Corey Burgan

About Corey Burgan

Corey fell in love with cooking when he was 13 and has been in the kitchen ever since. His passion is cooking for friends and family, it’s just a bonus that’s it’s also his career.
@DabbleChef

Pickled Onions

Jazz up fish tacos by serving them with pickled onions.

Dabble Chef - Tilapia - Blog

INGREDIENTS
1/2 cup white wine vinegar
1/2 cup rice wine vinegar
2 tbsp sugar
1 tbsp salt
1 red onion, peeled

DIRECTIONS
In a sauce pot combine vinegar, sugar and salt. Bring to a boil and pour over onions making sure it’s submerged in liquid. Store in fridge overnight.

For Corey’s Fish Taco recipe, check out the June issue on May 29th, 2014

From Scratch: Eggs Florentine

From Scratch - Eggs3

“Eggs Florentine are a breakfast classic,” says resident chef Corey Burgan.

 

INGREDIENTS:

10 eggs

1 tomato, diced

1/2 onion, diced

1 bunch basil

1 bunch chives

salt and pepper

1 baguette (1/4″ slices)

3 tbsp balsamic vinegar

3 tbsp white vinegar

1 lb spinach

2 tbsp butter

 

PREPARATION:

Butter slices of bread on both sides and place on a non-stick baking sheet.

 

DIRECTIONS:

Preheat oven to high broil.

Combine diced tomato, onion and balsamic vinegar in bowl; season with salt and pepper. Place in the fridge.

In large skillet, bring 1½” of water and the white vinegar to a boil. Break eggs one at a time into the boiling water. Use a slotted spoon and stir gently in a circular motion.

While eggs are cooking place the baguette slices under the broiler. Remove when toasted.

Cook eggs 2 to 4 minutes or until desired firmness. Remove with slotted spoon, allow water to drain, and place eggs in a bowl.

In a large frying pan sauté the spinach in butter until wilted. Remove from heat.

In a small glass, add tomato mix as the base, then add a layer of spinach. Top with poached egg and drizzle with Hollandaise sauce.

Garnish with basil leaf and chive sprout; serve with slice of toast.

From Scratch - Eggs1

 

Hollandaise Sauce

 

INGREDIENTS:

10 egg yolks

2 cups butter

2-3 tbsp apple cider vinegrette

4-5 dashes Tabasco

4-5 dashes Lea and Perrins

salt and pepper

 

DIRECTIONS:

In a saucepan, melt butter over medium heat.

In a bowl, combine egg yolks, apple cider vinegrette, Tabasco and Lea and Perrins. Whisk approximately 2 minutes, until combined.

Slowly stir in the melted butter adding half a cup at a time. Whisk to preferred thickness, then set off to the side.

To serve, pour or spoon over eggs. Add salt and pepper to taste.

From Scratch - Eggs2

Rice Stuffed Peppers

Issue-1-Dinner-Date-copy

 

INGREDIENTS

1 1/3 cups of Basmati rice

2 1/2 cups of water

12 mini peppers (all colours, tops off, cleaned whole)

1 cup carrots, chopped

1 cup celery, chopped

1 cup onion, chopped

3 garlic cloves, chopped finely

5 tbsp vegetable oil

1 sprig of thyme

salt and pepper

2 cups of shredded gouda cheese

 

INSTRUCTIONS:

Preheat oven to 350°F.

In a large sauce pot add 2 tablespoons of the oil, sauté the onions, carrots and celery on medium heat for 5 minutes. Add garlic, thyme, salt and pepper. Cook until onions are transparent. Add the last 3 tablespoons of oil and then the rice. Mix with wooden spoon until all rice is covered with oil. Add in the water. Bring to a boil, turn heat off and cover with lid. When all liquid is absorbed, remove rice. Once all liquid is absorbed and rice is cooked, set aside to cool until comfortable to touch.

Spread the peppers on a tray and spoon in rice to the top of each pepper. Add cheese and bake for 10-15 minutes or until cheese is melted.

