Liaison College

Inspiration Plus Food = Magic

2012-01-11T14:51:00.000-05:00

Meet Chef Elaina. Elaina came to Canada from Lebanon when she was 11. She was inspired by the great cooks in her family and chose culinary as her vocation. But she soon learned that she had a love for sharing her passion for cooking with others and became a trainer and mentor to cooks entering the industry.

Elaina's passion for cooking is strong. Like the aromas that waft from her teaching kitchen at Liaison College in Kitchener, Elaina can entice even the most shy palate to taste her creations. Made with flair and great skill, Elaina's tasty output will, simultaneously, wow, impress and cause your mouth to water. Students love her for her skills and her compassion.

However, not all is rosy for Chef Elaina. In 2003 she was stricken with every woman's worst fear: breast cancer. Elaina has great faith and strength of character. You notice this the minute you meet her and she focuses intently on your every word with her kind, brown eyes. Elaina's faith and modern science have combined with her inner strength to give her a new lease on life and renewed passion for what she loves: cooking and teaching. In that order.

We are proud to have Elaina in our midst. Check out the recent article in the KW Record

Tracy Winkworth Dishes up the Goods

2012-01-06T15:53:00.000-05:00

The newest member of the Liaison College family in Waterford is under the direction of Chef Tracy Winkworth. Tracy's trusty right hand, Jill, has sent me this tasty tidbit about "Eating Niagara" and their forays into foodie-dom (that's my new word for Websters; it means: the domain of food or the realm of the food world). Check out this link to Eating Niagara which shows a pictorial tale of the day's events and Chef Tracy's culinary creations.

sounds like the barn cat and Chef Tracy are friends for life!

The Kitchen Sink Soup

2012-01-06T15:41:00.000-05:00

After the holidays, do you have a ton of leftovers in the fridge. A ton of foods that don't really make a meal and don't partner well with other things (turkey, cheeses, mashed potatoes, vegetables, etc. - you get the idea). I like to freeze anything that is leftover and create interesting soups. Each item is frozen by itself and marked for easy identification later.

When the time is right and, as my mother in law says: "when the spirit moves you", I simply gather some packages from the freezer and start a soup.

The base is always the same: sauteed onions and garlic with a bit of oil and butter and spices (use your imagination); once the onions are opaque, I add the stock (sometimes I make this before hand with leftover bones from the turkey/chicken etc. and other times I freeze the stock too); then I add the assorted contents of the packages - this weekend it was a bag of frozen mushrooms and onions (from a steak dinner this fall), a bunch of green onions (that I froze before they wilted), a bag of assorted veggies left over from a veggie tray and bits of turkey meat from this year's Christmas dinner. I add various seasonings to taste and once the soup simmers for 20 to 30 minutes (depends on the meat you add and to ensure that it's fully heated) it's ready to be eaten.

As an option, you can also add a starch: rice (which I sometimes have frozen from a leftover take out dinner) or pasta noodles. Use your imagination!

Everyone can enjoy a bowl. And whatever is left over is dished into individual containers and frozen. My family and friends know exactly where I keep my frozen soup and they help themselves. It's an easy and delicious way to create a meal in a minute.

The Season for Celebrating

2012-01-01T20:16:00.000-05:00

This holiday season was spent (like many before it) grazing the endless food assortment at parties and gatherings. Over the past week, I have been to two friends' parties, one on Dec 30 and another on New Years Day.

While both of these events were set up "buffet style", the options were very different and in some cases deliciously devious!

My friend Sharon's brother is a caterer in California and she was in touch with him for some festive ideas. One of his brainstorms was stuffed cherry tomatoes (cream cheese and fresh basil) and presented on a skewer. Very good.

On the other hand, my friend Zoe is more traditional. But she and I have one thing in common .... we love cocktail onions! And there, on the table among caesar salad, quiche, delicious cold cuts and cheese, was a bowl of onions ..... I went for seconds.

From my kitchen to yours, Happy New Year!

Annual Christmas Cookie Bake

2011-12-19T13:17:00.001-05:00

For the past few years we have been celebrating my mom's birthday (Dec 20th) with a group Christmas cookie baking event. This year we topped out our class with 24 participants under the direction of Chef Elaina Ravo at the Liaison College in Kitchener.

The class starts at 9:30 a.m. (under protest from some!) and the ladies are split into groups where a student chef assists them in baking various cookie recipes. At lunch time we gather for a nice lunch - this year Chef Elaina prepared a wonderful German-style hot potatoe salad, schnitzel and roasted root vegetables. I had a ton of inquiries about the potatoe salad recipe and will post this to a blog as soon as I get it!

Everyone brought some non-perishable food items as we sponsor three needy families each year with all the fixings for a Christmas dinner.

After lunch there is nice social time and finally everyone gets their tin of assorted cookies. A really great way to share a special birthday with friends.

Melt in Your Mouth Cookies

Ingredients

2 lbs shortening

2 cups icing sugar

2 egg yolks

½ cup almonds crushed

2 tsp baking soda

2 tbsp lemon juice

1 tbsp vanilla

5 cups flour

Method:

Cream icing sugar and shortening approximately 10 minutes until light and fluffy. Add egg yolks. Blend until well incorporated. Dissolve baking soda with lemon juice. When it is frothy add to mixture & mix well. Add vanilla. Mix well. Mix flour and almonds together. Fold in flour and ground almond into batter. Shape into an “S” shape.

Bake at 350 degrees for approximately 20 minutes.

Simple Holiday Appetizer a la Roothams Gourmet

2011-12-16T13:18:00.000-05:00

My friend Marilyn Rootham (owner and chief product developer at Rootham's Gourmet) has a knack for making simple and delicious dishes. Roothams offers a wide range of products, both savoury and spicy as well as sweet. From marinades to dips and dressings and dessert toppings, there is a jar of heaven waiting for you at Roothams.
Every year, Marilyn and her staff host an open house where product is sold for charity and while you shop you can enjoy a glass of wine and taste some of the culinary creations featuring Rootham's products prepared by Chef Shawn Monaghan (a Liaison College graduate!).
With the festive season in full swing, you will likely need to prepare a quick appetizer or come up with a unique hostess gift. I turn to Roothams. Their products are guaranteed to be a pleaser and the recipes on their site are foolproof.
Here's what I'm making for our next holiday cocktail gathering:
Baked Brie with Tangy Red Pepper Jelly
You can't go wrong with Roothams!

Nothing Blue about Blue Mountain ... Except the Skies

2011-12-15T14:38:00.001-05:00

At a recent trip to The Blue Mountains we were blessed with some awesome weather: clear blue skies, crisp, clean air and just enough snow to make the ground sparkle. Simply beautiful. Instantly made me think of the holidays and a hot cup of cocoa by the fire.

I snatched this simple recipe from Stephanie Jaworski

Hot Chocolate: Place the milk, semisweet chocolate, milk chocolate, and sugar (if using), in a saucepan over medium heat and whisk periodically until the mixture just reaches the boiling point. Remove from heat and if more foam is desired, use a wire whisk or hand held immersion blender to whip the hot chocolate.

Pour the hot chocolate into two cups and garnish with a dollop of whipped cream and a dusting of cocoa powder or grated chocolate, if desired. Preparation time 10 minutes.

Whipped Cream: In your mixing bowl, place the whipping cream, vanilla extract, and sugar and stir to combine. If you have time, cover and chill the bowl and wire whisk in the refrigerator for about 30 minutes. When chilled, beat the mixture until stiff peaks form. The whipped cream will keep in the refrigerator for a day or two.

Note: To make hot or iced mocha simply replace 1/2 cup (120 ml) milk with your favorite brewed coffee. Proceed with the recipe and if you want it iced, let the mixture cool and then pour over ice cubes. Garnish with whipped cream and grated chocolate.

Note: Leftovers can be covered and stored in the refrigerator for a couple of days. Reheat.

Makes 2 - 8 ounce (240 ml) servings.

Hot Chocolate Recipe:

2 cups (480 ml) milk

3 ounces (90 grams) semisweet chocolate, chopped

1 ounce (30 grams) milk chocolate, chopped

1 teaspoon granulated white sugar, or to taste (optional)

Whipped Cream:

1/2 cup (120 ml) cold heavy whipping cream

1/4 teaspoon pure vanilla extract

1/2 tablespoon (15 grams) granulated white sugar

Grated chocolate or cocoa powder

SouthCoast Serves up First Chef of the Day

2011-12-14T11:37:00.001-05:00

The weather outside was frightful, but the lunch was sooooooo delightful! The newest location in the Liaison College family located in the Belworth House Restaurant in Waterford, ON (also known as the SouthCoast) in Norfolk County hosted its first ever student Chef of the Day on Friday Dec 9th. It was definitely worth the drive to Waterford! Ken was the student chef of the day and he created a menu that was simply mouth watering.

the Menu

1st Course

Puree of Local Sweet Potato Soup with hints of ginger

3 Onion Soup with a Cheesy Mushroom Crostini

Main Course

Coconut Curry Chicken/Toasted Garlic Rubbed Naan

With Sauteed Swiss Chard & Jasime Rice

Roasted Red Beet Salad with Manchego Cheese in a Red Wine Vinaigrette

Micro Greens topped with 2 Lamb Chops

Dessert

House made Yogurt and Baked Tree Hugger Granola drizzled with Local Honey Parfait

Deep Fried Banana Spring rolls with a chocolate Sambuca Dipping Sauce

I chose the Onion Soup: This savoury and flavourful broth with small diced onions was the perfect choice for a chilly day, but it was the cheesy mushroom crostini that stole the show. I was not able to squeak out the recipe, but Ken described the process and the work was definitely worth it!

