ONE CHEF ONE CRITIC. Karl Wells with Steve Watson. Flanker Press Limited St. John s

Transcription

1 C O O K I N G W I T H ONE CHEF ONE CRITIC Karl Wells with Steve Watson Flanker Press Limited St. John s

2 Contents LIGHTER DISHES 12 SOUPS Jeremy Charles s Seafood Soup Sheilagh s Creamy Mushroom Soup Peanut and Celery Soup Cream of Potato Soup Red Bell Pepper Soup Classic French Onion Soup Autumn Harvest Soup Pauline s Fish Chowder Red Clam Chowder Cioppino Borscht 24 SALADS Warm Duck Salad with Seasonal Greens Baked Brie with Wild Berries Greek Salad Couscous Salad Fig, Carrot and Pistachio Salad Grilled Potato and Artichoke Salad Debbie s Warm Red Cabbage Salad 30 SNACKS Vegetarian Samosas Mynock Wings Pine Nut Crusted Goat Cheese Newfoundland Beer-Steamed Mussels Blue Cheese Crostini Escargots in Phyllo Salmon and Cheese Roll-Ups Maple Rum Scallops Prosciutto-Wrapped Scallops Mexican Ceviche Pan-Seared Shrimp with Cauliflower Purée Thai Shrimp with Sesame Seed Garnish Salt Cod Omelette Mark s Pan-Kissed Tuna Pulled Pork Poquitas MAINS 50 VEGETARIAN Grilled Tofu and Vegetable Kebabs Noodles with Thai Peanut Sauce Mary Walsh s Country Pesto Stuffed Zucchini 58 SEAFOOD Jeremy Charles s Cod with Sherry Lentils, Bacon and Tomatoes Cod Bell Island Cod au Gratin Pan-Fried Cod with Sautéed Vegetables and Partridgeberry Chutney Savoury Stuffed Cod Fillets Poached Cod Fillets in Cheese Sauce Portuguese Grilled Salt Cod Grand Bank Scallops in White Wine Sauce Curried Jumbo Shrimp Lobster Thermidor Rodney s Nan s Salt Cod Cakes with Tartar Sauce Steelhead Trout Cakes Baie d Espoir Steelhead Trout with Pecans and Cayenne Poached Salmon Vinaigrette with Julienne of Rainbow Peppers Salmon Coulibiac with Mushroom-Savoury Egg Sauce Pan-Seared Salmon with Sun-Dried Tomato and Oregano Dressing Maple Ginger Salmon Sesame-Crusted Salmon Cedar Plank Salmon Grilled Halibut with Moroccan Herb Sauce Pan-Fried Cajun Halibut with Corn Salsa Karl s Seafood Ragout Wendy Mesley s Linguine with Fennel and Sardines Salt Cod Ravioli with Mushroom Cream Sauce 94 POULTRY Newfoundland Savoury Stuffed Turkey Breast Chicken Cacciatore Linda Swain s Chicken Carbonara Pan-Roasted Chicken with Cream Sauce Coq au Vin Chicken with Forty Cloves of Garlic Roast Chicken with Herbs on the BBQ Turkish Chicken Casserole Grilled Chicken Penne Hot and Cold Marinated Chicken Salad Mushroom-Stuffed Chicken Breast Chicken Cordon Bleu Paella 116 PORK Sugar-Baked Ham with Pineapple-Raisin Tea Sauce Hawaiian Roast of Pork with Asian Slaw Newfoundland Savoury Crown Roast of Pork Stuffed Pork Chops Toad in the Hole Newfoundland Cassoulet Hungarian Pork Goulash Medallions of Pork Tenderloin 132 LAMB Indian Lamb Curry Pete Soucy s Lamb Curry Lamb Kebabs Rosemary and Garlic Grilled Lamb Chops Roast Leg of Lamb with Mint Gravy 142 BEEF Provençal Braised Beef Beef in Guinness English Roast Prime Rib with Yorkshire Pudding Shawn Silver s Sausages with Irish Mashed Potatoes and Guinness Gravy Bob s Beef Wellington Grilled Flank Steak Mark Critch s Sirloin Steaks with Mustard Sauce Pineapple Beef Stir-Fry with Cashews Cousin Hallie s Pressure Cooker Cabbage Rolls Spaghetti with Meatballs Gourmet Meat Loaf Open-Faced Beef and Swiss 164 GAME Moose Stew in Partridgeberry Wine Moose Stroganoff with Dill Moose Braised in Beer and Onions Hunter s Delight Most Excellent Rabbit Pie Sheilagh s Caribou Roast with Madeira Sauce DESSERTS 174 Jane Crosbie s Steamed Chocolate Pudding with Sunshine Sauce Pineapple Bread Pudding Gerry Crewe s Malva Pudding Baked Custard with Rice Apple Crisp Pat s Mount Pearl Blueberry Crisp Madagascar Bananas Bananas with White Chocolate en Papillote Apple Galette Apricot Bread Easy Chocolate Orange Cheesecake Rhubarb and Strawberry Pie Cream Puffs Potato Chip Cookies Blueberry Muffins

