Store covered in refrigerator. 

 

Classic Duck Confit

1. Trim the visible fat from one whole duck, leaving a thin layer of fat on the legs.
2. Using an all-steel or cast iron pan, render the fat over low heat. Once liquefied, strain out any lumps and return the fat to pan.
3. Save the tender duck breasts for another dish, and add the trimmed duck legs to the fat, along with two garlic cloves, cracked black pepper corns, bay leaves and dried rosemary. (Important: Use dried herbs to minimize moisture content so the confit is properly preservative.) Submerge the legs completely and bring the pan to a simmer.
4. Put the whole thing in the oven and bake at 225 for two to two and a half hours - or until tender.
5. Remove the legs from fat, strain off garlic and other seasonings. Pour fat back over legs – submerging them completely. Store in a metal or glass bowl.
6. Your confit legs are ready to roll. They can be preserved this way for up to three months in the refrigerator. The texture is tender, the taste is rich and they can be enjoyed hot, cold, sautéed, in soups, salads.

Yorkshire Pudding

 Ingredients

• 3 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1 cup beef fat

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, beat eggs with milk. Stir in flour. Set aside.
3. Divide beef fat evenly into the twelve cups of a muffin tin, about 1/2 teaspoon per cup. Place tin in oven to melt butter, 2 to 5 minutes. Remove tin from oven, and distribute batter evenly among fatty cups.
4. Bake in preheated oven 5 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 25 minutes more or until puffed and golden.

Chicken Cacciatore (Hunter Style Chicken)

Chicken cacciatore is an Italian dish of chicken braised in a tomato-based sauce and often includes wild mushrooms. It is frequently referred to as "hunter style" as the word cacciatore means "hunter" in Italian.

Ingredients

• One 3 1/2 pound chicken, cut into pieces
• 2 Tbsp extra virgin olive oil
• 1 cup thinly sliced onions
• 2 garlic cloves, thinly sliced
• 1 cup button mushrooms
• Salt and freshly ground pepper
• 1/2 bottle Sleeveen (Auk winery, Blueberry Amarone )
• 2 cups peeled and chopped, firm ripe tomatoes (or canned plum tomatoes in their juice)

Method

1 Rinse chicken and pat dry. Heat olive oil in a large skillet on medium heat, add the onions, mushrooms and cook until translucent, stirring occasionally. Push the onions to the side. Season the chicken pieces with salt on all sides. Add the chicken pieces, skin-side down. Cook until the chicken skin is golden brown, then turn pieces over and brown on the other side. Add the garlic to the pan and cook a minute more.
2 Sprinkle pepper over the chicken. Add wine and simmer until reduced by half. Add the tomatoes, lower the heat and cover the skillet with the lid slightly ajar.
3 Cook the chicken on a low simmer, turning and basting from time to time. Cook until the thighs are very tender and the meat is almost falling off the bones, about 40 minutes. If the stew starts to dry out, add a couple tablespoons of water.

Coq au Vin

Coq au Vin is a classic French dish of chicken cooked in red wine, a surprisingly easy way to make delectable chicken.

Ingredients

• 1/2 lb bacon slices
• 20 pearl onions, peeled, or 1 large yellow onion, sliced
• 3 lbs chicken thighs and legs, excess fat trimmed, skin ON
• 6 garlic cloves, peeled
• Salt and pepper to taste
• 2 cups chicken stock
• 2 cups red wine (pinot noir, burgundy, or zinfandel)
• 2 bay leaves
• Several fresh thyme sprigs
• Several fresh parsley sprigs
• 1/2 lb button mushrooms, trimmed and roughly chopped
• 2 Tbsp butter
• Chopped fresh parsley for garnish

