Combine the yeast, sugar and a little of the warm water, set aside.
Mix the dry ingredients together in a large bowl and make a well in the center to pour the water oil, and yeast mixture in. Bring the dry into the wet a little at a time until a soft dough is formed.
Put on a floured board and knead for 10 minutes. Place in an oiled bowl, cover and allow to double in size.

Put cornmeal on a large baking pan (13x 18) and with oiled hands press to fit and cover to rise once more. This will be thick bread that can be sliced and filled. OR Form into 4 to 6 thin rounds and top with your favourite toppings.

Bake Focaccia at 425F for 20 minutes, Pizzettas for 10 to 12 minutes at 450F to 500F or until lightly browned

In a preheated 350 degree oven or in a frying pan, toast the pistachios, cashews, almonds, and hazelnuts for about 8 minutes, until golden. Try different nut combinations to make up the 1cup total.

Coarsely chop the nuts.

In a pan toast the coriander seeds over moderate heat until fragrant, about 2 minutes. Transfer to a food processor and pulse until chopped.

Toast coconut and cumin in the pan, stirring, until golden, 2 minutes; add to the food processor along with the chopped nuts and pulse until ground. The mixture should be the texture of very course pepper. Watch carefully or you will have nut butter!

Transfer to a bowl. Toast sesame seeds in the pan until golden, 4 minutes. Stir into the nut mixture and season with salt and pepper.
25 min-yields 2cups

Simmer all in large pot until vegetables are tender, about 12 to 15 minutes.
Puree in a blender or for a more rustic effect in a food processor.

*You can remove the hot pepper before blending if you can’t take the heat!
Soup can be served hot, cold or at room temperature so will free up stove or fridge space.

Serve in shot glasses for a stand up starter, cups or bowls and sprinkle with seasonal herbs.

For a special dinner party pour some cream or yogurt in the center and create a design or simply drizzle with honey.

Place a sprig of fresh rosemary on the centre of each chop, then wrap a bacon slice around it.

Season with the barbecue spice rub.

Refrigerate until needed. Heat a ridged cast-iron grill pan (may use a cast-iron frypan). When hot, brush with vegetable oil and add chops, rosemary-side down. Cook 10 minutes, reducing heat to medium after the first 2 minutes. Turn chops over and cook another 10 minutes. Drizzle balsamic-fig vinegar over chops; reduce heat to low and finish cooking 5 to 10 minutes longer.

While chops are cooking, boil potatoes in lightly salted water until tender, about 15 to 20 minutes. Drain, reserving the cooking water, and return potatoes to empty pot. Use a potato masher to mash with the cheese, cream, butter and milk. Add snipped chives and beat with a wooden spoon or electric mixer just until smooth and fluffy.

Season to taste with salt, pepper.

When chops are cooked, transfer to plates and keep warm.

Pour enough reserved potato cooking water into the grilling pan to cover bottom, bring to a boil scraping up any meat residues. Taste the jus you’ve made and season with salt, pepper, if necessary. Spoon jus over chops and serve potatoes alongside. Garnish with fresh rosemary sprigs and serve.

Cut the baguette in half lengthwise. This will give you two pieces about 15 cm. Then topped with goat cheese on bread. Place in oven at 350 F for 10 to 12 minutes.

Meanwhile place the salad in assists and add fruit.

Once the stick ready to file them on the salad, and pour about 40 to 50 ml of apple honey vinaigrette and curry. End while depositing over salad cranberries and walnuts.

Bon appetite! Alex

In a large Sautee Pan sweat off the Garlic wild mushrooms until they are ¾ cooked. Add the spinach and remove off the heat. Strain the mushroom and spinach mixture to remove the access water.

Get 2 pieces of saran wrap and place the chicken breast skin side down between the saran. With a mallet or a frying pan you want to pound the breast to make it as flat as possible without damaging the skin. Next step once it is pounded is to stuff the breast with the mushroom mixture and roll. Once rolled wrap and roll with more ciran to make it nice and round. Once it is tight drop it into boiling water for 10 minutes, (this will help keep the shape). Chill.

