Cooking with Friends

Cooking with friends is not just preparing food... It is a social event.

I have been cooking for a living for a very long time. I want to cook, first thing, when I wake up in the morning. It is true but with a hectic schedule, often, I don't even have the time to finish my first cup of coffee. To be able to devote the time to cook and to dine is enough to celebrate!

It was Marti's birthday and I was the birthday gift. Denise Tobyn organized "the cooking lessons with Victor." Honestly, it was a big pressure for me. The gift should be exciting and memorable...without me jumping out of a giant birthday cake. How am I supposed to behave? Very professional, I showed up on time with  a serious plan and printed recipes.

Within the first minute of meeting Marti, I felt that I knew her for a long time.That was a very rare  special moment. Marti deserved better than my original plan. We decided to plan and write the menu together. I was surprised and happy to discover that her pantry is better stocked than most professional kitchens!

Then Jane showed up, another rare moment, more positive energy started flowing. We were ready to create a memorable experience! Who thought of all these? 
Denise Tobyn started the idea, she's a genius.

I summarized our sessions by writing the menu for each day.

First Session: "the chicken comes to me"

Menu

Green Curry Butternut Squash Soup

*

Poached Pear with Toasted Pecans

Micro Greens and Maple Vinaigrette

*

Whole Roasted Chicken

Creamy Polenta with Truffle Oil

This was the session where we became good friends. This was the day, they learned how to build flavors and create a special dish from simple but the best ingredients.

They asked me how to choose the best chicken, and yes, they learned it. 

Second Session: "What? You don't own a mixer?"

Menu

Taboulleh with Brunoise Peppers

 Baby Arugula and Lemon Vinaigrette

*

Roasted Rack of Lamb

Rogan Josh Curry Lentils, Fennel Pollen

*

Pavlova with Mixed Berries

Whipped Cream, Grand Marnier, 

Jane's Vanilla Bean Creme Anglaise

This was the session where they practiced their knife skills with the brunoise. This was a very ambitious menu and this day, they learned team work in the kitchen. 

Each rack of lamb was frenched. 

We made Pavlova by hand and that was a fun experience!

Third Session: " Where is the best part of the fish?"

Menu

Celeriac and Apple Soup

*

Miso Marinated Chilean Sea Bass

Warm Lentil Salad, Baby Gai Lan, Classic Beurre Blanc

*

Mango Crepes with Maple Syrup

Whipped Cream

In this session, Judith joined us and Amelia joined for the tasting.

Our original plan was black cod but the fish monger was selling 

the belly and the tail of the black cod. 

The best part of the fish was missing, for black cod, it is the loin. Then we decided that best fish for the session was the Chilean sea bass, sustainable and Ocean-wise. 

The lesson here really is to give your best for the people you care about.

Trust me, this is my happy face after three glasses of wine!

When Amelia tasted the finished dish, she disappeared, I thought she was in tears. When she came back, she said that she's never tasted anything like it.

I was the birthday gift but I received way much more.

Cooking with my new found friends was making moments into memories.

This is what I learned. Whenever I write a menu, I must create not just good food

 but a memorable experience!

The song is entitled "Salamat". It is a Filipino word meaning "thank you" 

and it is about thanking friends for being there!

Quisiera una Tortilla Espaῆola

SPANISH TORTILLA

"Quisiera" is the past subjunctive tense of "querer", which means "I would like". Quisiera una Tortilla Espaῆola is the sexier way of asking for a Spanish tortilla.

 I have been studying Spanish to  prepare for my trip to Spain. I am also writing a breakfast menu for spring while writing a blog. I thought, making a Spanish Tortilla is the best way to accomplish all three.

Spanish Tortilla is not just an omelet. It is so good that you can eat it anytime of the day. The basic ingredients are garlic, onions, potatoes, eggs and olive oil. Then additional ingredients such as " tocino, jamón, chorizo, pimientos y quezo " make it even more special. What makes this dish so delicious is the fried potatoes, which keeps the tortilla moist even when it is at room temperature. It is not surprising to see tortilla in tapas bars.

