The Real Chef Woo

{IMO} Cartel Street Food Bar Unofficial Review

2012-01-07T23:01:00.005-05:00

It was a rare date night with the boyfriend (a.k.a. The Bebs) and he suggested we try a new restaurant on the infamous Crescent street. Cartel Street Food Bar is basically a tapas bar serving popular Asian, Mexican and American street food, while using only organic, sustainable ingredients as much as possible. Hormone and antibiotic free chicken and pork, as well as grass-fed beef are used in these tapas size dishes. Some items are gluten free, and some even use kosher soya in their marinades.

Intrigued by the idea, not to mention wishing Montreal had more street food available, I immediately got gussied up for a culinary adventure!

Reservation for two was easily done on a Friday afternoon, however, I recommend reserving earlier for larger groups. The restaurant accommodates maybe 75 people at various bistro tables, regular tables, and modern cafeteria style tables. The bar accommodates maybe another 20 seats, stretching from the front of the restaurant to the back end. Dark walls, rich woods decorates this eatery, making it quaint and classic. Music is not obnoxiously loud, and the crowd is a pleasant mix of young and old.

We decided to take a seat at the bar, a little more casual and intimate, plus a little bit more in the center of the restaurant action. The Bebs and I are obviously of restaurant background, and as much as our expectations are high, we certainly are more understanding than your typical 'never-worked-a-day-in-my-life-in-a-restaurant' patrons. That being said, it didn't bother us much that we were sitting right where servers were picking up drinks from the service barmaid, a.k.a. our server. It also didn't bother us much that she suddenly became extremely busy with both customers at her bar, plus service bartending at the same time. Other clients would certainly huff and puff over these things.

Victoria was a delightful barmaid, at times too apologetic about not being able to tend to us as much as she'd like. But we assured her we were quite understanding, and by no means in a rush. We started the evening with Basil Mojitos, a lovely twist to an already delicious and classic drink. Deliciously aromatic, and maybe missing just a touch more of simple syrup, the Basil Mojito was already a favorite of mine. Only after did I realize the bar didn't have soda guns, using only bottled water and sodas to mix their drinks.

The menu is short and simple, and really does exemplify typical street foods. You can start with a variety of salads, including green papaya salad, or a heirloom tomato and mozzarella di bufalo salad. Asian fare included Japanese yakitori, Bangkok Beef Satays, Chicken Kara-age among other items. We decided to start with the beef satays and chicken kara-age. The satays were quite flavorful and tender, having been marinated 24hrs according to the menu. The kara-age, served in a small metal deep fryer basket was just okay, not a spectacular party in my mouth, but maybe something I'd order if I was noshy and in need of a snack with a beer.

Next we ordered two short rib tacos, one Baja beer battered fish taco and a duck taco. The gluten-free soft corn tortillas are made small, not more than 3-4" in diameter. The fish had a good flavour but it just lacked a little bit of salt. As a chef, I often under-season my food thinking it's already too salty, when in fact it isnt. So for me to say it's not salty enough, well it's not! Most dishes after this point lacked salt, but the freshness of the ingredients outweighed the negative aspect. One of the few things I'd change is presentation of the tacos, as they come open and flat on the plate.

We moved on to ordering a blue crab crabcake, which was bang on in taste. The crabmeat was nice and sweet, and the crabcake was soft and juicy, with just the right amount of crunchy breading. It was so good that we gobbled it up without even taking a picture!
Having decided we'd splurge on the evening's meal, we indulge in the lobster roll priced at $18 the roll. Overloaded with lobster meat on a toasted hotdog bun, the lobster roll had flavor with the house mayonnaise and chopped fresh tarragon. But the lobster itself failed to meet my expectations in terms of texture. It likely lacked another minute or two when it was poached, resulting in a texture unlike the stiffness of cooked lobster meat. Taste-wise, this lobster roll was quite the party in my mouth, and I thoroughly enjoyed it!

Lastly, we tried the Cartel poutine, which seemed popular, and appeared on quite a few tables. First impressions: it was too saucy... Drowning french fries in an American style white gravy, with some gratings of unknown cheese? Not quite a Quebecoise's idea of a poutine! I'm not being a poutine snob, and many chefs have created their own styles of poutines, but this one was just not doing it for me. The gravy was creamy, floury, and watery. The fries were tough, potentially old fries? And cheese was kinda non-existant... A disappointment after all the great dishes we tried.

For dessert, we shared a molten lava cake, which was likely overcooked since no chocolate lava flowed from the centre. As well, the cake was crusted to the sides of the ramekin, so we were only able to eat the inside. Buttering and flouring the ramekin would have yielded much better results.

In summary, I think this restaurant is well on its way to success if it tweaks just the little things. Add the extra dash of salt, cook the lobster more, and rethink the poutine.

Would I give it another chance? Absolutely! It wasn't completely disappointing, and after all, it's only been open for 4 months! I'd give them a chance to settle in and gain some consistency, then try them out again!

