Menus and select recipes

Presents April 26, 2013 Steam Whistle Brewing Company Toronto, ON Menus and select recipes

The Reception Featuring passed crudités Endive with Smoked Salmon and Dill Created by Chef Stefano Faita Sausage Stuffed Jalapeno Peppers with Lime Cilantro Mayonnaise by Chef Michael Olson (with Hellman s Mayonnaise) Roasted Corn Polenta Cakes with Boursin + Semi Dried Tomato by Eatertainment Traditional Dutch Bitterballen made with Campbell's Cream Stock by Eatertainment Drinks Steam Whistle Beer Top Bench White Wine Made by Peninsula Ridge Winery Southbrook Connect Red Wine Made by Southbrook Winery

Endive with Smoked Salmon and Dill Created by Stefano Faita Serves 4 Ingredients: 16 Belgian endive leaves 150 g smoked salmon 1 cup 35% cream 2 tablespoons green onion (finely chopped) 2 tablespoons tarragon (finely chopped) 30 ml lemon juice Salt and pepper Some chives Preparation: First cut the smoked salmon into thin slices. Whip the cream and stir in remaining ingredients except chives. Wash the endive leaves. Fill with a tablespoon of whipped cream mixture and a slice of salmon. Garnish with chives.

Sausage Stuffed Jalapeno Peppers with Lime Cilantro Mayo Created by Michael Olson Makes 24 These tasty little devils were inspired by a trip to the local mom n pop Italian grocer to buy their fresh ground sausage mix. You may be surprised by your jalapenos as it is hard to tell whether or not you will get a blast of heat or be let down by mockapenos. The eggs, bread crumb and cheese hold the mix together nicely and you can try different kinds of cheese if you wish. Ingredients: 12 fresh jalapeno peppers 1 lb sausage meat (mild Italian) 2 eggs 1/2 cup bread crumbs 1/2 cup grated Parmesan cheese 1 cup Hellman s mayonnaise 1 Tbsp fresh cilantro, washed and chopped 1 lime, juiced Preparation: 1. Wash jalapeno peppers, split lengthwise and remove seeds and membrane with a teaspoon. You may want to wear gloves if your skin is sensitive to the peppers (you sissy). 2. Blend together the sausage meat, eggs, bread crumb and cheese. Fill each of the pepper halves with a tablespoon of the sausage mix, top up with any leftover mix. 3. Lay the stuffed peppers on a grill pan and cook in a 350 F oven or a medium hot grill with the lid down for 15-18 minutes or until the sausage meat is cooked through (160 F) and the peppers are tender. 4. Blend together the mayonnaise, cilantro and lime juice season to taste with salt and pepper. Serve with the peppers, hot off the grill.

Tasting Plates First Plate Reisling Braised Halibut with Tarragon and Chives, Lemon Risotto made with Campbell s Cream Stock Created by Chef Michael Olson Wine Pairing Cave Spring Estate Riesling Made by Cave Spring Winery Second Plate Big Cheese Mac and Cheese Created by Chef Stefano Faita Wine Pairing Tawse Sketches Chardonnay Made by Tawse Winery Third Plate Pork Cheeks Au Jus, made with Campbell s Stock First, with Scallops and Yam Puree Created by Chef Brad Horen Wine Pairing Malivoire Gamay Noir Made by Malivoire Winery Desserts Rhubarb Cheesecake Tart with Strawberry Coulis, and Butter Tart Station Created by Chef Anna Olson Coffee, Tea

Riesling Braised Halibut with Tarragon and Chives With Lemon Risotto and Warm Buttered Radishes By Michael Olson Serves 6 This makes a nice entrée when entertaining, but it s easy enough to pull off during the week. Ingredients: For Poaching Liquid: 1 cup water (250 ml) 1 cup Riesling (250 ml) ¾ cup chopped onion ½ cup chopped celery 1 lemon, sliced (1) (175 ml) (125 ml) For Halibut: 1 Tbsp unsalted butter (5 ml) ½ small onion, minced (½ ) 6 pieces halibut fillet, about 6 oz (180 g) each (6 pieces) coarse salt 1 Tbsp chopped fresh tarragon (15 ml) 2 Tbsp thinly sliced chives (25 ml) 1 lemon, cut in 6 (1) Method: Bring water and wine to a simmer with onion, celery and lemon, simmer 15 minutes, strain and keep warm. Melt butter in large shallow pan over medium heat and sauté onions until translucent, about 5 minutes. Season fish with salt and add to pan. Add poaching liquid and tarragon and simmer gently 8 minutes or until fish is firm to the touch and white in the center. Carefully remove with a slotted spoon and top with chives and a little of the poaching liquid. Serve with lemon wedges.