In my kitchen, I simplify everything. I cook what I already have: garlic, onions, sliced red new potatoes, bacon, chorizo, tomato and eggs.

Fry the potatoes in olive oil.

Add the bacon. Then the onions.

Add the chorizo and the tomatoes. Cook until the potatoes are soft and the onions, lightly brown.

I added the sauteed ingredients to the beaten eggs. I wiped the pan, then I added some olive oil. This way, all your ingredients are coated with the beaten eggs. This is also to prevent the tortilla from sticking to your pan. The starch from the potatoes could make the pan sticky.The egg will coagulate so quickly as soon as you put it in the pan. I make a thinner tortilla to lessen the cooking time. I quickly flip the tortilla and slide it on to a plate to cool down.

For presentation, I cut the tortilla into wedges and stacked them.

Spanish Tortilla with Bacon and Chorizo garnished with Green Onions and Tomatoes

¿Para el desayuno?   Sí.

¿Para el almuerzo?   Sí.

¿De tapas?  Sí.

¿Soy encantador? Claro. 

The Best Soufflés

The Best Soufflés: Apricot and Lemon Soufflés and Chocolate Soufflés

I used to have my signature soufflé recipe but I have been testing a lot of different recipes recently.
Today, after testing and tasting, I have discovered and confirmed the best recipes. A soufflé is a lightly baked cake, which could be made into sweet dessert or savory appetizer or main course. The word soufflé literally means  " blown up" because of the air trapped in making the meringue.

 For the cooks, who are intimidated by making soufflés, follow my advice. First, understand the method: soufflés are made in two parts. You need a pastry cream for the sweet soufflé and white sauce or a puree for the savory souffle. This is the soufflé base. Then, you will need a meringue that is whipped to soft peaks. The meringue is folded into the base and the mixture is then baked in a ramekin or a souffle dish.

My second advice is that you need to follow the recipe closely and lasty, plan ahead, the timing is crucial. The soufflé will deflate within 5-10 minutes after it's been baked. 

Lemon Apricot Soufflé Recipe 

Pastry Cream:
350 ml. Milk
70 g. Granulated Sugar
1 tsp. Vanilla
7 medium Egg Yolks
50 g. All Purpose Flour
40 g. Apricot Puree or Apricot Jam
1 tbsp. Lemon Juice

Meringue:
8 medium Egg whites
80 g .Granulated Sugar


Chocolate Soufflé Recipe

Ingredients for half of the recipe

Pastry Cream
350 ml. Milk
80 g. Granulated Sugar
4 medium yolks
30 g. All Purpose Flour

50 g. Cocoa Powder, sifted
240 g. Plain Chocolate (70% cocoa solids), chopped

Meringue:
10 medium Egg Whites
40 g. Granulated Sugar
 
 Note: These are two different recipes. The amount of the ingredients for each recipe are different but the procedure is the same. Both recipes yield 4 souffles.

1. Grease the ramekins with soft butter and then coat with sugar. Chill the ramekins until ready to use.

2.Make the pastry cream. Heat the milk with 2/3 of the sugar and slowly bring to the boil. Beat the yolks with the remaining sugar in a bowl and whisk to a ribbon consistency. Add the flour. Pour the hot milk on to the yolk mixture, stirring continuosly with a whisk. Return to the pan and whisk over a low heat for 1 minute. Pour into a bowl and cover with cling film and set aside to cool slightly. This is your pastry cream.

3. Now you can flavor your pastry cream, for the apricot souffle, add the apricot puree and lemon juice.
For the chocolate: gently mix the cocoa powder and chopped chocolate. Preheat the oven to 400°F. Put a baking sheet in the oven to heat up.

4. Beat the egg whites to a thick foam, then add the sugar and continue to beat until they form soft peaks. Fold in 1/3 of the meringue to the pastry cream to lighten the mixture. Then fold in the rest of the meringue.