For two people, including two alcoholic beverages each, $120 excluding tip. Victoria was nice enough to comp our espressos and even offered us two shots on the house.

www.cartelstreetfood.com
Twitter: @cartelst

{cook. love. enjoy}

In the Mixing bowl - General Tao Meatballs

2011-12-14T01:00:00.001-05:00

These delicious meatballs are perfect for potluck parties, as appetizers or part of a complete meal! An asian twist on the traditional meatball will be a sure crowd pleaser!

Meatballs:

Part 1:
2lbs lean or medium ground beef
1/2 onion minced or pureed
1 or 2 cloves garlic, minced or pureed
1/2 cup panko crumbs

Part 2:
2 eggs, beaten
2 tbsp reduced sodium soy sauce (VH brand)
2 tbsp teriyaki sauce (VH brand)
1 tsp sesame oil
1 tbsp worcestershire
Dash of garlic salt
Dash of onion powder
Black pepper to taste
White pepper to taste
Salt to taste (2-3 tsp approx)

Preheat oven to 350F.

In a large bowl (or kitchenaid mixer with paddle attachment), combine all ingredients in Part 1.

In a small bowl, combine all ingredients in Part 2. Pour into meat mixture and combine well. Test flavour by cooking a small patty. Adjust seasonings if necessary.

Form 1.5" meatballs and place on baking sheet covered with parchment.

Bake until cooked through, approx 20 mins.

General Tao sauce:

Part 1:
2 tsp cornstarch
3 tbsp soy sauce (VH)
2 tsp sesame oil
3 tbsp rice vinegar
3 tbsp water
2 tbsp grated fresh ginger
3 cloves garlic, minced
1 tsp sambal oelek
1/2 tsp paprika

Part 2:
3 tbsp water
1/2 cup sugar

Garnish:
Green onion, finely sliced diagonally

In a small bowl, combine all ingredients in part 1. Set aside.

In a medium saucepan, bring to a boil ingredients in part 2. Cook without mixing till syrup turns golden. Lower to medium-low heat, and whisk in part 1 mixture. Simmer till sauce is syrupy. Keep warm till meatballs are cooked through.

Using a large bowl, mix meatballs lightly with 3/4 of the sauce. Transfer to serving dish and drizzle remaining sauce. Garnish with green onions.

{cook.love.enjoy}

In the Mixing bowl - Baked "Fried" Chicken

2011-12-07T20:59:00.004-05:00

I finally got the chance to post this highly demanded recipe! I apologize in advance to those that have been waiting ever so patiently!

This version of fried chicken is, in my opinion, a healthier version. Since it isn't being fried till cooked, a lot of the added fat gets trimmed off this recipe. Of course, you are more than welcomed to deep fry your version for authenticity. But seriously, this version really tastes good!

I told a few people that I've finally mastered the original recipe at KFC, and although it may vary according to your execution of the recipe, I'd say it's pretty darn close! And the gravy even has the same consistency and taste!

Like most recipes, thinking ahead is key! This recipe calls for a few hours of brining, so start brining in the afternoon to let the chicken marinate long enough!

Let's get started!

Classic Brine:
4 cup water, plus an additional 8 cups of cold water
1/2 cup coarse salt (gros sel)
2-3 tbsp sugar
2 bay leaves
1/2 lemon
6 sprigs thyme
3 sprigs oregano
12 whole peppercorns
2 garlic cloves, charred
1/2 onion, charred

Note: to char the garlic cloves and onion, simply place directly onto element of conventional stove, or roast in a dry skillet till charred.

1. Add all ingredients to the 4 cups of water and bring to a boil. Set aside and allow to cool completely.

2. Add the additional 8 cups of cold water and refrigerate till completely cold.

3. Place chicken in cold brine and return to the fridge. Allow to marinate for 4 hours.

Note: To read up on how to brine, click here!

Seasoned Flour:

Yield: enough for 8 pieces of bone-in chicken thighs, plus leftovers to be used for gravy

1 cup all-purpose flour
1/2 tbsp paprika
1/2 tbsp black pepper
1 tsp garlic salt
1 tsp onion powder
1 tsp salt

1. Combine all ingredients and mix well.

Baked "Fried" Chicken:

8 pieces chicken thigh, bone-in and skin on, brined for 4 hours
corn oil for frying
seasoned flour

1. Preheat oven to 400F.

2. Remove chicken from brine and pat dry. If time allows, return chicken to fridge, uncovered to air dry for 10-15mins. Doing this creates extra crispy!

3. On medium to high heat, heat up enough corn oil in a frying pan, or skillet of choice. I used my wok, which distributes the heat evenly! You shouldn't need a lot of oil, as you are shallow pan-frying, NOT deep frying! So oil should only go at most half way up thickness of chicken.

4. Working in batches (depending on how many pieces of chicken fits in your pan), dredge chicken pieces in the seasoned flour and shake off any excess flour. Fry till golden about 3 minutes each side. You are not going to cook the chicken fully, you simply want to brown and crisp up skin, and create a crust around the chicken. Work in batches so as to not crowd your pan! (Reserve leftover flour for gravy!)

5. Place chicken on a rack on top of baking sheet. I suggest covering baking sheet with parchment paper or aluminum foil to avoid charring and ruining your bake ware. A lot of dripping will occur, especially if you use skin on chicken!

