Ingredients
- 7 large Yukon gold potatoes
- 1 tablespoon vegetable oil (15 ml)
- 1 shallot, minced
- 1 small garlic clove, minced
- 4 cups veal stock (1 L)
- 2 tablespoons ketchup (30 ml)
- 1 tablespoon cider vinegar (15 ml)
- 1 tablespoon whole green peppercorns (15 ml)
- 1/2 teaspoon Worcestershire sauce (2 ml)
- 2 tablespoons butter (30 ml)
- 2 tablespoons flour (30 ml)
- 2 cups cheddar cheese curds (500 ml)
- salt and pepper to taste
- Vegetable oil for frying
Directions
- Clean and peel potatoes. Using a French fry cutter make the fries. Or, alternatively, cut potatoes into desired size. Place in large bowl filled with cold water and let sit for one hour and up to 24 hours for extra crispy fries.
- In a saucepan, heat the vegetable oil on medium heat and sauté the shallots and garlic until translucent, about 3 minutes. Add veal stock, ketchup, cider vinegar, peppercorns, Worcestershire and bring to a boil.
- Meanwhile, in a separate saucepan on medium high heat melt butter. Add flour and stir for 2-3 minutes forming a roux. Allow to brown slightly. Whip the roux mixture into the stock and let simmer for about 20 minutes until reduced by half and thickened. Season with salt and pepper. Keep warm.
- In a deep fryer set to 250°F, blanch the fries for about 2 minutes. Let them rest for about 5 minutes. Then, fry them again for about 2 minutes or until golden brown. Place on a tray lined with paper towel to absorb excess oil. Salt and pepper. Remove sauce from the stovetop and strain. Plate fries in a shallow bowl, pour sauce on top and garnish with cheese curds.
Ingredients
- 2 tablespoons canola oil (30 ml)
- 4 cups cold, cooked basmati rice (1 l)
- 1 shallot, chopped
- 3 garlic cloves
- 1/4 cup Sambal olek (60 ml)
- Juice of 1 lime
- 1 leek, chopped
- 2 celery stalk, chopped
- 3 tablespoons soy sauce (45 ml)
- A handful of parsley
- A handful of chive
- A handful of cilantro
- Salt and pepper
Directions
- Using a food processor, mix the shallots, garlic, sambal olek and limejuice until it becomes a coarse purée. In a large saucepan, heat oil on medium heat and sautée leeks and celery for about 2 minutes. Add the Sambal olek mixture and continue cooking for 1 minute. Add rice, soy sauce and sautée for another 5 minutes until well coated.
- Remove from heat and mix in parsley, chives and cilantro. Serve as a side for the adobo pork (refer to Chuck's recipe).
Ingredients
- 6 to 8 Yukon Gold potatoes, not peeled, washed and cubed
- 1/2 teaspoon of smoked salt (2 ml)
- 1 teaspoon of smoked paprika (5 ml)
- 2 pinches of chili flakes
- 1 clove garlic, minced
- 1 bunch fresh chives, finely chopped
- 1 bunch parsley, chopped
- A little olive oil
- Canola or peanut oil for frying
Directions
- Using a deep fryer, heat oil to 250 F (120 C). Blanch the fries for about 2 minutes. Let them rest for 5 minutes. Raise oil temperature to 350 F (180 C) and re-fry the potatoes for 2 minutes until golden brown. Place them on a tray lined with paper towel to absorb excess oil and then transfer to a bowl. Toss with the spices, garlic, herbs and olive oil. Serve with a rack of lamb (see Chuck’s recipe).
Ingredients
- 4 large russet potatoes, scrubbed but not peeled
- 3 – 4 tbsp olive oil
- A pinch of sea salt
- A grinding of fresh ground black pepper
- A few sprinkles of smoked paprika
- A few sprinkles of steak spice
Directions
- Heat oven to 425 degrees (220 C).
- Cut potatoes into nice thick ‘handcut fry slices’.
- Place in large bowl and cover with cold water. You can do this in advance if you want – for up to 24 hours. It helps to remove excess starch.
- Drain and Pat dry on paper towel. Arrange in single layer on a baking sheet.
- Drizzle with oil, sprinkle with salt, pepper and paprika. Bake till tender and golden crispy outside - about 40 minutes.
- When out of the oven hit them with some dashes of steak spice.
Ingredients
- 1/2 pound of fingerling potatoes (225 g)
- 6 slices of bacon, minced
- 2 rosemary sprigs, chopped
- Salt and freshly ground black pepper
Directions
- Pre-heat oven to 400F (200 C)
- Wash potatoes and boil them until just tender, 10-15 minutes. Cut in half. Meanwhile, in a pan, cook the bacon until crispy. Drain the potatoes and place them in an oven-safe pan with the bacon, bacon fat and rosemary sprigs. Season with salt and pepper.
- Bake in the oven for about 20 to 25 minutes, remember to stir the pan once or twice so that the potatoes are evenly browned and the bacon fat completely coats the potatoes.
Ingredients
- 3 Yukon Gold potatoes
- 4 cloves of garlic
- 4 shallots thinly sliced
- 2 tablespoons canola oil (30 ml)
- 2 tablespoons of butter (30 ml)
- Salt and pepper to taste
Directions
- Boil potatoes and garlic in salted water until almost done, about 10 minutes. Drain and set aside.
- In a pan, saute the shallots in tablespoon of canola oil. Season with salt and pepper. Set aside.
- Coarsely mash the potatoes and garlic. Add the sauteed shallots. Season with salt and pepper.