Method

1 Cut the bacon into 1 inch by 1/4 inch pieces.
2 Brown bacon on medium high heat in a dutch oven big enough to hold the chicken, about 10 minutes. Remove the cooked bacon, set aside. Keep the bacon fat in the pan. Working in batches if necessary, add onions and chicken, skin side down. Brown the chicken well, on all sides, about 10 minutes. Halfway through the browning, add the garlic and sprinkle the chicken with salt and pepper. (Note: it is best to add salt while cooking, not just at the very end. It brings out the flavor of the chicken.)
3 Spoon off any excess fat. Add the chicken stock, wine, and herbs. Add back the bacon. Lower heat to a simmer. Cover and cook for 20 minutes, or until chicken is tender and cooked through. Remove chicken and onions to a separate platter. Remove the bay leaves, herb sprigs, garlic, and discard.
4 Add mushrooms to the remaining liquid and turn the heat to high. Boil quickly and reduce the liquid by three fourths until it becomes thick and saucy. Lower the heat, stir in the butter. Return the chicken and onions to the pan to reheat and coat with sauce. Adjust seasoning. Garnish with parsley and serve.
Serves 6. Serve with potatoes or over egg noodles. Peas make a good side for this dish.

Potatoes anyone ?

Garlic Roasted Potatoes recipe

A hearty and heartwarming classic recipe that will complement any dinner. Garlic and potatoes are roasted together, making the perfect succulent side dish. Serve next to juicy steaks or alongside grilled vegetables for a surprisingly easy dinner favorite.

Ingredients:

• 4 large potatoes
• 4 large cloves of garlic, peeled and minced
• 2 tbsp olive oil
• salt to taste

Directions:

1. Preheat the oven to 425 F.
2. Wash the potatoes and cut into large bite-sized chunks, leaving the peels on.
3. Combine potato pieces, minced garlic, and salt in a bowl until potatoes are evenly coated with olive oil.
4. Place potatoes and garlic in a large roasting pan and bake, uncovered, for 30-40 minutes until crispy and cooked through.
5. Serve immediately.
   
   
   
   

Scalloped Potatoes and Onions recipe

Scalloped potatoes are the perfect side dish to a hearty winter meal whether you are serving Thanksgiving Dinner or entertaining your spouse and children. Thin sliced potatoes are baked in a creamy roux until they are bubbling and golden brown. The addition of chopped onions that slowly caramelize as the potatoes cook makes this Scalloped Potatoes and Onions dish unforgettable.

Ingredients:

• 5 large potatoes
• 1 medium onion,chopped
• 3 tbsp. butter
• ¼ c. flour
• 1 ¾ c. chicken broth
• 2 Tbsp mayonnaise
• ¾ tsp salt
• 1/8 tsp pepper
• paprika (to taste)

Directions:

1. Grease a large 2 ½ quart baking dish and set aside. Preheat oven to 325 degrees F.
2. Peel and slice potatoes into thin slices using a mandolin or sharp knife.
3. Layer potatoes and onions into baking dish and set aside.
4. In large saucepan, melt butter; stir in flour whisking until smooth. Slowly add broth, mayonnaise, salt, pepper, and paprika, stirring constantly. Simmer for two minutes or until thick and bubbly.
5. Pour broth over potatoes and sprinkle with remaining paprika.
6. Cover and bake for 2 hours or until tender. Serve immediately.
   
   
   

Lyonnaise potatoes

Lyonnaise potatoes recipe is sliced cooked potatoes and onions and butter cooked with seasonings and parsley.

Ingredients:

• 1 cup chopped onion
• 6 tablespoons butter
• 3 cups cooked sliced potatoes
• 1 teaspoon salt
• 1/8 teaspoon pepper
• chopped fresh parsley

Preparation:

In a large heavy skillet, heat butter over low heat; add onions and sauté until golden brown. Add cooked sliced potatoes to the browned onions. Cook for 3 to 4 minutes, stirring frequently. Add salt and pepper. Sprinkle with chopped parsley.
Lyonnaise potatoes serves 6.

Herbed baked Potatoes

Potatoes are sliced and baked with butter and basil, and sliced onion.

Ingredients:

• 3 medium potatoes, peeled and thinly sliced
• 1 medium onion, thinly sliced
• 1 teaspoon dried basil or oregano
• 2 tablespoons melted butter

Preparation:

Put half of the sliced potatoes and half of the sliced onions in a buttered 9-inch pie plate. Sprinkle with half of the dried herbs and drizzle with 1 tablespoon of the butter. Repeat layers, ending with remaining melted butter. Season with salt and pepper, to taste. Cover plate with foil. Bake at 425° for 20 minutes. Uncover and bake for 15 to 20 minutes longer, or until potatoes are tender.

