Raw to Sweet

Unlike garlic, changing the intensity of onion is less a matter of how much you use or how you cut it or a matter of how you cook it. If your like my wife and think that the taste of onions have too sharp and astringent flavour, then I urge you to give them another chance. Here is a recipe that I use all the time for catering. This will make any hater of onions fall in love.

Ingredients:
          90 ml           Vegetable oil
          30 ml           butter
          2 lbs            onions thinly sliced (1/16 slice)
          90 ml           white sugar
          10 ml           thyme
          2 fl oz           white vinegar
          5 ml             course black pepper
          5 ml             kosher salt

          

Heat the oil and butter in a pan, add the onions, white sugar, thyme and cook over low heat for 20 minutes. Stir them every few minutes until the edges of the onion start to soften and the middles turn translucent. At this point, the pungent onion flavour is gone, leaving behind a mild sweetness.  Then add the vinegar and cook for 10min. Cook until the onions start to turn brown, you'll notice nutty and caramel flavours starting to emerge. They will gradually brown, becoming completely limp and even start to disintegrate. Once cooked, the onions no longer have an upfront in-your-face flavor. They caramelize and taste sweeter the longer you cook them. Remove from the heat and add the salt and pepper for seasoning. Then cool.

Now these onions will blend into the background and create a base for the rest of the flavors that you add to any dish. One canape that we make is a Seared AAA Ribeye Beef with Roasted Onion Jam and Black Truffle Tapenade.

Applewood Smoked Garlic

I recently bought a Smoker, I am always wanting to experment with foods and have always had a passion for smoked meats. Wanting to try something out of the box I decided last weekend to experiment with garlic. I took about 25 bulbs of garlic and just cut off the tops exposing the heads of garlic just slightly. I poured Virgin Olive Oil on the tops and sides and then layered them on my wire racks. I placed these in my smoker at 250 degrees for about 2 hours.

 The end result is these beautiful golden heads of garlic with cloves that come out golden brown, soft and sweet smoky texture. I pulled the cloves out of the bulbs and placed in a food processor. I then pureed the garlic. Spread this on a toasted baguette with a slice of brie cheese. So simple and so easy. I pulled from my Osoyoos trip a bottle from Church and State a Cabernet Franc, full, rich and silky texture. Ripe dark fruits of cassis, cedar and cigar box pairs perfectly with the smoky flavours of the garlic.

Coffee, my addiction. 

If I had only one beverage to drink the rest of my life, I would choose coffee. 

It’s soothing and delicious.  It’s social.

There are lots of articles online that pair coffee with everything from spicy Cajun or Thai food to glazed ham.  All good I’m sure, but personally I like my coffee with dessert, specifically biscotti.  They just go hand in hand.

There is nothing like freshly grinding your favorite bean and brewing up coffee in a French press after a great meal with family and friends.  And a little something to satisfy your sweet tooth.

The aroma fills the room and mixes with the conversation and laughter.

Biscotti, to me, is the quintessential pairing with coffee.  Kind of a cake-cookie combo.

If you want to be a rock star, pre-make the loaf and put it in the oven right after dinner.  It takes about an hour to bake, just in time for coffee.

 You can dip it or not.

2 Cups Pistachios (roasted)

3 ½ Cups Flour

4 tsp Baking Powder

1 tsp Salt

1 ½ Cup Sugar

1 Cup Soft Butter

1 Tbsp Vanilla

4 Eggs

Lay the pistachios on a baking sheet in a single layer and roast in the oven at 300 for 12 minutes, until fragrant, set aside
Combine the dry ingredients and set aside
Cream butter and sugar
Add vanilla
Mix in the eggs one at a time
Combine wet and dry ingredients
Add pistachios
Form a loaf
Bake at 325 convection for about  45-60 minutes until golden brown, let loaf cool while coffee is brewing.

Place the loaf on a cutting board and slice it at the table.
A perfect end, or beginning to your evening.

Burgers and Innis and Gunn

Even though it's September, the weather is still fantastic for grilling outside. With the leaves changing and the nights cooling off you know autumn is around the corner. One of my favorite dishes to BBQ at this time of year is a Blue Cheese Burger. It’s still summery with a feel of comfort food.

Angus beef mixed with melted chunks of blue cheese on a fresh toasted Kaiser bun and an Innis and Gunn to wash it down. I'll also throw on some garlic roasted nugget potatoes.

The Beer
Innis and Gunn is a Scottish, hand-crafted oak aged beer. It is matured in oak barrels for 77 days which gives it flavors of toffee, vanilla and oak on top of the beers natural malt and fruity hop notes. It's a perfect complement to the gooey blue cheese in the burger.

You pay for quality. Innis and Gunn is only sold by the bottle. I like to drink it out of a pilsner glass so I can get the full aroma and taste. It's a cold beer, but it warms your soul.

The Burger
1-1/2 pounds Angus beef

3 ounces blue cheese, crumbled
1/4 cup minced fresh chives
1 teaspoon Worcestershire sauce
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt (leave the salt out if your cheese is salty)
6 Kaiser Buns

1. In a large bowl, mix the Angus beef, blue cheese,    chives, Worcestershire sauce, black pepper, and salt. Cover, and refrigerate for 2 hours.
2. Preheat grill for high heat. Gently form the burger mixture into about 6 patties.
3. Grill patties 8-10 minutes per side, or until the internal temperature is 165 degrees.
4. When the burgers are resting, warm the buns on the BBQ and grab the garlic roasted potatoes.

I like to change up the toppings, but I keep condiments to a minimum because these burgers are so flavourful, sometimes it's a thick ring of red or Spanish onion, other times I'll slice up an avocado.
Bacon, yes please!

The Spuds
2 pounds of nugget potatoes (new, golden or red)
3 tbsp Olive oil
3 cloves of garlic, thinly sliced
1 tbsp Kosher (or to taste)

1. Boil the potatoes until they are about 80% cooked.
2. Drain and cool until they can be handled and cut them in half.
3. In a large bowl, combine the oil, garlic and salt then toss in the nuggets
4. Place the potatoes cut side down in a pan that can go on the BBQ. It will have to be small enough so that you still can cook your burgers.
The potatoes take about 40 minutes to get crispy so I start them first then put my burgers on after 20 minutes.

The great thing about nuggets is that they keep their shape once cooked and cut. They are also sweeter because their sugar has not yet converted into starch.