#chefsofcanada

[arabic-sweets-chef]

#canada #canadian #Canadians #canadiens #canadiana #canadiancreatives #canadien #canadachef #canadachefs #topchefcanada #ironchefcanada #chefworkscanada #chefcanada #thestonerchefcanada #chefandcocanada #chefsofCanada https://www.instagram.com/p/B_5YZJAlyEJ/?igshid=jdwb3d6vzr1r

[chefilona]

Chef ILona: Bundle up for spring!

“Asparagus inspires gentle thoughts.” ~ Charles Lamb

Believed to have originated in the Mediterranean over 2,000 years ago, asparagus is part of the lily family. The name for asparagus comes from the Greek meaning “shoot”. The ancient Greeks revered the vegetable not only for its flavour but for its purported medicinal benefits. To this day, there are entire festivals dedicated to celebrating this fancy vegetable. One of the most popular is held in Germany.

Asparagus high in folic acid and a good source of potassium, fibre, thiamin, and vitamins A, B6, and C. Did you know that green and white asparagus are actually the same species? The difference is that white asparagus is grown in the dark so there is no opportunity for photosynthesis to occur. This then allows the asparagus to maintain its snow-white appearance.

The recipe for these asparagus and prosciutto bundles is very adaptable. If you want to substitute the white variety for the green, just use blue cheese instead of the cheddar and drizzle a little honey in the bundle before you wrap them up.

Additionally, you can use other meats instead of prosciutto: black forest ham, salami, or another salt-cured meat are all great options.

Asparagus and Prosciutto Bundles Created by Chef Ilona Daniel

Makes 16 pieces

2 bunches asparagus, ends trimmed

2 Tbsp extra virgin olive oil

kosher salt and pepper

2 sheets frozen puff pastry thawed

1 cup of your favourite cheese (I used aged cheddar), shredded

1 round of Boursin Cheese

16 slices prosciutto

4 Tbsp chopped chives

1 egg beaten

Sesame seeds

Preheat oven to 425°F. Line a sheet pan with parchment paper.

On a lightly floured surface, roll the puff pastry out to a large rectangle about double the original size. Square off edges and cut into 16 squares.

Toss asparagus in olive oil and season with salt and pepper.

To make the bundles, smear a small amount of Boursin in the middle of the square and then place a slice of prosciutto on top of the cheese. I fold the prosciutto in thirds so it fits nicely on the square. Next, sprinkle a couple of teaspoons of chives over the prosciutto. Follow with three or four stalks of asparagus and 2 tablespoons of cheese.

Lift two opposite corners of the puff pastry squares and wrap them around the asparagus and press to seal. Brush the puff pastry with an egg wash. Sprinkle with a liberal amount of sesame seeds.

Bake until puff pastry is golden and puffed, about 12-15 minutes.

[shuckerpaddy]

I’ll be Shuckin’Around with @chefworkscanada for September! Check out the Shenanigans, Oystery & Sustainable Food Tips #ChefWorksShucker Posted @withregram • @chefworkscanada Meet our first ever Shucker of Chef Works, 👨‍🍳 Chef Patrick McMurray, aka @shuckerpaddy; and explore an incredible journey with a lot of culinary tips from him in our Chef of Chef Works this month, link in our profile bio! 🤩 @shuckerpaddyoysterco @oceanwiseseafood @oceanwise #chef #cheflife #chefstyle #chefpassion #chefs #chefslife #chefworks #chefworkscanada #findthefork #chefgear #Chefjacket #chefapron #chefofchefworks #chefsincanada #chefsofcanada #shuckers #shuckerpaddy #oyster #oysterbar #oysterseason #culinary #culinarylife #culinaryeducator #culinaryschool #oceanfood #seafood #hospitality #sustainablefood #sustainableseafood (at Oysterworld) https://www.instagram.com/p/CThlVcULeVv/?utm_medium=tumblr

[icecreamandknishes]

Chefs of Taste Canada

Chef Vanessa Yeung, Aphrodite Cooks

I love meeting the Chefs of Taste Canada. I get to try out their latest creations, and have a quick chat with them.

Taste Canada is Canada’s annual award for culinary writing. A not-for-profit organization, Taste covers writers across the whole country, in both official languages. And the Taste Canada Gala is a great opportunity for those in the hospitality business to connect and honour each other.

The Chefs who provide the food at the Gala, all donate their time and the food they serve. These chefs also are involved in many charitable fundaraisers throughout the year, many centering around supporting the homeless, food banks and food insecurity.

Although chefs are in reality business competitors, often competing for the same clientele, there is a closeness to Canadian chefs, a camaraderie and a willingness to make the world a better place.

Chefs Matt Basile and Ivana Raca of Boemo, Ufficio and Raca Catering

Chef Matt Basile, Fidel Gastro’s

Chef Matt is a whirlwind of energy possesses the brightest smile of all. I told him I couldn’t stop binge watching his show Rebel Without a Kitchen, on Netflix. He told me he was surprised how it is still reaching people even though it is a six year old program.