3 8 COOKING WITH ONE CHEF ONE CRITIC Foreword I had never really cooked before Karl Wells asked me to do a cooking segment with him. Sheer panic and ego started me down the road to becoming a foodie. Karl and Steve combine good food and great conversation on One Chef One Critic. People open up in kitchens. That s where all good parties start and end. Use the recipes in this book to cook for your friends and family. Enjoy the great meals, but also savour the conversations that come from having those people in your kitchen. Bon appétit! Mark Critch 22 Minutes, CBC TV Only then will you get a true taste of what makes One Chef One Critic such appetizing television. Introduction It s hard to believe One Chef One Critic has been on the air for six seasons. We can honestly say that the last six years have been a blast. The other good news is that during those six years we ve collected lots of recipes. Now we want to share them with you in Cooking with One Chef One Critic. You ll find recipes that were conceived or adapted by Chef Steve Watson and featured on the show. We also include recipes from many guests and guest chefs. You ll find, as well, recipes that I ve collected over the years as a result of various television food segments I produced and hosted on CBC TV. I ve also managed to squeeze in a few of my own recipes, like Moose Braised in Beer and Onions, and Karl s Seafood Ragout. Cooking with One Chef One Critic is not meant to be a cookbook that breaks new ground in the culinary arts far from it. These are mostly tried and true home-style recipes that have been done many times before. It s simply a book for our fans to celebrate a TV show called One Chef One Critic in photos and recipes that we used as a guide or were given to us for the show. Viewers often ask Steve and me for these recipes. Now we ve finally put them together for you in this book. Steve Watson deserves full credit for creating or adapting many of the recipes in Cooking with One Chef One Critic there would be no book without him. And the main responsibility for writing Cooking with One Chef One Critic fell to me. So as you read this book, the introductions to recipes, and the recipes themselves, the voice will be mine. We ve arranged Cooking with One Chef One Critic in three main sections: Lighter Dishes, Mains, and Desserts. Lighter Dishes are recipes that might work well as an appetizer, snack, side dish, or light meal. Some recipes, such as Borscht, or Maple Rum Scallops, could even work as a main course. I d encourage you to put your own twist on these recipes, and indeed on all of the recipes in Cooking with One Chef One Critic. Most are flexible enough to be changed to suit your own personal tastes. Use them as a guide. Our Mains section includes, although not exclusively, the recipes that Steve and I prepared with our special guests on One Chef One Critic. We ve cooked almost every kind of seafood and popular meat you can think of over the course of six seasons, and the recipes have been grouped according to the type of meat featured in any given recipe. You ll even find a Game section with moose, rabbit, and caribou dishes. Our vegetarian offerings are limited, but I can say from experience that they re delicious. We haven t prepared too many desserts on One Chef One Critic, so for the Desserts section we dipped into recipes given us by guests and guest chefs, as well as personal dessert recipes. One of my favourites is Jane Crosbie s Steamed Chocolate Pudding with Sunshine Sauce. It became a family favourite in John and Jane Crosbie s household and is still anticipated with lip-smacking delight on special occasions. Then there s Pat s Mount Pearl Blueberry Crisp, which Pat Watson herself prepared on One Chef One Critic. It s a winner, and it proved to me that Mrs. Watson is no slouch when it comes to cooking. At the end of every recipe, we ve included a short tip that might suggest a way of making a recipe taste a little different or a way of making it a little shorter. We hope that some of these might be useful to you. A wine pairing is also suggested for many recipes. Most of these suggestions came from the wine experts on One Chef One Critic over the past six seasons. Use them as a guide to the type of wine you might want to try with the recipe. It s your palate, your choice. Nothing is written in stone here. Before you start reading and preparing these recipes, let me offer a word of encouragement. We didn t put anything in Cooking with One Chef One Critic that is beyond your ability to make at home. With the exception of game such as moose, caribou, and rabbit, all of these recipes can be produced using ingredients that are readily available at your local supermarket. Everything can be made using basic kitchen equipment, and if, for example, you don t happen to own an electric mixer, you can use a whisk. No diploma in the culinary arts is required. We want you to get in there and start cooking. Have fun, include the whole family, and take pleasure in what you ve made with your own hands from the bounty of fresh ingredients that we re so blessed to have at our disposal. Please don t let this book remain on a shelf gathering dust. Keep it in your kitchen and use it. KARL WELLS

