Happy St. Patty's Day

Irish Coffee

1/2 oz Irish Whiskey (Jameson)
1/2 oz Bailey's
2 Tbsp Espresso Powder
1 cup Boiling Water
1 Tbsp Coconut Sugar
Whipped Cream

Pour whiskey and bailey's into heat proof cup or glass. Add coconut sugar and stir until dissolved. Add espresso powder and then boiling water, stir well. Garnish with fresh whipped cream.

Irish Lamb Stew

1 lb Lamb Shoulder, cut in bite sized chunks
2 large Potatoes, peeled and cubed
3 Carrots, peeled and cut in bite sized chunks
1 large Onion, diced
1/4 cup Rice Flour
6 slices Bacon, diced
2 cups Beef Stock
1/2 cup White Wine
3 Garlic Cloves, minced
1 Tbsp Tamari or Worchestershire Sauce
6 sprigs of fresh Thyme
2 Bay Leaves
1 tsp Salt
1/2 tsp Pepper
2 Tbsp Parsley, chopped


In a zip top bag add flour, salt and pepper. Drop in lamb chunks and seal bag. Toss to coat each piece well with flour. In a dutch oven over medium low heat, add bacon and cook until fat renders. Remove bacon with slotted spoon to paper towel lined plate. Add lamb chunks to pot and brown in batches. Add onion and garlic. Cook until onion is translucent and garlic is fragrant. Deglaze with wine. Add lamb, bacon, carrots and potatoes. Pour in beef broth and add tamari. Add bay leaves and thyme sprigs. Stir well. Cover and bring to a boil, reduce to a simmer and cook for 2 1/2 hours on very low heat until lamb is tender and vegetables are cooked through. Serve in warm bowls garnished with chopped parsley. Flavour develops if stew is cooled and refrigerated overnight.

 

Irish Pasties

 

Filling

2 Cups Beef Bone Broth or Beef Stock

1 lb Beef Stew Meat

2 Tbsp Olive Oil or Ghee

1 Bay Leaf

2 Cloves Garlic, minced

1 Medium Onion, diced

1/2 Potato, peeled and diced

1/2 Cup Frozen Peas, thawed

1/2 Cup Cremini Mushrooms, sliced

2 tsp Fresh Thyme, chopped

2 tsp Tamari

Salt & Pepper to Taste

 

In heavy bottom pot, heat 1 Tbsp oil over medium heat. Add onion and cook 2-3 mins until translucent. Add garlic, cook and stir for 30 seconds. Add stew meat, cook and stir until browned. Add beef broth and bay leaf. Bring to a boil. Cover and reduce heat to a simmer. Cook for 2 hours until fall apart tender. Remove meat from liquid and mince. Set liquid aside for use later. In a large sauté pan, heat remaining oil over medium heat. Add mushrooms and sauté until browned. Add minced beef and potatoes. Cook and stir until potatoes are tender. Add peas,reserved liquid from braising beef and tamari. Bring to a simmer. If liquid doesn't thicken enough, add 1 Tbsp tapioca flour to 1 Tbsp cold water and add to beef mixture. It should thicken immediately. Taste for seasoning and add salt & pepper. Remove from stove and set aside to cool.

 

Pastry

1 cup Rice Flour

3/4 cup Tapioca Flour

1/2 cup Ghee

1/4 tsp Salt

2 tsp Xanthan Gum

1 Large Egg, beaten

1 Tbsp Apple Cider Vinegar

3 to 4 Tbsp Ice Cold Water

Preheat oven to 400 degrees. Combine flours, xanthan gum and salt in a medium bowl. Form the ghee into 1/2 tsp sized balls and drop into flour mixture. Cover the balls well with the flour mixture. Rub between your fingers to flatten into discs. Place bowl in fridge for ghee to firm up after squishing for about 5 mins. Add the vinegar to the beaten egg, add 3 Tbsp ice water and add all at once to the flour mixture. Mix well until dough comes together and is not dry. Dump out onto a rice floured surface and knead lightly. Chill for 5 to 10 mins. Cut into 4 pieces. Roll out to 1/4 inch thickness, not too thin as the pastry will crack. Cut 2, 4 inch rounds. Loosen pastry from surface with offset spatula. Place 2 Tbsp of filling in the middle of one pastry round. Do not overfill or the pastry will crack. Dab water around the edge of the pastry. Place a second round on top of filling. Press all around the edge with your finger. Crimp the edge with a fork. Cut small vent holes in the top, center with the tip of a knife. Brush with egg wash. If the pastry cracks, dip your finger in water and rub over the cracks gently until they seal back up. Repeat with the 3 other pieces of pastry. Place on baking sheet. Bake for 20 mins and turn to broil. Broil for 2-3 mins to lightly brown tops. Do not overbroil or the pastry will dry out.