Serve all 12 on a single platter and place in the centre of your table for a beautiful display.

From Scratch: Mini Croissants

From Scratch - Croissants

INGREDIENTS:

4 cups all-purpose flour

12 oz unsalted butter, room temperature

1/2 oz fresh yeast (or 1 tbsp dry)

1 egg, lightly beaten (for egg wash)

4 tbsp sugar

1 1/4 cups milk

1 tsp salt

 

DIRECTIONS:

Combine the flour, sugar and salt in a large bowl using the dough hook of an electric mixer. Dissolve the yeast in lukewarm milk, then add to flour mixture and blend until dough forms a ball.

Place dough in bowl, then cover with plastic wrap. Allow the dough to rest for 1 hour or until it doubles in size. Punch down the dough, recover with plastic wrap and refrigerate for 30 minutes.

Remove from fridge. Cut a deep cross in the dough and spread out the quarter sections so that the centre is the thickest. Roll in opposite directions to form a four-leaf clover, while maintaining thick centre.

From Scratch2

Mold butter into a lower block as shown and place diagonally in the centre of the clover. Bring the edges of the dough to the centre, enclosing the butter completely. Wrap tightly in plastic wrap and chill for 1 hour.

Place the chilled dough on a lightly floured surface. Pound lightly and evenly with your rolling pin to make the dough malleable. Roll out the dough into a rectangle approximately 9″ by 16″ with the 9″ side facing you. Fold into thirds, starting with the closest end. You have now completed the first turn.

Turn the dough clockwise a quarter turn so the narrow end faces you. Again, roll out the dough and fold into thirds to complete the second turn. Wrap in plastic wrap and refrigerate for 30 minutes.

Remove the dough from the refrigerator. Pound the dough evenly, roll and fold to complete three more turns. Wrap and refrigerate the dough for 50-60 minutes.

From Scratch4

Divide the dough in half and roll into two rectangles approximately 1/16″ thick. Cut each rectange into 5″ squares then cut diagonally into triangles. Roll triangles from the widest edge to the point. Preheat oven to 400ºF. Place on baking sheet and allow to rise for 20 minutes.

From Scratch7

Brush each croissant with egg wash and bake for 15 minutes or until golden.

Let cool for 20 minutes before devouring.

Mexican Churros

Dabble Chef - Churros

 

INGREDIENTS:

1 tsp ground cinnamon

6 tbsp sugar

1 cup water

1/4 cup butter

1/4 teaspoon salt

1 cup flour

2 large eggs

Vegetable oil for frying

 

INSTRUCTIONS:

In a small bowl, combine ground cinnamon with 4 tablespoons sugar. Place cinnamon mixture aside.

Combine water, butter, salt and 2 tablespoons of sugar in a medium saucepan and bring to a boil. Remove from heat. Using a wooden spoon, stir in the flour until the mixture forms a ball.

Using an electric mixer on high speed, beat in eggs, until dough is smooth.

Spoon dough into a pastry bag fitted with a large star tip. Pipe 3”x 1″ strips onto a baking sheet lined with parchment paper. Alternatively, use a knife or scissors to cut the dough.

Fill a deep saucepot with vegetable oil, approximately 3/4 full. Heat oil to a temperature of 300-350F. Using a spoon, place the dough into the oil. Cook for about 2 to 3 minutes or until deep golden brown on each side. Remove churros from the oil using a slotted spoon and let the excess oil drip.

Toss churros in cinnamon mixture immediately after frying. Coat evenly. Repeat until all dough is used. Serve warm.

Makes approximately 3 dozen churros.

Seared Lamb Shanks

Dabble Chef - Lamb

 

INGREDIENTS:

2 tbsp olive oil

2-3 lamb shanks

1 carrot, peeled and diced

2 onions, diced

2 strips of celery, diced

2 tbsp of tomato paste

2 cups red wine

3 sprigs of thyme, washed

2 sprigs rosemary, washed

2 oregano, washed

2 bay leaves

6-7 black peppercorns

3 tbsp salt

1 litre of water

 

INSTRUCTIONS:

In a large saucepan, heat oil on medium to high heat. When the oil reaches its smoking point, add the lamb shanks and sear each side for approximately 5-6 minutes. Remove the lamb from the pan and set aside. Add carrots, onions and celery to the saucepan and sauté for 10 minutes or until golden brown.