Then I had the curry chicken. This was a flavour cornucopia ... sweet, savoury, spicy an excellent blend of flavour and textures. I forgot how swiss chard can enhance a dish! And I should give a mention to the colours as well .... a vision of the fall colours.

The dessert was something of a conversation piece. I would have selected the Chocolate dipped Banana, but that's what everyone before me chose and so the cupboard was bare. And not being a huge fan of yogurt (even though when I ventured into the kitchen after lunch and saw the parfaits, I could have easily enjoyed the yogurt, too!) the chef offered us a slice of carrot cake. This was not your average carrot cake. The double layer of thick, moist, fruit laden cake was topped with the most decadent icing. The recipe is a family secret tradition that was shared with Chef Tracy. Awesome! So inviting that I took a bite before taking the photo; imagine the piece bigger!

What a delightful lunch. And when I was ready to pay the tab, I was informed that it was "on the house". An unexpected treat. And threw me off so that I forgot to tip the staff. There is no telling what a full tummy and a pleasant surprise will do for your manners and protocol. When I spoke to the Administrator, Jill, after the lunch and apologized for my oversight and omission she giggled. I wondered to myself if Chef Tracy's magical food has caused other patrons to act in the same thoughtless way. Yikes!

Here's the recipe for the Coconut Curry Chicken:

(yield 6 servings)

Ingredients:

2 lbs boneless skinless chicken breasts cut into 1/4" fillets and pounded

2 limes zest and juice

2 tbsp grated fresh ginger root

1 3/4 c coconut milk

1/2 tsp white sugar

1 c jasmine rice

1 tsp salt and pepper (or to taste)

1 tbsp veg oil

1/2 tbsp sesame oil

2 tbsp curry powder

1/2 onion thinly sliced

1 sweet pepper diced

1 - 3 tbsp honey

2 cloves garlic crushed

1 14 oz can coconut milk

1 14.5 oz can stewed, diced tomatoes

1 8 oz can tomato sauce

Optional:

1/4 c toasted coconut

1/4 c slant green onions

1/4 c toasted sesame seeds

Directions:

In a glass bowl, mix chicken breast cubes, with lime juice, lime zest, and grated ginger. Let marinate for 20 min.

In a med saucepan, combine the coconut milk and sugar over med/high heat. Bring to a simmer. Stir in the jasmine rice, reduce heat to low and cook lightly covered for about 20 min or until liquid is absorbed. Remove from heat and fluff rice with a fork; cover and keep warm.

Heat oils and curry powder in a large skillet over med/high heat for two minutes. Stir in onions, sweet peppers and garlic. Cook 1 more minute. Add chicken, tossing lightly to coat with curry and oil. Reduce heat to med and cook for 7 - 10 min or until chicken is no longer pink in center and juices run clear. Pour coconut milk, tomatoes, tomato sauce and sugar into the pan and stir to combine. Cover and simmer, stirring occasionally, approx 30 - 40 min.

Bon appetit!

Puppy Love

2011-12-14T11:19:00.000-05:00

We have a new puppy, Molly. She is a Bouvier. And she loves treats! Since we love her, and training is a big thing right now, we encourage her with treats.

In no time she will be a 100lb furball, but in the mean time, she is all puppy. Here are some treats that she can enjoy:

Puppy Love Cookies
Ingredients:

2 cups	Whole Wheat Flour
1/2 cup	Cornmeal
1 teaspoon	Salt
2 teaspoons	Bone Meal
2 tablespoons	Vegetable Oil
1/2 cup	Smooth Peanut Butter
2	Eggs
1/4 cup	Beef Broth

Directions:
Combine dry ingredients in a large bowl. Mix the eggs and beef broth together well. Add oil, peanut butter and egg mixture to dry ingredients and stir well. Knead the dough for 2 -3 minutes until it holds together well adding additional broth if the dough is too stiff. Allow the dough to rest for 30 minutes. Roll dough out to about 1/2" thick on a lightly floured surface.
Cut dough with heart shaped cookie cutter. Place pieces 1 inch apart on greased cookie sheets. Bake in preheated oven at 350°F for approximately 30 minutes until golden brown. Turn off the oven and allow the biscuits to dry for 2 hours or overnight

Even Molly's horoscope says that she should have treats:

August 23 - September 22
Virgo
Virgo dogs make clean, admiring pets who find joy in working with their owner.
Dogs born under the star sign of Virgo will want to take it nice and easy this November. These furry friends will love nothing more than lounging in the late afternoon sun by the window. Some homemade dog treats will be the perfect way to top off relaxing November days. Be sure to throw in a tug-of-war session every now and again to keep your Virgo dog from turning into a total couch potato.

Sweet & Salty Mash Up

2011-12-06T14:55:00.000-05:00

Are you ready to settle down in front of the fire and watch some good, old fashioned holiday classics? You will need this sweet and salty concoction to do just that. This mash up is the best of both worlds for savoury and sweet ..... and soooooooooooooo easy!

2 cups mini pretzels
2 cups Chex cereal
1 lrg bag M & M peanuts or chocolates
1/2 lb (1 bag) White Chocolate chips

melt the white chocolate chips; drizzle over pretzels, chex and M & M's combined in a bowl; toss until all bits are covered (be gentle so you don't crush the goodies into crumbs) spread the covered bits onto a parchment lined baking sheet and chill until white chocolate hardens and cools - the effect is like snow covered snacks and the taste is addictive! Enjoy

Book Launch is a Tasty Event!

2011-11-29T14:48:00.000-05:00

Last week Chef Mick and his brigade from Liaison College Downtown served their tasty treats in a very unconventional venue...... The Atlas Boxing Club!

This was the scene for the launch of the new book by Adrian Humphreys, a senior reporter for the National Post. And Liaison College provided the tasty treats for the unlikely collection of "cops, crooks, lawyers and journalists" who gathered to unveil the new book by the best seller.

The Hamilton Spectator (Hamilton is where this tale of the mob unfolds) tells the story of the evening of the launch and gives a glimpse into the meat of the book. The main character of the book, the Weasel (a mob gangster turned snitch) is in the boxing ring at the book launch to greet the crowd.

an interesting evening all around! well done!

Liaison College SouthCoast Heats up the Kitchen

2011-11-29T14:35:00.000-05:00

Locals in the Norfolk County area enjoyed some culinary heat at their recent event to raise funds for area food banks. Line ups to get into "the Aud" at the local fairgrounds were out the door as hungry guests waited for their soup. Area chefs provided hearty servings of their super soups for a good cause. Click for more information about the fundraiser - well done Liaison College SouthCoast and Chef Tracy Winkworth.

here's the recipe for the Liaison College creation:

At the Soup Luncheon held at the Aud on Tuesday, November 22^nd 2011, Liaison College South Coast prepared a Creamy Tomato Soup garnished with a Risotto Ball. Thousands of dollars were raised and all of the proceeds went to the Local Food Banks in Norfolk County! What a great cause, and correct me if I’m wrong but I believe Liaison College South Coast were the first ones sold out! They did amazing, and all of us at the college are very proud of the students!

Enjoy these delicious recipes!

NORFOLK COUNTY ROASTED TOMATO SOUP

Fresh Tomatoes can be grilled or roasted to add a smoky flavor.

Ingredients:

Extra Virgin Olive Oil

2 cups diced onion

1 cup diced carrots

1 cup diced celery

½ cup fennel (optional)

3 large red peppers roasted

2 tbsp. minced garlic

3 pounds tomatoes, Roasted, Peeled and Seeded

6 cups stock

½ cup parsley

2 tbsp. thyme

3 tbsp. fresh basil

2 tbsp. rosemary

1 bay leaf

1/8 tsp. red pepper flakes

3 tbsp. balsamic vinegar

½ cup heavy cream

Salt and pepper to taste

In a large stock pot over medium-high heat, add E.V.O.O to coat the bottom of pot. Add onions, celery, fennel (optional), carrot, and garlic and cook until tender but not browned, about 10-15 minutes. Add in the roasted peppers, tomatoes, and stock, simmer until the tomatoes peppers are very tender. Puree the soup and return to the stock pot and stir in the herbs, cream, balsamic vinegar and season to taste with salt and pepper. Serve hot or cold.

