Recipes

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Bread and Butter Pudding

from Chef Dan's CHCH Morning Live appearance, Nov. 27, 2013

(Serves 12~ portion size 6 oz)

1 lb        white bread in thin slices (use stale bread)

4 oz       melted butter

1 lb        eggs

8 oz       sugar

½ tsp      salt

½ oz      vanilla

2 ½ pt    milk

*as needed ~ cinnamon

*as needed ~ nutmeg

Instructions ~

1. Cut each slice of bread in half. Brush both sides of each piece with the melted butter.
2. Arrange bread overlapping in a buttered baking pan (12x10 in)
3. Mix the eggs, salt, sugar and vanilla until thoroughly combined.
4. Gradually stir in the mix.
5. Pour the custard mixture over the bread slices in the pan. Let stand, refrigerate 1 hour or longer , so the bread absorbs the custard mixture.
6. Sprinkle the top lightly with the cinnamon and nutmeg.
7. Set the pan in a larger pan containing about 1 inch (3 cm) hot water.
8. Place in the oven preheated to 350 F (175 C). Bake about 1 hour, or until set.
9. Serve warm or cold with whipped cream or a light custard sauce **(Eggnog Crème Anglaise) or dusted with confectioner’s sugar.

Eggnog Crème Anglaise

from Chef Dan's CHCH Morning Live appearance, Nov. 27, 2013

6           egg yolks

4 oz       sugar

16 oz     milk

1 tsp      vanilla

pinch    nutmeg

Instructions ~

1. Combine egg yolks and sugar and whip until light and frothy.
2. Scald milk and gradually pour into egg yolk and sugar mixture.
3. Cook over double boiler until mixture coats the back of a spoon(185 F).
4. Whip egg white and sugar and fold into the cooked yolk mixture.
5. Season with nutmeg and vanilla.
6. Serve overtop of Butter and Bread Pudding. 

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Apple Crumble

(from Chef Dan's GO Cooking class, October 29, 2013)

  (serves 12) 

8 oz.           white sugar
2 lbs.          Granny Smith apples, peeled and diced
2 lbs.          Northern Spy apples, peeled and diced
                  cinnamon, cloves, nutmeg to taste
                  pinch salt
12 oz.        a.p. flour
12 oz.        brown sugar
12 oz.        butter

1. Preheat oven to 350 F.
2. Combine white sugar, apples, spices and salt. 
3. Layer into an oven-safe dish. 
4. Mix together brown sugar, butter and flour. 
5. Crumble together with a fork or with fingers until it forms into pea-sized pieces. 
6. Sprinkle over the apples. 
7. Bake at for 45 min. – 1 hr., until apples are soft and top is golden brown. 

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Caramel Bourbon Sauce

(from Chef Dan's GO Cooking class, October 29, 2013)
(serves 6)

8 oz     sugar
4 oz     butter
4 oz     cream
2 oz     bourbon

1. Heat sugar in a pot until it caramelizes. 
2. Add butter and cream to the sugar. Stir until butter is melted and everything is blended well. 
3. Stir in bourbon. 
4. Serve warm with apple crumble.

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Sweet Potato Duchesse

(from Chef Dan's GO Cooking class, October 29, 2013)
(serves 12)

2 lbs.                             sweet potato, baked & mashed

2                                    egg yolks

                                      nutmeg, salt & pepper (to taste)

3 oz.                              butter

1. Combine all ingredients in a large bowl. 
2. Spoon into a piping bag and pipe onto baking sheet in desired shapes (serving sized)
3. Bake at 375°F until golden brown.

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Grilled Pizza with Pear, Prosciutto, Cheese & Caramelized Onion
 (from USA Pears: A Passion for Pears/ October28, 2013)

1 ball         frozen pizza dough, thawed

4 tbsp        extra virgin olive oil, divided in half

2                large onions, peeled and thinly sliced

1/2 tsp       sugar

2 cups       shredded mozzarella cheese

2                ripe, unpeeled Bosc pears, thinly sliced

1/4 cup      freshly grated Parmesan cheese

8                slices prosciutto, each piece cut in half or thirds

                  sprinkling of fresh rosemary leaves               

Preheat oven to 450 F.

1. Divide pizza dough into 4 pieces. Roll or stretch out thinly. 
2. Using the first half of the oil, brush both sides of each crust with oil. 
3. Grill crusts for 1 minute per side.  Set aside.
4. Heat the second half of the olive oil in a large frying pan over med-low heat. Add onions and cook, stirring frequently for about 25 minutes, or until they are soft and golden brown. 
5. Add sugar and cook for 5 minutes longer. 
6. Place pizza crusts on a baking sheet and top with onion, mozzarella pears and then prosciutto. Sprinkle with Parmesan cheese. 
7. Bake for about 10 minutes, or until cheese is melted and crust is golden. 
8. Sprinkle with rosemary and let cool slightly. 
9. Cut into wedges to serve. 

