Cherry Cassis Clafoutis

Clafoutis is one of my favourite French desserts. It represents everything that French food stands for - it uses uncomplicated ingredients, it is elegant, it showcases ingredients that are abundantly found in the region of the dish's origin. In other words, it's perfect. Clafoutis originated in the south-central region of France called Limousin. Desserts with black cherries are long-established in that area and it is common not to take out their pits before using them in baked goods. The reason is the subtle woody flavour locked inside of the pit that gets released when being heated. It is that delicate almond-like essence that infuses the clafoutis with that "something something" that you can't identify but you know the dish is not as good without it.

I love to elevate my clafoutis by giving the cherries an overnight soak in some Cassis, a flavourful black currant French liqueur. I let my cherries "bathe" in that celestial juice for at least eight hours and the next morning they come out even more enhanced, plump and infused with aromatic, bottomless notes of Cassis. The combination is magical. Clafoutis is that happy ending to any meal. It is that last kiss, that overwhelming emotion after the curtain drops at the theater or that ideal summer morning somewhere in the midst of France, filled with sunshine, laughter and a light breeze playing in the heavy branches of cherry trees.

Ingredients:
 2 cups of black cherries, 2/3 sugar, 1/5 cup Cassis, butter (enough to butter the pan), 1 cup of milk, 2/3 cup of flour, 1 tbsp. vanilla extract, 3 eggs, 1 teasp. lemon zest, a touch of salt, pinch of nutmeg.

Method:Put cherries in a shallow dish and cover them with Cassis. Do not remove the pits. Let them soak overnight. Grease the baking pan and preheat the oven to F425. Remove your cherries from the soaking dish and place them in the greased pan. Add the rest of your ingredients to the blender and add 2 tbsp of Cassis where your cherries were soaking. Pour over cherries. Bake for 10 minutes and then reduce the heat to F350 and bake for another 40 minutes.

Chef Clyde's Curry Chicken Salad

Chef Clyde Taffe is someone who many women would call "the perfect man". He is a great dresser, he has an exquisite taste in perfumery, he is a great conversationalist, a perfect gentleman, he adores his wife and children and... he loves to cook! However, Chef Taffe has one weakness and that weakness is everything that's made of sugar! To celebrate his past birthday he even hosted a desert party - all crafted in his kitchen and with his own hands! But wait, what woman does not like a divine sweet ending to a perfect meal?! Never mind, his weakness is his strength. One time Clyde and I had a friendly desert eating competition. He made this delightful desert with tropical fruit and condensed milk (which happens to be my weakness) and I thought that I had this one in the bag. Chef Taffe masterfully got ahead of me in our sugary competition but as a great gentleman that he is, he let me take the glorious wreath of victory. We both know that I did not deserve it.



Chef Taffe and I cooking.

Chef Clyde isn't only remarkable at making mouth-watering deserts. He also has a great deal of savoury dish recipes that can send your taste buds to places where the only thing that matters is the plate in front of you. Clyde's Curry Chicken Salad will do just that. It is so simple yet so tantalizing and satisfying. Tender chicken breast enveloped by creaminess of curried mayo, meets crunchy bites of celery and firm grapes, creating that luscious, unforgettable texture. My favourite part of the salad is a touch of mango chutney. That luminous, mysterious burst of fruity flavour mixed with other ingredients is a perfect marriage of aromas, textures and flavour profiles. This salad is what your dinner party guests will talk about the next morning. They will probably even dare to ask you for the recipe. I asked Chef Taffe to share it with me and his chivalry did not fail again. He told me it was mine to share with the world. So here it is...

Ingredients:

4 boneless, skinless chicken breasts poached, 1 cup green seedless grapes halved, half cup mayonnaise, 2 tablespoons of mango chutney, 2 stalks of celery chopped, salt and pepper to taste, 1 tablespoon of curry powder.

Method:

Cube chicken breasts, add grapes, celery. Mix curry powder with mayonnaise, add mango chutney, salt and pepper. Combine curry/mayo mixture to the rest of your ingredients and mix. Let it sit in the fridge for a couple of hours or overnight.

 

 

Chef Russell's Mauritian Lamb Biryani



Photo by J Paul Deveau

My good friend Chef Russell Auckbaraullee, the owner and the executive chef of Penthouse Catering, must be one of the hardest working people in Toronto's food industry. When I met him he was just starting out his business that he would run from his small penthouse kitchen (hence the name, Penthouse Catering). Today he cooks for rich and famous, he has done many television appearances and I was fortunate to cook with him and have him cater my daughter's baby shower. We celebrated Sandrine's fast approaching arrival with some heavenly culinary creations, to say the least. To top that all off Russell happens to have quite a personality to go with his talent! Extraordinary food and entertainment! What more can you ask for?!

