Lemon, Butter and Sugar Crêpes

Recipe by Chef Cat Cora.

Cat_Cora_Crepes

For Crêpes (makes 10 – 12)

INGREDIENTS:
1/2 cup all-purpose flour
1 large egg, beaten
1 cup milk
3 tbsp unsalted butter, melted for brushing crêpe pan or skillet

DIRECTIONS:
Preheat the oven to 250 F.

In a large bowl, whisk together flour, egg and milk until smooth. Place a 6-inch nonstick crêpe pan, a heavy skillet, or a griddle over medium-high heat. (A nonstick pan is easiest.) Brush the pan lightly with the butter and wipe out any excess with a paper towel.

Pour in just enough batter (less than ¼ cup) to cover the bottom of the pan. Holding the pan by the handle, tilt it so the bat ter runs across the bottom and covers the entire base of the pan. After about 1 minute, the crêpe w ill turn golden brown and the edges will crisp and pull away from the pan. Then, turn the crêpe over and cook for 30 seconds, until the second side is lightly browned. Remove the crêpe from the pan and place on an ovenproof plate to cool. As the crêpes cool, you can form a stack and keep them warm in the oven. Repeat with the remaining melted butter and batter.

Serve immediately, or store in the freezer by placing sheets of wax paper or plastic wrap between crêpes, then wrap the entire batch in plastic wrap.

Finishing Touches

INGREDIENTS:
10-12 crêpes
2 tbsp unsalted butter
5-6 fresh lemons, cut in half
1/4 cup sugar
1/4 cup confectioners’ sugar (optional)
20 strawberries, sliced (optional)

DIRECTIONS:
Reheat the crêpes one at a time in a large nonstick skillet. When the crêpe is hot, put ½ teaspoon of butter on a knife and gently rub over the surface.

Squeeze juice from half a lemon over the crêpe, sprinkle 1 teaspoon of sugar sparingly over the juice, then fold the crêpe in half, and in half again to form a quarter circle.

If you like, dust a little confectioners’ sugar on the top and garnish with a few fresh strawberry slices.

Serves 4-6
For more recipes by Chef Cat Cora, check out her book – Cooking from the Hip.

Baked Eggs with Bacon

Recipe by Chef Marc Matsumoto

Baked Eggs

INGREDIENTS:
2 slices thick cut bacon
1 shallot, minced
2 tbsp parsley, chopped
5 ramps, bulbs minced, leaves chopped
1 1/2 cups stewed tomatoes, chopped
salt and pepper
honey (optional)
2-3 eggs
ricotta insalata

OPTIONAL:
parsley
basil
chives
scallions
ramp leaves

DIRECTIONS:
Preheat broiler. Move oven rack to the top position.

For tomato sauce, place bacon on oven-safe pan and fry over medium heat until some oil renders out. Add minced shallots and ramp bulbs, sauté until soft and fragrant. Add chopped parsley and ramp leaves; cook until they are just wilted. Add tomatoes, then salt and pepper to taste. If sauce is too tart, add honey to sweeten slightly.

Use a spoon to make 2-3 wells in the tomato sauce and drop an egg into each well. Crumble cheese on top and bring the sauce to a boil. When the bottoms of the eggs start to turn white, transfer the pan to the oven. Broil directly under the heating element for about 1 minute, or until the cheese is browned and the eggs have turned white on top.

Quickly garnish baked eggs with parsley, basil, chives, scallions, or ramp leaves. Serve on toasted bread.

Serves 2-3

Profile: Chef Kerry Sear

Chef Kerry

The French know fashion. New Yorkers know attitude. And, it’s fair to say, no one knows the culinary capabilities of the Pacific Northwest quite like Chef Kerry Sear.

Kerry merged his culinary experiences in Seattle with time spent cooking abroad to create a market-driven menu for ART Restaurant at the Four Seasons Hotel where he’s the executive chef.

With a passion for design, Chef Kerry has been known to sketch out his culinary creations beforehand with a brush on canvas. Lending ART his design expertise, he influenced everything from menu selection to the hues of wood on the walls and tables.

A Day with Chef Kerry Sear:

BREAKFAST – Apple French Toast

LUNCH – Baked Beecher’s Cheese Sandwich, Applesauce and Apple Fries

DINNER – Salmon Stuffed Baked Potato and Apple Cider Peas

 

Read the full article: Issue 1 – A Day with Chef Kerry Sear.

