Best underrated show on the Food Network - Food Safari

Food Safari is one of my absolute favorite shows on the Food Network. The host Maeve O'Meara is an award winning television presenter and is also the author of the Food Lovers' Guide to Australia, Better Homes and Gardens, SBS Eating Guides to Sydney and Melbourne. Her show investigates the many cultures and exotic cuisines that Australia has to offer. Each episode focuses on a certain type of cuisine following professional chefs and families deeply rooted in their culinary traditions. Maeve has serious foodie appeal! She's wonderfully engaging, extremely knowledgeable and presents the information in a very friendly manor. Her quirky style and personable approach makes  this show a must watch for the culinary community. 


Maeve has said "Many of the chefs and cooks appearing are my old friends, so as a viewer you feel like you get a kiss on both cheeks too as you pull up a chair to learn some great recipes and tips." I couldn't agree more. Since the majority of the guests share their most loved family recipes, we as the viewer really feel part of the culinary experience. 


In Canada Food Safari airs at 5:30 EST, and unfortunately it doesn't air repeats like some of the other shows. Keep your eyes peeled and your PVR set! 

Petite beef crostini with Béarnaise aoli

Over the next few days I'm going to post some photos from the events I've worked on over the last month. Unfortunately I only have a few photos since my phone likes to die just as I'm pressing the camera option. Either that or I never charge my phone fully enough, then I make the mistake of calling my aunt on my way to work - she just loooves to talk.  Anyhoo this petite bite is quite simple and has wonderful flavor. You can make most of the components in advance and serve at room temperature, which makes this a great hors d'oeuvre for a cocktail party. By sing a béarnaise aoli (mayonnaise) instead of more traditional sauce this dish is become super simple, and accessible to any level cook. Your guests will absolutely love this delicious dish. 
PREP & ASSEMBLE: 
- Grill your choice of beef with s&p (fillet or flank works well) until medium rare. Let the meat rest and thinly slice. If cooking ahead of time pack up the meat with the released juices. Do not serve straight from the refrigerator! The meat has to come to room temp or slightly warm so the fat isn't hard and waxy.  
- You can make your own mayo or use store bought (about 1 cup). Whisk in 4tbs warm (not hot) melted butter (sweat 2 shallots in the butter first) and a splash of tarragon vinegar then add finely chopped shallots, julienned tarragon, chopped chervil (optional) season with a pinch of s&p. 
- thinly slice baguette drizzle with evoo s&p and lightly toast. 
SERVE: You can serve this app at room temp or slightly warmed. Spread a generous amount of aoli on the toast, then gently drape the meat on top. I would garnish with a tarragon or chervil leaf for a lovely presentation. 

I'm not lovin it! McRib more like McNasty

I just read an interesting tidbit on fitperez.com. It seems like it's that time of the year again for some of you. I'm only mentioning this because I saw a few people on fb talking about how excited they were for the annual return of the McRib sandwich. Personally I've never tried the sandwich, and I don't usually eat McDonalds unless it's 3am and I'm completely wasted, or the day after i've been completely wasted and I need a greasy hangover cure.  There isn't enough vodka in the world that would to get me to the point that I would ever order a McRib sandwich over a cheeseburger happy meal. The point of this story is that at McDonalds you really never know what extra ingredients you're going to get in your meal. The McRib not only contains the majority of your daily value in sodium, it's also packed full of Azodicarbonamide usually used to make yoga mats and running shoes. This unique ingredient had been banned from food production in Europe and Australia, I wonder if it's only in America that this asthma causing additive is part of one of the most popular seasonal menu items. If you like digesting harmful chemicals then i'm sure you'll enjoy a McRib sandwich at a McDonalds near you for a limited time! 