Note: You can make any type of filling you like for the pasties as long as it is not a wet filling. For example, Bolognese sauce with spicy sausage and cheese, Jamaican curried beef filling, pie filling, chicken stew, the possibilities are endless.

Makes 4 (4") Pasties



 

Gourmet Plating Practice

Heirloom Cherry Tomatoes with Pea Shoots, Goat Cheese and Balsamic Pearls

Salmon Crudo on a bed of Cucumber with Wasabi Kelp Caviar

Sesame Crusted Salmon with a Cabbage, Kohlrabi, Shallot and Pickled Ginger Slaw

Japanese Delicacies - Part 2 Comfort Food

Most people only ever experience Japanese food as Sushi, Sashimi, Tempura and Miso Soup at their local Japanese Restaurant. I am here to tell you that there is much more out there to experience. Below are some of the off the beaten track, Japanese comfort foods that you should at least consider trying. Here in the Yukon, at this time of year when everything is frozen, including the people, a steaming bowl of pork ramen set in front of you is glorious.

 

Plum Wine Spritzer

Put two ice cubes in a wine glass, fill halfway with plum wine, top with lime sparkling water.

Garnish with lime slice

Chawanmushi

3 Eggs
1 Cup Chicken Broth, Bone Broth or Dashi
2 tsp Tamari
3 Cremini Mushrooms, diced and sautéed
1/2 Shallot, thinly sliced and sautéed
1 small tin of Duck Mousse, Foie Gras, Liverwurst for Garnish
Thinly sliced radish and pea shoots for garnish

Place sautéed mushroom and shallot in the bottom of two ramekins or teacups. Mix eggs, broth and tamari in a glass measuring cup with the spout. Use a tea strainer and pour egg mixture into cups to within 1/2 inch of top. Cover with foil. Place in steamer on stovetop with the water simmering at medium low. Steam for 20-25 mins until just set around the edges but still soft in the middle. Garnish with duck mousse quenelle, radishes and pea shoots or whatever garnishes you desire.

Makes 2 Servings

Okonomiyaki

2 Cups Cabbage, thinly sliced
1/2 medium Onion, thinly sliced
6 slices Bacon, finely diced
3/4 Cup Rice Flour
1/4 Cup Tapioca Flour
2/3 Cup Water
2 Eggs
1 Tbsp Tamari
1 tsp Baking Powder
Salt & Pepper

Sliced Green Onion or Bonito Flakes, Homemade Mayo, GF Teriyaki Sauce for Garnish



Over medium heat, sauté bacon onion and cabbage until softened and slightly browned around the edges. Remove to a bowl to cool. In a measuring cup add rice flour, tapioca, eggs, tamari, salt & pepper, baking powder and water. Mix well until thoroughly combined. Pour over cabbage mixture and stir well. Heat 1 Tbsp olive oil with a drop or two of sesame oil in a large sauté pan over medium heat. Pour the cabbage mixture into the pan and spread out well to the edges of the pan and press down. Let cook until bottom is fully browned approx. 3-5 mins. Flip and brown the other side for an additional 3-5 mins. Remove to a large, warm plate. Garnish with drizzles of teriyaki sauce one way and mayo the other way. Sprinkle with chopped green onion or bonito flakes.

Pork Ramen with Soft Boiled Egg

1 lb Pork Shoulder
2 litres low sodium Chicken Broth or Bone Broth
1/4 Cup Tamari
2 tsp Fish Sauce
1 Tbsp Dried Chili Flakes
3 Carrots, cut in chunks
4 Celery Sticks, cut in chunks
2 Slices Fennel
3 Large Shallots, cut in half
5 Kaffir Lime Leaves
2 Cups Water
5 Garlic Cloves, smashed
2 Inches Ginger, peeled and sliced

In a dutch oven over medium heat, sear pork shoulder in 2 Tbsp olive oil. Remove pork and set aside. Add garlic, ginger, carrots, celery, fennel, shallots and sauté lightly. Add broth, tamari, fish sauce, chili flakes, kaffir lime leaves, and water. Cover and reduce to low, simmer for 4 hours. Strain broth through cheesecloth back into pot and keep warm. Shred pork and set aside.