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Upside-Down Pear Chocolate Cake (from USA Pears: A Passion for Pears/ October28, 2013) 

Preheat oven to 350 F

Line an 8" round pan with parchment paper and dust with flour. Set aside. 

4 tbsp                unsalted butter (room temp.), divided

1 3/4  cups        granulated sugar, divided

2                       firm but ripe pears, cored with a melon baller and each cut into 12 slices

4 oz                  dark chocolate, chopped

1 cup                all purpose flour

1/3 cup             unsweetened Dutch-processed cocoa powder

3/4 tsp              baking soda

3/4 tsp               baking powder

1/2 tsp              fine sea salt

2                       eggs

2                       egg whites

1 tsp                 pure vanilla extract

3/8 cup             cream, divided

1/8 cup             whole milk      

1. Put 1 cup sugar and 1/4 cup of water in a heavy saucepan with a tight-fitting lid and stir until the sugar dissolves. 
2. Bring to a boil over medium heat. Cover and cook for 2 minutes (covering allows steam to wash down the sides of pan to prevent sugar crystals from forming).
3. Uncover and continue to boil sugar, gently and slowly swirling the pan as needed to cook caramel evenly until dark amber colour. Occasionally wash down the sides of the pan with pastry brush dipped in cold water. 
4. Carefully pour caramel into prepared pan and allow it to harden. 
5. Fan pear slices out on top of the caramel around the perimeter of pan, and fill centre with remaining slices. Set aside.
6. Melt butter and chocolate in a small saucepan over low heat and melt, stirring occasionally. 
7. Sift flour, cocoa, baking soda, baking powder and salt together in a bowl. Set aside.
8. Transfer melted chocolate to a mixing bowl and add sugar.
9. Beat on medium speed for about 3 minutes until light and fluffy.
10. Add egg whites, and then the whole eggs one at a time, scraping down the sides of the bowl after each addition. 
11. Add cream and 1/2 cup of the milk, then stir in vanilla. 
12. Stir in half the flour mixture in two additions, alternating with 1/4 cup of cream, beginning and ending with the flour, scraping down the sides of the bowl occasionally. 
13. Pour batter into prepared pan and bake in the middle of the oven for 40-45 minutes, until the cake bounces back slightly when touched. 
14. Cool on a wire rack for 15 minutes, then invert onto a plate, leaving the pan on top of the cake for 5 minutes before removing it. 
15. Serve the cake warm, topped with a small dollop of Chantilly cream or a scoop of Vanilla Bean ice cream. 

Chantilly cream:

1 cup       whipping cream

1 tsp         sugar

1 tsp         pure vanilla extract

Put all ingredients in a deep mixing bowl. Beat until cream holds stiff peaks. 

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Green Pea Soup with Mint

(from GO Cooking - June 11, 2013) 

Serves 6

Green Pea Soup

½ oz Butter

1.5 oz Onions (small dice)

1 qt Chicken Stock

1.5 lbs Peas (fresh or frozen)

 to taste Salt & white pepper

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2 oz Heavy Cream (35%)

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1. Heat the butter in a heavy sauce pan over moderately low heat.

2. Add the onions and sweat them without letting them brown.

3. Add the stock and bring to a boil.

4. Add the peas, simmer until the peas are soft about 5 minutes.

5. Pass the Soup through a food mill or puree with an immersion blender and then pass through a mill to  remove coarse pea husks.

6. Return to the stock to a simmer.  Add additional stock if necessary to bring to a proper consistency.

7. Adjust the seasoning.

8. At service time, heat the heavy cream and stir into the soup.

Mint Cream 

3 oz. Heavy Cream 

1 tsp. Mint Leaves, finely shredded  

1. Whip the cream until it forms soft peaks.  Fold in the shredded mint leaves.

2. Immediately before serving your soup, place 1 tbsp of the mint cream on top of each portion.    

(within minutes, the whipped cream will melt into a mint-flecked foam)

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Spanish Rice
(from GO Cooking: June 11, 2013 )