MUSHROOM RISOTTO BALLS

Ingredients:

5 cups (1.25 L) chicken stock, approximately

2 tbsp. (25 mL) olive oil

2 tbsp. (25 mL) butter

½ cup (125 mL) finely chopped onion, ½ cup (125 mL) leeks

8 ounces Fresh mixed Mushrooms, chopped

1 ½ cups (375 mL) Arborio rice

1 bulb of garlic, broken down into cloves, cloves minced

½ cup (125 mL) white wine

1/3 cup (75 mL) Parmesan cheese

¼ cup butter

2 tbsp. (25 mL) chopped parsley

Fresh Herbs of choice

Season with Salt and freshly ground pepper

Breading Station

1/3 Cup Flour

4 Eggs

3 cups Panko

1. For risotto, bring stock to simmer on stove. Heat oil and 1 tbsp. (15 mL) butter in a heavy pot on medium heat. Add onions and sauté for 3 minutes or until softened. Add rice and sauté until rice is coated in oil.

2. Pour in wine and cook until wine is absorbed. Stir in mushroom soaking liquid and dried mushrooms and cook, stirring until most of liquid is absorbed. Add 1 cup (250 mL) stock, stirring until most of stock is absorbed. Continue to add stock in 1 cup (250 mL) quantities, stirring most of the time until rice is creamy with a slight bite in the centre, about 18 to 20 minutes. Reheat and stir in mushroom mixture a few minutes before rice is cooked.

3. Remove from heat. Stir in remaining butter and Parmesan cheese. Season with salt and pepper. Serve immediately.

4. Shape tablespoonfuls of mixture into balls. Dip in flour, then egg, then breadcrumbs. Place on a tray. Refrigerate for 30 minutes.

5. Preheat oven to 180°C. Heat oil in a large, shallow saucepan over medium heat. Cook balls, in batches, for 5 to 6 minutes or until golden. Transfer to a rack. Place in oven to keep warm. Serve arancini balls

warm.

Holiday Snacks

2011-11-25T07:26:00.001-05:00

Over the holiday season we are always looking for ways to impress our guests, please a hostess with something edible or create a festive flare with ease. Recently a guest brought a salmon pate to our festive gathering and it was a hit. Everyone raved about the delicious pate and how it melted in on the crackers. Would she share her secret recipe? Absolutely. And when we heard how simple it was we knew it would be a must do again (and we also figured out why it "melted"):

Salmon Pate

1/2 pound of Butter (beat it )

1 cup of Mayo

2 tbs Lemon Juice

2 tbs Dijon Mustard

1 tbs Tarragon

one pkg of fresh Dill

Pepper to taste

2 small cans of Salmon....rinse well

2 small pkgs of smoked salmon

hand full green onions chopped

handful of parsely

mix together serve with crackers.....can be frozen for a few months....

US Thanksgiving - Happy Holidays to our Neighbours!

2011-11-23T17:11:00.000-05:00

With the US Thanksgiving happening tomorrow we have a few things to think about:
1) Christmas Shopping - has anyone done all their shopping yet? Black Friday is the traditional start to the shopping season in the US with Canadian retailers adding plenty of sales to encourage us to keep our holiday shopping bucks in Canada
2) The turkey - whether you made one for our Thanksgiving or plan to make one for Christmas, before you do anything check out this handy video to help - I followed the method for this turkey preparation and my guests raved about the flavour and the juicy texture of the bird - best turkey they have ever had apparently -- be the kitchen hero in your family for the holidays and check out how to make a turkey on You Tube!
Bon Appetit!

Canada Cooks the Books - Student Culinary Competition

2011-11-11T14:21:00.000-05:00

Every year Cuisine Canada, in conjunction with the University of Guelph, hosts the Culinary Book Awards at the Royal Agricultural Winter Fair in Toronto. To honour the authors, the awards organizers hold a student competition where student chefs are paired with culinary book authors and prepare a dish from the nominated book. What a delicious combination: student chef, culinary author, tested recipe and Voila!
This year on the weekend of November 4 - 6, 2011, student chef teams from culinary schools across Ontario competed.
We are so pleased to announce that a team from Liaison College placed third in the competition.
Bryan Kenny and Patricia Penkaukas represented Liaison College and cooked a dish from Sonia Day's nominated cookbook. Well done!! Bravo!!

The recipe they cooked follows:

Chard à la Aldona

From Incredible Edibles by Sonia Day

Sonia Day writes: This recipe comes from Aldona Satterwaite, former editor of Canadian Gardening. She loves to cook, but like me, never measures ingredients precisely.

Ingredients

• 3 to 4 cloves garlic, finely chopped

• 2 Tbsp | 25 mL canola oil

• Big bunch of Swiss chard

• Blue cheese – as much as you dare

• Grape tomatoes

• Salt to taste

• Freshly ground black pepper

• Pasta of choice

Directions

Prepare pasta. While pasta is cooking prepare the chard.

Finely chop the garlic. Sauté in canola oil until just tender. Do not brown.

Cut a big bunch of Swiss chard, rinse well, but do not whirl in a salad spinner. Trim off coarse ends and chop leaves and tender stems into smallish pieces (about ½ inch | 1.25 cm). Add the chard to the pan, sauté on gentle heat, covered, until leaves are tender, stirring occasionally. About 10 minutes.

The chard leaves will yield up water, which is good, because next you will whomp in as much blue cheese as you dare. Stir it in until a yummy sauce forms and coats the garlic and chard leaves. Taste for salt.

Serve on cooked pasta with a generous grinding of black pepper and a handful of grape tomatoes and parsley (optional).

The Test Kitchen

2011-11-09T18:37:00.000-05:00

The pumpkin flans were a hit. I tried out the recipe on family and friends and it was an overall pleaser. The recipe was easy to follow and it turned out well. Better than I expected for sure. The flavour combination of the pumpkin, gorgonzola and the walnuts was really clever. I would definitely recommend this as a recipe to try out.
Enjoy!

From Paris with Love ... and Pumpkins

2011-10-26T14:18:00.000-04:00

We can find recipes in interesting places if we are always on the look out. The following great find came from my obsession with celebrity gossip and Hello Canada Magazine (the Oct 17 edition). This yummy recipe is an excerpt from Around My French Table by Dorie Greenspan. Who knew that a magazine devoted to lifestyles of the rich and famous would also be a source for recipes. The other recipes from the book look equally delicous and worth a try. But with Hallowe'en around the corner and pumpkins in tremendous supply, this seems like a good place to start.

I might experiement with the cheese as well .... gorgonzola sounds fantastic, but I'm going to ask the experts at Sam's cheese at the Hamilton Farmers market for some other options. Some people are shy about their cheese and I think a less robust variety might work, too.

Pumpkin-Gorgonzola Flans
Prep: 20 minutes
Cook: 35 minutes
Makes: 6 servings
Greenspan likes serving these flans in their cups, but you can unmold them. While the French would garnish this flan with creme fraiche, Greenspan prefers a tiny drizzle of honey or maple syrup. The flans are best served the day they are made. Keep, lightly covered, at room temperature for about 6 hours before serving.
1 can (15 ounces) pumpkin
3 eggs
2 egg yolks
1/2 cup whipping cream
1/4 teaspoon salt
Freshly ground pepper
3 1/2 ounces Gorgonzola, crumbled (generous 1/2 cup)
2 tablespoons chopped roasted walnuts
Heat oven to 350 degrees F. Butter six custard cups or ramekins. Line the bottom of a roasting pan that’s large enough to hold the cups comfortably with a double layer of paper towels. Put the custard cups in the pan. Put a kettle of water on to boil.
Put the pumpkin, eggs, yolks and cream in a food processor or blender. Process to blend. Season with salt and pepper; pour the custard into cups. Divide the Gorgonzola among the flans, poking the cheese into the custard a little bit, just to distribute it. Sprinkle the tops of the flans with the walnuts. Pour enough hot water into the roasting pan to come halfway up the sides of the cups.
Bake until a knife inserted into a custard comes out almost clean, 35-40 minutes. Transfer the roasting pan to a rack; let the flans cool in the water bath to just warm or room temperature.

Stay tuned for reviews as I try this recipe on my unsuspecting friends tomorrow night.

Delicious Food Show - Oct 20 - 23

2011-10-21T18:36:00.000-04:00

Calling all "foodies"! The DELICIOUS FOOD SHOW is underway at the Better Living Centre at the Toronto Exhibition Place. Visit hundreds of vendors dedicated to tempting your palate. And while you take a rest, watch your favourite celebrity chefs on the Food Network Stage. Liaison College is presenting along with LIFE EXPERIENCES.CA in booth number 724.