4 10 COOKING WITH ONE CHEF ONE CRITIC LIGHTER DISHES

5 12 COOKING WITH ONE CHEF ONE CRITIC SOUPS Jeremy Charles s Seafood Soup I had the pleasure of meeting Chef Jeremy Charles in He was Executive Chef at Atlantica at the time, having just returned home from developing his culinary skills in places like Montreal and Chicago. Jeremy quickly developed a following in St. John s. We filmed segments of One Chef One Critic at Atlantica in our first year, and he was, as usual, a very gracious host. Today this much-lauded chef is one of the owners of Raymonds, voted Canada s best new restaurant in 2011 by enroute magazine. Jeremy gave me this soup recipe and another for cod with sherry lentils, bacon, and tomatoes also in this book when we met on a sunny afternoon in a dining room overlooking the tickle in Portugal Cove, Newfoundland. 1/2 cup (125 ml) extra virgin olive oil 1 red onion, finely diced 1 leek, finely diced 1 fennel bulb, finely diced 3 tsp (15 ml) garlic, chopped 1/4 tbsp (4 ml) red pepper flakes 1/4 tbsp (4 ml) anise seed 1/2 bottle (375 ml) Chardonnay or Sauvignon Blanc 1 tin (28 oz/796 ml) whole plum tomatoes, drained 4 cups (1 L) fish stock or bottled clam juice 1 lb (454 g) cod fillets, cubed few saffron threads 6 jumbo shrimp 6 tbsp (90 ml) vegetable mixture (carrot, onion, celery), finely diced 6 brioche croutons 6 tsp (30 ml) aioli (garlic mayonnaise) 1 tsp (5 ml) tarragon, finely chopped Heat 1 tbsp (15 ml) of olive oil in cooking pot on medium. Place onion, leek, fennel, and 2 tsp (10 ml) garlic in pot, and cook for 4 to 5 minutes or until softened. Add red pepper flakes and anise seed. Reduce heat to medium-low and continue cooking for 3 to 4 minutes. Add wine and stir. Let wine reduce by half. Add tomatoes and fish stock and simmer 15 minutes. Add cod and saffron. Simmer another 10 to 15 minutes. Meanwhile heat 1 tbsp (15 ml) olive oil in frying pan on medium. Add 1 tsp (5 ml) garlic and the shrimp. Cook shrimp until they turn pink. Set shrimp aside. Add mixture of diced carrot, onion, and celery to pan, and cook until softened. Toast croutons using a toaster oven or regular oven. Spoon soup into bowls and float 1 shrimp in each bowl, to the side. Sprinkle the mixed vegetable dice into each bowl. Drizzle 1 tbsp (15 ml) olive oil into each bowl. Spread a teaspoonful (5 ml) of aioli on each crouton. (You can easily make a quick aioli by stirring together good commercial mayonnaise, minced garlic, white pepper, and a dash of lemon juice.) Float a crouton in centre of each bowl. Finally, sprinkle fresh tarragon over top of each bowl of soup. Tip: You can also add scallops to this soup. Paired Wine: E. Guigal Tavel Rosé, France