Boil 6 eggs for 6 mins and place in a bowl of cold water to stop cooking, peel and set aside.

Julienne 3 carrots and blanche for 1 min in boiling water, set aside. Saute a 5oz bag of baby spinach in a 1 tsp sesame oil and set aside. Quarter 1 leek and remove any sand under running water, chop and sauté in 2 tsp olive oil until softened, set aside. Saute 4 cups of mixed Asian mushrooms in 2 tsp olive oil until lightly browned, set aside. Chop 4 green onions thinly and set aside. Boil 1 package of gf spaghetti or gf ramen noodles according to package directions to el dente, strain, rinse and set side.

To Serve:

In a largeish bowl, place a handful of noodles, on top of noodles place piles of carrot, spinach, leek, mushroom, green onion and shredded pork around the edges of the bowl. Pour over hot broth. Cut egg in half and place in bowl in broth. Sprinkle with black & white sesame seeds and drizzle with chili oil.

Makes 6 Servings

Japanese Delicasies Part 1 - Sushi

I have always been fascinated with the Japanese culture. Everything is so beautifully prepared. I had a Japanese friend tell me once that she was sure that I was born to the wrong culture by accident, I should have been born Japanese. I immersed myself into everything food related and studied the tea ceremony intently. Since I was living in Vancouver at the time, it was easy to come by Japanese food products. I was recently introduced to Kaiseki, which is a multi-course Japanese meal that is served with seasonality, choice of dish for service and beauty of plating taken very seriously. They are served at a somewhat leisurely pace for you to fully enjoy the aroma, taste and texture of each dish. It is a most wonderful experience and I would highly recommend you add it to your bucket list if you really enjoy Japanese food. That experience inspired the sushi to follow, ”itadakimasu”

 

 

Lychee Martini

3 oz Lychee Syrup
1 oz Vodka
1/2 oz Triple Sec

Add all ingredients into a shaker with ice. Shake vigorously. Pour into chilled martini glass and garnish with two lychee on a skewer.

Makes 1 Cocktail

 

Tempura Sweet Potato & Asparagus

 

3/4 Cup White Rice Flour

1/4 Cup Tapioca Flour

1 Cup Sparkling Water/Soda Water

Salt & Pepper Generously

1 medium Sweet Potato, cut into batons

10 Asparagus, tough ends removed

 

 

Preheat deep fryer to 360 F. Mix first 4 ingredients thoroughly. Deep each vegetable into the batter and let excess drip off. Place in basket of fryer 5 or 6 pieces at a time. Shake basket to keep pieces from sticking to bottom. Fry for 2 mins. Remove for 1 min. Fry an additional 1 min. Remove to paper towel to drain. Season. Serve with dipping sauce. (equal parts tamari & rice vinegar)



 

 

 

BLT Temari Sushi ("hand ball")

2 Tbsp Sushi Rice, cooked & seasoned

Romaine Lettuce

Bacon, cooked

Cherry Tomato, halved

Sriracha Mayo

Black & White Sesame Seeds

 

Roll sushi rice into a tight ball. Roll in sesame seeds. Top with lettuce, bacon, tomato & garnish with sriracha mayo.

 

Sushi Rice

1 Cup Sushi Rice

2 Cups Water

1 1/2 Tbsp Rice Vinegar

1/2 Tbsp Honey

1/2 tsp Salt

 

Cook sushi rice according to package directions. Spread out rice in a large glass casserole dish. Combine rice vinegar, honey & salt. Stir until dissolved. Pour evenly over rice and stir in lightly with a wooden spoon. Fan to cool rice quickly.

 

 

 

 

Sushi Cubes - Fillings

Left Cube - Asparagus Tempura, Black Sesame Seeds

 

Middle Cube - Diced Cucumber & Avocado, Wasabi Kelp Caviar

 

Right Cube - Sweet Potato Tempura, Nori Strip

 



 

Triangle Onigiri - Filling

 

1 small Can Tuna, unflavoured

2 Tbsp Homemade Mayonnaise

1 tsp Sriracha

Salt & Pepper to taste

Black & White Sesame Seeds, Nori Strip for Garnish

 

 



 

Round Onigiri - Filling

 

Tempura Sweet Potato

Garnished with Smoked Salmon Rose & Wasabi Kelp Caviar