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