Asian Braised Lamb Shank Ravioli

Filling and Sauce

2 Lamb Shanks
1/2 cup  Carrot
1/2 cup Celery
1 cup Onion
1 litre Beef Stock
1 tbsp Fresh Garlic
1 tsp Fresh Ginger
1 tsp Chinese Five Spice
1 tsp Fermented Black bean
1 cup lemon grass
1/2 cup Red Wine
1/4 cup 35% Cream
Cilantro

In a Medium sized rondo, sear the lamb shanks on all sides to lock in the flavours and juices. Then add the onion, carrot, celery, garlic, ginger and lemon grass. Cook vegetables until slightly browned and add the fermented black bean and Chinese five spice continue to cook this for approx 2 minutes.
De glaze the pan with Red Wine and reduce by a half, then add your beef stock. Cover this and place in 200 degree oven for 3.5 hours.

To make the sauce' take the braising liquid and reduce by 1/2, and add 1/4 cup 35% cream. Finish the dish with fresh cilantro.

Kenson Catering: Personal and Private Chef in St. John's Kenson Cat...

Kenson Catering: Personal and Private Chef in St. John's Kenson Cat...:   Nothing says intimate and old-world like having your own personal chef cooking for a small gathering of your family, friends or busi...

Personal and Private Chef in St. John's Kenson Catering Serves Newfoundland

 

Nothing says intimate and old-world like having your own personal chef cooking for a small gathering of your family, friends or business associates.

Kenson catering wants to help make your special day truly one to remember. It would be our pleasure to work with you to create the perfect tone and feel with food and presentation. Let us help you create a special meal that you and your guests won’t soon forget.

www.kensoncatering.ca                                                                         chefadams@kensoncatering.ca

Sample Menu

Coarse 1

Marinated Heirloom Tomatoes

with Fresh mozzarella cheese and basil drizzled with vincotto and extra virgin olive oil

Coarse 2

Seared Chilean Sea Bass

on a bed of baby bok choy, fennel, and leek

drizzled with a saffron broth

Coarse 4

Any of these three can be chosen but has to be done ten days before the event. Must confirm with no substitutions after confirmed

Grilled shrimp and seared sea scallops

on potato pure with a Bake Apple Burre Blanc

or

Braised Lamb Shank with truffled mashed potato

and roasted vegetables drizzled with a

Rodrigues Black current wine glaze

or

Marinated boneless half chicken

on a roasted garlic potato puree with a lemon thyme butter

reduction

or

Sceared duck breast with a pineapple glaze

on potato puree with roasted vegetables

Coarse 5

Please select only one

Delicate poached pear

topped with

Rodrigus Blueberry wine reduction

or

Newfoundland steamed blueberry pudding

with chocolate sauce with a hint of

Dark Rum

Sceared Scallops with Lentils

For the Lentils

• 3/4cups French green lentils
• 1 carrot, cut in small dice
• 1/2 bulb of fennel, cut in small dice (completely dice a full bulb of fennel, 1/2 will be used here for the lentils, the other half will be used for the fennel cream)

• 1 shallot, finely minced

• 1 clove of garlic, finely minced

• 1/4pound of double smoked bacon, cut into lardons

• 1 bay leaf
• 1-2teaspoon dijon mustard (to taste)
• 2tablespoons butter
• 3cups water
• kosher salt and fresh black pepper to taste
• 12 Large Sea Scallops

For the Fennel Cream

• 1/2 bulb of fennel, cut in small dice
• 1tablespoon shallot, chopped
• 1 clove garlic, chopped
• 1/8teaspoon crushed fennel seed
• 1/4cup dry white wine
• 1/2cup chicken stock
• 1cup heavy cream
• Kosher salt and freshly ground white pepper to taste
• reserved fennel fronds for garnish
• zest of 1 lemon, micro-planed

1. Rinse the lentils with cold water, check for pebbles or other debris and set aside. In a medium saucepan over medium heat, add enough olive oil to coat the bottom of pan, then add the chopped shallot, garlic, fennel, and carrot. Turn heat to medium low and cook gently until softened and just starting to take color. Add the lentils, water and bay leaf, turn flame to high and bring to a boil. Turn heat to low and gently cook for 25-30 minutes, until most (if not all) of the water has evaporated and the lentils are cooked just to al dente.
2. While the lentils are cooking, cook thebacon over medium heat until nicely browned and slightly crisp, but don’t render all their fat, you want them with a little chew. Drain on paper towels and reserve.
3. You can also make the fennel cream while the lentils are cooking. In a medium saucepan over medium-low heat, cook garlic, fennel, fennel seed, and shallot in a little olive oil until translucent. Add the wine, turn up the heat and reduce until almost all the liquid is gone. Add the stock and reduce in the same manner. Add the cream and reduce by half, remove from heat and let cool slightly. Pour the cream into a blender and mix on high until very smooth. Pour through a fine mesh strainer into a small pan, season to taste with salt and pepper and cover to keep warm.
4. When the lentils have finished cooking, strain away any excess water and return the lentils to the saucepan, removing the bay leaf at this time. Add the bacon to the lentils, along with the mustard and butter, and season to taste with salt and pepper. Cover and keep warm by the stove.
5. Season scallops with salt and pepper. Working in 2 batches if needed, melt 1 tablespoon butter per batch with oil in heavy large skillet over medium-high heat. Add scallops and cook until brown, about 2 minutes per side. With a spoon dip up some of the melted butter and bast the scallops four or five times. (While cooking them)
6. Divide lentils among 4 plates. Arrange 3 scallops atop lentils on each plate. Spoon fennel cream around lentils and scallops and serve decorated with a fresh fennel fond, and micro-planed lemon zest.