A Day with: Aaron McCargo Jr.

A Day with Aaron McCargo Jr4

New Jersey raised Chef, Aaron McCargo Jr. is the season four winner of The Next Food Network Star. Now, with a show of his own, the Big Daddy’s House star can also boast his own brand of herbs and spices as well as a cookbook, Simply Done, Well Done.

Here are three of Aaron’s flavourful recipes. Trust us, you’ll want seconds.

Breakfast: Gruyère Cheese Omelet

A Day with Aaron McCargo Jr

  • 6 large eggs
  • 1 tbsp kosher salt
  • 1 tbsp freshly ground black pepper
  • 1 tsp crushed red pepper flakes
  • 1 cup Gruyère cheese, shredded
  • ½ cup oil-packed sun-dried tomatoes, drained and chopped
  • 8 slices bacon, cooked until crispy and then crumbled
  • ¼ cup fresh basil leaves, whole or julienned
  • 2 tbsp canola oil
  1. Preheat the oven to 400°F.
  2. Ina medium bowl, vigorously beat eggs with the salt, black pepper and red pepper flakes for 4 to 5 minutes, until frothy.
  3. In another medium bowl, stir together the cheese, sun-dried tomatoes, bacon and basil.
  4. Ina 12″ ovenproof skillet, heat the olive oil over medium heat. Add the beaten eggs and cook gently, tilting the pan so the uncooked egg slides under the cooked parts. In 2 to 3 minutes, the eggs will begin to set. Sprinkle the cheese mixture evenly over eggs and remove pan from heat.
  5. Transfer the pan to the oven and cook for 3 to 4 minutes, until the cheese melts. Slide the omelet onto a serving platter, folding it over onto itself as you do. Let the omelet sit for 1-2 minutes, and then cut and serve.

Serves 3

Lunch: Spicy Cheeseburger Soup

A Day with Aaron McCargo Jr3

  • 1 cup potato, peeled and diced (1 medium all-purpose potato)
  • ½ cup canola oil
  • 2 lb ground beef
  • 1 cup onion, finely diced
  • ½ cup green bell pepper, diced
  • ½ cup red bell pepper, diced
  • ½ cup jalapeno chili pepper, diced
  • 1 cup all-purpose flour
  • 1 tbsp Italian herb blend*
  • 1 tbsp kosher salt
  • 1 tbsp freshly ground black pepper
  • 1 ½ quarts beef broth
  • ¼ cup beef bouillon powder
  • 1 ½ lb white American cheese, thickly sliced
  • ¼ cup scallions, chopped (white and green parts)
  1. In a large saucepan, put the potatoes and enough water to cover them by about 2″.
  2. Bring to a boil over high heat. Lower the heat to medium and simmer, uncovered, until fork-tender, about 15 minutes.
  3. Drain and return to the pain. Cover and keep warm.
  4. In a large stockpot, heat the oil over medium-high heat. When hot, add the beef and cook, breaking up the meat slightly with a wooden spoon, until the beef begins to brown, 6 to 10 minutes.
  5. Add the onion and bell peppers and cook, stirring, for another minute or two. Add the jalapenos and then the flour, herb blend, salt, and black pepper. Cook, stirring, until well mixed and thickened, 3 to 4 minutes.
  6. Add the broth and bouillon powder, lower the heat to medium, and cook, stirring, until heated through, taking care not to break the meat up too much.
  7. Remove the pan from the heat, add the slices of cheese, one at a time, and stir gently until the cheese melts into the soup and the soup becomes creamy. Add the scallions and potatoes and cook just until heated through. Serve hot.

