Classic Supreme Chicken or Turkey Pot Pi...

Classic Supreme Chicken Pot Pie. Taking on a production chef positions for a convenience food manufacturers took me out of the small restaurant test kitchens and into the mega federally inspected commissary size laboratories. At the Knotty Pine industrial kitchen I stood in the early morning in front of my gas fired Vulcan ovens filled with a roasting pan preheating to 350 degrees. On top of the flat top burner sat several 20 litre pressure cooker filled with whole chickens, some chicken stock, and seasonings all waiting to be pressure cooked to a fall off the bone...

Beef Stroganoff

Today I’m doing a Beef Stroganoff in my Insta- pot. I trimmed a small sirloin tip roast with some marble just under a KG. I started by sautéing on high some of the beef trim and fat with 1 lg. chopped onion, 1 big shallot and 3 bulbs of Russian Garlic. Stir-Stir 10 minutes and then added the seasoned beef with pepper salt. Stir-stir. The butter will start to brown and then I deglazed with 8 oz. good red wine. To some freeze dried toasted onion flakes with some beef bouillon, good shot of worcestershire 8 oz. more wine 8 oz. water mix, and pour over the beef. I then...

My Indian Thali Plate

My Indian Thali Plate. Thali refers to the metal plate that a thali meal may be served on. Thali is popular in Punjab, Uttar Pradesh and other states in North India. The idea behind a thali is to offer all the 6 different flavours of sweet, salt, bitter, sour, astringent and spicy on one single plate. According to Indian food custom, a proper meal should be a perfect balance of all these six flavours. Restaurants typically offer a choice of vegetarian or meat-based thalis. Vegetarian thalis are very typical and commonplace in Tamil Nadu canteens South India and Southeast...

Wild King Salmon Marinated w/ Ginger, Ma...

King Salmon Marinated w/ Ginger, Mango, Soya and a Peach Chutney Butter We are very fortunate to have such a supply of Atlantic salmon here in Ontario. Wild caught Sockeye or King salmon are premium when it comes to taste. You can fish for it yourself or get it fresh from the market. Every chef worth his or her salt must be able to prepare salmon with out over cooking and in several recipe forms. Smoked, poached, baked, broiled, barbequed grilled, pan fried or in a terrine it takes a lot of practice to be able to serve your guests a perfectly executed filet of this great...

Mennonite Apple Dumplings