The Copper Kettle Festival

Words and photography by Raleigh Seldon

The Copper Kettle Festival was such a great way to kick off the weekend. Here’s why:

Shiny, vintage cars! Yup, my fiancé was purring as he toured The Copper Kettle Classics Car Show.

 

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Hosted by The Thirsty Traveler, Kevin Brauch, the Copper Kettle Cook Off was the best part of the day. Chefs Rodney Bowers, owner of Toronto restaurant Hey Meatball and Chef Donna Dooher, owner of Mildred’s Temple Kitchen, led separate teams in hopes of winning best dish.

 

Our very own Dabble Chef, Corey Burgan got up-close and personal with the honourary foodies! Here he is with Rodney Bowers.

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Corey with Donna Dooher.

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Farmers and community members donated all the fresh produce for the Cook Off. The surprise ingredient both chefs had to implement into their dishes? Creemore Springs Beer of course! At the end of the competition all left-over foods were then donated the Clearview Stayner Food Bank.

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Dabble Chef: Focaccia

Dabble Chef - Bread-2

INGREDIENTS:

  • 325ml water (slightly above room temperature)
  • 1½ tbsp dry active yeast
  • 1 tbsp sugar
  • ¾ cup bread flour
  • 1 tbsp salt
  • 1½ cup all-purpose flour
  • 1⅓ cup potatoes, mashed and cooled

Herb Mixture:

  • 1 sprig rosemary, leaves picked and chopped
  • 6 cloves roasted garlic, chopped
  • 4 sprigs thyme, leaves picked and chopped
  • ⅓ cup olive oil

DIRECTIONS:

  1. In a small bowl, add water, yeast and sugar and set aside. Let the mixture rise 1-2″.
    Tip: Keep mixture in a warm area of the kitchen to speed up the process.
  2. In a large mixing bowl, combine dry ingredients and potatoes. Add in the yeast mixture.
  3. Stir mixture with hands or using a mixer with a dough hook attachment until combined. Remove from bowl and place on a floured surface. Knead for 8-10 minutes with hands or in mixer on low for 2 minutes and then at medium for an additional 10 minutes.
  4. Place in a well-oiled bowl and cover with plastic wrap until the dough doubles in size.
  5. Once the dough has risen, preheat oven to 350°F. In a small bowl, mix rosemary, thyme, garlic and oil and set aside.
  6. Remove dough from bowl and punch it until it is deflated. Portion the dough into balls that are approximately the size of a fist. Once portioned, roll into long strips. Using 3 strips, pinch one end of each log together and braid strips. Pinch the ends together and then combine the two ends of the dough to create a circle. Repeat with all strips.
  7. Spray or oil a medium sized muffin tin. Place each ball into the muffin tin. With a pastry brush, generously brush herb mixture onto balls. Cover and let rise for 10 minutes.
  8. Remove plastic and bake for 10-15 minutes, until golden brown. Sprinkle a pinch of sea salt on each bun and a little more oil once they are removed from the oven.

Tip: To enhance flavour, cook herbs in olive oil. In a small sauté pan, heat up olive oil, rosemary and thyme on low-medium heat. Remove from heat as soon as you can smell the essence. Let cool and then brush on dough.

 

Dabble Chef: fish tacos

Dabble Chef - Tilapia

INGREDIENTS:

AVOCADO MIX:

  • 2 avocados, diced
  • 2 limes, juiced
  • 8 sprigs of cilantro, picked, washed and chopped finely
  • Salt and pepper

CABBAGE MIX:

  • Julienne:
  • 1 carrot, peeled
  • 2 cups green or purple cabbage
  • 1 red onion, peeled

TILAPIA:

  • 4 filets of tilapia
  • Olive oil
  • 12 x 6” corn tortillas
  • 2 limes, cut into wedges

DIRECTIONS:

  1. In a medium sized bowl, combine avocados, 1 juiced lime and ⅓ of the cilantro. Mash the avocado leaving some chunks. Season to taste with salt and pepper. Place in fridge.
  2. In a separate bowl, combine the carrots, cabbage, onion, the remaining cilantro and one juiced lime. Season to taste with salt and pepper. Mix well and set aside.
  3. Place tilapia on a plate and season with salt and pepper on both sides. In a large skillet or non-stick pan heat olive oil over medium-high heat. Sear tilapia on both sides for about 4-5 minutes per side.
  4. Tortillas: Place corn tortillas on a plate and cover with a napkin. Heat in the microwave for 15-20 seconds to warm through. For soft, flavourful tacos, heat tortillas by warming them in a pan with hot olive oil.
  5. Select a tortilla and spread the avocado mixture down the centre. Add the slaw mixture and then crumble the tilapia over top. Garnish with a lime wedge and enjoy. Add salsa if you prefer.

Dabble Savvy: Tilapia is a delicate white fish so use a spatula instead of tongs to turn.