At the opening night for VIP's last night the samples were flowing. Mark McEwen was signing his latest cookbook and the celebrity stage was cooking. Everything from organic CSA farmers to decadent chocolates in the shape of designer shoes. There is something there for everyone. Get great ideas and recipes from the vendors with new sauces and dips. Perfect for the holiday season just around the corner.

Come and visit us this weekend!

Here's Chef Tracy from our new SouthCoast Campus with Chef Lynn Crawford:

Fall Food Spectacular

2011-10-13T14:45:00.000-04:00

This time of year the bounty of the fall harvest gets even the most timid of foodies out of their shell to taste the delicious yield. We are so fortunate to have access to the farms and fields who provide us with such good, tasty products.
Along with the fall harvest come the fall showcases of food. Here are some of the events we are participating in (recent and upcoming) that might "tickle your food bone"!

September
Oinktoberfest
Taste Local Taste Fresh
October 2011
Foodstock 2011
Delicious Food Show

There are so many great and tasty events to choose from ..... venture out before the snow flies!

Pumpkin Pecan Cheesecake

15	SM	gingersnaps
1/3	cup	pecans
1/4	cup	brown sugar
2	oz	unsalted butter
3/4	cup	brown sugar
1	tsp	cinnamon
1/4	tsp	allspice
1/4	tsp	ginger
1/4	tsp	cloves
1	lb	cream cheese
3		eggs
1	cup	pumpkin puree
1/2	cup	pecans

To Decorate

1/4 cup pecans chopped

2.5 tbsp Brown Sugar

Method

In a food processor pulse to chop the gingersnap cookie and 1/3 cup pecans, set aside. Melt the 2 oz butter in a saucepan, add the cookie and nut crumbs with 1/4 cup Brown sugar. Line a 9" cake pan with parchment paper and place the cookie crumble onto base and flatten. Chop the 1/2 cup pecan to a fine dice, set aside. In a mixer with the paddle attachment cream together the cream cheese and brown sugar, add all spices and pumpkin puree, beat together for 2 min. Add one egg at a time and continue to beat until all 3 eggs are incorporated. Add in the chopped pecan and mix together, pour batter into lined mold and bake at 350 F. for 1 hr. or until firm on the top.

To decorate, mix together the finely chopped pecans with the brown sugar and pour on top of the cheesecake

A "Follie" Good Time in Hamilton

2011-10-03T16:26:00.000-04:00

On the evening October 1st the Hamilton Campus of Liaison College turned into a fabulous rock 'n' roll venue complete with live band Jacke de Keyzer (award winner!) and refreshments. Oh, I mean, gourmet delights to tempt the most discerning palate! Including upscale grilled cheese, pear and brie on crostini, potato puffs, mini beef wellingtons (to name a few!) and a dessert table to make even the crustiest heart melt. What a feast. Paired with local WINE and BEER for a total gourmet package.
The Chefs and students were working feverishly in the kitchen and the office staff were busy taking care of the front of the house.
Proceeds from the event will support the Hamilton area Geritol Follies which is a show not to be missed.

A wonderful evening .....

First Annual Baking & Sweets Show

2011-10-03T15:14:00.000-04:00

The first annual Baking & Sweets Show was held Sept 30 - Oct 2, 2011 at the International Centre. The show featured everything sweet ... from cupcakes, to chocolate, to icings, to shortbread ... there was no shortage of sugary delights.
The entrance included access to the demonstation stage where celebrities and experts shared their secrets to baking. Redpath Sugar was a major sponsor and their booth featured a photo opportunity where visitors could don a chef coat and pose holding a LARGE scale baking utensil (my friend Gail chose the rolling pin). There was also a spooky cake competition and some of the entries were downright scary!

Most of the booths had samples galore (which was a bit of a challenge if you were counting calories) and there was a good steady crowd. Perhaps you will see Liaison College there next year.

For more information about the Show check out the link.

A Grand Re-Opening Event

2011-09-29T12:31:00.000-04:00

On September 22 2011 the Liaison College location in Kitchener ON celebrated its grand re-opening in its new premises. The new location at 50 Ottawa St S (at Charles) is a former factory now re-purposed to house several retail shops, a storage facility and several other businesses including Liaison College. The soaring ceilings, original flooring (both hardwood and concrete) and exposed mechanisms are the only clues left to what this massive building once was. The entire building (all 220,000 sq feet) has been retrofitted to a new purpose. Liaison College has approximately 5,400 sq feet of space that includes a large commercial kitchen, theory classroom, dining room, reference room and office space. The mayor of Kitchener, Carl Zehr, officially opened the new location with kind words about LC's 10 year plus history in the community while guests enjoyed a wide variety of gourmet treats served by students. To add to the ambience of the occasion, a local violinist entertained. Staff of the campus and alumni students were on hand to to show off the amazing space where future chefs will train. The food, of course, was entirely delicious; and the special cake prepared by graduate Sana Thibeh was an amazing work of art! Congratulations to Chef Elaina Ravo CCC, the Director of the campus, for her wonderful event showcasing the new premises.
For more information visit Liaison College Kitchener

Taste Local Taste Fresh!

2011-09-21T10:49:00.000-04:00

Foodlink Waterloo presents an annual fundraising event featuring local foods paired with local chefs. This year's event was held in St. Jacobs on Sunday Sept 18th. Liaison College was partnered with Gillespies Garden and prepared a "Braised Pork and Corn Crepes" for the sold out crowd of 500.

If the constant line up was any indication or the front page coverage in the KW Record (local newspaper), the feedback was overwhelmingly good ....

If you would like to try for yourself, following is the recipe:

Braised Pork & Corn Crepes

Crepes
15 Servings

Prep: 25 min. + chilling Cook: 20 min.

Ingredients -

2 cups fresh or frozen corn, thawed

1 cup all-purpose flour
1 cup half-and-half cream
4 eggs
1/4 cup butter, melted
1 teaspoon salt
1/2 teaspoon pepper

· · In a food processor or blender, cover and process corn until pureed. Add the flour, cream, eggs, butter, salt and pepper; pulse until blended. Cover and refrigerate for 1 hour.

· · Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack the crepes with waxed paper or paper towels in between.

Braised pork

Ingredients

1 (about 3-4 pounds) bone-in fresh pork shoulder half (preferably picnic)
2 garlic, cloves, slivered
coarse salt and freshly cracked black pepper
2 tablespoons olive oil
2 large onion, sliced into 1/4-inch slices
3/4 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/8 teaspoon ground ginger
1 cinnamon stick
1 teaspoon harissa, or any hot sauce
1/2 cup Riesling
3 cups unfiltered apple cider
1 cup chicken stock
1 cup water
sprigs mint
sprigs fresh coriander
chopped fresh coriander for garnish

Directions

Preheat oven to 325 degrees F.
Score pork in a crosshatch pattern.
Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit.
Pat pork dry and season with salt and pepper.
Heat oil in a 4 quart Dutch oven over moderately high heat until hot but not smoking, then brown meat on all sides about 8 minutes
Transfer pork to a plate.
Add onions to pot and sauté over medium-high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes.
Add salt and pepper and sauté, stirring occasionally, until onions are caramelized, 8 to 10 minutes more.
Stir in spices and harissa.
Continue cooking onions for another 1-2 minutes.
Deglaze pan with Riesling, simmering until liquid has almost evaporated.
Stir in cider, stock and water and return pork to pot.
Add herb sprigs.
Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, about 2 1/2 to 3 hours.
Transfer pork to a serving dish.
Boil juice in Dutch oven until reduced by 1/2 into a glaze, about 20 minutes.
Season to taste.
Shred pork and mix with the sauce

Gorilla Cheese Please!

2011-09-20T10:59:00.000-04:00

Last week Hamilton lined up its range of "food trucks" for an event open to the public to inspire the wide range of offerings out of what could usually be called a "chip wagon". Not anymore. The one we focused on, though, was Gorilla Cheese since the concept is the creative vision of Graeme Smith a Liaison College graduate. Who knew that a background working at Stelco, with its ups and downs of the volatile labour market would result in Graeme feeding his passion at culinary college? And then to find himself working on a school project where he had to create a business plan. When his instructor told him: "if you don't do this business I will!" that was the tipping point and Gorilla Cheese became a reality.
Now six months in business the truck is fantastically busy. It's novel; it's a conversation piece and it's tasty. According to our Exec Assistant, Brittany (who went on a mission to check out the food trucks and said by far the line up at Gorilla Cheese was the longest), it was "the best grilled cheese I've had in my life". Wow.
The novelty adds to the allure and many articles have been written about Gorilla Cheese. All you have to do is Google it to see for yourself.
Can't wait for the truck to come to my neighbourhood!

Day Seven & Eight: Saint John NB & the USA road home

2011-09-15T16:25:00.000-04:00

Leaving PEI behind was a bittersweet experience. We enjoyed our time there thoroughly (not to mention the food!!) and wished we had a few more days.....