6. Bake in oven until cooked through, approx. 30-45 minutes, or until juices run clear.

Chicken Gravy:

2 tbsp unsalted butter
leftover seasoned flour
500ml low sodium chicken broth, hot

1. On medium heat, melt butter in medium saucepan, without browning.

2. Sprinkle seasoned flour a bit at a time and stir to create a roux. In total, you may need 2-3 tbsp seasoned flour. Your roux shouldn't be dry and crumbly, but instead a thick paste. Allow to cook off for a few minutes while stirring in order to get rid of any raw flour flavors.

3. Switching to a whisk, stir in hot chicken broth a bit at a time, ensuring you are combining well before adding more. Watch carefully the consistency of your gravy. It is always better to keep it thicker than you'd want, so that you can thin it out later. Should it be too thin, mix more seasoned flour and a little gravy in a separate bowl, then add back to saucepan and allow to reduce a little bit.

4. Taste and season accordingly. I find additional garlic salt and black pepper makes for a closer version of KFC gravy!

Frozen Fried Chicken!

This recipe freezes extremely well, and saves a lot of prep time for the busy working class people!

1. Simply allow chicken to cool after the pan-frying step.

2. Arrange on a parchment covered baking sheet so that the pieces do not touch.

3. Cover with plastic wrap, and freeze completely.

4. Once frozen, place in freezer bags till your ready to use them!

5. To cook: preheat oven to 400F, place frozen chicken pieces on parchment covered baking sheet, and bake for approx 45-60mins, or until juices run clear.

Note: to learn more about freezing techniques, click here!

I hope you enjoy this recipe as much as I do! Leave us comments with your results!

{cook.love.enjoy}

In the Mixing bowl - Salmoriglio

2011-11-27T19:15:00.006-05:00

I have had the great pleasure of discovering something called salmoriglio from my current chef at Taverne Gaspar. This herbaceous goodness is so versatile, and it keeps very well in the fridge. Salmoriglio has different components, something you can see for yourself if you google it. However, this version is simple: flat leaf parsley, garlic and olive oil.

Variations include adding rosemary, tarragon, or oregano. I believe most Italians add an acid to it, that being a vinegar or lemon juice, but that is for immediate use. For maximum (fridge) shelf life, just the parsley, garlic and olive oil can live happily together until you need to further develop its flavors upon usage.

This herbaceous marinade is best used on chicken and fish, basting it directly on the flesh prior, during and after cooking. Or incorporate it in a rub or marinade for beef or pork. Salmoriglio is also excellent for bread dipping, just simply add balsamic vinegar and dip away! I have also made a salad dressing by combining a teaspoon of salmoriglio with sour cream!

The best part of salmoriglio is that it gets better as it ages! I would recommend to have this readily available in your fridge at all times! Plus, it's a great way to do something with that bunch of parsley that ends up in the garbage!

The recipe is simple:

Salmoriglio (yields approx 300-400mL)

1 bunch flat leaf parsley
3-4 cloves of garlic
extra virgin olive oil to just cover

1. Carefully remove leaves from branches and chiffonade roughly. You do NOT want to finely CHOP or mince the parsley, as it will release too much of its lovely green color and give off an unpleasant 'grassy' smell. Instead, it should resemble short ribbons of parsley. Reserve parsley branches for a stock, or else, discard.

2. Mince the garlic cloves well and combine with the parsley.

3. Pour enough extra virgin olive oil over the parsley/garlic mixture until just covered. Mix well, cover and store in the coldest part of your fridge.

When ready to use, spoon out what you need and allow to come up to room temperature. The olive oil would have solidified having been in the coldest part of your fridge. This allows you to gauge how much more olive oil you'll need to use. For bread dipping, I like to add a bit more olive oil to stretch out the flavor, plus I add balsamic vinegar or glaze, and a touch of salt.

For chicken and lemon marinades, I definitely add some chopped oregano, fresh lemon juice and some zest for more aromatic flavor.

Try it out and let me know how you enjoy this lovely sauce as much as I do!

{cook.love.enjoy}

{IMO} Montreal Oysterfest 2011

2011-10-01T13:18:00.003-04:00

I had the privilege of experiencing Montreal's 3rd annual Oysterfest, a food festival showcasing the culinary talents of several popular restaurants. Hungry for a gastronomic adventure, I promptly bought tickets after a friend told me about it!

Let's say, boy am I happy I didn't miss out! I couldn't have been more tickled by the fact that I would be consuming the handiwork of some pretty well-known chefs that I literally only read about!

We hopped into line right away to get our oyster fix! Delicious ocean taste on the halfshell, lemon-y, tabasco-y, and just plain DELISH!

Aside from oysters, we were able to sample foods from popular restaurants like DNA, Venti, and Kaizen. Some items worth mentioning:

Lobster roll from L'Orignal was a lovely party-in-your-mouth wrapped up in a soft roll!

DNA's porchetta sandwich was ridiculously large for one food ticket, that my friends and I each had a quarter! Although the skin was deliciously crispy, the meat was clearly undercooked. Disappointing to us, as many others raved about the porchetta.

Brit & Chips' fish'n'chips was by far the best I've ever had, wrapped in a newspaper cone, drizzled with malt vinegar and lemon. I could have gone for 2nds... And 3rds...!