Serves 6 - 8

Ingredients:
Amount	Unit	Ingredient
1 6	oz oz	Butter or bacon fat green pepper, medium diced
1.5 1 1	oz tbsp clove	Onion, fine diced paprika garlic, crushed
1	cup	Long-grain rice
12  1.5 6  to taste	oz lbs. oz.	Chicken stock, boiling chopped tomatoes (with juice) diced green pepper salt
Procedure:
1. Heat the butter or fat in a heavy saucepan. Add the onion, pepper garlic and paprika and sauté until it begins to soften. Do not brown. 2. Add the rice, without washing. Stir over heat until the rice is completely coated with fat. 3. Pour in the boiling liquid and tomatoes with juice. Return the liquid to a boil with the rice. Test and adjust seasonings; cover tightly. 4. Place in a 350°F (175°C) oven and bake for 18-20 minutes, until liquid is absorbed and rice is dry and fluffy. Taste the rice and, if it is not done, return to oven 3-5 minutes.   5. Turn out into a large flat pan and fluff the rice with a fork. This releases steam and prevents furthers         cooking.   6. If desired, additional raw butter may be stirred into finished rice.

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Cake pops with Grand Marnier
(from Food & Drink Fest 2013)

2                        9" yellow cakes of your choice (from scratch or from mix)
2 tbsp               frozen orange juice concentrate
1/2 cup             Grand Marnier liqueur 
24                      lollipop sticks
1 lb                    milk or dark chocolate
2 oz                   white chocolate

1. Make cakes according to recipe. Turn out of pans and cool overnight.
2. In a large bowl, break up cakes into coarse crumbs. 
3. Mix in by hand half of the orange juice concentrate and half of the liqueur, distributing evenly to moisten all of the crumbs. 
4. Test the mix by rolling a ball of crumbs between your palms. If the ball does not hold together in a smooth ball, add more orange juice and liqueur one teaspoon at a time until the mix is just moist enough to hold together (too much liquid will make the cake too soggy). 
5. Lay cake balls out on a parchment-lined baking sheet and cool in the refrigerator for at least 2 hours. 
6. When cake balls are cooled, melt chocolate over hot water. 
7. Dip the end of a lollipop stick into chocolate, then insert chocolate end into cake ball. Repeat for each ball, and let cool for a few minutes. 
8. Pour chocolate into a cup or other narrow container large enough to dip the cake balls. 
9. Dip each ball into chocolate, and place back on the parchment-lined tray to cool (avoid rolling the cake in the chocolate, as it can break up and leave crumbs behind). 
10. Cool again in refrigerator for about 15 minutes. 
11. Meanwhile, melt white chocolate over hot water. 
12. When cake pops have cooled, use a spoon to drizzle a bit of white chocolate over the dark chocolate. 
13. Cool again before serving.  

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Long noodles and Special Meatballs
Chef Bill Sharpe's recipe from
Catelli Pasta's Gourmet Family Meals for Under $10

Ingredients:

1 pkg (375 g)	Catelli Smart® Spaghetti
1 ½ lbs	ground beef (regular)
1	medium onion diced
2	cloves of garlic diced finely
2 tbsp	blond raisins -- Sultanas
¼ tsp	cinnamon
1 tsp	dried thyme
2 tsp	salt
¼ tsp	white pepper
1 jar	your favorite tomato sauce

Instructions:

• Preheat oven to 375 degrees.
• Blend first nine ingredients (minus the Spaghetti) together and form into small balls (should make 16 – 18 meatballs) then bake in the oven for 15 – 20 minutes or until done.
• Meanwhile, in a large pot of salted boiling water, cook the Catelli^® pasta as directed on the package.
• Toss cooked, drained pasta in tomato sauce and let the sauce soak in. Add the meatballs and toss together.
• Add additional tomato sauce on top, if desired.

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Cous cous with Harissa Sauce

(from John Howard Society team builder)

Cous cous:
1 cup                                    chicken stock

                                             salt and pepper to taste

2/3 cup                                  couscous

1/4                                        red Serrano chili

1/4                                        bunch of mint

1)    Finely chop chili and mint in food processor.

2)    Season chicken stock with salt and pepper.

3)    Bring stock to a boil.

4)    Add cous cous to hot stock.

5)    Cover and allow to rest for 5 minutes.

6)    Fluff with a fork.

For the sauce:

1 tbsp                                     coriander seeds

1 tbsp                                     caraway seeds

4 cloves                                 garlic with peels left on

4 oz                                       olive oil

4                                           roasted red peppers

1 tbsp                                    sugar

2 tsp                                      red pepper flakes

                                             salt and pepper

1)    Toast seeds in a dry pan.

2)    Cook garlic in a dry pan for 10 minutes, covered on med-low, stirring often.

3)    Squeeze the garlic out of the skins and combine with all other ingredients in a food processor.

4)    Season with salt and pepper to taste. Serve with cous cous.

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