Chef Russell is a proud Mauritian and he loves paying tribute to his homeland. His cuisine is satisfying, elegant and has something that I like to call a "gastronomic je ne sais quoi". It is his signature that he puts on each and every meal he prepares. One of the dishes that perfectly demonstrates it is his Mauritian Lamb Biryani. A perfect ode to the beautiful island of Mauritius and it's multiculturalism. It has striking influences of African, Indian and Arabic fares and has that nostalgia calming effect that brings you home no matter where you your home is. It's that ideal culinary adventure led by captivating aromas of cardamom flirting with exotic saffron, spiced with green chilli peppers and a hint of cinnamon. It's an impeccable combination of spices that compliment tender, falling-off the-bone lamb chops and already fragrant basmati rice. This is that perfect dish to go to every time you need some TLC or you wish to take your taste buds on an adventure leading to the mammoth sensory pleasure.

 Ingredients:

 3 cups basmati rice, 1/4 cup cooking oil, 8 whole cloves, 4 black cardamom pods, 4 cinnamon sticks, 2 large onions, sliced thin, 1 tablespoon garlic paste, 2 spoons turmeric, 2 spoons coriander powder
3 spoons rose water, 1 tablespoon ginger paste, 1/4 cup chopped fresh cilantro leaves, 3 tablespoons chopped fresh mint leaves, 1 pound lamb chops, salt to taste, 3 tomatoes, chopped, 4 green chilli peppers, halved lengthwise, 2 teaspoons smoked paprika, 2 tablespoons plain yogurt, 2 tablespoons lemon juice, 7 1/2 cups water, 1 teaspoon salt,1 tablespoon vegetable oil, 1 onion, sliced, 1/2 teaspoon saffron.

Method:

 

Take the lamb and use half of the ingredients listed. To make the marinade start adding into a mixture bowl with the lamb - make sure to use half of these items from the ingredients list cloves, cardamom, cinnamon, cilantro, mint, turmeric, paprika, coriander powder, yogurt combine everything and massage well and allow to marinade over night or for 6 hours. 

Place basmati rice in a bowl with cold water until covered for 30 minutes, then drain
Heat 1/4 cup oil in a large skillet over medium heat; fry the cloves, add half of cardamom pods, and half of the cinnamon sticks in the oil until fragrant, about 1 minute. Add half the onions; cook and stir until the onions are lightly browned, about 5 minutes. Stir the garlic paste and ginger paste into the onion mixture; cook until the garlic and ginger is fragrant, about 1 minute more. Sprinkle half the cilantro and half mint over the mixture and cook 1 minute more.

Add the lamb chops to the skillet; season with salt. Cook and stir the lamb until the meat begins to brown, approx 5 minutes. Add the rest of other half of ingredients at this point.

Stir the tomatoes, green chilli peppers, and ground red pepper into the mixture; continue cooking until the oil begins to separate from the gravy, about 10 minutes. Add the yogurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes. Add water as needed to keep the mixture from getting too dry.

Bring the rice, 7 1/2 cups water, and 1 teaspoon salt to a boil in a saucepan until the rice is nearly al dente 10 to 15 minutes; drain any excess water.

Heat 1 tablespoon oil in a small skillet; fry the sliced onion in the hot oil until lightly browned. Keep aside.
Layer about half the rice in the bottom of a deep pot with a lid. Spoon the lamb masala over the rice. Top with the remaining rice. Stir the saffron and warm water together in a small bowl; pour over the top layer of rice. Spread the fried onion over the lamb. Cover the pot with the lid and rag to seal and place the pot over low heat; cook until the rice is thoroughly cooked, about one hour.

Gautam's Chilli Crabs

 

 I met Gautam Nath and his lovely wife Vineeta when I was hosting a popular cooking show in Toronto. Gautam is one of the most creative and passionate foodies I know. He also has an astonishingly rich cultural heritage. Gautam's father is from India, his mother is from Czech Republic, he was born in Egypt and as a son of an Indian diplomat, he lived in five different countries as a child. Gautam has collected a great wealth of

recipes along the way. He and his wife have settled in Toronto and they love to entertain. Anyone who steps into their home is greeted by comforting aromas of a home cooked meal.

I was privileged to cook with Gautam on a few occasions and even made one of his dishes for my Christmas dinner a couple of years ago. This recipe is as scrumptious and as succulent as it can get. Perfectly cooked crab in a fragrant broth of turmeric, garlic, ginger and other aromatic components that make this dish unforgettable. A sunny splash of lemon juice elevates this crab dish to celestial heights of gastronomic satisfaction and the coriander's earthy notes bring that perfect balanced finish to every single bite. This recipe is every seafood lover's map to the ultimate culinary happiness.

 

Ingredients:

1 kg of fresh cleaned crab in the shell, 500 gr. of finely chopped onion, 500 gr. tomato, 4 tbsp. red chilli powder, 1 tbsp. turmeric, juice of 1 lemon, handful of cilantro, 2 bay leaves, 4 cloves of garlic, finely chopped, a touch of fresh ginger, salt to taste, 2 cups of basmati rice, 1 cup of cooking oil, 2 cups of milk.