Dabble Chef: tilapia

Dabble Chef - Tilapia-1

Tilapia Marinade

INGREDIENTS:

  • 4 tilapia
  • 3 lemons
  • 3 limes
  • 1 bunch of fresh cilantro
  • 12-15 cloves of garlic
  • 2 tbsp paprika
  • Salt and pepper
  • 8 tbsp olive oil

PREPARATION:

  • Cut citrus in half widthwise and squeeze juice into a small bowl. Pour juice into a strainer to collect seeds.
  • Dabble Savvy: Roll lemons and limes with the palm of your hand against the countertop. It makes them easier to squeeze.
  • Chop the garlic finely. Wash the cilantro, clip the leaves and chop finely.

DIRECTIONS:

  1. In a medium mixing bowl combine the oil, garlic, paprika, cilantro and citrus juice. Whisk thoroughly. Place tilapia in a small bowl and pour marinade over the fish. Cover the bowl with plastic wrap and rest in the fridge for 3-6 hours before cooking.
  2. Preheat grill to high or pre-heat oven to 375˚.
  3. Grilling Instructions: Place tilapia on the grill. Make sure the fish has no excess oil or it may create a flame that will give it a burnt flavour. Grill the tilapia for 6-7 minutes flipping half way through. Remove from grill, slice evenly and serve immediately.
  4. Oven instructions: Place fish on a baking sheet lined with parchment or silicon. Place in oven and cook for 10-15 minutes or until fully cooked.

Dabble Chef: seared tuna

Photography by Simon Burn

Photography by Simon Burn

Spicy Mayo

INGREDIENTS:

  • 1 tbsp Sambal sauce (chili sauce)
  • ½ cup mayonnaise

DIRECTIONS:
Mix ingredients together in a small mixing bowl. Set in fridge until serving.

Sesame Crusted Tuna

INGREDIENTS:

  • 2 pieces sushi grade tuna
  • Salt and pepper
  • 2 tbsp olive oil
  • 1 cup onions, julienne
  • 1 cup red peppers, julienne
  • 1 cup green peppers, julienne
  • 1 cup celery, julienne
  • 1 cup carrots, julienne
  • 3 cloves of garlic
  • 1 orange, zest and juice
  • 2 tbsp chopped fresh ginger
  • 2 tbsp sesame seed oil
  • 1 baby bok choy, washed and julienne
  • 1 cup of black or white sesame seeds
  • ½ cup cilantro, washed and chopped

DIRECTIONS:

  1. Season tuna with salt and pepper.
  2. Pour the sesame seeds on a plate and roll the tuna edges in the seeds, making sure to cover all sides. If seeds are not sticking, cover the tuna with a tablespoon of olive oil before rolling.
  3. Ina large sauté pan, heat the olive oil until it reaches its smoking point and then add tuna.
  4. Sear the tuna for approximately 2 minutes on each side and remove from pan. Set the tuna on a plate with a paper towel.
  5. Return the pan to the heat. Add onions, peppers, celery and carrots, then sauté for 5 minutes.
  6. Add garlic, orange zest and juice, ginger and sesame oil, continually stirring. Remove the pan from the heat and add bok choy.
  7. Slice tuna on a bias (4-5 pieces per serving). Plate the vegetables and fan tuna pieces on top. Pour the remaining liquid from the vegetables over the tuna and add a generous dollop of spicy mayo. Garnish with cilantro and serve.

Tip: Wash the bok choy thoroughly to remove any grit.

Fresh Rolls From Scratch

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

Sushi from Scratch

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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.

All About the Glass

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Dabble’s in-house Chef, Corey Burgan, participates in a Riedel Wine Seminar at the Miele Gallery in Vaughan, ON.

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‘The glass is the taste maker, says 10th generation wine glassware maker Georg J. Riedel. Each wine has its own range of unique features from its aroma to its taste and that’s where the glass comes into play. With a wide selection of designs, shapes, and sizes, Riedel glassware creates the perfect vessel to exact the aroma and taste of the wine. Having the proper tools and investing in the right glassware enables you to enjoy your wine to its fullest potential.

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ABOVE: Georg J. Riedel and Dabble’s Resident Chef, Corey Burgan, at the Riedel Wine Seminar.

For more information about Riedel glassware, visit Riedel

Charity-Wok

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To celebrate the Canadian launch of their new Asian inspired stir-fry mixes, cooking sauces and pastes, Blue Dragon, UK’s favourite and most authentic Asian products, had a master-chef style competition giving 20 food media the chance to apply their inventive culinary skills and wok for a cause of their choice.

Dabble Chef, Corey Burgan was up for the challenge of preparing a flavourful Chinese, Thai, Vietnamese or Japanese inspired dish using Blue Dragon products. The panel of judges, Florence Kwowk (Oriental cuisine specialist), Jean-Francois Dery (General Manager America’s AB World Foods), and Theresa Quick (the PR Department) determined the winning recipe based on taste, appearance and the creative use of ingredients and awarded Amy Rosen and her Vegetarian Vietnamese Pancake dish as the winner. Amy donated $2,000 to the Mickey Network.