Stir in the tomato paste and cook for 5 minutes. Deglaze the pan with the red wine until it is reduced by half. Add the remaining ingredients and the lamb and bring to a boil. Turn the heat down to low, cover the pot and let simmer for 3 hours.

Once the lamb shanks are cooked, take them out of the liquid and set aside. With a ladle or a spoon, skim the f at off the top of the liquid. Strain the stock into a small saucepan, making sure all of the vegetables and herbs are strained out. On medium to high heat boil the liquid for 5-10 minutes or until it thickens. Add lamb shanks to the sauce until warm.

Serve the lamb shanks with the sauce, mashed potatoes and sautéed julienne vegetables.
Dabble Chef - Lamb2

Chef Corey’s Tips

  • Use the entire onion: onion skin has immense flavour, so use it for the stock.
  • Cook lamb shanks in the oven. Preheat the oven to 375° and wrap the pot with tin foil. Cooking time remains the same.
  • When skimming the fat, use a paper towel to catch the bits of fat. Lightly place the paper towel on top of the stock and pull to one side.
  • To thicken the sauce stir together 3 tablespoons of cornstarch and 1/2 cup cold water. Pour into the boiling stock.

Roasted Beet Salad

Dabble Chef - Beet Salad

Plum Drizzle

INGREDIENTS:

2 cups water

2 star anise

6 plums

1 cup yogurt

1 cup sugar

5 tbsp balsamic vinegar

4 sprigs lavender (remove leaves, wash and chop finely)

2 tbsp honey

2 tbsp dijon mustard

2 cups olive oil

Salt and pepper to taste
INSTRUCTIONS:

In large pot bring water, sugar, star anise and plums to a boil for 10 minutes. Remove pot from heat and let cool.

Remove the plums from the pot. Peel and pit them. Strain remaining sugar water into a food processor. Add the plums and remaining ingredients (except for the oil, salt and pepper) into the food processor. Blitz the mixture on a low speed until smooth, while slowly adding in the oil.

Season the Plum Drizzle with salt and pepper to taste.

Makes 4 cups

Tip: Make the dressing the day before to enhance the flavours.

Substitute 1 cup of red wine for 1 cup of water to give the dressing a richer colour and zippy taste.

 

Roasted Beet Salad

INGREDIENTS:

2 medium sized golden beets, washed

2 medium sized regular beets, washed

2 candy cane beets, washed

2 tbsp butter

2 tbsp honey

2 tbsp brown sugar (optional)

1 chili pepper, chopped finely

Lemon juice

Salt and pepper
INSTRUCTIONS:

In a large saucepot boil the beets for 30 minutes or until tender. Drain the water and let the beets cool down. Hold a beet in one hand with a paper towel and, using another paper towel, softly wipe the skin away. Do this for each beet and then cut them into thin slices.

Preheat oven to 400F.

In a large frying pan melt butter. Add the beets to the pan and sauté for 2-3 minutes. Add honey, brown sugar, chili and lemon juice. Remove beets to a cookie sheet and place in the oven for 20-25 minutes. Once roasted, display them on a serving dish and drizzle with plum dressing. Garnish with chopped greens.

Tip: Add crunch with chopped candied walnuts. Mix a drizzle of honey and a pinch of salt with 1 cup walnuts. Pour mixture onto parchment paper on a baking sheet and bake for 5 minutes at 400F.