Then Michele Forgione took out the cannolis... And all was forgotten... I'm not a sweets kinda gal, but these were perfect! Not too sweet, just perfect little confections...!

Griffontown Cafe's BBQ beef brisket sandwich with bluecheese coleslaw was good, although too salty, and the Oyster stout that came with it was not cold enough.

Among the beverages available, Burgundy Lion's tent offered beer on tap. I will be the first to tell you, beer is not my forte, but I know a good beer when I taste it.... This one tasted a little off. It left a rather interesting after taste, something one would experience after eating a piece of blue cheese. I wasn't thoroughly impressed with it but I gave it a chance.

Rezin offered red, white and rosé wines at their tent, as well as champagne. Corks were popping every where! A friend even got one in the chest! The white wine was nice, fruity but not sweet, and not dry. Perfect for a hot sunny day!

Java U had virgin and spiked fruit smoothies, which really hit the spot when Maji no longer had water to give out. Friends and I used our last tickets on the spiked strawberry/banana and Pina Colada smoothies!

New on the scene was Taverne Gaspar, the restaurant where I will continue to cook for once it officially opens in October. They were serving up piping hot mini pot pies and accras de morue with spicy aioli sauce. Delicious morsels, only a small sampling of a more interesting menu!

- Posted using BlogPress from my iPhone 4

In the Mixing bowl - Asian Dressing

2011-04-21T21:08:00.005-04:00

I used to work at Abe & Mary's restaurant on Jean Talon where we were known for our amazing salads and salad dressings. The dressings were made by the store manager, and I have been trying to crack her Asian dressing recipe for years!

The sweet sesame dressing was always a hit, and eventually we started to bottle and sell them! Well, I hate to take business away from them (even though I no longer work there!), but I am proud to say I've finally cracked the recipe, if not, close enough! :)

This dressing is AMAZING! It is just pure heaven in your mouth! Give it a try, tweak the recipe, enjoy the taste! And please let me know how you liked it!

What you'll need:

Makes 1/4 cup

2 tbsp maple syrup
1 1/2 tsp apple cider vinegar
1 tsp dijon mustard
1/4 cup canola
1/2 tsp sesame oil
salt & pepper to taste

Directions:

In a mixing bowl, whisk together maple syrup, vinegar, sesame oil and dijon mustard. Slowing whisk in the canola oil until smooth. Season appropriately with salt and pepper.

I personally used corn oil, as that is the oil I use at home aside from EVOO. A mild olive oil could work in place, but best to use a neutral oil, or else you risk compromising the taste of the dressing!

This dressing would easily work as a marinade or sauce as well, so be adventurous! Toss those chicken wings, or heat and serve with pork chops!

{cook. love. enjoy}

Food Processing - IQF Individually Quick Frozen

2011-02-10T10:04:00.012-05:00

Many of us know to freeze unused portions of food, in order to save from throwing them in the garbage. But there is most certainly a proper way of freezing foods in order to make them easier to use in the future.

Individually Quick Frozen (IQF) is the best way to freeze portions of food so that you can just pull it out of the freezer, and defrost or pop in the oven!

As much as I love bacon, I can never eat the full pack before its expiry date! I like to freeze bacon in portions of 3 slices, as it's the perfect amount for real bacon bits, breakfast, etc... Line a baking sheet with parchment paper, and arrange the bacon so that they are close enough, but not touching each other.

Cover with plastic wrap and place in freezer. Once frozen, wrap each portion in plastic wrap, and place in a freezer bag! Now you have ready-to-use portions of bacon!

Why not wrap the bacon before freezing? I find the plastic wrap just stays glued onto the food before its frozen, thus making it hard to remove when you need to defrost, or cook from frozen.

The same principle can be applied to fresh produce! Last time I bought 6 stalks of leek because it was on sale, but realized later that I wouldn't be able to consume all of it. So I chopped up the
leek and rinsed away all the dirt.

I laid out the leek in a single layer on a baking sheet lined with parchment. After an hour in the freezer, I placed all the leek in a freezer bag so that it is ready to go if ever I need leek.

So enjoy your food, like you normally do, but enjoy it more when you get your money's worth!

{cook. love. enjoy}

Food Processing - What is a brine?

2011-01-03T13:24:00.004-05:00

Making a brine to marinate turkey or chicken was never something I felt compelled to do. Until I finally did it...! The moist, delicious results made me swear I would ONLY brine my roast chicken from now on!

To brine is to infuse flavors through soaking in a highly salted, flavored liquid, without sacrificing the natural juices of the meat. If anything, it adds more juices and keeps your poultry moist and tender. A simple brine is really water overly saturated with salt. But a brine can be brought to a whole other level if you add some other herbs and spices!

In any culinary experience, I always suggest using fresh herbs whenever possible. Considering that one may not always brine a chicken in every scenario, perhaps you may want to splurge on the fresh herbs to make it taste that much better. Should you use dried herbs, ensure you crush or rub the herbs to release the flavors. Seeds such as coriander or fennel should be roasted in a dry skillet to release and intensify flavors.

A plethora of herbs and flavors could be used, depending on what your recipe calls for. Classic Lemon Oregano should be just that: lemon zest and fresh sprigs of oregano. Fresh rosemary, thyme, sage, bay leaves, garlic, lemon zest... the list is endless!