Serves 12

Dinner: Stuffed Grilled Boneless Pork Chops

A Day with Aaron McCargo Jr2

  • 1 cup orange marmalade
  • ¼ cup scallions, chopped (white and green parts)
  • ¼ cup soy sauce
  • ¼ cup spicy chile oil
  • 9 oz fresh baby spinach
  • 6 slices hickory smoked bacon, cooked and coarsely chopped (about ½ cup)
  • 6 oz smoked Gouda cheese, cut into small cubes
  • 1 tbsp chipotle chile peppers in adobo sauce, chopped
  • 6x 8-ounce boneless pork loin chops
  • kosher salt
  • freshly ground black pepper
  • 2 tbsp canola oil
  1. In a small bowl, stir together the marmalade, scallions, soy sauce and chile oil. Set half the marmalade sauce aside for cooking and the other half for serving.
  2. Prepare a hot fire in a charcoal or gas grill and oil the grates.
  3. In a large saucepan with a tight-fitting lid, bring an inch of water to a simmer over medium-high heat. Steam the spinach in a steaming basket and set in the saucepan until wilted, about 2 ½ minutes. Lift the spinach from the steaming basket and transfer to a large bowl. Add the bacon, cheese and chipotle chilies. Mix well.
  4. With a small, sharp knife, slit the side of each chop to create a pocket that goes nearly (but not all the way) through the chop. Wiggle the knife in the incision to open the pocket.
  5. Using a spoon or your fingers, stuff each chop with the spinach filling. Secure the opening with toothpicks and then season the chops with salt and pepper. Brush both sides of the chops with canola oil.
  6. Grill the chops for 6 to 8 minutes with the grill covered, turning the chops 3 times during grilling. Remove the lid and brush the tops of the chops with the marmalade sauce for cooking. Continue grilling, turning once and brushing the other side with the marmalade sauce for cooking, until both sides of each chop are nicely browned and cooked through, 2 to 4 minutes longer.
  7. Remove the chops from the grill and let them rest for 10 minutes before serving with the reserved sauce.

Serves 6

 

Salmon Stuffed Baked Potato and Apple Cider Peas

Recipe by Chef Kerry Sear

BLD_KerrySear - Dinner

INGREDIENTS:
4 4oz fillets of salmon (skin off )
4 Russet potatoes
4 tbsp butter
1/2 cup apple cider
2 cups peas
salt and pepper

DIRECTIONS:
Preheat oven to 350°F.

Wrap Russet potatoes in foil and place in oven for approximately 40 minutes or until done.

Season salmon fillets with salt and pepper. In a medium sauté pan, sear salmon on both sides.

With a knife, partially cut the cooked Russet potato down the middle, lengthwise. Scoop out a little of the potato inside. Place the salmon fillet inside the potato and cover the salmon with the potato that was scooped out. Pat with 1 tablespoon of butter on each potato. Reform the potato into shape. Place potato in oven for approximately 15 minutes or until salmon is cooked to desired temperature.

Heat the apple cider in a small saucepan. Add peas. Cook until peas are done. Season with salt and pepper.

To serve, take the potato out of the oven, cut in half to show salmon and serve with peas.

Serves 4

Baked Beecher’s Cheese Sandwich, Applesauce and Apple Fries

BLD_KerrySear - Lunch

A recipe by Chef Kerry Sear.

 

INGREDIENTS:

8 slices thick white bread

8 ó inch slices of Beecher’s Flagship cheese

4 tbsp softened butter

1 cup panko bread crumbs

4 whole Washington apples (peeled, cored, and sliced)

1/4 tsp cinnamon

1 pinch nutmeg

1/2 cup brown sugar

1 cup dried apple chips

2 Russet potatoes, peeled

 

INSTRUCTIONS:

Preheat oven to 375°F.

In small saucepan, add apples, cinnamon, nutmeg and brown sugar. Cook until soft. Blend in a food processor until smooth. Refrigerate to cool.

In a food processor, blend the apple chips until they reach a powder consistency.

Cut Russet potatoes into wedges. Lay on a greased baking sheet, sprinkle with salt and pepper. Bake at 375 degrees for approximately 20-30 minutes until the potatoes are crispy and cooked through. When they come out of the oven, sprinkle with apple powder.

Spread the softened butter on all slices of bread. Place the cheese slices between two with buttered side facing out, then coat the sandwich in panko bread crumbs.

Heat an oven-safe sauté pan with butter. Place the sandwich in the sauté pan and brown on both sides. Place sauté pan in the oven at 350 degrees until cheese is melted.

Serve sandwich with cold applesauce and fries.

Serves: 4

Apple French Toast

BLD_KerrySear - Breakfast

A recipe by Chef Kerry Sear, Executive Chef, ART Restaurant.

Cooking is like learning to paint: Not everyone can do it. You have to draw on the art inside you. Legions of cookbook readers will be disappointed to hear that.