Lemon Risotto By Michael Olson Ingredients 2 Tbsp extra virgin olive oil ½ cup minced onion 1 cup Arborio or carnaroli rice ¾ cup white wine 1 Tbsp finely grated lemon zest Pinch Spanish saffron 6-7 cups fish or seafood stock ¼ cup fresh lemon juice 1 Tbsp honey Campbell s Cream Stock, as needed coarse salt Method: For lemon risotto, heat olive oil in a heavy-bottomed saucepot over medium heat and add onions, stirring until translucent, about 5 minutes, reducing heat if any browning occurs. Add rice and stir for another 3 minutes to coat rice with oil. Add white wine all at once and stir until absorbed. Stir in lemon zest and saffron and add stock, about ½ cup (125 ml) at a time, stirring after each addition and then stirring frequently (but no need to stir constantly), adding next addition of stock only after the previous has been fully absorbed. Check doneness of rice by tasting (remember that it will continue cooking once removed from heat). Stir in the lemon juice, honey and cream stock to finish, to achieve desired consistency. Warm Buttered Radishes These radishes, warmed to take of the edge, still retain their crunch and really keep the springtime on a plate theme going with this menu. Ingredients: 2 Tbsp unsalted butter 2 bunches fresh radishes, trimmed, washed and quartered coarse salt and ground black pepper Method: Melt butter in a sauté pan over medium heat and add radish quarters. Toss radishes in pan to warm, just for 3 minutes. Season lightly and serve.

Big Cheese Mac and Cheese Created by Stefano Faita Serves 4-6 Ingredients: 1 pound macaroni 4 tbsp. butter 1 small onion, chopped 1 garlic clove, minced 1 stalk celery, diced Salt and freshly ground pepper, to taste 2 tbsp. flour 2 1/2 cups milk 1/2 cup whipping cream (35%) 1 cup shredded mozzarella 1/2 cup grated Pecorino Romano cheese 2 cups grated sharp cheddar 2 tbsp. bread crumbs 1 tbsp. chopped Italian parsley Zest of 1 lemon 1 tbsp. olive oil Preparation: Preheat oven to 400 degrees F. Grease baking dish with 1 tbsp. butter. Bring large pot of water to a boil. Generously salt. Cook the macaroni until al dente. Add 1 tbsp. butter to skillet over medium heat. When butter melts, add onion, garlic, celery, salt and pepper. Cook veggies until they begin to soften, about 3 to 5 minutes. Set aside. To make the béchamel sauce: Melt 2 tbsp. butter in a saucepan over medium heat. Add flour and stir to combine to make a roux. Continue to cook and stir the roux, about 2 to 3 minutes. Gradually whisk in milk, making sure to incorporate the roux into the milk. Add cream. Continue to whisk mixture and bring to a boil. Reduce heat and simmer, whisking frequently, until sauce thickens, about 5 minutes. Season the sauce with salt and pepper. Remove béchamel sauce from heat. Stir in 1/2 cup mozzarella, 1/4 Pecorino Romano and 1 cup cheddar. Add veggies and drained pasta to sauce. Stir to combine. Transfer to baking dish. Sprinkle with remaining 1/2 cup mozzarella, 1/4 cup Pecorino Romano and 1/2 cup cheddar. Combine bread crumbs, parsley, lemon zest and olive oil in a small bowl. Sprinkle bread crumb mixture over cheese. Bake mac and cheese until bubbling and golden brown, about 20 minutes.

Pork Cheeks Au Jus, made with Campbell s Stock First, served with Scallops and Yam Puree Created by Brad Horen Servings: 250 Ingredients Pork Cheek Marinade: Ingredients: 5 g Basil 5 g Thyme 5 g Rosemary 10 g Cilantro 10 g Green Onion 1 Orange 15 g Garlic 20 g Ginger 100 g Carrot 100 g Celery 200 g Onion 1 g Chilis 50 g Shiitake 45 ml Soy 45 ml Sugar 335 ml Beer 10 g Star Anise.5 Cinnamon Stick 4 g Green Cardamom 1 L Campbell s Stock First Chicken Stock You will need 50 L of the marinade to cook the cheeks. The marinade is used to braise the cheeks and once the cheeks have cooled in it for 24 hours everything is strained out and then you use it as the base for the jus (recipe follows) with the other ingredients added in. Method: Combine all ingredients and marinade raw pork cheeks for 24 hours. Towel dry, sear nicely, cook in marinade at 180 f for 8 hours until tender. Allow to cool and sit in liquid for 24 hours strain liquid and reduce for sauce.

Pork Cheek Jus Ingredients Part A 9 L pork cheek marinade (reduce ½ strained pork cheek marinade) 3 cups Mirin 5 cups Brown Sugar packed 2 Oranges juiced 100 g Ginger rough chopped 50 g Garlic, crushed 450 g Green onion, diced 15 g Cardamom, whole 15 g Star Anise 150 ml Rice Vinegar Method Mix all of Part A together in a large pot. Simmer over medium to low heat until reduced by 1/3. Add Part B and continue cooking for 1/2 hour. Strain through a Chinois and cool in a baine marie. Part B 1 Orange cut in half 1 Bunch Cilantro, rough chopped Scallops 2 per person Scallops Method The tea smoked scallop are cold smoked for 5-10 minutes with loose tea and pan seared after and finished in the oven brushed with butter and salt.