However we know that we will be back within a year as next year's Chef Educators Conference will be held at Holland College and hosted by our friends. June 2012 - it's PEI or bust!

We arrived on the island by ferry, but left via the Confederation Bridge. Yes, for many years now (since 1997) travellers to PEI can get there by car without boats involved! This concrete marvel is an amazing piece of architecture with its sturdy supports (right into the deep channel waters) and amazing views. You pay a toll when you leave PEI - so I guess they are hoping that you come and enjoy it so much you never leave! The cost to leave via the bridge was approx $45. And worth every penny. The 8 minute trip was an experience in itself.

As soon as you cross the bridge you can enter the New Brunswick tourist information centre. This environmentally friendly facility is very "green" .... my partner did not warn me that the washroom facilities were similar to our friend's cottage - an open "pit" (no flushing) with a very distinct odour - and I was in and out in a hurry! But I did think that the hand sink supplied with rain water was very neat. The centre is a hive of activity and information and we were able to gather a number of pieces for our trip across the province. They are very proud of their "Seven Wonders of the World" status as they have the world's highest tides (and they really are a marvel). The entire coast of the Bay of Fundy is filled with interesting sites to experience the tides and the "flower pot" rocks. We would have really liked to take the coastal trip up the Acadian trail.

Nonetheless, we arrived at our accommodations at the Inn on the Cove and settled in to the amazing views right on the mouth of the Saint John's Harbour and watched the tide. We enjoyed a salmon dinner in the quaint dining room (also overlooking the water) along with a bottle of wine. The Chef was kind enough to share his passion for food - homemade herb and cheese biscuits, tangy veloute, salmon entree followed by a flourless chocolate cake adorned with spun sugar. He has been cooking since he was 10 and has apprenticed with many of the areas top chefs. We really enjoyed the meal and his company.

The next day, after massages (the inn is also a "spa") we got back on the road. Destination: Vermont.

The crossing from New Brunswick to Maine is really interesting. A two lane city street turns into the border as it crosses the river. Gas stations on the Maine side are advertising their prices in full view of the Canadians who take advantage of the 40% discount. We continue on the "interstate" (a winding, hilly road through a remote area) until we cross from Maine to New Hampshire and then quickly into Vermont.

The next day we are greeted with sunny skies for our ferry trip across Lake Champlain. On the ferry we met a couple who are travelling on their motorcycle with their grand daughter and her son (on their motorcycle). They were heading from Maine to Niagara Falls; what an adventure!

Day Seven: PEI Culinary Institute, Charlottetown

2011-09-07T19:42:00.001-04:00

The sun has disappeared and rain has begun as we make our way across the channel to Woods Island PEI for our visit to The Culinary Institute in Charlottetown. The ferry ride is windy and cold, but a bit of home was in the waiting deck as the TV was showing the Marilyn Denis Show! The 75 minute trip was smooth and uneventful with an array of passengers from tour buses, to RV's, to construction trucks, and an assortment of cars and vans. A full load. We were interested to know that there is no charge to get on PEI, but there is to leave.
The short drive to Charlottetown in the rain was quick, but we noticed along the way that many homes were for sale and made a note to ask someone about this. The only other time that I noticed so many places for sale was in Virginia Beach and that was due to the highly transient military demographic.
We stayed at the Delta in Charlottetown; a nice hotel on the waterfront but overpriced for the somewhat tired amenities and rooms (not as bad as Kitchener's Delta though!). We stopped for a quick bite at Linda's Diner knowing that we were in store for a major meal at the college.
Our reservations at the Lucy Maud dining room were for 6 p.m. and we arrived early for a tour with our host, Chef Hans Wicki. Chef Hans toured us through the campus which is located at 4 Sydney Street in downtown Charlottetown; there are two floors of classrooms and offices which comprise the Culinary and Tourism Centre. The Culinary Institute offers several culinary programs and a fairly new applied degree in Culinary Operations.

After the tour we were seated in the dining room which overlooks the bay. A million dollar view. And we were introduced to Chef Mike who would provide our tasting menu for the evening; the theme for the menu was international flavours. The servers started us with an amuse bouche and basket of freshly baked breads; the breads were served with a Meyer lemon infused olive oil and an 8 year aged balsamic.
The first course arrived: a platter of Mediterranean appetizers and olives - exquisite!

The Second Course: A delicous traditional French Onion Soup

The Third Course: An Italian tortellini with a tomato confit

The Fourth Course: Ethiopian Braised Lamb Shank

The Fifth Course: A spicy mushroom Fondita

The Sixth Course: Lobster Ravioli

The Seventh Course: Beef tenderloin with Gorgonzola on Mashed Potato

Our host selected a delicious Cabernet Sauvignon to accompany our meal.

We had to fore go dessert .... we were simply sated. Stuffed. Kaput. No need to eat for .... at least a few hours!

Over dinner we talked about all kinds of things including the reason for the sale of homes on the east island. The answer seems to be simple enough: the main employer, a fisheries outfit has closed its doors and rendered many unemployed. However, it seems that where one door closes another one opens as Charlottetown is experiencing a much greater influx of students at both Holland College and the UPEI. Looking through the local events listings, including several high profile culinary events, there is a lot happening on this robust island.

We bid our host adieu after he presented us with a wonderful memento of the visit - a culinary recipe book featuring local chef sensation, Michael Smith, and two Chefs from the Institute.

Hans et al .... we can't thank you enough for your wonderful hospitality .... your generosity and your friendship. See you next year!

(did I mention that Hans and his colleague Blair are hosting the Canadian Chef Educators Conference in June 2012?)

We can't wait to come back and properly explore your unique island.

Day Six: Pictou

2011-09-06T14:28:00.001-04:00

Our Cape Breton journey ended at Pictou, NS. This lovely seaside town is the last stop before the PEI Ferry.
We chose a historical inn, The Customs House, on the waterfront. The Customs House has a great write up in our CAA book and on the web ...
After a long drive, we were ready to relax and unwind. The Inn was touted as a historic refurbishment with breakfast included. But this has been our first disappointment so far.
As soon as we enter the waterfront area we are bowled over by a noxious odour; we see the culprit in the distance: the pulp and paper factory is spewing at a great rate! What a smell! Sour and rancid.
The building was once the customs office for the area and does look like an old bank or office building. The stone steps leading into the front door are quite rustic (read: chipping and wearing) and, even though it's been freshly cut, the grass and lawn are unkempt in general. We were so spoiled by the wonderful experience in Fredericton that this was somewhat of a shock. You know what they say about first impressions ....
We enter the front door and you can tell that there has been extensive work done to refurbish yet maintain the integrity of the building. Straight ahead is the "innkeepers office", but the sign tells us that he is downstairs. As I head down the stairs, he peaks up and starts up to meet us. He is not very welcoming (maybe because I asked about the smell right off) and gives us our keys with a dismissive: "Breakfast is between 6 and 9 a.m. or thereabout". Then he's off.
The room is next to the front door and is a pleasantly large room with a king bed, small sofa, tv area, desk and private washroom with jacuzzi tub. All nicely updated with gleaming hardwood floors and soaring ceiling.
Since it's early evening and we've been driving for the full day, we decide to relax and stay in (plus the western CFL game is on with Calgary and Edmonton matching up).
In the morning we head down for breakfast to nosh and strategize on our next leg to PEI and our first day of cloudy (possibly rainy) weather. However, when we go downstairs into the lower level where the dining area is, there is one other lone guest who tells us that no one is there, there is no coffee, no milk, no breakfast. She is as baffled about the whole experience and our strange host as we are.
I do snoop and find a kitchen with a fridge and some milk and juice, and the three of us compare our journeys to the maritimes. Not exactly breakfast, but enjoyable nonetheless.
We finish our visit, pack our bags, and leave. All without ever seeing our host again. How strange and how sad!
Off to PEI ....