Samosa Patties

Dabble Chef - Samosa

Potato Patties


INGREDIENTS:

1 medium onion, diced

1 tsp salt (kosher)

1 tbsp oil

5 cloves garlic, finely chopped

1-2 chili peppers (to taste)

1 can chickpeas, drained and rinsed

1/4 cup lemon juice (or lime juice)

1 tbsp turmeric

3 tbsp Garam masala

1 tbsp cinnamon

1 tbsp paprika

3 cups day old mashed potatoes

1 1/2 cups cilantro, finely chopped

2 tbsp honey

 

INSTRUCTIONS:

On medium to high heat, sauté onions in oil until they become transparent. Add salt to onions to bring out natural sugars. Add garlic, chili and chickpeas. Sauté for 5 minutes.

Lower the temperature, then add lemon juice and all of the spices. Stir in mashed potatoes, cilantro and honey and cook for 5 minutes, making sure everything has been combined. Spread evenly on a baking sheet and place in the fridge to cool.

Remove from fridge. Take 3 large spoonfuls of the mixture and form a ball in your hands. Form the ball into a patty by pressing down on it evenly with your palm. Place patties on a baking sheet and return to fridge.

Makes 12 patties

 

Almond Cream Sauce


INGREDIENTS:

1 medium carrot, shredded

1 tbsp oil

1/4 tsp salt

4 tbsp sugar

500ml of 35% cream

1 cup sliced almonds

 

INSTRUCTIONS:

In a small saucepan, sauté the carrots in oil at medium heat. Add salt to bring out the natural sugars in the carrots. Add remaining ingredients and bring to a simmer. Cook for approximately 10 minutes or until the sauce thickens. Remove from heat.

 

Samosa Patties with Almond Cream Sauce


INSTRUCTIONS:

Preheat oven to 325F.

On medium to high temperature, heat 1 tbsp of oil in a large sauté pan. When oil gets to its smoking point, slowly add in samosa patties. Cook for approximately 2 minutes on each side, then place each patty on a baking sheet. Place the baking sheet in the oven for 5 minutes.

Take the patties out of the oven and place them directly onto a plate. Drizzle some savoury Almond Cream sauce on top and garnish plate with cilantro.

Tip: Serve as an appetizer or side dish for a meal. Patties can be sealed in a zip lock bag and frozen for a later date.

Homemade Pasta

From Scratch - Homemade Pasta

 

INGREDIENTS:

4 egg yolks

1 cup flour

2 oz of water

2 tbsp olive oil

 

INSTRUCTIONS:

Combine all of the ingredients in a mixer with a dough hook. Mix well until it creates a ball, then turn the mixer off. Take the dough out of the bowl and knead for 5 minutes on a floured surface.

Form dough into a ball. Wrap the dough ball with an oiled paper towel (pour oil on the paper towel and scrunch it—the paper towel will prevent the dough from drying out), then Saran Wrap the towel and place dough in the fridge for 30 minutes.

Cut the dough into four equal quarters. Keep the oiled towel on dough you aren’t working with so it doesn’t dry out. With one part of the dough on the table, roughly flatten it with the palm of your hand.

Set your pasta machine on the highest number and feed the dough through. Drop 1 number and feed it through again. Then drop 1 more number and feed it through a third time. Fold the dough in half and start over again with the highest number but this time work all the way down to the lowest number.

Once the dough is rolled out, create your favourite pasta. Cut it into fettuccini noodles or create pillows of ravioli by adding a favourite filling to the centre.

Serves 3-4

 

Tips:

Folding the dough makes the pasta stronger and more malleable; this is particularly important if you are making ravioli.

This recipe lasts up to 1 week in the fridge. If you’re having a dinner party you can pre-make the pasta and freeze it ahead of time.

If you are freezing the pasta, space the pieces out evenly on parchment paper so that they do not touch.

Potato Gnocchi from Scratch

Gnocchis1

 

INGREDIENTS:

1 1/2 lbs spinach

1 3/4 lbs potatoes, peeled

1 3/4 cups all-purpose flour (extra for dusting)

2 egg yolks, lightly beaten

1/4 cup butter

2/3 cup parmesan cheese

Salt

 

INSTRUCTIONS:

Wash spinach but do not pat dry. Cook in a pan over medium heat for 5 minutes. Drain, removing as much water as possible. Chop finely and set aside.