INGREDIENTS:

4 whole Granny Smith apples (cored, peeled and sliced)

1/4 cup brown sugar

1/4 cup butter

1/4 cup water

4 slices Brioche bread

1 cup milk

1/4 tsp ground cinnamon

1/4 cup sugar

1 cup applesauce

3 whole eggs

powdered sugar

 

INSTRUCTIONS:

In a saucepan, add apples, brown sugar, butter and water. Bring the mixture to a simmer and cook for 20 minutes or until the apples are soft.

In a medium mixing bowl, whisk the milk, cinnamon, applesauce, sugar, and eggs together. Soak the brioche bread slices in the milk mixture.

Heat a medium sauté pan to medium heat and add 1 teaspoon of butter. Add the brioche bread and brown on both sides. Place bread on plate. Spoon the warm apple compote mixture on top. Sprinkle with powdered sugar.

Serves: 4

Lomo Saltado with Grilled Papayas

A Day With Lorena - Dinner

Recipe by Chef Lorena Garcia.
INGREDIENTS:

Marinated Beef

1 garlic clove

1/4 tsp kosher salt

2 tbsp canola oil

4 tsp rice vinegar

4 tsp soy sauce

1 tbsp oyster sauce

1 tsp ground cumin

3/4 tsp freshly ground black pepper

1/2 tsp sweet paprika

1 lb beef tenderloin, sliced

crosswise into 1/4″ wide slices

Lomo Saltado

1 large papaya, halved and seeded

1 tsp vegetable oil

1 tbsp extra-virgin olive oil

1 large red onion, halved and sliced 1/2 inch thick

1 cup halved cherry tomatoes

1/2 shallot, very finely chopped

3 garlic cloves, very finely minced

3/4 cup red wine (such as merlot)

2 tbsp soy sauce

1 tbsp honey

1/2 cup fresh cilantro, finely chopped plus a few sprigs for serving

2 tbsp green pesto

150 ml milk

 

INSTRUCTIONS:

To make the marinade, finely chop the garlic clove, sprinkle with salt and mash the mixture together with the flat side of a chef’s knife. Continue to mash and chop until the mixture is a paste. Scrape the paste into a medium bowl and whisk in the canola oil, rice vinegar, soy sauce, oyster sauce, cumin, pepper and paprika. Add the beef, turn to coat in the marinade, cover the bowl with plastic wrap and set aside for at least 2 hours or overnight.

Prepare a hot charcoal or gas grill.

To make the lomo saltado, coat each papaya half with some vegetable oil and then place it cut side down on the grill, cooking the papaya until it has grill marks and is browned, 6 to 8 minutes. Use a spatula to transfer the papaya to a plate. Set aside to cool while you cook the steak. (Alternately, preheat the oven to 400°F. Place the oiled papaya halves in a grill pan, cut side down and roast in the oven until the cut side is golden brown, 6 to 8 minutes.)

Heat the olive oil in a large wok or skillet over high heat. Once the oil starts to smoke, add the steak and onions and cook, stirring often, for 1 minute. Stir in the cherry tomatoes, shallot, and garlic and cook, stirring often, until the tomatoes start to collapse, about 4 minutes.

Pour in the red wine, soy sauce, and honey and cook until the sauce is slightly thick, about 4 minutes. Stir in the chopped cilantro. Cook for 2 minutes longer to bring the flavours together and then turn off the heat.

Place the papaya halves on a platter and divide the lomo saltado between the halves. Finish with the cilantro sprigs and slice lengthwise into wedges to serve.

Serves 4

A Day with Mr. Food

A Day With Mr. Food3

With a name like Mr. Food, Art Ginsburg is well equiped to whip things up in the kitchen.

As a veteren chef whose recipes fill more than 50 cookbooks, Mr. Food was one of the first to promote “Do it Yourself” cooking and food preparations. And, although his take on breakfast, lunch and dinner is “quick and easy”, it’s still long on flavour.

Spend a day with Mr Food:

Breakfast – Brunch Burritos

Lunch – Tuna and White Bean Salad

Dinner – Balsamic Flank Steak

 

Quinoa, Sweet Peppers and Fig Salad

A Day With Lorena - Lunch

Recipe by Chef Lorena Garcia.