Veal Osso Bucco in Auk Winerys Moose Juice (blueberry-partridgeberry wine)

4 pieces of Veal Shank cut 2” thick

1 cup died carrot

1 cup diced celery

2 cups diced onion

tbsp chopped garlic

kosher salt

fresh cracked black pepper

1 cup tomato juice

1 bottle Moose Juice

beef stock

Heat a large fry pan on the stove top. Season and sear the shanks really well on both sides. Deglaze pan with Moose juice, and then place carrot, celery, onion and garlic in a large roasting pan. Pour remaining wine and tomato juice in the roasting pan as well as enough beef stock to cover shanks. Cover the pan with a lid and place in oven on 250 degrees. Let it do its thing for 2.5 hours and then take the Shanks out of the braising liquid. Take the remaining liquid and reduce to a nice glaze, and be sure to strain it before you use it on the plate. I like to serve this dish with either a truffled mashed potato.

Birch Syrup With Chef Trevor Adamst

Birch Syrup is a rare treat, and today while cutting down firewood for my brother, the idea of syrup came into my mind because of all the birch that was on my plot of land. So i cut basically everything but the beautiful birch trees. Now a lot of them were small, so it would be nice good to wait a while before harvesting from them.

The tapping window for birch is generally shorter than for maple, primarily because birches live in more northerly climates. The trees are typically tapped and their sap collected in the spring (generally mid- to late April, about two to three weeks before the leaves appear on the trees). Birches have a lower trunk than maples, so the pipeline or tubing method of sap collection used in large maple sugaring operations is not as useful in birch sap collection.

Birch requires between 85 and 110 litres of sap to produce one litre of syrup, depending on the tree and the conditions each year. Although it can be made from the black sweet birch and the yellow birch, most birch syrup is made from the white birch tees that grow across northern Canada. 

The sap is reduced in the same way as maple sap, using reverse osmosis machines and evaporators in commercial production. While maple sap may be boiled down without the use of reverse osmosis, birch syrup is difficult to produce this way: the sap is more temperature sensitive than is maple sap because fructose burns at a lower temperature than sucrose, the primary sugar in maple sap. This means that boiling birch sap to produce syrup can much more easily result in a scorched taste

It is semi-sweet, very unusual, and is sometimes described as combining the flavors of caramel, honey, and molasses, with a spicy, balsamic aftertaste. It is used as a glaze for salmon, scallops, or pork tenderloin, in barbecue sauces, marinades, or salad dressings. It has a strong flavor in desserts and is often used as vanilla is used, as an extract. It is nothing like maple syrup, and a little birch syrup goes a long way.

Although I haven't tapped any trees yet, i have cleared of the and to allow the birch to grow more rapidly. I can't wait to pot picture as i follow through with the procedure! Stay tooned!!!
Soon Fresh, home made , all Newfoundland birch syrup will be hitting the plates with Kenson Catering.

Wildberry Maple French Toast

Dipping mixture

2 French loaves (use day old bread for this if possible). Cut on an angle about 1 inch thick. Preheat the oven at 350 degrees.


8 Eggs (beaten)
1/2 cup sugar
1 tbsp Cinnamon
1 Vanilla Bean (split)

Mix all ingredients very well with a blender. Then dip each piece of bread into the mixture and let them sit for a min. Then one by one in a non-stick pan, fry each piece on both sides and place on a baking sheet. When all pieces are done, sprinkle them with Cinnamon and place into the oven.


Wild berry Maple sauce

1 cup brown sugar
1 pint blueberries
2 pint raspberries
2 pint blackberries
Maple syrup (Quebec)
Butter



Place brown sugar into a sauce pan, and heat it up until its a nice smooth liquid. Then add all the berrys. Cook them for a min only and then add the Maple Syrup, and then reduce by 1 half, finish off with a 1 tbsp of unsalted butter.


Dusting

Cinnamon
Icing sugar