Heat a frying pan with oil on medium heat and pan sear the breast until you get a golden colour. Finish in the oven until it is warm to eat. The breast should be cooked already from the poaching.

Enjoy!!!!!
Duane Keats
Luxe Bistro

Make the “leche de tigre”. Place lime juice, coconut milk, thinly sliced jalapeno and shallots in a non reactive bowl, season with fish sauce and add the corn and diced blue potatoes. Set aside in the refridgerator for 15 mins to keep cold.

While the leche de tigre is infusing with flavour, dice the Avocado and Albacore tuna into bite sized cubes as well, place Tuna in the fridge to keep cold.

After the leche de tigre has marinated place albacore tuna cubes in bowl, toss everything around and let stand for another 5 minutes in the fridge (It’s very important to keep everything cool, keeps the flavours light and refreshing)

So the fish has marinated with the rest of the ceviche ingredients you are now ready to toss in the cubed Avocado, sliced green onions and torn cilantro leaves. Stir everything together and let marry for a minute or two, check seasoning adjust with abit more fish sauce if necessary.

Remove the chilled bowls from the freezer and place ceviche equally into the 4 bowls, pour any left over leche de tigre around ceviche, and garnish with a few nice cilantro leaves, plantain chips and a light drizzle of extra virgin olive oil, and a few more slices of jalapeno.

You may have more leche de tigre than necessary to compose the actual dish, you can set it aside and do like they do in Peru, and serve it in shot glasses to your glass for an invigorating “pick me up” Lot’s of Fun!!

Enjoy

Courtesy of Chef Michael Radford Savana Café, Ottawa.

Brush off any dirt from mushrooms with a clean kitchen towel. Thinly slice.
In large skillet, melt 2 tbsp (30 ml) butter, over medium-high heat. Add mushrooms, cauliflower, a pinch of salt and a splash of water, cook, stirring, until all liquid is evaporated and mushrooms appear dry, about 15 minutes. Set aside

In same skillet, melt 2 tbsp (30 ml) butter, over medium heat, add shallots and pancetta, cook until softened, about 2 minutes. Add rice, stirring until well coated. Do not allow rice to brown.

Stir in wine; cook, stirring constantly, until liquid is absorbed. Stir ½ cup (125 mL) warm stock; simmer until stock is absorbed. Continue adding stock, 1 cup (250 mL) at a time and stirring constantly. This will take about 20 minutes to incorporate all the liquid.

Stir in mushrooms and cauliflower and cook until vegetables are tender, liquid is absorbed and rice is creamy, about 5 minutes. Stir in remaining butter, cheese, parsley and thyme. Taste risotto and season with salt and pepper. Allow the risotto to rest for 2 minutes before serving in warm bowls.

In a saucepan, place potatoes and enough cold water to cover by 1 inch (2.5 cm). Bring to a boil. Season with salt (water should taste salty.) Reduce heat and simmer, until potatoes are tender, about 30 minutes.

Meanwhile, in a skillet heat 1 tbsp (15ml) of oil over medium heat until hot; add bacon and cook, stirring occasionally, until slightly crisp, about 4 minutes. Add brussel sprouts, thyme and wine and cook until the brussel sprouts are tender and wine has evaporated, about 8 minutes. Set aside.

Drain potatoes and place, still steaming, in skillet with bacon mixture.

Add milk, butter and chives. Using a fork, lightly mash potatoes into brussel sprout mixture until they are crushed but still chunky. Taste potatoes and season with salt and pepper.

Place the pork ribs in a plastic container.
Liberally rub both sides of the ribs with the rub mixture.
Place in a container and in the fridge for 24 hours well sealed
In a shallow pan place the ribs in together.
Cook the ribs at 220/104
Slow cook the ribs for 3 hours or until tender.
Baste with the maple barbeque sauce. And cook at 350 for additional 25 to 30 minutes until they start to get nice colour.