 

INGREDIENTS:

1 cup dry sherry

1/2 cup dried currants

1 cup quinoa

2 1/2 cups chicken stock or store-bought chicken broth

2 scallions, white and light green parts only, thinly sliced

1 cup fresh figs, stemmed and chopped

1 carrot, finely chopped

1/4 green bell pepper, finely chopped

1/4 red bell pepper, finely chopped

1/4 yellow bell pepper, finely chopped

1/4 cup fresh cilantro, finely chopped

1/3 cup Tangy Citrus Vinaigrette

 

INSTRUCTIONS:

Pour the sherry into a medium bowl. Add the currants and set aside to rehydrate for 20 minutes. Drain the currants, discard any remaining sherry and set the currants aside.

Place the quinoa in a fine mesh sieve and rinse under cold running water. Bring the chicken stock to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. Cover, reduce the heat to low and cook until the quinoa is tender, 20 to 25 minutes. Scrape the quinoa into a large bowl and set aside to cool.

Stir the scallions, figs, carrots, bell peppers, and cilantro into the cooled quinoa. Pour the citrus vinaigrette over the salad and stir gently to combine. Serve immediately or refrigerate for up to 3 days. The salad can be served cold or at room temperature.

Serves 4

Balsamic Flank Steak

A Day With Mr. Food Steak

Recipe by Mr Food (Art Ginsburg).

A flavourful marriage of balsamic vinegar, olive oil, Dijon mustard and a few fresh herbs and spices makes for a lively marinade for any grilled favourites like this Balsamic Flank Steak.

 

INGREDIENTS:

1/4 cup balsamic vinegar

1/4 cup olive oil

1 tbsp Dijon mustard

1 tbsp chopped fresh basil

3 garlic cloves, minced

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

1 (1-1/2- to 2-pound) beef flank steak

 

INSTRUCTIONS:

In a large resealable plastic bag, combine all ingredients except steak; mix well.

Score steak on both sides by making diagonal cuts 1-½” apart. Place steak in bag, seal, and marinate in the refrigerator for at least 4 hours or overnight, turning bag over occasionally.

Preheat grill to medium-high heat.

Remove steak from marinade and discard excess marinade. Grill steak 4 to 5 minutes on each side, or until center is cooked to medium.

Slice steak on an angle across the grain, and serve.

Serves 4

Cheesy Telitas Flatbread

A Day With Lorena - Breakfast

Recipe by Chef Lorena Garcia.

 

INGREDIENTS:

1 cup Harina P.A.N. or masarepa corn flour

1 cup queso fresco

1/2 cup grated Parmigiano-Reggiano cheese

1 tbsp finely chopped fresh basil

1 tbsp extra-virgin olive oil plus more for shaping, if needed

3/4 tsp kosher salt

Pinch of freshly ground black pepper

Cheesy Telitas Flatbread

 

INSTRUCTIONS:

Place the corn flour, queso fresco, Parmigiano-Reggiano cheese, basil, 1 tablespoon of the olive oil, the salt, and pepper in a large bowl and stir to combine. Pour ¾ cup of water over the mixture and use a wooden spoon to mix the ingredients until they come together into a rough dough ball.

Move the dough to a cutting board and knead for about 10 minutes, until it isn’t sticky anymore and is very malleable, like Play-Doh.

Divide the dough into 8 equal pieces and roll each piece into a ball. Place a 14″ long sheet of plastic wrap on the work surface and lightly coat the entire sheet with nonstick vegetable cooking spray. Set a dough ball on the lower half of the sheet and fold the top half of the plastic over the dough.

Using a tortilla press, a rolling pin, or your hands, press the dough ball into a ⅛” thick disk, which is the telita. Remove the plastic wrap, place the dough disk on a lightly oiled baking sheet, and set aside. Reuse the plastic wrap (regreasing when necessary) to shape the remaining 7 dough balls.

Heat a medium skillet over medium-high heat. Slide a spatula under a telita and flip it int o the hot pan. Cook the disk until it is browned and crispy, 3 to 4 minutes. Flip it over and brown the other side, 3 to 4 minutes longer. Place the telita on a plate and repeat with the remaining dough disks, stacking each on top of the other.

Serve warm either whole or sliced into quarters.

Makes 8 telitas