5. Fill the souffle dishes to the top, then insert a knife on the edge and go around the souffle dish. If your ramekin is 10 cm. wide, it will take about 10 minutes, if you have a deeper ramekin which is similar to what I have which is 9 cm. wide it will take 14 minutes.

Dust with powdered sugar before serving.

Note: If you are looking for sexy food to eat, you  have found just the right food. 
After all, apricots has a natural aphrodisiac qualities, not to mention, 
chocolate makes you feel good...
Bake this chocolate soufflé to bring someone closer to your heart!

These recipes are adapted from " Michel Roux The Collection".

PORK BELLY IN A HURRY

Pork Belly Cooked in Its Own Fat
Pork belly and bacon are  staples in my kitchen. A lot of times, coming home from work, I will cook this if I need a quick meal with plain steamed rice. I could literally eat this everyday. The entire dish will take less than half an hour to make.

Remove the rind from the pork belly, then slice about half inch thick slices. Season with salt and pepper.

Put the pork in a heavy bottomed skillet or frying pan. Add just enough water to cover the pork. Depending on the size of the pan, about 2 cups of water. Add half a cup of vinegar, 2 crushed cloves of garlic. In medium heat let it simmer until it cooks itself.

 

The seasoned water braise the pork quickly, making it tender. Simmering until all the liquid evaporates gives the pork its flavor.

 

Then eventually, the fat renders and the pork fries itself. The pork belly caramelizes and dinner is ready.

At home, I eat this simply with steamed rice, sometimes with a quick salad such as tomatoes with soy and lemon juice. If I were to put this on my menu, I will serve it with a romaine salad just like Caesar salad, with the pork belly replacing the bacon bits, making it a complete meal.

Bon appetit!

Boeuf Bourguignon

What dish will I cook first?

I cook on a daily basis, depending on the time I wake up. I thought, I would start with what I already have in my kitchen. First dish is Boeuf Bourguignon or Boeuf a la Bourguignonne. To make this dish, you need braising beef and a lot of red wine, preferably from Burgundy. I frequent the Niagara region to get my wine. Gamay and Aligoté grapes are now grown in this region. These varietals are close enough to Burgundian wines so this is what I decided to use. Actually, use the red wine that you enjoy drinking!

Cooking local, I looked outside my garden, there's not much left other than the vegetables under the ground. I dug up my little onions and my carrots.

There are so many recipes for Boeuf Bourguignon, it doesn't matter which one you use. The most important thing is that you understand the recipe before you start cooking. You must have a vision of the dish in your head. You should know that the beef should be tender with a very light glazing of the reduced sauce with flavors coming from your bacon, onions, mushrooms, red wine and bouquet garni: fresh thyme, parsley and bay leaf.

How do you achieve this? First, devote the time, you will need at least 3 hours.

Flirt with the ingredients in every step: 
sear, saute, simmer, braise, reduce, season, garnish...then fall in love. 

There's your Boeuf Bourguignon.

1 kg. Braising Beef (Rump, Blade or Shortribs) cut into big cubes, season with salt and pepper (coat with flour if you like), sear until brown and set aside.
5 strips of bacon cut into squares, sautee in a casserole with 1 shallots, 2 onions and 2 garlic cloves, a few mushrooms. Add the beef. At this point, you can add about 1/2 cup of brandy and flambe. Add 2 cups or  full bottle of red wine, if you like. Add enough beef stock to cover the meat. Season with salt and pepper, add a bouquet garni. Cover and let it simmer for at least 2 hours. Check regularly, make sure the bottom is not burning. If it's reducing too fast, add more stock. Add your garnish (baby carrots, pearl onions, mushrooms) when the beef is tender. Simmer. Adjust the seasoning. You could strain the sauce if you like, reduce it separately then whisk in some butter before serving. I serve my Boeuf Bourguignon with fried sliced baguette. Bon appetit! 

Victor's Boeuf Bourguignon