- Heat remaining oil and butter on medium in a frying pan. Add the potato mixture and fry until crispy and golden brown, about 5 minutes. Using a large spatula, flip the potatoes over and continue cooking until golden brown, another 5 minutes. Remove from heat and serve.
Ingredients
Creamy Tomato Soup
- 2 tablespoons olive oil (30 ml)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 12 large tomatoes, chopped
- 2 tablespoons brown sugar (30 ml)
- 1/2 cup water (125 ml)
- Parmesan rind (Optional)
- 4 sprigs of thyme
- 1/4 cup of 35% cream (60 ml)
- 2 tablespoons butter (30 ml)
- Salt and pepper
Garnish
- Parmesan cheese, grated
- Chives, chopped
Directions
Creamy Tomato Soup
- Heat olive oil in a large saucepan over medium heat. Add onions and garlic and continue to cook for 5 minutes until translucent. Add tomatoes and sugar and continue to cook for 5 minutes. Add water, Parmesan rind and thyme. Cook for about 25 minutes.
- Remove the Parmesan rind and the thyme. Purée the soup in a food processor or with a hand blender. Pour purée through a strainer over a pot. Stir in the cream and butter. Season with salt and pepper.
For the serving: Sprinkle Parmesan cheese and chives on top of the soup. Serve alongside a Grilled Cheese with Caramelized Onions (see Chuck’s recipe).
Ingredients
- 3 cobs of corn
- 1 cup 35% cream
- 1 big nub of butter
- A pinch of coarse salt
- A grinding of cracked black pepper
Directions
- Husk the corn cobs and slice the kernels off the cobs and place into a medium saucepan.
- Add the cream and bring to a boil, turn down to a simmer and let it cook and reduce till the liquid is thicker, the corn is plumped up and the volume of liquid is reduced by about half. About 10 minutes.
- Take it off the heat. Stir in a good nub of butter, add some coarse salt and pepper to taste. The finished result will still be a little firm to the tooth but sweet and creamy, as well.
Ingredients
- A nub of butter
- 2 tablespoons good olive oil
- About 1 kilo of mushrooms (King Erengi, Shitake, Portobello, Chanterelles, Lobster, baby buttons…) (2 pounds)
- 2 small ladlefuls of chicken stock
- 3/4 cup mixed olives (both green and black)
- 10 slices Speck bacon* (see note)
- ½ bunch oregano, leaves picked
- A good pinch of coarse salt
- A grinding of cracked black pepper
Directions
- Trim and clean your mushrooms. Shitakes need stems removed. Portobellos need stems removed and the black gills scraped off with a spoon so they won’t blacken the entire mixture. Lobster mushrooms need a good washing in water. The small mushrooms are good left whole. Bigger ones are best torn or cut into slices or chunks. Keep it rustic.
- While doing that, place butter and oil in a large skillet on medium high heat. When butter is sizzling add the sliced shallots. Stir till softened.
- Pop mushrooms into pan. Toss and then let sit and cook. Toss periodically every couple of minutes for about 6 – 8 minutes. Add a bit of coarse salt and black pepper.
- Add 2 small ladlefuls of good chicken stock to deglaze pan and make a nice glaze over mushrooms.
- While still in the pan, season with sea salt, and add the olives and Speck. Finally, the oregano leaves. Toss all together. If not serving right away, cover with foil. Will be great served warm but it can also be great at room temperature.
- At serving time, remove foil and arrange onto a nice serving platter.
Ingredients
Chocolate Cake
- 1/2 cup butter, room temperature (125 ml)
- 1 cup sugar?(250 ml)
- 2 eggs
- 1 teaspoon pure vanilla extract?(5 ml)
- 1 teaspoon cocoa, sifted (125 ml)
- 1 1/2 cups flour, sifted (375 ml)
- 1 1/2 teaspoons baking powder (7 ml)
- 1/2 teaspoon salt (2 ml)
- 1 cup milk (250 ml)
Marshmallow Cream
- 2 egg whites, room temperature
- 1 cup sugar (250 ml)
- 2 tablespoons water (30 ml)
- 2 tablespoons honey (30 ml)
- 1 teaspoon pure vanilla extract (5 ml)
Directions
Chocolate Cake
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper.
- In a large bowl combine cocoa, flour, baking powder and salt. In a stand mixer bowl, beat the eggs and sugar together for about 30 seconds. Add vanilla extract and continue beating for another 30 seconds. Add the dry ingredients to the butter mixture, alternating with the milk and beating until smooth.
- Using an ice cream scoop, scoop out equal amounts of batter (about 1/2 cup (125 ml)) onto the lined baking tray - 6 per tray as they will spread when baking. Bake for 15 minutes. Remove from oven and let cool completely on a wire rack.
Marshmallow Cream
- Place all the ingredients in a large heatproof bowl and whisk with a hand mixer. Once mixed together, place the bowl over a saucepan of boiling water, then whisk constantly for 5-7 minutes or until the mixture is thick and creamy and stands in peaks.
- Remove from heat, whisk for one more minute or so then allow them to cool completely.
- Your homemade marshmallow fluff/cream is now ready. You can keep the marshmallow cream in the refrigerator until ready to use.
Assembly
- When the cakes are completely cool, spread a generous amount of filling on the flat side (bottom) of one chocolate cake. Place another cake on top, pressing down gently to spread the filling evenly. Repeat with all cookies to make 8 whoopie pies.
- For serving: Wrap whoopie pies individually in plastic wrap, or serve them immediately.
Cook's note: You can also freeze wrapped whoopie pies.
