Yellow Lentil & Pearl Barley Ratatouille

¼ cup dried lentils, yellow ¼ cup dried pearl barley 1 shallot, diced 1 ounce garlic, minced 1 heirloom tomato, diced 1 tablespoon sunflower oil ⅓ cup chicken stock or vegetable stock 2 tablespoons tomato paste ½ tablespoon oregano 1 teaspoon basil 1 teaspoon thyme Salt & pepper, to taste   Soak the lentils and…

Pumpkin Crumb Cake

4 eggs 2 cups white sugar 1 cup pumpkin pie filling 1 teaspoon vanilla ¾ cup canola oil 3 cups flour 2 teaspoons baking powder 2 teaspoons cinnamon 1 teaspoon salt ¼ teaspoon ginger ¼ teaspoon allspice 1 teaspoon nutmeg Topping: ½ cup flour ⅔ cups sugar 1 teaspoon cinnamon ¼ teaspoon nutmeg ½ cup…

Chef Neil’s Turkey Tips

Selecting a Bird Fresh or Frozen? Fresh birds tend to end up being juicier and more tender, however considerably more expensive. Frozen birds are economical and generally if cooked properly are moist and tender. You will want to count on approximately 1- 1.5 pounds of raw turkey per person so a 20 pound turkey should…

Braised Pork Belly on Buttermilk Biscuits

When autumn arrives, it always makes me turn to those items you cook low and slow, creating fabulous aromas in your home and keeping the kitchen warm and cozy! Here is a recipe that brings together both comfort of warm biscuits and slow cooked meat! -Chef Neil Start by brining your pork belly. Pork Belly…

National Taco day!

Carne Asada Taco by Chef Neil 1½ -2 pounds of flank steak Marinade: ⅓ cup white vinegar ½ cup soy sauce ½ cup olive oil 1 teaspoon cumin 1-2 teaspoons black pepper 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon paprika 1 teaspoon onion powder 1½ teaspoon oregano 2 limes,…

Kitchen Tools Chefs Can’t Live Without

One of Chef Neil’s kitchen tools he can’t live without is his meat grinder. Being a professional chef, making sure your food tastes its best is a huge part of the job, and one clear advantage to grinding your own meat is the freshness. Having control over the quality and freshness of the meat can…

Chef Neil’s favourite tool

One of Chef Neil’s favourite kitchen tools that he can’t live without is his channel knife. Channel knives are mainly used in bars to make citrus garnishes, but they also are great for adding a a decorative details like leaf patterns or swirls. You can even make a flower with a little bit of practice.

Cinnamon Rolls

Dough •1 package active dry yeast (2 1/4 tsp) •1 cup warm milk •½ cup granulate sugar •½ cup margarine or softened butter •1 teaspoon salt •2 eggs •4 cups all purpose flour Filling •1 cup packed brown sugar •3 tablespoon cinnamon •1/3 cup margarine, softened Cream Cheese Icing •6 tablespoon margarine or butter •1…

Lemon Cheesecake Pancakes

•8 ounces cream cheese, softened   •2 eggs, beaten •5 teaspoons all-purpose flour •1 ½ teaspoons white sugar •2 teaspoons butter, melted – divided •confectioners sugar for dusting •1 teaspoon lemon juice •½ lemon, cut into wedges Beat the cream cheese together with the eggs in a bowl until the mixture is almost smooth. Stir…

Cabbage Rolls

2 heads savoy cabbages or green cabbages, (each 2 lb/1 kg) 2 tablespoons butter 2 large white onions, sliced ¼ teaspoon caraway seeds, crushed ¼ teaspoon salt ¼ teaspoon pepper 3 tablespoons brown sugar, packed 2 cans (each 28 oz/796 mL) crushed tomatoes Filling: 2 tablespoons butter 3 white onions, chopped 4 cloves garlic, minced…

Risotto with Parmigiano Reggiano

5 cups approx. chicken broth 4 tablespoons butter 1½ cups onion, finely chopped 1½ cups arborio rice 1 cup grated Parmigiano Reggiano cheese 2 tablespoons fresh Italian parsley, chopped Shaved Parmesan cheese Bring chicken broth to boil in medium saucepan then reduce the heat and cover. Melt 2 tablespoons butter in heavy medium saucepan over…

Sundae Funday!

Who doesn’t love a sundae on a hot summer day….or any day for that matter. DIY sundaes are so much fun to make for kids and adults. We thought we’d take some classic summer treats and turn them into fun sundae ideas. All you need is ice cream, a few toppings and a big appetite!…