6 SOUPS 14 COOKING WITH ONE CHEF ONE CRITIC n ith w Karl Joh d n a agh Sheil c. 19, y h p Mur 99 Peanut and Celery Soup Sheilagh s Creamy Mushroom Soup My friend Sheilagh Guy Murphy did a CBC TV cooking segment with me and, after much giggling and general silliness, we managed to complete this recipe of hers. The mushroom flavour is so condensed that this soup will become like manna for true mushroom devotees. 1 lb (454 g) fresh mushrooms juice of 1/2 lemon 1/4 cup butter 2 tbsp (30 ml) green onions, minced 1/2 bay leaf 1/4 tsp (1 ml) dried thyme 2 cups (500 ml) whipping cream 2 cups (500 ml) chicken stock 1 tsp (5 ml) salt 1/2 tsp (2 ml) ground pepper 1 tsp (5 ml) cornstarch 1 tbsp (15 ml) water 1 tbsp (15 ml) parsley, chopped Finely chop mushrooms and combine with lemon juice. Melt butter in large frying pan on medium. Add green onions and sauté. Add mushrooms, bay leaf, and thyme. Cook and stir until liquid completely evaporates. Blend in cream, chicken stock, salt and pepper, and bring to a boil. Remove bay leaf. Reduce heat. Dissolve cornstarch in water and add to soup. Simmer for 10 minutes. Ladle into bowls and sprinkle with parsley. Tip: For extra flavour, stir in 2 tbsp of vermouth. Paired Wine: Joseph Drouhin, Saint-Véran, France This recipe came my way from my friend, the Telegram s To Your Taste wine columnist, Steve Delaney. I d never tried peanut soup before, but now it s one of my favourites. Serves 4 1 tbsp (15 ml) butter 1 tbsp (15 ml) vegetable oil 4 large celery stalks, chopped 1 onion, chopped 3 cups (750 ml) chicken broth 1/2 cup (125 ml) crunchy peanut butter salt and pepper to taste 1/2 cup (125 ml) light cream chopped celery leaves Preheat butter and oil in a saucepan on medium. Add celery and onion and cook for 5 minutes, or until the onion is soft and turning golden. Add chicken broth and bring to a boil. Reduce heat, cover, and simmer about 30 minutes. Cool the mixture slightly and then process in a blender until smooth. Return to the rinsed-out pan, then, using a whisk, beat in the peanut butter. Heat through until just boiling. Add salt and pepper to taste. Stir. Serve in bowls with a swirl of cream, and celery leaves sprinkled over all. Tip: An amontillado sherry works well as an accompanying wine with this soup. Paired Wine: Willm Gewürztraminer, Alsace

7 16 COOKING WITH ONE CHEF ONE CRITIC Cream of Potato Soup SOUPS Cream of Potato Soup Soups like this one are made for cold winter evenings. Hot rolls with fresh butter make it even better. 1 medium onion 2 tbsp (30 ml) butter 4 large red potatoes, peeled and diced 3 cups (750 ml) chicken broth 1 tbsp (15 ml) chopped fresh parsley 1/4 tsp (1 ml) ground thyme 1/4 tsp (1 ml) celery seed 1 1/2 cups (375 ml) whole milk, well mixed with 2 tbsp (30 ml) all-purpose flour salt and pepper to taste In a 2-quart saucepan, on medium, cook onion in butter until soft. Add potatoes, chicken broth, parsley, thyme, and celery seed. Bring contents to a boil and reduce heat to medium low. Simmer for 20 minutes, stirring occasionally. When potato is soft, remove saucepan from heat and cool. Purée half of the soup in a blender. Return purée to saucepan. Stir milk and flour mixture into soup and bring to a slight boil. Reduce heat to medium low and simmer soup, stirring often, until thickened. Add salt and pepper to taste. Stir. Serve with fresh bread or rolls. Tip: You may use 2% milk if desired. Paired Wine: Odorus Bierzo, Spain Red Bell Pepper Soup Here s a recipe I came across while doing a broadcast for television, away from the studio, many years ago. It s another warm, comforting soup for fall or winter. 6 cups (1.5 L) fresh or frozen red bell peppers, seeded and diced 2 cups (500 ml) onions, chopped 1/2 tsp (2 ml) dried thyme 2 1/2 cups (625 ml) low-sodium tinned chicken broth 3 1/2 cups (875 ml) whole milk 1/2 tsp (2 ml) salt 1/2 tsp (2 ml) black pepper Combine peppers, onions, thyme, and broth in pot and bring to a boil. Reduce heat to medium low and simmer until the peppers are soft. Remove pot from burner and cool. Blend contents of pot in a food processor, returning puréed batches to another pot. Add milk, salt, and black pepper to purée. Blend with a whisk. Bring to just a slight boil and serve. Tip: Add a little cream for a rich soup. Paired Wine: Southern Sisters Reserve Riesling, Australia