Happy Halloween

Good afternoon all. Today is the day that candy starved cherry Tomato Snobs dress in crazy costumes and go wild for scary tricks and sweet treats. Happy Halloween! This past weekend my husband an I got together with our good friends Haley and Pablo to have our first ever pumpkin carving party. It was such a blast! I wish I had the photos to show you how well we all did on our pumpkins. I'd bug Haley to send them but she's getting married Saturday and I know how stressful wedding week can be, so I'll just wait to post those pics at a later date. Today I'll leave you with a real freaky photo. A few weeks back I was asked to pull the meat off two suckling pigs. Not really the most glamorous way to start my day but perfect for a freaky Halloween post. I'm a huge fan of pulled pork sandwiches, however after this experience I'm not sure i'll ever be able to look at pulled pork the same way again. 

I wish everyone a safe and fun Halloween tonight! Remember to check your candy and make sure nothing looks like it's been tampered with. 

Blue cheese love

Happy Friday fellow Tomato Snobs. I wanted to share something cute with you before saying goodbye for the weekend. Last week I was working alongside another chef who was making an appetizer with blue cheese, fresh figs and prosciutto. She asked if I was a fan of blue cheese and I replied with "I do not love moldy cheese" a few minutes later she came over to my work space and announced "you may not love blue cheese, but It sure loves you". I smiled politely since I had no idea what she was talking about, until I looked down and saw a little crumble of blue cheese in her hand. Within the crumble of stinky molded cheese appeared a little blue heart. How adorable! 

White bean and chicken chili

If yesterday you were thinking; Damn! I wish Jaime would have posted the recipe for that chicken chili she served the corn bread with, well your prayers have been answered. This was one of those thrown together, whatever's left in the fridge chili's and It honestly couldn't have turned out more delicious. 
INGREDIENTS:
2 small cooking onions - chopped
3 jumbo cloves of garlic - fine chopped
1 pound ground chicken
1 ear of fresh corn - cut of the cob
1 large zucchini - chopped
1 carrot - chopped
1 yellow pepper - chopped
1/2 can white kidney beans - thats all I had left, but use a whole can if you have it.
2 tbs whole wheat flour
1tbs butter
1tbs olive oil
2 tsp cumin
1 tsp paprika
1 tsp chili powder
1tsp fennel seed 
1 tsp red pepper flakes (optional)
4 cups chicken or veg stock.

chopped cilantro - small handful - can be substituted for parsley
shredded partly skimmed mozzarella cheese
PREP: chop all veg. Grind spices in grinder or using a mortar and pestle - or buy pre ground. 
COOK: Sautee onions in butter and olive oil until they start to turn translucent then add in garlic. After 1 minute or so add in the chicken and spices. With a wooden spoon start to break up the chicken into smaller pieces, add flour and continue cooking until liquid is no longer visible. Add the chicken stock, chopped veg and then simmer for 1 hour or so. Before you serve add chopped cilantro or parsley.
SERVE: with shredded cheese and finely slices green onion, or along side my skillet corn bread.

Skillet corn bread with fresh corn and green onion

The best thing about making skillet corn bread is making skillet corn bread! It's one of the simplest breads to make and you can easily exchange one ingredient for another, with endless delicious possibilities. For example change the green onion for cilantro, or parsley or add jalapeno or grated cheese... endless I tell you! The one thing thats a must in this recipe is your cast iron skillet.
INGREDIENTS:
1 1/4 cup cornmeal (I prefer corse, but fine will work too)
1/2 cup whole wheat flour (all purpose can be substituted)
1/4 cup white granulated sugar (I used cane sugar)
1 tsp kosher salt
1tsp fresh cracked black pepper
2 tsp bp (baking powder)
1/2 tsp bs (baking soda)
1/3 cup milk (I used skim)
1 cup butter milk
2 eggs
8 tbs melted unsalted butter

1 ear fresh corn - cut off the cob
2 green onions - chopped
salt - a pinch
PREP: Pre heat oven to 450 with your cast iron skillet inside.  Mix all dry ingredients add the corn kernels and onion to the dry, and wisk all the wet ingredients (reserve a small amount of the butter for the skillet). Then slowly fold the wet ingredients into the dry until combined.
COOK: Remove skillet from over, and drizzle small amount of butter. Drop temp to 375. Add the cornbread mixture to the buttered skillet and bake for about 20 mins - test with a toothpick to make sure it comes out dry. Let cool for 10 mins before serving. * to make it extra buttery and luxurious you can brush some melted butter on top at the end.
SERVE: Along side your favorite chili, salad soup etc...  
* seen here with my white bean chicken chili - recipe will follow. 

