Eat to the Beat 2012

This past Tuesday was my fourth time participating in Eat to the Beat. You can read about my experience last year here.

This year I offered Wild Mushroom Soup Shooters topped with Chives and Truffle Oil. This year, for the first time, Eat to the Beat offered guests the chance to vote on their favourite dish of the evening and guess what? My dish won!!! I am always so honoured to participate in this event with such amazing and talented female chefs so wining is something I am very proud of.

Here is the winning recipe:

Wild Mushroom Soup
Serves 4-6

• 1/4 cup olive oil
• 1 stick (1/2 cup) butter
• 2 shallots, minced
• 5 cloves of garlic, minced
• 3 sprigs of thyme, leaves picked of the stems
• 1 pound cremini mushrooms
• 1/2 pound shitake mushrooms
• 1/2 pound oyster mushrooms
• 1 small package (1 oz) dried porcini mushrooms, re-hydrated in 1 cup of boiling water, water reserved
• 1 small package (1 oz) dried chanterelle mushrooms, re-hydrated in 1 cup of boiling water, water reserved
• 1 1/2 cups white wine
• 1 Litre vegetable stock
• 2 cups heavy cream
• kosher salt and fresh ground pepper to taste
• truffle oil
• chopped chives

1. Heat a stock pot or large saucepan over medium heat, add the oil and butter. Once the butter has melted add in the shallots, garlic and thyme and cook, stirring occaisionally until softened and translucent, about 5 minutes. Add in the cremini, shitake and oyster mushrooms and saute until mushrooms are softened and starting to brown.
2. Pour in the white wine, using a wooden spoon scrape off any brown bits that have collected on the bottom of the pan. Bring the wine to a boil and let reduce by half.
3. Add in the porcini and chanterelle mushroom, along with the re-hydrating liquid as well as the vegetable stock. Bring to a boil, then lower the heat to low and allow to simmer for 20 minutes for the flavours to come together.
4. Remove the soup from the heat, and using a hand blender puree until smooth.
5. Place back on low heat and stir in the cream. Allow to come to a gentle simmer then remove from the heat and season with salt and pepper to taste.
6. Place into serving bowls and top with a drizzle of truffle oil and a sprinkling of chives.
7. ENJOY!

Eat to the Beat 2011

Last night I participated in Eat to the Beat a wonderful annual fundraising gala that gathers female chefs from around the city to support Willow Breast Cancer Support Canada. Check out some more info here.

This was my third year participating in this event. Each participating chef prepares a bite size hors d'oeuvre for guests to enjoy. Last year I served BLT Bites; toasted brioche rounds with sundried tomato spread, arugula, roasted garlic aioli and crisp applewood smoked bacon.

photo of my last year's offering courtesy of Eat to the Beat's twitter page

This year, inspired by the season I prepared a Butternut Squash and Apple Soup with a Hint of Maple Syrup.

Because I prepared this soup for 1000 people I don't have the exact recipe but here is a scaled down version that is pretty much the same. I topped the soup off with some sour cream seasoned with sage and chives and some candied pumpkin seeds.

Butternut Squash and Apple Soup with Maple Syrup
Serves 4-6

• 2 Tbsp. olive oil
• 1 small spanish onion, chopped
• 1 rib of celery, chopped
• 2 cloves of garlic, chopped 
• 1 tsp. fresh chopped ginger 
• 1/2 Tbsp. chopped fresh sage
• 1 lb. butternute squash, peeled and cut into cubes
• 1 granny smith apple. peeled, cored and cubed
• 4 cups (1 L) chicken or vegetable stock
• 1-2 Tbsp. maple syrup
• salt and pepper to taste

1. Heat a small stock pot over medium-high heat. Add the olive oil, then the onions. Saute the onions until softened and starting to turn golden then add the celery, garlic, ginger and sage. Continue to cook until softened. Add in the squash and apples and continue to cook for a minute longer.
2. Pour in the stock. it should be enough to cover the vegetables. Bring to a boil then cover and lower the heat. Let simmer until vegetables are soft and tender, about 30-40 minutes.
3. Using a hand blender, puree the soup until smooth. Stir in maple syrup, salt and pepper to taste.

Hearty Kale, Sausage and White Bean Soup

I know it is Spring, but it is still pretty chilly out so I decided to warm up with a hearty soup for dinner tonight. This soup is delicious, filling and nutritious!

Hearty Kale, Sausage and White Bean Soup
Serves 4

• 2 chicken or turkey sausage links, casings removed
• 1 tsp. plus 2 tsp. olive oil
• 1 spanish onion, chopped
• 1 clove of garlic, minced
• 1/2 tsp. red chili flakes
• 1 tsp. paprika
• 6 cups chicken or vegetable broth
• 1 small bunch of kale, roughly chopped
• 1 can white cannelinni beans, drained and rinsed
• salt and pepper to taste
• Parmesan cheese for garnish

1. Heat a large sauce pot over  medium-high heat. Add the 1 tsp of olive oil and the sausage and cook, crumbling with a wooden spoon until cooked through, about 4 minutes. Using a slotted spoon remove the sausage to a bowl and set aside.
2. In the same pot add the remaining oil, onions and garlic. Saute until onion is soft, lower heat and continue to cook until onions are golden and caramelized. Stir in red chili flakes and paprika and cook for 30 seconds more.
3. Pour in chicken broth and bring to a boil, add kale and beans and simmer until kale is wilted.
4. Add in sausage with its juices and continue to simmer for five minutes.
5. Skim off any excess fat from the top of the soup, season with salt and pepper and serve with a sprinkling of Parmesan on top.

 ENJOY!

"What's For Dinner?" Wednesday

It's Wednesday, the middle of the week and the weekend is now in sight. I don't know about anyone else, but by Wednesday I'm exhausted, and the last thing I want to do is go home and prepare a fancy feast, so welcome to the first edition of "What's For Dinner?" Wednesdays. Every Wednesday I'm going to post a simple, quick, dinner recipe.

On a rainy, cool day like today, I love to just curl up in my pajamas and enjoy a nice big bowl of soup. I developed this recipe while I was working for The Compliments Culinary Centre, and it was used in an edition of the Sobey's Inspired magazine. This soup is quite hearty and can be an accompaniment to a meal or paired with some nice crusty bread to make it a complete meal.

photo courtesy of www.compliments.ca

Creamy Potato Leek Soup
Makes 6 large portions

• 1 tbsp. olive oil
• 2 leeks, the white parts, halved and sliced
• 2 cloves of garlic, minced
• 1 tbsp. fresh thyme, chopped
• 1 cup white wine
• 4 large yukon gold potatoes, peeled and cut into medium sized cubes
• 1 carton (900 ml) of chicken or vegetable stock
• 1 cup of cream (or milk if preferred)

1. Heat a large stock pot over medium high heat, add the olive oil and saute the leeks, garlic and thyme until softened, about 3 minutes. Pour in the wine and let reduce by half.
2.Add the potatoes and broth and bring to a boil. Cover, lower the heat and simmer until the potatoes are tender, about 30 minutes.
3. Using a hand blender, puree the soup until smooth, add the cream and re-heat.
4. Season with salt and pepper and serve.