Day Five & Six: The Keltic Lodge at Cape Breton's Ingonish Beach & The Cabot Trail

2011-09-06T14:20:00.000-04:00

We started our sunny day with a visit to the Halifax Seaport Farmers Market where we stocked up for lunch: fresh Red Fife organic rye, heirloom cherry tomatoes, two types of local gouda and a freshly smoked "Sweet William" salmon from the fish monger. To complement the lunch: a local Annapolis Valley Zinfandel. Off we were enroute to Cape Breton.
The trip out from Halifax is an easy highway route that took us past Antigonish where we were reminded of our friend, Coach Muss, who coached their football team once upon a time. Shortly after we enter Victoria County and cross the causeway into Cape Breton.
As soon as we merged on to the Cabot Trail, we stopped for our lunch at a small hidden rest area. We enjoyed our fare under the trees in the warm sunshine.
The Cabot Trail is a circular route and we chose the eastern road to take us to Ingonish Beach. The winding highway meanders over hills and mountains, among the waters and through the forests. Truly spectacular. As we cross the Smokey Mountain, we spot the resort on the cliffside. We had reserved a room at the Keltic Lodge on the advise of our friends Gail and Rich. The lodge was formerly the summer vacation home of a US friend of Alexander Graham Bell; in 1951 the home was converted to is present use. To enter the area you must pay a fee at the park gates as the entire region is now a Parks Canada property called The Cape Breton Highlands. The fee for a day's pass is $15 for two. At the lodge there is the main building (where we stayed) which has guest rooms, a formal dining room, a "sitting room" and outdoor pool; there is an AVEDA Spa; a golf course, the Atlantic Restaurant and several cabins adjacent to the main lodge. Upon check in we thought, due to the great weather, that we would stretch our legs on the hiking trail. There is a short trail option (which we took) as the afternoon was fading and the signs warning of wildlife (bears, coyotes and moose) gave us pause. We headed back to the lodge and enjoyed a simple dinner of fish and chips (with Keith's of course) and listened to the live local entertainer. He sang with his guitar and inspired the crowd to join in as he ranged from the local folk songs to John Denver; I was pleasantly surprised to note how many guests sang along to the Gaelic songs that seemed to be like anthems. The lodge staff all live in residence and when I remarked that it was like "Dirty Dancing" one young lady responded: "That's EXACTLY what this is like" -- with a huge smile on her face and clearly loving the experience.
The next morning (another glorious sunny day!) we had a quick breakfast (full breakfast buffet included in the room rates) with delicious coffee before heading out to challenge the "Middle Head Trail" -- a 4 km winding, hilly trail that leads out to the far point of the peninsula. We were hoping to see some whales and other sealife. We did not, and luckily we did not meet any other wildlife either. However, I have a new name for my partner - "Billy" - as I think in a past life he may have been a goat; I was completely in awe of his sure-footedness on the trails. The scenery was a complete amazement and I'm sure the photos will not even do a fraction of justice. The landscape is a rugged (yet surprisingly gentle) combination of rocky crags, crushing surf, wide open ocean views and interesting plantlife (which the plaques explained is due to the ever-present breeze). The round trip hike was approximately 2 hours.
Back at the lodge I purchase a CD with music of the area (Celtic Colours) for our drive around the balance of the Cabot Trail. The trip is a non-stop, jaw dropping, scenic marvel that can only be experienced in person. The roadway is winding and allows for scenic stops frequently. However, the most amazing sight for me were the bikers. These extreme cyclists were carrying tons of gear and navigating the peaks and valleys (at one point the peak was 400 m high!). I can't even imagine.
We pass through Cheticamp, a small fishing village, where the local attraction is: Tim Hortons. We couldn't resist and stopped for a coffee. It seemed so out of place among the fish shacks and other rural businesses.
At the end of the trail we are back on the regular highway and head for our destination: Pictou, NS.
As we pass Antigonish again, we are reminded, again of football, and that the Hamilton Tiger Cats are taking on Montreal in the Labour Day Classique. We pull into Boston Pizza and join the throngs of students to watch the game. No disappointments: Hamilton wins big!

Next stop .... Pictou.

Day Four - The Lighthouse Trail

2011-09-04T08:12:00.000-04:00

The sun was shining brightly when we woke up this morning and grabbed our Starbucks for the road trip to Lunenburg. The bellhops and valets (who all wear kilts here, by the way!) all smiled and commented on what a superb day we had for the tour. They were not wrong. The winding lighthouse trail is a coastal roadway from Halifax to Lunenburg and passing through such other pretty cove towns such as Margaret's Bay, Chester, Mahone's Bay to name a few. The road is dotted with small fish shacks, diners, antique stores and (it was Saturday) random and plentiful garage sales. I immediately thought of my friend Marjorie who would have been delighted to find that almost every parking lot was cluttered with stuff that spilled out of people's cars and trucks onto makeshift stands. It looked like they were doing a brisk business, too.
Lunenburg is the type of town I have always envisioned in a novel about the seaside. The homes and buildings in the village are colourful and rustic as well as perfectly and beautifully decked out with flowers and cheerful flags and other adornments. We stopped for lunch at the Dockside and ate on the back deck. The place was packed. The deck overlooked the pier (one of several) in Lunenburg where charters were taking passengers out for whale watching and other tours. The visibility was perfect and you could see for miles across the glimmering water to islands and boats and the ocean. Like a postcard. Our lunch was traditional fare: seafood chowder (more like soup since it wasn't too creamy) and fried scallops. With a couple of Keith's to wash it down of course. We followed our lunch with a stroll through the village where we were told where the Bluenose was being refurbished. We headed back to Halifax via the regular highway so as not to be late for our dinner reservations.

We were very lucky to get reservations at The Five Fisherman Restaurant on Argyle. This is one of the most popular places in town. There are three dining areas in the restaurant: the patio, the grill and the upper floor which is the main dining room. We were seated in the upper floor at a cozy table in the interior of the building (note: when we come back again, I would choose the grill or the upper dining room at a window table .... the views are amazing). Our waiter was a charming young lad who had completed his degree at SFX (wearing the ring proudly as a sign) and was working at the restaurant while biding his time for a teaching position. He recommended wines from the region (didn't know there was a wine region here!) and we chose a sparkling wine. We were still quite satisfied from lunch, so we ordered lighter fare for dinner: starting with the happy hour special: Oysters! then lobster caesar salad for me and a seafood chowder for my partner (this was the creamy kind and rated better for that reason than the lunch variety) and then we shared a seafood sampler which consisted of a remarkable presentation of three-tiered plates each with a variety of seafood such as lobster, crab, clams, mussels, (more) oysters, smoked salmon and salmon pate. This was a feast to behold. Somehow I saved room for the creme brulee with wild blueberries. The walk back to the hotel was definitely a blessing after the feast of the east! Tomorrow .... Cape Breton and the Keltic Lodge!

Day Three - Halifax - the Gateway Port of the Atlantic

2011-09-03T08:13:00.000-04:00

The drive from Fredericton to Halifax is a winding divided highway that stretches as far as the eye can see through thick green forests. The miles of forest covering a hilly landscape seem to go on for ever. Then suddenly, the highway ends and you find yourself in a bustling, vibrant coastal city. Our hotel is located on the harbour with views of the activities on both land and water. We decide to enjoy a lunch at the waterside restaurant: seafood pasta chock full of mussels and lobster meat for my partner and traditional lobster rolls for me (thick buttery bread rolls stuffed with lobster salad) complemented with the local favourite beer: Keiths. I'm sure the food would have been as tasty without the blue skies and quick moving current of the channel, but together it was heaven.
We have a list of things to do in Halifax, but as we review the pages of notes (thanks to Rich and Gail!) we realize that our time is limited and we will have to choose a few highlights and save the rest for our next visit.
Next stop, a long walk on a long pier. The boardwalk along the Halifax harbour is wide wooden planks dotted with small food vendors, crafters, outdoor cafes and pubs, buskers, hikers, bikers, harbour cruise ticket sellers, a farmers market and (to the immense pleasure of my partner: the annual junior beach volleyball championships! Four sandy courts packed with tall, lithe young players both male and female. See for yourself). We continue our stroll and end up at "the Garrison" a micro brewery that is serving up samples of their ales. The brewery is located in the old immigration building across from the SeaPort; apparently, long ago, the building was were new immigrants would receive their paperwork and start their journey westward into the rest of Canada. We enjoy the refreshments and consult our map: destination Alexander Keiths Brewery for the "must do" tour.
The Keith's tour is a theatrical step back in time. Young "maids" escort us into Alexander Keith's dining room where and interactive video details the history of the brewery. We were very intrigued to know the meaning of "India Pale Ale": each military man back in the day was guaranteed a gallon of beer per day and many of the men were shipped to India to fight for the monarchy; India Pale Ale was invented to not spoil while the ships sailed for weeks to their destination. Interesting! The tour ends in The Stags Head pub (a replica of the olden days) and our guides burst into song and dance as we chug our brew. Thoroughly enjoyable and entertaining; a step back in time.
Now - off to The Citadel, one of Canada's National Parks. The Citadel is an old fort that is now a museum and park. But our tour was slightly different .... we were going at night for a candlelight tour of the ghostly haunts of the fort! Our guide (dressed in period costume) handed out lanterns to our group (authentic candle ones ... the real thing) and took us into the haunted depths of the fort including the jail rooms, the defense ditch and the barracks. The stories, combined with moonlight and candlelight, were chilling as we toured this impressive stone structure. How did they manage to build these things without modern machinery?
I should mention that the walk from the brewery to the Citadel is up a steep hill (an incline of approx 45 degrees). The walk down was much easier. Nonetheless, we had earned another beer.
Back along the pier we passed numerous pubs filled with eager and boisterous university students who are back to school. Many a live band could be heard along the way. We ended up at the Fife and Drum in our hotel for a Keith's. While sitting at the bar and chatting with the bartender a young man approached to place his order; we chatted with him to find out that he was a navy man and had just returned via ship from Libya. The perfect way to end a great day .... what a great country we live in. Thanks to those who serve and keep us safe.