To make a brine: add 1/2 cup to 3/4 cup of salt to 4 cups of water. Add a few sprigs of fresh herbs, 2 cloves of garlic, and/or a few teaspoons of roasted spices and bring to a boil. Allow to cool. Transfer to a large stockpot, big enough to hold chicken and approximately 8 more cups of cold water plus the brine. Soak chicken in brine for at least 2 hours, but at best, soak overnight to a maximum of 2 days. Remove from brine, and pat dry with paper towels. You can season the outside of the chicken lightly, but do not oversalt!

What type of salt should you use for a brine? Whichever salt you'd like! Personally, I use iodized fine sea salt just because that's what I have! You can use regular table salt, or you can use coarse sea salt. Do not use your good quality fleur de sel, that's just a waste!

{cook.love.enjoy}

In the Mixing Bowl - Vietnamese Pho Noodles

2010-10-18T11:43:00.003-04:00

This recipe has been passed down from my dad, who makes the best chicken pho (Pho Ga) ever! Obviously, as the recipe changes hands, it gets personalized into one's own recipe. This is my version of the famous dish.

Chicken Pho Nooodles (Pho Ga)
Serves 4

You'll need:

Soup:

1 whole chicken (calculate a quarter chicken per person)
1 tsp whole coriander seeds
1 whole nutmeg
3-4 whole star anise
1 whole onion, quartered
2 cloves garlic, skin removed
Fish sauce
1 box or 2 cans prepared chicken broth

1 pack pho noodles (pad thai rice noodles)

Condiments:

Bean sprouts
Fresh Thai basil (or regular basil)
Fresh chopped cilantro
1/2 red onion, thinly sliced
Fresh chopped green onions
1 lime, quartered
Hoisin sauce
Sriracha hot chili sauce
Fish sauce

Method:

1. Place chicken in a large stockpot and fill with water until chicken is covered. Season with salt and bring to a boil.

2. When the water begins to boil, lower heat to a simmer, and allow chicken to continue cooking for at least an hour, depending on size of chicken. When thigh pulls away from chicken easily, remove from pot and allow to cool.

3. In a dry skillet or frying pan, roast the coriander seeds, star anise and nutmeg until golden and fragrant. Add to the same stockpot used for boiling the chicken.

4. If you have a classic stove with coil element burner, this step will be easy for you! On medium-high heat, place the quartered onions directly on the element to char the outside. Once charred, add it to the broth. Repeat with the whole garlic cloves. If you do not have an coil element to work with, simply use a dry skillet or frying pan, and char on high heat.

5. Stretch the broth by adding some store bought chicken broth. Bring the broth to a boil, then allow to simmer for 30 mins.

6. While the soup broth is simmering, soak packaged rice noodles in warm water in order to rehydrate them. Soak for 15 mins, then strain.

7. Once chicken is cool enough to handle, remove the meat and shred.

8. Season soup broth with fish sauce to taste, add salt if necessary, although the fish sauce is quite salty already.

9. Prepare condiments in bowls, so that guests can dress their soup as they please.

10. Bring some water to a boil in a pot. Once boiling, cook rehydrated noodles for about a minute maximum. Noodles should be al dente, not overcooked! Strain and portion right away into large soup bowls.

11. Top noodles with shredded chicken. Using a strainer to prevent serving the spices, ladle soup on top of the noodles and chicken.

12. Serve with the condiments and sauces.

Services - Cook to Impress!

2010-05-19T11:41:00.000-04:00

Important dinner with the In-Laws?!?! Don't think a family meal from KFC is gonna cut it? Use TRCW catering to custom design a menu, learn to cook it yourself, and impress your guests! We'll show you how to create beautiful dishes that'll certainly have your guests ooh-ing and ahh-ing by the end of the night! Contact us via email to start your planning! {cook.love.enjoy.}

Workshop - How to make Chinese Roast Pork

2010-04-26T12:10:00.003-04:00

Learn how to make your very own homemade Chinese Roast Pork, instead of ordering it from Marché Kim Phat! Answer the poll to your right, and depending on results, we will schedule a workshop that will teach you the proper techniques on getting that extra crispy skin, as well as properly infusing that yummy flavor into the cut of pork!
Preparation and cooking will be done on-site, and you'll get to taste your very own creation straight from the oven! More details to come after poll closes! Many thanks for your participation!

Services - Check out the new pages!

2010-04-26T11:37:00.000-04:00

Find more information about our services by clicking on the links under {PAGES} in the left-hand column! Information and services will be updated as required, so check these links on a regular basis!

In the Mixing Bowl - Maple Butter sauce

2010-04-17T14:50:00.001-04:00

Sorry folks, but I forgot to include the recipe for the Maple Butter sauce that goes with the Maple Smoked Pork Loin! It just isn't the same without it! :) I won't go claiming this recipe as my own, but I can say this sauce is easily adaptable to your own tastebuds! So feel free to change it up, and call it your own! ;)

The faint of heart should probably avoid this, as it does use Paula Deen amounts of butter, but just a smidgen on the pork goes a long way! So enjoy in moderation! Simply click on the link below to bring you straight to the recipe on Food Network Canada's site!