I recommend watching it, Matt really wears his heart on his sleeve. He shows the hard work and dedication it took as he went from pop –ups, to a food truck, and to his brick and mortar restaurant Lisa Marie.

Chef Charlotte Langley

Chef Charlotte Langley is one of the chefs featured in documentary currently being aired on TVO,The Heat: A Kitchen (R)evolution, about how female chefs are breaking through the glass ceiling of the male dominated business. Chef Langley has left cooking in a formal restaurant kitchen and cooks pop-up meals. She owns Scout Canning which sells high quality canned seafood. Canadians are used to canned foods being pretty cheap and often mediocre, but Chef Langley is following the Spanish Tapas tradition of fresh prepared canned seafood dishes that taste good and are: targeted towards the ethical and mindful consumption of seafood and shellfish.

Chef Benjamin Lillico

Chef Benjamin Lillico is the Executive Chef from The Rich Uncle Tavern in Kitchener, part of the Ignite Group in Kitchener. Along with Chef Brian McCourt they are located in the heart of farm country and are cooking up the best examples of local foods.

The Prairie Barley Crisps were so good.

Chef Trevor Ritchie

Chef Trevor Ritchie is heading up Team Canada for the world class Bocuse d’Or cooking competition in Lyons, France in January 2019. Bocuse d’Or was founded in 1987 by legendary Chef Paul Bocuse, as a biennial cooking competition. Teams have to qualify in a regional competition to participate in the Bocuse d’Or.

Team Bocuse d’Or

Chef Ritchie explained to me the challenges of representing Canadian cuisine to the world. It is viewed as mostly wild game, salmon, and maple syrup. He explained that you can’t just put maple syrup on everything, and he and his team have come up with very creative ways to represent the best of the country.

Team Canada is supported by chefs across the country. With the competition rapidly approaching we can happily cheer our chefs on!

Chef Daniel Stubbe

And to end on the sweetest of notes we have Chef Daniel Stubbe of Stubbe Chocolates & Pastry, Toronto.

Chef Stubbe is a participant in the OrNoir Experience from Cacao Barry where he developed two signature chocolates, Verliebt and Verspielt, which he used in the chocolates presented at Taste Canada. They were sheer chocolate perfection. He is coming up with new ideas for flavour combinations but always makes sure to have the standards available for this clientele.

That’s a quick look at some of the chefs I met. Thanks chefs for supporting Taste Canada. Let’s do our best and support our chefs!

[chefilona]

CHEF ILONA: The iconic Mexican dish, Pork al Pastor is also Lebanese!

I love tacos; authentic, messy, satisfying tacos! In the 1930s,Tacos al pastor were first created in Puebla, Mexico by Lebanese immigrant community living in the area. At this time, the Lebanese classic, shawarma was intrroduced to Puebla. This creation was originally known as tacos árabes, and used meat cooked on a vertical, or upright, grill.

The technique of cooking meat on a vertical spit would eventually evolve into tacos al pastor. When the upright grill moved on from Puebla, the tacos al pastor as we know it today gradually came into being: Marinated pork replaced lamb on the spit.

photo credit for image directly above: https://blog.thermoworks.com/pork/al-pastor-on-a-spit/

Pork al Pastor     Adapted Kenji Lopez’ recipe

10 whole ancho chilies, seeds and stems removed

10 whole guajillo chilies, seeds and stems removed

1 ½ cup low-sodium chicken stock

¼ cup vegetable oil

3 tbsp dried oregano

3 tbsp dried ground cumin seed

3 Tablespoons paprika

5 chipotle chilies packed in adobo sauce, plus 2 teaspoons sauce from can

1 ¼ cup distilled white vinegar

1 bulb, whole cloves garlic

2 tbsp kosher salt

3 Tbsp sugar

10 pounds boneless blade-end loin or sirloin pork roast

8 ounces (½ pound) sliced bacon

Place chilies in a large saucepan over medium high heat and cook, turning chilies occasionally, until puffed, pliable, lightly browned in spots, and very aromatic, about 5 minutes. Add chicken stock (it should boil immediately), then pour contents of pan into a small bowl. Cover loosely and set aside.

Wipe out saucepan, add oil, and return to medium-high heat until oil is shimmering. Add cumin, oregano, and achiote and cook, stirring frequently, until aromatic but not browned, about 30 seconds. Add paprika, chipotle chilies and sauce and cook until aromatic, about 30 seconds longer. Add vinegar, salt, and sugar and remove from heat.

Scrape contents of saucepan into a blender along with garlic and chilies with their soaking liquid. Blend on high speed until completely smooth, about 1 minute, scraping down sides as necessary. Set sauce aside to cool slightly.

Using a very sharp chef's knife or slicing knife, slice the meat as thin as possible. If necessary, place meat in freezer for 15 minutes to firm it up. Split the sides of a heavy duty zipper-lock bag. Place one slice of meat inside bag and pound with the bottom of a heavy 8-inch skillet or a meat pounder until less than 1/4-inch thick. Transfer to a large bowl. Repeat with remaining meat.