Day Two - The Capital of New Brunswick - Fredericton

2011-09-01T20:43:00.000-04:00

We were welcomed into Fredericton under sunny skies and as we drove along the flowing current of the Saint John River, we located our accommodations at the Carriage House Inn. Circa 1875, the Carriage House is a wonderfully restored historic property on University Avenue within walking distance of downtown. The lush hanging planters adorn the idyllic front porch (exactly what you would expect of a grand olde residence) and the leaded glass windows welcome you into the foyer. Our host, Steve, greeted us and provided a loving tour of the home (gorgeous .... simply elegant and homey and ..... there are no words). Our room (the last one available) is number 12 on the 2nd floor. No disappointments here. We let Steve know that we are enroute to PEI to visit the Culinary Institute and he lets us know that he is an alumni from there from the Hotel Operations program!
Steve is none too pleased to recommend a dinner spot for us. He provides a map and suggests that we try .....
The Blue Door. We arrive at the restaurant and enter the door (which is blue). The restaurant is a unique blend of modern decor with historic building charm. After deciding that the patio, while sunny and warm, is too noisy, we are seated at a table that is separated from its neighbours by a whimsical sheer curtain. As the sun sets the light in the room reduces to a soft glow.
We choose a wine with the help of the waiter. A blend of red from the McLaren region of Australia. Delicious. Our appetizer is a daily special: diver scallop and shrimp served with arugula salad, goat cheese and prosciutto. Divine. The entrees are pork belly and diver scallop served with baby bok choy, edamame, mashed potatoe and parsnip crips and wild salmon served on a risotto cake with wilted greens. There was not a scrap left on the plates. Kudos to Chef Lizzie Stewart. The owner of the Blue Door, Chris Black, has definitely got a great team here. High recommendations for this innovative culinary event.

for more information about The Blue Door click here

for more information about the Carriage House Inn click here

First Stop: Quebec City

2011-08-31T22:23:00.000-04:00

The drive from the GTA to Quebec City is approximately 8 hours, but the vicious construction around Montreal added an extra hour or so. Nonetheless, we arrived at the historic Chateau Frontenac at 7pm. The "vieux" city was abuzz with activity: buskers, street scapes, horse and buggies, tourists and the serenity of the river. Our room in the tower (two elevators to reach the turret!) overlooks the river and the Citadel.
We were lured to the cobbled streets by the sounds and aromas coming from the various cafes and bistros that are abundant in the old town. Old stone buildings with deep window ledges that house the large paned windows gape open into the evening and allow passersby a glimpse into the warmth within. It was just such a peak that drew us into "D'Orsay" a quaint european pub with raised banquets that sit next to the windows and offer diners a wonderful view and ambience while they enjoy their meal.
The menu was eclectic: mixed among traditional local cuisine was an array of adventurous options. My personal choice was the steak tartare followed by a mix of baby greens and artichoke hearts topped with .... duck confit. Decadent!! My partner enjoyed escargot in tomato sauce wrapped in phyllo. Another hit! To complement our meal we enjoyed a local pale ale.
Luckily the walk back to the Chateau Frontenac was helpful in settling the delicious food. Tired from the drive we have decided to explore a bit of the city tomorrow in daylight after a good night's sleep. And after breakfast - bien sur!

to find out more information about D'Orsay click here

Our PEI Connection

2011-08-30T14:30:00.000-04:00

One of the greatest benefits of the Canadian Chef Educators Association (CCEA), in addition to exploring the culinary crevices of Canada!, is meeting new friends from far and wide. This year we met two inspiring chefs from the PEI Culinary Institute at Holland College: Chef Hans and Chef Blair. They were full of neat, innovative ideas and invited us to see their facility in action. Who could say no to that?
Off we go, with high expectations, to visit the prestigious PEI Culinary Institute in Charlottetown. I can't wait to try their "Lucy Maude Dining Room". Seems like everything on this charming, picturesque island has a reference to Ann of Green Gables! Chef Blair is a pastry chef at the college, so I'm particularly keen to taste test his work.

For more information about the CCEA click here

For more information about Holland College click here

Canadian Chef Educators

2011-08-29T13:22:00.001-04:00

We were so fortunate to host this year's Canadian Chef Educators Conference in picturesque Waterloo Region. Chefs from across Canada gathered to experience the local flavours of Waterloo and see the bounty of the region. One of the most interesting visits of the weekend was at Flora Lane Produce in Elmira. Stuart Horst (our host and the owner/operator of the farm) showed us his amazing tomato growing operation. Once being a large dairy operation, the farm is now specializing in tomato greenhouse growing and distribution. A truly worthwhile visit as their farm also has a small store on site featuring other local wares and produce.

find out more about Floralane Produce

Chocolate Cherry Cannoli

2011-07-15T20:01:00.000-04:00

This delicious Sicilian treat is the perfect ending to a dinner party. Take advantage of the ripe and fresh cherries available during the summer months.

Ingredients
One 475 g tub extra-smooth ricotta cheese

3 tbsp (45 mL) icing sugar
1 tsp (5 mL) vanilla
⅓ cup (75 mL) chopped bittersweet chocolate
⅓ cup (75 mL) dried cherries, chopped
24 cannoli shells (see Tip)
Icing sugar or unsweetened cocoa powder

Directions

1. Scrape ricotta into fine mesh sieve set over bowl. Let stand for 30 minutes. Place ricotta in another bowl and discard any liquid.

2. Whisk in icing sugar and vanilla with ricotta until smooth. Stir in chocolate and cherries until well distributed.

3. Spoon mixture into piping bag or large resealable bag and cut opening. Pipe mixture evenly into cannoli shells and place on platter. Cover with plastic wrap and refrigerate for at least 1 hour or up to 2 days. (The cannoli shells will soften the longer they sit.)

4. Sprinkle with icing sugar or cocoa powder before serving.

Tip: Look for cannoli shells at Italian delis, specialty food stores and large grocery stores. Some bakeries will sell you empty shells provided you call ahead to order.

Chili & Pomegranate-Marinated Flank Steak

2011-07-12T16:14:00.000-04:00

This recipe's flavourful ingredients will leave your dinner guests in awe. This marinade leaves the flank steak juicy and tender while adding tons of flavour.

Ingredients

1 dried ancho or mild New Mexico chili pepper
1 cup (250 mL) unsweetened pomegranate juice
1⁄4 cup (50 mL) red or white wine vinegar
1⁄4 cup (50 mL) vegetable oil
1 tsp (5 mL) liquid honey
2 flank steaks, each about 11⁄2 lbs (750 g)
Salt and freshly ground pepper

Directions

1. Break off stem from chili pepper and shake out seeds. Rinse chili pepper. Break into small pieces and place in a heatproof blender jug or a tall cup (to use an immersion blender).

2. Heat pomegranate juice and vinegar in a saucepan or in the microwave until steaming. Pour over chili pepper and let stand for 30 minutes or until softened and cooled. Add oil and honey and purée until chili pepper is finely chopped.

3. Place steaks in 1 or 2 heavy-duty plastic storage bag(s) or a shallow nonreactive dish. Pour in half of marinade, dividing evenly if necessary, and seal bag(s) or cover dish and refrigerate for at least 8 hours or for up to 24 hours, turning steaks occasionally while marinating. Cover and refrigerate remaining marinade separately. (Alternatively, freeze steak in marinade and freeze extra marinade in separate containers for up to 3 months. Let thaw in the refrigerator overnight.)

4. Preheat grill to medium-high.

5. Remove steaks from marinade, discarding marinade, and season with salt and pepper. Place steaks on grill. Grill for 5 to 7 minutes per side depending on thickness, turning once, or until medium-rare. Transfer to a cutting board and let rest for 5 minutes. (If making ahead, let cool, wrap and refrigerate steak for up to 2 days.)

6. Heat reserved marinade in a saucepan over medium heat, if desired. Slice steak thinly across the grain and serve drizzled with reserved marinade.

By: Jennifer MacKenzie

Enjoy all the tastes of Summer!

2011-07-08T13:17:00.000-04:00

Being Canadians, most of us crave summertime. It's a break from the cold, harsh winters and all the rain in the spring time. There are tons and tons of things to do in the summer in Ontario. And the best part is, most of them have to do with food! What better way to broaden your talent than to get out and explore different festivals. Taste the ripe and juicy local fresh fruit, enjoy the different styles of BBQ, indulge in an ice cold beer, taste the local wines, just get out there and experience new things! The link below will give you a guide on what's happening where. As you know experience is the best teacher, so experience new tastes and techniques in your community. Not only will it be a lot of fun, but it will also give you a range of experiences that you can apply to the culinary arts.