Canadian Maple Butter sauce

Services - Wedding season is upon us!

2010-04-10T23:17:00.006-04:00

Wedding season is upon us, and wouldn't you love to plan your bachelor/bachelorette parties just the way you'd like?!? Whether an intimate dinner among friends, or a lively cocktail with amazing amuse-bouches, we can turn this event into your very own gourmet heaven! Email us for more information on this and other services we provide!

In the Mixing bowl - Maple Smoked Pork Loin

2010-04-01T18:58:00.018-04:00

It's maple season! And if you're too busy to gather the family for a sugaring off trip, try this recipe to bring the maple home instead!

To perfect this recipe without fail, use the IGA Compliments Maple wraps along with a digital thermometer with probe. These tools will result in an ultra moist and tender roast!

Smoked Maple Pork Loin

You'll need:

Pork loin, end cut
Maple bacon
Dijon mustard
Montreal steak spice
IGA Compliments Maple wraps
butcher's twine

Method:

1. Wash and rinse pork loin, and pat dry with paper towel.

2. Rub dijon mustard all over the pork, then sprinkle and coat evenly with Montreal steak spice.

3. Wrap loin with strips of maple bacon.

4. Allow to marinate in fridge, uncovered, for minimum 1 hour.

5. Remove pork from fridge, and allow to come up to room temperature. This can take anywhere from 30 mins to an hour depending on the weight of your pork.

6. Preheat oven to 325F. Follow instructions to prepare maple wraps for use.

7. Place roast on one wrap, and cover with a second wrap. Tie together with butcher's twine.

8. Place pork on a roasting rack, or alternatively, whatever root vegetables you would like to roast along with the pork.

9. Insert probe in the center of the pork and roast until internal temperature reaches 165F.

10. Remove from pan, cover loosely with aluminum foil, and allow to rest 20 mins before cutting. Rest time should allow the pork to continue cooking, reaching 170F.

Serving Suggestions:

Mashed Sweet Potatoes with Maple syrup
Roasted Veggie Stack

Food Processing - IGA Compliments Maple Wraps

2010-03-27T13:04:00.007-04:00

I live not too far from an IGA grocery store, so I tend to "hang out" there when I have nothing to do! Sounds lame, but an avid chef could spend hours in a grocery store!!!

I had discovered these amazing wraps not too long ago, and finally tried out the maple version on a pork loin. My guests thoroughly enjoyed the smokey flavor infused in the pork roast they feasted on! The wraps also come in cedar flavor, so go ahead and use it with salmon fillets, shrimp and poultry! Easiest way to get a smoked flavor without the wood chips! And since summer is on its way, try these on a barbecue grill for extra intense smokiness!

One pack comes with 6 single use sheets of maple or cedar, and its own twine for tying individual portions. (I simply used butcher's twine!) The pack is inexpensive (under $5) for the amazing flavor and compliments you'll get! Just follow the instructions on the package to prepare the wraps for use, then you can follow my recipe in the "In the mixing bowl" section!

In the Mixing Bowl - Veggie tart minus the tart! :)

2010-03-10T18:52:00.010-05:00

I recently got tired of eating so much meat, and was trying to figure out a more substantial vegetarian meal that didn't involve typical vegetarian ingredient like couscous or quinoa. I saw what I had in the fridge, and came up with the following recipe! Amazing what some leftover mashed potatoes can inspire! A plus: this tart is tartless, thus omitting the added carbs!

Veggie Pie

1-2 zucchini, sliced
2 medium onions, sliced
mashed potatoes
tarragon, chopped
salt and pepper to taste

Method:

1. Slice onions about 1/8" thick, and caramelize in butter. Season with salt and pepper to taste.

2. Prepare mashed potatoes as usual. Stir in tarragon at the end.

3. Slice zucchini thinly and layer bottom of a baking dish, about 1/3rd up.

4. Layer caramelized onions on top of zucchini.

5. Using a piping bag with a star tip, or a ziploc bag with a corner cut off, pipe mashed potatoes in dollops, similar to piping meringue.

6. Broil until peaks are nicely browned.

cook.love.enjoy.

2010-01-14T22:29:00.001-05:00

cook.love.enjoy.

Food Processing - Digital Thermometer with Probe

2009-11-18T14:48:00.004-05:00

Sorry for not blogging recently! I have been busy, busy busy cooking up a storm! I've recently discovered the wonders of roasting with a digital thermometer probe! It's really the no-fail, safest way of cooking meats at the right temperature without ruining a great cut of meat, or poisoning your guests with undercooked meat. I'm a fan of Tzanet, a Montreal restaurant supply company. They sell used and new large equipment, as well as small kitchen products for the professional chefs. First off, my suggestion to the newbies going to Tzanet is to ask where something is. It is worse than a Winner's liquidation rack after my mother's been through it! Joking, mom! :) There is a plethora of equipment and products down every aisle, and there are at least 20 aisles! The salespeople are very knowledgeable in every sense of the word, and as rough as they are around the edges, they only want what's best for the client!