Yam Puree Ingredients 3.5 kg peeled Medium diced yam 725 g medium diced onion 60 g Shallot 30 g Garlic 2 L Cream 2 L Campbell s Stock First Chicken Stock 90 g Ginger peeled 250 ml White wine 50 g Butter Fine sea salt and white pepper, to taste Method: Sweat vegetable until translucent with no color. Add white wine until reduced fully. Add yam cover with stock and cream. Cook until tender and puree. Season to taste. Mushrooms: 2 slices of king oyster mushroom per person. King oyster mushrooms - sliced and brushed with a little olive oil and salt and grilled. Bok Choy 1 baby bok choy cut in half per person A light blanch in salted water. Sauté in butter with a little soy sauce. (use as salt; not too much to make it brown) and the nuts at the end. Togo Almonds Ingredients 1300 g Almonds sliced 300 g Honey 18 g Togarashi 8 g Salt Method: Toast Almonds until golden brown in oven, heat honey on the stove until it comes to a full foam. Combine honey, warm almonds, togo and salt; mix well. Spread on to a baking sheet with parchment and bake 200 F for 45 minutes. Allow to cool. Sprinkle over plated dish.

Rhubarb Cheesecake Tart with Strawberry Coulis Created by Anna Olson Makes 1 9-inch tart Serves 8 Ingredients: Fruit: 1 cup sugar 1/3 cup white wine or water 1 teaspoon vanilla extract 5 cups fresh rhubarb, diced 1 tablespoon cornstarch 2 tablespoons cold water Crust: 2 cups graham cracker crumbs 1/4 cup sugar 1/3 cup unsalted butter, melted Cheesecake layer: 1/4 cup mascarpone cheese, room temperature 1/4 cup cream cheese, room temperature 3 tablespoons sugar 1 tablespoon grated lemon zest 1 teaspoon vanilla extract 3/4 cup whipping cream Preparation: 1. For fruit, preheat oven to 350 F. Mix sugar, wine and vanilla and toss with rhubarb. Pour into a shallow baking dish and cover. Bake rhubarb for 30 to 40 minutes, until tender. Strain off syrup into a small saucepot, reserving rhubarb. Bring syrup up to a simmer. Whisk cornstarch with 2 Tbsp cold water and whisk into liquid, cooking until thickened. Remove from heat and pour over rhubarb. Chill completely. 2. For crust, combine graham cracker crumbs and sugar and stir in melted butter until an even crumbly texture. Press into a 9-inch square fluted tart pan and bake for 8 minutes. Allow to cool completely. 3. For mascarpone, beat both cheeses with electric beaters until smooth and blend in sugar, lemon zest and vanilla. While beating, add in whipping cream and mix until thickened, about 2 minutes. Spread filling into crust and top with rhubarb. Chill for at least 2 hours for slicing. Strawberry Coulis Puree strawberries with 10% sugar and lemon juice to taste. Strain and chill until ready to serve.

Butter Tarts Created by Anna Olson Makes 12 butter tarts. These butter tarts have that just-right filling a little gooey but not too drippy. Ingredients: Pastry: 2 1/3 cups all-purpose flour 4 tsp granulated sugar 1 tsp salt 1 cup cool unsalted butter 1 large egg 2 tbsp cold water 2 tsp lemon juice Filling: ¾ cup dark brown sugar, packed ¾ cup corn syrup ½ cup unsalted butter, melted 2 large eggs, room temperature 1 tsp white vinegar 1 tsp vanilla extract Preparation: In a mixer fitted with a paddle attachment, combine flour, sugar and salt. Cut butter into small pieces (you can pull the butter from the fridge 30 minutes before adding) and add to flour, mixing until dough is a rough, crumbly texture. Whisk egg, water and lemon juice and add at once, mixing until dough comes together. Shape dough into 2 logs, wrap in plastic and chill for at least one hour. Preheat oven to 400 F and lightly grease a 12-cup muffin tin. Lightly dust a worksurface with flour and unwrap pastry logs. Slice each log into six pieces. Roll each piece to about ¼-inch thickness and line each muffin cup (you can trim the crust, or leave the ruffle of pastry for a pretty effect once it bakes. Chill lined muffin tin while preparing filling. Whisk sugar, corn syrup and butter in a bowl by hand until combined. Whisk in eggs, then vinegar and vanilla. Pour filling in each muffin cup. Bake the tarts for 5 minutes, then reduce oven to 375 F and continue baking until butter tart filling starts to dome, about 20 more minutes. Cool tarts in the tin, and chill the tarts in the tin before removing.

Go Gourmet 2013 Sponsors Platinum Presenting Sponsor Gold Plate Sponsor Silver Spoon Sponsors Crystal Glass Sponsors Compass Group Canada Gay Lea Foods Cooperative Imagination Plus kbs+ Mushrooms Canada Sodexo Canada For more information on Go Gourmet visit http://www.cfdr.ca/events/go-gourmet.aspx