Method:

In a deep pot heat the oil and add bay leaves, garlic and ginger and stir for a minute until starts to caramelize. Add onions and cook a little longer. In a separate pot of boiling water, blanch your tomatoes, remove the skin and mash them up. Add to the mixture with onions. Add the turmeric powder and a cup of water and cook till it turns into a thick paste. Add the crabs and gently stir until the colour of the shells turns red. Add red chilli powder and lemon juice. Stir for another few minutes. Add more water till the crabs are two thirds covered. Turn the heat to simmer and cover. After 10 minutes uncover, bring it back to vigorous boil and reduce the liquid to about one forth the level of the crabs. Add salt to taste and turn the heat off. Separately cook your rice in half water and half milk. Place your crab in a serving dish, pour its gravy on top and garnish with coriander leaves.

Persian Pomegranate Chicken Stew

Toronto must be one of the most diverse cities on the planet. Its diversity manifests itself through its so called "mosaic culture." Thousands of immigrants come to Toronto every day and are not only allowed but also encouraged to preserve the culture they brought from home. One of the most exciting components of the city's mosaic culture is its rich and vibrant gastronomic world. Exploring it is my favourite pass time. Italian, Indian, Ethiopian, Korean, Cuban... You name - we got it. And probably in a walking distance from each other. The only prerequisite is - you have to be adventurous and if you are, you can eat your way through the world and transport yourself wherever your heart longs to travel to. And if you don't feel like going out, you can do it all in the comfort of your own kitchen.

I happen to adore Persian food. I love how exotic and tantalizing it is. One of my favourite Persian dishes is Fesenjan or Pomegranate Chicken Stew. It is bursting with sweetness of pomegranates and honey, the earthiness of toasted walnuts and enticing combination of spices like turmeric, cinnamon and nutmeg. Fesenjan is a perfect balance of flavours that seem to get more contoured and stimulating with every bite. It is usually served over warm basmati rice, garnished with fresh pomegranate seeds sprinkled on top and it is surprisingly easy to make. This is one of the best recipes I found one rainy afternoon when cooking at home was the most comforting thing to do.

Ingredients:

1 yellow onion, olive oil, 1/4 cup pomegranate molasses, 2 cups walnuts, 3 boneless chicken breasts, cut into cubes, 2 cups of chicken stock, 3 Tbsp honey,1 teaspoon turmeric, salt to taste, 1/4 tsp nutmeg, cinnamon, pepper, pomegranate seeds for garnishing.

 

Method:

Toast your walnuts in a small pan for about 8 minutes on a low heat. Once toasted, blend them until they resemble coarse salt. In a large pot, sauté your cubed chicken in some olive oil. You may need to do it in few batches so you don't overcrowd the pot and the browning happens. Add onions and cook until translucent. Add your stock and once it boils, reduce to simmer. Add honey, pomegranate molasses, spices and walnuts. Simmer for 30 minutes and serve right away or the next day. Leftovers are fantastic because the flavours intensify and become even more robust after they sit and rest for 12 hr or so.

Bouillabaisse

Imagine a warm summer evening in Marseille... A light salty breeze coming from the Mediterranean Sea, careless laughter of tired fishermen, coming home after a long day in the sun and a cozy little restaurant where you can have a glass of wine, watch the sea and interact with locals. You get a menu with dozens of exquisite Provençal dishes but your choice is clear. If you are in Marseille, you must try its famous Bouillabaisse. Abundance of freshly caught seafood stewed in a savoury broth, flavoured with exotic saffron, fennel and an invigorating citrusy touch of an orange peel. In Marseille, every family has their own version of the famous seafood stew. Some of them are very complex and some of them are simplified. This version of the Bouillabaisse is simple yet very satisfying. I like serving it with some toasted baguette and a little piece of butter at the bottom of each soup plate. It will give the Bouillabaisse another layer of richness and aroma...  

Ingredients:

 

2 tablespoons olive oil, 2 cloves garlic, peeled and smashed, 1 large onion, peeled and sliced, 1 small fennel bulb, thinly sliced, 1 large pinch saffron, soaked in 2 tablespoons orange juice for 10 minutes, 1 strip orange zest, 1 (14-ounce) can whole peeled tomatoes, in juice, 6 cups seafood stock or clam juice. All of the following seafood: halibut, cod, tilapia, or snapper (in large chunks); shell-on large shrimp or lump crabmeat; clams or mussels, 1 bunch of parsley, chopped.

Directions:

 

Heat the olive oil in a large, heavy pot over medium-high heat. Add the garlic, onion, and fennel and saut until just brown, 5 to 10 minutes. Add the saffron, orange zest, tomatoes, and stock or clam juice. Bring to a boil and cook until the vegetables are tender and the liquid is reduced by half, about 20 minutes. Reduce heat to medium and add the fish (not shellfish). Cook for about 2 minutes. Add any clams, mussels, and shrimp. Simmer until the shells just begin to open, about 4 minutes more.  Add crabmeat. Cook until all shells have opened, the shrimp is pink and curled, and the fish flakes easily, about 2 minutes.

 

New Home Cookin' season on Rogers TV!

http://www.youtube.com/watch?v=v-5frjNBcpE&list=HL1346941612&feature=mh_lolz