I was looking for a good digital thermometer, as the one I had was cheap and flimsy, not to mention I dropped it a trillion times! I was shown in the right direction, and found an array of thermometers, from candy to meat, with or without probe, with or without timer, differing temperature ranges, and fabricated by different companies... I literally stood there for 30 mins going through each one, comparing features and prices.

I settled on a Cooper digital thermometer with probe and timer, which pretty much covers all that I would need to cook anything to perfection! At $38, it has proven to be the most useful tool I've added to my collection, topping even my chef's knife! I have used it to cook a beef tenderloin roast to a perfect medium rare, and two 4.5kg turkeys to ultimate moistness!

I would suggest to all wannabe chefs to purchase one, as it will result in flawless cooking! :)

In the Mixing Bowl - Stuffed Chicken with basil and cranberry goat cheese, wrapped in Prosciutto

2009-09-13T19:15:00.009-04:00

Try out this recipe with bacon instead of prosciutto if you prefer a more robust flavoring to your smashed potatoes! Leave out the pork altogether for a healthier option!

Stuffed Chicken thighs with basil and cranberry goat cheese, wrapped in prosciutto:

Boneless chicken thighs
fresh basil leaves
cranberry goat cheese
sliced prosciutto

Method:

1. Place chicken thighs smooth side down. Place one whole basil leaf and about a teaspoon of goat cheese. Roll chicken thigh up and wrap tight with a slice of prosciutto.

2. Using plastic wrap, tightly wrap the chicken and using a motion similar to rolling out dough with a rolling pin, roll the tube while holding ends tightly. This will make the chicken hold its form.

3. Refrigerate the prepared chicken until ready to cook.

4. For my recipe, I baked the chicken on top of the potatoes.

Cheddary Smashed Potatoes:

small new potatoes (grelots)
aged cheddar, grated
olive oil
whole garlic cloves, crushed
salt and pepper to taste

Method:

1. Preheat oven to 400 degrees.

2. Wash and scrub potatoes. Boil potatoes whole until knife tender all the way to the center.

3. Drain potatoes and run in cold water. Cut potatoes in half, quarter larger potatoes. Layer at the bottom of a roasting pan or casserole. Coat with oil, sprinkle a few pinches of salt and pepper. Throw in 2-3 cloves of crushed garlic and toss.

4. Unwrap chicken rolls from plastic wrap and place on top of potatoes. Bake until chicken is cooked, and prosciutto is crispy and golden. Remove chicken and replace in oven to keep warm.

5. Add grated aged cheddar and smash with a potato masher. Keep it chunky for texture. Season if necessary, bearing in mind juices from prosciutto/bacon may have added some salt and flavors already.

Additional serving suggestion: caramelized onions and mushrooms in a red wine reduction

Food Processing - Coconut Milk

2009-08-19T19:25:00.003-04:00

I love coconut milk... it wasn't something I always liked, but I acquired the taste after working at a Thai restaurant and loving the food! At the local chinese store, I found Lee Kum Kee's coconut curry paste, and instantly fell in love with it. Just a tablespoon of that gave enough flavor to any type of meat. My parents warned me about coconut milk though, saying it wasn't the healthiest ingredient. That spoiled my fun! So, I pushed it to the back of the fridge, and did without.

Just today, I had this craving for curry potatoes, and decided to scrounge for that bottle of coconut curry paste. Attempting to prove my parents wrong, I searched the internet for the nutritional value of coconut milk. According to a few internet sites, coconut milk is generally low in sodium and contains no cholesterol. However, the killer is that it is loaded with saturated fats and calorie count is pretty high, considering 1 cup offers 552 calories! Luckily, there is a bright side to this indulgence! The saturated fats are healthier than other saturated fat products, and it is easily metabolized by the body. Coconut milk is also known to have powerful anti-viral properties, helping to promote healthy brain development and bone health. This doesn't mean you should drink litres of coconut milk just because your body burns it off easily. It just means, like ALL FOOD, enjoy in moderation!

One thing about coconut milk is the creamy texture it lends to your food. It naturally thickens sauces so that they coat and stick to foods. Considering I want the taste of the coconut and curry without adding too much coconut curry paste (or real coconut milk) I can simply add more medium curry powder, and a touch of milk or cream. Stretch it out more with some water or stock. No, it isn't rocket science for most chefs, but I'm not here to educate already-made chefs!

Check out a new coconut curry recipe I'll be posting In the Mixing Bowl shortly!

Enjoy!

Information paraphrased from the following sites:
http://www.wisegeek.com/what-is-coconut-milk.htm
http://caloriecount.about.com/calories-coconut-milk-i12117
http://en.wikipedia.org/wiki/Coconut_milk

In the Mixing Bowl - Sole for the Soul!

2009-08-18T19:08:00.011-04:00

I made this dish at my friend Kathy's for dinner. I was running late, so had to make a few last minute changes to shorten the cooking time, as we were both starving! I don't think this is considered cheating, just being resourceful! A quick trip to the grocery store, and I found fresh Atlantic sole, cheap american saffron, a bag of fresh green beans, a tube of parsley paste and a pack of precooked parisien potatoes. When it comes to quick, I think classic cooking! Adapt the recipe into your own when it comes to fat content, side dishes, etc.!