Colbourg Festival - July 1st

Click here for list of events via Ontariotravel.net

Three Berry Lemon Trifle

2011-07-05T13:14:00.000-04:00

This light dessert is perfect if you like to indulge in dessert but don’t want to pack on the extra pounds. Summer time is perfect for juicy, fresh berries!

Ingredients

1 (14 ounce) can fat free sweetened condensed milk
1 (8 ounce) carton non-fat reduced sugar lemon yogurt
1/3 cup lemon juice
2 teaspoons grated lemon peel
1 (8 ounce) container reduced-fat whipped topping, thawed, divided
1 (16 ounce) package angel food cake mix, prepared and cut into 1-inch cubes
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
2 tablespoons slivered almonds, toasted

Directions

In a large bowl, combine the milk, yogurt, lemon juice and peel. Fold in 2 cups whipped topping.
In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers. Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with raspberries.
Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours.

2011-07-04T15:07:00.000-04:00

Traditional basil pesto is a summer flavour, but by using mint it gives the unique and fresh flavour to refresh you on even the hottest of days.

Ingredients

1 cup (250 mL) fresh mint leaves, lightly packed
½ cup (125 mL) fresh Italian parsley leaves, lightly packed
1/4cup (50 mL) fresh grated Parmesan cheese
¼ cup (50 mL) chopped walnuts
2 cloves garlic minced
½ cup (125 mL) extra virgin olive oil
Salt and pepper

Directions

1. In food processor, pulse together mint, parsley, cheese and walnuts until coarsely chopped. Pulse in garlic.

2. With machine running, drizzle in oil until smooth sauce is formed. Season with salt and pepper.

3. Spoon pesto sauce over or toss with ingredient of choice and serve.

Recipe by: Emily Richards

Grilled Maple Salmon

2011-06-30T11:14:00.000-04:00

Here is a delicious recipe for Canada! In honour of Canada Day, glaze you salmon with Maple Syrup to show your pride! This meal will bring life and flavour to your holiday!

Ingredients:

2 tbsp lemon juice
1/2 cup pure maple syrup
4 tbsp light soy sauce
1/4 cup Dijon mustard
1 tsp ginger root, minced
4 salmon fillets
3 tbsp scallions, thinly sliced

Directions:

1) In a small bowl, whisk together first 5 ingredients.

2) Place salmon in shallow glass dish and pour marinade over top, reserving 1/4 cup. Refrigerate for one hour.

3) Remove fish from dish and place on grill, reserving marinade. Place salmon on grill, cover and grill about 6 inches from medium coals for about 4 minutes. Turn fish and brush with reserved marinade; cover and grill for another 4 minutes or until cooked through (fish should flake easily with a fork).

4) To serve, drizzle reserved 1/4-cup marinade over salmon fillets and top with scallions.

Cheese Puffs with Roasted Tomato Pesto

2011-06-23T13:38:00.000-04:00

This elegant appetizer goes perfect with baked fish or anything grilled! Serve these at an early summer dinner party to impress your guests.

Ingredients

Cheese Puffs
1 cup (250 mL) water
½ cup (125 mL) butter
½ tsp (2 mL) salt
1 cup (250 mL) flour
4 eggs
1 cup (250 mL) grated fontina cheese
1 tsp (5 mL) dried mustard

Roasted Tomato Pesto
4 plum tomatoes, halved, seeded
1 tbsp (15 mL) olive oil
Salt and freshly ground pepper
2 tbsp (25 mL) chopped basil
¼ cup (50 mL) grated Parmesan cheese
2 tbsp (25 mL) chopped pine nuts

Directions

1. Preheat oven to 400ºF (200ºC).

2. Bring water, butter and salt to a rolling boil over medium heat. Remove pot from heat and add flour immediately. Beat together with a wooden spoon until flour is incorporated. Return to heat and continue to beat until dough leaves sides of pot and a film has covered the bottom of the pot, about 2 minutes. Remove from heat.

3. Using a wooden spoon, beat in eggs, one at a time, until fully incorporated and mixture is very shiny and soft. Beat in cheese and mustard.

4. Line 2 baking sheets with parchment paper. Using a piping bag fitted with a ½-inch (1-cm) tube, pipe balls 1-inch (2.5-cm) in size. If the balls have little points, wet your finger and press them down. If you do not have a piping bag use a wet tablespoon and drop mounds onto baking sheets.

5. Bake for 15 minutes. Prick each puff with a skewer to let steam escape. Reduce heat to 350ºF (180ºC) and bake for 15 minutes onger or until golden. Switch the positions of the baking sheets in the oven halfway through to ensure even baking. Remove from oven, prick puffs
once more and let cool on sheets.

6. Increase oven temperature to 450ºF (230ºC).

7. To make filling, toss tomatoes with 1 tbsp (15 mL) olive oil, salt and pepper. Place tomatoes, cut-side up on a baking sheet and roast in the oven for 20 minutes or until shrunken and slightly browned but still juicy.
Remove from oven and let cool. Place tomatoes in a food processor. Add basil, Parmesan, remaining 2 tbsp (25 mL) olive oil and pine nuts. Process until just combined. Season with salt to taste.

8. Slice cheese puffs almost all the way through horizontally. Fill with ½ tsp (2 mL) tomato pesto.

Submitted by: Lucy Waverman

Feed your passion, today!

2011-06-21T18:28:00.000-04:00

"If you want your dreams to come true, the first thing you have to do is wake up.."

You love to cook and dream of running your own restaurant or working next to this industry’s highest ranked chefs? You have a love for cooking and you definitely have the passion to make it big; so what is stopping you? Liaison College will work with you to make this dream a reality. But we can’t help you until you take the first step. Show us you’re interested! Come to one of our many campuses and take a tour, ask questions, talk to current students, make it happen! We will work with you to make your dream of being a professional chef come true. We’ve done it for thousands of people, so why not you?

With our highly experienced professors, small class sizes, state of the art kitchens and programs staring round, Liaison College makes it possible. Check out our website for information on the different programs we offer, to find a campus near you and get all the information you need to start your career.

Whiskey Grilled Baby Back Ribs

2011-06-16T17:51:00.000-04:00

Treat your father to a delicious meal to show him your appreciation this Father’s day! He will love the tender and juicy meat that just falls off the bone.

Ingredients

2 (2 pound) slabs baby back pork ribs
coarsely ground black pepper
1 tablespoon ground red chile pepper
2 1/4 tablespoons vegetable oil
1/2 cup minced onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 1/2 tablespoons honey
2 tablespoons Worcestershire sauce
2 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1 1/4 teaspoons liquid smoke flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1 tablespoon dark molasses
1/2 tablespoon ground red chile pepper

Directions

Preheat oven to 300 degree F (150 degrees C).
Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
Preheat an outdoor grill for high heat.
Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

Pork Tenderloin with Charred Tomato Salsa

2011-06-13T14:35:00.000-04:00

Bring some flavour and excitement to the work week with this delicious dinner. Charring the tomatoes really brings out the tangy and sweet taste for the salsa.

Ingredients

8 small, firm, ripe tomatoes (each about 2 inches/5 cm)
1 poblano, hot banana or jalapeño pepper, halved lengthwise
1 tbsp (15 mL) olive oil
1 cup (250 mL) diced seeded cucumber
1 tbsp (15 mL) freshly squeezed lime juice
½ tsp (2 mL) salt, or to taste

2 pork tenderloins, each about 12 oz (375 g)
2 tbsp (25 mL) freshly squeezed lime juice
1 tbsp (15 mL) olive oil
Salt and freshly ground black pepper
1 small avocado
1 tbsp (15 mL) chopped fresh coriander

Directions

1. For the Charred Tomato Salsa, preheat grill to high. Cut each tomato in half crosswise. Brush tomatoes and poblano pepper with oil. Place tomatoes cut-side down on grill and cook until well browned, about 5 minutes. Turn and grill just until starting to soften, about 2 minutes. At the same time, grill pepper, turning once, until well browned on both sides, about 5 minutes. Transfer to a bowl and set aside until cool enough to handle.

2. Chop the grilled pepper and tomatoes, reserving juices and discarding cores, and return to bowl. Add cucumber, lime juice and salt and toss to combine. Set aside.

3. For the pork, reduce grill to medium-high.

4. Cut each tenderloin in half lengthwise, almost, but not all the way through, to butterfly. Cover with plastic wrap and lightly pound the thicker end to even out the thickness. Combine lime juice and oil in a shallow dish and add pork, turning to coat. Season with salt and pepper.

5. Grill pork, turning once, for about 3 to 4 minutes per side or just until pork has a tinge of pink in the centre. Transfer to a cutting board and let rest for 5 minutes.

6. To serve, dice avocado and add to salsa with coriander, tossing gently to combine. Check seasoning. Slice pork thinly on an angle and serve topped with salsa.