In a large pot, bring lightly salted water to a boil.

Drop in potatoes, cover and let cook for 25 minutes or until tender, stirring occasionally.

Remove from heat and drain water. Mash the potatoes in the pot while they are still hot. Add the spinach, flour, salt and egg yolks. Knead the mixture until it forms a soft dough, approximately 5 minutes.

Gnocchis2

Remove the dough from the pot and place on a cutting board dusted with flour. Rinse the pot and refill with water. Bring to a boil as you finish preparing the gnocchi.

Divide the dough into 6 sections. Roll each one into a long tube, approximately ⅔” in diameter.

Gnocchis4

Cut each tube of dough into ¾” pieces.

Dust both of your hands with flour and gently roll each piece between them forming a ball.

Gnocchis5

Lightly press down the top of each piece with the back of a fork.

Drop the gnocchis into the pot of boiling water and cook for around 5 minutes or until they float to the top of the water. Drain well.

In a large pan, sauté the gnocchis in butter over medium heat until golden brown.

Serve in individual bowls and top with parmesan.

Serves 4

Fresh Rolls From Scratch

Fresh Rolls1
INGREDIENTS:

12 rice paper sheets

2 cups vermicelli noodles

1 lime, juice and zest

2 tbsp coriander, chopped

1 yellow pepper

1 onion

1 carrot

1 celery stalk

1 lb shrimp, cooked

salt and pepper

Spring Rolls Ingredients
Serves 4-6

Prep Time 30 min.
INSTRUCTIONS:

Soak the vermicelli noodles in water for approximately 20 minutes. Drain and pat dry with a cloth to remove any excess water.

Place noodles in a bowl. Marinate with lime juice, lime zest, salt, pepper and coriander. Let sit while vegetables are being prepared.

Julienne or finely grate the pepper, onion, carrot and celery. Cut the shrimps in half lengthwise. Put aside.

Fill a large bowl with warm water and place one sheet of rice paper in the water until it softens. Remove and lay on a cutting board.

Place small amounts of vermicelli noodles and vegetables in the centre of the rice paper. Lay 4 or 5 pieces of shrimp in a row on top.

Roll the rice paper by bringing the side closest to you up over the shrimp. Fold in the two ends and continue rolling the paper away from you.

Serve with Thai or Hoisin sauce.
Fresh Rolls3

Tip: For meat lovers, substitute shrimp with cooked chicken.

Sushi from Scratch

cory-p2

 

INGREDIENTS:

1 1/3 cups of short grain rice

2 1/2 cups of water

4 nori sheets (seaweed wraps)

selection of fresh vegetables and fish

 

PREPARATION:

Cut vegetables into thin slices (Julienne)

Slice fish into thin slices

 

INSTRUCTIONS:

Combine water and rice in a large pot. Bring to a boil, turn heat off and cover with a lid. When all liquid is absorbed remove rice. When all liquid is absorbed and rice is cooked, place it on a cooling tray in the fridge until the rice is tolerable to touch.

Lay down a bamboo sushi roller mat that is two inches wider than your nori sheet. Fill a small bowl with fresh water to dip your fingers in before removing the rice from the cooling tray (this will allow you to spread the rice without it sticking to your fingers). Place the rice onto the nori sheet and spread it evenly across, leaving one inch around each edge. Place your vegetables along the edge that is closest to you.

Take the two corners of the mat that are closest to you and slowly bring the nori up over itself and the rice, rolling it tightly with the mat as a guide, but do not allow the mat to roll into the rice. Keep pushing the mat away from you so that nori forms a roll and the mat is removed.

Cut the excess inch of nori off each end of the roll using a very sharp knife. Cut the roll into even pieces, approximately one inch in thickness. Each roll makes 6–8 pieces.

TIP: Wet your knife before slicing the sushi; it will cut easier and the rice won’t stick.