No time to write referral - Spoon Fork Bacon

Hi guys, sorry no post yesterday. I've been slammed with work for the past few days. It's been event after event. My body feel like a broken hot mess and today we are catering a 400 person event for Hilary Weston. For those of you who don't know who Hilary is she's a big f-ing deal in Toronto. So tension in the kitchen has been pretty high... well actually not too bad considering. Our Executive chef Paul has nerves of steal and nothing seems to phase the guy but there has been an enormous amount of cooking to do. 


Anyways, since I have no time for a proper post I leave you or rather refer you to a wonderful blog that satisfies the senses called Spoon Fork Bacon. Enjoy!

Farmers Pie - Like Shepherds pie with more vitamins!

Following in the theme of the National Post article I thought todays recipe would be a perfect follow up to creative comfort food. Cold weather always makes me feel like comfort food and Shepherds pie definitely one of those dishes. Shepherds or Cottage pie is a delicious stick to your ribs classic. It's usually made up of minced beef or lamb buttery mashed potatoes and can sometimes include chopped carrots, green peas or sweet corn.  I've created my own version using a carrot puree and tons of veggies topped with broccoli confetti. 
INGREDIENTS: 
ground lamb - about 1-1 1/2 pounds
4 carrots - peeled and rough chopped 
small cooking onion - finely chopped
2 garlic cloves - minced
red pepper - finely chopped
green pepper - finely chopped 
1/2 cup corn - kernels 
broccoli tops - just the tips cut off
dijon mustard - 2 tsp
thyme - dry or fresh about 1 tbs
mint - dry or fresh about 1 tbs
pinch of cinnamon 
drizzle olive oil 
s &p to taste 
1/2 cup beef/ veg stock or water
PREP: chop all veggies. Pre heat oven to 350. 
COOK: 
For carrot puree: in a small pot simmer carrots in about 1/2 cup of liquid until the carrots are soft. You can use beef/ chicken or vegetable stock - water is fine as well. When carrots are soft puree with 1tsp of dijon mustard until smooth with immersion blender, or cuisinart. Add more liquid if mixture is to thick. A tsp of butter can also be added if you're not counting calories. 
* sweet potatocan be substituted for carrots if you prefer. 


For meat mixture: In a large pan heat olive oil and sautee onions until translucent, add garlic peppers and corn a pinch of s&p. Cook for about 5 mins until tender. Remove from heat, and place in a separate bowl. Heat the pan until medium high and  add ground lamb. With a wooden spoon or heat resistant spatula begin chopping the meat so that it doesn't clump together when cooking. Add a pinch of s&p, then thyme and pinch of cinnamon (if using fresh mint ad at the very end of cooking, if using dry add now). continue to cook until all the pink is out of the meat. Remove (pour out) excess fat from the pan before adding cooked veggies to the mixture. 


To assemble: In a baking tray or individual ramekins place meat mixture on the bottom, then a layer of carrot puree and broccoli confetti on top. Bake for 20 mins until golden on top. 

Happy Happy Joy Joy.

I'm on cloud nine today minus a slight cold. I woke up to a bunch of email from friends and family saying they saw my recipe in the news paper. I know it's the only thing I can talk about lately but i'm so :)
If you'd like to download a pdf copy of the special please click here.


It's also been a super busy week at work. Yesterday we catered a 500 person party for the reveal of the new Audi. I'm going to try and get some photos of my beautiful cheese tray from last nights party. It was a beauty. I haven't really said much about it but  I started working  at an awesome catering company called Catering With Style.  It's a small company with a great hard working team, and I also get to work with a friend of mine which makes it a really fun environment.  This Sunday i'll be acting as the Executive chef at my first event alone for them. Now all I have to do is shake my cold - not time for sneezing, and no sneezing on the food!