Mist Salon

Opening soon!!! Stay tuned !!!http://www.facebook.com/MistSalon

the very best in food, with the upmost privacy in the comfort of your own home

How would you like to have the very best in food, with the upmost privacy in the comfort of your own home. If so, you want to book your dinner party with Kenson Catering.
Here at Kenson Catering, we take the hassle out of and put the relaxation back into fine dining. You will experience fabulous food in an intimate setting exemplifying what a great dining and social experience should be.
We provide a multi course dining experience in the peaceful environment of your own home with all measures taken for a remarkable evening.

Kenson Catering specializes in on-site personal catering for that one event, you want to remember!

http://www.kensoncatering.ca/

Personal Chef Services by Kenson Catering: A-Photo Ashley MacPhee

Personal Chef Services by Kenson Catering: A-Photo Ashley MacPhee: We are very excited to announce an amazing talent coming from Montreal this JULY! Ashley MacPhee - owner and founder of A-Photo will be ar...

A-Photo Ashley MacPhee

We are very excited to announce an amazing talent coming from Montreal this JULY! Ashley MacPhee - owner and founder of A-Photo will be arriving on the "Rock" to photograph the mouth watering foods of Kenson catering as well as the gorgeous wedding of Leah Robertson and, you guessed it Trevor Adams. Known for her wedding photography, Ashley has a keen passion for capturing a bride and grooms wedding day while adding her own flare and romantic edge. Want to book your own portrait or commercial photoshoot with Ashley? Email her at: ashley@a-photo.ca .

 

http://www.a-photo.ca/

When you think of your happiest moments, what comes to mind? For me, the top of my list is my wedding day, five years ago. Since then, I have added wine-tasting in the vineyards of France, savouring home-made paella in Spain. I reminisce to when my husband brought me home my baby, Betsey my gorgeous pitbull-rottie-german shephard mix, (she’s seriously a HUGE baby!). Celebrating anniversaries in those Montreal restaurants all the foodies raved about. And at my side for all of these were two things, my hubby (love you Ben!) and my camera.
Your marriage is about trust, respect, and mostly, love.
Don’t you deserve to find these feelings reflected in your photographer, the one who will capture the moments of your wedding day?
I respect the beauty and romance of your special day and aim to capture it as such. I pride myself with my no fear approach, finding new angles, getting that unique shot that no one else would see. There-in lies the passion and the drive that sets me apart from the pack.
My happily-ever-after makes me believe in YOUR happily-ever-after.  You can trust me to capture all the key moments, infusing them with the romantic style and edge A-Photo is known for. So let’s talk about your perfect day. Over coffee, wine, or paella .
A-Photo. Because who needs a thousand words?

http://www.a-photo.ca/

Personal Chef Services by Kenson Catering: Rock OP for Haiti

Personal Chef Services by Kenson Catering: Rock OP for Haiti: Kenson Catering Going out on auction!!!!!!!

Rock OP for Haiti

Kenson Catering Going out on auction!!!!!!!

Pasta with White sauce for Selina

Use what ever noodle you like. Cook it ahead of time.

• 4 tablespoons butter
• 1 garlic clove, crushed
• 1/3 cup onion, sliced
• 1/4 teaspoon salt
• 500ml 35% cream
• 1/4 cup white wine ( chicken stock or water if you have none)
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 chicken breasts cut into bite size pieces
• red pepper flakes, optional
• grape tomatoes, sliced, optional
• 1/2 Parmesan cheese 

Cut any veggies you have into bit sized pieces

Saute chicken until 3/4 cooked then add, garlic and onions. This is where you would add the veggies. then cook for 3 min. Do not burn the garlic. De-glaze the pan with wine. Add the cream. Add Parmesan cheese. Reduce to desired thickness. ( basically until the sauce can coat the back of the spoon and you can draw with your finger a straight line through the middle with out the sauce just falling off the spoon.)
season with salt and peeper to finish. Add in your pasta to reheat and toss well to make sure the sauce gets all the noodles.
Let me know how it turned out! Miss you guys up there!!!

Trevor Adams : The Chef and Restaurant Database (ChefDb)

Trevor Adams : The Chef and Restaurant Database (ChefDb)

Home and Cabin Magazine

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.