Hot Knives......and scrapers in Ottawa

Paging Dr. Octagon!

This time is a good time of year to maintain and repair equipment so its running efficient and optimal. Kitchen stoves/ranges must be regularly degrease or if you can afford it, pressure steamed to prevent possible fire hazards and maintain a high standard of cleanliness in the workplace. Hoods, fridges, storage areas must be completely gutting and thoroughly cleaned regularly for the same reasons. This is the time of year we reflect on how we can make the kitchen run more efficient, organized and professional. We thrive to make the upcoming year a little better than those that have past and constantly learn from our mistakes. It also involves plenty of coffee and tea.

A thing of beauty and 2 years off my life from the fumes that made for a exciting evening! lol

The Publican "Pork, Beer & Oysters"

Ive been high on the hog at the Publican in Chicago this week. Working in this kitchen has been AWESOME! The Publican is located in the meat packing district of the city in a turn of the century building. Walking into the place feels like your walking into a Belgium beer hall. The list of high end products going through the doors in the time that I spent was amazing. Stacks of Jamón ibérico, Onaga snapper flown in from japan, a extensive list of oysters, heritage breed pork, fresh whole hogs and suckling pigs from various local farms, in house made charcuterie(over 20 items), winter truffles, hedgehog mushrooms and smithfield country hams to name a few. Every item on the menu is made in house with the only exception being the dry aged hams. The kitchen is fast paced, loud and tiny. Doing 300+ covers a night is normal for this living carnivore. Chef du cuisine Brian Huston along with Executive Chef Paul Kahan are doing a great job and it comes as no surprise that there is a hardcore following.

http://thepublicanrestaurant.com/

Two Weeks Cooking in Chi-Town

Allison and Rob Levitt of Mado. (Photo: Rob Levitt)


The good folks at Restaurant Mado in Chicago's Buck-town area have taking me on as a stagier this week. There menu consists of soul Mediterranean food cooked in a number of different preparations. They produce alot of great charcuterie and pork dishes. Ciccioli, country pate, salumi and rolled tiesta to name a few.
Every other week chef rob gets in a couple of whole local raised organic hogs which he uses to create the different menu items. The kitchen is equipped with a wood burning grill, oven and rotisserie. Voted as one of bon appetite's top 10 new restaurants in America for 2009. There not off to a bad start.
Mado supports Midwestern farmers and strives to use responsibly raised local products. (from there website) A big shout out to Rob and Allison for letting me into there world this week! You guys are great!

Spicy pig head stew with polpetini, white beans and braised greens,
Spit roasted pork loin and belly with braised cabbage,
Rainbow trout with celery root puree and salsa verde
Smoked wild sturgeon with blood orange and olive
You get the idea, if your in Chi-Town check it out!



http://madorestaurantchicago.com/

Morel Mushroom And Roasted Califlower Bistyeeya

This was a pie that I made for a vegetarian pot luck upon my arrival in Golden B.C. Very tasty. As was all the food that was there. The pie consisted of roasted cauliflower, caramelized onions, roasted almonds, turmeric, garlic, cilantro and morel mushrooms. Topped with a sprinkle of sugar, Cinnamon and more roasted almonds.

If I were to do it again I think I will try it with a layer of waxy potato's at the base for a little more savory goodness. Overall a success though.

Birch Syrup

A while back a friend of mine decided that he was going to start producing birch syrup in the Klondike river valley. Im glad he did! Berwyn has been sugaring off every spring just south of Dawson city for a number of years now producing high quality birch syrup. Birch syrup is full of minerals and vitamins and packed with good flavor.

There are now many more producers of birch syrup further south. Quesnel b.c. as well as thunder bay Ontario is home to producers of quality birch syrup. Pick some up and fall in love with this earthy wild treat! Below is one the recipes I made for berwyn for his website.

Birch Pecan Pie (for one 9”pie)(from yukonbirch.ca)

2 eggs (Slightly beaten)

¼ tsp salt

1 tsp good vanilla

½ cup corn syrup

½ cup birch syrup

¼ cup brown sugar

2 tbsp flour

1 cup pecans

1 (9”pie shell)

Combine all ingredients in a bowl and mix well.

Place pecans in your favourite pie crust. (9”)

Pour filling over pecans and bake @375 for 35-40 mins or until set and crust golden.

Pick up your birch syrup here!

Sweet Tree http://www.sweettreeventures.com/products.html

Berwyn Birch Syrup http://www.yukonbirch.ca/

Birch Place Farm http://www.birchplacefarm.com/

Boreal Birch Syrup http://www.birchsyrup.ca/Home.html

Moose Meadows Farm http://www.moosemeadowsfarm.ca/

Alaska Wild Harvest http://alaskabirchsyrup.com/

Its been a good two week push in the kichen and now its time for a trip out west and its time to go to Chicago. Alberta>B.C.>Illinois>ontario.

Im looking forward to meeting some new peeps, some old peeps and seeing my fam dam ly.

Baggage includes

10lb Elk

2lb Caribou

5x Guinea fowl legs stuffed with game and wild mushrooms

4x Foie gras and prune stuffed quail

1x 15lb bone in country style Tamworth ham

4x Venison flanks (think tacos here)

Smoked Arctic Char

Candied Salmon bellys

Dry cured chorizo

Various terrines

Various condiments... Mustarda, ruhbarb ketchup, persimmon chutney etc..

Dried morel mushrooms, chilli pasillas, anchos, pequins, chipotle, naga jolokias and new mexicos.

Cheese

1x block of Le marmirolle

1x wheel triple creme brie

400g bleu Benedictin

Must be November

Salmon and potato pie

Clockwise from top left

Ontario smoked trout terrine

Candied salmon belly

Pacific halibut terrine

Gravlax

Smoked mackerel mousse

Center… Smoked sprats

Clockwise from top left

Wild boar and rabbit terrine with prunes and pistachios.

Heritage breed prosciutto

Rays pork liver pate

Dried boar sausage and Mennonite summer sausage

Stone ground mustard

Foie Gras mousse with black pepper and parsley

Tasso ham with smoked cherries

And in the middle persimmon chutney