Sole with white-wine shallot sauce, served with Saffron potatoes and buttered green beans

Sole:

Fresh sole fillets, 1-2 per serving depending on size
all-purpose flour for coating
1 shallot, finely chopped
chopped fresh parsley, or parsley paste
splash of white wine
splash of stock (chicken, fish, or veggie is fine)
Butter and/or olive oil (I like to use both for the taste and high smoking point)
Salt and pepper to taste

Method:

1. Clean fillets and pat dry with a paper towel. Coat fillets with a bit of flour and pan-fry in a little butter and/or olive oil. Remove from pan and keep warm.

2. In the same pan, melt some butter and add a bit of olive oil. Sweat shallots until translucent. If using parsley paste, add a squeeze or two at this point to release flavors. If not proceed with a splash of white wine to deglaze the pan. Add about 1/2 cup of stock per serving, as the sauce will reduce. Allow to simmer and reduce by half, season with salt and pepper.

3. Place cooked fillets on plate and top with sauce.

Saffron Potatoes:

1 pack precooked parisien potatoes (yields 3-4 side servings)
stock (chicken or veggie)
pinch of saffron
butter and/or olive oil
Salt and pepper to taste

Method:

1. Sauté potatoes in butter and/or olive oil until nice and golden. Add the pinch of saffron and toss lightly, just to release some flavors.

2. Pour in stock until potatoes are covered. Simmer until almost all the liquid is absorbed. Season with salt and pepper.

Buttered green beans:

fresh green beans, ends trimmed
butter
salt and pepper to taste

Method:

1. Blanch green beans in boiling water till just firm and slightly crispy. Refresh in cold water.

2. Melt some butter in a saute pan and saute green beans till they are hot. This should complete the cooking process. Season with salt and pepper.

Feel free to leave comments, or send comments to therealchefwoo@gmail.com!

Enjoy!

A Special thanks!

2009-07-26T15:25:00.004-04:00

Just wanted to take a moment to thank my sister Angela for her graphic work on the header and small thumbnail! An additional thanks to her and Cindy for all the advice and suggestions made to improve my page! Amazing family support!

For that, please take a moment to visit their blogs!

Angela Woo Designs: http://angelawoo.typepad.com
Studio La Scrapitale: http://lascrapitale.blogspot.com

In the Mixing Bowl - Farmer's Soup

2009-07-25T22:14:00.010-04:00

This recipe is loosely based on a recipe I learnt in school. I love the natural sweetness of this soup! For a heartier soup fit for a meal, add some cooked small pasta and cubes of chicken breast! Otherwise, this makes for a healthy vegetable soup just on it's own!

Farmer's soup:

Yields approx 1-1.5 litres of soup

1 large carrot, diced
2 medium potatoes, diced
1 medium onion, diced
1 leek, diced
2 medium tomatoes, diced
1-1.5 litres hot white stock (chicken or vegetable)
1 bayleaf
1 garlic clove, crushed
butter and/or olive oil
salt and pepper to taste

Method:

1. Sweat onions and leek in a bit of butter and/or olive oil. Once onions become fragrant, add the carrots and potatoes and sweat for a few minutes.

2. Pour in the stock, add the tomatoes, crushed garlic clove, and bayleaf. Simmer on low heat until carrots are tender. Season with salt and pepper.

Welcome to my blog about all things FOOD!

2009-07-24T21:06:00.004-04:00

My sole purpose in starting and maintaining this blog is for one thing: to celebrate food in its many shapes and forms! I promise you will laugh, learn and discover things about cooking food, preparing food, and enjoying food! I don't want you to think this is simply a blog to offer my services as a personal chef, but to also realize that there could be such a passion in creating something with your own two hands and being able to enjoy it! Even better, seeing the delight in another person's eyes after they take a bite of your creation!

I won't fool you into believing I am the healthiest eater or cook. Not for myself anyways! Yes, I use that knob of butter; Yes, I eat bacon for breakfast sometimes; and yes, I eat white bread! But I also control my intake of such foods as well. Everyone's dietary needs are different, so I make sure to keep that in mind when cooking. Little salt and lots of vegetables when I cook for my parents; limit the amount of starches through portion control to avoid over-eating. With today's dietary concerns, a lot of people are deathly afraid of indulging in certain foods. Like anything, enjoy in moderation! If a recipe calls for butter, use less. 1 cup of sugar? Use half! Recipes are relatively flexible, unless you're baking, so feel free to make it your own! The more practice you put into cooking, the more you will understand the chemistry of seasonings and spices and it's utilization in your dishes. Practice makes perfect!

Speaking of recipes, I will post new recipes here and there, but don't expect exact measurements from me! I'm like a Michael Smith, cooking without a recipe most of the time! So, you'll likely get optical measurements from me! 2 medium potatoes is likely to be equal to 1 large and 1 small potato, so don't freak out if you don't know what a medium potato is! 2-3 turns of a peppermill... a splash of milk... you get what I mean! When in doubt, taste it first before you add more!

As much as I like to cook, I also like to EAT! I hope to let you in on food escapades and discoveries, whether in restaurants or elsewhere! I've done quite a bit of travelling recently, so I hope to share these experiences with you as well!

More details about my services coming soon!