Add marinade to bowl and toss with hands until every piece of meat is evenly coated in marinade. 

Begin to layer the meats and pineapple in a baking dish starting with the sliced pork, then bacon and finally pineapple. Continue this process until everything has been layered up. 

Slow cook the meat in a 325 oven for about 3 hours or until the meat is tender, but remains intact; pork al pastor is not pulled pork. Check the pork after the 2.5 hour mark.

To serve: Crisp up the meat in a pan. Pop some meat on a corn tortilla and top with cilantro, chopped onion, and lime. Devour immediately!

[arabic-sweets-chef]

#canada #canadian #Canadians #canadiens #canadiana #canadiancreatives #canadien #canadachef #canadachefs #topchefcanada #ironchefcanada #chefworkscanada #chefcanada #thestonerchefcanada #chefandcocanada #chefsofCanada https://www.instagram.com/p/CAVGlExltaL/?igshid=1qqvive0aimvr

[arabic-sweets-chef]

#canada #canadian #Canadians #canadiens #canadiana #canadiancreatives #canadien #canadachef #canadachefs #topchefcanada #ironchefcanada #chefworkscanada #chefcanada #thestonerchefcanada #chefandcocanada #chefsofCanada https://www.instagram.com/p/CAPwOO6F2uY/?igshid=1sgj7u1c39e3e

[arabic-sweets-chef]

#canada #canadian #Canadians #canadiens #canadiana #canadiancreatives #canadien #canadachef #canadachefs #topchefcanada #ironchefcanada #chefworkscanada #chefcanada #thestonerchefcanada #chefandcocanada #chefsofCanada https://www.instagram.com/p/CAIxs7rAkNJ/?igshid=15yo2h6fxux0g

[arabic-sweets-chef]

#canada #canadian #Canadians #canadiens #canadiana #canadiancreatives #canadien #canadachef #canadachefs #topchefcanada #ironchefcanada #chefworkscanada #chefcanada #thestonerchefcanada #chefandcocanada #chefsofCanada https://www.instagram.com/p/CAFcoCplYvN/?igshid=16w9i5r46vqwi

[arabic-sweets-chef]

#canada #canadian #Canadians #canadiens #canadiana #canadiancreatives #canadien #canadachef #canadachefs #topchefcanada #ironchefcanada #chefworkscanada #chefcanada #thestonerchefcanada #chefandcocanada #chefsofCanada https://www.instagram.com/p/CAA4W_xFL99/?igshid=1gaxzphzs0fgk

[arabic-sweets-chef]

#canada #canadian #Canadians #canadiens #canadiana #canadiancreatives #canadien #canadachef #canadachefs #topchefcanada #ironchefcanada #chefworkscanada #chefcanada #thestonerchefcanada #chefandcocanada #chefsofCanada https://www.instagram.com/p/B_05TjHFjId/?igshid=2l3qjnrd34br

[arabic-sweets-chef]

#canada #canadian #Canadians #canadiens #canadiana #canadiancreatives #canadien #canadachef #canadachefs #topchefcanada #ironchefcanada #chefworkscanada #chefcanada #thestonerchefcanada #chefandcocanada #chefsofCanada https://www.instagram.com/p/B_vPMCWFq2X/?igshid=ndsgwmn6pqm7

[arabic-sweets-chef]

#canada #canadian #Canadians #canadiens #canadiana #canadiancreatives #canadien #canadachef #canadachefs #topchefcanada #ironchefcanada #chefworkscanada #chefcanada #thestonerchefcanada #chefandcocanada #chefsofCanada https://www.instagram.com/p/B_ptVClFk2h/?igshid=h65ccznrrkca

[arabic-sweets-chef]

#canada #canadian #Canadians #canadiens #canadiana #canadiancreatives #canadien #canadachef #canadachefs #topchefcanada #ironchefcanada #chefworkscanada #chefcanada #thestonerchefcanada #chefandcocanada #chefsofCanada https://www.instagram.com/p/B_dXKzJloFw/?igshid=1y11jguktbdhw

[arabic-sweets-chef]

#canada #canadian #Canadians #canadiens #canadiana #canadiancreatives #canadien #canadachef #canadachefs #topchefcanada #ironchefcanada #chefworkscanada #chefcanada #thestonerchefcanada #chefandcocanada #chefsofCanada https://www.instagram.com/p/B_akUGxFEeF/?igshid=9w89kgcnr4s0

[arabic-sweets-chef]

#canada #canadian #Canadians #canadiens #canadiana #canadiancreatives #canadien #canadachef #canadachefs #topchefcanada #ironchefcanada #chefworkscanada #chefcanada #thestonerchefcanada #chefandcocanada #chefsofCanada https://www.instagram.com/p/B_VhcB0FqQL/?igshid=8p8fp50egnwy