8 SOUPS 18 COOKING WITH ONE CHEF ONE CRITIC Classic French Onion Soup Autumn Harvest Soup I discovered classic French soupe à l onion when I was a teenager and becoming interested in what I thought was very sophisticated food. I had no clue then that this is pretty much a French peasant dish. However, I loved it then and I love it now. That s what s really important. Here is a recipe that stands the test of time. By the way, you ll need some ovenproof bowls. Mom was right. Vegetables are good for you, and the more variety the better. Here s a recipe that gives you an impressive variety of vegetables and flavours. Bet you can t stop at just one bowlful. Serves 10 3 tbsp (45 ml) butter 5 large yellow onions, thinly sliced 1/4 tsp (1 ml) black pepper 1 tbsp (15 ml) all-purpose flour 3 tins of low-sodium beef broth, 14 oz (420 ml) each 3 cups (750 ml) water 1 bay leaf salt and pepper 6 to 8 slices of crusty bread 1 cup (250 ml) grated Gruyère cheese 2 tbsp (30 ml) grated Parmesan cheese Put butter in large saucepan or pot and melt on medium. Add onions and black pepper. Fry onions, stirring frequently, until onions turn golden. Sprinkle onions with flour and stir until all traces of flour disappear. Cook one minute longer. Don t forget to stir. Gradually add beef broth to onions, stirring constantly. Stir in water and bay leaf. Increase heat and bring to a boil. Reduce heat to low and cook for 30 to 40 minutes. Remove bay leaf. Adjust seasoning if necessary. Place ovenproof bowls on a cookie sheet and ladle soup into them. Toast bread slices lightly, then fit the toasted slices into the bowls to cover the soup beneath. Preheat broiler. Sprinkle equal portions of Gruyère cheese on top of each bowl, followed by equal portions of Parmesan cheese. Place bowls under the broiler and allow cheese to melt until golden brown. Tip: Add a dash of sherry to the soup for extra flavour. Paired Wine: Acacia Pinot Noir, California Frenc c i s s Cla ion h On Soup 2 tbsp (30 ml) butter 1 cup (250 ml) finely diced onion 1 tbsp (15 ml) garlic, chopped 1/2 turnip, diced 2 carrots, diced 1 parsnip, diced 3/4 lb (375 g) potatoes, diced 1 leek, cleaned and finely diced 1/2 cup (125 ml) celery, finely diced 2 cups (500 ml) tomatoes, seeded and diced 2 cups (500 ml) cabbage, chopped 2 cups (500 ml) green beans, chopped 2 cups (500 ml) corn kernels 8 cups (2 L) turkey or chicken broth 1/2 tsp (2 ml) dried thyme 1 bay leaf salt and pepper to taste 1 lb (454 g) cooked turkey, cubed Melt butter in soup pot and add onion and garlic. Cook on medium until soft. Add turnips, carrots, parsnip, potatoes, leek, and celery. Cook and stir for 3 to 4 minutes. Add tomato, cabbage, green beans, and corn. Next add broth, thyme, and bay leaf. Increase heat and bring to a boil. Reduce heat, cover, and simmer for at least 45 minutes. Add salt and pepper to suit your taste. Finally, add turkey meat and simmer for 20 minutes or more. Remove bay leaf and serve. Tip: Don t be afraid to add other vegetables, or to leave out ones you may not like. Paired Wine: La Linda Chardonnay-Viognier, Argentina